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This is my turn to hop to #bloggarba. Thank you, Madhavi Blogger/Vlogger mother-son duo Madhavi from wackywe.com
Navratri is a festival celebrated all over India with great joy, enthusiasm and devotion. During this festival, Goddess is worshipped and also many people have a tradition of Fasting during 9 days of Navratri.
Why You Should Do Fasting in Navratri Festival
Fasting, on a general note aids in weight loss much effectively than dieting. It is the safest way to shed those pounds and control the structure of your body. It helps in improving your metabolism rate to burn calories effectively and it also strengthens your immune system enhancing more healing in your body.
Fasting helps to purify Blood, Mind and Soul. Fasting food is not only easy to prepare but also east to Digest.
Here are the 5 amazing Fasting Recipes.
VERMICELLI KHICHDI /Sama or Samvat KHICHDI
- 1 cup roasted vermicelli (also called as sevaiya easily available in market) or you can use Samyak, fasting ingredient. Some people eat vermicelli too or else nowadays glass noodles made from peas and beans are available.
- 2 tbsp oil for tempering
- 1 green chilli finely chopped and few peanuts crushed
- 1 medium-sized peeled and chopped potato
- ¼ cup finely chopped capsicum
- ¼ cup finely chopped tomato
- 1/4 cup fresh green peas
- 10 to 12 curry leaves
- 1 pinch of asafetida (hing)
- 1/4 tsp mustard seeds (rai) and cumin seeds (jeera)
- 6 cashews (kaju)
- few chopped coriander leaves for garnishing
- 1 tsp rock salt
- 1 tsp sugar
- 2 cups of water
Take oil in a kadhai (vessel), add mustard and cumin seeds, then add hing, now add crushed peanuts and chopped green chillies let it fry and then add all the veggies i.e. chopped potato, peas and chopped capsicum and now cover the vessel with lid and allow it to cook for 5 to 8 minutes till the veggies are cooked.
On the other side put few drops of oil in a pan and roast the vermicelli/Samvat rice for 2 to 4 mins on low flame. After that add 2 cups of boiled water in it and cook the vermicelli /Sama rice on high flame for 4 to 5 mins, add the previously cooked veggies in it and also chopped tomatoes. Add the salt and sugar in it. Add cashews and use chopped coriander leaves to Garnish on it.
TIP: You can also add other healthy veggies in this recipe and can also add curd if necessary. If your using samvak, soak for an hour, drain and keep aside.
Almond – Makhaana Kheer
- Half cup almonds
- 3 and 1/2 cup +1/2 cup milk
- 1 cup makhana
- A pinch of saffron strands
- 1/2 tsp cardamom powder
- 1 cup sugar
Place the almonds in hot water for an hour, peel the skin and put them in a blender with half a cup of milk and saffron.grind it in a smooth paste.
Boil the milk, add the ground almond paste in it and stir the milk for 5-7 mins till the milk thickens. Add sugar and cardamom powder, mix it well and stir for another 5 mins. Add the Makhana and stir for few more mins i.e. 5-10mins. Remove from flame and add chopped cashews to it.Let it cool and can serve it when it is chilled.
TIP: Likewise you can also make Vermicelli kheer, even it tastes yummy and is also healthy.
Sabudana Spicy Pancakes
- 2 cup soaked and drained sabudana
- 1 boiled and mashed potato
- Few crushed peanuts
- 2 chopped green chillies
- 1/2 tsp cumin seeds (jeera)
- 1 tsp sugar
- Rock salt to taste
- Few drops of lemon juice
Take the drained sabudana in a bowl, add all the remaining ingredients one by one and make a dough like ball. If it is too soft you can add any fasting flour (shingara flour or rajgiri flour).
Divide it into equal parts and make a smooth ball using your palm. Take a piece of aluminium foil or plastic, grease it with oil and put that ball on top of it and make a 4 inch diameter flat pancake by pressing the ball with your hand. On the other side heat a pan for frying the sabudana pancake, once the pan is hot add few drops of oil in it, carefully take pancake in your hand with the help of foil paper and put it in the pan, let it be brown on both the sides. Remove it from the pan and repeat the same process for the remaining pancakes.
TIP: With the same ingredients you can also make sabudana wada or pakoras but method may vary. You can also add extra veggies if required to make it healthy. Use tissue papers to remove excess oil.
Tangy Fruit Raita
- 1/4 cup finely chopped Apple
- 1/4 cup finely chopped Banana
- 1/4 cup finely chopped Pineapple
- 1/4 cup finely chopped Strawberry
- 2 tbsp Pomegranate seeds
- 2 cup refrigerated thick curd (yoghurt)
- 1/2 tsp cumin powder (Jeera powder)
- 1/4 tsp black pepper powder
- 1 tbsp sugar
- Rock salt to taste
Take curd in a bowl, add sugar, salt, black pepper and cumin powder. After that beat the curd till it becomes smooth and creamy.
Add chopped Apple, Pineapple, Banana, Strawberry and Pomegranate seeds and mix well.
Chilled it in the refrigerator if essential.
One of the healthy fruit raita is ready.
TIP: Adjust the amount of salt and sugar as required. Use fresh fruits, avoid using ripen fruits. Using same fruits you can also make fruit custard (avoid using salt, cumin powder and curd) use thick milk and custard.
Dates and Cashew Milkshake
- 2 cup milk
- 12 dates
- 4-5 cashews and almonds
- 1/2 tsp cardamom powder
- Ice cubes (optional)
- Sugar or honey (optional)
Wash the dates properly, remove the seeds from the dates and cut the dates into small pieces.
Chopped the cashews and almonds into small pieces.
In a grinder put the pieces of dates and little milk and blend it properly, after blending add the remaining milk, then add the cardamom powder and ice cubes and blend it thoroughly. If want sweeter you can add sugar or Honey.
Keep it in the refrigerator and served chilled. While serving garnish it with cashew and almonds.
TIP: This is a shake full of vitamins, minerals and carbohydrates and is very healthy. Along with dates you can also use figs (anjeer) and cashew also to make a more healthy drink, but you have soaked figs (anjeer) and cashews overnight and have to use a paste of them in the shake.
It takes me immense pleasure to introduce the next mom blogger, Varsha Bagadia who is a passionate blogger, an aspiring writer, freelance content writer and an editor. She is an enterprising cook and her interests vary from travelling and nature photography to food photography and food blogging. Mother to two adorable kids, she considers herself capable of donning various hats with ease, as and when need be!
I am so glad you are here. I hope you are enjoying the #bloggarba. To reach the starting point of #BlogTrain, hop onto mommystimeline and follow the route to read this interesting series.
Picture Courtesy – Google.