Friday, September 30, 2011

Sabudana Khichdi – the reason why people Fast

In Life, we meet many people, talk with many more but remember few. Not getting philosophical, I can relate to such a person when I think of Sabudana Khichdi. She is my close friends Aunt in law from Chiplun, I’m not sure if I might meet her again but she advised an erroneous step to cook Khichdi.

© Personal Tadka

Soaking Sabudana to perfection is an art, so they say. If you can do so nothing more can go wrong in its preparation. Most of the time my sabudana used to too moist or too hard, So here is the trick as suggested by my friend’s AIL  – Soak sabudana it whole lot of water, say double, keep it for exact  10 minutes. Then remove all water from it, and keep it for say 6-8 hours. I keep it overnight and then they are separate and moist as required.


Quite simple to prepare yet tasty and totally satisfying breakfast.

You Need:DSCN6053

  • Sabudana – Sago – 1 ½ glass
  • Peanut coarse powder : ½ cup
  • Green chillies : 3-4 large coarsely chopped
  • Potato : 1 medium – small cubes
  • Cumin Seeds : ½ tbsp.
  • Curry Leaves : 10-15 in no.
  • Coriander leaves : ½ cup finely chopped
  • Salt to taste
  • Sugar to taste
  • Ghee – for tempering
  • Lemon : ½ piece
  • Scrapped coconut – for garnishing (optional)

You Do:

  1. Soak sabudana as mentioned above.
  2. Heat Ghee in Kadai, Add Cumin seeds to splutter.Follow with curry leaves and chillies. Trail with potatoes.
  3. Cover and cook, till potatoes are soft not mushy. Add the Sabudana grains with peanut powder, salt and sugar
  4. Stir well so that all is mixed properly, but do not overdo it as it might hamper the separate grains.DSCN6054
  5. Add Lime juice and mix coriander leaved and scrapped coconut. Do not cover when done, as the vapours may make it sticky.

Serve hot. This can be served with Dahi or Fast Chutney.


Sending this to : "Foods for fasting - Vrat Ka Khaana"

Monday, September 05, 2011

Chilli Mushroom

I belong to a generation when all World famous culinary brands entered India – Mc Docnalds, Pizza Hut , Dominos etc. Those were the days when everything from these fast food centres seemed Impeccable.


One such starter from Pizza Hut - Mushroom Chilli, was one of our favourites. So one of my cousin had mentioned its try out recipe to Mom, and from then it’s been our common Mushroom Specialty dish. I love the aroma it gives out when its cooking, Garlicky Spicy Tinge. My Pappa dint love this fungi family, but this was an exception, so I feel if even if you don't prefer Mushrooms, you should like this.


You Need: DSCN6022

  • 15-20 – Fresh White Button Mushrooms
  • Garlic – around 15 (The aroma, taste all depends on this, more the better but its personal choice)
  • Ginger – 1 inch
  • Dry Red Chillies – 7-8 (Recipe is on spicier end, so you can change this accordingly )
  • Salt to taste

You Do:

  1. Wash the mushroom, and slice it into quarters.
  2. Grind garlic, ginger and Red chillies to coarse powder, it should not be smooth.DSCN6023
  3. Heat oil in kadai, add the prepared masala, it will give out garlicky aroma in a min or so.
  4. Add cut mushrooms, mix the masala gently till all covered with it.
  5. Cover and cook for 10-12 mins, till mushrooms are cooked.
  6. Mushroom gives out water of its own, so once mushrooms are done, open the lid and let it evaporate till dish becomes dry.DSCN6024

Serve hot as you wish, It’s spicy taste goes quite well with chapatis or even curd rice, but it is best served as a SPICY starter or a Pizza toping.

Sending this Herbs and Flowers – Garlic this months theme being Garlic .

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