Wednesday, 29 May 2013

Sabudana Khichdi

Growing up in Mumbai I had seen sabudana khichdi made in many houses but it would always be a disaster when we made it at home what with us trying to put in lot of oil to prevent it becoming a lump...but it would inevitably turn into one. I guess we didn’t use the coarsely powdered roasted peanuts.

Anyways today I am going to post a recipe I learned from my friend Maneesha and this recipe uses whole peanuts instead of powdered peanuts.


1.5 cups sabudana or sago,
1-2 medium sized boiled potatoes,
1/2 cup peanuts (I used more peanuts as that is how my husband likes it),
Chopped green chillies to taste,
1 tsp chopped ginger,
Salt to taste,
2 tsp oil


Wash and soak the sabudana for about 2-3 hours. I generally soak it overnight as I most often make it for breakfast.

Heat oil and add the peanuts and fry till they deepen in colour. Now add the chopped ginger and green chillies and fry till the ginger and green chillies are fried then add the sabudana, coarsely mashed potatoes and salt. Cook till done, this takes about 5-6 minutes.

If you want your peanuts to retain its crispness, you can fry the peanuts and then fold them in once the khichdi is almost done.

Tuesday, 28 May 2013

Spicy Egg Roast

This recipe had come in a fortnightly Malayalam magazine my mother used to read years back – Vanitha. We absolutely loved the tangy note due to the addition of vinegar. This dish being an absolutely quick recipe I have rustled it up many a times when I have unexpected guests at meal times. Do give this recipe a shot.


5 hard boiled eggs,
2 medium sized onions,
2 tsps synthetic vinegar,
1 tsp black pepper powder,
1.5 tsps red chilli powder,
Salt to taste,
2 tbsps oil


Peel and slice the onions into rounds.

Peel and make longitudinal slits on the eggs keeping them whole.

Mix the salt, red chilli powder and black pepper powder with the vinegar in a small bowl.

Heat the oil and when it is hot, add the eggs and fry till they brown. Remove and keep aside. In the same oil add the onion slices and fry till they are translucent. Now add the spice mixture and sauté for a minute. Fold in the eggs and cook for about 2-3 minutes. Serve hot.

Goes well with rice, sambar/dal and some stir fry vegetable.

Sunday, 26 May 2013

Sweet Corn Pancakes with Mango Salsa and Herbed Hung Curd

Sometimes you think of doing something and it just takes a long time to get done. That is what happened to my intention of trying this Chef Meriless Parker’s recipe. I wanted to make it now as it is mango season and this recipe calls for mangoes. I had the right kind of mango at home and the sweet corn and then the hunt for the spring onions began. Spring onions are more a winter thing...though we now get almost everything all round the year but it is abundantly available during season. Finally yesterday hubby bought me the spring onions I had been whining about and today the dish got made.
Now for the dish, people had mixed reactions to it. I would say it needs a refined palate to appreciate this interesting combination of flavours.

Here is the recipe, I have made a few subtle changes to the chef’s original recipe.


For The Cakes

¾ cup refined flour,
½ cup gram flour,
¼ tsp baking powder,
1 small egg,
Buttermilk as required,
100 grams sweet-corn kernels,
1 tbsp Maggi bhuna masala (optional),
½ tsp chilli flakes,
1 tbsp chopped green Jalapeno,
Greens from 2 spring onions, very finely chopped,
1 tbsp oil for frying

For the Hung Curd

¾ cup hung curd,
¼ tsp lemon zest,
½ tsp dill leaves

For the Mango Salsa

1 ripe, firm mango,
1 red onion, very finely chopped,
½ tsp red chilli flakes,
2 tbsp fresh pomegranate seeds,
2 spring onions, very finely sliced,
1 tsp lime juice,
1 tsp extra virgin olive oil,
Salt to taste,
½ tsp crushed black pepper


Heat a non-stick pan and add the bhuna masala. Once it is heated through, toss in the sweet corn and stir well. If you are not using bhuna masala or you simply do not have it, heat some oil add some crushed black pepper and salt and toss in the sweet corn. Keep aside to cool.

Sieve the flour, gram flour and baking powder. Whisk the egg into about ¾ cup of buttermilk. Combine the wet and dry ingredients. Add the red chilli flakes, jalapeno, spring onions and the sweet corn kernels. Mix well and add more butter milk, if required to get a batter of pancake batter consistency. Add salt to taste and mix well to get a smooth batter.

Heat a non-stick pan and pour three ladlefuls of the batter to form three small pancakes. Cook for about two minutes and then flip over and cook for a further minute until cooked through. Prepare more pancakes in a similar fashion.

For the hung curd, mix together all the ingredients in a small bowl then put in the fridge to set a little.

Meanwhile make the mango salsa. Peel the mangoes and cut the flesh into small chunks. Place in a bowl with the red onion, chilli, spring onions, lemon juice and olive oil. Season with salt and pepper and set aside at room temperature to allow the flavours to combine.

To serve place a dollop of the hung curd mixture on a sweet corn pancake and top with some mango salsa and pomegranate seeds (I forgot to add this though I had them in my refrigerator :-(.

Saturday, 25 May 2013

Dal Pakwaan

This recipe for a traditional Sindhi breakfast is definitely not an ‘everyday’ recipe. Today was the third time I had it. The first time was many years back at a picnic where a Sindhi family had brought it...that was the first time we even heard about it. Then I had it at a college friend’s house and the other day I saw the recipe in a Sanjeev Kapoor book that is when I remembered this long-forgotten dish.

I checked the recipe in some more recipe blogs and I made it today for breakfast using my own proportions and method.

Ingredients for the Dal

1 cup channa dal,
½ tsp cumin seeds,
½ tsp coriander seed powder,
2 chopped green chillies,
½ tsp turmeric powder,
½ tsp cumin seed powder,
½ tsp red chilli powder,
1 tsp amchur
1 tbsp oil,
Salt to taste

To Serve

1 small chopped onion,
1 small chopped tomato,
1 tbsp chopped coriander leaves,
2 green chillies,
Juice of half a lemon

Clean and soak the channa dal for about 3 hours (I soaked it overnight as I was making this for breakfast).

Heat oil in a pressure cooker and add the cumin seeds and let them pop. Then add the green chillies, coriander powder, turmeric powder, cumin seed powder and red chilli powder. Fry for a minute and then add the amchoor, dal, salt to taste and about 2 cups of water. Cook it for 2 whistles and open once the pressure is released.

Drizzle the lemon juice and serve warm garnished with the onion, tomato, coriander leaves and green chillies. Serve this with the pakwaan.

Ingredients for Pakwaan

1 ½ cup refined flour,
½ cup whole wheat flour,
2 tsp semolina,
1 pinch of asafoetida,
½ tsp ajwain,
3 tbsp oil,
Salt to taste,
Red chilli powder,
Water for kneading,
Oil for deep frying


Knead the dough using all the ingredients except the oil for deep frying. The dough should not be soft. Let it rest for 15 minutes.

Divide the dough into small balls about the size of ping-pong balls. Roll them out to the size of a chapatti and make cuts on it using a knife. This is an important step to ensure it does not puff up like a puri.

Heat oil till it is hot and slide in one pakwaan and cook on a medium heat till it is golden brown and crisp. Make the remaining pakwaans following the same method.

Serve with the dal.

Tomato Coconut Curry

An everyday curry which makes a good accompaniment for dal, chawal and papad.


2 big tomatoes,
½ cup coconut,
1 cup curds,
¼ tsp cumin seeds,
1 tsp coconut oil,
¼ tsp turmeric powder,
4 green chillies,
Salt to taste,
¼ tsp mustard seeds,
8-9 curry leaves


Chop the tomatoes and slit the green chillies.

Grind the coconut, cumin seeds and turmeric powder into a fine paste.

Heat the coconut oil and add the mustard seeds, once they pop add the curry leaves and then add the tomatoes with the slit green chillies and salt and sauté for about 4 minutes. Now add the coconut-turmeric powder-cumin seed paste and mix well. Add the whisked curds, mix and switch off the heat.

Goes well with plain rice, dal and papad or just rice and papad.