DESCRIPTION:
Sabudana vada, also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."
During the monsoon season, it is popular to eat bhajias/pakoras (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is deep fried, it is sumptuous and light. It is also eaten on days of fasting in Maharashtra for e.g., Chaturthi etc.
PREPERATION
Preperation time: 3 hrs
Cooking time: 25 mins
INGREDIENTS:
-½ cup sabudana
-2 medium potatoes cubed
-¼ cup peanuts …
DESCRIPTION:
Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-½ cup paneer( Indian cottage cheese )
-2 ½ tbsp. Powdered sugar
-Pinch of cardamom powder
-few chopped Pista for garnishing
STEPS:
1. Take a heavy bottom pot, add milk in it and bring it to boil.
2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )
3. Pour ice cold water to stop the cheese from further cooking.
4. Let it rest for 2 to 3 mins.…
DESCRIPTION:
Pakora, also called pakoda, pakodi, or ponako, is a fried snack (fritter). It is found across the Indian subcontinent, especially in India, Bangladesh, Nepal and Pakistan. Pakoras are usually served as a snack or appetiser. In Great Britain, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.
PREPERATION
Preperation time: 15 mins
Cooking time: 15 mins
INGREDIENTS:
-1 medium carrot cup julienned
-¼ cup capsicum julienned
-1 cup shredded cabbage
-1 medium onion thinly sliced
-5 to 6 french beans( slit and cut into 2
cm pieces )
-½ cup besan
-¼ cup rice flour
-salt as needed
-¼ to ½ tsp ajwain / carom seeds
-2 to 3 green chilies chopped
-handful of pudina or mint leaves
-1 tsp ginger garlic paste
-¼ to ½ tsp garam masala powder
-oil for…
DESCRIPTION:
Aloo mutter / aloo mattar / aloo matar is a Punjabi dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (matter) in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices.
PREPERATION
Preperation time: 10 mins
Cooking time: 25 mins
INGREDIENTS:
-3 medium size potatoes cubed
-½ to ¾ cup matar( peas )
-2 tomatoes medium size pureed
-2 large onions chopped finely
-2 tbsps oil
-1 green chili slit
-½ to ¾ cumin/ jeera
-1 tbsp ginger garlic paste
-1 tsp coriander powder
-¾ tsp red chilli powder
-½ to ¾ tsp garam masala
-salt as needed
-¼ tsp turmeric
-¼ tsp kasuri methi
-Chopped coriander leaves for
garnishing
STEPS:
1. Peel the potatoes and cut them to cubes. Properly wash the cubed potatoes and peas in a vessel and keep them aside. Puree the tomatoes and chop onions finely.
2. In a pot heat oil and…
DESCRIPTION:
Aloo tikki is a North Indian, Pakistani and Bangladeshi snack made out of boiled potatoes, onions and various curry spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette in Hindi, Marathi, and Tamil. It is served hot and warm along with a side of saunth, tamarind and coriander-mint sauce, and sometimes yogurt or chick peas. It is a vegetarian alternative, and an Indian equivalent of the hamburger. It is sometimes referred to some as a "potato burger".
PREPERATION
Preperation time: 15 mins
Cooking time: 20 mins
INGREDIENTS:
-4 medium sized potatoes
-1 tsp ginger paste
-½ to ¾ tsp garam masala
-½ tsp chaat masala
-½ to ¾ tsp red chili powder
-1 tbsp ghee
-Handful of coriander leaves finely
chopped
-1 green chili chopped
-2 tbsps corn flour
-3 to 4 tbsps bread crumbs
-Salt as needed
-2 to 3 tbsps chopped cashews
-Oil for frying
STEPS:
1. Boil the potatoes in a pressure cooker. Once boiled, let them cool. Now…