Phalahaar fasting thali two

Thali menu

Raw banana stir fry

Cucumber raita

Curried potatoes in tomato gravy

Buckwheat groats khichri

Figs chutney

Cinnamon Apple pudding

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.

Raw banana stir fry

Buy firm green bananas for this stir fry. Green bananas have a thick tough peel. No need to peel it off like a ripe banana. Just lightly peel with a peeler to remove a thin green layer leaving the rest of the peel intact.
Ingredients:
2 large raw bananas
1 inch ginger, julienne
1/4 tsp mustard seeds

1 whole dry red chili

1 tsp dhuli urad dal
1/5 tsp turmeric powder

1/2 tsp coriander powder
Red chili powder to taste
Salt to taste
2 tbsp oil
Fresh coriander to serve

1. Peel the bananas lightly. Cut them in even sized 1/4 inch rings.
2. In a pan heat oil and add the mustard seeds. Let them roast for a few seconds.
3. Add the urad dal, dry whole red chili and stir till lightly golden. 
4. Add the ginger and stir to combine.
5. Now add the banana rings and all other spices. Stir well to combine, reduce heat to medium, cover and let it cook. Stir occasionally to check if bananas are cooked through.
6. Garnish with fresh coriander before serving.

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Cucumber raita

A cooling yogurt side dish that complements any meal. Grate cucumber and ginger and combine with whipped plain yogurt. Flavor with salt, red chili powder and roasted cumin powder. Chill before serving. 

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Curried potatoes in tomato

This delicious potato curry tastes great with anything. I make this in the pressure cooker. If you are using a pan instead, just increase the cooking time till potatoes are tender. 

Ingredients:

3 large potatoes
2 medium tomatoes
1 inch ginger, julienne
1/4 tsp cumin seeds
1/5 tsp turmeric powder

1/2 tsp coriander powder
Red chili powder to taste
Salt to taste

2 tsp oil

Fresh coriander to serve

1. Peel and dice the potatoes. Chop the tomatoes roughly and process them to puree.  
2. In a pressure cooker heat 2 tsp oil and add the cumin seeds. Let them roast for a few seconds.
3. Add the potatoes and ginger and stir to combine.
4. Now add the pureed tomatoes and all other spices and cook on medium high. Stir occasionally and cook till oil separates from the sides. 
5. Add 1 cups of water and mix well. 
6. Close the lid and cook in the pressure cooker for two whistles. Let cool.
7. Open the lid and mix. Mash a couple of potatoes to thicken the gravy a bit. Garnish with fresh coriander.

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Buckwheat groats khichri

Raw buckwheat groats (Image source)

Buckwheat groats, or roasted buckwheat grains, are the seeds of a Polygonaceae family member. Though not a cereal, nutritional values are similar to those of cereals, and use is similar and as diverse as rice, barley and millet.
These have a low glycemic index, which means that unlike wheat flour, its carbohydrates break down slower, which make them more filling for a longer period of time, with less of an undesirable impact on blood glucose and insulin. Buckwheat groat protein also has a better make-up than wheat protein, with twice the amount of fiber compared to wheat, while boasting all the other beneficial properties. Buckwheat groats have a very distinct scent and taste and can be made into a porridge or side dish. To cook these: two cups of water for every cup of groats, with seasonings. Bring water to a boil, add the buckwheat groats. Simmer and cook covered until the water finishes seeping. (Source)

Ingredients:

1 cup buckwheat groats

1 inch ginger, julienne

1/2 tsp mustard seeds

2 tsp peanuts

Salt and red chili powder to taste

2 tbsp oil

1. Cook the groats as described above seasoned with salt. Fluff with fork when cooked and keep aside
2. In another pan heat oil and add mustard seeds, let them roast for a few seconds. 
3. Add the peanuts and ginger and roast till peanuts are golden. 
4. Add the cooked groats and chili powder. Stir well to combine till all the flavors get incorporated into them.
5. Serve hot garnished with fresh coriander.

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Dry Figs Chutney

This chutney is very easy to make and tastes just wonderful. The main ingredient in this dish are figs, which are full of nutritional benefits.
For recipe click here.

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Cinnamon apple pudding

Kheer gets a fruity makeover. Apple imparts a natural sweetness and some tartness giving this dessert a fresh and interesting taste. This dish makes very quickly unlike the traditional rice pudding. You can use it as offering during any phalahaar festival like Navratri, Janamashtami, Shivratri.
For recipe click here.

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