Festivals are a special part of people’s life in India, be it Onam in Kerala, or Baisakhi in Punjab. They embark  special  emotions in people of the  each region, where they are celebrated and bring along some amazing   spread   of special food, which holds a sacred place in the cook books across the globe.

Celebrating Navaratras here in North of India marks the beginning of a month long of festivities stretching up till Diwali and Bhai Duj

In Navratras people observe Fasting (  read feasting)rough nine days with a no cereal diet and only fruits and millets to be consumed along with some dairy products with the idea of Sattvik ( food that gives positive energy due to balanced composition)  intake.

We as kids always had a feast arranged when my mother grandmother and aunts would fast and special fasting food was made which is no less than a feast due to its uniqueness.

Would like to share some special recipes from my mums pandora box, through the navratras with one dish a day…

Fasting is a period of low energy so my recipes are quick, no fuss, minimal on fat and off course full of love and flavours…

Happy Fasting!!

First in the series is the very simple  “TRADITIONAL SABUDANA KHICHDI”

 

TRADITIONAL SABUDANA KHICHDI WITH A TWIST( Sago Porridge)

Preparation Time 15 minutes

Cooking Time  15 minutes

Serves  2

Equipments   Oven, Skillet

Ingredients

Sabudana( Sago)              1 cup

Sweet Potato                    200 Gms( 2 small)

Ghee                                     2 tbsp

Green Chillies chopped                                3-4

Ginger chopped            1 Tsp

Peanuts                          2 Tbsp

Cumin Seeds                1/2 tsp

Rock Salt ( Sandha namak)           to taste

Note : Rock salt is stronger in flavour, so keep it lower than usual desired quantities

Chili powder  1tsp

Lemon Juice of 1 medium lemon

Green coriander  chopped  2 Tbsp

Method

1. Wash and soak sago for minimum 2 hours . Squeeze and reserve once soaked.
2. Roast the sweet potatoes in an oven. One can even boil it like potatoes.
3. Peal the sweet potato and dice in cubes.
4. Keep green chilies, ginger chopped and keep it ready.
5. Roughly pound peanuts in a mortar. ( I like to use some extra peanuts for an extra crunch)
6. Heat Ghee in a skillet, add cumin seeds and peanuts to splutter, add chopped ginger and chillies.
7. Add diced sweet potatoes and roast for some time.( about 5 minutes)
8. Add chilli powder.
9. Now add squeezed sago grains and roast for about 5 minutes till they appear crisp.
10. Add salt.
11. Serve hot with green coriander chutney, topped with a dash of lime juice and garnished with a generous amount of chopped coriander.