Sabudana khichdi is a delicious dish of sago made with potatoes, peanuts and is usually cooked during the fasting days or Indian festivals. Sabudana khichdi is usually preferred during lunch hours as it can be really heavy.

Not only is khichdi prepared from sabudana but also many variants are available, like sabudana kheer, sabudana vada, sabudana roti, or Tikki.

Sabudana comes under healthy dishes as it is rich in fibre and calcium, which is why it is also known as an energy booster. This is the prime reason for having Sabudana khichdi during fasting days, as it provides energy to the body.

The recipe described below is of Sabudana which has been soaked overnight.

Ingredient

1. 1 cup sabudana
2. 2 medium-sized potatoes
3. ½ cup roasted peanuts
4. 8 to 10 curry leaves
5. 1 green chili – chopped
6. 1 teaspoon cumin
7. ½ to 1 teaspoon sugar or as required
8. lemon juice as required
9. 3 tablespoon peanut oil or ghee
10. rock salt (sendha namak) as required

Preparation

1. Rinse the overnight soaked sabudana and keep it in a bowl.
2. Now, boil the potatoes, and when warm peel and chop them.
3. Take a pan and dry roast the peanuts till they turn brown in color, and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
4. Mix the coarsely powdered peanuts, salt, and sugar with the sabudana.
5. Now heat peanut oil or ghee.
6. Next, fry the cumin till they crackle and get browned.
7. Then add some green chillies and curry leaves.
8. Add chopped boiled potato and sauté for a minute.
9. Finally, add the sabudana.
10. Keep on often stirring on a low flame for approx. 4 to 6 minutes.
11. When the sabudana loses its opaqueness and starts becoming translucent, they are cooked.

Add lemon juice and chopped coriander leaves while serving with curd.

Rajasthani cuisine is very rich and exotic. From breakfast to lunch, to snack to dinner everything is so relishing. Rajasthani cuisine has its varieties of dishes inspired by each city of the state of Rajasthan. It includes dal bati churma from Jaipur, papdi Chaat from Udaipur, kalakand from Alwar, gatte ki sabzi from Bikaner, sweets from Kota, ker sangari from Jaisalmer, pyazz kachori from Ajmer and Mirchi vada from Udaipur.

Wow, how beautiful it is that each city of Rajasthan is popular for its dishes and it is even more beautiful how Rajasthani cuisine combined them and presented them to the world. Let’s try the recipe from different cities of Rajasthan.

So, first, start with a snack which is from Udaipur i.e. “Mirchi Vada”. Mirchi vada is a Spicy Snack made from a potato mixture stuffed in green chilli, dipped in the batter of gram flour and water and deep-fried in hot oil. It is estimated that every day around 1,00,000 Mirchi vada is prepared in Udaipur.

Per vada contains 100 kcal.

• Carbohydrates 12g
• Protein 3.6g
• Fibre 2.7g
• Fat 4.2g

Ingredients

 For Masala

• ½ cup coriander seeds
• ¼ cup fennel seeds
• 1/8 cup chilli flakes

For Filling

• 3-4 boiled potatoes mashed
• 1 tbsp prepared masala
• 6-7 bhavnagri chillies
• 1 tsp dried mango powder
• ½ tsp cumin powder
• ¼ tsp asafetida
• Salt to taste
• 1 tbsp coriander leaves, chopped

For Batter

• 1 cup gram flour
• 1 tsp turmeric powder
• ½ tsp red chilli powder
• Water
• Salt to taste
• Oil for frying

Method

1. In a pan, add coriander seeds, fennel seeds, chilli flakes, dry roast them, and crush them.
2. Take a mixing bowl, and in that bowl, add boiled, mashed potatoes, prepared masala, coriander leaves, dried mango powder, cumin powder, salt and asafetida, mix well.
3. Deseed the bhavnagri chillies and stuff the prepared aloo masala into the chillies.
4. Take another big bowl and add gram flour, salt, turmeric powder, red chilli powder and water; mix well.
5. Dip the stuffed mirchi into the batter and coat completely.
6. Take a pan, heat some oil in it to deep fry the vadas on medium flame until golden brown and crisp.

Transfer into the tissue paper plate.

Want to cook some different spread? Then this one is for you. Hummus is a mouthwatering spread made of chickpeas, lemon, and other spices.

If we look at the origin, the word hummus comes from an Arabic word which itself means chickpeas explaining why is it named so.

If you want to know whether your chickpea hummus is best or not, check if it is lusciously creamy yet somehow light and fluffy. It should be nutty and tangy. If your hummus looks and tastes like this, then your homemade hummus is perfect.

• Total Fat 10.6 g
• Saturated Fat 1.5g
• Trans Fat 0g
• Polyunsaturated Fat 4g
• Monounsaturated Fat 4.5g
• Cholesterol 0mg
• Sodium 217.4mg
• Total Carbohydrate 11.1g
• Dietary Fiber 3.4g
• Sugars 1.5g
• Protein 4.9g

You can have hummus as a veggie dip or fruit dip spread for bread or even sauce. Try the recipe for perfect hummus.

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• ½ teaspoon baking soda (if you’re using canned chickpeas)
•  ¼ cup lemon juice
• 1 medium-to-large clove garlic, roughly chopped
•  ½ teaspoon fine sea salt
• ½ cup tahini
• 2-4 tablespoons of ice water
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil

Preparation

1. Take a medium saucepan and place the chickpeas in it.
2. Add the baking soda.
3. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat.
4. Continue boiling it, for about 20 minutes, or until the chickpeas look bloated, you may also reduce the heat if necessary to prevent overflow.
5. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds.
6. Set aside.
7. Meanwhile, in a food processor, mix lemon juice, garlic, and salt.
8. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
9. Add the tahini to the food processor and blend until the mixture turns creamy and thick, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
10. While running the food processor, drizzle in 2 tablespoons of ice water.
11. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale, and creamy.
12. Add the cumin and the drained, over-cooked chickpeas to the food processor.
13. While blending, sprinkle in some of the olive oil.
14. Blend until the mixture is super smooth, for about 2 minutes.
15. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
16. Taste, and adjust as necessary.
17. Scrape the hummus into a serving bowl or platter.
18. Top with garnishes of your choice, like olive oil or paprika or parsley, and serve.

The hummus can be kept in the refrigerator, covered, for up to 1 week.

There is no doubt that a perfect dinner is incomplete without starters. And when it comes to starters, our age-old paneer dishes turn out to be cliché. But again, what can be prepared, which is easy and at the same time mouth-watering? Need not worry because our recipe for crispy Gobi Manchurian is easy and delicious and can be cooked quickly.

Manchurian is like the favourite starter of almost everyone. So why not experiment with it? Gobi Manchurian is an Indian-Chinese Dish that can be served as either a snack or starters.

Ingredients

• 1 medium Cauliflower
•  Salt
•  2 tbsp Corn-starch
•  1 tsp Ginger-Garlic Paste
• ¼ cup Refined Flour
• ½ tsp Black Pepper Powder
•  ½ tsp Red Chilli Powder
•  Water
• 1 medium Capsicum
•  2 tbsp Oil
•  1 inch Ginger
• 2-3 cloves Garlic
• 1 medium Onion
•  1 stalk Celery
•  Tomato Ketchup
• 1 fresh Green Chilli
•  2 tbsp Coriander Leaves
• Spring Onion
•  1 tbsp Soya Sauce

Preparation

For Fried Cauliflower 

1. Take a bowl and add cauliflower, salt, cornstarch and mix it properly. 
2. Meanwhile, heat oil in a cauldron/Kadai. 
3. Then add these cauliflowers to the prepared batter and deep fry in medium hot oil until golden brown and crispy.
4.  Remove on an absorbent paper or simply on a plate.

For Batter

1. In a bowl, add ginger-garlic paste, salt, refined flour, cornstarch, black pepper powder, red chilli powder, water and mix to make a thick flowy batter. 

For Sauce

1.  Take a kadhai, heat it, add some oil and then add ginger and garlic to saute for a minute.
2.   Now add onion, capsicum, green chillies, celery and saute for 2 minutes. 
3. Then add soya sauce, tomato ketchup, water, coriander leaves, spring onion, saute once and add cornstarch mixture and cook for the semi-thick sauce.
4. Next, add the fried cauliflower and mix it once.

Your crispy gobhi Manchurian is ready to be served hot and delicious. It can be served along with the sauce or separately, with the sauce in a different bowl. Garnish your dish with spring onions.

Indian Chinese food has popular in India for two decades and it really tastes so amazing and delicious. It has become a go-to meal for most people. You can find Indian Chinese food on Indian streets, local markets and restaurants. Indian Chinese food includes dishes like Hakka or schezwan noodles, Manchurian, chilli paneer, fried rice, spring rolls and the most famous momos.

Do you know who brought Chinese food to India?

In the late 1700s when Hakka Chinese traders came to Kolkata, India (when Kolkata was the capital of the British Empire in India) they started cooking Chinese food with the local ingredients and started selling it on the streets.

After it, they opened Indian Chinese restaurants in two Chinatowns in Kolkata named Tiretta Bazaar and Tangra. From there the Indian Chinese food got famous all over India.

Momo or momos are like dumplings and their origin is still unclear but the etymology points to northern China. It is an East and South Asian dish, it is also native to the Indian Himalayan region .i.e. Ladakh, Sikkim, Assam, Darjeeling.
Momos have different cooking styles like steamed moms, fried momos, and tandoori momos. It is a type of steamed dumpling with veg or non-veg filling.
Today, the recipe is about veg momos. So, what are you waiting for, just scroll down for its recipe?

Per piece of momos contains 35 kcal

• Carbohydrates: 16 g
• Protein: 2g
• Fat: 16g

Ingredients

For Dough

• 1 cup, all-purpose flour
• ½ tsp salt
• 1tbsp oil

For Stuffing

• 100 gm cabbage, grated
•  1/2 onion, chopped
• ½ carrot, grated
• 2 green chillies, chopped
• 1/3 spring onion, chopped
• 1 tsp oil
• 1/3 tsp black pepper powder
• 1 tsp soy sauce
• salt to taste

For Momos

• Prepared dough
• ½ cup all-purpose flour for dusting
• prepared mixture
• 2 tbsp water to seal momos

Method

For Dough

1. In a mixing bowl, add all-purpose flour, salt, oil and mix well.

2. Now add some water to it occasionally and knead the dough.

3. Cover the entire dough using a damp cloth and so that it is set for 15 minutes.

For Stuffing

1. Take some oil in a non-stick pan or kadhai and add garlic and green chilli and sauté it.

2. Now add chopped onion and sauté for 30 seconds.

3. Then add grated carrot and cabbage and mix well, cook for 30 seconds more.

4. Lastly, add spring onion and mix it well.

5. Now, turn off the flame and let it cool.

6. Now add salt, black pepper powder, and soy sauce and mix it properly.

7. Transfer this mixture into a bowl.

For Momos

1. Knead the prepared dough again and cut it into small balls.

2. Now, take one portion of dough and coat it with all-purpose flour.

3. Roll it in a small circular shape, like puri.

4. Now add prepared stuffing in it, and grease its edges with little water.

5. Fold it by bringing all the edges together and seal it.

6. Repeat the process with the remaining dough balls.

7. Grease the steaming tin with oil and place all momos in it.

8. In a steaming pot, pour 1 litre of water for steaming and heat it.

9. Once the water starts boiling, place the steaming tin inside the steamer and cover it.

10. Let it steam for 10 minutes.

11. Now remove the lid and transfer all momos to a plate.

Veg momos are ready to serve. Serve it hot with mayonnaise, red chilli sauce or schezwan sauce.

Do you love seafood and enjoy cooking and eating them with your loved ones? Then make the delicious seafood, i.e. crispy salt pepper prawns, at home. It is so crunchy and crispy that, if you bite it, its sound will be audible to the person sitting next to you. Now, you can imagine how crispy and tasty it would be. So, let’s make it.

Prawns are consumed worldwide, and it is the most famous seafood. The crispy pepper prawns are prepared with soy sauce, Chinese cooking wine, black peppers, egg white, chilli flakes, spring onions, and ginger garlic paste. It is coated with flour, deep-fried and then tossed with spices and sauce. It is the perfect seafood dish for everyone.

So, follow this crispy pepper prawns recipe to make homemade crispy prawns.

Per serving contains 205 kcal

• Carbohydrates: 14g
• Protein: 23g
• Fat: 5g

Ingredients

• 500gm prawns, deshelled
• 1 tsp soy sauce
• 1 tbsp ginger garlic paste
• salt to taste
• 1 tsp vinegar/ 1 tbsp Chinese cooking wine
• egg white of one egg
• 1 tbsp cornflour
• A pinch of black pepper powder

For Coating

• 1/2 cup cornstarch
• 1/4 cup refined flour
• A pinch of salt
• A pinch of black pepper

For Tossing

• 1 tbsp butter+1 tsp oil
• 1/4 cup garlic, chopped
• 2-3 nos green chillies, broken
• 1 tsp red chilli flakes
• 2 tsp grounded black pepper
• 1/3 cup spring onions greens & bulbs
• 2 tbsp almond slivers
• 1 tsp light soy sauce
• A pinch of sugar
• 1 tsp Chinese cooking wine or 1/2 tsp vinegar
• spring onions greens for garnish

Method

For Coating

1. Take a bowl add cornstarch, refined flour, salt and pepper.
2. Mix well and keep aside for further use.

For Deep-fried prawns

1. Firstly, cut prawns 90% from the back with a sharp knife by keeping them intact.
2. After that, remove the black vein and wash them nicely in water.
3. Once all prawns are cut and deveined, transfer them to a mixing bowl and add salt, black pepper powder, ginger garlic paste, soy sauce, Chinese cooking wine, egg white and cornflour. Mix and coat well.
4. Once marinated, coat them with the prepared coating mixture.
5. Coat them well with the flour and flatten the prawns with the help of your palm heel. Dust off the excess flour.
6. Once all prawns are coated, deep fry them in hot oil until crisp and light golden brown.
7. After that, remove them on a tissue paper-lined plate and keep them aside for further use.

For Tossing

1. In a wok add butter and oil, garlic, and green chillies. Cook for 2-3 minutes on medium flame.
2. Now, add dry red chillies, red chilli flakes, grounded black pepper, spring onions along with the bulbs, almond sliver, light soy sauce, sugar, and Chinese cooking wine. Stir well and cook for 30 seconds.
3. After that, add the fried prawns and spring onions greens. Turn off the flame and quickly toss well; serve immediately.

The crunchy salt and pepper shrimp are ready to serve. Enjoy this lip-smacking appetizer and enjoy your food.