One of my favorite vrat namkeens – The Sabudana vrat namkeen which are deep fried sago pearls with dry fruits and perfect to snack on, during fasting.
Navratri start tomorrow and today I am sharing with you, one of my favorite Navratri vrat snack recipe. The sabudana vrat namkeen which are essentially deep fried sago pearls with dry fruits. These are perfect to snack on during fasting.
I have been terribly busy for the past few months. There has been no time to breathe, too much work kind of busy. An exciting new consult which I have been working on, 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, researching about foods and cuisines I don’t know much. Needless to say I am enjoying it despite it being totally exhausting.
The work starts at about 9 am and usually I don’t have an end time so the only way I am surviving is with the help of weekly menus. They are 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 menus 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.
I have realised that being a bit planned and putting in that extra effort one day of the week, just makes my life so much easier. So yay, to weekly menu planning. I hope this helps you as much as it has helped me in the past few months.
Lot of these recipes are on the blog, a quick search will give you the links.
Of being busy, Sabudana Vrat Namkeen & Weekly Menu
- 1 cup sabudana Big
- 1/4 cup coconut Dried slice
- 1/4 cup peanuts
- 1 potato Small
- to taste salt (use sendha namak if fasting)
- 1 tsp castor sugar
- to taste salt
- 1/4 tsp white pepper
- 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.
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