Sabudana khichdi Recipe | Tapioca Pearls Pilaf Recipe

Sabudana khichdi Recipe | Tapioca Pearls Pilaf Recipe

Ingredients:
250gms Sabudana (Tapioca)
1 medium sized Potato chopped
1 Tbsp Peanuts (Mungfali)
1 tsp chopped cilantro
3-4 chopped green chilly
1/2 tsp Jeera (Cumin Seeds)
1-1/2 tsp Ghee
¼ tsp Black Pepper
1 tsp lemon juice
Rock salt to taste

Preparation:
1. Gently wash and soak sabudana (tapioca) in about 1/2 cup of water for 6 to 8 hours.
2. Roast the Peanuts in a pan until it becomes light brown or crunchy and keep aside.
3. Now take ghee in a pan and add jeera after the ghee has become hot.Now add potato and cook till Potatoes becomes soft.
4. Now add soaked Sabudana, Black Pepper, Rock Salt, Cilantro, Lemon Juice, Roasted Peanuts, Green Chilly and Mix Well.
5. Keep Stirring gently making sure that Sabudana do not stick to each other. Cover for a couple of minutes.
6. Sabudana Khichdi is ready.
7. Garnish with Cilantro leaves and serve Hot !

Recipe Tips :
1. To save time, soak the Sabudana in warm water for about 2-3 hours.(Water should not be hot.)
2. You can add boiled potato instead of raw potato.
3. If you don’t stir frequently sabudana (tapioca) will stick to each other.

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Sarson ka Saag | Sarson ki Sabji Recipe

Sarson ka Saag | Sarson ki Sabji Recipe

Ingredients :
For the saag:
1 bunch Mustard leaves (sarson)
½ bunch Spinach leaves (palak)
½ bunch Bathua leaves (chenopodium)
2 to 3 inch white Radish root (mooli)
1 cup chopped Radish leaves (mooli ke patte)
1 cup Fenugreek leaves, chopped (methi leaves)
3 medium sized Tomatoes, chopped
2 medium sized Onions, chopped
7-8 Garlic, chopped (lahsun)
2 inch Ginger, chopped (adrak)
2 green chilies, chopped (hari mirch)
¼ tsp asafoetida powder (hing)
½ tsp red chili powder (lal mirch powder)
2 Tbsp Maize flour
2 to 3 cups of water
Salt as required

For the tempering :
1 medium sized onion, finely chopped
1 to 2 Tbsp oil
Puree of cooked Saag / Sabji

Preparation :
1. Clean all the greens and then chop them.
2. Wash all the chopped Green Vegetables with water.
3. Now take all the ingredients listed under saag except for maize flour in a Pressure cooker or a Pan with lid.
4. Let the mixture cook for 5-7 minutes. IF cooking in a pan, then cover the lid and let the greens cook.
5. Now pur the cooked greens along with the stock and mize flour in a blender.
6. Blend till smooth and then pour the puree of the greens in a pan.
7. Simmer for a good 20-25 minutes.
8. In another small pan, Heat oil or ghee, add the chopped onions and fry till they become light brown.
9. Add the prepared Saag of green puree aboe and stir and simmer for about 3-4 minutes stirring occasionally.
10. Serve the Sarson ka saag hot with some chopped onions, Whole Green Chillies and garnish with some butter on top of the saag along with Hot and fresh Makki di roti. Can also serve with Fulka Roti, Tandoori Roti, Puri, Naan or Kulcha.

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