EPISODE 1

26 March 2020

THE RECIPE

Sabudana Khichdi with Sweet Curd and Mint Coriander Chutney

PORTIONS

1 (2 Pax)

INGREDIENTS

Sabudana Khichadi ~ Sabudana (soaked) 150g, roasted peanut (crushed) 25g, potatoes (boiled) 60g, cumin seeds 2g, green chilli 6g, 5-6 curry leaves, salt to taste, sugar ½ tsp, oil 2 tbsp

Mint coriander sauce ~ Fresh mint leaves 25g, fresh coriander leaves 30g, a pinch of chat masala, green chilli 10g, lime juice ½ tsp, oil ½ tsp, cumin seeds ½ tsp

Sweet curd ~ Add sugar or jaggery powder ( as per taste) to curd

METHOD

Sauté potatoes & chilli with curry leaf, cumin seeds in oil till potato become soft.
Add soaked sabudana, a pinch of sugar & crushed peanut. Cook well, add salt as per taste .
Serve with sweet curd & mint coriander sauce.

ABOUT THE HOST

Chef Shagun was educated in hospitality at Switzerland’s renowned Ecole Les Roches, fine-tuned her culinary skills at Paris’ Le Cordon Bleu and recently completed a training at the Basque Culinary Center.

She co-founded the first accredited Wine School in India and has personally trained top hotel, airline and restaurant staff across the country on the finer points of food and wine.

In addition to being named one of the top 5 craftspeople in India by The Luxury Edition of Fortune Magazine, her passion for food led her to host and feature in a variety of shows for networks such as Ping, Living Foodz, Arré and India Food Network.

She believes in giving back to the planet and making her life useful towards a better future for the generations to come.

Want to host a Hive session? Email booking@gormei.com