Sabudana Kichidi - Spicy Sago/Tapioca

We all try to include healthier options in our daily diet but it can be hard to find ingredients that are both tasty, easy to find and easy to maker as well as be healthy. One of these gems is SAGO or Tapioca Pearls, which come from tropical palm stems, and is gluten free too! 

The Indian subcontinent is familiar with a spicy cooked version of Sago/Sabudana and it is often made during festivities. We love Sabudana Kichidi in our house and definitely don't wait for festivities to enjoy it.

Here it is, my version of SABUDANA KICHIDI:

Ingredients: 1 cup of Sago/Sabudana, 1 potato chopped into small cubes, 1 onion chopped, few fresh chillies chopped, few curry leaves, handful of peanuts, a small bunch of fresh coriander leaves. For tempering: oil, cumin seeds, mustard seeds, turmeric powder. 

Make: Wash the Sago thoroughly until the water runs clear (wash a few times), then soak in minimal water for about 5 hours. Don't put too much water or it will over-soak and be sticky. To make the Kichidi, in a heavy bottom pan heat the oil, cumin seeds, mustard seeds, turmeric powder. Add chillies, curry leaves, peanuts and chopped onions and saute. Add chopped potato and cover to cook for a few minutes. While it is cooking, grind the bunch of coriander leaves into a coarse paste. Pour this paste into the pan and add the soaked Sago. Add salt to taste and only toss gently without mixing heavily. As the Sago balls turn translucent, remove from flame. Enjoy!

Wholemeal Spinach Roti

Making colourful food for kids can be a challenge for Mums, as we try to keep ingredients as natural as possible. While there are natural food colours available, I'm sure you will agree it's always better to use fresh fruit or vegetables to bring out colours in food. 

While my little one loves Roti/Chapathi, I do get asked for different coloured Rotis sometimes and when the request was for green, I was totally excited! Spinach always does the trick in bringing out bring green colour in any dish so why not Roti. Unlike Paratha, where spinach bits and pieces are seen in the normal golden brown Roti, I used a whole lot more spinach this time which was a win-win for colour and nutrition!

Here it is, my colourful green SPINACH ROTI:

Ingredients: 1 cup wholemeal wheat flour (atta), 2 cups steamed spinach leaves, 1 spoon natural yogurt, pinch of salt, 1 spoon olive oil, small spoon cumin seeds (if desired). 

Make: Puree the steamed spinach to smooth paste without adding any water. To make the Roti dough, mix the flour, salt, yogurt, oil and puree all together. Mix and knead until it is a firm dough ready for rolling Rotis. You will not need any water as the spinach will do it's job. Make small sized balls and make Rotis as normal. Serve warm with your favourite side dish :)