Navratri Recipes for Weight Loss
Navratris is a time when many people celebrate by observing fast and only consuming foods which are permitted during Navratri . Many people observe the fast for an additional reason where they wish to not only do it for religious reasons but also improve their self discipline and make their body healthier . The fasting period offers an excellent opportunity to not only lose weight but also detoxify the body , which supports the mind to become calm and have more clarity .
The benefits of the special weight loss recipes over regular recipes are as follows
Helps detoxify the body , which helps people reduce high cholesterol.
Helps improve skin texture and bring a glow to the skin.
Helps control diabetes.
Helps reduce weight and lose inches measurably ,if done sincerely all nine days.
Brings focus and clarity and calmness to the mind
The special recipes with an objective to get multiple physical and mental benefits have been designed by a team of Allopath Doctor , Ayurvedic Doctor and Nutritionists to be scientific and medically verified .
Break fast :
Recipe Name: Strawberry Pear Chia Seed Smoothie
1 cup of fresh strawberries
1 ripe pear, peeled and diced
2 tablespoons of chia seeds
1 cup of unsweetened almond milk (or any non-dairy milk of your choice)
Wash and hull the strawberries if they are fresh. If using frozen strawberries, there’s no need to thaw them.
Peel and dice the ripe pear.
In a blender, combine the strawberries, diced pear, chia seeds, almond milk
Blend until the mixture is smooth and all the ingredients are well combined. If the smoothie is too thick, you can add more almond milk to reach your desired consistency.
Taste the smoothie and adjust the sweetness if necessary by add 1 tsp jaggery .
Pour the smoothie into glasses and serve immediately.
Recipe Name: Pumpkin vegetable + Cucumber mint Raita
500 grams of pumpkin, peeled and diced
1 tablespoon of ghee (clarified butter)
1 teaspoon of cumin seeds
1/2 teaspoon of saindha salt
1/2 teaspoon of red chili powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1/2 teaspoon of Jaggery (optional)
A handful of fresh coriander leaves, chopped for garnish
Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
Add the diced pumpkin and sauté for a few minutes until they start to turn golden brown.
Add the saindha salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well.
Reduce the heat, cover the pan, and let the pumpkin cook for about 10-15 minutes, or until it becomes tender. Stir occasionally.
If desired, add a little jaggery to enhance the sweetness of the pumpkin.
Once the pumpkin is cooked and soft, remove from heat.
Garnish with fresh coriander leaves.
Recipe Name: Ghiya and Paneer Cutlet for Navratri (No Potato)
1 cup grated bottle gourd (ghiya)
1 cup crumbled paneer (cottage cheese)
2-3 green chilies, finely chopped
1/2 cup finely chopped fresh coriander leaves
1/2 cup finely chopped mint leaves
1/2 cup water chestnut flour (singhare ka atta)
1/2 teaspoon saindha salt (rock salt)
1/2 teaspoon black pepper powder
1/2 teaspoon cumin seeds
2 tablespoons ghee (clarified butter) for frying
Oil for greasing and shallow frying
Begin by grating the bottle gourd (ghiya) and then squeeze out the excess water from it using a clean kitchen towel or your hands. The drier the gourd, the better the cutlets will hold together.
In a mixing bowl, combine the grated bottle gourd, crumbled paneer, chopped green chilies, fresh coriander leaves, mint leaves, water chestnut flour, saindha salt, black pepper powder, and cumin seeds. Mix well to form a dough-like mixture. If the mixture is too wet, you can add a little more chestnut flour.
Divide the mixture into equal portions and shape them into small patties or cutlets.
Heat ghee in a pan for shallow frying. You can also use oil if you prefer.
Place the cutlets in the hot ghee/oil and cook on medium heat until they turn golden brown on both sides. Ensure they are well-cooked from the inside.
Once cooked, remove the cutlets from the pan and place them on a paper towel to remove excess oil.
Serve hot with mint coriander chutney