If You're Fasting for Navratri, Here are 6 Easy-to-Make Recipes for You (2019)!

• Eat limited portions meals as this will prevent you from starving and will maintain the blood glucose levels in your body. But if you are following intermittent fasting, then ensure you have a healthy meal when you have one.


• Drink a lot of fluids like tender coconut water, lemon juice, water and buttermilk especially after your fasting workouts.


• Amaranth and kuttu can be consumed if you are following an all-fruit diet.


• Eat a lot of nuts to give you enough energy.


• Combine foods rich in carbohydrates such as potatoes and sabudana to give you ample energy.


• Try substituting sugar with jaggery and honey as this will help you curb your sugar cravings and yet enable you to eat healthy.


• Avoid eating too much of fried food items as these might lead to acidity or GERD. Try and baking your food items as much as possible.


• If you follow an intermittent fasting pattern, then plan and prepare your meal in advance making sure you have a balance of essential nutrients to give you all the required energy.

• Breakfast:
  A tall glass of milk blended with a fruit of your choice


• Mid snack:
  Fistful of mixed nuts


• Lunch:
  • Amaranth or kuttu rotis with potato and paneer sabji, a bowl of curds with grated cucumber or bottle guard.
  • A sweet like halwa or kheer


• Evenings:
  Green tea or tender coconut water with some nuts as a snack


• Night:
  A glass of warm milk

Ingredients:

• 1 cup sabudana
• 2 medium sized potatoes
• ½ cup roasted peanuts
• 8 to 10 curry leaves
• 1 teaspoon grated ginger
• 1 green chili - chopped
• 1 teaspoon cumin
• ¼ cup grated fresh coconut
• ½ to 1 teaspoon sugar or as required
• ½ to 1 teaspoon lemon juice or as required
• 3 tablespoon peanut oil or ghee
• Rock salt

Instructions:

• Preparation for sabudana khichdi recipe
• Wash sabudana pearls in water and soak them overnight or for 3 to 5 hours.
• Drain the sabudana and keep aside in a bowl.
• Boil the potatoes and chop them roughly.
• Dry roast the peanuts and make a coarse powder when cooled in a dry grinder.
• Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

Making Sabudana Khichdi:

• Heat peanut oil or ghee and fry the cumin first till they crackle.
• Next, add the curry leaves, green chillies and grated ginger
• Next, add chopped boiled potato and saute for a minute.
• Now add the sabudana and keep on stirring often on a low flame for a few minutes.
• After some time, the sabudana will lose its opacity and begin to look translucent.
• Switch off the flame and add lemon juice and chopped coriander leaves and serve.

Ingredients:

• ½ teaspoons Ghee
• ½ teaspoon Cumin seeds
• 2 Green chilies chopped finely
• 2 cups Potatoes washed, peeled and cubed
• Rock Salt
• 2 tablespoons Peanuts
• 1 teaspoon Red chili powder
• 1 cup Water
• 1 teaspoon Lemon juice
• 1 tablespoon Cilantro or coriander leaves finely chopped for garnishing

Instructions:

• Heat the ghee in a pressure cooker and crackle some cumin seeds.
• Then add chopped green chilies and saute for a few seconds.
• Next add cubed potatoes, peanuts, salt, and red chili powder and mix well.
• Add 1 cup of water and cover the lid.
• Let the cooker whistle twice on medium flame. Turn off the gas.
• Using back of your spatula, mash few of potatoes for a thicker gravy.
• Mix in lemon juice and garnish it with chopped coriander leaves.

Ingredients for Potato Filling:

• 3 Potatoes, boiled
• For frying Ghee
• Rock Salt
• 1/2 tsp Red chilli powder
• 1/2 tsp Ginger, chopped

Ingredients for the Dosa:

• 5 tbsp Buckwheat flour
• 2 tbsp Arbi (colocasia), boiled
• 1/2 tsp Ajwain
• 1/2 tsp Red chilli powder
• 1 tsp Ginger, chopped
• 1 tsp Green chillies, chopped
• Ghee
• 1/2 tsp Green chillies, chopped
• Ajwain

Instructions to Prepare the Potato Filling:

• Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.
• Now, toss the potato mixture around for a few minutes till it becomes light brown in colour.
• Potato filling is ready.

Instructions to Prepare the Dosa:

• In a bowl, mash the arbi and mix it with the flour and salt.
• Add some water and mix well.
• Add the ajwain, red chilli powder, ginger and green chillies and mix again.
• Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
• Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.
• Cook for a few minutes and spread more ghee around the edges to make it crisp.
• Now, flip it over and cook the other side.
• Now, put some filling on top and fold the dosa over it.
• Serve hot with mint and coconut chutney.

Ingredients for the Dough:

• 120g Singhare ka atta (water chestnut flour)
• 1/4 Cup Arrowroot
• 60g Ghee
• 2.5 Cups Water
• 1 tsp rock salt
• Ghee

Ingredients for the Filling:

• 125g Chironji (charoli) (soaked in water for about 2 hours)
• 3/4 tsp Chilli powder
• 1 tbsp Zeera (cumin seeds)
• 2 tsp Dhania (coriander powder)
• 2 tsp rock salt
• 1/2 tsp cardamom powder
• 30g Ghee

Instructions for the Preparation of Samosa Filling:

• Remove the husk of the chironji and grind coarsely.
• Heat the 2 tbsp ghee, in a pan and add cumin seeds. When it splutters, add chironji and rest of the filling ingredients.
• Saute over low heat till mixture is well fried. Leave to cool.

Instructions to Prepare the Samosa Dough:

• Place the water, ghee and 1 tsp salt in a pan and bring to a boil.
• When the water is about to boil, put in the flour and arrowroot and mix well, over low heat.
• Take the dough off the heat and leave to cool.
• Roll dough into 1/8" thick rounds, 3" diameter, and cut into halves.
• Take one half, wet the edges. Fold the straight edge at the center and join overlapping the other edge to form into a cone.
• Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa'. Repeat, with the rest of the pieces.
• Heat the ghee and fry the samosas two or three at a time. Serve hot.

Ingredients:

• 800 grams bottle gourd
• 4 tablespoons Ghee
• 2 ½ cups Milk
• 150 grams Khoya grated
• ¾ cup Sugar
• ¼ teaspoon Green cardamom seeds powder
• ¼ cup Cashew nuts chopped
• 1 teaspoon Rose water
• ¼ cup Almonds sliced, for garnishing on top

Instructions:

• Grease the tray or thali using ghee and keep it aside.
• Peel the bottle gourd, scoop out the center soft part with seeds and grate it.
• Heat the 2 tablespoons of ghee in a pan on medium heat. Once hot add grated lauki and saute till it is soft and moisture free.
• Then, add milk and cook till all the milk is evaporated and the mixture become almost dry and thick.
• Now mix in remaining ghee and cook for a minute.
• Next, add khoya, mix and cook till it is melted and mixed well.
• Now mix in sugar and cardamom powder. As sugar melts, mixture becomes thin and runny, continue stirring and cooking till it becomes thick and leave the sides of the pan.
• This time turn off the stove and mix in chopped cashews and rose water.
• Pour the mixture into greased tray and spread out evenly.
• Sprinkle sliced almonds and slightly press so it sticks to the burfi mixture.
• Cover and let it set for few hours, then cut into square pieces using greased, sharp knife.

Ingredients:

• Banana - 1, cut into round pieces
• Apple - 1 (peel and cut into small pieces)
• Grapes - 40-50 (separate the stems)
• Melon - 1 cup (cut into small pieces)
• Curd – 400 gm
• Cream – 100 gms
• 2-3 tsp sugar
• Cardamom Powder

Instructions:

• Whisk the curd, cream and sugar together.
• Add all the fruits and mix well. Serve Chilled.