Sabudana Khichdi/Javvarisi Khichdi

Prep Time:10 m + soaking time    Cook Time:15 m

Serves:2

Ingredients

Sabudana            - 1/2 cup

Potato                  - 1(cut into small pieces)

Peanuts                - 1/4 cup(roughly crushed/powdered)

Green Chilli         - 3

Cumin Seeds        - to splutter

Lemon                  - 1

Coriander Leaves - to garnish

Oil                        - 2 tsp

Salt                       - to taste

Method

• Soak sabudana/javvarisi for three to four hours and drain any excess water and set aside.Heat oil in a pan,splutter cumin seeds,add green chillies and potatoes cut into small pieces.Add a little salt and saute for a while until the potatoes are soft.
     
• Now add the soaked sabudana,add required salt and give it a toss.Then add crushed/powdered peanuts and squeeze lemon juice.Garnish with coriander leaves and peanuts and serve.
                            
     

Little Words

• Sabudana khicdi is easy to prepare and full of flavours.
• This recipe from the north Indian cuisine is prepared while fasting.

Thirattipal

Prep Time:Nil        Cook Time:30 m

Serves:2

Ingredients

Milk      - 2 cups

Jaggery - 2 tblsp

Ghee     - 1 tsp(optional)

Method

• Take milk in a heavy bottomed vessel.Bring it to a boil and then reduce the flame.Keep stirring scraping the sides into the vessel.
     
• When the milk is reduced to 1/4 th of the quantity keep stirring to avoid burning.When it has thickened and gathers together as a mass add powdered jaggery and stir well.When the jaggery has dissolved completely add ghee if desired and transfer to a serving bowl.
                        
                                
  

Little Words

• The quantity of jaggery can be added as per individual taste.
• The cooking time is directly proportional to the quantity of milk taken.
• A rich creamy dessert ideal for celebrations.

Bananas in Sugar Syrup

Prep Time:5 m       Cook Time:10 m

Serves:3

Ingredients

Banana          -   3

Brown Sugar - 3 tblsp

Butter            - 1 tsp

Method

• Heat a pan and add brown sugar and butter to it.Add a teaspoon of water and let it cook for a few minutes.
     
• Add banana cut into one inch long pieces and toss gently.When it thickens switch off the flame and transfer to a serving bowl.
                          
  

Little Words

• Ideal dish to prepare during poojas.
• Can be had any time of the day as it provides great source of energy.
• Jaggery can be used instead of brown sugar.
• Bananas can be caramalised without adding water, cut into halves or even the whole banana can be used.

Sathu Maavu Laddu/Health Mix Powder Ladoo

Prep Time:5 m       Cook Time:12 m

Makes:6 - 8

Ingredients

Sathu maavu       - 1/2 cup

Nuts and Raisins - as desired

Sugar                   - 2 tblsp

Coconut               - 1/4 cup

Milk                     - 150 mL

Ghee                    - 1 tblsp

Method

• Heat ghee in a pan and fry the nuts and raisins.Set this aside and in the same pan add the sathu maavu and saute for a while.
     
• Add sugar,grated coconut and the nuts and raisins and mix well.Add milk and mix well and cool slightly and shape into laddoos of desired size.
                           
                
     
  
  

Little Words

• A quick to make sweet and healthy too.
• An alternate option for kids who are fussy about porridges.
• Adjust the quantity of milk as per need.

Crispy Bittergourd

Prep Time:15 m     Cook Time:20 m

Serves:3

Ingredients

Bittergourd      - 1

Gram Flour      - 1/4 cup

Salt                   - to taste

Chilli Powder   - 1/2 tsp

Bicarb of Soda - a pinch

Oil                    - to deep fry

Method

• Cut the bittergourd into rings removing the pith.Take it in a bowl and add all ingredients except oil and mix well.Sprinkle water just enough that the flour coats over the bittergourd pieces.Meanwhile heat oil in a kadai.Once the oil is hot deep fry the bittergourd pieces till the bubble sound ceases.
                       
                       
     
• Serve with tomato ketchup.

Little Words

• The bitterness in bittergourd is suppressed when it is fried in oil or soaked in tamarind water or with the addition of jaggery.
• Adjust the quantity of gram flour as needed.It can be sprinkled over the bittergourd rings so that it just coats over them.
• A good combo for sambhar ,rasam rice..

Mushroom Manchurian

Prep Time:15 m      Cook Time:30 m

Serves:2

Ingredients

Mushroom              - 200 g

Onion                      - 1

Ginger Garlic Paste - 1 tblsp

Plain Flour              - 1/2 cup

Corn Flour              - 2 tblsp

Soy Sauce               - 1 tblsp

Chilli Sauce            - 2 tsp
Spring Onion          - 2
Sugar                      - 1/2 tsp

Salt                         - to taste

Oil                          - to deep fry

Method

• Mix plainflour,cornflour,one teaspoon ginger garlic paste,one teaspoon soy sauce and salt into a slightly thin batter.
     
• Dip the mushrooms cut into quarters in this batter and deep fry in hot oil till they are golden in colour.Set this aside.
                           
  
• Heat two teaspoons of oil in a pan,add onions,white portion of spring onions and saute for a while.Add ginger garlic paste and saute till raw smell leaves.Now add green portion of spring onion reserving some for garnish.Add the sauces,sugar,salt and mix.Let this cook for a few minutes.
     
• Now toss in the musrooms fried in oil and mix everything together.Garnish with spring onions and serve.
     

Little Words

• An excellent side dish for fried rice and pulao varieties.

Baby Potato Roast

Prep Time:5 m       Cook Time:25 m

Serves:3

Ingredients

Baby Potato - 20

Salt              - to taste

Pepper         - to taste

Oil               - 1 to 2 tblsp

Method

• Wash the baby potatoes and boil them in salted water for ten minutes.Drain them and pour cold water over the potatoes.Once they are cool cut them into halves.
     
• Heat oil in a pan and place the potatoes separately.After few minutes turn the other side and roast for few minutes till they are golden brown.Repeat the process for the remaining potatoes too.
     
• Now return all the roasted potatoes to the pan and sprinkle salt and pepper as per taste and serve.
     

Little Words

• The skin can be peeled off  if you don't prefer with skin.
• Tastes great as simple as it is...
• Can be had as an after school snack..