My all time specialty - Sabudana khichdi

The one dish I make that everyone likes....
Be it my cousins or their juniors in Warud, my friends in Nagpur, even my maids - I am asked one question constantly - "Nita, when are you going to make sabudana khichdi? I love it the way you make it!"

So, I've decided to be very noble and unselfish and share my secrets -

• The first one being - sabudana HAS to soak properly before you cook it! This aint a breakfast you can make in a hurry - if you have no patience, go with porridge that day... my sabudana always gets soaked the previous night.(You can also soak it overnite and then store it in the fridge in a closed container for use within the week.)
• Wash it gently and leave half an inch water over the surface. Use a flat, shallow bowl for soaking.
• Dont stinge in the quantity of peanuts - they should be at least 60% of the sabudana - no, make it 70%!! ( Say for 3 katoris of sabudana, i go with minimum two katoris of peanuts).
• Roast the peanuts properly - they shud be a nice pink-orange when you are done. DONT BURN THEM FOR HEAVEN'S SAKE!
• If using three green chillies ( one for each katori of sabudana and one for the kadhai is my measure) I add at least one to the peanuts while grinding them in the mixie.
• Grind the peanuts till almost powdery - BUT NOT TILL THEY START LEAVING OIL!
• Mix the soaked sabudana and the peanut powder. Add salt.
• Optional use of potatoes - whenever i have time, i add them - one for two katoris.
• If you can afford it - take that anyways - use pure ghee for the bhagar. I used to, now i compromise with oil! ( in case u use ghee, u have eat the khichdi hot - not re-heated).
• Have your chopped ( coarsely) green chillies and kadhi patta ready while the ghee/oil heats.
• Add some jeera and some pepper powder to the ghee and wait till the jeera sizzles.
• Now add the green chillies and patta - reduce heat and let the chillies redden nicely.
• Add potatoes and cook well if using - otherwise add sabudana-peanut mixture.
• Stir thoroughly in the kadhai - at this stage your sabudana shud be looking pure white, nicely soaked and quite dry...
• IF it has been that way, sprinkle a little milk - say two spoons - on the surface and then cover properly.
• Dont stir too often - let it cook undisturbed, till sabudana turns transperent.
• OPTIONAL GARNISHES: A SQUEEZE OF LIME, A TEASPOON OF SUGAR, GREEN CORIANDER AND GRATED GILA COCONUT.
• DAHI IS A MUST - YOU CAN ALSO MAKE A SPICY GREEN CHUTNEY IF YOU LIKE. (i make one with green chillies, coriander, jeera, peanuts and coconut).

ENJOY THE BEST B'FAST THAT MAHARASHTRA HAS TO OFFER...

Poha, again

This morning I declared to my father that I was planning to make Poha for Breakfast.
"Poha has no nutrition. Just empty calories" he commented.
I beg to differ, here'w why:

• Apart from the actual 'pohe' (puffed rice) you put stuff like green chillies, kadi patta and green coriander in it, plus a squeeze of nimbu at the end, all excellent source of Vitamin C.
• You can add any vegetable you want - this morning I added the 'in season' peas. That's protein + fibre and i am sure other good stuff.
• I always add peanuts to the 'bhagar' - a very nutty protein and iron.
• Then there are spices like turmeric which is an excellent anti bacterial agent.

Does any one need any more reasons to like this dish - the evergreen Maharashtrian breakfast?