Maharashtrian Recipes
 
Sabudanyachi Khichadi  
   
Serves 3

Ingredients
2 cup of sabudana 1 tsp. jeera
1/4 cup grated coconut 1 tblspn ghee
1/2 cup peanut powder 1 small potato, cut into small cubes
2 green chilies, chopped. salt to taste

Method
Wash sabudana in water. Drain, then sprinkle a little water on it, and set aside for an hour. Heat ghee in a thick bottom vessel (it is hot enough if a little jeera added to it starts sputtering).
Why the green chilies and jeera for a minute. Add the potato and fry for a few minutes.
Add salt and peanut powder to the Sabudana. (A little sugar, too, if you like the taste).
Add this sabudana on the potatoes and fry.
Let the mixture cook for about 10 min.
Stir occasionally and sprinkle a little water if it is dry.
Garnish with grated coconut and serve hot.
Tip :
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily.
After removing the skin, coarse grind in a mixer or a grinder.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

422

Carotene  ( μg )

132.4

Protein (g) 5.13 Vitamin C (mg) 1.7
Carbohydrate (g) 65.96 Mg  (mg) 12.1
Fat (g) 15.26 Na  (mg) 1.1
Fibre (g) 1.08 K  (mg) 24.7
Minerals (g) 0.8 Mn  (mg) 0.06
Calcium  (mg) 22.33 Zn  (mg) 0.112
Phosphorus  (mg) 95 Cr  (mg) 0.002
Iron  (mg) 1.72    

Modification
Reduce the amount of peanuts used.
Avoid use of coconut


Ingredients
2 cup of sabudana 1 tblspn ghee
30g peanut powder 1 small potato, cut into small cubes
2 green chilies, chopped. salt to taste
1 tsp. jeera  

Tip
To make peanut powder, roast shelled peanuts in a pan till the skin comes off easily. After removing the skin, coarse grind in a mixer or a grinder.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal)

347

Protein (g) 3.01
Carbohydrate (g) 63.1
Fat (g) 9.14
Fibre (g) 0.58
Minerals (g) 0.54