Ratalu to Roesti: Mumbai chefs share gluten-free Navratri fasting recipes

The muchawaited festive season is around the corner For individuals planning to fast throughout Navratri abstaining from wheat and rice which are commonly restricted during this time can be quite a task Whether youre observing a fast for religious reasons or simply seeking a healthier way to celebrate embracing glutenfree options can add a delightful twist to your Navratri cuisineMidday spoke to Mumbaibased chefs to discover glutenfree food alternatives that are packed with protein antioxidants fibre and vitamins In this guide we delve into delectable recipes to amplify your fasting days with flavour and nutritionChefs share glutenfree recipes for Navratri fastingChestnut Flour PancakesIngredientsChestnut flour 1 cupSugar 2 tablespoonsBaking powder 12 teaspoonSalt 14 teaspoonMilk 1 cupVanilla extract 1 teaspoonMelted butter 2 tablespoonsFresh berries and sweetened yoghurt for toppingMethod1 In a mixing bowl whisk together the chestnut flour sugar baking powder and salt until well combined2 In a separate bowl add the milk and vanilla extract Mix well3 Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms If the batter appears too thick you can add a little more milk to reach your desired consistency4 Heat a nonstick skillet or griddle over medium heat and lightly grease it with some melted butter or oil5 Pour a ladleful of the chestnut flour batter onto the skillet to form a pancake You can make them as small or as large as you prefer6 Cook until you see bubbles forming on the surface of the pancake and the edges appear set typically 23 minutes7 Flip the pancake and cook for another 23 minutes on the other side until its golden brown8 Remove the pancake from the skillet and keep it warm Repeat the process with the remaining batter9 Serve the chestnut flour pancakes warm with your choice of toppings such as fresh berries and sweetened yoghurtAlso Read Navratri 2023 Flaunt your Garba moves in style with these outfit ideasRecipe by Homechef Raashi Gurnani MumbaiCrispy Purple Yam Ratalu SkinIngredientsPurple Yam Ratalu 250 gramsPeri Peri seasoning 15 gramsSalt 5 gramsBlack pepper 5 gramsChilly powder 10 gramsVegetable oil 20 mlMethod1 Wash the purple yam thoroughly to remove any dirt or impurities2 Place the whole purple yam in a large pot of boiling water3 Boil the yam for about 2025 minutes or until its partially cooked You should be able to insert a knife easily but it should still be somewhat firm4 Remove the yam from the boiling water and let it cool5 Once the yam is cool enough to handle peel off the skin using a knife or your fingers The skin should come off easily6 Slice the peeled purple yam into thin strips or rounds The thinner they are the crispier they will become when fried7 In a mixing bowl combine the peri peri seasoning salt freshly ground black pepper and chilly powder8 Toss the sliced purple yam in the spice mixture until the yam pieces are well coated9 Drizzle the vegetable oil over the coated yam and toss again to evenly distribute the oil10 Allow the marinated yam slices to sit for at least 12 hours This will allow the flavours to penetrate the yam and enhance its taste11 Heat vegetable oil in a deep frying pan or skillet over mediumhigh heat12 Carefully add the marinated purple yam slices to the hot oil in batches Ensure not to overcrowd the pan the yam slices should have space to fry evenly13 Fry until the slices turn golden brown and crispy which should take about 35 minutes per batch14 Use a slotted spoon to remove the crispy yam slices and place them on a plate lined with paper towels to drain excess oil15 Ratalu skins are ready to be servedRecipe by Chef Hiren Mistry Millo Lower ParelAlso Read World Egg Day 2023 Add more flavour to your mundane breakfast with these chefspecial egg recipesLotus Seed and Mango SaladIngredientsRoasted makhana Lotus seeds 40 gramsFinely chopped raw mango 80 gramsDiced tomato 40 gramsPeri Peri powder 7 gramsVegetable oil 30 mlChopped coriander leaves 10 gramsLemon juice 5 mlSalt to tasteMethod1 In a mixing bowl combine the finely chopped raw mango diced tomato and peri peri powder Mix them well to coat the mango and tomato with the spice2 Gently add the roasted Makhana to the bowl with the mango and tomato mixture Toss everything together ensuring the Makhana is evenly distributed among the fruits and coated with the peri peri powder3 In a separate small bowl whisk together the vegetable oil lemon juice and salt to make a simple dressing4 Pour the dressing over the mango tomato and Makhana mixture Toss everything gently to ensure that the dressing coats all the ingredients evenly5 Sprinkle the chopped fresh coriander leaves over the salad The coriander adds a burst of fresh flavour and colour to the dish6 You can choose to chill the salad in the refrigerator for about 30 minutes if you prefer it cold or serve it immediatelyRecipe by Chef Megha Datwani Cafe Isvara ndash KharAlso Read When is Shardiya Navratri 2023 What are the nine colours and its significanceRajgira ParathaIngredientsRajgira Amaranth flour 1 cupMediumsized boiled and mashed potatoes 2Finely chopped green chilies 12Cumin seeds 12 teaspoonSendha namakWaterGhee or vegetable oil for cookingMethod1 In a mixing bowl combine the Rajgira flour mashed potatoes chopped green chilies cumin seeds and rock salt2 Gradually add water little by little and knead the mixture into a smooth soft dough The mashed potatoes will help bind the dough3 Divide the dough into equalsized portions to make small balls similar to the size of a lemon4 Take one dough ball and flatten it slightly with your palms Place it between two sheets of plastic wrap or parchment paper to prevent sticking5 Gently roll out the dough ball into a circular paratha about 67 inches in diametre Use a rolling pin for this purpose6 Heat a nonstick skillet or griddle over mediumhigh heat7 Once hot carefully transfer the rolledout paratha onto the skillet Cook for about a minute or until small bubbles appear on the surface8 Flip the paratha using a spatula and cook the other side Apply a small amount of ghee or vegetable oil on both sides to make it crisp and golden brown9 Repeat the rolling and cooking process for the remaining dough balls10 Serve the Rajgira parathas hot with your choice of fasting chutney or yoghurtRecipe by Chef Deepa Awchat Diva MaharashtraRoestiIngredientsRed potatoes 500 gramsSalt 10 gramsBlack pepper 10 gramsVegetable oil 15 mlMethod1 Wash and peel the red potatoes2 Grate the potatoes using a fine grater Ensure you remove as much excess water as possible from the grated potatoes by squeezing them gently in a clean kitchen towel or paper towels3 In a mixing bowl combine the grated potatoes with salt and freshly ground black pepper Mix well to evenly distribute the seasoning4 Allow the seasoned potato mixture to rest for about an hour at room temperature This will help the potatoes absorb the flavours and remove any excess moisture5 Heat a nonstick pan over mediumhigh heat and add the vegetable oil Make sure the oil is hot but not smoking6 Carefully transfer the potato mixture into the hot pan spreading it out evenly with a spatula to form a round or oval shape depending on your preference7 Press down gently on the potato mixture to compact it into the pan8 Let the potato mixture cook undisturbed for about 1012 minutes or until the bottom side turns golden brown and crispy9 Once the bottom is nicely browned carefully flip the roesti using a large plate or lid10 Slide the roesti onto the plate then place the pan back over the roesti Invert the pan so that the uncooked side is now facing down in the pan11 Continue cooking for another 1012 minutes or until the other side is golden brown and crispy as well12 Once both sides are beautifully crispy and golden remove the roesti from the pan13 Place it on a cutting board and cut it into small wedges or slicesRecipe by Chef Hiren Mistry Millo Lower ParelAlso Read International 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