Sabudana Khichdee 2.0

After having cooked Chef Mandar Madav’s Kanda Poha (recipe on blog), I had been pestering him, for a foolproof Sabudana Khichdee recipe. For those of you who don’t know Mandar, he is Executive Chef at the Conrad Centennial, in Singapore. I’ve had the most amazing food when he was Executive Chef at Conrad-Pune. We lost him to Singapore. ☹ Lucky buggers! 😜

Getting back to the recipe… Why 2.0, you wonder? That’s because I have already posted a workable recipe of Sabudana Khichdee. And though, this one is very similar to the first, for all the tiny (important) changes incorporated, I felt this one turned out better. Feel free to give both recipes a try and opt for the one that works best for you. 😊 I did make teeny-weeny changes, but this recipe is all Mandar, and it’s stellar. Follow it to a T and rest assured, you’ll have a khichdee with pearls of sabudana (sago) separate and ‘khila-khila’, just as they should be. 

Chef Mandar Madav, heartfelt thanks for allowing me to constantly trouble you for this recipe and for sharing it so generously and so perfectly.

Ingredients:

2 cups filled to the brim (or 300 grams) sabudana (sago) 

2 cups water, filled to the brim (for prep)
30 ml milk
1 cup peanuts
½ cup peanuts
20-25 curry leaves
3 medium sized potatoes, cut into 1 cm cubes
½ tablespoon cumin seeds
5 green chilies, cut into 1 cm pieces
4 tablespoons ghee
Salt, to taste
1 tablespoon sugar 
A handful coriander, chopped

Prep: 

1. In a pan, roast 1 cup peanuts, ON LOW HEAT, until the peanuts turn a few shades darker and emit a beautiful nutty aroma. (Also, at this point the thin covering of the peanuts will loosen up.) This should, ideally, take 10 to 15 minutes. Do NOT rush this. 
   
   
   
   
   
2. Remove the peanuts onto a plate. Rub the peanuts in the palm of your hands and discard the outer covering from all peanuts. ALLOW TO COOL.
   
   
   
   
   
3. Once cool, grind the peanuts (please check video for ground peanut consistency) and keep aside, in an airtight box. 
   
   
   
   
4. Approximately 10 to 11 hours BEFORE COOKING, gently wash the sabudana three or four times, until the water runs clear. (like you would for rice) 
   
5. Lay out the washed sabudana in a large thali. (Most recipes tell you to use a bowl, TRUST ME, go with a deep stainless-steel thali). 
   
   
   
   
   
6. Pour 2 cups water (480 mils) water filled to the brim to cover the sabudana. To ensure there are no mistakes or confusion about the sabudana-water proportion/ratio, I repeat, I used the cup measurement FILLED RIGHT TO THE BRIM for the sabadana and for the water. No confusion, right? 
7. Add the milk, give it a gentle stir. 
8. Cover and leave the sabudana aside for a minimum of 10 hours to a maximum of 11 hours. (I usually soaked the sabudana from 11.45 PM to 10.30 AM – room temperature – do NOT put it in the fridge) 
   
   

IMPORTANT: While you can prep the peanuts well in advance, you need to decide on what time you plan to cook the Khichdee, as the soaking time for the sabudana will mainly depend on that. That’s it; prep done!

Method:

1. Take a LARGE colander and to that add the sabudana that have been soaking for 10 to 11 hours. The sabudana will have absorbed all the water and would have doubled in size by now.
   
   
   
   
   
2. Heat ghee in a large non-stick pan/kadhai. 
   
   
   
   
   
3. Add the half cup of peanuts, turn the flame to low and fry the peanuts until it emits a nice toasty aroma. When done, remove the peanuts from the ghee and keep aside. Please do NOT rush this, fry them on low heat. 
   
   
   
   
4. Add the cumin seeds to the same ghee and allow to splutter.
   
   
   
   
   
5. Add cubed potatoes, give them a stir, cover and cook until they are cooked to 90% doneness. 
   
   
   
   
   
6. Open the lid, intermittently, and give them a stir, a couple of times, while they are cooking. 
   
   
   
   
   
7. Add curry leaves, green chilies, salt and give it a stir. 
   
   
   
   
   
8. Add the sabudana, the ground peanut powder and sugar. Give it a mix.
   
   
   
   
   
9. Take the vessel off the stove, with a spatula, toss the sabudana mixture gently, but well, to ensure the sabudana and the ground peanut powder come together evenly. 
   
   
   
   
10. Put the sago back on the stove, on HIGH FLAME. 
11. Add the fried peanuts. and cook for a minute. Also, check seasoning at this point and adjust if needed. 
12. Do not cook the sabudana for more than a minute on HIGH FLAME. Give it a few tosses, to ensure it heats evenly. (Please check Chef Note No. 8, and the video attached above, as regards to the correct way of tossing/stirring the sabudana) 
13. Turn the stove off after that one minute of high heat cooking. 
    
14. COVER the vessel for 4 minutes (at least) and allow it to accumulate steam from within. 
    
15. Open the lid after the marked 4 minutes. Add chopped coriander leaves and give it a gentle stir/toss. Serve!
    
    
    
    
    

Chef Notes:

1. The difference between the first Saudana Khichdee recipe posted by me and this one is really tiny and yet, those very tiny changes, as suggested by Chef Mandar, made a world of difference.
2. Chef Mandar’s recipe called for 1 medium potato, the Bawi in me, used 3 medium potatoes. Chef Mandar’s recipe requires chilies to be cut into 1 cm pieces. I cut 3 chilies finely and 2 chilies into 1 cm pieces. At most times, I prefer to chop all 5 chilies finely (I prefer that). Whole fried peanuts are not a part of Chef Mandar’s recipe, but we love them. These are tiny changes are incorporated by me but the recipe is perfect and works beautifully. 
3. Please ALLOW the roasted peanuts TO COOL before you grind them, or you may end up with a soggy, clumpy peanut mix. 
4. The ground peanuts are essential as they tend to soak up the wee bit of extra moisture (if any) of the soaked sabudana. This will ensure the sabudana does not turn lumpy or clump up. 
5. VERY IMPORTANT: At the end of the cook, leave the pan covered for 3 to 4 minutes as it allows the starchy sabudana to sort itself out. This is quite like how we leave cooked-steamed rice when we want each grain to be separate. The same method works here. 
6. I used the Badadana Sabudana. Do NOT opt for tiny variety of sabudana pearls. 
7. I used a spatula all throughout the cooking process as a curved spoon would most likely damage the delicate sabudana pearls. In case you don’t have a spatula, please use a FLAT wooden spoon (the one you would use with a non-stick pan). 
8. The best way to mix sabudana while cooking is to go in from the sides of the pan and toss the sabudana into the centre of the pan. Do that from all sides of the pan to keep mixing and tossing the sabudana. This ensures they don’t get smashed. 
   
9. This recipe and the finer points are mainly penned IN SUCH MINUTE DETAIL for people who are fed up with clumped-up sabudana. I humbly bow to experts who have been making sabudana for decades and can cook this recipe blindfolded. 
10. There are many variations to this recipe. A few examples to this would be… The use of raw, cubed potatoes instead of boiled, adding a touch of turmeric powder and the use of finely grated coconut as garnish. The variations vary from region to region. 
11. The cup I used is a regular measuring cup. For clarity… The maximum marking on the cup shows 200 mils but if you fill it right to the brim, the amount goes up to an exact 240 mils; the Universal measurement of one cup (Please, let’s not get into the US - UK measurement argument). I suggest you fill the cup for sabudana and water right up to the brim (as did I) to avoid any confusion. Theek hai? 😉 
12. The photographs are a mix as regards to spoons, plates, etc., coz I have clicked pics every time I cooked this. I've lost count of the number of times I've recreated this in my kitchen. 
13. As mentioned at the onset, the original recipe belongs Chef Mandar Madav. The photographs, though, belong to my blog, Kenzy’s Kitchen Korner. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
    
    Some more photographs:
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    I served hot Sabudana Khichdee to my family, but I had too much work in the kitchen hence I finally sat down with it 2 hours later. I could not help but shoot this video to show you the texture. Even after two hours, the sabudana pearls were fluffy, yet separate. :)

Kabappe – Kababs In An Appe Pan

Ever since I got over my fear of using the appe pan, I had been wanting to use it again and again and again. When I cooked Dhanshak a couple of days back, I made kababs (kebab – we Parsi’s call them kabab) but I did not want to deep dry them. As most of you know, I use adequate oil (actually, more than adequate) in my food and yet, I refrain from deep frying food at home. What better chance than this, to use the appe pan.

What inspired this recipe…

I took inspiration from the tiny Muslim cafes and carts that dot all of Mumbai. Those chefs nailed the flavour so brilliantly. That was precisely what I was itching to recreate. The flavour of those kababs is so firmly etched in my memory and on my palate. They allow the flavour of the mutton kheema to shine and they enhance it with a few precise ingredients. That is exactly what I did and voila! Kababs perfectly recreated at home and… sone pe suhaga… sans any extra oil as these puppies aren’t deep fried. 

If you are wondering whether the kheema was cooked to correct doneness in the appe pan or whether the kababs tasted as delish as they would have, had they been deep fried, don’t take my word for it; read the recipe carefully and give it a try. You can thank me, later. *very evil grin*

Ingredients - Part 1:

500 grams mutton / beef / buff mince
2 onions, cut in small dices
3-4 green chilies, chopped fine
2 heaped tablespoons ginger-garlic paste
1 teaspoon cumin seeds
Salt to taste
3 tablespoons oil

Ingredients - Part 2:

Cooked Kheema
2 medium or 3 small potatoes, boiled, peeled, and mashed smooth (I used a ricer)
2 green chilies, chopped fine
½ teaspoon turmeric powder
1 teaspoon red chili powder (I used MDH Deghi Mirch Powder)
½ teaspoon pepper powder
Salt, only if needed – to adjust seasoning
A large handful coriander leaves, finely chopped
A large handful mint leaves, finely chopped
¾ cup fine breadcrumbs
3 eggs, seasoned with salt and pepper, well-beaten
Oil as needed, for the appe pan

Method – Part 1: 

1. Rinse the mince (of course) in a sieve or a colander. Keep aside for the excess water to drain.
   
   
   
   
   
2. In a non-stick pan (or wok), heat 3 tablespoons oil, add the cumin seeds and allow to splutter.
   
   
   
   
   
3. Add onions and green chilies and sauté.
   
   
   
   
   
4. When the onions are just about to turn translucent, add the drained kheema and continue sautéing, on high flame, for a minute.
   
   
   
   
   
5. Add the ginger-garlic paste and continue sautéing the kheema until it loses the clumped-up look and begins to turn crumbly and grainy.
   
   
   
   
6. Add salt to taste, reduce the flame, and continue cooking for 3 to 4 minutes, stirring intermittently. Do NOT add any water to the kheema.
7. The kheema after 3 to 4 minutes will be cooked to 80 percent doneness. At that point, turn off the stove and empty the kheema into a large platter/thali.

 Method – Part 2: 

1. Add the mashed potatoes, 2 chopped green chilies, turmeric powder, red chili powder, pepper powder, coriander leaves, and mint leaves to the cooked kheema.
2. Mix the ingredients into the kheema with your hands. Kind of as you would when kneading dough. It should all come together smoothly and nicely.
   
   
   
   
   
3. Check seasoning; add/adjust, if needed.
4. Keep the mince aside, covered, for about 30 minutes.

 Method: Cooking Kabappe: 

1. Take breadcrumbs in a large plate.
   
   
   
   
   
2. Grease your hands with a little oil (to ensure the mince does not stick to your hands) and make kababs the size of ping-pong balls from the marinated mince and put them in the plate that has breadcrumbs. Continue making the kababs until all the mince is used up. (I usually use a small ice cream scoop to get equal sized kababs.)
   
   
   
   
   
3. Once all kababs are made, roll them lightly, but properly, in the breadcrumbs. The kababs must be well coated, all over.
   
   
   
   
   
4. Heat the appe pan. Add half a teaspoon oil into each indentation. When the oil heats up, turn the flame to its LOWEST SETTING.
   
   
   
   
   
5. Dip each kabab into the beaten eggs and put one kabab into each indentation.
   
   
   
   
   
6. Add a quarter teaspoon of beaten egg over each kabab. You may, of course, dribble the extra egg with your fingers. I did. (The oil, at this point, though merely half a teaspoon, will foam, as it does in a regular frying pan - don't give it a second thought)
   
   
   
   
7. Cover the pan immediately and cook the kabappe on LOW heat for 2 minutes or until they turn golden. (yes you will have to uncover the pan to check... sigh!)
8. Flip the appe with a teaspoon or a fork.
   
   
   
   
   
9. Cover and cook the other side, on LOW heat, for 2 minutes or until they turn golden.
10. Once both sides are golden, remove the Kabappes into a plate.
11. Continue making Kabappes until all the mince is used up. This quantity makes 32 kababs.
    
    
    
    
    

 Chef Notes: 

1. Please note, dice is different from finely chopped and for these kababs we need the onions cut into small dices. 
2. Very little masala goes into making these kababs. As I mentioned earlier, the idea is to allow the mince to shine. The added chilies, green herbs and the little bit of spice all add up to ensure that happens. 
3. I would advise the use of fine mince (not paste-y though).
4. You may increase the green chilies if you prefer spicy kababs. Me, I wouldn’t. I want to taste the mince, not the chilies.
5. Do mash the potatoes well. The blend, when mixed, should be such that one is unable to decipher mince from the potatoes. 
6. The kheema mixture will seem dry when cooked but if you taste it when it is cooked to 80% doneness, your palate will experience moist kheema. That’s the diced onion doing its job; lending moistness to the kabab.
7. Every time you add new kababs to the appe pan, do remember to add half a teaspoon oil into each indentation.
8. This quantity made 32 kababs. Don’t consider 32 to be too many. These babies get polished off in a jiffy.
9. IMPORTANT: I cannot stress enough the importance of cooking this dish on LOW heat from Point 5 to Point 11.
10. Heartfelt thanks to Zaraius Contractor for the cover photo advise and edit. 
11. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more photographs: