From golden samak tikkis and fragrant masala milk to sweet potato appe and ragi tacos, these recipes bring variety and a sense of occasion to the festive kitchen.
The festive season brings its own appetite. There are family favourites to revisit, friends dropping in and afternoons when something freshly made feels like the best reason to gather around a table. During Navratri, cooking takes on another dimension, with ingredients and meals shaped by faith, household customs and recipes passed between generations.
For Balcony Stories’ first recipe collection, we bring together contributions from Sagarika Garg, Nutritionist at Soulfull at Tata Consumer Products; Shilpa Kumar, In-house Chef at Akshayakalpa Organic; Naren Thimmaiah, Executive Chef at Karavalli, Vivanta Bengaluru, Residency Road; and Vikas Seth, Culinary Director at Embassy Leisure.
There is something here for different kinds of cooking days: a quick glass of masala milk, a refreshing watermelon and paneer salad, warm tikkis for an afternoon snack, or ragi tacos with several homemade components for a leisurely gathering.
Fasting note: Ingredient restrictions during Navratri vary across households and traditions. Choose preparations that fit your own practices. This collection also includes recipes for the wider festive table; the ragi tacos contain onion, garlic and other ingredients that many fasting traditions exclude.
Recipe credit note: The recipes below retain the supplied ingredients and instructions. The methods for Chef Naren Thimmaiah’s Amaranth and Potato Pancake and Sweet Potato and Sabudana Appe were written by the Balcony Stories editorial team to accompany his supplied ingredient lists; they have not been supplied or approved by the chef.
Simple Pleasures for the Navratri Table
1. Samak and Sweet Potato Tikki
Attributed to Ms. Sagarika Garg, Nutritionist at Soulfull at Tata Consumer Products
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2–3
A wholesome Navratri snack that combines barnyard (samak) millet with naturally sweet sweet potato, roasted peanuts and aromatic spices. These golden, shallow-fried tikkis offer a nutritious twist on a traditional Indian favourite.
Ingredients
- 1 cup cooked barnyard millet (samak)
- 1 medium sweet potato, boiled and mashed
- 1 tablespoon roasted peanut powder
- ½ teaspoon cumin powder
- Rock salt, to taste
- 1 tablespoon finely chopped fresh coriander, if permitted
- 1–2 teaspoons ghee or oil for shallow-frying
- Green chilli, optional and as permitted
Method
- Rinse the barnyard millet (samak) and cook until tender. Allow it to cool slightly.
- Boil or steam the sweet potato until soft, then peel and mash it.
- In a mixing bowl, combine the cooked millet, mashed sweet potato, roasted peanut powder, cumin, rock salt and coriander.
- Mix well and shape into small, flat patties. If the mixture feels too soft, allow it to cool further before shaping.
- Heat a non-stick pan and lightly grease it with ghee or oil.
- Place the tikkis in the pan and cook over medium-low heat until golden and crisp on both sides.
- Serve warm with fresh coriander chutney or plain curd, if permitted during your fast.
Nutritional benefits
- Barnyard (samak) millet: Provides carbohydrates for energy, along with dietary fibre and minerals.
- Sweet potato: Supplies complex carbohydrates, fibre and beta-carotene, which the body can convert into vitamin A.
- Peanuts: Add plant protein, unsaturated fats and additional nutrients, helping make the snack more satisfying.
- Shallow-frying: Uses less added fat than deep-frying, helping keep the preparation lighter.
Dietitian’s tip: Pair these tikkis with a suitable protein-rich accompaniment, such as plain curd, to make your festive snack more balanced. Sweet potato contributes natural sweetness and colour, so additional sweeteners are unnecessary.
Recipe note: Samak is commonly consumed during Navratri fasting, but ingredient restrictions vary across households and traditions.
2. Apple Cinnamon Millet Smoothie
Attributed to Ms. Sagarika Garg, Nutritionist at Soulfull at Tata Consumer Products
Preparation time: 10 minutes
Cooking time: 15–20 minutes for the millet
Serves: 2
A creamy, naturally sweet smoothie made with cooked millet, fresh apple, milk, cinnamon and nuts. This recipe combines whole-grain nutrition with the familiar flavours of apple pie, without needing added sugar.
Ingredients
- ½ cup cooked foxtail millet or ragi
- 1 medium apple, washed, cored and chopped
- 1 cup milk (dairy or unsweetened fortified plant milk)
- ¼ teaspoon cinnamon powder
- 2 walnuts or 4 almonds, optional
- 2–3 ice cubes, optional
- 2–3 tablespoons chilled water, as needed for consistency
- 1–2 dates, optional, for additional sweetness
Method
- Cook the millet: Rinse the millet thoroughly and cook it in water until soft. For foxtail millet, this usually takes around 15–20 minutes, depending on the variety. Drain any excess water and allow it to cool completely.
- Prepare the apple: Wash, core and chop the apple. You may peel it for a smoother texture, but keeping the peel adds fibre.
- Blend the ingredients: Add the cooled millet, chopped apple, milk, cinnamon and nuts to a blender.
- Adjust the consistency: Blend until smooth and creamy. Add a little chilled water if needed.
- Taste and serve: Add dates only if extra sweetness is required. Blend again briefly and serve immediately, with a light dusting of cinnamon.
Nutritional benefits
- Millet: Provides carbohydrates for energy, dietary fibre and minerals. It also adds body and creaminess to the smoothie.
- Apple: Supplies fibre, including pectin, which contributes to normal bowel function as part of an overall balanced diet.
- Cinnamon: Adds flavour without requiring much added sugar.
- Milk: Provides protein and calcium, helping make the smoothie more nutritionally balanced.
- Nuts: Contribute unsaturated fats, some protein and additional micronutrients.
Dietitian’s tip
Use cooked and cooled millet rather than raw millet flour for a smoother texture and better digestibility. For a more filling breakfast, pair the smoothie with a protein-rich food if needed.
This smoothie can be enjoyed during Navratri if your traditional fasting practices permit ragi. If ragi is not allowed, you can substitute rajgira (amaranth) in a cooked form, provided it is permitted under your fasting customs. Beyond fasting, this smoothie is also a wholesome option for anyone who wants to eat clean during Navratri. Made with simple ingredients, it offers a convenient way to include whole grains, fruit and milk in your diet while embracing mindful, home-cooked eating.
3. Navarathna Milk (Masala milk)
Attributed to Ms. Shilpa Kumar, In-house Chef, Akshayakalpa Organic
Description: Masala milk/Navarathna is widely consumed during Navratri fasts (vrat) because dairy is considered pure and sattvik, while the warming spices help sustain energy and balance digestion.
Ingredients:
- High Protein milk-500ml ( 2 pkts)
- Kesar strands -3-4/ turmeric-a pinch
- Cashews- chopped-2-3
- Almonds- chopped 2-3
- Pistachios- chopped 2-3
- Elaichi powder-1/4 tsp
- Fresh rose petals-1/4 tsp
- Snauf-crushed-1/4 tsp
- Pepper- crushed- pinch
- 1tsp Honey-optional
Method:
In a bowl of high protein milk, mix all the crushed and chopped ingredients and serve cold or chilled or just as is ( no heating required).
4. High-Protein Watermelon Salad
Attributed to Ms. Shilpa Kumar, In-house Chef, Akshayakalpa Organic
Description: A high-protein paneer and watermelon salad (seasoned with rock salt or sendha namak, lemon juice, and mint) provides essential nutrients and steady energy while observing traditional vrat or festivals.
Ingredients:
- ½ small watermelon- deseeded and cubed
- High protein paneer-100gm (cubed)
- Honey – 1tbsp
- Fresh mint leaves- 1tbsp
- ½ lemon juice
- Salt -1/4 tsp
- Pepper crushed-1/2 tsp
- Chilli flakes and Oregano-1/2 tbsp
Method:
- Boil or soak high protein paneer in hot water for 4-5 minutes, strain the water and keep aside to cool and later cut it into cubes
- In a bowl, mix High protein cubes, watermelon cubes and all the above ingredients and toss them well to mix
- Serve with toothpick.
5. AMARANTH AND POTATO PANCAKE
Ingredients, inspiration and philosophy attributed to Chef Naren Thimmaiah, Executive Chef, Karavalli, Vivanta Bengaluru, Residency Road
CHEF’S PHILOSOPHY: “HONOURING TRADITION, ELEVATING NUTRITION AND REDEFINING THE FASTING PLATE”
INSPIRATION:
Inspired by India’s traditional fasting cuisine, this creation transforms humble potato and nutrient-rich amaranth(Rajgira) into a contemporary, wholesome culinary experience. It celebrates indigenous ingredients while embracing modern wellness, mindful eating and refined presentation.
INGREDIENTS
- Amaranth Flour (Rajgira Atta): 1 cup
- Potato: 1 cup grated raw or boiled/mashed potato (Aloo)
- Peanut Powder: 3 tbsp roasted and crushed peanuts
- Spices: 1/2 tsp cumin seeds (Jeera), 1/2 tsp black pepper powder, and finely chopped green chilies
- Herbs & Salt: 2 tbsp fresh coriander leaves (Cilantro) and rock salt (Sendha Namak) to taste
- Cooking Fat: Ghee
- Water: 3 to 5 tbsp (as needed to form a spreadable batter)
Method — written by the Balcony Stories editorial team
- In a mixing bowl, combine the amaranth flour, potato, peanut powder, cumin seeds, black pepper powder, finely chopped green chilies, coriander leaves and rock salt.
- Add water gradually, using 3 to 5 tablespoons as needed, and mix into a thick, spreadable batter.
- Heat a non-stick pan or tawa over medium-low heat and lightly grease it with ghee.
- Spoon a portion of the batter onto the pan and gently spread it into a small pancake.
- Cook until the underside is golden and firm enough to turn. Flip carefully and cook the other side, adding a little ghee as needed.
- If using grated raw potato, keep the pancakes thin and cook until the potato is fully tender.
- Repeat with the remaining batter and serve warm.
6. SWEET POTATO AND SABUDANA APPE
Ingredients, inspiration and philosophy attributed to Chef Naren Thimmaiah, Executive Chef, Karavalli, Vivanta Bengaluru, Residency Road
CHEF’S PHILOSOPHY: “TRADITION REIMAGINED, WELLNESS REFINED”
INSPIRATION:
Rooted in India’ vrat tradition, this dish combines sweet potato and sabudana to create a comforting, energy-rich bite with a golden exterior and tender centre.
INGREDIENTS
- Sabudana (Sago Pearls): 1 cup (soaked for 3–4 hours or overnight and drained)
- Sweet Potato: 2 medium-sized (boiled, peeled, and mashed)
- Peanuts: 1/4 to 1/2 cup (roasted and coarsely crushed)
- Cumin Seeds / Powder: 1 tsp cumin seeds or roasted cumin powder
- Ginger & Green Chilies: 1 tsp grated ginger and 1-2 finely chopped or pasted green chilies
- Coriander Leaves: 2–3 tbsp finely chopped fresh cilantro
- Salt & Pepper: Rock salt (Sendha namak) or regular salt and black pepper to taste (use rock salt if making for fasting)
- Ghee: A few drops per cavity for cooking in the appe pan
Method — written by the Balcony Stories editorial team
- Ensure the soaked sabudana is soft and well drained. A pearl should squash easily when pressed between your fingers.
- In a mixing bowl, combine the sabudana, mashed sweet potato, crushed peanuts, cumin seeds or powder, grated ginger, green chilies, coriander leaves, salt and black pepper.
- Mix thoroughly and shape into small balls that fit comfortably inside the cavities of an appe pan.
- Heat the appe pan over medium-low heat and add a few drops of ghee to each cavity.
- Place one ball in each cavity, cover and cook gently until the undersides are golden.
- Turn the appe carefully and continue cooking, turning as needed, until evenly golden and cooked through. The sabudana should be soft, with no hard centre.
- Remove from the pan and serve warm.
For a Festive Gathering: Ragi Tacos with All the Trimmings
Chef Vikas Seth’s contribution is one to settle into. With homemade tacos, spiced pumpkin, beans, roasted salsa and a cashew-based sour cream, the preparation becomes part of the occasion. It offers a different direction for a festive lunch or dinner beyond the fasting menu.
7. Ragi Tacos: A Culinary Journey
Chef Vikas Seth, Culinary Director, Embassy Leisure
Cooking time: 45 minutes
excluding soaking of the beans for 5hours
Serves: 4
Makes: 8 tacos
Spiced pumpkin, Punjabi-style black-eyed beans, Oaxacan roasted tomato salsa, dairy-free sour cream, popped amaranth and microgreens
“Ragi, or finger millet, gives these tacos their earthy colour and rustic appearance, reminiscent of Mexican blue-corn tortillas. It brings a healthy and wholesome base to the dish. The ragi and beans make a satisfying, plant-based base, while dairy-free sour cream adds a creamy finish. The tacos are gluten-free and vegan-friendly, provided all the ingredients used meet those requirements.”
Ingredients
- Ragi tacos — 8
- Black-eyed bean filling — 200 g, prepared as below
- Spiced pumpkin — 200 g
- Roasted tomato salsa — 80 g
- Dairy-free sour cream — as needed, for drizzling
- Popped amaranth (ramdana) — 1 tbsp
- Edible flowers — a few, for garnish(optional)
Method
- Sprinkle a little water over the ragi tacos and warm them on a griddle or in a non-stick pan.
- Spoon the black-eyed bean filling onto each taco and top with roasted tomato salsa.
- Drizzle with dairy-free sour cream and arrange the spiced pumpkin on top.
- Serve on a banana leaf.
- Garnish with popped amaranth, and edible flowers(optional).
Sub recipes
Ragi Tacos
Ingredients
- Ragi flour — 100 g
- Water — 120 ml
- Roasted cumin seeds — ½ tsp
- Onion, finely chopped — 1 tbsp
- Green chilli, finely chopped — ½ tsp
- Salt — a pinch
- Refined oil — 20 ml, divided
Method
- Bring the water to a boil. Add the onion, green chilli, cumin, salt and half the oil.
- Add the ragi flour and stir with a wooden spoon until a dough forms.
- Transfer the dough to a clean surface and knead lightly. Keep it warm under a damp kitchen towel.
- Divide the dough into 8 balls of approximately 20–25 g each. Place each ball between two sheets of plastic and press into a 3–4-inch round.
- Carefully remove each round from the plastic. Cook lightly on a griddle or non-stick pan, brushing with a little of the remaining oil.
- Cover the cooked tacos with a clean cloth and set aside.
Spiced Pumpkin
Ingredients
- Baby pumpkin, skin on — 200 g
- Oil — 2 tbsp
- Asafoetida — a pinch
- Turmeric — a pinch
- Cumin seeds — ½ tsp
- Coriander seeds, crushed — ½ tsp
- Fennel seeds — ½ tsp
- Green chilli, chopped — 1 tsp
- Curry leaves — 1 tsp
- Salt — to taste
- Jaggery, grated — 1 tsp
- Tamarind pulp — 2 tsp
- Water — as needed
Method
- Wash the pumpkin. Remove the seeds and soft, fibrous centre, then cut the pumpkin into 8 fingers or wedges, keeping the skin on.
- Heat the oil in a pan. Add the asafoetida, turmeric, cumin, coriander, fennel, green chilli and curry leaves.
- Add the pumpkin and sauté. Season with salt and sprinkle in the jaggery. Cover and cook over a low flame.
- After about 10 minutes, check that the pumpkin is tender. Add the tamarind pulp and a little water if needed. Cook until soft, then remove from the heat.
Black-Eyed Bean Filling
To cook the beans
- Dried black-eyed beans — 100 g
- Water — 400 ml, or as needed
- Salt — 1 tsp
- Bay leaf — 1
To finish the filling
- Oil — 1 tbsp
- Onion, chopped — 2 tbsp
- Garlic, chopped — 2 tsp
- Green chilli, chopped — 2 tsp
- Turmeric powder — ¼ tsp
- Roasted cumin seeds — ½ tsp
- Tomato, chopped — 100 g
- Cooked black-eyed beans — about 200 g
- Reserved bean-cooking liquid — as needed
- Coriander leaves, chopped — 1 tbsp
- Salt — to taste
Method
- Wash and soak the beans for 5 hours. Drain, then place them in a pot with the bay leaf, salt and enough water to cover. Cook until tender. Reserve some of the cooking liquid.
- Heat the oil in a pan. Add the cumin, garlic, onion, green chilli and turmeric. Sauté, then add the tomato and cook until softened.
- Add the cooked beans and a little of the reserved cooking liquid. Lightly mash some of the beans, leaving the rest whole.
- Adjust the seasoning, stir in the coriander leaves and remove from the heat.
Roasted Tomato Salsa
Ingredients
- Tomato — 100 g
- Onion — 20 g
- Garlic — 5 g
- Green chilli — 1
- Refined oil — 1 tsp
- Salt — to taste
Method
- Wash the tomato and green chilli. Peel the onion and garlic.
- Roast the ingredients in an oven or on a pan until cooked and lightly charred. Add the oil.
- Blend to a coarse purée, or crush in a molcajete.
- Season with salt and set aside.
Dairy-Free Sour Cream
Ingredients
- Cashews — 40 g
- Water — 1 cup
- Lime juice — 1 tbsp
- Sugar syrup — 1 tbsp
- Salt — to taste
Method
- Bring the water to a boil and add the cashews.
- Simmer for 5–7 minutes, until the cashews are soft.
- Let them cool slightly, then blend with some of the cooking water to make a smooth paste.
- Add the sugar syrup, lime juice and salt. Adjust the seasoning.
- Transfer to a squeeze bottle and refrigerate until needed.
Popped Amaranth
Ingredient
- Amaranth seeds (ramdana) — 1 tbsp
Method
- Heat a clean, dry saucepan over high heat until very hot.
- Add the amaranth seeds, cover with a lid and shake the pan.
- The seeds should pop within 5–10 seconds. Remove them from the pan immediately and set aside to cool.
The pleasure of a festive table often begins before anyone sits down: with the ingredients laid out, something turning golden in the pan and someone asking when the food will be ready. Pick a recipe that suits your traditions and the time you have, invite another pair of hands into the kitchen, and make the cooking part of the celebration.
