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New Recipes

1 Peel, rinse and mince garlic 2 Peel, rinse and mince ginger.


Sabudana Vada

Ingredients :

250g sago, 500g potatoes, 100g roasted peanuts, 4 green chili powder, 26g coriander, 700ml oil, 200g tamarind, 26g ginger, 500ml water.

SEASONINGS:
(1) 200g rock sugar, 10g turmeric powder, 20g dried dates.
(2) some salt.
(3) 1.5t salt.

Preparation :

1. Soak tamarind in water till soft; Strain for water; Pour into a heavy-based saucepan; Add seasoning (1); Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 30 minutes; Add seasoning (2); Mix well; Turn off the heat; Cool; Keep in fridge for at least 2 weeks to Saunth Ki Chatni.
2. Rinse 250g sago; Soak in water for 20 minutes; Remove and drain.
3. Peel, rinse and dice potatoes; Blanch in boiling water till done; Remove and drain; Mash.
4. Rinse, seed and chop green chili peppers finely.
5. Rinse coriander; Chop most finely.
6. Peel, rinse and mince ginger.
7. Add the smashed potato, the sago, the green chili pepper, the ginger, the coriander and seasoning (3) to a bowl; Mix well; Divide into 25 equal portions; Flatten each into a circle with about 2-cm thickness.
8. Add 700ml oil to a wok; Bring to the boil over a high heat; Turn to a low heat; Deep-fry the circles from the step 7 over a low heat till golden brown; Turn to a hgih heat; Deep-fry the circles from the step 7 over a high heat for 15 seconds; Remove and drain; Turn off the heat.
9. Arrange the circles from the step 8 on a serving plate; Garnish with the remaining coriander; Serve with the Saunth Ki Chatni from the step 1.