Swati's Kitchen

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Matar Karanji( Fresh Green Peas Gujiya)

Matar Karanji/ Gujiya is a Maharashtrian snack made using seasonal fresh green peas. Green peas and fresh coconut along with a few other spices are stuffed in a crisp flour pastry and then deep fried till golden brown. This karanji can be a perfect tea time or evening snack.

Ingredients:

For Cover:

1 cup Maida

Salt to taste

2 tsp smoking hot Oil

Water

For stuffing

2 Cups Green peas (Matar) , blanched and water drained off completely

A pinch of Hing

1 Tsp Ginger-Garlic-Green chili paste (3~4 Garlic cloves, 2~3 Green chilies 1/2 Ginger blended roughly)

1 Tbsp Coriander powder

1/2 tsp Turmeric powder

1/2 Tsp Garam masala

1 Tsp Sugar

1/2 Cup Fresh coconut , grated

Coriander (Dhania) Leaves , Handful, chopped

1 Tsp Lemon juice , (adjust)

Salt , as required

Oil , for deep frying

Method:

Making Dough:

Take maida in a dish and add salt to taste.

Mix well and add smoking hot oil.

Mix well and when the oil cools down a little rub it well with maida.

Maida should get a nice crumble texture like Rava or bread crumbs.

Add a little water at a time and knead a little stiff dough.

Make sure the dough is not soft.

Cover and rest the dough for about 15-20 minutes.

Stuffing:

Heat up oil in a pan.

Add cumin seeds and let them splutter.

Add hing, ginger-garlic-green chili paste and mix well.

Add blanched green green peas and roast it nicely.

Add coriander powder, turmeric powder, garam masala, and mix well.

Add freshly grated coconut and mix well.

Add salt, sugar, and mix well.

Add lemon juice and switch off the gas.

Mash matar a little with masher. Do not mash them completely, just a little.

Take a small ball of dough and roll a small puri form it. It should not be much thick.

Fill the stuffing and spread a little water along the edges.

Close the karamji and seal it really good.

Press the edge of karanji with a fork to make a nice design or You can cut the edge off .

Heat up oil on medium heat.

Drop karanji in hot oil and fry on low to medium heat until it gets nice golden color from both sides.

Take the karanji out and put it on kitchen tissue to drain the excess oil and transfer it into a dish.

Serve it with mint Chutney or Tomato ketchup

[swatiskitchen]

Sangria

Sangria is a mixed alcoholic drink from Spain. The color of sangria depends on the wine. Red sangria is made with red wine, and white sangria with white wine.

This is Non alcoholic version of traditional Sangria with green and red grapes.

Ingredients:

1 lemon thinly sliced, peel on

2 orange thinly sliced, peel on

2 Mosambi thinly sliced, peel on

2 apple cored, thinly sliced, skin on

200 ml  green grape juice

200 ml Red grape juice

150 ml Fresh Orange juice

150 ml Canned Orange Juice

7 Up

Method:

Start by combining all of the chopped fruit in a large pitcher. Pour in the green and Red grape ,Fresh Orange Juice ,canned Orange juice and leave in the fridge for at least an hour. You can also leave it in the fridge overnight if you have the time!

To Serve

In a tall glass first add thin slice of orange and Mosambi and a Tbsp of apple pieces .

Add 1/4 Cup mixed fruit juice in t he glass

Add 7Up in the glass very slowly till the glass fills as three fourth. and serve immerdiately.

Note:

You can also add Fruits, such as chopped pineapple, peaches or pears

[swatiskitchen]

Cheesy Palak Stuffed Mushrooms

Cheesy Stuffed Mushrooms With Spinach Recipe makes a perfect bite size,lip smacking appetizer for any party.

Cheesy Stuffed Mushrooms With Spinach Recipe is a quick and simple starter recipe where large button mushrooms are stuffed with a cheesy spinach filling.

Mushrooms are loaded with calcium and vitamin D, which help you meet your daily requirement for these nutrients.he selenium, alpha- and beta-glucan content found in mushrooms can boost the immune function and help your body fight against infections.

The presence of beta-glucan in mushrooms regulates blood sugar levels and reduces the risk of developing type 2 diabetes.The fibre, potassium, and enzymes in mushrooms are responsible for reducing the risk of cardiovascular disease. 

Ingredients:

6 Button mushrooms , large

1 cup Spinach , finely chopped

2 cloves Garlic , finely chopped

2 Tbsp finely chopped onions

finely chopped mushrooms stems of 6 mushrooms

2 tablespoons  Cheese Spread

Parmesan Cheezza , grated

1 teaspoon Extra Virgin Olive Oil

1l2 Tsp chilli flakes

1/2 Tsp Oregano

Method:

Remove the stem of the mushrooms and slide the knife to create a cavity to fill in the spinach.

Into a preheated pan add oil and once the oil is hot add  the finely chopped garlic and saute it for a few seconds

Add finely chopped onions and chilli flakes and saute it till onions becomes soft .

Add finely chopped mushroom stems and spinach and saute until the spinach wilts completely and most of the moisture is evaporated. Do not add salt and cook the spinach and mushroom, because if you do the spinach and mushroom will release a lot of water and will take a long time for the moisture to evaporate.  

Once the spinach is cooked well and we have the right texture, turn off the heat and add in the Cheese Spread to give the sauted spinach a creamy consistency.

Add salt and oregano as per taste and Keep aside.

Use a tiny spoon and fill the cheesy spinach mixture into the mushrooms. Sprinkle the parnesan /Mozerrella cheese on top of each stuffed mushroom.

8.Arrange them on a hot Appe pot or in a baking tray

9.Cook till mushrooms are done and cheese is melted OR Grill it in the oven for 6 to 8 minutes until the mushrooms are done and the cheese has melted.

[swatiskitchen]

Brocoli Carrot Salad

Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants..

The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which lowers diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.

Broccoli is a rich source of multiple vitamins, minerals and fiber.

Ingredients:

2 tbsp walnut pieces /salted penuts

salt as per taste

2 Cup Broccoli florets (about 2 small crowns)

1 cup julienned carrots

1 Small onion sliced

1 tsp crushed Ginger garlic

½ Tsp white wine vinegar

1Tbsp honey

½ Tsp Soya Sauce

1 Tsp Cornflour

1 Tbsp Tomato Ketchup

1 Tsp roasted sesame seeds

1 Tbsp Sesame Oil

Method :

Bring a medium pot of salted water to a boil.

Cut the broccoli florets into bite-sized pieces . Have a bowl of ice water ready. Blanch the broccoli in the boiling water until crisp-tender. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.

Whisk together the vinegar, honey and Soya Sauce,Tomato Ketchup and Cornflour in a bowl.

In a pan add sesame oil once it is hot add crushed Ginger Garlic and sauté it.

Add sliced onions and sauté it .

Add sliced mushrooms and sauté it on high flame for 2 mins

Add drained Brocoli florets and sliced carrots and toss it nicely.

Add mixed dressing and sauté it on high flame for 1 minute so that dressing coats evenly on all vegetables.

[swatiskitchen]

Palak Tomato Raita

Palak or spinach in yogurt is a simple accompaniment that goes well with to almost any Indian meal.

It is flavorful and light on the palette. This raita is simple to make yet very tasty.

Ingredients:

1 Cup Blanched and finely chopped Palak

1 small onion finely chopped

1 small Tomato finely chopped

1/2 cup fresh Curd

1 Tsp sugar

1/2 Tsp finely chopped green chilli (Optionl)

Salt as per taste

Method

In a bowl whisk curd nicely and mix all other ingredients and mix well.

[swatiskitchen]

Beans Carrot Thoran (Subji)

Carrot Beans Sukhi Sabzi is a quick and easy healthy sabzi that is made with simple masalas to bring out the real taste of the vegetables.

Ingredients:

1 cup carrot (chopped) cut into dices

1 cup beans (chopped) cut into dices

1 Tbsp oil

1 Tsp mustard Seeds

1 Tbsp urad dal

Few curry leaves

2 dried red chilli

2 Green chilli (slit)

1/2 Tsp Asafoetida(Hing)

1 Tsp Ginger garlic paste

1 Tsp Sugar (Optional)

2 Tbsp coconut (grated)

Method:

Into a pressure cooker, add the cut carrots and beans, sprinkle a little salt, add 1/4 cup water and pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to avoid overcooking the vegetables and retaining its colours .

Heat oil in a frying pan over medium heat; add Mustard seeds and once it starts spluttering add curry leaves Urad dal ,dry red chillies and green chillies .

Add asafoetida (Hing), Ginger garlic and saute for a minute.

Add the steamed beans and carrots and stir well to combine; just for about a minute.

Add sugar and salt.

Add freshly grated coconut and mix well.

Once done, turn off the heat and serve.

[swatiskitchen]

Trifle Fruit custrad Pudding with Fresh strawberry Compote

Strawberry Compote

Method:

First core and quarter the strawberries.

In a small shallow saucepan, toss in the quartered 1 Cup strawberries, along with 1/2 cup of sugar. With the heat on medium, keep stirring the mixture continuously until the sugar melts.

Continue to Cook the strawberries until it is tender and the compote has thickened add 1tbsp lemon juice and mix;

You will notice that towards the cooking process, the mixture begins to bubble and the syrup is thickened, once done, allow this mixture to cool completely.

Store the Strawberry Compote in the refrigerator .

Custard sauce –

Warm 3 tbsp milk in a microwave or in a small steel bowl on the stove top. Then add 3 tbsp custard powder to the warm milk. Keep this custard powder paste aside.

Stir and dissolve the custard powder very well in the milk. There should be no lumps.

In another pan, take 1.5 cups milk. Then add 4 tbsp sugar. Stir and heat this milk+sugar solution on a low to medium flame. Just bring to a gentle heat and stir so that the sugar dissolves.

Bring the flame to low. Then add the custard powder paste and stir quickly with a wired whisk, so that no lumps are formed. Keep on stirring till the custard thickens. Usually for trifles, I make a thick custard. But if you want a slightly smooth and flowing consistency, you can keep that. Allow the custard to cool at room temperature. Fruits :

Cut Chikoo,Apple , mangoes, banana

Now slice 250 grams or a small block of plain eggless vanilla cake or eggless sponge cake into cubes.

Making Fruit Trifle:

Line half a portion of the sponge cubes in a serving bowl. You can also make individual portions of the trifles in bowls or dessert glasses

Now spread 2 to 3 tbsp of orange juice on the cake. But just make sure the sponge does not become soggy.

Now layer half of the chopped mixed fruits. Here I used apples, bananas and fresh figs.

Layer Strawberry compote on it

Add 3Tbsp Custrad sauce on it..

Again repeat all the layers, starting with some sponge cubes.

Cover with a foil or lid and keep the trifle pudding in the fridge to set for 4 to 5 hours or overnight.

Serve the chilled trifle pudding as a dessert.

[swatiskitchen]

Tomato Rice

Ingredients:

1 Cup Tomato Puree

1 1/2  Cup fresh coconut milk

1 Cup rice soaked for 30 minutes

2Tbsp  ghee or oil

1 Tbsp Ginger Garlic Paste

1 Tsp Green chilli paste

½ Tsp cumin seeds

2/3 green Cardamom

1 Star anis

1 medium size Tej patta

4/5 Black peppercorns

3 cloves

1 inch cinnamon

1Tbsp Coriander Powder

1 Tsp Cumin Powder

1 Tbsp Biryani Masala

¼ Tsp turmeric powder

1 Tsp red chili powder

salt add as required

2 Tbsp coriander leaves for garnishing

Fresh coconut for garnishing – optional

Method:

In a heavy thick bottomed pot add ghee. Keep the flame to a low and add Tejpatta and cumin seeds. stir well. let the cumin seeds crackle then add , cloves, cardamom ,Black pepper

Add ginger garlic paste and chilli paste

add turmeric powder and saute .

add tomato puree and cook it till tomatoes become soft.

Add coriander powder and cumin powder, chilli powder and mix well.

Then add the rice. mix everything well.

You need to use the proportion of 1:2 for white rice and the Tomato paste+ Coconut milk respectively. if using 1 cup of white rice, you will actually need 1 cup of the Tomato paste and 1 1/2 Cup Coconut milk. If the paste is not enough for 2 1/2 cups u may adjust the deficit with water

Season with salt as per taste and Biryani masala.

Mix well, check the taste and it should be slightly salty.

Cover the pan with its lid and bring to a boil

Once bubbling, simmer on a low flame for 15 minutes. Lid on at all times

Shut the gas. Keep the lid on for another 5 minutes then fluff the tomato bath with a fork.

Serve tomato bath with any raita, kadhi ,pickle or salad of your choice. while serving garnish with some chopped coriander leaves and coconut

[swatiskitchen]

Whole wheat Banana walnut Cake(Eggless)

Banana cake / bread is one of our favourite tea time cakes. Banana itself is usually used as an egg replacer, so it is really easy to make an eggless cake with banana.

Ingredients:

1 1/2 Cups / 180 gms Whole Wheat Flour –

1/2 Tsp Baking Soda

1 Tsp Baking Powder

2 medium / 125 gms Banana

1/2 Cup / 120 ml Oil

Vanilla Essence – 1 tsp

1/2 cup Jaggery Powder –

Walnuts – 1/2 cup / 50 gm

Pinch salt

Method:

Preheat Oven at 180 degree

In a bowl peel the banana and mash it with a fork.

To that add in jaggery, oil, vanilla essence.

Mix well until combined.

Mix together flour, baking powder, baking soda and sift it thrice in another bowl.

Add it to the banana mix and mix gently with a fork until combined. Do not over mix.

Now add the chopped walnuts reserving a few for the topping.

Gently fold them in.

Grease, line and dust a 6″ cake tin.

Transfer the batter and level the top.

Top it with the remaining walnuts.

Bake in the preheated Oven for 40 – 50 minutes or until a tooth pick inserted comes out clean.

Cool on wire rack for 10 minutes.

Flip it out, remove the baking paper and return the cake to the wire rack.

Cool it completely before slicing.

Serve it with a cup of hot coffee or tea.

[swatiskitchen]

Kobiche Thalipeeth

Grated cabbage and bhajani flour make this thalipeeth super healthy. Thalipeeth is a spiced flat bread made from multigrain flour which makes for a healthy, tasty and nutritious breakfast or snack.

Ingredients

1/2 Cup grated Cabbage

1 1/2 cups Thalipeeth bhajnee flour

1/4 cup chopped Fresh coriander

1 Tbsp crushed ginger garlic

1/4 Tsp Turmeric powder

1 Tbsp crushed green chilli

1 Tsp Sesame seeds

1/2 Tsp Ajwain

Salt to taste

White butter to serve Method:

Take the thalipeeth flour in a plate , add cabbage, coriander leaves, salt, crushed ginger garlic,crushed green chilli,Sesame seeds,Ajwain , red chilli powder and turmeric powder and mix well. Add sufficient water and knead into a soft dough.

Heat a iron Tawa .Divide the dough into equal portions.

wet a muslin cloth with water. remove the extra water and spread the muslin on the rolling board. The muslin should be moist. Now take a portion of the dough. Roll in your palms and flatten it on the muslin. With your fingers gently press and flatten the dough.

Make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.

Spread a bit of oil on the tawa. The tawa has to be hot.

Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.

Now carefully peel the muslin from the rolled thalipeeth dough. Sprinkle some oil in the holes as well as the edges.

Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till you the base is golden and crisp. You can brown the base more if you want.

Turn over and continue to cook the second side also till you see some brown or charred spots on them.

Remove and serve thalipeeth hot. Serve thalipeeth with white butter , fresh curd or pickle or thecha.

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Roasted Puffed Rice Chivda(Bhajkya Pohyancha Chivda)

Chivda is all time favourite tea time snack in Maharashtra. Diwali is incomplete without chivda.

INGREDIENTS

3/4 Tbsp Oil

5/6 Green chillies cut lengthwise

1/4 Cup Curry leaves

32 Tbsp crushed Garlic

1 Tbsp Red Chilli Powder

1/4 Cup Raw peanuts

1/4 cup Slices dry coconut

1/4 Cup roasted Chana Dal

1 Tsp Asafetida

1 Tbsp Turmeric powder

1 Tbsp Coriander powder

1/2 tbsp Cumin powder

250 gms Bhajake Pohe

Salt to taste

Chat masala

3 Tbsp Powdered Sugar

INSTRUCTIONS

Heat oil in a pan and add green Chilies, curry leaves and Fry for a minute.

You can use red Chili powder. Make sure to add it at the end of tadka.

Add crushed garlic and mix well.

Add raw peanuts. Roast for another minute.

When peanuts and garlic begin to change its color, add sliced dry coconut.

Fry again until coconut begins to change its color.

Add dal and fry for a minute.

Move these aside and add dry spices in the oil.

Add asafetida, turmeric powder. If you are using red Chili powder, add now.

Add Coriander powder and cumin powder.

Fry these spices in the oil for a while. Mix the spices with peanuts and coconut.

Add pohe and mix well. Fry for 5-6 minutes.

You can sundry the pohe for 2-3 hours or in OTG for 5/10minutes at 200 degree before adding it to tadka.

If you haven’t done all these fry the chivda for 5-6 minutes.

Turn off the heat and add salt and powdered sugar. You can add rock salt too.  Mix well.

You can use store-bought chivda masala instead of using dry spices.

You can completely skip dry spices too. Use garlic and curry leaves more.

Bhajake pohe chivda is already.

[swatiskitchen]

Rawa Besan Ladu

The procedure of making it is very simple and you can’t go wrong with it.

Ingredients:

3/4 Cup Ghee

1 Cup Sooji ( Chiroti rava or semolina)

1 Tbsp Cashew nuts broken

1 Tbsp Raisins

1 Cup Besan (gram flour)

2 Tbsp Milk

1 1/2 Cup Powdered sugar (tagar or boora)

1 Tsp Green cardamom seeds powder

Method:

Heat 1/4 Cup ghee in a pan on MEDIUM-LOW heat.

Once it gets hot, add sooji. Mix well.

Add cashews and raisins.

Roast the sooji with stirring constantly till it changes its color slightly. You will get a nice aroma of roasted sooji. Remove it in the plate.

In the same pan, heat remaining 1/2 Cup of ghee. Again keep the heat on medium-low. Once hot add besan. Mix well and keep roasting with stirring constantly.

At the beginning as you mix, you will think that ghee is not enough, but do not add any extra. It is fine. It will be lumpy at the start.

As the besan gets roasted, it starts to ooze out the ghee.

Add roasted sooji back to the pan with besan.

As soon as you mix it, it will runny and thin. Cook for 1-2 minutes.

now add milk. As you stir it, it will become very frothy .switch off the gas .

Now add powdered sugar and cardamom powder.

Mix well .

Remove the mixture to the plate. Let it cool to touch.

Once it gets warm and cool enough to handle., break all the lumps using your fingers.

Now start shaping the ladoos by pressing it tightly.

Keep shaping till all the mixture is finished.

[swatiskitchen]

Sabudana Wada

Enjoy this snack recipe on special occasions and festivals such as Navratri,Ram Navami or any Fast . Pair it with some green chutney and relish its tantalizing flavours.So crisp on the outside and perfectly moist on the inside..

Ingredients:

1 cup sago soaked overnight

1/2 cup crushed peanuts roasted

1 Tsp sendha namak

1 Tsp sugar

1/2 Tbsp cumin seeds

2 mashed,boiled potato

1 Tbsp chili powder

1/2 tablespoon lemon juice

2 tbsp Coriander chopped

2 Tbsp grated coconut

Method:

Soak the sago and drain the excess water. Soak overnight or till it gets fluffy.

In a bowl and add 2 boiled potatoes and Peel and mash them well using your hands.

Mix all the ingredients together Mix the sago, boiled potatoes and crushed groundnuts together in a bowl. Add salt, lemon juice and sugar to the mixture . Add cumin ,grated coconut and chopped coriander into this bowl and mix well.make balls out of this mixture and fry it in the oil.

Cook the vada and serve hot!

Take portions from the mixture and form vadas with oiled palms. Heat an appam pan over a low flame. add some oil into it and Place these vadas in the compartments of the pan and allow them to cook for 10 minutes on slow heat. Turn and cook to give it a nice golden-brown colour. Serve the sabudana vada hot with coriander or mint chutney.

[swatiskitchen]

Sweet Potato halwa /Ratalyacha Sheera

Rich in nutrients and relatively low in calories, this Sheera/Halwa makes a great dessert for Fasting/vrat.

Ingredients

Boiled and Finely Mashed Sweet Potato: 300 gm (4-5 medium size)

1/2 Cup Dates chopped

2 Tbsp Figs Chopped

Raisins – 20-25

Chopped Cashew nuts – 15-20

Cardamom Powder – 1 tsp

Chopped Almonds – 6-7Method:

Ghee – 2 table spoon

Milk – 1 cup

2 Tbsp Honey

Method

Heat Non-stick pan, add ghee and when it gets hot, add finely copped dates and figs and roast it for 2/3 mins or till becomes soft.

Add smashed sweet potatoes and stir continuously.

Fry the sweet potatoes, add some milk in between and go on cooking on a medium to slow flame.

When it turns to yellowish color, add Cardamom powder.

Garnish with Cashews and almonds and serve hot.

Drizzle some honey on top

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Ratalyacha Kees / Sweet Potato Stir Fry

A delicious fasting food, this is a simple stir fry dish made from grated sweet potatoes. They are rich sources of Vitamin A, Vitamin B5, B6, thiamin, niacin, and riboflavin. Additionally they are rich in dietary fiber , phosphorus and potassium. They have high content of water and almost no fats.

Ingredients :

2 large sweet potatoes

2 green chilies finely chopped

1/2 teaspoon cumin seeds

2 Tbsp ghee

1 Tsp sugar

Rock salt to taste

2 Tbsp roasted peanut powder

2 Tbsp fresh coconut, scrapped

A small bunch of fresh coriander , finely chopped

1 Tbsp Lemon Juice

Method:

Scrub the sweet potato well and wash thoroughly to remove the dirt and grate it, without peeling. Immediately transfer to a bowl of clean water to avoid Sweet potato from browning and also helps to get rid of extra starch from the potatoes.

Heat a non stick pan on medium flame. Add ghee to it. Once the ghee is hot, add cumin seeds. Once the seeds crackle, add chopped chili and stir fry for few seconds. Add the drained sweet potato and stir fry for 2-3 minutes. Next cover and cook for 5 minutes while occasionally stirring.

To the cooked sweet potato, add roasted peanut powder , salt, and sugar. Mix well . Lastly add lemon juice and garnish with fresh scrapped coconut and finely chopped fresh coriander leaves.

Sweet potato tends to stick to the pan, so make sure you use a heavy bottom pan preferably non-stick one to make this dish.

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Stuffed Banana

Banana stuffed with sweet Coconut and Nuts filling. This is a delicious and healthy dessert . Coconut stuffed Bananas also make a very tasty and filling fasting food for any vrat ( fast) like Navratri , Ekadashi etc. Ripe Bananas are used for this recipe. Sweet stuffing is made by mixing fresh scrapped Coconut with either Sugar or Jaggery and dry fruits. Ripe Bananas are stuffed with this filling and then shallow fried on heated skillet with very little ghee

Ingredients:

2 Bananas peeled and cut into two horizontaly

2 Tbsp crushed or grated Jaggery

2 Tsp Ghee

1 Tbsp milk powder

1 Tbsp roasted Poppy seeds powder

3 Tbsp fresh scrapped Coconut

1 Tbsp Raisins

1 Tbsp chopped Nuts of your choice (i have added Almonds and Cashew nuts)

1/4 Tsp Cardamom and Nutmeg powder

Method:

In a heated pan add 1 Tsp ghee and once it melts ,add grated coconut , jaggery and mix it.

Once the mixture blends well and dries up a little, add Poppy seeds powder ,milk powder ,Raisins and nuts followed by the Cardamom and Nutmeg powder and mix it.

Switch off the flame and cool the mixture.

Peel the Bananas and make a horizontal slit on each of them. Take care not to cut open the bananas apart.

Stuff the Bananas with the cooled Coconut stuffing.

Heat up a skillet and grease it with remaining 1 Tsp Ghee. Shallow fry the stuffed Bananas on a low to medium flame until golden brown from both the sides.

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Sabudana Khichadi

It is mostly eaten during the festival of Navaratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dish from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan.

Ingredients:

1 Cup sabudana (sago)

1/2 cup peanut (shelled and coarsely pounded), roasted

2 Tbsp ghee

1 Tsp zeera (cumin seeds)

2 Tsp sendha namak (white rock salt)

1 Tsp chilli powder

1 Medium boiled potato cut into cubes

1 Tbsp hara dhania (coriander leaves)

1 Tsp Sugar

1 Tsp green chillies, chopped

2 Tbsp grated fresh Coconut

1 Tbsp lemon juice

Method:

Wash and soak Sabudana overnight by adding very little water above the sabudana.Do not add too much water as other wise when cooked, the sabudana will stick together in lumps.

Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture. Heat the ghee and add zeera . When jeera sluters add green chillies.

Add boiles potato cubes abd mix well.

Then add sabudana mixture and turn around over low heat till cooked through. Takes a couple of minutes.

Add grated coconut and sugar.

Take it off the heat, add the lemon juice and mix well.

Serve garnished with the hara dhania and the green chillies.