Sabudana(Sago) Thalipeeth & Vada

Thalipeeth & Coconut Chutney

I haven't posted so many of Maharastrian dishes in my blog but I guess there is lots to come here after. A week ago, my friend Sangita Lalit showed me how to make Thalipeeth-a Maharastrian delicacy . Sangita is basically from Pune and has got so much interest in cooking just like me. I will share with you some more of her amazing recipes soon.

Sago is such a versatile ingredient and it can be used to make many delicious dishes.

You can make lots Sago kichidi for breakfast, add some boiled potatoes to the leftover kichidi and make Thalipeeth for lunch. If there is some leftover mixture for Thalipeeth, fry them in oil and treat yourself for Sago vada and a hot cup of tea for a nice evening.

Sago/Sabudana are made of tapioca starch,so they are easily digestible and is good for you.As far as I know, South Indians do not use them in anything expect for making Payasam(Kheer). Well, I found Sago tasted better in the form of Thalipeeth/Vada.

Ingredients:

1 Cups of Sabudana

1 Cup of boiled potato

1/2 Cup of Ground Peanuts

1/4 Cup chopped Coriander

1 Green Chilly ,Finely chopped

1/2 tsp of cumin seed powder

1/4 tsp of chilly powder

2 tsp of lemon juice

1 tsp of sugar

Salt to taste

Oil

Procedure:

The crucial step is to soak the sago to make it perfectly soft. Wash the sago 2 to 3 times and then add enough water to soak them. Let is sit for 3 hours. Mix the sago once in a while to ensure even soaking of the sago pearls.

If there is any water left , strain and then use.

Mash the boiled potatoes. And mix in the soaked sago, peanut powder, coriander leaves,lemon juice, cumin & chilly powder, salt and sugar.

In a wet cloth, take a portion of the mixture and flatten it into 1 inch thick circle. Put a hole in the center.

Heat a pan and drizzle some oil, carefully place the Thalipeeth along with cloth on the hot pan and gently peel off the cloth from the Thalipeeth without breaking it.

Let it cook for 3 to 4 minutes. Flip it gently to the other side and drizzle some more oil.

Once the brown spots appear on either side. It can be removed from the pan and is ready to serve.

Pointers from Sangita:

One can vary the proportion of Sago to Potatoes depending on the personal preference. When the potatoes are added more than the sago it tastes much better, but the Thalipeeth will be very fragile and soft.

They taste best with Cucumber raita/ Coconut Chutney.

I made some Vadas out of the leftover Thalipeeth mixture the next day. I shaped them in the form of patties and deep fried them in oil.Believe me ,these Vadas are to die for!!

Poha!

Poha(Aval) is nothing but rice flakes or beaten rice.Poha Chivda is chatpata ,simple and delicious Maharastrian breakfast/brunch dish.I know its too big an explanation for this dish but to the contrary its amazingly simple and could be prepared in a snap of a finger(!!)...

I made this for my sis's evening snack.And she praised me from her heart(something unusual to me!!)..So try this and win your beloved's heart : )

You will need :

1 Cup thick Rice flakes (Aval/Poha)

1 big Onion (I used Purple Onion),finely chopped

2 tbsp of roasted Peanuts

1 tbsp Lemon juice

1 green chilly ,deseeded and finely chopped

2 sprigs of Coriander Leaves,finely chopped

1 tbsp of oil

1/2 tsp of Cumin seeds

1/2 tsp of Mustard seeds

1/4 tsp of turmeric

Salt as per taste

Wash and soak the rice flakes in water..

Heat oil in a Kadai.Add the mustard seeds and cumin seeds.Allow it to splutter.

Add the onion,chillies,turmeric powder and salt.Saute until the onions get transculent.

Drain the water and squeeze out excess water from the soaking poha.Its enough to soak it for 5 mins.Add the poha to the onion mixture.And stir well.

Turn off the heat and add lime juice ,chopped coriander and roasted peanuts.Toss well and serve.

We had this with crispy 'wheel' vadams.

Don't you think those purple bits of onion in the yellow poha is adorable???

Sending this to Recipes for rest of us event hosted by Ramki of One Page Cookbooks.

Basundi/Rabdi

Basundi is a very popular Maharastrian dessert.It is actually sweetened, evaporated milk and it is generally served with Puris in Maharastra.Yeah,Puris with Basundi is fascinating.They also serve Puris with Aamras(Mango Puree).I have tasted basundi in restaurants but not in our home.My mom never prepared them at home as it involves lots of patience.It took 1 hour and 20 mins for me to make this dish.But when I tasted it,it was all worth for every second I spent making it.My sistor has a big sweet tooth and she was demanding me for a long time to make this sweet for her.So I made it painstakingly for my lovable sis :-)...I have heard people using corn flour to thicken it quickly.But I don't recommend that idea as you could smell it very distinctly..
In northern India,Basundi is called as Rabdi/Rabadi..
If you use Buffalo's milk,it would be more richer..



You will need:
Toned Milk-1 litre
Condensed Milk-1/2 tin
Sugar-5 Tablespoons
Caradamom powder-1 Tablespoon
A big pinch of Kashmiri Saffron
Pistachios/Cashews for Garnishing




In a heavy bottomed vessel,bring the milk to boil .Add the condensed milk and Saffron strands. Combine well..


Keep the flame in medium and after a while a layer will be formed .Gently with the help of a spoon remove the layer from the milk and transfer it in a bowl.




This milk should be reduced to 1/4th .It will take approximately 1 hour and 20 mins.Do not forget to collect the milk layers formed inbetween.




Add the sugar and cardamom powder.And let the sugar to disslove.Add the collected milk fats to the thickened milk and simmer for few mins and remove from fire.
Garnish with Pistachios or any nuts of your choice.







NOTES: Adding orange flesh with some orange juice to the Basundi and refrigirating overnight givest lip-smacking 'Orange Basundi'..