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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


Sugar     100gms

Milk       500ml

Pure ghee           20gms

Makhana             50gms

Almond chopped             50gms

Cardamom powder         05gms

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