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Before you jump to Sabudana Khichdi recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to correct the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going a lot more green.
A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.
As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that tough. Typically, all it requires is a little bit of common sense.
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The ingredients needed to prepare Sabudana Khichdi:
- Get of Sabudana (Tapioca balls)…… unsoaked.
- Take of Crushed roasted peanuts.
- You need of Potatoes (boiled and cubed).
- Provide of For the tempering :.
- Take of Homemade ghee (clarified butter).
- You need of Cumin seeds.
- Use of Curry leaves (8-10 leaves).
- Get of Green chillies (slit lengthwise) - to be adjusted as per taste.
- Prepare of Sugar ……to be adjusted as per preference.
- Prepare of Salt.
Instructions to make Sabudana Khichdi:
- To begin making the sabudana khichdi, first sieve the sabudana well to remove any tiny bits of sabudana. This will help preventing the khichdi from becoming sticky after cooking..
- Wash the sabudana thoroughly and soak in sufficient water for about 3 hours. The water level for soaking should be upto the level of the sabudana..
- After about an hour or so shuffle the sabudana so that all sabudana gets properly soaked and not just that the bottom layer is properly soaked..
- After 3 hrs, if you find that the sabudana aren’t soft enough, just sprinkle some water over it and shuffle it again and keep aside. Repeat this if necessary..
- In case you are planning to prepare the khichdi early morning, then the soaked and fully fluffed sabudana can be refrigerated overnight..
- After soaking the sabudana will almost double in quantity, if the sabudana used is of good quality..
- In a pan, heat the ghee and add the cumin seeds. When they splutter add the rest of the tempering ingredients..
- Add the chopped boiled potatoes and saute for a while.
- Now add the soaked sabudana, sugar and salt to taste. Mix well and cook covered with a lid on low flame for a few minutes stirring occasionally..
- Uncover and add the crushed roasted peanuts when the sabudana are half cooked and mix well. Check seasoning and sweetness..
- Add more ghee if desired. To reduce the use of ghee at this stage, sprinkle some milk over the khichdi and stir..
- Cover and cook again till the sabudana are cooked and soft..
- Serve this delicious Sabudana Khichdi for breakfast or for fasting with a squeeze of lemon if desired, alongwith some fresh sweetened curds!.
Sabudana Khichdi belongs to the Western Indian state of Maharashtra. Lower the flame to the lowest setting and stir in the soaked sabudana. khichdi sago or sabakki khichdi with step by step photo and video recipe. the recipe is prepared by soaking the sabudana in water which later sautéed with bolied potatoes, groundnuts. Sabudana Khichdi is a simple one-pot meal dish commonly prepared for breakfast or during religious festivals. I'm excited to share a dish I've long been enamored with - the Sabudana Khichdi.
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