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


Summer Cherry Galette

I had cups of cherries from the farmers market, and after seeing tons of scrumptious pictures of Galettes on my IG feed, my heart was set on it. While California has been so hot, I did not want to spend an extra minute standing in the kitchen and bake. So I decided to go ahead with the store bought pastry sheets than the conventional galette dough. Puff pastry made this cherry galette quick, simple and easy!

Ingredients: Serves 6-8 people

For cherry mix:

2 cups fresh cherries, washed, pitted and cut in halves
1/4 cup sugar, or to taste
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt

For the puff:

1 puff pastry sheet, rolled into a round shape

For the egg wash: 
1 egg
2 tbsp milk
1 1/2 tbsp brown sugar, for sprinkling

Method:

To make an egg wash: 

*In a bowl, whisk egg and milk. Keep it aside.

To make the Galette: 

*Preheat oven to 375F, and line the baking tray with parchment paper.
*In a bowl, combine cherries, sugar, salt, vanilla extract, and flour. Let stand for 10-15 minutes
*Roll the puff pastry into 10 to 12-inch circle.
*Fill the dough with the cherry mix at the center leaving a 2-inch border. Now, fold over edges to cover the cherry mix. Brush pastry crust with egg wash and then sprinkle with brown sugar.
*Bake for 40-45 minutes until the puff pastry is golden brown or the cherry mix bubbles.
*Serve this delectable galette with vanilla ice cream, if desired.

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