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Saturday, January 9, 2010

Sabudana Vada / Sabbakki Vade

Ingredients:
1/2 cup Sago / Sabudana / Sabbakki
2 medium sized Potatoes
4-5 tsp Rice flour
1 small Onion
5-6 Green Chillies
8-10 Curry leaves
Small piece of Ginger
10-15 Coriander leaves
1/2 tsp Red Chilly flakes
Salt to taste
Oil

Recipe:
Soak sago in water for about 3-4 hrs. Wash them properly, drain the water and keep them aside. Cook the potatoes in pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer cover of cooked potatoes and grate them.
Chop onion, curry leaves, coriander leaves, ginger and green chillies into small pieces as shown in the picture below.

Put all the chopped ingredients, soaked sago, grated potato, salt, red chilly flakes in a bowl and mix. Add rice flour and mix.

Take one plastic sheet and apply 1 tsp oil over the sheet. Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until they turn golden in color.

Serve hot along with coconut chutney or tomato ketchup.

Huli Gojjanna

Ingredients:

4-5 tsp Huli Gojju

2 cups cooked White Rice (Preferred: Sona Masuri)

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

1 tsp Bengal Gram seeds

1-2 tsp Peanuts / Ground nuts

1 Red Chilly

4-5 Curry leaves

2 tsp Oil

Recipe:

Put cooked rice in a bowl. Add huli gojju and mix them well. Keep this mixture aside.

Put mustard seeds, black gram seeds, peanuts, bengal gram seeds, red chilly, oil in a pan and heat. Once it starts spluttering, add curry leaves, prepared rice mixture and mix them well. Keep the rice in low flame for about 3-4 mins. Serve hot.

Huli Gojju

Ingredients:
Large lemon sized Tamarind
2 medium lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Chilly powder
1 tsp Rasam powder
2-3 tsp Peanuts / Ground nuts
1 tsp Sesame seeds
1 tsp Mustard seeds
1-2 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 Red Chillies
2-3 tsp finely grated Coconut
10-12 Curry Leaves
Salt to taste
2-3 tsp Oil
Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.
Put red chillies, mustard seeds, black gram seeds, peanuts, bengal gram seeds, sesame seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and mix well. Add finely grated coconut and fry them in low flame for about 3-4 mins.

Put tamarind juice, jaggary, salt, turmeric powder, chilly powder, rasam powder and bring them to boil. Keep the gojju in medium flame for about 15-20 mins until the syrup becomes medium thick in consistency.

Add fried ingredients and mix well. Keep the gojju in low flame for about 3-4 mins.

Once it is cooled to room temperature, it can be preserved in refrigerator in an airtight container for about 1-2 months. This gojju can be used to prepare Huli Gojjanna recipe. It also goes well with white rice and ghee.