Navratri Recipes for Kids

Ingredients:

1 cup Strawberry

2 cups watermelon (deseeded)

1/4 cup lemon juice

mint leaves for garnishing

Method: 

Mix all the ingredients in a blender Adjust sweet and water if required Pour in a glass and serve

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Ingredients:

2 Sweet Potatos

Water for soaking chips

Water for blanching chips

Oil for deep frying

Sendha Salt

Vrat Friendly Chat Masala

Method: 

Slice the sweet potato and soak them in water. Blanch them Dry them on a cloth piece till they turn hard and translucent. Heat oil in a wok and deep fry the chips. Sprinkle Sendha Salt and Chaat masala on the chips. Serve or store.

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Ingredients:

1/2 cup Sama Rice Flour 

1/2 cup Rajgira Flour

Half bowl Pumpkin chopped

Half bowl Spinach chopped

Half bowl Cucumber chopped

Half bowl Carrots chopped

Sendha Salt to taste

Method: 

Knead the Sama rice and Rajgira flours together in a soft dough. Boil or Steam Chopped vegetables. Take Vegetables out and add sendha salt in them. Take a small ball size dough and roll it evenly. Place it in your palms, add the filling and seal it. Once all done, steam them for 10-15 minutes.

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Ingredients:

1/2 cup Tamarind

1.5 cups Jaggary

4 tsp Sendha Salt

2 tsp Sonth

1/2 tsp pepper powder

1/2 tsp red chili powder

Vrat Friendly Chaat Masala to taste

Method: 

Soak tamarind in water till its soft and pulpy Sieve it, add water till its pouring consistency Add rest of the ingredients, keep it on gas and let it boil Keep stirring till its desired consistency Cool it down and store.

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Ingredients:

1.5 cup Sabudana

1/2 cup Peanuts Roasted

2 Green Chilies finwly chopped 

2 tbsp Coriander leaves chopped

3 Potatoes boiled and mashed

Sendha Namak to taste

Method: 

In a grind the sabudana to a fine powder, keep in a bowl Course grintpeanuts, add in sabudana powder Add rest of the ingredients and make a dough Roll it to a thick circle Cut it in rectangles and deep fry till golden in color serve hot with any vrat friendly dip.

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Ingredients:

250 gm Sweet Potato

1 tbsp Ghee

1 tbsp cashews chopped

1 tbsp Raisins

Sugar to taste

Coconut Powder

Method: 

Boil, peel and mash sweet potato Heat some ghee in a pan and roast cashews till golden, keep aside Heat more ghee in a pan and roast raisins, keep aside In the same pan add rest of the ghee and sauté for 2-3 minutes  Add sugar, after it melts keep stirring till mixture is devoid of all the moisture Once done take off the flame and let it cool Add cashews and raisins and mix well Grease your palms and make laddus of the mixture Roll the laddus in coconut powder and store.

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Ingredients:

3 Cups grated lauki

3 tbsp Ghee

1 bowl cashews

1.5 L milk

3/4 Cups Sugar

1/2 tsp cardamom powder

Method: 

In a pan heat ghee and fry the cashews till they are brown Strain Cashews out and add grated lauki Cook till done while stirring occasionally Take off the flame Boil milk, when it thickens and becomes 1-1.25 liters add cooked lauki Let it cook for sometime till it further thickens Add Cardamom powder and garnish with cashews. Serve warm or cold.

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Ingredients: 

2 cups Makhana

3 tbsp Almonds

3 tbsp Cashews

3 tbsp Raisins

3 tbsp dried coconut slices

Sendha Namak to taste

3/4 tsp pepper powder

1/2 tsp Amchoor

1-2 tbsp Ghee

Method: 

In a wok heat some ghee and roast makhanas evenly till crispy Add more ghee and roast almonds and cashews dry roast coconut slices Once done all them in a bowl Sprinkle salt, pepper, and amchoor and mix well Let it cool and serve.

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