Sabudana - Ni - Khichadi --- Its really not as hard as it looks!

In my previous entry Whats Been Going On In My Life , I had promised to write about the sabudana ni khichadi. So, over this past Memorial Day weekend, my gradmother had come over for a visit.. We've had a tradition of her teaching me something new to cook everytime she comes over.. This time, it was Sheera, Gol Papdi and Sabudana Ni Khichadi. Sabudana are also known as Pearl Sago and are used quite often in Gujarati and Marathi foods. One of things with sabudana is that if not soaked properly, they either remain very hard or they become slimy and sticky, and that is what would always make me think twice about even buying them. Anyway, my grandmother showed me the "trick" to perfect sabudanas, which is to soak them for atleast 2 hours! Shivani and Viraj had come over as well to hang out with us, so, even she got to learn the trick.. And rumour has it, that she indeed tried it out at home by herself and the result was awesome.. Unfortunately, I didn't get a chance to take a picture, but, without further ado, here is the recipe ..

Ingredients

1 cup sabudana
1 cup water
1/4 cup chopped peanuts
1 medium potato
1/4 tsp jeera
1 - 2 curry leaves
1/4 tsp sugar
1/2 tsp grated ginger
1 tbsb finely chopped green chillies
1 tbsb corn oil
salt and hing to taste

Method:

1. The longest step in the preparation is soaking the sabudana. In a bowl, add 1 cup water to 1 cup of sabudana.
2. To this, also add 1/2 the ginger and 1/2 the chillies, 1/2 the salt.
3. Mix well and let this soak for ATLEAST 2 hours.
4. Meanwhile, start chopping the potatoes and peanuts
5. After about 1 1/2 hours of soaking, start heating the oil
6. Once the oil is hot, add the hing and curry leaves
7. As the curry leaves start to cook, add the jeera
8. When the jeera also starts to sputter, add the potatoes
9. Add the remaining ginger, chillies, salt and sugar.
10. Cook the potatoes covered for a good 15 to 20 minutes till they are tender.
11. Next, if its been 2 hours since the sabudana have been soaked, add them to the potatoes.
12. Also add the peanuts
13. Cook this for a few minutes (around 5 or so) so that all the flavors marry.
14. Serve this hot with buttermilk.

Panki (Rice Flour Pancake)

Yesterday evening, as I wrapping up work and thinking about what to have for dinner, I had this sudden craving for Panki. Panki as my mom makes it is this savory rice flour pancake with lots of pepper. So, I promptly called my mom and got the recipe, got home and tried making it. It was actually pretty yummy!! Here is the recipe..

Ingredients:
1 Cup Rice Flour
1 Cup Yogurt
2 Tsp Salt
1 Tsp Pepper
2 Tsp Ground Cummin
1/4 Tsp Turmeric
1/4 Cup Water
3 Tsp Oil



Method:

1. Mix all the Ingredients well till you form a batter slightly thicker than regular pancake batter

2. Heat a non stick pan over medium high heat. I usually add 1/4 tsp of oil to this just to make sure that the pancake doesn't stick to the pan

3. Spoon about 1/4 of the mixture onto the pan and spread it evenly

4. Place a lid on the pan and cook covered over medium high heat for around 3-5 minutes till the bottom is golden brown

5. Flip it over, cover it and cook it for another 1-2 minutes

6. Voila, its done!! Plate it on the side that was cooked first, serve hot.

You can serve this with Cilantro chutney. I like to eat it plain.