Sabudana [Tapiaco Pearl] Khichdi

This recipe is prepared with peanut, potato, and onion. It has a chewy texture and many love this.

Ingredients:

• Sabudana [Tapiaco Pearl] (1 cup)
• Potato (chopped, fine, 1/2 cup)
• Onion (chopped, fine, 1/2 cup)
• Green Chili (chopped, fine, 1 1/2)
• Ginger (grated, 1 tsp)
• Coriander Leaves (chopped, fine, 2 tbs)
• Curry Leaves (chopped, fine, few)
• Peanut (1/4 cup)
• Salt (to taste)
• Ghee (1 tsp)
• Oil (10 tsp)

Prep time: 10 minutes

Cook time: 25 minutes.

Soak time: 3 hrs

Category: Lunch / Dinner / Snack / Tiffin

Cuisine: Indian

Serves: 2

Method:

• Soak sabudana for 3 hours in a bowl.
• Strain the water.
• In a skillet dry roast peanut and coarse grind the same.
• Add oil to the pan and then add chopped onion, potato, grated ginger, chopped chili, curry leaves and salt.
• Cook till onion and potato are soft.
• Add soaked sabudana, salt and coarse ground peanut.
• Add ghee and little water and chopped coriander leaves.
• Mix well.

Rava [Semolina] Upma

Rava upma is one of the easiest, quickest breakfast recipes one can prepare in a jiffy. We can prepare upma with or without onions and vegetables can also be added if required to make it healthy.

Ingredients:

• Rava [Semolina] (chopped, 1 cup)
• Onion (chopped, 1/2 cup)
• Chili (green, chopped, 3)
• Ginger (grated, 1 tsp)
• Oil (6 tsp)
• Mustard Seeds (1 tsp)
• Urad Dal [Black Gram] (de-husked, split, 1 tsp)
• Chana Dal (Chickpeas, split, 1 tsp)
• Ghee (1 tsp)
• Lemon Juice (1 tbs)
• Salt (to taste)
• Curry Leaves (chopped, few)
• Cilantro (chopped, 2 tbs)

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Cuisine: South Indian

Category: Breakfast \ Tiffin

Serves: 2

Method:

• In a deep skillet dry roast rava for 3-4 minutes and set aside.
• In the same skillet add oil and mustard seeds.
• Wait for the seeds to splutter.
• Add urad and chana dal and sautee till they turn golden.
• Add chopped onions, ginger, green chilies and salt.
• Sautee till onions are cooked.
• Add ghee and roasted semolina.
• Sautee for 5 minutes and add water.
• Mix well and cover with a lid and cook for 5-7 minutes.
• Add lemon juice.
• Garnish with chopped cilantro.

Step by step pictures

Dry roast rava.

Add oil and mustard seeds.

Add urad and chana dal.

Add chopped onions.

Add chopped, green chilies and grated ginger.

Add ghee and rava.

Add water and cover with a lid and cook.

Garnish with the chopped cilantro.

Notes:

• The texture and the quantity doubles when rava is dry roasted and also roast in oil or ghee for few minutes before we add water.
• Since we add rava first and then water. The main advantage here is we avoid formation of lumps.
• While dry roasting the color of the rava should not change.