Sago Khichdi

Here's a recipe to make Saboodana / Sabudana Khichdi..

Many people in North India eat Sabudana Khichdi on the day of fasting and they prepare it with Rock Salt.

Here's a simple way to prepare it...

Ingredients:

100 gms Sago (Sabudana)

1/4 tsp Jeera

1/4 tsp Mustard seeds

2 green Chillies - finely chopped

1 Red chilly

Few Groundnuts

One medium sized Potato - Sliced or cut in to small pieces

1 small carrot - sliced

4-5 Fresh beans - cut in to medium sized pieces

5-6 Curry leaves

Salt to taste

2 tbl spn Oil for preparation

Preparation:

1. Soak Sabudana in water for 3-4 hours before preparation. The amount of water should be such that it just covers the Sabudana and not more than that.

If excess water, you can remove it before cooking.

2. Heat some oil in a pan.

3. Add sliced Potato and carrot pieces and fry until it turns golden.

4. Add fresh Beans and fry for few more seconds.

5. Add seasoning, Jeera, Mustard seeds and chopped Green Chillies.

6. Add Groundnuts and fry for few seconds until you see a color change in them.

7. Add red chilly pieces, curry leaves and Salt to the mixture.

8. Now add the soaked Sago in the mixture. Make sure that the excess water is drained out before adding Sago to the Pan.

9. Mix the content well and cook without lid for 5-10 mins (until the Sago looks more like transparent).

Sabudana Khichdi is ready to be served HOT!

Sabudana Khichdi

Pesarattu Dosa (Green Moong Daal)

The Tasty Pesarattu Dosa..

Ingredients:

Green Moong Daal - 250 gms
Ginger - one small bud
1-2 green chillies
1-2 finely chopped Onions
Finely chopped green Coriander leaves
Salt to taste

Preparation: 

Soak Moong daal in water overnight.
Grind the soaked Moong daal along witn Ginger bud and green Chilly.
Keep the batter aside for few hours for fermentation.

(It is also fine if you want to use the batter immediately and do not ferment).
Mix Salt in the batter when you are ready to make dosa.

Heat tawa, and spread the dosa batter on the heated tawa to give it a round shape.
Sprinkle chopped Onion and green coriander leaves on top of it.
Roast the dosa from both the sides and use few drops of oil so that it does not stick to the tawa and becomes crispy around the circumference.

The Pesarattu Dosa is ready to be served with Pickle or any Chutney of your choice!

Kadhi Pakoda

Here's a recipe made out of Besan and Curd which can be served hot with rice.

A very delicious dish....

Ingredients:

2 cup Chana daal (Bengal gram daal)

1/2 Glass thick curd 

1 big onion - sliced

4-5 green chillies

Green coriander leaves - finely chopped

1/2 tsp turmeric powder

Few Curry leaves

1/2 tsp Black Pepper powder

3-4 dry Red chillies

1/4 tsp Jeera (Cumin) powder

1/2 tsp Garam masala powder

1/4 tsp Methi (Fenugreek) seeds 

1/4 tsp Mustard seeds

Salt to taste 

Oil for deep fry and for seasoning Kadhi

Procedure:

1. Soak Chana daal in water for atleast 4-5 hours before you start cooking.

2. Take out 1/4 of chana daal and make a fine paste in the mixer. Keep the paste aside.

3. Take the remaining chana daal and put it the mixer. Add Jeera powder, black pepper powder, 3 green chillies, salt, turmeric powder and garam masala powder.

Grind them all to a thick paste. But make sure it does not become thin fine paste keep it little granular.

4. Take out the mixture in a bowl and add chopped & little coriander leaves onion to it.

5. Mix them well. Heat some oil for deep frying the pakoras in a pan.

6. Make small ball out of the mixture and put them into the heated oil and fry them until golden brown on the medium flame.

7. Once all the pakoras are ready, heat 1 tbl spn oil in another deep pan for seasoning the Kadhi.

8. Add Methi seeds, mustard seeds, 3 red chillies, vertically sliced 2 green chillies, turmeric powder, salt and Curry leaves one by one to the pan. Add little bit of sliced onion and fry until it turns transparent.

9. Now add 1 full glass of water in the pan. 

10. Mix the fine paste of chana daal which was kept aside, into the same pan.

11. Keep stirring. Add one more glass of water and cook for 4-5 mins.

12. Then add the curd in the pan and mix well. Cook for 3-4 mins again.

13. Once the Kadhi is boiled properly, add the Pakoras in the Kadhi and boil fr another 2 mins.

Kadhi pakora is now ready to be served.. Garnish it with coriander leaves..

Kadhi Pakora

Crispy Besan Karela (Bitter Guard)

Many people would not like Karela, (Bitter guard) as a food. But here's a way to prepare it so that it does not taste much bitter and you would like it for sure...

Karela slices

Ingredients: 

250 gms Karela (Bitter guard)

1/4 tsp Black pepper powder

1/2 tsp garlic paste

1/4 tsp Turmeric powder

1/4 tsp Amchur (Dry Mango) powder or Half Lemon juice

1/2 tsp Garam Masala powder

4 tsp Besan (Bengal gram powder)

Salt to taste

Oil for frying

Procedure:

1. Wash the Karelas in clean water.

2. Cut them into round slices.

3. Wash the pieces in salt water again.

4. Add all the above mentioned ingredients to the Karela slices.

5. Mix them well and keep aside.

6. Heat some oil in a pan so as to deep fry the Karela.

7. Add Karela in the heated oil and fry it until golden brown.

Crispy Besan Karela is now ready to be served.

Crispy Besan Karela fry

Spicy Green Moong daal Pakoras!!

Here's a recipe for yummy and Spicy Green Moong Daal Pakoras. Try them out.. they are just Yummmmmmmmm!!!!!!

Ingredients:
200 gms of Moong daal
2-3 green Chillies
a small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera
Finely chopped 1 medium sized Onion.
Salt to taste
Oil to deep fry the pakoras

Procedure;
Soak 200 gms of Green Moong daal in water the previous day when you want to make the pakoras.
Leave it overnight.
Next day, take out the soaked moong daal from water and wash it in the clean water.
Grind the Moong daal, green chillies, Ginger, jeera and black pepper powder.
No need to make fine paste.
Take out the batter and you can also leave it for few hours before making pakoras.
Add chopped Onion to the grinded daal before making pakoras.
Then, Heat oil in a pan for deep fry.
Put small balls of the Pakora mix in the oil and fry it until golder brown at medium flame.
Serve them HOT with tomato chili sauce!!

Green Moong Daal Pakoras..