The majority of Indians are celebrating the Navratri festival. It requires nine days of fasting and worship of Goddess Durga. Among various restrictions on delicacy during the fast, Sabudana Khichdi often becomes the first choice for Hindu devotees during this festival. Apart from taste, it also gives you instant energy. While it is the favourite of many, the recipe of Sabudana Khichdi poses some problems. It has to be soaked for at least 4 to 5 hours first. Second, while making Khichdi, most people’s Sabudana Khichdi becomes very sticky. To offer a solution, Master Chef Pankaj Bhadoria has come up with a recipe which requires no soaking of Sabudana. It can also made within 10 minutes. Let’s take a look at the recipe:
To make this khichdi, you need to take one and a half cups of pearl sago. It should be neither too big nor too small. Apart from this, you need a steel container with a lid and a pressure cooker.
Clean the sago with water at least two to three times to remove all the dirt. Now, add one spoon of melted ghee, half a spoon of rock salt and sugar to the soaked sago. Make a proper mixture, so that the ghee gets coated all over the sago.
Put all the sabudana in a box with a lid and add five spoons of water on top. Next, pour at least half a glass of water into the cooker, put the sabudana box in it and close the lid. Wait for three to four whistles from the cooker.
In the meantime, roast the peanuts. When the gas is released from the cooker, take out the box. Remember to open the box only when it is slightly warm.
Put the cooked sabudana in a big vessel and add ice-cold water to it. Mash it by rubbing it with your hands.
Now place a pan on the gas. Add one spoon of Desi Ghee to it. When the ghee is hot, add one spoon of cumin seeds. Add green chillies and finely chopped ginger. It is followed by chopped potatoes (boiled/raw). Add rock salt. Then add peanuts. Mix all this well.
Finally, add Sabudana to it. Remember you should cook this Sabudana for only 2 to 3 minutes as it is already cooked. After 2 minutes turn off the gas and cover the Khichdi for some time. You will see that every grain of your Sabudana Khichdi will become crispy.
Comments
0 comment