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Ingredients:
Sabudana Khichadi
• 1 cup Sabudana
• A little more than 1/2 cup Water
• 1 tsp Ghee
• 1 tsp Cumin seeds
• Ginger-Green chili paste (4~5 green chilies & 1 small piece of ginger)
• 1 boiled, peeled and chopped Potato
• 1~2 tsp roasted Peanut powder
• Salt to taste
• Sugar to taste (Optional)
Varaicha Bhat
• 1/2 cup Varai / Bhagar / Vrat ke chaval
• 1 1/4 cup Water
• Salt to taste
Upasachi Danyachi Amti
• 1/2 cup roasted Peanut powder
• 2~3 Green chilies
• Water as needed
• 1 tbsp Ghee
• 1 tsp Cumin seeds
• 2 green Cardamom
• 5~6 black Peppercorns
• Water as needed
• Salt to taste
• 1 tbsp Tamarind-Jaggery pulp
Batatyachi Bhaji
• 1 tbsp Ghee
• 1 tsp Cumin seeds
• Ginger-Green chili paste (4~5 green chilies & a small piece of ginger)
• 2~3 boiled and peeled Potatoes
• Salt to taste
• 1~2 tsp roasted Peanut powder (optional)
Method:
Sabudana Khichadi
• Wash sabudana really good 3-4 times and drain all the water from it.
• Soak it in enough water for at least 2-3 hours or overnight.
• Separate the soaked sabudana with the help of fork.
• Heat up ghee in a pan and add cumin seeds.
• When cumin seeds splutter, add ginger-green chili paste and fry well.
• Add potato and fry well.
• Add soaked sabudana and roasted peanut powder and mix well.
• Fry it well together and add salt and sugar and mix well.
• Adding roasted peanut powder is optional. You can skip it if you don’t want.
• Fry it together for about a minute or two. Sabudana khichadi is ready.
Varaicha Bhat
• Wash varai really 3-4 times with water and add water and water. Mix well.
• Transfer the pot into cooker and close the lid.
• Cook on medium heat 2 whistles.
• Open the lid and mix the bhat carefully once. Varaicha bhat is ready.
Upasachi Danyachi Amti
• Blend roasted peanut powder and green chilies into paste first and add water.
• You can add grated fresh coconut if you want while blending.
• Blend it well together into coarse paste.
• Heat up ghee in a pan and add cumin seeds, green cardamom and black pepper corns.
• Fry for few seconds and add the blended puree, water to adjust the consistency, salt and
tamarind-jaggery pulp.
• Mix well and bring the mixture to boil. Amti is ready.
Batatyachi Bhaji
• Heat up ghee in a pan and add cumin seeds.
• When cumin seeds splutter, add ginger-green chili paste and fry few seconds.
• Mash potatoes with hand and add them.
• Add salt and fry it well.
• Add roasted peanut powder and mix well. Batatyachi bhaji is ready.
• Adding roasted peanut powder is optional. You can skip it if you don’t want.
• Serve it with curd or add lemon juice while serving.
Tips:
• For soaking sabudana, add water just a little over the level of sabudana, not more than that.
• Blend store bought salted peanuts or roasted peanuts into coarse powder in mixer and roasted
peanut powder is ready.
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