Navratri Special: Singhada aloo vada

 

 

 

 

 

Navratri Special: Singhada aloo vada

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Singhada aloo vada. Singhada means Water chestnuts, its flour is often used in falahari or fasting recipes. This is also a kid’s friendly snack.

Ingredients:
For Singhada aloo vada (8 vadas)
Singhada (Water chestnut) flour – 1.5 cups
Potatoes – 3 medium
Roasted cumin seeds – 1 tsp
Red chili powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro -  2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Cooking oil to fry
Salt as per taste

Method:

• Boil and peel potatoes. In a bowl, add boiled potatoes, salt, red chili powder, green chilies, cilantro, lime juice and sugar. Mix well and make 8 even balls of it. Keep aside.
• In another bowl, add Singhada flour, ¼ tsp salt and ½ tsp red chili powder. Add some water, mix well and make an even batter of it.
• Heat cooking oil for frying the vadas.
• Cover the potato balls in the batter and deep fry them in medium hot oil.
• Drain it on the kitchen towel when turns golden and crispy.

Serving Suggestions:Serve hot with green chutney or ketchup with a cup of tea.

Navratri Special: Sabudana vada [Sago cutlets]

 

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Sabudana vada or Sago cutlets for fasting menu [falahar]. It is also a kid’s friendly snack.

Ingredients:
For sabudana vada (12 vadas approx.)

Sabudana [Sago]     – 1cup

Potatoes                 – 3 medium

Peanuts                  – ½ cup roasted and coarsely grounded

Red chili powder      – 1 tsp

Green chilies           – 2 finely chopped

Cumin seeds           – 1 tsp

Cooking oil to fry

Salt as per taste

Method:

• Wash sabudana lightly and soak it in water for 3-4 hours. Sabudana should absorb all the water.
• Boil and peel the potatoes. Ina bowl, add potates and mash them evenly. Now add sabudana, finely chopped green chilies, cumin seeds, peanuts, red chili powder and salt.  Mix well.
• Heat cooking oil for frying the vadas.
• Apply little oil on your palms. Take small lemon size dough between your palms and make vadas or cutlets. 
• Fry it in the medium hot oil. Repeat till all the vadas are done. It should be golden and crispy. Sabudana vadas are ready to serve.

Serving Suggestions:

Enjoy garma garam [hot] vadas with ketchup, green chutney or yoghurt.

Spinach Tomato Soup

Spinach Tomato Soup
Soups are the easiest comfort food to unwind a hectic day. Cozy up with your favorite soup and you feel totally relaxed. Soups are great as starters or as a simple meal itself. Spinach tomato soup is one of my favorite.

Ingredients:
For Spinach Tomato soup: [4 servings]
Spinach [Palak] – 1 lbs (fresh or frozen)
Onion -1 cup chopped finely
Tomato-2 medium [chopped in chunks]
Garlic -1/2 tbsp [paste]
Ginger -1/2 tbsp [paste]
Cilantro -1/4 cup finely chopped
Milk – ½ cup
Corn flour – 1 tbsp
Sugar -  1 tbsp
Olive oil -2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Black pepper powder – 1 tsp
Salt as per taste


Method:

• Wash Spinach thoroughly in cold water. Boil the washed spinach and tomatoes using 2 cups of water or pressure cook it. Gently blend the cooked spinach and tomatoes with hand blender and keep aside.
• In a pan, heat 2 tbsp oil. Add cumin seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add garlic and ginger paste to it. Sauté for 2 minutes. Dissolve corn flour in ¼ cup of cold water and add it to the pan and let it sit for further 2 minutes.
• Finally add blended spinach tomato puree and chopped cilantro to the above masala, and mix well. Also add black pepper powder, sugar and salt.
• Mix it all together and sauté it for 8-10 minutes. Stir in milk and serve hot.

Mint-Cilantro Chutney [Green Chutney]

Mint-Cilantro Chutney [Green Chutney]

One of my favorite condiments is green chutney. It is so refreshing; it reminds me of cool summer days. It can be accompanied by most of the appetizers and it is also great with a meal. It is good for health as it helps digest the food properly. You can make this chutney in bulk and freeze for weeks to come. So here comes the simple yet flavorful recipe of Mint-Cilantro chutney.

Ingredients:
For Mint Cilantro Chutney [12 servings]

Cilantro – 2 bunches [Fresh]
Mint – 1 bunch [Fresh]
Sweet Onion -1/2
Green chilies - 1-2
Garlic – 3 cloves
Ginger – 1 inch root [peeled]
Lime Juice – 2 tbsp fresh

Dry Ingredients:

Cumin seeds – 1 tsp
Sugar – 1 tsp
Namkeen sev [Bhujiya] -1 tbsp
Salt as per taste

Method: 

• Wash thoroughly cilantro and mint leaves and keep aside. Chop sweet onions in big chunks. 
• In the food processor, add all the above ingredients including dry ingredients and grind it to make a thick sauce. 
• Green chutney is ready to be served or store it in the refrigerator for the later use.

Serve fresh with any meal, snack or appetizers.

Sending my entry to:

Herbs and Flowers in my platter - Mint @ Seduce your Tastebuds