Navratri Special:Falahari Sabudana Khichadi

Ingredients:
For Sabudana Khichadi [4 servings]

 

• Sabudana (Tapioca or Sago pearls) – 1.5 cups
• Potato – 1
• Roasted peanuts – 1/2 cup
• Green chili – 1 Finely chopped
• Cilantro – ¼ cup
• Lime juice – 2 tbsp
• Sugar – 1.5 tbsp
• Cumin – 1 tsp
• Red chili powder – ½ tsp
• Cooking oil – 1 tbsp
• Salt to taste

Method:

• Soak sabudana in just enough water to cover it. Let it stand overnight. In the morning, the sabudana looks nice and fluffy.
• Boil, peel and cut potato in small cubes. Finely chop green chilies and cilantro and keep aside.
• Coarsely grind roasted peanuts and keep aside.
• In a bowl mix, Sabudana with roasted and crushed peanuts.
• Heat 1 tbsp cooking oil in a shallow pan. Add cumin seeds; let it crackle for 1 minute. Add asafoetida powder and  chopped green chilies to it.
• Add the sabudana mixture to the pan. Now add boiled potato cubes to it. Mix well. Keep the heat medium and stir occasionally. Add red chili powder, salt, sugar and lime juice to it. Cook for few more seconds. Do not add water to the khichadi at any point. It will make it lumpy.
• Sabudana khichadi is ready to be served.

Garnish:
Garnish sabudana khichadi with freshly chopped cilantro and some fresh lime juice.

Note: Always try making sabudana kichadi in shallow pan. It prevents khichadi from sticking or getting lumpy.

Singhara Paratha with Aloo subzi [Potato curry]

Singhara Paratha with Aloo subzi [Potato curry]

During fasting, one can only eat certain things. Singhara flour is one of those. Here I’m sharing with you my mom’s recipe for making parathas from singhara flour [singhara atta] and simple aloo subzi.

Ingredients:

For making Singhara parathas:

Singhara flour – 1 cup
Potatoes -1 cup [boiled, peeled and mashed]
Green chilies- 1 finely chopped
Cooking oil for shallow frying
Salt as per taste

For making Aloo subzi [potato curry]:

Potatoes – 2 medium (boiled and peeled)
Tomatoes – 1 small (chopped)
Green chilies – 1 (finely chopped)
Red chili powder – 1 tsp
Cumin seeds – 1 tsp
Fresh cilantro – 2 tbsp chopped
Cooking oil – 1tbsp
salt as per taste

Method:

For making singhara paratha:

• In a large bowl, add singhara flour, boiled and mashed potatoes, green chilies, salt. Mix well. Add little water as needed to knead it into a smooth dough. Keep aside for 5 minutes.
• Divide the dough into 6 even parts. Make balls of each part nad very carefully roll them flat into parathas. If it is difficult to roll, try using parchment paper. Place the dough ball  between two sheets of parchment paper and gently roll. Later peel the parchment paper from both sides and shallow fry it on the griddle or frying pan using very little oil on both sides.
• Fry parathas till they trun golden brown on both sides. Parathas are ready to serve.

For making Aloo subzi:

• In a pan, heat 1 tbsp of oil. Add cumin seeds and green chilies to it.
• Saute for 2 minutes. Add chopped tomatoes and cook it for 5 minutes till tomatoes get little soft.
• Add red chili powder. Mix well. Now add 1 cup water to it. Bring it to a boil.
• Add boiled, peeled and chopped potatoes and salt. Also add 1/2 tsp sugar to neutralize the sour taste from tomatoes [optional].
• Cook for 5 more minutes and garnish with fresh chopped cilantro.

Enjoy garma garam parathas with aloo subzi.

More falahari recipes on this blog:

Sabuhana vada

Singhada aloo vada

Sabudana Khichadi

Navratri special: Singhada aloo vada [Water chestnut snack]

Singhada Aloo Vada

Navratri Special: Singhada aloo vada

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Singhada aloo vada. Singhada means Water chestnuts, its flour is often used in falahari or fasting recipes. This is also a kid’s friendly snack.

Ingredients:

For Singhada aloo vada (8 vadas)

Singhada (Water chestnut) flour – 1.5 cups
Potatoes – 3 medium
Roasted cumin seeds – 1 tsp
Red chili powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro –  2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Cooking oil to fry
Salt as per taste

 Method:

• Boil and peel potatoes. In a bowl, add boiled potatoes, salt, red chili powder, green chilies, cilantro, lime juice and sugar. Mix well and make 8 even balls of it. Keep aside.

Aloo balls before frying

• In another bowl, add Singhada flour, ¼ tsp salt and ½ tsp red chili powder. Add some water, mix well and make an even batter of it.
• Heat cooking oil for frying the vadas.
• Cover the potato balls in the batter and deep fry them in medium hot oil.
• Drain it on the kitchen towel when turns golden and crispy.

Serving Suggestions:
Serve hot with green chutney or ketchup with a cup of tea.

Navratri special: Sabudana vada

Navratri Special: Sabudana vada [Sago cutlets]

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Sabudana vada or Sago cutlets for fasting menu [falahar]. It is also a kid’s friendly snack.

Ingredients:
For sabudana vada (12 vadas approx.)

Sabudana [Sago]     – 1cup
Potatoes                 – 3 medium
Peanuts                  – ½ cup roasted and coarsely grounded
Red chili powder      – 1 tsp
Green chilies           – 2 finely chopped
Cumin seeds           – 1 tsp
Cooking oil to fry
Salt as per taste

Method:

• Wash sabudana lightly and soak it in water for 3-4 hours. Sabudana should absorb all the water.
• Boil and peel the potatoes. Ina bowl, add potates and mash them evenly. Now add sabudana, finely chopped green chilies, cumin seeds, peanuts, red chili powder and salt.  Mix well.
• Heat cooking oil for frying the vadas.
• Apply little oil on your palms. Take small lemon size dough between your palms and make vadas or cutlets. Fry it in the medium hot oil. Repeat till all the vadas are done. It should be golden and crispy. Sabudana vadas are ready to serve.

Serving Suggestions:

Enjoy garma garam [hot] vadas with ketchup, green chutney or yoghurt.

Sabudana khichadi with Cashews (Tapioca savory snack)

Sabudana Khichadi with cashews (Tapioca savory snack)

Sabudana Khichadi is the most popular Indian snack during fasting. But I like it so much that I make it very often. I have added cashews with roasted peanuts for rich taste. Hope you like my version of Sabudana khichadi.

Ingredients:

For Sabudana Khichadi [4 servings] (Tapioca or Sago pearls) – 1.5 cups
Potato – 1
Roasted peanuts – ¼ cup
Roasted cashews -1/4 cup
Green chili – 1
Cilantro – ¼ cup
Lime juice – 2 tbsp
Sugar – 1.5 tbsp
Cumin – 1 tsp
Red chili powder – ½ tsp
Asafoetida powder -1 pinch
Cooking oil – 1 tbsp
Salt to taste

Method:

• Soak sabudana in just enough water to cover it. Let it stand overnight. In the morning, the sabudana looks nice and fluffy.
• Peel and cut potatoes in small cubes. Finely chop green chilies and cilantro and keep aside.
• Coarsely grind roasted peanuts and cashews and keep aside.
• In a bowl mix, Sabudana with roasted and crushed nuts.
• Heat 1 tbsp cooking oil in a pan. Add cumin seeds; let it crackle for 1 minute. Add asafoetida powder and chopped green chilies to it.
• Add the sabudana mixture to the pan. Mix well. Keep the heat medium and stir occasionally. Add red chili powder, salt, sugar and lime juice to it. Cook for few more seconds. Do not add water to the khichadi at any point. It will make it lumpy.

Garnish:
Garnish sabudana khichadi with freshly chopped cilantro and some lime juice. Enjoy hot with a cup of tea or coffee.

Note: If you are making Sabudana khichadi for fasting menu, do not add Turmeric powder.