Posted in Being Chef

34. Sabudana Khichdi

This pack of sabudana was in my kitchen cupboard from couple of months. Finally it took a shape as Khichdi. The experiment executed very well.
I use sabudana very rarely, but after preparing Khichdi this time. I determined to explore more items with it.
I soaked sabudana for couple of hours and drained off all water. Later I did tadka with little more oil than usual, adding chillies and potato. Once the potatoes are boiled, added fried peanuts powder, turmeric, salt and little lime juice. Then added soaked sabudana and mixed it well and garnished with coriander.
Thus prepared yummy yummy sabudana khichdi. Here goes the pics.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s