And the Navratri fasting continues… Since the options are limited during fasts, you need to innovate more than usual. J Here’s the highlight of today’s Navratri Thali :

  1. Makhana Kadhi (Foxnut-potato curry)
  2. Samak Jeera Pulao (Jungle Rice Pilaf)
  3. Coriander – Sunflower Seed Pesto Paneer Tikka
COOKING TIME: 20 minutes



For the Makhana Kadhi/Fox Nut Curry-
  1. Makhana – ½ cup
  2. Potato – 1, medium
  3. Green chilli – 1
  4. Curry Leaves – 7-8
  5. Mustard seeds – 1 teaspoon
  6. Curd – 1 ½ cup
  7. Vegetable Oil – 1 tablespoon
  8. Fruit Salt – to taste
For the Pesto Paneer Tikka –
  1. Paneer cubes – 100 gms
  2. Coriander leaves – 1/2 cup
  3. Sunflower seeds – 3 tablespoons
  4. Green chilli – 1
  5. Olive oil – 1 tablespoon
  6. Lemon juice – 2 tablespoons
  7. Fruit Salt – to taste
For the Samak Jeera Pulao/ Jungle Rice Pilaf –
  1. Samak rice – ¾ cup
  2. Jeera – 1 tablespoon
  3. Ghee – 2 tablespoons
  4. Fruit Salt – to taste


For the Makhana Kadhi/Fox Nut Curry-
  1. Heat a heavy bottom pan and dry roast some makhanas/foxnuts until they start getting crisp and turning slightly brown.
  2. Add oil in a wok and add some mustard seeds and allow them to crackle.
  3. Add a green chilli and curry leaves.
  4. Peel the potato and dice them into small pieces and add to the pan.
  5. Allow them to cook and brown slightly.
  6. Add curd and mix nicely and cook on a very low flame. Keep on a low flame and keep stirring otherwise the curd will split.
  7. Let it cook for 4-5 minutes and keep stirring.
  8. Add salt and crispy foxnuts.
For the Pesto Paneer Tikka –
  1. Dry roast sunflower seeds in a pan and allow them to cool slightly.
  2. Grind sunflower seeds and chilli.
  3. Add cilantro, salt, lemon juice and olive oil and mix well. And the pesto is ready!
  4. Quote it thoroughly on the paneer cubes.
  5. Heat a griddle or pan and add some oil. Place the paneer cubes and allow them to crisp on all the sides.
For the Samak Jeera Pulao/ Jungle Rice Pilaf –
  1. In a pressure cooker, add 2 tablespoons of ghee.
  2. Once it is hot, add a tablespoon of jeera.
  3. Once it crackles, add ¾ cup of Samak rice and 1 ½ cup of water (water should be double the rice).
  4. Close the lid and allow a whistle to come.
  5. Lower the heat and allow it to cook for 2 minutes.
  6. Remove from heat and let the steam to be released.
  7. Serve hot.

Enjoy your amazing Navratri Thali.