Prepare, eat, and serve these special dishes during your fast...

1. Special Fruit Raita

Ingredients:

• 1 banana,
• 1 orange,
• 1/2 cup green grapes,
• 1/2 pomegranate,
• 1/2 apple,
• 1 bowl of yogurt,
• 1/2 bowl of sugar

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 2 people

Method: Strain the yogurt through a sieve or whisk it with a beater. Add sugar and mix until the sugar is completely dissolved. Now cut all the fruits (banana, orange, grapes, apple) into small pieces. Add all these chopped fruits to the yogurt and mix. Add the pomegranate seeds as well. If you prefer it cold, keep the raita in the refrigerator for some time. The fruit raita is ready.

2. Sabudana Paneer Rolls

Preparation time: 25 minutes

Cooking time: 20 minutes

Servings: 2 people

Ingredients:

• 2 cups soaked sago (sabudana),
• 1 cup grated paneer (Indian cottage cheese),
• 4 boiled and mashed potatoes,
• 1/4 cup peanuts,
• a small piece of ginger,
• 2 green chilies,
• 1 teaspoon cumin seeds,
• 1 teaspoon crushed black pepper,
• 1 teaspoon rock salt,
• 2 teaspoons finely chopped coriander and mint leaves
• Oil for frying the rolls

Method: First, coarsely grind the peanuts, ginger, and green chilies in a blender. In a large bowl, combine the soaked sago, grated paneer, ground peanuts, ginger, chilies, cumin seeds, black pepper, rock salt, and chopped coriander and mint leaves. Mix well and prepare rolls. Heat oil in a pan for frying. Then fry all the sago rolls until golden brown. Serve the hot rolls with sweet yogurt, sweet chutney, or green chutney.

3. Sago Basket

Preparation time: 30 minutes

Cooking time: 15 minutes

Servings: 2 people

Ingredients:

• Sago (soaked) 200 grams,
• Potatoes 2 (boiled),
• Yogurt 1 cup (whipped),
• Pomegranate seeds 2-3 tablespoons,
• Green chilies 1-2 (finely chopped),
• Coriander leaves 2 tablespoons (chopped),
• Rock salt to taste,
• Cumin powder,
• Red chili powder to taste,
• Oil for frying

Method: Soak the sago for 4-5 hours. Then drain the water. Mash the boiled potatoes and mix them with the sago. Add salt, green chilies, and a little coriander leaves. Take a small sieve (steel one). Lightly grease it with oil. Press the sago-potato mixture into it to give it a basket-like shape. Fry it in hot oil, pressing it with another sieve to maintain the basket shape. Fill the crispy basket with whipped yogurt, pomegranate seeds, salt, red chili-cumin powder, and coriander leaves.