Recipe: Sabudane ki Khichdi

One of my viewers had the problem of lumpy Sabudane ki Khichdi. So, today I'm sharing with you a traditional recipe for fasts, that we make regularly.

If you also face the same problem, then try this recipe, once.

Sabudane ki Khichdi

Ingredients:

• Sago (or साबूदाना) 250gm
• Tomato 1 big-sized
• Boiled Potatoes 2 medium-sized
• Cumin 1 tsp
• Ghee 100gm
• Rock salt according to taste
• Green chillies acording to taste
• Coriander leaves
• Clove 1

Method:

1. Soak sabudana overnight, so that they swell up till the morning.
2. Drain out all the water. Let it stand for 5-6 hours.
3. In a non-stick pan, heat 50gm of ghee.
4. After the ghee gets heated up, turn the flame to low.
5. Add cumin and clove to it. Let them crackle.
6. Add chopped tomato and salt to it. Stir the mixture. Let  the tomato soften.
7. Add sabudana and thickly mashed potatoes to it.
8. Mix the mixture well. cover it for 5 minutes.
9. Stir the mixture and cover it again for another 5 minutes.
10. Now, slowly keep adding ghee to it.
11. Roast the khichdi.
12. You may serve the Khichdi after garnishing it with roasted peanuts and finely chopped coriander.

Recipe: Falahari Dahi ke Sholay

Under the label of Recipes for Fasts, I share two types of recipes - traditional or regular ones and some different hatke ones. So, this is a recipe you might have often heard of, but this is usually not available for fasts(व्रत). What are you waiting for then? Navratri is here and so are fasts. Just tie your apron and make this awesome recipe; and become a kitchen star by telling your friends and relatives that you can now make Dahi ke Sholay even for fasts.

Also, as people, nowadays, have started to be more health conscious, this recipe is shallow-fried instead of being deep-fried.

Falahari  Dahi ke Sholay

  
  

Ingredients:

• Hung curd 350gm
• Rock salt according to taste
• Ginger ½ inch
• Green Chillies
• Coriander leaves
• Kuttu ka aata 25gm
• Singhare ka aata 100gm
• Ghee for shallow frying

Method:

1. Finely chop ginger, chillies and coriander leaves.
2. Mix all the ingredients, except ghee.
3. Make tikkis out of it.
4. Shallow fry them, on a tawa, at medium flame.

Note: It is brittle in nature and so flip the tikkis only when one of the side gets golden brown.