India's essential character is its cultural diversity. The nine-day celebration of Navratri is dedicated to Goddess Durga's nine avatars to commemorate the triumph of good over evil. Although the festival is based on a common religious belief, it is celebrated differently across the country to obtain blessings, traditions, and vibrant and diverse food culture.
Today, numerous people explore multiple dietary options, deserting the age-old puja food during these nine days. It is not necessary to limit 'vrat ka khana' to solely fruits and a bland, watery diet.
Sarita Bazaz brings delights from all communities, each with its unique specialities Rose Sorbet, created by freezing a mixture of rose syrup and lime juice Sabudanadana Thalipeeth is simply crispy, soft pancakes. If one wants to stay away from deep-fried snacks, this is an excellent replacement for sabudana vada, and Sitafal Basundi, made from ripe custard apple pulp, is the perfect way to end a meal when you're fasting.
Here are some quick recipes.
Aloo Lacha Tikki
Tuck into the soothing flavours of this tasty made with the ever-so-versatile potato. Aloo Lachha Tikki is made from grated potatoes and quickly prepared for lunch, snacks, or dinner. These shallow-fried bakes, known for the tanginess of lemon and chillies, taste best when served hot with a bowl of coriander and sweet date chutney to enhance the flavour.
Aloo lachha Tikki includes four large, slightly hard-boiled potatoes, 2 tsp saamakh rice atta, 1/2 tsp red chilli powder, 1/2 lemon juice, Sendha Namak to taste, and ghee for shallow frying.
Sprinkle salt and chilli powder over the grated potatoes. Pour the lemon juice over the paste and gently mix it in. To this thickened mixture, add a little rice flour. The next step is to form round balls, and shallow fry them from all sides till golden in colour. Serve it hot with a bowl of coriander and sweet date chutney to enrich the flavour.
Rose sorbet, made by freezing a combination of rose syrup and lime juice, is a sweet and refreshing drink with a soulful flavour during fasting days.
In a bowl, combine and stir the mixture of rose syrup with water to make this delicious beverage recipe. Add 2 cups of water to one cup of organic transparent rose syrup to let the ingredients blend thoroughly.
Pour this mixture into a container and churn it in an ice cream maker (or if you do not have the ice cream maker add ice and salt around the container and keep rotating it with both your hands till it freezes like snow)
Scoop out the sorbet and serve it chilled, garnished with fresh rose petals
Sweet potatoes roasted in ghee have a delightfully buttery flavour. A pinch of cinnamon on top brings out the natural sweetness of the fruit without adding more sugar. This is a recipe that will rapidly become one of your favourites.
Preheat the oven to 425°F. A sheet pan must be oiled or covered with foil.
Peel and slice the sweet potatoes into equal-sized rounds.
Roast the sweet potatoes with ghee to a nice brown on both sides
Add pink Himalayan salt and pepper.
When the potatoes are done, sprinkle with chopped rosemary and thyme.