This World Health Day, eat better and healthier with this vendakkai pachadi recipe, which is a South Indian side dish with lesser calsories than you would get from the typical boondi raita. This raita is built around pan-fried okra that is added into a thick, tangy curd with a coconut oil tempering poured over the top. You might find the same recipe as bhindi raita in North India, but what distinguishes the South Indian version is the tempering that is done in coconut oil with mustard seeds, cumin, dried red chillies, and curry leaves. The key step in the vendakkai pachadi recipe is frying the okra right before it is added to the curd. But before the okra or bhindi is cut, it must be wiped completely dry because any moisture causes sticking, plus the sliminess might alter the taste or texture of the dish. The bhindi is cooked slowly in a little oil on a low flame until the sliminess is completely gone and the edges start to brown. Only once cooled should it be mixed into the curd, or the heat will make the curd runny and the okra lose its crunch. World Health Day falls on April 7th, around the same time that summer heat is beginning to swelter in India. Vendakkai pachadi is a good choice during this time to cool down the body. The pachadi recipe is also quite light, quick to make and nourishing, so you can add it to your lunch or dinner menu, along with steamed rice, sambar, or chapati. It is a natural fit for everyday South Indian thali menus, too.

Vrat thecha paneer is a flavourful Navratri fasting dish inspired by Maharashtra's iconic thecha – a fiery, coarsely ground condiment typically made by pounding green chillies and garlic on a stone. The vrat version swaps garlic for ginger and adds crushed peanuts, fresh coriander, and mint to create a herb-packed, slightly spicy paste that is then used as a marinade for paneer. The result is a dish that packs a lot of flavour than what you would expect from fast food. What makes vrat thecha paneer so satisfying is the texture of the thecha paste, which has a rough, chunky character from the crushed peanuts, while the paneer itself turns crisp and golden on the outside from the ghee, remaining soft on the inside. The peanuts in the paste also lend a pleasant richness, making this a surprisingly filling dish despite its short ingredient list. Every ingredient, from the heat of green chillies, the cool freshness of mint, and the earthiness of coriander, can be tasted. This vrat thecha paneer recipe comes together in under 20 minutes, making it one of the quickest fasting dishes you can prepare on a busy Navratri or Ekadashi day. It works beautifully as a snack, a starter, or even as a light meal alongside vrat rice or sabudana khichdi. Once you try it, it is likely to earn a place in your regular (non-fasting) recipe rotation too.

This Navratri vrat salad recipe is a high-protein, quick-fix meal ideal that will help you meet your daily nutritional needs even when fasting. The recipe is full of flavours, requires minimal prep and cooking, and uses a simple dressing that packs flavour in every bite. The star ingredient, or rather the base of the dish, comes from paneer and raw papaya. Both get tossed with a thecha-inspired dressing. Thecha is a spicy condiment from Maharashtra which usually requires garlic. However, since this is a Navratri vrat salad recipe, it skips garlic. You can add it when preparing the salad on non-fasting days — because this recipe is going to become a part of your daily meal routine. You can enjoy this high-protein Navratri vrat salad with a cup of tea, hot or cold coffee, coconut water, or even banana shake. It works as a light lunch, a filling evening snack, or an flavourful side for a dinner of sabudana vada or tikki. You can adjust the spicy levels by reducing or increasing the amount of chillies used. You can also skip the raisins if you don’t like their taste or texture in a salad. So measure the ingredients, begin the prep, and enjoy a delicious, home-made salad!