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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