Category Archives: Navratri Recipes

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Aloo Bhujia Namkeen Farali  – Alu Bhujiya for Navratri Vrat

Food during vrat is prepared in very easy ways using simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , this aloo bhujiya namkeen comes out very scrumptious. Hygienic and pure you can make these Aloo Bhujiya namkeen falahari not only during the navratri fasts but for any other religious fasts as well.

Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy!

Direction :

Getting ready :

Boil 3 Potatoes .

aloo bhujiya for vrat Making :

Take water chestnut flour in a big mixing bowl and 3 boiled potatoes. Then peel and grate the potatoes.

aloo bhujiya for vrat

Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.

aloo bhujiya for vrat

Heat enough oil in a wok to fry the aloo bhujiyas.

aloo bhujiya for vrat

Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.

aloo bhujiya for vrat

Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cylinder. Machine is ready, meanwhile check the oil.

aloo bhujiya for vrat

Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth settles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.

aloo bhujiya for vrat

Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth settles down. Drain them out as well. Transfer these sev to a plate.

aloo bhujiya for vrat

Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.

aloo bhujiya for vrat Serving :

Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

aloo bhujiya for vrat Suggestion :

  • Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
  • Adding turmeric powder is optional, you can skip the use.
  • Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.

Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrataloo bhujiya for vrat
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes – 3 ( 300 gms )
  • Water Chestnut Flour – 1 cup ( 150 gms )
  • Rock salt – ¾ tsp
  • Black pepper powder- ½ tsp
  • Turmeric powder- ⅓ tsp (optional )
  • Oil – for frying
Instructions
  1. Boil 3 Potatoes .
  2. Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
  3. Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
  4. Heat enough oil in a wok to fry the aloo bhujiyas.
  5. Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
  6. Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
  7. Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
  8. Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
  9. Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
  10. Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

 

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Samo Rice Kachori for Vrat – Sama ke chawal ki Kachori Recipe Step by Step

Sama Kachori Recipe for Navratri – Samak Kahocri – Upvas ki kachori

Samo rice kachoris makes an amazing snack along with steaming hot cup of tea or coffee and is very easy to prepare at home. In fact you can have these super tempting kachoris with any curry or stir fried sabzi as well. This recipe of samo rice kachori is a unique and super delectable variation to the authentic kachoris. If you are bored of having same food during fasts then try making this samo rice kachoris. Samo Rice Kachoris are a mouth drooling kachoris stuffed with tangy-spicy potato masala that will make everyone drool for sure.

Many of us usually prepare these crusty, flaked deep fried kachoris stuffed with numerous types of filling. Like all kachoris, these kachoris are delicious too  and will make everyone tempt to eat more. Serve them with any Indian chutney or dip. Your kids will like them for sure as they love to have different dishes all the time. So try making this very easy Indian snack recipe with step-by-step pictures and enjoy!

Directions

Getting ready:

Wash the samo rice thoroughly with water and soak them for 2 hours. Then drain out the excess water from it and place the soaked samo rice in a mixer jar and grind into a fine paste. Add 1 to 2 tsp of water if required.

samo rice kachori

Rinse the potatoes thoroughly with water and pressure cook them until they turn tender. Now drain out the excess water from the potatoes and allow them to cool down completely. Peel off their skin and mash them finely with the hand.

samo rice kachoriMaking:

Place a non-stick pan on flame and transfer the samo rice paste into it. Now keep stirring constantly and roast it on medium flame until it thickens and dries out completely like a dough. It will take about 1 to 2 minutes to roast the paste.

samo rice kachori

After 2 minutes, samo rice paste will thickened like a dough. Turn off the flame now and transfer it to a bowl so that it cools down completely.

samo rice kachori

Now add sendha salt into the dough along with 3 tsp of oil and knead it to make soft dough. Make sure that the dough should be softer than the dough required for making chapatti. Add 1 tsp of water into it and keep kneading the dough until it turns soft. Cover the dough and keep it aside to set.

samo rice kachori

Meanwhile, let us prepare the stuffing. For this, add sendha salt into the mashed potatoes followed by chopped green chilly, crushed black pepper, roasted cumin powder and chopped green coriander. Mix all the ingredients really well. Stuffing is now done and ready.

samo rice kachori

Now divide the dough into small lemon sized balls. Make the kachoris small or big in size as desired.  Grease your hands with some oil and take a dough ball. Roll it out into smooth peda and then flatten giving it a bowl shape.

samo rice kachori

Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the center, closing the stuffing really well. Again flatten it slightly by pressing it between the palms and make a thick kachori. Place it on a plate and similarly, stuff the rest of the kachoris.

samo rice kachori

Heat enough oil in a wok to deep fry the kachoris. Make sure that the oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok.

samo rice kachori

As the kachoris are fried from beneath, flip their sides. Keep flipping the sides at regular intervals and fry the kachoris on medium-high flame until they turn golden brown in color, evenly.

samo rice kachori

Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer them on kitchen paper towel to remove excess oil. Likewise, fry the rest of the kachoris. Lip smacking Samo rice kachoris are now done and ready.

samo rice kachoriServing:

Serve these crispy and tantalizing samo rice kachoris steaming hot along with curd and dates chutney for fast and Enjoy!

Suggestions

  • Knead soft dough. Stuff the kachoris and close it really well.
  • Fry the kachoris on medium hot oil so that they turn crispy.
  • For 9 to 10 kachoris
Samo Rice Kachori For Vrat samo rice kachori
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Samo rice – less than 1 cup (150 grams)
  • Potatoes – 2 (medium sized)
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 2 tbsp
  • Roasted cumin powder - ½ tsp
  • Black pepper powder - ¼ tsp (freshly crushed)
  • Sendha salt – ⅔ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Oil – for frying kachoris
Instructions
  1. Wash the samo rice thoroughly with water and soak them for 2 hours. Then drain out the excess water from it and place the soaked samo rice in a mixer jar and grind it into a fine paste. Add 1-2 tsp of water if required. Rinse the potatoes thoroughly with water and pressure cook them until they turn tender. Now drain out the excess water from the potatoes and allow them to cool down completely. Peel off their skin and mash them finely with the hand.
  2. Place a non-stick pan on flame and transfer the samo rice paste into it. Now keep stirring constantly and roast it on medium flame until it thickens and dries out completely like a dough. It will take about 1 to 2 minutes to roast the paste.
  3. After 2 minutes, samo rice paste will thickened like a dough. Turn off the flame now and transfer it to a bowl so that it cools down completely. Now add sendha salt into the dough along with 3 tsp of oil and knead it to make soft dough. Make sure that the dough should be softer than the dough required for making chapatti. Add 1 tsp of water into it and keep kneading the dough until it turns soft. Cover the dough and keep it aside to set.
  4. Meanwhile, let us prepare the stuffing. For this, add sendha salt into the mashed potatoes followed by chopped green chilly, crushed black pepper, roasted cumin powder and chopped green coriander. Mix all the ingredients really well. Stuffing is now done and ready.
  5. Now divide the dough into small lemon sized balls. Make the kachoris small or big in size as desired. Grease your hands with some oil and take a dough ball. Roll it out into smooth peda and then flatten giving it a bowl shape.
  6. Place 1 tsp of stuffing on it. Lift the edges of the dough and join it at the center, closing the stuffing really well. Again flatten it slightly by pressing it between the palms and make a thick kachori. Place it on a plate and similarly, stuff the rest of the kachoris.
  7. Heat enough oil in a wok to deep fry the kachoris. Make sure that the oil should be medium hot to deep fry the kachoris. Gently slide as many kachoris as possible into the wok. As the kachoris are fried from beneath, flip their sides. Keep flipping the sides at regular intervals and fry the kachoris on medium-high flame until they turn golden brown in color, evenly.
  8. Once the kachoris are fried aptly, lift them with the slotted ladle and hold it against the wok so that the excess oil drains back into the wok. Transfer them on kitchen paper towel to remove excess oil. Likewise, fry the rest of the kachoris. Lip smacking Samo rice kachoris are now done and ready. Serve these crispy and tantalizing samo rice kachoris steaming hot along with curd and dates chutney for fast and Enjoy!

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli recipe – How to make kaju katali – Kaju ki Barfi – Cashew Burfi

Kaju katli is the mostly relished by everyone. They are very easy to make at home with cashews, sugar and ghee. Just these three ingredients which is always available in our kitchen makes a perfect and delectable sweet.

You can gift your friends and relatives these luscious kaju katli on festivals or any occasion and make them go wow! There is two methods of preparing them and both are very easy. So, prepare kaju katli at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl.

kaju katli

Grease a plate with some ghee.

kaju katliMaking:

To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.

kaju katli

Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.

kaju katli

Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while.

kaju katli

Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.

kaju katli

Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin.

kaju katli

Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.

kaju katliServing:

Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

Suggestion

  • You can prepare kaju katli in another way also. For this, soak cashew nuts in warm water for one hour. After one hour, break a cashew and check if it has become soft from inside. If they have become soft, then remove water from the cashews and grind them into a fine paste, in a mixer grinder. Separately, grind sugar as well. Add ground sugar in the cashew paste. Mix the mixture well together. Heat a pan and pour the mixture of cashews and sugar into it. Keep stirring the mixture continuously and cook it till it attains a binding consistency. Keep the flame on low. Add green cardamom powder into the mixture. Mix it well. Turn off the flame. Allow the mixture to cool down so that it can be handled with hand. Make a big ball with the cashew mixture. Place the mixture on a greased butter paper. Apply some ghee on rolling pin as well. Roll it out gently (if you want then grease 2 polythene and place the kaju katli mixture between them and roll it out with rolling pin). Keep it aside and let it set for a while. Cut it in desired pieces. Kaju katli is ready.

Kaju katli recipe - How to make kaju katali - Kaju ki Barfi - Cashew Burfi kaju katli
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew – 1¼ cup (200 grams)
  • Sugar – ½ cup (100 grams)
  • Ghee – 2 tsp
Instructions
  1. Take cashews in a mixer jar and grind it into a fine powder. Take it out in a bowl. Grease a plate with some ghee.
  2. To make kaju katli, prepare sugar syrup first. For this, take sugar in a pan along with 3 tbsp of water. Put the flame on and prepare one thread consistency sugar syrup. Let the sugar dissolve completely in water and after that, cook it for 1-2 minutes more.
  3. Put the cashew powder into the sugar syrup. Mix it well and cook it till it attains a binding consistency. Keep the flame on low and keep stirring the mixture continuously so that no lump occurs in it. To check the consistency, take few amount of cashew mixture and stick it between fingers.
  4. Kaju katli mixture is now cooked aptly. Turn off the flame. Transfer the mixture on the greased plate and allow it to cool down for a while. Stir the mixture with a spoon so that it cools down quickly. Once it cools down completely, grease the hands with some ghee. Make a big ball with the cashew mixture. Flatten it slightly.
  5. Place a butter paper on the rolling board. Apply some ghee on the butter paper. Place the mixture over it. Apply some ghee on rolling pin as well. Roll it out gently in square shape with the help of a rolling pin. Once rolled out completely, place it in fridge to set for 10-15 minutes. After 15 minutes, take it out and cut it into square shape, diamond shape or any desired shape katlis. Transfer the kaju katli pieces on a plate.
  6. Serve this super delicious and mouth-drooling kaju katli as it is as a dessert or have it whenever you crave for something sweet. Keep kaju katli in refrigerator and relish eating for around 15 days. Enjoy!

 

Sabudana khichdi

Sabudana Khichdi Recipe – Non sticky Sabudana khichdi

Sabudana khichdi is one of the most widely preferred and perfect food for Indian fasting, especially during Navratri. Making sabudana khichdi is really easy and is good recipe for fasting. So, today we have an amazing recipe of an easy and healthy snack for you all. But a little practice gives perfect texture to these sago pearls. You can have this khichdi as light snack or serve them in your breakfast.

Here we have cooked the tapioca pearls or sabudana with potatoes, roasted peanuts and some very less spices. A perfect one-pot meal! A well soaked and cooked sabudana makes a perfect khichdi. Don’t forget to follow the instruction carefully to make perfect a super delectable non-sticky sabudana khichdi.

Directions

Getting ready:

1. Rinse the sago pearls thoroughly and soak them in ½ cup water for 5 to 6 hours or overnight. Dry them completely.

sabudana khichdi recipe

2. Peel the boiled potatoes and then chop them down into small chunks.

sabudana khichdi Making:

4. For making khichdi, heat some ghee in a non stick pan or wok. When the ghee is rightly hot, add cumin seeds to it. Let the seeds crackle.

sabudana khichdi

5. Then add turmeric powder, finely chopped green chilly, coarsely ground black peppercorns, roasted peanuts to it and saute for a while.

sabudana khichdi

6. Add finely chopped potatoes. Mix everything really well.

sabudana khichdi

7. Now mix sago pearls and sendha salt to it and stir well until everything mixes together.

sabudana khichdi

8. Cover the khichdi and let it cook for 2 to 3 minutes on low flame.

sabudana khichdi

9. Check the khichdi after 2 minutes. Stir well. Cover again and let it cook for 2 more minutes. Stir the khichdi again really well. Cover it again and continue cooking the sago pearls until they get transparent. With 7 to 8 minutes khichdi gets ready.

sabudana khichdi

10. Now mix some green coriander and lemon juice and mix everything well.

sabudana khichdi

11. Transfer the khichdi to a plate. Sabudana khichdi is now ready.

sabudana khichdiServing:

12. Garnish with some green coriander and serve this mouth drooling and yummy sabudana khichdi steaming hot and enjoy!

sabudana khichdiSuggestions:

  • If you don’t relish eating black pepper then omit its use.
  • If you are not making this khichdi for fasting then use normal plain salt instead of sendha salt. And also you can add some finely chopped green chilies, red chilly or capsicum so on to the khichdi. You will like it for sure.
  • For 2 to 4 members
  • Time – 15 minutes

Sabudana khichdi - Khichdi Recipe sabudana khichdi
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sago pearls – 1 cup (150 grams)
  • Boiled potatoes – 2 medium
  • Ghee or refined oil – 2 to 3 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – less than ¼ tsp
  • Green chilly – 1 to 2 finely chopped
  • Black peppercorns – 7 to 8 coarsely ground
  • Peanuts – ½ cup (roasted and peeled)
  • Sendha salt – 1 tsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Lemon – 1 small size
Instructions
  1. Rinse the sago pearls thoroughly and soak them in ½ cup water for 5 to 6 hours or overnight. Dry them completely.
  2. Peel the boiled potatoes.
  3. Chop the potatoes into small chunks.
  4. For making khichdi, heat some ghee in a non stick pan or wok. When the ghee is rightly hot, add cumin seeds to it. Let the seeds crackle.
  5. Then add turmeric powder, finely chopped green chilly, coarsely ground black peppercorns, roasted peanuts to it and saute for a while.
  6. Add finely chopped potatoes. Mix everything really well.
  7. Now mix sago pearls and sendha salt to it and stir well until everything mixes together.
  8. Cover the khichdi and let it cook for 2 to 3 minutes on low flame.
  9. Check the khichdi after 2 minutes. Stir well. Cover again and let it cook for 2 more minutes. Stir the khichdi again really well. Cover it again and continue cooking the sago pearls until they get transparent. With 7 to 8 minutes khichdi gets ready.
  10. Now mix some green coriander and lemon juice and mix everything well.
  11. Transfer the khichdi to a plate. Sabudana khichdi is now ready.
  12. Garnish with some green coriander and serve this mouth drooling and yummy sabudana khichdi steaming hot and enjoy!

 

Sabudana Vada Recipe – Crispy Deep-Fried Sago Wada for Vrat

Sabudana Vada Recipe – Sago Vada for navratri Vrat

Crispy Deep-Fried Sago Vada are so lip smacking that you will crave for more and more. Sabudana, also known as sago pearls is the main ingredient used during fasts. We often use sago pearls for making tikkis, vadas, and thalipeeth and so on. Today we are making Crispy and super delicious Sabudana vadas. These fried dumplings of sago pearls and potatoes make a great food during fast.

You can make sabudana vada for navratri or any other fast which are crispy from outside and prepared with sabudana along with boiled potatoes and coarsely ground peanuts. Serve them steaming hot with and chutney or dip and relish eating. Everyone will like this savory dish for sure. Here’s the easy to follow recipe for you all. Enjoy!

Directions

Getting ready:

Rinse 1 cup sago pearls and soak them in 1 cup clean water for 2 hours. Drain out the excess water, if visible.

sabudana vada

Peel the potatoes and mash them finely with the back of a spoon.

sabudana vadaMaking:

In a big mixing bowl combine sago pearls, mashed potatoes, sendha salt, ginger paste, finely chopped green chilly, coarsely ground black pepper, finely chopped green coriander and coarsely ground peanuts. Mix everything really well. Mixture for making vada is now ready.

sabudana vada

Heat some oil in a wok or pan.

sabudana vada

Pinch some mixture, roll it into round shape and flatten using you palm.

sabudana vada

Place this vada over the plate. Repeat the process until entire mixture is utilized.

sabudana vada

Slide one vada in hot oil. If it doesn’t splatter then drop 3 to 4 more vadas.

sabudana vada

Fry them until they get golden brown in color.

sabudana vada

Drain out the fried vadas on a plate covered with kitchen paper towels to remove excess oil. Likewise fry the rest as well. Sabudana vadas are ready.

sabudana vadaServing:

Serve these tempting steaming hot sabudana vadas with green coriander chutney, sweet chutney or tomato sauce and relish eating.

sabudana vadaSuggestions:

  • Oil for frying the vadas should be rightly hot else the vadas will absorb too much oil or will splatter.
  • If not making these vadas for fast then use plain salt and red chilly powder.
  • For 18 to 20 vadas
  • Time – 50 minutes

Sabudana Vada - Crispy Deep-Fried Sago Wada for Vrat Sabudana Vada Recipe – Crispy Deep-Fried Sago Wada for Vrat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Medium size Sago pearls – 1 cup (150 grams_ (soaked)
  • Potatoes – 5 (300 grams) boiled
  • Peanuts – ½ cup (100 grams) (roasted and coarsely ground)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Black pepper – 8 to 10 (coarsely ground)
  • Oil – to fry
Instructions
  1. Rinse 1 cup sago pearls and soak them in 1 cup clean water for 2 hours. Drain out the excess water, if visible.
  2. Peel the potatoes and mash them finely with the back of a spoon.
  3. In a big mixing bowl combine sago pearls, mashed potatoes, sendha salt, ginger paste, finely chopped green chilly, coarsely ground black pepper, finely chopped green coriander and coarsely ground peanuts. Mix everything really well. Mixture for making vada is now ready.
  4. Heat some oil in a wok or pan.
  5. Pinch some mixture, roll it into round shape and flatten using you palm.
  6. Place this vada over the plate. Repeat the process until entire mixture is utilized.
  7. Slide one vada in hot oil. If it doesn’t splatter then drop 3 to 4 more vadas.
  8. Fry them until they get golden brown in color.
  9. Drain out the fried vadas on a plate covered with kitchen paper towels to remove excess oil. Likewise fry the rest as well. Sabudana vadas are ready.
  10. Serve these tempting steaming hot sabudana vadas with green coriander chutney, sweet chutney or tomato sauce and relish eating.