Hello,
After my wonderful vacation in Mumbai, I seem to have brought back a bundle of strong urges to savour my all time favourite dishes (before you jump to conclusions; it's nothing to do with any kinda hormones ;)
Coming from a country as diverse as India and to top it from a city called as melting pot of cultures such as Mumbai, my list of favourites is ravenous. My latest craving was a favourite breakfast snack called 'sabudana khichdi'.
The white sago pearls commonly called as sabudana in Marathi, soaked to succulent softness, tossed with unbelievably simple ingredients, to make ummm a yummy dish.
The below recipe is from a friends Mum who is a true blue Maharashtrian annapurna and is always indulgent with my impish demands for her recipes.
RECIPE:
Time taken : soaking overnight + 10-15 mins for cooking
Serves: 2 individual portions
Method:
1) I soak my sabudana/sago pearls overnight or 6 hours minimum. Take about 1/4 bowl of sabudana, wash them under running water in a colander (till the water runs clean of starch) Then soak them in water half bowl. When ready to cook, just check the pearls should crush easily in your fingers. Drain excess water if any.
2) Chop one small potatoe into half inch cubes & soak them in salt water while you prep the rest. Or you can used a pre-boiled potatoe.
3) Toast a hand full of peanuts for about 3-4 mins on a heated tava or pan, remove from heat and crush them lightly into coarse bits. There are times when I'm out of stock for peanuts (hubby n me are mildly allergic to peanuts; we don't consume often and stocking them for too long makes the natural oil in them go foul) so I use cashews instead. Trust me the taste is similar using peanuts & perfect for people who are allergic.
4) Sprinkle the peanuts onto the sabudana, along with a pinch of salt and sugar. Drizzle few drops of oil on your palms and mix the sabudana mix lightly with your hands.
5) In a pan heat about 1-2 tsp of oil, crackle 1/2 tsp of jeera/cumin seeds, few curry leaves, 1/2 chopped green chillies.
6) Add the potatoe cubes. Add a little bit of water (1/4th cup) for the potatoes to cook. Should not take more than 2-4 mins max. If using pre-boiled potatoe, after adding them to the pan, just move to the next step.
7) Add the sabudana and stir thoroughly so the ingredients blend well. Check salt and adjust accordingly.
8) Remove from flame, squeeze few drops of lime juice & serve hot.
After my wonderful vacation in Mumbai, I seem to have brought back a bundle of strong urges to savour my all time favourite dishes (before you jump to conclusions; it's nothing to do with any kinda hormones ;)
Coming from a country as diverse as India and to top it from a city called as melting pot of cultures such as Mumbai, my list of favourites is ravenous. My latest craving was a favourite breakfast snack called 'sabudana khichdi'.
The white sago pearls commonly called as sabudana in Marathi, soaked to succulent softness, tossed with unbelievably simple ingredients, to make ummm a yummy dish.
The below recipe is from a friends Mum who is a true blue Maharashtrian annapurna and is always indulgent with my impish demands for her recipes.
RECIPE:
Time taken : soaking overnight + 10-15 mins for cooking
Serves: 2 individual portions
Method:
3) Toast a hand full of peanuts for about 3-4 mins on a heated tava or pan, remove from heat and crush them lightly into coarse bits. There are times when I'm out of stock for peanuts (hubby n me are mildly allergic to peanuts; we don't consume often and stocking them for too long makes the natural oil in them go foul) so I use cashews instead. Trust me the taste is similar using peanuts & perfect for people who are allergic.
4) Sprinkle the peanuts onto the sabudana, along with a pinch of salt and sugar. Drizzle few drops of oil on your palms and mix the sabudana mix lightly with your hands.
5) In a pan heat about 1-2 tsp of oil, crackle 1/2 tsp of jeera/cumin seeds, few curry leaves, 1/2 chopped green chillies.
6) Add the potatoe cubes. Add a little bit of water (1/4th cup) for the potatoes to cook. Should not take more than 2-4 mins max. If using pre-boiled potatoe, after adding them to the pan, just move to the next step.
7) Add the sabudana and stir thoroughly so the ingredients blend well. Check salt and adjust accordingly.
8) Remove from flame, squeeze few drops of lime juice & serve hot.
Hope you enjoy the recipe, let me know your opinions.
Cheers!!!
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