Sabudana Tikki

 

Give the usual sabudana khichdi a break and try crispy sabudana tikkis. Soak sabudana until the pearls soften, then mix them with boiled potatoes, crushed roasted peanuts, chopped coriander, green chillies and sendha namak. Shape the mixture into small, flat tikkis and cook them on a lightly greased pan until golden and crisp on both sides. Serve hot with vrat-friendly chutney for a delicious evening snack.

 Ingredients

 ½ cup sabudana(tapioca pearls or sago)

1 large potato or 130 grams potato – boiled, peeled and mashed

1/2 tsp chopped green chilies or 1 green chili

10 to 12 cashews – chopped or 4 tbsp chopped cashews or 2 tablespoon roasted peanuts, coarsely crushed

½ tbsp chopped raisins or 8 to 9 raisins – chopped

½ tsp cumin powder

¼ tsp dry mango powder (amchur) or add as per taste

1 tbsp rock salt – edible and food grade, (sendha namak), add as required

3 to 4 tbsp peanut oil – for pan frying

 

 

Method

 

Rinse and then soak the sabudana pearls in water covering them above 1 inch, for 5 to 6 hours or overnight. Depending on the quality of sabudana you can even soak for 2 to 3 hours.  When properly soaked, the sabudana pearl, should get mashed when pressed. If you feel some hardness in the center, then soak for some more time. Then drain the soaked sabudana pearls very well in a strainer. Boil or steam 1 large potato in a pressure cooker, steamer or microwave oven. The potato has to be well cooked. Drain all the water from the boiled potato.

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Making sago mixture

When the potato is hot or becomes warm, peel and mash it very well in a bowl. Let the mashed potatoes become lukewarm or cool at room temperature. Later add the sabudana, chopped green chillies, chopped cashews and raisins to the mashed potatoes. Add cumin powder, dry mango powder. Also add rock salt (sendha namak) as required. You can also use roasted and slightly crushed peanuts instead of cashews. Mix very well. Then form flat patties from the mixture. Keep the width of the patties to ⅓ inch as when cooking they cook quickly from outside. If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.

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Pan-frying sabudana tikki

Heat 2 tablespoons peanut oil in a skillet or frying pan. Place 4 to 5 sabudana tikki in the pan. Fry them on medium heat. When the base is lightly browned, flip and pan fry the other side. Flip again with a spatula when the second side is golden and crisp. Flip a couple of times more till they are crisp and golden from both sides. If required you can add 1 to 2 tablespoons more oil. Place the fried sabudana cutlet on kitchen paper towels. Fry the remaining batch in the same way adding 1 to 2 tablespoons more oil. Serve sabudana tikki hot or warm with fasting a satvik green chutney or coconut chutney. You can also serve sabudana cutlet with curd (yogurt) sweetened with some sugar.   

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Bengali Dum Aloo and Poori

  

INGREDIENTS

FOR ALOO DUM 

TO BOIL THE POTATOES

Water… 6 cups

Salt… 1 tbsp

Baby potatoes… 500g 

Ingredients to make aloo dum

Peeled and boiled baby potatoes… 500g

Tomatoes (roughly chopped)… 4 medium sized tomatoes, 400g

Ginger… 2 inch x 2 inch piece

Green chillies… 2

Coriander leaves (finely chopped)… 1 tbsp.

Ghee… 2 tbsp.

Cumin seeds… 1/4 tsp.

Dry red chilli… 1

Green cardamoms… 2

Cinnamon sticks… 3, 1 inch long pieces

Bay leaf… 1 medium size

Garam masala… 1 tsp.

Cumin powder… 1 tsp.

Turmeric powder… 1/4 tsp.

Salt… to taste

Sugar… to taste 

Ingredients for Luchi

All purpose flour (maida)… 2 cups

Oil… 3 tbsp.

Salt… 1/2 tsp.

Warm water to make the dough

Cooking oil for deep frying luchis 

 

Preparations

For dum potatoes

 Add 1 tablespoon of salt to 6 cups of boiling water

Stir well so it dissolves

Add 500 g of baby potatoes or normal potatoes washed well and cut in halves

Boil till the potatoes are soft (for approximately 15 minutes) 

Cool down the potatoes, peel them and keep them aside.

Transfer the tomatoes to a blender jar

To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste

Keep this aside

Set a pan on medium heat and add 1 tablespoon ghee

Add the pre-boiled potatoes and sprinkle half a teaspoon of salt

Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)

Keep them aside

To the same pan add 1 tablespoon oil

Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir

Add turmeric powder and add the tomato-ginger paste

Mix well and place the lid on

Let it cook for 8 to 10 minutes. Give it a stir intermittently

Add kashmiri red chili powder, cumin powder and mix well

Let the gravy thicken for approximately five minutes

Add salt (to taste) and sugar (to taste)

Add the potatoes and let it coat well with the gravy

Add garam masala and mix well

Add 1 tablespoon of ghee

Keep stirring till the sauce thickens further (for approximately five minutes)

Garnish with coriander leaves

  

To Make Luchis

To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly

A fist full of flour should be able to hold it’s shape

Use warm water to knead the dough

Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes

Keep the dough covered for approximately 30 minutes

After 30 min knead the dough for sometime

Apply little oil on your palms and portion the dough

Potion them in small disks and make around 10 cm wide flat dough with the rolling pin

Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)

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Minty Quinoa Bhel

Ingredients

80 gm Quinoa                     

20 gm Chopped Shallots/Onion

2 tbsp Chopped Coriander  

30 gm Puffed Rice

3-4 tsp Diced tomatoes  

1 tbsp Chopped mint

1 tsp Cumin powder 

1/4  Hing

3-4 tbsp Diced Cucumber  

2 tsp Lemon juice

5 ml Tamarind Chutney  

1 tsp Honey

2 tsp  Olive Oil  

Salt to taste

Pepper to taste

Preparation

Cook the quinoa in water or vegetable stock and set aside.

Gently fold in all the ingredients. Check seasoning.

Place in a plate and garnish with mint leaves. 

 

 

 

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Dahi Wale Makhane

 Fox nuts or makhana are widely used during fasting in India. A light makhana curry made with yoghurt, spices and herbs offers a delicious alternative to regular meals during vrat.

  

 Ingredients

For the gravy 

1 Onion , chopped ( omit for vrat)
4 cloves Garlic , chopped ( omit for vrat)
1 tsp Oil
1/4 tsp Turmeric pdr
1/2 tsp Red Chilli pdr
1/2 tsp Coriander Pdr
1/2 tsp Garam masala pdr
1 Cardamom 
1 Cloves

For the yogurt gravy

1/3 cup Curd (Dahi / Yogurt) , at room temperature
1/3 cup Water
Salt , to taste 
2 tsp Gram flour (besan)
1/2 inch Ginger , chopped 
1 Green Chilli , chopped 

For makhana stir fry 

1 cup Phool Makhana (Lotus Seeds)
1/2 tsp Ghee
1/2 tsp Chaat Masala Pdr
1/2 tsp Cumin powder (Jeera)
1 tsp Tandoori masala
1/2 tsp Red Chilli pdr
1/2 tsp Lemon juice

Preparations

To begin making the Dahi Wale Makhane, we will firstly stir fry the makhanas to add in the gravy later.

Heat ghee in a heavy bottomed pan on medium flame. Add the makhanas and saute till it changes its colour and turns crispy.

Once it is done, add all the masalas including chaat masala, jeera powder, tandoori masala and red chilli powder. Saute for 30 seconds, mix everything well and switch off the heat.

Add freshly squeezed lemon juice, give it a stir and set it aside.

Add onion and garlic in a mixer jar, grind to a smooth paste with a little water. Set aside 

In a mixing bowl, add curd, water, salt, besan, ginger, green chilli to make the dahi base for the gravy. Whisk well and set it aside. 

Heat oil in a pressure cooker on medium flame. Once the oil is hot, add the cardamom, cloves and allow them to sizzle. 

Next, add the onion garlic paste and let it cook for about 3 to 4 minutes. After 3 to 4 minutes, add turmeric powder, red chilli powder, coriander powder, garam masala powder and give it a good stir. 

Turn down the heat and add the curd mixture, mixing continuously. Add water to adjust the consistency of the gravy. 

Increase the heat to medium, close the pressure cooker and pressure cook for 1 whistle. Turn off the flame. 

Immediately release the pressure by putting the cooker under cold water. Open the cooker, give the gravy and stir and add the roasted makhanas. Your Dahi Wale Makhane is ready to be served.

Serve Dahi Wale Makhane along with Panchmel dal, and Papad for a weekday meal with your family. You can also serve this curry with jeera rice or plain cooked rice.

 

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Turmeric chickpea and vegetable rice bowl- Anti-inflammatory food

Ingredients

½ cup cooked brown rice

½ cup boiled chickpeas

1 cup chopped vegetables such as cauliflower, carrot and capsicum

¼ tsp turmeric

½ tsp jeera pdr

Black pepper pdr to taste

1 tsp oil

A squeeze of lemon

A handful of coriander leaves chopped

Salt

How to make it:

Toss the vegetables and chickpeas with  oil, turmeric, cumin, black pepper and salt. Roast or sauté until the vegetables are tender and lightly browned. Spoon them over the rice and finish with lemon and coriander. Mix well and serve hot with cucumber raita and roasted papad to complete the meal.

 

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Beetroot Cutlets

  

Ingredients  

beetroot grated 2 cups

¼ onion finely chopped

turmeric pdr 1/4 tsp

Kashmir red chili pdr 1 tsp/ red chili pdr

jeera pdr 1/4 tsp

coriander leaves finely chopped 2 tbsp

garam masala 1/2 tsp

amchur pdr 1/2 tsp

potato 1 big boiled and mashed

chaat masala 1/2 tsp

ginger-garlic paste 1/2 tsp 

salt to taste

breadcrumbs 1/4 cup 

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other ingredients:

2 tbsp corn flour 

1 tbsp maida / all purpose flour 

pepper pdr 1/2 tsp

salt 1/4 tsp

water 1/4 cup

breadcrumbs 1 cup

oil for frying 

 Instructions

 in a large mixing bowl squeeze off juice from 2 cups of grated beetroot.

add  boiled and mashed potato

also add ¼ onion and all spices.

add in ¼ cup bread crumbs add 2 tbsp coriander leaves.

combine well making sure all the spices are mixed well and dough is formed.

further prepare the patties from beetroot dough.

dip in corn flour batter covering both sides.

then roll in bread crumbs on both the sides.

 deep fry / shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree Celsius for 25 minutes.

flip and fry both the sides on medium flame till it turns golden and crisp.

finally, drain over kitchen paper to remove excess oil and serve beetroot cutlet or beetroot patties with tomato sauce.

Variations

You may add boiled and mashed green peas / grated carrot / soaked and squeezed soya granules. 

You can boiled and mashed green beans, instead of potato, you can either grate or boiled and mashed raw banana. 

 

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