Navratri recipes for the perfect ‘fast’ food

Seetaphal Ki Sabzi
Seetaphal Ki Sabzi

Tried and tested yummy Navratri recipes

Come Navratri and people who observe these holy fasts lookout for quick recipes to help them tide over the eating bit. The restrictions are many which lead to a very limited choice. So we got the dazzling chefs at Eros Hotels cook up some Navratri special grub to satisfy those hunger pangs. Here are our top three recipes we tried and fell in love with:

Kuttu Ke Pakode
Kuttu Ke Pakode


Kuttu flour :100grm

Potato:  3 nos (medium)

Paneer: 100grm

Sendha namak  to taste

Chopped green chillies:  5-6 nos

Water:  1 cup

Oil for deep frying


  • Wash and peel potatoes and slice them evenly.
  • Also, slice paneer in the same shape as well.
  • Prepare a batter with kuttu flour, green chillies, sendha namak and water.
  • Coat the slices of potatoes and paneer with the batter and deep fry in hot oil.
  • Serve hot with mint chutney prepared with sendha namak.
Makhane Ki Kheer
Makhane Ki Kheer

Makhane ki kheer



Milk :500ml

Pure ghee :20gms


Almond chopped : 50gms

Cardamom powder: 5gms

Cashews chopped : 20gms


  • Firstly, fry the makhanas in desi ghee.
  • Crush them when crusty.
  • Heat milk in a pan and simmer it once it comes to boil.
  • Add crushed makhanas to the milk. Let the milk acquire the consistency of a kheer and then add sugar to it.
  • Add the crushed and chopped dry fruits to the kheer and allow it to cool.
  • Garnish with some of the dry fruit and serve cold.

Seetaphal ki subzi

Seetaphal Ki Sabzi
Seetaphal Ki Sabzi


Pumpkin: 75gms

Oil: 50ml

Asafoetida: pinch

Fenugreek seeds: 10gms

Sendha namak to taste

Turmeric powder:10gms

Chilly powder: 10gms

Coriander powder: 10gms

Garam masala:10gms

Amchoor powder: 10gms

Slit green chilly: 5-6 nos

Sugar: 5 gms




  • Peel and cut the pumpkin in cubes.
  • Heat the oil in a pan and then add asafetida and fenugreek seeds.
  • Once the seeds start to crackle, add slit green chillies and sauté for some time.
  • Now add pumpkin dices and let it cook gently.
  • Add salt, turmeric, garam masala, coriander powder and chili powder.
  • Mix it all well and let the pumpkin reduce to a mash like consistency.
  • Add amchoor powder and sugar at the end to caramelize it.
  • Serve hot with a garnish of coriander leaf.

Recipes by Eros Hotel, Delhi