Sabudana Vada

This is a traditional snack from Maharashtra, but widely famous as a fasting or vrat snack especially during Krishna Jayanti / Navratri fasts

For me its just another fast food :)

The one thing I love about it is that its very different from the normal fried pakoda s you have. Hard exteriors with a soft and gooey interior makes it taste so heavenly

You can add so many variations , so I am marking them as optional


Ingredients:

Sago pearls / Sabudana : 1 cup
Potatoes : 3 large ( boiled and mashed / grated)
Green chillies: 2 finely chopped
Coriander leaves: 1/3 cup finely chopped
Peanuts : 3 Tbsp crushed / powdered ( Optional)
Cumin seeds : 1/2 tsp
Salt : as taste ( you can substitute your vrat namak / sendha namak)
Pepper powder: 1 tsp Or Chilly powder of the same quantity
Bread crumbs or fresh ground bread : 1 (Optional)
Lemon juice: 1 tsp (Optional)
Oil : for deep frying

Soak the sago , for atleast 45 mins, drain the water completely and allow it to stand for another 30 mins. This way the sago will puff up well and resting allows it to soak the excess water
Now add all the ingredients, and mix weel to form a stiff mixture
I personally omitted the peanuts
In a deep pan , heat the required amount of oil for deep frying
In case the mixture is a little bit sticky, you can smear your palms with some oil
Divide the mixture into equal balls and with the help of your palms, flatten it or rol up to the desired shape you would want to have
Slide each piece slowly into the hot oil and deep fry until golden brown on both the sides
Drain on an absorbent paper and serve hot
Goes well with tea green chutney or even plain sauce




In case you guys have any variation to the above please do write the same to me

Note:

During Vart , bread is not used, you can ofcourse remove the same, but if you tend to make it on another other day, I would suggest the addition of fresh ground bread  or bread soaked in water and crumbled, as I have noticed the vada to be more crisper and it absorbs lesser oil

Mango-Tomato Summer Salsa Recipe

This is one of my fav from ifood and this recipe fits in with many cuisines such as Thai, Mexican, American, Vegetarian, Summer Parties, and is kid friendly. It is a Healthy Choices dish easy to make just dice and mix! It is Weight Watcher  friendly too!!!!!!

The marriage of the flavours is exciting and refreshing. Tomatoes with mangoes and avocado is spiced up with the Thai chiles and lime juice plus plenty of garlic. The cucumber adds a cooling effect and great texture contrast to the smooth sweetness of the mangoes and avocado buttery flavours. This can be chilled and served in individual small soup bowls, or as a salsa-type dip for corn chips or toasted nan or pita wedges. It is also a wonderful side or garnish
The avocado should be just ripe but not too soft, the same for the mango.
Choose tomatoes that are meaty and not with large gel areas. Using fresh lime juice and fresh cilantro is key to a great flavour. Please use fresh garlic not the already crushed preserved type of garlic. Even Spring garlic is nice in this recipe if it is available. Another nice way to serve this is on grilled baguette bread slices on a long diagonal sort of a Thai bruschetta.
This refreshing Summer recipe is perfect if you are watching your calories
I personally omitted Garlic since I am not very fond of raw garlic

1 mangoes - peeled, seeded and diced

1 avocado - peeled, pitted, and diced

5 medium tomatoes, diced and seeded

3 Thai Dragon Chiles (Phrik Chee Fa), minced and seeded, to your taste or You can also use fresh green chillies / Jalpenos

1 medium, diced

1/2 cup chopped fresh cilantro (Pak Chee/ coriander leaves)

5 cloves garlic, minced

salt to taste


In a medium bowl, combine the mango, avocado, tomatoes, cucumbers, chiles, cilantro, and garlic. Stir in the salt, lime juice, red onion, and lime juice.

To blend the flavors, refrigerate for about 30 minutes or longer before serving.



Note:

A variation can be made by using green papaya shredded in place of cucumber if you want a firmer contrasting texture. You also can use slivers of mint or Thai basil (bai Horapha) in place of cilantro (Pak Chee), or slivers of Kaffir Lime leaf (bai Magroot).

Pineapple Cheese Sandwich without Bread

Back in India...You can find numerous street stalls , each having its own unique cuisine and flavor.....I just picked this one from them

But Note: This is would not be very appropriate for someone who prays for not having a sweet tooth


So You would require

 4 Cheese slices
[ Alternatives: You can use Tofu / Cottage cheese slices / cubes]
1Tbsp Pineapple Jam
4 thin slices Cucumbers
2 slices Tomato
1 slice Tinned pineapple
Salt and Pepper

Places 2 cheese slices together ( if you think you have not got the desired thickness you can also place 3 cheese slices together)
Spread in the jam and add in cucumber and tomato
Place a pineapple slice and sprinkle it with salt and pepper
Cover it with another 2 cheese slices and serve

Note: This can also serve as a cocktail snack.....for which you need not cover it with another cheese / tofu / cottage cheese cube ....Toothpick it so that it remains together.....You can replace the jam with an olive....Works great