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Navratari Falhari Thali: Delicious recipes to try this Navratari

Category : All, Festivals, Taste of India · by Mar 19th, 2015

Navratris are 10 days & 9 nights of fasting, praying & celebrations. Many people fasts in many ways in every part of the country, some use to eat only “2-cloves” & water for the whole 9 days, many other eat only fruits & there are lots of other ways to pay respect to Goddess Durga for navratris. Here we bring you some easy & delicious “Falahar” or “Vrat” recipes which can be eaten during Navratri fast.

1- Sabudana Khichdi

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Sabudana Khichdi


  • Sago (sabudana)
  • Peanuts
  • Green chillies
  • Potato
  • Ghee
  • Cumin seeds
  • Salt to taste
  • Lemon juice
  • Fresh coriander leaves a few sprigs


  1. Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
  2. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into small cubes. Wash and chop coriander leaves.
  3. Heat ghee in a pan, add cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
  4. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
  5. Sprinkle a little water, add rock salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.

 Serve with plain yogurt. 🙂

2- Kuttu ki Puri

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  • Kuttu Atta
  • Arbi or Potato
  • Salt (saindha)
  • Black Pepper powder


  1. Boil and mash potato.
  2. Now mix salt, atta, kali mirch and alu and knead into dough.
  3. Make small balls of the dough and roll each into small puris.
  4. Heat ghee in a pan.
  5. Fry each puri in ghee.
  6. When cooked on one side turn it and cook on the other side also until it turns light brown.
  7. Serve them hot with curd or potato sabji

3- Dahi wale Aloo

yougurt, potato, cumin, seeds, siandha, salt, khichdi, blog,Dahi wale Aloo

Dahi wale Aloo


  •  aloo (potatoes) boiled and peeled
  • cumin seeds
  • rock salt
  • yogurt (curd)
  • green chillies
  • ghee
  • coriander leaves-chopped


  1. Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
  2. Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
  3. Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
  4. Add garam masala, coriander and salt. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  5. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
  6. Serve aloo dahi wale hot, garnished with coriander leaves.

4- Kheere ka Raita (Cucumber Raita)

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Kheere ka Raita


  • 1 medium sized cucumber
  • 1 cup curd/yogurt
  • 1 tsp roasted cumin seeds powder/jeera powder
  • 1 tsp chaat masala
  • ½ tsp red chili powder (optional)
  • rock salt/sendha namak or black salt
  • chopped coriander or mint leaves for garnish


  1. Wash the cucumber.
  2. Peel the cucumber and grate it
  3. In a bowl, beat the curd till smooth.
  4. Add the grated cucumber to the curd.
  5. Add all the dry spice powders and rock salt.
  6. Mix well and serve cucumber raita.
  7. Optionally you could even garnish the cucumber raita with some coriander leaves or mint leaves.

5- Lauki ka halwa

doodhi, bottle guord, halwa, sweet, sugar, cashewnuts, almonds, khichdi, navratri, blog,Lauki ka Halwa

Lauki ka Halwa


  • Bottle gourd (doodhi / lauki) , peeled and grated
  • Milk
  • Mava (khoya)
  • Sugar
  • Ghee
  • Cashewnuts (kaju), raisins, badam
  • Cardamom (elaichi) powder
  • Rose water


  1. Squeeze out water from grated dudhi completely.
  2. Heat ghee in a pan; add grated dudhi.
  3. Sauté it on medium flame for 3-4 minutes, stir continuously.
  4. Add milk; mix well and bring mixture to boil.
  5. When it starts to boil, reduce flame to low and cook it until almost milk is absorbed. It will take approx. 10-15 minutes. Stir occasionally in between to prevent sticking. Add khoya, sugar, chopped cashew nuts, raisins and chopped almonds.
  6. Stir continuously and cook until almost moisture is evaporated and mixture turns thick; approx. 3-4 minutes.
  7. Turn off flame, add cardamom powder and mix it properly.
  8. Delicious doodhi halwa is ready. Transfer it to serving bowl and serve.

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Also Read: Importance of Ram Navami: The Celebration of Evil Destroyer’s Birth

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