Fasting for Mahashivratri and wondering what to eat? Devoted to Lord Shiva, it is a time of prayer, meditation, while observing a special diet—one that is simple yet nourishing. If you’re opting for light, sattvic meals, the right food can help you stay energized through the day. We have picked two wholesome and delicious recipes, from ‘The Tastes of India Podcast’ on Audible, that are easy to make, light on the stomach, and full of flavour. For more inspiration beyond these recommendations, tune into Audible, where you can find plenty of food-focused podcasts with fasting-friendly recipe ideas.
Beetroot – 3 cups, grated
Full fat milk – 4 cups
Sugar – 6 tbsp
Ghee – 3 tbsp
Green cardamom powder – 5-6 pods
Cashew – 20, whole
Raisins – 1 tbsp
Method:
In a deep-bottomed pan, add grated beetroot and milk.
Keep the flame on low to medium, bring it to a boil, then let it simmer. Stir every now and then.
Once the milk reduces to about 80%, add ghee and sugar. Mix well.
Keep simmering and stirring until the mixture thickens.
Finally, add cashews, cardamom powder, and raisins. Let it cook until all the milk is absorbed.
Turn off the heat and serve it warm. Enjoy!
Sabudane Ki Khichdi
Sabudana (tapioca) – 2 cups
Peanuts – 1 cup, roasted and coarsely ground
Potato – 2 large, thinly sliced
Carrot – 1-2, cut into thin, long strips
Green chilli – 6, slit
Mustard seeds – 1 tsp
Oil – 5 tbsp
Curry leaves – A few
Coriander leaves – 2 tbsp, chopped
Turmeric powder – ½ tsp (optional)
Salt – To taste
Method:
Rinse the sabudana once, soak it in just enough water to cover it for a couple of minutes, then drain completely. Cover and let it rest overnight (or at least 8 hours).
Heat oil in a deep pan over medium heat. Add mustard seeds and let them pop, then toss in the curry leaves.
Add green chillies, and potatoes. Sprinkle in some salt and turmeric (if using). Stir-fry until the potatoes are soft.
Now, add the carrots. Cook for a few minutes until the carrots soften.
Gently mix in the soaked sabudana and peanut powder. Stir well, making sure it is evenly coated. Cook for about 10 minutes on medium heat, stirring occasionally, until the sabudana turns slightly translucent.
Garnish with fresh coriander leaves and serve hot.