SABUDANA KHICHDI - Traditional Maharashtrian Snack Food

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Preparation Time : 4 hours (for soaking Sabudana)
Cooking Time      : 30 min.
To serve for         : TWO

Know about the Recipe : 

"Sabudana Khichdi" is a traditional Maharashtrian snack food cooked at the time of fasting / upvaas during Navratri, Shivaratri and Sankashti Chaturthi days and also in the month of Shravan. Sabudana is called as Saggubiyyam in Telugu. Apart from being rich in Carbohydrates, sabudana doesnot contain any other specific nutrients. But when cooked along with peanuts and potatoes, this Khichdi gets full of proteins and other necessary nutrients. So, when eaten during fasting, it make us to feel that our stomach is full. And very important to know that this Sabudana Khichdi is a "Satvik Food", means it is prepared using NO ONION and NO GARLIC. This is the reason Sabudana Khichdi is taken when we do fasting / upvaas in auspicious and festival days. 

First we need to soak Sabudana in water for about 4 hours. Some types of sabudana may need more time for soaking. Keep checking because oversoaking will make the pearls sticky and mashed. Also dry roast peanuts and crush them once in a mixie to make a coarse powder and fry sliced potatoes for about 5 minutes to make them soft. Keep all the things aside. Now lets check the ingredients list and follow the below given Step-by-step recipe to make this tasty, delicious, traditional Maharashtrian Snack food "Sabudana Khichdi". Its very simple and easy to prepare.

INGREDIENTS : 

2 cups Sabudana (soaked for 4 hours)

1/2 cup Peanuts

1 cup Potatoes

4 spoons Oil

1/2 tsp Jeera

2 Green Chillies

Curry leaves

Coriander leaves

METHOD : 

1) In a pan, dry roast Peanuts for about 5 minutes and crush them in a mixie to make a coarse powder.

2) In other pan, add oil and fry potatoes till they get soft and cooked.

3) Keep them aside.

4) Now add little jeera, long slit green chillies, curry leaves and coriander leaves.

5) Saute well.

6) Add soaked Sabudana and mix well. 

7) Add crushed peanut powder and fried potatoes and mix well.

8) Keep mixing and cook well till sabudana gets transparent and glossy for 15 min.

9) Dish out and serve hot.

10) Tasty, delicious Sabudana Khichdi is ready to taste now.

Note : 

1) Do not over soak Sabudana.

2) Do not cover the lid while cooking sabudana, it makes the sabudana pearls sticky.

SAJJA ROTTE PAALU / BAJRA ROTI PORRIDGE - Traditional Healthy Breakfast

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Cooking Time : 10 min.
To make ONE Roti

Know about the Recipe : 

Friends.. in our Rayalaseema millets are widely cultivated and lot of dishes are made using these millets and grains. One of the most healthiest millets are Saddalu. Usually called as Sajjalu in Andhra and Bajra in Hindi. We prepare Roti with Bajra called Sajja Rotte on Bhogi day during Sankranthi festival as breakfast. It is very good to remember and know about all the forgotten recipes and healthy recipes which are not widely in use in present days. 

Today, let me share one more village Recipe with you all.  I am preparing "Sajja Rotte Paalu" - Bajra Roti Porridge made with Sajjalu / Bajra, jaggery and milk. First mixed bajra flour by adding little salt and hot water. Kneaded well till the dough gets soft and tight. Now made a nice roti just like Jowar roti and fried well on both sides. Now break this roti into pieces, added a cup of milk and jaggery. Mixed all together till the roti gets soft and nicely blend with jaggery and milk. Now "Sajja Rotte Paalu" is ready to taste. Its very healthy when taken as breakfast.

So, get ready friends... check out the recipe details given below and watch video of recipe making. Try to prepare this healthy and energetic"Sajja Rotte Paalu" and give your kids as breakfast atleast once in a week. Its very healthy and provides all necessary nutrients to them...! 

INGREDIENTS :

1 cup Bajra Flour

Little Salt

Hot water

1 cup Sesame seeds

1 cup Milk

1/4 cup Jaggery

METHOD : 

1) In a bowl, add bajra flour, little salt and mix well adding hot water.

2) Knead well to make the dough soft and tight.

3) Coat the dough with sesame seeds.

4) Dust the floor and start making roti.

5) Now add this roti to tawa.

6) Take a wet cloth and tap on top of roti.

7) Fry well on both sides.

10) Take a bowl and tear the roti into small pieces.

11) Add milk and jaggery.

12) Mix well till the roti gets soft and nicely blend with jaggery and milk.

13) Bajra Roti Porridge / Sajja Rotte Paalu is ready to taste now.

STONE GRINDER - Traditional Technique of separating LENTIL / DAL from WHOLE BEANS

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Quantity : 500grams Cowpeas
Time       : 10 minutes

Know about the Traditional Technique :
Friends, we all must thank to the present technology for giving us a comfortable life style. The present generation is enough lucky to have the access of modern kitchen appliances like wet grinders, mixers, microwaves, toasters etc., that made their life easy and happy. 

How many of us really remember hand operated STONE GRINDER??? It is called as "Visurrayi / Thiragali" in Telugu used by our grand mothers and mothers used to split whole beans like urad dal, cowpeas etc., into dal. It was widely used in olden days and is still in use in our villages. Apart from making Dal, we can also use this Visurrayi to crack wheat, jowar for making rawa, etc., Fortunately, I have all traditional appliances at our home and I enjoy the absolute pleasure of using this traditional Visurrayi whenever needed. 

Friends, many of us may not even know about these traditional kitchen appliances and their usage. So I thought of  sharing the Video showing the skill of splitting Cowbeans to Dal using Visurrayi and separating the husk from dal using "chaata" (really don't know what it is called in Hindi & English). 

Visurrayi ("Chakki" in Hindi), a typical grinder made of 2  flat, coarse stones. We have to add the whole beans in the round whole that is present in the middle of upper stone. Then rotate the upper stone using the wooden handle. Beans slowly move inside to the lower stone and get crushed and split into dal and come out from sides along with the husk. Now take them out into a "chaata" and start tossing them by tapping with two hands.  It separates the husk and small stones and throws out the husk and Dal remains at the back. 

It took just 10 minutes to complete this process to make 500 grams of Dal from whole cowbeans. Now I can easily prepare Vada with this dal. Isn't it amazing...!!! 

Do we really have any similar electronic kitchen tool at present?? I don't think so.. Friends.. ask your grand mothers and mothers.. bring this ethnic kitchen tool from your villages.. get back to the olden, golden days and start using the traditional kitchen appliances. Its really easy...! Enjoy learning the skill of separating Dal from whole Cowbeans.. Happy learning...!

EGG PAPDI - Chatpata Snack Food

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Cooking Time : 10 min.
To Serve for    : TWO

Know about the Recipe : 

After a hectic day's work, every evening, we feel to choose some quick recipe that can be prepared easily that is very tasty and tongue tickling. Let me share a super quick, chatpata snack EGG PAPDI with you all today. 

EGG PAPDI is prepared using Eggs, papdi cooked adding some seasoning to it. First sauteed some onions and curry leaves. Then added chopped tomatoes, salt and cooked till the tomotoes got soft. Added two eggs, next crushed papdi and mixed well adding left over curry gravy. You can use any left over curry gravy to it. Added red chilly powder, coriander powder, garam masala and salt to taste. Mixed well and fried till the mixture dries out. Dish out and taste when hot. 

So friends, follow all the steps and try out this super quick, easy to make, chatpata snack EGG PAPDI today. Kids love to eat this crunchy snack. Enjoy...!

INGREDIENTS : 

2 Eggs

2 Papdi

2 tsp Oil

1/2 cup Onion

Curry leaves

1/4 cup Tomatoes

1/4 cup any left over curry gravy

1/4 tsp Red Chilly powder

1/4 tsp Coriander powder

1/4 tsp Garam masala

Salt to taste

METHOD :

1) Heat oil in a Pan.

2) Add onions and curry leaves and saute till the onions turns golden colour.

3) Add tomatoes, little salt and cook till the tomatoes get soft. 

4) Break 2 eggs into it and mix well.

5) Crush 2 Papdi, any left over curry's gravy and mix well again.

6) Now add red chilly powder, coriander powder, garam masala and salt to taste.

7) Mix well and fry till the mixture gets dry.

8) Dish out and serve when hot.

9) Tasty, crunchy, chatpata snack EGG PAPDI is ready to taste now.