Sabudana vada recipe

sabudana vada recipe – sagubiyyam vadalu, javvarisi vadai – sabudana recipes for fasting days

sabudana vada
sabudana vada recipe for fasting days

Sabudana vada recipe is an addictive, tasty and easy to make Indian snack. It is a popular Maharashtrian snack prepared with sago aka tapioca pearls and is made during for fasting days (vrat). Down South it is called sagubiyyam vadalu in telugu and javvarisi vadai in tamil. Roasted peanuts is an essential ingredient in sabudana vada which has a crispy exterior and a soft interior. Its a perfect fasting food to make during vrat if the entire family is on fast keeping in mind it is a kid friendly snack. It can also be served as finger food/starter for parties or as an evening snack with a cup of chai.

While preparing sabudana vada recipe, ensure you use good quality medium or large sized sago pearls and do not soak them in water. If soaked in water, they will asborb a lot of oil while being deep fried. Its best to allow the washed sago to sit in a few tablespoons of water for one or two hours. Do check out more sabudana recipes for fasting days like Mahashivaratri or Navratri.

sabudana vada recipe
sago vada

Find below sabudana vada recipe with easy to follow steps and tips to make it crispy.

Sabudana Vada

  • Prep time: 20 min
  • Cook time: 20 min
  • Serves: 18

Main Ingredients:

  1. sago
  2. potato

Ingredients

  • Sago – 1 1/2 cups (sabudana/saggubiyyam)
  • Potatoes – 2, medium sized, washed, boiled and mashed
  • Peanuts – 3/4 cup, roasted, peeled and coarsely ground
  • Sugar – 3/4 tsp (optional)
  • Green chilis – 3, finely chopped
  • Fresh coriander leaves – 3 tbsps, finely chopped
  • Arrowroot powder – 1 tbsp (optional)
  • Lemon juice – 1/2 tbsp
  • Salt to taste
  • Oil to deep fry

Method

  1. Wash large or medium sized sago and strain the water. Sprinkle 1/4 cup of water over the sago, place lid and set aside for 1 1/2 to 2 hours.
  2. Pressure cook the washed potatoes till soft. The potatoes should not be mushy but just cook till soft. Peel and grate the potatoes in a large bowl.
  3. Add the sago, arrowroot powder, coarsely ground peanut powder, chopped green chilis, coriander leaves, lemon juice, sugar, salt to taste and mix well.
  4. Make large lemon sized balls out of the mixture and lightly flatten them. Place them in the fridge for a few minutes.
  5. Heat oil for deep frying in a heavy bottomed vessel. Once the oil turns hot, reduce flame to medium and place 3 to 4 vadas carefully in the hot oil.
  6. Deep fry till golden brown in color and carefully remove them and place them on absorbent paper.
  7. Serve warm with chutney of your choice.

Tips

  • Try to use large or medium sized sago pearls instead of the tiny variety.
  • You can also add 1/2 tsp cumin seeds and 1/2 tsp grated ginger to the mixture.
  • If arrowroot powder is not available, you can add kuttu ke atta (buckwheat flour) if you are eating the vadas as fasting food.
  • If you are not eating the vadas as part of your fast, you can add a tbsp of rice flour to the mixture for a crisper texture.
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Butter Paneer Masala

Paneer Butter Masala ~ How to make Paneer Butter Masala

Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.

butter_paneer-masala_curry.JPG

Butter Paneer Masala Recipe

Ingredients:

250 gms paneer Рcubed and saut̩ in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis) you can increase to 1 1/2 tsps
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
1 tsp coriander pwd
1/4 tsp haldi (turmeric pwd)
1 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till light brown (approx 8-10 mts). Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine, followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi,coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or simple steamed white rice.

butter_paneer_masala1.JPG

Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai (restaurant style).

I enjoy these melt-in-the-mouth tender cubes of paneer, appealing velvety texture and color, bursting with flavor butter paneer masala with rotis, salad and a glass of mango lassi. I love the color, texture and taste of this delicious vegetarian curry. So, now that you have Paneer Butter masala recipe, will you make it? :)

butter_paneer_masala.JPG
Restaurant style Paneer Butter Masala

Mysore Masala Dosa

Mysore Masala Dosa Recipe

mysore masala dosa recipe
Mysore Masala Dosa

Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes. I always look forward to my visits down South to savor the flavor of this Karnataka special dosa that has its origins in Mysore. One thing I noticed during my visit to Mysore and Bangalore is that each restaurant has its own version ofMasala Dosa, be it Benne Masale, Mysore Masale or Plain Dosa. Either the accompaniments served with dosa were different or the stuffings and texture of dosa differed. Dosas are thin and crisp or have a crisp exterior with a spongy uttapam like interior. Dosas are liberally sprinkled with podi, drizzled with ghee/butter and served with potato masala, sambar and a colorful array of chutneys or plain sponge dosas similar to set dosas are served with vegetable saagu and green chutney.

Whatever fillings the dosas were enveloped in, I have enjoyed the numerous flavors and textures with delight. Any visit to a restaurant in Karnataka or Tamil Nadu, the enticing aromas emanating from the kitchen, reiterate that Masala Dosa is THE breakfast dish to be ordered. :)

potato masala for dosared chutney recipe mysore masala dosa
Potato Masala ~ Red Chutney ~ Coconut Chutney

Mysore Masala Dosa recipe is easy to make though it is a labour intensive breakfast dish. This addictive rich dosa has a crisp exterior and the spongy interior is liberally smeared with butter or ghee, over which a layer of red chutney is smothered and finished off with potato masala, folded in half and served with accompaniments like sambar and coconut chutney. Its rich and filling, enough to see your through the day. And the best way to finish off this ultimate South Indian breakfast indulgence is a cup of strong filter coffee.

mysore masala dosa
Karnataka Special Breakfast ~ Mysore Masala Dosa

Soft or crisp, shaped like a roll or cone, with or without stuffing, slathered with or without butter, the divine dosa is my perennial favorite. If you are a dosa lover and yet to try this comforting Karnataka special, I suggest you give Mysore Masala Dosa recipe a try. You will not regret. :)

Mysore Masala Dosa

  • Prep time: 60 min
  • Cook time: 60 min
  • Serves: 12

Main Ingredients:

  1. rice
  2. urad dal
  3. potato

Ingredients

  • For Dosa:
  • Raw Rice – 1 cup
  • Par boiled rice – 1 cup
  • Urad dal – 3/4 cup
  • Chana dal – fistful
  • Tur dal – fistful
  • Methi seeds – 1 tsp
  • Poha – 1/4 cup
  • Sugar – 1 tsp
  • Salt to taste
  • For Potato Masala:
  • Potatoes – 2, large, boiled, peeled and cubed
  • Onion – 1, large, sliced
  • Green chilies – 2-3, slit
  • Ginger – 1″, finely minced
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Oil – 1 1/2 tbsps
  • Coriander leaves – 2 tbsps, finely chopped for garnish
  • For tempering of Potato Masala:
  • Mustard seeds – 1 tsp
  • Urad dal – 1 1/2 tsps
  • Curry leaves – 1 sprig
  • For Red Chutney:
  • Red chilies – 4-5
  • Roasted gram dal – 1/4 cup (dalia/putnala pappu)
  • Onion – 1 tbsp, finely chopped (optional)
  • Coconut – 1/4 cup, fresh and grated
  • Garlic – 1 large clove (optional)
  • Tamarind – 1 1/2 tsps
  • Salt to taste
  • Sugar – 1/4 tsp (optional)
  • Oil – 1 tsp

Method

  1. To make the dosa batter, soak rice, parboiled rice, urad dal, chana dal, tur dal and methi seeds in a large bowl with enough water for 6-7 hours. Soak the poha or flattened rice in one third cup of water for at least half an hour before grinding the dosa batter.
  2. Drain the water from the soaked rice-dal mixture and grind along with soaked poha, in batches, adding little water while grinding. It should be a smooth paste, neither too thick or runny. Add enough water to make a smooth batter. Add a tsp of sugar and mix well.
  3. Ferment the dosa batter overnight or at least 8-10 hours. It will rise on fermentation. At the time of preparing dosas, add salt to taste to the dosa batter and mix well.
  4. To make potato masala, heat oil in a heavy bottomed vessel. Once the oil is hot, add mustard seeds and as they begin to splutter, add urad dal and allow the dal to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds. Add the sliced onions and saute for 6 mts on low to medium flame.
  5. Add the turmeric powder and mix. Add the boiled potato cubes and mix well. Lightly crush a few potato cubes with a ladle. Sprinkle1/4 cup of water, place lid and cook for 5-6 mts on low flame. Remove lid and mix well. Adjust salt, add lemon juce and coriander leaves and mix. Turn off flame and remove to a bowl.
  6. To make red chutney, heat a small pan and dry roast the red chilis for 3 mts on low flame. Remove. If using garlic, saute garlic in a little oil till lightly red and remove. Grind the roasted red chilies, roasted garlic, dalia (roasted gram dal), onion pieces, grated coconut, tamarind, sugar and salt to a fine paste. Remove to a bowl, add a tsp of oil and mix well.
  7. To make the dosas, heat a non stick dosa pan on high for 20 secs. Do the water sizzle test. If you sprinkle little water on the hot pan, the droplets should sizzle. Reduce flame to low and pour 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles. Usually Mysore masala dosa has a thick, spongy interior, hence the dosa should be spread thick. (I like my dosa on a slightly thinner side so I made thinner dosas)
  8. Drizzle oil along the edges of the dosa, drizzle melted butter or ghee all over the dosa. Cook the dosa on medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney all over the dosa. Place a ladle full of potato masala on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate. Prepare dosas with rest of the dosa batter.
  9. Serve Mysore masala dosa warm with sambar and coconut chutney.

Tips

  • If you do not have par boiled rice, replace it with raw rice. Do not use long grained rice to make dosa batter. Short grained sona masuri type rice will do.
  • For red chutney, garlic can be ground raw with the rest of the ingredients. I like to saute garlic till red and then grind it. Those who do not like the flavor of garlic, can omit it and follow rest of the procedure to make red chutney.
  • The recipe for red chutney is of medium spice. You can reduce the quantity of red chilies for a milder spice.
  • To attain a deep red color for the red chutney, use Kashmiri chilies. I ran out of Kashmiri chilies and used local produce red chilies.
  • Left over dosa batter can be refrigerated upto 2-3 days after which it will turn sour. Prepare uttappam with left over 3 day old dosa batter.
  • Recipe for coconut chutney – http://www.sailusfood.com/2012/06/27/hotel-style-coconut-chutney/
  • Mysore Masala Dosa recipe is a classic among South Indian breakfast recipes. Red chutney or podi is spread on the dosa, served with potato masala & chutney.

Butter Paneer Masala

Paneer Butter Masala ~ How to make Paneer Butter Masala

Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.

butter_paneer-masala_curry.JPG

Butter Paneer Masala Recipe

Ingredients:

250 gms paneer Рcubed and saut̩ in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis) you can increase to 1 1/2 tsps
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
1 tsp coriander pwd
1/4 tsp haldi (turmeric pwd)
1 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till light brown (approx 8-10 mts). Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine, followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi,coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or simple steamed white rice.

butter_paneer_masala1.JPG

Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai (restaurant style).

I enjoy these melt-in-the-mouth tender cubes of paneer, appealing velvety texture and color, bursting with flavor butter paneer masala with rotis, salad and a glass of mango lassi. I love the color, texture and taste of this delicious vegetarian curry. So, now that you have Paneer Butter masala recipe, will you make it? :)

butter_paneer_masala.JPG
Restaurant style Paneer Butter Masala

Butter Paneer Masala

  • Prep time: min
  • Cook time: min
  • Serves:

Main Ingredients:

  1. paneer
Paneer butter masala recipe, a classic North Indian dish served in restaurants. Learn how to make Paneer Butter Masala, best among Vegetarian Indian recipes

Indian Street Food ~ Pani Puri (Gol Gappa)

puchka-pani-puri

Puchka aka Pani Puri

March will be ‘Indian Street Food’ special  where I will be featuring Chaat and snack recipes. I will try to cover as many recipes as I can prepare during this month. Chaats are India’s National Snacks like hot dogs or burgers are to America or Tacos are to Mexico. The innumerable Chaats and snacks showcase a myriad of flavors and textures – sweet, salty, tangy, spicy, soft and crispy, that epitomize Indian food.

Today, I’m blogging a tongue tickling crowd pleaser, popular all over the country. It is known by different names based on the region – Gol Gappa (East India), Pani Puri (West & South India) or Puchka (North India). This street food sensation is popular among all age groups as it adds a flavorful punch to the palate. Each region or home have their own version of Pani Puri, in terms of fillings.

puri
Puri

Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top and filled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.

Puri/Puchka Recipe

Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts

Serves 8-10 persons

Cuisine: Indian

Source: Recipe files

.

Ingredients:1/2 tbsp maida/all-purpose flour

2 tbsps urad dal flour

1 1/4 cups ravva/semolina/sooji (very fine variety)

salt to taste

water for kneading (bottled soda water prefered)

oil for deep frying

1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mts. (very imp step)
2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
5 Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very think puris. And use very fine sooji.

pani-puri
Pani Puri

Pani (Puri) Recipe

Preparation: 10 mts

Cuisine: Indian

.

Ingredients:6-7 cups cold water

1/2 cup packed pudina leaves

1 green chilli

small piece ginger

1 tbsp amchur pwd

1/2 tsp chaat masala pwd

1/4 tsp cumin pwd

pinch of black salt (optional)

fresh coriander leaves for garnish

salt to taste

1 Make a paste of mint leaves, green chilli and ginger and keep aside
2 Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
3 Add cumin pwd, chaat masala pwd, amchur pwd, black salt, salt to taste. Garnish with coriander leaves. Chill in refrigerator till use.

Assembling Pani Puri:

Take a small puri in your palm and lightly press the top to make a hole in the puri. Stuff with a tsp of spiced mashed potato, 1/2 tsp of chopped onions, 1 tsp of sweet chutney, pour 2 tbsps of the prepared chilled mint pani and stuff the whole puchka into your mouth. Then savor the explosion of flavors. :)

gol-gappa
Gol Gappa

Update: Due to heavy traffic, server crashed, hence the blog was not accessible. The issue has been fixed now and hopefully things will be smooth. Sorry for the inconvenience.

Indian Street Food ~ Pani Puri (Gol Gappa)

  • Prep time: 30 min
  • Cook time: 30 min
  • Serves: 12

Main Ingredients:

  1. semolina
  2. flour
  3. atta
  4. potato
  5. onions