It is so surprising, how we associate every dish with something in our life.. There has to be some memories attached to every dish we make.. when I got everything ready to prepare the khichdi, I went back in time.. The time when I stayed with my mama and mami.

My mami, makes the best sabudana khichdi and the way she keeps her kitchen organised and clean has always inspired me to keep my kitchen and vessels that way. She used to serve the khichdi along with curd and sugar.

  My son, loves this dish and wants me to make it very very often. He can have it for all the 3 meals of the day. Let me show you how I make these.

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Ingredients

1 sabudana or sago  I used 1 packet (500 Grams.)
2. Water for soaking
3. 3 to 4 green chillies finely chopped
4. Half inch piece ginger finely chopped
5. Lemon 1.
6. Salt to taste
7. Sugar 1 tbsp
8. Few curry leaves.
9. Jeera or cumin seeds 1 to 1 and a half tsp
10. Oil 3 to 4 tsp
11. Coriander leaves finely chopped for garnish.
12. Potatoes 2 medium
13. Peanuts 1/4th to half cup.. depending upon the liking.

Method

1. Soak the sabudana overnight or minimum 4 to 5 hours. Soak only in so much water to cover the sabudana. No need to add more water.

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2. Peel the potatoes and cut into small cubes.

3. Finely chop green chillies, ginger.

4. Dry roast peanuts, remove the skin and powder in the mixer.

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5. Heat oil in a thick bottom kadhai

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6. Add Jeera

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7. Once it crackles, add chillies, ginger and curry leaves.. sauté

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8. In the meantime mix the powdered peanuts with sabudana .. It keeps them from becoming sticky.
Tip: if after 4 to 5 hours of soaking, you see water in the sabudana, drain the excess water and spread it out on a clean towel..

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9. Once the chillies are sautéed, add the potatoes, salt for the potatoes and cook till potatoes are done. (I normally cook the potatoes in the microwave for 4 minutes to save time.)

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10. Now add the sabudana mixed with powdered peanut.

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11. Add salt

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12. Add sugar

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13. Add lemon juice

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14. Mix well and cook covered on low heat for 10 to 15 minutes.

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15. The khichdi is ready,  serve it with curd added with sugar.

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Enjoy!!!

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Poha is a favourite in our household. . Kids and hubby can have it any time of the day..

I am part of a lovely Facebook group, a member, Reem Khan, had suggested adding lemon juice after adding onions for sautéing, as a result the onions get lovely pinkish color. I so loved the tip that I started using it there after. I thought I should share it on my blog as well…

Here is my way of making poha..

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Poha recipe

1. poha 2 cups washed and drained in a colander.
2. 2 onions finely chopped.
3. 3 green chillies chopped, a small piece ginger finely chopped
4. a few Curry leaves
5.  Salt to taste
6. haldi 1/2 tsp
7.Lime juice 1 wedge plus more
8. Coriander leaves finely chopped for garnishing
9. Oil 4tsp
10. Mustard seeds 1 tsp
11. Jeera 1/2 tsp
12. Coriander seeds 1/4th tsp
13. 1 red chilli
14. water for sprinkling 3 to 4 tsp
15. sev optional for garnishing

Wash and drain poha and set aside for 20 to 30 mins.

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Chop all the above ingredients

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Take a pan add oil

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Once hot add mustard seeds once they crackle add Jeera and coriander seeds.

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Once they crackle add green chillies, ginger and curry leaves. Sauté.

From this stage add salt required after adding each ingredient. Sauté till it is done.

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Add onions and some lime juice and salt, and haldi. sauté til color changes to pink.

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Add poha, sprinkle some water and salt. Mix well and let it cook for 3 to 5 mins. Add lime juice according to taste and garnish with coriander leaves.

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For some extra punch you may add some shredded coconut too, some sev as well.

Ingredients

1kg idli batter

1 bundle spinach  (washed and finely chopped)

1 medium carrot (peeled and finely chopped)

Black pepper powder 1/2 tsp

Salt to taste

1tsp mustard seeds
1/2tsp split urid dal
1/2tsp asafoetida

Til Oil for sauté and greasing idli plates.

Method

1. Clean, wash and chop the spinach and carrots.

2. Take a pan, add 1tsp mustard seeds and once its splutters add 1/2tsp split urid dal and sauté for half a second and add 1/2tsp asafoetida.

3. Now add the spinach and carrots, salt and pepper powder. Sauté for 2 minutes or until the spinach is cooked.

4. Add this mixture to the idli batter and mix well. Add salt to taste.  (I used store bought batter).

5. Greese the idli plates and pour the batter on each plate and steam in the idli cooker for 15 minutes or until done.

Serve hot with chutney or molaga podi.

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