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.

Rajgira Parathas: August 15, 2011

Hindu’s have a privilege of eating and fasting together… We have so many recipes and variations would help all the Hindu’s to feed their stomach with yummy farari recipes… this farari / farali parathas are healthy too…

Requirements:

Rajgira Flour : ½ Cup

Bottle Gourd / Doodhi : ½ Cup

Oil : 1 Tea Spoon

Oil for roasting

Salt / Sindhalun to taste

Process:

Step 1: Finely grate bottle gourd, sprinkle 1 to 2 pinch of salt in it and keep them aside.

Step 2: Squeeze the excess water from the grated bottle gourd and keep the water aside.

Step 3: Take the rajgira flour  in a bowl, mix oil and salt with it.

Step 4: Add the squeezed doodhi to the flour mix.

Step 5: Start kneading the flour with the water of the squeezed bottle gourd.

Step 6: Don’t add all the water at one time, add spoon by spoon.

Step 7: Add normal water if required to knead the dough.

Step 8: Heat a flat pan / tava on medium flame.

Step 9: Prepare 8 small balls from the dough and roll them in 4 inches diameter.

Step 10: Put the front side of the rolled paratha on the surface of heated pan.

Step 11: Flip the paratha on the other side, add oil on the sides of the paratha.

Step 12: Flip the paratha again after 15 to 20 secs and let it cook.

Step 13: Remove the paratha on the serving plate.

Step 14: Repeat the same process for all the remaining balls.

Step 15: Serve them hot.

Tips:

1 : Serve Rajgira Parathas with Raitas or Farari Aloo Sabji.

2 : While rolling the parathas, if the dough is sticking than dust the small balls in loose rajgira flour; it will help you to roll the parathas more smoothly.

Farali Pattice: July 2, 2011

A very healthy version from the traditional recipe…this recipe is mainly formed for those days when one has fast in our Hindu Culture…however it
is so easy to make & so tasty that evens the ones who don’t fast likes to eat it…

Requirements:

Potatoes : 750 grams

Ara lot / Arrowroot Flour : 100 grams

Corainder Leaves : 2 Table Spoons

Fresh Coconut : 250 grams

Ginger + Green Chilli Paste : 2 Tea Spoon

Cashew nuts : 10 to 15

Dry Grapes : 10 to 15

Lemon Juice : 2 Tea Spoons

Sugar : ½ Tea Spoon

Salt to taste

Oil for shallow fry

Process:

Step 1: Chop the fresh coriander leaves & let them dry on a cotton cloth so that all the excess water from it.

Step 2: Boil the potatoes for 2 to 3 whistles & let them cool down to room temperature.

Step 3: Grate the fresh coconut in a bowl, add ginger & green chilli paste in it.

Step 4: Add the pieces of cashew nut & dry grapes in the above mix.

Step 5: Add lemon juice, sugar, salt to taste & mix everything well.

Step 6: Add the chopped coriander leaves to the above mixture & keep the mixture aside.

Step 7: Remove the skin of the boiled potatoes & smash them nicely with the help of a smasher.

Step 8: Add 70% of ara lot & salt to taste in the smashed potatoes & mix everything well.

Step 9: Make smooth dough from the smashed potatoes & prepare small balls from them.

Step 10: Take a ball & press it from between to get a shape of shallow cup; put the coconut mixture in that space about ½ tea spoon, than seal
the ball again & prepare a flat & around shaped pattice & keep them aside.

Step 11: Prepare all other pattice in the same way & then roll them in ara lot from all the sides.

Step 12: Shallow fry each pattice on a non stick pan & serve them hot with chilled tamarind chutney.

Tips:

1 : If possible use steam boiler, so that the potatoes will not become sticky by any chance.

2 : We will advice all to shallow fry the pattice on a non stick pan for a healthy touch, however if anybody is blessed with good rate of
metabolism than they can surely enjoy it’s fried version very happily…