Anda Bhurji / Spicy Minced egg with onion

hello Frnds,

Lets check out today for another easy non veg recipee.No need of extra efforts ,simply unique in taste
Anda Bhurji i.e. Spicy minced egg with onion.

Anda Bhurji is my favourite dish as it doesnt require any extra efforts to prepare.Less time consuming , few ingredients and most superb in taste.

So , I rememeber in my engineering days ,We used to prepare anda bhurji in night. Night means around total mid night. preparing ,cleaning, eating like hell .Really funny it was.

Let me you tell you one imp tip about this it doesnt require any sort of tempering in it.

So without wasting  further time,lets start

Ingredients:-
for two people
5 onions , 2 tomatos
3 tsp oil ,Malvani masala 4 tsp , 1 tsp turmeric
3 egg , salt.
coriander for garnishing.

Procedure:-
Take oil in pan .Add finely chopped onion to it.Saute it untill it becomes golden brown.Add 2 chopped tomato.Saute mixture further.Now add 4 tsp malvani masala (if you dont have malavani masala , add 1 tsp red chilli powder and 2 tsp garam masala)
Add 1 tsp turmeric and 1.5 tsp of salt.Now Add 3 eggs into it.
Stir the mixture on medium flame continously unless untill it become semisolid but less firm.
Mix some chopped coriander to it.

Serve hot along bread or roti/chapati.

You can increase its spicy ness by adding more masala to it.

 

 

 

Veg Pulao

Hi Frnds,

Today we ll learn about simple veg pulao , in simple steps simply to follow.

Ths steps Im gonna to elaborate are so simple any one can follow it.This recipee is basic recipee of any pulao.Within it you can modify with many ingredients and types whichever you desired.

In this ,if you do not have vegetables mentioned below in stock ,you can replace them whatever vegetable avaialble in your bucket such as beet ,pumpkin,carrot ,cashew nut, beans etc.

So lets start with

Ingredients:-

Im serving for two people.                                           
2 onions, 2 tomatos, 2 tsp ginger garlic paste
half capsicum , 1 potato , 1 cup fresh green peas,1 cup flower
salt , oil , cumin ,mustard , red chilli powder,
curry leaves ,asafedita , 3 green chilli , 4 tsp garam masala
coriander for garnishing.
1 cup rice.

Procedure:-

take oil in pressure cooker. Aftr heating for tempering add mustard , cumin ,curryleaves , chopped green chillies ,asafedita to it.
Next add finely chopped onion to it.Saute mixture till Onion turns brown.Add ginger garlic paste ,tomato.Fry un till tomato becomes moisty.

Add Garam masala ,Red chilli powder.Saute mixture near about 5 min.
Add chopped capsicum ,potato ,gren peas to it.
Saute mixture continously near about 10 min and cover lid about 5 min.
Add soaked rice in it.With salt cover lid of cooker.

After enough whistling , turn off heat.
Garnish with coriander , serve hot along with salad.

 

Kothimbir vadi / कोथिंबीर वडी

Hi friends,

Lets start today for Kothimbir vadi/ coriander fritters made up cilantro ,coriander कोथिंबीर वडी.

Kothimbir vadi is extreme popular snack in Maharashtra.Kothimbir similar to coriander and Vadi similar to wedges or fritters.
This recipe takes me into my flashback when my scolds me ( I was most spoiled kid) always for eating entire vadis as soon as they comes out of pan.I just loved them.It includes in my favourite appetizer list.

Being made up of fresh coriander leaves ,this steamed savoury coriander cake is easy to made , easy to fry.

So lets start preparing our wedges
1 cup gram flour , water
2 tsp cumin seeds ,
3 tsp paste of ginger garlic and green chili's , 1 tsp khuskhus , 2 tsp dry grated coconut
1 tsp turmeric , 2 tsp red chili powder, 1 tsp asafedita
2 cup chopped coriander , 1 tsp lemon juice,

1 tsp sugar , 3 tsp garam masala, 1 tsp ajawain (carom seeds)
salt ,oil

Procedure:-
Soak besan / gram flour in water adding salt in it.keep it Aside for few min.
Now take pan and saute coconut and khuskhus in it.If you don't have khuskhus you can use white sessame.I ve used white sesame only.
Next take oil in pan.Add Ginger garlic chili paste , sauteed coconut to it.Add all ingredients to it further namely lemon juice ,cumin seeds,carom seeds,turmeric, red chili powder ,asafedita,sugar,garam masala.Saute it about a min.
Next put all mixture in gram flour /besan.Add chopped cilantro/coriander and 1 tsp oil ,salt in it.

Mix it properly to form semi solid dough.

Now, apply layer of oil to  flat pan.Pour and layered mixture in it.Level mixture by keeping plastic sheet on top of it.

Simmer mixture near about 15 min.Once cooked insert knife and check mixture should not be stick to it.Switched off heat.Cut pieces of mixture in any desired shape.

Next , take oil in pan and deep fry it till turns golden brown.Or you can shallow fry it also.

For some extra taste ,add tempering contains mustard ,cumin ,aasafedita and curry leaves.

Serve hot along with ketchup ,tamarind chutney.Or best way have as it is.

 

Malavani fish curry / मालवणी माश्याचे सार

Hello frnds,

Today Im back with another maharashtrian cuisine item as fish curry in malavani style.Malvani mashyache sar / malavani fish curry / मालवणी माश्याचे सार

Along western costal of Maharashtra ,India ,This fish curry serves along with fry fish and rice.
This combination gives your tongue taste of some spicyness and sourness .Yes,This curry gives you total combination of hot n sour taste.

In Kokan ,coconut is widely used in and almost every dishes.The star element which gives sour taste to dish is kokam.
Kokam is the outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashra Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region.
Also kokam squash is nothing but known as kokam sarbat which improves digestion and act as heat absorbant to body in heat.Its extract known as Aagul which is used widely in preparation of another tempting drink Solkadhi.

So coming back to our dish ,lets start

Ingredients:-
any fish like pom fret ,surmai ,Bangada ,prawns or small fish like pedve.
6 dry red chili ,
1/2 wet grated coconut
6 garlic piece , curry leaves
1 big onion ( half for tadka and half for watap)
1 tsp coriander seeds , 1 tsp turmeric ,1 tsp asafedita ,
3 black pepper , 1 tsp garlic crush , 5 to 7 kokam

Procedure:-
marinate fish with turmeric ,asafedita and salt near about an hour so that raw smell from fish  goes away.

Next grind coconut , dry chilies , ginger garlic half onion , coriander seed ,black peeper  together to form semi solid paste.

Take oil in pan after heating, add curry leaves and onion to it.Saute onion until it turns translucent..finally turns into reddish brown.

Put your grind ed mixture in it.Add water to become nice curry.Once boiled add fish pieces and continue boil it till fish cooked very well.

Serve along with hot rice and fish fry.

Here you can add trifala oncce curry boiled if you like for extra taste.

Images will upload soon.

Mumbai...my city my life...

Hi frnds,

Wishing you very happy Parsi new year , Ramadaan , Shravan....

I'm Priyanka. Born and brought up in Mumbai..The city which never sleeps...

Don't worry I'm not gonna to introduce what Mumbai is and what not. But I would like to share some memories of this Mahanagari in just few words....Hope you like it...(Fingers crossed)

Currently I'm living in Kuala Belait,Brunei..Thousand miles away from Mumbai.Every night before sleeping I recollect what I ve done today.and every night I miss my wonderful days I spend with my friends,my parents ,my office colleagues and everyone till now I come acrossed.

This post is not related systematic description.While reading you may wonder why she is written this at this point of time.But its like full of my mood swinging on joy,cherishing memories.

Balmohan..My school

I remember the time when I go to school ,Balmohan Vidyamandir via  bus.Every time i fight with friends to sit across window.Mostly I succeeded but even If I failed in fighting ,We divided window in half parts.I always take help of big brother to threaten them a lot.It too had fun doing dadagiri.(beating bullies).IT was top secret for both of us but my mother scolded me once other parents complain her about me.

With my papa I had visited many hotels in dadar, parel area.We visited some typical choices of hotels often.There was reason behind it.

Can you believe can any restaurant retained its taste for more than 20 years.Yes It does.
Aswad Hotel ,Prakash Hotel ,Vada Pav near Samarth Vyayam Mandir near Shivaji park.Those all were just great.
I guess still after 20 years taste of these hotels remains same...It was really uniqueness of those hotel serving us
And how much I should count..Vada pav near Dadar Station, Chhabildas Vada pav ,Vada Pav at lalbaug ganpati Visarjan ,endless taste..Here I really forgive myself If Im not mentioning Vada at Balmohan school.consecutive 10 years we survived on it.

chhabildas vada

So where were we are.Yes on childhood days of mine.I remember festival days of Mumbai.The most famous among them are Diwali (festival of light), Ganesh Chaturthi ,Navratra ,Holi (festivals of color) , Gudipadava (New year of Maharashtrian),Dahi handi, and many more holy days of shhravan.

Diwali Celebration

Among festivals we often visit my ants house at borivali and kalachowki.There we all siblings being as kids had hell of fun. In ganpati days I visit ganpati idols at parel ,lalbaug with my father.Then Navratra at kamgar maidan organised by Uncle followed by bangali devi at shivaji park.Last but the not least 5 days of Diwali. Diwali comes after our semester exam with tremendous 25 days of holidays.Lanterns ,diyas, rangoli ,diwali faral , utanyachi anghol everything made my mark on mind since early days.Still we follows it very ritually.
In summer days I spent my entire vacation at my Uncle( mom;s brother) house in kokan.

marine drive

Next , last days of school and starting days of Ruia College, I enjoyed every bit of life. Five garden ,hindu colony ,enjoying chat at parel (pani puri shev puri ragda pattice what ever)Rainy days at marine Drive ,Hot n sour corn,Tea/coffee at manis hotel, Street shopping at fashion street ,linking road ,Ranade road for Diwali shopping,vyapri peth in navrata days ,roaming alone any where with or without friends at church gate, movie watching ,bunking lectures ,jumping in mud like hell at shivaji park , udyan ganesh mandir ,outing at restaurants as DPs  for pavbhaji, delhi darbar chicken, bhendi bazaar kawab ,persian darbar tandoori ,Manis idli sambar , Juice at haji ali , Siddhivinayak mandir prasad ,badshah falloda at crowford market ,casata kulfi at masjid ,Misal pav at prakash hotel , batata vada at Chhabildas , thanda gola at ganpati days, ice cream softy at King circle,nebula ,Gypsy , french fries at bandra mc donalds, mahim halwa sweet, tandoor and kawab sold at mahim, fishmarket of citylight and mahim, Shitla devi temple,  last some home made not many more food by my lovely mom... n pappa too.Those were really fabulous 5 years.

Then after my ruia days till 12th std, I persuaded Engineering coarse outside Mumbai.near to Pune, at Ahemadnagar college.I stayed in hostel one more golden time of my life.Those days also I ll write one more post for it.

After returning to Mumbai finishing engineering ,I got job in VSNL,Fort in 2007 .Again cycle starts exploring new places , new friends.
VSNL aka TATA situated just in front of fashion street along with MTNL , BSNL buildings like peak of eagle.

VSNL blg now TATA

That premises have buildings in Gothic style. It has style of British mark everywhere.
After lunch ,with my female colleagues I roam around fashion street and after office our fac stops of hanging out were Gate way of India , Leopold cafe , colaba streets  for shopping for beads , bracelets ,earrings.We also visit kala ghoda festival fewer times and some times at globus and west India ... (using its washroom at emergency... hhhaha)

After VSNL ,I got in Reliance, DAKC. It was not office it was totally resort.Spread around 10 acres of area ,(I guess so) provided different variety of cuisine among its 6 food courts 24 *7.
In reliance we used to visit vashi , In orbit mall, Raghuleela mall. Other than shopping these malls provides unique taste of food items that satisfies your hunger.

In Mumbai ,, you thirst of hunger satisfies at any moment of day night. You can easily get anda Bhurji , pav Bhaji , Chicken ,pani Puri at every inch of road you visit.

I love my city..Though currently I'm far away from my parents my best friend aarti and deepshikha..I feel still I'm surrounded by that noise of people ,noise of car , bus everything....

I miss Mumbai ..my love...My city...My life...

marine drive at night.

 Note:- Images for this post google courtesy.















 

Upma / उपमा

Hello Frnds,

Today we will follow steps for Upma, a spicy version of Sheera.

उपमा / upma made up of semolina or soonji , bit of spicy due to green chillies  but somewhat sweet or somewhat sour due to lemon.
All depends on individual how self wanna to serve it..

Basically I'm very fond of upma...No I must be wrong ,I guess every Indian loves it.It can serve at breakfast time ,evening snack ,or honoring guests....Whatever time whenever you like.

I've very funny incident in my mind ,I would like to share with you.my husband always tease me on this when i make Upma.
When my In laws came at my home for first time to discuss about marriage , I prepared upma for them.My mother was convincing me rather scolding me  that Let her handle Kitchen ..but I was in full swing. I' ve made it but due to my unluck I put so much of sugar in it it turned into sheera..

Rest ended in my embarrassment as everyone was teasing me a lot till now.

So , do not worry ,right now its all ended in perfect appetizer (after practicing a lot)

Our ingredients are:-
2 cup semolina ( medium sized रवा ) and 4tsp of ghee
2 onions (medium)
3 green chili
salt ,oil,
curry leaves , asafoetida , turmeric,
2 tsp of mustard seeds and cumin.
1cup milk, 2 cup water,
2 small tsp of sugar,  1/2 cup cashew nuts, pistachio ,saffron (optional)
garnishing :-coriander seeds , lemon , yellow shev,grated white coconut.

Procedure:-

Take flat bottom vessel.heat the vessel.
Now put all ghee in it and semolina to it.Saute it for next 20 min min on very low flame.
After 20 min ,check semolina ,it should crispy in taste.Switched off heat and remove mixture in dish.

Aside , heat oil /ghee in pan .After heating oil ,add mustard ,Cumin ,asafoetida,curry leaves, onions to it.
On low flame, cover lid till it appears to be golden brown.Add turmeric ,salt ,lemon (optional).
Add sauteed semolina to it.Stir it continuously for 10 min.

Now, in another pan ,add milk and water and sugar , cashew nuts,pistachio to it.Once heated (only one time) add milk to semolina.

take care while poring mixture into pan as it may come out of pan.After pouring on low flame saute mixture for near about 10 min till dish looks enough moist.

if you saute it more than 10 min ,water portion will evaporate and upma will not become smooth.
If it happens add lil bit of milk into it.Again saute it.

Now, cut coriander  ,lemon for garnishing.

Serve hot along with grated coconut ,shev ,coriander on top along with tea.



Images will load soon.




 

Dosa , Sambar ,Chutney

Hello Frnds,

Today its time for Idli, Masala Dosa , Sambar , Chutney....

ohhh...today I really don't know from where I should start.To start from my childhood days or to start from hostel days ,Mumbai culture , abroad life, school life, morning breakfast, Ruia college ,manis Lunch home....I'm totally confused.

Idli,white soft 3 inch savory cake ,originated from south India , Can any one let me know when did they have Idli for first time? I never realised ,this idli ,being originated from south India, became part of our day to day lives.

Idli .Soft like sponge , pure white is made up of fermented rice and lentil grams.Idli serves along with Hot,spicy Sambar with coconut chutney...Watever you like..In my case I like idli at manis lunch home,matunga...Or mom made breakfast on every Sunday morning or in reliance canteen with friends in winter days.
Or Near Aswad restaurant, balmohan shala....I cant even able to collect my memories of idli Sambar so easily as they are totally cherished my entire life.so many and endless...
Whereever you take me in Mumbai You will always find Idli everywhere..

Idli/ Dosa Sambar with chutney is popular south Indian dish which throughout serves in world.Idli enjoys prominent position on menu card of each n every single hotel all over India.

So lets start preparing in some few easy steps.

Ingredients:-
2 cup of Rice , 1 cup of Urad dal (black Lentil)
salt ,1 tsp Fenugreek seeds (methi)
2 cups of water(use chrorine free water prefered)

Procedure:-
You can easily able to find ratio of Idli as 2:1 ( Rice :Urad dal).Its true for idlis but to make dosa add more urad dal . Means ratio should be like 2: 1.25. Adding urad dal gives nice brwon color to Dosa.

Soak idli and dal sepetarrely for near about 4 hours. (6 hr prefer).

For Grinding ,Drain excess water first

Grinding Idli :- Grind urad dal finely ,add enough amount of water while grinding to make smooth paste.Grind Rice coarse and very granualar and finely.Else idli will not become more pluffy in nature.

Grinding for Dosa :- Grind urad dal as mentioned above ,next grind soaked rice not very much granular as for idli but it should be finely grinded.Add enough water.

Always remember to make good idlis, grind batter very fine.
To make dosa batter , grind it fine ( two times less than idli )
Tou can check by rolling it between index finger and thumb.

Last, Mix batter with hand only , add salt then some fenugreek seeds( methi seeds).
You can add boiled rice also.

Keep for fermentation for near about 12 /16 hrs outside in airtight container.next day batter is ready (observe bubbles)to serve Idli steamer.Apply oil hand and grease pan and steam at least for 15 min untill you observed typical idli smell.

Remove with spatula and allow them to cool for near about 2 /3 min.Serve hot with spicy sambar , chutney etc.......

Images will be uploaded soon


 

Pav Bhaji

Hello Frnds,

Today I ll show you Pav -bhaji.
The favourite Maharashtrian Cuisine accepted and served among all metropolitan cities of India.

I don't think so any one of Indian who say NO to Pav Bhaji.

Lets describe you what exactly Pav Bhaji is.
It is Mixture of vegetable like onion,potato,capsicum,green peas and Tomatoes served with melting butter ,coriander on Top of it with buttered breads.

Since my childhood, I used to eat pav bhaji at the Badshah snack house at crowford market Mumbai.
After badshah Special Falooda.hMmmmmmm yummmy..

 

Then I remember I always insist my father to cook Pav Bhaji...Yes..My Father.he still cooks delicious meal..Because certain dish like Bhaji , Chicken, Pav Bhaji, Egg Biryani I never like made by Mom.
That time I helped them only by tasting amount of salt.Nothing more because when you smell its fragrance you just forget and feel like hungry.
So as time passed , i ve grown up,In college life like Ruia College,A famous hotel I always visit.

DP's Fast Food Corner..hhhhaaa.These all are memories of my early days .When I remembered them I lost myself and cant stop cherishing them.
So wer we are.At DP's Counter.They serve PAV Bhaji with soaking hot spicy taste , mouth watering.
After that as usual I had some milk shake.
Again many more other restaurant to mention like The Royal cafe in Ahmednagar , Street pavbhaji at parel at 11 o clock.
So I guess every Indian whose reading this post must have PavBhaji memories to cherish.
Starting with Ingredients.here I'm making for 4 people

Ingredients
4 Onions,
4 Potatoes, 6 Tomato
1 whole capsicum
1 bowl of fresh green peas
1 bowl of Cauli flower
4 tsp of Red chili Powder
3 tsp of Ginger Garlic Green chili paste
Butter ,Salt ,Oil,Turmeric
Everest Pav Bhaji Masala.
Coriander and Breads.


Here I would like to mention you can alter the amount of Onion and Tomato according to your requirement. Just Remember this ratio.Though you are cooking for 2 people or 20 people Always take 2 tomatoes more than no of onions.

Procedure:-
Lets start chopping of vegetables.First Chopped onions very fine.Then heat oil in flat bottom pan and Add finely chopped onion to it.Fry and saute them on low flame till it turns golden brown but moist.

After that put chopped Tomatoes.Fry them too.This takes usually an hour.
Final look shown below.

Next , with enough of water add green peas , chopped capsicum ,flower ,potatoes in pressure cooker with pinch of salt and 2 tsp of butter.

with sufficient whistles turn off heat.Allow them to cool.Aside take all mixture of tomato and onion in flat bottom pan.Now heat some oil , In which add Ginger garlic chili paste,red chili powder,4 tsp of Everest Pav bhaji masala.Saute it only for 5 minutes or less.Other wise if you saute it more then colour of dish will turn into brownish black totally.So to give Nice red brown colour ,avoid it.

Add Onion Tomato mixture in it.heat it for near about 10 min covering lid over pan.Next add your boiled vegetables (remove excess water and store it),salt and 2 tsp of butter to it.With the help of smasher, smash all ingredients and boil it on low flame around 15 min.

Garnish it with coriander and Onion (fine chopped) and Serve hot with butter on top.
Ya I know ...I'M not forgetting it.Cut bread along midriff .Place butter on it fry about  a min.

now dish is ready....Eat along bread , onion, butter ,coriander ,cheese,milk shake ,juice ,and many more combinations you like most.

Also i would like to suggest No other spices can be used in this dish.I recommend Everest Pav Bhaji Masala only.Do not try any other method.Siple steps easy to prepare.

 

Indian Spices / मसाला

Hey Friends,

Today I'm listing you some of Indian Spices/ मसाला /Indian Spices

well ,this list is totally endless but I wish I could listed somehow.

Basically I'm from Mumbai. I've grown up watching my mother's cooking basically.She always cooks like in traditional Marathi style.

In India, many more women uses Indian spices like garam masala , kaala masala ( काळा मसाला ), green masala and many more.

In Maharashtra , food taste differs by every 20km.you can find various taste along with coastal region, Mid region, and marathwada ,khandesh, vidarbha..hence the amount of spiciness also varies according to amount of chills used.

So lets listed out this wide range of spices....

1.    Green chili (हिरवी  मिरची ):-                 

 In India, most households always keep a stack of fresh hot green  chilis at hand, and use them to favour most curries and dry dishes.

2. Red chili ( लाल मिरची )

   this chili is mainly used in dry state and after grinding used as hot spicy red chili powder.this chili also has subtypes like sankeshwari ,bedgi mirchi in Maharashtra region.

 3. Asafoetida (हिंग )

Asafetida is a dried, resinous gum collected from three species of the Ferula (Giant Fennel) plant which is then ground to a fine powder. It has a very strong, pungent smell and the flavour mellows as it is fried in oil. When cooked it has a truffle-like flavour and a roasted garlic aroma.










4. Clove (लवंग )

 Clove is a widely used in INDIA.It looks like five petal flower on top following stick.Aside for cooking purpose Clove is also useful in healing, vomiting.It is mainly used in Ayurveda medicines since ancient times.









5. Black pepper (मिरी )

Spicy, hot no other description is useful.













6. Ginger (आले )

 Indian spices are incomplete if i would not mention Garlic in list.
Important in cooking, obtained from tree, widely used all over world.









7. Garlic (लसूण )

 Another name include as garlic.Important in every steps.
It is used since ancient times of Ayurveda.












8. Bay leaf /Tamal patra. (तमाल पत्र )

 mainly used in varieties of Non veg cuisines.















9. Turmeric  (हळद )
 yellow in colour ,used in curries, dal etc.
It is also referred as mild digestive , healing wound.














8.Cumin seed  (जीरे )

  Also called as Jeera.Important part of cooking and alsoAyurveda medicine.

9. Coriander Seeds (धणे )
In India, coriander seeds also call as Dhana.
Well, same thing.also used as medicine.

10. Cardamom   (हिरवी वेलची )
the aromatic seed capsules of a tropical Asian plant,used in sweet dishes gives its aroma.














11. Cinnamon
The miracle spice cinnamon is the scented bark of a tropical evergreen tree, native to India.

12. Black Cardamom (मसाला वेलची )

Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkly skin.
They are highly aromatic but not as much as Green Cardamom. Black Cardamom is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey
 flavor when bitten into pieces.




13. Mustard seeds (राई )

Small black granules ,No aroma but distinct flavour when used
in tadka.















14. Curry leaves (कढीपत्ता )

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Curry leaves are the shiny, dark green, aromatic leaves of a
tree from the citrus fruit family that release a deliciously
nutty aroma when fried in oil.






List is still continues

All images for this post:-Google courtesy.

 

Sabudana Khichadi

Friends,

Lets start today for how to make another fasting food item Sabudana/SAGO Khichadi./ साबुदाणा  खिचडी.

Sabudana Khichadi

In India,Specially in holy days like Shravan (Hindu Calender) ,No of people ritually follows  fasting  all over India.Every state has its specific fasting food..

In India Festivals and fasting walks like hand in hand.Indian household people usually named fasting as Upvas (उपवास ) or Vrat (व्रत ).In state like Maharashtra, fasting food like sabudana , rajgir flour (राजगिऱ्याचे  पीठ ), fruits are largely consumed by people.

The sabudana is largely used by Indians in fasting days.
Sabodana is made from raw tapioca roots, an underground potato like variety. These tapioca roots (shakkarkand) are crushed in a tank and its milk/juice is extracted and stored for few days which changes its nature and turns into light paste... It is then poured into machine or hand sheets or big steel sheets with holes to produce white granules from the paste. Thus the white granules or small white balls are formed, which are dried and these dried granules/balls are called as sabudana.

So lets start with our basic ingredients                      
for two people
soaked sabudana 2 cup
3 green chili , 2 potato
2 tsp cumin
6 tsp roasted grated peanuts ( शेंगदाण्याचे कूट )
salt oil and for garnishing yogurt (दही )

procedure:-
Soak Sabu overnight.Mix it with peanuts and add pinch of salt.Keep it aside.
Further Take 1 tsp oil in pan and Cumin seeds to it.Then add chopped green chili.keep it cover for 5 to 6 sec. In tadka , add finely sliced potato's.Saute them .Put pinch of salt and cover pan with lid near about 10 min till potato cooked n hence became soft n golden brown in color.




Potato ,chili,cumin,salt

 Now after 10 min , remove cooked potato's in small bowl ,in same pan ,add 1 tsp of oil and mix sabu in it. Heat and saute the mixture till sabu turns whitish to lil bit of off white in colour.

Grains are still white in color

Add potatoes too.Now continuously saute mixture untill sabu grains turns off whitish.
This indicates your Khichadi is ready.



Dish is ready

Serve hot with ice cooled yogurt.








In stead of green chillies you can add red chilli's too or red chill powder also.

Or if you do not have yogurt ,serve this with lemon.



Hot khichadi with chilled yogurt...Hmmmmm !!!!!!!!!