Category Archives: Maharashtra Recipe

Shrikhand Recipe – Kesar Elaichi Shrikhand recipe – Quick Shrikhand

Shrikhand Recipe – Kesar Elaichi Shrikhand recipe – Quick Shrikhand

Shrikhand is the traditional dessert of Gujarat and Maharashtra. Kesar shrikhand is instantly prepared by mixing sugar, saffron, green cardamom and dry fruits in strained curd. The velvety texture and amazing flavour of this authentic shrikhand will definitely become your favourite in one bite.

This dessert is can be served in any party or special occasion. Shrikhand is very simple and easy to prepare dessert with very few ingredients with great flavours. So, try out making kesar elaichi shrikhand with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take milk in a glass along with saffron strands and keep them aside for 5 to 6 minutes. Later, saffron will get dissolved completely.

shrikhand

Thinly slice the almonds and pistachios and place them in separate bowls. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.

shrikhandMaking:

Cover a vessel with thin muslin cloth and put the curd on it. Lift the cloth from the sides and tie it with a knot. Now hang the cloth for 2 hours so that the excess water gets drained out. You can put the cloth in a slantly placed vessel and cover it with a lid.

shrikhand

2 hours later, water will get strained out completely from the curd. Squeeze the curd, take it out on a bowl and slightly whisk it.

shrikhand

Now add powdered sugar, crushed green cardamom, saffron milk and half amount of almonds and pistachios in the hung curd. Mix everything thoroughly with a spoon. Adjust the sugar according to taste.

shrikhand

Shrikhand is now ready, transfer it in small serving bowl.

shrikhandServing:

Garnish this tantalizing and tempting shrikhand with some almonds and pistachios. Refrigerate for 2 hours before serving.

shrikhand

Shrikhand Recipe - Kesar Elaichi Shrikhand recipe - Quick Shrikhand shrikhand
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 500 grams (2.5 cups)
  • Powdered sugar - ¼ cup
  • Milk – 2 tbsp
  • Green cardamom – 2
  • Almonds – 4
  • Pistachios – 6 to 7
  • Saffron strands – 8 to 10
Instructions
  1. Take milk in a glass along with saffron strands and keep them aside for 5 to 6 minutes. Later, saffron will get dissolved completely. Thinly slice the almonds and pistachios and place them in separate bowls. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.
  2. Cover a vessel with thin muslin cloth and put the curd on it. Lift the cloth from the sides and tie it with a knot. Now hang the cloth for 2 hours so that the excess water gets drained out. You can put the cloth in a slantly placed vessel and cover it with a lid.
  3. hours later, water will get strained out completely from the curd. Squeeze the curd, take it out on a bowl and slightly whisk it. Now add powdered sugar, crushed green cardamom, saffron milk and half amount of almonds and pistachios in the hung curd. Mix everything thoroughly with a spoon. Adjust the sugar according to taste. Shrikhand is now ready, transfer it in small serving bowl.
  4. Garnish this tantalizing and tempting shrikhand with some almonds and pistachios. Refrigerate for 2 hours before serving.

 

Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated

Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated

Sugar coated shakarpara is a very popular sweet among Indians and know with different name such as shankarpalli, meethe shakarpara, sweet nimki and meethi nimki. Shakarpara are prepared in two ways one by kneading the dough with sugar syrup and another by coating the shakarpara with sugar syrup. Another way of making shakarpara is by coating them with sugar syrup.

This recipe describes the way of making shakarpara by coating them with sugar syrup. You can enjoy them whenever you desire to have something sweet. Kids devour eating sweets and they will relish eating these shakarpara for sure! So, try out making sugar coated shakarpara with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

For making shakarparas, start with kneading the refined flour to prepare dough. In a bowl, take refined flour and ¼ cup melted ghee. Mix them really well.

meethe shakarpare

Add water in little parts and knead stiff dough. During winters, you can use lukewarm water for kneading the flour. We used ½ cup of water for kneading this much quantity of dough. Cover and keep the dough aside for half an hour to set.

meethe shakarpare

After 20 minutes, knead the dough again to make it smooth and soft. Divide the dough into two equal parts. Take one portion and cover the other one to prevent from drying. Roll it into a smooth dough ball first. Roll out this dough ball little thick.

meethe shakarpara

Cut out the prepared sheet. Even out the rolled sheet from edges first. Then cut it out into ½ to 0.75 inch thick strips.

meethe shakarpare

Further cut out the strips into 1 to 1.5 inch long chunks. You can keep the size big or small as desired. Now separate out the shakarparas and place them on a plate. Repeat the process with remaining dough.

meethe shakarpare

To fry these, heat the ghee sufficiently in a wok. Drop one chunk of shakarpara to check the ghee. We don’t need too hot ghee for frying the shakarparas it should be medium hot. Keep the flame medium-low. When the ghee gets heated rightly, drop rest of the shakarparas in the ghee as well.

meethe shakarpare

Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides.

meethe shakarpare

Drain out the fried shakarparas on a plate. Hold the ladle on the edge of the wok so that extra ghee drains back to the wok. It takes 12 to 14 minutes for frying shakarparas at one time.

meethe shakarpare

For making sugar syrup, take any vessel and add sugar to it followed by 1/3 cup of water. Cook until the sugar dissolves completely and check later.

meethe shakarpare

To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.

meethe shakarpare

Place this vessel over a net stand so that the syrup cools down a little. Drop the shakarparas into the sugar syrup when the syrup appears little thick in consistency and coat them nicely.

meethe shakarpare

After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl. Drain out the extra syrup in the same vessel. If the syrup turns too thick while coating the shakarparas then you can reheat it a little.

meethe shakarpare

Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other. So, keep stirring the shakarparas after every 1 to 2 minute. As the sugar syrup crystallizes on the shakarparas, sugar coated shakarparas will be ready.

meethe shakarpareServing:

Relish eating these mouth watering and sumptuous sugar coated shakarparas straightaway. Let the shakarparas cool down completely and then store them in any air tight container and enjoy eating for up to 2 months.

meethe shakarpareSuggestions

  • While kneading the dough, add ghee in measured quantity i.e. take ¼ portion of ghee then flour. If the quantity of ghee is less in the dough then the shakarparas will turn hard instead of getting crispy.
  • Knead a little stiff dough. If the dough is soft then the shakarparas will get soft and not crispy. While frying them make sure that the flame is kept medium-low.

Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated meethe shakarpare
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (60 grams)
  • Sugar – 1 cup (250 grams)
  • Ghee – for frying the shakarparas
Instructions
  1. For making shakarparas, start with kneading the refined flour to prepare dough. In a bowl, take refined flour and ¼ cup melted ghee. Mix them really well. Add water in little parts and knead stiff dough. During winters, you can use lukewarm water for kneading the flour. We used ½ cup of water for kneading this much quantity of dough. Cover and keep the dough aside for half an hour to set.
  2. After 20 minutes, knead the dough again to make it smooth and soft. Divide the dough into two equal parts. Take one portion and cover the other one to prevent from drying. Roll it into a smooth dough ball first. Roll out this dough ball little thick.
  3. Cut out the prepared sheet. Even out the rolled sheet from edges first. Then cut it out into ½ to 0.75 inch thick strips. Further cut out the strips into 1 to 1.5 inch long chunks. You can keep the size big or small as desired. Now separate out the shakarparas and place them on a plate. Repeat the process with remaining dough.
  4. To fry these, heat the ghee sufficiently in a wok. Drop one chunk of shakarpara to check the ghee. We don’t need too hot ghee for frying the shakarparas it should be medium hot. Keep the flame medium-low. When the ghee gets heated rightly, drop rest of the shakarparas in the ghee as well.
  5. Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides. Drain out the fried shakarparas on a plate. Hold the ladle on the edge of the wok so that extra ghee drains back to the wok. It takes 12 to 14 minutes for frying shakarparas at one time.
  6. For making sugar syrup, take any vessel and add sugar to it followed by ⅓ cup of water. Cook until the sugar dissolves completely and check later. To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.
  7. Place this vessel over a net stand so that the syrup cools down a little. Drop the shakarparas into the sugar syrup when the syrup appears little thick in consistency and coat them nicely. After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl. Drain out the extra syrup in the same vessel. If the syrup turns too thick while coating the shakarparas then you can reheat it a little.
  8. Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other. So, keep stirring the shakarparas after every 1 to 2 minute. As the sugar syrup crystallizes on the shakarparas, sugar coated shakarparas will be ready.
  9. Relish eating these mouth watering and sumptuous sugar coated shakarparas straightaway. Let the shakarparas cool down completely and then store them in any air tight container and enjoy eating for up to 2 months.

 

Vada Pav recipe – Mumbai Vad Pav

Vada Pav recipe – Mumbai Vad Pav

Vada pav is one the most relished and popular street foods of Mumbai. This mumbai’s own burger is made with spicy-zingy potato stuffing, coated with chickpea flour batter and then deep fried until golden brown and served inside a small pav. It is usually accompanied with spicy chutney. It is very easy to make and serve. This makes the most simple and humble street food but is yet super delicious and lip smacking.

The vada pava makes a perfect food to munch on during any time of the day be it breakfast or brunch or as an evening snack. It makes a perfect combo with a steaming hot cup of tea. This recipe is all about a good portion of batata vadas, soft pav, green chutney and what a yummy treat!. Here, you have a detailed recipe of making vada pav with step-by-step pictures. Try out this recipe yourself and make everyone crave for more and more. Enjoy!

Directions

Getting ready:

Sieve chickpea flour in a big mixing bowl.

vada pav recipe
Rinse the potatoes thoroughly with running water. Pressure cook the potatoes until they turn tender. After this, peel the potatoes and place them in a bowl. Now finely crumble the potatoes with your hand.

vada pav recipeMaking:

Firstly, prepare a batter for making the vadas. For this, take chickpea flour in a big mixing bowl and start adding water into it in small portions. Stir until the lumps dissolves completely and prepare a smooth batter with pouring consistency but make sure you don’t make it too thin. Little more than ½ cup of water is required for making this quantity of batter. You can add 2 tbsp of rice flour into the batter for making the bonda crispier.

vada pav recipe
Now add ¼ tsp red chilly powder, ¼ tsp salt, baking soda and a pinch of turmeric powder into the batter. Whisk the batter for about 3-4 minutes nicely until everything mixes well into the batter. Keep the batter aside.

vada pav recipe
Heat a pan with 1 tbsp of oil. When the oil is heated sufficiently, splutter red mustard seeds and cumin seeds first. Then add the following ingredients into it – asafoetida, green chilly, ginger, curry leaves, and turmeric powder. Saute the spices for a while.

vada pav recipe
Now to the wok add crumbled potatoes, followed by salt and red chilly powder. Mix everything well together. Potato masala is now ready. Turn off the flame.vada pav recipe
Add chopped green coriander and lemon juice to it. Mix all the ingredients nicely. Stir fried potato for making bonda is now ready. Transfer it to a plate and allow them to cool down completely.

vada pav recipe
For making peanut chutney, heat a pan. Add ½ tsp cumin seeds and saute until it starts crackling. Then to it add a pinch of asafoetida and roasted peanuts. Saute for a while on low flame until fragrant and little brown in color. Turn off the flame.

vada pava recipe
Transfer the roasted ingredients in a mixer jar along with salt, red chilly powder and dry mango powder. Churn everything together to make a fine powder. Dry peanut chutney is now ready. Transfer it to a bowl.

vada pav recipe
Stir fried potato have cooled down completely. Now make round balls of it until the potato mixture is utilized completely. Keep the size similar to that of a medium sized lemon. Place the balls on a plate.

vada pav recipe
Heat enough oil in a wok to deep fry the potato balls. When oil is sufficiently hot, dip a potato ball into the chickpea flour batter and cover it well with the batter. Now drop the coated dough ball into the hot oil to deep fry them. Drop 2-3 potato balls into it, making sure that you don’t over crowd the wok.

vada pav recipe
Once the bondas are fried from beneath then flip the sides and continue frying. Keep flipping the side and fry the bondas until they turn golden brown from all sides evenly.vada pav recipe
Once they are fried aptly then lift a bonda with the ladle and hold it against the wok so that the excess oil gets drains back into it. Transfer the fried bondas on a plate covered with kitchen paper towel to remove the excess oil. Similarly, fry the rest of the bondas as well. Aloo bondas are now done and ready.

vada pav recipeServing:

For serving vada pav, lift a pav bread and cut it from one side keeping the other end joined. Open the pav and spread dry peanut chutney on one side and green chutney on other side. After that, place a bonda and press the pav gently. Serve this delicious and delectable vada pav steaming hot along with green chutney, tomato sauce or any chutney you desire.

vada pav recipe

Vada Pav recipe - Mumbai Vad Pav vada pav recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pav bread – 4
  • Potato – 3 (boiled)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – ½ tsp or to taste
  • Turmeric powder – ½ tsp
  • Red chilly powder – less than ¼ tsp
  • Red mustard seeds – ½ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – 8-10
  • Lemon juice – 1 tsp
  • Ginger paste – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Asafoetida – 1 pinch
  • Chickpea flour – 1 cup
  • Baking soda – 1 pinch
  • Oil – to fry aloo bonda
  • Roasted peanuts – ½ cup
  • Dry mango powder – ¼ tsp
  • Salt – ½ tsp
  • Red chilly powder – 1 tsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
Instructions
  1. Sieve chickpea flour in a bowl. Rinse the potatoes thoroughly with water. Drain out the excess water. Boil the potatoes until they turn tender. After that, peel the potatoes and place them in a bowl. Finely crumble the potatoes with hand.
  2. Firstly, prepare a batter. For this, add water in small portions into the chickpea flour and stir until the lumps dissolves completely. Prepare a smooth and pouring consistency batter. Don’t make it too thin. Little more than ½ cup of water is required for making this quantity of batter. You can add 2 tbsp of rice flour into the batter for making the bonda crispier.
  3. Now add ¼ tsp red chilly powder, ¼ tsp salt, baking soda and a pinch of turmeric powder into the batter. Whisk the batter for about 3-4 minutes nicely until everything mixes well into the batter. Keep the batter aside. Heat a pan with 1 tbsp of oil. When the oil is heated sufficiently, splutter red mustard seeds and cumin seeds. Then add asafoetida, green chilly, ginger, curry leaves, and turmeric powder. Saute the spices for a while.
  4. After that, add crumbled potatoes into the spices followed by salt and red chilly powder. Mix everything well together. Potato masala is now ready. Turn off the flame. Add chopped green coriander and lemon juice to it. Mix all the ingredients nicely. Stir fried potato for making bonda is now ready. Transfer it to a plate. Allow the potato to cool down completely.
  5. For making peanut chutney, heat a pan. Add ½ tsp cumin seeds. Saute it until it starts crackling. After that, add a pinch of asafoetida and roasted peanuts. Saute for a while on low flame. When they are roasted aptly, turn off the flame.
  6. Transfer the roasted ingredients in a mixer jar along with salt, red chilly powder and dry mango powder. Churn everything together to make a fine powder. Dry peanut chutney is now ready. Transfer it to a bowl. Stir fried potato have cooled down completely. Now make round balls of it until the potato mixture is utilized completely. Keep the size similar to that of a medium sized lemon. Place the balls on a plate.
  7. Heat enough oil in a wok to deep fry the potato balls. When oil is sufficiently hot, dip a potato ball into the chickpea flour batter and cover it well with the batter. Drop it into the hot oil. Drop 2-3 potato balls into it. Make sure that you don’t crowd the oil. Once the bondas is fried from beneath then flip its side. Keep flipping the side and fry the bondas until they turn golden brown in color.
  8. Once they are fried aptly then lift a bonda with the ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them out on kitchen paper towel. Similarly, fry the rest of the bondas. Aloo bondas are now ready.
  9. For serving vada pav, lift a pav bread and cut it from one side keeping the other end joint. Open the pav and spread dry peanut chutney on one side and green chutney on other side. After that, place a bonda and press it gently. Serve this delicious and delectable vada pav steaming hot along with green chutney, tomato sauce or any chutney you desire.

 

 

Puran Poli Recipe – Maharashtrian Pooran Poli – Sweet Puran Poli

Puran Poli Recipe – Maharashtrian Pooran Poli – Sweet Puran Poli

Puran poli is the most popular sweet dish of Maharashtra which is prepared by roasting delicious chana dal and jaggery stuffed puran poli in ghee. Puran poli is prepared specially on ganesh chaturthi and diwali. Everyone relish eating this delectable sweet dish.

It is so easy to prepare puran poli at home that you can make them anytime and store in an air-tight container. They keep good for 8-10 days. Prepare puran poli and distribute it your friends and relatives. They will love it for sure! So, try out making puran poli with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take refined flour in a big mixing bowl and add 2 tbsp of ghee into it along with a pinch of salt. Mix everything really well. Now add lukewarm water in small portions and knead soft dough same as required for making chapatti. Dough is now ready. 0.75 cups of water is used for kneading this much amount of flour. Cover and keep the dough aside for 20-25 minutes to rest.

puran poli

Meanwhile, prepare the stuffing. For this, wash the chana dal thoroughly with water and soak it for 2 hours. After 2 hours, place the chana dal in pressure cooker along with ½ cup of water and put the lid on. Let the dal cook until the cooker releases a whistle. Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes, then turn off the flame and let the steam escapes on its own.

puarn poli

When the steam is released completely, remove the lid and transfer the dal on a sieve placed over a bowl. Let the dal cools down a bit.

puran poli

Now put the dal into a mixer jar. Put the lid on and grind the dal into fine paste.

puran poli

Place a pan on flame and transfer the dal paste into it followed by jaggery and sugar. Mix everything really well and cook the mixture until the jaggery and sugar is dissolved completely and turns thick in consistency. Stir continuously to prevent the mixture from browning at the base.

puran poli

Stuffing has turned quite thick, add 1 tsp of cardamom powder into it. Mix it really well. Stuffing is now ready, turn off the flame and transfer it to a bowl so that it cools down quickly.

puran poli

20 minutes are over, dough is ready as well. Knead the dough again and divide it into lemon sized dough balls. Cover the dough balls to prevent them from drying. 9 dough balls are prepared, so divide the stuffing in 9 portions as well.

puran poli

Take a dough ball make it smooth and flatten it slightly. Apply some ghee on rolling board, place the dough ball and roll it out into 3-4 inch diameter poori. Place a portion of stuffing in center now lift the edges of the dough and close the stuffing really well. Press it gently with the fingers.

puran poli

Again grease the rolling board with some ghee and roll the stuffed dough ball into thin puran poli. Roll it evenly by applying less pressure.

puran poli

Place a tawa on flame and evenly apply some ghee on it. Now place the rolled puran poli on it. Once the puran poli gets roasted from beneath, flip its side and roast it from another side as well. Pour some ghee on top and spread it evenly.

puran poli

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the puran poli gently with the spatula and cook it on medium-high flame until brown spots appears on both the sides.

puran poli

When the puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate. Similarly, stuff, roll and roast the rest of the puran polis. Turn off the flame. Puran polis are now ready. It took 5 minutes to roast a puran poli.

puran poliServing:

Serve these scrumptious and luscious puran polis as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

puran poliSuggestions

  • You can prepare puran poli by adding only jaggery or sugar as desired.
  • While grinding the dal, make sure you grind it too fine. Cook the stuffing by stirring it continuously until it turns thick in consistency.
  • Roll the puran poli by pressing it gently with the rolling pin. Turn the rolling board and then roll the puran poli.
  • For 9 puran poli

Puran Poli Recipe - Maharashtrian Pooran Poli - Sweet Puran Poli puran poli
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Chana dal – ½ cup (100 grams) (soaked)
  • Salt – 1 pinch
  • Ghee – 4-5 tbsp
  • Sugar – ⅓ cup (65 grams)
  • Jaggery – ⅓ cup (65 grams)
  • Green cardamom powder – ½ tsp
Instructions
  1. Take refined flour in a big mixing bowl and add 2 tbsp of ghee into it along with a pinch of salt. Mix everything really well. Now add lukewarm water in small portions and knead soft dough same as required for making chapatti. Dough is now ready. 0.75 cups of water is used for kneading this much amount of flour. Cover and keep the dough aside for 20-25 minutes to rest.
  2. Meanwhile, prepare the stuffing. For this, wash the chana dal thoroughly with water and soak it for 2 hours. After 2 hours, place the chana dal in pressure cooker along with ½ cup of water and put the lid on. Let the dal cook until the cooker releases a whistle. Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes, then turn off the flame and let the steam escapes on its own.
  3. When the steam is released completely, remove the lid and transfer the dal on a sieve placed over a bowl. Let the dal cools down a bit. Now put the dal into a mixer jar. Put the lid on and grind the dal into fine paste. Place a pan on flame and transfer the dal paste into it followed by jaggery and sugar. Mix everything really well and cook the mixture until the jaggery and sugar is dissolved completely and turns thick in consistency. Stir continuously to prevent the mixture from browning at the base.
  4. Stuffing has turned quite thick, add 1 tsp of cardamom powder into it. Mix it really well. Stuffing is now ready, turn off the flame and transfer it to a bowl so that it cools down quickly. 20 minutes are over, dough is ready as well. Knead the dough again and divide it into lemon sized dough balls. Cover the dough balls to prevent them from drying. 9 dough balls are prepared, so divide the stuffing in 9 portions as well.
  5. Take a dough ball make it smooth and flatten it slightly. Apply some ghee on rolling board, place the dough ball and roll it out into 3-4 inch diameter poori. Place a portion of stuffing in centre now lift the edges of the dough and close the stuffing really well. Press it gently with the fingers.
  6. Again grease the rolling board with some ghee and roll the stuffed dough ball into thin puran poli. Roll it evenly by applying less pressure. Place a tawa on flame and evenly apply some ghee on it. Now place the rolled puran poli on it. Once the puran poli gets roasted from beneath, flip its side and roast it from another side as well. Pour some ghee on top and spread it evenly.
  7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the puran poli gently with the spatula and cook it on medium-high flame until brown spots appears on both the sides. When the puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate. Similarly, stuff, roll and roast the rest of the puran polis. Turn off the flame. Puran polis are now ready. It took 5 minutes to roast a puran poli.
  8. Serve these scrumptious and luscious puran polis as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

 

Mawa Modak Recipe – Milk Powder Modak Recipe

Mawa Modak Recipe – Milk Powder Modak Recipe

Mawa modak recipe is an easy way to prepare mouth-watering modaks instantly. Modak is mostly prepared in Maharashtra during Ganesha chaturthi. It is prepared in various ways. This time we have prepared this amazing sweet with milk powder, milk, powdered sugar, green cardamom, butter and cream. You can prepare it and store it in refrigerator for a week or so.

You can prepare this most relish sweet and present it to your friends and relatives during festive days or on any occasion. They will love it fort sure! The process of making mawa modak is very simple that you can prepare it on festivals when you are busy with other preparations. So, definitely try out making mawa modaks with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the green cardamom and separate its seeds. After that, crush the green cardamom seeds into a fine powder using a mortar pestle.

mawa modakMaking:

Place a pan on flame. When the pan gets heated up aptly then low done the flame. Now add butter to it. Let the butter melts completely. After that, add cream to it. Mix them really well. Keep the flame on low-medium.

mawa modak

Once both the ingredient mixes well, add milk to it. Keep stirring it continuously and cook it on high flame so that the milk starts boiling quickly. After that, add milk powder into the mixture. Mix it really well. Stir the mixture and cook it until it becomes mawa. Keep the flame on low-medium. Keep mixing it continuously so that it doesn’t become lumpy.

mawa modak

After a while, mawa has turned thick in consistency. Ghee is separating from the edges of the mawa that means it is now roasted aptly. Mawa is now ready. Turn off the flame. Transfer the mawa into a bowl. Allow it to cool down completely.

mawa modak

Add crushed green cardamom seeds and powdered sugar into the mawa. Mix everything really well into it. Mixture for making mawa is now ready.

mawa modak

Take a modak mould and put powdered sugar on it. Pat the mould to remove the excess sugar from it. Keep a thin layer of powdered sugar on the mould.

mawa modak

Pinch some mawa mixture and bind it by rolling in hand. Place the mixture on one side of the modak mould. Similarly, place some mawa mixture on the other side of the modak mould.

mawa modak

Close the mould nicely. Remove the excess mawa mixture coming out of the mould. Open the mould and take out the modak from the mould by lifting it from the base. Place it on a plate. Likewise, prepare the rest of the modaks until the mixture is utilized completely.

mawa modak

Modak can also be prepared without the mould. For this, take some mawa mixture and with the help of the hands make a base while narrowing it on the top. Keep them in refrigerator to make them frigid.

mawa modakServing:

Serve these mouth-melting and delectable mawa modaks as a dessert after any meal or have them whenever you crave for something sweet.

Suggestions

  • Make mawa properly by continuously stirring the mixture so that no lump appears in it and it turns out smooth into mawa. After that, slightly cool it down then add powdered sugar into it. Don’t cool down the mawa completely or else it will become powdery. It should be cool enough that it can be touched with bare hands.
  • If you feel that the mixture is too soft to shape it into modaks then keep it inside the refrigerator for 1-2 hours. After that, prepare the modaks.

Mawa Modak Recipe - Milk Powder Modak Recipe mawa modak
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk powder – 1 cup (110 grams)
  • Cream – ¼ cup
  • Butter – 2 tbsp
  • Powdered sugar – ⅓ (50-60 grams)
  • Green cardamom – 5-6
  • Milk – ½ cup
Instructions
  1. Heat a pan with some butter. Add cream and milk to it. Mix it really well.
  2. Further add milk powder to it and keep stirring until the mixture turns thick as mawa.
  3. Transfer it to a bowl and cool it down. Add green cardamom powder and powdered sugar into the mawa. Mix everything really well into it.
  4. Dust the mould with some powdered sugar and put some mawa mixture into it. Place the mixture on both the sides of the modak mould. Close it and make modaks.
  5. Serve these mouth-melting and delectable mawa modaks as a dessert after any meal or have them whenever you crave for something sweet.

 

Kokum Kadhi recipe – Solkadhi Recipe

Kokum Kadhi recipe – Solkadhi Recipe

Kokum kadhi is ideal recipe from the Goan cuisine, perfect to be served with steamed rice or chapattis. Kokum kadhi, also known as sol kadhi is the best dish loaded with homely flavors and tanginess. The highlight of this recipe is that no curds nor chickpea flour is used to make this kadhi. The complementary soothing flavor of coconut milk and zingy flavor of kokum makes it a well balanced assortment.

Everyone will really enjoy this sol kadhi for sure. Making this delectable kokum kadhi is really easy, once you have all the ingredients ready. Serve this mouth watering sol kadhi immediately after preparing with steaming hot steamed rice or chapattis, paranthas or poori. Relish eating this super yummy kokum kadhi at your home with this easy and simple recipe!

Directions

Getting ready:

Take kokum in a bowl and add lukewarm water to it. Soak it for half an hour. After that, crush it properly with the back of a spoon so that it all its juice comes out.

kokum kadhi

Strain the kokum juice through a sieve in a bowl. Press kokum with a spoon and squeeze out its juice completely.

kokum kadhiMaking:

Add kokum extract into the coconut milk. Mix it really well.

kokum kadhi

Now add 1 cup of water into it. Stir to mix well.

kokum kadhi

Further add salt and sugar. Mix everything really well. Now add tempering to it.

kokum kadhi

For this, heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds and asafoetida. Let it roast for a while. Once the seed starts to splutter, add curry leaves to it along with dry red chilly. Let everything get roasted well. Turn off the flame.

kokum kadhi

Tempering is now ready. Pour this tempering into the curry. Mix it really well. Kokum curry is now ready.

kokum kadhi

 

Serving:

Garnish this tangy and mouth-drooling kokum curry with some chopped green coriander. Stir to mix it. Serve it as it is along with any meal or have it as a refreshing drink. Enjoy!

kokum kadhiSuggestions

  • If you want to make coconut milk at home then grate fresh coconut. Add ½ cup of water into it. Grind it into a fine paste in mixer grinder. Then strain the paste. After that, again add water to the coconut left on the sieve and grind it into a fine paste. Sieve it again. Coconut milk is ready.

Kokum Kadhi recipe - Solkadhi Recipe kokum kadhi
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coconut milk – 1 cup
  • Kokum – 8-10
  • Green coriander – 1-2 tbsp (finely chopped)
  • Salt – ½ tsp or to taste
  • Oil – 1 tbsp
  • Red mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Asafoetida – ½ pinch
  • Dry red chilly – 1
  • Curry leaves – 8-10
  • Sugar – 1 tsp (optional)
Instructions
  1. Soak kokum in lukewarm water for 30 minutes. After that, crush it properly. Strain the kokum juice through a sieve in a bowl.
  2. Add kokum extract,1 cup of water, sugar and salt into the coconut milk. Mix it really well.
  3. Heat a small pan with some oil. When oil is heated aptly, add cumin seeds, red mustard seeds, asafoetida, curry leaves and red chilly into it. Let it roast for a while.
  4. Tempering is now ready. Pour this tempering and green coriander into the curry. Mix it really well. Kokum curry is now ready.
  5. Serve this tangy and mouth-drooling kokum curry as it is along with any meal or have it as a refreshing drink. Enjoy!

 

Fried Modak Recipe – How to make Fried Modak Recipe

Fried Modak Recipe – How to make Fried Modak Recipe

Fried modak is another sweet recipe prepared during the festivity of Ganesha Chaturthi. Fried modak have soft sweet jaggery stuffing inside and have crispy covering outside. The outside covering of fried modak is usually prepared with rice flour but today we are using combination of wheat flour and refined flour to make theses devouring and delectable fried modak.

Fried modak is a crispy, crusty version of steamed modak recipe. So, here is a simple and quick to follow recipe of fried modak for you all with step-by-step pictures. Try out this sweet modak recipe and impress your dear ones. Enjoy!

Directions

Getting ready:

Chop each cashew into small chunks and place them in a bowl. Similarly, chop almonds into small pieces and place them in a separate bowl. Peel green cardamom and crush its seeds into fine powder using mortar pestle.

fried modakMaking:

Take wheat flour in a big mixing bowl and add refined flour in it, followed by salt and ghee. Now add water in small portions and knead a little stiff dough. We have used less than ½ cup of water for kneading this much quantity of flour. Cover the dough and keep it aside for 20 minutes to set.

fried modak

Meanwhile, prepare the stuffing. For this, heat a pan with 1 tsp of ghee. Then add grated fresh coconut into it. Keep stirring continuously and roast the coconut on medium-low flame for 2 minutes.

fried modak

Now add jaggery into the pan and turn off the flame. Stir until they get completely mixed together.  Add chopped cashew, chopped almonds and crushed green cardamom into the mixture. Mix all the ingredients really well.

fried modak

Stuffing for modak is now ready, transfer to a plate and allow it to cool down completely.

fried modak

20 minutes are over, knead the dough again. Then divide the dough into small size balls (even smaller than a lemon). With this much dough we can make 16 dough balls.

fried modak

Lift a dough ball and roll until it becomes smooth. Flatten it by gently pressing in between palms. Now roll it out into 2.5 to 3 inch diameter poori. Run the rolling pin around the edges and don’t make the center too thin.

fried modak

Place 1 tsp of stuffing on it. Make pleats by folding the edges, bring them at the center and join the pleats together by making a peak on the top. Seal the stuffing completely and place it on a plate. Likewise, stuff and prepare the rest of the modaks until the dough is utilized completely.

fried modak

Heat enough ghee in a wok to deep fry the modaks. Ghee should be medium hot for frying the modaks. When the ghe is sufficiently hot, drop modaks into the ghee and fry until golden brown. You can place as many modaks as possible into the ghee but avoid over flooding the wok.

fried modak

Once the modaks are fried from beneath, flip their sides and continue frying until they get golden brown in color, evenly.

fried modak

When modaks are fried aptly, lift the modaks with a slotted ladle and hold it against the wok so that the excess ghee drained back into the wok and then transfer them on kitchen paper towel. Similarly, fry the rest of the modaks. It took 6-7 minutes to fry a batch of modaks.

fried modakServing:

Fried modaks are now done and ready to eat. Serve these crispy and delectable fried modaks steaming hot as it is with a cup of tea or any time of the day. Offer these modaks as prasad to diety Lord Ganesha for the festivity of Ganesha Chaturthi. Enjoy!

Suggestions

  • If you want you can use semolina instead of refined flour or you can prepare this modak with wheat flour only.
  • While making the stuffing, roast the grated coconut aptly then add jaggery to it and turn off the flame immediately. There is no need to melt the jaggery. Just mix it well with the coconut. But if jaggery melts and the stuffing turns out thin then keep the stuffing inside the refrigerator to condense it. After that, make the modaks.
  • Don’t fill too much of stuffing into the modaks because then they can splatter into the ghee while frying. Make the pleats and join them at the center making a peak. Seal the stuffing nicely so that it doesn’t spills out while frying the modaks.

Fried Modak Recipe - How to make Fried Modak Recipe fried modak
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup (150 grams)
  • Refined flour – ¼ cup (25 grams)
  • Ghee – 2 tbsp (25 grams)
  • Salt – 1 pinch or to taste
  • Jaggery – ¾ cup (150 grams)
  • Fresh coconut – 1 cup (grated)
  • Almonds – 8-10
  • Cashews – 8-10
  • Green cardamom – 6-7
  • Ghee – for frying modak
Instructions
  1. Chop each cashew and almonds into small pieces. Crush green cardamom seeds into fine powder.
  2. Take wheat flour in a big bowl and add refined flour in it followed by salt and ghee. Add water in small portions and knead a little stiff dough.Cover and keep it aside for 20 minutes to set.
  3. Meanwhile, prepare the stuffing. For this, heat a pan with 1 tsp of ghee. Then add grated fresh coconut into it.
  4. Now add jaggery, cashew, almonds and cardamom powder into the pan. Turn off the flame. Mix all the ingredients really well.
  5. Divide the dough into smaller than small lemon sized balls.
  6. Roll it out 2.5-3 inch diameter poori. Roll it around the edges.
  7. Place 1 tsp of stuffing on it. Make pleats by folding the edges, bring them at the centre.
  8. Heat enough ghee in a wok. Drop modaks into the ghee.
  9. Keep flipping the sides and fry the modaks until they become golden brown in color.
  10. When modaks are fried, transfer them on kitchen paper towel. Fried modaks are now ready.
  11. Serve these crispy and delectable fried modaks steaming hot as it is. Enjoy!

 

Tawa Pulao Recipe – Mumbai Style Pulao with Pav Bhaji Masala – Tava Pulav

Tawa Pulao Recipe – Mumbai Style Pulao with Pav Bhaji Masala – Tava Pulav

Tawa pulao or fried rice is the most popular and relished food from the streets of Mumbai. Tawa pulao as the name suggests is prepared on tawa or skillet. Making this super scrumptious tawa pulao is really quick and easy, if you have leftover rice. This version of tawa pulao is not so spicy and tangy but you can adjust the spice in the pulao as per your taste buds.

It is prepared with stir fried vegetables i.e. green peas, capsicum and potatoes mixed with rice. There are other spices added to this pulao recipe but Pav bhaji masala is the hero of the dish. This tawa pulao recipe goes best with raita or a pickle wedge. You can make this pulao for a lunch box or for your meal on a busy day without much effort and preparations. So, try out this easy to follow recipe of tawa pualo with step-by-step pictures and enjoy!

Directions

Getting ready:

Thoroughly wash and chop the tomatoes and capsicum. Then peel the green peas and keep it in a bowl.

tawa pulao

Rinse the potatoes and pressure cook them. Then peel and chop the boiled potatoes in small chunks.

tawa pulaoMaking:

Heat a pan or tawa/skillet to prepare the pulao. Add 2-3 tbsp of butter to the pan or wok and let it melt.

tawa pulao

Then to it add ginger, chopped green chilly and turmeric powder. Stir it for a while constantly to roast the spices. Now add chopped tomatoes. Mix it well.

 

tawa pulao

Cover and cook the tomatoes for 2-3 minutes until it becomes soft. After 2 minutes, remove the lid and slightly mash the tomatoes.

tawa pulao

Then add capsicum and green peas to it. Stir everything really well to mix. Cover again and continue cooking for 2-3 minutes until capsicum and peas become tender.

tawa pulao

2 minutes are over now, press the peas with spatula to see whether vegetables are cooked or not. Vegetables are now cooked through. Mash everything with the spatula. Make sure you don’t mash it too much.

tawa pulao

Now add red chilly powder, salt, pav bhaji masala and green coriander to it. Mix the vegetables while mashing them. Add 1/2 cup of water to it and further mash the vegetables.

tawa pulao

Then  to the masala add the chopped boiled potatoes. Mash the potatoes a little and mix everything really well.

tawa pulao

Add boiled rice to it and mix it really well with the vegetables. Transfer it to a serving plate. Mouth-watering tawa pulao is now ready.

tawa pulaoServing:

Garnish it with some coriander sprigs and serve this delectable and finger-licking tawa pulao with curd and raita. Enjoy!

tawa pulao

  • For 3-4 members
  • Time – 30 minutes

Tawa Pulao Recipe - Mumbai Style Pulao with Pav Bhaji Masala tawa pulao
Author: 
Recipe type: Rice/Pulao Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cooked rice – 1 cup
  • Tomatoes – 400 grams (finely chopped)
  • Boiled potatoes – 2 (300 grams)
  • Capsicum – 1 (finely chopped)
  • Green pea – 1 cup
  • Butter – 2 to 3 tbsp (50 to 60 grams)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Ginger paste – 1 tsp
  • Green chilly – 1 tsp (finely chopped)
  • Turmeric powder – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Pav bhaji masala – 2 tsp
  • Salt – 1.5 tsp (to taste)
Instructions
  1. Wash and chop tomatoes and capsicum. Peel the green peas and keep it in a bowl.
  2. Wash and boil the potatoes. Peel and chop them in small pieces.
  3. Heat a pan or tawa. Add 2-3 tbsp of butter to the pan or wok and let it melt.
  4. Add ginger, chopped green chilly and turmeric powder. Stir it for a while.
  5. Now add chopped tomatoes. Mix it well.
  6. Cover and cook the tomatoes for 2-3 minutes until it becomes soft.
  7. After 2 minutes, remove the lid and slightly mash the tomatoes.
  8. Then add capsicum and green peas to it. Stir everything.
  9. Again cover and cook for 2-3 minutes until capsicum and peas become tender.
  10. minutes are over now, press the peas with spatula to see whether vegetables are cooked or not. Vegetables are now cooked through. Mash everything with the spatula don't mash it too much.
  11. Now add red chilly powder, salt, pav bhaji masala and green coriander to it.
  12. Mix the vegetables while mashing them.
  13. Add ½ cup of water to it and further mash the vegetables.
  14. Add the chopped boiled potatoes. Mash it and mix everything really well.
  15. Add boiled rice to it and mix it really well with the vegetables.
  16. Transfer it to a serving plate. Mouth-watering tawa pulao is now ready.
  17. Garnish it with some coriander sprigs and serve this delectable and finger-licking tawa pulao with curd and raita. Enjoy!

 

Instant Anarsa Recipe

Instant Anarsa Recipe – Maida Besan Anarsa Recipe

Instant anarsa do appear like the authentic anarsa but are very much different in taste from them. But you will surely love their unique flavor. The authentic anarsa recipe calls for all the preparations to be done two days before. But this anarse prepared with maida-besan anarse take very less time to and can be prepared instantly and easily.

Anarsa is an authentic Maharashtrian snack, prepared especially during festive occasions. The main ingredient in this traditional recipe are rice and jaggery but the recipe that we have for you sharing today calls for the use of refined flour, gram flour and condensed milk and are ready in no time. So, make this super delicious anarsa whenever you feel like with this easy to follow recipe. Enjoy!

Directions

Getting ready:

1. Clean the sesame seeds and take them in a bowl to coat the anarsa.

instant anarsa

2. Sieve refined flour in a bowl.

instant anarsaMaking:

3. In a mixing bowl, add refined flour and chickpea flour, followed by some baking powder. Mix well.

instant anarsa

4. Now add condensed milk to the flour and stir to bind all the ingredients nicely.

instant anarsa

5. Add milk to the mixture, if required to make the batter little moist.

instant anarsa

6. The consistency of batter should be thick, so that you can prepare balls easily.

instant anarsa

7. Heat some oil in a wok or pan to deep fry the anarsa.

instant anarsa

8. Now dust your hands with some dry flour and pinch small amount of batter.

instant anarsa

9. Give it a round shape and coat the dough ball in sesame seeds and roll again.

instant anarsa

10. Place the prepared ball on a plate and similarly prepare the rest.

instant anarsa

11. Drop the prepared ball into the oil and fry on low flame until they turn golden brown in color from all sides.

instant anarsa

12. Drain out the fried anarse on kitchen paper towel to remove excess oil. Likewise fry the rest. Anarsa is ready to serve.

instant anarsaServing:

13. Serve these mouth drooling and crusty instant anarsa warm with tea or coffee. Store the remaining ones in an airtight container and keep them in fridge for upto 7 days.

Suggestion:

If you find that anarsa balls are splattering while frying then mix some more batter and then continue making the rest.

Instant Anarsa Recipe Instant Anarsa Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maida - ½ cup
  • Gram flour - ½ cup
  • Condensed milk - ½ cup
  • Milk - 1-2 tbsp
  • Sesame seeds - 2 tbsp
  • Baking powder - ½ tsp
  • Oil - to fry anarse
Instructions
  1. Clean the sesame seeds and take them in a bowl to coat the anarsa.
  2. Sieve refined flour in a bowl.
  3. In a mixing bowl, add refined flour and chickpea flour, followed by some baking powder. Mix well.
  4. Now add condensed milk to the flour and stir to bind all the ingredients nicely.
  5. Add milk to the mixture, if required to make the batter little moist.
  6. The consistency of batter should be thick, so that you can prepare balls easily.
  7. Heat some oil in a wok or pan to deep fry the anarsa.
  8. Now dust your hands with some dry flour and pinch small amount of batter.
  9. Give it a round shape and coat the dough ball in sesame seeds and roll again.
  10. Place the prepared ball on a plate and similarly prepare the rest.
  11. Drop the prepared ball into the oil and fry on low flame until they turn golden brown in color from all sides.
  12. Drain out the fried anarse on kitchen paper towel to remove excess oil. Likewise fry the rest. Anarsa is ready to serve.
  13. Serve these mouth drooling and crusty instant anarsa warm with tea or coffee. Store the remaining ones in an airtight container and keep them in fridge for upto 7 days.

 

Sabudana Vada Recipe – Crispy Deep-Fried Sago Wada for Vrat

Sabudana Vada Recipe – Sago Vada for navratri Vrat

Crispy Deep-Fried Sago Vada are so lip smacking that you will crave for more and more. Sabudana, also known as sago pearls is the main ingredient used during fasts. We often use sago pearls for making tikkis, vadas, and thalipeeth and so on. Today we are making Crispy and super delicious Sabudana vadas. These fried dumplings of sago pearls and potatoes make a great food during fast.

You can make sabudana vada for navratri or any other fast which are crispy from outside and prepared with sabudana along with boiled potatoes and coarsely ground peanuts. Serve them steaming hot with and chutney or dip and relish eating. Everyone will like this savory dish for sure. Here’s the easy to follow recipe for you all. Enjoy!

Directions

Getting ready:

Rinse 1 cup sago pearls and soak them in 1 cup clean water for 2 hours. Drain out the excess water, if visible.

sabudana vada

Peel the potatoes and mash them finely with the back of a spoon.

sabudana vadaMaking:

In a big mixing bowl combine sago pearls, mashed potatoes, sendha salt, ginger paste, finely chopped green chilly, coarsely ground black pepper, finely chopped green coriander and coarsely ground peanuts. Mix everything really well. Mixture for making vada is now ready.

sabudana vada

Heat some oil in a wok or pan.

sabudana vada

Pinch some mixture, roll it into round shape and flatten using you palm.

sabudana vada

Place this vada over the plate. Repeat the process until entire mixture is utilized.

sabudana vada

Slide one vada in hot oil. If it doesn’t splatter then drop 3 to 4 more vadas.

sabudana vada

Fry them until they get golden brown in color.

sabudana vada

Drain out the fried vadas on a plate covered with kitchen paper towels to remove excess oil. Likewise fry the rest as well. Sabudana vadas are ready.

sabudana vadaServing:

Serve these tempting steaming hot sabudana vadas with green coriander chutney, sweet chutney or tomato sauce and relish eating.

sabudana vadaSuggestions:

  • Oil for frying the vadas should be rightly hot else the vadas will absorb too much oil or will splatter.
  • If not making these vadas for fast then use plain salt and red chilly powder.
  • For 18 to 20 vadas
  • Time – 50 minutes

Sabudana Vada - Crispy Deep-Fried Sago Wada for Vrat Sabudana Vada Recipe – Crispy Deep-Fried Sago Wada for Vrat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Medium size Sago pearls – 1 cup (150 grams_ (soaked)
  • Potatoes – 5 (300 grams) boiled
  • Peanuts – ½ cup (100 grams) (roasted and coarsely ground)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Black pepper – 8 to 10 (coarsely ground)
  • Oil – to fry
Instructions
  1. Rinse 1 cup sago pearls and soak them in 1 cup clean water for 2 hours. Drain out the excess water, if visible.
  2. Peel the potatoes and mash them finely with the back of a spoon.
  3. In a big mixing bowl combine sago pearls, mashed potatoes, sendha salt, ginger paste, finely chopped green chilly, coarsely ground black pepper, finely chopped green coriander and coarsely ground peanuts. Mix everything really well. Mixture for making vada is now ready.
  4. Heat some oil in a wok or pan.
  5. Pinch some mixture, roll it into round shape and flatten using you palm.
  6. Place this vada over the plate. Repeat the process until entire mixture is utilized.
  7. Slide one vada in hot oil. If it doesn’t splatter then drop 3 to 4 more vadas.
  8. Fry them until they get golden brown in color.
  9. Drain out the fried vadas on a plate covered with kitchen paper towels to remove excess oil. Likewise fry the rest as well. Sabudana vadas are ready.
  10. Serve these tempting steaming hot sabudana vadas with green coriander chutney, sweet chutney or tomato sauce and relish eating.