The navaratri celebrations ( or fasting ) are drawing to a close. And I have been gloriously lazy this time around and almost skipped doing a special series for the folks who have been fasting. So, this is a last ditch effort to redeem myself with a yummy snack that is going to be in vogue even when the days of fasting are long over.
With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.
Read on for the recipe -
Ingredients -
Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.
Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)
Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.
Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )
Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )
Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.
Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )
With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.
Read on for the recipe -
Ingredients -
- 1 cup Sago/sabudana ( big pearls )
- 1/3 cup peanuts
- 1/5 cup raisins
- 1/5 cup cashews
- 1/5 cup thin coconut slices
- 1 tsp pepper powder ( as per taste )
- 1/2 tsp black salt (or pink salt)
- Canola Oil for deep frying
Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.
Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)
Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.
Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )
Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )
Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.
Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )
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