This is a unique combination of the wholeness of Khichdi combined with the zest of mutton. It is a single course meal and can be served with raita, salad or onion rings. The mutton can easily be replaced by raw Jackfruit, as it’s a very good vegetarian substitute which retains the flavour, texture and aroma of the non-vegetarian version.
This one is an original recipe of mine. The Blueberry is not a must for this dessert, you can replace it with any other seasonal fruit or even dried fruits. The unique thing about this recipe is that you need to grind the Sabudana to a fine powder and not use is in its whole form.
As we get into the Navratri period, I wanted to share a recipe which goes with the occasion. This origins of the Sabudana Khichdi can be traced back to Maharashtra.
Traditionally, the origins of the Keema Pav can be traced back to non-descript Iranian Café’s, but became quite a popular street food particularly in Mumbai. Ideally, a delightful snack, the Keema Pav can easily be an integral part of a celebratory Lunch or Dinner.
Literally as the name suggests these kebabs are loaded with greens i.e. spinach, green peas, coriander leaves, green capsicum etc. This is amongst the healthier Kebab options and a regular feature at home. It is recommended that you serve the kebabs with a chutney of your choice to provide a flavour contrast.
Aromatic masala and a dash of ghee combine to create this traditional Mangalorean dish. The key to cooking this dish is to get the right combination of spices and have them finely ground into a paste. This can be served with a wide variety of accompaniments ranging from the Neer Dosa to Parathas or even Pulao.
