YOU ARE YOUR INSPIRATION

RECIPESSERVE WITH STYLEMENUSINSPIRATIONSINDEXWORKSHOPSTIPSVEGAN RECIPESGLUTEN FREE RECIPESTWIN BENEFITS (GLUTEN FREE AND VEGAN RECIPES)LATEST UPLOADS

- RECIPES -

SABUDANA AND CORN KHICHDI

Thursday, February 20, 2014

An Indian-Maharashtrian recipe for breakfast or high tea
Easy to make, simply delicious

(4 people)

Ingredients
1 cup - Sabudana {Pearls of sago palm}
2 medium - Potatoes (boil and chop into 1/2 cm cubes)
1/2 cup - Corn on the cob
1 Tbsp - Oil
1 Tbsp - Ghee
1 tsp - Cumin seeds {Jeera}
A few - Curry leaves
4 pcs - Green chillies (chop finely)
2 Tbsp - Coconut (scrap)
1/2 cup - Peanuts {Mungphali} (roast, deskin and ground coarsely)
To taste - Salt
1 tsp - Lime juice
2 Tbsp - Coriander leaves {Cilantro} (chop finely)
1/2 cup - Pomegranate

Method
Wash sabudana two to three times and soak in 3/4 cup water for 3 to 4 hours.
Heat the oil and ghee, add the cumin seeds, curry leaves and green chillies.
When its splutters add the potatoes and cook till done.
Add sabudana, corn, coconut, peanuts and saute for 4 to 5 minutes.
Sprinkle a little water, add salt and lime juice.
Mix well and add more lime juice only if required.
Serve hot garnished with pomegranate and coriander leaves.
0

Comments & Queries

    Be the first to Comment

Write a comment

Your email address will not be published. Required fields are marked *

*

ADVERTISEMENTS
Copyright UINSPIRE 2013.Website by Carapace
-