Tag: Faral

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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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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.

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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

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Categories
cold drink Quick Cooking Tips

(100) Coconut Milk & Coconut Punch

Ingredients

  • Coconut flesh.
  • Coconut water.

Method

  1. Wash and clean coconut flesh.
  2. Cut in to 3 inches pieces.
  3. Crush the coconut flesh in juicer so coconut milk will be extracted .
  4. Extracted milk you can use as in preparation of authentic south indian and  thai food.
  5. Extracted milk also use as in preparation of mocktail like Coconut punch.
  6. For 100 ml. Coconut punch, add 60 ml. Coconut water and 40 ml. Coconut milk.
  7. Blend properly and filter ( optional) it.
  8. If you don’t have enough coconut water ,you can also add plain water instead of coconut water and adjust by adding the milk quantity . So that taste won’t be compromise. If necessary add sugar powder also.
  9. Enjoy Coconut punch in scorching summer.
Green Coconut
Coconut flesh
Categories
dips

(83) Aachari Dips & Farali Dips

Curd dips.

A) Achari dips

Ingredients

Method

  1. Churn hung curd with wooden or metal churner.
  2. Add athana no sambhar and again churn for 2 times.
  3. Achari dips is ready .Serve with Pizza, Nachos, Khakhra, Chila, Garlic bread or as your desire.

B) Farali dips

Ingredients

  • 100 gms Hung curd.
  • 1 tb.sp. coarse ground nut.
  • ½ tsp. salt.
  • ½ tsp. green chilli paste
  • ½ tsp. freshly cut coriander leaves.

Method

  1. Churn hung curd with wooden or metal churner.
  2. Add all the ingredients and again churn for 2 times.
  3. Farali dips is ready. Serve with Potato Chips, Banana Chips, Purple Yam Chips, Jackfruit Chips