Sabudana, also known as tapioca pearls or sago, is a starchy food extracted from the cassava (tapioca) root, processed into small, translucent beads in white color. Popular in Indian cuisine, especially during fasting, it provides quick energy from high carbohydrates (about 88-90g per 100g dry), with around 350-360 kcal, minimal protein (0.2g), fat, and fiber. It's naturally gluten-free, easy to digest, low in sodium, and contains trace calcium, iron, and potassium. Benefits include boosting energy, supporting bone health mildly, and aiding recovery or fasting diets, though it's not ideal for weight loss due to its calorie density.

(Maharashtrian/Gujarati style) that's popular during fasting (vrat/Navratri/Ekadashi). The key to perfect, fluffy, non-sticky results is proper soaking and not overcooking.

Ingredients (serves 2-3)

• 1 cup sabudana (tapioca/sago pearls, medium size works best)
• ¾ to 1 cup water (for soaking — use just enough to cover)
• 1 medium potato (peeled and cut into small cubes, ~1 cup)
• ¼ to ½ cup raw peanuts (or roasted peanuts)
• 2 tablespoons ghee (or oil for vegan version)
• 1 teaspoon cumin seeds (jeera)
• 1-2 green chillies (finely chopped or slit, adjust to taste)
• 8-10 curry leaves
• Sendha namak (rock salt) to taste (or regular salt if not fasting)
• ½ teaspoon sugar (optional, balances flavors)
• 1-2 teaspoons lemon juice
• 2 tablespoons fresh coriander leaves (chopped, for garnish)

Instructions

1. Soak the sabudana (the most important step!):
2. Rinse sabudana 3-4 times under running water, rubbing gently to remove excess starch (this helps prevent stickiness). 
3. Drain well. 
4. Add just enough water to cover (about ¾–1 cup for 1 cup sabudana). Soak covered for 5-6 hours or overnight. 
5. The pearls should double in size, become soft, translucent, and fluffy when pressed — no hard white center. Drain any excess water if remaining.
6. Prep peanuts: Dry roast peanuts in a pan until crunchy and golden (5-7 mins on medium heat). Let cool, then coarsely crush or powder them (reserve some whole for texture if you like).

Cook the khichdi:

• Heat ghee/oil in a heavy-bottomed pan or kadai on medium heat.
• Add cumin seeds — let them sizzle and turn aromatic (30 seconds).
• Add curry leaves and green chillies — sauté for 30 seconds.
• Add potato cubes + a pinch of sendha namak. Mix well, cover, and cook on low-medium heat for 7-10 minutes until potatoes are soft and lightly golden (stir occasionally; add a splash of water if needed to prevent sticking).
• Add the soaked & drained sabudana + crushed peanuts + remaining salt + sugar (if using). Gently mix everything on low heat for 3-5 minutes. The sabudana will turn translucent and glossy — do not overcook, or it becomes mushy/sticky.
• Turn off the heat. Squeeze lemon juice and sprinkle chopped coriander. Give a final gentle toss. Cover for 2-3 minutes — this makes it extra fluffy!
• Serve hot with yogurt, green chutney, or a lemon wedge on the side.

Quick Tips for Non-Sticky, Fluffy Khichdi

• Use good quality sabudana (not too small or too large).
• Soak in minimal water — too much makes it mushy.
• Cook on low heat after adding sabudana.
• If it sticks slightly, sprinkle 1-2 tsp water while mixing.
• Taste-test salt/lemon at the end.

Enjoy your delicious, light, and energizing Sabudana Khichdi!

 

Bitter Gourd with Chana Dal (also known as Karela Chana Dal or Chana Dal Karela) is a classic Indian sabzi that combines the health benefits of bitter gourd (karela) with protein-rich split chickpeas (chana dal). The bitterness of karela is balanced by the nutty dal, spices, and sometimes onions/tomatoes, making it surprisingly tasty and less bitter than plain karela sabzi. It's a nutritious, diabetic-friendly dish often served with roti, rice, or dal.

A popular North Indian/Punjabi-style version reduces bitterness by salting the karela first and pairs it with soaked and cooked chana dal.

Ingredients (serves 3-4)

• ½–1 cup chana dal (split Bengal gram/chickpeas), soaked for 1–2 hours
• 250–500g bitter gourd (karela), 4–5 medium ones
• 2 medium onions, finely sliced or chopped
• 2–3 tomatoes, chopped (optional, for gravy version)
• 2–3 green chilies, slit
• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• ½ tsp nigella seeds (kalonji), optional
• ½–1 tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania)
• 1 tsp red chili powder or flakes

Salt to taste

• 3–4 tbsp oil (mustard oil for authentic flavor)
• Fresh coriander leaves for garnish
• Water as needed

Step-by-Step Recipe

Prep the karela (key to reducing bitterness):

• Wash, scrape/peel the rough skin lightly (optional), slit lengthwise, remove seeds if very mature, and slice into thin rounds or small pieces. Rub with 1–2 tsp salt, mix well, and let sit for 20–30 minutes (or up to 1 hour). This draws out bitterness. Rinse thoroughly 2–3 times under running water and squeeze out excess water. Pat dry.

Cook the chana dal:

• Pressure cook soaked chana dal with a pinch of turmeric and salt until soft but not mushy (2–3 whistles, or boil in a pan for 20–30 minutes). Drain excess water if needed; keep slightly firm.

Cook the sabzi:

1. Heat oil in a pan/kadai. Add cumin seeds, fennel seeds, kalonji (if using), and let them splutter.
2. Add sliced onions and sauté until golden brown.
3. Add green chilies, turmeric, coriander powder, red chili, and stir for 30 seconds.
4. Add the rinsed karela pieces. Stir-fry on medium heat for 8–10 minutes until slightly softened and edges crisp (this helps mellow bitterness).
5. Mix in the cooked chana dal. Add chopped tomatoes (if using) and salt. Stir well.
6. Add a splash of water (½–1 cup), cover, and simmer on low heat for 10–15 minutes until flavors blend and karela is tender. Stir occasionally.
7. Garnish with fresh coriander.
8. Serve hot with roti, paratha, or rice, plus yogurt or raita on the side to balance any remaining bitterness.

Tips for Less Bitterness

• Always salt and rest the karela—don't skip this!
• Fry karela well before adding dal.
• Some versions add a bit of jaggery, amchur (dry mango powder), or lemon for tang.
• Mustard oil gives great flavor; heat it to smoking point then cool slightly.

This dish is packed with fiber, vitamins, and blood sugar-regulating properties from karela.

Here's a simple, refreshing homemade kiwi flavored ice lollies (also called kiwi popsicles) recipe. This version focuses on pure kiwi flavor with a touch of sweetness and lime for brightness—it's naturally vibrant green and perfect for hot days!

Ingredients (makes 6–8 ice lollies, depending on mould size)

• 6–8 ripe kiwis (about 500–600g), peeled
• 2–4 tablespoons sugar, honey, or your preferred sweetener (adjust to taste—kiwis vary in sweetness)
• Juice of 1 lime (about 2–3 tablespoons) — adds zing and balances the flavor

Optional: ¼ cup water or coconut water (if you want a softer texture)

Optional extras: A few fresh mint leaves (blended in), kiwi slices for decoration, or a splash of tonic water for a fizzy twist

Instructions

1. Peel the kiwis and chop them into chunks. (Save 1–2 kiwis to slice thinly for decoration if desired.)
2. Add the kiwi chunks, lime juice, and sweetener to a blender or food processor. Blend until completely smooth. Taste and adjust sweetness if needed—ripe kiwis are quite sweet, so start low.
3. If using, blend in mint leaves or add a little water/coconut water for a smoother pour.
4. If you want pretty layered or decorated lollies: Place 1–2 thin kiwi slices against the sides of each mould for a nice visual effect.
5. Pour the kiwi puree into ice lolly moulds, leaving a little space at the top for expansion during freezing.
6. Insert the sticks (if your moulds require partial freezing first, freeze for 30–60 minutes, then add sticks to keep them centered).
7. Freeze for at least 4–6 hours, or overnight until solid.

To unmould: Run the moulds under warm water for a few seconds to loosen.

Enjoy immediately for the best texture!

Tips

• For creamier lollies → Blend in ½ cup Greek yogurt or coconut milk.
• For extra fun → Alternate layers with blended strawberry or mango puree for a tropical twist.
• Store in the freezer for up to 2 weeks (if they last that long!).

Super easy, healthy, and bursting with fresh kiwi taste—let me know if you'd like a variation! 

Working with sugar professionally usually refers to two main areas in pastry and confectionery:

Everyday pastry work (using different sugars in recipes, emulsions, caramels, etc.)

Advanced decorative sugar work (pulled sugar, blown sugar, spun sugar, cast sugar — the spectacular showpieces seen in high-end patisserie and competitions)

Here’s a practical breakdown of how professionals' approach both.

Everyday Professional Sugar Handling (Pastry Chef Level)

• Pros treat sugar as a functional ingredient with very specific behaviors.
• Understand sugar stages precisely
• Use a digital candy thermometer (or laser for boiling sugar).

Never trust color alone — pros calibrate by stages:

Stage	Temp °C	Temp °F	Use Case
Thread	110–113	230–235	Fruit preserves, syrups
Soft ball	116–118	240–245	Fondant, fudge
Hard ball	121–130	250–265	Marshmallows, nougat
Soft crack	132–143	270–290	Toffees
Hard crack	149–154	300–310	Brittle, lollipops, base for pulled sugar
Caramel	160–177+	320–350+	Caramel sauce, praline, brûlée

Prevent unwanted crystallization

• Add glucose syrup / corn syrup / invert sugar (10–20% of sugar weight)
• Add tiny amount of acid (lemon juice, cream of tartar, tartaric acid)
• Never stir once boiling (only before)
• Brush sides of pan with wet pastry brush to wash crystals down

Key pro habits

• Mise end place everything before sugar hits the stove
• Work in a warm kitchen (sugar stays workable longer)
• Use heavy-bottomed copper or stainless pans
• Keep a bowl of ice water nearby for emergency burns
• Cool caramel on silicone mat / parchment for clean shattering

For crème brûlée / finishing caramel: many Michelin kitchens now use pre-made caramel powder (dry caramelize sugar → cool → blitz) → dust & torch → instant even crunch without burning

Different sugars behave differently — pros choose deliberately

Sugar Type	Moisture	Sweetness	Main Professional Use
Granulated	Low	100%	General, caramels
Caster / superfine	Low	100%	Meringues, creaming (dissolves faster)
Icing / powdered	Very low	100%	Frostings, dusting
Brown / muscovado	High	~90–95%	Flavor, moisture in cakes, caramels
Glucose / DE 40–60	High	~40–70%	Anti-crystallizing in pulled sugar, ice cream
Isomalt	Very low	~50–60%	Showpieces, clear decorations (humidity resistant)

Isomalt tip — many pros switched to isomalt (or 50/50 sugar-isomalt blend) for showpieces because:

• Much more resistant to humidity
• Crystallizes far less
• Cools slower → longer working window
• Stays clear and glossy longer

Advanced Decorative Sugar Work (Pulled / Blown / Spun Sugar)

This is the high-skill, high-risk area (burns are almost inevitable when learning).

Basic pulled sugar recipe (classic professional base)

• 1 kg granulated sugar
• 400–500 g water
• 200–250 g glucose syrup
• 5–10 drops tartaric acid solution (or citric acid/lemon juice)

Method outline (pros’ workflow)

• Dissolve sugar in water → boil → add glucose + acid
• Cook to hard crack (155°C) or just into light caramel (160°C)
• Shock in cold water bath 5–10 seconds (stops cooking)
• Pour onto silicone mat / oiled marble
• Fold edges in with palette knife until cool enough to handle (~70–80°C)
• Satiné / pulling phase — pull and fold repeatedly → incorporates air → turns opaque & shiny satin (most important skill)
• Color with powdered food color or gel during pulling
• Work under heat lamp or re-warm in microwave (5–10 sec bursts)

Main techniques pros master

• Pulled sugar — ribbons, threads, flowers, cages, woven baskets
• Blown sugar — pump + sugar bubble → fruits, animals, figures (very advanced, takes years)
• Cast / poured sugar — pour into oiled molds or free-form bases
• Spun sugar — fork / whisk drizzled over sticks → bird’s nest effect
• Patinage — polishing / satinizing surface for mirror shine
• Safety & pro mindset
• Kevlar gloves + long sleeves mandatory
• Never leave boiling sugar unattended
• Have vinegar + ice water ready for burns
• Practice small batches 50–100 times before big pieces
• Work fast — sugar sets in minutes once below ~70°C
• Hotter kitchen = easier (sugar stays malleable longer)

If you're starting, focus first on:

• Reliable caramel + pulled sugar basics
• Switching to isomalt for less stress on showpieces
• Building speed & satin technique under a heat lamp

Which direction interests you most — everyday pastry use, caramel work, or full showpiece sugar art? That’ll help narrow down the next steps.