Try these naivedyam recipes for Navaratri

CHENNAI: POHA VADA

INGREDIENTS

Oil to deep fry

TO MIX:

Aval (thin poha): 1 cup

Rice flour: 2 tbsp

Curd: 1 tbsp

Onion, finely chopped: 1/3 cup

Jeera: 1 tsp

Ginger finely chopped: 1/2 tsp

Green chillies finely chopped: 1 no

Coriander leaves finely chopped: 1 tbsp

Curry leaves finely chopped: 1 tbsp

Red chilli powder: 1 tsp

Salt

Water as needed

METHOD

■ Rinse poha well and drain water completely. By now, it should have turned soft. If you use thick poha, then soak for a few mins then proceed for it to soften. To a mixing bowl, add all the ingredients listed under to mix.

■ Mix this well first. Add little water if the mixture is too dry. The mixture should be moist and not too dry. Now make a small lemon-sized ball.

■ Flatten it slightly. Repeat to finish.

■ Heat oil, add the vadas in batches. Keep medium flame, turn over and fry until golden brown. Repeat to finish.

BEETROOT KHEER

INGREDIENTS

Milk: 2 and 1/2 cups

Ghee: 1 and 1/2 tbsp

Cashews: 1 and 1/2 tbsp

Beetroot grated: 1 cups

Cardamom powder: 1/4 tsp

METHOD

■ Boil milk, simmer for a few mins and set aside to cool. Heat ghee in a pan - add cashews, fry until golden remove and set aside.

■ To the same pan, add beets and saute until raw smell leaves and is dry. Add sugar.

■ Let sugar melt completely. Add boiled milk to it. Let it simmer.

■ Simmer until thick and creamy, may take around 10-12 mins on low flame. Lastly, add fried cashews, and cardamom powder. Mix well and switch off.

■ Serve beetroot kheer hot or warm or even chilled

SABUDANA THALIPEETH

INGREDIENTS

Sabudana pearls/sago: 1/2 cup

Medium-sized potatoes: 2

Peanuts: 1/4 cup

Ginger finely chopped: 1/2 tsp

Jeera powder roasted: 1/2 tsp

Coriander leaves chopped: 1 tbsp

Lemon juice: 1 tsp

Salt to taste

Oil to toast

Water as needed

METHOD

■ Soak sago overnight, the water level should be just for the sago to immerse fully, do not add more water. Soak at least for 4-6 hours.

■ Next day morning, you can fluff it up, if you press a pearl it should be easily mashable. Rinse it well, drain water and set aside.

■ Roast peanuts until golden brown, remove the skin and transfer it to the mixer jar.

■ Pulse it until you get a coarse mixture. Set aside.

■ Rinse potatoes, cut each into half and pressure cook for 4-5 whistles or until soft. Peel off the skin and mash it up well.

■ In a mixing bowl, add sago, mashed potato, jeera powder, lemon juice, ginger, coriander leaves and salt to taste. Mix well. If it is too dry sprinkle little water.

■ Make big lemon-sized balls.

■ On a piece of parchment paper, place a ball on it - pat it with your fingers to form a slightly thick roti. If it sticks drizzle a few drops of oil on the sheet. Gently remove it.

■ Heat the dosa tawa, and carefully transfer the roti to the tawa.

■ Drizzle oil, cook until both sides are golden. Cook in low medium flame as it will take time to cook at least 3-5 mins per roti.

■ Serve sabudana thalipeeth hot.

One of the country’s busiest seasons, Navaratri also brings with it a tradition of fasting and feasting. In addition to fasting on nine auspicious nights, many mouthwatering dishes are also cooked. Adults are advised to fast occasionally as it gives their digestive systems a break and aids in the body’s detoxification process. However, if necessary precautions are not followed regarding the type of foods consumed, particularly if the person has diabetes, fasting and consuming a restricted diet for 9 to 10 days consistently can endanger one’s health.

Here are some suggestions for navigating the holidays without jeopardising your health, even if managing diabetes is more difficult when fasting is followed by a feast.

Eat the right foods: Due to dietary restrictions and altered food patterns, it is possible that blood sugar levels could fluctuate. Therefore, it is important to talk to your doctor about your plan for fasting, which should include the number of fasting days, eating frequency and timings, and foods that can be consumed, as that will help regulate glucose fluctuations and boost overall health. Consumption of roasted makhana, nuts, and pumpkin cutlets can make for good snackable satiety during fasting, as they also meet protein requirements. Additionally, vitamin C and fiber-rich fruits such as orange and kiwi are good for consumption as they help manage insulin fluctuations in the body.

Keep track of your counts: Knowing when to check your blood glucose levels during fasting is key. Keeping a home glucose monitoring system will help you track your glucose levels from time to time. It is also important to monitor glucose levels during fasting, to ensure you avoid a hypoglycemia or hyperglycemia attack.

Maintain hydration:

Dehydration during fasting is troublesome for those with diabetes. Consumption of at least 2 to 3 liters of water is a must while fasting. Buttermilk without salt and low-calorie drinks like lemon water, green tea, mint water, cardamom tea, smoothies, and coconut water can help combat dehydration during Navaratri. It is better to have fruits like apples in the smoothie instead of bananas. You can also add 2 tsp of flaxseeds and chia seeds to your smoothie as they help reduce the risk of type 2 diabetes and diabetes complications.

Exercising: People with diabetes can exercise during fasting, however, it needs to be done at a low pace. It is important to not strain yourself during this time. One can go for short walks and include stretching exercises in their routine.