Navratri is a celebration of nine days during which Goddess Durga is worshipped and most people observe fasts. In a time like now when many are practising work from home, it gets taxing to spend time in the kitchen. Here are some smart tips and tricks to satiate your hunger pangs while you are busy working from home.

Also read: Chaitra Navratri 2021: Quotes, wishes and messages

What to store to save time on cooking:

1. During Navratri it would be a good idea to keep soaked and drained sabudana (sago) handy in the fridge. It will easily last a couple of days and can be spun into a magic quick snack anytime.

2. Same with potatoes, keep boiled, peeled potatoes ready for use to satiate those hunger pangs.

3. Dry roast nuts and dry fruits — cashew, almonds, peanuts, and store in a jar to garnish and add nutrition to your snacks.

4. Keep a jar of roasted makhana (fox nut) handy for quick bites.

5. Another food that works wonders as a snack are dates. Store them in good quantity and enjoy snacking.

6. And nothing beats fruits. It’s the season for mango, watermelon, black plum, orange, kiwi, and pineapple. Store and enjoy.

Also read: Navratri fasting? Here are six food options to satisfy your taste buds

Now that you are well-stocked, here’s how to hustle up a quick Navratri snack:

* Sabudana vada in 15 mins

If you followed the above tips you would have boiled sabudana and potatoes ready in the fridge.

1. For four vadas take approximately 4 table spoon sabudana and two medium sized potatoes, mash them in a bowl.

2. Add crushed peanuts, ajwain, coriander, black salt, dash of lemon and other spices of your choice.

3. Roll out flat vadas after oiling your hand.

2. Grill/shallow fry vadas using 1 spoon oil on a non stick pan till its brown and crisp.

* Sabudana Khichdi

Sabudana is full of starch or carbohydrates which gives you the much needed energy during fast. 

  1. Rinse sabudana under water until it turns clear. 
  2. Transfer the rinsed sabudana to a bowl and add 1 cup water to it.  
  3. Heat oil in a pan on medium heat, add the cumin seeds and let them sizzle for few seconds.
  4. Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. 
  5. Add the raw peanuts for another 2-3 minutes.
  6. Add the drained sabudana to the pan along with salt and sugar. Mix until well combined.
  7. Remove pan from heat. Add lemon juice and cilantro and toss to combine.