Javvarisi Dosa / Sago dosa Recipe is a delicious dosa that is made from sabudana pearls also known as sago or tapioca pearls. Sago/Sabudana is a classic grain used while preparing dishes for Upvas or Ekadashi. It is high in carbohydrates that helps people who are on diet, to help them with energy during the day. Sabudana is also made in Kheer or mixed with milk and fed to babies/toddlers for weight gain. Popularly Sabudana is used as one of main ingredients in Falooda.

Sabudana or sago is usually consumed during ”upvaas” or fasting. It is rich in carbohydrates with zero protein. Peanuts and potatoes are added to this khichdi.#sago #sabudana #khichdi #khichri #sabudanakhichdi #sabudanakhichri #sagokhichdi #sagokhichri

#deepfried#itsprocessoverproduct#chefbypassionSabudana Vada are crisp fried patties made with tapioca pearls, peanuts and mashed potatoes.An easy and tasty recipe of Sabudana Vada. It can be had as a snack with tea or as a fasting recipe during Janmashtami or Navratri.Adding of sugar if optional, if you want it slightly sweet. I wanted it spicy, so I increased the number of green chillies.

#Navratri 2019Sabudana/ Tapioca/ sago is the staple food that is eaten when observing a fast. It’s a versatile ingredients with which we can make khichadi, vadas or thalipeeth.

I love instant soup but when I make it as instructed on the packet, it always turns out lumpy.A while ago, I accidentally changed the order when I was making instant coffee, and it turned out really smooth. The other day I forgot to do this, and ended up with a lumpy drink, so I posted this here to remind me.If you've ever ended up with lumpy soup, I'm sure you've tried adding boiling water a little at a time and stirring.Well, there's no need to go to such trouble any more.You can use this method to dissolve most powders. I hope it helps! Recipe by yoco152

If you don't prep your cauliflower immediately after buying it, it'll develop a terrible color. So let's boil it while it's still fresh.If you cut it apart with a knife and then boil it, you'll get these small bumps and it'll make for a terrible shape. So boil the entire head, and then break apart the florets with your hands.I add the vinegar to keep it a nice color when boiling. If you don't have vinegar, you can substitute it with a small amount of wheat flour or lemon juice.Depending on the flavor of the cooking you're going to do after boiling it, it might be a good idea to break it up and use it in different ways. Recipe by Honoono ryourinin

Sabudana vada, traditionally an ingredient used during fasts, sabudana is a favourite amongst Maharashtrian.You can serve these vadas on fasting days like Janmashtami , Maha Shivratri or as Starters / Snacks.

This method of washing the clams in hot water to remove the sand was shown on TV a while back, then I came up with my own way to do it.It seems that soaking them in hot water forces the clams to spit out the sand. I decided to try washing them at 50℃. The temperature can be changed.Regarding the temperature of the water... the clams should soak in water at a temperature at about which the meat will poke out a bit (45-50℃).If it's too hot the clams will open up and you'll lose the juices, so be careful. Recipe by ano mama

The same method is used for round and square cakes. To cut down on prep time, I use ready-made store-bought marzipan (but it can also be made at home).#nikicuisine #mycookbook

Sabudana khichdi

My egg dishes are normally my husband's domain because I'm TERRIBLE at it but this is a dish I can't even mess up! Lol

I actually used to be really bad at brewing tea. It was usually too strong or too bitter, but I learned how to brew tea properly at the store where I work, and it was a revelation!!This is how they do it at the restaurant where I work. If you are from a tea growing area, or you have studied tea ceremony procedures, you may think it's blasphemous! Please forgive me. But the tea that is brewed this way has a beautiful color, and is delicious and and not bitter at all. Plus, it doesn't get too diluted even if you add ice. Recipe by Tomonchicchi