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.

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

Take out the fried colocasia /ghuiyaan or arbi in a plate.
Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
Print Pin
5 from 1 vote

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

All have their own ways of fasting. Some people drink only water and some eat at one time a day.
The question of what to eat or not to eat during fasting is always in mind.
One should always try that whatever we eat should be light.
Rock salt is used in fasting.
Colocasia /ghuiyaan or arbi in fasting is a very good option.
Where the colocasia /ghuiyaan or arbi are mild in food, it is also very beneficial for health.
Follow the below method step by step to make fasting colocasia /ghuiyaan or arbi dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian, Main
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 people
Calories 90kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula

Ingredients

  • 400 grams Colocasia/ Ghuiyaan / Arbi
  • 2 tsp Desi Ghee / Fresh Butter
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Carom / Ajwain Seeds
  • 4 unit Green Chili / Hari Mirch
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • Take 400 grams of colocasia /ghuiyaan or arbi to make colocasia /ghuiyaan or arbi recipe.
  • Wash and put the knives in the pressure cooker.
  • Pour water into the cooker, the water level should be half an inch higher than the level of the colocasia /ghuiyaan or arbi.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker's lid and put it on the gas.
  • Turn the flame on high.
  • When 2 whistles come in the cooker, turn off the gas.
  • If the colocasia /ghuiyaan or arbi are very tight, allow one more whistle.
  • When the pressure of the cooker drops. Then open the lid and pour cold water.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
    Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
  • Finely chop 3 green chilies.
    Finely chop 3 green chilies.
  • Finely chop 3 tsp green coriander leaves.
    Finely chop 3 tsp green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
  • Desi ghee can be added more or less according to your taste.
  • When the ghee becomes hot, add one spoon cumin seeds to the ghee.
    When the ghee becomes hot, add one spoon cumin seeds to the ghee.
  • When the cumin starts crackling, add carom/ajwain seeds.
    When the cumin starts crackling, add carom/ajwain seeds.
  • After that, add chopped green chilies in the kadhai/ fry pan.
    After that, add chopped green chilies in the kadhai/ fry pan.
  • Fry the green chilies.
    Fry the green chilies.
  • When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
    When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
  • Stir the colocasia /ghuiyaan or arbi with a spatula.
    Stir the colocasia /ghuiyaan or arbi with a spatula.
  • Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
    Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
  • Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
    Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
  • Cover the kadhai/ fry pan with lid.
    Cover the kadhai/ fry pan with lid.
  • Open the lid after 2 minutes.
    Open the lid after 2 minutes.
  • Fry the colocasia /ghuiyaan or arbi well.
  • Keep stirring the colocasia /ghuiyaan or arbi in continuously.
    Keep stirring the colocasia /ghuiyaan or arbi in continuously.
  • Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
    Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
  • When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
    When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
  • Add green coriander to the kadhai/ fry pan and mix well.
    Add green coriander to the kadhai/ fry pan and mix well.
  • Sprinkle 3 tsp juice of the lemon on fried colocasia /ghuiyaan or arbi.
  • Mix well.
  • After that turn off the gas.
    After that turn off the gas.
  • Take out the fried colocasia /ghuiyaan or arbi in a plate.
    Take out the fried colocasia /ghuiyaan or arbi in a plate.
  • Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
    Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.

Notes

You can also try recipe’s of colocasia/ arbi/ taro …
  1. Colocasia/ arbi/ taro ghuiya curry recipe
  2. Yogurt colocasia/ Dahi arbi/ Dahi ghuiya Recipe

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

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

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
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5 from 2 votes

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry

Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent. Today we will learn to make Colocasia dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 0.042kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Knife
  • Kadai / Fry Pan
  • Plate
  • Spatula

Ingredients

  • 10 unit colocasia
  • 2 unit green chilly, chop them
  • 1 tsp carom seed ( ajwain )
  • 1 unit onion
  • 4 cloves garlic
  • 1 inch ginger
  • 1 tsp coriander seed
  • 2 unit whole red chilly
  • salt as per taste
  • 2 tsp lemon juice , or 1 small tsp raw mango powder
  • 1 tsp coriander leaves
  • 1/4 tsp Fenugreek seed
  • 2 tsp Oil

Instructions

  • Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
    raw colocasia
  • Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
    masala dry
  • Chop colocasia in round shape.
  • Take fry pan (non stick is preferable ) . Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
    fry pan with spices
  • Put the masala in the fry pan.
    masala
  • Fry until it start releasing oil
    fry masala
  • Add arbi to the masala and mix with spatula
  • Cover the fry pan with plate
  • Remove the plate after 5 minute, close the plate again and open again after 5 minutes. Fry until arbi becomes crispy.
    remove the pan
  • Add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
  • Now crispy colocasia (arbi) is ready , garnish with coriander leaves. Enjoy this crispy colocasia (arbi) with chapati or paratha.
    sookhi arbi

Video

Notes

  1. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  2. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  3. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  4. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can also try few other recipe’s of colocasia/ arbi/ ghuiya…
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