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Tuesday, October 26, 2021

Navratri food: Some saatvik sauces that you can enjoy this festive season

Navratras are more than just about potatoes and tapioca (sabudana), and kuttu pakoras (buckwheat fritters) and sweet puddings

Written by Shalini Rajani | New Delhi |
October 10, 2021 4:40:34 pm
Navratri food, Navratri food recipes, Navratri recipes, Navratras, fasting, healthy recipes, tasty recipes during Navratri, Chinese-style sauces, indian express newsWould you like to try this recipe? (Photo: Shalini Rajani)

This year, I decided to add gluten-free noodles in the Navratra millet menu. While fasting gives us a break, indulging mindfully with ingredients that are good for the gut is not bad either. Instead of processed and packaged food, there are many ways to prepare things in a healthy way.

Navratras are not just about potatoes and tapioca (sabudana). Neither are they only about kuttu pakoras (buckwheat fritters) and sweet puddings. You can try oil-free kebabs, savoury snacks, many interesting dips and sauces made of superfoods like pumpkin, pineapple, water chestnuts and more. And while fruits and herbs are considered fast-friendly, explore possibilities with Indian gooseberry (amla), mint, green chillies and many other locally-grown herbs.

Just in case you feel you don’t have many sauce options, you can refer to these recipes. I rustled up Chinese-style noodles in no time yesterday. Refer to the video.

Green chilli sauce

Ingredients

· 1 cup mint leaves
· 2 amlas deseeded
· 2-3 green chillies
· 2-inch ginger
· 1 tbsp pomegranate seeds powder
· Rock salt to taste
· Water as required

Method

1. Thoroughly wash mint leaves and transfer it to a blender jar along with all ingredients except water.
2. Pulse it twice and then add water as required.
3. Blend it for a good 30 seconds.

Dark sauce

Ingredients

· 1/2 cup jaggery
· ¼ cup water
· 2 tbsp ginger juliennes
· 1 tsp coconut aminos
· 1 tsp cold-pressed groundnut oil
·  1 tsp red chilli powder (I used Abana teekhi mirch)

Method

1. In a pan, heat oil and add ginger juliennes.
2. Add jaggery, water, red chilli and coconut aminos.
3. Allow it to cook for 3-4 minutes on high flame. Turn the flame off. Add salt.
4. Allow it to cool completely before adding to noodles.

(Shalini Rajani is a millet coach, and the founder of Crazy Kadchi. She holds innovative Millets Cooking Workshops for all age groups.)

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