Phalahaar fasting thali five

Thali Menu

Jeera Aloo (जीरा आलू)

Pumpkin stir fry

Buttermilk

Kuttu ka cheela (Buckwheat Crepes) 

Phool Makhane ki kheer (Puffed lotus seed pudding)

Panjeeri laddoo

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.

Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi.

Here is an example of a phalahaar meal.

Potato stir fry  (जीरा आलू)

Ingredients: (serves 4)

8 baking potatoes, peeled and sliced
1 tsp cumin seeds
3 tbsp vegetable oil
1 tsp turmeric powder
2-3 tsp coriander powder
2 tsp red chili powder
salt and pepper to taste

1. Heat oil in a pan and add cumin seeds.
2. Let them splatter for 30 seconds, then add potatoes. Coat then evenly with oil and cumin.
3. Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
4. Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander.

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Pumpkin stir fry

Ingredients: (serves 4)

4 cups peeled and cubed pumpkin

1/5 tsp each of cumin seeds, mustard seeds, fennel seeds, methi seeds, coriander seeds 

2 tsp vegetable oil

1 tsp turmeric powder

2 tsp coriander powder

1 tsp red chili powder

salt and pepper to taste

1. Heat oil in a pan and add all the seeds.
2. Let them splatter for 30 seconds, then add the cubed pumpkin. Coat then evenly with oil and seeds.
3. Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
4. Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander.

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Kuttu ka cheela (Buckwheat Crepes)

Ingredients: (serves 4)

1 1/2 cups of kuttu flour (Buckwheat) 

Water to make a thin batter

salt and pepper to taste (optional)

Finely chopped fresh coriander and green chilies

Vegetable oil for shallow frying

1. Make a thin batter of pouring consistency using the buckwheat flour and water. Add salt and pepper(if using) and coriander and chilies. Mix well.
2. In a medium hot flat pan make small pancakes or cheelas with the batter. Serve hot and crisp.

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Phool Makhane ki kheer (Puffed lotus seed pudding)

Ingredients: (serves 4)

2 cups whole milk

One cup Flower makhana

Two Tbsp sago (OMS Pans) 

sugar to taste

2-3 tbsp sliced almonds

1/3 tsp green cardamom powder

Pistachios for garnish

1. Clean phool makhane. Mix these with sago pearls, add 1/4 cup of water and keep aside to soak and soften.
2. Meanwhile bring the milk to a rolling boil. Add the soaked lotus seed mixture to the boiling milk and stir well. Keep an eye on the milk as it can boil over. Reduce heat to simmer and cook uncovered stirring frequently. Make sure the milk doesn't burn at the bottom of the pan. 
3. Cook for about 15-20 minutes till the mixture thickens slightly and lotus seeds and sago pearls are cooked through. 
4. Add sugar and bring to boil again. Remove from heat. Add almonds and cardamom powder. Chill. Serve decorated with crushed pistachios.

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Panjeeri Laddoo

Ingredients: (makes 12)

2 cups dry unsweetened shredded coconut

1/4 cup each chopped walnuts, pumpkin seeds and almonds 

2-3 tbsp ginger powder (more or less as per taste)

3 tbsp coriander powder

1 tsp turmeric powder

1/2 - 3/4 cup sugar

1/3 cup water

1. Dry roast coriander powder in a medium hot pan till aromatic and lightly brown. 
2. Boil water and sugar together till sugar dissolves.
3. Now mix all the ingredients together. Work quickly with the warm batter to form laddoos. They will feel a little soft right now but as they cool they will be the right texture.