Sabudana Wada ( Fritters made from Tapioca pearls).

Sabudana ( tapioca pearls) is one of the most commonly consumed item during fasting. Sabudana is basically tapioca pearls. Sabudana can be used to make kheer ( pudding), khichidi , thalipeeth ( pancakes), idlis and wadas. For all these items, Sabudananeeds to be soaked in water for 3-4 hours first and is then used. Dry Sabudana pearls are hard and therefore inedible. Soaking it in water makes it soft , tender and edible. Today, I am sharing with you the recipe for Sabudana wadas that is super-easy, quick and delicious.

Servings: makes around 6-8 wadas

Prep time: 3 hours ( includes soaking time)

Cook time: 10 mins 

Total time: 3 hours & 10 mins

Ingredients:

Sabudana: 1/2 cup
Potato: 1 medium sized
Green chillies: 2-3, finely chopped
Cumin powder: 1/4 tsp
Coriander leaves: 1 tbsp, finely chopped
Crushed peanut halves: 2 tbsp ( optional)
Salt/rock salt/ sendha namak: 1/8 tsp
Sugar: 1/2 tsp
Oil for frying or greasing the appe pan.
Water: for soaking Sabudana and boiling potato.

Method:

Soak Sabudana for 3-4 hours with just enough water to cover it.

Boil whole potato with skin, in water, until tender enough to mash, around 10-15 mins.

When the potato has cooled, remove from water, peel, dice and mash it coarsely without adding any water.

To this add chopped green chillies, cumin powder, salt, sugar, soaked and drained Sabudana, coriander leaves, crushed peanuts and mix well to make a dough.

Pinch lemon sized portion of dough and shape it into a ball. Gently pat it down to shape it into a patty. 

Do this with all available dough and keep aside.

You can fry it using the deep-fried method or the using the appe pan ( healthier version). If using the appe pan, don't flatten the ball too much.

For deep-fried version:

Heat oil on medium heat in a small wok/ frying pan. 

Once the oil is hot enough, add the prepared patties into the oil.

 Do not drop more than 2-4 at a time as it will overcrowd the pan. If overcrowded, it will not fry well.

Fry for 2-3 mins on one side or until golden brown. 

Flip and fry for 2-3 mins on the other side. Drain onto paper towels.

Serve hot with a chutney of your choice.

Appe pan method: ( healthier version)

Heat the appe pan on medium heat. 

Grease the appe pan thoroughly. 

Place the prepared balls of dough into the indentations in the pan. 

Cook for 3-4 minutes on each side or until cooked thoroughly.

Serve hot with a chutney of your choice.

Enjoy.

Cooking made easy:

How do you know if your oil is hot enough??
If you drop a little drop of batter into the oil, it should come up and float on top of the oil. This means the oil is at the right temperature.
If the batter sinks, the oil is not hot enough.
If the oil is smoking, then the oil is too hot and most likely will burn the food.

Tip for healthy living:

Any given day, cooking something in the appe pan is healthier than deep-frying as the appe pan uses less oil and therefore the calorie content of the food item is less.

Food for thought:

True friendship is like sound health; the value of it is seldom known until it is lost. Charles Caleb Colton

Parmesan Herb Crusted Steamed Potatoes

Hello to all potato lovers!! Today is your day! I am bringing you POTATOES!!! So why potatoes?? Well, my dear blogger friend Sonal felt like potatoes and she announced that she wants to make a collective on POTATOES! I said, sure I will contribute too.. I personally no longer eat potatoes, but my hubby dear loves them to death!! Really, the man would be happy if I gave him potatoes for breakfast, lunch & dinner, everyday!! How can anyone love potatoes so much??? But, I guess they can. It is a good thing that I don't make them daily!

So what have I brought you guys today?? Something that you could put together in 8 mins or less, flat!! I mean it! This is a perfect dish for weeknight dinners or if you have nothing ready & have sudden hunger pangs, when you are on road trips and your hotel room has a microwave , for lunch boxes and even picnics, maybe.  I have used Klondlike baby red potatoes .

The package I used is meant to be prepared in the microwave. I however, not being a huge fan of microwave cooking, steamed it the old fashioned way. You may choose to use either method. You also can use any other baby potatoes or use big potatoes and chop it into bite sized pieces. Red potatoes work best for this recipe.

Servings: 2-3

Prep time: 2 mins

Cook time: 5-6 mins

Total time: 8-9 mins

Ingredients:

Baby potatoes: 6
Butter: 1 tsp, at room temperature.
Dry mixed Italian herbs: 1/2 tsp ( you can use fresh herbs too).
Parmesan cheese: 1 tbsp
Sea-salt: 1/2 tsp
Garlic powder: 1/4 tsp
Black pepper powder: 1/2 tsp, freshly ground

Method:

Steam the potatoes whole for 5-6 mins ( to your desired level of tenderness).

While the potatoes are being steamed, in a small bowl, mix together butter, garlic powder, sea salt, herbs and black pepper. Reserve a pinch of herbs to sprinkle on top ( garnish).

Once the potatoes are steamed, cut them into 2 or 3 pieces( if they are big). Take it in a bowl. 

Add the butter-herb mixture, 90%of the Parmesan cheese and toss so that it is coated well. 

Transfer to the serving bowl. Sprinkle the reserved  herbs and Parmesan cheese.

Enjoy!

I am bringing these potatoes to my friends at Throwback Thursday #53, Fiesta Friday #135 and Saucy Saturday#60! Angie's co-hosts this week are Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen.

Cooking made easy:

Like said earlier, you can follow the instructions on the package and cook it in the microwave .

Instead of mixing the butter with the herbs, salt garlic powder, you can mix the butter with the steamed potatoes and sprinkle the rest of the ingredients and toss it until well coated.

Tip for healthy living:

Whenever possible use organic potatoes as potatoes have the highest level of pesticides in them. They are subjected to double whammy. They absorb the pesticides sprayed on them and also that which is present in the soil.

Food for thought:

The best preparation for good work tomorrow is to do good work today. Elbert Hubbard

Please do share your thoughts. Your opinion matters!

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Grilled Corn- Zucchini Salsa with Sriracha

It is Labor Day weekend! Most people have barbecues that they are either going to or are hosting. If nothing, you may have guests coming over. Well, if nothing else, being that this is the last long weekend of the summer, you might want to put your feet up and just plain relax!

For all these occasions, I have the perfect dish for you! Something you don't have to sweat in front of the stove for and something you can put together in a jiffy. Yes, my Zucchini- Corn Salsa! Pair it with some tostitos or some healthy quinoa chips and a cold drink and you are all set! You can party alone or with a bunch of people!! This is a semi-homemade dish. You can also make it completely home-made! I was in a rush, therefore used readymade salsa. You can make the salsa from scratch, the recipe for which can be found here. You can also find this tomatillo salsa or salsa verde interesting.

Now let me tell you how to transform a mundane store-bought salsa into something amazingly healthy!

Servings: 8-10

Prep time: 5minsCook time: 10 minsTotal time: 15 mins

Ingredients:

Zucchini: 1, medium-sized, diced small
Onion: 1 small, diced small
Olive oil: 1 tsp
Grilled Corn on the cob: 1, medium, shucked. ( you can also use canned corn kernels. If using the can, use 1 can , rinsed and drained).
Salsa: 1 jar, mild/medium spice level ( you can choose any brand and any spice level that you prefer.
Salt: a pinch
Black pepper: 1/4 tsp
Sriracha: 1 tbsp ( can adjust based on individual spice level)
Cilantro: 1 tbsp, finely chopped

Method:

Heat oil in a skillet on medium flame. Add the chopped onion. Sauté for 2-3 mins until the onion is wilted.

Now add the shucked corn kernels. Cook for a minute.

Add the diced zucchini. Cook for 1-2 mins.

Add  the salsa, Sriracha, salt &  pepper.  Mix and cook for 2 mins.

Garnish with fresh cilantro.

Keep chilled in the refrigerator until ready to use. Lasts for 7-10 days in the refrigerator.

Can be made ahead for a party.

Serve with chips of your choice.

I served with tostitos scoops and gluten free quinoa-black bean chips.

Enjoy! 

I am sharing this healthy version of salsa with my friends at Throwback Thursday #53, Fiesta Friday #135 and Saucy Saturday#59! Angie's co-hosts this week are Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen.

Cooking made easy:

If you do not have grilled corn, it is absolutely fine! I had some leftover grilled corn that I used.  You can make this delicious salsa with canned corn kernels or steamed corn on the cob. You can also use frozen corn kernels.

Other vegetables like peppers can be diced and added.

Tip for healthy living:

Physical activity is recommended for all ages and almost all physical conditions.  For adults, 30 mins of moderate exercise daily or 75 mins of strenuous exercise through the week is recommended. For kids 2-16 years of age, 60 mins of moderate exercise daily is recommended .

Food for thought:

Some cause happiness wherever they go; others whenever they go. Oscar Wilde

Please do share your thoughts. Your opinion matters!

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Banana Split, dairy free; Independance Day Special

It is rightly said that you can take an Indian out of India but you can never take India out of an Indian! Today marks 70th Anniversary of the  Indian Independence Day!  To mark this occasion, I decided to make something tricolor: orange, white and green ; the colors of the Indian Flag. 

Happy Independence Day to all Indians!

The past week has been super-hot here in New York. I wanted to make something to help cool down. I have been meaning to make this sorbet for the longest.. I decided to make it but in tricolor! I used cantaloupe for  orange, banana for white ( which well, turned brownish!) and honeydew for green. These fruit sorbets are super-simple & easy to make! Simply cut the fruits, freeze them, blend them, freeze them again and then serve!! It is dairy free, therefore those who are lactose intolerant can also enjoy it!

Let us know check out the recipe in detail:

Prep time: 30 minsCook time/freeze time: 7 hours

Servings: 4-6

Ingredients:

Cantaloupe :1/4 medium sized
Honeydew: 1/4 medium sized
Bananas: 4 ripe
Lemon juice:  2 tbsp
Honey: 4 tbsp ( can be adjusted as per individual taste.) If you have no honey, you can use regular sugar.
Water: 1 cup
Almond milk: 1/2 cup ( can use regular milk if not allergic and don't have almond milk).
Vanilla essence: 1/2 tsp
Banana: ripe, but firm 1 per person.
Chocolate syrup: to drizzle
Walnut pieces: 1 tbsp, for garnish ( optional)

Method:

Wash, peel and cut the fruits into bite size pieces. Lay them on a baking tray and freeze them for 4-5 hours.

Take the cantaloupe out. Add it to a blender with  2 tbsp honey , 1 tbsp lemon juice and 1/2 cup water. Blend it. Put it in a container. Cover it with  cling-wrap  and freeze it for 1-2 hours.

Repeat the same with the honeydew.

Next, take the frozen bananas, add them to the blender with 1/2 cup almond milk and 1/2 tsp vanilla essence and blend. Pour it into a loaf pan or plastic tub-like container. Cover with cling-wrap and freeze it for 1-2 hours.

To assemble the banana split:

Slit one single banana lengthwise. Arrange it on a serving plate/ bowl.
Using a ice cream scoop, scoop one scoop each of cantaloupe, banana and honeydew sorbet, in that order. Arrange it on the serving plate/bowl as shown in the picture.

Drizzle the bananas with chocolate syrup. Sprinkle with chopped nuts.

Serve immediately!

Enjoy!

I am sharing the skinny, healthy, dairy-free Banana Split with my friends at Throwback Thursday #50, Fiesta Friday #132 and Saucy Saturday#57! Angie's co-hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends

Cooking made easy:

While freezing ice cream, the use of cling-wrap, helps prevents the formation of ice crystals.

To scoop ice cream cleanly and in a perfect circle, dip your ice cream scoop in warm water before use and in between scoops.

Tip for healthy living:

To help reduce the use of sugar in your diet, you can substitute it with natural sweeteners like honey or natural sugars like palm sugar, coconut sugar or jaggery.

Food for thought:

Your beliefs become your thoughts, your thoughts become words, your words become actions, your actions become habits, your habits become values, your values become your destiny. Mahatma Gandhi

Please do share your thoughts. Your opinion matters!

Ambe Upkari ( Ripe mangoes in a hot & sweet sauce)

While mango season is over in India, here in the United States, we still get fresh mangoes. I love mangoes! When I was little, we used to pluck mangoes from the trees in our yard and eat them. We had atleast 7 varieties. We still have mango trees. I miss them..

Ambe upkari is a traditional konkani dish. It is usually made using ripe mangoes that are sour and cannot be eaten as is! Hence, it is cooked in a hot and sweet sauce. The net result is an explosion of sweet, sour and hot flavors in your mouth, causing it to be an unique and satisfying experience.

This is a very easy dish to make and is usually made for a festive occasion.  The month of Shraavan, hails the beginning of festivals in India. Shraavan is considered the holy month in India and many people observe fasting of varying degrees throughout the month. Today is Varamahalkashmi Vrata, where in prayers are held in the honor of Goddess Lakshmi, the Goddess of wealth, seeking prosperity.

Let us now check out the recipe.

Servings: 6

Prep time: 10 minsCook time: 20 minsTotal time: 30 mins

Ingredients:

Ripe, sour mangoes: 6, medium-sized
Water: 6 cups + 1 cup
Jaggery: 1 cup ( can use brown sugar/palm sugar/date sugar)
Salt: 1/2 tsp
Green chillies: 4, slit ( number of green chillies can be adjusted as per individual desired spice level)
Flour: 1 tbsp

For tempering:
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Dried Red chillies: 2 nos, broken into 2 pieces

Method:

Wash the mangoes thoroughly. Peel each mango using your hands and not the peeler. Put the mango seed with pulp intact into a pot.

Put the peels in another pot. Add 6 cups water to the pot with the peel. Using your fingers, remove any remaining pulp from the peel. Now strain the peel and the water to the pot with the seed and pulp. Discard the peel now.

Add salt, jaggery, slit green chillies and boil it on medium high flame for 10-15 mins.

While the mixture is boiling, mix 1 tbsp flour in 1 cup water until homogeneous. Add this to the boiling mixture. Reduce the flame to low and cook it for another 5-7 minutes, stirring intermittently, until the sauce has thickened. Be careful not to let it burn.

If the sauce is too less, you can add a  little more water. It thickens upon cooling.

Turn off the flame.

In a small frying pan or tadka pan, heat coconut oil and mustard seeds on medium flame. Once all the mustard seeds splutter, add curry leaves and broken red chillies. Immediately turn off the flame.

Add this tempering to the pot.

Serve hot!

Enjoy! I am  bringing this to Throwback Thursday #50, Fiesta Friday #132 and Saucy Saturday#57! Angie's co-hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends

Cooking made easy:

If taking the pulp off the peels is too much of a chore for you, here is an easy way to do it: just add it to the blender with water and pulse it . Now strain the mixture, adding the water to the pot and discarding the peels!

Tip for healthy living:

It is essential to find ways to incorporate fruits and vegetables into our children's and our own diet. Fruits and vegetables not only provide us with the essential minerals and vitamins, it also provides the necessary dietary fiber to cultivate healthy bathroom habits.

References:
https://www.choosemyplate.gov/fruit
http://www.thekitchn.com/10-photos-that-show-you-your-daily-recommended-servings-of-fruits-vegetables-207261
https://www.choosemyplate.gov/vegetables

Food for thought:

Gratitude is the fairest blossom which springs from the soul. Henry Ward Beecher

Please do share your thoughts. Your opinion matters!