Sawan, also known as Shravan, is the fifth month of the Hindu solar calendar. On this auspicious and special month, devotees worship Lord Shiva. This year Sawan began on July 25, Sunday. During this time, while some worshippers- both men and women- visit temples to offer their prayers, some observe ritualistic fast on Mondays (Somvar Vrat). Some people fast without even drinking water on these days. Some survive on a light Sattvic diet. The following are some recipes you can try during the fast on Mondays.
Sabudana Khichdi
- Sabudana Khichdi is not only consumed during Sawan fasts but also during other religious rituals. As it is a storehouse of starch, Sabudana helps boost energy to starve throughout the day. It is healthy, tasty and also fills the stomach optimally.
- Pour 1 cup of Sabudana into a wide bowl and wash it in running water
- Soak them in ¾ cups of water for 4 hours or overnight until they are double in size
- Then dry roast peanuts until light brown and crunchy and crush some once they cool down
- Heat oil or ghee in a pan, and add cumin seeds. Give them a quick stir, and when they begin to splutter, add curry leaves, finely chopped ginger and green chillies. Saute for 1 to 2 minutes
- Add boiled potatoes and salt. Saute for 2 minutes
- Lower the flame and add water-soaked yet drained Sabudana, crushed peanuts, rock salt, sugar (optional) and coconut (optional). Mix them well and saute for 2 to 3 minutes on a high flame
- Switch off the heat and garnish Sabudana khichdi with the roasted peanuts, some freshly chopped coriander leaves and lemon juice. Gently stir it and serve.
Makhna Bhel
Makhana (foxnut) is one of the most common foods consumed during fasts. It also contains a storehouse of carbs and protein that provide energy to keep going. As it tastes like popcorn, you can simply roast the Makhana and have it as well.
- Start by roasting Makhanas on medium heat until crunchy
- Once roasted, let them cool down and transfer in a gallon size ziplock bag
- Then crush them using a rolling pin
- Take a bowl and add in diced cucumber, onion, tomato, potato and pomegranate arils, and stir
- Next, add in chopped fresh cilantro, fresh mint, green chilli, cilantro & mint chutney, tamarind & dates sweet chutney, red chilli powder, chaat masala and lime juice. Stir all these very well.
- While serving, stir in roasted Makhanas topped with some sev (optional), jalapeno crisps, pumpkin seeds, pomegranate arils and roasted peanuts.
Aloo ki Kheer
Generally, people avoid eating rice during fasts, and that is why several rice-based recipes are tweaked to make them palatable for the people during fast. Hence, people often replace rice with aloo, Sabudana or Makhana. Today we are sharing the recipe of Aloo ki Kheer.
- First, peel and mash Aloo
- Boil the milk and add in the mashed aloo while the former is being boiled
- Keep stirring until the milk thickens
- Add in condensed milk, cardamom, chopped coconut, pistachios and almonds
Kuttu ki Poori and Aloo ki Sabji
Kuttu ki poori and Aloo ki Sabji is a classic delicacy during fasts. Pooris made from gram buckwheat flour and a thick gravy of potatoes stirred with rock salt and black pepper is perfect to satisfy stomachs after an entire day of fasting.
How to make the Poori?
- Take buckwheat flour (Kuttu ka Atta) in a wide mixing bowl, add cumin powder and rock salt to it. Mix it well
- Add in a cup of hot water. Mix everything together. Cover the pan and keep aside till the mixture cools down
- Once cooled down, knead it to a smooth dough by adding warm water if required
- Make small-sized balls from the dough, and on a rolling board, roll to a round circle with a rolling pin after spreading some oil on both sides of the balls
- Heat refine oil or peanut oil for deep frying in a pan. Once the oil is hot enough, gently slide Pooris one after another and fry on medium flame
- Once both sides of the Poori is puffed up and looks golden and crisp, remove extra oil from the poori with a slotted spoon
- And serve Kuttu ki poori after preparing Aloo ki Sabji
How to prepare Aloo ki Sabji
- Place a pan on the stovetop and heat ghee. Add cumin seeds.
- When the cumin seeds begin to splutter, add in yogurt
- Stir fry until the ghee separates
- Then, add in ginger powder, salt and chilli powder
- When everything is mixed well, add diced potatoes and turn over high heat until they are lightly fried
- Now add around 2 cups of water and boil it
- Keep it on sim for about 15 minutes until tender enough to eat
- Now serve ‘vrat wale’ Aloo ki Sabji with Kuttu ki Poori or Roti.
Dates and Nuts Laddoo
Laddoos can never go out of style, even during fasts. It satisfies taste buds apart from lessening the craving for some delicious desserts one cannot have during fast.
- Start by taking a pan and add nuts of your preference
- Dry roast them for a few minutes on medium flame until light brown and cool them down
- Add in deseeded dates to the same pan and heat them until they are soft
- Then add nuts to the dates mixture and blend them together
- Take small portions and give them a round shape one by one
- And serve them after rolling the Laddoos in desiccated coconut
Try these recipes out on your fasting days during this Sawan month and minimise your urge to have some normal dishes.
