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.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Monday, June 9, 2008
Wednesday, March 19, 2008
Guacamole - Raja's recipe
When I was in in california over the winter break, Raja made his signature Guacamole a few times and it was very very yummy.. And, then a few weeks ago, I came to know of Jacquelyn's obsession with avocados.. So, the other day, I brought home some avacados and the necessary supplies for guacamole and decided to give Raja's recipe a try.. It ofcourse wasn't as good as how he makes it, but, I think it came close. We had it with the scoop shaped tortilla chips.. And was definitely a big hit with Jacquelyn, Danielle and Rina!! Here's the recipe..
Ingredients:
1 Avocado
1 Roma Tomato diced
1 Medium Red Onion diced
1 Jalapeno pepper finely chopped
Juice of 1/2 lime
Salt to taste
1. Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it. Tap it very gently a few times, each with increasing pressure, until a cut is made in the pit sufficiently to twist the pit out. With the edge of the knife, twist the pit out of the avocado and discard the pit. The scoop out the avocado flesh with a spoon into a mixing bowl.
2. With a fork, gently mash the avacado. I like to have texture in the avocado, so, I tend to not over mash it.
3. Fold in the rest of the ingredients and mix well
4. Serve with tortilla chips and enjoy!
Ingredients:
1 Avocado
1 Roma Tomato diced
1 Medium Red Onion diced
1 Jalapeno pepper finely chopped
Juice of 1/2 lime
Salt to taste
1. Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it. Tap it very gently a few times, each with increasing pressure, until a cut is made in the pit sufficiently to twist the pit out. With the edge of the knife, twist the pit out of the avocado and discard the pit. The scoop out the avocado flesh with a spoon into a mixing bowl.
2. With a fork, gently mash the avacado. I like to have texture in the avocado, so, I tend to not over mash it.
3. Fold in the rest of the ingredients and mix well
4. Serve with tortilla chips and enjoy!
Tuesday, August 21, 2007
Batata Poha - An Easy Emergency Snack
This past saturday, Shivani, Dhrumil and little Viraj came over to my place. Initially I was thinking, that we would go out shopping for stuff for them and then just eat out. So, I hadn't planned on making anything at home. When I said this to my mom, she suggested that I make some Batata Poha just as a snack, so that there would be somethng for them to eat. At first, it seemed like too much work, so, in my mind, I tried to resist it. But, soon I realized that it would look quite bad on my part if I didn't feed them. I quickly went through my pantry and discovered to my relief that I had "Thick Poha", the kind required to make this dish. I however didn't have any potatoes or cilantro. That meant a quick trip to the neighborhood store, Evergood Grocery Store . After the shopping trip, I got home, called my mom and got the recipe for the dish. While my mom's recipe didn't include onions, I thought it would be a nice addition. And it actually turned out to be pretty nice. So, here is the recipe..

Ingredients:
1 medium red onion - chopped
1 medium potato - cubed
1 cup Thick Poha
Cilantro - chopped
2 tsp Salt
2 tbsp Oil
1/4 tsp Turmeric
Lemon juice
1 tsp Ginger Chilli paste
Sugar (optional)
1. Heat the Oil in a deep pan on high heat
2. Reduce the heat to medium Suteé the choppped onion in the oil till translucent
3. Add the cubed potatoes to the pan and mix well
4. Add turmeric, 1/2 of salt, 1/2 of ginger chilli paste to this and mix well.
5. Cook this potato mixture covered on medium heat till the potatoes are tender (about 20 minutes)
6. While the potatoes are cooking, rinse the Poha couple times under running water in a colander. While you are rinsing the Poha, it will absorb some water and plump up. Let it sit for couple minutes to let the excess water drain out.
7. Fluff the poha with a fork and add the remaining salt, ginger chilli paste and lemon juice and sugar to it.
8. Mix this well and let it hang out in the colander.
9. Once the potatoes are cooked, add the poha to it and mix
10. Cook it for couple more minutes to let all the flavors mix with each other
11. Garnish this with cilantro and serve hot.
Ingredients:
1 medium red onion - chopped
1 medium potato - cubed
1 cup Thick Poha
Cilantro - chopped
2 tsp Salt
2 tbsp Oil
1/4 tsp Turmeric
Lemon juice
1 tsp Ginger Chilli paste
Sugar (optional)
1. Heat the Oil in a deep pan on high heat
2. Reduce the heat to medium Suteé the choppped onion in the oil till translucent
3. Add the cubed potatoes to the pan and mix well
4. Add turmeric, 1/2 of salt, 1/2 of ginger chilli paste to this and mix well.
5. Cook this potato mixture covered on medium heat till the potatoes are tender (about 20 minutes)
6. While the potatoes are cooking, rinse the Poha couple times under running water in a colander. While you are rinsing the Poha, it will absorb some water and plump up. Let it sit for couple minutes to let the excess water drain out.
7. Fluff the poha with a fork and add the remaining salt, ginger chilli paste and lemon juice and sugar to it.
8. Mix this well and let it hang out in the colander.
9. Once the potatoes are cooked, add the poha to it and mix
10. Cook it for couple more minutes to let all the flavors mix with each other
11. Garnish this with cilantro and serve hot.
Friday, July 6, 2007
Sev Batata Puri (SBP) - A reason to go to the gym
There are some foods, whose mere thought makes my mouth water. Sev Batata Puri (SBP) 
is one of those things. Even now, as, I write this blog, I'm thinking of the awesome taste of this dish. Yesterday evening as I was thinking about what to have for dinner, I remembered that a couple weeks ago, I had bought some puris from New Apna Bazar, an indian store in Waltham,MA. So, I decided that I was going use them for dinner. So, now, all I could think about was dinner. While making a mental checklist of things I had in the house for the dish, I realized that I didn't have any chutneys or sev, which meant another trip to the grocery store.. As I was driving to the grocery store, I realized that SBP has almost no nutritional value and could be considered almost as junk food. Once I started thinking of SBP as junk food, I felt guilty about not going going to the gym for the longest time. So, I made yet another detour to the gym before I could savor the taste of SBP. After a nice work out, I drove to a bangladeshi store hoping to find the chutneys and sev. Alas, they only had the coriander chutney, but no sev, and no date chutney. At this point I was starting to lose hope, but, I finally found another indian grocery store *sorta* close to my home which had the date chutney and sev. I finally got home, boiled the potatoes, chopped the onions and cilantro and made my SBP.. And, it was YUMMY!!!! Definitely worth the trip to the gym and 2 grocery stores. Following is the recipe..
Ingredients (All of these should be available at most Indian Grocery Stores)
Puris for Bhel
Thin Sev
Red Onion
Potato
Corriander Chutney
Date and Tamarind Chutney
Lime and Cilantro
Salt to taste
1. Boil the potato till it is soft and you can peel it easily with your fingers. Once the potato is done, chop it into small cubes.
2. While the potato is boiling, chop the onion into very small cubes. Also coarsely chop the cilantro.
3. Now, make sure that the consitency of your chutneys is a little runnier than Ketchup.
4. Arrange about 8 or so puris in dish
5. Layer the chopped onion and potato on top of the puris
6. Sprinkle some salt on it for taste
7. Next layer it with the corriander and date chutneys
8. Top it off with some Sev
9. Garnish it with Cilantro and lime juice
10. Sit back, relax and enjoy this awesome dish
Steps 1 - 3
Step 4
Step 5
Step 7
Step 8
Step 9
is one of those things. Even now, as, I write this blog, I'm thinking of the awesome taste of this dish. Yesterday evening as I was thinking about what to have for dinner, I remembered that a couple weeks ago, I had bought some puris from New Apna Bazar, an indian store in Waltham,MA. So, I decided that I was going use them for dinner. So, now, all I could think about was dinner. While making a mental checklist of things I had in the house for the dish, I realized that I didn't have any chutneys or sev, which meant another trip to the grocery store.. As I was driving to the grocery store, I realized that SBP has almost no nutritional value and could be considered almost as junk food. Once I started thinking of SBP as junk food, I felt guilty about not going going to the gym for the longest time. So, I made yet another detour to the gym before I could savor the taste of SBP. After a nice work out, I drove to a bangladeshi store hoping to find the chutneys and sev. Alas, they only had the coriander chutney, but no sev, and no date chutney. At this point I was starting to lose hope, but, I finally found another indian grocery store *sorta* close to my home which had the date chutney and sev. I finally got home, boiled the potatoes, chopped the onions and cilantro and made my SBP.. And, it was YUMMY!!!! Definitely worth the trip to the gym and 2 grocery stores. Following is the recipe..
Ingredients (All of these should be available at most Indian Grocery Stores)
Puris for Bhel
Thin Sev
Red Onion
Potato
Corriander Chutney
Date and Tamarind Chutney
Lime and Cilantro
Salt to taste
1. Boil the potato till it is soft and you can peel it easily with your fingers. Once the potato is done, chop it into small cubes.
2. While the potato is boiling, chop the onion into very small cubes. Also coarsely chop the cilantro.
3. Now, make sure that the consitency of your chutneys is a little runnier than Ketchup.
4. Arrange about 8 or so puris in dish
5. Layer the chopped onion and potato on top of the puris
6. Sprinkle some salt on it for taste
7. Next layer it with the corriander and date chutneys
8. Top it off with some Sev
9. Garnish it with Cilantro and lime juice
10. Sit back, relax and enjoy this awesome dish
Steps 1 - 3
Step 4
Step 5
Step 7
Step 8
Step 9
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