Sabudana Khichdi

As we all know Sabudana/Tapioca has lot of health benefits, it is rich in proteins, good source of carbohydrates and a great energy booster as well. There are multiple ways to add tapioca in your diet, you can make crunchy snacks, desserts and also appetizers from it. Today i am going to share an easy and healthy recipe of Tapioca, its Sabudana khichdi..

This is very delicious, healthy and gluten-free dish. In north India, sabudana khichdi is mostly prepared during fasting time, like Navratri, Shivratri and others. To make this khichdi, we cooking tender tapioca pearls with roasted peanuts, fresh coriander and sautéed potatoes together with some basic spices. If you are preparing it without any fasting, that time you can add your favorite vegetables and spices in it to make it more flavorful and more delicious. As we know, Its very healthy dish, so it can be served to all age groups. Serve this khichdi with Pomegranate raita, vegetable raita or plain yogurt and enjoy the taste of it.

1 cup sabudana/tapioca/sago seeds
1/2 tea spoon cumin seeds
1 medium potato
1 table spoon lemon juice
1/4 cup roasted peanuts
3 to 4 green chillies
2 table spoon clarified butter/ghee
50 gram fresh coriander (finely chopped)
Rock salt to taste
Water as needed


1. Firstly wash sago seeds and then take 1 cup of water in a big bowl and soak the washed sago seeds in it for about 4 to 5 hours.

2. After around 4 to 5 hours, sabudana will fluff up and sabudana grains looks moist.

3. Now wash and peel the potato and cut into cubes and then boil 2 cups of water in a deep pan and cook the potato cubes until tender. Then drain the water and keep the potato cubes aside.

4. Then heat clarified butter/ ghee in a pan, add cumin seeds in it, after few seconds add roasted peanuts, chillies, coriander in it. Then add boiled cubed potatoes and saute them for a minute.

5. Add prepared sago seeds in it and mix well then add salt and lemon juice in it and again give it a nice mix and cook on low to medium flame until sabudana looks translucent.
Now sabudana khichdi is ready to be served..serve it with plain yogurt or vegetable raita.


Falahari Namkeen(Vrat ki Namkeen)

Navratri #Special #Recipe

An easy to make recipe, Falahari namkeen is a tasty and healthy option for snack during Navratri fasting. If you traveling a long journey during fasting time, this is a perfect snack recipe for you. In this recipe, i am using sun dried potato shred(aloo lachcha) along with roasted mix nuts, i have added cashews, almonds, foxnut/lotus seeds and pistachios, these all crunchy nuts add more nutritions and flavour to the namkeen. To make this namkeen you can skip nuts according to your choice and like wise you can increase or decrease the amount of dry fruits as per your taste.

Best time to have this snack with morning tea… take 2 tablespoon falahari namkeen with cup of tea and if you are not a tea lover then you can take this snack with yogurt or juice as well, it helps to maintain a good energy levels throughout the day. To roast the nuts for namkeen it always better to use clarified butter, Once all done then you can store it an airtight container, It will be better and healthy upto two weeks.



2 medium sized potatoes

50 gram fox nut/ lotus seeds

50 gram cashews

50 gram almonds

50 gram pistachios

50 gram walnut halve

2 table spoon peanuts

1/4 tea spoon black pepper powder

Rock salt as to taste

1 table spoon clarified butter

Oil for deep fry


1. Firstly wash and peel the potatoes and then grate them with the thick grater and make thick shreds out of them.

2. Then immediately soaked the potatoes shreds in water.

3. Now in a deep pan heat enough water to boil the potato shreds.

4. Add 1/2 tea spoon rock salt and pinch of baking soda into the boling water. Then wash the potato shreds 2 to 3 times and then add into the boling water.

5. Cook these potato shreds into the boiling water for about 4 to 5 minutes or until it becomes tender. Then switch of the flame and strain them.

6. Place a clean cotton cloth over a big tray and spread potato shreds evenly over the cloth. Place them into sunlight for whole day or until they get dry completely.

7. Then potato shreds are ready for frying, fry them into hot oil and take them out over the paper towel then keep aside.

8. Then heat 1 tea spoon clarified butter in a pan and add fox nuts in it, roast them on low flame until they become crunchy.

9. Now again heat 1 tea spoon clarified butter in a pan and roast cashews in it and likewise prepare all the dry fruits and peanuts for namkeen.

10. Now take a big bowl, add fried potato shreds, roasted fox nut, peanuts and dryfruits in it. Sprinkle salt and black pepper powder over the mixture and give it a nice mix with the help of spoon.

11. Now Falahari namkeen is ready to be served😊

It is advisable to use it for two weeks from the date you prepare it.

Spaghetti With Fresh Cherry Tomatoes

Sometimes the simple, quick dishes make the perfect meal for your family, and this recipe is one of them…

This spaghetti and cherry tomatoes comes together cooked in less than 15 minutes only, in this recipe cooked spaghetti is tossed with roasted cherry tomatoes and to make it more flavorful we are using garlic and some chopped basil leaves also. You can use any type of good quality tomoto, otherwise you won’t get the perfect result. As per my view, grape tomato and cherry tomato works great. Furthermore don’t skip any single ingredient of the recipe as everything has its own taste and add incredible flavor in this recipe. So lets begin to prepare this super quick and easy peasy recipe today😊


200 gram spaghetti pasta (cooked)

100 gram cherry tomatoes (halve)

1 tea spoon olive oil

1 tea spoon crushed garlic

1 tea spoon natural white vinegar

Pinch of black pepper powder

Pinch of chilli flakes

7 to 8 basil leaves (chopped)

Salt to taste


. Firstly cook the spaghetti into boiling water for about 8 to 9 minutes or until it becomes tender, stirring occasionally.

. Then drain and transfer into bowl.

. Now heat oilve oil in a pan add garlic and saute for a minute then add tomato halve, salt, chilli flakes, blackpepper and chopped basil then toss them for a minute.

. Now add spaghetti and vinegar in it and toss all of them together.

Now it is ready to be serve….serve hot enjoy.

Banana Nut Smoothie

Bananas are among the most popular fruits in all over the world. It contains pretty much amount of fiber and several antioxidant. We can prepare several sweet and savoury dishes by using banana and today i am sharing one of the most healthy recipe here. Its a Banana Nut Smoothie..

In this recipe i am using milk, walnuts and almonds along with banana which makes it more healthier. This smoothie is packed full of nutritious, calcium and healthy fats from milk, honey, walnut and almonds. Smoothie works as fuel for your body, have this drink at morning time, it will keep you energetic full day.

2 Bananas
1 Cup chilled milk
12 walnut halve
10 Almonds
1 Tablespoon honey
1 Tea spoon vanilla essence
6 to 7 ice cubes


1. Firstly peel and chop the bananas.

2. Now add walnut and almonds in the jar and blend them to coarse powder.

2. Then In a blender, combine ingredients and puree until it turns smooth. Then serve in a tall glass and sprinkle some chopped nut over the smoothie and serve immediately.

Coriander Yogurt Chutney

The aromatic fresh coriander leaves not only having the power to enhance the flavor of our food, but it has also multiple health benefits too. And like other vegetables, coriander is also a good source of antioxidants.

Fresh coriander is always a tasty addition to soups, curry, and other dishes. And today i am going to share a recipe of spicy coriander yogurt chutney or sauce. It is a thin spicy aromatic sauce/chutney, which is perfect complement to each Indian appetizer. To prepare this chutney you need minimal Ingredients which are easily available at every home. Recipe is extremely easy to make and will not take much time and efforts.
This chutney can be stored in refrigerator for 3-4 days.


180 grams coriander leaves
3 to 4 green chillies
1/2 cup plain yogurt
Pinch of asafoetida
Pinch of black pepper
Pinch of roasted cuminseeds powder
Black salt as to taste and 1 tea spoon lime juice.


1. Firstly wash the coriander leaves and chillies, then chop them roughly.

2. Now add all the ingredients in the blender and grind it to a fine paste. You can adjust the consistency as per your taste, make it as thin or thick as you like.

Coriander yogurt chutney is ready to be served and enjoy this spicy dip with samosa, pakoda or as you like…😊

Khavyache Modak (Mawa Modak)

Modaks and ladoos are considered to be Lord Ganesha’s Favourite treat. Lord Ganesha loves modak hence he is also called as “Modaka Priya” one of the 108 name mentioned in the Ganesha Ashtothram.

There are many varieties and flavors of modak like Kesar modak, chocolate modak, mango modak, pista modak but during Ganesh chaturthi mainly steamed modaks and fried modaks are made, but today i am going to share an instant version of modak.

These delicious modaks are made with minimal ingredients which is Khoa/mawa(dried whole milk), powder sugar and cardamom powder. On this Ganesh Utsav try this quick modak recipe, this is extremely easy to make and will not take much of your time and effort.

I have used modak moulds but you can also shape them with your hands. After preparing it you can store these modaks in refrigerator for a week.

1/2 cup mawa
1 tea spoon clarified butter
1/4 cup powdered sugar
1/2 tea spoon green cardamom powder


1. Firstly heat a non stick pan on medium flame add clarified butter and khoa in it and roast it about 1 to 2 minutes. (Stir continuously )

2. Now turn off the flame and add cardamom powder and powdered sugar in it and mix well.

3. Now add enough of the mawa mixture into modak mould, press for few seconds and release the mould and likewise prepare all modaks.

Delicious Mawa Modaks are ready to served!

Punjabi Kadhi Recipe/ Kadhi Pakora

Kadhi is yogurt based curry which is very popular in all over India but taste wise variations are there state wise and region wise, like in Gujarat, kadhi would be more watery with sweet and salty taste, In Rajsthan it would be more tangy, but today i am going to share my all time favourite punjabi kadhi recipe in my style.

Punjabi kadhi is a yogurt and gram flour based spicy curry.
The curry also has deep fried gram flour fritters/pakoras which makes it more tasteful. There are also some variations in pakoras as well, which are dipped in kadhi…You can add fresh or dry fenugreek flavoured pakoras in kadhi or spinach pakoras, onion pakoras or plain gram flour pakoras in the spicy kadhi, here i am using dry fenugreek pakoras, which are adding a unique flavor in curry. To make this Kadhi more better, it is also good to use sour yogurt, it makes kadhi more exotic otherwise it won’t taste exact like punjabi kadhi. As per my choice, this spicy kadhi tastes best when it is paired with plain white rice or lots of clarified butter applied hot tandoori roti. You can serve this spicy punjabi kadhi in lunch or dinner.

For Kadhi
2 cups of sour yogurt (whisked)
50 grams besan (gram flour)
1 onion (sliced)
2 slit green chillies
1/2 tea spoon fenugreek seeds
1 table spoon ginger paste
1 tea spoon coriander powder
1/2 tea spoon tumeric powder
1/2 tea spoon red chilli powder
1/4 tea spoon ginger powder
1/2 tea spoon garam masala(mixed spice)
Pinch of asafoetida
Water as needed
1 table spoon oil(For tempering we need 1 table spoon clarified butter, 4 whole dry red chillies, pinch of hing and pinch of garam masala)

For Pakoras
1/2 cup gram flour
1/4 cup dry fenugreek leaves
Pinch of baking soda
Pinch of asafoetida
1/2 tea spoon chat masala (optional)
Water as needed
Salt to taste
Oil for deep fry


1. Firstly to make kadhi, take a big bowl and add yogurt and gram flour together in it. And stir to remove all the lumps.

2. Now add tumeric powder, red chilli powder, coriander powder and salt in it and again mix well.

3. Now add 3 cups of water in it mix well and keep it aside this mixture for 15 minutes.

4. Meawhile we prepare pakoras for kadhi, take a big bowl and mix all ingredients of pakoras together except oil and water.

5. Now add water in this mixture to make a thick batter and keep it aside for 15 minutes.

4. Now to make kadhi we heat the oil in a deep pan or kadhai. And then add sliced onion and fenugreek seeds in it, saute for a minute.

5. Then add pinch of asafoetida, slit green chillies and ginger paste in it. And stir properly for a while.

6. Now add prepared yogurt mixture into the kadhai. Stir continuously on medium flame for about 10 minutes. Then reduce the flame and let it simmer until it turn thick in consistency.

7. Meanwhile we prepare pakoras, now heat the oil in a kadhai on medium flame. Take 1 tea spoon batter from the pakoras batter and fry it in the hot oil, when it turn brown from both sides remove it from the oil and place over the absorbent paper, likewise prepare all pakoras.

8. Now stir the kadhi again add ginger powder and garam masala in it.

9. Now add prepared pakoras in it and let it simmer for one minute, then turn of the flame. You can also add pakoras in the kadhi at serving time but to get the perfect and soft texture, pakora should simmer in kadhi at least one or 2 minutes. Because of that they absorb the flavours of kadhi.

10. For tempring on low flame heat 1 table spoon clarified butter in a small pan and add whole red chillies, red chilli powder and little bit garam masala in it, then turn off the flame and pour this tempring over the kadhi.
Now the super spicy Punjabhi kadhi is ready to be serve….serve hot!