Sabudana [Sago] Kichadi is a popular recipe.It is mostly used in puddings . Sago is full of starch or carbohydrates and is great for a quick boost of energy. So it is good for fasting times.Sago gruel is also great when you are sick because it gives you quick energy.
Ingredients of Sabudanana Kichdi
Sabudana [Sago] --1 cup [ wash and soak in water for 2 hours]
Potato --1[peel and cut into cubes]
Green chillies --2 [chopped]
Caraway Seeds -- 1 tsp
Sentha Namak [ Rock Salt] to taste
Pepper Powder --1/2 tsp
Asafoetida --1 pinch
Coconut -- 1 tbsp [grated]
Oil -- 1 tbsp
Coriander leaves -- 2 tsp [chopped]
Method of Preparing Sabudana [Sago] Kichdi
Heat oil in a pan, add caraway seeds [ajwain], chopped green chillies, Asafoetida and fry for two minutes. Add potato cubes and fry for another two minutes.
Drain and add soaked sabudana, sentha namak and enough water to boil.
Cook on low flame until the sabudanana become transperent.
Remove from the flame and sprinkle pepper powder and grated coconut
Garnish with coriander leaves and serve hot.
Ingredients of Sabudanana Kichdi
Sabudana [Sago] --1 cup [ wash and soak in water for 2 hours]
Potato --1[peel and cut into cubes]
Green chillies --2 [chopped]
Caraway Seeds -- 1 tsp
Sentha Namak [ Rock Salt] to taste
Pepper Powder --1/2 tsp
Asafoetida --1 pinch
Coconut -- 1 tbsp [grated]
Oil -- 1 tbsp
Coriander leaves -- 2 tsp [chopped]
Method of Preparing Sabudana [Sago] Kichdi
Heat oil in a pan, add caraway seeds [ajwain], chopped green chillies, Asafoetida and fry for two minutes. Add potato cubes and fry for another two minutes.
Drain and add soaked sabudana, sentha namak and enough water to boil.
Cook on low flame until the sabudanana become transperent.
Remove from the flame and sprinkle pepper powder and grated coconut
Garnish with coriander leaves and serve hot.
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