Sabudana Khichdi

 Sabudana Khichdi is a popular Indian dish made from soaked sabudana (tapioca pearls), commonly eaten during fasting (vrat) and as a light breakfast or snack. It is especially popular in Maharashtra, Gujarat, and Madhya Pradesh. ### **Ingredients:** - 1 cup sabudana (sago/tapioca pearls) - ½ cup roasted peanuts (coarsely ground) - 1 medium potato (boiled & diced) - 1 green chili (finely chopped) - 1 tsp cumin seeds - 1 tbsp ghee or oil - 6-7 curry leaves (optional) - ½ tsp rock salt (or regular salt) - ½ tsp sugar (optional) - 1 tbsp lemon juice - 2 tbsp fresh coriander leaves (chopped) ### **Instructions:** 1. **Soak Sabudana:** Wash sabudana 2-3 times, then soak it in just enough water to cover it for 4-6 hours (or overnight). Drain excess water and let it sit for 15 minutes. The pearls should be soft and separate. 2. **Roast Peanuts:** Dry roast peanuts, let them cool, and grind them coarsely. 3. **Cook Potatoes:** Heat ghee/oil in a pan, add cumin seeds, and let them splutter. Add chopped green chilies and curry leaves. Then, add diced potatoes and cook until lightly golden. 4. **Add Sabudana:** Mix soaked sabudana with ground peanuts, salt, and sugar. Add this mixture to the pan and stir well. 5. **Cook & Finish:** Cook on low heat for 5-7 minutes, stirring occasionally. Add lemon juice and coriander leaves, mix well, and turn off the heat. 6. **Serve:** Enjoy hot with curd or coconut chutney!

Comments

Post a Comment

Popular posts from this blog

Stuffed Sweet Potatoes with Black Beans & Avocado**

 Here’s another quick and healthy dinner recipe: **Stuffed Sweet Potatoes with Black Beans & Avocado** ### Ingredients: - 2 medium sweet potatoes - ½ cup canned black beans (drained and rinsed) - ½ avocado (diced) - ½ cup cherry tomatoes (halved) - ¼ teaspoon cumin powder - ¼ teaspoon black pepper - ¼ teaspoon salt - 1 teaspoon olive oil - 1 teaspoon lime juice - 1 tablespoon Greek yogurt (optional, for topping) - Fresh cilantro for garnish ### Instructions: 1. **Cook the sweet potatoes**: Pierce them with a fork and microwave for 5-7 minutes until soft, or bake at 200°C (400°F) for 40 minutes. 2. **Prepare the filling**: In a bowl, mix black beans, avocado, cherry tomatoes, olive oil, lime juice, cumin, salt, and pepper. 3. **Stuff the sweet potatoes**: Once cooked, slice them open and stuff them with the prepared mixture. 4. **Garnish & serve**: Top with Greek yogurt (if using) and fresh cilantro. **Ready in 15 minutes (if microwaved)!** A fiber-rich, protein-packed, and ...
Read more

Mediterranean Chickpea Salad with Grilled Paneer** ###

 Here’s another quick and healthy dinner recipe: **Mediterranean Chickpea Salad with Grilled Paneer** ### Ingredients: - 1 cup canned chickpeas (drained and rinsed) - 100g paneer (cubed) - 1 small cucumber (diced) - 1 cup cherry tomatoes (halved) - ¼ red onion (thinly sliced) - ¼ cup fresh parsley (chopped) - ¼ cup feta cheese (optional) - 1 tablespoon olive oil - 1 teaspoon lemon juice - ½ teaspoon cumin powder - ½ teaspoon paprika - Salt and black pepper to taste ### Instructions: 1. **Grill the paneer**: Heat a pan over medium heat, add a little olive oil, and grill paneer cubes for 2-3 minutes on each side until golden brown. Set aside. 2. **Prepare the salad**: In a large bowl, mix chickpeas, cucumber, cherry tomatoes, red onion, and parsley. 3. **Make the dressing**: Whisk together olive oil, lemon juice, cumin, paprika, salt, and black pepper. 4. **Combine**: Add grilled paneer to the salad, drizzle the dressing, and toss well. 5. **Serve**: Top with feta cheese if desired. ...
Read more

Creamy Carrot Soup Recipe

 Carrot soup is perfect for winter nights—warm, comforting, and packed with nutrients. Here’s a simple yet delicious recipe: ### **Creamy Carrot Soup Recipe** #### **Ingredients:** - 1 tbsp olive oil or butter - 1 medium onion, chopped - 2 garlic cloves, minced - 5-6 large carrots, peeled and chopped - 3 cups vegetable or chicken broth - 1 tsp fresh ginger (optional, for warmth) - ½ tsp ground cumin or curry powder (for extra depth) - Salt and pepper to taste - ½ cup coconut milk or heavy cream (for creaminess) - Fresh parsley or cilantro for garnish #### **Instructions:** 1. **Sauté the Aromatics**: In a large pot, heat the oil or butter over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Add garlic and ginger, sauté for another minute. 2. **Cook the Carrots**: Add the chopped carrots and stir for a couple of minutes. Sprinkle cumin or curry powder for extra flavor. 3. **Simmer**: Pour in the broth, bring to a boil, then reduce heat and simmer for 20-25...
Read more