Navratri begins today, and for the next nine days those who observe fasts go on a special diet sans onion, garlic, spices and non-vegetarian food. Here’s a low down on interesting Navratri recipes that are great to taste, and easy to make.
Since this period marks the beginning of autumn, it is considered a very important junction of climatic and solar influence. Not just religion wise, but even scientifically it has been proved that a check on your diet during the transition of seasons helps the body to adapt better to the changing weather. Sous chef Gorang Anand at The Lalit hotel says, “A controlled diet or fasting is a way to cleanse the system naturally. The intake of fresh, organic and pure food helps the body to replenish energy. You can use desi ghee, crushed and powered red chillies, rock salt and paneer during fasts. Try making kuttu ki kadhi or malai paneer without using onion and garlic. You can also try the raw kela (banana) ke kofte, which is very simple to make.”
For those who are fasting for the whole day, seasonal fruits are great options to experiment with. Instead of eating plain cut fruits, just add a bit of rock salt, a dash of lemon juice with cumin power and whip up a quick fruit salad. Executive chef Ramit Wason at Crowne Plaza says, “One can make so many interesting dishes and drinks using fruits, which are a very good source of nutrition and energy. You can make grilled fruit chaat or cut fruits and garnish them with cream to make a delicious dessert.”
If you are not a big fan of milk-products and looking for a substitute, then try out soya milk and tofu dishes. Owner of Chi Kitchen and Bar, Sohrab Sitaram says, “Tofu is quite healthy and is available everywhere. It can be used for making various dishes. One can enjoy tofu soups, and salads during this holy period, which can be prepared in minutes.”

BHARWAN ALOO MEWE WAALE

ingredients:
10 medium potatoes, peeled
1 cup desi ghee?
Salt (sendha namak), to taste
1 tsp cumin seeds
1 apple, peeled and diced
1/2 cup mixed almonds and pistachios, coarsely ground
For Jhol
½ cup milk
3 tbsp grated khoya
1 tsp green chili paste
Sendha namak, to taste?
4 tbsp cream

Method:?
Cut potatoes into equal halves. Scoop out to make a pit in each half. For stuffing, dice the scooped potatoes. Heat one tbsp ghee in a pan and add cumin seeds. When they pop, add the diced potatoes. Sauté till potatoes are tender. Add chopped apples, nuts and season. Cook for a few minutes more and keep aside for use later.
Marinate the hollowed (scooped) potato boats with salt and ghee. Bake in a pre-heated oven for 12-15 minutes at 180o C till potatoes are almost tender and brown. (You can also fry the potato in oil).
Fill the potato boats with stuffing. Again heat a pan and using minimal oil sear the potato on the pan, stuffing upside down, to give it a crisp crust (it also helps in binding the stuffing in the potatoes). For gravy, take some oil in the pan and add remaining cumin seeds. Wait for cumin to crackle and then mix the jhol. Cook for seven to eight minutes. Gently steep the potatoes in the gravy. Simmer till potatoes and gravy blend well. Serve hot with Kuttu ki Poori.?
Tip: Stuffed Potatoes (without the gravy) can also be served as starters or evening snacks.

(Recipe courtesy: Chef Ramit Wason, Executive Chef, Crowne Plaza Today, New Delhi)