Fasting Food - Oxymoron if I ever have heard one- but yes. Fasting in India basically means we cannot eat certain types of food which includes any meat or fish of course, cereals and most vegetables. There are certain 'fasting' approved foods - which are so delicious - you would never know you were fasting.
Sabudana Khichadi is a replacement for the rice that we would normally eat. Sabudana is Sago. You can find it in grocery store.
1 cup sabudana (pre-soaked. explained below)
1/2 cup to 3/4 cup crushed peanuts (see note below)
1/2 cup diced potatoes (small dice)
1/4 tsp salt and 1/2 tsp sugar (for the potatoes)
3-4 green chillies chopped
1/2 tsp jeera (cumin)
2-3 TBS ghee
1 tsp salt
1 TBS sugar
2 TBS chopped cilantro leaves (just the leaves)
1 TBS finely chopped cilantro stems (only the tender part)
2 TBS fresh grated coconut.
To soak the sabudana.
Wash the sabudana and drain the water. Leave just about 2 TBS of water in the bowl and cover and keep aside. After about an hour check - if it is too dry sprinkle some water, mix it up and keep it covered. The sabudana needs to soak and soften completely. This takes about 2 hours. Best is to soak it overnight.
Do not soak it in standing water like we do with beans, it makes the final product lumpy.
Test it by squeezing the sabudana between your fingers, there should be no hard particle when you squeeze. Under soaking can result in a chewy final product.
To make crushed peanuts
Roast the peanuts in a pan till light brown, run them through a chopper to get a coarse chop. You want it a but chunky. And NO- please do not use peanut butter instead.
Once the sabudana is soaked, add the 1 tsp salt and 1 TBS sugar and the crushed peanuts to the sabudana. Mix well and keep aside. Keep it covered so it doesn't dry out.
Heat a saute pan, put in the ghee and when it is hot..not smoking ..add the jeera. Fry the jeera for about 30 seconds. Add the chopped coriander stalks and the green chillies. Add the diced potatoes, the salt and sugar marked for the potatoes, Saute for a minute. Lower the heat and cover and cook till the potatoes are tender.
Add the sabudana mixture and saute till the potatoes, ghee and sabudana are mixed together thoroughly. Test for seasoning, adjust if necessary. Cover and let it steam for about 5-6 minutes. Add the chopped coriander leaves and coconut. Give it a good stir.
Serve hot.
Sabudana Khichadi is a replacement for the rice that we would normally eat. Sabudana is Sago. You can find it in grocery store.
1 cup sabudana (pre-soaked. explained below)
1/2 cup to 3/4 cup crushed peanuts (see note below)
1/2 cup diced potatoes (small dice)
1/4 tsp salt and 1/2 tsp sugar (for the potatoes)
3-4 green chillies chopped
1/2 tsp jeera (cumin)
2-3 TBS ghee
1 tsp salt
1 TBS sugar
2 TBS chopped cilantro leaves (just the leaves)
1 TBS finely chopped cilantro stems (only the tender part)
2 TBS fresh grated coconut.
To soak the sabudana.
Wash the sabudana and drain the water. Leave just about 2 TBS of water in the bowl and cover and keep aside. After about an hour check - if it is too dry sprinkle some water, mix it up and keep it covered. The sabudana needs to soak and soften completely. This takes about 2 hours. Best is to soak it overnight.
Do not soak it in standing water like we do with beans, it makes the final product lumpy.
Test it by squeezing the sabudana between your fingers, there should be no hard particle when you squeeze. Under soaking can result in a chewy final product.
To make crushed peanuts
Roast the peanuts in a pan till light brown, run them through a chopper to get a coarse chop. You want it a but chunky. And NO- please do not use peanut butter instead.
Once the sabudana is soaked, add the 1 tsp salt and 1 TBS sugar and the crushed peanuts to the sabudana. Mix well and keep aside. Keep it covered so it doesn't dry out.
Heat a saute pan, put in the ghee and when it is hot..not smoking ..add the jeera. Fry the jeera for about 30 seconds. Add the chopped coriander stalks and the green chillies. Add the diced potatoes, the salt and sugar marked for the potatoes, Saute for a minute. Lower the heat and cover and cook till the potatoes are tender.
Add the sabudana mixture and saute till the potatoes, ghee and sabudana are mixed together thoroughly. Test for seasoning, adjust if necessary. Cover and let it steam for about 5-6 minutes. Add the chopped coriander leaves and coconut. Give it a good stir.
Serve hot.
No comments:
Post a Comment