Sabudana Ki Khichadi/ Sago Polenta

Sabudana Ki Khichdi/ Sago Polenta
Sabudana Ki Khichdi/ Sago Polenta
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5 from 1 vote

Sabudana Ki Khichadi/ Sago Polenta

Sago/ sabudana is very tasty to eat. It can be eaten in many ways, we can made pudding from this, as well as sago/sabudana dumplings can be made. It is also eaten on a fast and eat sago khichadi in the breakfast or evening snack.
Today we will learn how to make sago/ sabudana khichadi,follow the method given below steps…
Course Appetizer, Breakfast, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 269kcal
Cost 40 Rupee

Equipment

  • Wok/ kadhai/ Fry Pan
  • Knife
  • Mixer Grinder and Jar
  • Knife
  • Plate
  • Bowl/ Vessel

Ingredients

  • 200 grams Sago
  • 150 grams Potato
  • 50 grams Groundnut
  • 50 grams Butter
  • 60 grams Tomato

Instructions

  • To make sago/ sabudana khichadi, take 200 grams of sago/sabudana, clean the sago/ sabudana.
    To make sago/ sabudana khichadi, take 200 grams of sago/sabudana, clean the sago/ sabudana.
  • After this, put sago/ sabudana in a bowl and wash the sago/sabudana with clean water.
    After this, put sago/ sabudana in a bowl and wash the sago/sabudana with clean water.
  • After this, soak the sago/ sabudana in water, add about 500 grams of water to the sago/ sabudana.
  • Here we have to see what kind of sago/ sabudana is, if the sago is dissolving quickly in water, keep it in water for a short time.
  • And if the sago/ sabudana is of good quality, then soak it in water for about 3 hours, press the sago by finger to see if the sago/sabudana is puffed up or not. See a look of sago/ sabudana after 3 hours.
    And if the sago/ sabudana is of good quality, then soak it in water for about 3 hours, press the sago by finger to see if the sago/sabudana is puffed up or not. See a look of sago/ sabudana after 3 hours.
  • When the sago/ sabudana puffed swell, sieve the sago/sabudana from the water with the help of strainer.
    When the sago/ sabudana puffed swell, sieve the sago/sabudana from the water with the help of strainer.
  • Simultaneously put 5 medium sized potatoes in the cooker and boil them. Keep in mind that to boil the potato, let it boil for 2 whistles on the high flame and one whistle on low flame, then turn off the gas, peel the potatoes after the pressure of the cooker comes out.
    Simultaneously put 5 medium sized potatoes in the cooker and boil them. Keep in mind that to boil the potato, let it boil for 2 whistles on the high flame and one whistle on low flame, then turn off the gas, peel the potatoes after the pressure of the cooker comes out.
  • Break the potatoes by hand into pieces.
    Break the potatoes by hand into pieces.
  • Cut 2 medium sized tomatoes.
    Cut 2 medium sized tomatoes.
  • Cut 2 green chilies, if you eat less chilli then you can take chilli according to your likings.
    Finely chop 3 green chilies.
  • Take 2 teaspoons of lemon juice.
    Take 2 teaspoons of lemon juice.
  • Take 2 teaspoons chopped coriander.
    Finely chop 3 tsp green coriander leaves.
  • Take 3/4 cup or 100 grams of peanuts.
    Clean the peanuts.
    Take 3/4 cup or 100 grams of peanuts. Clean the peanuts.
  • After this, put the wok (kadhai)/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Add 2 teaspoons of desi ghee in the wok (kadhai)/ fry pan,if the ghee is not in liquid form then add one full spoon of ghee/ butter. Keep gas to medium flame.
    Add 2 teaspoons of desi ghee in the wok (kadhai)/ fry pan,if the ghee is not in liquid form then add one full spoon of ghee/ butter. Keep gas to medium flame.
  • When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
    When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
  • Fry the peanuts on medium heat.
    Fry the peanuts on medium heat.
  • In a while, the peanuts will start to crackle and become light brown.
    In a while, the peanuts will start to crackle and become light brown.
  • When the peanuts are fried, take out the fried peanuts in the plate.
    When the peanuts are fried, take out the fried peanuts in the plate.
  • Take out 2 teaspoons of peanuts/ groundnut separately from the fried peanuts and grind the peanuts in a mixer grinder and make powder.
    Take out 2 teaspoons of peanuts/ groundnut separately from the fried peanuts and grind the peanuts in a mixer grinder and make powder.
  • If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
    If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
  • If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
  • Break the remaining peanuts with the help of either wooden block or you can also use rolling pin, do not break peanuts in so many pieces.
    Break the remaining peanuts, do not break peanuts in so manypieces, break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
  • Break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
    Break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
  • After removing the peanuts from the wok/ fry pan, a little ghee will be left in the wok/ frying pan, now add one more spoon of desi ghee/butter in the wok/ frying pan.
    After removing the peanuts from the wok/ fry pan, a little ghee will be left in the wok/ frying pan, now add one more spoon of desi ghee/butter in the wok/ frying pan.
  • Turn the flame on high, when the desi ghee gets hot, add one teaspoon of cumin seeds in the wok/ fry pan.
    Turn the flame on high, when the desi ghee gets hot, add one teaspoon of cumin seeds in the wok/ fry pan. When the cumin seeds starts crackle, add chopped green chilies.
  • When the cumin seeds starts crackle, add chopped green chilies.
    When the cumin seeds starts crackle, add chopped green chilies.
  • Fry the green chilies.
    Fry the green chilies, when the green chilies are fried, add chopped tomatoes.
  • When the green chilies are fried, add chopped tomatoes.
    When the green chilies are fried, add chopped tomatoes.
  • Fry the tomatoes with a spatula.
  • Add salt to the tomatoes, add salt to the tomatoes and fry the tomatoes,
    Add salt to the tomatoes, add salt to the tomatoes and fry the tomatoes,
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
    If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • When the tomatoes are properly cooked, add the mashed potatoes to the tomatoes.
    When the tomatoes are properly cooked, add the mashed potatoes to the tomatoes.
  • Mix the potatoes well in the tomatoes.
    Mix the potatoes well in the tomatoes.
  • Fry the potatoes with tomatoes for 2 minutes so that the salt mixes well with the potatoes and potatoes will be little crispy.
    Fry the potatoes with tomatoes for 2 minutes so that the salt mixes well with the potatoes and potatoes will be little crispy.
  • Add sago/ sabudana after 2 minutes.
    Add sago/ sabudana after 2 minutes.
  • Mix sago/ sabudana with tomatoes and potatoes.
    Mix sago/ sabudana with tomatoes and potatoes.
  • Also add some salt and mix the salt well and taste a little to check if the salt is right or not.
    Add salt according to your taste.
    Also add some salt and mix the salt well and taste a little to check if the salt is right or not. Add salt according to your taste.
  • After this, add the fried peanuts to the sago/ sabudana.
    After this, add the fried peanuts to the sago/ sabudana.
  • Mix the peanuts in the sago/ sabudana.
    Mix the peanuts in the sago/ sabudana.
  • Then add peanut powder.
    Then add peanut powder.
  • Mix the peanut powder to the sago/ sabudana.
    Mix the peanut powder to the sago/ sabudana.
  • Fry the sago/ sabudana for 2 minutes, making sure to fry the sago/ sabudana with a light hand. Otherwise sago/ sabudana khichadi/ polenta will be mashed too much.
  • After this, mix lemon juice in sago/ sabudana khichadi.
  • After this add chopped coriander, mix green coriander with the sago/ sabudana.
    After this add chopped coriander, mix green coriander with the sago/ sabudana.
  • Fry the sago/ sabudana khichadi/ polenta for a minute.
    Fry the sago/ sabudana khichadi/ polenta for a minute.
  • Fry the sago/ sabudana khichadi/ polenta for a minute.
  • Take out the sago/ sabudana khichadi in a plate.
    Take out the sago/ sabudana khichadi in a plate.
  • You can also eat sago/ sabudana khichadi with green chutney or enjoy sago/ sabudana khichadi with tea.
    You can also eat sago/ sabudana khichadi with green chutney or enjoy sago/ sabudana khichadi with tea.

Notes

It is pure carbohydrate recipe with very less protein, vitamins.
Peanuts in the sago/ sabudana adds protein to make it balanced diet, but do not eat this khichadi/ polenta daily otherwise you will end up putting extra body weight.
This recipe contains high calorie as it has starch and fat in its ingredients.

Bengal Gram Bottle Gourd Dal/Chana Lauki Dal/चना लौकी दाल

chana lauki dal

Bengal Gram Bottle Gourd Dal/Chana Lauki Dal/चना लौकी दाल

Both Bengal gram lentil and bottle gourd are very beneficial for health.
Bottle Gourd is also called Dudhi.
It is very easy to make bengal gram gourd lentils, just before you make it, soak the lentils in water for a while.
Every day we get bored eating the same type of lentils. Therefore, Chana dal changes the taste as well as is also nutritious for the body.
Especially for those who are vegetarian, lentils contain protein as well as folic acid.
Which is very important for the growth of the body and also for the strength of muscles.
Follow the steps given below to make bengal gram gourd/chana lauki dal …
Course Dinner, Indian, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People
Calories 0.125kcal
Cost 40 rupee

Equipment

  • Pressure Cooker
  • Big Spoon
  • Knife
  • Mixer Grinder
  • Plate
  • Bowl

Ingredients

  • 1/2 Cup Bengal Gram Lentil / Chane Ki Dal
  • 2 Unit Tomato / Tamatar
  • 2 Cup Bottle Gourd / Lauki
  • 2 tsp Desi Ghee/ Butter
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Turmeric / Haldi Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 1/2 tsp Raw Mango / Khatai Powder
  • 1 pinch Asafoetida / Heeng
  • as per taste Salt / Namak

Instructions



  • Take half cup of Bengal gram lentil to make chana dal.






    Take half cup of Bengal gram lentil to make chana dal.


  • Soak bengal gram lentils in water.






    Soak bengal gram lentils in water.


  • Put bengal gram lentils in water for one hour.








  • Take a bottle gourd, finely chop 2 cup bottle gourd.






    Take a bottle gourd, finely chop 2 cup bottle gourd.


  • Keep in mind that the bottle gourd has to be chopped finely if cut thick, chana lauki dal will not be good.








  • Simultaneously take 2 medium-sized tomatoes.
    And also take a piece of green chili, one-inch ginger.






    Simultaneously take 2 medium-sized tomatoes. And also take a piece of green chili, one-inch ginger.


  • Now cut the tomatoes in big size and put them in a jar of mixer grinder and also add green chili and ginger pieces.






    Now cut the tomatoes in big size and put them in a jar of mixer grinder and also add green chili and ginger pieces.


  • Now grind tomatoes, green chillies, ginger in the grinder.
    Keep this mixture aside.






    Now grind tomatoes, green chillies, ginger in the grinder. Keep this mixture aside.


  • Finely chop a medium-sized onion.






    Finely chop a medium sized onion.
  • After one hour, remove the Bengal gram lentils with water and wash them thoroughly with water.










    After one hour, remove the Bengal gram lentils with water and wash them thoroughly with water.


  • Now put the cooker on the gas.
    Turn up the flame.






    Now put the cooker on the gas. Turn up the flame.


  • Add one spoon of desi ghee to the cooker.






    Add one spoon of desi ghee to the cooker.


  • When the ghee gets hot, add one teaspoon cumin seeds to the ghee.






    When the ghee gets hot, add one teaspoon cumin seeds to the ghee.


  • When cumin starts crackling, add a pinch of asafoetida.






    When cumin starts crackling, add a pinch of asafoetida.


  • Now immediately add the chopped onion.






    Now immediately add the chopped onion.


  • Fry the onion until light brown.






    Fry the onion until light brown.


  • When onions are roasted add one teaspoon turmeric powder and one teaspoon coriander powder.






    When onions are roasted add one teaspoon turmeric powder and one teaspoon coriander powder.


  • Turn down the flame to medium.






    Turn down the flame to medium.
  • Now add the tomato paste that we made.



    Now add the tomato paste that we made.


  • Cook this mixture.






    Cook this mixture.


  • Cook the mixture until the masala starts leaving oil.






    Cook the mixture until the masala starts leaving oil.







  • Now pour the chopped bottle gourd into the cooker.









    Now pour the chopped bottle gourd into the cooker.


  • Add the washed Bengal gram dal along with it.






    Add the washed Bengal gram dal along with it.


  • Now cook the bottle gourd and lentils well with the mixture.






    Now cook the bottle gourd and lentils well with the mixture.
  • Add salt as well.



    Add salt as well.


  • Then add half a teaspoon of red chili powder.






    Then add half a teaspoon of red chili powder.

  • Mix all the spices.






    Mix all the spices.
  • Add 2.5 cups of water in the cooker.
    Add 2.5 cups of water in the cooker.


  • Close the lid of the cooker.






    Close the lid of the cooker.


  • Turn the flame on high.








  • Allow the first 2 whistles to come on high in the cooker.








  • Now reduce the flame to low.








  • Now allow 2 more whistles on low flame.






  • Now turn off the gas.





  • Wait for the pressure to come out of the cooker.








  • When the pressure goes out, open the cooker.






    When the pressure goes out, open the cooker.


  • Add half teaspoon garam masala powder to the cooker and add half teaspoon of sour powder along with it.






    Add half teaspoon garam masala powder to the cooker and add half teaspoon of sour powder along with it.
  • Do not add garam masala powder if you don't like garam masala. Mash bengal gram slightly with spatula.


  • Now close the cooker with a lid so that the garam masala mixes well.








  • Open the cooker after 3 minutes to 4 minutes.








  • Chana gourd dal is ready.






    Chana gourd dal is ready.
  • Serve with chopped coriander in the lentils.



    Serve with chopped coriander in the lentils.


  • Serve this dal with rice.








  • You can also enjoy bengal gram gourd lentils with paratha and roti.

Notes

  1.  Bengal gram has good amount of iron, sodium, selenium and small amount of copper zinc and manganese. They are a rich source of protein.
  2. They are also a very good source of folic acid and fiber and contain phytochemicals called saponins, which can act as antioxidants.
  3. Bengal grams enhance the utilization of glucose and are therefore good for diabetic patients.
  4. They help cure digestive problems like indigestion, dysentery, vomiting, dyspepsia and diarrhea.
  5. Bengal gram juice known for a rich source of iron and that is highly beneficial for the iron deficiency anemia.
Caution: Excessive intake of whole Bengal gram powder should be avoided as it causes indigestion.

Bottle Gourd Raita / लौकी का रायता

Serve Bottle gourd raita with dal, rice or paratha, and roti.
Bottle Gourd Raita / लौकी का रायता
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Bottle Gourd Raita / लौकी का रायता

Bottle  Gourd is very beneficial for health and also smoothen stomach.
Bottle Gourd raita is very tasty to eat and it is also very easy to make this raita.
Follow the method given below to make Bottle gourd raita …
Course Indian, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 People
Calories 0.098kcal
Cost 20 rupee

Equipment

  • Cooker
  • Bowl
  • Masher

Ingredients

  • 100 grams Bottle Gourd / Lauki
  • 100 grams Curd / Yogurt / Dahi
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Salt / Namak

Instructions

  • Peel the gourd to make gourd raita.
    Peel the gourd to make gourd raita.


  • Take a cup of bottle gourd.






    Take a cup of bottle gourd.


  • Finely chop Bottle gourd into pieces.






    Finely chop Bottle gourd into pieces.


  • Pour the chopped Bottle gourd into the cooker and add half a cup of water.






    Pour the chopped Bottle gourd into the cooker and add half a cup of water.


  • Add 1/4 teaspoon salt to the cooker.








  • Close the cooker and wait for 2 whistles to come.






    Close the cooker and wait for 2 whistles to come.
  • Take a masher.
    Take a masher.


  • Mash the Bottle gourd with a masher.






    Mash the Bottle gourd with a masher.


  • Take out the mashed gourd in a bowl.






    Take out the mashed gourd in a bowl.


  • Put the pan on the gas and put a spoon of cumin seeds in the pan.






    Put the pan on the gas and put a spoon of cumin seeds in the pan.
  • Put the pan on the gas and put a spoon of cumin seeds in the pan.


  • Fry the cumin seeds with a spoon.






    Fry the cumin seeds with a spoon.


  • When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make a coarse powder.






    When the cumin seeds turn light brown then add the cumin seeds in a spongy mouser and make coarse powder.


  • Take out the powder in a bowl and keep it aside.






    Take out the powder in a bowl and keep it aside.


  • Take 100 grams of curd in a bowl.






    Take 100 grams of curd in a bowl.


  • Whisk the curd well.








  • Add mashed bottle gourd to the curd.






    Add mashed bottle gourd to the curd.


  • After this, add coarsely ground cumin, black pepper to the curd.






    After this, add coarsely ground cumin, black pepper to the curd.


  • Add a small amount of red chili powder if you want.








  • If salt is less then add black salt and mix.






    If salt is less then add black salt and mix.


  • Bottle Gourd raita is ready.








  • Garnish with grated coriander leaves.








  • Serve Bottle gourd raita with dal, rice or paratha, and roti.






    Serve Bottle gourd raita with dal, rice or paratha, and roti.

Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Mix Raita is ready. Serve with coriander.
Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
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Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता

Today I will tell you how to make mix raita. Raita caters to every meal Raita is also very good for health and if there is some deficiency in food then it also fulfills it. There are many types of raita like cucumber raita, mint raita, potato raita and many other types of raita can be made. The spices we add to raita are most important. Spices in raita are very beneficial for health. Like we add black pepper. Black pepper is also very good for our throat and is very good for our stomach. Together we also add black salt, which is very beneficial for the stomach. Also roasted cumin, which keeps the stomach’s digestion right and increases our appetite So let us see how to make Mix Raita, We will put Cucumber Tomato Onion in Mix Raita…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 4 People
Calories 21kcal

Equipment

  • Cooker
  • Plate
  • Knife

Ingredients

  • 100 Grams Curd/ Yogurt/ Dahi
  • 1 Unit Tomato / Tamatar
  • 1 Unit Onion / Pyaz
  • 1/2 Unit Cucumber (Kheera)
  • 1/2 tsp Black Pepper / Kali Mirch
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1 tsp Coriander Leave / Hari Dhaniya Patti
  • as per taste Black Salt / Kala namak

Instructions

  • Take a tomato, onion and half peeled cucumber.
  • Finely chop the tomatoes.
    Finely chop the tomatoes.
  • Similarly, finely chop the onion.
    Similarly, finely chop the onion.
  • And also cut the cucumber into cubicle shape.
    And also cut the cucumber into cubicle shape.
  • Now take about 200 grams of curd. Beat it well.
    Now take about 200 grams of curd. Beat it well.
  • Then add chopped tomatoes, chopped onion and chopped cucumber to the curd.
    Then add chopped tomatoes, chopped onion and chopped cucumber to the curd. Add black salt roasted cumin pepper and a little red chili powder.
  • Add black salt, roasted cumin powder, pepper and red chili powder.
  • Stir this mixture well with a spoon.
    Stir this mixture well with a spoon.
  • Mix Raita is ready. Serve with coriander.
    Mix Raita is ready. Serve with coriander.
  • If you are not going to eat raita immediately, add salt later. Otherwise, the curd will become sour with salt.
  • In this way we saw how easy it is to make Mixed Veg Raita. Eat this raita alone or eat it or eat it with paratha, eat it with puri.
  • Eat it in a way that will give your stomach a boost and is also very good for your health.

Notes

  1. Yogurt is very good for health.
  2. If someone does not like to drink milk. So milk curd can also be eaten.
  3. One of the many yogurt benefits is that it helps improve your digestion.
  4. Yogurt can strengthen your immune system.
  5. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  6. It also contains phosphorus which combines with calcium to promote bone growth.
  7. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  8. Yogurt helps to relieve anxiety and stress.
  9. Yogurt can help to lose weight.
  10. Yogurt enhances skin texture and quality.

Pudina Raita / Mint Raita / पुदीना रायता

Pudina / Mint Raita
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Pudina Raita / Mint Raita / पुदीना रायता

Mint / Pudina raita is flavourful, refreshing and cooling raita recipe made from yogurt, mint leaves and usual spices. Perfect raita recipe for summer season.Mint and curd both are very good for stomach and gives relief to stomach.This mint / pudina raita fights against the hot weather summers.
Course Breakfast, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 35kcal

Equipment

  • Mixer Grinder
  • Bowl
  • Spoon

Ingredients

  • 10 tsp Mint / Pudina Leaves
  • 1/2 tsp Roasted Cumin / Jeera Powder
  • 1/4 tsp Black Pepper / Kali Mirch
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • As per taste Black Salt / Kala namak
  • 150 Gram Curd / Dahi / Yogurt

Instructions

  • First take 6 tbsp of mint / pudina leaves. Properly clean with water.
    First take 6 tbsp of mint / pudina leaves. Properly clean with water.
  • After that place 6 tbsp of mint leave in the jar of mixer grinder.
    After that place 6 tbsp of mint leave in the jar of mixer grinder.
  • Grind the mint leaves in the grinder and make paste.
    Grind the mint leaves in the grinder and make paste.
  • Take 150 grams of curd/ yogurt in a bowl.
    Take 150 grams of curd in a bowl.
  • Beat the curd with fork.
    Beat the curd with fork.
  • Add mint paste in the beaten curd.
    Add mint paste in the beaten curd.
  • Mix the paste and curd.
    Mix the paste and curd.
  • Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.
    Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.

Notes

 
  • Perfect raita recipe for summer season.
  • Mint and curd both are very good for stomach and gives relief to stomach.
  • This mint / pudina raita fights against the hot weather summers.
You can also see different raita’s …
  1. Bottle Gourd Raita / लौकी का रायता
  2. Boondi Raita / बूंदी रायता
  3. Kheera (Cucumber) Raita
  4. Carrot Radish/ Gazar Mooli Raita 
  5. Mix Veg Raita / Mix Vegetable Raita / मिक्स वेजिटेबल रायता
 

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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