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(614)Farali Chevdo

Fasting food

Ingredients

  • 100 gms. Sun drided Potato Sali.
  • 100 gms. Sun dried Potato Jali wafer.
  • 100 gms. Sabudana for frying.
  • 100 gms. Peanuts.
  • 2 Green chilies cut it in ring form.(Optional)
  • 2 tbsp. Sugar powder.
  • 1 tsp. Salt.
  • 10 – 12 Curry leaves
  • Oil for frying.

Method

  1. Dry roast Peanuts for one minute only and keep aside.
  2. Dry roast Sabudana balls in the microwave for 1 minute only. Keep aside.
  3. Heat oil for frying.
  4. Fry Peanuts on slow flame and when crackling sounds stop, remove from the oil, sprinkle salt and black pepper powder. Mix well and keep aside.
  5. Fry Sabudana balls on medium flame. Sprinkle salt and black pepper powder. Mix well and keep aside.
  6. Fry Potato jali wafers, sprinkle salt, black pepper  powder. Mix well and keep aside.
  7. Fry potato sali and keep aside.
  8. Fry Curry leaves, when cool,crush in between your two palms and keep aside.
  9. Fry chilli rings and keep aside.
  10. In a big mixing bowl mix all the ingredients. Sprinkle sugar powder. Mix well and farali chevdo is ready to serve.
  11. Serve with herbal tea or coffee or masala tea or masala milk or as you wish but serve with love and smile.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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