Skip to main content

Crunchy Sabudana Namkeen

Fast = Crash diet?! πŸ˜‰ Even I tried doing that few months back during Navratri. Do you know what happened? Well... Nothing. Thank God that I didn't gain weight! reason is obvious. During fasting, most of us starve throughout the day then have heavy dinner. By heavy dinner, I mean Potatoes + deep fries + sabudana which absorbs hell lot of oil!!!πŸ˜“ So, no need to starve during fastπŸ˜‡ Try this light crunchy and yummy sabudana namkeen with negligible ghee. πŸ˜‹



Ingredients:

Sabudana - 1 cup
Peanut - handfull
Dry coconut(Finely sliced ) - 1 tbsp
Sesame seeds - 1 tsp
Ghee(Clarified butter) - 1tsp
Chaat masala - 1/2 tsp (optional)
Red chilli powder  - 1/2 tsp (Optional)
Salt - to taste

Method:
  • Dry roast sabudana on low flame for about 30 minutes. Turn off the stove after every 7-8 minutes for about 1 min during this process. 
  • After roasting, sabudana will become crispy and crunchy πŸ˜ƒπŸ˜‹. Keep it aside.
  • Heat ghee in a pan.
  • Add peanuts,  Sesame seeds and finely sliced coconut.
  • Saute them for about 2 minutes on low flame. Then add sabudana. Saute everything well for 5-6 minutes. 
  • Add chaat masala, red chili powder, and salt.  If you are preparing this for fast then use rock salt instead of normal salt.
  • Enjoy yummy crispy sabudana namkeen!!! 😊

Comments

Post a Comment

Popular posts from this blog

Moong dal Khaman

Summer time calls for all the light kinda recipes. Khaman is one such dish. It is not deep fried, not spicy moreover it has no onions or garlic. Khaman is prepared with Gram flour,  which makes it slightly heavy.  If you want to prepare authentic khaman then replace moong dal paste with gram flour paste.  If you are an Indian then you must be knowing the benefits of moong dal! Moong dal khichdi with ghee and curd is the ultimate remedy for most of the illness especially related to stomach. I tried making khaman with other pulses too. This is my mumma's recipes. She tried it with other pulses too. However, it came best with moong dal. So today I will be sharing this recipe.



Ingredients:

Split Moong dal without skin - 1 cup
turmeric powder - 1 tsp
fruit salt - 1 tsp
ghee - 2 tsp
mustard seeds - 1/2 tsp
coriander - 1 tbsp chopped
asafoetida - 1/4 tsp
lemon - 1
sugar - 1 tsp
green chillies - 3-4 (Optional)
salt to taste

Method:For Batter:Soak moong dal for 3-4 hours.Make a smooth paste…

Phirni

Phirni is a creamy dessert made with milk, rice and dry fruits. It is a very common dessert in North India. It is prepared on festive occasions. It is similar to Rice Kheer. Phirni's recipe is very easy to prepare. No Masterchef skills required.πŸ˜‰ However, patience is required and the result is awesome! Just see this pic. Isn't it mouth watering πŸ˜πŸ˜‹ There is a saying in Hindi, "Sabr ka fal meetha hota h." which means the result of patience is sweet! Well, I think this saying is definitely related to kheer's family dessertsπŸ˜‹πŸ˜…


Ingredients:

Milk (Full fat) - 1 Litre
Rice - 2 tbsp
Sugar - to taste
Jaggery - 3 tbsp
Cardamom powder
Dry Fruits:Dates - 3-4Raisins - 6-7Almonds - 3-4Pistachios - 3-4Cashews - 5-6
Method: Soak rice for 2-3 hours.Grind it into a smooth paste.Boil milk. Once it is boiled keep it on low flame.Add Rice paste.Keep on stirring it occasionally.Stir it more frequently when it starts becoming thick.Add jaggery and cardamom powder after about 30 mins.…

Dosa

South Indian breakfast menu is impeccable! Dosa is one of the most popular dishes in South India. However, in other parts of India people find it difficult to prepare. Batter preparation is very simple. Problem is  to get that perfect dosa! Just like the one in the image below πŸ˜‰ Agree? 😌 Cool! So today I'll be sharing dosa recipe with few tips to get a flawless dosa every time! Just follow this recipe and the tips. 

Ingredients:

Urad dal - 1 cup
Rice - 2 cup
Salt to taste
Oil/ Butter/Ghee - As you wish😌
Method:

For Batter:

Soak rice and dal for 3-4 hours in water.Rinse extra water and put them in a mixer. Take few breaks while mixing it otherwise batter will become very hot and that will result in hard dosas.Wet grinders are best for this purpose.Keep this mixture for 8-10 hours or overnight for fermentation in a warm place. It will ferment quickly in a warm place.Once it is fermented then you can add salt. That's it! The batter is ready.For Dosa: Dosa preparation is exactly sa…