Sabudana Kheer | Tapioca ~ Sago Pudding

 

India WON the match ...Yahh of course we all know this but hurray how exciting is this, still can't believe it.  Once again it was awesome game along with facebook friends whom makes the game more exciting.  So as we decide to post something on Saturday for which I did Palak Dhokla, here again we decided a post to celebrate the victory and sweet comes first in mind once we think about celebration isn't it? 

Green Chutney | Chaat Chutney

Green chutney or also known as chaat chutney and I'm sure most of you love this chutney or at least I do, I can simply have this chutney with anything and everything and indeed this one is very versatile goes well with any chips, papad, chaat, vada, tikki or even with idly/dosa.  It also works great as sandwich spread  or base.  

Ingredients:

Cilantro - 1 cup

Mint Leaves - 1 cup

Green Chilies - 4

Onion - 1 small

Garlic - 2 pods large or 4 small pods

Chaat Masala - 2 tsp

Sugar - 1/2 tsp

Lemon Juice - 1 tbsp

Salt - to taste

Method:

1.  Clean, wash and roughly chop cilantro and mint leaves.

2. Chop onion in medium size chunks; grind all the ingredients to smooth paste.  Adjust salt n lemon juice if required.

Store in a clean, air tight container, refrigerate and it stays good for 2-3 weeks.

Normally I don't add water and just keep as thick paste so it's works good for sandwich base and add little water as and when required for other purpose like I did to have along with Sabudana Vada.

Sending this to Krithi's Event Herbs & Flowers - Coriander, a event started by PJ


Have a good day ~~

Sabudana Vada |Tikki

First time I had sabudana vada was at a friend's place and liked it very much, though I wanted make these vada but never really did. My friend has shared with me these vada recipe long back and after Pari post of same it was quite tempting and I end up making my own.  I followed little of my friend's recipe, some of Pari's and came up with my own version; also instead of deep frying I used shallow fry method and it did tasted equally good and little less guilt;) 
Since I made these during weekend late evening, the picture didn't do real justices to these yummy tikkis. 

Makes 12 medium size tikki's

Ingredients:

Sabudana/Sago - 1/2 [ it becomes 1 cup after soaking]

Boiled Potato - 1 Large [ I used red potato]

Peanuts - 1/3 Cup [Roasted and Crushed]

Green Chillies -  2-3

Cilantro - 2 tbsp chopped

Singhada/Water Chestnut Flour - 1 tbsp [optional]

Flaxseeds Powder - 1 tbsp [optional]

Sugar - 1/4 tsp

Cumin Seeds - 1/2 tsp

Rock Salt/ Kala Namak -1/2 tsp [optional]

Salt - to taste

Oil - 2-3 tbsp

Method:

1. Wash and soak sago overnight or for 4-5 hours ( the water should just cover the sago).

2. Drain the water and squeeze sago to remove excess water, peel n mash the potato.  Add all the ingredients with sago except oil.   

3. Mix well everything and divide in equal portions and make firm tikkis, smooth the edges.  If required grease hands with oil to make proper tikkis.

4. Heat oil in a pan and shallow fry tikkis until golden brown both sides on medium flame (you can also deep fried the vada).  

Remove in kitchen towel and serve with any chutney or sauce.  I served with green chutney, shall post the chutney recipe some time.  

It makes a great tea time snack, and wonderful way to please your guests :)

Other Sago (sabudana) Recipes you might like

• Sabudana (Sago) Thalipeeth
• Sabudana (Sago) Murukku
• Sabudana Kheer | Sago Pudding
• Mango Sago

Have a good day ~~

Aamkhand | Amrakhand | Mango Shrikhand Recipe

AamKhand or Amrakhand or Mango Shrikhand is popular Maharashtrian dessert made with hung yogurt/curd and mango pulp. I wanted to make shrikhand for long now and one fine day I end up with trying aam khand or amrakhand since I had fresh mango pulp in hand.  It's a easy and simple dessert with delicious taste.  

Here is some interesting facts about Mango ~ Mango is rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols  and provitamin A carotenoids.

Poha & Tea for His Cooking Event

One of these days DH made Tea & Poha for breakfast and it came as a good surprise for me, unfortunately I got busy with office work and couldn't take pictures for long time and the poha become a little dry but still I got my perfect entry for Festive Food: His Cooking Event and also to Niloufer's Twenty-20 Cooking Event


I have posted Poha recipe here

And this post goes to my own His Cooking Event

Have a nice day...

Poha

Need a breakfast or snack at jiffy? Well the answer can be Poha?? [this doesn't include so vegetable poha, if needs to cut many veggies ;) ] yummy Poha was introduced to me by one of my Gujju classmate..most of the time her lunchbox will be Poha...but at our place my mom never made this so call Poha or shall we call it Aval Upma? She always made chidwa ....so I fine day I thought of making Poha myself since I liked it very much but it was not exactly as my friend's lunchbox...never mind along the way I tried here and there and never got the perfect poha..until my DH made for me one fine day (not DH those days)...I tried same procedure as his but still no luck....so whenever I want to eat poha ...you know whom I'll look for :p....until last Sat'day; first time I tried to make Poha after our marriage!! Well, he was rushing for his class and I felt so bad to let him go on empty stomach (so kind of me isn't it?) and I gather all my courage to try Poha and boy it was so damn good ...I couldn't believe my luck more...just the perfect poha ..okie let me not get in to this & came back to the recipe.

So here presenting Poha ...

Ingredients:

Beaten Rice/Poha/Chidwa/Aval - 1 cup
Onion - 1 medium
Green chili - 3-4
Potato - 1 medium [optional]
Peanuts - few (around 1tbs)
Coriander leaves - handful
Curry leaves - few
Mustard Seeds - 1/2 tps
Turmeric powder - 1/2 tps
Salt - to taste
Oil - 2 tbs

Method:

1. Wash beaten rice/poha in running water for a min or 2 (depending on how thick is the poha), just make sure it doesn't get so much soak or mashed. Drain all the water as possible and keep aside.

2. Slice the onion, chills, cut potato in thin slices and chop the coriander leaves.

3. In a pan heat oil, add mustard seeds (I just cumin as I don't have mustard seeds till) once splutter, add onion, green chili, curry leaves, peanuts and saute for 2 mins or until onion turns golden brown. Add potato, turmeric powder and fry until potato gets cooked. [ you can add peas, carrot, beans or any other veggie too]

4. Include salt and poha mix everything well. Cook for another 2 mins and garnish with coriander leaves.

And serve ..:)

This Kids friendly (also mom's friendly ;) ) Poha goes to Trupti's Cooking for kids : Rice Event started by Sharmi of Neivedyam