Friday, September 23, 2011

sago khichdi

sago or sabudana or saggubiyam or savvu is the starch extracted from various palm stem,mainly from sago cycad.Extraction of starch from sago requires special care because of poisonous nature of cycad. The largest supply of sago is from East indies. It has been exported to various countries for cooking purposes. Sago can be taken in different form such as sago pudding,sago pancakesago khichdi,sago upma,sabudana payasam..
sago khichdi

sago has different forms  such as pearls,starch,flour. It is used in variety of food products like bread,pancakes,biscuits,noodles.

sago when soaked in water it doubles its size and forms smooth and spongy texture. It contains major portion as carbohydrates.It reduces our temperature of the body, Because of its cooling nature sago has major importance in Ayurvedam while taking medicines and Antibiotices.

I think this is enough to know about sabudana history,lets get into cooking process of sago khichdi.

  • 1cup sabudana soaked for 3-4hours
  • 1small cup of peanuts dry roasted
  • 1onion
  • 1/2tsp mustard seeds
  • 1 green chilli
  • 6 curry leaves
  • 1boiled potato cut into cubes
  • 2tsp oil
  1. Heat oil in a heavy bottomed pan,add oil and mustard seeds,when it splutters add onions fry till golden brown colour.
  2. now add  gree chilli pieces,curry leaves,cut potato cubes fry it.
  3. take out sabudana from water coat it with peanut powder by mingling with hands.Add this to frying onions add salt,saute it well.
  4. take into serving plate after a minute.Sabudana khichdi is ready to eat.

Wednesday, September 21, 2011

carrot halwa

Carrot is vey healthy for our body as it contains betacarotine. I wanted to do carrot halwa from a long time but could not make it because of no time. Now i got the time and i decided to make carrot halwa in any way. I think no one is there who could not eat carrot halwa,its so rich and delicious. I have been fond of this halwa from my childhood ,ias i was very lean at that time my mom used to prepare different type of dishes which i love a lot for me and she make sure that i ate it interestingly with some garnishings on it.
carrot halwa

Carrot halw is time consuming process but in the you will get delicious and yummy sweet all that we be patient while doing.Remember do it only in low flame.then only you will get good taste.

  • grated carrot 2cups
  • toned milk 1cup
  • sugar 1cup
  • 4tsp ghe
  • 1small cup cashewnuts
  • saffron pinch
  1. take thick bottomed pan add ghee and fry cashewnuts till golden brown colour remove it to a plate.
  2. now add grated carrots and fry in medium flame untill raw smell from carrot goes out.
  3. now add milk and boil in low flame by stirring it often.when all the milk get absorbed well add saffron,sugar and cook it for 10min.
  4. take it into serving bowl and garnish with cashewnuts.carrot halwa is ready to eat.

Tuesday, September 20, 2011

bread upma

Bread is one ingrediant which we can mould into whatever type we want. we can make lot of thing with bread,here is one recipe which can be made for breakfast. bread upma is very simple.
bread upma    


  • 6bread slices
  • 1small onion
  • 2greed chillies
  • 4curry leaves
  • 1/2tsp mustard seeds
  • 1/2tsp cumin seeds
  • 1/4tsp ginger garlic paste
  • salt to taste
  • 2tsp oil

  1. Take bread slices remove the edgesa and make small pices.
  2. take oil in a pan addmustard seeds,cumin seeds when it starts spluttering add chopped onion,green chillies,ginger garlic paste,curry leaves.
  3. when onions turn golden brown colour add bread pieces,salt fry for 2min and sprinkle little amount of water on bread pieces,mix it well .fry for 2 to 3min,remove from pan and take into serving plate.

Monday, September 19, 2011

palak (spinach) vada

palak vada......every one know that it is healthier to have palak in our daily life,but does not know how to include. i include this in dal,used to make palak rice,spinach salad,and this palak vada. 
  • palak(spinach) 2 bunches
  • 2tsp besan flour
  • 6 curry leaves
  • 1/2tsp ginger garlic paste
  • pinch baking soda
  • salt to taste
  • 1tsp red chilli powder
  • oil for deep fry
  1. put oil for deep fry.
  2. take a bowl add cut spinach pieces,curry leaves,ginger garlicpaste,baking soda,salt,red chilli powder mix it well without adding water.spinach itself contains water.
  3. make round balls and press with hand to make round shape vada's.
  4. drop into fried oil,fry till golden brown colour.

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