SABUDANA VADA

Sabudana vada is a crispy deep-fried snack popular in North India.The authentic recipe is devoid of onions,as it is consumed during festivities. Groundnuts and potatoes in the vada contributes to the crispy,crunchy texture. I love any kind of dish, prepared with sago pearls and this vada holds special place in my heart ! 

 INGREDIENTS :

SAGO PEARLS- 1 1/2 CUPS

POTATO MEDIUM SIZE- 2 NOS

COARSELY POWDERED GROUND NUTS-  1/4 CUP

GINGER GREEN CHILLI PASTE- 1 TSP

CUMIN SEEDS- 1 TSP

CORIANDER CHOPPED- 1 TBSP

SALT TO TASTE

LEMON JUICE - 1 TSP

PROCEDURE :

1. Soak sago pearls in water for 3-4 hours. Drain the water completely from the sago when it softens.

2. Dry roast groundnuts and de skin it. Transfer it in a mixer jar and coarsely powder it.

3. Steam the potatoes in a pressure and upon cooling,remove the peel and grate it .

 

4. In a wide bowl,transfer soaked sago pearls,potato gratings,coarsely powdered groundnuts,ginger green chilli paste,salt,cumin seeds and chopped coriander leaves ,lemon juice and combine together to a tight dough consistency.

5. Roll the dough into equal size balls and flatten it. 

6. Heat oil in a pan. To check the right temperature,drop a small portion of dough  in the oil. If it pops up,then you can fry the patties.

7. Now gently slide the flattened dough one by one in oil and deep fry it. Fry till the colour changes to golden brown on both the sides.

LEMON POHA

I would label this dish as an instant and healthy version of lemon rice. The preparation method is akin to lemon rice and its one of the quick fix lunch box recipes too. You can use any variant of poha ; I used thethick variant in preparing this dish.

 

 

 

 

 

 

INGREDIENTS :

FLATTENED RICE-  1 1/2 CUPS

 LEMON JUICE OF ONE BIG LEMON

SALT TO TASTE

 

FOR TEMPERING

 

OIL- 4 TSP

 URAD DAL- 1 TSP

GRAM DAL- 1 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

GREEN CHILLIES SLICED- 2NOS

GROUNDNUTS-  3 TSP

TURMERIC POWDER- 1/4 TSP

 

 PROCEDURE :

1.Rinse poha / flattened rice a couple of times to remove impurities. Allow it rest for 20 minutes. Don't allow it soak in water,else the poha will turn soggy.

 

2. In a pan add oil and temper the ingredients cited in the column.

 

3. Transfer the soaked poha over the seasoning along with salt and mix well.

 

4. Switch off the stove and then add lemon juice over it and mix once again and serve. 

WHEAT RAVA UPMA

Wheat rava is a healthy and nutritious variant,rich in fibre content. Its the most preferred food for the person with diabetes,as it is low in glycemic index. I always detested wheat rava as a kid,but loved the sweet dish prepared from this rava.I took cue from a cookery program and used coconut oil in preparing this upma. To my amazement,i really loved the upma and devoured it in one sitting. I feel the coconut oil did the magic and enhanced the flavour.

 

 

 

INGREDIENTS :

 

 WHEAT RAVA- 1 CUP

ONION- 2 NOS

WATER- 2 1/2 - 3 CUPS

SALT TO TASTE

GREEN CHILLIES- 2 NOS

GINGER CHOPPED- 1 TSP

 

FOR SEASONING :

 

COCONUT- 5 TSP 

MUSTARD- 1 TSP

GRAM DAL- 1 TSP

CURRY LEAVES- 2 SPRIGS

 

PROCEDURE :

 

1.In a pan heat coconut oil ,splutter mustard,gram dal,add chopped onion salt and fry till the onions turn translucent.

2. Now throw curry leaves,chopped green chillies,chopped ginger and saute for a second.

3. Over the seasoning,add the wheat rava and saute till it gets gets roasted. Now switch off the stove.

4. Pour the boiling water over the roasted rava and keep stirring in mild heat till till the rava gets cooked.

 

5. Add a dollop of ghee over the hot upma and serve with any accompaniment of your choice.

 

 

 

 

MANGALORE STYLE CUCUMBER CURRY

 

 

 

If you explore the coastal Karnataka cuisine,you can notice the predominance of coconut. Coconut and coconut oil is extensively used in all the dishes. This cucumber curry is an authentic preparation from the Mangalore cuisine. In preparing this curry,Mangalore cucumber is used. As I was running out of this variant,I used the normal cucumber. If you are using the former variant,then peel the skin and remove the seeds prior to adding it to the gravy. This curry pairs well with plain rice with a dollop of ghee.

 

 

 

 INGREDIENTS TO GRIND TO PASTE :

COCONUT GRATINGS-  2 1/2 TBSP

RED CHILLIES- 4 NOS

MUSTARD- 1 TSP

POWDERED JAGGERY-  1 TSP

TAMARIND- SMALL PIECE

FOR TEMPERING: 

 

COCONUT OIL-  3 TSP

MUSTARD- 3/4 TSP

URAD DAL- 3/4  TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

OTHER INGREDIENTS :

 

CUCUMBER-  1 CHOPPED

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

PROCEDURE :

1. Wash,wipe and chop  cucumber into pieces and keep it aside. I love the crunchy texture,hence I retained the peel. 

2. In a pan transfer the chopped pieces,little water,turmeric powder ,salt and boil for couple of minutes and switch off the stove.

 

3. Now transfer the ground paste over the cucumber and simmer in mild heat till the raw smell of the coconut paste evades completely.

4. Prepare the seasoning and pour it over the curry and mix well.