SABUDANA VADA

 SABUDANA VADA is fasting snack of Maharashtra. They are crispy fritters made with soaked Sabu dana(Sago), Boiled potatoes, Roasted peanut powder, Green chilies, Cumin seeds. Serve them with curd or coconut chutney.

In the Indian Hindu Tradition, Few recipes made from Sabu dana like SABUDANA KHICHADI, SABUDANA KHEER, SABUDANA VADA.in the Shraavana month, Ekadashi, Navratri period or who Hindus keep a fast(VRAT/UPVAS).

Today is ASHADHI EKADASHI, That's why I am sharing how to make Sabu dana Vada recipe. It is made in my own way.

These SABUDANA VADA crispy from outside while soft from inside and they are very easy to prepare.

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Step by Step Recipes:

Ingredients:

• Soaked Sabu dana 1/2 kg
• Boiled Potatoes 6-7 Nos
• Roasted peanut powder 1 bowl
• Green chilies 7-8 Nos
• Cumin seeds 4 tsp
• Oil

Recipe:

• Take Soaked Sabu dana, Boiled and Mashed potatoes, Green chilies, Roasted peanut powder, Cumin seeds and salt as per taste, They all mix well together and make dough.

• This dough should be stiff, It should be not loose or not too sticky.
• Take aside for 15 mins
• Take heat oil in a pot for deep fry

• Grease little water on your palm and make round or flat Vada's.

• Check oil is hot enough, Drop a small portion of Vada into oil and if it comes on top easily then it's ready for frying.
• Slide Vadas into the hot oil. fry only one side of Vada for a minute otherwise they will break in the oil. after a min you can flip it and fry to other side.

• Deep fry on both sides until golden brown and crispy.

• Then remove from oil by spatula.
•  Serve the Hot SABUDANA VADA with Curd with sugar or only curd.

RELATED RECIPES:

• Sabudana Khichadi
• Samosa
• Maharashtrian Snack-KANDEBHAJJI
• Kombadi Vade

Maharashtra special -BHARLI VANGI

This traditional dish at home using my easy recipe. BHARALI VANGI is an my all time favorite Maharashtrian sabzi that taste great with both Rice and Bhakari.  

This recipe made in almost all Marathi household, You will also find BHARLI VANGI in weddings and festivals. This is authentic spicy curry recipe made with purple eggplant and blend of stuffed spices.

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Ingredients:

• Small purple brinjals 4 nos

For Stuffing masala:

• Roasted peanuts 3 tsp
• Cumin seeds 1 tsp
• Garlic Cloves 3-4
• Green chillies 2-3
• Sugar 1/2 tsp
• Onion chopped 1 no
• Turmeric powder 1/2 tsp
• Red kanda-lasun masala 1 1/2 tsp
• Water as per requirement
• Salt as per taste

Recipe:

• Take some brinjals and give vertically cuts them as shown in image. but not fully cut them.
• and keep into water and washed them in and out side.

For stuffing:

• Take Roasted peanuts, garlic cloves, cumin seeds, green chillies, kolhapuri red kanda-lasun masala, Turmeric powder, Salt and some sugar and  grind it all.

• Grinded powder transfer into plate, chopped onion They are mix together, pour some water.

• They are mix well together.

• Take slightly cut brinjal and fill brinjals by masala. All brinjals fills by masala, and take some masala remain.

• Hot oil in the pot, the little fry of filled brinjals in oil and transfer to plate.
• In same pot add some oil and remaining masala fry in oil. add some water.

• Add red kanda-lasun masala, Salt and stir well.

• Add stuffed Brinjals and all is mix together a min.

• Add water into brinjals and close by plate.
• Cook for 5-6 mins.

• Open the plate and turn the brinjals and cook the other side of brinjals.
• Again cover it and cook until for 4-6 mins on medium heat.
• Turn off the heat and serve with Bhakari.

RELATED RECIPES:

• DAHI VADA
• BATATE VADA
• CORN AND POTATO SANDWICH
• OATS LADOO
• BHAKARI

 

 

SAMOSA

 Samosa is a very popular street food in India. this is crispy and spicy snack is made outer layer of Maida , you can also use by wheat flour and rich filling of potatoes and spices, you can add green Pease, but I'm not use green Pease in filling. only potato and spices used, My samosa recipe is made in my own way at home, this recipe steps are so easy and quick.

It's favorite snack among people of all ages and served with Tamarind/Green chutney, Sause and Tea.

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Ingredients:

For samosa dough ingredients:

• Maida 1 and 1/2 scoop
• carom seeds 1/2 tsp
• Salt 1/2 tsp
• Hot oil 4 tsp
• Water as per needed

For samosa filling ingredients:

• Boiled  potatoes 3nos
• oil
• cumin seeds
• Green chillies-garlic-coriander seeds-fennel seeds paste 2 tsp
• chilly powder/ kanda lasun masala 1 tsp (optional)
• turmeric powder
• salt as per taste

Recipe:

Make the samosa dough:

• To large bowl add Maida, carom seeds and salt 

MAIDA

ADD CAROM SEEDS(AJWAIN)

ADD SALT

• Add hot oil 4 tsp in maida and start mixing with your fingers or spoon. Rub the flour with oil until oil is well incorporated in all of flour, Do this for 3 to 4 mins.

HOT OIL ADD IN MAIDA

         

 Rub the flour with oil until oil is well incorporated in all of flour.

• Press some flour between your palm, it should form a shape that means oil is enough and well incorporated.

• Start adding water little by little and mix it well, the consistency of dough should be thick, Don't knead a soft dough, It should be a form of stiff dough.

• Cover the dough by plate and let it rest for 20 mins.

COVER BY PLATE

Make the filling:

• Take boiled potatoes and peel the skin and mash them by hand or use spoon/ fork. and Add salt into mashed potatoes, mix well and Set aside

• Take roasted 1 tsp coriander seeds and 1/2 tsp fennel seeds, Green chillies 2 nos. and Garlic cloves  3-4 nos.
• Garlic cloves instead of you can use only ginger, because I have not available ginger that time😜, so I used only garlic in paste. 

• Make paste of this ingredients.

• Hot oil in pan, Add cumin seeds and hing.

• After cumin seeds popup then Add paste and well  saute them.

• Add turmeric powder, and little bit of red chill or kanda-lasun masala. Saute them.

• Add mashed potatoes.

• Mix well and cook for 2-3 mins. Salt already added in potato, so don't need salt and let it cool.

For the make Samosa:

• Divide the dough into small equal parts.

• Start roll one dough ball into circle shape, around 5-6 inches in diameter and cut it into two parts.

• Take one part on your palm and apply water on a cutting edge or straight side. it makes sticky area and help to make a cone shape for potato filling.

• Bring the two ends of straight side together and pinch them overlap to form of cone as per see in image.

• Pinch/ stick the pointed ends to make it perfect cone shape.

• Fill the cone with potato filling 1 to 2 tsp. and  do not overfill.

• The water apply on filling side all around a circumference of the cone as you have seal it. pinch the open side and seal the samosa.

• Repeat it for remaining dough balls.

• Heat oil in kadhai on low heat, drop small piece of dough in oil, after few seconds to come up surface, that means oil is ready for fry.
• Shaped samosa drop into oil. and well fry on both side, samosa will become light brown in color.

• If you fry samosa on high heat, they will not get crispy and dough will remain uncooked.
• Enjoy hot samosa with Tamarind Chutney, Sauce and Hot tea.