Batata kisacha pola
Hash brown potatoes - Marathi style!
Tapioca pearls, a.k.a. Sabudana, are available in Indian grocery store. I used the ‘regular’ variety but can be replaced with ‘instant’ sabudana.
Potatoes grated - 2 large
Sabudana soaked - 2 tsp.
Green chilli chopped - 2
Salt - 1 tsp
Oil/ Ghee - for shallow frying (2-3 tsp)
Mix and mash potatoes, sabudana, chilli and salt.
Heat a flat non-stick pan, then add potato mix and flatten it (like a pizza).
Add oil/ghee on sides, cover and cook for about five minutes.
When ‘pola’ turns brown, it is ready to eat.
Serve with a slice of lemon, yogurt or buttermilk.
Makes two servings
Tapioca pearl dessert
Sabudana (soaked) - ½ cup
Sugar - 5 tb.sp
Milk (2%) - 1 ¼ cup
Water - 1 cup
Cardamom powder - ½ tsp.
Saffron - few strands
Wash and soak sabudana for few hours (or half an hour for the instant variety).
Boil water in a sauce pan. Add sabudana and stir. Cook for five minutes till sabudana turns transparent. Add sugar, cardamom, and saffron. Add milk after turning the stove off.
Makes two servings and can be served either warm or chilled.
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