SABUDANA VADA !!!

SABUDANA VADA

Serves: 2
Ingredients:
1 cup sago (Sabudana), 2 medium sized boiled potatoes, 1 medium sized raw grated potato, 4-5 green chilies, 1/2 cup coriander leaves, 1/2 cup peanut powder, salt to taste, 1 cup groundnut oil or ghee for frying and 1tsp red chili powder.

Method:
1. Soak sago (Sabudana) in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Mash the boiled potatoes.
3. Make a paste of salt and chilies in a grinder.
4. Now combine the sago, chili paste, grated and mashed potatoes, coriander leaves, red chili powder and peanut powder. Mix it properly using a little bit of water. 5. Make small balls of the mixture and flatten them. 6. Heat some oil or ghee in a pan.
7. Deep-fry these vadas till golden brown and crispy. 8. Serve hot with chutney. Tip: Grated raw potato makes the vadas crisp.

SWEET POTATO APPLE PORRIDGE

Sweet Potato Apple Porridge

Ingredients:
1 cup boiled and sliced sweet potato, 1 cup curd, 1tbsp sugar/ honey, 1 cup chopped apple
Method:
1. Mash the sweet potato slices when it gets cool.
2. Mix sweet potato, curd, sugar / honey and chopped apple.3. While serving garnish it with apple pieces and cherry.

SABUDANA THALIPEETH !!

Sabudana Thalipeeth

Serves: 2
Ingredients:
1 cup Sabudana (wash well and drain water. Leave for 5 to 6 hours), 2 medium size boiled potatoes, 2-3 green chilies, 1/2 cup coriander leaves (finely chopped), 1cup peanut powder (dry roast and powder coarsely), groundnut oil or butter to fry, salt to taste, 1tsp red chili powder and little groundnut oil to make dough
Method:
1. Soak sago (Sabudana) in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Grate boiled potatoes.
3. Make a paste of salt and chilies in a grinder.
4. Mix Sabudana, grated potato, Chili paste, coriander leaves, red chili powder and peanut powder and knead to soft dough. 5. You can add oil to prevent dough from sticking to your hands.
6. Make small balls of the dough.

7. Flatten it into a chapatti using your fingertips. 8. Heat a pan and add 1 tsp oil and cook thalipeeth on medium heat.
9. Turn over and cook both sides till thalipeeth is golden brown. 10. Serve hot with chutney & Curd.