PALAK -SAGO KHICHIDI (TAPIOCA PEARLS)


This dish is another addition to preparations with sago/sabudana/javarisi/tapioca pearls.Another innovation from

my kitchen.

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…

INGREDIENTS

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

For tempering

1 tsp mustard seeds

1-2 dry red chillies

a pinch of asafoetida

METHOD

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

covering.

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 )

DILL LEAVES ‘N’ EGG WRAP


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

properties.

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

health benefits.

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.

INGREDIENTS

4-5 eggs

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)

METHOD

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.

RAGI ‘N’ BANANA DUMPLINGS


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.

INGREDIENTS

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 banana

1 tsp ghee

few cashewnuts

1/2 tsp.cardamon powder

METHOD 

Mix all ingredients like for dumplings or kolakattai.

Grease steamer moulds or iddli moulds and steam for 5-8 minutes.(not sticky to the

touch)

Can be served with coconut gratings.Good for breakfast or snack.As ragi or kurakkan is

used diabetics can take for sugar cravings.

 

 

 

 

OATS GREEN PORRIDGE 


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 .

INGREDIENTS

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

METHOD

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.