Sunday, 18 October 2015

Sabudana Tiffin Wala #sikandalouscuisine



Deliciously feasting and fasting go hand in hand in India ! Celebrating Navratras ones kitchens and creative juices come alive and the walls of sikandalous sizzle with delicious dishes from members kitchens to our computers !
Here is my twist on my regular Sabudana Khichri - more like a spiced up chaat - perfect tiffin / snack food. I took my standard old recipe and gave a few twists - Was quite happy with the results.

Moisten sabudana in buttermilk and leave it overnight. Added to buttermilk is salt, green chilies , minced ginger and dhania leaves to soak sabudana in. I soaked overnight .
200 Grams Sabudana - Soaked in 300 Ml Buttermilk.
2 Large Unpeeled Potatoes - Cube unpeeled , lightly fry with whole red chilies.This adds smoky chili flavors.*
1 Heaped Tablespoon Rai Seeds.
2/3rd Cup Unpeeled Peanuts - Saute in a bit of oil with curry leaves - When done , cool peanuts and crush once.*
1/2 Cup Chopped Dhania Leaves.
Chilies to taste- don't use chili powder.
Hing , Salt & Lemon Juice - To taste .
Ghee
Next morning fluff up sabudana with a fork and set aside while you get assembling the dish.
Heat ghee , add rai seeds and when they stop spluttering add salt , hing , chopped chilies , the cooked potatoes and peanuts.Saute gently for 4-5 minutes.Next tip in sabudana , and gently cook till all is well incorporated - about 5 minutes. Take a taste , adjust salt , add lemon juice , add chopped dhania , mix well . Another delicious f(e)asting dish !
* My twist - brilliant infusion of chili and curry leaf flavors.
Atul Sikan
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Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & 
​Hawaldar​
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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