Mahashivratri is a Hindu festival celebrated in honour of Lord Shiva. This year the auspicious pageant of Mahashivratri will be noticed with terrific grandeur on February 18th. Fasting is an essential part of the Mahashivratri rituals, and devotees usually notice stringent fasting procedures on this day. It is considered that by fasting on this working day, a person can achieve the blessings of Lord Shiva and purify their intellect, human body, and soul. It can be complicated, primarily if a single is not accustomed to it, but it can also be an possibility to examine new and enjoyable fasting recipes. These recipes are not only mouth watering but also balanced and straightforward to get ready. So, this Mahashivratri, consider these fasting recipes and love a healthful and enjoyable food. (Also read through: Mahashivratri 2023 fasting guidelines: Dos and don’ts to continue to keep in mind whilst worshipping Lord Shiva )

Chef Pradeep Joshi, The Barbeque Company, shared with HT Life style some fasting recipes that are not only tasty but also uncomplicated to prepare.

1. Sabudana Vada (Sago Fritters)

Sabudana vada(Instagram)


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 environmentally friendly chili paste

1/2 tsp cumin seeds

Salt to flavor

Oil for frying


1. Soak the sabudana in sufficient h2o to include it for at minimum 3-4 several hours or right away.

2. Drain the water and mix the soaked sabudana with the mashed potatoes, crushed peanuts, ginger paste, environmentally friendly chili paste, cumin seeds, and salt.

3. Sort the mixture into tiny balls or patties.

4. Heat oil in a pan and deep fry the vadas till golden brown.

5. Serve hot with chutney.

2. Kuttu ki Roti (Buckwheat Flour Flatbread)

Kuttu ki Roti (pinterest)


1 cup kuttu ka atta (buckwheat flour)

1 boiled potato, mashed

1 green chili, chopped

Salt to style

Water as necessary

Ghee (clarified butter) for cooking


1. In a mixing bowl, mix the buckwheat flour, mashed potato, chopped inexperienced chili, and salt.

2. Bit by bit include drinking water to type a smooth dough.

3. Divide the dough into equal-sized balls.

4. Roll out every ball into a skinny disc.

5. Warmth a tawa (flat griddle) and cook the rotis on equally sides until finally brown places look.

6. Brush just about every roti with ghee and provide hot with curd.

Right here are three nutritious and mouth watering recipes shared by Chef Vivek Tamhane, BLVD Club, Embassy Group with HT life-style.

1. Sabudana Potato Tikki

Sabudana Potato Tikki(Chef Vivek Tamhane)


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 items grade, (sendha namak), which is applied in all fasting food items

5-6 tbs peanut oil – for pan frying


1. Rinse and then soak the sabudana pearls in drinking water masking them for 3 to 4 several hours. Soak it until it will get mashed when pressed.

2. Boil potato in a pressure cooker, the potato will have to be very well cooked. The moment boiled, peel and mash it quite well in a bowl.

3. Increase the sabudana and chopped inexperienced chillis to the mashed potatoes.

4. Insert cumin powder and rock salt (sendha namak) as expected. Combine incredibly properly.

5. Then variety flat patties from the combination.

6. Heat 2 tablespoons peanut oil in a frying pan. Position 4 to 5 sabudana tikki in the pan. Fry them on medium warmth.

7. When the base is evenly browned, flip and pan fry the other side. Fry until it becomes golden and crisp.

8. Provide sabudana tikki with sweet curd or coconut chutney.

2. Satvik shakarkand (sweet potato) and Tamatar Ki Sabji

Satvik shakarkand and Tamatar Ki Sabji(Chef Vivek Tamhane)


2 sweet potatoes – medium-sized

5-6 tomatoes – medium-sized, finely chopped tomatoes

1 tbs cumin seeds

1-2 chopped green chilis

½ tbs black pepper powder

2-3 tbs ghee

250 ml h2o

coriander leaves – chopped, for garnish.

1tbs rock salt – edible and food stuff grade, (sendha namak), which is utilized in all fasting foods


1. Take 3-5 cups water in a force cooker or pressure pan. Increase sweet potato and the salt. Boil the potatoes on medium heat for 2 to 3 whistles.

2. The potatoes really should be just cooked. It should not come to be crumbly or mushy.

3. Then peel and dice them. Retain them aside.

4. Heat the oil or ghee in a pan. Include cumin seeds and allow them crackle on low warmth. Add the finely chopped tomatoes.

5. Sauté until they become tender, when the tomatoes have cooked totally.

6. Upcoming add the green chili chopped, black pepper and salt as necessary. Mix effectively.

7. Incorporate the chopped potatoes and stir to combine. Insert 1 cup water and blend effectively.

8. Let the gravy cook for 8 to 10 minutes on a low heat, till it thickens marginally.

9. Garnish with chopped coriander leaves. Provide the Aloo ki Sabji warm with roti or poori.

3. Rajgira and rose petals kheer

Rajgira and rose petals kheer(Chef Vivek Tamhane)


150 gms amaranth grain (rajgira or ramdana)

10-12 nos of rose petals

100 gms dates (soaked in h2o and pureed)

Cashews, blanched almonds, as per your choice

350 ml h2o for tension cooking

350 ml milk

5-6 nos green cardamoms, crushed to a powder


1. Include amaranth and h2o. Stir incredibly well, then cook it in the tension cooker for 9 to 10 minutes.

2. Then stir the milk and the cooked amaranth grain combination really properly.

3. On minimal flame, do maintain on stirring at intervals so that the kheer does not stick

4. dates purred or jaggery. Stir yet again and simmer the kheer for 2 minutes more.

5. Finally, increase sliced cashews and rose petals. Stir again. Provide amaranth kheer scorching with poori.

6. You can garnish with some sliced almonds or cashews.

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By Taba