Today is the last day of Keto and we have successfully accomplished, nine days of Vegetarian Keto. Some of you might be also fasting in Navratri and following the rituals with all the restrictions. Well, Keto is possible even in a strict fasting way. All you need to do is to get in touch with an experienced Nutrition Coach like me and I will design a diet plan that will keep you on Keto and also let you follow all the traditions precisely.

For breakfast today we will have Keto Dahi Rice, which is an excellent way to start your day. It’s a refreshing break from the usual breakfast we have on Keto and is so easy to make.

Breakfast

Keto Dahi Rice

Servings – 2

Prep Time – 10 minutes

Cooking Time – 5 minutes

Ingredients:

300 grams cauliflower

150 grams Greek yogurt (full-fat) or hung curd

20 curry leaves

5 grams ginger

3 dried red chilies

2 tablespoons ghee

1 teaspoon fresh coriander

1 teaspoon mustard seeds

Salt as per taste

A pinch of asofoetida

Procedure

Shred 300 grams of cauliflower and season with a pinch of salt. Microwave, or cook in a dry pan, it for about 10 minutes. Now, mix the cauliflower rice with 150 grams of yogurt. Take a small saucepan or skillet and heat 2 tablespoons of ghee in it. Then add 3 dried red chilies and 1 teaspoon of mustard seeds to it. Once the mustard seeds start popping out, add 5 grams of sliced ginger, 20 curry leaves, and a pinch of asafetida (Hing) to the mixture. As soon as the curry leaves turn crispy, pour the spice mix over the cauliflower rice and yogurt mixture. Before serving, mix well and garnish with 1 teaspoon of fresh coriander.

Nutrition Breakdown (Each Serving):

Energy – 218 kcal

Carbohydrates – 8 grams

Fat – 17 grams

Fiber – 5 grams

Protein – 6 grams

Lunch

Keto Pav Bhaji

Who can say no to Pav Bhaji, it is an absolute favorite of so many of us. Hence, try this Keto version and you will make it again and again.

Servings – 4

Prep Time – 10 minutes

Cooking Time – 20 minutes

Ingredients:

500 grams cauliflower

100 grams tomatoes

150 grams butter

150 grams green bell pepper

50 grams onions

10 grams ginger garlic paste

2 teaspoon pav bhaji masala

1 teaspoon cilantro or coriander powder

1 teaspoon dried fenugreek leaves, optional

1 teaspoon red chili powder

1/2 lemon

Salt as per taste

A little red food color

Procedure

Cut 500 grams of cauliflower into small pieces and put them into a frying pan along with a cup of water. Place it over the stovetop and turn the heat setting to medium-high. Cook the cauliflower for about 10 minutes or up until the point it turns tender. Now add 100 grams of mashed or finely cut tomatoes, 150 grams of green bell pepper, 10 grams of ginger-garlic-paste, 1 teaspoon of pav bhaji masala, a pinch of salt, and 50 grams of butter to the cauliflower. Mix it thoroughly and cook for another 5 to 10 minutes. Mash the mix using a potato masher into a smooth mixture and cook it until almost all water dries out. Thereafter, transfer it to a big bowl and set aside. Melt 100 grams of butter in the same frying pan and then add 50 grams of finely-chopped onion, 1 teaspoon of coriander, 1 teaspoon of dried fenugreek leaves, and 1 teaspoon of pav bhaji masala. Add the red food color once the onions turn translucent. Add the mashed cauliflower mixture to the frying pan and mix well. Cook for another 3 or 4 minutes. Add a little water to the frying pan and mix it well. Again add water depending on the thickness that you prefer and cook a little more. Add lime juice of 1/2 lemon to the mixture. Before serving garnish with a knob of butter, a small chopped onion, and fresh coriander.

Nutrition Breakdown (Each Serving):

Energy – 330 kcal

Carbohydrates – 13 grams

Fat – 30 grams

Fiber – 5 grams

Protein – 4 grams

Also Read: Priya’s 9-Day Keto Navratri Diet Plan & Veg Recipes

Dinner

Keto Baingan Bharta

The Keto Baingan Bharta, or yummy Eggplant mash is a very famous recipe from North India. Each household like to add their twist to this very famous recipe.

Servings – 3

Prep Time – 15-20 minutes

Cooking Time – 10 minutes

Ingredients:

300 grams eggplant, roasted on fire and mashed

100 grams tomato

50 grams onion

10 grams garlic

2 tablespoons butter

2 tablespoons ghee

1 green chili

1/2 teaspoon salt

1/4 teaspoon red chili powder

1/4 teaspoon turmeric

Salt as per taste

Cilantro or coriander for garnishing

Take 300 grams of eggplant and poke holes in them. Make a few gashes and stuff it with 10 grams of minced garlic. Now, roast the eggplant for about 10 to 15 minutes. Cover it, set aside, and let it cool. Once cooled, skin the eggplant and then mash it thoroughly. Take a saucepan and heat 2 tablespoons of ghee in it. Fry 50 grams of diced onion in it and season with a pinch of salt. Once the onions turn brown, add in 1 chopped green chili and 100 grams of mashed tomato to it and cook for 1 to 2 minutes. Now, add 1/4 teaspoon of turmeric and 1/4 teaspoon of chili powder to the mixture. Keep cooking it for another 5 minutes or up until the tomatoes start to run smooth. Add the mashed eggplant to the saucepan, season with 1/2 teaspoon of salt and keep cooking for 2 to 3 minute more. Garnish it with coriander and 1 tablespoon of butter. Serve with Keto roti or naan and enjoy!

Hope you guys enjoyed these nine days of Veg Keto, as much as I loved sharing my ideas with you. Have a blessed week!

Nutrition Breakdown (Each Serving):

Energy – 218 kcal

Carbohydrates – 8 grams

Fat – 17 grams

Fiber – 5 grams

Protein – 6 grams