Vasant Navratri, also celebrated as Ugadi or Ugadi, the festival of Chaitra Navratri marks the beginning of the new year according to the traditional calendar followed by the Hindu community and this year Chaitra Navratri will be celebrated from 22 March 2023 to 30 March 2023. Navratri fast is observed by Durga devotees across India when during the fast, giving up rajasic and tamasic foods and consumption of sattvic food is encouraged.
Although many foods are not allowed during the Navratri fast, fast-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 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. Almond Pesto and Paneer Tikka:
Ingredients for Paneer
Cottage cheese, 250 grams
Almond flakes, ¼ cup fresh
Coriander leaves, ¼ cup
Basil, 8-10 leaves
Chopped ginger, 2 tbsp
Chopped green chilies, 1 tsp
Salt, to taste
grated parmesan cheese, 2 tbsp
Chaat masala, half a teaspoon
Fresh cream, ½ cup
Chopped fresh coriander root, ½ tsp
Green cardamom powder, a pinch
Turmeric powder, a pinch
Salt, to taste
Refined oil, 1 tbsp
Roast the almond flakes in a preheated oven at 180°C for 4 minutes and grind them into a powder after cooling. Mix fresh basil, coriander leaves, chopped ginger, chopped green chillies, chaat masala and salt into a thick paste. In a bowl, take out the blended mixture and add grated parmesan cheese, crushed almonds and mix well.
Mix fresh cream, chopped fresh coriander root, green cardamom powder and a pinch of turmeric powder in a bowl to make a light yellow colour. Adjust seasoning with salt. Cut the paneer into 2’x2′ size pieces 1′ thick. Cut the cheese slices in half and fill them with pesto.
Fill the pesto mix inside the slit. Coat the cheese with the yellow marinade. Heat refined oil in a pan, fry the marinated cheese evenly on both sides to get a golden brown color. Once done, remove the paneer from the pan and serve hot with the chutney.
(Recipe by Chef Manish Mehrotra)
2. Cucumber Raita: Grate cucumber and mix with curd, roasted cumin powder, salt and chopped mint leaves. Serve cold.
3. Sago Khichdi:
Sago: 1 cup
Almonds: 1/4 cup
Oil: 2 tbsp
Cumin: 1/2 tsp
Curry leaves: 10-12
Green Chillies : 3-4
Potato: 1 medium (boiled)
Green Coriander: 2 tsp
Rock Salt: 1/2 tsp
Take sago in a bowl. 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.
After 4-5 hours check whether it is soft or hard. If it’s soft, it’s ready. Roast the almonds and grind them coarsely. Add oil to a pan and let it heat on medium. Now add the cumin seeds and let them turn golden.
Now add curry leaves, green chillies and fry for few minutes. Now add boiled potatoes, salt and mix well. Then add sago, coarsely ground almonds and mix well. Add lemon juice and coriander leaves to it. Sabudana Khichdi is ready.
4. Spinach Kofta: Make kofta by mixing spinach, grated paneer, gram flour, green chillies and salt. Fry in oil until golden brown.
5. Almond Milkshake: Soak 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 the cucumbers into thin slices and add lemon juice, salt and chopped coriander leaves.