Farali misal #FastingDiaries

Leave a comment February 13, 2018 sanikaskitchen

Another popular fasting dish for our traditional Maharahstrian menu is Farali Misal. This is a delicious spicy potato-peanut, sago based stew topped with some crunchy potato sticks!

The word ‘Misal’ simply means a mixture. This meal is very filling and healthy too! This recipe is very easy and will only take around 5-7 minutes to prepare!

Here’s what you need!

Ingredients:

1. 1/2 cup boiled peanuts
2. 1 cup sago
3. 2 tsp crushed peanuts
4. 3 tsp fresh coconut
5. 1 tbs yogurt
6. 2 tsp ghee
7. 2 chopped green chillies
8. 1/2 tsp grated ginger
9. Cumin seeds 1 tsp
10. 3/4 boiled mixed potato & sweet potato cubes
11. Salt to taste

For toppings:

1. Fresh coconut
2. Chopped coriander
3. Potato sticks (Batata sallis)

Method: 

Soak the peanuts for 1-2 hrs and boil in the pressure cooker for 2-3 whistles.

In a grinder, combine crushed peanuts, coconut, yoghurt with some water in a mixer. Grind into a smooth paste.

In a thick bottomed pan, heat 2 tsp of Ghee. When this begins to melt, add the cumin seeds, chillies and grated ginger. Next, add the potato, sweet potato cubes and boiled peanuts. Sauté this on a medium flame for 2 to 3 minutes.

Add the peanut-coconut yogurt paste and mix well.

Now, add the leftover boiled peanut water and cook on simmer while stirring in between.

Finally, add salt to taste and a tsp of sugar. Mix well and cook on a medium flame for 5 minutes.

Transfer this to a serving bowl and add the potato sticks (batasali) and garnish with fresh coconut and chopped coriander.

Your yummy delicious Farali Misal is ready to serve!

For more information, please visit my FB page ‘What’s my plate all about’ and follow my instagram @sanikaskitchen

If you liked my recipes, don’t forget to like, comment and share my page!

Sabudana Vada #FastingDiaries

Leave a comment February 13, 2018 sanikaskitchen

Sabudana Vadas are an all time favourite snack from Maharashtra, India. No matter how old you are, you will experience a strong craving for these vadas atleast once! These delicious fried vadas are crispy from the outside with a soft and light texture from inside. This dish is also most commonly prepared during the times of religious fasting.

If you’ve been following my recent recipes, you will realise all the sabudana dishes are very similar, easy to prepare and have limited ingredients!

Here’s what you’ll need:

Ingredients: 

1 cup Sago (150 gms)
2 medium potatoes
1/2cup roasted crushed peanuts
½ tsp cumin
1 to 2 green medium chilies chopped
1/ 2” grated ginger mix all and pound together
1 tsp sugar
Salt to taste

Soak the sago in water for an hour and then drain all the water. Keep it outside for 5 hours at least or overnight. I prefer to soak the sago pearls overnight to obtain a light and fluffy texture and to avoid a ‘gummy’ texture while cooking.

Next, roast the peanuts until they become crispy, then crush them into a coarse texture. Keep aside.

To begin, Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and the drained sago together. Add the peanuts, salt, sugar, cumin, ginger, green chillies paste and mix the entire mixture very well.

Preparing vadas: 

Take some portion of the mixture in your hands and shape them into flat round vadas.   Heat oil for deep frying in a kadai. Dip the vadas made from the mixture and fry it on medium flame.

And you’re done! It’s really that simple! However, your Sabudana vadas are truly incomplete without a delicious dahi and chutney combo by its side.

Dahi chutney
Ingredients

1. 3-4 tbs fresh grated coconut
2. 2 tbs fresh curd
3. 2 green chillies
4. 1/2 tsp cumin seeds
5. 1/2” ginger
6. 1tsp sugar
7. Salt to taste

Grind coarse all the ingredients together and delicious chutney is ready to serve.

For more information, follow my FB page ‘What’s my plate all about’ and my instagram @Sanikaskitchen.

If you enjoyed the recipe, don’t forget to comment, like and share my pages!

Sago peanuts burgers stuffed with mango chutney #FastingDiaries

Leave a comment February 12, 2018 sanikaskitchen

So, what to do you do when you’re craving Sabudana Vada but also health conscious? You add a desi twist! Create some mini Sago burgers stuffed with a spicy raw mango chutney.

These mini burgers are shallow fried – giving you a much healthier alternative compared to the regular deep fried vadas.

It’s delicious, light and a great snack for when you’re hungry or fasting.

Here’s what you’ll need: 
1 cup Sago (150 gms)
2 medium potatoes
1/2cup roasted crushed peanuts
½ tsp cumin
1 to 2 green medium chilies chopped
1/ 2” grated ginger mix all and pound together
1 tsp sugar
Salt to taste

Method :
Soak the sago in some water for an hour and then drain all the water.

Keep it outside for 5 hours at least or overnight. I prefer to soak the sago overnight. Roast the peanuts until they become crisp and crunchy then crush them in to a coarse texture. Keep aside.

To begin, Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and the drained sago together. Add the peanuts, salt, sugar, cumin,ginger, green chillies paste and mix the entire mixture very well.

Making Sago burgers:

Now, take a portion of the mixture in your hands and shape them into flat round patties.

Shallow fry the patties with little ghee on a grill pan until they turn crispy and light brown.

Spread the mango chutney on top and serve hot.

Recipe for Raw mango chutney
3 tbs fresh coconut
2 tbs chopped raw mango
1/2 tsp cumin
1 tbs coriander leaves
2 green chillies
1 tsp sugar
Salt to taste
add 1-2 tsp water

Grind all together and grind coarse. If raw mango is not easily available then you can substitute it with 2 tbs of  fresh yogurt.

And, you’re done! Hope you enjoy these crispy delights.

Serve with chilled mango lassi.

For more information, follow my FB at ‘What’s my plate all about’ and my instagram @Sanikaskitchen

Like, Comment and Share my page if you enjoyed making the recipes!

Batatyache Thalipeeth #FastingDiaries

Leave a comment February 12, 2018 sanikaskitchen

This is my take on a Swiss Potato Rosti with a desi twist. This recipe is so simplified- with only 4 ingredients needed. This potato dish is shallow fried and another great dish if you are fasting.

Here’s what you’ll need:

1. 2 medium potatoes, like russets, peeled
2. 2 TBS of ghee
3. Salt to taste
4. 1/2 TSP Chili Powder

Peel the potatoes and grate on a coarse grater.

Put the potato in a muslin cloth and wrap it tightly and squeeze the moisture out.

They need to be dry as possible, otherwise they will not crisp up when cooked.

Next, put them in a bowl and separate the strands with your fingers. Season the potatoes with some salt and chill powder.

Heat the pan, add some ghee/butter and make sure it’s enough to coat the bottom of the pan. Prepare small flat ‘pancakes’ of grated potatoes in the pan or you can make one large thalipeeth. Allow the thalipeeth to cook until it develops a golden brown crust.

When the crispy thalipeeth is ready, serve with some sour cream or green chutney.

Sabudana Kichdi #FastingDiaries

1 Comment February 12, 2018 sanikaskitchen

Sabudana Kichdi is one of my favorite go-to recipes when I’m either fasting or I’m craving a light bite. Sabudana Kichdi is often made during Hindu festivals such as monthly sankashtiNavratri or Mahashivatri. This dish is so simple to make, you will be surprised to learn how easy this is! It’s delicious and my all time favourite.

Here’s what you’l need: 
1. 1 cup sago/sabudana
2. 1 boiled Potato cubes
3. 2 Chopped green Chillies
4. 2 tbs crushed roasted Peanuts
5. 1 tsp cumin seeds
6. 1/2 teaspoon grated ginger
7. 2 tbs ghee
8. 1 tbs fresh grated coconut
9. Salt to taste
10.1tsp sugar

In a large bowl, soak 1 cup of Sabudana in just enough water for around 30 minutes. Next, drain the Sabudana well in a strainer and allow it to rest for 4-5 hrs or overnight is usually better.

Heat 2 tbsp of Ghee in a kadai. Add 1 tsp of Cumin seeds and sauté until they turn aromatic. Add 2 chopped green chillies and some grated ginger and sauté well. Add some chopped boiled potatoes and sauté for 2 minutes. Now, add the drained Sago, along with 3 tbsp of roasted & crushed peanuts and stir well. Add 1 tsp of sugar and salt to taste. Be sure to mix well to avoid the sago from sticking to the bottom of the pan.

Now, cover with the lid and simmer for around 3 minutes. Remove the lid and cook for another 3-5 mins until sago gets cooked well. Add a few drops of lime juice and garnish with fresh grated coconut.

You’re done! Enjoy.

For more information: Follow my FB page “What’s my Plate all about” and my instagram page @sanikaskitchen

Like, comment and share my page if you enjoyed the recipes!