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Showing posts with label Maharashtrian. Show all posts
Showing posts with label Maharashtrian. Show all posts
Veg kohlapuri is special and traditional mix veg sabzi / curry. This is very popular dish from Kolhapur city which is situated in Maharashtra. This is prepared in thick spicy gravy with loads of vegetables
This Kolhapuri masala is very useful so making it in a large batch and keeping it handy is a good idea.
It is accompanied by a chapati , roti, paratha, naan or kulcha .This Popular dish is traditionally spicy but u can adjust the heat to ur taste buds....Its one of my families favorite dish....
Ingredients:-
2 large onions chopped
8 florets cauliflower
2 large tomatoes chopped
1 potato boiled and chopped
1 capsicum chopped
1 carrot boiled and chopped
6-8 French beans
1 /4 cup peas boiled
1 inch ginger
6 cloves garlic
2 tsp Red chill powder
1 tbsp Kashmiri red chili powder
1/4 tsp. turmeric powder
4 tbsp. oil
2 tbsp. Kolhapuri Masala
2 tbsp cashew nuts fried
1 inch stick cinnamon
4 cloves
2 Black Cardamoms
1 tbsp fennel seeds (saunf)
salt to taste
1 tbsp. coriander leaves chopped
Method:-
1) Thoroughly wash vegetables and chop in small pieces.
2) Peel, wash carrots and potatoes and cut into half inch sized cubes. String French beans and cut into half inch pieces. Wash and drain green peas.
3) Steam all the vegetables in an electric cooker, steamer or pressure cooker.The vegetables have to be completely cooked and yet retain their shape.
4) Wash tomatoes and grind it to fine paste.
5) Grind ginger and garlic to a fine paste.
6) Heat two teaspoons of oil in a kadai or pan. Add cloves, cinnamon,cardamom and fennel seeds. Lightly fry. Then grind to a fine powder.
7) Heat 2 teaspoons of oil in kadai then add chopped onions and cook till it turns slightly turns pink. Cool, grind to a paste . Keep aside.
8) Heat remaining oil in same kadai or pan. Add ginger and garlic paste ,tomato paste ,onion paste and continue to saute till 2-3 minutes.
9) Add red chilli powder, turmeric powder,kashmiri red chilli powder,salt and half cup of water and cook for three minutes.
12) Add the boiled vegetables, adjust salt and mix well.Simmer and cook covered for four to five minutes.
13) Once gravy starts boiling, add kolhapuri masala, fennel seeds mixture powder and cook for another 4-5 minutes in between stirring continuously.
14) Stir well and Garnish with fried cashews and chopped coriander leaves .
15) Serve hot with chapatis or rotis or pulkas or parathas.
Tips:
1) This curry should be enough spicy. However, adjust the amount of red chili powder to give required heat.
2) Kashmiri red chili powder gives nice bright red color and flavor to the curry. If its unavailable, use pinch of edible red color.
3) Normal chilli powder is used for spiciness.
Ganesh Chaturthi or Vinayak Chathurti or Vinayaka Chavithi is celebrated as the Birthday of Lord Ganesha. In India, especially in Maharashtra,Ganesh Festival is celebrated with great pomp..It brings along 10 days of joy, happiness and celebration..
On that day, we make special traditional dishes like Modaks or Vella kozhukattai or modakam as Naivedyam. For Lord Ganesha we must offer 21 Modaks as 21 is his favorite number.
Ingredients:
For dough:
Wheat flour - 1 cup
All purpose flour / Maida - 1 cup
Sooji /Semolina - 1/4 cup
Salt - a pinch
Ghee/oil - 3 tbsp warm + for deep frying
Water to knead the dough
For Filling :
Jaggery - 1 cup grated
Dry Coconut - 1 cup grated
Khas khas (poppy seeds) - 1 tbsp
Finely Chopped Nuts (Cashews ,Charoli, Kishmis ,Almonds) - 2 tbsp
Cardamon powder - 1/2 tsp
Procedure :-
For Covering :-
1) In a bowl mix wheat flour,all purpose flour ,semolina together.Mix everything and add a pinch of salt to it.
2) Heat 3 tbsp oil /ghee in a pan. Oil should be slightly warm.Add into flour and mix well with hands.Remove all the lumps.
3) Now start kneading the dough by adding little water at a time.Dough should be stiff than regular chapati dough.Cover the dough and let it rest for 30 mins.Meanwhile ,make the filling for modak.
For Filling :-
1) First slightly dry roast Khas khas (poppy seeds ) in a pan and set aside.
2) Slightly roast grated coconut also.
3) Now in a bowl mix roasted coconut and grated jaggery.To it add roasted khas khas(poppy seeds) ,chopped nuts and cardamom powder.
4) Mix everything well and set aside.
The filling is ready now.
Preparing and Shaping Modak :-
1) Take a small sized ball from the dough and roll into a thin puri.Roll it as thin as possible.If the cover is thin modak will become more crispy.
2) Place a spoon full of stuffing and place in the center of the disc.
3) Make 8 to 10 folds in rolled puri /disc with 1 cm distance in between.To make a fold pinch the outer layer of the disc a little bit ahead making 1-2 mm thick fold.
4) Now bring together all the pinched folds in the center and press to seal.Make sure to seal them nicely.
5) Repeat same steps to make rest of the modaks.
6) Deep fry modaks on medium heat till they turn golden brown.
7) Drain them on absorbent paper or kitchen tissues to remove the excess oil.
8) Let the modak cool down completely before you serve .
9) Now the Naivedyam /Prasadam for Lord Ganesha is ready.
10) Once cool you can store modak in air tight container .
Notes :-
- Instead of whole wheat flour and All purpose flour, you can also use all purpose flour or maida or wheat flour only.
- Make sure you seal the modak well. Any small opening will lead to the filling being drained in the oil while frying.
- You can also use sugar instead of jaggery for the filling.
Misal Pav is a traditional Maharashtrian dish sold in the streets of Mumbai, Pune and other parts of Maharastra. It consists of spicy curry usually made of Moth beans / Matki and gravy. The final dish is topped with sev ,onions, tomatoes,coriander and lemon juice. It is usually served with pav (buns) toasted with butter. The dish is inexpensive and a poor man's meal.
Ingredients:-
Pav
1 large Potato
Oil
For Matki Usal :-
1 cup Matki (Moth beans)
1/2 tsp Cumin Seeds
½ tsp Mustard Seeds
pinch of Asafoetida
1/2 tsp Turmeric Powder
1 tbsp Garam Masala / Goda Masala
Salt to taste
Oil
To Garnish :-
1 cup Farsan
1 cup Sev
½ cup chopped Coriander
1 Onion Chopped finely
1 Tomato Chopped finely
1 Lemon
1 tbsp Coriander seeds
1/2 tbsp Cumin sees
4 Black Pepper
4 Cloves
1/2 inch Cinnamon stick
4 green chillies
1/4 tsp Turmeric Powder
1 tsp Red chilli powder
1 /2 tsp Grated Ginger
1/2 tbsp Salt ( Acc to taste)
1 handful of mint leaves
4 Garlic Cloves
Grind all the Ingredients into fine paste.
1/2 cup Fresh Grated Coconut
For Tarri /Kat /Sample :-
Finely chop 1 cup onion and 1 cup tomatoes.In a wok ,heat 4 tbsp oil.Add the grinded masala in it and saute for 2 minutes. Nice Aroma will come out of it. Then add finely chopped onions. when onions start to turn transparent add finely chopped tomatoes.Then add fresh grated coconut and saute.Once the mixture starts leaving oil ,switch off the stove and let it cool down. Once the mixture become cold add 1 cup water and grind it to fine paste.Now tarri or sample or kat paste is ready.
In a pan heat 4 tbsp oil .Add 1/2 tsp turmeric powder.a pinch hing, 4 tsp red chilli powder.Then add paste we made for sample or kat. Add salt and kokum or tamarind paste.Add 3 cups water and bring it to boil.
Now Sample or kat or tarri is ready.
For Usal :-
Soak matki in the water for at least 10 to 12 hours.Drain all the water from matki.Put cleaned matki in a cotton cloth, tie the cloth tightly and let the matki sprout. It will take around 8 hours to sprout.
Pressure cook sprouted matki and wait till two whistles.
In a pan, heat 2-3 tbsp oil. Temper with ½ tsp Mustard Seeds,1/2 tsp cumin seeds ,pinch of Asafoetida powder, 1/2 tsp Turmeric Powder. Then add cooked Moth beans / Matki. Add little water and 1 tbsp Garam Masala / Goda Masala. On low flame let it cook for few minutes.
In other small pan heat ½ cup of oil. Peel 1 medium potato. Cut it into small cubes. And deep fry potato cubes till the color changes to golden brown.
Serving Misal Pav:-
In a large bowl /Soup bowl add one big spoonfull of matki usal.Add 1 tsp of deep fry potatoes cubes .Then add one large spoon full of kat /Tarri/ Sample on matki usal.Then add 2 tbsp of farsan , 2 tbsp of finely chopped onions, 2 tbsp of finely chopped tomatoes , 2 tbsp of Sev , 1 tsp Lemon juice, chopped coriander.
Serve hot with Pav (Buns).
Note:-
1) If Fresh Grated Coconut is not available, you can use dry grated coconut.
This is a traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go.This garlic chutney is the preferred accompaniment to bhakri also.
Ingredients:-
1. Dry Shredded coconut - 1 cups
2. Red chillies – 5
3. Garlic cloves – 10
4. Tamarind – 1 ” piece
5. Sesame seeds - 2 tsps
6. Salt – To taste
Method:-
In a thick bottomed kadai / pan ,roast shredded coconut,red chillies and sesame seeds seperately .Roast it on a low flame till it evenly browns-keep stirring to avoid burning.Let it cool down.
When the mixture is warm add tamarind to it.
When the mixture is cooled Grind with rest of the ingredients in a mixer into a coarse powder. Do not run the mixer for long or else the oil will ooze out(which will not affect the taste in any way)
Let it cool and then store in an dry air-tight container(Keeps for months)
Tastes great with chapatis and Jowari rotis.Without this chutney vada pav is just incomplete.It is equally delicious on buttered slices of bread.
Tikhat mithachi puri is a marathi name meaning hot and savory puri. You can have this tikhat mithachi puri with Shengadana / groundnut chutney or pickle as an evening snack or as a Brunch.
Ingredients:-
Wheat flour - 4 cups
Red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Carom Seeds / Ajwain – ½ tsp
Sugar – ¼ tsp
Salt – As per taste
Hot oil - 2 tbsp
Oil for frying
Method:-
1) Mix all the ingredients in a large bowl except the oil.
2) Heat 2 tbsp oil and add hot oil to above mixture.
3) Knead to a hard dough with water.
4) Keep aside for 20 minutes.
5) Make a lemon size balls of this dough and roll out on a lightly oiled surface into a 3-4 inch round puri.
6) Heat oil in wok / Kadai and when it is hot,slide one puri in from the side.Press down with the slotted spoon to allow it rise completely and then turn over and cook the other side until the puri is puffed and golden on both sides.
7) Drain well on an absorbent paper or kitchen towel.
8) Serve hot puris with shengadana/groundnut chutney or pickle or any chutney. It tastes very good with afternoon tea also.
This is a Maharashtrian traditional dish. .Eating Aamras and chapati on a hot summer days are a fondest memories of my childhood .The combination of AamRas Puri & Aamras Chapathi is heavenly.. This is not only simple but also very comforting too. You can also eat just by itself as a dessert or You could also top it with ice -cream 
Ingredients:-
Mangoes - 6 Medium (Preferably Alphonso mangoes)
Sugar - As required
Ghee - 1/2 tsp
Milk - 1 cup
a pinch of salt to taste
Method:-
First Soak the mangoes in water for at least half an hour. Press the mangoes lightly with finger tips to loosen the pulp. Remove the tip and take out all the pulp squeezing it by hand. Squeeze the seed and remove all the pulp from it. Put the pulp into a blender.Keep these seeds and cover of mangoes in little water and squeeze them to get maximum pulp from Mango. Add sugar (the quantity of the sugar will depend on the sweetness of the mangoes) , milk ,salt and blend till smooth. Remove into a bowl and refrigerate for at least 1 hour. Add a few drops of ghee in the aamras while serving.Serve Chilled by itself or with hot puris or Chapatis.
Tip:-If you can't find Alphanso Mangoes (Hapus Raja) then use what you can find :-)
पालकाची पातळ भाजीPatal Bhaji is an extremly popular Maharashtrian curry.Spinach is cooked with Chana dal and peanuts.
Ingredients:-
3 Cups finely chopped spinach
1 tbsp gram (chana) dal
2 tbsp broken cashewnuts (Opional)
1/2 cup peanuts
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 pinches asafoetida
1/2 tsp Turmeric
3 green chillies paste
1 tbsp Goda Masala
2-3 garlic flakes
1 tbsp grated jaggery
2 tbsps tamarind water
2 tbsps besan
2 tbsps oil
salt tot taste
1/4 cup fresh coconut grated (optional)
Method:-
1. Wash and finely chop the spinach leaves.
2. Soak Peanuts and Chana dal in water for 4-5 hours.Pressure cook Chana Dal, peanuts along with 1 tsp salt upto 3 whistles.
3. In a kadhai heat the oil. After the oil is heated up ,add mustard seeds,after they crackle add hing (asafoetida), fenugreek seeds,garlic flakes,green chillies paste ,turmeric.Fry for 10 seconds.Mix well.
4. Add Chopped Spinach and besan (chick pea flour).mash it with wooden dal masher or ravi till all lumps are removed.
5. Once spinach gets mashed add pressure cooked mixture into this kadhai.
5. Add cashews ,goda masala,tamarind pulp and jaggery ,salt to taste,little water.
6. Allow to boil for 5 minutes.Mix well.
7. Garnish with fresh coconut if using.
Serve with Hot Phulkas/Rice.
Tip:-
1) Palakachi Patal Bhaji should be deep green and of semi thick in consistency.
2) Colocasia leaves /Taro leaves (Aalu) can be substituted for Spinach.
Ingredients:-
3 Cups finely chopped spinach
1 tbsp gram (chana) dal
2 tbsp broken cashewnuts (Opional)
1/2 cup peanuts
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 pinches asafoetida
1/2 tsp Turmeric
3 green chillies paste
1 tbsp Goda Masala
2-3 garlic flakes
1 tbsp grated jaggery
2 tbsps tamarind water
2 tbsps besan
2 tbsps oil
salt tot taste
1/4 cup fresh coconut grated (optional)
Method:-
1. Wash and finely chop the spinach leaves.
2. Soak Peanuts and Chana dal in water for 4-5 hours.Pressure cook Chana Dal, peanuts along with 1 tsp salt upto 3 whistles.
3. In a kadhai heat the oil. After the oil is heated up ,add mustard seeds,after they crackle add hing (asafoetida), fenugreek seeds,garlic flakes,green chillies paste ,turmeric.Fry for 10 seconds.Mix well.
4. Add Chopped Spinach and besan (chick pea flour).mash it with wooden dal masher or ravi till all lumps are removed.
5. Once spinach gets mashed add pressure cooked mixture into this kadhai.
5. Add cashews ,goda masala,tamarind pulp and jaggery ,salt to taste,little water.
6. Allow to boil for 5 minutes.Mix well.
7. Garnish with fresh coconut if using.
Serve with Hot Phulkas/Rice.
Tip:-
1) Palakachi Patal Bhaji should be deep green and of semi thick in consistency.
2) Colocasia leaves /Taro leaves (Aalu) can be substituted for Spinach.
Kothimbir Vadi is a starter / snack that is extremely popular among maharashtrians. I ate this many times when I was small and its my favorite one.I make this quite often.This time I made this for potluck party and it was hit with my friends. It tastes irresistible.Even Kids will like it.
I took the idea of steaming this in Idli mould from Sowmyas blog .Thanks Sowmya for the superb idea.
How to Grow Coriander:-
Crush the whole coriander seeds and sow them around 1 cm deep covered with a thin layer of soil / Compost.
Ingredients for Kothimbir Vadi:-
1 big bunch Coriander / Kothimbir
1 cup chickpea flour / besan
1/4 cup wheat flour
2 tbsp rice flour
4-5 green chilies paste
1 tsp Ginger garlic paste
1 tsp Sesame seeds
1 tsp sugar
1/2 tsp cumin seeds
1/2 tsp Poppy Seeds /Khus Khus (optional)
1 tsp red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 tsp garam masala
1/4 teaspoon asofeotida /Hing
1 teaspoon salt
2 tsp lime juice
1/2 teaspoon baking powder
Oil
Water
Coriander in my BackyardMethod:-
1) Mix all the ingredients in a large bowl with water except oil to get a thick batter.
2) Ensure that lumps are not there.Pour the batter in the greased trays.
3) For Steaming I have used Idli moulds .You can also use steamer trays.
4) Steam for about 30 minutes till a skewer inserted in the middle comes clean.
5) Let it cool then unmold .If you are using steamer trays then after unmolding cut into slices.
6) Heat oil in a pan and shallow fry the slices till crispy and golden.
7) Serve hot with green chutney or sauce.
Jowar Bhakri is nutritious and high in protein content. It is also very easy to digest. Doctors now-a-days recommend Bhakri to be included in your diet.Pithla Bhakri is called as Farmer's meal or poor man's meal in Maharashtra. But because of it's awesome taste and simplicity it got popular among all Maharashtrian households. Pithla, Bhakri and Thecha served with Green chillies and Raw onion make a fabulous combination.
Ingredients:-
2 cups Fresh Jowar Flour
Salt as per taste
Warm Water to knead.
Method:-
1) Make dough for one Bhakri at a time. Don’t knead the entire dough.
So for your first Bhakri take about a cup of Jowar flour and add salt to it.
2) Gradually add warm water and knead it into soft pliable dough. . So using your hand knead the dough well for 5 minutes. If the dough is not kneaded well, the bhakris will develop cracks at corners.
3) Take a small round ball from the dough and flatten it with both your hands.
4) On a flat surface or large flat plate sprinkle some dry jowar flour, keep the flat ball on it, apply some Jowar flour to your hand and with the palm of your hand spread the dough into a thin circle. Take care that the dough does not stick at the bottom and should move freely with your hands.Use flour as required.
5) When the bhakri is ready, lift it on both palms and place the bahkri on tava / hot girdle prepared from iron.
6) Now lower the heat and take some water in hand.
7) Spread a little water with your hands on the surface of the Bhakri.
8) Now raise the heat to medium. When this water starts drying, turn the bhakri to cook the other side .
9) Cook on high flame till some brown spots appear on the lower surface of the Bhakri.
10) Remove it from the tava , turn it upside down and gently put it directly on the flame. It should puff up.
11) Remove from flame and serve hot.
12) Serve hot with Pithla, onions, green chillies, and buttermilk.
Tip:-
The flour has to be very fresh or else the Bhakri will crack .
The process of kneading the dough is quite important. Bhakris will be soft and will not crack at the corners if the dough is well kneaded.
Ingredients:-
1 cup Ghee
2 cups powdered sugar
5 cups Maida / All-purpose flour
1 cup milk
A pinch of salt
Oil or Ghee for deep-frying (I used oil, but It tastes more when we use Ghee.)
Karanji cutter /Pizza cutter /Knife
Karanji Cutter Method:-
1. Heat ghee in a pan and heat it till it starts boiling. Turn the heat off.
2. Mix maida and powdered sugar and pour heated ghee over the flour .With a spoon mix the flour. Do not do it with hand as it may cause a burn. Then add the milk and knead a stiff dough. 3. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Keep this dough aside, covered, for about half an hour. This also gives you the time to make the rest of the preparations. :)
5. You will need a rolling pin, a rolling board, a knife or a wheel that looks like a pizza-cutter , a skillet/Kadhai/pan and a slotted spoon for frying, another wide & shallow dish to take out the fried Shankarpali onto.
6. Now pour some oil/Ghee into the skillet. Heat the oil.
7.Knead the dough lightly. Take a fistful of it and roll it into a round ball using your palms. Oil the rolling board lightly and roll this ball on it into a circle. Do not dust the rolling board with flour like we do for chapati.
8. Cut this rolled out 'Chapati' into small squares or diamonds with a knife or a cutting wheel .
9. Do not stack the pieces one above other. Separate each cut and deep fry these squares or diamonds. Please make sure that the oil is not too hot. It should not smoke. That can result into Shankarpali fried dark brown on the outside and uncooked on the inside.
10.You could fry as many as you want at one point.
11. Take them out of the oil and onto the kitchen towel or dish, when they look light brown. They will continue cooking a little even after they are taken out of the oil.
12. Let the fried Shankarpali cool completely on a dish. Then store them in a dry container with a tight lid.
Enjoy this nice crispy, crunchy shankarpali with a cup of tea or with the rest of the Diwali goodies :)
This recipe is reaching Diwali 2009 contest hosted by Priya
and
Diwali Dhamaka hosted by Purva
Pithla Bhakri represents a humble and very comfort meal in any Maharashtrain household. Pithla, Bhakri and Thecha served with Green chillies and Raw onion make a fabulous combination.Pithla Bhakri is called as Farmer's meal or poor man's meal in Maharashtra. But because of it's awesome taste and simplicity it got popular among all Maharashtrian households. Pithla is made from besan/chickpea flour and tastes best when eaten with Bhakri which is prepared using Jowar/Bajri flour. Making Pithla is handy when you are either out of stock for veggies. Amma prepared this ideal meal for lunch on Sunday.Like every recipe Pithla has many variations. Here goes the recipe for Pithla.Ingredients:-
1 cup Besan/Chick pea flour/gram flour
2 onions chopped
1 Tomato chopped
4-5 green chilies chopped
4-5 garlic pods peeled
½ tsp Cumin seeds
½ tsp mustard seeds
¼ tsp turmeric powder
2 tsp oil
2-3 cups water
Chopped coriander leaves for garnishing
Salt as per taste
Method:-
1) Add besan to water and mix well so as to make it lump free mixture.
2) Heat oil in pan / kadai.
3) Add mustard seeds and cumin seeds. Wait till they splutter and then add green chillies, curry leaves, and chopped garlic. Once the garlic changes to light brown, add the chopped onions. Fry till they become translucent.
4) Add tomato and cook till it turns soft.
5) Now add the besan water mixture and stir well.
6) Add salt as required and turmeric and keep stirring at intervals (Continuous stirring will avoid formation of lumps)
7) Cook for 5-10 mins.
8) Garnish with fresh coriander leaves and serve piping hot with Bhakri / Roti / Rice.
Tip: - Adjust the besan proportion to the required consistency. Remember that after the Pithla cools, it becomes thicker.
Sakhar bhaat (Sweetened Rice) is simple and delicious Maharashtrian food at its best. It can be prepared for any special occasions and festivals. A bit of saffron and clove elevates the humble rice to a new level!
Recipe Source :- Amma
Ingredients:-
2cups Basmati rice, washed and drained ( I used Sona Massouri which was available )
2 tbsp ghee
3 cups sugar
4-5 lavanga (cloves)
¼ tsp Elachi Powder (cardamom powder )
8-10 cashewnuts, halved
1/4 tsp kesar (saffron threads) or few drops orange color
10-12 raisins
Method:-
Note:- For 1 cup rice – 1 ¾ cup water.
2 tbsp ghee
3 cups sugar
4-5 lavanga (cloves)
¼ tsp Elachi Powder (cardamom powder )
8-10 cashewnuts, halved
1/4 tsp kesar (saffron threads) or few drops orange color
10-12 raisins
Method:-
1) First Wash and cook the rice. Cook rice with enough water in pressure cooker .It should not be overcooked.
2) When the rice is cooked, gently spread it in a plate and let it cool.
3) Heat the ghee, when hot add the cloves and cook till the color of cloves starts changes (don't let them burn).
2) When the rice is cooked, gently spread it in a plate and let it cool.
3) Heat the ghee, when hot add the cloves and cook till the color of cloves starts changes (don't let them burn).
4) After that add Sugar and mix well for 2 mins. Then add the cooked rice when it is little bit warm only and mix well .
5) Add saffron / orange food color, cardamom powder, cashews.
6) Then cover and cook the rice for 7-8 mins on low heat.
7) When rice is fully cooked remove it in a flat plate.
8) Serve hot or chilled, garnished with the raisins and the nuts.
Note:- For 1 cup rice – 1 ¾ cup water.
I am sending this to Nag's 'Ravishing Rice' Event Which was originally started by Meeta.
This is also reaching Shanti's 'Sweet time' Event.
Sabudana khichidi, a fasting food and popular breakfast food, purely because of its simplicity and flavor. This khichidi is prepared from sago which is tapioca starch white granules /sabudana/saggubiyyam/saboonari/javarisi available in three sizes - small, medium and large .It is very light and easy to digest, and is said to be good for diabetic patients.
Preparation: 20 mts, standing time to soften sago - overnight
Serves 3-4 persons
Cuisine: Maharastrian
Shelflife: Best fresh
Serves 3-4 persons
Cuisine: Maharastrian
Shelflife: Best fresh
Ingredients:-
Sabudana/ Indian pearl sago - 1 cup soaked over night in water
Potatoes - 2 boiled and cubed
Green chillies - 2 finely chopped
Roasted peanuts - 1 /2 cup ground coarsely
Jeera (cumin seeds) - 2 tsp
Ghee / oil - 1 tbsp
Sugar - 1/2 tsp
Salt to Taste
Potatoes - 2 boiled and cubed
Green chillies - 2 finely chopped
Roasted peanuts - 1 /2 cup ground coarsely
Jeera (cumin seeds) - 2 tsp
Ghee / oil - 1 tbsp
Sugar - 1/2 tsp
Salt to Taste
Method:
Soak the Sabudana overnight. The sabudana should be soaked in such a way that just a layer of water remains on top of it. Don’t put EXCESS WATER. After around 2-3 hours all the water should get soaked in and the sabudana should be moist yet dry to touch. You want the sabudana to soak in all the water that you put in.... so just keep adding or sprinkling water into it in between, to make it more soft.
Now once the sabudana in ready.... put in the roasted peanuts into the dana and mix it well. Keep aside.
Now in a big pan, take some ghee/ oil. Add in the cumin seeds, green chillies and toss it well in the oil. Now add in the chopped potatoes and fry them... till it becomes light brown in colour. Next come the sabudana , add it to the kadai and mix well. Add the salt and sugar and cook it for 10 minutes. You can see the sabudana turns a bit transparent from it natural white colour. Now that the sign which say that the sabudana is cooked well. Mix well in medium flame till it becomes a khichidi of nice and transparent balls.
Note:- Don’t ever cover the vessel during the cooking process since you might end up with a rubbery thick mass of khichdi.
If you are preparing this for Navaratri fasting then you can use rock salt or sendha namak.
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