Saboodana Chivda(Sago Chivda)

Sago/saboodana is widely used in India mostly during fasting. Sago is made from tapioca and hence is very filling when you are fasting. During festival of navratris (festival of nine nights) here in India most of us keep fast for nine days. During these nine days we have satvik aahar which means the food shouldn’t have onion and garlic and even rice is not allowed. So for ┬ásmall snackings sago upma , potato fries and sago mixture is made. I have already shared potato chips recipe here( and hence today i will be sharing sago mixtures recipe. Hope you all will enjoy it.




  • 2 cups tapioca pearls
  • 4 tbsp water
  • 1 tsp Powdered sugar
  • 2 Chili’s finely chopped
  • 1 spring of curry leaves
  • 1/4 cup roasted ground nuts
  • 5-6 roasted cashews
  • 5-6 roasted almonds
  • 1/4 tsp lemon juice
  • 5 tbsp oil for frying
  • Rock salt according to taste


  1. Mix water in tapioca pearls and let it rest for 5 mins
  2. After 5 mins fry them in got oil till they puff up.
  3. While frying keep flame as low as possible because these pearls pop off once fried
  4. Fry these pearls in batches for excellent results.
  5. In the remaining oil roast green chillies and curry leaves.
  6. Once tapioca pearls are fried let them cool and add lemon juice salt,fried chillies,curry leaves,roasted cashews, almonds,peanuts and powdered sugar.
  7. Mix them well and store in air tight container.

Tender Coconut Kalakand

Coconut is a versatile fruit which can be used for both sweet and savoury dishes. Few days back i got some lovely tender coconut and wanted to try out some thing really different so made this really amazing tender coconut kalakand. Hope you all like it.



  • 1 litre full cream milk
  • 3/4 cup chopped tender coconut
  • 1.5 cup sugar
  • 2 tbsp lemon juice
  • Few strands of Saffron
  • 1 tbsp ghee
  • 1 pinch yellow color


  1. In a heavy bottomed vessel boil milk.
  2. Once boiled add lemon juice and stir well.
  3. When whey separates strain little water away.
  4. Keep little whey in the vessel and again keep this mixture in medium heat.
  5. Add sugar and start stirring till the sugar completely dissolves and the mixture starts leaving the pan.
  6. Now add in tender coconut and again mix well and switch off the gas.
  7. Divide the mix into two. In one portion add saffron and yellow color and leave other portion plain white.
  8. Set the mixture in deep vessel with white mix down and saffron mix upside. Set in refrigerator for 5 mins.
  9. Cut in squares or desired shapes and serve.