Khushboo Idli

Khushboo Idli

As a part of the Blogging Marathon groups we chat plus there are various recipes discussed, well you cannot be a foodie without that can you?

 In one such chats there were various idlis discussed. One of the  idlis discussed was was Khushboo Idli!  Now Khushboo means a pleasant smell in Hindi, so at the back of my mind I kept wondering what an aroma it must be having.

So imagine my surprise when I was told that the idli was named after Khushboo, the actress!! She was and is so famous is something that I was not aware of. Well my GK in the subject of movies is has always been questionable. J

Sabudana Thalippeth

I would first like to thank all of you my friends for the lovely messages, prayers and thought that you have sent when I was feeling depressed.

 I do realize that I am just a small pawn in God's master plan and he will give me strength in the form of you guys. 

From now on I will take care of my health and blogging also for both are food for my life. They uplift me. I realize I cannot function without the other.

Sabubana Khichidi Again!!

My younger kiddo carries her breakfast to school everyday.

I don’t know about you but everyday it is a regular feature in my place I make something I make sure she will love and it has just landed on her hate list!  So everyday we have a 15-20 minutes session where I am trying to induce her to carry what is made and she is trying to tell me why she cannot.

Finally my husband has asked her to make a list of thinks that she will like to carry as breakfast and I try to fit our breakfast in the schedule. So right now iddlis and dosas are off the list and we are into poha and sabudana khichidi.

So sabudana or sago has appeared in 2 different recipes.

One is a thalipeth(recipe follows) and another is khichidi.

Khichidi! What different is it from the one that I have already posted here and here or here?

 Today  I have used raw banana or plantain to make the khichidi.

Kheer/Payasa with Dodhi/Bottle Gourd & Sago

I have brought a bottle gourd. It was the smallest and the tenderest one the bhajiwala had but was still big enough to fill to big Tupperware boxes when cubed. I made bhaji once but then since I wanted a change I decided to make kheer/payasa.

This could also be because the boys in the opposite cubicle at work were discussing how make kheer out of bottle gourd. They, very authoritatively told me 2 methods one the regular with milk and another with coconut milk. They were insiatant that I use sago or sabudana which I never use.  I am sure both don’t even know where the kitchens at home are but their passionate cooking without flame here in office made me make this kheer,  With milk will try the coconut milk one later. I was supposed to carry it to work but I plain forgot. It’s still in the fridge. 

The ingredients used are approximate.

Ingredients:

1 cup bottle gourd, peeled and cubed to fine pieces

1 tblspn ghee

Few cashew nuts

2 tblspn sago or sabudana, soaked in ¼ cup water

½ cup sugar

¾ litre milk

4 elichi/ cardamom

Few strands of saffron (optional)

Method:

1.       Heat a steel bowl on the gas. When it is hot switch off the gas and drop the saffron strands in it. The strands shrivel add a tblspn or two of milk and keep aside.

2.      Heat the ghee and fry the cashew nuts till golden. Drain and keep aside.

3.       In the same ghee add the bottle gourd and stir fry till the cubes are translucent.

4.       Add the milk, soaked sabudana with the water and bring to boil. Boil till the bottle gourd is well cooked.

5.      Add sugar and continue boiling for a few minutes.

6.      Add the cardamom powder, saffron strands, cashew nuts mix well and switch off the gas.

7.      Serve hot or chilled. Plain or with chapatti or poori.

Sending this to  Radhika's Let’s Cook ~ Scrumptious Breakfasts

Mom Chef's event (Vrat ka Khaana) 

Sabudana-che-Khichdi or Sago ~ with Onion

Thanks you all of you my friends for the support that you gave me when my Dad was not well. Thanks to all your prayers he is better and has agreed that he needs to follow-up his investigations. Three quarters of the battle won!! J

Now coming to the post long pending!

 This is the picture of sabudana-che-khichdi! So what‘s new you will ask and have you not blogged it?  Yes I have but this one is different I have used onion in making this khichdi. 

Farali Misal

It was my younger daughter’ birthday and she requested for “Farali Misal”. It did not matter with her that she ate only the sabudana khichidi and let the rest of us polish off, with gusto the Misal.


For sago:
1 cup sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of 1 lemon
1 tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
2 tblspn ghee

For the potatoes:
2-3 potatoes boiled peeled and cut into fine bits.
¼ cup ground nuts, roasted, peeled &coarsely ground.
1 green chilli
1 tsp cumin seeds
Salt to taste

For the groundnut gravy:
2 cups groundnuts soaked overnight and boiled.
2 tblspn ground nuts, roasted, peeled &coarsely ground
Salt to taste.

To garnish:
Beaten curds
Potato chips
Coriander.


Method:
For sago:

1.In the sago add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
2. Heat the 1 ½ tblspn ghee and add cumin seeds fry till they change colour.
3. Add the green chilli sauté. Add the sago mix well. Cover and cook till the sago is done. (When done sago is a translucent ball and very soft to touch).

For the Potato vegetable:

1. Now add the remaining ghee and add the add cumin seeds fry till they change colour.
2.Add the green chilli sauté.add the potatoes and ground nuts, salt and mix well.
3.Cover and cook for 2-3 minutes.

For the groundnuts:

1.Mix all the ingredients and boil with at least 4 cups of water.


To serve:

In a plate put some sago, next spread a little vegetable. Add very hot boiled groundnuts along with some of the water in it. Garnish with a little beaten curd, potato chips or crisps of you liking and of course coriander.

Serve hot.

Sabudana Khichidi

Today is “sankashti” so it is sabudana khichidi day. My kids love this so, it is also a 'no complaints day.'
Please note that I have said that groundnuts and potatoes have to be peeled, in reality I don’t do it. I soak the potatoes in water; scrub them with a sock I have kept specifically for this purpose. The reason is generally under the peels the maximum nutrients are stored so if I peel them I am loosing them.
I grind the groundnuts with the chilli, lemon and sugar.
Also soak the sabudana, drain the water then add 1 tblspn of curd mix it( this tastes better), soak overnight or minimum of 8 hours.
Today since I was running behind schedule I have grated the potatoes.
In place of potatoes if use sweet potato, grate it in water after you wash them clean and use one more green chilli.


Ingredients:
2-3 potatoes peeled and cut into fine bits.
3 cups sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of ½ lemon
½ tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
1 tblspn ghee
3-4 tblspn milk

Method:In the sabudana add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
Heat the ghee and add cumin seeds till they change colour.
Add the green chilli sauté.
Add potatoes a little salt, mix, cover and cook till cooked.
Now add the sabudana mixture and stir till well mixed.
Cover and cook for about 5 minutes.
Remove from the flame add milk cover and keep aside till serving time.
Garnish with coconut and coriander.