A Hindu celebration called Mahashivratri is held to honour Lord Shiva. On February 18, the important festival of Mahashivratri will be celebrated in magnificent style. The Mahashivratri rites require fasting, and on this day, followers typically adhere to rigorous fasting guidelines. One is said to be able to get Lord Shiva’s blessings and purify their mind, body, and soul by fasting on this day. Try these dishes for fasting on Mahashivratri to enjoy a tasty and nutritious supper.
Sabudana Vada (Sago Fritters)
Ingredients:
1 cup sabudana (sago/tapioca pearls)
2 medium-sized boiled potatoes, mashed
1/4 cup roasted peanuts, coarsely crushed
1 tsp ginger paste
1 tsp green chili paste
1/2 tsp cumin seeds
Salt to taste
Oil for frying
Method:
1. Soak the sabudana for at least 3 to 4 hours or over night in enough water to cover it.
2. After removing the sabudana from the water, combine it with the mashed potatoes, crushed peanuts, ginger, green chile, cumin, and salt.
3. Create little balls or patties out of the ingredients.
4. Deep fried the vadas in hot oil until they are golden brown.
5. Chutney should be served hot.
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Kuttu ki Roti
Ingredients:
1 cup kuttu ka atta (buckwheat flour)
1 green chili, chopped
Salt to taste
Water as required
Ghee (clarified butter) for cooking
1 boiled potato, mashed
Method:
1. Combine the mashed potato, chopped green chilli, salt, and buckwheat flour in a mixing dish.
2. To create a soft dough, add water gradually.
3. Separate the dough into balls of the same size.
4. Create a thin disc out of each ball.
5. Once the tawa (flat griddle) is hot, fry the rotis until brown spots appear on both sides.
6. Ghee-brush each roti before serving it hot with curd.
Sabudana Potato Tikki
Ingredients:
125 gms sabudana (tapioca pearls)
150 gms of potato: boiled, peeled and mashed
1-2 nos green chili
2 tbs peanuts, coarsely crushed
½ tbs cumin powder
1 tbs rock salt – edible and food grade, (sendha namak), which is used in all fasting food
5-6 tbs peanut oil – for pan frying
Method:
1. Clean the sabudana pearls, and then soak them for three to four hours in water that covers them. Let it soak until when pressed, it becomes mashed.
2. Pressure-cook a potato until it is thoroughly done. Peel and thoroughly mash it in a bowl once it has boiled.
3. Combine the mashed potatoes with the sabudana and finely chopped green chilies.
4. When needed, add rock salt (sendha namak) and cumin powder. Mix thoroughly.
5. After that, shape the mixture into flat patties.
6. In a frying pan, heat two teaspoons of peanut oil. In the pan, add 4 to 5 sabudana tikki. On a medium heat, fry them.
7. Flip the base over and pan cook the second side when it has gently browned. Cook it until it turns brown and crunchy.
8. To serve with sweet curd or coconut chutney, use sabudana tikki.
