Sabudana (sago) Khichdi

Ingredients:

Sabudana -1/2 packet

Potato - 1

Crushed peanuts - 1 Tblsp

Green chillies - 2-3

Small lemon - 2

Salt as required

Oil

Jeera - 1 tsp

Turmeric powder - 1/4 tsp

Method:

Wash and soak the Sabudana with water just sufficient to cover it for about 2 hours.

Now take a kadai pour little oil and jeera and green chillies for seasoning and then add 1/4 tsp of turmeric powder and mix.

Now put the ready to use soaked sabudana in the seasoning and mix nicely by adding salt and crushed peanuts.

Cut potato into small pieces and cook and add to the sabudana mixture, and mix everything nicely.

Stir the whole mixture for about 3-4 minutes and then garnish with coriander leaves.

Remove from fire and squeeze with lemon and mix nicely and serve .

The Maharashtrians usually have after they break their fasting, but my daughter loves this khichdi and becomes very excited whenever I tell her that I have made it. She loves to have it more often and so also me and my husband.

Sonmetimes I love to have it for breakfast or as a snack and it is quite filling also.

Gujrati potato and sabudana vada

Ingredients
sabudana (sago) -100 gms
potatoes 1/2 kg
cumin seeds 1/2 tsp
2 tblsps coriander leaves chopped
2 tblsps peanuts (roasted and coarsely pounded)
6 green chillies ground
a small piece of ginger (ground)
juice of one lemon
salt to taste
oil for frying.


Method:
Soak sago in water an hour before preparation.
After one hour drain it through a seive and set aside.
Boil the potatoes, peel and make into a smooth pulp.
Next add the sago, cumin, coriander, peanuts, green chillies and ginger, lemon juice and salt mix well.
make into small, lemon-sized balls and flatten them and deep fry on a medium fire till golden brown
Serve hot with coriander chutney.