Sabudana Khichdi (Dry)

Last week the Hindu festival of Navratri started. Navratri is a Hindu festival that lasts 9 -10 days depending on the lunar calendar. The word Navratri is a sanskrit word, nava means nine and ratri means night.The festival is celebration of the victory of Goddess Gurga in the fight about good over evil. The nine days celebration are dedicated to Goddess Durga who has Nine Avatars. The festival is celebrated in different ways in different parts of India, however one thing that is in common is the delicious fassting Farali food that is made during this festival.

During this time many Hindus fast and follow a sattvic diet (no onion or garlic) and eat farali food. This means that they do not eat certain vegetables, grains, garlic and onions during this time. The reasons for the fasting is for spiritual body cleansing by consuming plain and simple foods that are not overly spicy and overly rich. 

What can you eat during Farali Fasting?

• Certain flours such as buckwheat and chestnut flour
• Potatoes, sweet potatoes, cassava and plantain
• Most Fruits
• Simple spices like rock salt, pepper and chilli is permitted
• All nuts and dairy such as milk and yoghurt and ghee can be consumed.
• Sago (Sabudana) is a popular fasting food.
• Any kind of alcohol or non vegetarian food is not permitted during this time.

Some Farali Recipes you can try:

Coconut Srikand

Srikand - Hung Yogurt  Dessert

Matoke -Green banana curry

Sabudana Kheer-Tapioca pudding

Sabudana Khichdi with gravy

Plantain Chips  

Roasted Almonds

Todays recipe is Sabudana Khichdi, Sabudana khichdi is a simple yet very popular fasting farali food recipe. It is a type of hot salad made with diced boiled potatoes, peanuts and sago pearls tossed in simple spices such as cumin, rock salt and black pepper with a squeeze of lemon juice. Sabudana khichdi can be made with a gravy to serve with farari puris or made dry to serve as appetiser or warm salad.

The recipe is 

• Sattvic(no onion no garlic)
• Gluten free
• Vegan
• Vegetarian

What is Sabudana (Sago Pearls)?

Sabudana is Tapioca (cassava) starch that is processed into small pearls. The pearls are made by extracting the starch from the Tapioca root. The moist starch is pushed through a sieve under pressure to form different sized balls, which are then dried before packaging.

To use the Sabudana Pearls they have to be rehydrated before use by soaking them in water for 3-4 hours. The dried sabudana swell and puff up after soaking. Once cooked they turn translucent.

What type of potatoes can be used?

Since the recipe requires potatoes that are boiled, it is best to use  a waxy potato that holds shape and to avoid floury potatoes.

Yield: 2 Servings

Author: Nayna Kanabar

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Saboodani Khichdi (Dry Version)

Hot salad made with diced boiled potatoes, peanuts and sago pearls tossed in simple spices such as cumin, rock salt and black pepper with a squeeze of lemon juice.

Prep time: 10 MinCook time: 15 Mininactive time: 4 HourTotal time: 4 H & 25 M

Ingredients

• Medium Boiled Potatoes 3 
• Sabudana Pearls 50 g
• Green chillies  2
• Fresh Coriander finely chopped 1 Tablespoon
• Rock Salt 1 Tsp
• Freshly ground black pepper 1 Tsp
• Curry leaves 10
• Cumin seeds 1 Tsp
• Lemon Juice 1 Tbsp
• Sunflower Oil 1 Tbsp
• Peanuts coarsely Ground 50 g

Instructions

1. Wash the Sabudana (Sago pearls) in three changes of water. After washing , add just enough water to cover the pearls,  than leave them to soak for 4 hours.
2. Dice the boiled potatoes into 1 cm squares.
3. In a frying pan add the oil and wait for it to heat up, once hot add the cumin seeds and wait for them to splutter.
4. Next add the curry leaves, green chillies and the coarsely ground peanuts and saute for 1-2 minutes.
5. Drain the soaked sabudana pearls and add them to the pan and saute them with the rest of the ingredients for 1-2 minutes.
6. Add the  boiled potatoes and toss the potatoes into the pan. Add the lemon juice and toss again. Cover and cook on a low heat for 3-4 minutes. 
7. Transfer the sabudana khichdi to a serving dish and garnish with chopped coriander and lemon wedges
8. Serve with fried green chillies, fried peanuts and some natural yoghurt.

Calories

221.89

Fat (grams)

11.88

Sat. Fat (grams)

1.25

Carbs (grams)

27.52

Fiber (grams)

4.30

Net carbs

23.22

Sugar (grams)

4.99

Protein (grams)

5.99

Sodium (milligrams)

3219.37

Cholesterol (grams)

0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Mango, Almond and Coconut Ladoos.

I have been travelling right up to the first day of the Diwali celebrations . Totally jet lagged I needed to make some quick and easy sweet recipe. With a maraton of Diwali preparations, I managed to make two sweets within a couple of hours. You can also check out my Pistachio barfi recipe here.

These Mango, Almond and Coconut ladoos are speedy to make and all the ingredients are store cupboard staples that I had in my pantry. They definitely were a hit with my family.

They are delicious with the tropical mango flavours which goes really well with the almonds and coconut. (Ladoo is an Indian name given to any sweet that made in around ball shape) .The mixture can also be set in a tray and cut into squares if you are limited on time.

Yield: 24Author: Nayna Kanabar

Mango, Almond and Coconut Ladoos

Decadent mango flavoured almond and coconut ladoos that are easy to make but taste delicious.

prep time: 10 minscook time: 10 minstotal time: 20 mins

Ingredients:

200g Coconut flour

100 g Coarsely ground almonds

200 g Condensed milk

Mango essence few drops

Few drops orange food colouring (optional)

Instructions

1. In a wok add the condensed milk and gently heat it on a low heat.

2. Add the coconut flour, almonds, mango essence and food colouring and stir the mixture until it comes together to make a pliable dough consistency.

3. Take the mixture off the heat and let it cool down.

4. Pinch walnut sized balls of mixture and make balls . alternatively use a ladoo making mould to give it a different shape,

NOTES:

These ladoos can be made with desiccated coconut , however the texture of the ladoos will be more grainy.

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Pistachio Barfi

Diwali is the celebration of lights, it's a Hindu celebration that spans over four day. The festival is to mark the return of Lord Rama from 14 years in exile and his victory of good over evil. Hindus all over the world celebrate by eating lots of wonderful sweets and savories, visiting family and friends and conducting prayers to the Lord Rama and Goddess Laxmi.

To celebrate Diwali this year I made Pistachio barfi (milk fudge) Barfi is my families all time favorite sweet and there is never an occasion when we do not make it. There are many flavours you can make but pistachio is an all time winner so below I am sharing the recipe for Pistachio Barfi.

Yield: 24 piecesAuthor: Nayna Kanabar

Pistachio Barfi

Delicious milk fudge make with ground pistachios.

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

360 g Milk Powder

70 g Ghee (clarified butter)

150 ml skimmed Milk (can use any type)

90 g Coarsely chopped pistachio 

30 g Pistachio slices for garnish

For Sugar Syrup

150 g Sugar

100 ml Water

Few drops green food colouring

1/2 teaspoon pistachio essence

instructions

1. Add the milk and ghee to a glass jug and microwave for 30 seconds to melt the mixture.

2. In a large bowl add the milk powder and add the ghee/ milk mixture and rub it into the milk powder to form a bread crumb type of mixture.

3. In a pan add the water and sugar and bring to boil, simmer the mixture until you get a  one thread consistency sugar syrup. Add the green food colouring and pistachio essence. Turn off heat.

4. Add the milk powder mixture to  a large wok and on a very low heat stir the milk powder for 5 minutes to get rid of the rawness. Keep it stirring on a very low heat as not to burn it.

5. Next add the sugar syrup to the milk powder  and mix until its all incorporated. If the mixture feels dry add 2 tablespoonful of warm milk. (This may not be necessary )

6. Once the mixture comes together. turn off the heat and add in the ground pistachios and mix.

7. Line a square baking try with cling film and pour the mixture in to it. Smooth it out using the back of a spoon and garnish with the pistachio slivers. Press them into the barfi.

8. Leave the barfi to set for 4-5 hours after which cut into squares.

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Sabudana Khichdi (Potato and Sago curry)

In the Hindu religion there are many religious days in the year where people observe fasting. There are different ways of fasting, some people fast by eating one solid meal only, others fast by eating certain groups of food and many fast where they only eat food that contains no salt. These fasting dishes are known as "vrat ka khana"
Although I am Hindu I do not really fast but that does not mean that I do not enjoy the fasting foods most are full of carbs and are super delicious.
The recipe I am sharing today is one my mother use to make every time she was observing a fast. Its like a potato stew made in a peanut and sago gravy. It has simple flavours but tastes amazing.

What is Sago?
Sago is a spongy starch extracted from the tropical palm trees. It comes in many forms. The sago I am using in this recipe is commercially produced in the form of small white pearly balls that can be re hydrated by soaking in water and then added to recipes.

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Sabudana Khichdi ~Potato and Sago Stew

by Nayna Kanabar March-22-2018

A lovely flavoursome stew made with potatoes, crushed peanuts and sago.

Ingredients:

• 6 Medium red potatoes 
• 2 tablespoons Sago
• 40 g Peanuts
• 2 Green chillies
• 2 medium Tomatoes
• 1/2 teaspoon Whole cumin
• 1.5 teaspoons Salt or *Sendha namak
• 1/2 teaspoon Freshly ground black pepper
• 1 tablespoon finely chopped Fresh Coriander leaves
• 1 tablespoon Lemon Juice
• 1 tablespoon Sunflower oil
• 150 ml Water

Method:

1. Coarsely grind the peanuts and keep them aside.2. Wash the sago and soak it in some water for 30 minutes.3. Peel and dice the potatoes into 1 inch cubes.4. Finely chop the tomatoes and slit the chillies.5. In a pan add the oil, when its hot add the cumin seeds followed by the chilli slits and tomatoes, stir fry for 1 minute.6. Add the peanuts and saute for 1-2 minutes to remove the rawness of the peanuts.7. Add the potatoes, salt, black pepper, and water. Cover and cook for 10 minutes. Drain the sago and add it to the potatoes .8. Cook the stew for another 5-10 minutes until potatoes are fully cooked. Add the lemon juice and mix .9. Transfer the stew to serving bowls and garnish with chopped coriander.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: Serves 4

**NB -Senda Namak is a type of rock salt that is eaten during fasting

Other Fasting Foods you may like are:

Kaju Katli

Sabudana Kheer

Date and Nut Barfi

A healthy and delicious treat perfect to serve as a snack or after dinner treat.

Ingredients:

8  ripe soft medjool dates
60 ml hot water
30 g pistachio nuts
30 g cashew nuts
30 g almonds
30 g dessicated coconut
2 teaspoons sugar
1/2 teaspoon cardamom powder
Pinch of saffron

Method:

1. Remove the stones from the dates and chop finely. Place the dates in a bowl and add 60 ml boiling water and the saffron strands and leave from 1 hour.
2. In a coffee grinder coarsely grind the pistachio nuts, cashew nuts and almonds.
3. In a large bowl mix together the coarsely ground nuts, dessicated coconut, sugar, cardamom powder.
4. Using the back of a spoon mash together the soaked dates. Add the soaked dates to the nut mixture a little at a time until all the ingredients are combined. Mixture should not be too wet and if made into balls should retain shape.
5. Pinch small walnut sized balls of the mixture and push them into silicon chocolate moulds to shape them.
6. Once all the mixture is shaped in the moulds place the tray in the fridge to chill for 1 hour.
7. De mould the barfi  and keep refrigerated .

Submitting to:
Lets cook sweet treats for Easter event by simply.food

Taste of Tropics ~ Dates Event by Chef Mireille guest hosted by citrusspice

Javelin Warrior Cookin/with luv

Strawberry and Chocolate Barfi microwave method.(Indian fudge)

Melt in the mouth, creamy fudge with aromatic strawberry  and chocolate flavours.

Ingredients:

300 g Milk powder

397 g Condensed milk(sweetened)

3 tablespoons melted ghee (Clarified butter)

2 tablespoons coarsely chopped almonds and pistachio nuts

1 teaspoon Strawberry essence

3 Drops of Pink food colouring

Edible decorations

Milk chocolate

White chocolate ready to roll fondant icing

    

Method:

For Strawberry and chocolate Barfi

1.Melt the milk chocolate in the microwave, when it is melted pour a tiny amount into each silicon mould to form a 3 mm thick layer.  Place the moulds in the fridge for 5 minutes only to semi set the chocolate. Remove moulds from fridge after 5 minutes and keep at room temperature.(For this I used a silicon Ice cube tray.)

Making Barfi:

2.In a large microwave safe bowl add the two tablespoons of ghee,chopped nuts, condensed milk and milk powder and mix well.

3. Place the bowl in the microwave and cook on high heat for three minutes.

4. Remove from microwave and stir the mixture.

5. Return the bowl to the microwave and cook for another two minutes, again remove and stir the mixture.

6. Add the last tablespoon of ghee to the mixture and finally return the bowl to the microwave. Cook for a further 1 minute.

7. Remove bowl from microwave and add the food colouring and the strawberry essence and mix well.

8. Leave the mixture to cool slightly. Once you can handle the mixture, roll small grape sized balls and push the mixture into shaped silicon moulds that have chocolate layer in them, press the barfi in the moulds and smooth the tops .Return the moulds to the fridge for 10 minutes to set

9.For the plain strawberry barfi roll grape sized balls and push them into the flower and heart silicon moulds and pack firmly. Smooth the tops and place the moulds in the fridge to set. For 10 minutes to set.

De mould and decorate:

10. After 10 minutes de mould the barfi and place the heart and flower shapes in to Petit four cases and place them on serving platter.

11. Decorate with edible flower decorations.

 12.For the strawberry chocolate Barfi, roll out some white chocolate ready to roll icing and cut out large flower shapes using a cookie cutter.

13.Place the flower shapes onto a serving plate, Dip the de moulded chocolate strawberry barfi  shapes into a little melted chocolate and stick them onto the white chocolate flowers. Decorate the tops with edible flower decorations.

Keep refrigerated and barfi will keep for 4-5 days.

The flower, heart and star silicon  moulds were sent to me by The Craft Company together with some disposable piping bags. The moulds are perfect for making home made chocolate, for setting fudge and also for making shaped ice cubes and shaped jelly.I find them very versatile in their use ,they wash well and can be used over and over again.There is no rubber smell so you can be rest assured unlike cheap moulds that split and tear and leave behind an odour these moulds are totally safe and easy to use.

The craft company has a super selection of cake decorating and baking items .It is an Aladdin's cave for a budding baker.

Thank you to The Craft Company for sending me the wonder silicon moulds.All the views and opinions in this post are my own.

You may like:

Chocolate crunch Barfi

Coconut Srikand with strawberries(Gujarati sweetened yoghurt dessert)

Shrikand is a sweetened yoghurt dish that is made from hung yoghurt and flavoured with saffron and  cardamon Occasionally fresh fruit such as mango or pomegranate is added to it before serving.In Gujarati cuisine, shrikand is eaten as either a side-dish served with a puffed bread called poori or served as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and festivals.
I have given the Gujarati shrikand a twist by making it with coconut yogurt and serving it with fresh strawberries.

Creamy and delicious yoghurt flavoured with sweet coconut and cardamon and served with fresh English strawberries and a sprinkling of pistachio nuts.

Ingredients:

1 tablespoon chopped pistachio nuts

3 tablespoons icing sugar(plus 1 teaspoon for strawberries)

1 teaspoon cardamon powder

8 strawberries

2  450 g tubs of  Rachels organic Greek style coconut yoghurt

1  tablespoon fresh coconut

Method:

1.Place a large muslin cloth in a colander and pour the coconut yoghurt into it. 

2. Gather the muslin up and tie a knot in the top.

3. Place the colander in a bowl to catch the water that will drain from the yoghurt. Leave the yoghurt to drain over night in a cool place or the fridge.

4. In the morning transfer the drained yoghurt into a large bowl and discard the drained water.(This is called hung yoghurt)

5. To the hung yoghurt add the icing sugar and cardamon powder and fold gently till all the sugar is incorporated. Place in refrigerator to chill.

6. Hull and chop 4 of the strawberries into small pieces, place the strawberries into a bowl and add 1 teaspoon icing sugar and mix.(you can omit this if strawberries are very sweet)

7.In a dry pan  toast the coconut to brown it slightly. Once coconut has started to brown transfer it to a dish to cool.

To assemble:

8.Slice the remaining 4 strawberries and line 4 serving glasses with them.

9. Spoon the coconut shrikand into the serving glasses.

10. Spoon the chopped strawberries on top and garnish with the toasted coconut and pistachio nuts.

Serve chilled.

NB- the yoghurt I used was already sweetened and  had coconut in it if you use plain unsweetened yoghurt than add extra sugar to taste and two tablespoons of fresh grated coconut  at stage 5 of this recipe.

The Rachel's organic Greek style coconut bio live yoghurt used in this recipe was sent to me by Rachels to sample.The yoghurt was extra thick, rich and creamy, it was blended with organic coconut pieces and the  organic creamed coconut that gave the yoghurt a lovely texture with a subtle coconut flavour. 

Rachels yoghurt range comes in many delicious flavours such as gooseberry, honey, ginger, peach and passion fruit, strawberry and rhubarb,blackcurrant,vanilla, lemon and ginger,raspberry,rhubarb,mango pineapple and passion fruit and also cherry.The yoghurts are all made from locally sourced organic milk and organic ingredients. The yoghurts are available in  the 450 g size and also come in small 150 g pots for individual servings, kids packs as well as multi packs to suit all  requirements. also produce organic milk, butter and rice puddings in their range which is available at most large supermarkets.

I would like to Thank Rachels for sending me lots of coconut and strawberry and rhubarb yoghurt to sample.

All the views in this post are my own.

You may like:

Traditional Srikand

Caramel Peda (Indian Fudge)

Delectable pieces of melt in the mouth soft brown fudge topped with flaked almonds.

Ingredients:

240 ml  / 8 oz Caramel Condensed milk
300 g  / 10 oz Milk Powder
Flaked almonds
Butter to grease the pan

Method:

1. In a large microwaveable dish add the caramel condensed milk and the milk powder.
2. Mix the ingredients and microwave on high for 6 minutes, stirring the mixture every 2 minutes.
3. Remove from microwave and leave to cool slightly. The fudge will start to harden slightly.
4. Once it is cool enough to handle, grease a shallow dish and transfer the fudge to it, smooth it out using the back of a spoon. Sprinkle the fudge with the almond flakes and leave to cool.
5.Once it is cool and fudge has set cut into desired shapes .

You may like:

Coconut and mixed nut barfi 
Submitting to:
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Matoke~ Kenyan Plantain Green Bananas Stew

Yield: Serves two

Author: Nayna Kanabar

Matoke~ Green Plantain Green Bananas Stew

Green Plantain Green Bananas Stew is a delicious wholesome spicy plantain stew that's delicious served as an accompaniment to a main meal. It is also eaten during fasting periods.

Prep time: 10 MCook time: 15 MTotal time: 25 M

Ingredients:

• Ingredients:
• 5 green bananas -raw plantain (Matoke)
• 2 medium ripe tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons sunflower oil
• 1 tablespoon lemon juice
• 2 green chillies.
• 150 ml water
• 1 tablespoon fresh chopped coriander for garnishing

Instructions:

1. Method:
2.  Peel the green bananas- plantain and slice them in to 5mm thick round slices with a serrated knife from your knifes set. Soak them in cold water.
3. Chop the tomatoes into small pieces.
4.  Slit both the chillies and remove the membrane and seeds and cut into 4 pieces.
5. Heat oil in a pan when it is hot add 1/4 teaspoon cumin seeds and let them splutter.
6. Drain the bananas and add to the pan followed by the tomatoes, salt and pepper and chillies
7.  Mix well and add the water.
8. Bring the stew to boil , than reduce the heat and simmer for 10 minutes or until bananas are tender and sauce has thickened. Add the lemon juice and stir.
9.  Transfer to serving dish and garnish with fresh coriander.

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You may like:
Cassava fries

Submitting to:
Flavours of Kenya event by simply.food

Coconut and Nut Barfi ( Fudge)

Creamy smooth barfi with a  delicious cardamom scented coconut and nut center.

Ingredients:

Barfi:
480 grams / 16 oz milk powder
240 grams / 8 oz sugar
80ml water
1 teaspoon cardamom powder
½ teaspoon saffron strands
30 ml milk
30 ml melted ghee( clarified butter)
1 teaspoon green food colouring.

Filling:

240 grams Dessicated Coconut
240 grams Mixed nuts(almonds, pistachio, almonds, walnuts)coarsely chopped
1/2 teaspoon cardamom powder
300 grams sweetenedCondensed milk
1 teaspoon red food colouring.

Method:

Filling

1. In a mixing bowl add the coconut and mixed nuts and  mix together.
2. Add the red food colour, pinch cardamom powder followed by the condensed milk a little at a time and and  make a stiff non sticky dough like mixture.(You may have a little condensed left over)
3.Divide mixture into 4 parts and roll each part into a 6 inch sausage shape of approx 2 inch diameter and place in fridge to chill.

Make the barfi:

1. Place the milk powder in a mixing bowl.
2. Add the melted ghee to the milk and add this to the milk powder and rub gently to form a bread crumb type of mixture. Leave aside for 15 minutes.
3. In a heavy bottom pan add the sugar and just enough water to cover the sugar. Bring to boil and cook sugar till it reaches 1.5 string consistency. (Approx 120 º C on sugar thermometer) Take the syrup off the heat and add the cardamom powder and a few strands of saffron and the green food colour. Mix well.
4. In a non stick pan add the prepared milk powder and heat on a very low heat until the milk powder starts to release some ghee and a sweet aroma is released. This should only take 3-4 minutes .(Keep stirring during this time and take care not to scorch the powder)
5. Turn off the heat and add the sugar syrup to the milk powder mixture and mix gently. Once all the syrup has been mixed in and barfi will start to come together in a ball. Leave to to cool only enough so that you can handle it. (If it is too cooled it will not roll)Divide the mixture into 4 parts,
6. Place a long  piece of foil on a flat surafce and use it for rolling out the barfi on it .Take one of the barfi parts  and roll into a neat  6x 4 inch  inch rectangle approx 8 mm thick.
7. Place one of the chilled coconut rolls on top of the barfi rectangle, with the help of the foil roll the barfi mixture to encase the coconut roll,(like a swiss roll) making sure it is rolled really tightly.Seal the join on the barfi roll by pinching and than smoothing it down  with your finger so no seam shows.
8. Once the coconut roll is fully encased in the barfi, roll this barfi roll in the foil and place it in the fridge to chill.
9. Repeat steps 6-8 again for remaining  3 parts of barfi.
10. Remove the barfi roll from the fridge and slice into 1 cm  round pieces.( To get a smooth crumble free slice dip the knife in  jug of hot water between cutting slices.)
11. If you get crumbley edges just reshape it in the palms of your hands by pressing it slightly.

Store in fridge , will keep up to 1 week.

NB - Alternatively you can make a barfi sandwich instead of roll.  To do this  divide the barfi mixture into two parts , grease a shallow dish/ cake tin and pat 1 part  barfi mixture into it. Layer it with the coconut and nut mixture and smooth  flat using a spoon . Add a final layer of barfi mixture and smooth it down. Leave to chill and cut into squares.

You may like:
Chocolate crunch barfi.