Sabudana Vada / Sago Vada

Ingredients :

• 1/2 cup sago (sabudana)
  
  
• 1 cup boiled and mashed potatoes 
• 1/2 tsp or as reqd red chilli powder 
• 1/2 tbsp lemon juice
• salt to taste

Method :
Wash the sabudana. Drain and keep aside for about 4 hours. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.Serve hot with curd or green chutney.

Read More

Sabudana Thalipeeth

Sabudana (Sago) is a popular item used in Maharashtrian cooking, especially during "upavaas/vrat".

Ingredients :

• 1/2 cup sabudana - rinse in cold water 2/3 times, drain and keep aside for 1-2 hrs
• 1 large russet potato - boiled, peeled and mashed
• 1/2 tsp cumin seeds
• 2 tbsp crushed peanuts (unsalted)
• 1/4 tsp Green Chilli Paste
• 1 tsp salt or to taste
• 1/2 tsp sugar or to taste
• 2-3 Drops of Lemon Juice
• Chopped cilantro

Method :

Mix all the ingredients well. Divide into about large lemon sized balls. Flatten each on a plastic bag with your finger tips till you get a disc shape. Make a hope in the center. Transfer gently to a medium hot non-stick pan and roast with a few drops of oil or ghee till golden brown on both sides.

Serve hot with coconut chutney or Curd.

 

 

Read More

Sabudana Khichdi

Ingredients :

• 1 cup Sabudana / Sago (medium size pearls) wash, drain and soaked overnight
• 1/2 cup coarsely pound roasted peanuts
• 1-2 Tsp sugar
• 1 Tbsp ghee
• 1 Tbsp Fresh Grated Coconut
• 1 Tsp cumin seeds
• 3-4 green chillis, finely chopped
• salt to taste

Method :
Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.Heat  ghee in kadai ,once hot, add cumin seeds and let them brown a bit. Add the chopped green chillies and suate for 2 minutes.Finally add the sago-peanut mixture and combine well with the seasoning on low heat and Then add coocnut and toss the sago mixture continuously for 8-9 minutess. Serve hot.

Read More