{Recipe} Sabudana Vada

"Sabudana"in Marathi or Hindi and sago in English. Sago or Sabudana are the small white pearls either big or small in size are extracted starch from the Tapioca roots which is also known as Cassava roots. Sabudana is used to prepare variety of savory and sweet dishes but mainly prepared dish is sabudana vada which is traditional deep fried snack of Maharashtra and its prepared during their fasting days. Sabudana Vada is crispy snack, healthy and has common ingredients available in our pantry. It can be a great Tea Time snack, served Hot with Chai and side can be spicy green chutney or with Tomato sauce too. Sabudana Vada's Turns to be crispy from out side and its best to consumed when hot .

                               

• To prepare perfect Sabudana vada, make sure to soak Sabudana overnight with 1:1 water ratio and morning you will get nice flowing pearls but also nicely soften.
• Potatoes have to boiled and grated so you can mashed them well with Sabudana.
• Use Roasted and coarsely ground peanuts because you don't want very big pieces of peanuts to come in your mouth.
• Make sure to keep the medium stove flame and oil shouldn't be very hot otherwise you will get burnt vada and for this reason proper heat will give you crisp Vada from outside and soft from inside.
  

  

Since Sabudana is prepared as fasting snack by the Hindu Community so they avoid  using garlic but in my recipe I have added crushed Garlic along with ginger, all other ingredients remain the same.

So lets start with the recipe of Crispy delicious Sabudana Vada's or the Sago Fritters .

Servings 6 

Total Time 10 hours

Total Coking Time : 20 min

Cuisine: Maharastrian (Indian)

Author: Ispolina Silveira

Ingredients Required

250 Gram of Sabudana/Sago (small pearls)

4 Large Boiled Potatoes mashed

200 Gram Roasted Peanuts(Coarsely ground)

1 Table soon Ginger Garlic finely chopped

1 1/2 Tsp of Cumin seeds

4 Green Chilies Finely Chopped

1/2 Cup of Freshly Chopped Coriander

Salt to taste

oil for Deep Frying

YouTube Video  

Step Wise Instructions to prepare

1)Take Bowl and add Sabudana,Peanuts,Ginger-garlic,cumin seeds,chopped chilies,Coriander leaves chopped,salt.Then Mix all the ingredients well and mash until all gets nicely incorporate. 

        

         

                      

2.After You get dough like consistency ,take a small ball size mixture and shape into round vada shape(like a roundel).Prepare how much required Vada's and keep it in one plate.

            

3.On the other hand place a kadai or a deep pan with oil for deep frying,once oil heated keep the flame medium high and slowly drop the Sabudana vada's and fry them until Light brown in colour.

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  4.Then placed the fried Sabudana Vada's on kitchen napkin to absorb extra oil.

                     

                            

5.And there you have the crispy ,hot and soft from inside the delicious Sabudana Vada's. Serve as Tea Time snack with your favourite spicy or tangy dip either Green chutney  or Tomato Ketchup or sauce.

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{Recipe}Milk Sheera/Milk Shiro/Milk Halwa

"Sheera" or "Shiro"a sweet dish prepared in most of the goan homes during morning or evening tea time. Shiro or Sheera is quick sweet dish which can be prepared. Most of the kids relish the taste of Shiro / Sheera,its a sweet dish prepared by roasting semolina in ghee and then cooked by adding sugar water and garnishing with dry nuts. In Sheera we can also add milk and saffron  but today i have cooked by using just sugar water .My son's favourite sweet dish. Sheera is not just famous in Goa but also in states of Maharashtra, Karnataka and also in Northern states.

I have already posted recipe for Shiro without milk and the recipe is linked here Sheera/Shiro/Suji Halwa .There was many request for Milk Sheera/Shiro so without any further delay here comes the Milk Sheera recipe/Milk suji Halwa.

Servings 4
Total Preparation Time :20
Cooking Time : 15 Min
Same cups used for measuring Ingredients

Ingredients
1 Cup Semolina
1 Cup Ghee
1 Cup Sugar
2 Cups Hot Boiling Milk
1 Table spoon Cardamom Powder
1/2 Cup Dry fruits

Method

1. Arrange all the ingredients according to their measurement.
   
    
2. Then is pan add Ghee and allow it to melt.Add Rava/semolina and roast it until golden brown for about 3-5 min on medium flame.You will find ghee floating on top but not to worry because semolina will absorb all of it once nicely roasted.Make sure you do not burn Semolina.
   
3. Add the chopped dry fruits(Almonds/cashew nuts/raisins)and stir for 2-3 min until dry fruits roasted.
4. Then slowly little bye little add the hot boiling milk in to the semolina and simultaneously  keep stirring.
   
5. Once milk is absorbed in semolina add sugar and stir well.Cover the lid and allow it to cook for 2 min.
6. Server hot.Let you child enjoy evening tea time .Not only kids even elders will fall for it.
   

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Corn and Carrot Upma Recipe

Upma or Upeet as you know is very common breakfast in south India and Maharashtra. Upma is prepared by using semolina and other veggies for seasoning.Most commonly used veggies are green peas,carrots. Upma is also prepared just plain by just seasoning of curry leaves and mustard ( plain upma recipe). In this recipe i tried using sweet corn and carrots ,sweet flavour of corns also gives great taste to any dish.I was not that sure about Upma tasting so great after adding Corns.

Servings 4

Total Preparation Time : 15 min

Cooking Time : 5-7 Min

Ingredients

2 Cups Semolina

4 Cups of water

1 Cup of sweet corn and carrots(carrots cut into small dice)

1 Onion chopped

5-7 Curry leaves

1 Tsp Mustard seeds

Oil

Salt as per taste

1/2 Tsp Sugar just for sweetness

Fresh coriander for garnish

Method

• First take the semolina and roast it in pan until light golden brown.You add ghee also while roasting but its optional.
• In pan add oil may be around two table spoon,once heated add mustard seeds.After it starts to crackle add curry leaves and onions.
• Stir the onions well and make sure it doesn't burn.Then add the corns and carrot.Once again give a stir and cover the pan and allow it to cook for 2 min.
• Then add water,salt and sugar.Once you see water boiling reduce the shim and add the semolina . Immediately stir it well and cover the pan .Let it cook for 3 min approx or as the semolina will get stuck to pan.
• Again stir well and switch of the stove .Its done.
• Lastly garnish with fresh coriander and serve hot for morning breakfast or evening Tea time snack.
  

Maharashtrian Peanut & Garlic Chutney

Peanut & Garlic chutney all the way from Maharastrian cuisine.The spiciness of chilies and garlic along with mild sweet taste of peanuts gives awesome taste. Its a great combination with rice roti and curd or you can just spread on chapati or Dosa.

Total Preparation Time : 30 min

Ingredients

250 Gram of Roasted peanuts

20 Red chilies

15 flakes of garlic

1 Table spoon sugar

Salt as per taste

Method

• First Roast the peanuts and allow it to cool(you can remove the skin or you can keep it like that)In the same pan roast the red chilies as well.
• Once peanuts and chilies are cooled ,than take a mixture jar add red chilies and grind roughly.In the same add peanuts and again grind roughly.At last add garlic and grind .make sure its not ground very fine because while eating chutney you should get the fine peanut crunch.
• Than remove the powdered chutney in bowl,add salt and sugar .Mix well and store in air tight container.
• Serve with hot chapati or roti.