With the holy festival of Paryushan, an important event in the Jain calendar, approaching, many followers look forward to the days of spiritual reflection and adherence to a stricter dietary regimen. This year, embrace Paryushan with these seven special recipes that are not only sattvic and devoid of meat, eggs, onions, and garlic but also rich in flavor, ensuring you can indulge in a feast of taste while fasting or feasting. These recipes cater to both those fasting and those looking to prepare special meals for the occasion.
1. Sabudana Khichdi
This dish is a favorite for upvas (fasting) days:
- 1 cup Sabudana (tapioca pearls)
- 1 large potato, boiled and cubed
- 1⁄4 cup peanuts
- 1 tsp cumin seeds
- 1-2 green chilies, chopped
- 1 tsp rock salt
- 1 tbsp peanut oil
- Freshly chopped cilantro for garnish
Method: Soak the Sabudana overnight. Roast peanuts and crush them. Heat oil, add cumin seeds, and chilies; once they crackle, add potatoes and sauté. Mix in soaked Sabudana, peanuts, salt, and cook until translucent.
2. Farali Pattice (Vrat Wale Aloo Tikki)
These patties are ideal for those who want to enjoy a savory treat:
- 4 medium-sized potatoes, boiled and mashed
- 2 tbsp tapioca flour
- 1⁄4 cup crushed peanuts
- Salt to taste
- 1 tsp cumin powder
- Ghee or peanut oil for frying
Method: Mix all ingredients except oil. Shape into patties, coat with tapioca flour, and deep fry until golden brown.
3. Kheera Ka Raita
Cool down with this refreshing raita:
- 1 cucumber, grated
- 2 cups yogurt, whisked
- 1 tsp cumin powder
- Salt to taste
- A pinch of black pepper
Method: Mix all ingredients. Chill before serving.
4. Mung Sprout Salad
Perfect for light eating during fasting:
- 2 cups sprouted Mung beans
- 1 tomato, chopped
- 1 cucumber, diced
- 1 carrot, grated
- 1 lemon, juice of
- Rock salt to taste
Method: Toss all ingredients together for a refreshing salad.
5. Farali Dhokla
A fluffy, Gujarati snack:
- 1 cup rajgira flour
- 1⁄2 cup yogurt
- 1 tsp sugar
- 1⁄2 tsp citric acid or lemon juice
- 1 tsp ENO fruit salt
- Rock salt to taste
- 1 tbsp sesame seeds
Method: Mix flour with yogurt, sugar, salt, and citric acid. Add water to make batter. Stir in ENO just before steaming. Garnish with sesame seeds, steam, and serve with green chutney.
6. Shrikhand
A sweet treat to break the fast:
- 2 cups hung curd
- 1⁄2 cup powdered sugar
- 1 tsp cardamom powder
- 2 tbsp chopped nuts (optional)
- A few strands of saffron soaked in milk (optional)
Method: Blend curd with sugar until smooth. Fold in cardamom, nuts, and saffron.
7. Rice Kheer
End your feast with this creamy dessert:
- 1 cup rice
- 4 cups milk
- 1⁄2 cup sugar
- 1 tsp cardamom powder
- 1 tbsp ghee
- Chopped nuts and dried fruits
Method: Soak rice for 30 minutes, then cook in milk with sugar and cardamom until creamy. Garnish with nuts.
🌟 Note: These recipes are particularly designed for fasting days during Paryushan, where certain ingredients are avoided. Always ensure your ingredients comply with your fasting rules and consult your religious guidelines if in doubt.
In conclusion, Paryushan is a time for introspection, spirituality, and enjoying food that aligns with our vows of non-violence and purity. These seven recipes offer a delightful mix of flavors and textures to enjoy during this sacred time, helping us maintain the sanctity of our fasting while celebrating with family and friends.
Can these recipes be prepared ahead of time?
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Yes, most of these recipes can be prepared ahead of time. Sabudana Khichdi can be refrigerated and reheated; Kheera Ka Raita and Mung Sprout Salad should be made fresh. Farali Dhokla, Shrikhand, and Rice Kheer can be stored for a day or two in the fridge.
Are these recipes suitable for all fasting communities?
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These recipes are tailored for Jains during Paryushan, adhering to their strict dietary practices. However, with slight modifications, they can be made suitable for other fasting communities like Hindus during Navratri or devotees of other faiths who observe similar fasting rules.
What can I substitute for green chili in these recipes?
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If you’re avoiding green chili, you can use black pepper or a dash of lemon juice for a bit of spice or tanginess. For a different flavor profile, try ginger paste sparingly.
