Diwali Delights
A few recipes to tantalise your taste buds over the diwali period.
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SABUDANA VADA
Ingredients: 1 cup saboodana (sago) 1/2 cup peanuts roasted, crushed coarsely 1 potato boiled, peeled, mashed 7-8 green chillies crushed 2 tbsp. coriander leaves finely chopped 1/2 tsp. cumin seeds salt to taste oil to deep fry
METHOD: Wash sago and drain excess water. Soak for 1 hour. Loosen and sprinkle 1/2 cup water. Keep aside for 2-3 hours. Loosen and remove any lumps. Add all ingredients exceipt oil. Mix well. Make pattie shaped rounds (flattish) with moist hands. Deep fry in hot oil on medium flame. Turn once and fry other side till light brown, and crisp. Drain on kitchen paper or rack. Serve hot with tamarind chutney. Or, you may serve peanut chutney (refer) mixed in curds as a dip. Making time: 45 minutes (excluding soaking time) Makes: 10 vadas Shelf life: Best fresh Note: The mixture may be made and kept few hours in advance.