Also celebrated as Vasant Navratri, Ugadi or Yugadi, the Chaitra Navratri festival marks the beginning of a New Year as per the traditional calendars followed by the Hindu community and this year, Chaitra Navratri will be celebrated from March 22, 2023 to March 30, 2023. Navratri fasts are observed by devotees of Maa Durga all over India when during the fast, Raajasic and Taamsic foods are avoided while the adoption of sattvic food consumption is encouraged.
Although many foods are not allowed during the Navratri fast, vrat-friendly foods can be made delicious and need not be boring. It is important to note that during Navratri, people fast and follow certain dietary restrictions, but it is advisable to consult with a nutritionist or doctor before making any changes to your diet and if you are looking for low carb Navratri fasting recipes. Here are some ideas –
1. Paneer Tikka Almond Pesto:
Ingredients for bread
cottage cheese, 250 g
almond flakes, ¼ cup fresh
cilantro leaves, ¼ cup
basil, 8-10 leaves
minced ginger, 2 teaspoons
chopped green chile, 1 tsp
salt to taste
grated Parmesan cheese, 2 tablespoons
chaat masala, ½ teaspoon
fresh cream, ½ cup
chopped fresh cilantro roots, ½ teaspoon
green cardamom powder, a pinch
turmeric powder, a pinch
salt to taste
refined oil, 1 tablespoon
Roast the almond flakes in the preheated oven at 180 degrees Celsius for 4 minutes and crush them into a powder once they have cooled. Blend the fresh basil, coriander leaves, minced ginger, minced green chilli, chaat masala, and salt into a thick paste. In a bowl, scoop out the blended mixture and add the grated Parmesan cheese, crushed almonds and mix well.
In a bowl, whisk together the crème fraîche, chopped fresh coriander roots, green cardamom powder, and a pinch of turmeric powder for a pale yellow marinade. adjust seasoning with salt. Cut the panel in size 2’x2′ with 1′ thickness. cut paneer pieces from center to fill with pesto.
Fill the pesto mixture into the slot. coat paneer with yellow marinade. Heat the refined oil in a pan, brown the marinated paneer evenly on both sides to get a golden brown color. Once done, remove the paneer from the pan and serve hot with chutney.
(Recipe by Chef Manish Mehrotra)
2. Cucumber Raita: Grate the cucumber and mix it with yogurt, roasted cumin powder, salt and chopped mint leaves. Serve cold.
3. Sabudana Khichdi:
sabudana: 1 cup
peanuts: 1/4 cup
Oil: 2 tablespoons
Cumin: 1/2 teaspoon
Curry leaves: 10-12
Green chilies: 3-4
Potato: 1 medium (boiled)
Green coriander: 2 tablespoons
Rock salt: 1/2 teaspoon
lemon : 1
Take sabudana in a container. Take 3-4 cups of water and clean the sago to remove excess starch. Soak the sago in enough water and leave it for 4-5 hours so that all the water is absorbed.
Check after 4-5 hours if it is soft or hard. If it’s smooth then it’s done. Toast the peanuts and crush them into large pieces. Put oil in a frying pan and heat over medium heat. Now add the cumin seeds and let them brown.
Now add the curry leaves, green chillies and fry them for a few minutes. Now add the boiled potatoes, salt and mix well. Then add sago, coarsely ground peanuts and mix well. Add lemon juice and coriander leaves. Sabudana khichdi is ready.
4. Koft Twists: Make koftas by mixing together spinach, shredded paneer, chickpea flour, chopped green chillies, and salt. Fry in oil until golden.
5. Almond Smoothie: Soak the almonds overnight, then mix with unsweetened almond milk, a few drops of vanilla extract, and a low-carb sweetener like stevia.
6. Cucumber Salad: Cut cucumbers into thin slices and toss with lemon juice, salt, and chopped coriander leaves.