1. Sabudana Khichdi:

   • Ingredients:
     • 1 cup sabudana (sago)
     • 2 medium-sized potatoes, diced
     • 1/2 cup roasted peanuts, crushed
     • 2-3 green chilies, chopped
     • 1 tsp cumin seeds
     • A few curry leaves
     • Sendha namak (rock salt) to taste
     • 2 tbsp ghee or oil
   • Instructions:
     • Soak sabudana for a few hours or overnight. Drain excess water.
     • In a pan, heat ghee or oil, add cumin seeds, and sauté the potatoes until they are cooked.
     • Add sabudana, crushed peanuts, green chilies, curry leaves, and rock salt. Cook until sabudana turns translucent. Serve hot.

2. Kuttu Ki Puri:

   • Ingredients:
     • 1 cup kuttu atta (buckwheat flour)
     • Sendha namak (rock salt) to taste
     • Water
     • Ghee for frying
   • Instructions:
     • Mix kuttu atta, rock salt, and water to form a smooth dough.
     • Divide the dough into small portions and roll them into puris.
     • Heat ghee in a pan and fry the puris until they puff up and turn golden brown.

3. Singhare Ke Atte Ka Samosa:

   • Ingredients:
     • 1 cup singhare ka atta (water chestnut flour)
     • 2-3 boiled and mashed potatoes
     • 1-2 green chilies, chopped
     • 1 tsp cumin seeds
     • Sendha namak (rock salt) to taste
     • Ghee for frying
   • Instructions:
     • Mix singhare ka atta with water, rock salt, and knead it into a dough.
     • In a separate pan, heat ghee, add cumin seeds, green chilies, and mashed potatoes. Season with rock salt.
     • Roll out small portions of the dough into circles and fill them with the potato mixture.
     • Fold the dough into a triangle shape to make samosas.
     • Fry the samosas in ghee until they are golden brown.

4. Makhana Kheer:

   • Ingredients:
     • 1 cup makhana (fox nuts)
     • 4 cups milk
     • 1/2 cup sugar (or as per taste)
     • 1/2 tsp cardamom powder
   • Instructions:
     • Dry roast makhana until they become crisp.
     • Crush them into smaller pieces.
     • Boil milk and add the crushed makhana.
     • Simmer and cook until the milk thickens.
     • Add sugar and cardamom powder. Stir until the sugar dissolves.
     • Serve the kheer hot or cold.

These are just a few examples of Navratri-special recipes that adhere to the fasting rules followed during the festival. The ingredients may vary depending on regional traditions and personal preferences.