Posts Tagged ‘peanuts’

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

Poha

Posted: May 11, 2010 by incidentalcooksuman in Indian Food
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Poha

When we get bored having cereals and bread for breakfast every week days, i make this simple and easy breakfast called Poha which is a flattened rice or dried rice flakes. My mom use to make this for breakfast or for evening snack to go with a hot cup of tea/chai.  Flattened rice is also called Chiura/Chiwda and we use to eat chiura  in different ways, by  immersing the rice flakes in cold water, drying them and eat with freshly prepared home made yogurt and sugar or fry the chiura’s in couple of tablespoons of  oil until golden brown and mix it with fried peanuts, chopped red onions, chillies, lemons and some indian mixtures. Flattened rice/Chiura is the ingredient from which we can put or prepare a fast snack.

Poha

Poha

INGREDIENTS:

  • 2 cups Flattened rice/Chiura
  • 1/2 cup peanuts and cashews
  • 1  medium sized onion, cut in slices
  • juice of 1 lemon
  • 1 small potato, cut into small cubes
  • 1 green chilli, de-vined and chopped
  • 1  teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red chilli powder
  • 8-9 curry leaves
  • 1/2 cup chopped coriander leaves
  • 1/4 cup dried cranberries to granish
  • 2 tablespoon oil
  • salt to taste

 

PREPARATION:

  • Soak Flattened rice/Chiura in water, wash and drain the water completely and dry for 5-7 minutes.
  • Roast peanuts and cashews with little bit of oil over medium heat and keep it aside.
  • In the same skillet heat oil over medium heat, add mustard seeds and let it gets splutter. Add onions and green chillies and cook until the onions are golden brown.
  • Add potatoes, turmeric powder, salt and curry leaves and cook until the potatoes are done.
  • Mix in the soaked poha/flattened rice/chiura and stir well.  Pour lemon juice over the poha and mix well.
  • Garnish with cranberries, roasted peanuts, cashews and corainder leaves to serve.