12 Oct Navratri recipes Day 4 / Thali for Day 4
Here is Thali for Navratri recipes day 4
Navratri is celebrated to worship the divine forms of Goddesses Durga (first 3 days), Lakshmi (next 3 days) and Saraswathi (last 3 days). These 9 days are supposed to be auspicious period for Hindus. In Maharashtra, Gujarat and some North Indian states, many people observe fast during the 9 days as offerings to these deities. Navratri fasting is very special with many do’s and dont’s. Keeping all these rules in mind, I have developed different recipes for different days of Navratri. These are fasting recipes that can make your fasting interesting.
Thali for Navratri Day 4 has : Sama Coconut Rice, Kadhi, Papaya Halwa
| Sama Coconut Rice | Kadhi | Papaya Halwa |
|---|---|---|
| Ingredients: ½ cup sama washed and drained 1 cup freshly grated coconut 2 green chillies chopped 2 tsp oil 2 tablespoon roasted peanuts 1 tsp cumin seeds Directions: 1. Heat 1 tsp oil in a pressure cooker, sauté the drained Sama and roast till water evaporates and the millet gets roasted fine. Add 1 cup water, salt and cook for 3 whistles. Let pressure settle on its own. Open the cooker and fluff up the rice. 2. Heat 1 tsp oil in a pan and add cumin. 3. Once the cumin splutters sauté green chillies and roasted peanuts. 4. Add grated coconut and sauté till the coconut becomes dry and leaves a nice aroma. 5. Add the fluffed sama and mix well. Adjust salt level. | Ingredients: 1 cup groundnut curd (or normal curd) 2 tablespoon Rajgira atta / arrowroot flour 2 teaspoon minced green chilli 1 tsp rock salt 1 tsp jaggery powder 1 tsp oil 1 tsp cumin seeds Directions: 1. Beat the curd with Rajgira atta, green chilli paste, salt and jaggery powder 2. Add enough water to desired consistency and bring it to boil on slow fire 3. Add tempering of jeera in oil. | Ingredients: 1 cup tightly packed grated half ripe papaya* 1 tablespoon finely ground cashew paste 1 tablespoon arrowroot flour / sama flour ¼ to ½ cup grated jaggery** Cardamom powder Mixed Nuts and raisins for garnish * you can use ripe papaya if you want though half ripe papaya is preferred **jaggery quantity depends on the sweetness / ripeness of papaya. Adjust accordingly Directions: 1. Grind about 5 to 6 cashews to a fine paste adding amount of water required. 2. Mix with grated papaya. By adding the cashew paste, the use of ghee / oil can be avoided. 3. Heat a pan and add the ripe papaya and cashew paste mix. It will start releasing water / juice. Cook on a low flame. Keep stirring to avoid burning at the bottom. 4. Once the raw smell goes, add the flour and jaggery and keep continue to cook. Jaggery leaves water. Keep stirring & cooking till the water evaporates and halwa consistency is reached. 5. Switch off the flame, add cardamom powder and garnish with nuts and raisins. |
The above food list is a generic one. You are at liberty to follow your family traditions.
Traditionally Vrat recipes use ghee or groundnut oil. By default ghee is avoided, being a dairy free site.
Tips:
- Do not starve yourself. Starving creates craving and we end up over eating. Dry fruits and nuts can be had in moderation to avoid starving.
- Consuming fresh fruits, fruit juices, coconut water, lime / kokum juice, etc helps in satiating the hunger and keeping the body hydrated.
- Most important thing to remember during these festivals is to keep our hearts pure. By observing fast we try to cleanse our body. It is equally important to cleanse our mind & hearts too. Removing negative thoughts and directing our energies towards positive & right actions, help cleanse the mind & hearts.
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