K’s mother and my mother have been born and have spent their formative years in Maharashtra. Hence, there is definitely a maharashtrian influence in their cooking. I learnt some , if not all of my cooking from them and it resurfaces in our kitchen once in a while and mostly when K is in charge and I’m his sous chef .
Our love for Shingdane ki chutney , kokum dal , koshimbir and sabudana khichdi cannot be expressed, It takes us down the memory lane and reminds us of our childhood days when our mothers sometimes treated us with simple , soul satisfying dishes , laced with the exotic maharashtrian spices .
I look forward to make simple food for a sunday brunch and enjoy our meal just lazing around and talking or watch an interesting movie. This one recipe just requires soaking the sabu dana the previous night just like the beans and it was ready in a jiffy !!! Pearls for brunch !! How does that sound ??
On another note, my four and a half year old laptop has started malfunctioning, I have to keep it in a certain position and type which is causing a lot of inconvenience to my back. I have received quite a few email submissions for AFAM- raspberry and have not been able to reply to all because of this reason.
Please bear with me as I will do only 2 posts which I already have drafted for events in the blogosphere. I will reply to all e-mails before 2nd June ’08 as Im getting a new laptop this weekend .Thanks to all my dear fellow bloggers in advance!
Click here for Sailu’s original recipe
Here is the recipe , from her website.
1 cup sago (medium size pearls) wash, drain and let it stand overnight
1/2 cup coarsely pound roasted peanuts
1 tbsp sugar (adjust)
salt to taste
1 tsp oil
1 tbsp ghee
1 tsp cumin seeds
3-4 green chillis, finely chopped
10-12 fresh curry leaves
1 Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.
2 Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.
3 Heat both oil and ghee together and once hot, add cumin seeds and let them brown a bit. Add the chopped green chillis and curry leaves and toss for a few seconds till the flavors come out but don’t burn them.
4 Finally add the sago-peanut mixture and combine well with the seasoning on low heat and toss the sago mixture continously for 8-9 mts. Serve hot.