Sabudana Khichdi

Sabudana khichdi is a very delicious dish eaten during india fasts. Soft sabudana(Sago or tapioca), with crunchy peanuts, and spicy chili, lemon and sugar give this dish a very unique taste.

Ingredients:
1 Cup sabudana (sago)
1 Medium potato, Cut Into Small Cubes
1 Cup Roasted Peanuts (Very Coarsly Ground)
Salt to Taste
3 Green Chilis, sliced (or to taste)
1-1/2 Teaspoon Lemon Juice
1-1/2 Teaspoon Sugar
1 Teaspoon Jeera (Cumin Seeds)
3 Teaspoon Peanut Oil

Method:
Wash and soak sabudana for atleast 3 hours in a flat and wide bottom pan. Use just enough water to cover the seeds. After three hours, check the sabudana by pressing it between your thumb and index finger. It should be very soft, if it is not, then add some more water and soak it until soft. Now add salt, sugar, and lemon juice and mix well.

Heat oil in a pan. When it is smoking hot, add the cumin seeds. Once the seeds are done spluttering, add the chilis. Cook for 2-3 minutes, then add the potato cubes and coarsly ground peanuts. Cover and cook on slow flame until  the potatoes are done, stirring occasionally. Then add the sabudana and turn the heat to medium. Cook until the sabudana turns translucent (5-7 minutes). Serve with chilled yogurt.


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Green Salsa (Salsa Verde)

A Mexican Restaurant here called Las Margaritas serves green salsa with their chips. It is tangy and hot, and very tasty. I tried to make the same salsa at home, and found out that its not difficult at all. Also, it can be made in  under 15 minutes. They key ingredient in this salsa is tomatillos, which are a mexican cousin of green tomatoes. Tomatillos come wrapped in husk, which need to be peeled/removed before cooking.

Here is a picture of tomatillos

Ingredients: (Makes about a cup)

5 small tomatillos, Chopped
1 Small White Onion, Chopped
1 Clove Garlic, Chopped
Salt per teaste
3 Jalapano (Add more if you like it hot), Chopped
1/2 Cup Cilantro, Chopped
1 Cup Water

Method:
Combine all the above ingredient in a pan and cook until the tomatillos are tender (about 10 minutes). Take off the heat and let it cook for 5 minutes. Blend everything together to make thick puree. Regrigerate for 2-3 hours. Server cold with tortilla chips.

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