Vrat-friendly foods need not be boring, and if you are craving something juicy like seekh kebabs, there is a way to make fasting-friendly versions. Seekh kebabs are traditionally a spiced minced meat preparation cooked on skewers over high heat. This version replaces meat with fresh and soft homemade paneer and uses only vrat-approved ingredients: sendha namak instead of table salt, samak rice flour as the binding agent, and pure ghee for shallow frying. You get a snack that is both festival-ready and genuinely delicious. The key to a perfect vrat-friendly seekh kebabs lies in the paneer. Freshly made paneer, kneaded smooth and combined with well-drained hung curd, gives the kebabs a soft, cohesive texture that holds well on the skewer. The warmth of cardamom powder and cumin, along with the fresh flavours from coriander and green chillies, ensures the kebabs are fragrant and well-seasoned – all within the boundaries of vrat cuisine. A one-hour freeze before frying firms the mixture of this seekh kebab too well. These vrat-friendly seekh kebabs are ideal for Navratri, Ekadashi, Mahashivratri, or any fasting day when you want something special on the table. They pair well with a refreshing mint-coriander chutney made with sendha namak, or a simple yoghurt dip. Make a larger batch and freeze the uncooked kebabs; they go from freezer to pan in minutes, making them one of the most practical fasting dishes you can prepare.

These spiced besan laddu cookies feature roasted chickpea flour combined with aromatic spices like cardamom and nutmeg, plus ghee for a melt-in-mouth texture. They are shaped as cookies and baked for a slightly crisp exterior with a soft, crumbly centre.

A creative Indo-Chinese fusion dish that combines the beloved rich paneer butter masala with momos or pot stickers. The creamy masala filling is encased in a delicate pot sticker wrapper, steamed and pan-fried for a golden, crispy exterior. Enjoy this as a starter to dinner, or as a satiating evening snack.