5 May, 2017
Sabudana khichri, Paneer bites for mother’s day brunch: Vegetarian, GF
There was a time when ‘my mother knew everything’. Then came the time when I locked horns with her. As time passed and I had my family, she happily gave me a hand with babysitting my children, answering long distance calls with a recipe that I was struggling with, home remedies or guided me regarding the adequate amount of sunlight for Petunias.
Things are not the same as before. Osteoporosis has claimed a few inches from my mum’s four feet eleven frame. Hunched over supporting herself with a walking stick she often calls me by my sister’s name. Outings for her are mostly to doctor’s or physiotherapist’s. Her brand new steel right knee has raised her confidence in taking those few steps.
Although I call her Ma, she has become a child now. ‘Namte parbo?’, Can I climb down, she will ask me, when facing a step, just one. Yes of course I reassure her. Ok on the count of three. ‘One, two’, I count holding her hand, ‘three’ , there you did it Ma. I faintly recollect those days when she would be the one counting for me. Where did the time go?
I did a little brunch for my octagenarian mum for Mother’s day. Time is always precious but now I realize it everyday.
To all the mums, would be mums out there have a wonderful Mother’s day.
Sabudana khichri ( Tapioca pearls risotto );
Sabudana 2 cups
Potato 1 medium cut in small pieces
Peanuts 11/2 cup
Cumin seeds 1 tsp
Lemon juice 1 Tbsp
Salt to taste
Green chilli 2 thinly sliced, optional
Cilantro 1/2 cup, thinly sliced
Cooking oil 1 Tbsp
Sugar 1 tsp
Wash and soak the Sabudana in water for few hours or overnight.
Drain the water out, add the salt, sugar, lemon juice.
Take oil in a non stick pan on medium heat, add the cumin seeds and chillies if using. Wait for the cumin seeds to turn light brown, add half the peanuts. As soon it gets a bit of colour add the potato pieces. Cover and cook for a few minutes till the potatoes are done.
Roast and coarsely ground rest of the peanuts. Throw the Sabudana mix in. Add the ground peanuts.
Toss a few times. The pearls turn translucent when done. Cover and wait for another few times. Garnish with cilantro and enjoy warm.
Store bought paneer 400 gms packet
Olive oil 1 tbsp
Pistachio slivers 1 tsp
Pomegranate seeds 1 tsp
Tamarind chutney 1 tbsp
Cooking oil 1 tbsp
Salt to taste
Fry the paneer cubes with cooking oil on medium heat, till they are light brown colour. Collect them on paper towel. Take a bowl of hot salted water, throw the paneer pieces in for half a minute, drain the water out. If you like the paneer crisp, skip this step.
In a separate bowl take the oilve oil. Mix the tamarind chutney, pistachio pieces, pomegranate seeds. Whisk together. Pour this over the paneer pieces.
Tamarind chutney recipe can be found here.
Sabudana is known as Tapioca pearls. It can be found in the Indian grocery store.