Sabudana Khichdi recipe | Sago recipes

      I rarely include sago | javvarisi in my cooking ,when i learnt Sabudana vada from my friend, my hubby who is a great fan of this cute white sago pearls wants me to make sabudana kichidi , but to be more frank, i don’t want to give it a try as i thought it will taste horrible and stick to mouth if we make kichidi with sabudana. One day when i tasted this in my friend’s place ,to my surprise it tasted so well and now a days sabudana kichidi is a a regular one which i make once in a week for our breakfast.
Also check out my

• Sago upma (no onion no garlic)
• Sago murukku

INGREDIENTS:

SAGO/JAVVARISI	1 CUP
POTATO	1 NO
PEANUTS	1 HAND FULL
CUMIN SEEDS	1/4 TSP
CURRY LEAVES	FEW
SALT	AS NEEDED
OIL	1 TBLSP
GREEN CHILLI	2 NO
MUSTARD SEEDS	FEW
LEMON JUICE	1 TBLSP

METHOD:

• Wash the sago pearls for 2-3 times and drain the water.
• Sprinkle the water on that and keep it aside closed for 2 hours.

• Roast the peanuts in a kadai and when it is cool, de skin the peanuts.
• Since i used the peanuts without skin i just roasted it and made a coarse powder.
• Grind the peanuts coarsely.

• Cut the potatoes into cubes and chop the chilies .

• In a kadai, add oil and throw in the mustard seeds ,cumin seeds and curry leaves
• Add the green chilies and the potatoes.

• Cook in medium flame till the potatoes turns soft.
• When it is done add the sago which we soaked and kept aside.
• Sprinkle salt and a little water to this.

• Mix it gently and add the coarsely ground peanut powder.

• Switch off the flame.
• Sprinkle lemon juice over that.
• Gently mix together.
• Serve immediately .

Note:

1. Instead of washing and keep the sago for 2 hours, you can just immerse the sago in water and leave it over night.
2. If doing that, wash it twice and drain the excess water if any before making the upma.
3. You can add any veggie of your choice for variation.
4. Adding capsicum to this will enhance the taste and flavour of the sabudana khichdi

PASTA SALAD RECIPE

Diet salad | Indian diet recipes
  When i saw Pasta Salad recipe in Tarla dalal ‘s space i was so tempted to make this and that was so colurful to eyes  and very was  filling for the tummy too. This recipe is a real treat for dieters.
Also check out

• Millet salad recipe
• Grilled pineapple salad

For original recipe Click here.

INGREDIENTS:
FOR SALSA DRESSING:

TOMATO	2 NO
GREENCHILLI	2 NO
SALT	AS NEEDED
SUGAR	1 TSP
CORINADER LEAVES	FEW
DRIED OREGANO	1/2 TSP

OTHER INGREDIENTS:

PASTA	1/2 CUP
BEANS	1/4 CUP
CARROTS	1/4 CUP
CAULIFLOWER	1/4 CUP
TOMATO	1 NO
SALT	TO TASTE

METHOD:

• Chop the beans finely and cube the carrots.
• Make the cauliflower into small florets.
• Blanch the veggies.(Just immerse them in Boiling water for a minute)

• Cook the pasta with salt in a heavy bottomed vessel for 7-9 minutes.
• When it is done drain the water and run it in water by placing it in a colander.

• Immerse the blanched veggies and pasta in ice cold water for 20 minutes.

To make salsa dressing

• Chop the tomatoes , green chillies and coriander leaves very finely.
• In a bowl, combine the ingredients(give under salsa dressing list)
• Mash them  continuously with the back of a spoon.

• Drain out the water from the veggies and pasta mix.
• Deseed a tomato and chop it into cubes.
• Mix it well with the veggies and pasta.

• Keep the salsa and the veggie pasta mix separately in the fridge and mix them while serving, by adding salt to the veggies.
• Serve immediately.

  

METHI MALAI MUTTER, SIDE DISH FOR ROTI

Methi malai mutter using kasoori methi, with step by step pictures

 A creamy gravy which i was hesitant to try for a long time (since i am very calorie conscious now a days), of course most of us are like that. When i was going through my friend’s cookbook, this  tempted me very much and finally i tried this for a weekday lunch.
I used kasoori methi since i don’t have fresh methi leaves with me.
Also check out

• Green peas kheer
• Green peas masala

INGREDIENTS:

GREEN PEAS	1 CUP
KASOORI METHI	4 TBLSP
CINNAMON	1/2 “
CARDAMON	2 NO
CLOVES	2 NO
CASHEWNUTS	1 TBLSP
WHITE PEPPER POWDER	1/4 TSP
ONION	1 NO.(GRATED)
REDCHILLI POWDER	1/2 TSP
SUGAR	A PINCH
MILK	1 CUP
CREAM/MALAI	1/2 CUP
OIL	2 TBLSP
SALT	AS NEEDED

METHOD:

• Boil/Microwave the peas for 2 minutes.( i used the frozen peas)

• Soak cashew nuts in warm water for 10 minutes.

• Grind the cashew nuts, cinnamon, clove and cardamon into a fine paste.

• In a kadai, add oil and saute the onions till they turn pink.
• Cook the onions on a low flame and don not let them turn brown.

• Add the cashew ,masala paste.
• Saute for a minute.

• Add the kasoori methi and mix well.

• Add the cream/malai and cook on low heat for 2 minutes.
• I used the Nestle Cream.

• Add the peas and pour the milk.
• Add salt , redchilli powder, pepper powder and sugar to this.

• Mix well and cook in a medium flame for 2 minutes.

• Serve garnished with a a ring of cashew nut bits.

Note:

1. If you are using Fresh peas, shell the peas and boil them in salt water till tender.
2. If using fresh methi leaves, blanch them in boiling water and refresh them in  cold water.
3. Methi malai mutter tastes well with plain kulcha.

THAKKALI PACHADI, TOMATO RAITHA

             As the summer is in the peak, almost everyday for lunch i am a making raitha, as an accompaniment  with rice.  My mom makes this simple tomato raitha ,during festivals and special occasions. I made this two days back when i have guests around ,and we had this with Bisibelabath.
Also check out

• Carrot capsicum raita
• Mixed veg raita

INGREDIENTS:

TOMATO	4 NO
COCONUT	2 TBLSP
GREEN CHILLI	1 NO
CUMIN SEEDS	1/4 TSP
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CORIANDER LEAVES	FEW
SALT	AS NEEDED
YOGURT	1 CUP

METHOD:

• Wash the tomatoes and chop them finely.
• Grind the coconut ,green chilli and cumin seeds into a fine paste and keep aside.

• In a kadai, add oil and throw in the mustard seeds.
• When it splutters add the chopped tomatoes to this and saute for 3-5 minutes in a low flame.

• Transfer it to a bowl and add the ground coconut mixture to it
• Mix it nicely by adding salt and finely chopped coriander leaves to this.

• Mix well with yogurt , before serving .

• Serve with any rice of your choice.

PINEAPPLE RASAM RECIPE | RASAM VARIETIES

      Last week  we are invited  to a friend’s place for lunch and her mom made pineapple rasam . I tasted that for the first time , it tasted very different and nice and i loved the pineapple flavour in the rasam  . I asked the recipe of pineapple rasam from my friend’s mom and  i slightly altered it according to my taste and made it . Everyone enjoyed it and here comes the recipe of pineapple rasam.
  All the pictures are taken in a hurry and i am not satisfied with the clicks this time.
Check out

• Ginger lemon rasam
• Orange rasam

Preparation time :10 mins  Cooking time :20 mins  Serves:  3-4
INGREDIENTS:

PINEAPPLE CHUNKS	1/2 CUP
TOMATO	2
GINGER	1/2 INCH PIECE
GREEN CHILLI	1
SAMBHAR POWDER	1 TSP
SALT	AS NEEDED
ASAFIDITA	A PINCH
TOOD DAL	2 TBLSP
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
OIL	1/4 TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

• Cut the tomatoes and half of the pineapple into fine pieces.
• In a kadai, add the tomatoes, pineapple pieces ,salt , sambhar powder and a cup of water .

• Allow it to cook in a medium flame till the tomatoes and pineapple  becomes soft .
• Grind 3 tblsp of pineapple along with ginger and green chilli into a fine paste.
• Add 2 cups of water to the toor dal .

• Add the ground paste and toor dal water to the kadai.
• Keep the flame to medium low and switch off when it becomes frothy.
• Garnish with curry leaves and coriander leaves.

• Heat oil in a small pan and throw in the mustard seeds and when it splutters transfer it to the rasam.
• Serve with any dry curry.

If the pineapple is very sweet , you can add a tblsp of lemon juice after switching the flame (towards the end.)