Mouth-watering fasting meals recipes 

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Food has at all times related folks. All of us love to take a look at the brand new restaurant within the metropolis or a brand new delicacies whereas travelling. Our physique accepts all and ensures that we operate properly. But there are occasions when we have to give our system the much-needed relaxation. And fasting is, undoubtedly, one of the best ways to name it a break.   

Fasting has been a tried and examined technique to give some respite to our digestive system. In historic occasions, attachment to fasting was with non secular sentiments. But as we speak, when science additionally proves the advantages of fasting, folks have grow to be extra health-conscious and brought fasting critically.   

Recipes for Vegetarian Toppings 

Amaranth and nuts granola bar

Cook time: 10 minutes + 20 minutes setting time  

Serve: Four per 

Type: Snack 


Amaranth (Rajgira): 1 cup 

Honey: ½ cup 

Sugar: ¼ cup 

Ghee: ¾ cup 

Mixed fruits and nuts: 1 cup (finely chopped) 

Sendha Namak: a pinch 


  1. Before starting with the vitality bar, one ought to guarantee to organize a tin for the bar to set. Take a sq. shallow backside tray. Line the tray with parchment paper. Now that your tin is ready, the vitality bar to be relished throughout fasting days is all set to roll.  
  2. For the amaranth granola bar take a deep backside kadhai. Roast amaranth/rajgira on a gradual flame. Roast them in small portions. Keep a detailed eye on the amaranth as they burn off simply. They would pop up shortly. Transfer the popped-up amaranth in a clear and dry bowl. Roast and pop the remainder of the amaranth too in small batches. 
  3. Take one other kadhai and heat up the sugar on a low flame. Let it caramelise. Add honey and ghee into the caramelised sugar. Mix them properly. 
  4. While nonetheless on low flame add the chopped dry fruits and nuts. Stir them gently. 
  5. Pour the combination into the amaranth and gently fold the golden delight. 
  6. Once well-mixed switch the gooey combination into the ready tin. Smoothen and faucet the combination properly.  
  7. Let it sit for a half-hour and minimize it into small items. 
  8. Relish and rejuvenate with this bar throughout your fasting days. 


Sabudana and Buckwheat pancakes with coconut chutney

Cook time: 30 minutes + fermentation time 

Serve: Four per 

Type: Main Course 

Ingredients for dosa: 

Sabudana: ¼ cup soaked 

Buckwheat flour: 2 cups 

Ginger: 2 tbsp (grated) 

Coriander leaves: a handful (finely chopped) 

Green chillies: 2 (finely chopped) 

Buttermilk: 2 cups (make with 1 ½ cups curd and ½ cup water) 

Jeera: 1 tbsp 

Sendha Namak: to style 

Ingredients for chutney: 

Coconut: 1 cup (scraped) 

Coriander leaves: 2 tbsp (chopped) 

Green chilli: 1 

Oil: 1 tsp 

Mustard seeds: 1 tsp 

Asafoetida: ¼ tsp 

Curd: ¼ cup 

Sendha Namak: to style 


  1. Take a big bowl and put the buckwheat flour in. Splash within the buttermilk and stir properly. Add coriander, inexperienced chillies, ginger and salt. The consistency ought to be that of dosa. You can regulate the amount of buttermilk accordingly.  
  2. Leave the batter for an hour for fermentation. You may depart it in a single day for higher fermentation. 
  3. Before making the dosas, take a pan with 1 cup water. Let it boil after which add the sabudana. Cook the sabudana until clear. You can add some lemon juice to style. 
  4. Cool this and add to the batter. Lastly, add jeera and blend properly.  
  5. To put together the dosas, heat a dosa tawa, pour a ladle of the batter and unfold in a round movement. Pour oil on the edges of the dosa. Let it prepare dinner on a gradual flame until crispy. 
  6. To make the coconut chutney, grind collectively scraped coconut, inexperienced chillies and coriander leaves. Add some curd for consistency. Season it properly. Take it out in a bowl.  
  7. To put together a tempering, take a small pan and warmth a tsp of oil. Add mustard seeds. When they splutter add asafoetida. Pour the tempering onto the chutney.  
  8. Serve this with sizzling crispy dosas.


Raw banana kofta with water chestnut flour poori

Cook time: 40 minutes 

Serve: Four per 

Type: Main course 

Ingredients for kofta: 

Raw banana: Three medium-sized 

Ginger: 1 tbsp (grated) 

Chilli: 1 

Lemon juice: 2 tbsp 

Jeera powder: 1 tbsp (roasted) 

Peanuts: ½ cup (roasted, pores and skin eliminated and pounded coarsely) 

Sendha Namak: to style 

Water chestnut flour: for dusting 

Ghee: for deep frying 

Ingredients for gravy: 

Tomatoes: 3 (roughly chopped) 

Jeera: 1 tsp 

Bay leaf: 1 

Green Cardamom: 1 

Black cardamom: 1 

Cinnamon: 1 inch stick 

Cloves: 2 

Turmeric powder: ½ tsp 

Red chilli powder: ½ tsp 

Coriander powder: ½ tsp 

Cumin powder: ½ tsp 

Dry mango powder: ½ tsp 

Cream: Four tbsp 

Ghee: Three tbsp 

Sugar: 1 tbsp 

Sendha Namak: to style 

Ingredients for poori: 

Water chestnut flour: 2 cups 

Boiled and peeled potato: 2 

Sendha Namak: to style 

Roasted cumin: 2 tsp (pounded coarsely) 


For kofta: 

  1. Boil the bananas until properly finished. Cool and peel them. Mash them properly. 
  2. Add the remainder of the substances. Season properly. 
  3. Add water chestnut flour little by little and maintain mixing. Once the combination takes a kind, cease including the flour. 
  4. Shape them into small balls and deep fry them in ghee. 
  5. Take them out in a kitchen towel. 

  For gravy:  

  1. Heat 2 tbsp of ghee in a kadhai. Add jeera. Once they splutter, add in bay leaf, black and inexperienced cardamoms, cloves and cinnamon. Fry them properly.  
  2. Add the roughly chopped tomatoes. Stir them for a minute. Cool and mix the tomatoes with the spices right into a easy paste.  
  3. Heat the identical kadhai and add 1 tbsp of ghee. Pour the blended combination and add within the spice powders. Stir until fats separates.  
  4. Add 1 cup of sizzling water into the tomato gravy and season properly. Finish off with sugar and cream. For serving, pour the gravy right into a dish. Place the koftas gently on the piping sizzling gravy. 

For poori:  

  1. Mash up the boiled potatoes properly.  
  2. Add within the flour and the seasonings. 
  3. Knead into a decent dough for the poor. 
  4. Roll out the pooris and fry them in sizzling ghee. 
  5. Serve sizzling with the koftas 


Root Veggie Chaat

Cook time: 40 minutes  

Serve: per 

Type: Snack 


Sweet potato: 2 

Potato: 2 

Yam: 250 grams 

Peanut: ½ cup fried 

Curd: ½ cup  

Sendha Namak: to style 

Chilli powder: to style 

Cumin powder: to style (roasted) 

Sugar: 1 tsp 

Ghee: for frying 

Tamarind water: 1 cup 


  1. Wash and boil the potatoes and candy potatoes. Peel them and chop them into chunks. 
  2. Wash and peel the yam. Cut them into chunks and soak them in tamarind water for ½ hour. After soaking, take them off from the tamarind water and pat them dry. 
  3. Heat ghee in a kadhai and fry the veggies until golden brown. 
  4. Whisk the curd with salt, sugar, chilli powder and roasted cumin powder.  
  5. To serve: put the veggies in a bowl. Add curd and high this scrumptious chaat generously with fried peanuts.  


Apple, Banana And Walnut Lassi

Cook time: 5 minutes  

Serve: Four per 

Type: Drink  


Banana: 3 (ripe)  

Apple: 2 

Walnuts: ½ cup (roughly chopped) 

Sugar: ¼ cup 

Curd: 500 g 


  1. Chop bananas and apples finely. 
  2. In a blender, add within the curd, fruits and sugar.  
  3. Blend them properly. 
  4. Pour the nutritious lassi into tall glasses. Top it generously with chopped walnuts.  
  5. Serve chilled. 

(Tip: you possibly can add almonds or pistachios as a substitute of walnuts. You may add in some cardamom powder.)   

Fasting does have immense advantages, however we are likely to overeat or eat unhealthy meals within the identify of fasting. Every fasting meals has at all times had restrictions when it comes to substances. But one positively must adorn a inventive culinary cap to make scrumptious, nutritious and healthful fasting meals. Restrictions on substances or variety of consumption occasions shouldn’t be causes to cease you from having fun with good, satiating and satvik meals. 

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About the author: vbadmin

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