Healthy Navratri-Fast Recipes

A large part of North, West and Central India observes fast on all nine days. It is believed that fasting is a way to pay gratitude to the Goddess. Devotees worship the different avatars of Goddess Durga for nine days. It is celebrated twice a year, at the beginning of spring and during the onset of autumn. People observing fast eat only specific types of food like kuttu ata, singhara ata, vegetables, fruits, and makhana and instead of regular salt, salt rock or sendha namak is preferred. This festival gives a chance to get back to the roots and experience the spirituality. Those who do not wish to fast, they follow a Satvik diet.

WORDS: AABHA TIWARI

makhane-ki-kheer

Low Fat Makhana Kheer
A delicious desert made of milk simmered till thick with puffed lotus seed and dry nuts and cardamom. This kheer recipe is a special one, for those who are fasting in the Navratri season and are on a low-fat diet. Serving this desert to guest post a great dinner or make it as a prasad after Pooja.

Ingredients needed:
1 litre milk
¼ cup makhana (puffed lotus seeds)
2 tbsp sugar
2 tsp pistachios, chopped
2 tsp almonds, chopped
1 tsp green cardamom powder (optional)

How to make makhana kheer
– Pour some milk in a deep vessel and break the makhanas into smaller pieces, add that to the milk and let it simmer for about 1 hour without covering. Make sure the milk boils down and seeds are soft.
– Add sugar and stir for a few minutes
– Add the dry fruits like pistachios, almonds and cardamom power and stir again and well.

Serving Tip: Best serve hot or cold

Arbi Kofta with Mint Yogurt Dip

Arbi Kofta is a perfect evening snack to try out during the navratras. It is prepared with kuttu ka aata and served with the mint-yogurt dip. These crispy bites will have everyone asking more.
Ingredients for Arbi Kofta and Mint Yogurt Dip
– 250 Grams of Arbi/ Colocasia roots
– 3-4 Tbsp water chestnut flour (kuttu ka aata)
– 1 green chilli
– ½ Inch ginger, finely chopped
– 1 tsp carom seeds
– Rock salt, as per taste

For the dip
– Few sprigs of mint
– 100-gram curd
– 50-gram cucumber finely chopped
– Pomegranate, for garnishing

How to make Arbi Kofta
– Boil the arbi in a pressure cooker till it becomes soft
– Mash well and mix everything uniformly
– Apply some oil on your palms and shape the kofta dough into cylinders.
– Bake the kofta at a temperature of 320 degree, for 20 minutes. Wait till they are golden brown and crunchy.

How to make Mint yogurt Dip
– Hang yogurt to drain excess water
– Mix chopped mint and cucumber to the yogurt
– Refrigerate it for 30 minutes
Serve arbi kofta hot with mint yogurt dip

pudinewali-arbi-12