The Versatile Power of Makhana
Makhana, or fox nuts, are the puffed seeds of the lotus flower and a nutritional powerhouse, making them perfect for fasting. They are rich in protein and fiber, low in calories, and gluten-free. This combination helps keep you feeling full and energised
through the day. Their neutral taste and delightfully crunchy texture when roasted make them incredibly versatile. From a simple snack to a creamy curry, makhana can do it all. They are also packed with essential minerals like magnesium and potassium, which support overall health during the fasting period.
Simple Makhana Recipes for Your Vrat
One of the easiest ways to enjoy makhana is by roasting them. Simply heat a teaspoon of ghee in a pan, add the makhana, and roast on low heat until they are crisp. Sprinkle with sendha namak (rock salt) and black pepper for a classic savoury snack. For a sweet treat, try making Makhana Kheer. Roast one cup of makhana, coarsely crush half of them, and add both to a litre of simmering milk. Cook until the milk thickens, then sweeten with sugar or jaggery and flavour with cardamom and nuts. If you're craving something more substantial, a Makhana Sabzi is a great option. Prepare a simple tomato-based gravy using ingredients permissible during Navratri, and add roasted makhana to it, letting them soften slightly in the curry.
Sama Rice: The Perfect Fasting Grain
Sama rice, also known as barnyard millet, samvat ke chawal, or bhagar, is not a true rice but a tiny, nutrient-dense millet. It's an excellent gluten-free alternative to regular rice during Navratri. Rich in fiber, protein, and minerals like iron and zinc, it is easy to digest and provides sustained energy. Its low glycemic index helps in maintaining stable blood sugar levels, preventing the energy slumps that can sometimes accompany fasting. When cooked, sama rice becomes soft and fluffy, readily absorbing the flavours of the spices it's cooked with, making it ideal for a variety of dishes.
Easy and Filling Sama Rice Dishes
The most popular dish is Sama Pulao or Khichdi. To prepare it, soak the sama rice for about 30 minutes. Heat some ghee, add cumin seeds, chopped green chillies, and ginger. Sauté some diced potatoes and then add the drained sama rice. Add water (usually double the quantity of rice), sendha namak, and cook covered until the grains are soft and the water is absorbed. You can also add roasted peanuts for extra crunch. For a different take, you can make a Sama Rice Upma by following a similar process, creating a porridge-like consistency. Another creative option is to grind soaked sama rice into a batter to make instant dosas or chillas, offering a welcome change from the usual fasting fare.
