Category Archives: Upas/ Fast dish

Batatyacha Kees

Like the movie quote “English is a very phunny language” there are numerous sentences, words or expressions in all languages which always make us laugh in some way or the other. Something recently happened which I would like to narrate,

We had been to G’s cousin and being Kannada as the mother tongue everyone was chatting in Kannada. His cousin said to his wife “nanage chummi kodu” (give me chummi), I was so stunned that the cup of tea in my hand was about to fall. After some seconds looking at me he clarified “chummi” in his son’s (15 months old) language means Churmura :D

Similarly, In marathi when you grate something it is called ‘Kisane’, and the later is called ‘kees’, (not kiss but kees). There is a small conversation narrated by Sanjay Upadhye which if you listen you will fall off your chair laughing. It goes something like this:-

Scenario – A girl brings a boy friend home and her mother is in the house making batatyacha kees. They have a conversation where the mother and the daughter discuss and debate about serving this dish to the friend. The debate is who will do it.  As the conversation goes the audience burst out laughing as the mix of Kees and English Kiss and in the end the boy is terrified as the final dialogue comes out when the mom says “ tu tyala kees (kiss) nahi det ter me dete” ( If you don’t give (serve) him kees I will)..

Imagine this conversation as if you are the boy listening to a mother and a daughter fighting over who is going to kiss you..Make sure you hear this directly from Sanjay Upadhye, he is a renowned Marathi columnist.

So here is my recipe for batatyacha kiss..ohh sorry kees. ;)

Ingredients –

Potatoes – 3 medium sized
Ghee/ Clarified Butter – 2 tablespoon
Jeera / Cumin seeds – 1 teaspoon
Roasted Peanut – 1 cup
Green chilies (chopped) – 2 teaspoons
Sugar – ½ teaspoon
Salt – to taste

Procedure –

  • Wash the potatoes thoroughly. Do not peel them but directly grate them. Once all the potatoes are grated in a pan full of water wash this “kees” twice or thrice everytime changing the water.
  • Deskin the roasted peanuts and ground or crush them coarsely.
  • In a kadhai heat the ghee and add the cumin seeds. Once they splutter add green chilies and mix well.
  • Add the kees and peanut crush, sugar and salt and sauté till the potato is cooked.
  • Serve hot

Tips –

You may use sweet potato instead of normal potatoes for this preparation.

This dish is made during fast days.

Sabudana Vada with Peanut Chutney

In Dadar, Mumbai there is an eatery called Prakash, just close by Sena Bhavan. This is generally a must trip who ever visits Siddhivinayak Temple in Prabhadevi. This must be as old as my father, its famous for its maharashtrian dishes such as Misal, sabudana vada, batata vada, masale bhat and their Piyush. Now being in Pune I can’t visit this place often and relish all these dishes as I used.

Even though I can’t visit I keep preparing this dish to help me remember those wonderful times sitting and sharing one small table with all strangers and enjoying that garma garam plate of sabudana vada.

Sabudana Vada is a typical food consumed while fasting. Also prepared as snacks in many maharashtrian houses.

Who says you need to fats to eat sabudana vada ;).. Enjoy!!

This dish goes to Pari’s combo event at Foodelicious.

Ingredients –

For the Vada –

Tapioca / Sabudana – 1 ½ cups
Peanuts – 2 cups
Green chilies – 3 – 4
Boiled Potato – 2 medium sized
Salt – to taste
Sugar – ½ teaspoon
Oil/ Ghee – to deep fry


Procedure –

  • Wash sabudana 2 – 3 times and soak in water just about a centimeter above the sabudana level. Let it soak for 6-7 hours.
  • Sabudana should become soft and separate but not sticky.
  • In a kadhai roast peanuts till the skin of the peanuts become brown and can be easily removed. Turn of the gas and let it cool. Remove the skin after cooling and grind coarsely.
  • Grind the green chilies. Mash the boiled potato properly.
  • In a vessel mix sabudana, ground peanuts, mashed potatoes, green chilies, salt and sugar thoroughly and shape into small lemon sized balls. Flatten them a bit.
  • Heat oil in a pan and deep fry these balls on low flame till golden brown in color.
  • Serve hot with the Peanut chutney especially made for the fasting day.

For the Peanut Chutney –

Roasted peanuts (de-skinned) – 1 cup
Coconut (freshly desiccated) – 1 cup
Green chilies – 2-3
Salt – to taste
Cumin seeds – ½ teaspoon

Procedure –

  • Finely grind the freshly desiccated coconut, roasted peanuts, green chilies, cumin seeds and salt.
  • Add water as per the required consistency but do not make it runny. It should form a fine paste.

Tips –

While soaking sabudana add 3 – 4 teaspoons of milk to it so that the sabudana becomes soft.
You may add coriander to the chutney too. I haven’t added since many people prefer not to eat coriander on the fasting day.

Potato Raita

Potato is one of the most beloved vegetables in the world. They say ‘die Deutschen essen gern Kartoffel’ (The Germans eat potatoes gladly) but we Indians are not behind. Indians also have a super craze for potato. Due to its bland taste potato gels with every ingredient and especially during observing fast it is considered very important.

I love this recipe totally. A great change from the normal raitas or salads that we have generally. It’s very easy and very quick to prepare.

Have a go at it.

Ingredients –

Potatoes (boiled) – 3 medium sized
Ghee/ clarifies butter – 1 tablespoon
Cumin seeds – 1 teaspoon
Plain Curds (unsweetened) – 1 cup
Green chilies (chopped) – 1 teaspoon
Salt – to taste
Coriander leaves (chopped) – ½ teaspoon

Procedure –

  • Peel the boiled potatoes and then cut them into cubes sizes.
  • In a pan heat the ghee and add the cumin seeds. Once the cumin seeds crackle add the green chilies.
  • In a bowl transfer the potatoes, curds, salt and pour the tempering over it. Mix well.
  • Garnish with chopped corianders and serve as a salad dish.

Tips –
Exclude the coriander as some people do not eat coriander during fast.
You may also try making this salad with sweet potatoes instead of normal potatoes.

I would love to hear from you. Do comment.

Sabudana Khichadi

Sabudana khichadi

Sabudana Khichadi is an authentic Maharashtrian dish savored and loved not only by marathi people but all others too. It is mainly prepared when people observe a fast. Can also be eaten as breakfast or snacks.

One of my favorites, can’t get enough of it !!

Serves – 2

Ingredients –

Sago (Sabudana) – 2 cups
Green chilies – 4 – 5
Peanuts – ½ cup
Potato (boiled) – 1 medium
Sugar – 2 tspns
Ghee – 4 tbspns
Cumin Seeds – 2 tspns
Salt- as per taste
Lemon juice – 1 ½ tspns
Coriander leaves (finely chopped) – 1 tbspn

Procedure –

  • Wash sabudana 2 – 3 times and soak in water just about a centimeter above the sabudana level. Let it soak for 6-7 hours.
  • Sabudana should become soft and separate but not sticky.
  • In a kadhai roast peanuts till the skin of the peanuts become brown and can be easily removed. Turn of the gas and let it cool. Remove the skin after cooling and grind coarsely.
  • Grind the green chilies.
  • Peel the boiled potato and cut it into small cubes.
  • In a vessel mix sabudana, ground peanuts, salt and sugar together. Mix well.
  • Heat ghee in a pan, add cumin seeds. Let it crackle. Add the ground chilies and boiled potato cubes. Sauté for a minute.
  • Add the sabudana, ground peanuts, salt, and sugar mixture. Stir well. Sauté for 4-5 minutes till the sabudana looks transparent and has changed the color.
  • Add the lemon juice and mix well. After a minute turn off the gas.
  • Sprinkle coriander and serve hot.

Tips –

Another method of soaking the sabudana is to soak the sabudana in water just about a centimeter above the sabudana level for half an hour. Drain the excess water and leave it for 7 – 8 hours.
Never cover the sabudana khichadi while it is cooking. It becomes sticky.
You can sprinkle desiccated coconut over the khichadi.
Khichadi tastes awesome if served with curds.