Sabudana Khichdi or Sago Upma

I have been going crazy with my baking and unleashing whatever little creativity I have 😀 At times though, I quietly slip back into some traditional cooking and I try my hand at snacks and other dishes that suddenly take my fancy.

One such item is the Sabudana khichdi, which I suddenly get the urge to make when I see the little white pellets staring beady eyed at me from the corner where I have dumped them along with all the other ingredients that I buy from time to time when shopping madness engulfs me.

This dish can be loosely described as a savory snack made from soaked, seasoned and spiced sago balls. Also called sago pearls, these balls are made from the starch of the cassava root, which we also refer to as tapioca in India. This is eaten at breakfast or practically any time of the day.

While this is a very common dish which is made by many communities in India and and is also popular as food that is permitted to be eaten during fasting by Hindus, it also is a rather tricky thing to get right. Beginners can very easily botch up this concoction that is made from this innocent looking pellet and have a sticky, gluey mass on their hands instead of the light, airy, fluffy and separate grains that they have undoubtedly been aiming for. And I speak with the conviction of a victim 😀

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Matcha Sourdough Loaf

Does one have a separate blog post for the same recipe that has merely been jazzed up by the addition natural colors? Yes indeed, if it is the dramatic marbled matcha, turmeric and black sesame stunner which demands and commands its own exclusive space.

Created by playing with the dough from the earlier Simple Sourdough Loaf 3 recipe, this  Sourdough (SD) loaf will have a special place in my heart and blog, for being the first bread that I have successfully managed to color using natural ingredients.

The excitement of presenting this recipe, is going to make me shorten my usual blabbering, which of course is lucky for you 😀 and we are going to get to the details as soon as we can.

But take a moment to gaze at her will you and tell me if she takes your breath away, just as she did mine.

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Sourdough Focaccia

Well if you have been following my blog, you will see that I finally had my first outing after 3.5 months of self incarceration. The brunch at Taj Yeshwantpur was a welcome change and a breath of fresh air albeit through a mask.

I have also been busy on the recipe front for a while too and I have been playing around in the kitchen to such an extent that I have not been able to make time to document my work. But man, do I have a lot of new recipes for you, waiting patiently in the pipeline for my mood to release them from imprisonment.

But those will have to wait awhile because today I am going to be partial and jump the queue with my latest creation because … Sourdough *insert happy silly smile*

After having fun with Sourdough (SD) loaves and crackers in the past weeks, I decided to try something else for a change. Happily I decided on the Sourdough Focaccia, which is such a simple thing to produce, that I wonder why on earth it missed my attention all my life!!!

So dive into this gloopy dough and super simple recipe which gives rise to (yeah yeah pun) a chewy, crusty, flavor filled bread that also looks gorgeous enough for people to think that you are really an expert. Well they really do not need to know the truth right? 😎

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Taj Yeshwantpur – Brunch Reopening

I usually do not blog about one off restaurant events and those are posted mainly on my Facebook and Instagram. But this one is special because it was my first outing post the Corona ‘unlocking’. Of course corona is still going strong, hence the New Normal systems are in place and I am here to write about my experiences at the recently reopened brunch at one of my favorite restaurants.

So read on about the newly restarted brunch at the Taj Yeshwantpur and the processes that they have in place to reassure the guest and make the experience a relaxing and secure one.

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Hummus

It is unlikely that there are too many people who have not heard of Hummus. This creamy, high protein blend of chickpeas aka Kabuli channa, sesame aka til, garlic, lime etc, is a familiar dip  used extensively in Mediterranean and Middle Eastern cuisine. Said to have origins in the Middle East, this is now finger lickingly popular the world over.

Hummus is usually served drenched in olive oil and had as an accompaniment to breads like Pita but as I said, addicts (read yours truly) are happy just licking the plain stuff right off their fingers.

To suit personal tastes and to enhance the aesthetic appeal of this otherwise pale looking concoction, one can create variants based on the traditional recipe by tweaking the flavors, adding natural coloring and even shaking up the very foundation by completely substituting the base of chickpeas with ingredients that behave similarly creamy, like white peas, black eyed beans, lentils, edamame, pumpkin, corn and hold your breath … even jackfruit seeds.

Here I am presenting to you quite a traditional hummus and I have put together this recipe by going through several on the internet and mixing and matching and innovating what works best for me. I have also upped the visual appeal as you can see, to make the dip even more vibrant and exciting and you can let those wheels of imagination spin in any direction too and play with this highly forgiving and versatile recipe. So enjoy the process as you watch me go through it.

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