DAHI CHUTNEY FOR SABUDANA VADA / PEANUT CURD CHUTNEY | FARAL CHUTNEY | FARALI CHUTNEY FOR SABUDANA VADA | HEALTHY SHINGDANA CHUTNEY BY SHWETA GALINDE It is a quick and easy farali chutney eaten during fasting days . This chutney compliments really well with farali food like sabudana vada or any other snacks INGREDIENTS TO TEMPER [
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MOONG DAL SABUDANA PAYASAM sorry for poor picture. INGREDIENTS [ 1 cup 250 ml ] METHOD First soak the sabudana for 30 mins before you start cooking the dal . Fry the cashew and raisins separately in ghee and keep aside . Dry roast the moong dal aromatic .colour should not change . Off the
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MINI SAGO KHICHDI / BARIK SABUDANA KHICHDI Sabudana is a high-energy food that is both tasty and healthy. … calcium, iron and protein, offering a host of health benefits. While Sabudana is a popular dish during the religious fasting days of the year, the healthy ingredient is gaining widespread popularity as a Superfood because of its multiple health benefits.
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SABUDANA TIKKI RECIPE | SABUDANA CUTLET RECIPE | SABUDANA PATTIES BY NIMU GULDAGAD Sabudana vada is a traditional deep fried fritter from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to
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INSTANT SABUDANA HALWA / EASY SAGO HALWA / SABUDANA KESARI BY DISHA LAHORI SABUDANA BENEFITS – It keeps your blood pressure low and controlled- it contains a decent amount of potassium that helps to keep your BP in check. It promotes healthy blood flow and lowers the strain in your heart. Helps fight birth defects- sabudana is a rich
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MAHARASHTRIAN SABUDANA THALIPEETH / SAGO THALIPEETH Popular in Maharashtra and North Karnataka, Thalipeeth is usually made with dry, roasted flour comprising a mix of pulses, legumes and cereals, which are spiced with onion, green chillies, coriander leaves and everyday masalas. But here, we are making a Sabudana Thalipeeth, which is a little different from the
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SAGO KHEER / SABUDANA KHEER INGREDIENTS Sago regular size – ½ cup Milk – 3 cup [ 600 ml ] Sugar – 4 to 5 tbsp or as per taste. Cardamom pwdr – ¼ tsp Saffron – few strands Fried cashew few PREPARATION Clean ,wash ,rinse and soak the sago for 4 to 5 hrs
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SAGO LADOO By Shweta Galinde INGREDIENTS [ 18 to 20 ladoos ] Sago – 1 cup Sugar fine pwdr – 1/2 cup Cardamom pwdr – ¼ tsp Cashews chopped – 3 or 4 tbsp Melted ghee – ½ cup [ 2 tbsp less ] PREPARATION Fry the cashew in 2 tsp ghee and keep aside.
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SABUDANA MOTICHOOR LADOO You can call it sabudana kesari / sheera/halwa with less ghee.Just given a shape of ladoo which resembles motichoor ladoo . Made by Shweta Galinde INGREDIENTS Sabudana – 1 cup [mini size] Sugar – 1/2 cup Saffron – few strands Cardamom pwdr – 1/8 tsp Ghee – 2 tbsp Broken cashew –
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GREEN SABUDHANA KHICHDI / HARIYALI SABUDANA KHICHDI INGREDIENTS Sago / sabudana / – 1 cup Potato finely diced – 1 big Chopped coriander leaves –1 or 1 1/2 cup tightly packed Ginger – a very small piece Oil + ghee – 1 tbsp Green chilli – 2 or 3 or as per taste Skinless roasted
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SABUDANA KHICHDI INGREDIENTS PREPARATION METHOD Heat oil in a pan and add jeera, let it crackle . Add green chilli = curry leaves and fry for few seconds. Add chopped potatoes
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PERFECT SABUDANA VADA / SAGO FRITTERS RECIPE INGREDIENTS PREPARATION METHOD The sago would have puffed up and absorbed complete water. if there is any moisture ,then keep it in a strainer for some time. Take the mashed potatoes in a big plate.
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SAMA WAFFLE RECIPE FOR FASTING / MILLETS WAFFLE RECIPE BY DISHA LAHORI Since during fasting we abstain from cereal grains and to make any rice based dishes we use samvat or sama grains instead of rice. These are not a kind of rice variety or even associated with rice. Basically they are from the millet family.
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SAMA CHAWAL VADA FOR VRAT / VARAI KE VADE BY DISHA LAHORI Since during fasting we abstain from cereal grains and to make any rice based dishes we use samvat or sama grains instead of rice. These are not a kind of rice variety or even associated with rice. Basically they are from the millet family.
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SUPER SOFT FLUFFY CLOUD IDLIS RECIPE / SAGO IDLI / SABUDANA IDLI / KUSHBOO IDLI / SPONGY IDLI / MALLIGE IDLI These idlis are super soft and melt in the mouth. INGREDIENTS NOTE – if grinding in mixie use 3 cups rice or use 4 cups rice for grinder . PREPARATION Clean ,wash and rinse
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EGGLESS WAFFFLE RECIPE BY DISHA LAHORI A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world,
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HOME MADE BATTER FOR SOFT AND FLUFFY IDLIS /BEST IDLI BATTER RECCIPE TIP – Grinding the batter in wet grinder helps in aeration. It incorporates air to the batter making the batter light and also increases the quantity. But grinding batter in a mixer doesn’t incorporate air
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PEANUT SAMA RICE CURD CHUTNEY | GROUNDNUT CURD CHUTNEY | PEANUT CURD CHUTNEY FOR VRAT | FARALI CHUTNEY BY DISHA LAHORI Peanut curd chutney | Farali chutney is an easy, quick and the best side dish that we can serve with any fasting snacks like sabudana vada, thalipeeth, farali pattice, etc. It is very easy
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RED RICE IDLI / MAPILLAI SAMBA RICE IDLI It is one of the most popular rice varieties in tamilnadu, india. The rice is red in colour which contains rich in iron and zinc and it can helps for the production of haemoglobin and myoglobin. Mapillai Samba or “Bride Groom Rice” is a native variety of
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GUJARATI BUFF VADA / FARALI ALOO PATTIES BY DISHA LAHORI This farali recipe made during the Navratri fasting, or other upvaas or vrat days like Ekadasi, Mahashivratri or Janmashtami or Gauri vrat. Buff vada or nariyal ki kachori is a Gujarati specialty which is a popular snack to have during fasting.The outer covering is made
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HALWYACHE DAGINE / SUGARY JEWELLERY BY SHWETA GALINDE Celebrate the festival of harvest with tilgul and halwyache dagine. Its traditional to make them during Sankranti festival. The customary sugar jewellery, halwyache dagine, is sugar candies made out of roasted sesame seeds combined with sabudana and sugar powder. Halwa or sugar beeds are used in making
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LONAVALA CHEESE PAKODA , DIRECT FROM LONAVALA TIGER POINT LONAVALA CHEESE PAKODA Before making do watch the video for the important tip ♦. INGREDIENTS Sieved besan – 1 cup Salt Baking powder – generous pinch Water – roughly ½ cup Processed cheese cubes – 4 [ refrigerated must ] Oil for deep frying CLICK ON
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VRAT KI IDLI / SAMA KE CHAWAL KE IDLI BY SHWETA GALINDE Sama rice, also known as barnyard millets is a gluten-free grain that behaves like rice and is perfect as a fasting ingredient. In various regional languages, sama rice is called – samai seeds, moraiayo, mordhan, Bhagar, small millets or Kuthiraivali. INGREDIENTS Sama chawal
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CHOCOLATE SHEERA BY DISHA LAHORI Let’s give the regular sheera a chocolaty touch! The Chocolate Sheera is an awesome creation that combines the rich flavour and texture of sheera with the chocolaty taste of dark chocolate . The chocolate added quite a good flavor to the halwa /sheera and you will enjoy it all the more if
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EASY RASAM Rasam, charu pani, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, black pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. It is eaten with rice or
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GALAXY CHAKLI BY KRUPA SAVLA Ingredients 1 cup wheat flour 1 cup Rice flour 1/2 cup soaked small sabudana 2 tsp ginger chilly paste Salt as per taste 3-4 tbsp Ghee Water as needed Method 1. Mix wheat and rice flour and add 3-4 tbsp ghee as moyan and rub it properly till you get
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DHABA STYLE DAL KHICHDI Dal Khichdi is an Indian style lentil and rice one-pot, gluten-free dish. Khichdi is wholesome, fulfilling, and a comforting vegetarian Indian food recipe. Dal Khichdi laced with ghee and served with pickle, sliced onions, and raita is an absolute family favorite lunch. A khichdi is super easy to cook and takes less than
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SINDHI RICE FLOUR FRYUMS / KACHRI by Bhavna Gangvani INGREDIENTS Rice flour – 1/2 kgSabudana flour – 125 grmsWater – 2 litreFitkari /alum – 1 tspPapad khar – 1 tbspJeera – 1 1/2 tspSalt- 11/2 tsp [ add less salt ,else after drying it will become salty ] NOTE – PAPAD KHAR – is an
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ALOO KACHORI / FARALI PATTICE /UPVAS KACHORI /BUFF VADA /FARALI PATTIES INGREDIENTS Mashed potato – 2 cup Sabudana flour/pwdr – 4 tbsp Salt to taste Freshly grated coconut – ½ cup Lime juice – 2 tsp Fresh Coriander leaves – 1 cup Roasted skinless peanut – ½ cup Green chilli – 1 or 2 Grated
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SAGO IDLI / SABUDANA IDLI / KUSHBOO IDLI / SPONGY IDLI / MALLIGE IDLI /SPONGY IDLI INGREDIENTS PREPARATION Clean ,wash and rinse the rice and sago together ,soak for 6 to 8 hrs. Clean and wash the urad dal and soak for 4 hrs separately. ** Once it is soaked ,refrigerate it for sometime [1
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SABUDHANA WAFFLES /OIL FREE SABUDHANA VADA INGREDIENTS 3 potatoes [ boiled and mashed well ] 1 cup peppercorn size sabudana [ soaked for minimum 5 hrs or over night] 1/2 cup roasted peanut [ remove the skin and blend into coarse powder] 2 green chillies finely chopped. ½ cup finely chopped coriander leaves. Salt as
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BHAJNI CHI CHAKLI / MULTI GRAIN CHAKLI Chaklis are an important part of Diwali celebration. Bhajani chakli is chaklis made using roasted dal,riceand spices . The word ‘Bhajaney’ means ‘to roast’ in Marathi. All the ingredients are roasted and then ground into a flour, and so the name Bhajani Chakli. INGREDIENTS FOR THE BHAJANI FLOUR · Chana
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COOKING TIPS 1 – shared by whatsapp group members of ‘ COOK CLICK SHARE ‘ Buy small ,green and tender vegetables .Wash vegetables before chopping them..and always buy ripe fruits . While chopping veges chop it small to reduce cooking time
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WHAT TO COOK FOR BREAKFAST ? Breakfast is the important meal of the day .It is said we should have breakfast like a king. Breakfast gives the body
Read MorePLAIN MOONG DAL KHICHDI INGREDIENTS PREPARATION Clean ,wash and soak the dal and rice separately for 20 mins . METHOD Heat ghee in a cooker ,add the cinnamom + clove + pepper +
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AUTHENTIC MISAL – KOLHAPURI / KHANDESI /PUNERI / MAMLEDAR Misal pav is a popular dish from Kolhapur, Maharashtra, India. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander. It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad.
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VERMICELLI SAGO KHEER / PAYASAM INGREDIENTS Bambino vermicelli – ½ cup Sago /sabudhana – 4 or 5 tbsp Boiled full cream milk – 2.5 cup Sugar
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PEANUT SUNDAL / VERKADALAI SUNDAL / STIR FRY PEANUT INGREDIENTS Peanut cooked – 1 cup Fresh grated coconut – 3 or 4 tbsp Oil – 1 tsp Mustard seeds + urad dal – 1tsp Whole red chilli broken –
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VADAM OR FRYUMS MADE FROM LEFT OVER RICE. INGREDIENTS Left over
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PULIYODHARAI / TAMARIND RICE / PULISADAM INGREDIENTS Rice – ¼ kg Tamarind
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