Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi

I developed love for sabudana khichdi when I was in Pune. In Maharashtra, it is a very common breakfast and there was one colleague of mine who used to bring it to office and share it with me. I was so much in love with it (and she knew it very well) that on my last day to office she brought a lunch box full of it and asked me to carry it with me and have it as my dinner. How can one refuse such a sweet gesture/offer, I accepted it gracefully 😉

After getting married, when I had to cook on my own, I also included it in my breakfast menu-easy and healthy. And yeah, tasty, ofcourse! 🙂

Ingredients:

Sago seeds (sabudana)-1 cup
Potato-1-2 tbsp (cut into small pcs.)
Peanut-1/4 cup (dry roasted and roughly crushed)
Peanut-1 tbsp (dry roasted)
Cumin seeds-1/4-1/2 tsp
Green chilli-1/4 tsp (finely cut)
Black pepper-1 pinch
Lemon juice-1/2-1 tbsp
Grated coconut-2 tsp (optional)
Powdered sugar-1 tsp (optional)

Method:

* Wash sago seeds 2-3 times with water and then soak it in 2 cups of water.
* After 1 hour drain excess water.
* Now cover with a lid and keep it overnight.
* If you have to make it the same day, soak it in sufficient water for 2-3 hours.
* Heat up oil in a wok and add cumin seeds.
* Now add potatoes and green chilli.
* Add little salt and let the potato turn soft.
* Now add sago seeds.
* After 1-2 minutes add crushed peanuts and salt.
* Cook till the sago seeds turn transparent.
* Now add lemon juice, peanuts, black pepper, grated coconut and sugar (I personaly do not like sugar but if you like it then go ahead!)
* Mix them well, turn off the stove.

Serve hot 🙂

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Quick rice!

Quick Rice

Quick Rice

This is an easy-peasy rice recipe. By the time you make the raita and roast the papad, it gets ready!

Ingredients:

Raw rice-1 cup
Cauliflower florets-1/2 cup (cut into small pieces)
Tomato-1 tbsp (cut into pieces)
Frozen peas-1-2 tbsp
Onion-1 tbsp (cut finely)
Garlic-1/2 tsp (finely chopped or grated)
Green chilli-1/2 tsp or according to liking
Cumin seeds-1/4 tsp
Salt-to taste
Turmeric powder-1/4 tsp
Cumin seed powder-1/4 tsp
Black pepper powder-1/4 tsp
Garam masala powder-1 pinch
Water-2 cup
Ghee-1 tbsp
Coriander leaves-1 tbsp (finely chopped)

Method:

* Wash rice properly and keep aside.
* Heat up ghee in a pressure cooker and add cumin seeds.
* Now add garlic and after few seconds add onion.
* Fry for 1-2 minutes, now add cauliflower and fry for 1-2 minutes.
* Now add tomato, green chilli, peas, turmeric powder, cumin seed powder, black pepper powder and salt.
* After 1 minute, add rice and 2 cups of water, sprinkle garam masala powder and coriander leaves.
* Give one whistle and then turn off the stove.

Serve hot with raita and papad 🙂

{DIY}-Anti-hairfall mask!

All the ingredients used in this mask are known for their anti-hairfall and hair strengthening properties since ages.

You would require:

imagehairfall 1

Yogurt-3/4 cup
Fenugreek seeds (methi)-1 tbsp
Curry leaves-1 handful
Amla juice-2 tbsp
Egg-1 (optional)
Coconut oil-1 tbsp (optional)

Method:

* Soak fenugreek seeds in yogurt for 2-3 hours or overnight (so that fenugreek seeds can be easily made into paste).
* Next day mix all the other ingredients (except egg) and run the grinder. Make a fine paste.
imagehairfall 2

* Now beat the egg and add it to the mixture.
* Apply this paste all over your hair taking small sections of hair at a time. Start from scalp and go through the hair length.
* Wear a shower cap and if you don’t have it, wear a plastic bag but don’t leave your hair exposed.
* Wash after 45 minutes if you have added egg, else after 2 hours.

With regular use you would find that the hair fall has started decreasing 😉 🙂

Stuffed capsicum..

By Shivani Varma

Stuffed capsicum

Stuffed capsicum

Ingredients:

Capsicum-2 large
Boiled potato-2
Paneer-100 gms
Onion (chopped)-1 medium
Garlic (minced)-1 tsp
Ginger (finely chopped)-½ tsp
Green chilli (chopped)-1-2
Raisins-8-10
Cashew-8-10
Cinnamon stick-1 inch
Cloves-2
Cumin seeds-½ tsp
Garam masala powder-1-1 ½ tsp
Salt-to taste

Method:

* Pour one tablespoon spoon of oil in a skillet, and get it heated.
* Reduce the heat and add Jeera, laung and cinnamon stick to it.
* As soon as the aroma starts coming out from the whole masala, add chopped onion, minced garlic and ginger to it.
* Fry it till the color starts changing (light golden).
* In between add chopped chilli and dry fruits to it.
* Then, add mashed potato into it. Add salt according to your taste.
* Fry it for about 5 minutes.
* Before switching off the burner, add garam masala to it and mix them well.
* After removing it from the heat, add crumbled paneer to it.
* On the other hand, keep your capsicum ready for stuffing (Remove the stem from each capsicum using the tip of a knife. But, do not throw that part).
* Fill each capsicum with the potato-paneer stuffing and cover it with the stem part.
* Grease the capsicums as well as a metallic tray (used in microwave oven).
* Keep the tray along with the capsicum on convection mode for 10 minutes each side.

Stuffed capsicum is ready. But, if you want to serve it with gravy, here in the recipe.

Ingredients for gravy

Tomato –2 large
Onion-1 small
Ginger garlic paste –1 tsp
Red chilli powder –½ tsp
Sabzi masala/Kitchen king –1 tsp

Method for gravy:

* Heat 1 tsp oil in a skillet and add jeera to it.
* Then add chopped onion init. As soon as it start changing its color add ginger garlic paste into it. Mix it well.
* Then add chopped tomato into it. Add salt to taste. Mix them well, till it turns into paste.
* Add masala pwd to it. If you want you can also add little water into it.

At the time of serving, you can put the tomato gravy over and under the capsicums. Garnish it with coriander leaves and relish it hot 🙂 🙂

190419_513599498676468_1430566478_nShivani Varma is “a young Indian mommy” from Chandigarh. Formerly worked at ‘The Deccan Herlad’ and ‘Franchise India Holding Limited’ as a senior sub-editor, she left her job to take care of her sweet daughter, Aaditri. She loves to cook and is very much concerned about calorie counts in her recipes. ‘I prefer to cook my food (for two) in not more than a spoon of oil’, says Shivani.

Sabz deewani handi!

sabz diwani

Ingredients:

Onion pieces-2 tbsp (cut into length)
Blanched spinach leaves-1 tbsp (finely chopped)
Blanched fenugreek leaves-1 tbsp (finely chopped)
Tomato-1 tbsp (cut into length)
Coriander powder-1/2-1 tbsp
Turmeric powder-1/2-1 tsp
Green chilli-1/2 tsp (chopped)
Cumin seeds-1/2 tsp
Onion paste-1 tbsp
Garam masala-1/2 tsp
Curd-2 tbsp
Cashewnut paste-3 tbsp
Salt-to taste
Oil-1-2 tbsp
Boiled mixed veg-1 cup
Cream-1 tbsp (optional)
Coriander leaves-for garnishing

Method:

* Heat up oil in a wok; add cumin seeds.
* Now add onion paste and fry till golden brown.
* Now add onion and fry till it turns transparent.
* Add fenugreek leaves, spinach green chilli.
* Add tomato.
* Now add all the dry masalas (coriander powder,turmeric powder, salt, garam masala).
* Add curd. Cook till it leaves oil.
* Now add cashewnut paste and cook for 2 minutes.
* Add the boiled veg.
* Cook for 2-3 minutes.
* Turn off the stove. Add cream and garnish with coriander leaves.

Serve hot with roti/chapati/rice!