
Arbi (Colocasia) Tuk
Arbi tuk fries colocasia twice, flattening it between, so the outside shatters.
51 fasting specialty recipes across every cuisine in the catalogue, with the full method on each page.

Arbi tuk fries colocasia twice, flattening it between, so the outside shatters.

Sabudana vada binds soaked tapioca with potato and crushed peanuts and fries it into crisp patties.

Farali dahi vada fries potato and water chestnut dumplings and soaks them in yoghurt.

Farali dosa uses barnyard millet and tapioca in place of rice and urad dal, fermented the same way.

Farali idli steams barnyard millet and tapioca into idlis for fasting days, when rice and dal are avoided.

Farali khandvi rolls a yoghurt and arrowroot batter into thin sheets, replacing the gram flour of the everyday version.

Makhana bhel tosses roasted fox nuts with potato and peanuts, a fasting-day version of the street snack.

Farali paneer bhurji is a fasting version of the scramble, seasoned without onion or garlic.

Papaya sambharo is a quick Gujarati stir-fry of grated raw papaya, tempered with cumin and green chilli.

Farali pattice are Gujarati fasting cutlets of potato bound with arrowroot and filled with coconut and peanut.

Farali rajgira pithla is a quick amaranth flour porridge loosened with buttermilk, for fasting days.

Raw papaya halwa cooks grated green papaya in ghee and milk until it turns soft and translucent.

Farali sama dhokla steams barnyard millet batter into soft squares for fasting days.

Farali samosa uses water chestnut flour for the pastry, so it can be eaten while fasting.

Kacche kele ki tikki shapes raw banana with water chestnut flour into fasting-day cutlets, made Jain-style.

Raw banana and peanut sabzi is a simple Jain fasting dish, the banana cooked dry with crushed peanuts and cumin.

Kuttu aloo paratha binds buckwheat flour with boiled potato, which is what holds a gluten-free dough together.

Kuttu ka chilla is a buckwheat pancake with potato and green chilli, made on fasting days.

Kuttu ke pakode fries buckwheat batter into fritters, eaten during Navratri.

Kuttu ki pakodi fries buckwheat batter with potato into fasting-day fritters.

Kuttu paneer chilla folds paneer into a buckwheat pancake, filling enough to carry a fasting day.

Danyachi amti is a thin Maharashtrian peanut broth eaten on fasting days, tempered in ghee with cumin.

Makhana aloo tikki binds crushed fox nuts with potato into fasting-day patties.

Makhana kheer simmers fox nuts in milk until they soften and thicken it.

Makhana raita folds roasted fox nuts into yoghurt, so they soften slowly.

Nolen gurer sabudana payesh simmers tapioca pearls in milk sweetened with date palm jaggery.

Phalahari chhena poda is a fasting-day version of the Odia baked cheese cake, set with arrowroot rather than semolina.

Rajgira kadhi thickens a yoghurt kadhi with amaranth flour instead of gram flour, so it can be eaten while fasting.

Rajgira paratha binds amaranth flour with boiled potato, the usual way to roll a fasting-day flour that has no gluten.

Rajgira puri fries an amaranth flour dough bound with potato, for fasting days.

Rajgira sheera is a fasting-day amaranth flour halwa, roasted in ghee and sweetened lightly.

Makhana chivda roasts fox nuts with peanuts and cashews in ghee into a dry fasting-day snack.

Sabudana appe steams the usual sabudana mixture in an appe pan, which needs far less oil than frying.

Sabudana khichdi is a Maharashtrian fasting dish of soaked tapioca pearls tossed with crushed peanuts, potato and green chilli.

Sabudana thalipeeth presses soaked tapioca with potato and peanuts into a flat cake and crisps it in a pan.

Bhagar cooks barnyard millet like rice with potato and crushed peanuts, the standard fasting-day grain substitute.

Sama ke chawal ki kheer simmers barnyard millet in milk until it thickens, a fasting-day version of rice kheer.

Sama rice pulao cooks barnyard millet like rice with potato and peanuts, for fasting days when grain is avoided.

Shakarkandi chaat tosses roasted sweet potato with pomegranate and green chilli, eaten on fasting days.

Singhara flour halwa roasts water chestnut flour in ghee and sweetens it.

Singhare ki barfi sets roasted water chestnut flour with sugar and ghee.

Singhare ki puri fries water chestnut flour dough, one of the few flours allowed while fasting.

Shakarkandi halwa cooks mashed sweet potato in ghee and milk until it thickens and darkens.

Farali misal builds the Maharashtrian misal from peanuts and potato instead of sprouts.

Upwas sweet potato poriyal cooks diced sweet potato dry with cumin, for fasting days.

Upwasachi batata bhaji is a Maharashtrian fasting-day potato dish, cooked in ghee with cumin, green chilli and crushed peanuts.

Suran bhaji cooks elephant foot yam in ghee with cumin, a Maharashtrian fasting dish.

Vrat ke paneer pakode batter paneer in buckwheat and water chestnut flour.

Vrat wala paneer cooks paneer with fox nuts in a cashew gravy, seasoned with rock salt.

Vrat wale aloo tamatar cooks potato in tomato with rock salt, seasoned for fasting rules.

Vrat wali lauki sabzi cooks bottle gourd in ghee with cumin and rock salt.