This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from
Like any other day was getting ready to make my family’s favourite dish ‘sago with potatoes and peanuts’
SAGO,POTATO,PEANUT KHICHIDI but revised my menu when I saw the palak leaves lying in the kitchen countertop
to be included for lunch.Palak /spinach leaves are highly nutritious,and in this awakened awareness for healthy food
we have to include lots of greens in our diet.
Now to the recipe…
1 cup sago (washed and soaked overnight )
1 onion chopped fine
1/2 tsp chilli flakes
1 small tomato
2-3 tbsp ghee or oil
salt to taste
2-3 tbsp cheese or paneer grated(optional)
1/2 tsp sugar
Ground to a coarse paste
A handful of spinach leaves
1 tsp cummin seeds
1 green chilli
1-2 cloves garlic
1 tsp mustard seeds
1-2 dry red chillies
a pinch of asafoetida
Heat oil and temper with listed ingredients .
Next add the onions ,salt and sauce till light brown.
Add chopped tomato and the green paste and sugar (to retain the colour)and saute for about 5 minutes.
Next add the chilli flakes and the soaked sago.
Mix well till well corporated.Cover and cook on a low flame till the pearls look glossy and cooked.Stir once after
Once it is cooked, add cheese and serve with raita, or chutney.
Note: Another variant of this recipe can be mixed with potatoes,peanuts,and palak. (like the recipe in the link above )
This is a good recipe for breakfast snack, and a good option for a wholesome lunchbox category.
Dill leaves is a fragrant leaf, with a strong flavour.It has excellent digestive properties,anti-flatulent and anti-diabetic
This leaf can be cooked with dal ,meat ,added to biriyanis, soups, salads .Even juices are made with this herb as it
prevents excessive acid formation in the digestive system, reduces bloating…..and many more if you search for the
Check for another post with dill leaves CHICKEN DILL LEAVES BIRIYANI
Now today’s recipe is a simple an easy recipe with only few ingredients.
1-2 tbsp butter/oil
a little pepper (optional)
1/4 cup milk
1 big onion chopped
salt to taste
Grind to a coarse paste
2-3 green chillies
a small piece of ginger
2-3 cloves garlic
few dill leaves (3 tbsp)
Heat oil in a pan, add onion, eggs and scramble .After a minute add the milk and then the ground paste.
Scramble till slightly moist .(do not make it too dry)
Use as a filling in chapathis,or any type of wrap.
Can be used in sandwiches too.
Do try this recipe and post in your suggestions and views.
This kolakattai or sweet dumpling is another failure turned success.I was trying to make
coconut filled pancakes for breakfast.On the process of making the jaggery syrup,i
accidentally added more water,and now the coconut scrapings were less. As i was not in
a mood to scrape more coconut i added ragi flour,red rice flour and steamed it .
The wait to encounter negative comments turned to be a stream of compliments.
Success has to be shared ,so here’s the recipe.Do try and send in your comments.
1 cup coconut grated
1/2 -3/4 cup jaggery melted in a little water
1 cup ragi/kurakkan flour
1/2 cup red rice flour
1 tsp ghee
1/2 tsp.cardamon powder
Mix all ingredients like for dumplings or kolakattai.
Grease steamer moulds or iddli moulds and steam for 5-8 minutes.(not sticky to the
Can be served with coconut gratings.Good for breakfast or snack.As ragi or kurakkan is
used diabetics can take for sugar cravings.
The best breakfast to keep your calories right.As coconut is considered to be healthy and
good for the maintenance of colon ,iv added coconut too.
Let’s get going now .
1 cup oats
2 cups water
2 pips garlic
1 green chilli
1/2 cup coriander leaves
1/4 cup coconut
1/2 tsp.cummin seeds
Salt to taste
Heat water ,till it reaches a boil ,add the oats and cook for 2-3 minutes.Remove from
fire .Grind the coriander leaves,green chilli,garlic,cummin seeds and coconut to a
paste.Mix in the paste with the cooked oats whilst hot and serve.You could add flax seeds
or nuts if you like.
Note:Leaves like gotukola(Brahmi or vallarai)can be used.