Sabudana khichadi & JFI-Peanut

This is the most simple khichadi one can make with very few ingredients & very little time excluding soaking. For roasing peanuts, you can use stove top method if you have lot of time with you or the microwave method. I always keep roasted peanuts ready with me, hence I make this khichadi very frequently since everybody in my family likes it.

Ingredients:

1 C Sabudana/Tapioca/Sago soaked for 4-5 hours

3/4 C Peanuts Powder/ crushed peanuts

1/2 tsp Jeera/Cumin Seeds

2-3 Green Chillies cut into medium pieces

1 tsp Oil/Ghee

1/4 tsp Sugar

Salt to taste

1 Tbsp coconut fresh/frozen (Optional)

How to make it....

Heat oil/ghee in a deep kadhai. Mix the peanuts powder, salt & sugar in sabudana.

When the oil is hot enough add Jeera & green chillies, and then the sabudana mixture.

Give a nice stir. Add the coconut. Reduce the flame & put a lid on the kadhai.

Open it after 5-7 minutes, give a stir again. Switch off the cooking range & seve hot with some curd. Tastes the best with curd. Normally,we make it for every fastings i.e. upwaas.

I am sending this to Pavani's JFI-Peanuts which is brainchild of Indira.

Stuffed brinjal

This is the most easiest & a fat free recipe for stuffed brinjal. I ate this for the first time at one of my friend's house. It is fat free because doesn't have any peanuts or coconut or sesame seeds in it. And one most important feature is it will be ready in jiffy. It takes hardly any time to cook these brinjals.

I dedicate these to my hubby dear "S". He never used to eat brinjals One day we ate these at one of my friends's house and now he is in love. He asks me to make it atleast once a week. If for some reason I don't make it he reminds me to make these.

What you need:

6-7 Small round brinjals, available in all Indian grocery stores
5-6 garlic cloves
1 Tbls Coarinder/Dhania Powder
1 tsp Cumin/Jeera Powder
1-2 tsp red chilli powder depending on how hot you want it
2 tsp Amchur Powder
Salt to taste
2 Tbsp Oil
1/2 tsp Rai/Mustard Seeds
Few curry leaves

How to proceed :

In a mortar, take the garlic cloves and crush them with the pastel. Add the coriander & cumin powder, chilli powder, salt, amchur powder and make a rough paste adding 1-2 tsp oil. Make cross slits on the brinjals. Don't take off the stem. The stem has to remain intact. Stuff the brinjals with small amount of the paste. Repeat for all the brinjals.

In a fry pan, hear oil. Add mustard seeds, when they cracle add curry leaves. Throw in the brinjals one by one. Sprinkle some salt on the brinjals, reduce the heat now. Cover the pan.

After some time say 3-5 minutes open the pan & turn the brinjals carefully not to allow the stuffing to fall out. Once the brinjals are cooked switch off the heat. If you like sprinkle some fresh dhania leaves on the brinjals. Serve with chapati or daal-rice.

I am sending this dish to Sanghi's FIL Season 3.

Appam with coconut milk

We all love appam for breakfast. Yes, yes I know it becomes heavy with the sweetened coconut milk, but who cares? Normally on weekends we eat this as breakfast and again go to sleep. Its the magical effect of hot appams & the coconut milk. Here is the recipe,

You will need
1 Cup any rice like Sona masoori never take basamati rice
1/2 Cup Idli rice
1/4 Cup Urad Dal
1/2 tsp Methi(Fenugreek seeds)
Salt
Pinch of Baking Soda
Coconut/Coconut Milk
Sugar

What will you do

Soak both the rice varieties, dal & methi for 4-5 hours. Grind to a fine paste. Add salt. Set aside for fermenting.

Next morning, add a pinch of baking soda some water so that the water will be little runny. Apply a drop of ghee to the appam chatti. Heat the appam chatti. Pour the batter in centre & rotate the kadhai. If you do not have appam chatti, you can use small kadhai. The appam should be soft in the center & paper thin on the sides.

Grind the coconut & extract milk. Add sugar to sweeten the milk according to your taste.

Serve the hot appam with the sweet coconut milk. Eat and go back to sleep.



I am sending this to Padma's "Dosa Corner" and Srilekha's "EFM Theme - Breakfast Series".