Bhojan Bites

Sabudana [Sago seeds, Tapioca] is one of the most popular ingredients for preparing food for fasts and special festivals. Ingredients Sabudana (Sago) - 1 cup Peanuts - 1/2 cup, roasted Boiled potato - 1/2 cup, diced Green chillies - 1, chopped (optional) Ginger - 1/2 inch, grated Cumin seeds - 1 tsp Sendha namak (Rock Salt) or regular salt if not fasting - to taste Ghee or  Vegetable oil - 1-2 tbsp Sugar - optional Method Soak sago seeds for 3-4 hours in water, completely drain the water (you can leave sago seeds on the strainer for another hour to ensure there is no water) Add coarsely ground peanuts, salt and sugar to sago seeds  Heat ghee/oil, add cumin seeds, add green chillies, grated ginger followed by potato and saute till potatoes turn golden color.  Now add sago seeds and mix gently. Turn off the heat when sago seeds turn translucent. Garnish with cilantro and lime juice and serve it hot Note It is very important to drain excess water fro...

Singhare ka atta [water chestnut flour] is usually eaten during some fasts like Janamashtami, Navratra and many more festive occasions.Also it is good for people who have gluten allergy. It can be obtained from any Indian store Ingredients Singhare ka atta [water chestnut flour] - 1 cup Sugar - 1/2 cup Ghee - 2-4 tbsp Water - 2 cups Method Heat 1 tbsp ghee and roast flour until it gets brown and releases nice aroma. Slowly add water and sugar and mix thoroughly to avoid any lumps [I did get few lumps , didn't affect the taste or texture]. Add remaining ghee and keep cooking on low heat till its forms a big lump. Spread it on a plate and flatten by the back of spatula. Sprinkle some grated coconut powder or nuts[optional] and let it cool. Now cut them into slices and enjoy

Sabudana kheer is very popular in India during fasting. Sabudana is also known as Pearl Sago. It is mainly carbohydrate and very little other nutrients. Ingredients: Sabudana / Sago - 1/2 cup Milk - 2 cups Water - 1 cup Sugar - according to taste Saffron [Kesar] - 3-4 strings Cardamom powder - 1/4 tsp Water - 1/2 cup Raisins, cashews - handful Method: Soak sabudana in 1 cup of water and let it sit for 20 minutes. Next drain the water and add it to the boiling water. Cook till sabudana is half done [it starts looking little glossy and translucent] Now add milk and cook sabudana completely on medium heat. Keep stirring in between [sabudana looks gelatinous at this point] Add sugar, saffron strings, cashews and raisins and cardamom powder Serve cold or warm My notes: Sabudana is a sago starch, hence has starchy fragrance. Adding cardamom powder masks the smell of starch and makes the dish more inviting ! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I am send...