We all need something to munch and snack on in between our meals. And when you are fasting for Navratri, those hunger pangs can really lower your energy. So instead of buying Namkeens or other snacks from market you can make them at home. They are easy to put together , fresh and hygienic. These can also be enjoyed by those who are not fasting. A word of caution, this Namkeen can be very addictive. Once you start eating this you cannot stop eating it. I loaded this one with dried fruits as I am expecting some guests in the days to come. You can please your guests with such home made snacks and even make it in advance and store for the upcoming festival season.


I always have loved its khatta meetha flavour with a hint of Kaddi Patta. I have used Nylon Sabudana for this recipe which are bigger in size than the normal tapioca pearls. They puff up on frying and have an incredible crunch. But you can always use the normal sized sabudana for this.


1. In a wok heat some vegetable oil. Drop one pearl of sabudana in hot oil to test if its heated optimally. If it rises instantly on the surface you know your oil is ready for frying. Add Sabudana to oil and let them fry and puff up for a couple of minutes without changing colour. Remove them on a plate lined with paper towel to absorb extra oil.




2. In the similar way fry the peanuts. Be careful not to over fry them for they will taste bitter.



3. Also remove them on the plate lined with paper towel along with sabudana.


4. Now in a shallow pan add very little oil and shallow fry Cashews till golden brown. Add them to the peanut sabudana plate.



5. Then add raisins to the same pan and toss it in oil till they puff up. Remove them and them saute, washed and dried Kaddi Patta and chopped green chillies.




6. Transfer everything to a bowl add powdered sugar and salt and ground black pepper. 




7. Toss everything together and transfer to an airtight container on coming to room temperature. Enjoy whenever hunger kicks in. It tastes incredible as a evening snack with your favourite cup of chai or coffee.

Other Fast recipes you can try are: Kuttu Singhara Sama Ke Atta Ki ThalipeethVrat Wale Dahi-Paneer KebabsSabudana KheerSabudada KhichdiSabudana TikkiTapioca Coconut Milk Pudding with Strawberry PreserveKaddu Ka HalwaPaneer Ki KheerRasgullaSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniSwang ke Chawal ki Khichdi .

sabudananamkeen_featured3[whohit]Sabudana Namkeen[/whohit]

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Ever since my husband gifted me this Air fryer I cant stop trying recipes which I had earlier put in abeyance for I never wanted to eat fried food. This Navratri I was very excited because a lot of fasting food is fried and I gotta a chance to try variety of dishes in air fryer. Yesterday when I noticed my facebook friend Geeta di had posted the Dahi Paneer Kebabs for Vrat or Fasting, I could not control myself and made these in a jiffy. They were so delicious that my boys (Fully grown as well as my little kid) ate them tastefully.

The taste was enhanced by the fact that they were healthy. I used half a teaspoon of oil for 9 kebabs, which isn’t bad at all. Ishall be posting more of my trial in my new Airfyer <3 Oh man! I am loving this.. 


1. Wash and Boil some potatoes and peel off their skin. Place them in a mixing bowl.

2. Add crumbled paneer or Cottage Cheese to it.

3. Add Chopped Green Chillies and Grated Ginger.



4. Add Plain Thick Yogurt. You can even use hung curd. I had a creamy thick curd which wasnt runny, so I used that.

5. Add salt, red Chilli Powder and Garam Masala.




6. Add chopped Coriander leaves.

7. Add Singhara flour or also known as Water Chestnut Flour and combine everything well.



8. Take small portions and shape them into patties and place them all on a plate.



9. In the meanwhile preheat your Air Fryer to 180 degrees for 10 minutes.

10. Place the kebabs into the basket of air fryer and brush them with little oil on top.

11. Air fry them for 15-18 minutes till you get a golden colour on top. If you wish you can brush them with more oil in half time. I did not. Serve them hot with Phalahari Chutney

Other Navratri recipes you can try are:  Sabudada KhichdiSwang ke Chawal ki KhichdiSabudana Tikki Khajoor Til Ke LaddooArbi Masala CurryGajar Ka HalwaMakhane Ki KheerRasgullaSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniAnaar Aloo ka RaitaPalak Dhaniya ChutneyCoriander Chutney without Onion Garlic, Vrat Ki Roti.


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This is no ordinary food. Its special food we eat during Navratri, the nine day Fasting period of Hindus. The fasts are more like feasting. So much of mouth watering dishes are made during this time that its hard to stay empty stomach πŸ˜‰ Oops!! I hope I dint offend the Gods πŸ˜›  This is my mom’s recipe which is soo delicious and different from the usual recipes you make during fasting. It has Buckwheat flour also known as Kuttu ka Atta, Water Chestnut Flour also known as Singhara Atta and Barnyard Millet Flour also known as Sama or Swank k Chawal ka Atta. The  flours are tossed in shredded pumpkin and radish and mixed with boiled mashed potato. 

The rotis or flatbread are very flavourful and filling at the same time. You will not need anything to eat for a good time after gorging on to these. You can eat them with a dollop of butter or at the same time team them up with Vrat wale Aloo and Chaach. Ohh its Divine!


1. Grate or shred Radish and a little pumpkin in a bowl.



2. Add a boiled potato to the bowl.

3. Add all the three flours. Buckwheat, Water Chestnut and Barnyard Millets Flour.




4. Season it with salt and red chilli powder.



5. Mix the flour and vegetables together with your hand. You should not require any extra water as the radish with salt will release its own juices enough for you to make a pliable dough.

6. In order to roll it you need a clean plastic sheet. You can also use a ziplog bag. Place it on top of your counter and grease it with ghee or oil.



7. Place a ball of dough double the size of a golf ball on the greased plastic sheet. Place the other end of sheet on top of the dough.



8. Press with your fingers to spread the dough to take the shape of a flatbread or roti.

9. If you like to make the shape perfect which is purely optional, you can cut the perfect round using a lid. Uneven shape will also taste as good as even shaped roti πŸ˜›

10. Put little ghee on a hot flat skillet or tawa.

11. Remove the Plastic Sheet and carefully place the roti on a well heated tawa.



12. Cook on one side and add ghee on the top side and flip. Cook on the other side till you get a slight brown colour on both sides.



13. Serve hot with a dollop of butter. You can serve Aloo ki sabzi, curd and chaach along with it.

Other Navratri recipes you can try are:  Sabudada KhichdiSwang ke Chawal ki KhichdiSabudana Tikki Khajoor Til Ke LaddooArbi Masala CurryGajar Ka HalwaMakhane Ki KheerRasgullaSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniAnaar Aloo ka RaitaPalak Dhaniya ChutneyCoriander Chutney without Onion Garlic.


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My fasts are on and I barely want to cook specially for myself. I guess the joy of cooking comes when you have a company. My husband knows my habit and he often volunteers to eat whatever I cook for myself during Navratras. So I have a company and I wanted to make this phirni with Swang Ke Chawal. Barnyard Millet Saffron Milk Pudding will be a more better of knowing this.

Swang ke chawal is not rice but belongs to millet family. It is know by various names like, Samvat, Sama, Vari, Varai, Samwa, Jhangora, Samo, Morio, Mario, Moraiaya, Bhagar & Kuthirai Vaali. This cereal is gluten free and is usually cultivated on marginal lands where rice doesn’t grow. Making this phirni is super simple all you need is little patience . I have experimented so much with barnyard millet that I call myself a pro πŸ˜‰ . I have made with this Swang ke chawal ki khichdi and Swang ke chawal ka halwa .


1. Soak the millets in water for at least an hour or so.



2. Drain the water and wash the millets till you get clear water.


3. Add Milk in the wok or Heavy bottom Pan. Bring it to a boil and keep simmering it on low till reduced to half. Keep stirring in between.


4. Once the milk is reduced to half add the soaked Millets into the milk.


5. Add Sugar and combine.


6. Heat little milk and saffron strands in it and let it rest for some time.


 7. Mix this saffron milk to the millets in the pan.



8. Add crushed cardamom to the milk.


10. Chop some Cahews or any nuts of your choice and add to the simmering milk.



11. Keep simmering till the milk reaches thick consistency. It should take 3-4 minutes,


12. After the phirni has cooled down a bit, transfer to serving bowls and refrigerate for 2-3 hours before serving. I  like to garnish it with some fresh rose petals, saffron strands, crushed pistachio and love.

Other recipes for fasting you can try are: Healthy Kachalu Aloo ChatTangy Mint PotatoesKhajoor Til Ke LaddooVrat Wale Dahi-Paneer KebabsSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniTapioca Coconut Milk Pudding with Strawberry PreservePaneer Ki KheerSabudana KheerKaddu Ka Halwa,  Sabudana Khichdi .

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Barnyard Millets or Swang Ke Chawal are mostly used during the fasting period when cereals and other grains are abstained. Swang ke chawal is not rice but belongs to millet family. It is know by various names like, Samvat, Sama, Vari, Varai, Samwa, Jhangora, Samo, Morio, Mario, Moraiaya, Bhagar & Kuthirai Vaali. This cereal is gluten free and is usually cultivated on marginal lands where rice doesn’t grow.  

I shared my mother’s recipe of Swang Ke Chawal ki Khichdi sometime back, which was well appreciated by all my readers. So I decided to share Halwa recipe with Swang ke Chawal. It is very easy to make, simply proportions have to be correct just like the Sooji Halwa. The texture of this halwa is a little grainy but that is the beauty of it πŸ™‚


1.In a wok add ghee also known as clarified butter and add Swang ke Chawal. Keep roasting Swang ke Chawal in ghee by continuously stirring it till it turns slight golden brown. Keep an eye and do not let the Swang ke Chawal burn.



2. In a separate vessel take water which should be four times the sugar. Add two opened pods of cardamoms and sugar. Give it two to three boils till the sugar is dissolved in water. We do not intend to make a thick sugary syrup, just some sugar dissolved water. Keep it aside.




 3. In the meanwhile chop almonds and cashews. If you wish to use any other dry fruits you can always go ahead.



4. Add the dry fruits to the Wok to get roasted all with swang ke chawal. If you like you can roast it separately and then add to the wok.



5. Now as your swang ke chawal are roasted add the light sugar syrup. Continue to stir so that no lumps are formed. Do not worry if you see the mixture has turned watery.



6. Keep stirring on high flame till it becomes dense and swang ke chawal has absorbed entire syrup. Keep stirring till you see halwa has left the sides and centered itself.



 Serve hot.

You can try our other halwas like Sooji Ka Halwa, Kaddu Ka Halwa, Gajar Ka Halwa, Seb Daliye ka Halwa.

Other recipes for fasting you can try are: Healthy Kachalu Aloo ChatTangy Mint PotatoesKhajoor Til Ke LaddooVrat Wale Dahi-Paneer KebabsSwang Ke Chawal Ki PhirniTapioca Coconut Milk Pudding with Strawberry PreservePaneer Ki KheerSabudana KheerKaddu Ka Halwa,  Sabudana Khichdi .


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Navratri or Navratras are very special to me. I feel so rejoiced during the entire fasting period. I love to fast, cook and feast. Thanks to my mother for introducing new food every time so every time we have something new to try.

You can eat Sabudana Tikkis, Sabudana Khichdi, Sama k chawal ki Khichdi or simple Aloo Jeera. But everything you eat is accompanied with plain simple curd or in the form of Raita and a chutney to enhance the deliciousness of food. 

Here is one such phalahari chutney which uses minimal ingredients and uses no onion garlic but primarily coriander. My mother has been making this as long as I remember. She also makes another pharahari chutney of Spinach Coriander but thats only if your fasting rules allow eating Spinach.


1. Separate the coriander leaves from the thick stem. You can spare the tiny soft stems.


2. Wash the coriander thoroughly under running water.


3. Put the washed coriander leaves in a grinder along with green chilies. I am using one because my husband has a sour throat these days.



4. Add to it sendha namak or rock salt and. little sugar



5. Also add to it roasted cumin powder and chat masala if its allowed as per your fasting rules.



6. Squeeze juice of a lemon.


7. Grind them to form a smooth paste. Check for salt Serve with your favourite food.

You can try other Chutneys and Salsa like Mint Chutney, Coconut Chutney, Chimichurri, Phalahari Spinach Coriander Chutney.

You can try other Navratri Food Like Sama Ke Chawal Ki Khichdi, Kaddu ka Halwa, Rasgulla, Khajoor & Til Laddoo.


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This post is specially for diet conscious people or people who are watching their weight. These dates ball are quick and easy to do with minimal ingredients. When you want to snack on to something guilt free or quench your mid night cravings this is a perfect treat. Store them in air tight jar and these go a long way. They look small but they are very filling, so ensure you make small sized balls.

When I made them last time I never got an opportunity to store them for they were gone by the evening. Yes me and my husband had 6 each ;). A little dieting never hurts anyone πŸ˜›


1. Remove the seeds from the dates.

2. Dry roast the almonds and walnuts or pecans in a pan in batches. You can use any nut of your choice. Ensure you keep tossing them for you don’t want to burn them. Coarsely grind them in a grinder leaving a few chunky pieces to give texture to the balls.





3. In the same pan add the sesame seeds and toss them to get a slight colour and crunch on them. Roast them on a low medium flame.




4.  Add the pitted dates in a coffee grinder or normal grinder and make a sticky paste.




5. In a pan add little butter or ghee or if you are vegan add coconut oil or any neutral oil.


6. Add the dates and cook them in ghee for about 2-3 minutes. The dates will absorb all the butter.


7. Now add the ground chunky nuts and mix them to combine evenly using a spatula. Soon everything will be well combines in one thick paste.



8. Let the mixture cool down a bit. Take a spoon full of it in your palm and make a smooth ball with it.




9. Place all the balls in a plate and one by one roll them in roasted sesame seeds.




 10. Store them in an air tight jar and enjoy them whenever you feel like snacking!




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During Navratri or any Hindu Fasting Onion Garlic is primarily abstained other than foods depending on each type of fast or one’s own personal belief. My mother makes this delicious Spinach Coriander Chutney in bulk to last a few days for Navratri. It goes great with Sabudana Khichdi, Sabudana Tikki and even with Swang ke Chawal ki Khichdi. It is so yummy that you can easily devour a bowl full of chutney with any food. You can also make this on any other day. Its full of flavour and spice.  


1. Separate Spinach and Coriander leaves from their stem and wash them thoroughly to remove all dirt. Also wash tomatoes and green chilies. I also had a red chili. I used that also.


 2. Roughly chop tomatoes and put them in blender along with chilies, spinach and coriander. To it add black rock salt.


3. Also add amchur and chat masala.



4. Add few spoons of water to make blending easier.


Serve with your favourite dishes like Sabudana Khichdi, Sabudana Tikki and Swang ke Chawal ki Khichdi. Stays good to eat for 2-3 days on refrigeration. 

You can also try our Pudina Chutney and Coconut Chutney.


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Sabudana kheer
Since I was a little girl I love Sabudana Kheer. More for its texture and less for its taste. The swollen tapioca /sago pearls makes it gooey and creamy.  I personally like it cold and refrigerated for the kheer becomes thick and dense. The only time I get to eat this is during Navratras when I am fasting.

It is definitely a delicious delight. But if you have some guests coming over you can make this in a jiffy. Just that you have to soak Sabudana in water few hours in advance.


1. Soak Sabudana Pearls in water for atleast 2 hours. Overnight is Best. Pour water only to the level of sabudana.

2. In a deep pan put ghee and roast the dry nuts until crisp. Set aside.


4.  Add milk in a wok or milk boiler and bring it to a boil. Let it simmer on low flame for 10-15 minutes till it reduces to almost half.


5 . Add soaked sabudana discarding the water, if any. Keep Stirring till milk reduces and sabudana absorbs the milk.



5.  Add saffron strands and crushed cardamom. You must not miss adding rose water to give it that extra deliciousness.


6. Add sugar and stir.


7. Garnish with roasted dry fruits, fresh rose petals and even dried rose petals will add glamour to the pudding.  Serve Hot or refrigerate to serve cold.

Other recipes for fasting you can try are: Healthy Kachalu Aloo ChatTangy Mint PotatoesKhajoor Til Ke LaddooVrat Wale Dahi-Paneer KebabsSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniTapioca Coconut Milk Pudding with Strawberry PreservePaneer Ki Kheer, Swang ke Chawal ki KhichdiKaddu Ka Halwa,  Sabudana Khichdi .


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Rasgulla is a traditional Indian sweet, popular all across the globe. They are cottage cheese balls soaked in sugary syrup. Its widely available in all sweet shops in India. You can also buy them in cans, which makes them available  in Indian stores even outside India.

I am a member of a Food Group on Facebook Chef at Large . It is one of the largest food groups in India. Its members are very talented and inspire everyone to cook better and new things every day, every minute or I should say every second :P. That is where I came across this easy recipe to make rasgulla. Its Garima Sarolia Narera’s most popular recipe. I am sure all the members would have tried it at least once and I am not kidding πŸ™‚ So I thought why shouldn’t I also give it a try. After all who minds delicious rasgullas.

Making them was easy as the recipe is very well written with tips and tricks to make mouth melting rasgullas. Here is my take on them.


To Make Chenna:

1. Boil milk in a milk boiler. I used full fat milk, let it cool and removed all the cream. Then reboiled it.



2. When the milk comes to a boil put the flame off and put in it lemon juice to curdle the milk. You can even use distilled white Vinegar.



3. The milk mass and whey will start separating like this. If it doesn’t happen you should add more lemon juice or vinegar till it starts to curdle. Add ice cubes and let it rest for a minute.

4. Strain this in a mesh colander. You can even line it with a cheese cloth. I did not.

5. Let the entire whey pass through the colander and you will be left with a crumbly milk mass. Do not throw whey away. You can use it to make dough for rotis. It makes nutritious Rotis.


6. Put the colander under running water and with the help of your hands thoroughly rinse the milk mass. You are looking to remove the sourness and taste of lemon from the cheese. 


7. Once clean you can transfer it on to a cheese cloth and tie it tightly and hang it so that all the liquid seeps out. You can even give it a squeeze before hanging it. It should take 10-15 minutes.

8. The chenna should be dry enough to knead into a ball. If it is wet it will not com together.So it should be dry and just a little moist.


9. Transfer it to a smooth surface where you can knead it with your fingers and palm ends into a smooth dough. It will take 5-8 minutes. You have to knead till the fat comes out. It will be like grease coming out.



10. This is the most crucial step. The right texture of rasgulla depends on how well you knead. It should come together like this ball.


11. Divide the dough into more or less equal sized balls. Try to make them crack free balls. I failed πŸ˜› It should ideally make 15 balls. You can make them bigger or smaller. Word of caution:the balls will double up in size on boiling. You can line them up on a kitchen towel and cover them up till your sugar syrup gets ready. You don’t want them to dry out.



For the Sugary Syrup: We will make two types of syrup for the rasgullas. Both made with sugar but with different consistency. One Light Sugar Syrup and the other little more Sugary. The same light sugar can be made into more sugary syrup after boiling the rasgullas.

12. So for the light syrup add water, sugar and cardamom powder to a wide container. You can use a milk boiler also. I used a wok which can make room for more rasgullas in one go. Remember they double up. Cook till sugar dissolves.




13. Just as the light syrup comes to a boil add the balls to it, cover the lid and cook for 12-15 minutes. I never wanted to crowd the space so added 8 of them for the first batch.



14. The test to determine if the rasgulla balls have properlycooked is to drop one of them in a bowl or glass full of water. If it sinks to the bottom consider it ready. If they float you will have to boil them further for a couple of minutes more. Remove them from the vessel into a bowl full of plain drinking water. There should be ample water to accommodate all the rasgullas for they will loose their shape.




To make thicker Sugar Syrup

15. Add more water and more sugar to the light syrup.  Boil the water till sugar dissolves and then turn the flame off. At this stage you can add saffron strands and or Rose water. I only added rose water for that wonderful aroma. Let the syrup cool down and come to room temperature. It should take 30 minutes or so.




16. Carefully squeeze the water from the rasgullas and drop them gently in sugar syrup.



17.Refrigerate them for 3 hours before serving. I garnished them with Saffron and chopped pistachios. 

If you looking for more Navratri or Vrat recipes you can checkout Sabudana KhichdiMakhaney ki KheerSwang ke Chawal ki Khichdi, Gajar ka Halwa, Kaddu ka Halwa.



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