VIVEDA The wellness resort

10 DAYS. 10 SATVIK RECIPES.

A Navratri journey through wholesome, nourishing food.

Sweet Potato & Makhana Cutlets with Pomegranate Raita

Ingredients (For 8 Cutlets):

• 1 large sweet potato, boiled & mashed
• 1/2 cup roasted makhana, crushed
• 2 tbsp roasted peanuts, crushed
• 1 green chilli, finely chopped
• 1 tsp grated ginger
• 1 tbsp fresh coriander, chopped
• Rock salt to taste
• 1 tbsp ghee for shallow frying

For Pomegranate Raita:

• 1 1/2 cup whisked fresh curd
• 2 tbsp pomegranate arils
• Pinch of roasted cumin powder
• Rock salt to taste

Process:

1. Mix mashed sweet potato, crushed makhana, peanuts, chilli, ginger, coriander, and rock salt into a firm dough.
2. Shape into small round cutlets and shallow fry in ghee until crisp and golden.
3. For the raita, whisk curd, add pomegranate, cumin powder, and rock salt.
4. Serve cutlets hot with a cooling pomegranate raita.

A nourishing twist – crunch from makhana, sweetness from potato and freshness from pomegranate.

Rajgira & Banana Pancakes with Honey Drizzle

Ingredients (For 6 Mini Pancakes):

• 1 cup rajgira flour (amaranth flour)
• 1 ripe banana mashed
• 2 tbsp curd (optional for softness)
• 1/2 tsp cardamom powder
• 1 1/2 cup water (adjust as needed for batter)
• 1 tbsp ghee for cooking
• Honey or jaggery syrup for drizzle

Process:

1. In a bowl mash the banana well. Add rajgira flour cardamom and curd. Mix.
2. Gradually add water to make a smooth thick batter.
3. Heat a pan grease lightly with ghee and pour small rounds of batter. Cook on low heat till bubbles appear then flip and cook the other side.
4. Stack pancakes and drizzle with honey or jaggery syrup.

Soft fluffy and naturally sweet. A wholesome twist on the usual fasting flatbreads.

Kuttu & Lauki Cheela with Green Chutney

Ingredients (For 4 Cheelas):

• 1 cup kuttu atta (buckwheat flour)
• 1 cup grated lauki (bottle gourd) with water squeezed out
• 1 green chilli finely chopped
• 1 tsp grated ginger
• 1 tbsp fresh coriander chopped
• Rock salt to taste
• 1 tbsp ghee for cooking

For Green Chutney:

• 1 1/2 cup fresh coriander
• 2 tbsp mint leaves
• 1 green chilli
• Rock salt and lemon juice

Process:

1. In a bowl mix kuttu atta lauki chilli ginger coriander and rock salt. Add a little water if needed to form a smooth batter.
2. Heat a pan grease with ghee and spread a ladle of batter into a round cheela. Cook on medium flame till golden then flip and cook the other side.
3. For chutney blend coriander mint chilli salt and lemon juice into a fine paste.
4. Serve hot cheelas with refreshing green chutney.

Crispy outside and soft inside with a cooling chutney to balance the earthy flavour of kuttu.

Apple & Singhare Atta Malpua with Saffron Syrup

Ingredients (For 6 Malpuas):

• 1 cup singhare atta (water chestnut flour)
• 1/2 cup grated apple
• 2 tbsp jaggery powder
• 1/2 tsp cardamom powder
• 1/2 cup water or milk
• 2 tbsp ghee for frying
• Chopped nuts for garnish

For Light Syrup:

• 1/2 cup water
• 2 tbsp jaggery powder
• A few saffron strands

Process:

1. In a bowl mix singhare atta grated apple jaggery powder and cardamom. Add water or milk gradually to form a smooth flowing batter.
2. Heat ghee in a flat pan and pour small rounds of batter. Fry on low flame till golden on both sides.
3. For syrup boil water jaggery and saffron till slightly sticky.
4. Dip hot malpuas into the syrup for a few seconds and remove.
5. Garnish with chopped nuts and serve warm.

A festive twist to the classic malpua made fasting-friendly with singhare flour and the natural sweetness of apple.

Rajgira & Aloo Tikki Chaat with Whisked Curd

Ingredients (For 6 Tikkis):

• 1 cup rajgira flour
• 2 medium potatoes boiled and mashed
• 2 tbsp roasted peanuts crushed
• 1 green chilli finely chopped
• 1 tsp grated ginger
• Rock salt to taste
• 2 tbsp ghee for shallow frying

For Topping:

• 1 1/2 cup whisked curd
• 2 tbsp pomegranate seeds
• 1 tsp roasted cumin powder
• Rock salt
• Fresh coriander chopped

Process:

1. In a bowl mix rajgira flour potatoes peanuts chilli ginger and rock salt. Shape into small round tikkis.
2. Heat ghee in a pan and shallow fry till golden and crisp.
3. Place tikkis on a plate. Top with curd sprinkle cumin powder and rock salt. Garnish with pomegranate seeds and coriander.

Crispy rajgira tikkis with a cooling curd topping. A satvik twist on the much-loved street-style chaat.

Sweet Potato & Coconut Halwa

Ingredients (Serves 3):

• 2 medium sweet potatoes boiled and grated
• 3 tbsp fresh grated coconut
• 2 tbsp ghee
• 3 tbsp jaggery powder
• 1/2 cup milk
• 1/2 tsp cardamom powder
• Chopped almonds or cashews for garnish

Process:

1. Heat ghee in a pan add grated sweet potato and saute for 2 minutes.
2. Add milk and cook on medium flame till it thickens.
3. Stir in jaggery powder and cook till well combined.
4. Add grated coconut and cardamom. Mix gently and cook for 2-3 more minutes.
5. Garnish with nuts and serve warm.

A unique halwa with the natural sweetness of shakarkandi balanced by the richness of coconut.

Sama Rice & Veggie Bowl with Lemon Curd Dressing

Ingredients (Serves 2):

• 1 cup sama rice (barnyard millet) cooked
• 1/2 cup boiled sweet potato cubes
• 1/2 cup cucumber diced
• 1/2 cup pomegranate seeds
• 1/4 cup roasted peanuts
• Fresh coriander chopped

For Lemon Curd Dressing:

• 1/2 cup thick fresh curd whisked
• 1 tsp lemon juice
• 1/2 tsp roasted cumin powder
• Rock salt and black pepper to taste

Process:

1. In a mixing bowl combine cooked sama rice sweet potato cucumber pomegranate and peanuts. Toss lightly.
2. Whisk curd with lemon juice cumin salt and pepper for the dressing.
3. Pour the dressing over the rice bowl and mix gently.
4. Garnish with fresh coriander and serve chilled or at room temperature.

A wholesome festive bowl that is light fresh and satvik yet filled with colours of celebration.

Makhana & Singhara Flour Pakoras

Ingredients (For 10 Pakoras):

• 1 1/2 cup roasted makhana coarsely crushed
• 1/2 cup singhara atta
• 1 boiled potato grated
• 1 green chilli finely chopped
• 1 tsp grated ginger
• Rock salt to taste
• 1/2 tsp black pepper powder
• Water as needed for batter
• Ghee for frying

Process:

1. In a bowl mix singhara atta crushed makhana potato chilli ginger salt and pepper. Add little water to form a thick batter.
2. Heat ghee in a deep pan. Drop spoonfuls of the batter and fry on medium flame till golden and crisp.
3. Serve hot with rock salt sprinkled or a light mint curd dip.

Crispy outside with nutty bites of makhana inside. A unique pakora perfect for Navratri evenings.

Anjeer & Makhana Kheer

Ingredients (Serves 3):

• 1 cup makhana lightly roasted and crushed
• 5 dried figs (anjeer) soaked in warm water and finely chopped
• 3 cups milk
• 2 tbsp ghee
• 3 tbsp jaggery powder
• 1/2 tsp cardamom powder
• A few saffron strands soaked in 1 tbsp warm milk
• Chopped pistachios for garnish

Process:

1. Heat ghee in a pan and roast the makhana till crisp. Crush lightly with a rolling pin.
2. In another pan boil milk till slightly reduced. Add roasted makhana and cook on low flame.
3. Stir in chopped soaked figs saffron milk and cardamom. Let it simmer till figs soften and flavours combine.
4. Sweeten with jaggery powder and cook for 2-3 more minutes.
5. Garnish with pistachios and serve warm.

Creamy kheer with chewy bites of fig and crunch of makhana. A royal twist to the usual fasting dessert.

Dry Fruit & Coconut Ladoo

Ingredients (Makes 8 Ladoos):

• 1 cup seedless dates finely chopped
• 1/4 cup almonds chopped
• 1/4 cup cashews chopped
• 2 tbsp pistachios chopped
• 1/2 cup fresh grated coconut (plus extra for rolling)
• 1 tbsp ghee
• 1/2 tsp cardamom powder

Process:

1. Heat ghee in a pan, add chopped almonds cashews and pistachios. Roast lightly till golden.
2. Add chopped dates and saute till they soften and blend with nuts.
3. Mix in grated coconut and cardamom powder. Stir well until mixture come together.
4. Let it cool slightly, then shape into small ladoos. Roll each in extra grated coconut.
5. Serve fresh or store in airtight jar for 3-4 days.

Sweet, nutty, and naturally energising, a satvik ladoo to end Navratri on the most festive note.

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When fasting feels like feasting this is the plate you would want.
Happy Fasting this Navratri
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