Celebrate Navratri With Wholesome And Healthy Chef-Approved Recipes | Food News

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Navratri is a time of devotion, reflection, and celebration, where food becomes an integral part of the festive spirit. Fasting during these nine days emphasizes mindfulness in eating, offering an opportunity to enjoy wholesome, nourishing, and flavorful dishes. These festive preparations balance tradition with health, making it possible to indulge guilt-free while honoring the spirit of the festival. From light, comforting meals to wholesome treats, every dish is designed to energize, satisfy, and delight. This collection brings together simple, wholesome, and satvik options that celebrate the essence of Navratri, allowing families to enjoy a variety of foods that are both nourishing and deeply rooted in cultural tradition.

Makhana Fruit Custard by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun

Ingredients:

1 cup makhana, 50 g ghee

1 litre milk, 2 tbsp date syrup or honey

¼ cup tender coconut water

⅓ cup grapes, ¼ cup pomegranate, ¼ papaya, ¼ musk melon, 1 apple, 2 bananas

Flesh of 1 tender coconut

Cardamom powder, saffron strands

Chopped nuts for garnish

Method:

Roast makhana in 1–2 tsp ghee; reserve ¼ for garnish. Grind the rest.

Boil milk, add makhana powder, simmer until thickened.

Add cardamom, saffron, and reserved makhana. Cook 2–3 mins.

Cool, adjust consistency with coconut water, sweeten with syrup/honey.

Fold in fruits and coconut flesh. Garnish with nuts and extra fruits.

Chakra Kozhukattai by Chef Venkatesh, Novotel Visakhapatnam Varun Beach

Ingredients:

Rice flour, water, ghee, salt

Fresh coconut, jaggery, cardamom powder, cashews, almonds

Method:

Cook coconut and jaggery until thick, add cardamom and nuts; cool.

Boil water with salt and ghee, stir in rice flour, knead into smooth dough.

Shape small discs, place filling, seal into dumplings.

Steam 10–12 mins until glossy. Serve warm.

Khamang Kakdi – Cucumber Salad recipe by Chef Roopa Nabar, TTK Prestige

Ingredients: Cucumber, roasted peanut powder, fresh coconut, green chilies, coriander, hing, sugar, lemon juice, salt

Method:

Peel, chop cucumbers, squeeze out juice.

Mix with peanut powder, coconut, chilies, coriander, hing, sugar, lemon juice. Chill and serve.

Sabudana Thalipeeth – Crisp Flatbread by Chef Roopa Nabar, TTK Prestige

Ingredients: Soaked sabudana, grated potatoes, jeera, green chilies, red chili powder, peanut powder, ghee, salt

Method:

Mix grated potatoes, sabudana, spices, peanut powder to form dough.

Shape into 6-inch discs, air-fry 6 mins at 180–220°C, flipping halfway. Serve with curd.

Ada Pradhaman by Chef Kaviyarasu, Novotel Visakhapatnam Varun Beach

Ingredients:

Rice Ada, coconut milk, jaggery, cardamom powder

Ghee, cashews, raisins

Method:

Boil rice Ada, drain. Melt jaggery with water, strain.

Heat coconut milk, add Ada, stir in jaggery syrup, simmer.

Fry cashews and raisins in ghee, fold in. Serve warm.

Basundi recipe by Naveen Reddy, Novotel Visakhapatnam Varun Beach

Ingredients:

Milk, sugar, cardamom, saffron, rose water

Method:

Boil milk, simmer while stirring and scraping cream back in.

Reduce milk to half (30–40 mins), add sugar, cardamom, saffron.

Finish with rose water, garnish with nuts. Serve warm or chilled.

Samo Pulao – Light Rice Dish by Chef Roopa Nabar, TTK Prestige

Ingredients: Samo rice, potato, peanuts, ginger, green chilies, cumin, cinnamon, cardamom, cloves, black pepper, curry leaves, cashews, lemon juice, ghee, salt

Method:

Fry whole spices, ginger, chilies, curry leaves in ghee.

Add potatoes and peanuts, fry 2 mins. Add rice, salt, 4 cups boiling water. Cover, cook 8–10 mins.

Garnish with roasted cashews, drizzle lemon juice. Serve with buttermilk.