Sabudana Wada: August 16, 2011

It’s an alert… these wadas are really tempting and one cannot resist from only have it one…so all those diet conscious please beware…again a very famous dish of all the Maharashterians and favourite amongst the Hindu’s while they fasts.

Requirements:

Sabudana : ½ Cup

Potatoes : 2 to 3 Medium Sized

Roasted Peanuts Powder : ½ Cup

Ginger : 1 Tea Spoon

Green Chillies : 2

Lemon Juice : 2 Tea Spoon

Coriander Leaves : 2 Table Spoons

Salt / Sindhalun to taste

Oil for frying

Process:

Step 1: Boil the potatoes, peel off their skins and mash them nicely.

Step 2: Take the soaked sago in a big bowl.

Step 3: Add smashed potatoes, salt, chopped chillies, grated ginger, roasted peanut coarsely crushed, lemon juice and finely chopped coriander leaves with the sago.

Step 4: Mix everything well and prepare a soft dough.

Step 5: Make balls of equal size from the dough and give them your desired shape.

Step 6: Keep the wadas ready in a dish.

Step 7: Heat the oil in a frying pan and deep fry the prepared wadas in it.

Step 8: Remove them on a soaking paper.

Step 9: Serve them hot with cucumber raita or sweet curd.

Tips:

1 : To know how to wash and soak sabudanas, check the tips section of Sabudana Khichadi’s recipe

2 : Sindhalun Salt is also known as Rock Salt; there are Hindu’s who follows the rituals very strictly will prefer to use sindhalun salt instead of regular salt while they are consuming during their fasts.

3 : Do not over knead the dough, as a result it will becoming very sticky; just try and mix all the ingredients with a very gentle hand.

Sandwich Dhoklas: July 6, 2011

A very good variation & use of the very famous recipe of dhoklas; again a very healthy recipe & tempting to eat.

Requirements for Dhoklas:

Rice Grains : 250 Grams

Urad Dal / Vigna Mundo Grains: 100 Grams

Tuvar Dal / Split Pigeon Peas Grains : 50 Grams

Channa Dal / Cheak Pea Grains : 50 Grams

Curd : 2 Table Spoons / 50 Grams

Soda bi Carb : ¼ Tea spoon

Salt to taste

Requirements for Garnishing:

Fresh Coconut : 1 Table Spoon

Coriander Leaves : 1 Table Spoon

Mustard Seeds : 1 Tea Spoon

Sesame Seeds : 1 Tea Spoon

Oil : 2 Tea spoons

Requirements for Green Chutney:

Mint Leaves : 2 Table Spoons

Coriander Leaves : 2 Table Spoons

Fresh Coconut : 1 Table Spoon

Roasted Peanuts’ Powder : ½ Table Spoon

Ginger + Green Chilli : 1 Tea Spoon

Sugar : ½ Tea Spoon

Salt to taste

Process:

Step 1: Soak all the dals & rice grains in water for over a night.

Step 2: Next day grind the soaked dals & rice mix into a grinder & make a smooth batter from it.

Step 3: Add the curd, salt to taste & soda bi carb in it & mix everything well.

Step 4: Close the lead of the bowl & let the batter ferment for more 12 hours.

Step 5: Put all the ingredients of green chutney in a grinder & grind everything into a smooth paste; but make sure that the chutney is
thick in consistency.

Step 6: Place a steamer on a flame, grease the plate with little oil & spread the fermented batter in it; fill till ¼ height of the plate.

Step 7: Close the lead of the steamer & let the dokhlas get steamed for 5 to 6 minutes.

Step 8: Remove the plate of half cooked dhoklas, spread the green chutney layer on them evenly.

Step 9: Spread a second layer of dhokla batter on the layer of green chutney & put the plate again in steamer for about 10 to 12 minutes.

Step 10: Repeat the same process for all the dhoklas.

Step 11: Once all the dhoklas are cooked, cut them into square pieces & place them on a serving plate.

Step 12: Heat oil in a pan, add mustard seeds & let them splutter; once they splutter add sesame seeds to it.

Step 13: Pour the mustard & sesame seeds to the sandwich dhoklas evenly.

Step 14: Garnish with freshly grated coconut & finely chopped coriander leaves.

Tip:

1 : Remember whenever there is a process of fermentation in any recipe, the time to ferment will always depends on the seasons; the best
results are expected to get is in summer, & if you want to get the good result in monsoon & winter season make sure that the water in which the
dals are soaked is slightly warm, or else microwave the batter for about a 1 to half & let it ferment.

Mava Kachori: July 2, 2011

A very famous sweet from the Rajasthani Cuisine, this recipe is high on calories as the kachoris are fried & soaked in sugar
syrups…so all those who are weight conscious please avoid it & if you can’t resist than have 1 or 2…

Requirements for Dough:

Maida : 1 Cup

Ghee : 1 Tea Spoon

Milk as required

Requirements for Filling:

Mavo : 100 grams

Sugar Powder : 2 Tea Spoons

Almonds : 1 Table Spoon

Pistachios : 1 Tea Spoon

Cardamom Seeds : ½ Tea Spoon

Nutmeg Powder: 1 Pinch

Oil for frying

Requirements for Sugar Syrup:

Sugar : 250 grams

Water as much as the sugar gets soaked

Cardamom Powder : ½ Tea Spoon

Flakes of Almonds & Pistachios for garnishing

Process:

Step 1: Knead the dough for kachoris, dough’s consistency should be between parathas & purees; keep the kneaded dough aside for rest.

Step 2: Coarsely grind the almonds & pistachios & keep them aside.

Step 3: Heat a pan & roast the mava for 6 to 8 mins (stir continuously).

Step 4: Remove the pan from heat & take the mava in a bowl.

Step 5: Add all the ingredients of the feeling & mix everything well.

Step 6: Once the feeling comes down to room temperature, make small balls from the same & keep them ready in a plate.

Step 7: Prepare small balls from the kneaded dough & create a small cup type shape with your fingers.

Step 8: Place the small ball prepared from the feeling into the space created in the outer layer of kachori & seal them from the
top.

Step 9: Get all the kachoris ready in the same way as above.

Step 10: Heat the oil in a pan, once the oil is properly heated, lower down the flame & start frying each kachoris one by one till
they turn golden in color.

Step 11: Remove the kachoris in a plate.

Step 12: Prepare Sugar Syrup by adding sugar & water into a pan.

Step 13: Cook the syrup till it becomes slightly sticky.

Step 14: Once the syrup is done add cardamom powder to it.

Step 15: Prick the prepared kachoris slightly from all the sides.

Step 16: Soak all the kachoris into the sugar syrup for about 5 to 7 minutes.

Step 17: Remove them from the syrup & sprinkle cardamom powder on them (Optional).

Step 18: Garnish them with flakes of almonds & pistachios.

Tip:

1: The best time to serve these kachoris is when they are @ room temperature.