Priya’s 9-Day Keto Navratri Diet Plan & Recipes

Happy Navratri everyone! It is that time of the year again, when we pray to the Goddess Durga, to bless us with her choicest blessings. For those of you who are not aware, Navratri is a nine-day Hindu festival, celebrated all over the globe.

Hindus abstain from eating meat, drinking alcohol, and try their best to lead a pious lifestyle. They try to take out time to do some internal introspection and also try to awaken their spiritual side.

Navratri is just a few days away, so if you are a Keto diet follower you must be wondering what to eat and what diet plan you should follow during Navratri. Don’t worry I have done that for you.

What to eat in Navratri fast on Keto?

Here is the complete diet plan for Navratri. I have compiled a 9-day keto Navratri diet plan for you in order to make these nine days easy, delightful and comfortable. Enjoy!

Day 1  |  Day 2 |  Day 3  |  Day 4  |  Day 5  |  Day 6 |  Day 7 |  Day 8 |  Day 9

Navratri Day 1

Breakfast: With Greek Yogurt and Almonds

• Soak a teaspoon of Chia seeds in half a cup of coconut milk or heavy fat cream, add the sweetener of your choice. Let the mixture set for about eight hours.
• You can also add unsweetened cocoa to the mixture.

For the Greek yogurt: Just hang 250 ml of full-fat yogurt in a cheese or muslin cloth and forget about it till the morning. In the morning add sweetener to it, and some cardamom powder if you like.

Serve yourself the Chia porridge in a bowl, add the Greek yogurt on the top and sprinkle 6 chopped almonds on it. Enjoy your super-powered protein breakfast!

Lunch: Capsicum & Cottage Cheese Made in Ghee

•  Chop up Paneer or Cottage Cheese and keep it aside.
• Chop capsicum in long juliennes.
•  Heat the ghee in a wok and drop half a teaspoon of zeera or cumin seeds in it.
•  Add turmeric, coriander and chilly powder to it and cook on medium heat for five to ten minutes.

Dinner: Mushroom Soup With Broccoli

• Chop up 200 gms of mushrooms (1 Packet).
• Add butter and a half teaspoon of chopped garlic/garlic powder in a pan, and saute till pink.
• Add half the mushrooms and cook till they start sweating.
• Add salt, pepper and a generous amount of water to the pan.
• After cooking for ten to fifteen minutes, switch off the heat and allow the soup to cool down.
• Blend the soup and put it back on the stove to boil.
• Add the chopped mushrooms that you had kept on the side and cook some more.
• Pour yourself a hot cup of this yummy soup.
• And if you still haven’t hit your fat goal for the day, then top it up with some grated cheese or another dollop of butter or whipped cream.
• If you want you can also drop some blanched broccoli to your cup and pour the hot soup over it.

I have not given any nutrition breakups for these meals, as you would need to increase or decrease the quantity according to your macros. Some of you will not be able to meet your protein goal, with this plan. Then go ahead and have a protein shake, whenever you feel the need.

And, once you are done designing your meal, remember to award yourself with a fat bomb. Because no festivity in India is complete without a sweet!

Find out the full Keto diet plan for Navratri Day 1 here

Navratri Day 2

Breakfast: Sautéed Broccoli in Cheese & Butter Sauce

• Chop up some broccoli and blanch it in boiling salty water for five to seven minutes.
• Drain under cold water and keep on the side.
• In a heavy-bottomed pan, put some butter and grated cheese of your choice.

• Add any seasoning you want, I like to add pizza seasoning, oregano, and chili flakes and keep stirring lightly.
• Now add the broccoli stir for a few minutes and switch off the gas.
• Eat while it’s still hot. If you want you can add some garlic powder to the butter too.

Lunch: Palak Paneer/Spinach With Cottage Cheese, With Greek Yogurt/Shrikhand & Almonds

• We all have different recipes for making Palak Paneer. I like to make it this way. Feel free to follow any recipe you want.
• Just remember to wash the spinach well, under warm water and always use fresh cottage cheese for this recipe.

For Greek Yogurt/Shrikhand

• Simply hang yogurt a day before in a muslin or cheesecloth.
• Next day; add slivered almonds, sweetener and cardamom powder to it.
• Have it chilled. Check detailed recipe.

Dinner: Chinese Style Fried Paneer/Cottage Cheese With Sautéed Green Beans

• Fry some cubes of cottage cheese till golden in olive oil and keep them aside.
• Wash up some green beans and chop them up in 2 to 3 inches pieces.
• Blanch the green beans in boiling water for five to seven minutes, and strain them under cold water.

• In a pan put some olive oil, and then fry two cloves of finely chopped garlic. You can also add chopped onion at this stage, although I choose to avoid it,
• Now drop the green beans to the pan. Sauté for a few minutes, on medium heat.
• Add a dash of soya sauce, black pepper, salt to taste and cook some more.
• If you want you can also add a teaspoon of Worcestershire sauce to the pan.
• Now add the cubes of the fried cottage cheese to the pan, and cook on low heat till the paneer/cottage cheese becomes a little soft.
• This recipe might seem very simple, but when it is done, it is the simple flavors, which will impress you for sure.
• And before you think you jump to the conclusion that I don’t know my sauces, I must clarify that the Worcestershire sauce we get in India, is mostly vegetarian. If you are in doubt, just drop it.
• I also add a few drops of stevia to this recipe, just to give it s sweet and savoury after taste.
• If you want you can do the cooking in butter. And if you are short on time, don’t fry the cottage cheese, just crumble it into the soya sauce once the beans are done.
• You can follow the same procedure for capsicum and broccoli too.

I plan to wind up the day with a hot cup of Bullet Proof Coffee, with a dollop of heavy cream and my favorite book. Here’s hoping your festive season goes on peacefully, and all your plans to start new ventures go off to a great start.

Find out the full Keto diet plan for Navratri Day 2 here.

Navratri Day 3

Breakfast: Paneer Bhurji/Crumbled Cottage Cheese

• This is an easy recipe, which tastes refreshing and yummy. I always like to have it for breakfast.
• Just chop some onions and tomatoes.
• Get a packet of cottage cheese or make it at home like I do.
• In a pan put some ghee, butter or olive oil, and start by sautéing the onions.
• Once the onions are pink add the tomatoes, and lower the heat. You can also add a pinch of cumin seeds to the pan.
•  Add turmeric powder, coriander powder, salt and red chilly to the tomatoes.
•  Now crumble the cottage cheese or paneer to the pan and stir it with the tomatoes and onions.
• Sprinkle some water on the cottage cheese, cover it and let it cook on low heat for five to ten minutes.
•  Add the onions and tomatoes according to your macros. You can also skip the onions. Garnish with a generous amount of chopped coriander.
• Have a full bowl for breakfast and head to work.

Lunch: Keto Cucumber & Flax Seed Raita/Yogurt Dressing With Cucumber & Flax Seeds

• You just need ten to fifteen minutes to make this refreshing dish.
• You will need a cup of grated cucumber.
• 1 cup beaten yogurt, full fat preferably.
• Dried Mint powder or some freshly chopped mint leaves
• A quarter teaspoon roasted cumin seeds powder.
• A quarter teaspoon black salt or pink salt.
• 7. 2 drops of Stevia.
• 8. 2 tbsp of Flax seeds powder.
• Salt to taste.
•  Mix the cucumber with the yogurt.
• Combine the rest of the ingredients in the bowl.
• Add the flax seeds powder right at the end and mix well.
• Remember to have it chilled.
• Garnish with some chopped coriander.

Dinner: Paneer Tikka Recipe/Marinated & Grilled Cottage Cheese Cubes

• This is a famous Indian recipe, which is absolutely delicious.
•  The Navratras are the ideal time to treat yourself with a plate of tikka.
•  I suggest you do the marinating a night before, in order to get better results.
• Cut paneer or cottage cheese in large cubes.
•  You can also add capsicum to this recipe.
• In a cup of yogurt add a teaspoon each of ginger and garlic paste.
• Add a teaspoon of ajwain or carom seeds, red chilly powder, coriander powder, a teaspoon each of garam masala and dry mango powder to the yogurt.
•  Add 2 tbsp of olive oil to the marinade and mix well.
•  Drop the paneer in the marinade and keep it in the refrigerator for five to six hours. If you are in a hurry, please marinade for at least for an hour.
•  When you are ready to eat, just heat your grill pan and brush it with some oil.
• Place the paneer pieces and cook covered on low heat, for ten minutes.
• Sprinkle some chaat masala before eating. It goes very well with mint chutney.

Find out the full Keto diet plan for Navratri Day 3 here.

Navratri Day 4

Breakfast: Keto Coconut & Cinnamon Bowl of Chia

• In your favorite breakfast cereal bowl, put two teaspoons of dry Chia seeds in order to make your keto diet plan more delightful.
• Now add half a cup of coconut milk and half a cup of water and mix well.
• Next add 1 tbsp of desiccated coconut and sweetener according to your taste.
• Finally add six finely chopped almonds, half a teaspoon of vanilla extract and half a teaspoon of cinnamon powder.
• Mix well and place the bowl in the refrigerator and forget about it till the morning.
• This bowl of goodness has less than 4 g of carbs and is high on proteins.
• Have it chilled and get your day off to a great start.

Nutrition breakup

Calories	270
Carbs	3 gram
Protein	5 gram
Fats	25 gram

Lunch: Keto Butter Roasted Cauliflower

•  This was a surprise for me, as I have tried to add cauliflower to my diet so many times and always failed miserably.
• I couldn’t get used to the concept of Cauliflower rice or mash.
• But this simple butter baked and roasted cauliflower is very delicious and almost like a comfort food for gloomy days.
• I took almost 200 gms of a head of a cauliflower, and slit it from all sides with a knife. I ensured that the slits were halfway, just to ensure that the butter seeps in.
• Then I slit the stem in particular, to allow it to cook right through the middle.
• In the microwave, I melted 30 gms of butter, along with a teaspoon of mustard powder, salt, pepper, a teaspoon of oregano and half a teaspoon of garam masala powder. Once the butter melts mix all these ingredients well.
• If you don’t have mustard powder you can always use mustard sauce.
• Now all you need to do is place the cauliflower on a baking dish and smear this butter on it thoroughly with a brush.
• Set the oven at 180 degrees Celsius and start baking the cauliflower for 30 minutes at least.
• At regular intervals open the microwave and keep brushing the cauliflower with the butter mix and turning its side.
• Once the cauliflower is cooked and turns a little golden from the outside, it is ready to be served.

Nutrition breakup

Calories	339
Carbs	4 gram
Protein	2 gram
Fats	33 gram

Dinner: Keto Spicy Mushrooms, Nutty Flax Seeds & Almond Meal

• Take a packet of mushrooms, about 200 gms, and chop them up roughly.
• In a wok or a heavy bottom, pan add 20 gms of butter, a small teaspoon of mustard seeds, and five to ten curry leaves.
• Next drop in the oil two dried red chillies and stir the tempering.
• In this oil now add the chopped mushrooms and set the heat to medium.
• Once the mushrooms start sweating add six chopped almonds and stir some more.
• Next, add two tablespoons of flaxseed powder and salt to taste.
• Add half a teaspoon of chilly powder and half a teaspoon of dried coriander powder.
• If you like the flavor of garlic, then at this stage you can add half a teaspoon of garlic powder.
• Cook some more and add a teaspoon of whole flax seeds for the crunch.
• Switch off the heat and eat this spicy and nutritious meal in peace.

Nutrition breakup

Calories	309
Carbs	3 gram
Protein	5 gram
Fats	29 gram

Find out the full Keto diet plan for Navratri Day 4 here.

Navratri Day 5

Breakfast: Priya’s Keto Yummy Chocolate Mousse

Now, this is day 5 of the Keto Navratri and keto Diet Plan for the occasion.

• An easy recipe for making the most delightful and velvety smooth chocolate mousse.
• In a blender put 100ml of coconut milk and start blending it. If you have coconut cream, then that’s even better.
• Now add 2tbsp of unsweetened Cocoa to the blender, keep blending.
• Add a sweetener of your choice and blend some more.
• If the coconut milk is not thickening, add a tablespoon of heavy fat cream and blend for another five to seven minutes.
• Garnish with some desiccated coconut and allow it to chill for three to four hours in the refrigerator.

Nutrition per serving

Calories	122
Carbs	3 gram
Protein	3 gram
Fats	13 gram

Lunch/Snack: Keto Crispy Mushroom Chips

• If you have been missing wafers and chips, then you need to try this recipe right away.
• All you need to do is cut mushrooms into fine slices. And place them on a baking tray. I took 200 gms of white button mushrooms for this recipe.
• Sprinkle some salt, pepper, and pink salt on them.
• Brush them with ghee. Keep brushing at short intervals. I used about 5 tsp of ghee for the whole process.
• Now set the oven to the highest degree and bake for 35 to 45 minutes.
• My oven goes up to 250 degrees, so my chips were ready in 45 mins.
• Keep moving the mushrooms on the tray, so that they are cooked from all sides.
• Once they are done, the chips will be crispy and salty.

Nutrition per serving

Calories	269
Carbs	5 gram
Protein	6 gram
Fats	26 gram

Dinner: Keto Paneer/Cottage Cheese in Creamy Tomato Gravy

• This is my mother’s recipe and has been my favorite for many years.
• The final dish consists of thin slices of cottage cheese in a creamy tomato gravy.
• In a thick bottomed pan add a tbsp. or 10 gms of butter.
• Next, add two green cardamoms and a small stick of cinnamon.
• Add a teaspoon of kasoori methi or dried fenugreek leaves.
• Roughly chop 2 medium tomatoes, and add them to the pan and cook until they are soft.
• Once the tomatoes are done, switch off the heat and allow them to cool down.
• Now blend the tomatoes with a hand blender or in a mixer and put it back on the pan.
• Once it starts boiling, add the slices of cottage cheese and lower the heat.
• When the mixture becomes homogeneous, add a tablespoon pf whipped cream.
• Cook for another two to three minutes.

Nutrition per serving

Calories	276
Carbs	6 gram
Protein	10 gram
Fats	23 gram

Tip: The important thing to remember is that in the mousse recipe there is no dairy. The mushroom chips are crispy and full of sodium and potassium. And the cottage cheese recipe has no onions, garlic, ginger or any turmeric or chilly powder. Enjoy!

Find out the full Keto diet plan for Navratri Day 5 here.

Navratri Day 6

Breakfast: Vegetarian Keto Club Salad

Ingredients

Cheddar cheese/cheese cubes	100 grams
Romaine lettuce	3 cups
Mayonnaise	2 tablespoons
Sour cream	2 tablespoons
Diced cucumber	1 cup
Coconut milk	1 tablespoon
Mustard	1 tablespoon
Dried parsley or any herbs you like	1 teaspoon
Cherry tomatoes	Half cup
Garlic powder	Half cup
Onion powder	Half cup

Procedure

• Take a bowl and mix well the dried herbs, mayonnaise, and sour cream in it. This will be dressing.
• Now, add 1 tablespoon of milk to the dressing and mix thoroughly. You can add one or two more tablespoons of milk if the dressing looks too thick.
• Take some cucumbers, tomatoes (small), romaine lettuce, and cheddar cheese and slice them into small pieces and mix them in a wide plate.
• Then sprinkle 1 teaspoon of dried parsley on top of the salad.
• Make some space in the center of the plate and put 1 full tablespoon of Dijon mustard in the center.
• Now, sprinkle the dressing to the salad and enjoy your Keto club salad.

Nutrition per serving

Energy	329.67 kcal
Carbs	6.76 gram
Fats	26.32 gram
Fiber	1.93 gram
Protein	16.82 gram

Lunch: Sesame Tofu and Eggplant Stir Fry

 

Ingredients:

• 4 tablespoons toasted sesame oil
• 3 tablespoons vinegar
• 2 cloves garlic
• 2 teaspoons stevia or erythritol
• 1 cup fresh cilantro chopped
• 450 gms firm tofu
• 1 tablespoon olive oil
• 1 teaspoon crushed red pepper flakes
• 1 whole eggplant about 300 gms
• 1/4 cup sesame seeds
• 1/4 cup soy sauce
• Pepper to taste
• Salt to taste

Procedure:

• Preheat the oven to 200⁰ F
• Wrap the tofu with some paper towels and apply weight upon it, you can use a plate for doing so and put some weight upon it to thoroughly distribute the pressure. This is done to let most of the water escape from it
• Take a bowl and add 1/4 cup of cilantro, 2 tablespoons of toasted sesame oil, 3 tablespoons of rice vinegar, 1 tablespoon of crushed red pepper flakes, and minced garlic to it. Mix it thoroughly
• Remove the skin of the eggplant and cut into small, thin noodle-like pieces. Mix it properly with marinade
• Place a skillet over medium heat setting and pour a tablespoon of olive oil in it. Heat it and then add the eggplant in it. Keep cooking until the eggplant softens
• Stir the remaining cilantro into the eggplant slices and then transfer it to an oven-safe dish and turn off the oven. Cover it with a lid or foil and place into the oven for keeping it warm
• Now, unwrap the tofu and cut it into 8 slices. Place the sesame seeds in a plate and put all the tofu pieces, one by one, in it from each side
• Pour 2 tablespoons of sesame oil in the same skillet (after wiping it out) and heat it. Fry both sides of each tofu in it. It would take about 5 minutes per side of each tofu piece. Now, pour the 1/4 cup of soy sauce into the skillet for coating the pieces of tofu. Keep cooking the tofu slices until they get well caramelized with the soy sauce
• Take out the eggplant noodles from the oven, place the tofu on top of them, and have it

Nutrition per serving

Energy	292.75 kcal
Carbs	12.2 gram
Fats	24.45 gram
Fiber	5.33 gram
Protein	11.21 gram

Dinner: Sesame Almond Zoodle Bowl

 

Ingredients

For Sauce:

Chopped almonds	2 tablespoons
Sesame oil	2 tablespoons
Soy sauce	2 tablespoons
Crushed red pepper flakes	1 teaspoon
Erythritol or stevia	1 teaspoon
Butter	1/4
Garlic powder	1/4 teaspoon

For Zoodles

• 2 medium-size zucchini
• 1 cup shredded broccoli
• 1 teaspoon sesame oil
• 1/2 cup sliced mushrooms

Procedure:

• Put a skillet on a medium-high heat setting and pour 1 tablespoon of sesame oil in it. Heat it for a while before adding shredded broccoli, cabbage, and mushrooms to it. Keep cooking until they turn soft
• Use a vegetable spiralizer to make zucchini noodles and use paper towels to remove excess water from them.
• Add the zoodles to the skillet and use a fork to gently turn the zoodles until they turn soft and transfer them to a big bowl
• Prepare the almond-sesame sauce by adding 1/4 cup of almond butter, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1/4 teaspoon of garlic powder, 1 teaspoon of crushed red pepper flakes, and 1 teaspoon of erythritol in a small bowl. Mix all of them thoroughly until you get a smooth mixture. Add a little water or oil to thin it
• Top the bowl full of zoodles with almond-sesame sauce and 2 tablespoons of chopped almonds. You can add a pinch of chili powder for additional flavor if you like.
• Serve and enjoy!

Nutrition per serving

Energy	238 kcal
Carbs	11.9 gram
Fats	16 gram
Fiber	4.77 gram
Protein	8.43 gram

Find out the full Keto diet plan for Navratri Day 6 here.

Navratri Day 7

Breakfast: Keto Upma

 

Ingredients:

• 200 grams cauliflower shredded or finely grated
• 50 grams onion
• 20 grams peanuts
• 5 grams ginger
• 4 or 5 curry leaves
• 2 teaspoon ghee or oil or butter
• 1 green chilly
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• Coriander for garnishing

Procedure:

• Take 200 grams of cauliflower and separate the cauliflower florets. Shred cauliflower florets in a food processor
• Put a skillet or wok on a medium heat setting and heat 2 tablespoons of ghee, oil, or butter in it. Then add 1 teaspoon each of cumin seeds and mustard seeds to it
• Add 50 grams of chopped onion, 4 or 5 curry leaves, 5 grams of finely-chopped ginger, and a pinch of salt to the skillet once the cumin seeds and mustard seeds start sizzling.
• Keep frying the onion until they get brown.
• Now, add the cauliflower to the mixture and fry for a couple of minutes.
• Then, add half a cup of water to the mixture and cover it with a lid. Let it cook for 8 to 10 minutes. Keep stirring occasionally, with light hand.
• Keep cooking until water dries up. Add the peanuts and switch off the heat.
• Garnish the cooked cauliflower upma with coriander and enjoy!

Nutrition per serving

Energy	233 kcal
Carbs	9 gram
Fats	20 gram
Fiber	3 gram
Protein	5 gram

Lunch: Kurkuri Bhindi, Spicy Okra

 

Ingredients:

• 200 grams okra
• 1/4 teaspoon coriander powder
• 1/4 teaspoon garam masala powder, optional
• 1/4 teaspoon red chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon turmeric
• 3 teaspoon ghee or olive oil for deep frying

Procedure:

• Wash Bhindi thoroughly and let them dry on a kitchen roll.
• Slice 200 grams of ladies’ fingers and place them in a bowl. You can slice them any way you like.
• Now, add 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/4 teaspoon of red chili powder, 1/4 teaspoon of garam masala powder, 1/4 teaspoon of coriander powder,  to the bowl and mix it thoroughly.
• Place a skillet on high heat setting and pour in olive oil or ghee for deep frying.
• Once the olive oil or ghee gets hot, add the ladies’ finger mixture to it and fry, on medium heat.
• Turn on the heat setting once it turns crispy and brown.
• I sometimes add a dash of lime juice right at the end!

Nutrition per serving

Energy	204 kcal
Carbs	7 gram
Fats	12 gram
Fiber	3.2 gram
Protein	4 gram

Dinner: Keto Paneer Makhanwala

Ingredients:

• 200 grams paneer
• 75 grams fresh cream
• 75 grams tomato puree
• 50 grams onions
• 30 grams butter
• 1 teaspoon cumin seeds
• 1 teaspoon ginger garlic paste
• 1 teaspoon dried fenugreek leaves, optional
• 1/2 cup water
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala powder, optional
• 1/4 teaspoon turmeric powder
• Salt as per taste
• Coriander for garnishing

Procedure:

• Put 30 grams butter in a saucepan or skillet and melt it while slicing 200 grams of paneer into cubes and pan fry them until they turn golden brown. Ensure the butter does not get burnt.
• Add 45 grams of sliced onion and 1 teaspoon of cumin seeds to the skillet and keep cooking until the onions turn brown.
• Now, add in 1/4 teaspoon of turmeric, 1/2 teaspoon of chili powder, 1/4 teaspoon of garam masala, 1/2 teaspoon of coriander powder, and 1 teaspoon of ginger-garlic-paste to the mixture and cook for about 2 minutes.
• Add 75 grams of tomato puree and 1/2 cup of water to the mixture and combine it thoroughly until you get a smooth-running mixture. Let it cook for about 10 minutes.
• Season the reduced tomato puree sauce with a pinch of salt and 1 teaspoon of dried fenugreek leaves.
• Add 75 grams of fresh heavy whipping cream and mix it well.
• Add the fried paneer cubes to the mixture and garnish with coriander before serving hot.

Although tomatoes and onions are sparingly used in Keto, in the fasting week, most people have only two meals. So a little extravagance can be taken care of.

Nutrition per serving

Energy	293 kcal
Carbs	4 gram
Fats
Fiber	20 gram
Protein	11 gram

Find out the full Keto diet plan for Navratri Day 7 here.

Navratri Day 8

Breakfast: Crispy Tofu and Bok Choy Salad

 

Ingredients

• 255 gms bok choy chopped
• 5 drops liquid stevia,
• 3 tablespoons coconut oil
• 2 tablespoons chopped cilantro
• 1 tablespoons soy sauce
• 1 stalk green onion
• 1 tablespoon peanut butter Pintola
• 1/2 lemon

Oven Baked Tofu:
• 425 gms  tofu
• 2 teaspoons chopped garlic
• 1 tablespoon rice wine vinegar or any plain vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/2 lemon

Procedure:

• About 4 to 6 hours before preparing the crispy tofu and bok choy salad, place something heavy on the tofu to let the excess water recede away.
• Prepare the marinade by combining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of water, 2 teaspoons of minced garlic, 1 tablespoon of rice wine vinegar, and lemon juice from a half-squeezed-out-lemon.
• Chop the tofu into cubes and put them in a plastic bag along with the marinade. Let it marinate for at least 30 minutes (For best taste let it marinate overnight).
• Transfer the tofu on a baking tray lined with parchment paper and preheat the oven to 3500F. Bake the tofu for about 30 to 35 minutes.
• While the tofu is getting baked, chop 2 tablespoons of cilantro and 1 stalk of green onion.
• Take a bowl and add 3 tablespoons of coconut oil, 2 tablespoons of soy sauce, 1 tablespoon of sambal olek, 1 tablespoon of peanut butter, and 7 drops of liquid stevia in it. Mix it thoroughly and then add the cilantro-onion chopping to it.
• About 10 minutes before the tofu gets completely cooked, add lemon juice from 1/2 lemon to the salad dressing and mix well.
• Next, chop 9 ounces of bok choy into thin slices and remove the tofu from the oven.
• Assemble the salad with bok choy, tofu, and sauce.
• Serve and enjoy!

Nutrition per serving

Energy	398.6 kcal
Carbs	8.3 gram
Fats	30.4 gram
Fiber	1.6 gram
Protein	24.1 gram

Lunch: Cauliflower Rice

Ingredients:

• 300 grams cauliflower
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt as per taste

Procedure:

• Take 300 grams of cauliflower and remove all the florets in a separate bowl.
• Finely shred the cauliflower using a food processor.
• Place a skillet on the stovetop at a medium-high heat setting and melt 1 tablespoon of butter in it and then add 1 tablespoon of olive oil into the melted butter.
• Add the cauliflower rice to the butter-olive oil solution, season with salt and mix it thoroughly.
•  Spread the cauliflower rice thoroughly in the skillet or pan and then turn the heat to a simmer setting. Cover it and let it cook for about 8 to 10 minutes or until the cauliflower gets tender (Stir occasionally).
• Serve it hot!

Nutrition per serving

Energy	256 kcal
Carbs	8 gram
Fats	17 gram
Fiber	5 gram
Protein	6 gram

Dinner: Keto Cabbage Stir Fry

The ever easily available Cabbage can also be incorporated in the Navratri week. It can be baked, boiled, or simply stir-fried. Just remember to wash it thoroughly before you start cooking it.

Ingredients:

• 250 grams cabbage
• 8 or 9 curry leaves
• 2 tablespoons ghee
•  1/2 teaspoon mustard seeds
•  1/4 teaspoon salt
• 1/4 teaspoon turmeric
• A pinch of asofoetida, hing

Procedure:

• Finely chop 250 grams of cabbage and place it in a bowl.
• Heat 2 tablespoons of ghee or olive oil in a skillet or saucepan and add 1/2 teaspoon each of cumin seeds and mustard seeds to it.
• Add in 8 or 9 curry leaves and a pinch of asafoetida as soon as the mustard seeds start popping out.
• Wait for the curry leaves to get crisp and then add the chopped cabbage. Mix it well.
• Season with 1/4 teaspoon each of salt and turmeric and cover the saucepan with a lid. Cook for about 8 to 10 minutes or until the cabbage looks tender.
• Before serving, garnish with coriander.

Nutrition per serving

Energy	111 kcal
Carbs	5 gram
Fats	10 gram
Fiber	2 gram
Protein	1 gram

Find out the full Keto diet plan for Navratri Day 8 here.

Navratri Day 9

Breakfast: Keto Dahi Rice

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 per serving

Energy	218 kcal
Carbs	8 gram
Fats	17 gram
Fiber	5 gram
Protein	6 gram

Lunch: Keto Pav Bhaji

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

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 per serving

Energy	330 kcal
Carbs	13 gram
Fats
Fiber	5 gram
Protein	4 gram

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.

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

Procedure:

• 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!

Nutrition per serving

Energy	218 kcal
Carbs	8 gram
Fat	17 gram
Fiber	5 gram
Protein	6 gram

Find out the full Keto diet plan for Navratri Day 9 here.