Fasting recipes for Shivratri
I am not really a religious person. So Shivratri was another reason to try out new recipes; fasting recipes specifically. Shivratri is one of the major fasting days in Hinduism that is followed by a large number of people.
My thought process was that it is healthy and tasty to take a break from everyday grains like rice and wheat for a day. Instead of doing it on Monday as per the calendar, we did it on Sunday so that the husband would not miss out on the food.
Here's what I made for the day:
For breakfast, it was sabudana khichadi. It was certainly not a new recipe. It is our usual Sunday breakfast because the daughter loves it. The trick to perfect sabudana khichadi lies in the soaking technique of sabudana. I learnt this trick from my mom. After washing the sabudana a couple of times, soak it in enough water to cover it by an inch. Leave it for about 20 minutes. The sabudana would have soaked up some of the water by now. Drain the excess water leaving just a couple of tablespoons of water. Cover and leave the sabudana overnight or 6 hours. The sabudana will be soft yet separate by this time.
Then proceed with the usual recipe - Heat ghee, splutter jeera, add potatoes. Cover and let the potatoes cook with some salt. Meanwhile, mix peanut powder, salt and sugar with the sabudana. Add it to the cooked potatoes and saute for 5 minutes. Cover and let it cook for 10 minutes, stirring once or twice in between. The sabudana will change colour. Finish it with chopped coriander leaves and a little bit of dessicated coconut.
For lunch, I made rajgira paratha and potato sabji. For the paratha, I mixed a boiled potato with rajgira flour, chopped coriander, jeera and salt with a little water, to make a dough. It is difficult to roll out so I made small round parathas and roasted them with a little ghee.
For the sabji, I started with some ghee, then added jeera, peanut powder, chopped coriander, chopped boiled potatoes, salt, sugar and lemon juice. This sabji was tasty enough to eat on its own.
As a dessert loving family, I had to make some dessert. I settled for makhana kheer. I first roasted about a cup of makhana and tablespoon of cashews in a little bit of ghee till the makhana are crisp. Removed them on a plate and broke them into bits with a pestle. Boil about 700 ml of milk and then reduce it on low flame for 10 minutes. Add the broken makhana, cashews, and some charoli and let the milk boil for about 20 minutes. Add half a cup of sugar and boil for 5-10 minutes more. At some cardamom powder at the end. Serve hot, cold or at room temperature. Tastes great in any case.
For dinner, I made rajgira and sabudana dosa with tomato chutney. I followed this recipe The dosas taste good. They even look like regular dosas but do not expect them to taste like regular dosas.
On the actual MahaShivratri day, I made dal dhokli for lunch. For dinner, I made jaggery crusted sweet potato slices. Somehow for me, Shivratri doesn't feel complete without eating sweet potatoes. This recipe is my mom's idea. Slice boiled sweet potatoes into thin slices. Roast with some ghee on both sides. Then take some jaggery in a pan with a little water. Heat just until the jaggery is melted and a syrup is formed. Add a couple of pinches of nutmeg powder and the sweet potato slices and let it coat the slices. This is a simple recipe where ghee and jaggery flavours shine. Looking forward to eating it today too since I am the only person in the house who eats sweet potatoes. :)
My thought process was that it is healthy and tasty to take a break from everyday grains like rice and wheat for a day. Instead of doing it on Monday as per the calendar, we did it on Sunday so that the husband would not miss out on the food.
Here's what I made for the day:
For breakfast, it was sabudana khichadi. It was certainly not a new recipe. It is our usual Sunday breakfast because the daughter loves it. The trick to perfect sabudana khichadi lies in the soaking technique of sabudana. I learnt this trick from my mom. After washing the sabudana a couple of times, soak it in enough water to cover it by an inch. Leave it for about 20 minutes. The sabudana would have soaked up some of the water by now. Drain the excess water leaving just a couple of tablespoons of water. Cover and leave the sabudana overnight or 6 hours. The sabudana will be soft yet separate by this time.
Then proceed with the usual recipe - Heat ghee, splutter jeera, add potatoes. Cover and let the potatoes cook with some salt. Meanwhile, mix peanut powder, salt and sugar with the sabudana. Add it to the cooked potatoes and saute for 5 minutes. Cover and let it cook for 10 minutes, stirring once or twice in between. The sabudana will change colour. Finish it with chopped coriander leaves and a little bit of dessicated coconut.
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| sabudana khichadi |
For lunch, I made rajgira paratha and potato sabji. For the paratha, I mixed a boiled potato with rajgira flour, chopped coriander, jeera and salt with a little water, to make a dough. It is difficult to roll out so I made small round parathas and roasted them with a little ghee.
For the sabji, I started with some ghee, then added jeera, peanut powder, chopped coriander, chopped boiled potatoes, salt, sugar and lemon juice. This sabji was tasty enough to eat on its own.
As a dessert loving family, I had to make some dessert. I settled for makhana kheer. I first roasted about a cup of makhana and tablespoon of cashews in a little bit of ghee till the makhana are crisp. Removed them on a plate and broke them into bits with a pestle. Boil about 700 ml of milk and then reduce it on low flame for 10 minutes. Add the broken makhana, cashews, and some charoli and let the milk boil for about 20 minutes. Add half a cup of sugar and boil for 5-10 minutes more. At some cardamom powder at the end. Serve hot, cold or at room temperature. Tastes great in any case.
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| makhana kheer, upwas potato bhaji and rajgira paratha |
For dinner, I made rajgira and sabudana dosa with tomato chutney. I followed this recipe The dosas taste good. They even look like regular dosas but do not expect them to taste like regular dosas.
On the actual MahaShivratri day, I made dal dhokli for lunch. For dinner, I made jaggery crusted sweet potato slices. Somehow for me, Shivratri doesn't feel complete without eating sweet potatoes. This recipe is my mom's idea. Slice boiled sweet potatoes into thin slices. Roast with some ghee on both sides. Then take some jaggery in a pan with a little water. Heat just until the jaggery is melted and a syrup is formed. Add a couple of pinches of nutmeg powder and the sweet potato slices and let it coat the slices. This is a simple recipe where ghee and jaggery flavours shine. Looking forward to eating it today too since I am the only person in the house who eats sweet potatoes. :)
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