Non-sticky Sabudana Khichdi (Tapioca Pearl Pilaf)

If you grew up in Maharastra, poha (flattened rice), sabudana (white tapioca pearls), and upma (savory semolina) are few of the staples in a household. Although, sabudana wasn’t made that often in my house. It was only made especially when my mom would fast on an auspicious day. She would make this with lots of peanuts, boiled potatoes, freshly crushed black pepper, and generous amount of lemon juice. I am sure everyone has a type of sabudana khichdi they like, but the way my mom made it – is my favorite. It was non-sticky, had right amount of spices and just perfect. Staying far from home has made me crave for my childhood favorites even more. Here is my version of this uber delicious sabudana khichdi –

Ingredients: Serves 4

2 cups sabudana
3-4 cups water
2 vertically slit green chillies
2 tsps black pepper powder
5-6 roughly torn curry leaves (gives the raw fragrance)
2 tbsps oil
1 and 1/2  tsp cumin seeds
2 cups chopped and cubed potatoes, soaked in cold water
1/2 cup dry roasted & unsalted peanuts
Salt to taste
Juice of 1 lemon
1/4 cup chopped coriander/cilantro

Method:

*Put the sabudana in a bowl. Wash it 5-6 time or until the water is clear.

*Now soak them in water for 30-40 minutes. Drain the excess water and let keep it in a colander for 5-6 hours or overnight and let it dry and fluff up.

*In a deep pan, heat the oil on a medium flame.

*After a minute or so, add in the cumin seeds, curry leaves and green chillies. As they begin to crackle, add potatoes (without the water they are soaked in) and cook them on a low flame until soft , stirring occasionally. Add some salt (Go easy here as we will add some salt in the sabudana too. )

*In the meantime, roughly crush the peanuts in the blender.

*Prep the sabudana with – some salt, peanuts, lemon juice, and cilantro. Mix it well.

*Add black pepper to the potatoes and give it a last stir before adding sabudana. Then add sabudana, and cook it until it turns translucent.
Give it a taste test and adjust salt per your preference.

*Turn off the heat and let it sit for 10-15 minutes.

*Serve it warm with yogurt ❤

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Super quick Dabeli

The days I am exhausted from work I prefer my dinner to be on the table within 30 minutes. But overbuy my groceries so over the weekend when I made misal pav, I had a leftover packet of pav. I don’t know why I was craving for Dabeli among all the dishes I could have made. All you need for this recipe is – onions, tomatoes and potatoes. And, of course store bought pav 😉 Below is my version of instant Dabeli –

Ingredients: makes 9-10 dabelis

For Dabeli filling –

1 medium red onion
2 green chillies
3 roma tomatoes
2 medium boiled potatoes, peeled and then mashed
1 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garam masala powder
1/4 tsp asafoetida (hing)
2-3 tsps coconut sugar
3 tbsps oil (I used 2 tbsps unsalted Irish butter)
Salt to taste

For Peanut mix –

1/2 + 1/4 cup peanuts (1/4 cup will go in the dabeli filling mix and 1/2 cup will be served as a topping)
1 tbsp chaat masala
1/2 tbsp butter

For toasting pav –

1/4 tsp butter for each pav, slit horizontally

For toppings prior to serving –

1/2 cup finely chopped onion
approx. 1 cup size zero (fine) sev
pre-made peanuts

Method:

For Peanut mix –

*Heat some butter on the griddle, and roast peanuts with chaat masala. Keep it on a medium flame while stirring it continously for 2-3 minutes.

*Remove from the flame and keep it aside.

For Dabeli filling –

*In a grinder, blend onions, green chillies, and tomatoes making a fine paste.

*In a pan, heat the oil on a medium flame and add the cumin seeds. When they start to crackle, add the onion/tomato/green chilli paste. Cook for 5-6 minutes until they lose the raw smell. Then add mashed potatoes, asafoetida, red chilli powder, turmeric, garam masala and let it cook for 5-6 minutes or until the mix starts leaving oil on the sides.

*Then 1/4 cup peanut mix and coconut sugar. Give it a taste and add salt per your preference.

*Remove from the flame and divide the mix into 9-10 portions. Then, keep it aside.

Assemble –

*Toast all the pav on a griddle using a butter. Remove from flame and keep all aside.

*Now, place a portion of the filling on the lower half of each pav. Press it gently so the filling squeezes outward. Now take a spoon and spread that filling on sides of the pav.

*Dunk the sides of the dabeli in sev. Top with the chopped onion, peanuts, coriander, and extra sev.

*Repeat for the remaining pav

*Serve it with cilantro-mint chutney or as it is.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Khus-khus ka Halwa (Poppy Seeds Pudding)

When winter arrives, I only crave for warm, ghee-laden, and splendid halwa (#pudding). It’s a staple in my house for winter breakfasts, and the best part is that this halwa recipe is sugar-free. Piled with fat and nuts, it keeps you full for 3-4 hours. This might be easiest halwa recipe on the planet. You soak the poppy seeds in water overnight or at least 5-6 hours. Then you drain the excess water and grind them to form a paste. Sauté the paste in ghee with cardamom, almond slices, and walnut chunks. Here is the step by step recipe with ingredients –

Ingredients: Serves 3-4

1 cup white poppy seeds
1 1/4 cup whole milk
1/2 cup ghee
3-4 green cardamom pods
4-5 tbsps sliced almonds
4-5 tbsps chopped walnuts

Processed with VSCO with hb2 preset

Method: 

*Soak the poppy seeds in water overnight or at least 5-6 hours.

* Now, drain excess water from poppy seeds and grind them to make a fine paste.

*In a heavy bottom pan on medium flame, heat 1/3rd amount of ghee and add the poppy seeds paste. Stir it constantly and roast it until color changes and you can smell the aroma of the paste.

*Add milk, cardamom, and nuts to the roasted poppy seeds paste and cook until it starts leaving ghee on the sides.

*Turn off the heat, and serve this piping hot halwa with say #Americano on the side 🙂  to balance all that fat 😛 Haha! Kidding! Just serve the halwa garnished with almonds for breakfast or as a dessert.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Quick Surti Locho

Happy Monday. Celebrate breakfast on Thanksgiving in style. Assuming you all will have a heavy meal during lunch. I think this is the best light breakfast you can opt for. Chaat for breakfast? Not exactly but an improvised ‘Surti Locho.’ It reflects the specialty of Surat, a city in Gujarat ❤️ Its the most famous street food after khandvi 🤣 So, so, soooo easy to make, and served with spicy cilantro-mint chutney, tamarind chutney, a teaspoonful of chaat masala and sev (fried chickpea flour.) The traditional recipe requires you to steam the batter, but I found a workaround. Hello! Microwave. This instant version of microwave gets ready in minutes.

Here goes the recipe –

Ingredients: Serves 4-5  

1 cup chana dal (split chickpeas lentil)
1/3 cup urad dal (black gram lentil)
1/3 cup poha (flattened rice )

For the batter: 
3 tbsp + 2 tbsp oil (for the batter and greasing the dish)
3 finely chopped green chilies
1 tsp ginger paste
1/2 tsp asafoetida
1/4 tsp turmeric powder
1 tsp red chili powder or cayenne pepper
1/2 tsp black pepper powder
1 tsp baking soda or Eno fruit salt
Salt – 1 tsp (as per taste)

For each serving:
2 tbsp coriander-mint chutney
1 tbsp tamarind pulp (I use the store bought)
1 tsp chopped coriander
2 tbsp lemon juice
2-3 tbsp fine sev (size zero preferred)

Method: 

* Before soaking the lentils overnight, clean and rinse them for 5-6 times.  Next morning, drain the excess water. At the same time, soak poha for 10-12 minutes.

* Coarsely grind the chana dal ( the yellow one) separately and transfer it to a bowl. Grind urad dal with poha and mix it with chana dal paste.

*Add oil, ginger, asafoetida, turmeric powder, green chilies, red chilly powder, black pepper, and salt to taste. Mix everything thoroughly.

*If the batter looks too dry, add 1/4 cup of water. Keep the consistency of batter little thick as of dhokla. At last, add Eno fruit salt and give it a stir only in one direction.

* Grease the glass/microwave-friendly bowl with oil. Now pour the batter into the bowl, tap 2-3 times to get rid of air bubbles. Sprinkle red chilly powder and black pepper powder over it.

*Microwave it for 20 minutes stirring it every 3 minutes for it to cook evenly. If the mix crumbles, don’t shy away from adding a lit bit of 1 tbsp of oil and water.

*Transfer this mouth-drooling and spicy surthi locho on a plate. To serve, crumble it coarsely from the center and top it with lemon juice, tamarind pulp, coriander-mint chutney, and sev. Serve it hot 😉

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Granola fall-style

The weather is finally changing, nights are getting windy and cold and streets have foliage of fallen leaves 🍁❤️ On these cold grey days, I prefer warm breakfast with oatmeal or yogurt and granola also poha/upma/dosa/idli 🙂 But mornings are so hectic that it’s not possible to whip up an elaborate breakfast. So, to make things easy,  I made this vegan granola with all the warm nuts and spices (cinnamon & nutmeg) 🍂 I used honey and coconut sugar to🤤 sweeten it. I love it. It’s not too sweet or overpowering. The spices hit the right note and I feel so light after eating that. I serve it with full-fat greek yogurt (Remember, Fat is important 🙂 ) and this granola cooked in lots of good fat #ghee and natural sugar – coconut and honey. It’s the best thing happening at the moment!

Here is the recipe-

Ingredients:

3 cups rolled/quick oats
1 cup of your choice of nuts (I used almond slices and walnut chunks)
3/4 cup coconut slices
2 tbsp white sesame seeds
3/4 tbsp cinnamon powder
1/2 tsp nutmeg
4 tbsp coconut sugar (adjust it per your sweetness preference)
1/4 cup honey (adjust it per your sweetness preference)
1/2 cup ghee

Method:

* Preheat oven to 275F. Line sheet pan with parchment paper.
* In a bowl, combine all the dry ingredients and then add ghee and honey. Mix it thoroughly.
* Spread it on the sheet pan and bake it for approx. 1 hour stirring it every 12-15 minutes for an even golden brown color. Add and mix some ghee if you prefer it to be soft and rich in flavor 😊
* Serve it with yogurt and your favorite fruit 🍉

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky