Sabudana Kichadi

The first time I had this yummy kichadi was from my friends lunch box. Loved it and I learnt how to prepare it in exchange of teaching him Chicken biriyani, Chicken being his favorite J.  I introduced this dish to AJ and it was a hit. This being really quick and easy to prepare, it is now our regular lunch box item. I don't exactly remember the quantities and ingredients which he taught me, but this is how I prepare it now. I think I did slightly change it according to our tastes. Anyways - this is for you Mr. Brain. Ohh.. Sorry.. Mr. Brian J. It has been a long time since we spoke. But I always remember you every time I prepare this J 

Ingredients:

    Sabudana                  --   1 cup
    Peanuts                     --   2 cups
    Green Chillies         --   4 - 5
    Red Chillies             --   2 - 3
    Mustard Seeds       --   1 tsp
    Cumin Seeds           --   1 tbsp
    Turmeric Powder --   ¼ tsp
    Coriander Leaves --  ¼ cup, chopped
    Lemon Juice           --   1 tsp
    Salt                             --   as required
    Oil                               --   1 tbsp

Preparation:

Soak the sabudana for minimum of 2 hours. You can soak up to 8 hours for a soft texture. But we like it when soaked for 2 - 3 hours, a bit bite texture.

Dry roast the peanuts until they are slightly brown. You can use peanuts with their skin. When cool, grind it into a coarse powder. Keep aside.

Make sure you do not grind too much. Oil comes out of the peanuts and it becomes a paste. Powdered peanuts have a long shelf life and hence I usually prepare a huge batch. This helps to prepare the kichadi quick and easy.

Drain the sabudana and keep aside.

Heat oil in a heavy bottomed pan. Add the mustard seeds. Let it splutter. Add the broken red chillies, cumin seeds and the slit green chillies and saute for a minute. Add turmeric powder and give a mix.Now add the drained sabudana and mix well. Saute for a couple of mins or until the sabudana starts to be transparent. If you do not soak it for a long time, not all the balls become transparent. Switch off the flame.

Add the peanut powder and mix well. Add salt and give a mix. Garnish with chopped coriander leaves and lemon juice.

Optionally, you can add potatoes cubed and boiled. Add this before adding the sabudana and fry for a minute. We are not great fans of potato and hence avoid this usually.

I love to have this as such or with chutney or with any thick gravy masalas. I am not sure if this is usually accompanied with anything else, but this is how we love it J

     
Recipe Courtesy: Brian Fernandes / Myself.   

Kurukku Kaalan

 

Ingredients:

Kaaya/Raw Plantain     --   1
Turmeric Powder           --   ½ tsp
Pepper Powder               --   ½ tsp
Ghee                                    --   1 tbsp
Salt                                       --   as required
Water                                  --   1 cup
Shredded Coconut         --   ½ cup
Cumin Seeds                     --   ½ tsp
Green Chillies                   --   2 - 3
Coconut Oil                       --   2 tbsp
Curry Leaves                    --   1 sprig
Red Chillies                       --   2 - 3
Mustard Seeds                 --   ½ tsp
Thick Yogurt                    --   2 - 3 cups
Fenugreek Powder         --   ½ tsp

Preparation of kalan:

Skin off the raw plantain and cut into cubes. Add turmeric powder, pepper, ghee and salt to the raw plantain and cook it in required water until soft. Let the water dry completely. If there is excess water drain it.

Grind the coconut with cumin seeds and green chillies until smooth, adding a little water. Add this to the cooked plantain and mix well. Make sure you dont break the plantain cubes. Add the yogurt and cook for a minute or until the gravy thickens. Switch of the flame and sprinkle the fenugreek powder.

   

For the seasoning, heat the coconut oil in a small pan. Add the mustard seeds and let it splutter. Add the red chillies and curry leaves and fry for few seconds.Pour this over the prepared kaalan and close it with a lid for few minutes.

Serve with hot rice

 

Recipe Courtesy:  YummyoYummy

Mutton Curry

I would call this as an easy, quick and yummy mutton curry. The whole credit for this goes to my friend Jainy. I did make in 3 – 4 times in the last 4 months. A recipe that’s always a keeper. And yeah when I got this recipe from Jainy, I told her that I would post it here in my space. And she wanted me to add her pic to this post here. Jainz – Here is my promise J See the end of the post..

Ingredients:
Marinade:

Mutton                       --   1.5 lb/ 0.75kg
Onions                        --   1 medium size, chopped
Green Chillies          --    4 - 5, slit lengthwise
Ginger                         --   ¼ cup, chopped into small pieces 
Garlic                          --  ¼ cup, chopped into small pieces 
Chilly Powder          --   3 tsp
Coriander powder --   4 tbsp
Turmeric Powder   --   ¼ tsp
Garam Masala          --    1 tsp
Ground Pepper        --   1 tsp
Curry leaves             --   2 sprigs
Salt                               --   as required

Gravy:

Onions                       --   1 medium size
Shallots                     --   6 - 7
Green Chillies         --   2 - 3, adjust according to level of spice.tsp
Garam Masala        --   1 tsp
Curry leaves           --   2 sprigs
Boiling water          --   1 ½ cup or as required for the gravy
Salt                             --   as required
Oil                               --   as required.

Preparation:

Wash and cut the mutton into medium size pieces. Marinate it with all the ingredients in the marinade section. Keep it aside for a hour or two.

Pressure cook until the meat is soft. I did around 4 - 5 whistles in my pressure cooker. But it might differ according to your cooker.Leave it on the stove until the whole pressure is released.

               

For the gravy, Heat oil in a heavy bottomed pan. Add the chopped onions, shallots and green chillies. Saute until the onions are light brown in colour. Now add the curry leaves and give a mix. Then add the cooked meat and ½ tsp garam masala and mix well. Add the water and mix well. Let the gravy boil. Do a salt check and add more if required. Add the remaining garam masala and switch off the flame.

And here comes me with the recipe owner