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Maha Shivratri 2023: 5 healthy and delicious fasting recipes to make on this day

Mahashivratri is a Hindu festival celebrated in honour of Lord Shiva. This year the auspicious festival of Mahashivratri will be observed with great grandeur on February 18th. Fasting is an essential part of the Mahashivratri rituals, and devotees usually observe strict fasting rules on this day. It is believed that by fasting on this day, one can attain the blessings of Lord Shiva and purify their mind, body, and soul. It can be challenging, especially if one is not accustomed to it, but it can also be an opportunity to explore new and exciting fasting recipes. These recipes are not only delicious but also healthy and easy to prepare. So, this Mahashivratri, try these fasting recipes and enjoy a healthy and satisfying meal. (Also read: Mahashivratri 2023 fasting rules: Dos and don’ts to keep in mind while worshipping Lord Shiva )

Chef Pradeep Joshi, The Barbeque Company, shared with HT Lifestyle some fasting recipes that are not only delicious but also easy 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 green chili paste

1/2 tsp cumin seeds

Salt to taste

Oil for frying


1. Soak the sabudana in enough water to cover it for at least 3-4 hours or overnight.

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

3. Form the mixture into small balls or patties.

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

5. Serve hot with chutney.

2. Kuttu ki Roti (Buckwheat Flour Flatbread)

Kuttu ki Roti (pinterest)
Kuttu ki Roti (pinterest)


1 cup kuttu ka atta (buckwheat flour)

1 boiled potato, mashed

1 green chili, chopped

Salt to taste

Water as required

Ghee (clarified butter) for cooking


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

2. Slowly add water to form a soft dough.

3. Divide the dough into equal-sized balls.

4. Roll out each ball into a thin disc.

5. Heat a tawa (flat griddle) and cook the rotis on both sides until brown spots appear.

6. Brush each roti with ghee and serve hot with curd.

Here are three healthy and delicious recipes shared by Chef Vivek Tamhane, BLVD Club, Embassy Group with HT lifestyle.

1. Sabudana Potato Tikki

Sabudana Potato Tikki(Chef Vivek Tamhane)
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 grade, (sendha namak), which is used in all fasting food

5-6 tbs peanut oil – for pan frying


1. Rinse and then soak the sabudana pearls in water covering them for 3 to 4 hours. Soak it till it gets mashed when pressed.

2. Boil potato in a pressure cooker, the potato must be well cooked. Once boiled, peel and mash it very well in a bowl.

3. Add the sabudana and chopped green chillis to the mashed potatoes.

4. Add cumin powder and rock salt (sendha namak) as required. Mix very well.

5. Then form flat patties from the mixture.

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

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

8. Serve 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)
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 water

coriander leaves – chopped, for garnish.

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


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

2. The potatoes should be just cooked. It should not become crumbly or mushy.

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

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

5. Sauté till they become soft, once the tomatoes have cooked completely.

6. Next add the green chili chopped, black pepper and salt as required. Mix well.

7. Add the chopped potatoes and stir to mix. Add 1 cup water and mix well.

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

9. Garnish with chopped coriander leaves. Serve the Aloo ki Sabji hot with roti or poori.

3. Rajgira and rose petals kheer

Rajgira and rose petals kheer(Chef Vivek Tamhane)
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 water and pureed)

Cashews, blanched almonds, as per your choice

350 ml water for pressure cooking

350 ml milk

5-6 nos green cardamoms, crushed to a powder


1. Add amaranth and water. Stir very well, then cook it in the pressure cooker for 9 to 10 minutes.

2. Then stir the milk and the cooked amaranth grain mixture very well.

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

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

5. Lastly, add sliced cashews and rose petals. Stir again. Serve amaranth kheer hot with poori.

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

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