Bottle gourd sabzi

Lauki Sabzi in Marathi

Time: 15 to 20 minutes
Serves: 2 to 3 persons



Ingredients:
2 cups bottle-gourd cubes (First, peel and deseed the bottle-gourd)
1 tsp + 1 tsp Ghee
1/4 tsp cumin seeds
2 to 3 tbsp roasted peanuts powder
1/4 to 1/2 cup milk
Salt to taste
2 dried red chilies
1/2 tsp urad dal
Cilantro, finely chopped

Method:
1) Heat 1 tsp ghee in a pan. Add cumin seeds and wait for few seconds. Add bottle-gourd cubes and little salt. Cover and cook for 4-5 minutes.
2) Then add milk and let the bottle-gourd cook. Add peanuts powder after bottle-gourd is cooked. Simmer for couple of minutes.
3) Take a small tadka pan. Add 1 tsp ghee and let it melt. Break the chilies into 2 pieces. First, add urad dal and wait till the color turns to pink. Then add broken chilies and stir with spoon. Pour this tempering over bottle-gourd sabzi.
Serve hot with chapati.

Tips:
1) Some people eat bottle gourd for fasting. In that case, skip the tadka of ghee- cumin-urad dal. This sabzi may be eaten as a one bowl meal. Also, it tastes great if accompanied with sabudsana khichdi.

Potato Pumpkin Sabzi

Potato Pumpkin Stir fry in Marathi

Time: 20 to 25 minutes
Servings: 2 to 3

Ingredients:
1 cup potato cubes, small (peel the potato first)
1 cup pumpkin cubes, small (peel and deseed the pumpkin)
1 tbsp ghee
1/2 tsp cumin seeds
2 to 3 green chilis, slit lengthwise
2 tbsp fresh coconut, scraped
2 tbsp peanuts powder, coarse
approx 1/4 cup Buttermilk (Tip 1)
salt to taste
Cilantro finely chopped

Method:
1) Heat ghee in a pan. Add cumin and wait till it splutters. Then add green chilies and potato cubes. Mix nicely and cover the pan with a lid. Let the potatoes cook for a minute or two. Add 3-4 tbsp water before covering the pan.
2) Then add pumpkin cubes and salt. Sprinkle little buttermilk. Mix well and add coconut. Cover and cook until pumpkin is 80 % cooked. Add peanuts powder and mix gently. Cook for a minute.
Serve hot with chapati. It can also be eaten during fast.

Tips:
1) Sprinkle buttermilk only when moisture is needed.

Vari Tandul Pulao [Samo Rice Pulav]

Samo Rice Pulao in Marathi

Time: 25 to 30 minutes
Servings: 3 to 4

Ingredients:
1 cup Samo Rice
2 tsp Ghee
1/2 tsp Cumin seeds
2 green chilies
1/2 cup Pumpkin cubes medium (Peel before making cubes)
1/2 cup Potato cubes (Peel the potato)
2 tbsp Coarsely ground peanuts
salt to taste
Approx 3 cups hot water

Method:
1) Heat a heavy bottom pan. Dry roast samo rice for couple of minutes. Transfer the roasted rice to a bowl
2) In that same pan, add ghee and wait till it melts. Add cumin seeds and slit green chilies. Saute for 10 seconds. Flame should be on medium. Add potato cubes. Cover the pan and cook till potato is almost done. At this point, add roasted samo rice.
3) Mix nicely. Pour hot water and add salt. After couple of minutes add pumpkin cubes and peanuts powder. Stir well, cover and cook till rice is done.
Garnish with Cilantro Serve hot with Peanuts curry.

Plantain Cutlets

Plantain cutlets in Marathi

Time: Prep Time- 20 minutes (Excludes soaking time for sago) | Cooking Time: 20 minutes
Yield: 12 to 14 medium cutlets

Ingredients:
2 green plantain/raw bananas
1 medium potato boiled and mashed
1/4 cup sago
2 tbsp flour used for fasting
3 Tbsp peanuts roasted and crushed
Crush together - 3 green chilies + ½ tsp cumin seeds +¼ cup coriander leaves chopped finely
1 tbsp lemon juice
Salt to taste
Ghee or Peanuts Oil for deep frying

Method:
1) Wash sago pearls with water. Drain all the water and keep it covered for 4 hours.
2) Once sago is nice and plump, peel and grate the plantain. Mix them both. Now add mashed potato, fasting flour, peanuts powder, chili mixture, lemon juice and salt to taste. Make a stiff dough. Divide the dough into equal sized dumplings and shape them according to your preference.
3) Heat oil or ghee for deep frying. Deep fry cutlets over medium heat till color turns to golden brown.
Serve hot with Sweet lemon pickle or green chutney.

How to soak Sabudana

How to Soak Sabudana in Marathi

How to Soak Sabudana

Method:
1) Put Sabudana into a deep bowl. Wash gently for about 10 to 15 seconds with luke warm water.
2) Drain all the water. Cover sabudana with water just enough to barely cover it.
3) Cover the bowl with lid and let it rest for atleast 4 hours.
Sabudana has to be soaked really well. It should not be hard at the core. However, each pearl should be separate.

Recipe of Sabudana Khichdi
sabudana and other Fasting Recipes

Tips:
1) Do not use hot water for soaking sabudana. Hot water makes sabudana sticky.
2) Quantity of water should be decided according to the quality of Sabudana. Sometimes, sabudana is very crumbly and does not soak much water. In that case, wash the sabudana as per above method, drain all the water. Cover with the lid and let it sit for 4 hours. Sprinkle little water if requires.
3) Always cover the sabudana bowl with lid. If kept uncovered, the upper layer of sabudana becomes hard.

Cucumber Fasting pancake

Cucumber Thalipeeth in Marathi

Time: 25 minutes
Yield: 2 to 3 medium Thalipeeth

Ingredients:
1 cup grated cucumber
1 and 1/2 cup Upasachi Bhajani
1/4 cup Roasted peanuts Powder
1/4 cup finely chopped Cilantro
2 to 3 green chilies, finely chopped
salt to taste
Pure Ghee

Method:
1) Peel the cucumber and grate. Do not squeeze out the water.
2) Add salt, peanuts powder, cilantro, and green chilies. Mix nicely.
3) Add Upasachi Bhajani till the mixture forms a nice dough. Use little ghee to make the dough.
4) Grease the nonstick tawa with little ghee. Divide the dough into 2-3 equal sized balls. Put 1 portion in the center of the tawa. Use the tips of your hands to pat the dough into a flat shape. Spread the dough and make a 1 cm thick circle.
5) Turn on the heat, cover the pan and cook for few minutes over medium-high heat. Flip and cook on the both sides. Drizzle a teaspoon of ghee while cooking. Both sides should have brown spots which means Thalipeeth has been cooked perfectly.
Serve this delicious Thalipeeth with plain yogurt and Sweet lime pickle.

Vari Tandul - Samo Seeds Rice

Vari Tandul in Marathi

Time: 10 to 15 minutes
Serves: 2 to 3 persons

This Rice goes great with Peanuts curry. Click here for the recipe
Other Related Recipes: Fasting Potato bhaaji | Other Fasting Recipes

Ingredients:
3/4 cup Samo seeds (Vari Tandul)
2 and 1/2 cup warm water
1/4 tsp Cumin seeds
1 tbsp Ghee
Salt to taste

Method:
1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them.
2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.

Tips:
1) You can make plain bhagar by skipping Cumin seeds.
2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice.
3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.

Shengdanyachi Amti

Danyachi Amti in Marathi

Serves: 2 to 3 persons
Time: 10 minutes

Ingredients:
1/2 cup roasted Peanuts powder
2 cups water
1 tsp pure ghee
1/2 tsp cumin seeds
2 kokum
2-3 green chilies, chopped
1 tsp jaggery or sugar to taste
salt to taste
Cilantro for garnishing

Method:
1) Mix peanuts powder and water and blend in the mixer.
2) Heat a pan. Add ghee and let it melt. Add cumin seeds, and green chilies. Saute for few seconds. Add peanuts powder mixture. Add kokum, salt and jaggery. Boil for couple of minute over medium heat.
Serve hot with Samo Rice.

Batata Sabudana Puri (Potato Puri)

Batata Puri in Marathi

Servings: 12 puris (medium)

In India, Sabudana or Sago has a unique importance during Fasting. Khichdi, Vada, Kheer (Pudding) , Thalipith (Pancakes) made of Sabudana taste just amazing. Sabudana Vada is favorite in India, especially in Maharashtra because of its delicious taste and crispy texture.
Batata Puri (Potato Puri) is a sort of version of Sabudana Vada. But Batata Puris are more crispy than Sabudana Vada. This recipe would be a nice alternative who fasts once in a week and searching something new to try other than routine fasting food.


Ingredients:
2 Potatoes, boiled and peeled
1/2 cup Sabudana (Sago)
7 to 8 Green chilies (Thai or Indian) (Note 4)
1/4 cup Cilantro, chopped
1/2 tsp Cumin Seeds
3 tbsp roasted Peanuts powder
1 tsp Cumin Powder
1 or 2 tbsp Shingada Pith (Water Chestnut Flour)
Salt to taste
Oil for Deep frying

Method:
1) Put Sago in a medium bowl. Add water and tumble a little with hands. Remove excessive water. Then again, add water 1/2 cm above the level of Sago. Do not add more than that, otherwise Sago would become soggy and sticky. Soak for 3 to 4 hours. Cover the bowl with any plate.
2) Grind Green chilies, Cilantro, Cumin seeds and little salt to coarse mixture. Do not add water while grinding. If you don’t have grinder or the quantity is too small for grinder, then just chop green chilies and cilantro finely.
3) In a mixing bowl, grate potatoes first. Then put Chili-Cilantro mixture to it. Also add Peanuts powder, Soaked Sago, Cumin powder and Chestnut flour. Mix well and make soft dough. Taste a small portion of this dough and add little salt if needed.
4) Divide this dough to equal portion and make round balls (approx 1 1/2 inch). Heat oil on medium heat. Take a thick plastic sheet. Grease your hand and plastic sheet with little oil. Put a ball over plastic and press down with fingers and make it flat to thick Pattie. Do not make it very thin, otherwise it could break while deep frying.
5) There should not be any cracks on the edges. If any, try to adjust with hands. Make a hole in the middle of Puri (Pattie) with Index finger.
6) Deep fry flattened Pattie or Puri into hot oil. Do not flip to other side, it could break otherwise. As we are not going to flip Puris, gently push it down into Oil for few seconds when Puri gets golden color and become little firm. Do not give pressure very harshly which could break the Puri.
Fry them until they turn to golden brown color.
Serve hot and crispy Puris with Coconut or Cilantro Chutney.

Note:
1) If Puris are braking while deep frying, Then add 1 or 2 tbsp Water Chestnut flour in the dough. Knead well, make Puris and deep fry.
2) If Chestnut flour is not available and if you are not fasting, use Rice flour instead of Chestnut flour. (As Rice is generally not allowed during fast)
3) Do not soak Sabudana into hot water. It would become soggy and sticky. This could cause to break puris while deep frying.
4) Adjust the quantity of chilies according to your taste.

Labels:
Batata Puri, Aloo Puri, Upvas food, Fasting Food, Sabudana Vada

Ratale Kis - Sweet Potato Hash

Ratale Kis in Marathi

Serves : 2 to 3 persons


Ingredients:
4 1/2 cup grated Sweet Potato (approx 3 big)
1 tbsp Ghee
1/2 tsp Cumin seeds
4 Green chilies, finely chopped OR 2-3 Dried Red Chilies
1/4 cup Cilantro, finely chopped
1/2 tsp Cumin Powder
3 tbsp Roasted Peanuts Powder
salt to taste
1/2 tsp Sugar
2 tbsp Cilantro for garnishing
1 tbsp Lemon Juice
2 tbsp Scrapped Coconut (Fresh)
Grater (Use Big Hole side)

Method:
1) Wash Sweet potatoes thoroughly with water. Generally I don't peel the skin. I only remove if any black spots on the skin of Sweet Potatoes. It doesn't change the taste of the dish if you grate it with skin. But if you want, you can peel the skin and then grate it. While grating Sweet potatoes, keep ready one medium and deep bowl, half filled with cold water. When you done grating with 1/2 Sweet Potato, put the grated potato into cold water. It will help to avoid Discoloration. Finish grating with all three Sweet Potatoes.
2) Heat a wok or pan over medium heat. Add Ghee and wait until it becomes hot. Add Cumin seeds, let it crackle. Add Chilies and Cilantro. Stir for 5 to 10 seconds. Now hold handful grated Sweet potatoes in one hand and squeeze tightly and remove excessive water. Add it to the pan. Repeat the same with the rest and stir gently. Add cumin Powder and stir nicely. Do not add salt at this moment because the grated potatoes will reduce in quantity after it gets cooked. It could become salty if you add salt before its done.
3) let the Potatoes cook over medium heat. Do not cover the pan. Stir gently in between. within 6 to 7 minutes grated potatoes get shrink but they are not cooked completely. Then add salt, sugar, peanuts powder and stir well. Now cover the pan with lid and let it cook for few minutes more.
Once Ratale Kis is done Garnish with Lemon Juice, Cilantro, and freshly scrapped coconut. Serve hot with plain Yogurt.

Labels:
Ratale kis, Sweet Potato recipe, Potato hash recipe

Shingada (Singoda) Flour Laddu

Shingada (Singoda) Flour Laddus in Marathi

In English Singoda means 'water chestnut'. Singoda flour is used to make Food during Fast in India.

Easy and tasty Laddu recipe

Servings: 5 to 7 Laddus


Ingredients:
1/4 cup Ghee
1/2 cup Shingada Flour
1/2 cup Sugar
1/2 tsp Cardamom Powder
1 tbsp kharik Powder (dry dates powder) - Optional
1 tbsp dry coconut powder (roasted) - Optional

Method:
1) In a wok heat 1/4 cup Ghee. Add shingada flour and stir on medium heat until you sense nice aroma of Shingada flour (approx 5-7 minutes). After roasting flour, add roasted coconut powder and dry dates powder. saute for 1-2 minutes. Remove pan from heat.
2) Add sugar and cardamom powder while flour is hot. Mix well and immediately make 1 inch laddus (balls) out of this mixture.

Label:
laadu recipe, Laddu recipe, Shingada Pithache ladu, Upvas recipe, Fasting recipe

Peanuts Curry

Peanuts Curry

Ingredients:
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp Peanuts Powder
½ cup Water
2 Kokum
2 to 3 Green Chilies
1 tsp Jaggery
Salt to taste




Method:
1) Soak peanuts in water for 5-6 hours. Pressure cook to 3 whistles or until tender.
2) Peanuts powder – roast ½ cup peanuts. Peel and grind coarsely.
3) Put 4 tbsp Peanuts powder and ½ cup water in a grinder. Grind for 30 seconds. This mixture gives nice thick gravy.
4) Heat 1 tsp Ghee, add Cumin seeds and chopped green chilies. Sauté for 5 seconds. Add Peanuts powder mixture. Add little water if needed. Add Kokum, salt and Jaggery. Bring it to boil. Then put cooked Peanuts and boil for couple of minutes on medium heat.

Labels:
Peanuts curry, Shengdana usal, upavas usal

Maharashtrian Potato bhaji

Upavasachi batata Bhaji (Potato curry for Fasting) in Marathi

This Bhaji (sabzi) is very easy to make, very delicious. We generally make this on Fast.


Ingredients:
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
2 tbsp Peanuts powder
1 tsp Lemon Juice
½ to 1 tsp Sugar
Salt to taste


Method:
1) First, boil and Peel potatoes. Make medium cubes.
2) Heat a wok, and then add 1 tsp ghee. Let the Ghee become hot, add cumin seeds and chopped green chilies. Add potato cubes. Stir on medium heat.
3) Add peanuts powder, salt and Sugar to taste. Stir well and cover with lid, let it cook for 2-3 minutes. After 2-3 minutes, add Lemon juice. Mix well.

Note:
Add fresh grated coconut to enhance the taste

Labels:
Maharashtrian Recipe, upvas recipe, fasting recipe, batata bhaji, Potato Bhaji, Potato Sabji

Farali Misal

Farali Misal (Click here for step by step images)

Farali Misal in Marathi



Ingredients:
For Peanuts Curry::
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp peanuts powder
½ cup water
2 Kokum
2-3 green Chilies
1 tsp Jaggery
Salt to taste
For Potato Bhaji::
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
2 tbsp Peanuts powder
1 tsp Lemon Juice
½ to 1 tsp Sugar
Salt to taste
For Sabudana Khichdi::
¾ cup Sabudana (Sago)
2 tsp Ghee
½ tsp Cumin Seeds
3-4 green Chilies
2 tbsp fresh grated Coconut
1 ½ to 2 tbsp Peanuts powder
Salt and Sugar to taste
1 tsp Lemon juice
Other Ingredients:
Potato Sali
Chopped cilantro for garnishing
Chili Paste (few Chilies + salt + little Cumin Powder)
1 cup Yogurt



Method:
1) Soak ¾ cup Peanuts in water for atleast 7-8 hours. Then add salt and pressure-cook to 3-4 whistles or nice and tender.
2) Wash Sabudana and remove excessive water. Cover the container with any lid. Soak for 4-5 hours.

3) Potato bhaji: Click here

4) Peanuts Curry: Click here

Keep Potato bhaji and peanuts Curry ready. Prepare Sabudana khichdi 5 minutes before serving Misal. Because reheated Sabudana Khichdi doesn’t taste good.

5) Sabudana Khichdi :
Add salt and sugar to soaked Sabudana. Heat 2 tsp Ghee to wok. Put Cumin seeds and chopped green chilies. Add Sabudana and stir well for 2 minutes. Add grated Coconut and Peanut powder and stir well. Cover with lid, let Sabudana cook for 1-2 minutes. Then add lemon juice mix well.

6) Before serving Misal reheat potato bhaji and Peanuts curry.
In a plate put spoonful Potato curry, Khichdi and Peanuts curry. Add little Lemon Juice, little Potato Sali, sprinkle little Cilantro and serve. Serve 1 or 2 spoon plain Yogurt with Misal. Add little chili paste if needed.

Note:
1) If you don’t have Batata Sali, keep ready homemade Potato chiwada. Also, you can use readymade Potato Chiwda.
2) You can make lot of variations. You can make Yam and Pumpkin curry just like Potato bhaji. In that case, do not pressure cook Yam and pumpkin. Peel them, cut into cubes and stir-fry. Also you can serve Khamang Kakdi (Cucumber Salad) as side dish.

Labels:
Indian Fasting Food, Potato Recipe, Vegetarian Recipe, Upvas recipe, Maharashtra Food, Marathi Food recipe

Masala Milk

Masala Dudh



Ingredients:
2 Cup Milk
3 Tbsp Sugar
Ingredients for Masala:
¼ cup Almond Powder (unsalted)
1 Tbsp Pistachio Powder (unsalted)
½ tsp Cardamom Powder
Pinch of Nutmeg powder
1 pinch of Saffron

Method:
1) If you have unsalted Almonds and pistachio at home, grind it and use only the amount of measurement given above. Add Almond and Pistachio Powder, Cardamom Powder, Nutmeg powder and Saffron in the mixer and mix all the ingredients very well.
2) In a saucepan, heat 2 cups milk and add 3 tbsp sugar or add as per your requirement. Add 2-3 tsp prepared masala in it and stir with spoon. Bring it to boil.
Serve hot.

Note:
1) You can add other unsalted dry fruits like cashew nuts.
2) You can add Charoli seeds in Masala dudh.
3) Do not add too much of Nutmeg powder. Overwhelming flavor of Nutmeg powder could ruin the taste of Masala Dudh.

Labels:
Masala Dudh, Masaala dudh, Massala Milk, kojagiri, Badam Milk

Upavasachi Khandvi

Upavasachi Khandvi in Marathi

Very Delicious Indian Fasting Food Item.

Ingredients:
½ cup Vari Tandul (Samo)
½ cup Grated Jaggery
1½ cup Water
2 Tsp Pure Ghee
1 Tsp Cardamom Powder
¼ cup Fresh Grated Coconut


Method:
1) Wash vari tandul with water. Drain.
2) Take a heavy bottom pan. Heat 2 tsp ghee in it. Add washed Vari Tandul and stir till color turns to light pink (?) or for 2-3 minutes.
3) In other pan, heat 1½ cup water. Add hot water in roasted Vari Tandul. Give a nice stir and cover it with lid. Sometimes, Vari tandul absorb all the water and becomes dry. We want moist mixture. If it becomes dry, you need to add little hot water. Taste little vari tandul to check whether it’s cooked properly.
4) Once Vari Tandul absorbs all the water, add grated jaggery, grated coconut and Cardamom Powder. Mix well and remove all the lumps. Turn the heat on medium. Cover the pan with lid and let it cook for few minutes.
5) Grease a stainless steel plate with little ghee. Pour all the mixture in the plate and spread evenly to make 1 cm layer.
Sprinkle grated coconut on it and Cut into 2 inch pieces.

Labels:
Khandavi Recipe, Sweet Khandavi, Vari Tandul Khandavi, Bhagar khandavi, vari tandool khandavi

Upasache Ghavan

Upasache Ghavan

Ingredients:
1 cup Vari Tandul (Moraiyo / Samo)
1 cup Sabudana (Sago)
2 green chilies, finely chopped
2 tbsp fresh grated coconut
2 tbsp roasted peanuts powder
½ tsp Cumin seeds
Salt to taste
Pure Ghee


Method:
1) Soak Sabudana and Vari Tandul together in water for around 4-5 hours. Keep water level 2 inch above Sabudana and Vari Tandul.
2) After 4-5 hours, grind sabudana and Vari Tandul by adding little water. Add chilies, cumin seeds, grated coconut, peanuts powder and salt to taste. Consistency of the batter should be medium thick.
3) Grease Non-stick tawa with 1 tsp Ghee. Turn the heat on medium. Pour 1 big spoonful batter and spread it in round shape on tawa just like pancake.
4) Drizzle little Ghee around edges of ghavan. Cover with lid for ½ minute. Let the one side cook. Turn the side, once first side is done properly and let the other side cook.

Note:
1) Ghavan could become mushy and soggy when you steam cook by covering the pan. It generally happens because of sticky sabudana. So try to cook it by covering pan for first ghavan. If it becomes soggy then don’t cover with lid, just cook both sides without covering the pan.
2) You can add chopped cilantro in the batter.
3) Adjust quantity of chilies according to your taste.

Chakali

Labels:
Fasting Recipes, Sabudana Ghavan, sago Recipes, Fasting meal, Fasting Food, varil Tandool recipe, Sabudana Recipe.

Sabudana Chiwada

Sabudana Chiwada in Marathi

Spicy 'Chiwada' to fast on.

Ingredients:
3/4 cup Nylon Sabudana (This sago is different than the sago we use for sabudana khichadi)
1/2 cup peanuts
1/4 cup Dry Coconut pieces
Oil for deep frying
1 tsp cumin powder
red chili powder to taste
salt to taste
sugar to taste

Method:
1) First of all deep fry Nylon sago. Put fried sago on a paper towel to remove excessive oil. Put sago in mixing bowl.
2) Deep fry peanuts and dry coconut pieces. Put on paper towel to remove excessive oil. Add fried peanuts and coconut pieces to the same Bowl. Mix peanuts, coconut pieces and fried sago well.
3) sprinkle salt, red chili powder, cumin powder and sugar. Mix all together well.

Note:
1) If you want to add green chilies then first deep fry chilies, crumble them and mix well.

Labels:
Indian fasting, sabudana recipes, chiwada recipes, food to fast on, vrat ka khana, vrat food, fasting food

Batata Kis - Potato hash

Batata Kis

Ingredients:
2 Potatoes
1 Tbsp Pure Ghee(In marathi recipe, it is tsp)
½ Tsp Cumin Seeds
2-3 Green Chilies
¼ Cup Roasted Peanut Powder
Salt to taste
½ Tsp Sugar
1 Tsp Lemon Juice
2 Tbsp Cilantro for Garnishing

Method:
1) Wash and peel potatoes. Grate the potatoes and put immediately into cold water.
2) In a wok, heat 1 tbsp Ghee. Add ½ tsp Cumin seeds and Chopped green Chilies.
3) Remove all the water from grated potatoes by squeezing it by hands and add it to the wok. Stir fry on medium heat. Cover the wok and let the potato cook. After 3-4 minutes add roasted peanuts powder. Stir in between.
4) Add salt and sugar. Don’t add water; let the potato cook on the steam.
5) Once potatoes are done, the dish is ready for serving. Sprinkle cilantro, add lemon juice. Serve hot with Yogurt and Sweet Lime Pickle.

Note:
1) You can add soaked Sabudana (Sago) with potato which gives nice flavor to the dish.

Labels:
Batata Kis, Batatyacha Kis, Upavasache batata kis, Upasache padartha, Potato Recipe, Maharashtrian Fasting Food

Sabudana Khichadi

Sabudana khichdi in Marathi.

Ingredients:
1 and half cup Sabudana (Sago)
½ cup thinly Sliced Potato (1-inch pieces)
½ cup roasted Peanuts Powder
4-5 Green Chilies
2 Tbsp Ghee
½ tsp Cumin seeds
Salt and sugar to taste
Finely Chopped Cilantro
1 Lemon

Download:

FLVMP43GP

Method:
1) Soak Sabudana in water. Drain water. Cover sabudana and keep aside for 4-5 hours.
2) In a wok, heat 2 tbsp Ghee. Temper with Cumin seeds and finely chopped Chilies. Add Potato slices and stir. Cover with lid and let the potato cook on medium heat.
3) Once potato slices are done, add Sabudana. Cover with lid and let it cook. Once Sabudana is cooked properly, add peanuts powder, salt n sugar to taste, Lemon juice, coconut and cilantro. Mix nicely. Cook for couple of minutes more. Serve hot with Yogurt and Sweet Lemon Pickle.

Labels:
Sabudana Khichdi, Sago Khichdi, Indian Fasting food, Fasting Recipes, Maharashtrian Sabudana Recipe.