Mahashivaratri is just around the corner, below are dishes by Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani for the same.
Sabudana Khichdi
Ingredients
Sabudana- 1 1/2 cups
Peanuts -1/4 cup
Green chillies- 4-5 chopped finely
Potato- 1 medium
Ghee- 3 tablespoons
Curry leaves- 1-2 sprigs
Cumin seeds- 1 teaspoon
Rock Salt to taste
Lemon juice- 1 teaspoon
coconut scraped- 2 tablespoons
coriander leaves a few sprigs chopped
Method
Wash sabudana and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Peel and wash the potato and cut into cubes. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Sprinkle chopped coriander leaves. Serve hot.
Sabudana Wada
Ingredients
1 cup sabudana
3 to 4 medium aloo boiled
½ cup peanuts
1 tsp jeera
1-2 green chillies finely chopped
2 tsp lime juice
few chopped coriander leaves
1.5 tsp sugar or as required
3 tbsp kuttu ka atta
rock salt as per taste
oil for frying
Method
Soak the sabudana in water for 5 hours at least or overnight. Drain of all the water completely from the soaked sabudana.
In a bowl mash the potatoes and add sabudana; then mix together.
On a skillet or in a shallow pan, roast the peanuts till they become crisp. Cool and then coarsely powder in a dry grinder.
Add the peanuts, rock salt, sugar, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
Now take some portion of the mixture in your hands and shape them into flat round vadas. Deep fry the sabudana vadas till golden brown. Serve sabudana vada with coconut chutney.
Sabudana Kheer Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Serves:
2-3
- Ingredients (measuring cup used, 1 cup = 250 ml)
- ½ cup tapioca pearls or sabudana – for a denser kheer,
- 4 cups milk
- 4 to 5 tbsp organic unrefined cane sugar or as required
- 4-5 green cardamoms, husked and crushed in a mortar-pestle to a semi fine powder
- 2 tbsp chopped cashews
- ½ tbsp raisins
- 3-4 saffron strands/kesar (optional)
- How to Make the Recipe:
- Rinse the sabudana pearls till the water runs clear of the starch.
- Take a thick bottomed pan or sauce pan in which you will be making the kheer.
- Add the rinsed sabudana pearls and water in the pan.
- Cover and let the pearls get soaked in the water for 15-20 minutes.
- Later keep this pan on the stove top and begin to cook the pearls.
- Meanwhile heat or warm the milk too. No need to boil the milk.
- After 4-5 minutes, add the milk to the pan and continue to cook.
- Add sugar and cardamom powder and simmer till the pearls have cooked well for about 20-25 minutes on a low to medium flame.
- Keep on stirring occasionally.
- Switch off the fire and add cashews and raisins.
- Garnish the sabudana kheer with saffron strands.
- Serve sabudana kheer hot or warm or cold.
Shirikand
Cooking Time –
15 To 20 Minutes + Straining Time
Serves – 2
Ingredients
Hung Curd – 1 Cup
½ Cup Sugar
1 Tsp Cardamom Powder
1 Tsp Gulab Jal
1 Tsp Charoli
1 Tbsp Chopped Dry Fruits – Almonds, Pista
- Method
- Place A Thin Muslin Cloth On A Strainer And Pour The Curd Over It And Loosely Cover It With The Edges Of The Cloth. Refrigerate This And Let The Curd Sit In The Strainer For A Minimum Of 4-5 Hrs
- Add Sugar And Mix Well
- Pour The Mixture In Sieve To Yield Smooth Shrikhand
- Elaichi, Gulab Jal, Charoli, Dry Fruits And Mix
- Serve Chilled
