|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pilaf-Style Tapioca Pearls |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pilaf-Style Tapioca Pearls recipe on the web!!(Sabudana Khichadi) Category: Special Grain and Lentil Dishes Makes 4 to 6 servings This savory dish is different from any tapioca dish you may have tried before. It is tangy and spicy, and studded with crunchy peanuts. My sister-in-law Reita Bhalla first introduced me to this delicious khichadi many years ago, and then shared the recipe. Tapioca are little white pearls made from cassava root (also known as tapioca root), which belongs to the potato family. It is served during the sacred Navratrae fasts--9 days of fasting that come twice a year, in March-April and in October-November when cereal consumption is forbidden. Tapioca grains comes in three sizes: the smallest are very fine, just a little bigger than semolina; the medium ones are tiny pearls, about 1/16-inch in diameter; and the largest are l/8-inch in diameter. The medium grain is the one most commonly used, and can be found in supermarkets or Indian or Asian markets. _ cup medium-grain tapioca, sorted and washed in 3 to 4 changes of water _ small russet potatoes _ tablespoon vegetable oil or melted ghee _ 1/2 teaspoons cumin seeds ___ cup shelled raw peanuts, with or without red skin _ tablespoon peeled and minced or coarsely chopped fresh ginger _ fresh green chili pepper, such as serrano, minced with seeds ___ teaspoon salt, or to taste ___ cup finely chopped fresh cilantro, with soft stems _ tablespoon fresh lime juice 1. Soak the tapioca in the water to cover about 2 hours. Drain well through a fine-mesh strainer and spread on a tray lined with paper towels to dry it completely. (This step is essential, or the khichadi will be soggy.) Meanwhile, boil the potatoes in lightly salted water to cover, about 20 minutes. Let cool, then peel and finely chop. 2. Heat the ghee in a large nonstick wok or skillet and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the peanuts, reduce the heat to medium-low, and cook until golden, about 3 minutes. 3. Add the potatoes, ginger, and green chili pepper and stir 2 more minutes. Then add the tapioca, salt, cilantro, and lime juice, cover the pan, and cook, stirring as needed, about 2 minutes. Remove from the heat and set aside about 5 minutes. Transfer to a serving bowl and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
