Of being busy, Sabudana Vrat Namkeen & Weekly Menu
I have been terribly busy for the past sometime. No time to breathe, too much work kind of busy. An exciting new consulting whose details I would share with all of you soon. As of now all I can share is that it involves all of my favorite things. Meeting people, Eating good food, reaserching about foods and cuisines I don't know much. Needless to say I am enjoying it inspite of it being totally exhausting. The work starts at about 9 am and usually I don't have an end time, the only way I am surviving are the weekly menu's again, it's helping me maintain my sanity. I am so glad I started it some months back at a time when work was slightly easier and I had time to get used to the menu planning. Now the whole thing at home is working like a well oiled machine. The menu's these days are less elaborate, the cooking has to be quick and efficient but we have home cooked food everyday and I have the menu planning to thank for that.
Lot of these recipes are on the blog, a quick search will give you the links.
In another news, Navratri start tomorrow and today I am sharing with you one of my favorite Navratri vrat snack recipe. The sabudana namkeen. Deep fried sago pearls with dry fruits its perfect to snack on during fasting.
- Wash and soak the sabudana in just enough water to cover it for 4-5 hours.
- Peel the potato and slice it in thin one inch long sticks. Soak in water to prevent the growing of potatoes.
- Slice the dried coconut (khopra) in one inch long thin strips.
- Heat oil in a big kadai for deep frying the sabudana. While the oil is heating, drain all the water from sabudana and potatoes. Fry handful of sabudana at one time till it fulls up like a ball and starts to float on top of the oil. Drain on a kitchen towel. Repeat for all sabudana.
- In the same oil, fry potato sticks till crisp and slightly browned. Fry the coconut and peanuts till slightly brown as well.
- Let everything cool slightly and mix together along with salt, castor sugar and white pepper. Store in an airtight container and serve along with chai.