Navratri Recipes for Kids

Ingredients:

1 cup Strawberry

2 cups watermelon (deseeded)

1/4 cup lemon juice

mint leaves for garnishing

Method: 

• Mix all the ingredients in a blender
• Adjust sweet and water if required
• Pour in a glass and serve

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Ingredients:

2 Sweet Potatos

Water for soaking chips

Water for blanching chips

Oil for deep frying

Sendha Salt

Vrat Friendly Chat Masala

Method: 

• Slice the sweet potato and soak them in water.
• Blanch them
• Dry them on a cloth piece till they turn hard and translucent.
• Heat oil in a wok and deep fry the chips.
• Sprinkle Sendha Salt and Chaat masala on the chips.
• Serve or store.

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Ingredients:

1/2 cup Sama Rice Flour 

1/2 cup Rajgira Flour

Half bowl Pumpkin chopped

Half bowl Spinach chopped

Half bowl Cucumber chopped

Half bowl Carrots chopped

Sendha Salt to taste

Method: 

• Knead the Sama rice and Rajgira flours together in a soft dough.
• Boil or Steam Chopped vegetables.
• Take Vegetables out and add sendha salt in them.
• Take a small ball size dough and roll it evenly.
• Place it in your palms, add the filling and seal it.
• Once all done, steam them for 10-15 minutes.

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Ingredients:

1/2 cup Tamarind

1.5 cups Jaggary

4 tsp Sendha Salt

2 tsp Sonth

1/2 tsp pepper powder

1/2 tsp red chili powder

Vrat Friendly Chaat Masala to taste

Method: 

• Soak tamarind in water till its soft and pulpy
• Sieve it, add water till its pouring consistency
• Add rest of the ingredients, keep it on gas and let it boil
• Keep stirring till its desired consistency
• Cool it down and store.

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Ingredients:

1.5 cup Sabudana

1/2 cup Peanuts Roasted

2 Green Chilies finwly chopped 

2 tbsp Coriander leaves chopped

3 Potatoes boiled and mashed

Sendha Namak to taste

Method: 

• In a grind the sabudana to a fine powder, keep in a bowl
• Course grintpeanuts, add in sabudana powder
• Add rest of the ingredients and make a dough
• Roll it to a thick circle
• Cut it in rectangles and deep fry till golden in color
• serve hot with any vrat friendly dip.

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Ingredients:

250 gm Sweet Potato

1 tbsp Ghee

1 tbsp cashews chopped

1 tbsp Raisins

Sugar to taste

Coconut Powder

Method: 

• Boil, peel and mash sweet potato
• Heat some ghee in a pan and roast cashews till golden, keep aside
• Heat more ghee in a pan and roast raisins, keep aside
• In the same pan add rest of the ghee and sauté for 2-3 minutes 
• Add sugar, after it melts keep stirring till mixture is devoid of all the moisture
• Once done take off the flame and let it cool
• Add cashews and raisins and mix well
• Grease your palms and make laddus of the mixture
• Roll the laddus in coconut powder and store.

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Ingredients:

3 Cups grated lauki

3 tbsp Ghee

1 bowl cashews

1.5 L milk

3/4 Cups Sugar

1/2 tsp cardamom powder

Method: 

• In a pan heat ghee and fry the cashews till they are brown
• Strain Cashews out and add grated lauki
• Cook till done while stirring occasionally
• Take off the flame
• Boil milk, when it thickens and becomes 1-1.25 liters add cooked lauki
• Let it cook for sometime till it further thickens
• Add Cardamom powder and garnish with cashews.
• Serve warm or cold.

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Ingredients: 

2 cups Makhana

3 tbsp Almonds

3 tbsp Cashews

3 tbsp Raisins

3 tbsp dried coconut slices

Sendha Namak to taste

3/4 tsp pepper powder

1/2 tsp Amchoor

1-2 tbsp Ghee

Method: 

• In a wok heat some ghee and roast makhanas evenly till crispy
• Add more ghee and roast almonds and cashews
• dry roast coconut slices
• Once done all them in a bowl
• Sprinkle salt, pepper, and amchoor and mix well
• Let it cool and serve.

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