Friday, 12 December 2008

Sabudana Vada (Sago pattice)

From my birth, I born and braught in vegetarian family. So I never had the taste of Non-Veg. food (though surprisingly my all friends are Non-vegetarians and some of them are total non-vegitarians).

They used to wonder how I survive on vegetarian food ("The grass" in their language). But it is not at all difficult when you are a citizen of India where thousands of spices are available at your hand. One can make a simple Brinjol Veg. in various ways.

Also according to Hindu mythology, the taste of the food depends on the maker and the server of the that food and not on ingredients. The Mother is always a good cook who serves with kindness and the food has only one ingredient i.e. LOVE.

Find enclosed a receipe which is very famous in my state Maharashtra and which is a crispy, tasty and anytime food. It is mainly prepared in vegitarian homes specially on the fasting day.

Sabudana Vada (Sago pattice)
2 cup sago (Sabudana, also known as tapioca), 2 medium sized boiled potatoes, 1 medium sized raw grated potato, 4-5 green chilies, 1 small piece ginger (optional), 1/2 cup coriander leaves, 1/2 cup Peanut powder, 2 teaspoon cumin seeds, 1 teaspoon lemon juice (optional), 2-3 teaspoon sugar (optional), salt to taste, 3-4 cups oil or ghee for frying.
Method 1. Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water). It should be double in size due to wetness. 2. Mash the boiled potatoes. 3. Make a paste of ginger and chilies in a grinder. 4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water. 6. Make small balls of the mixture and flatten them. 7. Heat some oil or ghee in a pan. 8. Deep fry these vadas till golden brown and crispy. Tip: Grated raw potato makes the vadas crisp.
With this Sabudana vada "Wet coconut dip" is must to serve.
"Coconut Chutney (dip)"
4 tablespoons grated coconut 2 teaspoon(s) bengal gram (chana dal) roasted 1" piece ginger peeled and chopped 4 tablespoons fresh coriander leaves chopped 4 green chillies chopped 1 teaspoon(s) each of mustard seeds and black gram (udad dal) ½ teaspoon(s) asafoetida powder 4 curry leaves 1 red chilli(es) broken into bits 2 tablespoon(s) oil lemon juice and salt to taste
Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.
Also if there is "Masala milk" to be served with this then then its Yummy...
milk - 1 litre, cardomoms - 4, raisins - 10, honey - 2 tsp, sugar - 6 tsp, saffron strands or kesari powder - 1/4 tsp, date fruit - 1, cashews - 10 ( cut into small bits), almonds - 4 (cut into small bits).

Boil milk well without adding water. Add all other ingredients and mix.
Tip : Although the readymade Masala is available in the market it is tastier to prepare it at home...

This is my entry to 'SABIHA's festival of foods' on 360°.

No comments:

Post a Comment