Sabudana thalipeeth/ Sago thalipeeth/ Tapioca pearls flatbread

 Sabudana thalipeeth/ Sago thalipeeth/ Tapioca pearls flatbread 

Sabudana thalipeeth is a popular maharashtrian snack. It is a healthy pancake recipe which is prepared using soaked sago pearls, boiled potatoes, crushed peanuts, spices and coriander leaves. Actually sabudana thalipeeth has the same ingredients used in sabudana vada. 

Recipe tip -

1. Incase sabudana thalipeeth breaks while making roti then it means the mixture is dry. Sprinkle little water and mix. Then make roties. 

2. If the mixture is sticky then add rajgira flour or singhara flour and mix. Keep adding the flours until the mixture becomes non-sticky and can be shaped easily in roti. 

Ingredients -

1 cup sabudana

3-4 boiled potatoes

1 green chilli

1/4 cup peanuts coarsely ground

To taste salt/ rock salt

1/2 tsp red chilli powder

1 tsp grated ginger

1/4 tsp turmeric powder

1/2 tsp ajwain

1/2 tsp coriander powder

4 tbsp coriander leaves chopped

1 tsp lemon juice 

Method -

1. Wash and rinse sabudana properly. Soak it in water for 3 hours. After 3 hours drain the water.

2. Add potatoes, green chilli, salt, red chilli powder, grated ginger, turmeric powder, ajwain, coriander powder, coriander leaves chopped, lemon juice and coarsely ground peanuts. Mix well.

3. Add sabudana and mix well. Sprinkle little water incase the mixture seems to be dry.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil and spread the ball lightly into a thin roti with your fingers. Make a hole in the centre.

5. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

6. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

7. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

8. Sabudana thalipeeth is ready.

9. Transfer to a serving plate. Serve hot with peanut chutney.

Method with step photos -

1. Wash and rinse sabudana properly. Soak it in water for 3 hours. After 3 hours drain the water.

2. Add potatoes, green chilli, salt, red chilli powder, grated ginger, turmeric powder, ajwain, coriander powder, coriander leaves chopped, lemon juice and coarsely ground peanuts. Mix well.

3. Add sabudana and mix well. Sprinkle little water incase the mixture seems to be dry.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil.

5. Spread the ball lightly into a thin roti with your fingers. Make a hole in the centre.

6. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

7. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown.

8. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

9. Sabudana thalipeeth is ready. Transfer to a serving plate. Serve hot with peanut chutney.

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Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal

 Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal 

Mooli patte ki dal is quick, easy, simple, delicious and healthy Indian curry. These leaves are very nutritious as they are a good source of vitamin C, vitamin A and calcium. These leaves are low in calories. It can be served with rice, chapati or paratha. This dish is prepared by cooking mooli leaves with yellow moong dal and then tempered with sauted onion, tomato and flavoured spices.

Ingredients to boil - 

1/2 cup yellow moong dal (wash & soak for 10 minutes)

2 cup finely chopped radish leaves

To taste salt

1/2 tsp turmeric powder

4 cups water 

For tempering -

1 tbsp mustard oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp grated ginger

1 tsp garlic minced

1 green chilli grated

1 onion chopped

1/2 cup tomato puree

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp chat masala 

For garnish

3 tbsp coriander leaves chopped

As needed butter 

Method
1. Add dal, radish leaves, salt, turmeric powder in pressure cooker.

2. Add water and close the lid. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

3. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

4. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame stirring in between till tomato puree is properly cooked. 

5. Add cooked mooli leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

6. Add coriander leaves and mix. 

7. Transfer to a serving bowl and add butter. Mix well and serve with salad, curd, chapati, paratha or rice.

Method with step photos

1. Add dal, radish leaves, salt, turmeric powder in pressure cooker. 

2. Add water and close the lid. 

 3. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

4. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

5. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame.

6. Stir in between till tomato puree is properly cooked. 

7. Add cooked radish leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

8. Add coriander leaves and mix. 

9. Transfer to a serving bowl and add butter. 

10. Serve with salad, curd, chapati, paratha or rice.

11. Serve hot.

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Potato curry/ Aloo jhol

Potato curry/ Aloo jhol

Aloo jhol is a popular dish from the North Indian cuisine of Uttar Pradesh. This is a no ginger garlic thin gravy dish prepared using raw chopped potatoes which are pressure cooked with sauted onions, tomato puree cooked till raw smell of tomatoes are gone and tossed with flavoured spices. When it cools down then gravy thickens a little. This dish goes well with rice, puri, kachori etc.

Ingredients -

500 gms potato (washed, peeled & chopped)
1/2 tsp cumin seeds
1 dry red chilli
1 big size onion chopped
2 green chilli grated
1 cup tomato puree
To taste salt
1/2 tsp red chilli power
1/2 tsp coriander powder
1/2 tsp chaat masala
1/2 tsp turmeric powder
1 tsp garam masala
As needed water

Method -

1. Heat oil in a pressure cooker. Add cumin seeds, dry red chilli and let it splutter. Add onion, green chilli and fry on high stirring in between till brown.

2. Add tomato puree. Mix well.

3. Cook for 5 minutes stirring in between on slow flame.

4. Cook for another 5-10 minutes stirring in between on slow flame untill the water from tomato puree dries up completely.

5. Add salt, red chilli power, coriander powder, chaat masala, turmeric powder, garam masala and mix well on slow flame.

6. Add chopped potatoes and mix.

7. Add water according to your desired consistency. Mix well.

8. Close the lid of the pressure cooker and cook for 3-4 whistles on high flame.

9. Switch of the flame and let it cool down.

10. Open the lid and mash some potatoes with the backside of the ladle. Mix well.

11. Potato curry is ready.

12. Transfer to a serving bowl.

13. Serve hot with puri or kachori.

Method with step photos -

1. Heat oil in a pressure cooker. Add cumin seeds, dry red chilli and let it splutter. Add onion, green chilli and mix.

2. Fry on high stirring in between till brown.

3. Add tomato puree. Mix well.

4. Cook for 5 minutes stirring in between on slow flame.

5. Cook for another 5-10 minutes stirring in between on slow flame untill the water from tomato puree dries up completely.

6. Add salt, red chilli power, coriander powder, chaat masala, turmeric powder and garam masala. 

7. Mix well on slow flame.

8. Cook for 4-5 minutes stirring inbetween on slow flame. 

9. Add chopped potatoes and mix.

10. Mix well.

11. Add water according to your desired consistency. Mix well.

12. Close the lid of the pressure cooker and cook for 3-4 whistles on high flame. Switch of the flame and let it cool down.

13. Open the lid and mash some potatoes with the backside of the ladle. Mix well.

14. Mix well. 

15. Potato curry is ready.

16. Transfer to a serving bowl. Serve hot with puri or kachori.

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Arhar Dal Khichdi

 Arhar Dal Khichdi

Ingredients -

1 cup Arhar Dal

1 cup Rice

4 tbsp Oil/ Ghee

1 tsp Cumin seeds

1 Onion chopped

1 tbsp or to taste Salt

1/2 tsp Red chilli powder

1/2 tsp Turmeric powder

1/2 tsp Dalchini powder

1 tbsp Sambar masala

3-1/2 cups Water

Method -

1. Mix arhar dal and rice in a bowl. Wash and soak for 30 minutes. Drain and keep aside.

2. Heat oil/ ghee in a pressure cooker. Add cumin seeds and let it sizzle for a second.

3. Add onion and fry on medium flame till translucent.

4. Add drained rice dal. Mix well.

5. Add water and mix.

6. Add salt, red chilli powder, turmeric powder, dalchini powder and sambar masala.

7. Mix well and cook on high flame.

8. Cover the pressure cooker and cook on high flame for 4 whistles.

9. Switch off the flame and let it cool.

10. Transfer it to a serving bowl and serve hot with pickle or curd.

Method with step photos -

1. Take arhar dal and rice in a bowl. 

2. Mix arhar dal and rice in a bowl. 

3. Wash and soak for 30 minutes. 

4. Drain and keep aside.

5. Heat oil/ ghee in a pressure cooker. Add cumin seeds and let it sizzle for a second. Add onion and fry on medium flame till translucent.

6. Add drained rice dal. Mix well.

7. Add water and mix.

8. Add salt, red chilli powder, turmeric powder, dalchini powder and sambar masala.

9. Mix well and cook on high flame.

10. Cover the pressure cooker and cook on high flame for 4 whistles.

11. Switch off the flame and let it cool.

12. Arhar dal khichdi is ready.

13. Transfer it to a serving bowl.

14. Serve hot with pickle or curd.

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Check Arhar dal khichdi recipe in Hindi -

https://icuisines-hind.blogspot.com/2020/08/arhar-dal-khichdi-recipe-in-hindi.html