8 Gujarati delicacies Navratri is incomplete without

Hinduism comes with many beliefs and traditions, each celebrated in a particular way. It is not just the devotees who indulge in the festivities, but even those who are not religious enjoy the periods of celebration. At the present, we are in the midst of Navratri, a festival spanning nine days, which is observed for different reasons and celebrated in many ways depending on the region. However, what is common to all celebrations is the fervour, joy, decorations, and unity.

If anyone knows how to indulge a palate, it is Gujjus. The Gujarati cuisine consists of pure vegetarian recipes that balance a mouthwatering mix of sweet, sour, and spicy. The coastal state boasts of some of the most popular snacks, with the Gujarati tadka decorating the food to add an irresistible flavour. So this Navratri, try out these popular and easy to make Gujarati recipes to treat your family and friends with some delicious food, while also putting your culinary skills to the test.

Soak chana dal for five to six hours, and after draining the water, cook it for three whistles in a cooker. Heat oil in a pan on low flame, add mustard seeds, ginger paste, green chilli paste, sugar, salt, and lemon juice, and stir and cook till the oil is separated. Once ready, garnish with sev and pomegranate.

Whisk yogurt, gram flour, and water in a bowl, then add green chilli and ginger paste, turmeric powder, salt, and asafoetida to the mixture and whisk. Put the mixture on a pan and heat on low flame, stirring it to prevent lumps from forming. Stir till the mixture thickens, and keep it covered. Spread the hot mixture on a surface as thinly as possible, and let it settle for at least three minutes. Begin rolling the mixture into a cylindrical shape, then cut the rolls into one inch logs.

Soak sabudana for three minutes, drain out the water, leaving just a little, and keep aside for two hours. Heat ghee in a kadhai, and add green chillies, curry leaves, and cumin seeds, and saute. Once the seeds crackle, add the soaked sabudana along with groundnuts, fried potatoes, lemon juice, salt, and sugar and mix well. Garnish with fruits and coriander and serve hot.

Sprinkle poppy seeds on a plate and keep aside. Heat ghee in a kadhai, add wheat flour and saute till it turns golden-brown, stirring continuously. Remove from the flame, and add cardamom powder, jaggery, and coconut. Once the jaggery melts into the mixture, pour the entire mixture on the plate with poppy seeds, spreading it evenly. Cut into desired shape while still warm and garnish with almond slivers.

Make a mixture out of besan, soda, turmeric, ajwain, salt, and a tablespoon of oil, add water and knead into a dough. Place the dough on a greased surface, and using your palm, flatten it and cut out two inch strips from it. Fry these strips over medium heat, and once crisp, let them cool. Serve with chutney, preferable one that is spicy.

Add yogurt and warm water to gram flour, and mix. Add salt and mix again. Leave aside for three to four hours, thereafter adding turmeric powder and green chilli-ginger paste. Mix soda bicarbonate, lemon juice, oil and add it to the batter, briskly whisking it. Pour the batter onto a greased thali and steam it in a steamer for ten minutes. When cool, cut into squares and keep aside. Heat the remaining oil, add mustard seeds, and once they begin crackling, pour over the dhoklas. Garnish with chopped coriander and scraped coconut and serve.

Melt ghee on a low flame, add cinnamon and cloves, and once they start crackling, add soaked rice. Stir for five minutes, then add water and let it cook. Parboil the rice and add sugar, cardamom and nutmeg powder, and saffron paste, and stir till the sugar dissolves. Cover the pan, cooking the mixture till the rice is tender. Garnish and serve hot.

Heat oil, and add sesame seeds, mustard seeds, asofoetida, and curry leaves. Once the seeds crackle, add potatoes, turmeric powder, salt, and ginger-green chilli paste. Mix and cook for a couple of minutes on a medium flame, then add lemon juice and coriander, then mix again for a minute. Serve hot.