Javarisi Vadai (Sabudana/Sago Fritters)

Javarisi / Sago / Sabudana is rich in carbohydrates, with little source of proteins and minerals. This is the main ingredient taken during fasting in the form of desserts or as a whole meal, which gives instant energy. This is not the vadai prepared during fasting. Try this fritters for an evening snack.

Ingredients:
Javarisi / Sago / Sabudana - 1 cup (Medium sized, size of pepper corns)
Idli / Dosa batter - 1 cup (click here for batter recipe)
Onions - 1 big, finely chopped
Green chillies - 1 or 2 as spicy required
Curry leaves - 1 sprig
Ginger - 1/4 inch piece
Coriander leaves - few
Cumin seeds - 1 teaspoon
Asafoetida (Hing/Perungayam) powder - a pinch
Wheat flour - 1 - 2 tablespoons for binding
Salt to taste
Oil for deep frying

Method:

Wash sago and add to batter with cumin seeds, asafoetida, salt to taste, a cup of water. Mix it well and leave it for 2 hours.

Once the sago is soft, add chopped onions, green chilies, curry leaves, coriander leaves and ginger paste. Mix it well.

If it is watery, add wheat flour and make it to a thick paste. Add little salt if required. Leave it for 15 mins. Deep fry the batter into any desired shape u like.

Turn over both sides and once it turns golden brown, keep them on kitchen towel to remove excess oil.

Serve hot with any chutney and enjoy.

Note: Add/adjust water amount if sago gets soaked and water dries out.


Preparation time : 2.5 hours (including soaking time)
Serves for 4 persons.

Kuzhi Paniyaram

This is one of the famous snack from Chettinad cuisine. It can be prepared easily from Idli batter either sweet or salty. I tried it salty and spicy. Check it out!


Ingredients:
Idli batter - 3 cups (check the recipe below)

Onions - 1, medium sized, finely chopped

Green chillies - 2-3, cut into small pieces

Curry leaves - few

Mustard seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - a pinch

Coriander leaves - few

Oil - 1 tablespoon

Method:

Heat oil in a pan. Allow mustard seeds to splitter in it.

Add urad dal, curry leaves, onions, green chillies, asafoetida powder and fry for few minutes until all onions turn golden brown.

Then mix this and coriander leaves with the batter.

Heat the paniyaram pan(I missed to take a picture, will add it later) and apply little oil in each of the holes.

Once it is hot, pour the dough and allow it to cook on both sides.

Serve hot with coconut chutney.

Cooking time : 20 minutes

Serves 4-5 persons

Idli batter:

Ingredients:

Boiled Rice - 4 cups

Urad dal - 1 cup

Salt to taste

Method:

Soak rice in water for 2-3 hours and dal in water for 45 mintues, before you are ready to grind.

Grind them seperately and mix them with salt and water, if required.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Samba Rava Birinji

Samba rava is nothing but broken wheat. Its very nutritious and wholesome food. Good for diabetic persons.

Ingredients:
Samba Rava - 2 cups
Onions - 2, chopped
Cardamom - 2
Cloves - 2
Cinnamom stick - 1
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Green chillies - 4-5, cut lengthwise (as spicy required)
Mint leaves - few
Coriander leaves - few
Salt to taste
Oil / Ghee - 2 tablespoons

Method:
Cook samba rava in 3 cups of water for 10 minutes in microwave. Adjust water accordingly, it should not be sticky. Allow it to cool for sometime.

Heat oil in a big pan. Add cardamom, cloves, cinnamom stick, bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions, green chillies, mint leaves and saute until they are golden brown.

Then add cooked samba rava, salt and mix well.

Sprinkle little water if required, cook it closed for 5-10 minutes.

Mix it well and garnish with coriander leaves.

Serve hot with onion raita.

Note: You can add chopped vegetables like, beans, carrots, potatoes, etc.


Cooking time : 20-30 minutes
Serves 4 persons

Podi Onion Dosa

Dosa and Idli podi(powder) are traditional recipes of Tamilnadu cuisine. This is a must or mostly had for breakfast in South India. There are various types of Dosa. Can change the veggies and add flavour of our choice.

Ingredients:

For Dosa batter:
Boiled Rice - 3 cups
Urad dal - 1 cups
Fenugreek seeds - 1 teaspoon
Salt to taste
Ghee/Oil - few drops

For Podi:
Urad dal - 1/4 cup
Split peas(Kadalai paruppu/Channa dal) - 1/4 cup
Fried split peas(Pottukadalai) - 1 tablespoon
Lentils (Tur dal) - 2 tablespoons
Sesame seeds - 1/2 tablespoon (optional)
Red Chillies - 6-7 pr as spicy required
Salt to taste

For Garnishing:
Onion - 1, finely chopped
Green chillies - 2-3 or as spicy required
Coriander leaves - few, chopped


Method:
Soak rice in water, dal for 2-3 hours.

Grind them seperately and mix them with salt and water.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Dry roast all the ingredients of Idli podi except salt and fried split peas. Grind all the ingredients to a coarse powder.

Heat flat pan, apply oil/ghee to it. Using a laddle apply batter and spread it like a pancake.

Sprinkle finely chopped onions, green chillies, coriander leaves, "podi" and cook for 2-3 minutes.

Flip dosa and cook the other side of it.

Serve it hot.

Cooking time : 10 minutes

Leftover Fish - Egg Masala

Having a great time with my nephew :) Sorry for not visiting all your blogs, he keeps me busy always;)

Very good recipe from leftover fried fishes. Good for breakfast, try this!

Ingredients:
Leftover fried or grilled fish - 1
Egg - 1
Onion - 1, medium sized, chopped
Green chillies - 1, chopped
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Oil - 1-2 teaspoons
Salt to taste

Method:
Crush the fried fish, remove skin or scales from them and keep aside.

Heat oil in a pan. Add mustard seeds and allow it splitter.

Add cumin seeds, curry leaves, green chillies, onions and fry until onions turn golden brown.

Break the egg yolk into it and fry until it gets scrambled. Add salt to taste.

Fry for 5 minutes and add the crushed fish to it.

Mix well and fry for 5-10 minutes.

Garnish with coriander leaves and serve hot.

This makes a very good and tasty breakfast!


Cooking time - 15-20 minutes
Serves 1 person

Ivy passed me "MAGIC LAMP". Thank you Ivy for passing me the LUCK again :)
I have already got this and published here :)

Leftover Idlies & Poha Lemon Sevai

I tried this last week.... only 3 idlies was left, ..... thinking what to to, then got an idea and mixed 1 cup of Poha with it. It was tasty, main thing, my hubby like it ;)
Try this, Good Quick Breakfast!

Ingredients:
Idlies - 2-3
Aval(Flat Rice flakes/Poha/Atukulu) - 1 cup
Onions - 1, medium sized, finely chopped
Green chillies - 2, cut into 2 halves
Curry leaves - few
Ginger paste - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Asafoetida powder - a pinch
Cumin seeds - 1 teaspoon
Urad dal - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Lemon juice - 1-2 tablespoons
Coriander leaves - few, chopped
Salt to taste
Oil/Ghee - 1-2 tablespoons
Hot water - 2 cups

Method:
Add flat rice flakes to a sieve. Pour hot water to it so that all the flakes get wet. Leave it aside for 10-15 minutes. Flakes will puff up and become soft.

Crush the idlies with hand to make them powder. Make sure there are no big lumps.

Heat oil/ghee in a pan and allow mustard seeds to splitter in it.

Add urad dal, asafoetida powder, curry leaves, green chillies, turmeric powder and fry for a minute.

Then add chopped onions, ginger paste and fry until they are golden brown.

Add poha, powdered idlies, lemon juice with salt and mix well for few minutes.

Garnish with coriander leaves and serve hot.

Cooking time : 25 minutes
Serves 2 persons


I am sending this to AFAM - Lemon hosted by Easycrafts.

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Reposting my Soya Nuggets Biriyani
for JFI - Soya

hosted by Sia of Monsoon Spice.

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My dear friend, Jil Jil has passed me "ROCKING GIRL BLOGGER" award.

Thank you so much Jil Jil :)

Pongal and Brinjal Gojju & Awards

Usually, for few Hindu marriage celebrations, they serve pongal with brinjal Gojju for breakfast. Its a very healthy and unique combination.

For Pongal:

Ingredients:
Rice - 1 cup
Moong dal - 1 cup
Ginger - 1 inch long, cut into pieces
Cumin seeds - 1 teaspoon
Black pepper - 1/2 tablespoon
Curry leaves - few
Salt to taste
Cashews - few
Oil /Ghee - 1-2 tablespoons

Method:
Wash and pressure cook rice & dal upto 4 whistles.

Add more water than usual, since pongal would be tasty if it is a bit sticky.

Heat oil/Ghee in a small pan. Fry cashews to golden brown and keep aside.

Then add black pepper, cumin seeds, curry leaves and ginger pieces and fry for 5 minutes

Add it to the cooked rice with salt to taste.

Mix them well and cook it for 5-10 mintues.

Hot pongal is ready to serve.

Cooking time - 30-40 minutes
Serves 3-4 persons.

For Brinjal Gojju:


Ingredients:
Green Brinjal (Eggplant) - 5-6, medium sized
Lentils (Toor dal/Tuvaram paruppu) - 1 cup
Asafoetida powder - a pinch
Green chilly - 1
Curry leaves - few
Small sambhar onions - 7-8, finely chopped
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Red chillies - 2
Tomatoes - 2
Chilli powder - 1 teaspoon
coriander powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
Tamarind - little, small berry sized
Salt to taste
Oil - 1 tablespoon

Method:
Wash and cook lentils in 3-4 cups of water, with asafoetida powder, turmeric powder, green chillies and 1 tomato.

Meanwhile, cut brinjal into small pieces and put them in water, so that it wont turn black/brown.
Once lentils are 3/4th cooked, add brinjal and cook it covered until they are completely cooked and becomes soft.

Heat oil in a small pan. Add mustard seeds and allow them to splitter.

Then add green chillies, urad dal, curry leaves, chopped onions and fry until onions turn golden brown.

Chop 1 tomato and add to it. Then add chilli powder, coriander powder and fry for a minute.

Add this to the cooked dal and mix well. Add little water if it is more thick. Allow it to boil.

Extract 1/4 cup of juice from tamarind. Add it to the boiling dal with salt to taste.

Cook for 5 minutes and it is ready to serve. Garnish with coriander leaves.

Cooking time : 45 minutes
serves 3-4 persons.


I am sending this Pongal and Brinjal Gojju to WBB Combi Breakfasts hosted by Latha of Masalamagic

and

Brinjal Gojju to Curry Mela hosted by Srivalli.
----------------------------------------
Now to awards.....

Sowmi and Srilekha have passed me "Just Nice Photos - Beautiful Site" & "2008 Best Blog Darts Thinker" awards.

Thanks a lot Sowmi and Sri:) Hug you both;)

With the same happiness, I am passing it to.......

Jayasree
FoodyGuru (Srimathi)
Madhavi
Kamala
Maheswari
Bhawana
Sujatha
Tom Aarons

Congrats Friends!!!

and

Easycrafts and Sanhita have passed me Brilliant Weblog award.

Thank you EC and Sanhita:)

Mini Idlies - Independence Day Special & A Tag

Before I move to today's recipe......

Many of my blogger friends are thinking, what happened to me.... no visits to their blogs...

SORRY friends, We are looking for a new house and shifting in couple of months. My brother is visiting me with his family this weekend. So busy in looking for houses and making arrangements for his trip. I am visiting your blogs, but not leaving any comments... Please excuse me.... Will start bugging you all once I settle down. Keep Encouraging me till then :)

Now to the recipe......

Was breaking my head what to do for this Saffron Green White Event hosted by Pooja.

And finally ended up with this new idea;)

I followed Solai's Spongy idli recipe. Read her blog for the complete process here .


Ingredients:
Boiled Rice - 4 cups
Urad dal - 1 cup
Fenugreek seeds - 1 teaspoon
Salt to taste
Ghee/Oil - few drops

For Orange Idlies:
Grated carrot : 1/4 cup
Red chilli - 1

For green idlies:
Coriander leaves - few
Mint leaves - 4-5
Green chilli - 1


Method:
Soak rice in water for 2-3 hours.

For soft idlies, soak dal in water for 45 mintues, before you are ready to grind.

Grind them seperately and mix them with salt and water, if required.

Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.

Grind the ingredients of orange idlies and mix it with 1 cup of dough (This makes 5-6 mini idlies).

Similarly grind the ingredients of green idlies and mix with 1 cup of dough.

Apply oil/ghee to the idli plates and add dough to them.

Steam them for 10-15 minutes.

Colourful, soft and tasty idlies are ready.

Serve hot with chutney.

Cooking time - 20 minutes
Serves - 4-5 persons

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I was tagged by Vidhya .......

(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.


7 Facts about me.

1. WORK: Was working for the past 9 years and became a full time home-maker, beginning this year.

2. EDUCATION: Physics graduate and Masters in Public Administration and Computer Applications

3. FRIENDSHIP: Love all my friends... Got lot of friends from this blogosphere. Started loving blogging because of them.

4. RELATIONSHIP: Dating with same person for the past 5 years, from the day I met him .... he he .... My HUBBY:)

5. WWW: Knew about it from college days. Without this there is nothing, I would say :)

6. FITNESS: Difficult to say;).... Trying to keep it.... but Too lazy at times ;)

7. DREAM: To visit USA ;)


Tagging 7 of my friends :

Priti
Priyanka
Cham
Lakshmi
Ramya
Rekha
Suma
Srilekha

Enjoy and pass it ON.....

-----------------------------------

Lakshmi has passed me "BRILLIANT WEBLOG" award.


Thanks Laks for your thoughtfulness:)

Poori and Potato Masala - "Your Recipe Rocks"

Yesterday when I was blogging, I saw Suma's poories. It tempted me so much and I did it last night :)

I followed the same recipe as here, except that I roll the dough into a big chapathi and cut them into four pieces.

So my poories will be always in 'Triangle' shape. This is my mom's technic of saving time and energy in rolling individual poories ;)

I am sending Poories to “Your Recipe Rocks”, an event hosted by Madhuram.

Thanks Suma for reminding Poories :)

I made potato masala as below:

Ingredients:
Potatoes - 2
Onions - 1, finely chopped
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Asafoetida powder - a pinch
Green chillies - 3, cut into small pieces
Coriander leaves - few
Turmeric powder - a pinch
Salt to taste
Oil - 1 tablespoon


Method:
Wash potatoes and boil them for 10 minutes in microwave. Peel the skin, mash them and allow them to cool.

Heat oil in a pan, once it is hot, allow mustard seeds to splitter in it.

Add urad dal, cumin seeds, asafoetida powder, curry leaves, green chillies, onions and fry until onions are pale.

Then add gnger garlic paste, turmeric powder and fry until raw smell goes off.

Add mashed potatoes and sufficient water for gravy consistency.

Once it comes to boiling stage, add salt and mix well.

Switch off the flame and garnish with coriander leaves.

Tasty curry for poories and dosa.

Note:
While cooking potatoes in microwave, add sufficient water so that potatoes are immersed completely in water.


Cooking time - 20-30 minutes
Serves - 2 persons

I am sending Potato Masala to "Curry Mela" an event hosted by Srivalli.

----------------

Srilekha and Sripriya have passed me "MAGIC LAMP". Thank you so much friends. I have already got this and published here.....

.... thanks for sending me LUCK again :)

Idli Rawa(Rice semolina) Kichadi

Idli rawa(Rice semolina or coarsely grinded rice) is used as a subsitute for rice in Idli making, mostly used in Andhra Pradesh, India.

Ingredients:
Idli Rawa - 1 cup
Onions - 1, medium sized, chopped
Tomatoes - 1, medium sized, chopped
Cauliflower - 1/2 cup, cut into small florets
Broccli - 1/2 cup, cut into small florets
Carrot - finely chopped - 1/4 cup
Green chillies - 4-5, cut into pieces
Curry leaves - few
Ginger garlic paste - 1 tablespoon
Fennel seeds - 1/2 teaspoon
bay leaf - 1 small piece
Cinnamon - 1 small stick
Cardamom - 2
Cloves - 2
Coriander leaves - few, chopped
Salt to taste
Ghee / Oil - 1-2 tablespoons

Method:
Soak idli rawa in 2-3 cups of water for an hour. They will pluff up and become soft.

Note:
If it is too dry, sprinkle some water and keep aside, until they become soft, or if excess water is there, drain it.

Boil 2 cups of water, and add cauliflower and broccli florets in it and keep aside for 15 minutes. This will kill if any worms present in them. Wash them and drain water.

Heat oil in a pan. Once it is hot, add cinnamon, bay leaf, cardamom, cloves and fry for a minute.

Then add fennel seeds, onions, curry leaves, green chillies and fry until onions turn golden brown.

Add ginger garlic paste and fry until raw smell goes off.

Then add all the vegetables and fry for 5-10 minutes.

Lower the flame, add idli rawa, salt to taste and mix well. Cook it covered for 10-15 mintues stirring now and then.

Note:
If rawa is too dry, sprinkle some water and mix well.
Contents can be transfered to a microwave container and cooked for 5-10 minutes.

I missed to click the final output in my camera. The above picture was taken in mobile, so not that good quality:(

Once rawa is soft and veggies are cooked, garnish with coriander leaves and serve hot with any spicy chutney.


Cooking time - 30 minutes.
Serves 2-3 persons.

Vermicelli(Semia) Upma & A Tag

Vermicelli is a kind of pasta, very thinner than spagetti. It is largely consumed in southern India. Next to Idli & Dosa, Upma is taken for breakfast frequently.

Ingredients:
Vermicelli(Semia) roasted or plain - 2 cups
Onions - 1, medium sized, chopped
Mustard seeds - 1 teaspoon
Black gram (Urad Dal / Uzhunthu) - 1 tablespoon
Split chickpeas (Kadalai paruppu/Channa dal) - 1/2 tablespoon
Ginger paste - 1/2 tablespoon
Green chillis - 2 cut into pieces
Curry leaves - few
Salt to taste
Warm water - 1 cup
Oil - 2 tablespoons

Method:
Heat a pan and add oil.

Add mustard seeds, once it splitters, add channa dal, urad dal and fry until they turn pale brown.
Add ginger paste, green chillies, curry leaves and fry for 1 minute. Then add onions and fry until they turn golden brown.

Then add vermicelli, salt to taste and fry for 5 minutes. Add warm water and reduce the flame.

Mix it slowly and cook it closed with a lid at the low flame until vermicelli is cooked and water is absorbed completely.

Serve hot with chutney.

Note:
1. Use roasted vermicelli, upma would be tasty. If you are using plain vermicelli, toss them in 1/2 tablespoon of ghee until they become pale brown and use it.
2. To Singapore Ladies: Buy Pakistani vermicelli from Mustafa, upma is very tasty. It is very thinner in size compared to Indian vermicelli. Just sprinkle some water while cooking it. Try and let me know;)

Cooking time - 20 minutes
Serves 2 persons.

=======================

Rekha tagged me..... so my answers below

- What was I doing ten years ago
I was working in Chennai @ Vetri Software

- what are five things on my to do list for to day
Blogging and bugging others;)
Cooking
Eating
Evening work-outs
Prayers and sleeping .... he he

- places I have lived at
Chennai, Delhi, Pondicherry, Hyderabad, presently @ Singapore

- jobs I have had
Computer Operator
Data Conversion Technician
Customer Support Manager
Group Leader
Operations Manager
Technical Recruitment Manager
and at present HomeMaker;)

- what are five snacks I enjoy
Dont eat much snacks, if given a chance, I would like to eat crunchy bites from KFC;)

- what things would I do if I were a bilianaire
Will do lot of things, first, I will go on a tour to US, then start an orphanage and serve there till my life.


Rekha .... are you happy now.....;)

let me see whom I can pull........ hmmmm..... lot of names are there......

okay.............. ppppppppppppriti & RRRRRRRRRRRRRRamya..... carry on the tag;)

Aval (Flat Rice flakes) Upma & Awards

Flat rice flakes are easily digestible, carbohydrate content is too less when compared to normal rice. It is a good remedy for dysentry if taken with curd. It can be taken as snack with milk and sugar or fry in little oil, and add nuts & raisins.

Ingredients:
Aval(Flat Rice flakes/Poha/Atukulu) - 1 cup
Onions - 1, medium sized, finely chopped
Green chillies - 2, cut into 2 halves
Curry leaves - few
Ginger paste - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 3 teaspoons
Salt to taste
Oil - 1 tablespoon
Hot water - 2 cups
Groundnuts - 1 tablespoon (fried) (optional)
Coriander leaves - few, chopped (optional)

Method:
Add flat rice flakes to a sieve. Pour hot water to it so that all the flakes get wet. Leave it aside for 10-15 minutes. Flakes will puff up and become soft.

Heat oil in a pan. Once it is hot add mustard seeds and allow it to splitter. Add urad dal, cumin seeds, curry leaves, green chillies, chopped onions, ginger paste, one after another and fry until onions turn golden brown.

Add puffed rice flakes, salt to it and mix well gently. Cook for 10 minutes at a low flame, stirring it gently.

Garnish with coriander leaves and fried groundnuts and serve hot.

Very tasty and nutritious recipe.

Cooking time - 20-30 minutes
Serves 2 persons
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Today, is also 'Awards' day for me:-) I was creating this post and I received a comment from Rekha to check her blog. I got 'Rocking girl blogger' award:) In the morning, when I was checking my emails, I got comments from Srilekha and Ramya and they both have given me the same award.

Thank you so much Ramya, Sri and Rekha for your thoughtfulness:-)

Yesterday, Ramya gave me "Yummy blog Award". I got this for second time.

Thank you so much Ramya:-)

And I forgot to mention that last week, Thamizni and Sathya reciprocated me with 'Good Chat Blog Award'. Thank you so much:-)

Now its my turn to make others HAPPY, so passing on 'Rocking Girl Blogger' award to

Priya of http://indianhut.blogspot.com/

Valarmathi of http://valar-myblog.blogspot.com/
Maggie of http://doghillkitchen.blogspot.com/

and 'Yummy Blog Award' to

Bobby of http://blogchef.net/

Congrats everyone!!!! Celebrate your day!!!!

Food Events - June 2008

There are lot of food events going on ........... in the blogger world. So thought of reposting my recipes for them.

I) Mixed (Flavoured) Rice Varieties Event hosted by SimpleIndianFood

My entries are:
a) Mag ni Dal ni Khichdi (Mung bean Rice) (Microwave cooking) Click for recipe

b) Jeera Rice Click for recipe
c) Coconut Rice (Thengai Sadam) Click for recipe
d) Luffa Rice Click for recipe
e) Saffron Rice (Microwave cooking) Click for recipe
f) Fried Onion Rice Click for recipe

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II) Express Breakfasts - An event hosted by Singing Chef

My entries are:
a) Fried Idlies Click for recipe
b) Capsicum Sandwich Click for recipe
=========================================

III) Eat Healthy - Protein Rich CONTEST hosted by Sangeetha) Pepper Chicken Curry Click for recipe
Chicken is the second protein rich food(Duck/Turkey is the first). 1 cup (say 150-200gms) of cooked or stewed chicken has around 40 gms of protein. I used around 400-500 grams of chicken, so this recipe has around 70-80 gms of protein. Checkout Protein-rich food here.

===============================================
IV) JFI July- Jihva for Tamarind hosted by Mahanandi & LivetoEat

a) Verunkari (Kanyakumari Special) Click for recipe

.........ooooooohhhhhhhhhh , that was a big roundup....at last I did :-)

Sago(Sabudana/Javarisi) Khichadi

Sago is rich in carbohydrates with very little proteins, minerals and vitamins. It produces more energy than rice. Its good for children, and they love its taste.

Ingredients:

Sago - 2 cups

Onions - 2 medium sized, finely chopped

Mustard seeds - 1/2 teaspoon

Red chillies - 3-4

Cumin Seeds - 1/2 teaspoon

Black gram (Urad Dal / Uzhunthu) - 1 tablespoon

Curry leaves - few

Coriander leaves - few

Ghee - 1 tablespoon

Oil - 1 tablespoon

Salt to taste

Method:

Soak Sago in water for 3-4 hours, allow it to puff up well. Drain all the liquid, keep it in seive for 30 minutes.

In a pan, heat oil and ghee. Once it is hot, add mustard seeds and let it splitter.

Add urad dal, cumin seeds, curry leaves, red chillies and fry for a minute. Add onions and fry until it turn golden brown.

Add sago and keep stirring. Sago pearls will turn transparent. Then add salt and fry for 2-3 minutes.

Garnish with coriander leaves and serve hot.

Cooking time : 15-25 minutes

Serves 3-4 persons