The Perfect Sabudana Khichdi
A quintessential fasting dish, Sabudana Khichdi is loved for its delightful texture and taste. The key to a perfect khichdi lies in a fluffy, non-sticky result. Sabudana, or tapioca pearls, are an excellent source of carbohydrates, providing a quick and sustained
energy boost during fasting. Paired with peanuts, this dish becomes a more balanced meal. Ingredients: - 1 cup sabudana (tapioca pearls) - ½ cup raw peanuts - 1-2 medium potatoes, boiled and cubed - 2 tablespoons ghee or peanut oil - 1 teaspoon cumin seeds (jeera) - 2-3 green chillies, finely chopped - 1 sprig of curry leaves - Sendha namak (rock salt) to taste - 1 tablespoon lemon juice - Fresh coriander leaves for garnish Method: First, wash the sabudana under running water to remove excess starch. Soak it in just enough water to cover the pearls (a 1:1 ratio is a good guide) for 4-6 hours or until they are soft and can be easily pressed. Drain any excess water completely. Dry roast the peanuts, let them cool, and crush them into a coarse powder. Heat ghee or oil in a non-stick pan. Add cumin seeds, green chillies, and curry leaves. Once they sizzle, add the cubed potatoes and sauté for a couple of minutes. Now, add the soaked sabudana, crushed peanuts, and sendha namak. Mix everything gently but thoroughly. Cook on a low flame for 3-5 minutes, stirring occasionally, until the sabudana pearls turn translucent. Overcooking can make them sticky. Turn off the heat, drizzle with lemon juice, and garnish with fresh coriander before serving.
Fluffy and Crisp Kuttu Puris
Kuttu ka atta, or buckwheat flour, is a gluten-free staple during Navratri. Despite its name, it is not a type of wheat but a fruit seed, making it an ideal choice for fasting. It is rich in nutrients like protein, fiber, and magnesium, providing sustained energy. These puris are crispy, and delicious, and pair wonderfully with vrat-friendly curries like aloo sabzi. Ingredients: - 1 cup kuttu ka atta (buckwheat flour) - 1-2 large potatoes, boiled, peeled, and mashed smoothly - ½ teaspoon cumin powder (optional) - Sendha namak (rock salt) to taste - Warm water, as needed - Ghee or oil for deep-frying Method: In a mixing bowl, combine the kuttu ka atta, mashed potatoes, and sendha namak. The potato acts as a binding agent since the flour is gluten-free, ensuring the puris are soft. Mix well, then gradually add a little warm water to knead a firm but smooth dough. The dough should not be too stiff or too sticky. Cover and let it rest for 15-20 minutes. Divide the dough into small, equal-sized balls. Grease your palms and a plastic sheet or parchment paper. Place a dough ball on the sheet, cover it with another sheet, and gently roll it into a small circle, about 3-4 inches in diameter. The puris should be slightly thicker than regular wheat puris to prevent them from breaking. Heat ghee or oil in a kadai. Carefully slide a puri into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry until it turns golden brown and crisp on both sides. Remove and place on paper towels to drain excess oil. Serve hot.
Creamy and Rich Makhana Kheer
No festive meal is complete without a sweet dish. Makhana Kheer, made from puffed lotus seeds (fox nuts), is a light, creamy, and nutritious dessert perfect for fasting days. Makhana is low in fat, and a good source of protein, calcium, magnesium, and antioxidants. Ingredients: - 1 cup makhana (fox nuts) - 1 litre full-fat milk - 4 tablespoons sugar (or to taste) - 1 tablespoon ghee - A handful of mixed nuts (almonds, cashews), chopped - ½ teaspoon cardamom powder - A few strands of saffron (optional) Method: Heat ghee in a pan and roast the makhana on low heat for 5-7 minutes until they become crisp. You should be able to crush one easily with your fingers. Set aside to cool. Once cooled, coarsely crush about half of the roasted makhana in a blender or with a rolling pin, leaving the rest whole for texture. In a heavy-bottomed pan, bring the milk to a boil. Once it boils, add both the whole and crushed makhana. Simmer on low heat for 10-15 minutes, stirring occasionally, until the milk thickens and the makhana softens. Add the sugar, chopped nuts, cardamom powder, and saffron. Continue to cook for another 5 minutes until the sugar dissolves and the flavours meld. The kheer will continue to thicken as it cools. Serve it warm or chilled, garnished with more chopped nuts.
