When Seema was visiting us, I decided to cook Sabudana wada as i was sure she would like it.. And She actually loved it and asked for recipe as well :) The sabudana that day was soaked perfectly and hence wadas were kurkura as well :)

Sabudana Wada


Ingredients
1 cup Sabudana
1-2 medium sized potatoes
1 cup Groundnut powder (not too fine)
3-4 finely chopped green chillies
1 spoon jeera
1 tea spoon jeera powder
1 tea spoon coriander powder
1/4 cup corriander leaves finely chopped
Sugar to taste
Salt to taste
Oil/Ghee for frying

Method

• Wash and Soak sabudana for 3-4 hours with 1/4 cup of water.
• Boil or cook potatoes in cooker well enough so that they can be crushed to make a paste
• Mix potato crushed potato, soked sabudana, groundnut powder, finely chopped corriander leaves and green chillies, jeera, jeera and corriander powder, sugar and salt.
• Make small flat round wadas out of this mixture
• Fry them on medium flame. Make sure oil is well heated otherwise wada and oil both spoil.
• Serve hot with curd chutney :)

Notes
I normally soak sabudana overnight rather than just 3-4 hours as I can't get up in the morning at 4 :)
Quantity of water (1 cup sabudana and 1/4 cup water) is very important to get perfectly soaked sabudana. Earlier I didn't know about it and result was always random. Sometimes paste and sometimes too hard.
You can also try crushing green corriander leaves and green chillies in mixer. It gives nice colour to wada. I haven't tried this as yet.

Curd Chutney


Ingredients
1 cup curd
1/4 cup Groundnut powder
2 green chillies / 1 tea spoon red chilli powder
1 tea spoon jeera powder(optional)
1 tea spoon finely chopped corriander leaves (optional)
Sugar to taste
Salt to taste

Method

• Mix sugar and salt in curd and let it dissolve well
• Mix rest of the ingredients to form uniform mixture.

Notes
I don't use optional items as wada already has enough jeera and corriander.
Also I prefer red chilli powder over green chillies in the chutney

Actually yesterday I tried to prepare Date Cake and It turned out total flop as I realised that I forgot to add baking powder, which is basic for any cake, only after it was almost baked for 35 min... This biggest flop is being named as cookie by ajoy and he is eating it.. Poor Ajoy.. Today I am posting this Potol Bhaja recipe (again from ma).. Its very easy to cook and very tasty..


Ingredients
Padawal
Salt
Red Chilli Powder
Oil to fry

Method

• Cut all Padawal into half.
• Marrinate them with Red Chilli Powder and Salt to taste.
• Keep aside for 10-15 min
• Fry them in oil just like one fries wadas

Notes
You can similary prepare Baigun(brinjal) Bhaja, Banana Fry by cutting brinjal or banana into smaller round pieces.

This chutney, i have learnt from ma - ajoy's mom. They prepare it quite often and it tastes owesome as a spread on the bread.


Ingredients
3-4 cups of corriander leaves
1 tomato
2 handsfull of fried groundnuts
1 greed chilli
Sugar
Salt

Method

• Add Corriander leaves, tomato, groundnuts, chilli, sugar and salt to taste into the mixer.
• Grind it to fine paste and thats it your chutney is ready

Notes
No need to add water as tomato, sugar and salt give enough of water for the spread

Last week I had tried Paneer paratha and it tasted awesome. Here is the recipe for the same...


Ingredients
200g Paneer
1 Spoon Chilli Powder
1 Spoon Cumin Powder
1 Spoon Corriander Powder
1 Spoon Amachur Powder
5 Spoon Heaps Wheat Flour
Salt
Oil

Method

• Make dough of wheat flour just like one prepares for any other rotis/parathas
• Grate the paneer
• Mix it with chilli Powder, corriander powder, amchur powder, cumin powder and salt to taste.
• Make 2 medium sized roti
• Spread the prepared mixture of paneer on one of them
• Put the other roti on to the mixture
• Close the ends of paratha by touching bottom roti ends with wet fingers and then pressing the end of the rotis. That would seal the paratha.
• You may want to roll the paratha little to get it even.
• Fry the paratha on preheated tawa with butter or oil

Notes
If salt is added to the mixture and kept for too long mixture might turn out watery, so always prepare mixture just before starting to roll rotis.

This is very simple and tasty recipe :) Ajoy just loved it :)


Ingredients
1 cup Oil
1 cup Water
4 cup Besan (Chana daal powder)
Turmeric Powder
Red Chilli Powder
Carom Seeds(ओवा)
Salt
Oil for frying

Method

• Mix oil and water in a container.
• Blend it well using egg bitter till white foam appears
• Add Salt, turmeric powder, chilli powder, carom seeds to taste
• Add Besan and keep mixing it well. (This mixure should be thicker than bhaji(read भजी) mixture)
• Add this mixture to shev maker.
• Hit oil and fry noodle like threads of shev using shev maker. Keep flame low so that shev don't burn.

Notes
To make lasun shev add little garlic paste to the mixture while adding chilli powder.