Sabudana Khichdi

A quick Maharastrian brekki recipe which is also made during fasting days. It is a  very easy peesy recipe but the important part of the recipe is the type of sabudana you use. Earlier i have tried with the the regular sabudana but my khichdi turned out to be a messy and gooey mixture, but now i use Nylon sabudana and prepare them on a nonstick pan and they turn to to be great.

Sabudana Khichdi.

Serves 2

Ingredients

Nylon Sabudana (Sago Pearls) 3/4 cup

Potato 1 big

G.chillies 2-3

Salt to taste

Oil 2tbsp

Peanuts 1/4 cup + 1 tbsp

Method

Soak sabudan for 10 mins and drain all the excess water and keep aside for 1/2 hour.

Dry roast peanuts till light brown and when cooled grind them to a coarse powder.

Chop potatoes into slices or cubes.

Finely chop G.chillies.

Heat oil in a pan, add the 1tbsp peanuts and then g.chilli and potatoes.

Add little salt and saute them till the potatoes are cooked which can take about 2 mins.

Add sabudana, salt and the peanut powder and mix nicely.

Cover with a lid and cook for 5 mins on a slow flame.

Keep stirring occasionally and when done serve hot  with a bowl of ghee.

Another look

Pinks Notes

Add or decrease the number of g.chillies according to your taste.

I would suggest making this in a thick kadai or better in a non stick pan,the sago wont stick to the bottom of the pan.

Aloha till next post. 🙂

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Cutlets:The best ones.

I love cutlets, tikkis hand veg. kababs but i hardly prepare these. The last time i had prepared cutlets must be some years ago. I know it is a very easy cooking process to prepare these and but dont know why i never prepare these when i want to prepare some good snack to ,maybe this can also be coz these dishes are not which i have grown up eating but only found out when i was old enough to eat out and discovered these dishes. But still i have to kick myself for not experimenting more in my kitchen. I love cooking and whenever i see a recipe which interest me i usually bookmark it and also write down the recipe in my diary but i never prepare these….most of the time i am too lazy too cook and go for the shortcut methods which i am familiar in preparing…. i really think i should rename my blog as “A lazy but interested cook”. Have made up my mind to keep cooking new recipes and try to blog regularly maybe twice a week should do it. I am really not the one who can blog everyday and i love some blogs who update it everyday. My salute to them in keeping up.

Coming to the recipe the 1st time i had cutlets was when i was in my 12th and had it in a very famous chat restuarant near my college.Have prepared it harldy maybe 5 times in so many years… but i am surely going to change this and prepare them regularly like maybe atleast once in two months maybe. These cutlets are made of Potato and some addition of paneer as well and by god there are a treat to eat. Love the crunchy texture outside which comes from breadcrumbs and soft texture inside. Do try these atleast once and you will surely fall in love with them.

Cutlets

Ingredients

Potato 3 medium Boiled peeled and grated

Paneer 1/4 cup grated

Kissan cream cheese 1 tbsp

Coriander leaves as much as u like

Mint leaves 5 sprigs

Salt to taste

Chaat masala 1 tsp

R.chilli powder 1 tsp

Lemon Juice 1 tsp

For Outer covering

3 tbsp maida

Water

Flavored bead crumbs

Method

In a bowl mix all the ingredients from potato till lemon juice.

Mix them nicely and prepare cylindrical rolls.

You can prepare these beforehand and let them sit in the fridge till further use.

Mix maida with water and prepare a smooth paste. the consistency can be that of the dosa batter.

Spread the bread crumbs in a wide plate.

Heat oil in a kadai.

Take the rolls and dip them 1st in batter and then roll them in bread crumbs.

Again dip them in batter and again roll them in bread crumbs.

I double dip these to get the extra crunchy texture.

Plop them in oil 2 at a time and deep fry till dark brown in color.

Serve Hot Hot with chutney or sauce or any dip you prefer.

These are sure yum in taste and you wont be able to stop yourself from eating more than 2. I dare on that.

Pinks Notes

For Flavored Bread Crumbs: Grind bread in a mixie along with some pepper and dried mint leaves.

These cutlets  are not spicy but you can finely chopped g.chilli or a spoonful of garam masala.

You can prepare these in round tikkis shape and add it you burger.

I did sandwich the rolls between chutney spread bread slices and had my own bread burger.

Adding veggies is always good and there are a number of them you can add like beans carrot peas corn…they can go endless

Have Fun and Do Enjoy!!!!!!

Mixed Vegetable Kurma

This wednesday brings us back to Blog Hopping and this week i am on Anusha’s blog Tomato Blues. She has become one of my gmail chat buddies and it is alwayz fun to have a chat with her. She has a lovely blog and love the name of the blog. I also love the way she takes close up pics of her recipes, You will get to learn something new from each and every blog. 

Mixed Vegetable Kurma is the recipe i planned on making after reading most of her post, Have to try her marshmallows Cheese Cake, but after eating so many sweets for Diwali had to postpone that. I have prepared Kurma earlier as well but mine was always a bit off white in color but loved the green color of this and it tasted awesome as well.(Much better than my version). I have followed her recipe to the max with a couple of changes.

Mixed vegetable Kurma

Ingredients

Mixed Veggies ( I used Potato, beans, Carrot and Peas) 2 cups

Oil 1 tbsp

Jeera 1 tsp

Cloves 3

Cinnamon 1/2 “

Onion 1 Medium finely chopped

Haldi 1/4 tsp

Salt to taste

1 1/2 cup water

Make A Paste

Coriander leaves 1 Bunch (Cleaned and Washed)

Garlic Cloves

Ginger 1″

Coconut 3 tbsp

Sesame Seeds 1 tbsp

G.chillies 4 (+ or – acc to ur taste)

Method

Grind all the ingredients mentioned under “make a paste header” add little to make a fine paste.

Heat oil in a cooker, add jeera,cloves and chopped onion. 

Saute till the onions are translucent andd all the chopped veggies.

Saute the veggies for 2 mins,  add the paste, salt, and haldi and give a nice mix.

Add  water and pressure cook for 2 whistles.

The veggies will be soft by this time.

Transfer to a bowl and serve it with Hot chappatis like i did or with hot poori’s as Anusha did(A Much Better combo 🙂 )

Note.

Veggies can be substituted according to your taste.

The original recipe calls for the addition of Poppy seeds(which was not there), saunf and split chickpeas(which i forgot)

Substituting cashews with coconut will also be a good option.

Do check the other Blog Hoppers for the cooking and love you radhika for the lovely event and keeping it going for so many weeks.

Simple Meal of Rice, Dal Fry and Jeera Aloo

Comfort food  is usually one which is a very simple meal without many masalas or which doesn’t involve long time in cooking it. This is a comfort food which i like to binge on when i have had too many eat outs. It is a simple meal which is best enjoyed when steaming hot with a dollop of Ghee.

Rice Dal Fry and Jeera Aloo

Ingredients

Rice

1 Cup Rice

2 cups water

salt

Dal Fry

Masoor dal 1/2 cup

1/4 cup Moong Dal

1 G.chilli

1″ Ginger

2 Garlic Cloves

Ghee 1 tbsp

Rai 1 tsp

Hing a big pinch

Haldi 1/4 tsp

salt to taste

Coriander leaves.

Jeera Aloo

Potatoes 2 medium ones

Oil 1 tbsp

Jeera 2 tbsp

Salt to taste

Method

Wash both the dals nicely, add ginger garlic and g.chilli with 1 cup water and place it in the pressure cooker.

Wash rice nicely add water and salt and keep that bowl on top of the dal bowl in the cooker

Wash potaoes nicley and place it in the cooker.

I have a big cooker so i can pressure cook all 3 together. It is so much time saving as well.

Pressure cook the above for 3 whistles.

If u dont have a cooker you would have to cook all of them separately.

When cooker is cooled proceed further.

Transfer the cooked rice in a Hotcase so that the rice will remain hot.

Dal Fry

Heat ghee in a vessel add rai,and hing.

Add haldi and the cooked dals along with salt.

Add water if the consistency is too thick.

Simmer for 5 mins and garnish with coriander leaves.

Jeera Aloo

Peel and cut the potatoes into thick strips

Heat oil in a pan,  add jeera and when it splutters add potatoes and salt and give a nice mix.

Cook them on a medium flame for another 5 mins by stirring between intervals for the potatoes to be roasted nicely.

Serve hot rice along with dal fry andd jeera aloo.

Dont forget to add a small dollop of ghee on rice.

A perfect meal 🙂

Vada Pav

Vada pav the famous street food of Mumbai has always been my favorite, though in Mysore we get it in only 2 places but have always liked the combo of potato vada stuffed in fresh pav. I have never been to Mumbai but it is in my top list of cities to be visited. I remember having it once Mumbai style on a train journey when travelling and had prepared the same for breakfast and they turned out to be very nice. It is a very standard and simple recipe but there is only one twist in the recipe and i loved this method which was shared by my big sis some time back…….Do read the recipe to see the change and do try it out this way you will be very happy with the finale assemble on hand.

Vada Pav

Ingredients

Pav Bread – 6 No’s

For stuffing

Potatoes – 3

Onion – 1

G.Chill – 1

Garlic Cloves – 2

Ginger – 1/2″ peice

Mustard Seeds – 1 tsp

Salt to taste

Haldi 1/2 tsp

Amchoor Powder – 1/4 tsp

Coriander leaves

Oil – For frying + 1 tbsp

For Batter

Besan – 1/2 cup

Rice Flour – 2 Tbsp

R.Chilli Powder – 1tsp

Haldi – 1/2 tsp

salt to taste

water

Hot oil – 1tsp

To assemble

Green coriander Chutney

Garlic Chutney

Fried G. Chilli

Method.

 For Stuffing

1. Boil, peel and mash potaotes.

2. Grind G.chilli, garlic and ginger to a coarse paste

3. Chop onion finely

4. Heat oil in a pan,  when hot add mustard seeds and then onions and corsely ground g.chilli paste

5. Add haldi, mashed potatoes, salt and amchoor powder

6. Mix everything nicely and add coriander leaves.

7. Let cool for sometime and then prepare small lemon sized balls. I coul make 10 balls out of them.

For Batter

1. Mix all the ingredients mentioned under batter except oil and add water and whisk nicely to prepare a lumpfree thich batter.

2. Rest the batter for 10 mins and add 1 tsp oil to it.

Prepare vadas

1.Heat oil in a pan

2.Take the small potato balls and dunk them in the batter and let coat on all sides nicely and drop them in hot oil.

3. Fry on medium flame till lightly browned from outside and keep turning them in regular interval.

4. Remove them and drain on a paper napkin to remove the excess oil.

To make the pavs ready.

1. Heat a steamer and place a plate on top.

2.Slit the pav without cutting them completely and add a small dash of butter on top of the pav and also in the centre.

3. Steam then for 5 mins , make sure that the pav shouldn’t come in contact with water boiling below.

 To Assemble

Spread Coriander Chutney on one side of the pav and galric chutney on the other side.

Place the all vada between the pav and slightly flatten the pav

Top it with fried g.chilli( Make a slit in the center of the chilli and deep fry in oil till it lightly changes color.)

Serve Immediately!

Notes:

Do try steaming the pav and you will be very happy with the result, the pavs turn out to be buttery and melt in the mouth texture.

Serve these hot.

This is off to My Favorite Dish an event hosted by Ammaji Recipes