Happy Navratri | Recipes with Pumpkin | Pumpkin Kala Chana Gravy | Pumpkin Rava Halwa | Pumpkin Poori

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 while adopting a calm and meditative lifestyle. This Hindu festival is dedicated to Goddess Durga and her 9 avatars.

Recipes with Pumpkin

On each of these nine days, Hindus worship the nine different manifestations 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 heaven to bless her beloved devotees.

Happy Navratri

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).

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Do you know pumpkin has high content of Vitamin A and Vitamin C, we can also make kaddu ke pakode, pumpkin cake , pumpkin jam, kaddu ka paratha or even soup apart from this recipes for fasting, meanwhile try this easy recipes for your Navratri fast (upvaas), and let me know how you liked it.

First Step

Place the pumpkin pieces (800 gms) in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.

Healthy Treat

Pumpkin 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 pumpkin which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Pumpkin Kala Chana Gravy

Ingredients:
Kale Chane – 2 cups
Steamed & mashed pumpkin – 1 cup
Oil – 3 tbsp

Spices:
Cumin – 1 tbsp
Fennel seeds – 1/2 tbsp
Red chili powder – 1 tbsp
Roasted cumin powder – 1 tbsp
Chana masala – 2 tbsp
Amchur powder – 1/2 tsp
Chaat masala – 1/2 tbsp
Salt to taste

Few kasuri methi

Method:

  1. 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.
  2. 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.
  3. Now heat oil in a pan. When the oil is hot, lower the flame.
  4. Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
  5. Fry them for 5 minutes on low heat.
  6. Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
  7. Add crushed kasuri methi and mix. Cook for 5 minutes.
  8. Delicious kala chana gravy with pumpkin is ready.

Pumpkin Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft pumpkin halwa with the magic of a steamed pumpkin puree , rava and sugar  is irresistible.

Pumpkin Rava Halwa

Ingredients:
Rava – 1/2 cup
Steamed & mashed pumpkin – 1/2 cup
Ghee – 1/4 cup + 1 tbsp
Sugar – 1/4 cup
Water – 1 cup
Sliced pistachios – 4 tbsp
A pinch of salt

Method :

  1. Heat a pan and dry roast rava on low heat for 8 minutes.
  2. Then add ghee and mix well.
  3. Add steamed & mashed pumpkin along with water and sugar.
  4. Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
  5. At last 1 tbsp of ghee and pinch of salt. Mix it well.
  6. Garnish with chopped sliced pistachios and serve hot.

Pumpkin 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 pumpkin to make poori more delicious and healthy.

Pumpkin Poori

For Dough:
Whole Wheat Flour – 1 & 1/4 cups
Steamed & mashed pumpkin – 1 cup
Warm Milk for kneading dough – 4 tbsp
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. In a food processor, first add steamed & mashed pumpkin.
  2. Then add whole wheat flour with water knead a dough and it should be smooth and tight.
  3. At last add ghee 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.
  4. 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.
  5. 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.
  6. 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.

Dry Kale Channa with Sweet Potatoes – Navratri Special

Dry Kale Channa is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kale channa with sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

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Kale Channa With Sweet Potatoes

Dry Kale Channa with Sweet Potatoes – Navratri Special

Ingredients:
Kale Channa – 2 cups
Sweet Potatoes – 1 cup ( 2 medium sizes)
Mustard Oil – 2 tbsp

Spices:
Cumin – 1 tbsp
Red chili powder – 1 tbsp
Black pepper powder – 1/2 tsp
Coriander powder – 1 tbsp
Amchur powder – 1/2 tsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 1
Black pepper – 3

Few Chopped Fresh Coriander leaves

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Dry Kale Channa With Sweet Potatoes

Method:

  1. Clean, wash and soak kale chana overnight.
  2.  Next morning, drain water and pressure cook soaked kale channa with salt, whole garam masalas with 2 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled channa in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain sweet potato and keep them aside. (Do not overcook the potatoes)
  5. Now heat mustard oil in a kadai. When the oil is hot, lower the flame.
  6. Add cumin and allow to crackle then add boiled sweet potatoes. Fry them until little golden brown.
  7. Then add all spices and saute for a minute on low flame.
  8. Now add boiled kale channa (discard the whole garam spices) with 1/2 cup of water (same water in which kale channa is boiled).
  9. Cook on high flame for 4-8 minutes stirring continuously. When all water dries up switch off the flame.
  10. Garnish with Fresh coriander leaves and serve hot.

 

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Navaratri Parsad

Milk Rava Halwa – Navrate Special

Navaratri, also spelled Navratri or Navarathri, is a nine nights Hindu festival, celebrated in the autumn every year. Thus, this is a nine-day or nine-night Hindu festival which is celebrated in the honor of the divine goddess Devi Durga. This Navaratri celebration happens two times a year. It’s because there are two Navaratris in a year. First, is Chaitra Navaratri which is celebrated in March or April and the second is Sharad Navaratri which is celebrated in October.

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Yummy Halwa

To celebrate Ashtami or Navami that is the eighth/ninth day of Navratri, Sooji or Rava halwa is prepared along with Kala Chana (Black chickpeas) and puri as prasad.

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Navratri Parsad

I already shared Atta Sooji Halwa, Sooji Gur Ka Halwa, but this Milk Rava Halwa is totally different. In this Rava or Sooji is soaked in a milk for 30 minutes and then it is sauteed in ghee. This halwa is rich in taste, almost like a milkcake. Do try this Halwa…

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Milk Rava Halwa

Milk Rava Halwa – Navratri Special

Ingredients:
Rava – 1 cup
Sugar – 1 cup
Ghee – 1/2 cup
Milk – 1 cup
Water – 3 cups
Cardamom powder – 1 tsp
Mix chopped dry fruits – 1/4 cup
A pinch of Salt

Method:

  1. In a bowl mix milk and Rava. Keep it aside or 30 minutes.
  2. Take water, sugar, and cardamom powder in a saucepan. Boil until sugar dissolves completely.
  3. Add ghee in a deep non-stick kadai and allow it to melt completely on medium-low flame.
  4. Now switch off the flame. Add milk soaked Rava and mix well with melted ghee.
  5. Turn on the flame and roast Rava on medium-low heat until brown color.
  6. Now add prepared sugar syrup into roasted Rava and keep stirring till all the water gets absorbed.
  7. Turn off the heat. Sprinkle a pinch of salt and dry fruits. Serve hot.

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Rava Halwa

Tips:

  1. Use heavy-based non-stick pan.
  2. Don’t add soaked rava into hot ghee. Otherwise, rava turned into stones.