Navratri fasts are almost towards the end, and if you’re bored of having the same-old sabudana khichdi, this is just the right place for you. With the maximum utilisation of vrat-friendly ingredients like makhana, kuttu ka atta, sabudana, samak chawal, etc, you must surely be a pro at prepping your lunch and dinner. However, when it comes to satisfying the mid-day cravings, the mind usually goes for fast-friendly aloo chips.
Since the deep-fried chips are not a healthy option, you’ll need some easy, yet nutritious options for the evening. And who’s better than the celebrity Chef Sanjeev Kapoor to give you some step-by-step recipes? In collaboration with Sugar Free Green by Zydus Wellness, here are some chef-special recipes for this Navratri.
Bel Mojito
Ingredients:
- 8-12 tbsps wood apple (bel) pulp
- 4 lemons
- Sweeteners as required
- 40-48 fresh mint leaves
- Pink salt to taste
- 1 tsp roasted cumin powder
- Ice cubes as required
- Drinking soda as required
- Lemon slices for garnish
Method:
- Cut each lemon into eight pieces and transfer to a glass.
- Add wood apple pulp, sweeteners, mint leaves, pink salt, roasted cumin powder and muddle with a muddler.
- Add ice cubes and soda, and mix well.
- Serve chilled, garnished with lemon slices.
Lauki Ke Laddoo
Ingredients:
- 2 cups coarsely grated bottle gourd (lauki)
- 5 tbsps ghee + for greasing
- 2 tbsps edible gum resin (gond)
- ¼ cup grated mawa
- 4 tbsps sugar powder
- ¼ cup coarsely crushed mixed nuts (almonds, cashew nuts and pistachios)
- 3 tbsps melon seeds (magaz)
- ¼ cup desiccated coconut
- ¾ tsp green cardamom powder
- ¼ tsp nutmeg powder
- Gold varq for garnish
- Pistachio powder for garnish
Method:
- Heat 2 tbsps ghee in a nonstick pan, add edible gum resin and sauté till they puff up. Transfer to a plate.
- Heat the remaining ghee in the same pan, add bottle gourd and sauté for 6-8 minutes or till the mixture becomes dry.
- Add mawa, continuously mix and cook for 2-3 minutes. Add powdered sugar and continue to cook until it melts completely and the mixture thickens.
- Take the pan off the heat and allow it to cool slightly.
- Coarsely crush the puffed edible gum resin, add the bottle gourd mixture, mixed nuts, melon seeds, desiccated coconut, green cardamom powder, and nutmeg powder and mix till well combined.
- Grease your palm with ghee, take small portions of the mixture and shape each portion into a ball.
- Arrange it on a serving plate, garnish it with gold varq and pistachio powder. Serve.