Tuesday, April 12, 2016

Phalahaar fasting thali four

Thali Menu
Vrat wali kadhi
Sabutdana aloo tikki
Dry arbi stir fry 
Green chutney
Fasting rice (Barnyard millet) 

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.

Vrat wali kadhi
1 cup thick plain yogurt
2-3 tbsp buckwheat flour (kuttu ka atta)
1 tbsp grated ginger
2 tsp vegetable oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt and red chili powder to taste
2 cups water
  1. Whisk the yogurt to a smooth consistency. Add buckwheat flour and water to make a smooth mixture. Add ginger, turmeric powder, coriander powder, salt and red chili powder and mix well. Keep aside.
  2. Heat oil in a pan and add cumin and mustard seeds.
  3. Let them splatter for 30 seconds, then add the above yogurt mixture. 
  4. Mix and bring to boil.
  5. Simmer uncovered for 10-20 minutes, stirring often to allow even cooking. 
  6. Cook till desired consistency is reached and all ingredients are cooked through. You can add more water if needed. 
  7. Garnish with fresh coriander. Serve with samvat ke chawal for a delicious vrat dinner.  
Dry Arbi (eddos) stir fry
1 lb arbi (peeled and sliced)
1/4 tsp cumin seeds
Pinch hing (asafoetida)
1 tbsp vegetable oil
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt and red chili powder to taste
  1. Heat oil in a pan and add cumin seeds followed by hing.
  2. Let them splatter for 30 seconds, then add arbi. Coat then evenly with oil and cumin.
  3. Add all the spices. 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 and serve hot.
Sago potato cutlets
A delicious snack best served with the green chutney. Addition of sago gives it a slight crispness.
Ingredients: (makes 6-8)
1/4 cup sago
2 large potatoes, boiled and mashed
1 tbsp grated ginger
Some fresh chopped coriander
2 green chilies chopped
1/4 tsp garam masala
Salt and red chili powder to taste
Oil for frying
  1. Soak sago in cold water for 2-3 hours. Drain all the water well.
  2. Place in a large bowl and add potato, and all other ingredients.
  3. Mix well and taste for seasoning.
  4. Shape into small round cutlets.
  5. Shallow fry till golden brown.
Green mint coriander chutney
Place mint leaves, coriander leaves, ginger and green chilies in a blender and add salt and lime juice. Blend till smooth. Store in a glass jar in the refrigerator.

Samvat Rice (Barnyard millet)
These are tiny, white, round seeds belonging to the millet family. These are not true grains hence they can be used for phalahaar during fasting. Barnyard millet does not cook into separate grains like long grained rice. Once cooked its sticky and stays a bit soggy. Millet in general are starchy and their protein content is comparable to that of wheat and maize. Barnyard millet has the lowest carbohydrate content and energy value among all the varieties of millet.
To Cook:
Add 1 cup of millet to 2 cups of salted boiling water. Bring back to boil and simmer covered for 15-20 minutes till cooked through. Fluff a bit with fork and serve hot.

Apricot pecan orange marbles
This one combines the tangy and sweet flavors with a bit of crunch. The addition of cranberries adds color and tang and the orange zest just enhances the flavor overall. I like these chunky and chewy. If you prefer a smooth marble then grind the apricots after heating in a food processor with all the ingredients to get a smooth mixture. Be sure to try out these vegan beauties next time you are craving for a healthy and delicious dessert.
For recipe click here.

No comments:

Post a Comment