All posts by Sneha Modi

I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu. SnehDeep’s Kitchen is a culmination of my exposure to different communities, regions, people, and their food habits across the country as well as my passion of experimenting with food.

Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Orange Juice
Breakfast Masala Potato sandwich
Lunch Tomato Soup
Evening Beverage Lassi
Snacks Banana Chips
Dinner Roti
Palak Paneer
Dessert Fruit Custard

Recipe – Sabudana Cutlets / Sago Cutlets

Aviary Photo_131478124495789017Prep Time: 5 hours

Cook Time: 20 Minutes

Serves: 4


  • Sabudana (Sago): 1 cup
  • Potato: 3 medium sized, boiled, peeled and mashed
  • Peanut: ¼ Cup
  • Rock salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Curry leaves: 3-4
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons


  • Soak sabudana for 4 hours. Drain all excess water and keep in the sieve for 30 minutes so all excess water will be removed.
  • Dry roast the peanuts. Let it cool and grind coarsely.
  • In a large bowl, mix soaked sabudana, mashed potato, grinded peanut, salt, black pepper powder, ginger, green chili, coriander leaves, chopped curry leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat sabudana cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil op top of all the cutlets. Cover the tawa and medium the heat. Leave it for 3-4 minutes.
  • Remove the cover, flip all the cutlets, spread little oil on all the cutlets again. Cover and cook again for 2-3 minutes.
  • Remove the cover. Higher the heat and cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.