Wednesday, May 9, 2012


Easy breakfast recipe for enjoying anytime. "Feast while you fast"...this can be a delectable fasting meal option with your friends and family.

1 cup Tapioca or Sabudana (big one)
Handful of Peanuts
1 boiled and peeled Potato
2-3 Green Chillies (finely chopped)
A pinch of Asafoetida (Hing)
1/2 tsp Grated Ginger
1/3 tsp Cumin seeds
5-6 Curry leaves
2 tbsps Green Peas (Frozen)
1 roasted dry red chilli & 1 tsp roasted cumin seeds (coarsely pounded)
1 tbsp grated fresh Coconut
1 tbsp finely chopped Cilantro
1 tsp Sugar
2 tbsps Lemon juice
2 tbsps clarified butter (Ghee)
Salt to taste

Wash the sabudana in enough water for a couple of minutes, drain the water completely. Cover the sago and let it remain for overnight. If possible, keep mixing it time to time and sprinkle little water on it, so that sago will be spongy and not completely dried.
Dry roast peanuts, and crush coarsely.

Cut the potato into small cubes. Mix potatoes with half portion of crushed peanuts, salt and sugar. Keep aside.

Heat clarified butter in a non-stick frying pan. Add cumin seeds. When it starts to crackle, add grated ginger, asafoetida, green chillies and curry leaves.

Now add potatoes and green peas. Stir well till potatoes are slightly brown in colour. Add sabudana and remaining portion of crushed peanuts. Mix well. Fry 8-10 minutes on medium heat till sago is crisp. Now add roasted dry chilli-cumin powder and lemon juice. Mix thoroughly.

Remove from heat. Garnish with grated coconut and chopped cilantro.

Serve hot with yogurt.

TIPS: Green peas are optional. Generally we use black salt in fasting meals, choice is 
           If it is not for fasting days and like little more spicy, may add garlic chutney at the   
           time of frying potatoes.
          Instead of mixing crushed peanuts with potatoes, you may add it fully with soaked sago.
          But I like peanuts little crunchy, so i need to fry half portion of it with potatoes.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

No comments:

Post a Comment