July 22, 2013

Sabudana Kichdi (from cookbook)

Sabudana Kichdi
Sabudana Kichdi

Cooking time : 20 mins
Serves :2

Ingredients

  • Sabudana/ sago 1 cup
  • Potato 1
  • Green chilli 3
  • Lemon 1/2
  • Peanuts 3 tblsp
  • Ghee 1 tblsp

To Temper

  • Ghee 1 tsp
  • Jeera 1 tsp
  • Mustard (optional) 3/4 tsp
  • Curry leaves 1 sprig

Method

  1. Wash sago well and soak it overnight with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
  2. Boil potatoes and cube it and keep aside.In a non stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves. Add the cubed potatoes, little salt and fry for a minute.
  3. Add the sago, required salt and stir well. Add ghee if needed and keep in medium flame for 4- 5 minutes, until transparent and soft. Make sure you stir to avoid sticking to the bottom. Add crushed peanuts (roasted).
  4. Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves.

Notes

  • The sago should get soaked well, then only it gets cooked easily too. So make sure you soak atleast 8 hours.
  • Do not soak in more water. Just wash and add water to immerse the sago. Otherwise if you add more water, then becomes gooey.
  • After you add sago and keep frying, as the sago gets cooked, it turns transparent. Make sure all the sago gets cooked.
  • As it gets cooked, tends to be sticky but dont worry, it wont be too sticky.
  • Mustard is purely optional. So you can avoid it.
  • If you over cook the sago and keep frying, after turning transparent, it again starts to turn white.

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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