Fasting recipes to fuel your Maha Shivratri soul
Kuttu Paneer Pakoras
If you want something crunchy, these buckwheat fritters are perfect. They are filling and go great with a hot cup of tea.The Mix: Make a thick batter using Kuttu flour, ginger paste, and chopped chilies.The Process: Dip fresh paneer cubes into the batter. Fry in ghee until they turn a dark, crispy brown. Eat while hot and crunchy.
Shakarkandi Chaat
Shakarkandi chaat is a popular fasting snack made with sweet potatoes. It is filling, easy to prepare, and provides energy during the fast.
Ingredients:
- 2 boiled sweet potatoes
- Rock salt
- Black pepper
- Lemon juice
Method:
Peel and cut the boiled sweet potatoes into cubes.
Add rock salt and black pepper.
Squeeze fresh lemon juice and mix well.
Serve warm.
Saffron Thandai
This drink is a true classic for the festival. It is cooling and gives a wonderful energy boost when you need it most. When you take that first sip, the fennel settles your stomach while the nuts give you your energy back.
The Mix: Soak a handful of almonds, cashews, and melon seeds with a bit of fennel and peppercorns. Grind them into a smooth, thick paste.
The Process: Stir this paste into chilled milk. Add a bit of honey or rock sugar for sweetness. Sprinkle some saffron on top and let the flavors blend before drinking.
The Essential Vrat Thali
A traditional Vrat Thali brings together all the essential flavors of the fast into one nourishing meal. This special spread features a bowl of fluffy Sabudana Khichdi, where soaked sago pearls are tossed in ghee with cumin, green chilies, and crunchy roasted peanuts. Alongside, serve crispy Sabudana Tikkis, made by mashing soaked sago with boiled potatoes and fresh coriander, then shallow-frying them until they turn golden and crunchy on the outside.
To add a comforting touch, include a warm Aloo Vrat Sabji, a simple curry where boiled potatoes simmer in a light gravy of tomatoes and ginger, seasoned purely with rock salt and black pepper. Balance the heat of the spices with a refreshing Mixed Fruit or Cucumber Raita, using fresh, whisked curd topped with a pinch of roasted cumin. This thali is a balanced combination of energy and tradition, perfect for sustaining your strength during the long hours of the festival.
Sabudana Buttermilk Drink
This drink is a true classic for the festival. It is cooling and gives a wonderful energy boost when you need it most. When you take that first sip, the curd soothes your stomach while the sabudana restores your strength, and the saffron gently uplifts your senses.
The Mix: Soak a handful of sabudana until soft. Infuse a few strands of saffron in a little warm water or milk to release its colour and aroma.
The Process: Blend fresh curd with water to make thin buttermilk. Add the soaked sabudana, rock salt, and roasted cumin powder. Stir in the saffron infusion and mix well. Let the flavours settle before serving chilled.
