Sabudana Tikki | Sago Cutlets | Easy Snacks Recipes

Sabudana plays a key role during fasts in North India as well as in states like Maharashtra. People prefer eating various varieties with Sabudana like, Kuttu ka Atta,Rajgira etc.I sometimes feel that fasting is like feasting as we get to eat different varieties on that day.Though I have not explored much with "Kuttu ki atta", I mostly use Sabudana and Rajgira in many recipes on those fasting days.While the way the fast is practiced in south India is a bit different, I usually try to follow the customs of both South and North India so that I can try new recipes on those days.

Other Sabudana recipes in my blog which might be interesting for you:

• Sago Chiwda
• Sabudana Khichdi
• Sago Murukku
• Sabudana Thalipeeth
• Sabudhana Kheer / Sago Payasam
• Sabudana Upma
• Sabudana Bonda

Sabudana Tikki | Sago Cutlets Recipe:

makes 12-14 tikkis

Ingredients:

1/2 cup Sabudana/Sago

2 medium Potatoes

2 tbsp Rajgira flour or 1 Bread slice for binding

1/4 cup roasted Groundnuts,coarsely ground

5-6 Green chillies,finely chopped

2-3 tbsp chopped Coriander leaves

1" Ginger,grated

juice of 1/2 Lemon

Salt to taste

Chaat masala,to sprinkle (optional)

Oil,to fry

Method:

• Wash sago twice and add enough water until it is just above the level of Sago.Soak it for 4-5 hrs or overnight.
• Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
• In a bowl add the mashed potatoes,coarsely ground roasted groundnuts,chopped green chillies,grated ginger,chopped coriander leaves,salt,lemon juice and mix it nicely.
• Add soaked sago pearls and rajgiri flour(or bread slcie)to it and mix it nicely.Check the binding now and try to make one tikki,if you are not able to make it add little more rajgira flour if necessary.If you are using bread slice dip it in water for 10-15 seconds and squeeze the extra water from it and add it to the potato mixture while mixing.
• Make tikkis out of the mixture.Do not press the tikkis hard while making,try not to apply any pressure.
• Heat a tawa and add a couple of tbsp of oil and spread it nicely and place the tikkis and fry them on both sides until golden brown.They cook pretty fast and takes around 2-3 mins on each side.You can even deep fry them if you want.
• Sprinkle some chaat masala on top,this is optional.

Serve them hot with Green Chutney and Meetha Chutney or Tomato Ketchup.

Notes:

1. If you are preparing this during fast you use Sendha namak instead of regular salt and also use rajgira flour or arrow root powder(do not use bread slice) in the recipe and avoid chat masala.
2. I like to add more green chillies and ginger to sabudana based recipes as they are quite bland and tastes nice only when they are nicely spiced.So adjust the quantity of green chillies accordingly.
3. The addition of groundnut powder adds a nice taste to tikkis.I usually use my mortar and pestle to crush groundnuts and also I keep them slightly coarse.The bits of groundnuts adds a nice crunch and taste while eating tikkis.

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Sabudana Khichdi Recipe | Vrat Recipes | Fasting (Upvas) Recipes

Tomorrow is Maha Shivratri, an auspicious Hindu festival performed in reverence of Lord Shiva. On Mahashivratri day,in South India, we usually do not eat rice and eat light tiffin items,sweets and fruits and few even observe fast with out consuming anything throughout the day.

I  have already posted a south Indian version of Sabudana Upma,which is prepared with a different variety of Sago called 'Nylon Sago' and 'Moong dal' which tastes nice and different in its own way.Today, I am posting a simple and humble Sabudana Khichdi, which is a typical Maharasthrian style recipe and is ideal to prepare on the days of fasting.I love the addition of peanuts in the recipe which not only adds to the taste but also adds a nice crunch and texture to the khichdi.

In Mumbai, we get good quality sabudana and I often prepare various breakfast varieties like Sabudana Thalipeeth , Sago Tikki, Sabudana Vada and this simple Sabudana Khichdi.The process of soaking the sabudana is bit tricky;if we soak sabudana in more water or for a long time, we might end up with a mushy and lumpy khichdi.I have included few tips in the method and notes to get perfect Sago pearl Khichdi-please go through them carefully before you attempt this.

Other Sabudana recipes in my blog which might be interesting for you:

• Sago Chiwda
• Sago Murukku
• Sabudana Thalipeeth
• Sabudhana Kheer / Sago Payasam
• Sabudana Upma
• Sabudana Bonda 

Sabudana Khichdi Recipe:

(Serves 2)

Ingredients:

1 cup Sago/Sabudana

1 big Potato

1/3 cup +  2 tbsp roasted Groundnut powder,coarse powder with bits of groundnuts

5-6 Green chillies,slit

1 tsp Ginger,grated(optional)

a sprig of Curry leaves

2-3 tbsp chopped Coriander leaves

2-3 tbsp grated fresh Coconut,for garnish

juice of 1/2 lemon

1 tsp Sugar(optional)

1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

1 tbsp Ghee

Method:

• Wash sago twice and add enough water until it is just above the level of Sago.Soak it for 4-5 hrs or overnight.Do not add more water as it will make sago soft and soggy.
• Pressure cook potato with salt until soft for 3 whistles.Peel the skin and cut it into small cubes.
• Heat ghee and oil in a big kadai/pan and crackle cumin seeds.
• Add slit green chillies,grated ginger and curry leaves and fry until they wilt.
• Add cubed potatoes and fry for 1-2 mins.You do not need to roast them until crisp,just saute them for some time.
• Meanwhile in a wide bowl mix sago with roasted groundnut powder,salt and sugar and keep it ready. This process of mixing the groundnut powder will make sure that the sago will not sticky while cooking.
• Add this mixed sago mixture to the kadai and mix well on low flame.Stir it continuously until you see some of the sago pearls turning transparent.Cover it and cook for 3-4 mins,this way they will get cooked uniformly with the steam.
• Remove the lid and add lemon juice and mix well.

Garnish with chopped coriander and grated fresh coconut. Serve it hot with Curd/ sliced Cucumber/ Sev.

Notes:

1. Instead of boiled potatoes you can add chopped potatoes and cook it in the pan.I prefer to cook the potatoes in advance before adding to khichdi.Add salt while cooking potatoes as they will absorb salt and makes it tasty.
2. The addition of groundnut powder adds a nice taste to khichdi.I usually use my mortar and pestle to crush groundnuts and also I keep them slightly coarse.The bits of groundnuts adds a nice crunch and taste while eating khichdi.
3. I add lot of green chillies in sabudana khichdi otherwise I find it bit bland.
4. While soaking Sago add water to it until it is just above the level.This amount of water is enough and its a basic thumb rule to get nice non sticky Khichdi.
5. Sugar is added in typical Maharsthrian style khichdi,you can skip it if you do not want.

 

You can check out other Vrat recipes for Shivratri here:

1. Sabudana Thalipeeth
2. Sabudana Upma - South Indian style(you can prepare this recipe with out onions) 
3. Fruit Cocktail Sticks
4. Phool Makhana Kheer
5. Rava Payasam | Sooji Kheer 
6. Sabudana Kheer | Sago Payasam
7. Carrot Kheer 
8. Basundi
9. Orange Basundi
10. Lauki(Bottlegourd) Halwa
11. Paneer Modak Peda  
12. Strawberry-Banana Smoothie
13. Strawberry Lassi

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Sabudana Kheer | Saggubiyyam Payasam | Sago Kheer | Sabbakki Payasa

A variety of  Kheer/Payasam is usually prepared during any festival or an occasion.'Sabudana' or 'Sago' is called 'Saggubiyyam' in Telugu and 'Sabbakki' in Kannada and 'Javvarisi' in Tamil.I always use the variety called nylon sago when I prepare payasam and also for 'Saggubiyyam(Sago) Upma',which is our community special.The nylon sago really works nicely to give a non sticky upma and kheer which makes each sago pearl looks separate.One can use any other normal variety of sago which is available in the market to make this kheer.Please have a look at the picture below to see how the nylon sago looks.

The preparation of Sabudana(Sago) kheer is quite similar to any other kheer variety just that we need to take care of  the cooking process of sago.Sometimes the milk curdles if sago is cooked in it directly,in order to avoid that I always roast sago in ghee and cook it in enough water before the milk is added.This way it not avoids curdling of milk,it also ensures that sago granules are separate.If you had experienced this problem try my method I am sure you would be happy to make perfect sago payasam.

Sabudana Kheer | Sabbakki Payasa Recipe:

Serves: 3-4

Ingredients:

3/4 cup Sago/Sabudana(Nylon or regular variety)

1 heaped cup Sugar

1 liter full cream Milk

1 cup Water

10-12 Cashew nuts,broken

15-20 Raisins

1/4 tsp Cardamom powder

few Saffron strands

1 tbsp Ghee 

Method:

• Boil milk and simmer it for 12-15 mins until it becomes 3/4th of the quantity.
• Take 1 tbsp of milk in a small cup and add saffron strands to it.Rub the saffron strands in between your fingers before you add to the hot milk.
• Boil a cup of water in another vessel.
• Meanwhile heat ghee in a kadai and fry cashewnuts and fry them until golden in color and remove them and keep aside.
• In the same kadai add raisins and fry them until they fluff up and remove and keep them aside too.
• Now add sago to the remaining ghee and fry for 1-2 mins.
• Add boiling water and cook till the sago turns transparent and soft to touch.It takes 3-4 mins.
• Take out from the fire and leave for a minute aside for sago to settle down.Drain off the extra water if any which stands on top.
• Add the thick boiled milk and reduce the flame and cook until it bubbles.
• Add sugar and mix gently till it dissolves and let it continue cooking over low flame.Always cook over low flame otherwise the milk might curdle.
• Add saffron infused milk and cook for another few mins.
• Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame.

Serve it hot/warm/cold or at room temperature.

 Notes:

1. I usually prefer to fry the sago in ghee which makes sure that the sago pearls does not stick to each other in the end product-kheer.
2. If we cook sago in milk,it might curdle sometimes and hence I always cook in water and then add boiled and thickened milk to it later.
3. Always make sago kheer in reduced flame to avoid the curdling.
4. This kheer thickens as it sits for long,you can add a couple of tablespoons boiled milk to the kheer before you serve.
5. You can even skip saffron strands in the recipe,this will give a white colored kheer.
6. If you want to make the kheer still richer add 1/4 cup condensed milk and reduce sugar to 2/3 cup.Adjust this by tasting it if necessary.

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Sabudana Thalipeeth | Navratri Vrat Recipes

During Navratri fast is observed in Northern part of the country and also in states like Maharastra. There are lot of restrictions while fasting when comes to food.The usage of flours,ingredients how ever slightly differ from state to state.Sabudana is widely used during fast and here I am sharing a simple recipe with sabudana called Sabudana Thalipeeth which is again a personal favorite of mine.This is ideal Vrat recipe for people who are fasting during Navratri.

 

The ingredients for Sabudana Thalipeeth and Sabudhana vada are almost similar where the thalipeeth is roasted on tawa and the vada is deep fried and both tastes nice in their own way.I served the sabudhana thalipeeth with anardana raita,but you can serve it even with aloo raita.Check out the various south Indian Navarathri recipes here .

Sabudana Thalipeeth Recipe:

(Serves 2)

Ingredients:

1/2 cup Sabudana(Sago)

2 big or 3 medium Potatoes

2 tbsp Rajgira flour or Rice flour

1/3 cup roasted Groundnuts

1/3 cup chopped Coriander

3-4 Green chillies,finely chopped

1/2 tsp grated Ginger(optional)

1 tsp Cumin seeds

juice of 1/2 lemon

Salt to taste(Sendha namak or table salt)

Oil,to fry

Method:

• Wash and soak sago for 6-7hrs or overnight.I soak it in around 1/3 cup of water,if you find it dry after few hours sprinkle some water over it.It should be moist with no water once it is soaked nicely
• Pressure cook potatoes,peel them and mash them nicely when they are still warm.Take care that they should not have any lumps.
• Remove the skin of roasted ground nuts and crush them in a mortar pestle to a slight coarse powder.I like to retain few bits here and there which adds crunch while eating the thalipeeth.
• In a bowl add mashed potatoes add salt,cumin seeds and lemon juice and mix well.Mash it nicely if any lumps of potatoes are there.
• Add grated ginger,finely chopped chillies,coriander and crushed peanuts and again mix it nicely.
• Add soaked sago and rajgira flour(or rice flour) to it and mix nicely.
• Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" dia circle.You need to wet your hands for easy spreading.Slightly press the edges with your fingers to give a nice circle.Make a hole in between.
• Transfer it carefully on to a hot tawa and pour oil in the hole and also around the edges and roast it on medium flame.Once it is brown at the edges turn to the other side and roast again.
• Repeat the same for the remaining dough to make thalipeeth.

Serve them hot with Green chutney and Raita.I served with Anardana raita,but you can even serve it with aloo raita or simple spiced curd.

 Notes:

1. Potatoes should be mashed to a smooth paste.The addition of rajgira flour or rice flour gives enough binding but it is entirely optional.
2. You can increase the quantity of chillies and lemon juice according to your taste buds.
3. Ideally sendha namak is used during vrat,so if you are making during vrat add sendha namak and rajgira flour in the recipe.Otherwise you can use regular salt and rice flour in the recipe.

Anardana Raita| Pomegranate Raita Recipe:

 

Ingredients:

1 cup beaten thick Curd

1/3 cup Pomegranate kernels

1/2 tsp Red chili powder

1/4 tsp cumin powder

2 tbsp chopped Coriander leaves

a pinch of Sugar

Salt to taste

Method:

Mix all the ingredients in the beaten curd and chill it until it is served.Serve it with thalipeeth.

Notes:

You can add boiled and cubed potatoes in the recipe along with pomegranate kernels.

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Saggubiyyam Bonda | Sago Bonda....FF-TT # 7

I took a small break from my Family Food Series and posted few cakes and dessert recipes which were apt for the season.Now I am back with the series again continuing with the same theme 'Snacks'.

This week's entry for my 'Family food-Tasty Thursdays'(FF-TT) series was sent by Chaitra. She has sent our family favorite snack called Sago(saggubiyyam) bonda.It is quite common at our place and is almost a favorite with everyone.Many prepare these bondas with left over dosa batter,we prepare this in a different way which is why it is more special at our place.
These bondas are quite crispy and tangy because of the addition of sour curds which imparts a very good flavor to bondas.They are quite plumpy with a crisp crust outside and spongy texture inside and they also stay crisp for long time.These hot,crisp and tangy bondas are perfect for these chilling winter evenings to munch with a cup of tea.
Saggubiyyam(Sago) Bonda Recipe:
(Makes around 25-30 small bondas)

Ingredients:
1/4 cup Nylon Sabudana(small sago)
1/4 cup Sour curds
1/4 cup Chiroti(fine) Rava
1/3 cup Rice flour
2 medium Onions,finely chopped
1/4 cup Coriander,finely chopped
1 tsp finely chopped Ginger
2 tsp Green chilli paste
Salt to taste
Oil for deep frying

Method:

• Soak Sabudana in sour curds for about 7 hrs or overnight.
• Add all the other ingredients and make it to a pakoda style batter,if needed add little extra curds.It should be very thick batter(slightly thicker than idly batter).
• Mean while heat oil in a kadai.
• Drop the small amla sized bondas/pakoda using a spoon or hand in to the oil and fry them on medium heat. Do not disturb them while frying until you get the desired golden brown color on one side.The bondas need not to be evenly sized,so do not bother about the shape and size of them.Turn them around and fry till it is golden brown.Drain the excess oil on a tissue paper.

Serve them hot.These usually these do not need accompaniments,but you can serve them with either coconut chutney or tomato sauce.

Notes:

1. These can be made even 2 hrs ahead. These stay crispy for a long time.
2. They will absorb more oil if you add water and also they will splutter,hence while mixing the bonda batter do no add water and add the required amount of curd instead of water.
3. Nylon sago is good to use for this,if you don't get that use the regular sago.
4. You can add a pinch of soda if you want still crispy bondas,but it is optional.
5. If your batter is thin add little extra rice flour and if your batter is thick add extra curds to it to get the required consistency.

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