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.

Apple Halwa / Apple Fudge: July 4, 2011

A very tempting & different halwa…If one believes that “An Apple a day keeps a Doctor way” than here’s your chance to keep your doctor way…A very healthy recipe for kids too…

Requirements:

Apple : 250 Grams

Mavo : 250 Grams

Sugar : 250 Grams

Vanilla Essence : 3 to 4 Drops

Drinking Chocolate Powder : 1 Table Spoon

Ghee : 2 Table Spoon

Water (to soak sugar)

Cashewnuts : For garnishing

Process:

Step 1: Grate the mava & keep it aside.

Step 2: Peel the skin of apples & grate them finely.

Step 3: Take ghee in a pan & sauté the grated apples on slow flame for about 8 to 10 minutes.

Step 4: Once the apples are done, remove them in a plate & keep them aside.

Step 5: In another pan soak the sugar in water & start cooking it on low flame, till the stiff sticky sugar syrup is ready.

Step 6: Remove the sticky sugar syrup from heat, add the cooked apple’s pulp & grated mava in it.

Step 7: Mix everything well, add the vanilla essence & chocolate powder in the above mix.

Step 8: Once everything is mixed, remove them in a greased plate & spread them flat.

Step 9: Garnish it with pieces of cashewnuts & silver foil on them.

Step 10: Once the halwa has cooled down cut them into desired squares & refrigerate them.

Tips:

1 : Continuous stirring is compulsory while apples are getting cooked.

2 : As this halwa is made with stiff sticky sugar syrup (Be tari cashni), it will remain good for nearly 10 days.