Bhakti D
Navaratri is one of the biggest festive season in India and is widely celebrated in northern areas, Gujarat and West-Bengal. As we all know that in Navaratri people keep fast; while some keep it for 9 days, others keep it on the first and the last day of this festival.
The benefits of fasting are not hidden from anyone. Ayurveda says that fasting helps in purifying the body and mind and develops the pure qualities of detachment and equanimity. As a matter of fact, fasting becomes more effective when you eat small quantity of food, eat lots of fruits, nuts, sugar free juices, buttermilk, plenty of water and avoid grain items. Eating simple and easily digestible food along with the liquid diet for a hydrated body can also be effective during fasts. However, for those who do not believe in the concept of fasts or those who are not fasting you can go for a vegan diet and avoid alcohol.
But do you think that in today’s hectic schedule consuming a fruity and liquid diet would help you control your hunger. WSL brings to you some delicious alternates that you can try to keep body energized during fast.
1. Raw Banana Tikki
Raw banana tikki tastes yummy and crispy whether it is shallow fried or deep fried.
Ingredients
4 raw bananas
2 medium sized boiled and mashed potatoes
Singhada flour 2 tbsp
Salt to taste
1 tbsp green chili paste
½ tbsp ginger paste
2 tbsp roasted peanut powder
5-6 tbsp peanut oil for shallow fry
Procedure
Wash the bananas, cut off the both ends, and cook the bananas in a pressure cooker
Peel the skin from the bananas and mash it properly
Make soft dough by mixing mashed potatoes and all the ingredients
Pour 1 tbsp oil in a non-stick frying pan; make medium sized tikkies out of the kneaded dough
Shallow fry them on medium flame
You can also deep fry these tikkies but make sure to add 2 tbsp more singhada flour in the mixture.
2. Sabudana (Sago) Thalipeeth
Hot crispy Sabudana (Sago) Thalipeeth and curd is an amazingly fantastic combination that you would definitely love to have.
Ingredients
1 cup Sabudana (Sago)
2 medium potatoes
4 tbsp roasted grounded peanuts
½ tsp cumin seed powder
Salt to taste
Pinch of sugar
1 tbsp curd
1 tbsp green chili and ginger paste
2 pinch of black pepper powder
3 tbsp oil
Procedure
Wash and rinse the Sabudana (Sago), soak them overnight with very little water. Next day drain the excess water and make sure there is no water inside the Sabudana.
Peel the outer skin of potatoes and grate them
Mix the grated potatoes and the remaining ingredients to the soaked Sabudana and make sticky dough out of the mixture
Take a non-stick pan and grease the surface by applying a tbsp of oil (also apply little oil on your palm)
Take some portion from the mixture and flatten it with your palms
Put pan on the medium flame, cover with the lid
Fry till both sides are golden brown and crisp
Serve hot with ghee and curd.
3. Sweet Potato Payasam
Sweet potato Payasam is a delicious combination of sweet potato, jaggery and dry fruits. To make it more mouthwatering you can pour a tbsp of hot ghee while serving.
Ingredients
2 medium sweet potatoes (boiled, peeled and mashed)
2 cup milk
One cup of grated jaggery
2 tbsp of chopped dry fruits
½ tsp cardamom powder
1 tbsp of pure ghee
Procedure
In a blender or grinder, blend together mashed sweet potatoes and jaggery
Now add milk, cardamom powder, dry fruits and blend again for a few seconds
Add melted ghee and serve.
4. Upavas dosa
Upavas dosa is the perfect recipe for weight watchers and diet conscious people
Ingredients
Vari/bhagar/sama ke chawal 1 cup
Sabudana 1/2 cup
Potato- 1 boiled
Cumin seeds- 1tsp
Green chili chopped- 3
Salt to taste
Curd- 1tbsp
Grated coconut- 2 tbsp (optional)
Oil 3 tbsp
Procedure
Wash and soak sabudana and vari separately, add enough water and keep it overnight
Blend together vari, green chili, cumin seeds, coconut; add little water and blend again
Now add sabudana, salt, boiled potato and curd and blend well till it becomes a smooth paste (add little water, batter should be thicker than dosa batter)
Heat the frying pan, sprinkle little oil and pour the batter in pan
Spread in round shape like normal dosa
Fry both sides until it turns golden brown
Serve with potato bhaji and coconut chutney.
5. Arbi (Colocasia) Tikki
Arbi (Colocasia) tikki and chili chutney gives your taste buds that much awaited pleasure after it becomes tasteless by sometimes eating bland food during fast
Ingredients
250 gm Arbi (boiled/ pressure cook it become soft)
4 tbsp singhada flour
1 tbsp green chili and ginger paste
2 tbsp roasted peanut powder
½ tbsp cumin seeds
Salt to taste
Peanut oil for shallow fry
Procedure
Boil the Arbi in pressure cooker till it becomes soft
Peel the outer skin properly and mash it
Add the remaining ingredients to Arbi, mix properly and make dough (apply little oil on palm while kneading)
Make medium sized tikkies out of dough
Shallow fry them till both the sides become golden brown
Serve hot tikki with chili chutney and curd.
