Skip to main content

Sabudana Vada

Ingredients:
For the vada:
1. 200 Grams Sabudana/Sabakki
2. Coriander leaves - 4 strands chopped
3. A pinch of turmeric
4. Salt to taste
5. Green Chilli - 1 or 2 finely chopped
6. Jeera - 1 tea spoon
7. Potato - 1 small boiled.
8. Oil to fry.

For the chutney:
1. Groundnut - 2 tea spoons
2. Cashew nuts - 2 to 4
3. Oil(I used olive oil) - 1 teaspoon
4. Green Chilli - 1
5. Salt to taste

Method:


Soak the Sabudana in water for about an hour.
Drain out water completely and mix chopped coriander leaves, turmeric, chopped green chilli, jeera ,boiled potato and salt to it.
Make small vadas[flat ovals] out of the mixture and deep fry in hot oil.
Drain out excess oil and serve it with the ground-nut chutney.


For the Chutney roast the groundnuts and cashew nuts on a low flame until the aroma of the nuts start to spread in the air.
Grind it with a tsp of olive oil a green chilli and a little salt. Garnish with chopped coriander.


Optional: You can also add chopped onion for the vada mixture to enhance the taste
Labels:

Comments

Post a Comment

Popular posts from this blog

Restaurant style veg makhani

Restaurant style veg makhani! Ingredients: Carrot diced - 1/2 cup Tomatoes 3 medium siced Cashews 8 to 10 Beans chopped fine 1/2 cup Capsicum diced 1/4 cup Panneer diced 1/2 cup Green peas 1/4 cup Potato diced 1/4 cup Elachi 1 Saunf 1/4 tsp Butter 2 tsp Red chilli powder 1 tsp Garam Masala 1/2 tsp Cinnamon stick 1 inch Pilaf leaf 1 Cloves 3 Fresh Cream 1 tbsp Method: 1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon  and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off. 2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of salt. 3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste. 4. In a kadai, melt butter, add saunf and then add the capsicu...
Post a Comment
Read more

Malai Methi Matar Panneer

A rich and nutritious gravy recipe of cottage cheese and fenugreek leaves which makes a perfect combination for hot phulkas, rotis and paranthas.  So lets get ready to make this yummy and delicious gravy. Ingredients: Panneer/Cottage cheese : 150 gms  For marination : Cracked pepper - 1/2 tsp Red Chilli Powder - 1/2 tsp Salt - as per taste For the gravy: Peas - 50 gms Kasoori methi - 20 gms Coriander leaves - 2 tbsp. Bay leaf - 1 big leaf Fennel seeds - 1/4 tsp Star anise - 1 Clove - 2 Green cardamom - 1 Cinnamon - 1 small piece Green chillies - 2 slit lengthwise Tomato - 1 big  Onion - 1 medium Ginger - 1 tsp Garlic - 1 tsp Yogurt - 1/2 cup Oil - 2 tsp Salt to taste Marinate the panneer which is cut into small cubes and set it aside for about ten minutes. Also soak the Kasoori methi in hot water. Meanwhile finely chop onions and grate the tomato into a puree. Also fine chop ginger and garlic. Slit the green chillies. Use chillies based on the spice levels accepted in you...
4 comments
Read more

Panna Cotta!

Summer and season of Mangoes calls for some exotic yet easy cold dessert. It was labor's day. I had plans of making a pudding sometime this summer ,so had bought a packet of agar-agar[china grass] when I found it in a local market store. I'd never known making a dessert which tastes so wonderful and yummy takes just about 15 minutes of  time in all. Here is how I made them. Ingredients: 1. Coconut milk - 1 cup[Fresh cream - 2 cups] 2. Yogurt - 1 cup 3. Milk - 1/4 cup 3. Mangoes - 3 small ones. [pulp equate to 1.5 cups] 4. Sugar - 1/4 cup 5. Agar-Agar - 2 tsp Method: 1. Boil Milk in a saucepan. Combine coconut milk,sugar and agar agar into this milk. Let stand for 5 minutes. Bring to simmer and reduce heat to low. 2. Simmer ucovered for another 6 to 8 minutes or until the agar agar is completely dissolved. 3. Remove from heat. 4. Sieve the mixture and whisk in yogurt and mango pulp until the mixture is smooth. 5. Transfer to custard cups and keep it refreigerate...
4 comments
Read more