The fasting food should be such that it keeps your body energetic. This does not mean that you keep eating only boiled potatoes. Fruit food can also become very tasty. For your convenience, many fasting recipes are being given here.
Fast Curd Potatoes
Ingredients: • Boiled potatoes: 250 grams • Ghee: 2 teaspoons • Cumin: 1 teaspoon • Green chillies: 2 • Rock salt: As per taste • Curd: 200 grams • Finely chopped coriander leaves: For garnishing
Method: Peel the skin of boiled potatoes and cut them into small pieces. Heat two spoons of ghee in the pan and add cumin seeds in it. When cumin starts crackling, add finely chopped chillies to the pan. After frying for a few seconds, add boiled potatoes and salt as per taste and mix. Cook the potatoes for three to four minutes. Now reduce the flame to very low and then pour the whipped curd into the pan and mix well. Cook for two to three minutes. Garnish with coriander leaves and serve.
Peanut Curd Chutney
Ingredients: • Roasted and coarse peanuts: 1 cup • Curd: 3/4 cup • Ginger-green chilli paste: 1 1/2 tsp • Lemon juice: 1/2 tsp Cumin: 1 tsp • Rock salt: as per taste
Method: Put all the ingredients in a grinder and grind them finely without water. Put this chutney in an air tight container and store it in the refrigerator.
Sabudana Kheer
Ingredients: • Sago: 1 cup • Milk: 1 liter • Sugar: 1 cup • Cardamom powder: 1 teaspoon • Ghee: 1 teaspoon • Finely chopped almonds: 1/4 cup • Raisins: 1/4 cup
Method: Soak sago in water for an hour. After soaking almonds in water overnight, peel their skin and chop them finely. Heat milk in a large saucepan. Add sugar in it. When the milk starts boiling, cook it on medium flame until the milk reduces to half. While the milk is boiling, heat two and a half cups of water in another saucepan. When water starts boiling, add sago to it and cook well. Turn off the gas and take out the sago from the water. When the milk becomes thick, add sago and cardamom powder to it and mix. Cook on low flame for 10 minutes. Turn off the gas. Heat ghee in a small pan and fry the almonds in it until they turn golden. Add almonds and raisins to sago kheer. Serve hot or cold.
Sabudana Vada
Ingredients: • Sabudana: 1 1/2 cups • Potatoes: 6 • Peanuts: 1/2 cup • Green chilli paste: 2 teaspoons • Lemon juice: 1 teaspoon • Sugar: 2 teaspoons • Finely chopped coriander leaves: 1/4 cup • Grated ginger: 1 teaspoon • Rock salt: as per taste • Oil: as required
Method: Soak sago in water for four to five hours. Boil the potatoes, peel them and mash them well. Roast the peanuts and grind them coarsely. Now add all the other ingredients except oil in a big vessel and mix well. Divide the mixture into 12 equal parts and shape them into rounds and flatten them slightly from the middle. Heat oil in a pan and fry the vada on medium flame until golden on both sides. Take out the prepared vada on tissue paper to remove excess oil. Serve hot with curd and vrat green chutney.
Vrat Green Chutney
Ingredients: • Coriander leaves: 1 bunch • Mint leaves: 1/2 bunch • Green chilli: 1 • Lemon juice: 2 tsp • Cashew nuts: 8 • Roasted cumin: 1 tsp • Honey: 2 tsp • Rock salt: as per taste • Curd: 1/4 cup • Grated coconut: 1/2 cup
Method: Wash coriander and mint thoroughly. Now put all the ingredients in the grinder and prepare the paste. Adjust salt if needed. Serve with fasting snacks or meals.
fruit cheese
Ingredients: • Paneer cut into pieces: 500 grams • Water chestnut flour: 3 teaspoons • Watermelon seeds: 2 teaspoons • Rock salt: 2 teaspoons • Red chili powder: 1 teaspoon • Roasted cumin powder: 2 teaspoons • Coriander powder: 2 tsp • Ghee: 2 tsp • Chopped green chilli: 1 tsp • Chopped ginger: 1 tsp • Chopped coriander leaves: 2 tsp • Fresh cream: 1/4 cup
Method: Mix cheese, flour, watermelon seeds, salt, red chili powder and coriander leaves well so that the cheese is coated well with flour and spices. Heat ghee in a pan and add ginger and green chillies in it. When the color of ginger changes, add the cheese mixture to the pan. When the color of the paneer turns golden, add water for gravy. After it comes to a boil, reduce the flame and cook for four to five minutes. Add fresh cream and one spoon coriander leaves and cook for four more minutes. Turn off the gas. Garnish with remaining coriander leaves and serve.
fasting tahari
Ingredients: • Sama rice: 1 cup • Grated carrots: 1 cup • Red chilli: 2 • Cumin: 1 teaspoon • Curry leaves: 10 • Black pepper powder: as per taste • Rock salt: as per taste • Ghee: 1 teaspoon • Water: 2 cups
Method: Soak Sama rice in water overnight. Drain the water in the morning. Heat ghee in a pressure cooker and add broken red chillies. Immediately after that add cumin seeds. When cumin seeds crackle, add curry leaves and grated carrot to the cooker. If you want to add some other vegetables also, then put them in the cooker also. Cook the vegetables for two-four minutes. After this, add salt and sama rice in the cooker. Add water and close the cooker and cook on low flame till two whistles. Even after turning off the gas, let the pressure release from the cooker on its own. Serve with raita.
Fruity Aloo Chaat
Ingredients: • Potatoes: 4 • Vratwali green chutney: 2 spoons • Whipped curd: 3 spoons • Mint leaves: 5 • Lemon juice: 2 spoons • Green chillies: 2 • Oil: 2 spoons • Roasted cumin seeds: 1 spoon • Rock salt: As per taste • Coriander leaves: For decoration
Method: Wash the potatoes, wipe off the water and cut them into small pieces. Put all the ingredients except oil in a bowl and mix well. Put the potato pieces in this vessel, mix them and cover and leave for an hour. Pour oil on the pan and spread the potatoes on the pan. Cover and cook the potatoes on medium flame. If needed, sprinkle some water over the potatoes. When the potato becomes soft, garnish it with coriander leaves and vrat chutney. Serve hot.
