Sabudana Vada

My all-time favorite snacks. I can have it at any given time. It is Maharastrian delicacy, made specially during fasting.  It is made out of sago.  I love it with thick curd, but you can always have it with green chutney or tomato sauce. Its best when it is hot, as it becomes very soggy when it becomes cold.

This post is specially dedicated to Anju Bhabi, my colleague Pradeep’s wife who keeps satisfying my taste buds by regularly supplying it when every she makes it for chaturti.  She makes the best Sabudhana Vada I have ever had. She is the one who inspired me to try making it.  The first time was a disaster, the second time took some tips from her and it was better. Now it is perfect but not to her level.

Do try it, and leave back your comments.    

Ingredient

Sabudana – 1½ cup

Potato – 2 (boiled)

Powdered Roasted Groundnut – 2tbsp

Coriander leaves – 2tsp finely chopped

Green chilli – 1 finely chopped

Salt as per taste

Oil to fry

Method

1.    Soak the subudana ( clean the sabudana with water and put very little water ( 2 to 3 table spoons) and keep it for an 2 hrs. I keep it overnight.

2.    Mash the boiled potatoes
3.    Mix sabudana, mashed potato, .groundnut powder, coriander leaf, green chilli and salt. Best is to mix it with hand so that of them blends together.
4.    Take a lemon size portion, roll it to make a ball and them flatten it to make a vada.  .Make all the all vadda (you can prepare this and store this in the refrigerator.  Use it when required).
5.    Heat oil in a pan and deep fry.
6.    Serve hot with green chutney or thick curd.

Instant Suji Uttapam

A recipe, which I got from one of Nita Mehta’s book.  Thanks to her for this recipe which has been added to my morning breakfast list. It is fast, the ingredients can be mostly found in Indian homes, it’s healthy and quite filling. So, how could I not share it with you’ll.    I have done some minor changes to the original version according to my convenience and taste. 

Many a time’s guests walk in when you have just finished you lunch or dinner.  This recipe of uttapam comes very handy.  Do try it and let me know if you liked it.

Ingredient

Suji / Semolina – 1½ cup

Curd – 1½ cup

Mitha Soda / Soda-bi-carb – 1/4 tsp

Red chilli powder – 1tsp

Garam Masala – ½ tsp

Tomato – 2 finely chopped

Spring onion – 2 finely chopped

Coriander leaves – 2 tsp finely chopped

Water – ¼ cup

Salt to taste

Oil

Method

1.      In a bowl mix suji, curd, red chilli powder, garam masala and soda-bi-carb. Beat well. Leave it for 15 min. 

2.     Now mix the vegetable and add the water and make a thick batter.  (Be careful with the batter consistency as if it becomes very thin, the uttapam would be very sticky). Leave it for 5 min.

3.   Heat a non-stick pan. Spread about 2-3tbsp of the batter to make it round with the back of the spoon. (don’t make it very thin or it may break when you turn). Cook on low flame till the upper side starts cooking.

4.     Add some oil and cook for one more minute. Now turn. (If the lower side sticks to the pan and you find it difficult to turn. Pour some oil on the sides.)

5.     Continue to cook on low flame till the uttapam become crispy (for about 5min).

6.     Serve it with green chutney or coconut. 

Lettuce Mayonnaise Salad

This is one of my favorite salads.  A bowl of hot soup and a plate of this salad can be my dinner on lazy evening. The only warning I can give is, that it is a little sour but don’t worry the flavor of the seasoning compensate it. Do try it, it’s easy and don’t forget to leave your comments.

Ingredient

For the dressing

Mayonnaise – 2 tbsp

White vinegar – ½ tsp

Garlic – 1 big (finely minced)

Lemon juice – 1 tsp

Olive oil – 1tsp

Italian seasoning – 1 tsp

Oregano flakes – 1 tsp

Salt – if necessary

For the salad  

Iceberg lettuce leaf – 1 bowl

Red onion – 2

Gherkins - 3

Method

1.      Mix all the ingredient for dressing.  Store in the refrigerator and use it just before serving.

2.   Tear the lettuce leaf to small pieces by hand. Cut the red onion into rings or half rings.

3.     In a bowl mix lettuce leaf and red onions.

4.   Just before serving add the dressing and gherkins to the leaf and onion and mix well.