Easy LunchBox Series. · No Need of Onions!!! · Snacks & Tiffin Items

Delicious Sabudana Khichdi (Sago cooked to perfection flavoured with chilli-peanut powder.)

Delicious Sabudana Khichdi
Delicious Sabudana Khichdi

The first time ever that I ever had Sabudana Khichdi, was when my good friend L, made it. I was so completely love with the dish…She makes it so delectable taking time to soak it to a particular consistency, sauteing it in spices, with little pieces of potatoes peeking here and there and flavours it with a flourish with roasted ground powder of red chilli and peanuts. It was unimaginably delicious…The next time around, whenever she would make it, she would reserve a small portion for me, to partake and enjoy. Sabudana Khichdi is a pretty tricky proposition …It matters how you soak the sabudana and one should not soak for too long, or in too much water that all you get is starchy mush, or on the other hand, a little less water and it would roll off like balls of mercury away from  your palm.

Here I am posting my tried and tested method of making this amazing khichdi. It`s almost comfort food for me now. On a cold night, we would love to snuggle up to watch a great movie, eating cups of steaming  hot khichdi….


1 pound of Sabudana.

1 cup of raw peanuts.

5-6 red chillis

3 Medium potatoes cut in to big cubes.

2 spoons of jeera.

5 green chillis slit vertically

Curry Leaves

Salt to taste.

A pinch of turmeric.


  • Depending on the time you have to prepare, first toss the sabudana in to a collander and wash it under the tap. Allow it to drain but keep the collander closed so that the moisture is retained. If you feel that the sabudana is getting too dry, go ahead and sprinkle a few drops pf water so it stays moist. Keep it this way for 3 hours at least.  Just before cooking add 1 1/2 spoons of salt to the sabudana as it soaks up the salt really well.
  • Pop the cubed potatoes with a sprinkle of salt, in to a microwave safe glass bowl and cook it with water for 5 mins. Drain all the water after its cooked and let it stay. It will finish cooking in the khichdi.
  • Take a dry kadai and dry roast the peanuts first and then add the red chillis. Keep the flame on medium low and roast so that this unhurried method, enhances the flavour of the peanuts.
  • Grind the roasted peanuts and red chillis together to a near fine powder in a mixer and store it in a container sealed with cling film. This forms the sole “masala” for the khichdi. Make this powder ahead, so it can be used whenever you want to make this khichdi.
  • In a kadai, add a spoon of ghee and a spoon of oil and when it begins to smoke, toss the jeera, slit green chillis and the curry leaves.
Spluttering Jeera and Chillis...
Spluttering Jeera and Chillis...
  • In a few minutes, toss in the cooked potatoes which already has the salt in it and a pinch of turmeric. Saute it for a couple of minutes before adding the sabudana.
  • At this stage its important that the gas stays at medium low. The sabudana needs to cook in a uniform flame, in steam. So try to use a vessel thats not too high. Keep stirring every 4 minutes or so and keep covered.
  • Take care that the sabudana doesnt form clumps. Use a wodden spatula and keep seperating and stirring them every once in a while. At any point if you feel that the khichdi looks dry sprinkle a few drops of water.
  • It should take approximately 20 minutes to slow cook in steam. Now add 4-5 spoons of the  peanut-chilli powder. If you feel that its too dry, add a spoon of ghee as this enhances the overall flavour.
  • Garnish with chopped cilantro and a spoon of coconut. Squeeze fresh lemon juice  as garnish.
  • Keep closed until its time to serve. Best eaten HOT!!!


  1. Sabudana is something that is not at all standardised  in its performance, in my opinion. Every brand reacts ever so differently.
  2. My opinion would be to try this whole thing in a quantity of say 1/2 cup.  The spices are also completely left to the individual`s opinion. Try it once and then you can benchmark the spice and salt levels that work for you.

Bon Appetit!!!

Easy LunchBox Series. · Kid Friendly Recipes. · Snacks & Tiffin Items

Colourful Heart Sandwiches – Quick & Tasty.

Colourful Heart Shaped Sandwiches.
Colourful Heart Shaped Sandwiches.

As always I am looking for newer and more innovative methods to present the same food to my daughter to spruce it up to make it look a lot more colourful and lively. There are certain food items where she also helps me making it, so there is that additional excitement, that her labour has gone into it too. I also believe that the physical presentation and appeal are quite important in itself . So I try to make the maximum use of colors to play with one another, keeping in mind not to alter the original intended taste and yet to see If I could use many items.

Yesterday we had this surprise bday party for my friend A, with the Valentine theme, and we had to decide what to chip in for starters. I offered to make these Colourful Heart Sandwiches as they are easy, fast, colourful and of course go with the theme. I had picked these lovely heart shaped cutter from Dierbergs yesterday …so I wanted to put them to use. The method is pretty much the same, only I dressed it up with half a cheddar cheese topping for the kids and pepper jacks for the adults…Here`s how..


2 Medium sized Potatoes.

1 Juicy Carrot.

1/4 cup of Peas.

1/2 spoon Dhania Powder.

A pinch of garam masala powder.

1 tsp salt.

Somph or Fennel Seeds to season.

Chopped Corriander.

1 loaf of White Bread / Sandwich Bread sliced.

Slices of Cheddar Cheese and Pepper Jack Cheese sliced in to triangles.



It`s ok to make this filling a day ahead, If you are planning a small party or your kid`s sfriends come over for a snack, or even for a picnic.

  • Cook with minimal water, potatoes and carrots in the cooker with a little bit of salt. Chop the veggies roughly so they cook easily.
  • Take them out when cool, and roughly mash them.
  • In a kadai, add a spoon of oil and when smoking, add somph/fennel , chopped onions (optional) mashed veggies, peas, dhania powder, garam masala, turmeric, and salt.
  • Stir it all in and after 5 mins switch off the stove.
  • Garnish with chopped cilantro and keep your filling ready.
  • When it`s time to serve the sandwiches, use the cutter and cut out cute hearts from the bread slices. Save the corners as this can make you delicious bread crumbs for cutlets etc.
  • Lightly toast the bread hearts on a tava and arrange them on a serving platter.

    Heart Shaped Cutter.
    Heart Shaped Cutter.
  • Squeeze a little ketchup on the top side of the bread hearts and spread them lightly so that the filling sticks on them.
  • Use a spoon and scoop a small serving of the filling on the bread hearts and spread them.
  • Top them with a triangular slice of Cheddar cheese.
  • Continue  and complete all the slices with this arrangement.
  • Pop the entire plate in the microwave for 30 seconds. This slightly melts the cheese triangles and makes a little pocket for the filling, so it stays in to the cheese pocket.
  • Decorate with a squeeze of ketchup over the cheese so you get a pretty colour and flavour!!!
  • Watch your kids  enjoy the colorful sandwiches.


This is easily a quick fix snack for a potluck or as a starter. Use any filling that is left over in your pantry.

Also a snack that can be easily whipped up for unexpected guests.

This is my second entry to Srivalli`s Kids Delight Event happening at Spice Your Life.