Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Sabudana Vada

Ingredients:

  • 1 cup sabudana
  • 2 boiled and mashed potatoes
  • ½ cup roasted peanut powder
  • 2 green chillies cut into small pieces
  • 1 tablespoon sugar
  • Salt to taste
  • oil for frying

For Chutney:

  • 1 cup chopped cilantro
  • 2-3 chopped green chillies
  • 2 tablespoon roasted peanuts
  • Salt to taste
  • 2-3 tablespoon yogurt
  • Pinch of sugar

Sabudana Vada Making:

  1. Wash Sabudana with water for at least 4 to 5 times. Each time discard the water. Soak the sabudana with water and wait for 20 minutes.
  2. After 20 minutes, drain the water from sabudana and cover the pot with the lid for at least 6-7 hours or overnight.
  3. Next day, Sabudana will become soft and translucent. Just stir the sabudana with your hands, sprinkle little water on top and keep it aside for 30 minutes.
  4. Mix sabudana, mashed potatoes, peanut powder, chillies, sugar, and salt in a bowl.
  5. Divide them into equal size of balls.(Around 18-20)
  6. Heat oil in a pan. Add the round balls into the oil very carefully. Fry them on medium heat from the both sides. Drain on a paper towel.
  7. Serve hot with chutney.

Chutney:

  1. Mix cilantro, green chillies, peanuts, salt ,sugar in a grinder. Add little water and make a paste. Remove paste from the grinder and add it to the bowl.
  2. Add yogurt and mix everything with spoon.
  3. Add more yogurt if you want thinner consistency.

Try other fasting recipes:

  1. Sabudana Khichadi
  2. Sabudana Kheer
  3. Ratalyacha Kees

Olya naralachi Karanji

Olya naralachi Karanji

Makes around 25 karanjis

Ingredients:

For the stuffing:

  • 2 cups grated coconut
  • 1¼ cup sugar
  • 1 tablespoon ghee/butter
  • Cardamom powder
  • Saffron

For the cover:

  • 2 cup all purpose flour
  • ¼ cup semolina
  • ¼ cup oil
  • Around 1 cup milk at room temperature
  • Pinch of salt
  • Oil for frying

Method:

  1. Mix all purpose flour and semolina together. Add oil in to the flour mixture. mix with your hand properly for about 5 minutes. Make a dough using little milk at a time. Cover the dough with a damp cloth and keep it aside for 1 hour.
  2. Heat a pan and add ghee. Add coconut and sugar. Stir and cook this mixture until it thickens. Add saffron and stir everything. The mixture should be dry enough to fill the karanji. Let it cool down completely and then add cardamom powder.
  3. Knead the dough again with little oil for 20 minutes. Make equal size small balls. Keep filling and dough ready for making karanjis.
  4. Roll out the ball into a thin circle. Add spoonful of stuffing in the center. ( Do not add too much stuffing since it may come out while frying)
  5. Apply little milk at the edges of the circle. Seal the edges tightly. Make a design with a fork and remove the extra dough. Make all the karanjis and cover them with a wet cloth.
  6. Heat oil in a pan. Place these karanjis in a oil. Fry them on a medium heat until them become golden from both the sides. Drain them on a paper.
  7. Cool them completely and store them in a airtight container.

Indian Thali