Today is one of the most auspicious festivals of Hindu i.e. ‘Mahashivratri’!
People worship lord Shiva and it involves “overcoming darkness and ignorance”. Devotees of Shiva worship lord Shiva in the temples and they also keep fast for the whole day to please the god. Further, a number of rituals and activities are carried out by all the devotees on this auspicious day.
You’ll see long queues of Lord Shiva devotees at different-different temples since the break of dawn.
According to the Hindu almanac, Mahashivratri is celebrated on the 13th night and the 14th day of the Phalguna month, which is somewhere between February and March. The festival is also known as "the great night of Shiva" and it involves "overcoming darkness and ignorance. Mahashivratri was the day when Shiva drank poisonous negativity to protect the world.
But I am not going to talk about the history of this festival. Instead I am gonna talk about food. We all love food right! But when it comes to auspicious festivals like these, the food recipes differ from the regular days. Those who have kept fast today would love this blog for sure!
I am telling you about a few delicious yet simple food recipes that you can eat on your fast day.
RAW BANANA CUTLETS-
Rich in dietary fibers, carbohydrates and also in Vitamins like C and B6, ‘raw bananas’ can be cooked as cutlets. If you are health conscious, you can also make the cutlets in very little oil or ghee (butter). Serve these cutlets with phalahari (especially made for fasting) green chutney or with lassi (a yogurt drink.
5 medium size raw bananas
4 green chilies
Sendha namak (rock salt) 1¼ tsp or to taste
2-3 tbsp chopped coriander leaves
Butter to fry cutlets
Steps to cook:
Slice all the raw bananas into equal parts and boil it until it gets tender. Now let the mash bananas cool down and then mash them up properly.
Do remember to peel them up before you mash them. Now take a bowl and put the mashed bananas, chopped green chilies, chopped coriander leaves, and salt into it. Mix all the ingredients well.
You can also add dry fruits in this mixture to bring more flavor into it.
Now divide the mixture into 16 portions and make flat discs. Keep these discs or tikkis in the fridge for 10 minutes to let them rest.
Heat a frying pan and grease it will cooking oil or butter. Cook both sides of the banana tikkies until they are golden red.
Delicious and crunchy raw banana cutlets are ready to serve. Serve with phalahari chutney. You can also serve phalahari Lassi.
PAAN THANDAI RECIPE-
Thandai is basically a traditional milk based drink which is usually served on special Indian occasions such as Holi or Mahashivratri. Bringing a new twist to it, you can also make ‘paan thandai’. Paan is also known as Betel which is an evergreen perennial from tropical climate. Paan leaves are strong and peppery in taste and are often consumed as mouth freshener. Have a look at the recipe of Paan Thandai!
2 Betel leaves
¼ cup Pistachio
4 pods Green cardamoms
1½ tbsp Fennel Seeds (Saunf)
2 cups milk
2 tbsp Sugar
Steps to prepare:
Grind paan leaves, pistachio, fennel seeds, green cardamoms, and sugar together. Add half cup milk and make a fine paste. Add remaining 1½ cup milk and blend well. Taste and adjust the sugar.
You can filter the thandai milk to remove the fibers of fennel seeds. Delicious Paan Thandai is ready to serve.
You can also pour some ice cubes while serving.
SABUDANA PULAO RECIPE-
Sabudana or sago is a very good source of carbohydrate, and is also eaten during the days of fasting. There is a variety of dishes made out of Sabudana/ Sago like sabudana papad, sabudana kheer, sabudana vadas etc. Have a look at the recipe of Sabudana Pulao!
1 cup Sabudana or Sago
1/4 cup Diced Green peas
1 medium shelled Green pea
4-5 tablespoons Diced Carrots
1 teaspoon Ghee (Butter)
2 inch sticks Cumin seeds
Whole dry red chillies broken 3
1 inch finely Chopped Green chillies
1/2 cup finely chopped Ginger
Roasted peanuts coarsely ground
Salt 1 tablespoon
Sugar 1 tablespoon
Lemon juice 2 tablespoons
Yogurt as required
Steps to cook:
Wash Sabudana under running water for two to three minutes. Drain the water well and keep it aside covered for some time. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain and keep it aside too.
Now heat butter in a nonstick pan and add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute.
It’s time to add fluffy sabudana, ground peanuts and salt, stir to mix well and cover. Cook on low heat for 15-25 minutes.
Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally.
Serve sabudana pulao with yogurt!