Sabudana Khichdi

 

            Sabudana Khichdi is very commonly prepared in many households during fasting days. It is a very popular dish made of sago, potato, roasted peanuts and few basic seasonings. However, I added few chopped veggies to make it more healthy. This is a simple breakfast dish that can also be enjoyed for brunch, snack or as a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

         Sabudana. also known as Sago or Tapioca Pearls is low in fat, but rich in starch. Veggies and peanuts are added to enhance its nutritional benefits. You can add any other veggies of your choice, other than the ones I have used, to make it more healthy. Sabudana is very versatile as it can also be used to make vada, kheer or porridge.

• 1 cup sabudana (sago)
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/2 cup chopped mixed veggies (French beans, carrot, potato & green peas)
• salt to taste
• 1 tsp. coriander powder
• 1 tsp cumin powder
• 1 tsp. lime juice
• 2-3 tbsp. roasted peanuts
• 1 tsp. coriander leaves, chopped

          Rinse the sabudana well. Then soak in 3/4 cup water overnight or for 6 hours. Drain and fluff it up.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds.

          Then add ginger, green chilies and curry leaves. Sauté for a minute.

          Now add all the chopped veggies and cook, covered till soft. 

          Then add the soaked sabudana and salt to taste. Give it a stir.

          Add the coriander & cumin powder. Mix well and stir fry for 2 minutes.

         When done, switch off the flame and add lime juice and coriander leaves. Serve, garnished  with roasted peanuts and green chutney.

                             Soak the sabudana overnight or for 6 hours. Drain & keep aside. 

                         Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds.

                                 Add ginger, green chilies & curry leaves. Sauté for a minute.

                                  Now add all the chopped veggies & cook, covered, till soft. 

                                  Then add the soaked sabudana & salt to taste. Give it a stir.

 Add the coriander & cumin powder. Mix well & stir fry for 2 minutes.

When done, add lime juice & coriander leaves. 

Serve, garnished  with roasted peanuts and green chutney.

Sabudana Upma

 

          Sabudana Khichdi is very commonly prepared in many households during fasting days. It is a very popular dish made of sago, potato, roasted peanuts and few basic seasonings. However, I made it in a South Indian Upma style, using onion, ginger, garlic, curry leaves and sambar powder. This is a simple breakfast dish that can be enjoyed for brunch, snack or a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

         Sabudana. also known as Sago or Tapioca Pearls is low in fat, but rich in starch. Veggies and peanuts are added to enhance its nutritional benefits. 

         However, I have added few chickpeas, green peas besides roasted peanuts. You can add any other veggies of your choice to make it more healthy. 

         Sabudana is very versatile as it can also be used to make vada, kheer or porridge.

• 1 cup sabudana (sago)
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 tbsp. roasted peanuts
• 2 tbsp. boiled chickpeas
• 1 tbsp. sambar powder
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

          Soak the sabudana in 1 cup water for 6 hours. Drain and keep aside. 

          Heat oil in a pan and temper with mustard seeds, dry red chilies and asafoetida. Sauté for a few seconds.

          Then add ginger, green chilies, garlic, curry leaves and onion. Sauté till light brown.

          Now add the chopped tomato and sauté till it is mashed. Then add salt, turmeric powder and coriander powder. Give it a stir.

          Add the sabudana, sambar powder, boiled chickpeas and peanuts and sauté on a low flame for 2-3 minutes. 

         Switch off the flame and add lime juice and coriander leaves. Serve with or without pickle / chutney.

                  Heat oil & temper with mustard seeds, dry red chilies & asafoetida. Sauté 

                  for a few seconds.

                    Add ginger, green chilies, garlic, curry leaves & onion. Sauté till light brown.

                                   Add the chopped tomato and sauté till it is mashed. 

                            Add salt, turmeric powder & coriander powder & stir to mix well.

                        Add the sabudana, sambar powder, boiled chickpeas & peanuts and sauté 

                        for 2-3 minutes. When done, add lime juice & coriander leaves. 

                                  Serve with or without pickle / chutney.

                                       

Bandakophir Paturi (Cabbage cooked in Banana Leaf)

          Paturi is a traditional Bengali recipe where the fish is coated in a mustard paste, wrapped in a banana leaf and steam cooked. This yummy preparation is then relished with plain steamed rice. Well you can always have it with chapatti too. But today I would like to share a vegetarian version of it with cabbage. 

          It is a very simple, easy and an equally delicious dish. It is actually a fuss-free recipe and something new on the dinner table to be enjoyed with your family and friends. So check out the step by step pictorial recipe to prepare it.

• 2-3 cups grated cabbage
• 1/2 cup fresh grated coconut
• 2 tbsp. kasundi / mustard paste
• 1 tbsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 fresh chilies, chopped
• 1/2 tsp. red chili powder (opt)
• 1/2 tsp. pepper powder (opt)
• 1 tsp. raw mustard oil to garnish 
• banana leaves cut into desired size

          Mix the cabbage with a tsp. of salt and keep it aside for 10-15 minutes. Then mash well and rinse. Drain and squeeze out all the excess water.

          Now mix with all the remaining ingredients (Except raw mustard oil). Place the banana leaf on an open flame for a few seconds to make them more pliable.

          Place some of the cabbage mix in the centre and fold to close all edges. Tie with a string and shallow fry on a tawa / skillet, covered, by adding a tsp. of oil.

          Fry on a low flame for 5-7 minutes by flipping it over at intervals. Switch off the flame and let it remain covered for 5 minutes. 

          Drizzle a tsp. of raw mustard oil on the end product and serve with hot steamed rice. You may also relish with chapatti.

                    Mix cabbage with a tsp. of salt & keep aside for 10-15 min. Mash well & rinse.
                    Drain & squeeze all excess water. Mix with all remaining ingredients (except
                    raw mustard oil).

                        Place banana leaf on an open flame for a few seconds to make them 
                        more pliable.

                    Place some cabbage mix in the centre & fold. Tie with a string & shallow 
                    fry on a tawa, covered, by adding a tsp. of oil.

                          Fry on low flame for 5-7 min. by flipping it over at intervals. Switch 
                         off the flame & let it remain covered for 5 minutes. 

                      Drizzle a tsp. of raw mustard oil (opt) on the end product & serve with 
                      hot steamed rice. You may also relish with chapatti.

Kadhi Pakora (Rice Flour Fritters in Yoghurt Sauce)

          Kadhi (yoghurt sauce) is a very popular North Indian Cuisine. It is basically chickpea flour fritters / pakoras deep fried and dipped in yoghurt sauce. They differ from one region to the other with slight variations in the ingredients and the method of cooking. 

          But today I gave a slight twist by making a kadhi by adding some rice flour fritters. This yummy dish, which is my personal favorite, can be relished with either jeera rice, plain steamed rice, pulao, plain biryani, naan, tandoori roti or plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup yoghurt
• 3 cups water
• salt to taste
• 1 tsp. red chili paste
• 2 tbsp. besan (chickepea flour)
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder

Tempering-

• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 sprig curry leaves
• coriander leaves & red chili flakes to garnish

Pakoras-

• 1 cup rice flour
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 cup fresh grated coconut
• salt to taste
• 1 tsp. cumin seeds
• oil to deep fry

           In a bowl, combine all the ingredients (except oil) and knead in to stiff dough by adding warm water little at a time. 

          Cover with a wet cloth and leave aside for 15-20 minutes.

          Heat oil and drop spoonful of the prepared dough in it and fry till light brown. 

          Drain on a kitchen towel and keep aside.

               Mix all ingredients (except oil) & knead to a stiff dough by adding warm 
               water. Cover with a wet cloth & leave aside for 15-20 minutes.

                     Heat oil & drop spoonful of the dough & fry till light brown. Drain on
                     a kitchen towel & keep aside.

          In a bowl, combine yoghurt, besan, salt, turmeric powder, coriander powder, cumin powder and water. Whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Then add the asafoetida and ginger-garlic paste. Fry for a minute or till the raw smell disappears.

          Now add the yoghurt mix and the curry leaves. Bring it to a boil and simmer on a medium flame for 8-10 minutes or till it turns slightly thick.

          Drop in the prepared pakoras (dumplings) and simmer for 2-3 minutes. Garnish with coriander leaves and red chili flakes. Serve as a side dish with either rice or chapattis.

                    Mix yoghurt, besan, salt, turmeric powder, coriander powder, cumin 
                    powder & water. Whisk well so that there are no lumps.

                        Heat oil & temper with cumin seeds. Sauté few seconds. Then add
                        asafoetida & ginger-garlic paste.

                                 Fry for a minute or till the raw smell disappears.

                           Add yoghurt mix & curry leaves. Bring to a boil & simmer on  
                           medium flame for 8-10 minutes or till it turns slightly thick.

                                Drop the pakoras (dumplings) & simmer for 2-3 minutes.

                        Garnish with coriander leaves & red chili flakes. Serve as a side dish 
                        with either rice or chapattis.

Rajma & Kabuli Chana Hummus / Dip

          Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled  meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. 

          You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

• 1 cup boiled Kabuli chana (white chickpeas)
• 1 cup boiled rajma (kidney beans)
• 1/4 cup sesame seeds, lightly toasted
• salt to taste
• 1/2 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1 green chili
• 2-3 garlic cloves
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• juice of 1/2 lime
• 2 tbsp. olive oil

         Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.

          Add olive oil and mix well. Serve as a dip along with veggie crudités, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.