Monday, 9 July 2012

Sabudana Kichdi (that is not sticky)

Sabudana kichdi is a maharashtrian fasting food. In our house, it has become a regular breakfast item, eversince I came across this recipe to make sabudana kichdi that is not STICKY. The secret lies in draining the soaked sabudna and leaving it in a colander overnight or upto 8 hours.
Generally, boiled potatoes and grated coconut are added to the kichdi and garnished with coriander leaves. Going by my motto of spending as little time as possible in the kitchen, I use just 5 ingredients to make the kichdi with just a teaspoon of oil. Nevertheless, the kichdi tastes great even in its simplest form.

Here is the recipe to serve 3 adults.

Recipe Adapted from: MumbaiMagic
Sabudana/javvarisi1 1/2 cupsMost of the recipes for the kichdi states that sabudana should be of very good quality. I get only the variety that is seen in my photos and it works well for me.
1/2 cupTo be dry roasted and coarsely powdered
Boiled Potato1Optional. If using boil and cut into small pieces
Cumin Seeds/Jeera1/2 tsp-
Dry Mango Powder/Aamchur powder1 tsp-
Refined Oil1 tspI use sunflower oil
Green chily1more can be used based upon the spice level required. We prefer ours with very less spice. I did not have green chily, so used red chily.
Salt1 tspI used around 1 tsp
Grated coconut1 tbspOptional for garnish
Coriander leaves1/2 cupOptional for garnish

The soaking part has to be done atleast 8 hours before actually making the kicdi so that there is enough time to leave the soaked sabudana in a colander. I generally make this for breakfast. So, the previous night at 8, I soak the sabudana. At 10, I transfer to a colander. The next day morning at 7 or 8 I make the kichdi..
1. Wash sabudna and transfer to a broad vessel.
2. Soak the washed sabudana in water until it is just immersed. I added 1/2 cup of water.
3. After 2 hours, transfer the soaked sabudana to a colander. Close it with a lid and leave it alone overnight.
4. Dry roast the peanuts and allow it to cool. This can be done much ahead and stored in a air tight container.
5. Once peanut is cooled, transfer it to a mixer jar and pulse just for 2 seconds. (We want coarsely powdered peanuts)
6. In a kadai/pan, add a tsp of oil. Once oil is hot, in medium flame, add cumin seeds and the chily.
7. Add aamchur powder and salt. (If using potatoes, add now)
8. Add the peanut powder and mix well. (If using potatoes, add now)
9. Finally add the sabudana.
10. Keep the flame in low/medium and mix every now and then.(Otherwise, sabudana at the bottom of the pan can get burnt.)
11. After around 10 to 15 minutes, the sabudan would turn translucent from white.
12. At this stage, put of the flame and transfer the kichdi to a serving bowl.
Optionally garnish with grated coconut and coriander leaves.

Still not clear???? Scroll down for step wise pictures...

Sunday, 1 July 2012

Vegan chocolate choco chip cookies

Vegan. Tasty. Chewy. Easy to make. Thats how these cookies can be described.I have baked these cookies many times and every time they turn out excellent. This is my son's favourite cookie too with choco chips and all that. The ingredients are easily available and the procedure can't be any simpler.
So here is the recipe to make around 55 medium sized cookies.

Recipe Source: vegannotweird

All Purpose Flour/Maida2 1/4 cups-
Cocoa Powder2/3 cupI used Cadbury's
Sugar1 1/4 cupI measured the sugar and powdered
Baking Soda1 tsp-
Salt1/2 tsp-
Soy Milk1/2 cupNever substitute milk with water for this recipe. I did that once and the cookies did not hold well at all.
Refined Oil2/3 cupI used sunflower refined oil
Vanilla Extract/Essence1 tsp-
Flax Seed Meal/Powder4 tspI got mine from US though a colleague. But flax seeds are available in grocery shops in Bangalore, which can be powdered
Choco chips1/2 cupOptional

1/2 cup
Optional. If using, toast the walnut.

Please have a look at the side widget for more information on oven temperature.
1. Pre heat the oven to 170 degree Celsius. While the oven is pre heating, take maida, cocoa powder, baking soda and salt in a bowl.
2. Either sieve the ingredients or mix well using a spatula.
3. In another bow, mix sugar and oil.
4. Add flax seed meal and mix well.
5. Next, add soymilk and mix well.
6. Finally add the vanilla extract and mix thoroughly.
7. Add the dry ingredients mixture to the wet ingredients mixture in three batched and mix gently.
8. Add the choco chips and walnuts and mix gently again.
9. Take a lemon sized dough in the palm and flatten the dough.
10. Do the same for the rest of the dough and arrange them in a baking tray lined with parchment/butter paper.
11. Bake in the pre heated oven for 12 minutes at 170 degree Celsius.

12. Remove the tray from the oven and allow it to cool for a minute.
13. Remove the cookies from the tray carefully and store in a container. Close the container once the cookies are completely cooled.

Still not clear???? Scroll down for step wise pictures...

 Will come back with more exciting recipes soon. Stay tuned.. :-)