Navratri Food Recipe For Fast | falaahaar Sweets 2015: Navratri is one of the Hindu festival where people worship the different avatars of Goddess Durga and a usually a large part of devotee Durga observe a fast on all nine days but some people choose to fast only first and the last the day.


 What the type of food

Three types of fast, Dry fast, liquied fast, partial fast.  all types of fasting have  Depend on each person’s individual lifestyle, health issues, goals, and body chemistry, different methods of fasting will be appropriate for different people. You can choose a method that is appropriate for you right now. so we provide you some fast recipe which is more healthy for every person.


Screen Shot 2015-09-13 at 1.46.40 pmIngredients

  • 1 cup sabudana (sago)1/2 cup peanuts, shelled, roasted, coarsely pounded2 Tbsp ghee1 tsp zeera (cumin seeds)3-4 sabut lal Mirch (whole dried red pepper)1 sprig kadhi patta (curry leaves)2 tsp or to taste sendha Namak (white rock salt)

    1 tsp chilli powder

    1 Tbsp hara dhania (coriander leaves)

    1 tsp green chillies, chopped

    1 Tbsp lemon juice


Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2″ above it, for about an hour.

Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.

Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.

Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.

Take it off the heat, add the lemon juice and mix well.

Serve garnished with the hara dhania and the green chillies.

This recipe is very low fat, marvellous in taste and total nutritious value.

Navratri Vrat food recipe



Screen Shot 2015-09-13 at 1.51.57 pm


2 – medium cucumber

1 – green chilli

1 – long strip tamarind, broken in small pieces

1/2 – cup dahi

1 tsp – coriander leaves, finely chopped

1/2 tsp – coriander powder

1/2 tsp – red chilli powder

1 tbsp – desi ghee

Salt to taste (sendha namak )


  1. Make a solution of all dry masala powders in 1/2 cup dahi, keep aside.
  2. Chop cucumber into medium sized pieces (half inch or bigger).
  3. Heat desi ghee in a heavy sauce pan.
  4. Add jeera, curry leaves, green chilli, allow to splutter.
  5. Add masala paste, tamarind, stir-fry for a minute.
  6. Add  cucumber and cook on medium flame stirring continuously till half done or the ghee is visible, cover and simmer.
  7. When cucumber is cooked but still firm to touch take off lid.
  8. Add salt, mix well.
  9. Sprinkle chopped coriander, mix well.
  10. Allow any excess moisture to evaporate before pouring into serving bowl.
  11. Garnish with chopped coriander.
  12. Serve immediately with phulkas, puris or rice.

Navratri Best Food



Screen Shot 2015-09-13 at 2.08.38 pm

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 10-12 arbi or colocasia roots
  • 1 tsp red chilli powder
  • 1 tsp roasted cumin powder
  • ½ tsp dry mango powder (optional)
  • 1 or 2 tsp chaat masala
  • ½ or 1 tsp lemon juice
  • rock salt or black salt
  • some fresh coriander leaves for garnishing
  1. wash and rinse the arbi well to get rid of the soil and mud.
  2. boil the arbi in a pan or pressure cooker with some salt & water till they are completely cooked.
  3. drain them.
  4. when warm or cool, peel the arbi.
  5. now take each piece and flatten it in between your palms.
  6. heat a tava or frying pan.
  7. drizzle some oil on the pan.
  8. pan fry the arbi till golden brown and crisp on both sides.
  9. in a small bowl, take all the dry spice powders and mix them.
  10. now toss the pan fried crisp arbi in the dry spice powders mixture.
  11. add some lemon juice from top.
  12. garnish arbi cutlet with chopped coriander leaves.
  13. serve arbi cutlet hot or warm with hari chutany.

when making the arbi cutlet for fast, add rock salt or sendha namak.

you can also shallow fry or deep fry for a more crispier version.

Navratri sweet for fast 2015

  • Without sweets our fast food is not completed so here are some sweets recipe.


Screen Shot 2015-09-13 at 2.35.46 pmINGREDIENTS

500 gm fresh cream

4 apple

2 pomegranate

3 ripe orange

1 fresh or canned pineapple

250 gm green grapes

250 gm black grapes

2 kiwi fruits

vanilla essence

2 mangoes

cashenuts and almonds for garnishing


Boil the fresh cream in a big vessel stirring continuously. If you find the cream to be thick in consistency then you can add a little fresh milk while boiling.

After boiling , add sugar as per taste keeping in mind the fruits which also add to the sweetness in the dish.

Put the boiled cream in the refrigerator to chill.

Peel and slice all the fruits very carefully in thin slices and deseed all the grapes while cutting them in fine slices.

Dry roast the cashewnuts and almonds and cut them into fine slivers.

Put all the cut fruits in cold water to prevent oxidisation.

When the boiled cream has chilled take it out of refrigerator and mix a tablespoon of vanilla essence in it.

After that strain all the cut fruits and mix them in the cream nicely folding them with the cream.

Put the vessel in the refrigerator to chill it.

While serving garnish with dry fruits and enjoy the heavenly taste of fruits and fresh cream in your mouth with a cocktail of bursting flavours.





Screen Shot 2015-09-13 at 2.53.08 pm

1 cup makhana/foxnuts

2 cups organic milk

3-4 green cardamom powder

10-12 cashews or 10-12 almonds sliced

1 tbsp golden raisins

4 tbsp sugar or as you want

a pinch of saffron”kesar”

2 to 3 tsp ghee

Heat 2 to 3 tsp ghee in a pan. add the phool makhana and cashews. on a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. The cashews will also get golden. Stir often while roasting them. then remove them in a plate and keep aside. Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan. Stir at intervals so that the milk does not scorch from bottom. Let the milk come to a boil.  Whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands. grind to a fine powder when the milk comes to a boil, then add 4 tbsp sugar or add as per taste. Add the ground powdered makhana. then the reserved ⅓ cup makhana. Stir very well. simmer till the makhane softens and the milk thickens a bit. about 9 to 10 minutes on a low to medium flame. Scrape the evaporated milk solids from sides and add to the milk.
lastly add the golden cashews and raisins. if using blanched and sliced almonds, then you can add at this step.
Stir and simmer for a minute.
Serve makhane ki kheer hot or warm or chilled. after chilling, the kheer’s consistency thickens a bit.

Navratri food 2015

Here are listed some special testy healthy and made in easy food and sweets. kindly try it and share it.



Navratri Recipes | South Indian Navaratri Recipes 2014


Navratri or Navaratri will be celebrated from 25th Sep to 3rd Oct 2014,Navratri festival is celebration of nine days worship Durga in different forms and tenth day is celebrated as Vijayadashami or Dussehra. In most of South India Navaratri is celebrated with keeping Kolu or Golu which is toys and Idols arranged generally in staircase or padi with 9 steps (some people keep 7 or 11 steps too) and pooja is performed 9 days where ladies are invited which is called for Manjal-Kumkum, bangles, bloue piece, mirror and small gift or fruits, sundals is given as door gift.

It’s great fun to visit Golu and adore all those pretty Idols and toys and not to mention the yummy food is shared. Here I am sharing recipes related to South Indian way of Navratri celebration and you can use for Naivedyam or prasad, you can check my Navratri Fasting (Vrat/Upwas) Recipes here and since during these 9 days no onion and no garlic used in food so you can check the recipes here.

Note: Avoid onion and any other ingredients which you don’t use for Naivedyam in below recipe if used.
You can check here No Onion No Garlic Recipes

Wishing you all Very Happy Navratri.

Sweets (Payasam Recipes)

Pasiparuppu Payasam Carrot Kheer Payasam Semiya Payasam
Dudhi Lauki Kheer Khajoor Kheer | Dates Payasam Sago Kheer Payasam
Kuthiravali-Kheer Rava-Payasam Vegan-Semiya-Payasam
Chana Dal Kheer Makhana Payasam Aval Payasam
Aval-Ladoo Dry-Fruits-Oats-Ladoo Coconut-Jaggery-Ladoo
Sooji (Rava) Ladoo Sesame Dates Ladoo Sabudana Singhara Ladoo
Coconut Ladoo Maaladu Coconut Khoya Ladoo

Sundal, Vada and Rice Recipes

Karamani Sundal Rajma Sundal Peanuts Sundal
Pasi Payru Sundal Mochaikottai Sundal Paasi-Payaru-Sweet-Sundal
Kondakadalai-Sundal-Recipe Urad-Dal-Medu-Vada Cabbage-Vadai
Maddur Vada Karamani Vada Dahi Vada
Puliyogare Sama Peanut Rice Ellu Sadam
Navratri Recipes,Navratri sundal recipes,navatri vada recipes,navratari rice recipes,navratri recipes 2013 2014,easy sundal recipes,navarathri recipes,naivedyam recipes,naivedyam for navratri,navaratri sundal varieties,vada recipes, sundal recipes, rice variety recipes,no onion no garlic recipes
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