Hariyali Sabudana Khichdi
FOR SOAKING:
1 cup sabudana, ¾ cup water
FOR MASALA PASTE:
handful coriander, 1 inch ginger, 1 chilli
OTHER INGREDIENTS:
¼ cup peanuts, 1 tsp sugar, 1 tsp salt
FOR TEMPERING
½ tbsp ghee / clarified butter, 2 tbsp peanuts, 1 tsp cumin/jeera, few curry leaves ,½ potato / aloo, boiled & cubed, 2 tsp lemon juice, 2 tbsp coriander, finely chopped
SOAKING SABUDANA:
firstly, take 1 cup sabudana in a large bowl. Add enough water, rub and rinse for 3 times or until water run clean. Further, add ¾ cup water and soak for 6 hours. Do not add any extra water as it is enough for soaking without turning sabudana mushy.
In a pan dry roast ¼ cup peanuts on low flame. Roast until peanuts separate skin. Peel off the skin and blend to a coarse powder. Add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar. Combine well making sure everything is well combined. Peanut powder helps to absorb excess moisture from sabudana. Keep aside.
In a small blender take handful of coriander, 1 inch ginger and 1 chilli. Blend to a coarse paste without adding any water. Keep aside.
HARIYALI SABUDANA KHICHDI:
Firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy. Now add 1 tsp cumin, few curry leaves and splutter tempering. Add ½ potato and roast for a minute. Also, add the prepared coriander masala paste and saute for a minute. Add in soaked sabudana and mix gently combining well. Cover and simmer for 5 minutes or until sabudana turns translucent. Finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khichdi.
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Vegetable Idli
3 tsp oil, 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin/jeera, 1 tsp urad dal, pinch hing / asafoetida,
few curry leaves, 2 chilli, finely chopped, 1 inch ginger, finely chopped, 5 cashew / kaju, chopped, ½ carrot, finely chopped, ½ capsicum, finely chopped, 2 tbsp sweet corn, 5 beans, chopped, 2 tbsp peas / matar, ¼ tsp turmeric, 1 tsp salt, 1 cup rava / semolina / suji, coarse
¾ cup curd / yogurt, ½ cup water, 2 tbsp coriander, chopped, ½ tsp eno fruit salt, oil for greasing
Firstly, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing and few curry leaves. Add 2 chilli, 1 inch ginger and 5 cashew. Saute until golden brown.
Now add ½ carrot, ½ capsicum, 2 tbsp sweet corn, 5 beans and 2 tbsp peas. Saute for 2 minutes or vegetables shrink slightly. Further add ¼ tsp turmeric and 1 tsp salt. Saute slightly. Now add 1 cup rava and roast on low flame.
Rava turns aromatic after 5-7 minutes. Cool the rava mixture and transfer to the bowl. Furthermore, add ¾ cup curd and mix well. Now add ½ cup water and mix well forming a smooth batter.
Rest for 20 minutes or until the rava absorbs water. Mix well and add water as required, to form an idli batter consistency batter. Grease the idli plate with oil. Just before steaming add a ½ tsp eno fruit saland mix well till it turns frothy. Alternatively, add a pinch of baking soda. Pour the batter immediately into the idli plate. Do not rest the batter. Steam the vegetable idli for 15 minutes on medium flame. Finally, serve instant vegetable idli with coconut chutney and sambar.
