SABUDANA (SAGO) KHICHARI

SABUDANA (SAGO) KHICHARI IS A TRADITIONAL DISH. ITS VERY POPULAR IN THE STATES OF MAHARASHTRA, PART OF GUJRATH and KARNATAKA etc.EACH PROVINCE HAS ITS OWN FLAVOUR.KEEPING IN MIND TASTE & LIKES OF METROPOLITAN AREAS,IT HAS BEEN GIVEN METRO TASTE.

OCCASIONS - Mostly prepared during fasting season like NAVARATRA or for fasting reasons.

Ideal to serve as Snacks Dish, Break Fast or Tifffin etc.


Ingredients

1) Sabudana (Sago) 200 gms.

2) One diced potato

3) 1 or 2 finely chopped green chillies

4) Jeera (cumin seeds)

5) Salt to taste

6)Half cup finely chopped green corriander

7)Lemon juce(from half a lemon)

8)peanuts 100 gms

9) one and half table spoon Ghee(clarified butter)



PROCEDURE
It is important to follow procedure given bellow,to achieve taste and flavour.



1) SOAKING SABUDANA - put sabudana in a pot and pour water till the Sabudana is just immersed in water.Leave it for 6-8 hours.

2) Roast peanuts for 5 to 6 minutes,and remove peels. After removing peels, grind it coarsely ( no fine grinding)

3) Take one & half or two table spoon oil or ghee in pan over medium flame and add one tea spoon cumin seeds.

4)Add diced potato & chopped chilies

5) Heat the potatos till they turns golden brown

6) Add sabudana

7)Add ground roasted peanuts.

8) Salt to taste

9)add one tea spoon sugar

10) Mix thoroughly & cover with a lid for half to one minute

11) mix again thoroughly & put lid for half to one minute.

12) Repeat this process two to three times.

13) Add half lemon juice and mix again.Then remove from flame.

14) Pour it in a serving bowl and garnish with chopped green corriander.

SABUDANA KHICHARI IS READY TO SERVE. QUANTITY ENOUGH FOR 3 PERSONS.
WHY SHOULD ONE TRY?
Recepies are traditional way of making it, but deliberate intervention and little innovation makes it different ,delicious and likable. Please follow procedure carefully,perticularly timings for cooking,roasting and sequence of adding ingrediants.
SO HAPPY EATING !!!!!

MIX CHATANI FOR PARTY SNACKS

MIX CHATANI
Ingridients
1. Roasted peanuts 50gm.
2. Roasted chikpeas (bhuna chana) 50gm.
3. Tender coconut 50gm.
4. Whole corriander seeds 1 table spoon
5. Cumin seeds 1 tea spoon
6. Mustard seeds 1/2 tea spoon
7. Salt to taste
8. Sugar to taste
9. Tamarind 3-4 pieces
10. Curry leaves 5-6
11. Green corriander 20 gm
12. Garlic paste 1-2 tea spoon
13. 2 chopped green and red chillies
PROCESS - Heat one table spoon of oil in a pan
- then add mustard seeds, cumin seeds (jeera), corriander leaves, garlic paste, red and green chillies, curry leaves
- All these ingredients to be soute for a while and then kept aside
- Heat 1/2 table spoon of oil in a pan, add peanuts, coconut, roasted chikpeas(bhuna chana) - Fry or saute for 2-3 minutes
- Add soaked tamarind and water, sugar and salt as per taste
- Grind all ingredients into paste in a mixer/grinder - Smear (tadka) with one chopped red chilli, curry leaves, mustard and cumin seeds .
CHATANI IS READY TO SERVE.QUANTITY IS ENOUGH FOR 5 TO 8 PERSONS. IDEAL FOR: kitty parties, goes well with Idali, Batate(potato) wada, Sabudana(sago) wada,Dosa,Wada