Enjoyable Sabudana Vadas

Sabudana Vadas

Crispy Crunch Sabudana Vadas

As a kid the best part of my Mom’s fasts were the crispy and crunchy Sabudana vadas- we all love these vadas.  Here in Hyderabad they call Sabud Dana – Sago too.

These Vadas are usually deep fried but I made them like we make Tikkis and shallow fried them for myself- they tasted as good as the deep fried ones- my husband refused to compromise though- he went with the deep fried ones.

Ingredients-

Sabud Dana (Tapioca) – 1.5 Cup

Potatoes- Boiled and mashed- 3

Green Chilies finely chopped- as per taste

Ginger paste- 1 tsp

Salt to taste

Oil for frying

 Method-

Sabud Dana Vadas

Wash the Sabudana and strain any excess water out.  Now soak it for 2-3 hours in water.  Drain the water out and mix the Sabudana with boiled and mashed potatoes, salt, green chilies, and ginger paste.  You can add a pinch of red chili to this if you wish to.  Now make small flat round balls out of the mixture.

Heat oil in a frying pan and slide the vadas in it.  Fry the vadas until they turn golden brown.  Take them out when done.

Serve hot with Coriander Chutney or Curd – relish them!

Phool Makhana ki Kheer- Simple and Quick to make

Makhane ki Kheer- A Perfect treat for Navratras

Makhane ki Kheer

Makhanas are puffed lotus seeds, just like pop corns are puffed corn kernels.  Today is the second day of my Navratras and I decided to treat myself with Makhana Kheer today.  My Mom usually roasted them in a couple of teaspoons of ghee and added salt and pepper – it made a nice munch. I believe makhanas are also added to a variety of curries but I have never tried it.

Simple and quick to make- this is how I went about it-

Ingredients-

Phool Makhanas- 1 Cup

Milk- 500 ml

Sugar as per taste

Kesar – a few strands (optional)

Dry fruits and raisins (vertically cut almonds, pistachios, cashew nuts)

Ghee – 2 tsp (optional)

Cardamom Powder- 1/2 tsp (optional)

Method-

Boil the milk on medium flame and let it reduce to half or two third the quantity- as desired.  You must keep stirring milk as it should not get burnt. As the milk is boiling, clean the makhanas (remove if there are any black shells- brown spots are fine).  Cut them half.  You can either fry them in a tsp ghee or simply roast them in a microwave or a saucepan.

Once they cool down they will become crisp.  Take half of the makahanas and grind them coarsely in a food processor.  Now add the powdered Makhanas and the whole ones to the milk and stir.  After about ten minutes, add sugar, cardamom powder, dry fruits and kesar.  Let the Kheer cook for another 10-15 minutes then take it off from the heat.

If you wish to- fry the makahanas and dry fruits in a couple of teaspoon ghee and then add them to the boiling milk.

Garnish with some dry fruits and serve chilled or warm as desired.

Delightful Potato Snack for Vrat

Today Ugadi was celebrated with gaiety here in Hyderabad.  My neighbors sent the traditional sweet-sour Ugadi pacchadi and I loved it.

Delicious Ugadi Pacchadi and Pulihora

 Potato Snack for Vrat- Enjoy the Navratris

Today also marked the beginning of Ram Navratri also known as Vasant Navratras.  This festival of nine nights is dedicated to Hindu Goddess Durga, Goddess Lakshmi and Goddess Saraswati.  I started with the eight day fasts today.  Back home Ma would worship little girls on the eight day of Navratris and there would be a nice lunch for me and my friends.  As a kid,  I, my friends and my brother too would go to these Poojas and eat our heart out. 

Coming back to the fasts- today was my first and Charitra made this yummylicious potato snack.  I finished it in no time and am wondering what he will make tomorrow!

Here is how it goes-

Ingredients-

Ingredients- Potato Snack

4 Potatoes- Semi Boiled and Sliced

Peanut Powder- 2 Tbsp

Green Chilies- 2 finely chopped

Cumin Seeds (Zeera) – 2 tsp

Salt to taste

Coriander Powder- 2 tsp

Lemon Juice- 2 tsp

Ghee/Oil- 1 Tbsp

Coriander Chopped

Method-

Potato Snack

Boil the potatoes (don’t over boil them- just a couple of whistles- or 3 minutes in microwave) and peel them.  Slice them.  In a sauce pan take ghee and add zeera.  Once the zeera crackles add the chopped potatoes and stir them. Now add the green chillies and let the potatoes cook.  Once you can see that the potatoes are soft and cooked add the peanut powder, dhaniya powder and salt; stir softly.  Now add the lemon juice.  Garnish with chopped coriander and serve hot.  This delicious snack can be eaten on its own or serve with curd or Singhade ke aata ka  paratha.

Wishing everybody a very happy and peaceful Ugadi! 

Vrat Ke Chawal (Samvat Rice)

Vrat Ke Chawal- Fasting on Mahashivratri

Vrat Ke Chawal

Charit fasts on Mahashivratri….but he loves to eat, so he had Sabudana Khichdi for breakfast and Dahi Alu Sabji with Singhare flour paraths for lunch and dinner was Vrat ke Chawal….fasting with Charit is a treat in itself- The last time I was fasting for Navratris he made these Chatpata Potato snack for me with grounded peanuts and how I loved it.  Navratris is around the corner and I can’t wait for my fasts to start!

 Here is the recipe for Vrat Rice-

Ingredients-

150 gms Rice

1 Potato chopped

2 Green Chilies chopped

Jeera (Cumin Seeds) – 1/2 tsp

Black Pepper – 1/4 tsp

3  Cups Water

Ghee- 1 Tbsp

Salt to taste

Chopped Coriander

Lemon Juice- 1 tsp

Method-

In a saucepan heat the ghee, add the cumin seeds and let them crackle.  Now add the chopped potatoes and some salt for them and sauté them.  Let them cook for 3-4 minutes.  Now add the green chilies and sauté for a minute.  Add the rice, salt, pepper, and water.  Cook until the water evaporates.  Add the lemon juice and mix. Garnish with chopped coriander and serve with curd and coriander chutney.

You can also add grounded peanuts to this just after you add the potatoes. I made it the first time and happened to add some extra water….I took care of it in the amount mentioned here.

Sabudana (Tapioca) Khichdi

Sabudana

I have been observing fasts for nine days during Navratri for quite sometime now. I stick to eating phalahaar or non cereal food. I believe it is the time to follow a tradition of cleansing, detoxifying and getting my body rested. I have seen both my mother and mother in law fast for these days and I guess it is just in me to follow them.
Different people observe different rules. I have just tried to follow some common rules and go ahead with preparing what’s commonly eaten during fasts.

I have learnt to prepare Sabudana ki Khichdi from my mother in law. Whether fasting or not, my husband loves to have it!

Here is the recipe-

Ingredients:

Ingredients

1 Cup Sabudana
2/3 Chopped Green Chillies
1/2 Cup Roasted Groundnut Powder
2 Tbsp oil/ghee
1 boiled potato chopped
Salt to taste
Red Chilli to taste
1 tea spoon Cumin seeds
Chopped Cilantro for garnishing

Method:

In a sieve take Sabudana, wash it and thereafter drain the water. It is very important drain the water for at least 4 hours. Make sure that no water remains or else the khichdi becomes sticky while cooking. You can sprinkle some water after draining. I usually soak it the night before.
Boil and chop the potatoes in small cubes.
Take ghee/oil in a pan and heat it, add cumin seeds, once they crackle, add green chillies, let them fry for a minute. Add chopped potatoes and sauté them for 5 minutes. Add the roasted ground nut powder, now add Sabudana, salt and red chilli. Mix and let this fry for 5-6 minutes. Stir it. Add lemon juice and chopped cilantro for garnishing.
Serve hot with curd.

Sabudana Khichdi