Recipe by Rosy Pinto
SAJJIGE
Ingredients:
1 cup rava
3 tbsp oil
1-2 tsp ghee (optional)
1 tsp mustard seeds
2 tsp urad dal
2 tsp chana dal
1 tbsp cashew nuts (chopped)
10-15 curry leaves
1-2 green chillies (chopped)
1/2" ginger (chopped)
1 small onion
2 tbsp coriander leaves (chopped)
2 1/2 cups water
3 tbsp grated coconut
1 tsp sugar (to taste)
salt (to taste)
Steps:
- Heat a pan and roast rava on low flame, stirring from all the sides for 5 minutes and transfer it to a plate.
- Heat oil in the same pan.
- Add mustard seeds and curry leaves. Saute well on low flame.
- Add urad dal, chana dal, cashew nuts and ginger and saute on low flame until dal turns golden
- Add chopped green chilli and onion and saute for 1 to 2 minutes.
- Add water, salt, sugar and bring it to boil
- Add roasted rava slowly, keep stirring continuously to avoid lumps. Mix well and cook covered on low flame for 2 to 3 minutes.
- Add ghee, coconut and chopped coriander and mix. Cook for few seconds and switch off the flame.
- ENJOY!
BAJIL
2 cups thin poha/pov
1/2 cup grated coconut
3-4 tsp jaggery/sugar powdered (to taste)
salt
For masala powder
3 dry byadgi or Kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
curry leaves
1 tsp oil (optional)
For tadka
1 tbsp oil or ghee
1/2 tsp mustard
1/2 tsp urad dal
1 sprig curry leaves
pinch of turmeric powder (optional)
Steps:
Masala powder
- In a pan, heat oil.
- Add chillies and coriander seeds, roast for few seconds
- Add cumin and curry leaves. Roast for a minute on low flame.
- Once cooled, powder it.
- In a large mixing vessel, add coconut, jaggery, salt, masala powder and mix well.
- Add pov and mix well with your fingers.
- In a tadka pan, heat ghee/oil.
- Add mustard, urad dal and saute well on medium low flame till it splutters.
- Add curry leaves and turmeric, switch off the flame,
- Pour over poha, mix and serve with sajjige,
- ENJOY!