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Detox Your Mind & Body This Navratri

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Navratri is here. The festival comes with its own rituals, festivities, and much more. Every family has its own set of rules and beliefs! There is no approved or written norm on what to eat and what to avoid.

Navratri is more about abstinence and detoxification. Fasting for 9 days is supposed to be therapeutic. It is the time to give up things that we crave and desire and reinforce our faith in the Almighty.

Food to avoid during Navratri fast

List of allowed Navratri Foods Items

  1. Flour – Kuttu Atta, Singhare Ka Atta, Sama Chawal, Sago (Sabudana), Amaranth (Rajgira), Fox Nut Flour
  2. Spices – Rock Salt (Sendha Namak), Kali Mirch (Black Pepper Powder), Jeera (Cumin Seeds), Green Cardamom (Chotti Elaichi), Amchoor Powder (Mango Powder), Cloves (laung)
  3. Milk Products – Milk, Curd, Buttermilk, Malai, Khoya, Cream, Ghee.
  4. Nuts – Peanuts (Moongphali), Makhana (Foxnuts ), Cashew Nuts, Almonds, Pistachio, Walnuts, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Watermelon Seeds.
  5. Fruits – All fresh fruits, Coconut Water
  6. Root Vegetables – Poatoes (Aloo), Colocasia (Arbi), Sweet Potato (Shakarkhand), Raw Banana, Kaddu (Yellow Pumpkin), Raw Green Papaya, Cucumber, Ginger (Adrak)
  7. Vegetables – Green chilli, Lemons (Neeboo), Hara dhaniya, Lauki (Bottle Gourd)
  8. Cooking Oil– Ghee or Peanut Oil (Avoid refined oils).

ref: https://www.indianfoodforever.com/

Recipes to Try this Navratri

Arbi Rolls with Mint Yogurt Dip

Arbi or taro root is rich in fiber and resistant starch which could help manage blood sugar levels, keep heart disease at bay and reduce cancer risk.

Ingredients:
250 Gram Arbi/colocasia roots
3-4 tbsp Water chestnut flour (kuttu ka aata)
1 Green chili
1/2 inch Ginger, finely chopped
1 tsp Carom seeds
As required Rock salt
2-3 tsp Oil

For the dip:

For garnishing

How to Make Arbi Kofta with Mint Yogurt Dip

  1. Boil the arbi in a pressure cooker or in a pan till it becomes soft.
  2. Peel them all and add the rest of the ingredients.
  3. Mash well and mix everything uniformly.
  4. While shaping the kofta, you can apply some oil to your palms as the mixture is sticky.
  5. Shape into cylinders and pan-fry them with some oil till golden brown.

Prepare Mint Yogurt Dip:
1. Hang yogurt to drain excess water.
2. Mix chopped mint and cucumber into the yogurt.
3. Serve Arbi Kofta hot with mint yogurt dip.

Singhare ke Atte ka Samosa

Singhare ke Atte is rich in antioxidants, such as polyphenols and flavonoids, thereby it helps improve the immunity of the body by reducing free radicals and reducing inflammation.

Ingredients

For the dough:

For the filling:

How to Make Singhare ke Atte ka Samosa


Prepare samosa filling:
1. Remove the husk of the chironji and grind coarsely.

2. Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and the rest of the filling ingredients.

3. Saute over low heat till mixture is well fried. Leave to cool.

Prepare samosa dough:

  1. Place the water, ghee, and 1 tsp salt in a pan and bring to a boil.
    2. As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center.
    3. Take the dough off the heat and leave it to cool.
    4. Roll dough (using dry flour or arrowroot if it sticks) into 1/8″ thick rounds, 3″ diameter, and cut into halves.
    5. Take one half, and wet the edges. Fold the straight edge at the center and join overlapping the other edge to form a cone.
    6. Press the overlapping portion, fill the cone with the filling, and press the edges together to seal the `Samosa’. Repeat, with the rest of the pieces.
    7. Heat the ghee and over high heat, add as many samosas as come in without touching.
    8. Lower the heat to medium and fry to a golden brown on either side.
    9. Serve hot.

Kuttu Ka Dosa

kuttu ka atta, also known as buckwheat, is loaded with wholesome health benefits. In fact, it contains nutrients that can boost your well-being with regular consumption.

Ingredients of Kuttu Ka Dosa

For Potato Filling:
3 potatoes, boiled
Ghee (for frying)
to taste salt (use sendha namak if fasting)
1/2 tsp red chilli powder
1/2 tsp ginger, chopped

For the Dosa:
5 tbsp buckwheat flour kuttu)
2 tbsp arbi (colocasia), boiled
to taste salt
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1 tsp ginger, chopped
1 tsp green chillies, chopped
ghee (clarified butter)
1/2 tsp green chillies, chopped
Ajwain
How to Make Kuttu Ka Dosa

Prepare the Potato filling:
1. Heat ghee in a pan, crush the potatoes into it, and mix in the rest of the ingredients.
2. Toss the potato mixture around for a few minutes till it becomes light brown in colour.
3. Take it out and keep it aside.

Prepare the Dosa:
1. In a bowl, mash the arbi and mix it with the flour and salt.
2. Add some water and mix well.
3. Add the ajwain, red chilli powder, ginger, and green chillies and mix again.
4. Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
5. Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter, and spread it.
6. Cook for a few minutes and spread more ghee around the edges to make it crisp.
7. Now flip it over and cook the other side.
8. Now put some filling on top and fold the dosa over it.
9. Serve hot with mint and coconut chutney.

Kebab-e-Kela

Raw Green Bananas have an abundance of potassium, fibre, vitamin C, vitamin B6, high levels of antioxidants, and several phytonutrients.

Ingredients

How to Make Kebab-e-Kela
1. Steam the bananas, ginger, and elaichi, till bananas are cooked, but bite-like.
2. Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.
3. When cool, mash the bananas; add the rest of the ingredients and mix well to form a dough-like consistency.
4. Shape into small cylindrical rods and dust with the kuttu ka atta.
5. Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.

Happy Navratri.

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