Sabudana vada / Sago vada

-

Ingredients
  1. Sago - 1 cup 
  2. Potato - 1 (grated)
  3. Onion - 1 (finely chopped)
  4. Green chillies - 2 nos (finely chopped)
  5. Curry leaves - 1 sprig (finely chopped)
  6. Coriander leaves - 1 tbsp (finely chopped)
  7. Red chilli powder - 1 tsp
  8. Chaat masala - 1/2 tsp
  9. Rice flour - 1/4 cup
  10. Salt - to taste
  11. Oil - for frying
Preparation
  1. Soak sabudana in water for 30 minutes.Drain excess water completely and keep it aside for 6 hours.
  2. Take grated potato and squeeze out water by pressing in between hands.
  3. Add chopped chillies, onion, curry leaves, coriander leaves, red chilli powder, chaat masala, rice flour, soaked sabudana and salt.
  4. Mix all ingredients well and adjust salt according to your taste.
  5. Heat oil in a pan.
  6. Wet both hands, take out medium sized balls from mixture and flatten it between palms to get the shape of vadas.
  7. Deep fry over medium heat till it turns crisp and brown colour on both sides.
  8. Serve hot with green chutney or ketchup.

Comments

Post a Comment

Popular posts from this blog

Tangy Chicken Curry

-
Image
Ingredients Chicken - 500 gms Onion - 3 nos Tomato - 2 big Ginger garlic - 2 Tbsp Green chillies - 3 nos Garam Masala - 1 T sp Kashmiri chilli powder - 1 Tbsp Pepper powder - 1 Tsp Coriander powder - 1.5 Tbsp Cardamom, anise, cloves, cinnamon - 1each Salt - to taste Oil - 5 tbsp Preparation Heat 2.5 tbsp of oil in a pan and add sliced onions. when onions becomes translucent, add chopped tomatoes, green chillies & ginger- garlic crushed. When the veggies are partially done, switch off the flame & let it cool. Grind this to a smooth paste. In the same pan, add 2.5 Tbsp of oil and add ground masala. When the oil starts to separates from sides, add all spice powders one by one. Saute till raw smell goes off. Add cleaned chicken pieces and mix well. Pour one glass of water and cook for 25-30 minutes. Tangy chicken curry is ready to be served with chapathi, rice or Naan.
Read more

Bhatura & Chicken Dry Fry

-
Image
You may wonder what combination is this, but believe me it is fantastic. The items in the picture are Bhatura, Chicken masala and chicken dry fry. I used to note Chole Bhature from the Menu of north Indian restaurants. You might have also noticed the same. It is a heavy breakfast served in Punjab, Delhi and nowadays in most of the northern states. Chole Bhature is generally accompanied with curd and is served with onions, carrot / lemon pickle. I had tried  chole Bhature from restaurants several times and was searching for a perfectly light, fluffy bhatura recipe.Much to my surprise,one day I had it from one of our very close family friend Mrs. Lathika Dunsten's home. She is really a wonderful cook. We love to eat whatever she cooks in Trivandrum style, especially the beef roast. I got that perfect recipe of bhatura from her and tried. It is almost close to what i have tasted from her home.As you all know, I am more biased towards non vegetrarian dishes and hence I tried Bhatura
Read more