Tag: indian recipes (page 1 of 3)

Tomato Rasam | South Indian Recipe

Today’s recipe is ‘Tomato Rasam’.  It is a south Indian speciality, which can be enjoyed during winters. It is consumed hot and can be enjoyed as a soup.  In flavour, it is tangy and sweet both because of tomato, tamarind and jaggery. It is a very common dish in every south Indian household. As it is very simple to prepare do try and enjoy it this winter at home, I am sure you and your family would love it.

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Palak Puri | How to prepare spinach puri

Today’s recipe is ‘Palak Puri’. Spinach is healthy but not everyone is fond of it 😀 .The market is loaded with green veggies these days, palak puri is one dish with which you can add healthy green veggies to your diet. These puris go really well with aloo ki sabzi, I have shared many aloo recipes on the blogs, you can prepare any as a side dish. You can prepare these for a festive occasion and also for lunch box.

Palak Puri

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Methi Matar Malai Recipe | How to prepare methi matar malai

Today’s recipe is ‘Methi Matar Malai’.  It is a popular north dish which you will find in almost all north Indian restaurants. This recipe is delicious and very rich as its gravy is made from malai (heavy cream) and cashew nut paste. It can be served as a main course dish for special occasions. Winter is the perfect time to enjoy this dish,  as during winters you will get fenugreek leaves and green peas easily in the market. Serve it with naan or hot chapati or lachha paratha.

Methi Matar Malai

Methi Matar Malai

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Bhuna Keema Recipe | Minced Meat Recipe

Today’s recipe is ‘Bhuna Keema’.  Bhuna keema is a spicy minced meat dish. It can be enjoyed as a main dish during lunch and dinner. You can serve it with naan/chapati/paav. Mostly, it is cooked with either green peas or potatoes. This recipe is without green peas or potatoes, you can add any one of them if you want in this same recipe.

Bhuna Keema

Bhuna Keema

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Moong Dal Samosa (Rajasthani special samosa recipe)

Today’s recipe is ‘Moong Dal Samosa’.  Samosa is a deep-fried or baked snack with savoury filling. In India, you will get variety of samosa. This one which I am sharing today with you all is spiced moong dal and onion filling one. I am using samosa patti to prepare my samosa to reduce the difficulty level and time duration of the recipe.

Moong Dal Samosa

Moong Dal Samosa

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Sabudana Vada (Sago fritters/vada)

Hello my foodies friends ! Today’s recipe is ‘Sabudana Vada’. It is a deep-fried snack which is made from sabudana/sago. In Maharashtra this is second most common vada dish after Aloo vada / vada pav, there it is served with sweet curd (curd mix with sugar). After sabudana khichdi this is my second favourite sabudana dish. You can also have this dish during fast/vrat by replacing normal salt with black salt.

Sabudana Vada

Sabudana Vada

Sabudana Vada are crunchy from outside and soft from inside. They just melt in mouth and trust me that feeling is divine (at least for me :P) . Main ingredients of this dish are sabudana/sago, peanuts, potatoes.  Preparation time of this dish more than its cooking time, as you need to soak sabudana for at least 4-5 hours. In winter season or during monsoon have sabudana vada as tea time snack.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For Maharashtrian recipes you can check Peanut Ladoo (two ingredients recipe) , Sabudana Khichdi (Vrat/fast recipe) , Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice) , Koshimbir with Yogurt (Maharashtrian curd salad) , Aloo Vada (Potato dumpling/ Batata vada)

 Serves: 5

Duration: 5 hours (prep time) + 15 mins (cook time) = 5 hrs 15 mins (total time)

Ingredients for Sabudana Vada

Sabudana/Sago/Tapioca pearls1 cup
Peanuts/moongphali (roasted)1/2 cup
Boiled potatoes/aloo4 medium size
Salt1 tsp as per taste
Sugar1/2 tsp or as per taste
Green chillies / hari mirch (finely chopped)3
Coriander leaves (dhania patta) (finely chopped)2 tsp
Ginger/adarak (finely chopped)1 tsp
Lime (nimbu) juice2 tsp
Oilfor deep frying

Procedure for Sabudana Vada

  • Soak sabudana/ sago for at least 5 hrs. (Soak your sabudana according to your variety, mine take only 5 hours but some variety do take around 8 hrs.

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  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • Strain and keep them aside.

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  • While your sabudana are soaked, in the meantime, boil potatoes. Let the potatoes cool.

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  • In a pan roast peanuts, let them cool.

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  • Remove husk of peanuts and in a grinder make a coarse powder of peanuts.

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  • In a bowl, mash the potatoes.

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  • Add sabudana, roasted peanut powder, chopped green chillies, chopped ginger, salt, sugar and chopped coriander in the bowl.

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  • Mix everything well.

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  • Start preparing small balls with the above mixture, flatten them slightly, keep them aside.

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  • In a deep pan/kadhai heat oil, on a medium heat start frying vada till golden brown. Remove vadas on kitchen towel. Sabudana vadas are ready !

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  • Serve them hot with ketchup/sweet curd/green chutney or plain.

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Sabudana Khichdi (Vrat/fast recipe)

Hi everyone ! Today’s recipe is ‘Sabudana Khichdi’. This recipe is prepared by using only those ingredients which are allowed during vrat/fast. Sabudana khichdi is my childhood favourite dish. I still sometime have craving of this dish. 😀 This is an easy snack/breakfast dish.

Sabudana Khichdi

Sabudana Khichdi

Sabudana khichdi is a very popular dish of western and northern states of India. It is a perfect dish when someone is observing a fast(vrat). Sabudana is a Hindi word for Pearl tapioca. Sabudana are very rich source of carbohydrates and that’s make it a perfect choice for fast. When we add roasted peanuts in the recipe, proteins present in the peanuts makes it a balanced dish.

Few things that you should keep in mind when preparing this dish:

  • Soaking time of sabudana/ Pearl tapioca varies according to its variety.
  • For some you need to soak them overnight or for at least 3-4 hours and for some varieties it will take only half an hour.
  • If you feel that your khichdi is undercooked, then add half a cup of milk and cover and cook till milk disappeared.
  • Few people mix sabudana, peanuts and salt separately. However, I add them one by one in my recipe. If you find first way more comfortable, you can use that.
  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • I never use boiled potatoes for my recipe, but if you have boiled potatoes you can use for this khichdi.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 3
Duration: Soaking time (4 hours), Preparation and cook time(30 mins) = 4 hours 30 mins (total)

Ingredients for Sabudana Khichdi

Sabudana /Sago 1 cup
Ghee2 tbsp
Roasted peanuts (crushed)1/2 cup
Green chilli3
Ginger1"
Black salt1 tsp or as per taste
Cumin seeds1 tsp
Potatoes (cubed) 1 (large)
Lemon juice1 tsp
Coriander leaves 1 tbsp
Sugar (optional)1/4 tsp

Procedure for Sabudana Khichdi

  • Wash the sabudana in a vessel and soak it according to your sabudana variety. I always soak my sabudana pearls for at least 4 hours.

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  • In a non-stick pan or kadhai, heat oil. Add cumin seeds and let them crackle.

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  • Add curry leaves and potatoes. Cook until potatoes are half done.

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  • In a grinder, grind green chillies and ginger. Add green chilli ginger mix in the pan.

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  • Cook until potatoes are done and raw smell of ginger goes away.
  • Add roasted and crushed peanuts, and sugar, cook for few seconds.

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  • Stir everything well and add sabudana. Keep stirring.

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  • Use black salt for this recipe, add salt now. Mix everything and cook till sabudana pearls turns translucent from opaque.

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  • Lastly add lemon juice and chopped coriander leaves.

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  • Sabudana khichdi is ready !

sabk

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