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.

SAGO IDLI

 I prefer dosa to Idli. A few years back, when I expressed my subjective opinion about Idli on Quora, it drew flak from the idli lovers. I had to pacify them from my standpoint. Even now,I prefer other variants to  conventional idli.Idli as such doesn't have any taste of its own,it can only be relished with varied accompaniments. With the proliferation of healthy foods, there are different avatars of this humble dish.

 

 

 

 

INGREDIENTS

SAGO-  2 CUPS

SEMOLINA- 1 CUP

SALT TO TASTE

BUTTERMILK- 2 1/2 CUPS

COOKING SODA- 1/4 TSP

FOR SEASONING

OIL- 3 TSP

MUSTARD- 1 TSP

GRAM DAL- 1 TSP

URAD DAL- 1 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA-3/4 TSP

CUMIN SEEDS- 1 TSP

GREEN CHILLIES- 2 NOS

GINGER GRATED- 1 TSP

CHOPPED CORIANDER LEAVES- 1 TBSP

PROCEDURE

1. Wash sago thoroughly to eliminate the starch content. Soak sago in water for 4-5 hours.

2. Soak semolina separately in water for a hour.

 

3. In a wide bowl,add both the soaked ingredients,buttermilk,salt and mix well. Allow it to rest for twenty minutes.

4. Prepare the seasoning from the ingredients cited in the column.

5.Add the seasoned ingredients to the sago mixture and mix well.

6. Add the chopped coriander leaves and mix well.

7. If you find the mixture too thick,then add some more buttermilk . Take care not to make it runny,else,idlis won't rise.

8. Grease the idli plates with oil and pour the sago mixture. Steam the contents for 10 minutes and switch off.

9. After five minutes,scoop out the idlis and serve with any chutney/ sambar.

SABUDANA KHICHDI

Sabudana,translates to Sago in Hindi. During fasting,in North India, people resort to sabudana kichdi as it is high carb food and provides immense energy.

 

 

 

 

INGREDIENTS

 

SAGO- 2 CUPS

 

WATER- 2 CUPS FOR SOAKING

 

SALT  TO TASTE

 

POTATO- 2 NOS

CHOPPED CORIANDER LEAVES FOR THE GARNISH

 

COCONUT  GRATINGS- 2 TBSP

CHOPPED GREEN CHILLIES- 3 NOS

GINGER GRATED- 1 TSP

FOR THE SEASONING

OIL- 1 TBSP

GHEE- 3 TSP

MUSTARD- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIG

ROASTED,CRUSHED GROUNDNUTS- 1/2 CUP

LEMON JUICE- 3 TSP

PROCEDURE

1. Wash and rinse sago thoroughly to remove the starch content from it.

2. Soak sago in 2 cups of water for 4-5 hours. After soaking time,you can notice that the pearls have     enlarged in size and becomes soft.

3.Pass the soaked sago through a colander and drain the water completely. Normally boiled chopped potatoes is used in this dish,but I shallow fried the same for the crunch.

 

 

4. In a pan heat oil and ghee. Splutter mustard seeds,cumin seeds and then add asafoetida,chopped green chillies,ginger gratings,curry leaves.

5. Transfer the sago over the seasoning after adding salt and mix well.

6. Add crushed groundnuts,coconut shavings and mix well in a very mild heat for a minute and switch off the stove.

7. Add lemon juice over the kichidi and mix well.

8. Garnish with chopped coriander leaves and serve.