Sabudana Vada

 

Ingredients:

Sabudana / Tapicoa = 1 Cup

Boiled Potatoes = 2 medium size

Peanuts = 1/2 Cup roasted and crushed

Green Chilies = 3 nos

Ginger = 1/2 inch

Cumin / Cumin powder = 1/2 tsp

Sugar = 1 tsp

Coriander

Salt as per taste

Oil for deep frying

Recipe:

1. Wash sabudana and soak it in 1/4 cup of water overnight.

2. Make a paste of green chilies and ginger with 1/2 tsp salt.

3. In a bowl, mash boiled potatoes. Add soaked sabudana, chilies and ginger paste, cumin powder, chopped coriander, crushed peanuts, sugar and salt as per taste. (Do remember salt was added in step 2)

4. Mix well. Take small amount from it and shape it in vadas. Meanwhile keep oil for heating.

5. Once the oil is hot, add vadas in it and fry till golden brown. 

6. I have served it with fresh coconut, green chilies chutney and Sweet lassi.

Masala Khakra

Ingredients:

Wheat flour - 1 cup
Red chilly powder - 4 tsps
Turmeric powder - 1 tsp
Pav-bhaji masala - 2 tsps
Chaat masala - 4 tsps
Kasoori methi - 1 tsp
Ghee - 4 tblsps
Salt - 3 tsps

Recipe:

1. Sieve wheat flour. Add 2 tsps red chilly powder, turmeric powder, pav-bhaji masala, 2 tsps chaat masala, kasoori methi, 2 tblsps ghee and salt as per taste. Mix well.
2. Add some water and make a dough of it. Rest it for 1/2 an hour.
3. After 1/2 an hour, make small balls from it. Roll each ball in very thin roti.
4. Roast each roti on a pan from both sides just for a minute.
5. Remove it on a plate. Apply little ghee on it and sprinkle some chaat masala over it.
6. Roll all the balls and follow the same procedure.
7. Keep them aside for 4-5 hrs.
8. After 4-5 hrs, roast each roti on a pan on very slow flame. Keep pressing it by cotton cloth and  roasting it from both sides.
9. Meanwhile in one bowl, add 1 tsp salt, 2 tsp red chilly powder and 2 tsp chaat masala. Mix it well.
10. Once the roti becomes crispy, remove it on a plate. Apply some ghee on it and sprinkle chaat masala mixture over it.
11. Roast all the rotis and follow the same procedure.
12. Once cooled down, pack all the khakras in air-tight container.

Baked Samosa

"Samosa" is one of the most popular Indian snack all over the world. This samosa is a stuffing made with potato, stuffed in roti made by refined flour and then deep fried in oil. This makes it very heavy with lots of callories in it. So, I thought to cut off some callories by baking it in oven. The recipe is as follows.

Ingredients:

Frozen pastry sheets - 1 packet
Potato - 3-4 boiled
Green peas - 1/2 cup
Cumin seeds - 1 tsp
Green chilly - 1 deseeded, finely chopped
Turmeric - 1 tsp
Red chilly powder - 1 tblsp
Garam masala - 1/2 tblsp
Dry mango powder - 2 tblsps
Corinader seeds - 1 tblsp
Fennel seeds - 1/2 tblsp
Corinader - 2 tblsps finely chopped
Egg - 1 no
Carrom seeds - 1 tsp
Butter - 1 tblsp
Salt as per taste

Recipe:

1. Boil the potatoes and mash it with hand.
2. To defrost the pastry sheets remove it from the firdge 1/2 hr before you want to make samosas.
3. Heat the pan and dry roast coriander seeds and fennel seeds. Roughly grind these seeds.
4. Heat oil in other pan. Add cumin seeds, finely chopped green chilly and 1/2 tsp carrom seeds in it. Add green peas to it and saute it for 2 minutes.
5. After 2 minutes add turmeric, red chilly powder, garam masala and roughly grinded corinader seeds and fennel seeds. Add mashed potato in it and mix well.
6. After mixing it, add dry mango powder, chopped corinader and salt as per taste. Cover it for 2-3 minutes. Stuffing for samosa is ready.
7. Roll the pastry sheets in the size of 5cm radius. Cut it into half. Roll each half in a cone shape, as shown in the picture below. To seal apply some beaten egg on it.

8. Fill the cone with stuffing and seal it again with beaten egg. Place all the samosas on buttered baking tray.

 
9. Preheat the oven at 200 degree celcius for 10 minutes.
10. Apply beaten egg on all the samosas. Sprinkle some carrom seeds on them.
11. Put it in the oven for baking. After 10 minutes samosas will get brown. Remove it from the oven.
12. Hot samosas are ready to eat. You can serve it with tamarind-date chutney or tomato sauce.