sabudana ke Khichdi banane ka Sahi tarika Ferrari nashta .. paath 2..#cv ..@ Aditya
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Sabudana Khichdi is a popular dish in India, especially during fasting periods like Navratri. It showcases the versatility of sago (sabudana) and is cherished for its light yet filling nature. Traditionally prepared by fasting Hindus, it has become a beloved comfort food across the country, enjoyed by many regardless of dietary restrictions.
Ingredients
- ●sabudana
- ●potatoes
- ●peanuts
- ●cumin seeds
- ●green chilies
- ●ginger
- ●coriander leaves
- ●lemon juice
- ●salt
- ●oil
Instructions
- 1Soak sabudana in water for 4-6 hours until soft and fluffy.
- 2Peel and dice potatoes into small cubes.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add cumin seeds and let them splutter for a few seconds.
- 5Add diced potatoes and sauté until they are tender, about 5-7 minutes.
- 6Stir in chopped green chilies and grated ginger, cooking for 1-2 minutes.
- 7Add the soaked sabudana and mix well with the potatoes.
- 8Cook for 5-7 minutes, stirring occasionally, until the sabudana turns translucent.
- 9Add crushed peanuts, salt, and mix thoroughly.
- 10Remove from heat and stir in chopped coriander leaves and lemon juice.
- 11Serve hot, garnished with additional coriander if desired.
Ingredient Alternatives
sabudana
Healthier: quinoa
Cheaper: rice
Quinoa is a nutritious alternative, while rice is more economical.
peanuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds are healthier, while sunflower seeds are budget-friendly.
Techniques
soakingsautéingmixing
Equipment
panspatulabowl
🌶️🌶️🌶️Lowpeanuts
Also Known As
Sago KhichdiSabudana Upma
vegetariangluten-freenut-freesoy-free
Ingredients
- ●1 medium lauki (bottle gourd), grated
- ●1/2 cup besan (gram flour)
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1 tsp garam masala
- ●1/2 tsp salt
- ●Oil for frying
- ●1 large onion, finely chopped
- ●2 medium tomatoes, pureed
- ●1 tsp ginger-garlic paste
- ●1/2 tsp coriander powder
- ●1/2 tsp cumin powder
- ●1/2 cup water
- ●Fresh coriander leaves for garnish
Instructions
- 1In a bowl, mix the grated lauki with salt and let it sit for 10 minutes to release excess water.
- 2After 10 minutes, squeeze out the water from the lauki and add besan, cumin seeds, turmeric powder, red chili powder, and garam masala. Mix well to form a dough-like consistency.
- 3Shape the mixture into small balls (koftas).
- 4Heat oil in a pan over medium heat and deep-fry the koftas until golden brown. Remove and drain on paper towels.
- 5In another pan, heat some oil and add the chopped onions. Sauté until they turn golden brown.
- 6Add the ginger-garlic paste and sauté for another minute until fragrant.
- 7Stir in the pureed tomatoes and cook until the oil separates from the mixture.
- 8Add coriander powder, cumin powder, and salt. Mix well and cook for a few minutes.
- 9Pour in water and bring the curry to a simmer.
- 10Add the fried koftas to the curry and let them cook for 5-7 minutes to absorb the flavors.
- 11Garnish with fresh coriander leaves and serve hot with rice or roti.
Equipment
Mixing bowlFrying panSpatulaSlotted spoonServing dish
🌶️🌶️🌶️Low
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