The auspicious month of Shravan or Sawan is the fifth month of the Hindu calendar and is regarded as sacred. Hindus fast during this entire month and some on specific days, especially in Gujarat, Maharastra and other western parts of India. This year, Shravan is in full gear, which means it's time to prepare Hindu fasting food items that are not only salt-free but also free of onion and garlic.
Do you think it is a challenging task?? Well, we're here to help you out with some quick and easy to prepare fasting food or frarali recipes or vrat food or upwas food, whatever you call it. Vrat ka khana should not be bland and boring; in fact, a sattvik bhojan can be extremely beneficial to your health, both physically and mentally.
Furthermore, we're not just going to learn about the main course's upvass food items; there are also recipes for sweats, shakes, and snacks. So, you're definitely not missing anything at all. But first, let's see what the Shravan month is and why it is considered sacred.
What is Shravan?
Shravan is one of Hindus' holiest months, a period of soulful introspection and austerity. This month, which runs from July to August and lasts 30-32 days, is called after the Shravan star (Nakshatra), which rules the sky on the full moon day (Poornima). Many communities across India celebrate a handful of festivities during this month, but more than the festivals, the entire month is considered a suitable time to surrender to God and develop self-control in your lifestyle.
During this month, many Hindus fast on Mondays to get Lord Shiva's blessings and on Tuesdays to obtain the goddess Parvati's blessings. All significant religious rituals should be held during this period. Devotees bathe the Shivling with holy water and milk every Monday in the month of Shravan, and they also gift it with bael leaves, water, milk, curd, butter, ghee, or jaggery. Devotees fast till the sun sets and then burn Akahand jot all night.
The mention of Samundra Manthan is also critical in appreciating the significance of this month. During Samundra Manthan, along with the 14 kinds of holy objects and a plethora of diamonds and jewels, a poison (Halahal) also came out of the water. Demons and Gods had no clue the poison was powerful enough to wipe out everything. Seeing the world reeling from the poison's effects, Lord Shiva instantly drank the poison, and Goddess Parvati wrapped her hand over his neck to keep it from going in. Lord Shiva had to wear a crescent moon on his head to control the adverse effects of poison, and other Gods began offering him holy water from the Ganga. Because all of this occurred during the month of Shravan, the month is extremely auspicious.
Now, let's have a look at some fasting food recipes that you can make during this Shravan month.
Upwas Food Recipes for Shravan
These paneer rolls have a healthy twist. The crispy brown bits are made with ingredients such as potatoes and paneer. Spices, sendha namak, raisins, and ghee make them an ideal tea time snack.
Paneer Roll:
Ingredients:
- 2 Boiled Potatoes
- 2 Cups Mashed Paneer
- 1 Green Chilli
- 1/2 Tsp Ginger
- 1 Tsp Cumin Powder
- 1 Tsp Sendha Namak
- 7-8 Raisins
- 1 Tsp Black Pepper Powder
- 1 Tsp Cardamom Powder
- A Pinch of Nutmeg
- 2 Tsp Fresh Coriander Leaves
- 2 Tsp Ghee
Method:
- Combine the boiled potatoes and paneer in a large bowl.
- Toss in the green chillies, ginger, cumin powder, sendha namak, raisins, black pepper, cardamom powder, nutmeg, and coriander leaves.
- Combine them thoroughly.
- Make a dough out of the ingredients by mashing them together. Shape the dough into rolls.
- Now heat the ghee in a skillet and add the rolls to the pan fry. Fry the rolls till they are golden brown.
- Serve warm.
Pancakes
If you like pancakes, the divine vrat pancakes are a must-try. They're made with buckwheat flour and contain the richness of bananas, coconut, and jaggery.
Ingredients:
- 1 Cup Samwa Millet
- 1/2 Cup Buckwheat
- 1 Cup Grated Coconut
- 1/2 Cup Grated Jaggery
- 1/2 Cup Mashed Banana
- A Pinch of Rock Salt/Sendha Namak
- 1/4 Tsp Cardamom Powder
- Ghee
Method:
- Separately, clean, wash, and soak the sanwa millet and buckwheat in sufficient water for at least 1 hour. Set aside after draining. In a blender, combine the sanwa millet and 1/4 cup of water and blend until smooth.
- Blend the buckwheat in a mixer with 2 tbsp of water until smooth.
- In a large mixing bowl, combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt, and cardamom powder.
- Heat a nonstick tava, brush with ghee, and distribute a ladleful of batter in a circular motion to form a 100 mm. circle thin pancake.
- Cook, using a little ghee, until it gets golden brown on both sides.
Lassi
For hot summer days, this is a classic, traditional beverage. It is now popular not only in Punjab or North India, but across India. On a hot day, this Lassi will keep you cool.
Ingredients:
- 1 Cup Fresh Curd
- 1 Tbsp Sugar
- 1 Tsp Cardamon Powder
- 1 Tsp Rose Water
- Sliced Pistachios & A Few Strands of Saffron for Garnishing
Method:
- In a mixing bowl, combine the curd and sugar.
- Now, using a wooden churner, whip it until the sugar is fully dissolved and the curd is smooth and somewhat foamy. You may also use a wire whisk or a hand blender.
- Now stir in the cardamom powder and rose water.
- In addition, add 1/2 cup of cold water.
- Again, churn or whisk it until it is foamy. The nice foam on top is visible. That is the ideal lassi.
- Pour into a serving glass and serve. Garnish with a dash of cardamom powder, chopped pistachios, or saffron.
Sabudana Khichadi:
If you're searching for something nutritious, quick to prepare, and filling, Sabudana Khichadi is your best bet. It can be served as a breakfast, snack, or light dinner. So go ahead and find out how you can make Sabudana khichadi at home.
Here is the Sabudana Khichadi Recipe.
Jeera Aloo Sabzi:
An Aloo ki Sabji is a necessity for every puja or celebration. It just tastes wonderful while being created with simple ingredients. During a fast, Jeera Aloo ki Sabji and Puri prepared with Kuttu flour or Rajgira flour are excellent. It not only keeps your stomach full, but it is also a pleasure for your palate.
Ingredients:
- 2 Medium-Sized Chopped & Boiled Potatoes
- 1 Tbsp Cooking Oil
- 1 Green Chilli
- 1/2 Tsp Cumin Seeds
- 1 Tsp Red Chilli Powder
- Rock Salt/Sendha Namak to Taste
Method:
- Chop the potatoes and boil them for three whistles.
- Heat the cooking oil in a pan. When the oil is heated, add the cumin seeds and cook for 10 to 15 seconds. Then, add finely sliced green chilli and combine them with the oil.
- Mix in the boiled potato and red chilli powder. Season with salt to taste and thoroughly combine.
- Cover the pan and cook for 2 to 3 minutes on low to medium heat. After 3 minutes, remove the cover and thoroughly mix it. Cover the pan once again and cook for another 3 minutes.
- After 3 minutes, remove the cover and stir the Sabji before turning off the heat.
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