Sabudana recipe your kids will Love

Parents are always on a look out for recipes which kids will eat without a lot of fuss. Sabudana/Sago which is widely used in Indian recipes, experts say “Sago can function as a herbal remedy to treat ailments resulting from too much heat.” Sago is rich in carbohydrate and it is low in fat… since Sabudana/Sago is not very rich in minerals, vitamins or protein it is often mixed with veggies and fruits to add nutrition.

Momsters presents two different recipes made from the same main ingredient “SAGO/SABUDAANA”, that the kids will absolutely love. First is upma that you can serve for breakfast, lunch, snack or dinner   & the other a lip-smacking dessert. Come on, read through & do try it out.

Sabudana/Sago Upma

Serves 3-4 persons

Ingredients: 

• Sabudana/Sago : 1.5 cups 
• Yellow moong dal, soaked : 1/2 cup 
• Potato, peeled & diced : 1 medium 
• Onion, sliced : 1 small 
• Roasted peanuts, coarsely pound : 2 tbsps 
• Coriander leaves, finely chopped : 1 tbsp 
• Oil : 1 tbsp  
• Salt : To taste

For Tempering:

• Mustard seeds : 1/2 tsp 
• Cumin seeds : 1 tsp 
• Urad dal : 1 tsp 
• Channa dal : 1 tsp 
• Fresh curry leaves : 10-12 
  

Method:

• Wash & drain sago thoroughly and let it stay overnight. When ready to cook, run your fingers through it and loosen lumps if any. You could also sprinkle a few drops of oil to the sago before you let it stand overnight, this would avoid any lumps.  
• Mix roughly ground roasted peanuts, sugar and salt to the sabudana and keep aside. 
• Heat oil, add mustard seeds till they them sputter, then add cumin seeds, urad and channa dal, wait till it is light brown.  
• Add curry leaves and toss for some seconds, then add sliced onions and saute. 
• Add potatoes & the soaked moong dal, let it cook for 3-5 mins. 
• Add the sago-peanut mix and combine with the onion base then toss the mixture continuously for 8-9 minutes.  

Serve hot.

Sabudana/Sago Kheer

Serves 4 persons

Ingredients:

• Sago (sabudana), soaked : ¼ cup 
• Milk : 5 cups 
• Saffron (kesar) : a pinch 
• Almonds, blanched, thin sliced : 8-10 
• Pistachio, sliced : 8-10 
• Sugar : ¼ cup 
• Green cardamom powder : ¼ tsp  
• Condensed Milk : 1 tin (400 gms)

Method:

• Heat the milk in a deep non stick pan. Add the saffron to the milk. Cook on low heat till the milk thickens a little. 
• Add the sabudana to the milk and cook, stirring, till the sabudana is fully cooked and the kheer thickened. 
• Add condensed milk. 
• Add almonds, sugar and green cardamom powder and mix well. 
• Garnish with sliced pistachios, almonds & a few strands of saffron. 

Serve it hot or chill.