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7 Foods to Break Your Navaratri Fast

Devi durga, the Navaratri Goddess http://goo.gl/VZ29Hk

Devi Durga, the Navaratri Goddess
P.C.: http://goo.gl/VZ29Hk

If you thought Navaratri happens only during autumn, then wrong thoughts. A typical hindu calendar brings in Navaratri twice in a year – once in spring and the other around October. The nine-day Navaratri celebration that happens during spring is called ‘Basant Navratri’. Since it starts from the very first day of hindu month ‘Chaitra’, thus, it is also called Chaitra Navaratri. The celebration of this spring based Navaratri is more popular in North India, where devotees nine forms of Devi Durga.

This year Basant Navaratri will be observed from 8 April (Friday) to 15 April (Friday), 2016.

Navaratri Rituals P.C.: http://goo.gl/ImMcm2

Navaratri Rituals
P.C.: http://goo.gl/ImMcm2

To honor and pay gratitude to the goddess, many observe fast during Basant Navaratri. Few fast only on the first and last day, while others abide it during all nine days of celebration. The food one consumers to break the fast holds immense importance as it affects the body to a great extent.

A Sattvik meal P.C.:  http://goo.gl/WvdvSZ

A Sattvik meal
P.C.: http://goo.gl/WvdvSZ

Preference is given towards Sattvik diet, where consumption of alcohol and non veg food is absolutely prohibited. Also, certain items like fresh vegetables, milk, yogurt or rock salt are included in the diet as these act as catalyst to detoxify the human body, especially after long fasting.

Many keep wondering what exactly to prepare from this Sattvik menu, so that it becomes easy to prepare and good to eat. To sort your problem, here are five dishes you can make to break your fast this Navaratri.

Sabudhana Khichdi

Savudhana k Khichdi P.C.:  http://goo.gl/tTwkOK

Savudhana k Khichdi
P.C.: http://goo.gl/tTwkOK

Depending on the kind of sabudhana one uses the preparation of it might have to start a night before. Yet, less of spices and boil only recipe makes it a very healthy and heavy intake right after fasting. Savudhana is full of starch which gives the body the much-needed energy after prolonged gap from food.

Chawal Dhokla

White Chawal Dhokla  P.C.:  http://goo.gl/pZ9g5S

White Chawal Dhokla
P.C.: http://goo.gl/pZ9g5S

Samwant Chawal, a special variety of rice is available in the Indian markets only during Basanta Navaratri. Thus, foodies make Gujarati snack ‘dhokla’ out of it served with ample ghee and chutney. Addition of tamarind in the chutney with sweet coconut makes the dhokla flavorsome right after your fast.

Coconut Laddoo

Coconut Laddoo P.C.: http://goo.gl/exXw35

Coconut Laddoo
P.C.: http://goo.gl/exXw35

Many prefer breaking the fast with sweets. In that way, heavy milk preparations become difficult to digest. Thus, these simple coconut laddoos can be the choice. Small in size, one can have as many as possible and this one is indeed quick and easy to prepare.

Singhare ka Halwa

The sweet pancake P.C.: http://goo.gl/WqTSRR

The sweet pancake
P.C.: http://goo.gl/WqTSRR

When it comes to breaking fast, Hindus have a knack for halwa or sweet pancake. During the spring session of Navaratri, they prepare it with Singhare ka aata or water chestnut flour which is considered a healthy intake after the fasts. This sweetmeat becomes a heavy dish due to the addition of ghee, milk and dry fruits.

Chironjee ki dal

A bowl of Chironjee k daal P.C.: http://goo.gl/nGxSoX

A bowl of Chironjee k Dal
P.C.: http://goo.gl/nGxSoX

When it comes to main course food, Indians like adding a bowl of dal. Salty and spicy, dal are heavy and tastes good both with rice or roti. The specialty for this particular dal is the use of chironjee, believed to be used as an ingredient only in India. The dal is usually yellow and heavy in texture.

Khide ke Pakode

Crunchy pakodas P.C.: http://goo.gl/KCWS7R

Crunchy pakodas
P.C.: http://goo.gl/KCWS7R

When it comes to pakodas or munchies, Indians use ample variety of ingredients to do the filling. In this case, they use cucumbers as the main ingredient of pakodas, added with green chilly and singhare ka atta . When served hot with any sauce or chutney, these pakodas taste delightful.

Banana Walnut Lassi

Banana Walnut Lassi P.C.: http://goo.gl/myfFTw

Banana Walnut Lassi
P.C.: http://goo.gl/myfFTw

Breaking the fast with a juice or shake is always good as it gives the tummy some time to adjust with food. Also it’s served cold which makes it easy to consume or digest right after a long fast. In this case, addition of bananas and walnut adds protein to the shake which helps in energy building after the fast.

Indian Cuisines

With diversity in language, geography, ethnicity and climate, the Indian cuisine has also set a variation in the choice of food. This has led to the emergence of various types of cuisines within the geography of Indian sub continent. The popular cuisines of India are- Kashmiri, Punjabi, Gujarati, Goan, Bengali and Andhra.

India P.C.: http://goo.gl/7NawLi

India
P.C.: http://goo.gl/7NawLi

Through the use of similar spices, vegetables and ingredients India creates a combination of aromatic, captivating fragrances and intriguing flavors leading to multiple gastronomic choices within the range of Indian cuisine.

Indian Thali P.C. : http://goo.gl/iRHYo1

Indian Thali
P.C. : http://goo.gl/iRHYo1

The food style of Kashmir in extreme north India is referred to as Wazwaan. Wazwan delicacies include rogan joshdaniwal korma (lamb roasted with yoghurt) and Gushtaba (meatballs cooked in a spicy yoghurt gravy).

Mutton Rogan Josh P.C. : http://goo.gl/a4pWYa

Mutton Rogan Josh
P.C. : http://goo.gl/a4pWYa

Kahwa’ or green tea serves the desert to wash down the food.

Kahwa P.C. : http://goo.gl/JHxSzp

Kahwa
P.C. : http://goo.gl/JHxSzp

Tandoor or grill dominates Punjabi cuisine. Ghee, butter, curd and milk are prominent ingredients of Punjabi cooking.The favourites of Punjabis include Butter Chicken, Naan, Paratha, Makki de roti and Sarson ka Saag. ‘Lassi’ serves a popular drink among Punjabis.

Sarson Ka Saag, Makki de Roti P.C. : http://goo.gl/H3aBVR

Sarson Ka Saag, Makki de Roti
P.C. : http://goo.gl/H3aBVR

Gujarat is mostly a vegetarian state.  A typical Gujarati Thali consists of RotliDal or Kadhi(a savory curry made of yoghurt)rice, and Shaak/Sabzi .Gujaratis have a variety of breads. The popular ones are Bajra no rotli, Juvar no Rotli, Puran pohli, Makai no Rotli, Phulka Rotli and Phulka.Gujarati food is usually served with sweets. Their popular sweets include Khaman dhokla, Shrikhand and Doodhpak.

Gujarati Dessert - Shrikhand P.C. : http://goo.gl/2NYv1w

Gujarati Dessert – Shrikhand
P.C. : http://goo.gl/2NYv1w

The affinity to beach geographically makes Goa to have more of sea food.Of all spices, the use coconut and kokum dominate the taste of Goa. Goan cuisine is considered incomplete without prawns, crabs, shellfish, lobsters, squid and mussels.

Goanese Prawn P.C. : http://goo.gl/BZ8gp2

Goanese Prawn
P.C. : http://goo.gl/BZ8gp2

Coming to east India, the culinary scene of Bengal has rice and fish as the staple food. Fresh water fishes like rohu, katla, hilsa and pabda make this cuisine unique. Bengalis have a love for milk products. Their deserts like sandesh, rasogolla, rashamalai and payesh is prepared out of milk and sweet. Luchi, shukto, aloo posto form delicacies of Bengali food.

Begali Hilsa Fish Curry P.C.: http://goo.gl/2UQs79

Begali Hilsa Fish Curry
P.C.: http://goo.gl/2UQs79

In the extreme south, Andhra style food stands away and unique. Andhra food has dominance in the use of tamarind, coconut oil, red chilies and curry leaves. Rice and sambhar forms the staple food of entire South India. In South India, food is traditionally served on banana leaf. This practice is still continued in case of feasts and celebrations.

South Indian Meal P.C. : http://goo.gl/lGNVRj

South Indian Meal
P.C. : http://goo.gl/lGNVRj

Modern Indian food lovers are continuing their experiments with these traditional cuisines to broaden the concept of fusion food within Indian cuisine.