Category Archives: Vrat Recipe

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.

 

Sabudana Kheer Recipe in Microwave – How To Make Saboodana Khir using Microwave

Sabudana Kheer Recipe in MIcrowave – How To Make Saboodana Khir using Microwave

Sabudana Kheer is a sweet, creamy and smooth kheer made of sago pearls. It is mostly made during fast and festivals but you can also eat it whenever you crave for something sweet. Ever wondered you could also make kheer in a microwave but now you surely can. It will save your time as well as effort.

Here is an easy step by recipe with pictures to prepare yummy Sabudana Kheer in Microwave. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled to family members and guests.

Directions

Getting ready:

Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.

Saboodana khir using microwave

Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.

Saboodana khir using microwaveMaking:

Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.

Saboodana khir using microwave

2 minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.

Saboodana khir using microwave

Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.

Saboodana khir using microwave

After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.

Saboodana khir using microwaveServing:

Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

Saboodana khir using microwaveSuggestion

  • You can add peanuts, chironji or any other dry fruits you like. You can also increase or decrease the quantity of dry fruits according to preference.
  • Here we have prepared the kheer with small sized sago pearls but if you are preparing the kheer with big sized sago pearls then soak them for 8 hours.

Sabudana Kheer Recipe in Microwave - How To Make Saboodana Khir using Microwave
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Milk - ½ litre
  • Sago pearls - ½ cup
  • Sugar – less than ½ cup or to taste
  • Cashews – 8 to 10
  • Raisins – 1 tbsp
  • Pistachios – 5 to 6
  • Green cardamom – 2
Instructions
  1. Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.
  2. Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.
  3. Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.
  4. minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.
  5. Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.
  6. After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.
  7. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

 

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!

Potato Chips Recipe | Potato Crisp Recipe | Aloo Chips

Potato Chips Recipe | Potato Crisp Recipe | Aloo Chips

Potato chips are relished by everyone especially kids and it is not possible to buy the chips for them all the time. So, you can prepare these potato chips at your home with completely hygiene. It may sound laborious to make them at home but it is not.

You can prepare these chips instantly whenever your kids ask for them with few ingredients i.e. potato, alum, salt, black pepper powder and oil. So, definitely try out making potato chips with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the potatoes thoroughly with water. Drain out the excess water and pat dry them. Peel the potatoes and place them in a bowl.

potato chipsMaking:

Take water in a utensil. Dissolve alum powder in it. Cut the potatoes into thin chips with the help of a chips cutter. Dip them into the water. You can use knife or food processor for slicing the potatoes but make sure that the chips are thin and even. Keep it aside immersed into the alum water for 10-15 minutes.

potato chips

After 15 minutes, take the chips out in a bowl. Wash them thoroughly with plain water. Now transfer the chips on a clean and dry cotton cloth to pat dry the chips. Spread the chips evenly on cloth. Don’t stack them on one another. Wipe the chips with the cloth.

potato chips

Heat enough oil in a wok to fry the chips. Drop some chips into hot oil. Place as many chips as possible into the wok. Don’t over crowd the oil.

potato chips

Flip the sides of the chips and fry them until they turn crispy. Keep the flame on low so that they turn crispy and golden brown in color. It takes 7-8 minutes to fry them.

potato chips

Lift the fried chips with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on tissue paper layered on a plate. Similarly, fry the rest of the chips as well.

potato chipsServing:

Sprinkle some salt and black pepper powder on these crispy, crunchy and delicious potato chips and serve them as it is. When the potato chips cools down completely then store them in an air-tight container. It keeps good for a month.

potato chipsSuggestions

  • Sprinkle lahori salt and black pepper if you are making the chips for fasting days.
  • Leave the chips in an open air till they cool down.

Potato Chips Recipe | Potato Crisp Recipe | Aloo Chips potato chips
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 3
  • Salt – ¼ tsp or to taste
  • Black pepper powder – 2 pinches
  • Alum – pea sized (finely crushed)
  • Oil – for frying
Instructions
  1. Rinse the potatoes thoroughly with water. Drain out the excess water and pat dry them. Peel the potatoes and place them in a bowl.
  2. Take water in a utensil. Dissolve alum powder in it. Cut the potatoes into thin chips with the help of a chips cutter. Dip them into the water. You can use knife or food processor for slicing the potatoes but make sure that the chips are thin and even. Keep it aside immersed into the alum water for 10-15 minutes.
  3. After 15 minutes, take the chips out in a bowl. Wash them thoroughly with plain water. Now transfer the chips on a clean and dry cotton cloth to pat dry the chips. Spread the chips evenly on cloth. Don’t stack them on one another. Wipe the chips with the cloth. Heat enough oil in a wok to fry the chips. Drop some chips into hot oil. Place as many chips as possible into the wok. Don’t over crowd the oil.
  4. Flip the sides of the chips and fry them until they turn crispy. Keep the flame on low so that they turn crispy and golden brown in color. It takes 7-8 minutes to fry them. Lift the fried chips with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Take it out on tissue paper layered on a plate. Similarly, fry the rest of the chips as well.
  5. Sprinkle some salt and black pepper powder on these crispy, crunchy and delicious potato chips and serve them as it is. When the potato chips cools down completely then store them in an air-tight container. It keeps good for a month.

 

Dry Fruits Namkeen for Vrat – Shivratri vrat Recipe

Dry Fruits Namkeen for Vrat – Shivratri vrat Recipe

Dry fruits namkeen is full of nutrients. It is any energy boosting snack. This recipe is specially posted for peoples who does fasts. It will keep your tummy full and make you feel energetic as well. It contains cashews, raisins, almonds, lotus seeds, ghee, sendha salt and black pepper powder. The dry fruits deep fried in ghee makes this snack more delectable.

Dry fruits namkeen is very easy to make, so you can prepare it and store it in an air-tight container and have it for about 2 months. You must have tiered of having dry fruits as it is. So, have these same dry fruits with mouth-drooling taste. You can add any  dry fruits to this namkeen and have it whenever you crave for something delicious. So, try out making dry fruits namkeen with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Place a pan on flame and pour the ghee into it. Once the ghee gets heated, drop as many lotus seeds as possible into the pan. Keep flipping the lotus seeds and fry them until they become golden brown in colour. When the lotus seeds are fried aptly, transfer them on a plate. Similarly, fry the rest of the lotus seeds.

dry fruits namkeen

Now put the cashews into the ghee and fry them till they turn golden brown in colour. Then transfer them on a plate.

dry fruits namkeen

Low down the flame to minimum. After that, place the almonds into the ghee. Keep stirring and fry them on low flame until there is slight change their colour. Then take them out on the same plate with cashews.

dry fruits namkeen

Now take the fried lotus seeds in a big mixing bowl and add fried cashews, fried almonds, raisins, sendha salt and black pepper powder into it. Mix all the ingredients really well. Dry fruits namkeen for fast is now ready.

dry fruits namkeenServing:

Serve this nutritious and lip-smacking dry fruits namkeen as it is. Keep the namkeen in open until it cools down completely then store it in an airtight container and use it within 2 months.

dry fruits namkeenSuggestions

  • You can use refined oil instead of ghee.
  • You can fry the thin slices of coconut and add to it. To add muskmelon seeds, cover and fry them in little ghee until they turn puffy. You can also fry the walnuts and add it to the namkeen. You can add any other dry fruits you like.
  • Increase or decrease the quantity of dry fruits as per taste. You can remove the dry fruit you don’t like.

Dry Fruits Namkeen for Vrat - Shivratri vrat Recipe dry fruits namkeen
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lotus seeds – 3 cup
  • Cashews - ½ cup
  • Almonds - ½ cup
  • Raisins - ½ cup
  • Sendha salt – 1 tsp
  • Black pepper powder - ½ tsp
  • Ghee – 1 cup
Instructions
  1. Heat a pan with ghee and deep fry lotus seeds, cashews and almonds separately.
  2. Mix all the fried ingredients along with raisins, sendha salt and black pepper powder.
  3. Serve this nutritious and lip-smacking dry fruits namkeen as it is. Keep the namkeen in open until it cools down completely then store it in an airtight container and use it within 2 months.

 

Petha Ladoo recipes – Mawa Pethe Ke Laddoo for Vrat

Petha Ladoo recipes – Mawa Pethe Ke Laddoo for Vrat

Petha ladoo is prepared by combining petha, mawa and dry fruits. It tastes super delicious. We have prepared various types of ladoos but this petha ladoo will definitely make you drool. You can even prepare these ladoos during fasting days. Serve it to your friends and family. They will definitely ask for more and more!

Petha ladoos are super delicious and so easy to prepare at home. Prepare these petha mawa ladoos and store it inside the refrigerator and relish eating for 8-10 days. So, try out making petha ladoos with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Grate the petha pieces with a grater and place it in a bowl. Use it later.

petha ladoo

Cut each cashew into 6-7 small pieces. Place it in a bowl. Slice each pistachio into thin pieces. Place it in another bowl.

petha ladoo

Peel the green cardamom and place its seeds in a mortar pestle. Crush it to make a fine powder.

petha ladooMaking:

Place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa until its colour changes slightly and ghee starts separating from its edges.

petha ladoo

Once the mawa gets roasted aptly, Turn off the flame and transfer it to a big bowl so that its cools down quickly.

petha ladoo

When the mawa cools down, add grated petha into the roasted mawa followed by chopped cashews, some thinly sliced pistachios and green cardamom powder. Mix all the ingredients really well.

petha ladoo

Ladoo mixture is now ready. Pinch some mixture and shape it into a ladoo. When it gets rolled nicely, dust it evenly with the desiccated coconut. Place it on a plate. Similarly, bind and roll the remaining ladoo in desiccated coconut until the mixture is utilized completely. Petha ladoo is now ready.

petha ladooServing:

Garnish these mouth-drooling and divine petha ladoos with some sliced pistachios and serve them as a dessert after any meal or have it whenever you crave for something sweet. Keep these ladoos inside the refrigerator and have it within 8-10 days. Enjoy!

petha ladooSuggestions

You can keep the size of the ladoos as desired.

Petha Ladoo recipes - Mawa Pethe Ke Laddoo for Vrat petha ladoo
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Petha – 200 grams
  • Mawa – 200 grams (1 cup)
  • Green cardamom – 4-5
  • Pistachios – 10-12
  • Cashews – 10-12
  • Desiccated coconut – ⅓ cup
Instructions
  1. Grate the petha and place it in a bowl.
  2. Chop cashew, pistachios and green cardamom seeds.
  3. Roast the mawa until its colour changes slightly. Transfer it to a big bowl so that its cools down quickly.
  4. Add grated petha, cashews, pistachios and green cardamom powder into mawa. Mix all the ingredients really well.
  5. Bind the ladoo and roll it in desiccated coconut.
  6. Garnish these mouth-drooling and divine petha ladoos with some sliced pistachios and serve them as a dessert after any meal or have it whenever you crave for something sweet. Keep these ladoos inside the refrigerator and have it within 8-10 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.