Tag: Navratri recipes

satvik food

Dahi Wale Aloo – Creamy Vrat Comfort in Every Bite

Puspa


🥣 When You Want to Keep It Light, But Full of Flavor

No onion.
No garlic.
No haldi.
Still — every bite feels warm, bright, and just right.

Dahi Wale Aloo is the kind of dish that doesn’t overpromise.
But still, it never disappoints.

Spiced curd. Soft potatoes. Cumin crackle. A quiet bowl that fills the stomach and calms the mind — especially on vrat days when you want something real, not rich.


🛒 What You’ll Need (Serves 2–3):

3 medium boiled potatoes, cubed

1 cup curd (dahi), well whisked

1 tsp arrowroot flour or vrat atta (optional, for thickening)

1–2 green chilies, chopped

1 tsp cumin seeds

1 tbsp ghee or oil

Sendha namak to taste

Chopped coriander leaves for garnish




🍲 How to Make It – Simple, Soft, and Sattvic

1. Prep the Dahi Base

In a bowl, mix curd with sendha namak and optional flour. Whisk till smooth.

2. Temper the Calm

In a pan, heat ghee. Add cumin seeds. Let them sizzle.
Add green chilies, sauté briefly.

3. Toss in the Aloo

Add cubed potatoes. Stir to coat in ghee and cumin. Cook for 2–3 mins.

4. Add the Yogurt Grace

Reduce the flame. Add whisked curd slowly, stirring continuously.
Simmer on low till the gravy thickens slightly and coats the potatoes.

5. Garnish & Serve

Top with coriander. Pair with kuttu paratha, samak rice, or enjoy as a standalone vrat bowl.



❤️ Why This Bowl Is Always on My Vrat Plate

Light, cooling, and naturally satisfying

Easy to digest, quick to make

No onion, garlic, or heat — just peace and flavor

Feels like a soft-spoken hug from the kitchen

Dessert

Dry Fruits Ladoo – Sweetness That Needs No Sugar

Puspa

🌸 From My Mother’s Thali to Mine

Some sweets don’t come wrapped in gold foil.
They come in steel dabbas.
Tucked next to betel leaves, haldi, and that soft voice saying,
“Ek ladoo prasad mein rakh lena.”

Dry Fruits Ladoo is more than a sweet.
It’s what my mother made before the first Navratri sunrise.
No sugar. No flour. Just good things — slow-roasted, blessed, and rolled into energy.

She’d hand me one every morning before school, whispering, “Yeh vrat ka hai. Isme sab kuch hai.”
And it did — strength, simplicity, and love that didn’t need measuring cups.

🛒 What You’ll Need (Makes 10–12 ladoos):

1 cup seedless dates (tightly packed)

½ cup mixed nuts (almonds, cashews, walnuts)

¼ cup desiccated coconut

2 tbsp raisins

4–5 figs (anjeer) (optional, for richness)

½ tsp cardamom powder

1 tsp ghee (optional, for shine)




🔥 How to Make It – With Devotion, Not Rush

1. Roast the Goodness
Lightly dry roast the nuts on a low flame for 2–3 mins. Let them cool. Coarsely chop or pulse in a mixer.


2. Prep the Dates & Figs
If dates/figs are firm, soak in warm water for 5–10 mins. Drain and chop roughly. Blend into a coarse paste (not smooth!).


3. Mix the Energy
In a pan, add 1 tsp ghee. Add dates paste, stir for 2–3 mins. Add nuts, raisins, coconut, and cardamom. Mix everything well.


4. Let It Cool Slightly
While still warm, grease your palms and shape into ladoos.
If they’re not binding, add a touch more ghee.


5. Store the Blessing
Keep in an airtight container. Stays good for a week — if they last that long.





❤️ Why I Love This More Than Any Mithai

No added sugar, just nature’s sweetness

Full of warmth, energy, and sattvic ingredients

Feels like fasting, but tastes like feasting

You can eat it as prasad, dessert, or a 4 pm pick-me-up




🛕 Navratri Tip from Ma:

Make a big batch before Ashtami. Offer one on the thali with flowers and tulsi.
And always eat one before you start your day — with or without fasting.