Friday, 12 April 2013

Sweet Corn Upma (Buttyachi Khichadi)

This dish has special memories from my childhood..When I was still in school and staying in my small lovely hometown, where every Thursday it is Weekly Market and corn used to be available only then! Mamma used to make this yummy dish that I have to make it, the carving for this corn upma does not reduce a bit!!!

1 cup Sweet corn kernels
1 Green chilli
few curry leaves
1/2 tsp mustard seeds(rai)
1/2 tsp cumin seeds(jeera)
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1/2 tbsp sugar
1 tbsp fresh lemon juice
2 tbsp oil
salt to taste
1. Run the sweet corn kernel in food processor with chopper attachment for 2-3 mins (no kernel should be left whole, but it should not turn in paste also)
(Alternatively you can directly grate the sweet corn)
2. Heat oil in a deep pan
3. Add mustard seeds, cumin seeds, and curry leaves and one by one and let it tamper
4. Add the crushed corn kernels and close and let it cook for 2-3 mins. Keep string if needed
5. As corn kernel start becoming soft and turn color, add turmeric powder, red chilli powder, sugar, salt, lemon juice and mix well
6. Let is cook for another 3-4 mins
7. Serve hot (garnished with fresh coriander)

Saturday, 6 April 2013

Sabudana Thalipheet - Sagoo pancake


1. 1 cup Sabudana (sago) soaked in water over night
2. 1/2 cup upwasachi bhajani OR shingada flour OR Rajgira Flour OR wari tandul flour
3. 2 medium sized potato, boiled and smashed
4. 1 Green chili, 1 inch piece of ginger and 1 tbsp cumin seeds, grind together
5. 1 tbsp red chili powder
6. Slat to taste
7. Oil for shallow frying


1. In a big bowl, add all ingredients except oil
2. Mix them well & knead into dough without using water(soaked sabudana and mashed potato moisture will be enough)
3. Now take a thick plastic bag and cut open it in a flat sheet, place a portion of the dough on it one half,
cover it with the other half, and gently roll into thalipheet (pancake). Open the plastic sheet, and make 2-3 small holes with your finger tip
4. Heat a non-stick pan, as place the thalipheet (pancake) on it. Drop oil from all sides and also in the holes.
5. Cover and cook on one side till golden brown. Now turn the side, and drop oil on all sides again (Do not cover at this stage)

Serve hot with curd or lemon pickle(sweet n sour)

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