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Meenakshi Sharma

SABUDANA VADA | SAGO VADA | HOW TO MAKE SABUDANA VADA

Sabudana Vada is a traditional dish from Maharashtra , India . Sabudana Vada is made of Sabudana ( Sago ) , potato , Peanuts and some Spices. Sabudana Vada is served with Curd , Green Chutney along with Tea. Sabudana Vada is generally a Snack but in some parts of India Vada is mainly a fasting Snack . Vada is served during religious festivals especially during Navratri .

What is Sabudana Vada ?

Sabudana Vada is a mouth watering snack made from Sabudana , Potato and peanuts . Sabudana Vada is a Vada with crispy outer layer and soft inside. here is the Sabudana recipe with step by step photos and video.

Preparation Time – 30 minutes

Cook Time – 20 minutes

Serving – 13 Vada

Ingredients –

  • Sabudana (Sago) – 1 Cup
  • Potato – 3 medium size
  • Peanut ( Roasted and Crushed ) – 1 Cup
  • Raw Peanut – Half Cup
  • Cumin – 1 tsp
  • Salt or Rock Salt – 1 tsp
  • Green Chili – 3 Chopped
  • Red Chili Powder – Half tsp
  • Lemon – 2 tsp
  • Coriander – Handful

Sabudana Vada Recipe Step by Step with Photos

Soaking Sabudana

  1. Rinse 1 Cup of Sabudana and soak for at least 3 Hours or overnight. after that drain the extra water and rest Sabudana for 1 hour.

Other Preparation

2. Pressure cook 3 medium size Potato for 2- 3 whistles , peel them and mash well.

3. Roast half cup Peanuts for 5 minutes or until peanuts get golden and aromatic.

4. Once Peanuts get cool down , Grind them to a coarse powder.

Making Sabudana Vada

  • In a mixing bowl add soaked Sabudana , 3 medium size boiled and mashed Potato and 1 cup Roasted and Crushed Peanut. mix them well.
  • Now add 1 tsp Cumin ( jeera) , 1 tsp Salt , 3 finely chopped green chili , half tsp red chili powder , 2 tsp lemon , handful Coriander leaves and mix them well.

  • Now add row Peanuts and form a dough.

  • Grease hands with little oil and take a small portion of dough and give it a ball shape , similarly make all other balls from dough.

  • now slightly flatten the balls to give them a shape of vada or patties.
  • Heat Oil in a pan. slide vada in hot oil and fry them on a medium flame , stir occasionally until golden brown.

  • Remove Vada from Oil and serve hot with green chutney and curd.

Tips for Sabudana Vada-

  1. To fry Sabudana Vada Oil should be hot and always fry Sabudana Vada on medium flame. if you fry Sabudana Vada on low flame they can break and become oily.
  2. To make Sabudana Vada , Sabudana should be of good quality. there are different kind of Sabudana , some soak up well just in 2 hours while others take more time . Sabudana should be soaked well to make perfect Sabudana Vada.
  3. Boiled Potato should not be soggy. Do not over cook Potato.

Chana Masala |Chole Masala |Punjabi Chole |Chickpeas Curry

Chana Masala or Chole Masala is a common term used to mention a chickpeas curry. It is one of the most delicious curry if you like indian food. It can be made easily at home.

This Chole Masala Recipe will give you an authentic taste of Punjabi Chole. Restaurant style Chole Masala which taste so delicious that you can never miss.

What is Chickpeas Curry ?

Chana masala is a spicy curry made from chickpeas , tomato , onion , ginger , garlic and spices. You can have it with bhatura ( puffed deep fried bread ) , rice , Roti and Paratha.

Restaurant Style Chole masala recipe, Chole recipe , Chana masala recipe, Chole bhature, Kabuli Chana masala, Home made Chole Masala, Punjabi Chole, Kadhai chole. Here is step by step method of chana masala.

Ingredients to pressure cook the chickpeas

  • Soaked Chana – 2 Cups
  • Water – 5 Cups
  • Cinnamon sticks – 2
  • Tea bags – 2
  • Cardamom – 2

Ingredients to prepare homemade masala

  • Cumin – 2 tea spoon
  • Coriander Seeds – 2 tea spoon
  • Black paper – 1/2 tea spoon
  • Dried chilli – 3
  • Fennel seeds – 1 tea spoon
  • Sesame seeds – 1 tea spoons

Ingredients to make Chickpeas curry

  • Oil – 2 table spoon
  • Cumin – 1/2 tea spoon
  • Hing ( asafoetida ) – pinch
  • Chopped Onion – 1 (medium size )
  • Green chilli – 2
  • Ginger and garlic paste – 1 tea spoon
  • Turmeric powder- 1 tea spoon
  • Coriander powder – 1 tea spoon
  • Chole masala – 1 tea spoon ( available in market )
  • Salt – to taste
  • Tomato puree – 3 table spoon
  • Water – 2 cups

HOW TO MAKE CHOLE MASALA WITH STEP BY STEP PHOTO

Pressure cooking Chana

  1. Add 7 – 8 hours pre-soaked chole (2 cups) in a cooker.

2. Add 2 Cinnamon sticks , 2 Tea Bags , 2 Cardamom and 5 Cups of Water. In case tea bags are not available, boil 2 tsp tea with 1 cup of water for 3 minutes. Strain and add tea-water.

3. Pressure cook at medium flame for 5-6 whistles or until the chole cooked well

4. After opening the cooker, take out tea bags, cinnamon and black cardamom from cooked chole. Strain the Chole and reserve the stock (for later usage)

To prepare Homemade Masala

  1. In a pan, Dry roast 2 tsp cumin , 2 tsp Coriander seeds , Black pepper 1/2 tsp , 3 Dried Chili , 1 tsp Fennel seeds , 1 tsp Sesame seeds for 2-3 minutes.

2. Allow the roasted spices to cool off completely. Blend the roasted spices in a blender and take out in a separate bowl.

Chole Masala Curry Preparation

  1. In a pan heat 2 tbsp oil , add 1/2 tsp cumin and a pinch of hing ( asafoetida)

2. Add 1 chopped onion , 2 chopped green chili and 1 tsp Ginger-garlic paste

3. Fry the Onion till it becomes golden brown and now add 1 tsp turmeric powder , 2 tsp Coriander powder , 1/2 tsp Chili powder , roasted spices (prepared masala ) , Salt to taste and 1 tsp chole masala

4. Saute masala for a minute at low flame and now add 3 tbsp Tomato puree and cook till oil separates

5. Add Cooked Chole and 2 Cups of strained stock to the chole

6. Cover and Cook for 10-15 minutes or until the flavours are absorbed well

Choco Lava Cake | How to make eggless Choco Lava Cake |Chocolate Lava Cake

Here is the step by step recipe of choco lava cake. It can be made at home very easily. here i am showing Choco Lava Cake recipe in a cooking pot. You can make it in a oven or pressure cooker.

What is Choco Lava Cake?

Choco Lava Cake is a cake with spongy outer layer and an oozing chocolate inside. Choco lava cake or molten chocolate cake is a dessert made with flour , cocoa powder, chocolate(melted) , sugar , butter .

Ingradiants

1/2 Cup – All purpose flour

1/2 Cup – powdered sugar

4 Table spoon – Cocoa powder

2 Tea spoon – Butter (at room temperature)

3/4 cup – Milk (at room temperature)

1/2 Tea spoon – Backing powder

2 Dairy Milk ( 52 gram pack each)

Preparation Time – 15 minutes

Cook time – 10/12 minutes

Choco Lava Cake Recipe –

  • Take a cooking pot and spread some salt in it and place the stand inside it. place the lid and preheat the pot b/w medium to high flame for 10 minutes. To bake this cake in electric oven , preheat oven at 185 degree celsius for 10 minutes.
  • Take 1/2 cup all purpose flour , add cocoa powder , powdered sugar , baking powder and sieve them well.
  • Add milk in this mixture.

To make Lava –

  • Melt the chocolate using double boiler method at low flame. flame should be low and stir it continuously otherwise chocolate will not melt and it end up becoming hard.
  • Add butter and give it a good mix . keep stir till it melts.

Add this Lava to the batter we prepared before and mix it well.

Take the moulds and grease them with some ghee/butter. pour batter in them. fill them only 3/4. tap them to remove air bubbles.

Place moulds inside pot. place the lid and bake for 10 to 12 minutes.

Tips to make Choco Lava Cake –

  • Milk , chocolate and butter should be on room temperature.
  • flame should be between medium to high.
  • Chocolate should be boiled using double boiler method at low flame.
  • Don’t keep the mixture at rest after preparing , bake it instantly.

Gulab Jamun Recipe | How to make Gulab Jamun with khoya at home

Gulab Jamun is an Indian sweet dish made with khoya (dried evaporated milk solids) , sugar, all purpose flour (maida). Gulab Jamun is one of the popular Indian dessert to be made during marriage receptions, ceremonies, Indian festivals like holi, diwali etc.

Can be made very easily at home, follow below step by step recipe to make mouth watering Gulab Jamuns.

What is Gulab Jamun?

Gulab jamuns are soft sugar syrup soaked balls made of khoya, flour , sugar, cardamom powder. Here is the step by step recipe to make Gulab Jamun.

Gulab Jamun Recipe

Ingredients to make sugar syrup

  • 1.5 Cup sugar
  • 2 Cup water
  • 1 Teaspoon rose water
  • 1 Teaspoon cardamom powder

Ingredients to make Gulab Jamun

  • 1 Cup grated khoya( 200 gram)
  • 1/4 Cup all purpose flour( maida)
  • 1 Teaspoon cardamom powder
  • 1/2 Teaspoon baking powder
  • Ghee or Oil for frying

Preparation Time

  • Preparation time – 15 minutes
  • Cooking time – 15 minutes
  • Serves – 15 Gulab Jamun
  • Meal type – Dessert (Veg)

Method to prepare sugar syrup

  • Pour 2 cups of water in a pan
  • Add 1.5 cups of sugar and 1 teaspoon cardamom powder
  • Boil this until the syrup turns slightly sticky. To check its consistency take little syrup in a plate, let it cool then dip your finger in it and touch with your thumb, it should be slightly sticky. It should not reach one string consistency. If it becomes sticky then you can add little water and stir
  • Add rose water.

Method to prepare Gulab Jamun

  • Take khoya in a pan heat it until it becomes soft or take grated khoya and mash it well until it becomes soft
  • Add all purpose flour then mix it well
  • Add baking powder and mix it together
  • Add cardamom powder
  • Mix well to form a dough, don’t knead
  • Make small balls, if you are unable to form balls add some milk and mix it well to form a soft dough
  • Place the gulab jamun in medium hot oil or ghee at low flame. once they start getting golden , keep stir them in ghee. they should be evenly brown
  • Remove gulab jamun and place them in paper towel to remove excess oil/ghee
  • Place them in hot sugar syrup
  • Garnish gulab jamun with your favorite nuts and serve them

Tips to make Gulab Jamun

  • If khoya is bit hard then heat it in a pan to make it soft.
  • If sugar syrup has impurities, add 1 table spoon milk and simmer. a layer of scum will be formed, remove this layer with a spoon.
  • Don’t add gulab jamun to the syrup immediately after frying. this might cause a layer of ghee around the gulab jamun after some time.
  • You can also make stuffed gulab jamuns by filling the center with chopped nuts.
  • Oil should be medium hot.