Sabudana also known as Tapioca or sago is used for making khichdi, vada, kheer and sun dried vodi. This khichidi is an awesome combination of sweet, salty, spicy and tangy topped with peanuts which give it a light nutty crunch. Sabudana khichidi can be eaten for breakfast, as a snack and while fasting as it does not have garlic or onion.
This has been a childhood favorite of mine and our Saturday’s would not be complete without the Sabudana Khichidi as evening snack followed by a movie on Doordarshan.
When I tried making this earlier, I did not get the desired results until now. It would turn either soggy or dry without desired results. I did some research over the internet and checked with friends. Some good advice from her about the soaking process and the cooking process from her and I was on my way making a decent Sabudana khichidi after a long time.
And finally some good news! Yay! FoodWorld is now slowly limping back to normal. Few weeks ago it crashed as it had accumulated bulk load of data and showed no hopes of recovery. After spending weeks together removing old data, trying some new techniques it seems to show some signs of life. In the process of reviving some data or blogs maybe lost; so do not hesitate to send me an email if you find something missing and I will look into it.
Thank you to those who enquired about the status and for the patience while it was down. I have not been able to respond individually to the emails. I will now continue to add the blogs to the aggregator for which I have received requests.
- 1 1/2 cups of Sabudana/Tapioca/sago pearls (washed and soaked for 5-6 hours)
- 1/2 cup of potatoes, (peeled and chopped into small cubes)
- 1/2 cup of dry roasted peanuts (crushed coarsely)
- 3-4 curry leaves
- 1/2 tsp of cumin seeds/jeera
- 4-5 green chillies( finely chopped)
- 1 tsp sugar
- 3 tsp oil
- Salt to taste
- Juice of a lemon1/3 cup shredded coconut (optional)
- Handful of cilantro leaves for garnish
- Wash the sabudana in enough water twice or thrice and drain the water. Now soak it in a flat bottom container with just enough water to cover its top. Do not add too much water. I soak it for about 4-5 hours and fluff it with fork bringing the pearls from bottom to the top (that way the ones in the bottom do not get soggy).
- I prefer not soaking this overnight as I can keep an eye on the sabudana and fluff them in between. After the water has been absorbed, the sabudana puff up like pearls.
- Note: If you feel that the sabudana has become very dry then you can sprinkle some water and mix.
- Take a pan and dry roast the peanuts till evenly brown, then remove the skin and pulse them into a coarse powder. Keep aside.
- Peel the potato and chop them into small pieces and boil it separately.
- Heat a pan and add oil in it. Add the cumin seeds, curry leaves, chopped green chillies and the cooked potatoes. Sprinkle some salt and stir until the potatoes get crisp on the outside.
- Now add the sabudana to this and toss well on medium flame. Cover with lid for a minute.
- The sabudana will become translucent when they are done. After the sabudana is cooked completely, add the coarse peanuts,coconut (optional) and lemon juice.
- Toss to mix and switch off the heat. Garnish with the finely chopped cilantro leaves.
- Note: Add very little water if you feel it’s dry.
Wishing you all a happy and healthy New Year. Hope the New Year is filled with joy and love!
I feel so good kick starting the first recipe of the year with this simple and healthy salad. It is so light and delicious that you will not feel that you are eating something so healthy with each bite.
One of the major goals for me this year is to be fit and healthy. With our hectic lifestyle of balancing life, family, work, homework, extracurricular activities it gets challenging to squeeze in time to exercise and stay fit. So the idea is to incorporate as much of these light foods as possible to maintain a healthy lifestyle.
I had the opportunity to try out different recipes during the last part of December which are healthy and not time consuming and so I will be posting them as I go along.
Alfalfa sprouts are readily available in the supermarket and I add them to salads and sandwiches whenever I can. A little goes a long way and they last for a long time in the fridge.
- 3 cups spring greens mix( I used the store bought one) [cleaned and coarsely chopped]
- 3/4 cup of chopped cucumber (seeded)
- ¼ cup chopped carrots
- ½ cup snow peas
- 1 avocado (peeled and chopped)
- ¼ cup blueberries (optional)
- Handful of alfalfa sprouts
- ¼ cup chopped onions
- 1 medium tomato (seeded and chopped) /grape tomato
- Handful of pepita seeds
- Bread croutons (optional)
- 1 Tbsp oil
- Crushed pepper
- Juice of a lemon
- 1 tsp finely grated ginger
- ¼ tsp sugar
Other suggestion: Raspberry vinaigrette/ Balsamic Vinaigrette
- In a big bowl add the greens and make a bed of it. Next add the chopped veggies, fruits and mix them well.
- In a small bowl mix the ingredients for dressing, shake well and keep aside.
- Transfer to serving plates and add the dressing as required. Top with pepita seeds.
Even though I am not a Gujarati, I been exposed to some limited Gujrati dishes growing up and I have had a soft corner for it. But over the years that I have been here in the US, I have taken immense liking to the cuisine. Thanks to Gujarati friends here, who indulge us with their finger licking dishes when we meet for potlucks and picnics.
And also there is a huge selection readymade, top quality Gujju food in the Indian groceries. This makes it a breeze to try out and get familiar with new type of dishes. The khandvis, dhoklas, theplas, muthiyas, undhiyu, handvo are to die for.
Theplas are the traditional breads of Gujarat and can be served for breakfast, lunch/dinner or as a snack. I have read different versions of Mooli Thepla on the web. Some of them cook the grated radish/ mooli first and then add it to the wheat flour to make the dough while others do not cook the radish. I have followed the later version and adapted this from the recipe by Tarla Dalal.
Based on my experience Theplas tastes good when you use plenty of mooli and less of turmeric. Since this uses yogurt and water while making the dough, the theplas remain soft for a long time. So this is a very good item to pack for lunches for both kids and adults alike.
- 2 cups whole wheat flour ( atta)
- 1 cup grated white radish/mooli
- 1/2 cup yogurt/curds
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- ½ tsp ajwain seeds
- ½ tsp cumin +coriander powder
- 1/4 cup coriander leaves chopped (any other greens is fine too)
- 2 Tbsp oil
- salt to taste
- Making the dough: Take a big plate and first add the wheat flour. Add the turmeric powder, chilli powder, ajwain seeds, coriander powder, salt and the oil and mix well.
- Next add the grated radish, coriander leaves and mix well. Add yogurt in spoonful and knead to make thick dough.
- Keep aside covered in a damp muslin cloth for about 30 minutes.
- Heat a flat pan/tava on medium to high flame.
- Take golf sized balls out of the dough and shape them into balls.
- Roll them into thin rounds with a rolling pin dusting little flour in between, to prevent it from sticking.
- Place this on the heated pan and after about 30 secs, the circle/paratha begins to cook on the bottom and begins to puff at different places. Spread around little oil.
- Turn it over and let the other side cook. Spread around little oil and cook. Keep a close eye on the pan, else the thepla will brown and harden.
- Take out from the pan and place them in box and cover it with a lid.
- Follow the steps for the remaining dough and make the theplas.
- Serve with any subji, pickle of choice and or with some spiced yogurt/ Dahi.