Enjoyable Sabudana Vadas

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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

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

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Makhane ki Kheer- A Perfect treat for Navratras

Makhane ki Kheer

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.

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