Sabudana/Tapioca Khichadi

Sabudana Khichadi, my all time favourite. I used to fast on Mondays since my school days....that time fasting meant only one thing, Sabudana khichadi! My Mom used to make this many times for my lunch box, specially Mondays. Sabudana Khichadi also make me remember one of my best friend, a Jodhpurite, who use to love this recipe just like me. On Mondays she was not allowed from my side to bring her own lunch box. I always use to ask my mom to please provide me with two tiffins on Mondays. Sabudana Khichadi is a kind of a very easy but a tricky recipe. The trick is to get the sabudana non-sticky and non-soggy! So here comes my recipe for Sabudana Khichadi.



  Ingredients:
  • 1 cup sabudana/ sago
  • 1/2 cup Ground, roasted peanut powder
  • 1 Medium Potato, Boiled partially and cut into small pieces
  • 1-2 Green chillies, slitted
  • 1 tsp Cumin seeds
  • 3-4 tbsp Ghee
  • 1/4 tsp Red chili powder (optional)
  • 1/2 tsp Sugar
  • Salt to taste
  • 20 gms Cashewnuts and Almonds, sliced
  • 20 gms roasted Peanuts, powdered
  • Fresh Coriander leaves and Grated Fresh coconut to garnish

Method:
  1. Wash the sabudana 2-3 times. Add water to soak and soften, keep the level just about 1-2 cms above the sabudana level. Cover and keep 6-8 hours. I normally soak it overnight.
  2. Add the ground peanut powder, salt and sugar to the soft sabudana, and mix well.
  3. Heat ghee in a kadhai/pan.
  4. Add cumin seeds and green chilis and pieces of potato. Fry for 4-5 minutes.
  5. Add sliced cashewnuts and almonds and fry for 2-3 minutes.
  6. Add red chili powder and sabudana mix. Give a good stir.
  7. Cover and cook for 7-8 minutes.
  8. After you remove the cover, you will notice that the colour and texture of the sabudana has changed, it is now looking a bit transparent.
  9. Check for salt, if required add more.
  10. Garnish with coconut and cilantro and serve hot. { I love this preparation with a dash of lemon juice }
Aloo ki Tikki

I love eating plain aloo-tikki along with sabu ki khichadi . For aloo ki tikki mix Cumin-Coriander powder, red chili powder, salt, sugar and fresh coriander leaves in mashed-boiled potato, give a round-flatten shape and shallow fry on a non-stick fry pan from both the sides on medium heat. Enjoy hot with sabu ki khichadi.
Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Anshu Bhatnagar

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