PILLOWY SABUDANA KHICHDI

As Navratri Season is upon us – I decided to recreate recipes mom made when I was growing and a few she still cooks. Like all the years – I am not fasting but just incorporating these seasonal rituals as we transition from summer >> fall. On the Day 1 of this Navratri 2021 I decided to make this rich & soft like a pillow sabudana khichdi. Minimal ingredients and maximum taste as always. Scroll through for ingredients and steps. I also made an IG reel if you want to check out the step by step. Linked here.

INGREDIENTS: (serves 2-3 people)

(If you’d like to see the recipe video – it is linked here)

  • 1 cup sabudana
  • Lots of filtered water to soak the sabudana in
  • 2-3 tbsps oil
  • 1 tbsp cumin seeds
  • fresh curry leaves or 1 tbsp curry leaves powder
  • 2 tbsps raw whole peanuts
  • 4 tbsps peanut powder (2 tbsps of raw whole peanuts makes this much qty of peanut powder)
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 tbsp full fat yogurt
  • 1/4 cup water
  • 1 tbsp black pepper powder
  • 1 boiled medium size potato, peeled and chopped in chunks
  • Cilantro & Pomegranate for garnishing

Method –

  • Soak sabudana in water for 30 minutes and then strain it. let it ar dry for few hours or keep it in fridge overnight. Needs at least 5-6 hours to dry (I like to do this at night if I plan to cook in morning)
  • Check the video linked here to check what texture it should be.
  • In a nonstick pan, heat oil then add cumin seeds, curry leaves powder, whole peanuts, boiled potatoes, black pepper powder, crushed peanuts, salt – combine gently
  • Then add overnight soaked/dried sabudana pearls. Combine well.
  • For pillowy texture – In a bowl, add yogurt and water to make a drizzly paste. Then put it in the sabudana mix.
  • Stir and cover the lid and let it simmer on low flame for 4-5 minutes.
  • Turn off flame, add lemon juice and garnish with cilantro and pomegranate.
  • Serve while warm with yogurt.
  • Bon Appetit 🎉

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


CARDAMOM LEMON POPPY SEED CAKE


This cake is refined sugar free, gluten free and so rich in flavor. To add more to the flavor profile – lemons take it up a notch and cardamom + poppy seeds give it a grounding feeling. I did a super light frosting of lemon juice, whipped cream and maple syrup. But you can go for a classic cream cheese frosting over lemon cake. I just wanted to keep the calories down 😅 I drizzled it over the top while the cake loaf was hot so it can get absorbed quickly 🧡 Also, made a reel if you’d like to check out behind the scenes.

Ingredients – (NOTE – all ingredients need to be at room temperature)

  • 3/4 cup soft organic coconut oil
  • 1/4 cup full fat yogurt
  • 6 organic eggs
  • 2 tsps black poppy seeds
  • 1 tbsp cardamom powder
  • juice of 1 large lemon (or 2 medium sized lemons)
  • zest of 1 lemon
  • 3 cups organic blanched almond flour
  • dash of vanilla extract
  • 1/4 cup maple syrup (give it taste test – add more if you’d like the cake to be sweeter)
  • 1 tbsp baking powder
  • 1 tsp sea salt (or regular salt of you don’t have it)

Method –

  • Preheat your oven to 350F and like the loaf pan with parchment paper
  • In a deep bowl, combine – coconut oil, cardamom powder, yogurt, poppy seeds and eggs. Always whisk in one direction only until combined.
  • Then add, vanilla extract, maple syrup, lemon juice, lemon zest, salt and give another whisk. (remember the direction you are whisking).
  • Now add 1 cup almond flour at a time to thoroughly combine with egg mix so there are no lumps remaining.
  • Lastly, add the sifted baking powder and combine with a spatula.
  • Pour the batter in the loaf pan lined with parchment. Bake the cake for 65 minutes (1 hour and 5 minutes). Check with a toothpick if its cooked in the middle – remember it should come out clean.
  • Let the cake cool. In the meantime let’s make a drizzle.
  • In a bowl – add heavy cream, lemon juice and maple syrup. whisk to combine and use spoon to drizzle on the cake while its hot or so it gets absorbed quickly.
  • Cut it into slices and serve as is or with ice cream if you like.
  • Bon Appetit! 

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