Jai Mata Di..!!
So I am back with another recipe for the fasts.. After a complete day of fasting you feel like having something nice and rich and delicious.. So here comes a kheer recipe which is really simple to make and very tasty..
Preparation Time:- 5 mins (plus soaking time) | Cooking Time:– 40-50 mins| Serves:- 2 people
- 1/4 cup Sago (Sabudana)
- 4 cups Milk
- 1 table spoon ghee
- 1/2 cup Sugar
- few strands of Saffron (Kesar)
- Few Almonds (Badam) Soaked overnight, peeled & sliced
- Cashew Nuts for Garnish
Wash the sabudana and soak it in water for about 3 hrs. (If the sabudana is really thick then you might need to soak it overnight). Then drain the water completely.
Heat the ghee and fry sabudana for a min.
Add the milk and start stirring. Keep stirring until you find the sago turning translucent (and soft when pressed with fingertips). The stirring is essential to avoid the sago from sticking together into a clumpy mess.
Take about 2 table spoon of milk and soak the saffron strands in it. Set aside.
When the sago has cooked, add the sugar to it. Stir until it melts and combined well.
Add the soaked saffron and chopped almonds. Keep stirring.
Cook till the milk thickens. It will take around 30-35 mins.
- Garnish with roasted dry fruits like cashew and raisins.
- Serve warm or chilled.
Jai Mata Di..!!
Another quick to make recipe for the fasts… Loved the flavors and the beautiful colors that came up..:)
Preparation Time:- 10mins | Cooking Time:– 1/2 hour | Serves:- 2 people
- 1-1/2 cup Sago (Sabudana)
- 1 medium Potato finely chopped
- 2 table spoon Peanuts
- 2-3 leaves of Curry Leaves (Kari Patta)
- Rock Salt to taste
- 1 tea spoon Cumin Seeds (Jeera)
- 1/2 tea spoon Pepper Powder (Kali Mirch Powder)
- 1 tea spoon Coriander Powder (Dhaniya Powder)
- 1 table spoon oil
- half lemon juice
Wash the sabudana and soak it in water for about 3 hrs. Then drain the water completely. Separate out the sabudana using hands or fork if it sticks to each other. Leave it in a strainer for around half an hour to ensure no water is left. If required spread it on a tissue paper.
Heat the oil and fry the peanuts and potato till they turn brownish in color.
Now remove them from the oil and keep separately. To the oil add the cumin seeds and kari patta, allow it to splatter.
Add the potatoes and peanuts fried earlier.
Now add the sabudana and mix properly. Add the lemon juice and mix again.
- Garnish with fresh coriander leaves chopped finely.
- Try it at tea time with a hot cup of tea.
- You can add onions and other vegetables also if not eating for fasting.
Jai Mata Di…!!!
I love aaloo tikkis… Now during fasting, if you want to take the pleasure of some chaats.. then sabudana tikki is perfect… 🙂 The crisp of the sabudana gives a lovely, yummy taste to the aaloo tikki…
Preparation Time:- 5 mins | Cooking Time:– 1/2 hour | Serves:- 2 people
- 1 and 1/2 cups Sago (Sabudana)
- 4-5 medium sized Potatoes boiled
- Rock Salt to taste (Sendha Namak) (We need to use this more than the normal salt)
- 1 tea spoon Coriander Powder (DhaniyaPowder)
- 1 tea spoon Black Pepper Powder (Kali Mirch powder)
- Fresh Coriander leaves finely chopped (Dhaniya Patti)
- Oil to deep fry
Soak the sabudana for around 5-6 hours. Drain the water and allow sabudana to stand in the strainer to remove the last bit of water.
Grate/Mash the boiled potatoes and add the sabudana, salt, pepper, coriander powder and coriander leaves to it.
Mix all the ingredients properly, to make a dough.
Divide the dough into equal parts and roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small portion of the dough in it. If the dough comes up to the surface it means that the oil is ready for frying.
Now take one tikki and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.
Likewise put some more tikkis in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.
Take a perforated spatula and separate out the tikkis from each other if they have started sticking. Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.
- Serve hot with Curd. (Add sugar to the curd if you like it that way 🙂 )
- You can have it on a non-fasting day as well with a cup of hot tea and tomato ketchup.