Monday, 8 December 2008
It was my younger daughter’ birthday and she requested for “Farali Misal”. It did not matter with her that she ate only the sabudana khichidi and let the rest of us polish off, with gusto the Misal.
1 cup sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of 1 lemon
1 tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
2 tblspn ghee
For the potatoes:
2-3 potatoes boiled peeled and cut into fine bits.
¼ cup ground nuts, roasted, peeled &coarsely ground.
1 green chilli
1 tsp cumin seeds
Salt to taste
For the groundnut gravy:
2 cups groundnuts soaked overnight and boiled.
2 tblspn ground nuts, roasted, peeled &coarsely ground
Salt to taste.
1.In the sago add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
2. Heat the 1 ½ tblspn ghee and add cumin seeds fry till they change colour.
3. Add the green chilli sauté. Add the sago mix well. Cover and cook till the sago is done. (When done sago is a translucent ball and very soft to touch).
For the Potato vegetable:
1. Now add the remaining ghee and add the add cumin seeds fry till they change colour.
2.Add the green chilli sauté.add the potatoes and ground nuts, salt and mix well.
3.Cover and cook for 2-3 minutes.
For the groundnuts:
1.Mix all the ingredients and boil with at least 4 cups of water.
In a plate put some sago, next spread a little vegetable. Add very hot boiled groundnuts along with some of the water in it. Garnish with a little beaten curd, potato chips or crisps of you liking and of course coriander.
The Mad Scientist's Kitchen!! by Archana Potdar is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Based on a work at http://madscientistskitchen.blogspot.in/.