Sabudana Khichdi - Tapioca pearls pilaf

Sabudana Khichdi is usually made during fasting days like Mahashivratri or Navratri or Ekadasi. It is thought to be a snacks which is beneficial when you eat first time after fasting. It is little difficult to make as different sabudana or tapioca pearls as it is called in English have different levels of softnesss – hence take different time to soak and cook. Yesterday it was Mahashivratri and I cooked it – so thought of describing it here.

Preparation Time: - 20 min

Cooking Time: - 15 min

Servings: - 2~3 persons

Ingredients:- 

1. 1 cup ( approx. 200 gm) Sago/ Tapioca pearls / Sabudana
2. Peanuts 1/8 cup
3. 2 Green chillies
4. 1 medium Potato
5. Vegetable oil 1 ½ tbsp
6. Ghee 1 tpsp
7. 10 ~12 Curry leaves
8. 1 tsp Cumin seeds
9. ½ tsp Turmeric Powder (optional)
10. Salt to taste
11. Sugar (optional – I used it but you may not if not liked)
12. 1 tsp Lemon juice
13. 2 tbsp grated fresh coconut
14. Few chopped fresh coriander leaves

Preparation:-

1. Wash sabudana / sago thoroughly and then soak in one cup water for about 3 hours. Please take precaution so that Sabudana grains should be kept separate and moist.
2. Dry roast peanuts on a heated tawa. Take the skin off and then grind. Please note here that we do not need powder here – so do not grind much.
3. Slit the green chillies vertically. I am preparing this dish keeping my kids in mind – hence used chillies this way. But you can remove stem and then chop finely. You can use more chillies in number also.
4. Peel and wash the potato and cut into cubes.
5. Wash and chop coriander leaves.
6. Boil potatoes in pressure cooker. Since sabudana is soft and gets cooked fast, the potatoes need to be boiled first. Otherwise you can cut the potatoes into very small pieces. Then no need of boiling.
7. Grate the coconut and keep aside.
8. Heat the mixture of oil and ghee in a non-stick kadai /pan. You can use only vegetable oil if you do not prefer ghee or you can use only ghee - it is your choice.
9. Add curry leaves, cumin seeds and slitted green chillies. Once cumin seeds crackle add potato.
10. Sauté till the potatoes become golden brown.
11. Now add sabudana, grated coconut, turmeric powder and ground peanuts. Turmeric powder is optional here.
12. Stir and mix well for 4~5 minutes.
13. Sprinkle a little water, salt and sugar (if you prefer). Add lime juice. Please note that the water needed here is to ensure that the sabudana does not form dumplings. So use only a little bit of water.
14. Mix well. When the sabudana become translucent it is ready.
15. Switch off the burner.
16. Garnish with chopped coriander leaves.
    

Have this preparation hot after fasting. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

Best wishes for Shivratri

May Lord Shiva shower on you his blessings with happiness, prosperity and peace

 

Pabda Macher Jhol - Indian Butter fish curry

Pabda is called Indian Butter fish in English. It is very popular Bengali small fish and there are several authentic Bengali preparation for this. This fish is with thin bones and a bit tricky to fry the fish without creating a mess. However it has some health benefits – it is one of the low calorie fish with helpful fatty acid and Vitamin B-12. Here is thick gravy curry with this fish that Bengalis love.

Preparation Time: - 15 min

 

Cooking Time: - 25 min

Servings: - 3 persons

Ingredients:- 

1. 6 pieces (approx. 350 gm.) Pabda or Indian Butter Fish
2. 1 medium Onion cut for making paste
3. 1 medium Tomato
4. 1 ½ inch Ginger for making paste
5. 2 tsp cumin powder
6. 2 Green Chili
7. 1 tsp Kashmiri Red Chilli powder ( you can have more according to your taste)
8. 2 Bay leaves
9. 2 tsp Turmeric powder
10. 1 tsp Kalonji / Nigella seeds
11. Salt (as per taste)
12. 6 tbsp Mustard oil
13. Few chopped coriander leaves (optional)

Preparation:-

1. Wash the fish thoroughly and rub with turmeric powder and salt. Keep aside for 15 minutes.
2. Chop the tomato.
3. Chop the onions and grind in a blender to a smooth paste. Keep aside.
4. Do the same thing with Ginger to have a ginger paste.
5. Heat 3 tbsp mustard oil in a non-stick frying pan / kadai in high heat.
6. When oil starts smoking turn the burner to medium setting and shallow fry the pieces of fish. Keep aside.
7. Take another kadai and heat rest of the oil in high heat.
8. When oil starts smoking turn the burner to medium setting - add kalonji / nigella seeds, 1 green chili and bay leaves.
9. When they splutter then add onion paste.
10. Sauté for few seconds and add the ginger paste.
11. Stir for few seconds and add chopped tomato
12. Stir continuously and tomato pieces will release a lot of water.
13. When the water dries up add cumin powder, turmeric powder and Kashmiri red chili powder. Also add salt and another green chili here.
14. Stir and mix – after sometime the mixture will emanate nice smell.
15. Pour one cup of water now
16. After few seconds add the already fried fish.
17. Cook till the gravy is according to your taste. I prefer it with thick gravy.
18. Sprinkle few chopped coriander leaves. This is for garnishing and I do not prefer it personally but this is an option.
    

Serve this side dish hot with a plate of plain rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

Best Wishes for Valentine's Day - Enjoy

Happy Valentine's Day - Enjoy!!!!!

 

Simple Beetroot Curry - A Vegan preparation

I used to hate the beetroot curry in childhood. But as I grew up I discovered many health benefits of beetroot. It is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia. Hence I was determined to introduce this in our family diet. Me and my south Indian neighbor use to feed our little daughters together every afternoon. I started discussing the ways they cook beetroot curry. This resulted in a recipe which is not fully South Indian nor it is Bengali styled.

Preparation Time: - 15 min

Cooking Time: - 25 min

Servings: - 3~4 persons

Ingredients:- 

1. 2 large beetroot
2. 1 large Onion chopped
3. 8~10 curry leaves
4. 1 tbsp Moong Dal (lentil)
5. 1 tbsp Urad Dal (lentil)
6. 2 Green Chili
7. Pinch of asafetida (Hing)
8. 1 tsp Mustard seeds
9. 1 tsp Cumin seeds
10. 1 tsp turmeric powder
11. 2 tsp Coriander powder
12. 2 tsp Jeera / Cumin powder
13. 2 tsp Garam masala
14. Salt (as per taste)
15. 6 tbsp Vegetable oil

Preparation:-

1. Wash and peel beetroot, cut them into cubes.
2. Finely chop the onions and soak the lentils (Moong and Urad) for 10 min. If you want the preparation to be crispy then do not soak.
3. Heat the oil in a frying pan / kadai in high heat.
4. When oil starts smoking turn the burner to medium setting add cumin, mustard seeds and green chili. You can add red chilli if you want it more spicy.
   
5. When they splutter then add the curry leaves and hing.
6. Few seconds later add the chopped onions.
7. Fry till the onions turn golden brown.
   
8. Add beetroot pieces with salt and turmeric powder.
9. Sauté for couple of minutes
   
10. Spring coriander powder and cumin powder.
11. Add the lentils now. Stir and mix.
    
12. Continue cooking for a minute and add 1 cup of water.
13. Cover and cook till beetroots are boiled properly.
14. Sprinkle Garam Masala and mix for a few seconds.
15. Now your simple beetroot curry is ready to consume.
    

Serve this side dish hot with a plate of plain rice and dal or roti / chapatti.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.