Friday, September 21, 2012

Vrat Or Fast Recipes: Authentic Sabudana Khichdi | Pearl Sago Or Tapioca Khichdi

Sabudana Khichdi is a Marathi dish. The main ingredient in this dish is Sabudana and Potato.  Sabudana is also called as  tapioca or pearl sago. It is a very popular vrat recipe.  In Maharastra, sabudane ki khichadi is a very common recipe for fasts

Preparation Time: 20 minutes

Servings: 4

  • 1 1/2 cups Sago (Sabudana)
  • 1 medium Potato
  • 3 tablespoons ghee
  • 1 tablespoon mustard seeds
  • 1 tablespoon  cumin seeds
  • 4-5 green chillies
  • 1/4 cup peanuts/ peanut powder
  • 1 sprig curry leaves
  • 1 table spoon sugar
  • 2 table spoon lime juice
  • Salt to taste
  • Chopped fresh coriander leaves

  • Wash Sabudana nicely for two to three times so that no powder is left.
  • Drain water completely and keep it covered for 3 to 4 hours.
  • Keep mixing it time to time, so that Sabudana is not completely dry and Sabudana grains are separate and moist. Sprinkle some more water as and when needed.
  • Cook the Potato in pressure cooker and then chop the potato into small pieces.
  • Heat ghee in a pan and add mustard seeds, curry leaves, cumin seeds and peanuts.
  • Roast on a low flame until the peanuts brown.
  • Add the green chilies and stir for a minute.
  • Add chopped potato and Sabudana, salt and sugar.
  • The most important thing is to keep churning the Sabudana. if left unattended it will stick to pan and turn hard like rubber.
  • Sabudana will change colour once it is cooked.

  • Add the lemon juice a minute before taking it off the heat.
  • Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

 PS:  Here I have used crushed peanuts. Peanut powder also goes well with this dish.  Grated coconut  can also be used for the decoration. It gives a great taste to the dish as well. While making khichdi, do not cover the pan, else it will turn into an elastic ball.

Monday, September 10, 2012

Green Moong Daal Dry Curry | Mooga Usli | Moong Sprout Ki Sabji

Moong beans, are not only a good source of protein, but also they are very rich in fibre, potassium and B- vitamins. They contain low levels of fat, cholesterol and sodium. Sprouted Moong is also rich in Phosphorous, which is necessary for healthy bones and teeth. This is the reason doctors also advice sprouts for babies and children of all age. Here is a very tasty recipe of sprouted moong, Mooga Usli.

Preparation Time: 30 minutes

Servings: 4

  • 1 big cup Green Moong sprouted
  • 1 medium onion
  • 10 – 12 garlic pods
  • 1 medium tomato
  • 4 table spoon grated coconut
  • 2 table spoon red chilli powder
  • A pinch of turmeric powder
  • Salt to taste

  • Soak the moong overnight or for about 8-10 hours in enough water. Drain water the next day and allow it to sprout by keeping it for another 6-7 hours without water. Moong gets sprouted very nicely. Now add water and keep the Moong aside for one more hour.
  • Heat oil in a kadai, add garlic and sauté for 3 minutes
  • Add onion and sauté till the onion turns little brown in color.
  • Add tomatoes and fry for another 2 minutes.
  • Now add red chilli powder and turmeric powder.
  • Now add sprouted Moong into the kadai and mix well.
  • Add little water for the moong to cook, cover the kadai with the lid and keep for 10 minutes.
  • Add salt to taste and grated coconut, mix well and cook for another 2 minutes on a low flame.
  • Mooga Usli is ready to serve with chapatti/roti/rice as a side dish.

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