Navratri 2026 begins on 11 October, which means nine days of fasting food are about to land on the table, and a crunchy snack that needs almost no cooking is worth having in a jar before the first day arrives. This farali poha is perfect for snacking along with other festive delights. It is a sweet-and-salty mix of potato sticks, roasted nuts and makhana, finished with black pepper, curry leaves and green chillies, and ready in under ten minutes. If you are fasting, then this snack is perfect as unlike the typical breakfast poha this has no rice in it. This farali poha’s crunchy base here comes from potato sticks, bulked up with almonds, cashews, peanuts and makhana. Turmeric and red chilli powder, which are also commonly left out of fasting food, do not feature in this recipe either. The pepper, sugar, chilli and curry leaf do all the talking, and the texture and flavour come from a few small details. The nuts are dry roasted first, then makhana. Caster sugar goes in next and is tossed through until every potato stick is lightly coated. Nothing here needs fussing over, which suits a busy Navratri 2026 week.

Pudina thogayal is a true gem in the realm of South Indian cuisine: a vibrant, earthy, and fragrant chutney made by blending fresh mint leaves with roasted lentils, coconut, and a dash of spices. Thogayal stands out from regular chutneys with its thicker, punchier texture, making it perfect for mixing with hot rice and ghee. But don’t stop there. It’s also delicious spread on dosa, idli, or even a sandwich. The combination of urad dal and chana dal adds a nutty depth to this thogayal recipe, while tamarind introduces a subtle tang and red chillies provide the perfect kick. Mint (pudina) is a beloved herb in South Indian homes, particularly in Tamil Nadu, cherished for its refreshing qualities and delightful fragrance. This thogayal recipe is super easy to whip up and a wonderful way to make the most of a big bunch of mint. Enjoy it alongside simple curd rice on a warm afternoon or as a delightful side for more elaborate weekend meals. For those who adore bold South Indian flavours and anyone on the hunt for a new, delicious condiment, pudina thogayal is a must-have in your meal.

Masala chai recipe, as the name suggests, derives its complex flavour from the assortment of spices aside from the tea leaves in it. This chai spice mix dry-roasts whole green cardamom, cinnamon, cloves, black pepper, fennel, star anise, nutmeg and dried ginger until fragrant, and then ground to a fine powder that can be used in an array of beverages and baked items like cakes and muffins. It’s a great option for masala tea lovers too who don’t like handling the ratios of whole spices. The whole spices for this masala chai recipe are typically added to a dry pan in stages, based on how quickly each one releases its aroma. Hardier spices like cinnamon, cardamom pods and star anise go in first and get a few minutes on low heat, followed by cloves, black pepper and fennel seeds, with the more delicate additions like crushed nutmeg going in last so it doesn't burn to smithereens. Ground dried ginger is added right at the end, off the heat, using the pan's residual warmth rather than direct flame. What makes a homemade masala chai recipe version worth the extra ten minutes over a store-bought jar is the freshness and knowing the ratio of spices and quality you are adding into the mix. Pre-ground spice blends lose their aromatic oils quickly once exposed to air, which is why shop-bought tea masala can taste noticeably bland compared to one made fresh at home.