Sabudhana (Jevvarisi) Kichadi

I had it for the first time in a (marathi)friend's house for breakfast. It looked really unappetizing and I was quite suprised when it tasted good. Its like all my other recipes  really simple to make but awesome to taste. It can be had practically at any time of the day though its great for  breakfast or brunch.

Sabudhana - 1cup

Buttermilk -1/3 cup

Green chilles - 2 minced

Coriander - 1/4 bunch chopped

Mustad Seeds - 1tsp

Cumin seeds - 1tsp

Peanut - 1/3 cup (dry roasted and coarsely grounded)

Vegetable oil - 1Tbl

Powders:

Salt - to taste

How to:

1. Wash and drain the sabudhana. Mix with buttermilk and keep aside for 5 hours. Then drain the sabudhana for excess buttermilk. Add enough salt mix and set aside.
2. Heat the oil in a kadai.
3. Add the mustard and jeera and allow it to splitter.
4. Add the green chillies and coriander. Fry for few minutes.
5. Now Add the sabudhana. Mix it well and allow it to cook.
6. This will take about 6-7 min. Do  not stir constantly.
7. Now remove from fire and mix in the peanut powder.
8. Serve hot.
   

Variations :

1. Add chopped onions and fry along with the green chillies.
2. Add boiled and chopped potates when frying the green chillies. Just add a pinch of salt for the potatoes.
3. Add whole or halved(dry roasted) peanuts along with peanut powder for a better crunch.
4. The buttermilk will make the sabudhana a little more stickier than usual. If you don't like this consistancy , just soak it in plain water for 8 hours or overnight.
5. Complete till step 4 and add the contents of the kadai and sabudhana to a microwave vessel . Cook for 5 min. Stir after 2:30 minutes.

PS: If you use a kadai some part of the sabudhana might melt and stick to the bottom. Its easy to clean as the sabudhana is almost has a glue like consistancy , you can simple peel it off the bottom of the kadai before you begin to clean the vessel.

Cheese Sauce

This is a really simple cheese sauce that you can use to top any pasta dish with ( can be used even in your lasagna) or simply eat it with plain pasta for a delicious and atrociously simple meal.I love eating it with any kind of pasta or spaghetti but its awesome with the rotini( mix of spinach ,tomato and plain).

Butter - 2 Tbl

Flour - 1Tbl

Heavy Cream -1/8  pint

Mozzarella - 2 cups (shreaded)

Parmesan  - 1 cup

Powder:

Salt - 2tsp

Pepper Powder - 1 Tbl

How to :

1. Melt Butter in a pan  (make sure it does not brown).
2. Add the flour and just fry for about 2 min ( Don't leave it for too long or the burnt smell of flour will propogate throughout the recipe)
3. Add the cream and bring to boil.
4. Add the Mozerella  and allow it melt.
5. Now remove from fire add the salt and pepper.
6. Top with the pamesan cheese.
7. Server hot with any pasta or spaghetti.

Variations : 

1. Use maragarine instead of butter.
2. Use  whole milk and avoid cream but you have to add about 1 and 1/2 cups of milk and allow to reduce.
3. Use a sharp or medium  chedder instead of  mozzarella. Use a mix of both.
4. Add  1 tsp oregano  and reduce pepper to 1/2 Tbl.

Penne Pasta in Tomato Garlic Mix

Penne Pasta - 3 cups 

Tomato - 3 chopped

Garlic - 10 pods minced

Tamarind Juice - 1-2 Tbl

Olive oil - 3Tbl

Powders :

Salt - to taste

Crushed red pepper - 1Tbl

How to:

1.  Bring 6 cups of water to boil. Add 1/2 tsp of olive oil and some salt.
   
2. Add the pasta and allow to cook for  about 10 min. Drain and cool the pasta
3. Add the rest if the oil to a skillet.
4. After a few min add the garlic and allow it to lightly brown.
5. Add the tomatoes, pinch of salt and pepper powder. Fry for about 5 -6 min.
6. Now add the tamarind water.
7. After 3- 4 min  remove from gas.
8. Add the pasta. Mix well and Serve hot.
9. Can be topped witha cheese sauce and served. 

Variations: Add chopped peppers. You can avoid pepper powder and added quater jalapeno minced.