Monday 26 March 2012

Sago Thalipeeth

When Bhai went on his GM diet we tried to dissuade him by saying now we were going to eat good food. He shrugged us off and went ahead with his firm resolve. The first dinner we had was the two minute noodles to counter his 'day 1- fruit only' plan. The second day was 'only vegetables' and it seemed wicked to tempt him with delicious food so we decided to have our dinner separately. Unlike new year resolutions, bro managed his 7- day- diet plan successfully and even shed 4 kgs. Just that he missed this delicious Thalipeeth along with the mouth-watering dhokla , Shyam's Arrabiatta and the chana dal sago payasam. Some other time, perhaps !
                                                                                                            I learnt Sabudana Thalipeeth in a bid to give my family more variety. The sheer joy of opening your tiffin and finding new dishes is such a thrilling experience. Ma did it for me when I started carrying my own food to work. As a homemaker I want to do the same to see that undiluted joy on the Gent's  face. Good food always makes for a happier home. He eats out of her hands is not just a phrase!
                                                                                        Sabudana(Sago/Tapioca) Thalipeeth is a Maharashtrian dish eaten during fasts. Makes for a great breakfast/snack too.
1. 1 cup sago[makes 5 thalipeeth]
2. 2 large boiled potatoes- mashed
3. 1/2 cup groundnut powder
4. 1 tsp cumin & green chilli paste(or whole cumin & chopped green chillies)
5. 1 1/2 tsp sugar
6. Salt to taste
7. Refined oil- to shallow fry 
 1. Wash sago and let it soak for atleast 2 hours.
                                                                                                                                                 2. When the sago is properly soaked, drain excess water. Add ingredients 2-6 in the sago and mix well.
                                                                                                                                                     3. Divide the mixture into equal portions. Keep one portion on a non-stick tawa and press it to give the flat shape. Use water in your hands to flatten the thalipeeth.
Make 5-6 holes(see pic) in the thalipeeth, drop oil through these and let thalipeeth shallow fry on medium heat.
                                                                                                                                                 4. Press down with a spatula for better frying. Remove from flame when both sides turn golden brown.
                                                                   Tip: Make two thalipeeths on two different girdles/tawas if want to serve it hot to the whole family. It takes a while to cook.


Serve hot with creamy curd and see the Thalipeeth disappear from the thali!

                                                                                                          It is DC's birthday today and although it is post 12am in India, I can always wake her and serve her Sabudana Thalipeeth. At best she'll be elated, worst case scenario she'll make an irritated, "Are you crazy?" remark. Having spent some beautiful hostel years with Dolonchanpa, I am used to both. 

Many Happy Returns of the Day, DC. Love you, too. Miss you too :) 


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