Posts Tagged ‘khichdi’

Sabudana Khichdi

Posted: April 13, 2011 by incidentalcooksuman in Breakfast, Indian Food
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Sabudana is otherwise known as tapioca or sago pearls. Sabudana is really bland in taste and its full of starch and carbohydrates. Back home, mom used to make sweet pudding and savoury snack with sabudana during our religious fasting. To be honest, I never enjoyed the sweet version of this dish but love the savoury one.

Sabudana Khichdi

Sabudana Khichdi

Today I am going to share this easy, light and delicious recipe with sabudana which is called sabudana Khichdi. Sabudana khichdi is my all time favorite snack, which is made with crispy fried potatoes, crunchy crushed peanuts and fried with curry leaves and some spices. Initially, when I had first tried this making at home for myself, I ended up with sticky and mushy khichdi. The most important and first step is washing and soaking the sabudana in water. Too much of water will turn the sabudana seeds mushy and sticky. Less water will make the seeds hard, so first rinse the seeds couple of times in order to get rid of excess starch and then use water as needed to completely cover the sago seeds, not more than that. Let it sit for 30-45 minutes or until the water is absorbed by sabudana and it looks dry but not sticky.

Sabudana Khichdi

Sabudana Khichdi

INGREDIENTS:

  • 1 large Idaho potato, peeled and cut in thin slices
  • 1  1/2 cups sabudana, washed and soaked
  • 1 green chillies, chopped
  • 9-10 curry leaves
  • 1 cup peanut roasted peeled and crushed into small bite sized pieces and some powdered.
  • 1 cup cilantro leaves
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon turmeric powder
  • salt to taste

Directions:

  • Wash the sago seeds in water. Then, drain the water and soak the sabudana in fresh water just enough to cover all the kernels. keep it aside for half an hour. The seeds should absorb all the water and not be sticky.
  • Heat oil in a pan over medium heat. Add the potatoes and cook until golden brown. Add green chillies, turmeric powder and salt to taste in between cooking the potatoes.
  • Now add the peanuts and curry leaves to the pan, stir the same.
  • Add the soaked sabudana/sago seeds into the pan and cook until sabudana becomes translucent or look like pearls. Keep stirring so that it doesn’t stick to the bottom of the pan.
  • Add lemon juice and cilantro and  stir gently.
  • Serve hot and Enjoy!
Sabudana Khichdi

Sabudana Khichdi

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Palak Khichdi

Posted: March 2, 2011 by incidentalcooksuman in Indian Food
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There are lots of different ways to make khichdi. The basic ingredients is rice and lentils which is cooked together. The addition of  veggies and masala is vary from family to family. Some like their khichdi with masala and some don’t.  It considered  a very plain dish, cooked with very less oil, less masala and usually served to people who are ill.

Its is also the first solid food introduced to babies coz it is full of proteins and carbohydrates. Well in my case I consider khichdi one of my all time comfort food. And I make sure I make this once in a week. so, I keep modify the recipe once in a while. But this recipe is from my mom’s kitchen. Couple of weeks ago when I was talking to her she asked me to try adding palak/spinach in the khichdi. So, thought of sharing the recipe here:

Palak Khichdi

Palak Khichdi

Ingredients:

  • 1/2 cup basmati rice
  • 1/4 cup mix orange lentil(masoor dal) and yellow lentil(arhar dal)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 dried red whole chillies
  • 1 garlic clove, roughly chopped
  • 2 cups spinach leaves
  • 1/2 teaspoon olive oil

Preparation:

  • Wash and drained the mixture of rice and dals together and put into the pressure cooker along with turmeric powder, salt to taste and 3 cups water and cook for 2 whistle.
  • When the cooker has cooled down, stir the khichdi, check for consistency and add more water if needed.
  • Meanwhile, heat oil over medium high heat, add garlic and spinach leaves. cook for 2-3 minutes. Blend the cooked spinach in food processor and pour it in the khichdi and mix well.

For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this mix to the khichdi, be careful while doing this coz it gets splutter when hot oil touches the khichdi. Give a boil and serve hot .

  • Serve with pickle of your choice and dollop of ghee on top.
Palak Khichdi

Palak Khichdi

Sabudana/Sago Seeds Patties

Posted: August 23, 2010 by incidentalcooksuman in Indian Food
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Sabudana/Sago seeds Patties
 

Sabudana is also called tapioca pearls. It’s completely gluten and protein free. You can read more about this here. I usually make sabudana khichdi for snack or breakfast but this time I have experimented little bit and made patties out of it. Usually this patties are deep-fried in oil and you will find this in every restaurant in Mumbai especially on Tuesdays for fasting menu. This is a perfect snack with a cup of tea which satisfies your hunger anytime. 

Sabudana/Sago Seeds Patties

Sabudana/Sago Seeds Patties

Ingredients: 

  • 1 cup Sabudana/Sago seeds
  • 2 medium-sized boiled potatoes, peeled
  • 1/2 cup roasted peanuts
  • 1/2 cup frozen green peas, thawed
  • 2 green chillies, deveined and chopped
  • 5-6 fresh curry leaves, chopped
  • salt to taste
  • 2 tablespoon olive oil

Preparation: 

  • Wash sabudana/sago seeds couple of times under running tap water. Drain and keep it for 30 minutes soaked in very little amount of water. After 30 minutes you will see they are puffed up and double in volume.
  • Mash boiled potatoes in a bowl and keep it aside.
  • Remove the skin of roasted peanuts and then crushed them in food processor by giving 2 or 3 spins. I mean you should get some powdered and some bite size pieces of peanuts.
  • Heat oil in pan over medium high heat, add green peas and turmeric powder and cook for 2-3 minutes or until the peas are slightly roasted.
  • Combine green peas with the  mashed potatoes, crushed peanuts, green chillies, curry leaves, soaked sabudana/sago seeds and salt to taste and mix everything together.
  • Divide the mixture into 8 equal parts and roll them in between your palms and then press down as you will do in case of patties.
  • Head a griddle and pan fry them both the sides by using oil.  Patties are done when both the sides are crispy and golden brown.
  • Serve hot with cup of tea and ketchup. Enjoy.
Sabudana/Sago Seeds Patties

Sabudana/Sago Seeds Patties

Khichdi

Posted: April 19, 2010 by gigagyaan in Indian Food
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Receipe Yield: 3-4 servings

Khichdi

When i don’t feel like cooking anything but want some comfort food, I usually make khichdi. Also, my 15 months old son is having khichdi since he was first introduced to solid foods and I must say he loves having khichdi. Its rich in carbohyrates and proteins. I usually make this with the combination of 2 or 3 lentils and they are yellow dal/Arhar dal, orange dal/masoor dal andwhole moth beans. So, here’s the recipe to my version of khichdi. I usually have this with ghee on the top and pickles where as my husband wants to have his khichdi with yogurt and pickles.
 

Khichdi

Khichdi

INGREDIENTS

1 cup Basmati rice, washed and drained
1/2 cup Yellow lentils/arhar dal, washed and drained with the rice
1/2 cup Orange lentils/masoor dal, washed and drained with the rice
1/4 cup whole moth beans washed and soak in water for couple of hours
1 tablespoon of cumin seeds
1 tablespoon of turmeric powder
1 tablespoon of oil
4 cups of water
Salt to taste

DIRECTIONS
 
Wash and drained the mixture of rice and dals together and put into the pressure cooker along with tumeric powder, salt to taste and 3 cups water and cook.

When the cooker has cooled, stir the khichdi, check for consistency and add more water if needed.

On medium heat add oil in a pan, then add cumin seeds, wait until it gets brown. Pour this on the khichdi, be careful while doing this coz it gets splutter when hot oil touches the liquid. Give a boil to the khichdi and serve hot .