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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.