Navratri Fasting Recipes

 Sabudana Khichdi

Sabudana kichdi is new to me and made this only twice so far. I think this is famous vrat recipe and has no onion and no garlic.
Sabudana Khichdi recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 3 hours soaking time | Cook time: 10 mins | Serves: 2
Sabudana/ sago – 1 cup
Potato – 1
Green chilli – 3
Lemon – 1/2
Peanuts – 3 tblsp
Ghee – 1 tblsp To Temper
Ghee – 1 tsp
Jeera – 1 tsp
Mustard (optional) – 3/4 tsp
Curry leaves – 1 sprig
Wash sago well and soak it overnight(or atleast 3 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.

Boil potatoes and cube it and keep aside.In a non stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves. Add the cubed potatoes, little salt and fry for a minute.

Add the sago, required salt and stir well. Add ghee if needed and keep in medium flame for 4- 5 minutes, until transparent and soft. Make sure you stir to avoid sticking to the bottom. Add crushed peanuts

Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves.
The sago should get soaked well, then only it gets cooked easily too. So make sure you soak atleast 8 hours.
Do not soak in more water. Just wash and add water to immerse the sago. Otherwise if you add more water, then becomes gooey.
After you add sago and keep frying, as the sago gets cooked, it turns transparent. Make sure all the sago gets cooked.
As it gets cooked, tends to be sticky but dont worry, it wont be too sticky.
Mustard is purely optional. So you can avoid it.

Navratri festivities give you a chance to get back to the roots and deviate from the day-to-day affair. Ingredients like kuttu atta, singhara atta, fresh vegetables, milk, yogurt and makhanas are preferred as they are light on the stomach and can be digested easily. Instead of regular salt, rock salt or sendha namak is used as it is pure and unprocessed. Those who do not wish to fast may follow a vegetarian satvik diet where ingredients like garlic and onions that produce heat in the body are avoided to allow your body to detox.

Navratri fasting rules varies little from community to community. the same fasting rules applies for fasts during the ekadashi, janmashtami and mahashivratri fasts. i hope this post will be helpful to you all.

flours & grains allowed for navratri fasting

1. singhare ka atta (water chestnut flour) – you can make singhare ki poori, paratha, pakoras, halwa .
2. kuttu ka atta (buckwheat flour) – you can make paratha, pakoras, poori, halwa.
3. rajgira ka atta (amaranth flour) and rajgira (amaranth) – you can make pooris, vrat ka halwa, paratha, and thalipeeth. roasted rajgira can be had mixed with fruits, porridge and even ladoos.
4. sama ke chawal ka atta (barnyard millet flour) – can be used to make vrat ke uttapam, idli, dosa, pooris.
5. vrat ke chawal (barnyard millet) – you can make pulao, kheer, dalia, idli, dosa, upma or just plain steamed .
6. arrowroot flour or paniphal flour – used as a thickener and binding agent

spices & herbs allowed for navratri fasting

1. cumin or cumin powder ( jeera or jeera powder )- you can add them to your curry or veggie dishes or make jeera aloo.
2. black pepper powder and rock salt (sendha namak)
4. green cardamom (chhoti illaichi), cloves (laung), black peppercorns (saboot kali mirch), cinnamon (dalchini) and nutmeg (jaiphal)
5. dry pomegranate seeds (anardana) – you can make chutney or raita or use it as a souring agent.
6. ginger – both fresh as well as dry, including dry ginger powder
7. green chilli or hari mirch and lemons.
8. ajwain or carom seeds
9. *coriander (dhania) and mint leaves (pudina) and curry leaves (kadi patta) – some folks include and some don’t
10. *dry mango powder (amchur powder), chaat masala, red chili powder – some folks include and some don’t
11. *black salt (kala namak) – some folks include and some don’t
flours & grains allowed for navratri fasting

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