Mahashivratri special thali | farali thali recipe | vrat ki thali | thali recipe

Farali thali

A bouquet of farali dishes assembled and served in a traditional thali. It is a complete farali meal during shivratri, fasting, or other upvas or vrat days like janmashtami or navratri. Try this quick and easy thali recipe with all the basic ingredients from your kitchen.

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Farali thali

Recipe card for mahashivratri farali thali

Nehas Cook Book
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Thali
Cuisine Indian

Ingredients
  

Sweet potato halwa

  • 2 medium size sweet potatoes
  • 6 tbsp ghee
  • 5-6 chopped cashews
  • 5-6 chopped almonds
  • 2 tbsp kesar milk
  • 4-5 tbsp sugar or as per taste
  • ½ tsp cardamom powder

Sama chawal cutlet

  • ½ cup sama chawal
  • 1 +1/4 cup water
  • 2-3 chopped green chilli
  • 1 tsp cumin seeds
  • ¼ tsp black pepper
  • Salt to taste
  • 2 tsp lemon juice
  • 2 tbsp coriander leaves
  • 2 medium size or 1 cup boiled and mashed potatoes

Sabudana khichdi

  • 1 cup sabudana
  • 1 cup water to soak sabudana
  • ¼ cup coarse peanut powder
  • 1 tbsp peanuts
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 medium sized chopped potatoes
  • 6-7 curry leaves
  • 2 chopped green chilli
  • Some chopped coriander leaves

Fruit raita

  • 1 Cup Plain Curd/ Yogurt
  • 1/4 Cup Milk
  • ¼ tsp cumin powder
  • 2 Teaspoon Sugar
  • Salt to taste
  • 1 Cup Fruits like bananas, grapes, apples, pomegranate seeds etc.

Sweet potato sabji

  • 4 tablespoon Oil
  • 1 tsp cumin seeds
  • 1 tsp white sesame seeds
  • 3-4 chopped cashews
  • 2 chopped green chilli
  • 400 grm or 4 medium size sweet potato cubes
  • Salt to taste
  • 2 tbsp crushed peanuts
  • 2 tbsp desiccated coconut
  • 2 tsp lemon juice
  • 2 tbsp chopped coriander leaves

Rajgira paratha

  • 2 cup Rajgira ka atta
  • 3 green chilli paste
  • 1 cup or 2 medium size boiled and mashed potatoes
  • 2 tbsp coriander leaves
  • 1 tbsp ghee
  • 2 tbsp curd
  • Salt to taste
  • 2-3 tbsp water or as required

Instructions
 

Sweet potato halwa

  • Boil the sweet potato in a steamer. When cool to touch, peel and mash using a potato masher.
  • Heat the ghee in a pan on medium heat. Once hot add dry fruit and roast it slightly. Keep it aside.
  • Add mashed sweet potatoes. Mix and cook with stirring constantly until it becomes thick and leaves the sides of the pan.
  • Then add kesar milk and sugar. Mix, as sugar melts, it becomes loose and runny again. Cook until it becomes thick again.
  • Add cardamom powder and roasted dry fruits. Mix well.
  • Sweet potato halwa is ready.

Sama chawal cutlet

  • Wash and soak samo rice with water. Discard soaking water, keep it aside.
  • Add 1+1/4 cup of water and boil water.
  • Once it starts to boil, reduce the heat to LOW, cover the pan and let it cook for 20 minutes.
  • Takeout cooked samo into mixing bowl, cool down it completely
  • Add rest of the cutlet ingredients except oil. Mix it well.
  • Shaping the cutlet into a round shape. Keep it aside.
  • Heat the oil in a pan, add cutlet and fry till it brown from both sides.
  • Remove it to a paper towel-lined plate to absorb extra oil.
  • Serve sama cutlet with green chutney.

Sabudana khichdi

  • In a bow, take sabudana and wash it under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
  • Now soak sabudana by adding just enough water to cover them. Soak covered for 5-6 hours or overnight.
  • Sabudana will fluff up after soaking. Mash sabudana and check it is properly soaked or not.
  • Drain off excess water and dry sabudana for some time.
  • Add coarse peanut powder, salt, sugar, and lemon juice into soaked sabudana. Mix well.
  • Now heat oil in a pan, add cumin seed and chopped potato cubes. Cover and cook on low flame till potato becomes soft.
  • Add peanuts, curry leaves, and chopped green chili. Sauté it for 2-3 minutes.
  • Then add the coated sabudana to the pan and mix everything.
  • Cover and cook until the sabudana are a bit translucent and well coated. Keep stirring occasionally.
  • Finally, add chopped coriander leaves and mix well.
  • Serve hot sabudana khichdi with chilled yogurt raita.

Fruit raita

  • In a bowl, combine, yogurt and milk, mix well.
  • Add cumin powder, sugar, and salt mix well.
  • Add all the chopped fruits and mix
  • Serve with any sabudana khichdi or rajgira paratha.

Sweet potato sabji

  • Heat the oil in a pan on medium heat. Once hot add cumin seeds, sesame seeds, chopped green chili, and chopped cashews. Sauté for a minute.
  • Add sweet potato and salt. Mix well.
  • Sprinkle some water. cover and cook till sweet potatoes are soft and tender
  • Now add crushed peanuts and desiccated coconut. Mix well and cook for a minute.
  • Now switch off the gas, add lemon juice and sprinkle chopped coriander leaves and mix.
  • Sabji is ready to serve.

Rajgira paratha

  • Take rajgira atta in a bowl. Add salt, chopped green chilies, cilantro, mashed potatoes, ghee, and yogurt. Mix well.
  • Then add 2-3 tbsp water (or as required) knead the dough.
  • Divide the dough into 5 equal portions and make smooth balls.
  • Dust some flour and roll it very gently. Because of its crumbly texture, you cannot make smooth edges.
  • If paratha is not rolled properly, then take parchment paper or a plastic bag or ziplock bag on a rolling board. Take 1 ball and flatten it out or roll it.
  • Heat the tawa or skillet on medium heat.
  • Add paratha and when you see a few bubbles on it flip it. Cook for another few seconds.
  • Apply some ghee on the paratha and cook till it has brown spots on both sides.

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