North IndianThali |Fasting Thali | Ekadashi vrat Thali |Navratri Fasting Thali

North Indian Thali | Fasting Thali | Ekadashi vrat Thali | Navratri Fasting Thali recipe. A simple and easy-to-cook veg thali made during fasting in northern India. This thali can be made for almost all fasts in northern India. Fasting is a period or day when we avoid eating grains, rice, and normal salt. Not to mention non-vegetarian food. It is a simple but fulfilling and nutritious combination of dry veg, curry, curd, and roti/flatbread made with gluten-free flours like Amaranth/Rajgira, Buckwheat/ Kuttu, Samak, Singhara/ Water chestnut flour, barnyard millet. 

Along with these flours, there are some specific vegetables and other condiments allowed during fasting. Like sendha namak, black pepper powder, green chili, and vegetables like Colocasia/Arbi, potato/aloo, Pumpkin/Kaddu, Raw Mango, Raw Banana. Also, we do not eat Haldi/Turmeric during fasting.

There are many other dishes prepared during fasting. You may also like and add or replace in this thali as per your preference.

1. Arbi Fry | Sukhi Arbi Masala | Colocasia Fry | Arbi fry for Fasting
2. Ravioli -A Navratri Fasting recipe |gluten free | Dairy Free
3. Gnocchi| Navratri Fasting recipe | Indo-Italian Fasting recipe| How to make gnocchi for fasting / Navratri Fasting| A gluten free- Egg free Recipe
4. Sabudana Vada |Navratri Vrat recipe |Navratri Fasting recipe-How to make sabudana Vada
5. Vrat Dosa/Buckwheat Pancake/Dosa eaten during Fasting
6. Samak Ke Kabab- Fasting Recipe
7. Navratri/Fasting Mezze Platter
8. Kuttu Ki Kachori /Buckwheat Pastry
9. Pumpkin and kuttu singhare ke Appe
10. Potato Curry/Vrat Ke Aloo

How to Make Vrat Ke Aloo / Fasting Potato curry. Click for recipe. Some people add turmeric during Navratri fastingbut avoid during Ekadashi fasting. So you may keep it optional as per preference.

How to make Khatta Meetha Kaddu / Kaddu ki sabzi during fasting (Green Kaddu)

1. Cut the Pumpkin in cubes with the skin. Do not remove the skin.
2. For 500 gms kaddu, you need 3 small or 2 big tomatoes finely chopped. You may cook the kaddu in a pan with a lid also, but this recipe is made in a pressure cooker. Heat 2 tbsp ghee in the cooker. Add jeera. Let it splutter.
3. Then add chopper 1 tbsp ginger.
4. Add the chopped tomatoes and mix well. Now add salt, black pepper powder, 1 chopped green chili.
5. Let this cook on simmer till oil separates.
6. Now add the kaddu/pumpkin and mix well. Cover and cook until 1 whistle on full flame. Then simmer and 1 whistle on simmer.
7. Shut the flame and let it sit till it releases the steam. Now open the lid and switch on the flame again.
8.  Start mashing the kaddu with the ladle or potato press. Mash it nicely. Now add some jaggery (1 tbsp) and cook on simmer until the water evaporates and the oil separates.

Garnish with coriander leaves and serve.

The next recipe is SAMAK RICE. Samak is a very versatile millet. You can make Samak rice, samak kebab, samak kheer. Then Samak rice flour is used to make Rotis, Dosa’s or mixed with other flours to make other delicacies.

There is a tutorial on How to make perfect Dahi at home. You can click on the link and see how to make the perfect dahi at home.

How to make Samak Rice:

Samak rice : Water ration= 1:2.5

1. Wash the rice and keep it aside.
2. In a pressure cooker, heat ghee 1 tbsp. Add jeera 1/2 tsp. Add 1 boiled potato mashed. Mix well. Then add 2 chopped tomatoes. Cook for 2 min, then add the 1 cup rice and 2 cup water. Mix well.
3. Add 1 tsp sendha namak and black pepper. Cover the lid and cook for 1 whistle on full flame.
4. Simmer and let it cook for 5 min. Shut the flame and let it sit on the counter till steam releases.

Serve hot.

How to Make Kuttu/ Buckwheat Roti:

1. Knead the flour: 1 cup kuttu /buckwheat flour +3 tbsp water chestnut flour/ singhara atta +3 tbsp Samak rice flour. Mix these well. Now add water a little at a time and knead the flour. Soft consistency.
2. Now wet your hands. Take a ball of the kuttu flour and roll it between your palms.
3.  On a butter paper or parchment paper sheet, apply water on both sides of the ball. Place the ball on the paper and start pressing in a circular manner, pressing on all sides/directions evenly making a thin roti.
4. This roti will be a bit thicker than the wheat roti. Now heat the Tawa and pick up the paper and turn it over onto the Tawa with the roti on the Tawa. Now, peel off the paper and make another roti on it, and so on.
5. On the Tawa, once the roti is done on one side, flip it over and apply ghee on the cooked side. Then turnover and apply ghee on the other side too and press and cook it well on both sides.
6. Serve hot.

Do’s and Dont’s of eating /cooking during fasting:

1. Sendha Namak used instead of normal salt.
2. Black pepper powder or green chili. Use of red chili powder is prohibited.
3. Do not add Haldi/ turmeric in the food.
4. No garlic. Only Ginger is added to the fasting food.
5. Flours like: Amaranth /Rajgiri flour, Buckwheat flour, Water chestnut flour, and barnyard millet flour are used. Some people also use arrowroot powder in a few recipes.
6. All dairy products like milk, khoya, and paneer are allowed.
7. Use vegetables like Arbi, Potato, Pumpkin, Sweet potato, and raw banana is used.

North IndianThali |Fasting Thali | Ekadashi vrat Thali |Navratri Fasting Thali

Print Recipe

Thali made during fasting days like Ekadashi and Navratri. The simplest and most common type of thali combo.

• CourseDinner, Lunch, Main Dish, side dish, snack
• Cuisinegujarati, indian, Maharashtrian, north indian, punjabi, Rajathani
• KeywordArbi, Colocasia, Fasting Recipes, gluten free, Immunity Booster, Indian Breads, Indian Gravies, Vegetarian Main, Yoghurt

Servings	Prep Time
4 ppl	20 minutes

Cook Time

40-50 min

Servings Prep Time 4 ppl 20 minutes

Cook Time 40-50 min

North IndianThali |Fasting Thali | Ekadashi vrat Thali |Navratri Fasting Thali Print Recipe Thali made during fasting days like Ekadashi and Navratri. The simplest and most common type of thali combo. CourseDinner, Lunch, Main Dish, side dish, snack Cuisinegujarati, indian, Maharashtrian, north indian, punjabi, Rajathani KeywordArbi, Colocasia, Fasting Recipes, gluten free, Immunity Booster, Indian Breads, Indian Gravies, Vegetarian Main, Yoghurt Servings Prep Time 4 ppl 20 minutes Cook Time 40-50 min Servings Prep Time 4 ppl 20 minutes Cook Time 40-50 min

Ingredients

Buck wheat Roti- 15 min for 8 rotis

• 200 gms buckwheat flour Atta kuttu atta
• 3 tbsp water chestnut flour singhara atta
• 3 tbsp Samak rice flour barnyard millet flour
• water for kneading

Kaddu- Green Pumpkin

• 500 gm green pumpkin
• 2 big Tomatoes finely chopped
• 1 tbsp ginger finely chpped
• 1 tsp cumin seed jeera
• 1 tbsp Desi Ghee
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small green chili chopped
• Coriander leaves for garnish

Samak Rice

• 1 cup Samak rice
• 2.5 cup water
• 1 tsp salt
• 1 boiled potato mashed
• 1 tsp black pepper powder
• 1 small tomato chopped

Aloo Gravy

• 2-3 Boiled potatoes peeled and mashed coarsely
• 4-5 Tomatoes pureed
• 1 tsp chopped ginger
• 1 tsp salt sendha namak
• 1 tsp black pepper powder
• 1 small green chili chopped optional
• 1 tsp cumin seed jeera
• 2 tsp coriander powder/ Dhania Powder

Servings: ppl

Instructions

Buckwheat roti-15 min- 8 rotis

1. Knead the flour: 1 cup kuttu /buckwheat flour +3 tbsp water chestnut flour/ singhara atta +3 tbsp Samak rice flour. Mix these well. Now add water a little at a time and knead the flour. Soft consistency
2. Now wet your hands. Take a ball of the kuttu flour and roll it between your palms.  On a butter paper or parchment paper sheet, apply water on both sides of the ball. Place the ball on the paper and start pressing in a circular manner, pressing on all sides/directions evenly making a thin roti. This roti will be a bit thicker than the wheat roti. Now heat the Tawa and pick up the paper and turn it over onto the Tawa with the roti on the Tawa. Now, peel off the paper and make another roti on it, and so on. On the Tawa, once the roti is done on one side, flip it over and apply ghee on the cooked side. Then turnover and apply ghee on the other side too and press and cook it well on both sides. Serve hot.

Aloo Gravy-10 min

1. Follow the link in the post for recipe

Kaddu- Green Pumkin-15 min

1. Cut the Pumpkin in cubes with the skin. Do not remove the skin. For 500 gms kaddu, you need 3 small or 2 big tomatoes finely chopped. You may cook the kaddu in a pan with a lid also, but this recipe is made in a pressure cooker. Heat 2 tbsp ghee in the cooker. Add jeera. Let it splutter. Then add chopper 1 tbsp ginger. Add the chopped tomatoes and mix well. Now add salt, black pepper powder, 1 chopped green chili. Let this cook on simmer till oil separates. Now add the kaddu/pumpkin and mix well. Cover and cook until 1 whistle on full flame. Then simmer and 1 whistle on simmer. Shut the flame and let it sit till it releases the steam. Now open the lid and switch on the flame again.  Start mashing the kaddu with the ladle or potato press. Mash it nicely. Now add some jaggery (1 tbsp) and cook on simmer until the water evaporates and the oil separates. Garnish with coriander leaves and serve.

Samak Rice-10 min

1. Samak rice : Water ration= 1:2.5 Wash the rice and keep it aside. In a pressure cooker, heat ghee 1 tbsp. Add jeera 1/2 tsp. Add 1 boiled potato mashed. Mix well. Then add 2 chopped tomatoes. Cook for 2 min, then add the 1 cup rice and 2 cup water. Mix well. Add 1 tsp sendha namak and black pepper. Cover the lid and cook for 1 whistle on full flame. Simmer and let it cook for 5 min. Shut the flame and let it sit on the counter till steam releases. Serve hot.