North Indian Recipe


My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in “Jai Ki Rasoi Se” made yet another dish called “Sabudane Ki Khichadi in UP Style”. This dish is dedicated to my nani ji.

1. 250 gm Soaked Sago (Bhigoye Huwa Sabudana)
2. 1 Cup Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste)
3. 1 Cup Tomato Pure (Tamator Ka Paste)
4. 2 Medium Size Roughly Chopped Potatoes (Kate Aloo)
5. 2-3 Slit Green Chillies (Kati Hari Mirch)
6. 4 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Ka Powder)
7. 10-15 Finely Chopped Curry Leaves (Barik Kata Curry Patta)
8. 1 Tablespoon Cumin Seeds (Jeera)
9. Oil – As per Requirement
10. Rock Salt (Sendha Namak) – As per taste

1. In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside

2. Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle

3. Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft

4. Add the green paste. Mix and cook till oil get separated from the it

5. Now add tomato pure and mix. Cover and cook till oil get separated from the it

6. Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame

7. Finely add slit green chillies and cook for a minute

8. The dish is ready to be served hot with thick curd

Baingan ka bharta ( बैंगन का भरता ) is the most liked and hit recipe. Easiest punjabi baingan ka bharta made with very less spices. Baingan ka bharta is a part of national dish of India, Pakistan and Bangladesh. Baingan or Eggplant is roasted, mashed, cooked with minimal spices. Served with any Indian flat Bread.

Watch Video of this recipe – https://youtu.be/kW7IRuibBR0

1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) Salt to taste
5) 1/2 Teaspoon Red Chilli Powder
6) 2 Tablespoon Oil
7) 1/4 Cup Peas
8) Coriander to garnish



  • Roast baigan by placing it directly on the gas burner on a medium flame
  • Keep turning till skin of baigan is charred and inner flesh looks soft
  • When it is cooked it will cave in and juices flow out, keep aside to cool
  • When cooled remove the skin and mash the baigan in a bowl
  • In a wok add oil and onions, when onions turn pink then add tomatoes
  • When Tomatoes go soft add salt and red chilli powder
  • Cook till onions and tomatoes go soft and release oil
  • Add Peas and 1/2 cup water and cook till peas are soft
  • Add Baigan, Mix well and cook for few minutes
  • Take out in a bowl and garnish with coriander leaves
  • Serve hot with chapatis or paranthas

Trevati dal is a protein rich combination of Chana, Toor and Green Moong dal. It can be cooked everyday as its light and simple to make. This gives you immense energy to be active through out the day. Adding Lauki or Bottle gourd to it gives the fiber content and makes it a one pot meal for a healthy and fit lifestyle. For the spicy and crunchy texture or the carb content i added the urad dal and besan vadi. Its a wholesome meal in itself.


  1. 1/2 Cup Chana Dal
  2. 1/4 Cup Toor Dal
  3. 1/2 Cup Green Moong Dal
  4. 1 Cup Diced Lauki/Bottle Gourd
  5. 6-8 Urad Dal and Besan Dry Vadis
  6. 1/2 Teaspoon Hing/Asafoetida
  7. 1 Teaspoon Jeera/Cumin
  8. 1-2 Tejpatta/Bay Leafs
  9. 2-3 Long/Cloves
  10. 1 Chopped Onion
  11. 1 Chopped Tomato
  12. 1 Teaspoon Ginger Garlic Paste
  13. 2 Chopped Green Chillies
  14. 1/2 Teaspoon Haldi/Turmeric Powder
  15. 1 Teaspoon Red Chilli Powder
  16. 1/2 Teaspoon Jeera Powder
  17. 1/2 Teaspoon Coriander Powder
  18. 1/4 Teaspoon Garam Masala
  19. 1 Lemon Juice
  20. 2 Tablespoon Ghee/Clarified Butter
  21. Salt to Taste
  22. Fresh Coriander for Garnish



  • Fry the Urad Dal and Besan Vadis and keep aside
  • Wash the dals and heat Ghee in the pressure cooker
  • Crackle Jeera, Long, Tejpatta and hing
  • Add in Onions and Ginger Garlic paste and saute till slight brown
  • Add in Tomatoes, Haldi, Coriander Powder and saute till masala leaves oil
  • Add Lauki and Green Chillies and saute for few minutes
  • Add the Dals, Salt, Red Chilli Powder, Jeera Powder, Garam Masala and mix well
  • Pour Water according to the consistency required ( 2 Cups Approx)
  • Add in the Vadis, close pressure cooker lid and simmer for 5 minutes
  • Cook further for 3-4 whistles, Once gas releases open the lid
  • Pour in Lemon Juice and sprinkle fresh Coriander leaves
  • Serve hot with Chapatis or rice or have it alone as its a wholesome meal in itself.

This is a very special and one of the long lost recipes from the north of India. I always enjoyed it at my grandmom’s house, but as the name suggests sometimes it used to come from other sources too! Its always called “DOLI aayi hai” as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or with a filling of chana daal! Try this long lost multani or punjabi recipe from our punjabi cuisine! Such recipes are typical of north Indian winters! #Longlostrecipe


  1. 2 Tablespoons KhasKhas/Poppy Seeds
  2. 3 Pieces Dalchini/Cinnamon
  3. 10 Nos cloves/Long
  4. 1 Nos Jaifal/Nutmeg
  5. 5 Black Elaichi/Cardamom
  6. 3 Tablespoon Chana daal/yellow split lentil
  7. 2 Glass of Water
  8. 3 Kg Wheat Flour
  9. 2 Tablespoons Sugar
  10. Salt to taste
  11. Oil for Frying


* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6″ in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Sabudana Khichdi is a staple recipe from  the western region of India. It is made with soaked Sago or Tapioca pearls, peanuts, vegetables and spices.  One of the basic recipes prepared during fasting days or navratra festival days.
Sabudana or sago is a processed plant starch pearls made from cassava root. It is rich in carbohydrate and has negligible fat content.


  1. 2 Cups Sabudana/Tapioca
  2. 1 Onions Chopped
  3. 1 Tomato Chopped
  4. 1 Potato Diced
  5. 1/2 Cup Peas
  6. 1/4 Cup Groundnuts
  7. 1 Teaspoon Jeera/Cumin Seeds
  8. 1 Teaspoon Salt
  9. 1/2 Teaspoon Red Chilli Powder
  10. 1/4 Teaspoon Turmeric Powder
  11. Pinch of Asafoetida /Hing
  12. 2 Tablespoon Oil
  13. 1 Lemon juice
  14. Few Coriander leaves to garnish



  • Soak Sabudana in water for overnight, drain and keep aside
  • In a wok, heat oil and crackle jeera/Cumin seeds
  • Add in Hing, Turmeric powder and Potatoes and cook till soft
  • Add Onions, Tomatoes, and peas and cook for few minutes
  • Add Salt, Red Chilli powder and Groundnuts
  • Finally add soaked and drained sabudana and mix well
  • Sprinkle some lemon juice and garnish with coriander
  • Serve hot and enjoy!
More recipes made from Sago/Sabudana Pearls : –