Monday, 14 December, 2009

Sabu Dana Khichddi....

You must be thinking 'aree bhai yeah Sushi ke beech main sabu kaha se aa gaya'! Dear reader have patience, just cos I am writing about Sushi and her adventures, doesn't mean that I have no life of my own. I have my life, a full, hatta katta, happening (ok, not so happening at the moment) life, thank you very much. And in that life I made sabu (sago) dana khichddi for Sunday lunch. Waise to I love sabu dana khichddi, but was hesitating cos was not sure how hubby darling would take to it. During one conversation got to know hubby loves sabu, that too in milk. Wham and bham, if someone likes sabu in milk (yuccckkkkkk), then I am sure he would also like sabu with salt. So main chal pari sabu banane.

But before the sabu, a little sabu history, if you do not mind please. All credit of introducing me to the joys of sabu dana khichddi goes to my ex roomie Ms J. During the navratra of 2007, Ms J would make herself sabu dana khichiddi and I would wait for her invitation to dig in. Ms. J told me that Maharastrians do not put onion in it cos it is a vrat ka khan and the pious Ms. J who thought fasting for navratra was a superb way to loose weight used to make sabu very religiously and deliciously indeed.

We shifted home and Ms. A  became our third roomie in our barasti where the terrace was bigger than the house. Ms. J somehow lost the art of sabu making. But by then I had got into the habit of eating it, so I had to make it myself. It mostly used to be our breakfast and I still remember A, J and me (strictly in alphabetical order) sitting in our terrace and eating the sabu, while Ms. J would put the potatoes aside (weight watching you know) while Ms. A and me, the ones who truly need to weight watch would snatch Ms. J's discarded potatoes and demolish them too.

Ok, history over, recipe time. It is soooper easy. Get some sago (if you are e buying from e grocery please do not go for too fine grains), soak about one big cup of sago overnight.

You will need two boiled potatoes, a little cumin seeds, a green chilli, some red chilly powder and salt and of course loads and loads of peanuts.

Fry the boiled potatoes with the cumin seens, throw in the chilly diced into small pieces, add the red chilly powder and salt and then add the sago/sabu and cook till all of it is nicely mixed and the sago becomes soft.

Bas sabu ready...add loads of peanuts (best is roasted and salted) and add some coriander to garnish.

Serve it with yogurt and can sprinkle some bhujiya on it.


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