Sago Kichadi

Sabudana khichdi is a popular Indian dish made with soaked sago pearls (tapioca), potatoes, roasted peanuts, green chilies and cumin. It is soft, flavorful and especially popular as a fasting dish.

Prep time: 4–6 hours soaking

Cook time: 15 minutes

Servings: 2–3

Ingredients

• 1 cup sabudana (sago pearls)

• 1 medium potato, peeled and diced

• ½ cup roasted peanuts, coarsely crushed

• 2 green chilies, finely chopped

• 1 tsp cumin seeds

• 2 tbsp oil or ghee

• 8–10 curry leaves (optional)

• ½ tsp sugar (optional)

• Salt, to taste

• 1 tbsp lemon juice

• 2 tbsp chopped cilantro

• 2 tbsp grated fresh coconut (optional)

Instructions

1. Soak the sabudana

Rinse the sabudana 2–3 times. Add just enough water to reach the level of the pearls. Soak for 4–6 hours or overnight, depending on the variety. The pearls should become soft and separate easily when pressed.

2. Prepare the mixture

Drain any excess water thoroughly. Mix the soaked sabudana with crushed roasted peanuts, salt and sugar. Toss gently to coat the pearls.

3. Cook the potatoes

Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add green chilies and curry leaves, followed by diced potatoes. Cook until the potatoes are tender and lightly golden.

4. Add the sabudana

Add the sabudana-peanut mixture to the pan. Cook over medium-low heat for 4–7 minutes, stirring gently, until the pearls turn translucent. Avoid overcooking, which can make them sticky.

5. Finish and serve

Turn off the heat. Add lemon juice, cilantro and grated coconut if using. Mix gently and serve hot.

Tips for non-sticky sabudana khichdi

• Use minimal soaking water: Excess water makes the pearls mushy.

• Drain well: After soaking, the pearls should be moist, not sitting in water.

• Add crushed peanuts: They absorb excess moisture and help keep the pearls separate.

• Stir gently: Too much stirring can break the pearls and make the dish gummy.

Serving suggestion: Enjoy with plain yogurt, lemon wedges or a cup of hot chai.

Mac & Cheese Casserole

Ingredients

• 1 pound (450 g) elbow macaroni

• 8 tablespoons unsalted butter (4 ounces; 113 g), divided

• 3 tablespoons all-purpose flour (3/4 ounce; 24 g)

• 3 cups (710 ml) whole milk

• 1 1/2 pounds grated sharp cheddar cheese (680 g; 6 cups), see notes

• 1 teaspoon (5 ml) hot sauce, such as Frank's RedHot

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1/2 teaspoon mustard powder

• 1/4 teaspoon garlic powder

• 8 ounces grated Gruyère cheese (225 g; 2 cups), see notes

• 1 cup panko bread crumbs (2 1/2 ounces; 72 g)

Directions

1. Preheat oven to 350°F (175°C). In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.

   
   

2. In a large saucepan, melt 3 tablespoons (40g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

   
   

3. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to medium-low and, working in increments, whisk in cheddar cheese until a smooth, emulsified cheese sauce forms; do not let sauce come to a boil once cheese is added. Whisk in hot sauce, salt, mustard powder, and garlic powder.

   
   

4. Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape pasta into a greased 9- by 13-inch baking dish and smooth surface into an even layer.

   
   

5. Add panko to a small mixing bowl. Melt remaining 3 tablespoons (45g) butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 35 to 40  minutes (ovens can vary; check often to prevent top from burning).

   
   

6. Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven.

Notes: For the cheese, any semi-firm cheese, such as cheddar, Swiss, Gruyère, Fontina, or Jack, can work here; feel free to use whichever appeals to you.

Make-Ahead and Storage: Casserole can be assembled through the end of step 4, then covered and stored in the refrigerator for up to five days before baking. Increase baking time by 15 minutes if refrigerated.

Kaala Jamun

Kaala Jamun is a rich Indian sweet similar to gulab jamun, but darker in color, with a slightly caramelized exterior and a soft, melt-in-your-mouth center. It tastes delicious soaked in fragrant sugar syrup.

Prep time: 25 minutes

Cook time: 30 minutes

Makes: 12–15 pieces

Ingredients:

For the jamuns

• 1 cup milk powder

• ¼ cup all-purpose flour (maida)

• 2 tbsp ghee

• ¼ tsp baking soda

• ¼ cup thick yogurt, approximately (add gradually as needed)

• 1–2 tbsp milk, if needed

• Oil or ghee, for deep-frying

For the sugar syrup

• 2 cups sugar

• 2 cups water

• 4 green cardamom pods, lightly crushed

• 1 tsp rose water (optional)

• A few strands of saffron (optional)

• 1 tsp lemon juice

Instructions

1. Prepare the sugar syrup

Combine sugar and water in a saucepan. Bring to a boil and simmer for 5–7 minutes until slightly sticky but not thick. Add cardamom, saffron and lemon juice. Stir in rose water and keep the syrup warm.

2. Make the dough

Mix milk powder, flour and baking soda. Add ghee and rub it into the mixture. Gradually add yogurt to form a soft, smooth dough. Add a little milk if necessary. Do not knead too much. Rest for 5–10 minutes.

3. Shape the jamuns

Grease your palms lightly and roll the dough into 12–15 smooth balls or oval shapes. Make sure there are no cracks, as cracks can cause the jamuns to break while frying.

4. Fry until dark brown

Heat oil over low to medium-low heat. Fry the balls slowly, turning gently, for about 8–12 minutes or until deeply browned. For the characteristic kaala jamun color, cook them longer than regular gulab jamuns, without burning the outside.

5. Soak in syrup

Let the fried jamuns rest for 2–3 minutes, then add them to warm—not boiling—sugar syrup. Soak for at least 2 hours so the syrup reaches the center. Serve warm or chilled.

Tips for perfect kaala jamun

• Keep the heat low: High heat browns the outside before the inside cooks.

• Avoid a hard dough: Add yogurt gradually and stop when the dough is soft.

• Get the dark color naturally: Slow frying develops the deep brown exterior; avoid burning the jamuns.

• Use warm syrup: Very hot syrup can cause the jamuns to soften excessively or break.

• For a traditional flavor: Add a little khoya (mawa) to the dough and a pinch of cardamom.

Serve with chopped pistachios, almonds or a few saffron strands for a festive finish.