Course: Breakfast

Fasting Dosa

Fasting Dosa

  Fasting is very common in India. In Navratri, Mahashivratri and in Ganesh Chaturthi or any other Pooja are a very common occasion for fasting. In fasting generally, we can eat fruits and fruit juices. But it is very common only fruits and juices not available […]

Lauki Thalipeeth

Lauki Thalipeeth

Lauki Thalipeeth is a delicious Maharashtrian recipe. Step by step photo will help you to understand recipe easily. It is made with bottle gourd incorporate with flours and spices. Bottle gourd – It contains a high amount of water and a rich source of Vitamin C, K, […]

Palak Paratha/Spinach Paratha

Palak Paratha/Spinach Paratha

Palak Paratha
Palak Paratha

Palak Paratha is very healthy and delicious recipe. It is made with palak (spinach) puree and some spices combine with the wheat flour. Palak (spinach) contains a large amount of Iron and also has Calcium content. It is a good source of Vitamin B, Vitamin E, Potassium, and fiber.

This recipe is very simple and tasty. Who doesn’t want to spend more time with cooking or in the kitchen then it is the perfect recipe for them. Palak  Paratha can make in different ways but this is one of the simplest ways. You can keep Paratha dough in the refrigerator and can use next day if you are in rush.

You can make layered paratha, stuffed paratha, and many other ways. In this recipe, I am going to make simple Paratha. And it turns to very soft and crispy and also unheavy. It is perfect for breakfast and tiffin box.

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Palak Paratha/Spinach Paratha
Palak Paratha recipe - Healthy, crispy, tasty paratha. Very simple and easy recipe.
Palak Paratha
Course Breakfast
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Ingredients
Course Breakfast
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Ingredients
Palak Paratha
Instructions
Palak Puree
  1. Rinse the spinach leaves in water 1-2 times and drain.
  2. Add washed spinach and green chili in a blender jar and blend smooth paste.
    Palak Puree
Kneading Palak Paratha Dough
  1. In a mixing bowl, add wheat flour, salt, carom seeds, sesame seeds, cumin seeds, chat masala, red chili powder and mix them.
    Paratha Dough
  2. Add 2 teaspoon oil and combine all together. And then add a palak puree.
  3. Mix well and make a smooth dough. If required add some water. Cover it and keep dough rest for 10 minutes.
    Paratha Dough
Rolling Palak Paratha
  1. Divide dough into equal parts.
  2. Now take one ball and flatten it with the palm. Sprinkle some flour and roll into the circle up to 7-8 inches.
Roasting Palak Paratha
  1. Heat the griddle into medium-high speed.
  2. If griddle becomes hot then place the Palak Paratha.
  3. If you see the bubble on top of the paratha and then flip it. Apply some ghee or oil.
    Roasting Palak Paratha
  4. When another side is half cooked then flip it again.
    Roasting Palak Paratha
  5. Again apply some oil or ghee on the other side of paratha.
  6. Press the edges with the spatula and roast evenly to become crisp from both the sides.
  7. Make all parathas in this way.
  8. Serve hot, crispy Palak Paratha with curd or tomato ketchup.
    Palak Paratha

Semolina (Rava) Upma

Semolina (Rava) Upma

Upma is made using wheat semolina i.e. Rava. It is prepared in Maharashtra, South India, etc. In South, India Upma is very common and it is made up of fine sooji or semolina, urad dal (black gram) and it’s soft and sticky. But in Maharashtra, […]

Kande Pohe

Kande Pohe

   Kande Pohe is a most famous Maharashtrian breakfast dish. It is very easy to make and take only 15-20 minute. There is a different name for this dish like Pohe, Aloo Paha, Tarri Poha. I really like this dish very much and I usually […]

Sabudana Khichdi/Sago Khichdi

Sabudana Khichdi/Sago Khichdi

Sabudana Khichdi

Sabudana khichdi is generally we eat in fasting.

It eats during fasting like Navratra, Mahashivratri, Chaturthi, etc. in Indian Pooja. Simple and light seasoned with spices.

Sago is made from tapioca/cassava plant. Sago has high calorific value due to the presence of starch and fat.

Making Sabudana Khichdi is so easy and tasty but making fluffy, perfect non-sticky is somehow tricky. It depends on how you soaked sago and how much time it should soak. There are many types of sago available in the market of different quality some take more time to soak and some take very less time to soak and some quality of sago even instantly we can use. So soak time is depends on what type of sago you have. So I am going to tell you in my recipe how to make perfect non-sticky Sabudana Khichdi, follow each step.

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Sabudana Khichdi/Sago Khichdi
Sabudana Khichdi recipe - Perfect non-sticky recipe with tips. Roasted peanuts, potatoes and ginger flavor to enhance the taste.
Sabudana Khichdi
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 7 hour
Servings
people
Ingredients
Course Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 7 hour
Servings
people
Ingredients
Sabudana Khichdi
Instructions
Soaking Sago
  1. Rinse sago in water 1 or 2 times.
  2. Then add 1 cup of water and soak it for 1 hour.
  3. Now drain sago, cover it with lid and soak overnight.
Making Sabudana Khichdi
  1. Heat 2 tablespoons oil or ghee in a non-stick pan or kadhai.
  2. Add chopped potatoes and allow cooking till golden color.
  3. Now add cumin seeds stir and add grated ginger.
  4. Then add curry leaves, chopped green chili. Sauté till 1-2 minutes.
  5. Add sugar, salt, lemon juice, crushed roasted peanut and mix them.
  6. Lastly, add soaked sabudana and mix it again.
  7. Cover it and cook till becomes translucent or cooked. Don't overcook it.
  8. Now Sabudana khichdi is ready to serve. Garnish with chopped coriander.Enjoy hot with curd.
Recipe Notes
  1. If you want to soak perfect sago then pick up soaked sago and smashed it between fingers if it separates out then it soaked perfectly.
  2. If it is not separated then add some water and soak it for 1 more hour. Suggest soaking overnight for good result.
  3. You can add 1/2 teaspoon black pepper powder.

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha is made from flavored cauliflower and vegetables stuffed with wheat dough. Cauliflower paratha is the popular North Indian dish which makes for breakfast. Print Recipe Gobhi Paratha Gobhi paratha recipe – best recipe with few ingredients. paratha, and curd mouth-watering recipe. Course Breakfast […]

Broccoli Paratha

Broccoli Paratha

Broccoli Paratha is made from spiced broccoli stuffed in the whole wheat dough. Who doesn’t like Parathas, everyone likes Parathas and that to that if its combination of nutrition then what say! Broccoli comes under cabbage family and its head is green in color. Broccoli […]