MAHASHIVARATRI  FASTING 

On the 1st was Mahashivaratri and like every year, everyone looks forward to this day (even if its's a fasting day for many) .Mahashivratri is the festival when lord Shiva is worshipped with great devotion and fervour. It falls every year on the Chaturdashi day of Krishna Paksha in the Phalgun Month as per the Hindu calendar.

Various legends surround  the festival . According to one, this festival marks the wedding of Lord Shiva and Godess Parvati. Some say that it was on this night that Lord Shiva performed the "Tandava" - the dance of the primal creation, preservation and destruction.  According to the Linga Purana, it is the day when Shiva manifested himself in the form of a Linga. Hence this day is considered highly auspicious and celebrated as Mahashivaratri . 

It is also believed that the day is auspicious for both married and unmarried women. While the former pray for the well being of their husbands,the latter pray for a good husband !

Devotees also believe that the worship of Lord Shiva absolves them from their sins and liberates them from the cycle of birth and death.

Chanting " OmNamah Shivaay" during the day and night the devotees also observe a strict fast. While some abstain from food totally, others who cannot, partake of fruits,milk, curd and non grain food like buckwheat, rajgira, waterchesnut, potato, sago and water chestnut allowed during fasting .

There is great excitement in making the food allowed on this day - as its different, tasty and challenges our creative skills too -  Kuttu ki Puri, ( Round deepfried bread made with Buckwheat flour),  Aaloo ki Sabzi ( Potato vegetable), Rajgira ( Amaranth ) Rotis, Singhade ka Halva ( Waterchestnut sweet ) and ofcourse Sago ie Sabudana Vada and Khichadi -the all time Maharashtrian favourite ! 

Received a lot of calls and messages for sharing this favourite Maharashtrian snack that can be eaten not only while fasting but anytime and on any day - the difficulty was in getting it right,they said.  

So here goes - happy making and guilt free eating too without breaking the Fasting rules ! 




SAGO ( Sabudana Vada )

SAGO VADA

INGREDIENTS: 

Measurements depends on the quantity you want to make but the soaking and draining has to be right both for the Vada and the Khichadi . Below are the measurements I took . 
 

SAGO - (Sabudana)  - 100 to 150 gm or more / 1 Katori 

Potatoes - Preferably Old potatoes and not the new - 2 big size potatoes

Chopped Green Chillies -3 to 4 

Roasted groundnut   - ground coarsely  about 5 to  6 tbsps 

Cumin seed - 1 tsp 

Sendha Namak ie Rock Salt for fasting days - to taste

On non fasting days normal salt can be used


METHOD

1. Put the Sago on a sieve and hold it under a running tap and wet it properly so they dont become dry .

2. Then stir the sago with a fork to separate the sago and drain the water thoroughly. 

3. In the meantime boil the potatoes and cool thoroughly .Very important that Potatoes are cooled and drained  thoroughly like the Sago.

4. Once cooled , mash the potatoes with a fork and add the drained Sago, green chillies , coarse groundnut powder , cummin seed and rock salt and mix.

5. Make round balls and then flatten slightly on the top .

6. Deep fry in  pure ghee / oil and eat hot .

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SAGO (SABUDANA KHICHADI) 

SAGO (SABUDANA kHICHADI 

Measurements depends on the quantity you want to make but the soaking and draining has to be right both for the Vada and the Khichadi . Below are the measurements I took

INGREDIENTS :

SAGO - 100gm / 1 Katori

Roasted Groundnut :- Ground coarsely - about 1/2 cup

Slit Green Chillies : 4 to 5 

Cummin seed - 2 tsps 

Sendha Namak ie Rock Salt for fasting days - to taste

On non fasting days normal salt can be used

Ghee - a tbsp 
Curry leaves - a few


METHOD :

1. Soak the Sago overnight in just enough water ie covering the sago and  if you have forgotten to soak, then soak in the morning  -only wait till it looks lightly fluffed up. Do not put too much water to soak 

2. The soaking is crucial - First I soak it with enough water for a while and then drain the water , keeping very little inside so that the sago doesnt become dry.

3 . Stand it for sometime about an hour or so or till it fluffs up. Remove extra water if any .

4. After that add salt and coarsely ground groundnuts and keep aside. 

5. Then in a wok add ghee, cummin seed, curry leaves and sliced green chillies. 

6. When it stops spluttering add the prepared sago and keep sauting on very low heat till the sago separates and cooks on steam. 

7. Serve hot.  

 8.Optional - Garnish with grated fresh coconut

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