Sabudana (Pearl sago) khichdi

By -

Sago is a starch extracted from the pith of sago palm stems.Sago flour is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods.
In Indonesia and Malaysia, sago is used in making noodles and white bread. Globally, its principal use is in the form of pearls.
Pearl sago, a commercial product, closely resembles pearl tapioca Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes. In India, pearl sago is called sabudana ("whole grain") and is used in a variety of dishes.

Sabudana khichdi is one of the popular dish specially among Maharashtrians during fasting.Making sabudana khichdi is very easy but the real skill is to properly soak the sabudana.
My DH says that during his bachelorhood he has made many attempts to make the perfect khichdi but always ended up with a sticky one.
I am not a great fan of the dish when it is cold or reheated.I like to have it as soon as it is ready.I prepare it only during the days either of us fast and hence I don't add oil,curry leaves and cilantro.

The procedure for soaking:
Wash the sabudana couple of times and soak it in as much water as needed just to cover the top most layer of sabudana in such a way that the sabudana is immersed.

Ingredients

1 cup Sabudana(soaked as per the above method overnight or for 6-7 hrs)
1 medium potato -chopped in small cubes
1 tsp cumin seeds
2 tbsp clarified butter/ghee
2 green chillis
1/4 cup roasted peanut powder
1 tsp sugar
salt
1 tsp Lemon juice(optional)

Method:

  • Heat ghee in a heavy bottom kadhai on low flame.
  • When hot add the cumin seeds.green chillis and cubed potato.
  • Cover and cook till potatoes are done.
  • Meanwhile fluff the sabudana,add peanut powder,salt and sugar mix well.
  • Add this mixture to the cooked potatoes.Cook covered till the sabudanas are light brown,soft and translucent.
  • Stir it frequently while cooking.Once done remove from flame and add lemon juice.Mix gently.Serve hot.

Popular posts from this blog

Aloo Broccoli

By -
Until I came to US, I had never tasted Broccoli. I use to call it green cauliflower whenever I saw it at the vegetable vendor (he he....). But in US I found it in many chinese and thai dishes.It surely has looks similar to cauliflower but tastewise its very very different and it can't be used as a substitute for cauliflower. My husband during his bachelorhood along with his friend had once cooked a curry using broccoli and he says the house began to smell like hell (I don't know why).Not to tell but the curry was a disaster. Hence in our 3 years of marriage our refrigerator never saw (or smelled???) broccoli. Finally, after a long wait I somehow convinced him to try broccoli. "Lets try at least once.I have seen so many bloggers cooking it. I doubt it’s that bad." Poor fellow. As he says mein bibi ka sab sunta hu. "You can cook in my absence and both of you (me n my son) can have it. Please don't force me to have it. I will not eat it at all .&quo
Read more

Simple and tasty: Lemon Yogurt Semolina Cake

By -
Here's what you need: 1 1/2 cup semolina/rava/cream of wheat 2 cup low fat plain natural yogurt 1/4 cup canola oil (you can use butter instead) 1 cup sugar 1 tsp baking soda 1 tsp vanilla essence 3 to 4 tbsp of nuts for garnishing (optional) 1 tbsp lemon zest a pinch of salt For syrup 1/4 cup water 1/4 cup fresh lemon juice 1/2 cup sugar The cooking Process Beat the yogurt and sugar well till the sugar dissolves. Add oil,zest,essence,baking soda and salt.Once the wet ingredients are mixed well add the semolina.Mix and let it stand for at least 2 hours.I sometimes even let it stand overnight.This enables semolina to soften and the cake turn out  fluffy. Preheat the oven to 350 deg F.Grease a tray and pour the batter.Garnish with nuts.Bake for 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.Let it cool for 15 mins and then unmold. In the meantime prepare the syrup.Heat the water and sugar mixture until the sugar diss
Read more

Chatpate Chole

By -
Here's what you will need 1 cup chickpeas washed and soaked in 4 cups of water overnight 1/2 cup finely chopped red onion 1 tbsp besan 1 tsp chili powder 1 tbsp cumin powder 1 tbsp coriander powder 1 tbsp garam masala 1 tsp anardana powder 2 tbsp lime juice 2 tbsp oil 1 tea bag salt Grind to a smooth paste 2 large tomatoes 4 garlic cloves 1 tbsp chopped ginger 1 green chili For Garnishing Handful of cilantro finely chopped 1/2 onion finely chopped lemon The Cooking Process Place the chickpeas along with the water it was soaked in into a pressure cooker.Drop the tea bag,tea bag is used to give the chickpeas a darker color,you can completely eliminate adding it.Pressure cook the chickpeas until they are done but not mushy,The best method would be pressure cook for 3 whistles and then simmer for 15 mins.Don't let the chickpeas stay with the tea bag in the cooker for long once it cools since they might continue to get darker.When the cooker cools
Read more