As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Sunday, July 31, 2011

Sabudana Khichdi

When you're normally used to cooking for 2, no matter matter how much you enjoy cooking, it seems like a chore to do it for myself. At the best time it is the best time to treat yourself to the stuff that you love but your significant other might not miss if not made for a long time :) Today's posts are about the things that I treated myself to in the past week while Vineet was away on a work-trip to India.
Sabudana khichdi is a childhood favorite of mine, and I realised I had'nt eaten it in really long time...So, I made a big bowl and enjoyed it with my dear pal Seema, who came over to spend Sunday afternoon with me.

The only prep you will need to do in advance is to soak the Sabudana (sago) a couple of hours before you plan to cook it.
Calculate 1-1/2 cups of un-soaked Sabudana (sago) to feed two persons a hearty breakfast, or 2 cups if you want to make a meal out of it.

- 1-1/2 cups Sabudana (raw)
- 2-1/2 cups Water
- 1 cup Roasted Peanuts (coarsely powdered)
- 1 medium Potato, cut into small cubes
- 2 tbsp Olive oil (or ghee)
- 2 tsp Cumin seeds
- 2-3 green Chillies, chopped into 1" pieces
- Salt & Sugar, to taste
- Red Chilli powder, to taste
- Coriander & lemon wedges, to garnish


1.) Measure out and put the Sabudana (sago) in a sieve. Hold under running water. Transfer the rinsed Sabudana into a large bowl. Pour 2-1/2 cups of water over it and cover and set aside for the next couple of hours till it absorbs the water and puffs up. Toss the puffed Sabudana gently with your fingers. Sprinkle the roasted peanut powder, salt, sugar & red chilli powder. Toss gently to mix well.

2.) Heat the ghee/ oil in a thick-bottomed kadhai/wok. Add the cumin seeds. When they begin to sputter, add the chopped green chillies and fry. Add the cubed potato and saute till they're golden brown and cooked.

3.) Lower the heat and add the Sabudana-peanut mixture to the tempering. Stir to coat the Sabudana in the tempering. Cover and allow mixture to cook over a gentle heat. Switch off the heat and keep covered to let the steam work its magic.

4.) Serve garnished with Coriander and lemon wedges. Is also delicious when eaten along with some chilled plain yoghurt. Eat up!

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