Sabudana(Tapioca Pearl) and Groundnut Cutlets

I had tasted this during my student days in Pune and fished out its recipe from my Mom's collection.
It is eaten on fasting days and is great on a rainy day with a hot cup of tea.

Sago(Sabudana)- 150 gms

Groundnut- 100 gms
Potatoes- 3
Chillies- 2+2 or 1+2
Coriander leaves- 50 gms
Lemon Juice- 2 tsp
OR
Dry Mango powder (amchur)- 2 tsp
Red chilli pd (optional)- 2 tsp
Salt- to taste
Oil- as reqd
Water- to soak

Soak sago in just enough water to cover it for atleast 2-3 hours.
It can be soaked overnight too.
Squeeze out the water gently and keep the sago aside.
Boil potatoes till 80% cooked.
Mash and keep aside. Do not make it like a pulp.
Chop the green chillies and coriander leaves fine.
Grind groundnuts with one or two green chillies coarsely.
In a bowl, mix the potatoes, sago, groundnut-chilli mix, chopped chillies, coriander leaves, lemon juice, chilli pd (optional) and salt roughly.
Make cutlets, these should be tight balls.
Heat oil and deep fry.
Alternately, Shallow fry on a frying pan.

Comments

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt.

6 layer watermelon,yoghurt & crunch dessert

This is an interesting and a very healthy twist to conventional milk-based desserts. Children like the combination of fruits, crunch from chikki, chocolate and yoghurt. It reminded my daughter of smoothies and 'Naturals' icecream :-) Ingredients Watermelon-1/2 Sweet curd and aamkhand/shrikhand- 2 bowls each( you may use rabdi if you like it sweet,) Muesli-1 bowl Pomegranate: half a bowl Chikki-crushed-1 tsp Crushed munch-3 Layer 1 Take 1 tbsp sweet curd and spread at base of bowl. Layer 2 Place a little muesli and chikki and sprinkle with few pieces of watermelon on top. . Layer 3 Spread rabdi/aamkhand (mango flavoured sweet curd). Layer 4 Repeat watermelon and Crunch: muesli/ chikki Layer 5 S pread sweet curd. Layer 6 Top with pomegranate and crushed munch. Serve immediately. Best within 15-20 minutes. Can be served after refrigeration too. It is quite tasty!!

Food from all across the world and lots more...

Search This Blog