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.

MURREL FISH CURRY/ CHAPALA PULUSU

Murrel fish or snake head fish is extensively used in southern and south-east Asian countries. In India it is popular in Andhra Pradesh, Telangana, Maharashtra and Bengal. Murrel fish is called murrel in Marathi, koramenu in Telgu and shol in Bengali.

Murrel fish curry with ragi muddi is an awesome combination from the Andhra cuisine.

This tangy curry, simply tingles your taste buds. The preparation doesn’t take much time.

My Nanima, who belonged to Nellore used to prepare this curry in an earthen pot which added to the taste. She used til or sesame oil for this curry. I am a proud inherent of this recipe. Every vacation I get to relish this curry prepared by Maa. Lucky me!

Recipe for Murrel fish curry

Ingredients for Murrel fish curry

• 6 pieces murrel fish
• 1 cup or 2 medium sized onions (roughly chopped)
• ¼ cup fresh coconut (grated)
• ½ cup tamarind pulp
• 10 cloves garlic
• 1 medium sized tomato (roughly chopped)
• 1 ½ tsp red chilli powder                                                                                                   
• ½ tsp turmeric powder
• ½ tsp mustard seeds10 curry leaves
• ¼ cup oil

How to make

Toss the fish pieces in ¼ tsp turmeric powder and some salty. Keep aside for 10 minutes. Wash the fish pieces to get rid of the excess turmeric and salt.

Make a fine masala paste of onions, coconut and garlic.

Heat oil in a kadai or skillet. Add mustard seeds and curry leaves.

As mustard seeds begin to crackle, put in the tomatoes. Cook for 2 minutes or until tomato softens.

Now add in the masala paste along with chilli powder, turmeric powder and 2 cups of water. 

Add in the tamarind pulp and salt at the same time.

Taste the curry for salt and spices. Adjust the taste and consistency of the curry at this stage only.

Simmer for 10 to 12 minutes or until oil floats on the surface.

Gently slip in the pieces in the curry. Give it a gentle stir. Cook on medium heat for 5 minutes.

Serve with raggi muddi or plain steamed rice.

EGGLESS BROWNIE

Warm, soft, dense brownie topped with vanilla ice cream and drizzled with hot chocolate sauce…… This classic combination never loses its charm.

 My friends were going to be home for our much awaited sleepover. We were meeting after years and this was going to be real fun. I had planned the snacks, drinks, main dishes but was stuck with the big question. What will be the dessert? Mainly because one of friend, Siddhee was a pure vegetarian.

This recipe is an example of the famous proverb “Necessity is the mother of invention”. I made some additions and deletions to my 'brownie with egg recipe' and came up with this easy to make eggless brownie recipe. My kids found the eggless brownie more softer and tastier.

I have tried to keep the measurements simple to remember. Ensure that the butter and yoghurt (curd) are at room temperature. It is essential to use thick or greek yoghurt for the soft texture.

Brownie is served in square pieces. Therefore it is a good idea to bake in a square or rectangle shape tin. For the given recipe we require a 9 inches square tin.

Recipe for Eggless brownie

Ingredients for Eggless brownie

• ½ cup maida or all-pupose flour
• ½ cup cocoa powder
• 100 gms butter
• ½ tsp baking powder
• ¼ cup sugar
• ¼ cup brown sugar
• ½ cup greek yoghurt

How to make

Cream butter, white and brown sugar until well blended. Beat until pale in colour.

Add greek yoghurt, beat again to get a smooth consistency. Do not over beat.

Sift in flour, cocoa powder and baking powder. Fold in until well combined.

Grease a 9 inches for square baking tray and line with butter paper.

Transfer the batter to the tin. Even the surface with a spatula.

Bake in a preheated oven at 180 degree celsius for 30 minutes.

CHINGRI MALAI CURRY

Bengalis love chingri malai curry, small sized prawns cooked in creamy gravy. This is a mildly spiced, yellow coloured dish which is easy to prepare and quick too. It gets its creaminess from coconut milk and melon seeds paste. Cashew nuts can also be used.

The given weight of prawns is after cleaning and deveining. I have used readymade coconut milk in this recipe. Coconut milk can be very easily prepared at home. Make a fine paste of grated coconut with a cup of water. Strain it through a sieve to get thick milk of coconut. This first extract is the best

Recipe for Chingri malai curry

Ingredients for Chingri malai curry

• 250 gms small prawns (shelled and deveined)
• 1 cup coconut milk
• 2 tbsp melon seeds
•  1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1 tbsp ginger garlic paste
• 2 bay leaves
• 4 green cardamoms
• ¼ + ¼ tsp turmeric powder
• ½ tsp coriander seeds
• ½ tsp cumin powder
• ½ tsp red chilli powder
• 1 pinch of garam masala
• 2 green chillies (roughly chopped)
• Salt to taste
• ½ cup mustard oil

How to make

Marinate the prawns in some salt and turmeric powder for 10 minutes.

Heat mustard oil. Fry the prawns for not more than two minutes. Keep aside.

In the same oil add bay leaves and cardamom pods.

Add onions. Cook till translucent.

Now add in the ginger garlic paste. Saute for a minute.

Add the turmeric powder, coriander powder, chilli powder and cumin powder. Mix well.

Add in the tomato and cook 3 to 4 minutes till it turns soft.

Add in the prawns and saute for 3 to 4 minutes on medium heat.

Reduce the heat to low. Pour in the coconut milk and mix well.

Season with salt. Sprinkle garam masala. Simmer for 2 minutes.

Serve with parantha, rice.