The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.
Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.
North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.
The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
Beetroot Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp
Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste
Fresh coriander leaves
Method:
- Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
- Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
- Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
- Now heat oil in a pan. When the oil is hot, lower the flame.
- Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
- After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
- Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
- Finally add fresh chopped coriander leaves and mix.
- Delicious kala chana gravy with beetroot is ready.
Beetroot Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.
Ingredients:
Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup
Method:
- Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
- Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
- Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
- Mix it quickly in roasted sooji mixture and make sure there are no lumps.
- Cook for another minute on low flame, stirring continuously.
- Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
- Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
- Garnish with chopped nuts and serve hot.
Tip:
Adjust sugar according to your taste.
Beetroot Poori
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.
For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp
Oil for deep frying
Method :
- Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
- At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
- Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
- When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
- Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Beetroot Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Ingredients:
Kale Chane – 2 cups
Beetroot – 1
One small chopped sweet potato
Tomatoes – 3
Ginger – 1 inch
One green chilli
Oil – 4 tbsp
Spices:
Cumin – 1 tbsp
Carom seeds or ajwain – 1/2 tbsp
Red chili powder – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Chaat masala – 1/2 tbsp
Himalayan pink salt to taste
Fresh coriander leaves
Method:
- Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
- Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
- Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
- Now heat oil in a pan. When the oil is hot, lower the flame.
- Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
- After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
- Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
- Finally add fresh chopped coriander leaves and mix.
- Delicious kala chana gravy with beetroot is ready.
Tip :
Taste salt before adding in masala because boiled black chickpea also has salt in it.
Beetroot Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.
Ingredients:
Sooji or Semolina – 1 cup
Beetroot – 1 medium size
Sugar – 1/2 cup
Water – 1 cup
Ghee – 5 tbsp + 1 tbsp
Green cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
Chopped pistachios & almonds – 1/2 cup
Method:
- Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
- Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
- Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
- Mix it quickly in roasted sooji mixture and make sure there are no lumps.
- Cook for another minute on low flame, stirring continuously.
- Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
- Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
- Garnish with chopped nuts and serve hot.
Tip:
Adjust sugar according to your taste.
Beetroot Poori
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.
For Dough:
Whole Wheat Flour – 1 cup
Beetroot puree– 1/2 cup
Rava – 1 tbsp
A pinch of Himalayan pink salt
Oil or ghee – 1 tbsp
Oil for deep frying
Method :
- Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
- At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
- Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
- When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
- Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Mad About Cooking 