SABUDANA KHICHDI

This an authentic Maharastrian recipe prepared with sago, potatoes and crushed peanuts. Potatoes are optional, but sabudana khichdi cannot be prepared without peanuts.

The process of making khichdi is very simple. The main step to make soft, fluffy khichdi is to soak the sago in just enough water for the sago to bloom. Sago to water ratio is 1:2. This will fluff up the sago pearls perfectly. Too much water will make the khichdi sticky and less water will make it chewy.

The given proportions will serve for two persons. Preferably make the khichdi in a nonstick pan. Just before finishing the cooking, sugar can be added which is optional. I like it without the sugar.

This dish is a meal in itself. Kakdichi koshimbir (maharashtrian style cucumber curd raita) or plain curd goes very well with it.

Recipe for Sabudana khichdi

Ingredients for Sabudana khichdi

• 1 cup sabudana or sago
• 1 medium sized potato (finely sliced as shown in the picture)
• 1 cup peanuts (roasted and crushed)
• 4 green chillies (roughly chopped)
• ½ tsp jeera or cumin seeds
• ¼ cup coriander leaves (finely chopped)
• Half a lemon
• 1 tsp sugar (optional)
• Salt to taste
• 2 tbsp oil

How to make

Roast the peanuts and let it cool to room temperature. Coarsely crush them in a grinder.

Soak the sabudana overnight in 2 cups of water.

By morning it will double up in size. Gently run a fork in the soaked sabudana to check if all the water has been absorbed and that the sabudana pearls are dry and separate.

In the same bowl add the salt and crushed peanuts. Mix well with a fork.

Heat oil in a kadhai or skillet. Add cumin seeds in hot oil. As it splutters add green chillies. Saute for a minute.

Add the potatoes. Cover with lid. Cook for 2 to 3 minutes or until done.

Now add in the sabudana peanut mixture.

Saute for 5 minutes continuously. You may observe that the white pearls of sabudana will become translucent and lighter. If you see too many while pearls of sabudana, continue sautéing for two more minutes.

Squeeze half a lemon, add the sugar (optionl) and garnish with lots of coriander.

Serve with Kakdichi koshimbir (maharashtrian style cucumber curd raita) or plain curd.

MATKICHI BHEL/ SPROUTS BHEL

Matki or moth or Turkish gram is a legume which is eaten almost in all parts of India. It is a rich source of protein and a whole bunch of minerals. It can be had for dinner as a one pot meal or for breakfast.

I have grown up eating matki usal with jowar bhakri. Matki bhel has a childhood memory attached to it. There is a bhel wala who daily comes with his gaadi. He makes such delicious bhel that it used to be very often used as a bribe to get some work done from me. Also it is a treat to watch his onion chopping skills.

My recipe is inspired from the same bhelwala. The matki used in the bhel is boiled. It can also be  steamed with very little water in the pan, which helps to retain its nutrients. 

I add tomatoes and cucumber to increase its nutritional value. I also like to add raw mango and pomegranate. Feel free to add different types of sprouts. There are no specific measurements. You add or skip ingredients according to your choice. Steamed matki, lots of onions and lemon juice are a must to make this bhel very tasty.

Recipe for Matkichi bhel

Ingredients for Matkichi bhel

• 1 cup matki (sprouted and steamed)
• 1 cup puffed rice
• 2 cups onions (finely chopped)
• 1 cup tomatoes (finely chopped)
• 1 cup cucumber (finely chopped)
• ½ cup pomegranate seeds
• ½ cup coriander leaves (finely chopped)
• 1 lemon
• 5 green chillies (roughly chopped)
• Salt to taste
• 1 cup sev or farsan

How to make

Grind the green chillies in a mixer without water to get a coarse paste. Alternatively, finely chop the green chillies.

In a mixing bowl combine all the ingredients one by one.

Add green chilli paste and salt. Squeeze half a lemon. Mix well. Serve immediately.

MASALE BHAT

Big or small occasions, Masale bhat is a must have dish on the menu. Masale bhat is a rice based preparation, popular in Maharashtra.

One more reason why Masale bhat is made on every occasion is that it is easy to make recipe.  It is also considered as a one-pot meal. You just have to make this aromatic rice with some koshimbir or raita and you are ready to go.

Traditionally carrot, potato, cauliflower and green peas are added with goda masala and basic condiments. Surti kolam or sona masuri rice is preferred more. Nowadays basmati rice is also used.

Masale bhat is one dish which is incomplete without its garnish; grated fresh coconut and finely chopped coriander. The sweetness of fresh coconut compliments the mildly spiced Masale bhat.

Recipe for Masale bhat

Ingredients for Masale bhat

• 1 cup basmati rice
• 2 cups vegetables (potato, cauliflower, peas)
• ½ cup onions (finely chopped)
• 2 nos green chillies (finely chopped)
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 1 tbsp goda masala
• 1 tsp red chilli powder
• ½ cup fresh coconut (grated)
• ½ cup coriander leaves (finely chopped)
• 4 tbsp oil
• 2 tbsp ghee or clarified butter
• Salt to taste

For spice mix

• 1 tsp coriander seeds
• 1 star anise
• 4 to 6 cloves
• 3 to 4 small pieces cinnamon

How to make

Soak the rice for 15 minutes.

Dry roast cloves, cinnamon, star anise and coriander seeds for 2 minutes or until fragrant.

Cool the khada masalas completely before grinding it.

Grind it to get a coarse powder. Keep aside.

Heat some oil with ghee. Add cumin and mustard seeds. Sauté until they crackle.

Add onions and green chillies. Sauté until onions become translucent.

Add ginger garlic paste. Cook for a minute.

Now add turmeric powder, red chilli powder, freshly prepared spice mix and goda masala. Mix well.

Add vegetables and mix well.

Add soaked rice. Sauté for 2 minutes.

Add 2 cups of water and salt. Bring it to boil.

Cover with lid, reduce the heat to low and cook until done. Stir occasionally.

Garnish with generous amount of grated coconut and coriander leaves. Serve with Kakdichi koshimbir (cucumber raita).

PRAWNS KOLIWADA

Prawns Koliwada, a delicious dry prawn preparation, inspired by the Kolis(fishermen) in Mumbai. Like Vada pav, prawns koliwada is another popular street food found all over Maharashtra, mainly in Mumbai. It is generally a takeaway dish.

Prawns are marinated in ginger garlic paste and spices for a few minutes. Gram flour gives nice body to the coating. I have included rice flour in this recipe which adds to the crunch of the coating on prawns.

Prawns are deep fried in hot oil. It is important to maintain the temperature of the oil to high. Also, it is necessary to fry the prawns in small batches. Overcrowding in oil may drop the temperature of the oil. 

Recipe for Prawns Koliwada

Ingredients for Prawns Koliwada

• 500gms prawns (cleaned and deveined)
• ¾ cup gram flour 
• 2 tbsp rice flour
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• Salt to taste
• Oil for frying

How to make

Clean and devein the prawns.

Marinate the prawns in ginger garlic paste, turmeric powder, coriander powder, red chilli powder, salt and lemon juice for 10 minutes.

Add gram flour and rice flour to the prawns. Mix well.

Add 2 tbsp of water to get the coating consistency.

Heat the oil. Fry prawns in small batches. The temperature of the oil should not go down or else the prawns will sink to the bottom and become soggy.

Fry the prawns on each side for approximately 1 minute or until crispy from outside. Over frying may result in chewy prawns.

Serve with mint chutney.

PAVTYACHI AMTI

Pavtyachi amti or lima beans curry is a maharashtrian style preparation. Pavta is also known as vaal or farasbi or fava beans. A maharashtrian spice mix, goda masala is used in this recipe. If you don’t have it, skip it and go ahead with the recipe. You are still going to like it.

As school going kid I remember the pavtyachi amti I used to relish at my friend’s place with jowar bhakri. I don’t remember if I have ever complimented aunty for that amti. Next time I meet her I am surely gonna thank her for all those treats. Thank you Meghana for all those tasty lunches!

My recipe for Pavtyachi amti is inspired from my lunches at my friend’s home. The spicyness of this gravy can be adjusted according to preference.

Recipe for Pavtyachi Amti

Ingredients for Pavtyachi Amti

• 500gms pavta or lima beans
• ¼ cup fresh or dry coconut (grated)
• 1 inch piece ginger
• 10 cloves garlic
• ¼ cup onion (finely chopped)
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tbsp goda masala
• ¼ cup oil
• Salt to taste

How to make

Deshell the pavta and keep aside.

Make a coarse paste of coconut with ginger and garlic.

Heat oil in a pan. Tip in the pavta. Fry the pavta beans for 2 to 3 minutes. This step enhances the flavour of pavta or lima beans.

Add chopped onions to it. Fry for a minute till onions turn translucent.

Now add the coconut paste and sauté for 2 to 3 minutes.

Add turmeric powder, red chilli powder and goda masala.

Saute for 5 minutes until oil starts separating.

Add enough water and salt to taste. Quantity of water will be according to the required consistency of gravy. I have added one and half cups of water.

Bring it to boil. Simmer for 8 minutes.

Serve with Bhakri or chapati.