Sabudana Thalipeeth
Ingredients
Tapioca pearls/sabudana 150 gm
Potatoes (two medium sized) 100 gm
Cumin seeds powder one tsp
Coriander seeds powder 1 tsp
Fresh coriander 25 gm
Desi ghee 50 gm
Roasted peanuts 100 gm
Rock salt (sendha) to taste
Method
Wash tapioca pearls in cold water and rinse until water comes out clean (not cloudy). Soak overnight (minimum five hours).
Remove excess water from tapioca pearls.
Boil potatoes until almost done.
Now, grate potatoes and add soaked tapioca pearls, cumin seeds powder, coriander powder, roasted peanuts, lemon juice, chopped coriander and rock salt to taste.
Mix well until the ingredients combine into a chunky dough.
Divide dough into small balls.
Apply ghee on your hands and gently flatten the balls into thin rounds roughly around half centimetre thickness.
Heat a nonstick pan and add ghee.
Place the thalipeeth on the pan and cook each side for one minute on medium flame or until golden brown in colour.
Garnish with chopped coriander leaves, serve with pudina chutney.
Sabudana Thalipeeth
Kashi Halwa
Ingredients
Ash pumpkin/petha 1 kg
Unrefined sugar 300 gm
Saffron 20 strands
Desi ghee 200 gm
Green cardamom powder 20 gm
Toasted nuts (almond, cashewnut and pistachio) 50 gm
Method
Peel ash pumpkin, remove seeds, grate using a hand grater or food processor.
Heat ghee in a heavy bottomed kadhai.
Add grated pumpkin to the kadhai and cook on medium heat while stirring continuously.
When water leaves the pumpkin, add saffron strands.
Cook till the water disappears and add sugar.
Cook on a medium flame till the pumpkin turns translucent and sugar is dissolved.
Stir in green cardamom powder and remove from flame.
Garnish with toasted nuts and serve warm.
Kashi Halwa
— Recipes courtesy Chef Arun Karara
