Navratri is one of the most worshipped festivals of India. And woman, even pregnant ones, can also enjoy their fast with these healthy recipes.
Navratri translates to “nine nights,” During this time, India worships nine different forms of the Mother Goddess, often known as Shakti or Devi. During Navratri, many people in North and Western India fast. As it is an excellent time to advance in your religious journey, invoke the Mother Goddess’s vitality, or detoxify your body-mind. Fasting rules during Navratri differ just a little from community to community and area to area. It’s a hectic time in India, especially for women. They must manage various tasks, including religious activities and pujas and social contacts, and Fasting. You may make a variety of Navratri vrat dishes at home.
It’s essential to pay attention to your dietary habits throughout pregnancy to ensure your baby’s healthy development. Pregnant women are frequently advised to eat in modest increments to control their blood sugar levels while increasing their daily food intake. Fasting for an extended period is not recommended for them. However, if you decide to fast during Navratri, there are a few things to keep in mind to preserve your and your baby’s health.
On the other hand, Fasting during pregnancy is not as challenging because it allows for the intake of various healthy foods at regular intervals. However, all pregnant women should remember that a baby’s nutrition is dependent on the mother. Therefore they should not go hungry for long periods. Consequently, it is critical to consume carbohydrates while fasting during pregnancy.
Recipes to Eat While Fasting During Navratri
Buckwheat Khichdi
Ingredients- Buckwheat, Curd, Oil, Cumin seeds, Potato cubes, raw, Ginger-green chili paste, Rock salt, Peanuts- roasted and powdered, Lemon juice
Procedure: Buckwheat should be cleaned, washed, and soaked for 2 hours in enough water. After drained, set it aside.
In a mixing basin, combine 1/2 cup water and curd. Whisk everything together thoroughly and set aside.
Heat the oil and add the cumin seeds.
Add the potatoes when the seeds start to crackle. Cover after thoroughly mixing. Cook for about 3 minutes at a medium temperature or until they are half done. Stir once in a while.
Reduce to low heat and stir in the buckwheat, ginger-green chili paste, rock salt, and curd-water. Cook for 6 minutes on a low burner, covered. Stir once in a while.
Combine the lemon juice and peanuts in a mixing bowl. Cook, stirring regularly, for 1 minute over moderate flame. Serve with Coriander and sesame seeds on top. It should be served.
Sabudana Khichdi
Ingredients: Sabudana (Sago), Peanuts, Jeera, Ghee, Dried red chili, Curry leaves, Salt, Chilli powder, Lemon juice, Green chilies (chopped), Coriander leaves.
Procedure: Rinse the sabudana thoroughly until the water runs clear. Soak this sabudana for about an hour in water (at a level around 3 cm above it).
Drain the sabudana well with a strainer after an hour, then spread them out over a thick towel for another hour. This is done to drain the water. It’s critical to get all of the water out. If the sabudana isn’t entirely dry before cooking, it will clump together and form lumps.
In a mixing dish, thoroughly combine the sabudana, peanuts, chili powder, and salt, ensuring that the sago is fully covered.
Ghee should be heated in a pan. Combine the jeera, dried red chili, and curry leaves in a bowl. When the chili has darkened a little, add the sabudana mix you just made and stir it in over low heat until it’s well cooked.
Remove the pan from the heat, add the lemon juice, and stir well.
It’s time to serve your dish! Coriander leaves and green chilies can be used as garnishes.
Doodhi Halwa
Ingredients
Bottle gourd, Ghee, Crumbled, Sugar, Cardamom powder, Warm milk, Almond, and pistachio slivers.
Method: In a pressure cooker, melt the ghee and add the bottle gourd and mawa. At a medium temperature, sauté for 2 minutes.
Cardamom powder, sugar, 2 tbsp warm milk, and 2 tbsp hot water are combined. Combine all of the ingredients in a pressure cooker and cook on high for two whistles.
Allow for the steam to escape before opening the lid.
At a medium temperature, cook for 5 minutes. Stir once in a while.
After garnishing, serve.
Kalakand
Ingredients- Fresh Paneer, Milk powder, Fresh cream, Sugar, Cardamom powder
Procedure: In a pan, add all ingredients, except the cardamom powder, and stir well.
Cook, stirring periodically, for about 15 minutes, or until the mixture thickens. Continue to stir and scrape the sides.
Remove the pan from the heat, then stir in the cardamom powder. Mix thoroughly.
Place the mixture in a thali that has been oiled. Evenly distribute the mixture.
Pistachio and almond slivers can be used as a garnish, which should be lightly patted into the surface of the mixture. Set this aside for three hours to cool.
Now you may cut it into slices and serve it.
Enjoy these delicious Navratri fasting meals during your pregnancy, and make sure to convey joy and cheer to your loved ones!
