Sabudana khichdi

Sabudana Khichdi

She talks too much, so much that at times, I think of finding a hiding den for me. I find it utterly difficult to answer her questions. Not because they are tricky but because, they are same and have no actual replies. I know, a few moms out there must be cursing me for saying this. But, common, I am a poor short tempered human!! I cannot be a super mom all the time. Yeah!! Now, I can see a few nods. Thanks!!

She is too talkative of her age.(Trust me, I am not praising my baby) The “mumma-mumma” song never seem to be ending. A thousand questions daily! What is this? what are you doing? questions are numerous but answers, they don’t find a way out from my mouth…becuz there are not any!! not as per her expectation. She starts babbling(which I though was a forgotten history) when she is having a fun time. I guess, we needs to be kid every next moment with them, to connect.

When it comes to food, most of you would agree that the sweat wringing task is ‘this’…feeding them…feeding them to full and feeding nutritious. Do you? Then, Fret not. At least I am there to company you. Virtually!! Smile 

This Sabudana khichdi, is loved by Mahi and good for her highly active(read busy) days. What can be better than breaking off the night long fast with sabudana khichdi? Sabudana or tapioca pearls or Sago are full of carbs, when mixed with protein rich peanuts and a dash of lemon juice, unbeatable, for the bundled energy it has, until lunch!! a power packed breakfast, a flavorful khichdi.

Tapioca Pearls

Time: 30 mins + soaking time

Serves: 2


    1 cup Sabudana / tapioca pearls/ sago 
    3 potatoes, boiled, peeled and cut into cubes
    3/4 cup peanuts, roasted, peeled and crushed. (I pulse it in mixer, this gives a portion with finely ground powder and a portion of small-big crushed peanuts)
    1 tsp. jeera
    1 tsp. freshly grounded black pepper
    1 tsp. lemon juice   
    1-2 dried red chilies
    salt to taste (replace with rock salt/sendha namak for fasting food)
    water for soaking
    2 tbsp. oil


    Rinse the tapioca with 1 water and soak in water until just covered. 2 hours soaking time is enough for small pearls, I usually do overnight as I use bigger pearls and due to time crunch in the morning.
    Lightly dry roast the peanuts. Peel them when warm between your palms (once cool down, it will be difficult to remove the covering) and pulse them in mixer once or twice to get coarsely crushed peanuts.
    Mix the crushed peanuts with the soaked tapioca and keep aside.
    Now, heat oil in a heavy bottomed pan.
    Splutter  the jeera and add red chilies.
    Roast for a while and add cubed potatoes.
    Once the potatoes turn golden brown, add the tapioca and peanuts mixture.
    Add salt and freshly crushed black pepper. Mix and cover.
    Cook for 15 mins approx., until you see all the pearls turned translucent. This is the hint that the tapioca pearls are cooked.
    Remember to keep stirring in between,gently, not to break potatoes. This ensures that khichdi will not stick to the pan and won’t be gooey.
    Once done, garnish with coriander leaves and serve with sweet curd (the mumbai style) 
    Relish!! anytime Smile.


Crushed peanuts are the key to get a non sticky khichdi. Vary the amount if you prefer.

Adding some chopped fruits is a good idea. I saw this option in a food show.

Soaking time for sago may differ, smaller the pearls, smaller the duration. Big pearls need 5-6 hours of soaking.

Sabudana Khichdi


Besan ka Chila ~ gram flour crepes

Happy Makar Shankranti to all !!

Chickpea Flour Crepes

“Besan ka CHILA” was a frequent in our breakfasts/eve snacks during childhood. My mom makes them very beautifully and fast. Appetizing and healthy!! I used to make them once in a while earlier but after making 2-3 crepes, I used to loose interest and got irritated. I never could make thin and round and they used to stick to the pan. What made the matter worse was, they never came out in 1 piece. Grrrr!! Each crepe used to break either while turning upside down or while taking off to plate. Alas!!

But now, when I have another member who needs something healthy and new day by day, I gave up my fear for the failure and tried again. And to sheer surprise, after a few trials, I perfected it (well almost!).

The secret is, a proper consistency, no lumps, properly heated and greased griddle. Once you get the batter with right consistency, which should be similar to dosa batter, spread a ladle full of it on hot tawa, immediately spread using the same ladle or tilt the griddle in all directions to spread. Once done, spread your choice of topping. Spray/brush some oil around the edges to not let it stick. This ensures the crepe to leave the surface properly once cooked. A thick crepe will take more time and chances are, the besan may not be cooked completely.

To speed up the process, my mom uses 2 tawas. Once the crepe is cooked from 1 side, she will spread it upside down on the other hot greased tawa. And, place another ladle full of besan batter on the first one. But this needs practice.

All said and done, time to switch to the method.

Besan Ka Chila

Time: 30 mins or even less.

Serves: 4-5 crepes


    1.5 cup besan / chickpea flour/ gram flour
    1.5 cup warm water
    1 medium onion, finely chopped
    2 green chilies, finely chopped, adjust per your taste
    1 tsp. ajwain/ carom seeds
    handful chopped coriander leaves
    1 tsp. jeera powder (optional)  
    salt per taste
    oil for preparing the crepes.


    Mix besan and water, water in 2-3 batches gradually for a proper consistency with all other ingredients except oil. The batter should have a consistency similar to dosa, a slight thinner would also go.
    Beat and mix well until lumps are removed.
    Rest it for 15 mins and mix again. This step ensures the removal of all lumps.
    Heat a heavy griddle/nonstick tawa.
    Pour and spread 1 tsp. oil. Pour a ladle full of besan batter and spread in clockwise direction to get a thin crepe. 
    Pour few drops of oil around the edges and on top.
    Cover and cook on a low to med-low flame.
    Once the edges leave the surface of griddle, use a spatula and delicately flip the crepe upside down.
    Cover and cook again for 2 mins.
    Serve with your fav chutney/dip or sauce.


It is a good idea to prepare a paratha on the tawa first so the the griddle is greased properly and the 1st crepe will not stick to it. Alternately, you can brush some oil on tawa, heat it and clean using a paper towel.

You can spread chopped onions over the crepe like we do for uttapam, instead of adding it in the batter. This allows smooth spreading of the crepe.

The batter should be of similar consistency of dosa.

To remove the lumps, another good idea is to mix besan and water, beat well and pass it through a steel wired sieve. Then mix in all the other ingredients.

Spread crumbled paneer on the top before flipping the crepe. This adds some more nutritional value. Adding methi leaves/ kasuri methi is a good flavor enhancement. Adding some black salt improves the taste. Remember to adjust the common salt accordingly.

Be patient, if you don’t get good crepes initially. You will perfect the process gradually.

Besan ka Chila


Because this recipe is something, I learnt many times from my mom (over phone and face to face) and succeeded only recently (I know, it might be very easy for many of you to perfect a crepe/chila/dosa, I am one exception!!), I really owe a big thank to her for her patience. So, sending this to the event dedicated to honor MOMs organized by PureVegetarianBites to honor my mom’s love to me.


Pasta in mushroom Sauce

I like pasta. Whatever you do with it, it will still be in an edible shape. I like it in tomato base, in the white sauce or as a salad. It is so versatile, that I wanted to try some other new version of it and I stumbled on Deesha’s post. I have tweaked her version to suit me but the basic idea is to have a creamy mushroom sauce for the pasta.

Mushroom Pasta

A yummy breakfast Platter


Mushroom Sauce

Mushroom Sauce

Pasta in mushroom Sauce

This pasta in mushroom sauce is so flavorful and simple to do, even my husband has approved it, though he is no mushroom fan. It is now him who asks for it once in a while. So, let us quickly cook up a yummy pasta.

Time: 35-40 mins or even less.

Serves: 2

Source: Deesha’s Farfalle in Mushroom Sauce


    Pasta – 1 cup, boiled till al dente, I used fusilli variety, any other should also go well
    button mushrooms – 100 gms.
    onion – 1 medium sized
    basil leaves – 2-3
    garlic pods – 4-5
    milk – 50 ml
    cream – 1 tbsp. (optional – I skipped it this time, but trust me, it gives a very rich texture to the sauce)
    butter – 1/2 tbsp.
    salt to taste
    black pepper – as per your taste
    shredded cheese – for topping the pasta
    oregano – 1 tsp. 
    some chopped coriander leaves for garnish.


    Boil the pasta in a heavy bottom pan till al dente with some drops of oil and drain, refresh under cold running water and keep aside for draining the excess water.
    Heat butter in a pan. Add basils, garlic pods, sliced onions and sliced mushrooms.
    Sauté on high till the water of mushroom evaporates and onions and mushrooms turn golden brown.
    Add salt and pepper. Add cream if you are using it.
    Remove from flame and pour this in a mixer.
    Add milk and make a puree of mushroom – onion mixture.
    Now pour this sauce in a baking dish. The sauce should not be too thick or runny. Refer to the picture above.
    Add some water if required.
    Mix in the pasta and oregano in the sauce properly. Sprinkle some salt and mix. You can add chili flakes and pepper too. I avoided too much chilies to have a mild pasta for my daughter too.  
    Mix and top with shredded cheese.
    Preheat the oven at 180 C. For cooking on gas, see notes. Place the pasta in oven and bake for 10-12 mins or until cheese turns light brown.
    Remove and garnish with coriander leaves.
    Relish!! With your fav juice and cheese toast.

Fusilli in Mushroom Sauce

To kick start the morning

Mushroom Sauce and Fusilli


Par boiled veggies of your choice can be added in pasta while baking.

To cook on gas, simply pour the sauce in the same pan and simmer for 5 mins. Add pasta and grated cheese and mix. Cook for 2 more mins.

al dente – cooking till firm but not hard.

Bread Roll with Paneer stuffing



It so happens many times that we have very simple ingredients and yet we discover out a very tasty dish. Those are such delightful moments that we want to repeat them as often as possible. Needless to say, we want to share too, such delicious recipes. One such is a “Shallow fried bread rolls stuffed with Paneer”. And the cherry on the cake is, they are very healthy due to shallow frying as compared to the deep fried bread rolls or cutlets.

Time: 20 mins



    8 slices Brown Bread
    water to soak bread
    1 cup Paneer (Cottage cheese) crumbs
    1.5 medium onions, finely chopped
    salt to taste
    1 tsp. ajwain/ carom seeds
    1 tsp. jeera/cumin powder
    1 tsp. chaat masala powder
    some finely chopped green chilies and coriander
    2 tbsp. oil for shallow frying


    Mix in all the ingredients except water, bread and oil
    Take 1 slice of bread, dip in a bowl of water and remove immediately.
    Lightly squeeze to extract water but be careful that bread is still in its form.
    Place 1 spoonful paneer stuffing in the center.
    Now, make a ball by joining all the edges and give a good shape, either a round ball or a flat ball between your palms, pressing gently. Make sure, the balls are firm and remain intact.
    Heat 1 tbsp. oil in a flat nonstick pan(preferable) by spreading it all over.
    Meanwhile prepare more such bread rolls.    
    Once the oil is hot, place the rolls 1 by 1 and heat covered on a medium flame until brown from 1 side. It may take 4-5 mins.
    Carefully turn the rolls upside down and fry from another side until brown. It usually takes another 3-4 mins when covered.
    Serve with green chutney or ketchup and a hot cup of tea and Relish!! 



The balls are very delicate and break if mishandled. Refrigerate the balls for 10 mins if in doubt.

Think of a different stuffing (like left-over spicy khichri) and surprise the friends over tea with shallow fried bread rolls.

“Upma” ~ simply delightful



Last few days, I had been coughing break free. Work was ignored, household activities mismanaged and what not due to the sickness. 2 meetings canceled and docs pending to get my attention and many reports to be designed in the coming days. Thank heavens, I am fine now. I have so many things to organize. Now that the new assignment has been started in full throttle, the time crunch is taking a monster shape day by day. So I thought to devote less time in kitchen until I speed up with the work and get on track.

So, I have no options but to depend on simple , fast, comfort foods most of the time. Sticking to what I have planned, I have Upma, Poha & simple no fuss sandwiches, or even simpler, cheese toast only in my list for next few days (or a fortnight, who knows??) for the breakfast.

Upma is just another item, ez and quick, tasty yet healthy. But due to lack of time, I did it simply with the minimal of ingredients and skipped the pain of chopping the variety of vegetables like beans, capsicum, carrot, peas etc.  So, lets cook simple Upma this time.


A spoonful of simplicity

Time: 20 mins

Serves: 3


  • 1 cup rawa/suji
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 2 green chilies, finely chopped
  • 1 medium potato, quartered and thinly sliced
  • 1.5 tbsp. ghee (upma tastes heavenly if prepared in ghee rather than oil, but you can substitute oil here)
  • a handful of peanuts
  • 2 cups of water
  • 2 tbsp. soaked urad daal
  • chopped coriander for garnish
  • salt to taste
  • 1 tsp. jeera + rai
  • juice of half lemon
  • 1 tsp. coconut powder for garnish (optional)


  • Heat ghee in a kadhai, meanwhile start chopping the onion, tomato and potato as directed in the ingredients list. In parallel, dry roast Suji in another pan until it turns light brown.
  • When ghee is hot, splutter jeera-rai and add peanuts to fry.
  • Once the peanuts are fried, add onions.
  • Once the onions are light brown, add the soaked urad daal.
  • After a min or so, add tomatoes and add salt. (you can add any other masala like turmeric, coriander powder at this point if you wish so)
  • Once the tomatoes wilt, add potatoes and mix well. Cook covered.
  • As soon as the potatoes are half cooked, add the water and bring to boil. During this process, the potato slices will cook completely.
  • Now add lemon juice and stir.
  • Add suji and keep stirring. Once suji absorbs the water, cover and put of low flame for 2-3 minutes.
  • Serve hot topped with coconut powder along with some orange juice.
  • Relish the modest bliss!!


Skip potato and lemon if you wish. I usually roast suji in my free time and store it for upma for coming days. That saves much of time.

To speed up the preparation, I usually put oil for heating and meanwhile chop onions. Until onions are fried, I chop tomatoes, while tomatoes are cooking, I chop other requirements. Following such process takes less time to do the food.


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