Category Archives: Upvas / Fasting 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 – Sabudana Appam / Sabudana Vada in Appe Pan

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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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Recipe – Sweet Potato Soup

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Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, large
  • Oil / Butter: 1 teaspoon
  • Ginger: finely chopped, ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder or crushed: ¼ teaspoon
  • Coconut milk: 2 tablespoons
  • Water: as required
  • Lemon juice: 1 teaspoon
  • Mint leaves: 3-4, chopped

Method

  • Peel the sweet potato and cut into 4-6 pieces.
  • Boil in water until soft.
  • Drain the excess water and mash the sweet potato.
  • Blend it in a blender using little water.
  • Heat oil/butter in a pan.
  • Saute the ginger pieces for 1 minute.
  • Add the blended mashed potato, salt, black pepper and 2 cups of water.
  • Let it boil for 5-6 minutes. Stir occasionally.
  • Add The coconut milk and stir.
  • Cook for 2-3 minutes.
  • Turn off the heat
  • Add lemon juice and chopped mint leaves and serve.

Cook’s Note

  • Instead of coconut milk, you can use heavy milk cream as well.
  • You may use rock salt / sendha namak, if you are preparing the recipe during Indian upvas days.

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