Navratri Special Recipes by the best chefs in India only on Tata Play

It’s that time of the year again when festivals light up every household in India. Every festival has a dish associated with it, like Ganesh Chaturthi’s lip-smacking modaks, Christmas’ delicious plum cakes and not to forget Navratri’s specially curated decadent meals. This Navratri, learn to master those dishes with Tata Play’s chef walking you through the intricacies. Learn to make these quick and easy seven dishes this Navratri with Tata Play’s chefs giving you all the insights that are bound to make you the favourite cook at home this festive season.

Sabudana Vada Recipe (Authentic Traditional Method)

Sabudana Vada by Chef Shipra Khanna

Ingredients :

1/4 cup potato, boiled

1/3 cup sago, soaked

1 tsp ginger, finely chopped

1 tbsp green chillies, finely chopped

1/4 tsp black salt

1/4 cup peanuts, roasted and chopped

1 tbsp green coriander, chopped

A pinch of salt

1/3 cup yoghurt, beaten

2 lemon wedges

Method :

In a bowl, combine potatoes, sago, ginger, green chillies, black salt, roasted and chopped peanuts, green coriander, and salt and mix well.
Mash it well and prepare small cutlets.
Heat oil in a pan and fry these cutlets until golden and crisp.
Remove them on tissue paper to soak the excess oil.
Sabudana Vada is ready.
Transfer it to a plate and serve it with yoghurt and lemon wedges.

Tip: Soak Sabudana the night before you wish to make the vada. For 1 cup of Sabudana, add water a little less than a cup, as adding more water will spoil the taste & texture of the vada.

Sabudana Khichdi – Indian Veggie Delight

Sabudana Khichadi by Chef Harpal Singh Sokhi

Ingredients :

3 cups sabudana, soaked

4 medium potatoes, boiled & finely chopped

3 tbsp peanuts, salted and roasted

4 tbsp vada pav masala

1/4 cup freshly scraped coconut

3 tbsp fresh coriander leaves, chopped

2 tbsp ghee

10-12 curry leaves

1 tsp cumin seeds

1 tsp sugar

Salt to taste

4-5 green chillies, finely chopped

1 lemon juice

Method :

Heat ghee in a wok, add cumin seeds and saute until crackle.
Add green chillies, curry leaves, and potatoes and saute for some time.
Add vada pav masala and stir. Mix well with sabudana, peanuts, coconut, salt, and sugar.
Add fresh coriander leaves and lemon juice and mix. Transfer into a serving bowl and serve.

Mango Sago Pudding with coconut (Mango Sabudana Kheer) | Mango pudding recipe, Mango recipes, Mango sago

Sabudana Mango Payasam by Chef Harpal Singh Sokhi

Ingredients :

2 tbsp assorted nuts

1 cup milk

1 cup sago, soaked

1 tsp cardamom powder

1 cup mango puree

1/2 cup jaggery, grated

1-2 banana slices

Method :

Soak sago in water for 15-20 minutes. Drain and keep it aside.
Take a pan and dry roast the assorted nuts for 2-3 minutes on medium flame.
Add milk, sago and bring to boil until payasam thickens.
Add cardamom powder and mango puree and mix well.
Remove from heat and add jaggery. Stir till the jaggery melts.
Transfer it to a serving bowl.
Garnish with banana slices and mango puree, and serve.
Sabudana mango paysam is ready.

Tips: Sabudana is eaten during fasting because it gets digested easily and releases energy in the body, which is required during fasting.

Poori Recipe | Puri Recipe (Crisp, Soft & Fluffy) » Dassana’s Veg Recipes

Puris by Tarla Dalal

Ingredients :

1 cup whole wheat flour (gehun ka atta)

2 1/2 tbsp oil

A pinch of salt

Oil for deep-frying

Method :

Combine the whole wheat flour, 2 tbsp of oil and salt all and knead into a stiff dough using enough water.
Knead again with the remaining 1/2 tbsp of oil and cover, and keep aside for 10 to 15 minutes.
Divide the dough into 12 equal portions and roll out each piece into a 75 mm. (3") diameter round.
Heat the oil in a deep kadhai and deep-fry the puris a few times till they turn golden brown from both sides.
Drain on absorbent paper and serve hot.

Garlic Daal Tadka by Sanket Thakur


Garam masala powder

Red chilli powder

Turmeric powder

Coriander leaves, chopped


50 gms garlic, chopped

1/2 small onion, finely chopped

30-40 gms ghee

Tuvar dal, cooked with 1 green chilli and a little turmeric powder

2 tbsp cumin seeds

Salt to taste


Heat ghee in a pan. Add a pinch of asafoetida and cumin seeds, and crackle when it melts.
Add the garlic and cook well. Add the finely chopped onion and cook till almost done.
Add a little turmeric powder and red chilli powder and saute for 1 minute.
Add the dal and mix well. Add around 1/2 cup water and mix well till it boils. Add salt to taste. Add 1/2 teaspoon garam masala powder.
Transfer to a serving dish, garnish coriander leaves and serve hot with Jeera Rice.

Puran Poli

Puran Poli Tadka by Tarla Dalal

Ingredients :

For the filling:

1 cup soaked and cooked chana dal (split Bengal gram)

1/3 cup sugar

1/2 tsp cardamom (elaichi) powder

A pinch of nutmeg (jaiphal) powder

A few drops of saffron (Kesar) colour

For the dough:

1 cup whole wheat flour (gehun ka atta)

1/2 tbsp ghee

Other ingredients:

Whole wheat flour (gehun ka atta) for rolling

Ghee for smearing

For serving: Ghee

Method :

For the filling:

1. Combine the cooked chana dal and sugar in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes till the sugar melts entirely while stirring continuously.

2. Transfer the mixture to a plate and allow it to cool completely.

3. Add the cardamom powder, nutmeg powder and saffron colour and mix well.

4. Divide the stuffing into 4 equal portions and keep aside.

For the dough:

1. Combine the whole wheat flour and ghee in a bowl and knead them into a soft dough using enough water.

2. Cover the dough with a muslin cloth and allow it to rest for at least 30 minutes.

3. Divide the dough into 4 equal portions and keep aside.

How to proceed:

1. Roll out a portion of the dough into an oblong shape roti of 100 mm. (4-inch) using a little whole wheat flour.

2. Place a portion of the filling on one end of the roti and fold the other end over it. Gently press the sides to seal the filling.

3. Trim the sides using a small sharp bowl and discard the trimmed sides.

4. Gently press it from the centre and roll it into a 125 mm. (5-inch) diameter circle using a little whole wheat flour.

5. Heat a non-stick tava (griddle) and cook until it turns golden brown from both sides.

6. Repeat with the remaining ingredients to make 3 more Puran polis.

7. Before serving, reheat the Puran polis and smear a little ghee on each Puran Poli.

8. Serve immediately with ghee.

Potato rösti cakes with sage leaves recipe | BBC Good Food

Potato Rosti by Tarla Dalal

Ingredients :

3 cups parboiled, peeled and thickly grated potatoes (refer to tip below)

Salt to taste

3 tsp finely chopped green chillies

2 tbsp butter

1/2 cup finely chopped onions

1/2 cup grated processed cheese

For Serving: Sour cream

Method :

Combine the potatoes, salt and 21/2 tsp of green chillies, and mix gently with the help of two forks. Keep aside.
Heat the butter in a broad non-stick pan, add the onions and saute on a medium flame for 2 to 3 minutes or till they turn translucent.
Sprinkle the remaining 1/2 tsp of green chillies and cook on a medium flame for 1 minute.
Sprinkle the cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
Cover with a lid and cook on a medium flame for 5 minutes.
Loosen the sides of the rosti with the help of a knife, place a plate inverted on the non-stick pan and turn the pan upside down to switch the rosti on the plate.
Serve immediately with sour cream.

Tip: Parboiled potatoes for this recipe should be 90% cooked.

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