Satvik Vrat Meal (Fasting Meal Platter)

Name: Satvik Vrat Meal (Fasting Meal Platter)
Cuisine: American
Ingredients: 2-3 tablespoons sour yogurt (about 30-45 ml); 2 medium potatoes, boiled; 1 medium tomato, finely chopped; 4 green chilies, finely chopped; 1 teaspoon ginger paste; 1/2 teaspoon crushed black pepper; 2 green cardamom pods, crushed; Rock salt (sendha namak), to taste; Cilantro, to taste; 2 teaspoons ghee (about 10 ml); 2 medium potatoes, boiled and chopped; 1 medium tomato, finely chopped; 4 green chilies, finely chopped; 1 teaspoon ginger paste; 1/2 teaspoon crushed black pepper; 2 green cardamom pods, crushed; Rock salt (sendha namak), to taste; Cilantro, to taste; 2 teaspoons ghee (about 10 ml); 2 medium potatoes, boiled and mashed; 1 1/2 cups buckwheat flour (about 200 grams); Rock salt (sendha namak), to taste; 2 teaspoons ghee (about 10 ml); 2-3 teaspoons fresh yogurt (about 10-15 ml); Ghee, for frying; 1/2 cup fox nuts (makhana) (about 15 grams); 1 cup peanuts (about 140 grams); 4 almonds; 2 tablespoons raisins (about 20 grams); Rock salt (sendha namak), to taste

Ritu Yadav @cook_21005899

Mainpuri (u.p)

During Navratri fasting, some people eat only fruits, while others have special fasting meals. Here, we’re sharing a vrat (fasting) platter that provides essential nutrients during fasting days.

Ritu Yadav @cook_21005899

Mainpuri (u.p)

During Navratri fasting, some people eat only fruits, while others have special fasting meals. Here, we’re sharing a vrat (fasting) platter that provides essential nutrients during fasting days.

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Ingredients

Yogurt Curry
2-3 tablespoonssour yogurt (about 30-45 ml)
2medium potatoes, boiled
1medium tomato, finely chopped
4green chilies, finely chopped
1 teaspoonginger paste
1/2 teaspooncrushed black pepper
2green cardamom pods, crushed
Rock salt (sendha namak), to taste
Cilantro, to taste
2 teaspoonsghee (about 10 ml)
Dry Potato with Tomato
2medium potatoes, boiled and chopped
1medium tomato, finely chopped
4green chilies, finely chopped
1 teaspoonginger paste
1/2 teaspooncrushed black pepper
2green cardamom pods, crushed
Rock salt (sendha namak), to taste
Cilantro, to taste
2 teaspoonsghee (about 10 ml)
Kuttu Flour Bedhi Kachori:
2medium potatoes, boiled and mashed
1 1/2 cupsbuckwheat flour (about 200 grams)
Rock salt (sendha namak), to taste
2 teaspoonsghee (about 10 ml)
2-3 teaspoonsfresh yogurt (about 10-15 ml)
Ghee, for frying
Satvik Snack:
1/2 cupfox nuts (makhana) (about 15 grams)
1 cuppeanuts (about 140 grams)
4almonds
2 tablespoonsraisins (about 20 grams)
Rock salt (sendha namak), to taste
Ghee, for frying

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Steps

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Yogurt-Tomato Curry:
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Melt ghee in a saucepan. Add black pepper, cardamom, green chilies, ground cilantro, chopped tomato, and rock salt. Cook until the tomatoes soften.
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Add mashed potatoes and fry for 2-3 minutes. Add 2 cups water (about 480 ml) and boil for 5 minutes.
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Add whisked yogurt and cook the curry for 6-7 minutes, stirring constantly.
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Once cooked, add chopped cilantro.
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Dry Potato with Tomato:
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Melt ghee in a saucepan. Add black pepper, cardamom, green chilies, ground cilantro, chopped tomato, and salt.
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Cook until the tomatoes soften.
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Add mashed potatoes and fry for 2-3 minutes. Add lemon juice and chopped cilantro.
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Kuttu Flour Bedhi Kachori:
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Mash the potatoes and mix with buckwheat flour, rock salt, 2 teaspoons yogurt, and 2 teaspoons ghee to make a dough.
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If the dough feels dry, sprinkle with a little water.
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Shape the dough into bedhi (as shown in the picture) and fry in ghee.
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Satvik Snack:
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Gather all the ingredients for the snack.
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Fry peanuts, fox nuts, and almonds in ghee.
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Once cooled, add rock salt.
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(Note: You can use your choice of dried fruits.)
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Once all the dishes are ready, serve with salad.
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