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.

PROSO MILLET BEETROOT PULAO

I have known this millet by name of Proso millet. It is also known as barri in hindi, cheno in gujrati, baragu in kannada and cheena in Bengali. It is a gluten free grain. It is beneficial for strengthening the bones, digestive system and also considered to be good for skin and anti-ageing. Beetroot needs no introduction for its nutritional value.

We want the millet grain to be separate and not mushy for the pulao. Soaking the millet helps to have separate grains. Once the millet is cooked, let it rest for few minutes before fluffing it up.

Proso millet along with beetroot make a healthy and tasty pulao. This is a simple doable recipe which anyone can make with basic two ingredients, proso millet and beetroot.

Recipe for Proso millet beetroot pulao

Ingredients for Proso millet beetroot pulao

• 1 cup proso millet
• 1 cups water
• ½ cup or 1medium sized onion (finely chopped)
• 1 cup beetroot (finely diced)
• 1 tsp ginger garlic paste
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp cumin seeds
• 2 bay leaves
• 2 tbsp oil + 2 tbsp ghee
• Salt to taste

How to make

Soak proso millet for one hour.

Cook the millet with 2 cups of water on medium heat for 8 to 10 minutes. Once cooked, let it rest for 5 minutes. Fluff up the millet with a fork.

Heat oil and ghee in a pan. Add in cumin seeds and bay leaves.

As they begin to splutter add onions and ginger garlic paste. Saute till onions become translucent.

Now add the beetroot followed by turmeric powder, coriander powder red chilli powder. Saute for one minute.

Add ¼ cup of water. Cover with lid and cook until the beetroot are almost done.

Add salt and mix well.

Add in the cooked millet and gently mix until well combined.

Serve with cucumber raita.

BASIL WALNUT PESTO PASTA

Basil walnut pesto has a nutty flavour which it gets from the walnuts and freshness from the basil. Preparing a pesto pasta is a simple process and takes less time if you have prepared pesto in advance. In any case, preparing pesto is not much of an elaborate process.  

Here I would like to share that this recipe demands use of cream which cannot be substituted with any kind of milk. The silky texture and rich flavour can be obtained only from cream. I have tried using milk, but I was highly disappointed with the results.

This is a very rich preparation of pasta and is quite filling. Serving small portions is a good idea.

Any kind of pasta can be used for this recipe. I have used whole wheat pasta, hence the pale colour of the pasta. Parmesan cheese goes very well with this preparation. If using processed or cheddar cheese adjust the salt accordingly as these cheese contain salt.

Recipe for Basil walnut pesto pasta

Ingredients for Basil walnut pesto pasta

• 200 gms spaghetti
• 1 cup cream
• 2 tbsp butter
• ½ cup cheese (grated)
• ½ cup milk (if required)
• Salt and pepper to taste

For pesto

• 1 cup walnuts
• 1 cup fresh basil leaves
• 10 cloves garlic
• ½ cup extra virgin olive oil
• Salt and pepper to taste

How to make

Boil one and half litre of water. Drop the spaghetti in. Boil for 8 to 10 minutes or as instructed on packet.

Meanwhile, put walnuts, garlic, basil, salt and pepper in a mixer jar and give it a pulse.

Add olive oil. Give it a good churn until well blended. We will require half a cup of this pesto. Rest can be stored in refrigerator for later use.

Strain the pasta. Keep aside.

Heat cream and butter on low heat.

Now add in the cheese and pasta.

Add pesto to it and mix well. Season with salt and pepper. Add some milk if required.

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 PULAO WITH COCONUT MILK

This is a quick, no fuss recipe for Prawns pulao. If you have the deveined prawns ready, and ginger garlic paste in your refrigerator, you are in a good situation. I have used readymade coconut milk in this recipe which adds to the sweetness of the prawns. Just chop an onion and a tomato and you are ready to go.

Prawns pulao is mildly spiced and not very heavy on stomach as other nonveg dishes. Any type of rice can be used such as sona masuri or surti kolam or basmati rice. Avoid using sticky variety of rice.
Ideally shrimps (small prawns) taste the best in this pulao.  I have used medium sized prawns, which also works very well.

You just have to try it once to make it again and again.

Recipe for Prawns pulao with coconut milk

Ingredients for Prawns pulao with coconut milk

• 1 cup prawns (cleaned and deveined)
• 1 cup basmati rice
• 1 cup coconut milk
• ½ cup onion (finely chopped)
• ½ cup tomatoes (finely chopped)
• 1 tbsp ginger garlic paste
• ¼ tsp caraway seeds
• 2 nos bay leaves
• 2 green chillies (roughly chopped)
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilli powder
• ¼ cup fresh mint leaves
• 1 tbsp ghee or clarified butter
• 1 tbsp oil
• Salt to taste

How to make

Wash and soak rice for 30 minutes.

Heat ghee and oil in a thick bottomed pan.

Add caraway seeds and bay leaves.

As the caraway seeds splutter add onions and green chillies. Sauté till onions become translucent.

Add ginger garlic paste. Sauté for a minute.

Now add the turmeric powder, coriander powder and red chilli powder. Cook for a minute.

Tip in the chopped tomatoes and a handful of mint leaves. Roughly tear the mint leaves before adding it.

Cook till the tomatoes soften, this will take approximately 2 minutes.

Add the cleaned and deveined prawns. Sauté for half a minute.

Add the soaked rice. Mix well.

Add 1 cup of water, 1 cup of coconut milk and salt to taste. Bring it to boil on medium heat stirring continuously. Let it boil for 2 to 3 minutes.

Cover with lid and reduce the heat to low. Cook for 6 to 8 minutes or until done.

Serve with your favourite raita.