Boondi Salad
Ingredients
2 cups Boondi (Masala)
1 tablespoon Grated Mooli (Radish)
1 tablespoon Grated Carrot
1 tablespoon Grated Beetroot
1 tablespoon grated coconut (fresh)
2 tablespoon finely chopped coriander
2 teaspoon lemon juice
1 teaspoon roasted cumin seeds (finely powdered)
Slices of tomatoes and/or pomegranate seeds
Salt to taste
Instructions
1. Mix all ingredients in a bowl.
2. Keep aside in the fridge for about an hour or until the boondi becomes
a little soft.
Decorate with slices of tomato, and pomegranate seeds and serve cold.
Sabudana (Sago) Khichdi
Ingredients
1 cup Sabudana
1 large potato
½ cup non-salted roasted peanuts, crushed finely
2 to 3 green chilies
3 to 4 tablespoons coriander leaves, chopped finely
1 teaspoon jeera (cumin seeds)
2 tablespoon desi ghee
1 teaspoon dahi (yogurt)
½ teaspoon sugar
2-3 coriander leaves
salt to taste
Instructions
1.Put the sabudana in just enough water to cover it and let it soak for about 2 hours or until it absorbs the all the water and becomes almost dry. If you add too much water, the sabudana becomes soggy and tends to stick to the pan.
2. Boil the potato and then cut into cubes.
3. Heat the ghee in a non-stick frying pan.
4. Add the jeera. When they begin to sputter, add the
green chilies. Fry for 30 seconds.
5. Add the potatoes. Fry for about a minute.
6. When the potatoes start becoming light golden in
color, add the sugar, sabudana and salt.
7. Add the coriander leaves. Mix thoroughly keeping the flame on medium. Fry for 3 to 4 minutes, turning the sabudana often to ensure that it doesn't stick to the pan.
8. Add the crushed peanuts and mix well for 2 to 3 minutes.
9. Add dahi and mix very well. Garnish with finely chopped coriander leaves and serve hot.
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