Upasachi Batatyachi Bhaji / Potato Peanuts Side

This bhaji is called upasachi or fasting but it is not necessarily made for fasting. In fact I do not remember fasting a lot while growing up. This simple potato and peanut side is one of my favorite and I make it often. The roasted peanut powder adds a lovely flavor that makes this dish special.

This is another of my mother's recipes and it is a very simple one. She used to give it to me as part of my packed lunch. Back then we used to share a part of our lunch with our friends. And the tastier your lunch was the better the bargaining power. My mother's chapati's were always sought after. And this was one bhaji that my friends loved. When I had this in my lunchbox I could exchange it for anything from anybody in my class.

I cooked the potato in a microwave. If you do not want to use the microwave you could cook it in a pressure cooker with the peel and a little bit of water. Once cooked peel while it is still warm and dice.

You will need

1 large russet potato
1/4 cup roasted peanuts
1 tbsp. olive oil or vegetable oil
1 tsp. cumin seeds
1 green chili pepper (I used Serrano)
1/2 tsp. sugar
salt to taste

Wash and scrub the potato to remove all the dirt from the surface. Prick all over with the tines of a fork. Place it in the microwave with a cup 3/4 full of water and cook for 2 minutes. Turn the potato upside down and cook again for 2 minutes. Repeat one more time. Cover in aluminium foil with the peel intact and leave it on the kitchen counter for at least 15 minutes or until needed.

In a grinder grind the roasted peanuts to a coarse powder. Keep aside. Take the potato out of the aluminium foil. Peel and dice it. Heat oil in a pan and add the cumin seeds. When they sizzle break up the chili pepper into pieces and add them to the oil. Next add the diced potato. Cook covered for a minute.

Add the peanut powder, sugar and salt to taste. Mix everything together, cover and cook for a couple minutes.

You cannot miss the aroma of the roasting peanuts. When they change color turn off the heat.

Enjoy!

Khamang Kakdi (Cucumber Salad)

Koshimbir or salad is a part of the everyday Maharashtrian menu. It is made out of cucumber, beet or carrot to name a few. Khamang kakadi is a Koshimbir without yogurt. Instead it has a hint of lemon juice. As with most koshimbirs ground roasted peanuts added to give it a nutty crunchy flavor.

My mother usually made koshimbir with yogurt. But my aunt always made khamang kakadi. This recipe always takes me back to the days when I was staying with my aunt and uncle.

You will need

1 cucumber

1/4 cup ground roasted peanuts

1/2 cup cilantro, chopped

1/4 tsp. sugar

1 Serrano pepper, deseeded and minced

2 curry leaves

1 tsp. cumin seeds

1/4 tsp. asafoetida

1 tbsp. olive oil

salt to taste

Wash, peel and dice the cucumber. Mix in the peanuts, cilantro, Serrano pepper and sugar. In a small pan heat the olive oil and turn off the heat. Add cumin seeds and curry leaves to the hot oil. When they crackle add the asafoetida and let it cool. When cooled add it to the koshimbir. Season with salt and serve.

Sweet Potato Fries

This is another standby in my kitchen. It is a good filling afternoon snack or makes a great side dish to soup.

You will need
Sweet Potato as many as needed
Salt
Pepper
Olive oil

Preheat oven to 375F. Wash the sweet potato, let dry, coat with a little olive oil and place on a baking sheet. Roast for 20 minutes to partially cook the potato.

Take the sweet potato out of the oven and peel.

Cut into fries. Sprinkle olive oil, salt and pepper. Turn over with hands to spread the salt and pepper evenly.

Place the fries on the baking sheet and return to the oven. Cook for another 15 minutes.

Take the baking sheet out of the oven, turn the fries over and cook again for another 15 minutes.

Server hot.

Sabudana (sago) Khichadi

Sabudana Kichadi is one of my favorite snacks. My mother used to make it frequently when I was growing up. Today I came across Sabudana while cleaning the pantry and decided to make it as an afternoon snack.

You will need
2 cups Sabudana
1.5 cups coarsely ground roasted peanuts
1 cup cilantro, diced
1 tsp. cumin seeds
1 tsp. sugar
1 green chili, chopped into 1 inch pieces
Olive oil

Wash the sabudana and drain most of the water. Let is sit for a couple hours. Run a fork through the soaked Sabudana to separate it. Sprinkle a little water and let it rest another couple hours. The Sabudana will be soft to the touch. In a bowl mix the Sabudana, ground peanuts, salt and sugar.  

Heat a tbsp. of Olive oil in a pan. Add cumin seeds and green chili pieces. When the seeds turn color add the sabudana mixture.

Cover and cook for 5 minutes on low-medium heat. Remove cover and mix it up. Cover again. Repeat two more times.

Turn off heat, add chopped cilantro and server hot.