Category Archives: All Recipes

Recipe – Sabudana Cutlets / Sago Cutlets

Aviary Photo_131478124495789017Prep Time: 5 hours

Cook Time: 20 Minutes

Serves: 4

Ingredients

  • Sabudana (Sago): 1 cup
  • Potato: 3 medium sized, boiled, peeled and mashed
  • Peanut: ¼ Cup
  • Rock salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Curry leaves: 3-4
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons

Method

  • Soak sabudana for 4 hours. Drain all excess water and keep in the sieve for 30 minutes so all excess water will be removed.
  • Dry roast the peanuts. Let it cool and grind coarsely.
  • In a large bowl, mix soaked sabudana, mashed potato, grinded peanut, salt, black pepper powder, ginger, green chili, coriander leaves, chopped curry leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat sabudana cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil op top of all the cutlets. Cover the tawa and medium the heat. Leave it for 3-4 minutes.
  • Remove the cover, flip all the cutlets, spread little oil on all the cutlets again. Cover and cook again for 2-3 minutes.
  • Remove the cover. Higher the heat and cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.
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Recipe – Butter Potato Taco / Taco with butter potato

Taco
Taco

Cooking time: 30 minutes

Serves: 4

Ingredients:

  • Taco shells: 8
  • Potato: 3
  • Water: as required
  • Butter: ½ tablespoon
  • Salt: 1 teaspoon
  • Garlic cloves: 2, chopped
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: ½ tablespoon, chopped
  • Green chili: 1 small, finely chopped
  • Lemon Juice: 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons
  • Onion: 1/4 of a medium size, finely chopped
  • Tomato: 1/2 of a medium size, finely chopped
  • Green bell pepper: 1/4 of a medium size, finely chopped
  • Chat masala: 1 teaspoon

Method

  • Boil the potato.
  • Peel and chop into small cubes.
  • Heat butter in pan.
  • Saute garlic cloves for 30 seconds.
  • Add potato pieces, salt, black pepper powder, green chili. Mix well and saute for 3-4 minutes or until potatoes are with light brown spots.
  • Add lemon juice, coriander leaves. Mix well and turn off the heat.

For assembling:

  • Take a taco shell
  • Fill 2 tablespoon of the butter potato
  • Add little onion, tomato, bell pepper
  • Add ½ tablespoon tomato sauce.
  • Add ¼ tablespoon grated cheese
  • Sprinkle some chat masala.
  • Serve immediately.

Cook’s Note:

Recipe – Sabudana Appam / Sabudana Vada in Appe Pan

Aviary Photo_131472194561085027

Prep Time: 5 Hours

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Sabudana (Sago): 1 cup
  • Potato: 2 medium sized, boiled, peeled and mashed
  • Peanut: ¼ Cup
  • Rock salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste or finely chopped
  • Green chili: ½ Teaspoon, crushed or paste or finely chopped
  • Curry Leaves: 4-5, chopped or crushed
  • Coriander Leaves: 1 tablespoon, chopped
  • Lemon Juice: ½ tablespoon
  • Oil: 1 tablespoon

Others:

  • Appam pan

Method

  • Soak sabudana for 4 hours. Drain all excess water and keep in the sieve for 10 minutes so all excess water will be removed.
  • Dry roast the peanuts. Let it cool and grind coarsely.
  • In a large bowl, mix soaked sabudana, mashed potato, grinded peanut, salt, black pepper powder, ginger, green chili, curry leaves, coriander leaves and lemon juice.
  • Toss everything well and make a smooth dough. If require, use 1 more boiled and mashed potato.
  • Divide the dough into 14 equal portions. Roll each portion into ball. Rolled ball size should not be bigger than the appe pan molds.
  • Place the appam pan on heat.
  • Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
  • Fill each mold with the Sabudana balls.
  • Cover the pan for 3-4 minutes in medium heat.
  • Flip all appams using a pointed wooden spatula.
  • Drizzle few drops of oil over it and cover again for 2-3 minutes.
  • Remove the cover. Increase the heat.
  • Cook for another 2-3 minutes, flipping sides, until golden brown and crispy all around.
  • Take them out on a kitchen napkin.
  • Repeat the process until all sabudana appams are done.
  • Serve with tomato sauce and green chutney.

Cook’s Note

  • You may use regular salt instead of rock salt other than fasting days.

 

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