Sabudana (Tapioca) Khichadi - A feast when you are fasting.

Sabudana (Tapioca)is usually consumed when fasting, prepared either as 'Khichadi", 'Kheer (Pudding)', or Vada ( mixed with potatoes and other ingredients and deep fried in oil). But it can be enjoyed as a snack for breakfast or as a light meal. Sabudana Khichadi is one of the dishes that my picky eaters love...so much, that my son Varun, who is a total non-vegetarian will not even ask for Chicken when Sabudana Khichadi is on the menu. Last weekend when Varun was home we made all his favorite dishes. When I make Sabudana Khichadi, it becomes an all day meal for my family..(breakfast, lunch and dinner).

Today I want to share the recipe for Sabudana Khichadi with you.

SABUDANA (TAPIOCA) KHICHADI

      Ingredients

• 1 lb Sabudana ( Tapioca - large pearls)
• 2 tbsp Butter or Ghee (clarified butter)
• 2 tbsp Olive oil
• 1 medium Potato, peeled and cubed
• 1 1/2 cup Roasted peanut powder
• 3 Green chilies
• 1 tbsp Cumin
• 1 tbsp Lemon juice
• 1/2 cup Cilantro, chopped
• 2 tbsp Shredded coconut, optional. 
• Salt to taste 
• A pinch of sugar

     Directions

• Wash the sabudana (tapioca) a couple of times in waterand drain. Add 1/2 cup water and let soak for upto 10 hours. If you plan to make the khichadi in the moring soak the Sabudana at night.
• Roast the peanuts on medium heat until they are slightly brown. I roast them in the microwave for about 6 minutes 1-2 minutes at a time. When they cool down powder them in a blender.
• Heat the butter in a saucepan. When the butter melts add olive oil.
• When the oil is ready, add the cumin seeds. They should start spluttering.
• Add the green chilies and potatoes. Let the potatoes cook well.
• Meanwhile mix the roasted ground peanuts, salt and sugar with the soaked sabudana (tapioca)
• When the potatoes are cooked add the soaked sabudana (tapioca) mixture and mix well. Keep stirring the mix for 4-5 minutes on medium heat. 
• Add the lemon juice and chopped cilantro and mix well. Keep stirring gently, but continuously until the sabudana (tapioca) turns translucent.This may take another 6-8 minutes. If you dont stir continuously the sabudana will stick to each other.
• Garnish with fresh shredded coconut 9optional) and serve hot for breakfast, lunch or dinner, or as a snack

I have to make enough khichadi to last all day. I hope you enjoy as much as my family does..!
In the next few days I will see you all with a simple meal of Dal, Bhat and Fried Shrimp (Dal is a curry made from yellow pigeon peas and Bhat means Rice in Marathi)

Accha to hum chalte hai.....(Translates to 'Well then, let's go')

Its Time For Some Italian Food...!

When you have a family of very picky eaters, dishing up a meal that can satisfy every one's gastronomical senses is a real challenge - specially if you, like me, cannot be tied to the kitchen all day. I do like to cook an occasional fancy meal, but weekdays are quick meal days. My husband Salil is a good cook too, and we make sure that we involve the kids to help us in the kitchen. As a result, my children Varun and Riya, have started enjoying to cook and can come up with some really delightfully tasty recipes.

Riya makes delicious Italian Shrimp and we all love it. She calls it 'Riya's Italian Shrimp' and for the preparation she uses Spicy Spaghetti Seasoning, and a little of this and a little of that. My family likes the Shrimp with Pasta and Corn. For the Pasta I came up with a recipe with some veggies and cheese and of course, the spaghetti seasoning. The kids love this recipe and wont eat pasta made with store bought sauces...(how I wish they would once in a while eat pasta with Barilla marinara sauce, which I love).

Varun is coming home this weekend, so Riya wants to prepare her special dinner of Italian Shrimp and Pasta.  I would like to share with you the recipe for 'Riya's Italian Shrimp', Pasta, Corn and Italian Vegetables (specially requested by my niece Salome).

RIYA'S ITALIAN SHRIMP

     Ingredients

• 1 lb medium Shrimp, shelled and cleaned
• 2 cloves Garlic, finely chopped 
• 2 tsp Spicy Spaghetti Seasoning
• 2 tbsp Olive oil
• 1 tsp Lemon Zest
• 1/2 tsp Lemon Juice 

    Directions

• Heat olive oil in a saucepan. 
• Add the garlic and stir for a minute until light yellow.
• Add the shrimp and stir well.
• Add the spicy spaghetti seasoning, lemon zest and lemon juice.
• Cook for about 6-8 minutes until the shrimp are cooked.
• Serve with Pasta and Corn
  

PASTA

     Ingredients

• 2 cups Barilla Cellentani or any other pasta you choose. I prefer Barilla.
• 1 Onion, sliced
• 2 cups Spinach, chopped
• 1/2 cup Red Bell Pepper, cut into small squares
• 1/2 cup steamed Broccoli - optional
• 1 clove garlic, finely chopped
• 1 tbsp Olive Oil 
• 2 tbsp Spicy Spaghetti Seasoning 
• 1/4 tsp Red Chili Flakes (optional)
• 1 cup shredded Four Cheese (Kraft)
• 1/2 cup shredded Mozzarella Cheese

    Directions

• Bring a large pot of water to boil. Add the Cellentani and cook for about 8-10 minutes or as per instructions on the pasta package. Drain the pasta in a colander and sprinkle some cold water and let drain. This prevents the pasta from sticking to each other.
• Heat olive oil in a large skillet. Add finely chopped garlic and sliced onions and cook until the onions turn slightly golden. Add the spicy italian seasoning and red chili flakes and stir well.
• Add red bell pepper and stir for 2-3 minutes. 
• Add chopped spinach and let cook for a few more minutes.
• Add the steamed Broccoli.
• Add shredded four cheese and mozzarella cheese and mix well. 
• Reduce the heat and cover for 2 minutes so that the cheese melts.
• Serve hot with Italian Shrimp, Corn and Vegetables.

PS - Spicy Italian Seasoning contains salt, so there is no need to add salt, but you may add a little if desired.

CORN

     Ingredients

• 2 cups Shelled Corn, frozen
• 1 tbsp Butter
• 1 tsp Pepper
• Salt to taste

     Directions

• In a microwave safe glass bowl, combine corn, 3/4 cup water, salt and pepper and cook for 6 minutes. 
• Add butter, mix well and cook for another 2 minutes.
• The corn is ready to be served. 

STIR FRY VEGETABLES WITH SPICY SPAGHETTI SEASONING 

Salome..this one is for you....

       Ingredients

• 1 medium Onion, cut into squares
• 1/2 cup Red Bell Pepper, diced 
• 1 cup Zucchini, diced
• 1 cup Broccoli florets, steamed
• 2 cloves Garlic, finely chopped
• 2 tsp, Spicy Spaghetti Seasoning 
• 1 tsp fresh Basil, chopped
• 1/4 cup Shredded Mozzarella Cheese

      Directions

• Heat olive oil in a saucepan.
• Add garlic and onions and stir for a couple of minutes. 
• Add red bell pepper, zucchini and broccoli and mix well. 
• Add the spicy spaghetti seasoning an basil. Mix well and cook for a couple more minutes.
• Add the shredded mozzarella cheese and mix well. Cook until the cheese melts. 
• Serve hot with Riya's Italian  Shrimp and Pasta

With this I take your leave...See you again soon with some simple mouth-watering recipes.

Phir Milenge .......

Bhakri-Chutney

After savoring a variety of sweets and snacks like Chiroti, Rava Ladoo, Besan Ladoo, Beet-root Vadi, Chivada, since the last few days and a delicious lunch at Salil's aunts place, we didn't want to even think about FOOD for a while. At such times the humble flat bread from Maharashtra - BHAKRI - is a treat. So I thought that Bhakri-Chutney with some chili pickle would make a good meal for dinner.

Bhakri is mostly made with Jowar flour, Bajri flour, Nachni flour or Rice flour mixed with water. It is traditionally the farmers food in India and served with Pithala ( curry made with gram flour), Thecha ( green chili and garlic chutney),  Coconut-Garlic Chutney, any leafy vegetable (spinach, methi, amaranth) or Stuffed Eggplants. So before I share the recipe for Italian Shrimp, lets make a simple meal of Bhakri-Chutney. My friend Neeta sent me the recipe for 'Thakku' (commonly known as Thecha). With her permission, I am sharing Neeta's recipe for Takku. My great-grandmother served Bhakri with Pithala and Garlic Chutney.  
Making a perfect bhakri needs a lot of practice. I definitely cannot make the perfect bhakri, but it is edible.  :) 

 BAJRI BHAKRI

       Ingredients

• 2 cups Bajri flour
• 1/2 tsp Salt
• 1 1/2 cup warm water - more if needed
• Water in a bowl on the side to spread on the bhakri.  

      Directions

• Mix 2 cups bajri flour with salt. 
• Add water a little at a time and knead well to make a soft pliable dough. The dough should be kneaded for at least 6-8 minutes.
• Roll the dough between your palms to make a ball and flatten it.
• Heat a griddle.
• Spread some dry bajri flour on wax paper in  a large flat plate and place the flattened ball in it. 
• Apply some flour on your palms and gently press the dough ball to flatten it. Move the dough ball in a circular motion as you flatten it. (wax paper makes it easier to move it) and make sure it does not stick to the plate.
• Lift the bhakri on your palm and place it on the hot griddle. Apply some water on the bhakri by hand.
• After a couple of minutes, turn the bhakri around and cook for a couple of minutes on the other side.
• When you see brown spots on the bhakri, remove it from the griddle and put it directly on the gas. The perfect bhakri will puff well, but if it does not, there is no need to worry. It still tastes good.
• Serve with garlic chutney and sliced onions.
• Bhakri is a tastes good with spicy chicken and mutton dishes too.  

 Let us continue with the recipe for Garlic Chutney.......

GARLIC CHUTNEY

       Ingredients

• 1 cup Grated coconut
• 2 Green chilies ( You can use red pepper powder instead of green chilies.)
• 1/4 cup Coriander leaves (Cilantro)
•  2 cloves of Garlic 
• 1 tbsp Lemon juice 
• 3/4 tsp Salt
• A pinch of sugar
• A pinch of Asafetida (Hing)

      Directions

• Mix all the ingredients together and blend to a fine paste in a grinder.
• 
  

NEETAS RECIPE FOR TAKKU (THECHA)

De-seed some Green Tamarind & crush it in a pestle with some green chillies and some salt Leave it a bit coarse to give it that rustic consistency. 
Season this with some Mustard seeds and curry leaves. Simple, but can spice up Varan Bhaat.
Good to serve with bhakri too. 

Enjoy a simple meal of bhakri and chutney until I see you again...this time with my daughters recipe for Italian Shrimp for sure....


Adios ......