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Showing posts with label sabudana recipe. Show all posts
Showing posts with label sabudana recipe. Show all posts

Thursday, April 14, 2016

Sabudana Chiwda ( Navratri Special )

The navaratri celebrations ( or fasting ) are drawing to a close. And I have been gloriously lazy this time around and almost skipped doing a special series for the folks who have been fasting. So, this is a last ditch effort to redeem myself with a yummy snack that is going to be in vogue even when the days of fasting are long over.

With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.

Read on for the recipe -

Ingredients -
  • 1 cup Sago/sabudana ( big pearls )
  • 1/3 cup peanuts
  • 1/5 cup raisins
  • 1/5 cup cashews
  • 1/5 cup thin coconut slices
  • 1 tsp pepper powder ( as per taste )
  • 1/2 tsp black salt (or pink salt)
  • Canola Oil for deep frying

Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a  metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.

Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)

Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.

Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )

Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )

Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.

Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )

Tuesday, September 30, 2014

Sabudana Vada

Sabudana being loaded with carbohydrates (starch) is an ideal choice for fasting days. Most of the recipes are easy, quick and tasty. One such example is the Sabudana Vada, crispy and lightly spiced fritters of sago, potato and peanuts.

Quite happy with my first attempt. The vadas turned out crisp on the outside and soft inside without absorbing too much oil. Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

  • 1/2 cup sabudana
  • 1 cup mashed potato
  • 1 tsp cornflour
  • 3-4 tbsp roasted and lightly crushed peanuts
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/2 tsp finely chopped green chilis
  • 1/2 tsp red chili powder
  • 1 tsp finely chopped coriander leaves
  • 1/2-1 tsp lemon juice
  • salt to taste
  • oil for deep frying

Preparation - Soak the sabudana overnight (or lesser time for smaller pearls). Strain to remove all excess water (this is important)

Take the sabudana in a mixing bowl. Add all other ingredients except for the oil. Mix into a dough.

Grease your palms with a little oil. Pinch small portions of the dough, roll into balls and flatten them. Make sure they are not very thick as the center will not be cooked properly.

Cooking - Heat sufficient oil in a wok. Add the flattened dics 2-3 at a time. Fry on both sides till light brown. Make sure that the flame is kept medium high so that the vadas do not absorb excess oil.

Remove from the wok and place on a paper towel to absorb the excess oil. Repeat for the remaining dough.

Serve hot with a chutney.

Note - It is important to test the soaking time of the sabudana before making the vadas. The tiny varieties need only half an hour to become soft and mushy. 

Tuesday, July 22, 2014

Overnight Oats and Sago (No cooking required)

How many times have you skipped eating breakfast at home just because felt lazy to cook someting in the mornings ? Quite a few of us would have done so. But in most cases it makes us hungry and we end up gorging on something unhealthy by noon. Which is a double whammy when you are trying to lose weight !!

Overnight oats is just what the doctor prescribed for such days. Easy breezy recipe that requires no cooking. One just needs to take the trouble of measuring out the oats into a bowl and covering it with milk before popping it into the fridge for the night.

I decided to add some sago to the oats as I am very fond of soaked sago. It is quite popular in Odisha to soak the sago and then eat it milk, yogurt, sugar/jaggery, fruits or sweetened boondi on fasting 'vrat' days.But I sometimes have it on regular days too. Read on for more info on this interesting dish -

Preparation time - 5 mins

Ingredients -

  • 2/3 cup rolled/instant oats
  • 1/3 cup fine sago (subudana)
  • 1 1/2 cup milk
  • 1/2 cup yogurt
  • 1 small banana/ half of an apple/ 1 kiwi
  • few dried cranberries
  • 7-8 almonds
  • 1/2 tsp sugar
  • 1 tsp honey

Preparation - Take the oats and sago in a bowl. Add sugar and 1 cup milk to the same bowl. It should be sufficient to cover the oats and sago. Keep it in the fridge for the night.

Also soak the almonds separately in a cup of water. Peel and chop them in the morning.

Take out the bowl in the morning. Add the cut fruit of you choice along with the yogurt, cranberries and almonds.

Drizzle with honey.

Dig in.

Note - One can omit the sago if one doe not like/prefer it.

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