The Go-To Energy Booster: Sabudana Khichdi
Sabudana, or tapioca pearls, is a fasting staple for a reason. Rich in carbohydrates, it provides a quick and sustained energy boost that is perfect for getting through the day. It's also naturally gluten-free and easy to digest, making it gentle on the stomach
during a fast. The key to a perfect sabudana khichdi is ensuring the pearls are non-sticky and fluffy. To achieve this, rinse the sabudana until the water runs clear and then soak it in just enough water to cover it for at least four to six hours, or until a pearl can be easily mashed between your fingers. For a simple and flavourful khichdi, heat some ghee in a pan, and temper it with cumin seeds, green chillies, and curry leaves. Add boiled and cubed potatoes, and sauté for a few minutes before adding the drained sabudana. Mix in roasted and coarsely crushed peanuts, sendha namak (rock salt), and a pinch of sugar. Cook for just a few minutes until the sabudana turns translucent, then finish with a squeeze of lemon juice and fresh coriander.
Crispy and Wholesome: Kuttu Puris
Kuttu ka atta, or buckwheat flour, is another Navratri essential. Despite its name, buckwheat is not a type of wheat but a seed, making it a gluten-free and nutritious choice for fasting. It has a distinct nutty flavour and is used to make a variety of dishes, with kuttu puris being a favourite. These deep-fried breads are wonderfully crispy and pair perfectly with a simple vrat-friendly aloo sabzi or plain curd. The secret to making soft, rollable kuttu dough without it breaking is to use hot water. Simply bring water to a boil with a little rock salt and oil, then turn off the heat and mix in the kuttu flour. Let this mixture sit for a few minutes, then knead it into a smooth, firm dough once it's cool enough to handle. Some recipes also recommend adding boiled and mashed potato or arbi (taro root) as a binding agent, which also adds to the softness. Roll the dough into small, slightly thick puris and deep-fry in hot oil until they puff up and turn a dark golden brown. Serve them hot for a satisfying and fulfilling meal.
A Creamy and Guilt-Free Treat: Makhana Kheer
No festive meal is complete without a dessert, and makhana kheer is the perfect sweet ending for a Navratri fast. Makhana, also known as fox nuts or lotus seeds, are light, crunchy, and packed with nutrients like protein and calcium. This makes them a healthier alternative to other desserts. This kheer is incredibly easy to make and comes together in under 30 minutes. Start by roasting the makhana in a little ghee until they are crisp; this prevents them from becoming soggy in the milk. Set them aside and, in the same pan, bring full-fat milk to a simmer, allowing it to reduce and thicken slightly. Crush about half of the roasted makhana coarsely and add both the crushed and whole makhana to the milk. Let this simmer for about 10 minutes until the makhana softens. Finally, stir in sugar, crushed cardamom, and your choice of nuts like almonds and pistachios. For a richer flavour, you can also add a few strands of saffron. This creamy, delicious kheer can be enjoyed warm or chilled.
