Category: Faral

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Faral My recipes

(550)Faral

In our traditions, fasting is not just about avoiding some food but about purifying the mind and body, and ‘faral’ becomes an integral part of this sacred practice. During fasting days, ‘faral’ holds a special place in our kitchens and traditions. Farali food is prepared with ingredients that are light, sattvic, and energy-giving, yet completely aligned with the rules of vrat. From wholesome roots like potato, sweet potato, yam, water chest nuts and raw banana to grains like kutti daro, moriyo, sago and amaranth, each ingredient is thoughtfully chosen to nourish the body while maintaining spiritual discipline. Dry fruits, green fruits, and fresh herbs like coriander, curry leaves, cumin, ginger, and green chilli add variety and taste, while avoiding regular cereals, pulses, turmeric, and heavy spices. This unique blend of simplicity and nourishment makes faral not just food for the body, but also for the soul during fasting.

I have a treasure of faral recipes to share. Friends if you have more ideas please share with me.

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Faral My recipes

(525) Spicy Peanut Bites

Ingredients

  • 1½ cup Peanuts.
  • ¼ cup Sesame seeds.
  • 1 tbsp. Black pepper powder.
  • 2 tbsp. Sugar powder.
  • ½ tsp. Salt.
  • Pinch of Cinnamon powder.
  • Pinch of Clove powder.
  • 1 tsp. Cumin seeds powder.
  • ¼ cup Milk.

Method

  1. Dry roast peanuts.
  2. Dry roast Sesame seeds.
  3. When cooldown completely grind it into fine powder.
  4. Sieve it, so no chunks in flour.
  5. Add all spices and sugar in it and knead a medium soft dough with the help of milk.
  6. Divide dough into 15 equal parts. Roll each portion into a smooth ball shape.
  7. Store these spicy peanut bites in an airtight container in the refrigerator.
  8. Serve it with Masala millk, Masala tea, Ukalo, Coffee, Herbal tea, Masala chhas or as you wish but serve it with love and smile.
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Faral My recipes

(522) Stirfry Water Chestnut.( Singhoda)

(1) Natural Coolant for the Body: Singhoda has a cooling effect, making it ideal for consuming during Pitta-aggravated conditions like acidity, rashes, or heat boils. (2) Hydrating and Rejuvenating: High in water content – keeps the body hydrated in humid weather. Refreshes skin and improves energy levels. (3) Rich in Antioxidants & Detoxifying: Contains polyphenols and flavonoids that fight oxidative stress. Helps detox the liver and improves metabolism. (4) Good for Brain and Nervous System:
Rich in vitamin B6, potassium, and other B vitamins – supports brain function, memory, and nerve health. (5) Heart-Friendly:
Potassium-rich, which helps maintain blood pressure and supports a healthy heartbeat.  (6) Aids Digestion & Gut Health:
Contains dietary fiber, promotes regular bowel movement, reduces bloating and indigestion. (7) Skin-Friendly:
Its internal cooling and purifying nature helps reduce skin irritation, acne, and itchiness – useful in conditions like urticaria. (8) Balances Pitta and Slightly Kapha: As per Ayurveda, green singoda is sweet, astringent and cooling, hence pacifies Pitta dosha and mildly supports Kapha, while not aggravating Vata much when taken fresh.

Ingredients

  • 500gms. Water Chestnut.
  • ½ tsp Ghee
  • ½ tsp. Cumin seeds.
  • ⅓ tsp. Rock Salt.
  • ½ tsp. Black Pepper powder.

Method

  1. Wash and peel water chestnut and again wash.
  2. Heat ghee in a nonstick pan and add cumin seeds in it. Wait for crackling sound and then add water chestnut and salt.
  3. Stir fry on fast flame for 2-3 minutes and switch off the flame. Stir continuously.
  4. Sprinkle Black pepper powder and water chestnut are ready to serve.
  5. Serve with other farali dishes like Moraiyo, Sabudana khichadi, Farali paratha, Kuti daro, Kuti dara na Dhokla, Phudina sabudana, Rajgira shiro, Dudhi ni Khichadi, Rajgira Upma, Rajgira Raab, Dudhi ni Kheer, kand ane sabudana vada, Farali dip, or as you wish. Serve with love and smile.

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(408) Dudhi ni khichdi (Farali)

Stir fry Dudhi.

Ingredients

  • 500 g. Bottle gourd (Dudhi).
  • 1 tsp. Ginger paste or chopped Ginger.
  • 1 tsp. finely chopped Green chilli.
  • 1 tbsp. finely chopped Coriander leaves.
  • 1 tbsp. Oil.
  • 1 tsp Cumin seeds.
  • ½ tsp. Salt.
  • ½ tsp. Black pepper powder.
  • 8-10 Curry leaves.
  • 1 tsp. Lemon juice.

Method

  1. Grate bottle gourd with bigger diameter grater to get thick grated Bottle guard.
  2. Heat oil in a nonstick pan and add Cumin seeds. Wait till the crackling sound of cumin seeds stops.
  3. Now add Curry leaves and then grated Bottle guard, ginger, chili and salt.
  4. Stir fry bottle gourd on medium heat for 8-10 minutes.
  5. After 10 minutes  you will get a crunchy grated Bottle guard which tastes more delicious than cooked soggy grated Bottle guard.
  6. Switch off the flame. Mix lemon juice and garnish with coriander leaves.
  7. Serve hot with love and smile.

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(407) Rajgira Upma

Ingredients

  • ½ cup home made Rajgira flour.
  • ⅔ cup Water.
  • ¼ cup Curd.
  • 2 tbsp. Oil.
  • 1 tbsp. chopped Coriander leaves.
  • 1 tsp. Ginger paste or chopped Ginger
  • 1 tsp. Cumin seeds.
  • ½ tsp.  Salt.
  • ½ tsp. Black pepper powder.
  • 8-10 Curry leaves.

Method

  1. Dry roast the whole Rajgira and then grind it in a mixture grinder to get coarse flour.
  2. Heat oil in a nonstick pan and add Cumin seeds in it. Wait till the crackling sound stops.
  3. Now add Curry leaves and then flour. Roast flour on a slow flame till it turns golden brown.
  4. Now add water, Ginger, Salt and black pepper powder in it. Stir continuously.
  5. When water absorbs completely add curd and mix it thoroughly .
  6. Switch off the flame and  garnish with Coriander leaves.
  7. Serve hot Rajgira Upma with love and smile.

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Faral

(345) Dudhi ni Kheer

Bottle Gourd Porridge

Ingredients

  • 1 cup grated Bottle Gourd (Dudhi).
  • 5 cups milk.
  • 8-10 Almonds.
  • 8-10 Pistachios
  • Pinch of Saffron stands.
  • 5-6 Green Cardamom.
  • 5 tbsp. Misri.

Method

  1. Wash and wipe the bottle gourd. With the help of cheese grater grate bottle gourd without peeling its skin.
  2. Heat non stick or heavy bottom vessel and saute grated Bottle Gourd for one or two minutes without any ghee or butter.
  3. Pour 5 cups of water in it and boil for 5-10 to reduce the milk.
  4. In one to two drops of milk make a paste of saffron with the help of mortar and pestle.
  5. Now add saffron paste, finely chopped dry fruits, powder of Cardamom and Misri.
  6. Mix thoroughly and either serve hot or chilled with love and smile.
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Faral Healthy food

(332)Farali Mix Flour

Either grind all four grains individually and mix flour according to your need or mix all four grains and then grind.

Ingredients

  • ¼ cup Sabudana.
  • ¼ cup Moraiyo.
  • ¼ cup Kutti daro.
  • ¼ cup Rajgira.
  • 1 tsp. Cumin.

Method

  1. Dry roast all ingredients together on a slow flame.
  2. When ingredients turn aromatic switch off the flame.
  3. After cooling grind it into coarse powder.
  4. Store in an air tight container for 15 days.
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Faral

(275)Kutti Daro

Farali Masala Khir.

“Kutti Daro” (also spelled Kutki, botanical name Picrorhiza kurroa) is a powerful herb in Ayurvedic medicine known for its liver-protective and detoxifying properties. Here are some key benefits:

Health Benefits of (Kutki )Kutti Daro:

1. Liver Health:
Kutki is one of the best Ayurvedic herbs for liver detox. It supports liver function and is used in conditions like hepatitis, fatty liver, and jaundice.

2. Digestive Aid:
It stimulates appetite, aids digestion, and helps relieve constipation and acidity.

3. Anti-inflammatory & Antioxidant:
Rich in compounds like kutkin, it helps reduce inflammation and oxidative stress in the body.

4. Immune Booster:
Enhances the immune system and helps fight infections, especially respiratory tract infections.

5. Supports Skin Health:
Due to its blood-purifying nature, it is useful in skin conditions like eczema, psoriasis, and acne.

6. Balances Pitta and Kapha:
Especially good for people with Pitta and Kapha imbalances—helps cool the body and detoxify heat-related issues.

7. Helps Manage Fever:
Acts as a febrifuge—reduces fever by supporting the liver and immune system.

8. Useful in Autoimmune Conditions:
Ayurvedic texts mention its use in managing conditions like rheumatoid arthritis and chronic inflammation.

Ingredients

  • 1 cup whole Buckwheat ( Kuti no daro)
  • ¼ cup Peanuts.
  • ¼ cup Curd.
  • 2 tbsp. Ghee.
  • 1 tsp. Cumin seeds.
  • 2 whole green chilli.
  • 1 inch Ginger piece.
  • 8-10 Curry leaves.
  • 1 tbsp. Finely chopped Coriander leaves.
  • 1 tbsp. Coriander leaves.

Method

  1. Sieve and clean the Buckwheat and wash it two times in a strainer.
  2. Soak for 30 minutes in 4 cups of water.
  3. After 30 minutes heat ghee, add Cumin seeds and wait for a crackling sound. Now add curry leaves, give a quick stir and add soaked Buckwheat along with its water and Peanuts. Boil and reduce the water.
  4. Make a paste of Ginger and chili and add in kutti daro, add salt curd and coriander leaves and stir continuously otherwise curd will start curdling.
  5. Once you reach the desired consistency, switch off the flame and serve hot accompanied with curd or masala chhas.

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Faral

(263) Sabudana ni khichadi.

Farali khichadi

serves 4

Ingredients

  • 1 cup Sago(Dry sabudana)
  • 1cup roasted Peanuts , crushed lightly.
  • 2 cups diced potatoes( ½ cm).
  • 4 tsp.Sugar.(2+2)
  • 5 tsp. Salt (2+2+1)
  • Lemon juice.1tbsp
  • ½ tsp green chilli paste
  • ½ inch grated ginger .

Tempering Ingredients:

  • ½ tsp Cumin seeds(jeera)
  • 8-10 curry leaves.
  • ¼ cup finely chopped fresh Coriander leaves
  • 4 green chillies cut it into rings.

Method:

  1. 1 cup sabudana wash with water twice. Soak sabudana in 1 cup water. Keep this for at least 6 hrs. For better results 8 – 10 hrs of soaking .
  2. After 8 hrs. of soaking it becomes double in size, look like pearl and you can powder( not paste) it with your fingers. These are the perfectly soaked sabudana and best for sabudana khichadi.
  3. Add 2 tsp. salt, 1 tbsp lemon juice, 2 tsp. sugar, ½ tsp chili paste, ½ inch grated ginger in sabudana, mix thoroughly and keep aside.
  4. In thick bottom kadhai dry roast peanuts for 10 mins.on slow flame. Cool it for 15 mins. For sabudana khichadi no need to remove peanut’s skin so crush directly it in manual crusher. Keep this coarse powder aside.
  5. In non-stick kadhai take 10 tbsp. of oil heat on slow flame. As oil heat up add cumin seeds. Wait for crackling sound and add curry leaves, coriander leaves and chili rings .Add 3 cups of diced potatoes, 2 tsp. salt and 2 tsp. sugar. Mix thoroughly and cover the kadhai. Stir occasionally till potatoes become tender.
  6. Once potatoes became tender add sabudana and stir continuously for 3-4 mins on medium flame
  7. Add coarse peanuts powder as soon as sabudana becomes translucent.Stiring is continuous otherwise khichadi will stick to the kadhai. Stir on high flame for 1 min. Sabudana khichadi is ready.
  8. Serve hot with piece of lemon and curd.
coarse peanuts
Sabudana khichadi

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Faral

(265)Rajgira Almond Sheera

Amaranth Sheera

Ingredients

  • ½ cup whole Rajgira.
  • ½ cup Almonds.
  • 4 tbsp. Ghee.
  • 1 cup sugar.
  • 3 cups whole Milk.

Method

  1. Dry roast Rajgira grains and keep aside.
  2. Dry roast Almonds and keep aside
  3. Grind coarse flour of roasted Rajgira and keep aside.
  4. Grind almonds on pulse mode and make coarse powder.
  5. Heat ghee in a nonstick pan and roast Rajgira flour on a slow flame for 5 minutes.
  6. After 5 minutes add Almond powder and roast along with Rajgira for 5 more minutes.
  7. Simultaneously heat milk in a sauce pan.
  8. After 5 minutes you can see the ghee slowly separate out from roasted flour.
  9. At this moment add hot milk slowly cup by cup. If you add it all together then you will burn your hand with hot steam and milk will spill out due to heat.
  10. After adding one cup of milk , turn the flame fast and stir continuously and reduce the milk. when you see that all milk is reduced, that time only add the next cup. 
  11. When all milk is reduced, you can see ghee again separate from sheera. The best test is that your sheera is properly roasted and milk is totally reduced when your spatula comes clean while stirring.( see video)
  12. Now add sugar and again stir continuously. Remember your gas flame is fast so continuous stirring is important otherwise your sheera will stick at the bottom of the pan.
  13. Again you will see ghee separate from the sheera . At this moment switch off the flame and serve hot with sabudana khichadi, Farali paratha, Kand sabudana vada and Farali chutney, Rajgira ( Amaranths Chila) or as you wish. Serve with love and smile.

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