5 fasting recipes that are better than your’s

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.Raw Banana Tikki

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.Sabudana Thalepeeth

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.p

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 dosaupwas 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.

 

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