Wednesday, 1 June 2011

Microwave Sabudana Khichdi

This one dish I always prepare using microwave. I have added the healthy kumara to it instead of potato. Kumara is a red flesh sweet potato which can be had on fasting day too.


1 cup sabudana/sago (medium size)

¼ cup roasted peanut powder

½ cup Kumara chopped

1tsp jeera/cumin seeds

1 tbsp oil

red chilli powder as per taste

salt as per taste

1 tsp sugar


• Soak the sabudana overnight in water .The water level shouldn’t exceed the sabudana.
• Mix the sabudana, peanut powder, salt and sugar.
• Heat oil in a microwave –safe utensil. Add jeera and chopped kumara .Microwave high for 1 minute putting the lid on.
• Remove and mix. Sprinkle some(1 -2tsp) water and add the red chilli powder and mix gently. Cover and microwave again for a minute.
• Add the sabudana and mix .
• Cover and microwave high for 3 mins removing after every one min and giving a gentle stir.
• Remove and mix gently
• Leave it to cool for 5 mins so that the heat in the sabudana gets properly distributed and the sabudana gets properly and evenly cooked up.
• Garnish with chopped coriander and serve.

This is Kumara ......

Oats Upma

This is a healthier version of upma. The combination of oats and upma is so good that people who usually hate oats don’t even realise the presence of oats in this upma.

Ingredients :

1 cup rolled oats

½ cup roasted semolina

1 big onion chopped

¼ cup corn kernels

¼ boiled peas

½( medium size) carrot chopped

few curry leaves

2 dry red chillies

2-3 cups of water

salt to taste

a pinch of sugar

3 tbsp of oil

1 tsp lemon juice

chopped coriander for garnishing


• Heat oil in a heavy bottom kadhai. Add the curry leaves, chopped onion and red chillies.
• Add the corn, peas and carrot.
• Fry till onion becomes transparent.
• Add 2 ¾ cups of water, salt to taste and pinch of sugar. Boil.
• Add the oats and semolina to this boiling mix.
• Keep on stirring so that lumps are not formed .
• Cover and cook for 2-3 mins .
• Add the lemon juice and mix well.
• Garnish with coriander and serve hot.