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Sabudana Vada

Sabudana Vada is a traditional snack from Maharashtra, India. This filling and nutritious snack is usually served during religious festivals after a period of fasting. Made with tapioca pearls (sago), potatoes, and peanuts, this snack is full of carbohydrates and some protein, and is great if you're looking for a quick boost of energy.
Serving Size: 4 (makes 8-10) Cooking Time: 25 minutes (not including soaking time)

Ingredients

1 cup sabudana (sago), soaked overnight in a little water, just enough to cover the sabudana 2 tbsp peanuts, roasted and husk removed 1 medium potato, boiled and peeled, and mashed Turmeric powder, a pinch 1/4 tsp red chilli powder (adjust to taste) 2-4 green chillies, finely chopped 2 tbsp cilantro (coriander leaves), finely chopped Salt to taste Vegetable oil for deep-frying

Preparation
1. 2. 3. 4. Drain any excess water from the sabudana. Grind the peanuts to a coarse powder, and add it to the sabudana, along with turmeric powder, red chilli powder, salt, mashed potato, green chillies, and cilantro, and mix well. Make small balls with this mixture (a little smaller than a golf ball), flatten them a bit, and set aside. 5. Heat oil, and gently drop a small ball of the sabudana to test the temperature of the oil. If the ball floats to the top right away, the oil is hot enough. Fry the sabudana vadas until golden brown. 6. Serve the sabudana vadas plain or with ketchup, and a hot cup of tea or coffee.

Sabudana Kheer
Sabudana Kheer is a simple and healthy dessert. Sabudana or sago/tapioca pearl is full of carbohydrates, and combined with milk and nuts, this pudding is full of calcium, magnesium, and other minerals. Cashews have lower fat than most other nuts, and mostly contain hearthealthy monounsaturated fat. This payasam is also great as an energy drink.
Servings: 4-6 Cooking Time: 30-40 minutes

Ingredients

2 1/2 cups whole milk 2/3 cup evaporated milk 2 cups sugar (adjust to taste) 1 cup sabudana (sago, tapioca pearls) 2 tsp cashew nuts 1 tsp cardamom powder (elaichi) 4-5 tsp vegetable oil

Preparation
1. Place the sabudana in a bowl and add 3-4 cups of water. Wash the sabudana, drain the water and set aside for 15-20 minutes. 2. Heat the oil in a small pan and fry the cashew nuts until golden. Remove and let cool, and chop the nuts. 3. In the meantime, in a heavy saucepan, add the milk and bring to a boil. Turn down the heat and add sugar and cook until the sugar is dissolved. Remove from heat and stir in the cardamom powder and evaporated milk and set aside. 4. To cook the sabudana, add 1 1/2 cups of water and bring to a boil.Reduce the heat and cook until the sago is translucent, stirring often to prevent it from burning at the bottom. Remove from heat and let cool. 5. Add the boiled sabudana to the milk (along with the water). 6. Garnish the sabudana kheer with chopped cashew nuts. 7. Serve the sabudana kheer warm or chilled.

Cooking Tip You can also add 1/2 cup thin vermicelli for a different taste. Reduce the water to milk ratio as needed; or use only water instead of milk if you're lactose-intolerant.

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