Category: Faral

Categories
Faral

(264)Phudina Sabudana

Ingredients

  • 25-30 Phudina leaves.
  • ¼ cup Finely chopped Coriander leaves.
  • ½ cup Sabudana.
  • ¼ cup coarse peanut powder.
  • ½ cup Tender Coconut.
  • ¼ tsp Salt.
  • ¼ tsp. Black pepper powder.
  • 1 whole green chilli.
  • 2 tbsp. Oil
  • ½ tsp. Cumin seeds.
  • 8-10 Curry leaves.
  • 1 tsp. Lemon juice.

Method

  1. Wash Sabudana 2 times and soak overnight or 6-8 hours in ½ cup of water. When you soak sabudana with an equal quantity of water then the final result will always be dry and soft sabudana  otherwise more water results in sticky sabudana.
  2. Pluck phudina leaves from its stalks. Wash and keep aside.
  3. Pluck Coriander leaves and chops finely. Wash and keep aside.
  4. In an electric chopper chop tender coconut, phudina leaves, coriander leaves and green chilli together.Keep aside.
  5. Heat oil in a nonstick pan, add Cumin seeds and wait for a crackling sound. Now add curry leaves and then Sabudana and salt. Stir continuously otherwise sabudana will stick with each other.
  6. After 4-5 minutes you will see the sabudana becomes translucent. At this time add content of the chopper jar and mix thoroughly.
  7. Cook for one more minute and switch off the flame and mix lemon juice.
  8. Serve hot with curd . Serve with love and smile.

List of my other recipes.

Categories
Faral Gluten free roti

(262)Farali Paratha

Ingredients

  • 1 cup home made farali flour
  • OR
  • ½ cup Rajgira flour or whole.
  • ¼ cup Moraiya flour or whole.
  • ¼ cup Sabudana flour or whole.
  • ½ cup Kutti Dara flour or whole.
  • 1 tbsp. Ghee.
  • ½ cup Curd.
  • ¼ cup finely chopped Coriander leaves.
  • ½ tsp. Salt.
  • ½ tsp. Black pepper powder.
  • 1 tsp. Cumin seeds.

Method

  1. Dry roast all four grains on slow flame for 5 minutes. keep aside.
  2. Dry roast Cumin seeds and keep aside.
  3. Once cool, grind all together with cumin and black pepper into coarse flour.
  4. Add ghee, curd, salt and coriander leaves in one cup of flour and knead soft dough with the required quantity of water.
  5. OR you can also use marinated grated bottle guard or cucumber for kneading the dough instead of water.
  6. Divide the dough into 6 equal parts.
  7. Each dough ball rolls into 3 to 4 mm. thick paratha and roast it in ghee.
  8. Serve hot paratha with Green chutney and farali Dahi bataka nu shak or as you wish.
Farali paratha

List of my other recipes

Categories
Faral Sweets

(84) Shakkariya no Sheero

Ingredients

  • 500 gms Sweet potato.
  • 500 ml. milk.
  • ¾ cup sugar.

Method

  1. Wash and peel sweet potatoes.
  2. Pressure cook upto 3 whistle.
  3. Smashed steamed sweet potatoes when it is warm.
  4. In big nonstick kadhai mix smashed sweet potatoes and milk.
  5. Turn on flame and reduce milk. Stir continuously upto lump formation.
  6. when lump of sweet potatoes form turn the stove on slow flame and add sugar.
  7. Mix sugar thoroughly and again reduce the quantity to its half.
  8. Sweet potatoes shiro is ready.
  9. Garnish (optional) with chopped almonds and cardamom powder.
  10. Serve either hot or chilled as you wish but with love and smile.
Peel skin of sweet potatoes and cook in pressure cooker.
Smash boiled sweet potatoes
Adding milk into smashed sweet potatoes
Milk is mixed with smashed potatoes.
Milk reduced to ½ quantity.
Shakkariya no Sheero
Categories
Faral

(82) Kand ane sabudana na vada

Ingredients

  • 2 cup steamed and smashed (purple yam) surati kand.
  • 2 cup soaked sabudana.
  • 1 cup coarsely crushed khara singdana( salted peanuts).
  • 1 tbsp. Ginger paste.
  • 1 tbsp. Green chilli paste.
  • 2 tbsp. lemon juice.
  • 2 tsp. sugar.
  • 2 tbsp.finely chopped coriander leaves
  • salt to taste.

Method

  1. Previous night wash 1 cup sabudana and soaked in 1 cup of water.
  2. Next morning sabudana becomes soft and fluffy. check with your finger and thumb .If one soaked sabudana is smashed with your fingers then it is perfect for vada or khichadi.
  3. Peel skin of kand .Wash properly and cut into pieces.
  4. Steam kand upto 3 whistles.
  5. Once pressure released remove kand strainer from cooker.
  6. Smash kand with potato smasher.
  7. In one plate mix mashed kand, sabudana and all other ingredients thoroughly
  8. Make 3 inches size balls.
  9. Gently press each ball in between you palms .
  10. Deep fry all vadas.
  11. Serve with Green chutney, farali chutney and Dahi ni chutney.
Cut and peeled purple kand pieces cook in pressure cooker.
Steamed kand smashed with potato smasher.
Previous night soak sabudana .
Morning or after 8 hrs.check softness of sabudana with fingers.
Kand sabudana vada
Deep frying
Categories
accompaniment Faral snacks

(57) Spicy Peanuts

Masala sing

Ingredients

  • 250 gms. good quality Peanuts.
  • 1 tbsp. ghee
  • 2 tsp. Salt.
  • 1 tsp. black pepper powder.
  • OR
  • 2 tsp. Farshan Mixture Masala

Method:

  1. In frying pan add ghee and heat it on slow flame.
  2. Add peanuts and roast it till it turns crunchy and aromatic. It will take 10-12 mins.
  3. Taste one piece ,if not crunchy then roast for few more mins.
  4. Turn off the flame and add either salt and pepper powder or farshan mixture masala.
  5. Enjoy as accompaniment with drinks,carry with you in tiffinbox for school, office or during traveling.

Same way you can roast Almonds, Cashews or any nuts of your choice and sprinkle spice powder.

Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.
Categories
Faral Sweets

(51) Rajgira Sheera

Farali Sheero

Ingredients:

  • 1 cup Rajgira (Amaranths) flour.
  • ¾ cup melted ghee.
  • 3 cups milk.
  • 2 tbsp. Almond slices.(optional)
  • 2 pinch of Cardamom powder.
  • 20 pieces of Raisins(kismis).

Method:

  1. Heat non-stick pan and add ghee. Side by side put another pan with milk on slow flame.
  2. Once ghee heat up add Rajgira flour and stir continuously on slow flame till it changes colour and is aromatic. It will take 9-10 mins.
  3. Now you can see ghee seperates from flour, at this moment add raisins and stir continuously. Immediately you can see all raisins swells .All this process under slow flame only.
  4. Add hot milk in flour, turn flame fast and stir continuously .
  5. After 2 mins. all milk evaporate and again slowly flour starts separating from ghee(kadhai looks clean with lump of flour).
  6. Add sugar and mix thoroughly while continous stirring.
  7. Again you will get clean kadhai with lump of flour in center. It means sheera is ready. Switch off flame.
  8. Add Cardamom powder and dry fruits ,mix well and serves warm.
Flour is roasted and ready for adding raisins.
Raisins swells in perfectly roasted flour.
Roasted flour with milk.
All milk evaporated and time for sugar.
Kadhai is clean with lump of sheera in center.
Rajgira sheera
Categories
Faral

(54) Moraiyo(Samo)

Sawa Millet

serves 4

Ingredients

  • 1 cup moraiyo.
  • 5 cups water.
  • 1 cup curd.
  • 2 tsp.salt
  • ½ cup peanuts.
  • 2 green chilli’s rings.
  • ½ inch grated ginger.
  • 1 tbsp fresh and chopped coriander leaves

Tempering ingredients:

  • 2 tbsp. ghee(melted).
  • 1 tsp. Cumin seeds( Jeera).
  • 2 Cloves.
  • ½ inch Cinnamon stick.
  • 8-10 curry leaves.

Method:

  1. Wash moraiyo 2 times with water.
  2. Take one deep sauce pan with ghee.
  3. Once ghee heat up turn the flame slow , add cumin and wait for crackling sound. Add clove and cinnamon stick.
  4. Add chilli’s rings,curry leaves and coriander leaves. Saute for 30 secs.
  5. Add moraiyo, stir quickly 1-2 times and add 4 cups water and peanuts. Keep the flame slow and stir occasionally.
  6. Side by side prepare butter milk with 1 cup curd and 1 cup water.
  7. As water evaporates and moraiyo grains becomes tender turn the flame fast and add salt and buttermilk in it.
  8. Cook for 1-2 mins.till you get sauce like consistency.Swich off the flame.
  9. Serves hot with curd.

You can also add diced potatoes or bottle guard (Dudhi) while cooking moraiyo.

Categories
chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
Faral

(52) Kutidara na dhokla.

Farali Dhokla

Ingredients:

  • 3 cup Kutinodaro.(Buckweed)
  • 3 cup water
  • 1 cup curd.
  • 3 Green chillies cut it into rings.
  • ½ inch ginger paste.
  • 2 tsp. Salt.

Method:

  1. In deep sauce pan take kutinodaro and wash with water for one time only.
  2. Add water and curd . Mix thoroughly and keep aside for atleast 4 hrs.
  3. After 4 hrs. pulse it in mixture for 1-2 times if daro is too course otherwise use as it is. Add ginger, chili rings and salt. Mix thoroughly.
  4. Heat dhokla vessel with water on high flame.
  5. In 7 inches dhokla thali, add ½ cup batter . Spread evenly and steam it for 10 mins.
  6. After 10 mins.remove dhokla thali and cut it into dimond or square pieces.
  7. Drizzle ghee over it and serves hot with Farali Chutney, green coconut chutney.
Farali dhokla.