Sabudana Vada - Vrat

Sabudana Vada is a vrat ka khana.  In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. 

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.  These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6  Vadas
Ingredients 
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method 
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste.  Remove in a bowl and refrigerate till needed.
For the VadasWash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. 

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.  

My Notes

Quantity of potatoes should be just sufficient to hold sabudana. 
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.

Labels : Sabudana, Millets, Vrat, Snacks, Peanuts, Deep Fried, Mashed Potatoes, Vegan, Gluten free,  Street food

Chicken Kiev-Serves Two#EattheWorld

In my recent visit to the Baltic Countries I, had the opportunity to taste the local food of these countries. It was a awesome experience.

The food in all these countries is more or less the same since they were all part of Russia, and has a strong Russian influence, of course, now they are independent.

One these dishes was Chicken Kiev in Ukraine,  which is a popular  cutlet made with chicken breast pounded and rolled around chilled garlic butter with herbs, then breaded and either fried or baked. 

The dish has traditionally been considered Ukrainian in origin since its name comes from Kiev, the capital of Ukraine. This Chicken Kiev recipe is so simple, comforting and makes a complete meal with an accompaniment of steamed veggies and Mashed Potatoes.

Serves Two 
Ingredients
25 Grams Butter softened
1 Big Garlic Clove- minced
¼ Teaspoon Salt or to taste
¼ Teaspoon Black or White pepper
1 Tablespoon Finely Chopped Flat leaf Parsley
1 Chicken Breast - cut into two from the center
Dried Bread Crumbs as required
¼ Cup All Purpose Flour
1 Large Egg
Oil for shallow frying
To Serve
Mashed Potato 
Steamed Vegetables

Method

Add butter, garlic and parsley in a bowl. Season with salt and pepper. Mix to combine. Spoon mixture into the center of plastic wrap. Roll up & twisting ends to seal. Roll on a board to make a long log. Freeze it until firm.

Using a sharp knife,cut chicken breast into two. In between two plastic sheets lightly flatten them. 

Pat them dry and season it with a pinch of salt and black pepper powder.

Remove plastic wrap from butter. 

Cut butter into slices.

Place butter slices into each chicken slice 

Roll it into a tight roll 

Wrap them in a plastic wrap and roll up & twisting ends to seal. Keep in it in the freezer for 20 ~ 30 minutes so that it retains the round shape and the butter hardens.

Place breadcrumbs on a large plate.

Place flour on a plate & season with a pinch of salt and pepper. 

Whisk egg in a shallow bowl.  Dredge each rolled piece of chicken in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Repeat this process twice and again keep this in  freezer for 15 minutes. 

In the meantime pour oil into a small deep frying pan. Heat over medium low flame,  fry for 4 to 5 minutes each side or until golden.  

Serve with Mashed potato and steam Vegetables.

Labels :Chicken, Ukraine, Deep Fried, Mashed Potatoes, Steamed  Vegetables, Butter, Parsley, Garlic, Eat the World, International Cuisine 
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Ukraine. 

Check out all the wonderful Ukrainian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Making Miracles: Mazuricks
Culinary Adventures with Camilla: Nalysnyky (Ukranian Crêpes)
Sugarlovespices: Ukrainian Poppy Seed Roll, Makivnyk
Pandemonium Noshery: Ukrainian Pickled Tomatoes
A Day in the Life on the Farm: Galushki Soup
Literature and Limes: Oladi Kitchen Frau: Buckwheat Kasha with Beef
DishntheKitchen: Sourdough Stuffed Beet Leaf Rolls
Sneha’s Recipe: Chicken Kiev-Serves Two#EattheWorld
Amy’s Cooking Adventures: Ukrainian Scuffles (Rohalyky)

Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.

Ingredients 

1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms -  chopped

1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock

1⁄4 Teaspoon Sea salt or to taste

1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika

1 Cup Leftover Baked Mashed Potato

1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese

1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled

1 Slice Ham - fried and cut into pieces 

Method 

Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.

Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 

In the meantime.

Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potatoes, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

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Chicken Shepherd’s Pie

Shepherd's Pie is traditionally made with lamb, beef, I,  have used chicken mince since my friends eat only chicken. This is real comfort food.  Try and you will love it.Took this Chicken Shepherd’s Pie  and for dessert  a Magic Crust Custard Pie  for a potluck at my friend's place.  When her son tasted this he said that this was exactly like what he had in Singapore and was delighted. He loved it and made my day! 😄😄 This was a hit dish.

This was served as a starter, you can serve this as a main course too.
Serves 6 to 8
Ingredients  
500 Grams Chicken mince
3 Tablespoons Oil
4 Big Cloves Garlic - finely chopped
1 Large Onion - finely chopped
3 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
2 Teaspoon Red chili powder
2 Medium Tomatoes - chopperized
2 Tablespoons Coriander leaves - chopped
1 Teaspoon Level Garam masala powder
2 Tablespoons Melted Butter
2 Tablespoons Cream
3 Medium Potatoes, boiled and mashed

Method
For the Chicken base

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add  tomatoes, garam masala powder and mix and let is cook.  When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Pour this into a Pyrex dish and even it out.
For the Potato topping

Add salt, butter, cream to mashed potatoes and mix well. Place  spoon full the mixture on the top of the chicken mixture  and then  with a fork spread it as evenly as possible.  Sprinkle a little grated cheddar cheese and bake  till the potatoes and cheese turns a golden.  

See the golden layers.. feeling hungry na..
When slightly cooled, cut slices and serve. 

Keep checking for this  easy and delicious dessert Magic Crust Custard Pie recipe which will be posted soon.
Labels :  Shepherd's Pie, Baked, United Kingdom, Chicken, Mashed Potatoes, Starters, Main course, Tart/Pie/Quiche

Corn Cutlets

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Corn Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potatoes, Vegetarian, No Onion No Garlic, Vrat

Chicken Steaks with Mashed Potatoes & Buttered Vegetables #ImprovCooking

These were absolutely delicious, sumptuously moist, flavorful and tender Chicken Steak with creamy mashed potatoes , side of buttered veggies, a complete and filling meal. What else could one ask for more than this!

This month’s Improv Cooking Challenge is Steak And Potatoes – perfect for dinner date for 2. You and your Valentine. Takes hardly 25 to 30 minutes to prepare, provided you have marinated the chicken steaks and done the pre - preparation. 

Make this and enjoy the meal with your valentine in a candle light dinner at home. Sound's so romantic is'n it!!

Ingredients
2 Chicken breast 
¼ Cup Oil
1 ½ Tablespoons Lemon juice
1 Tablespoon Mustard paste 
3 Tablespoons Worcester sauce  
2 Tablespoons Ginger Garlic paste 
Salt to taste
½ Teaspoon Red chilly flake 
1 Tablespoon Black pepper powder
¼ Teaspoon Cinnamon powder  

For the Buttered Veggies

Parboiled Carrot sticks

Julienne Capsicum

Boiled Corn Kernels 

Butter as required

Salt and pepper to taste

Mashed Potatoes - see recipe below

Method 
Pat dry the chicken breast , then fork it well.

In a bowl mix together oil, lemon juice, mustard paste,  Worcester sauce, salt, black pepper powder, chilly flakes , cinnamon powder and ginger garlic paste. Mix well.

Marinate chicken breast with the mixture, keep aside for 30 minutes to an hour. 

Heat oil  in a grill or frying  pan place the chicken steak and cook on high flame  till its color turn to golden brown, flip the chicken steak and cook the other side.  Now reduce the flame and drizzle the remaining   marinade  a little at a time.  Cover with a lid and cook on low flame till done.

For the Buttered Vegetables

Heat butter in a pan and saute each veggie separately, season with pepper and salt to taste. The buttered veggies are ready.
Serve the chicken steak on a bed of  boiled mashed potatoes and buttered vegetables at the side. Enjoy this  romantic meal your valentine!!  yum yum...

How to Make the Mashed Potatoes

This creamy mashed potatoes recipe is so  good and yummy.
Ingredients
2 Cups Mash Potatoes
¼ Cup Hot milk
50 Gram Salted Butter
Salt to taste
Pepper Powder to taste

Method

Boil the potatoes whole till done. When cooled then peel and mash them well till smooth. 

Place the mashed potatoes on to a sauce pan add hot milk and whisk it well till incorporated, now add the butter and cook it till smooth and the butter melts, continue whisking till it is smooth. Add salt and pepper powder to taste. Serve warm.

My Notes 
Potatoes must be cooked whole (do not chop).
Lots of butter and don’t skip here , it works but it taste incredible with the amount called for.

Hot milk incorporates very well into the potatoes and keeps the potatoes warm.

Labels : Chicken, Mashed Potatoes, Buttered Vegetables, Improv Cooking Challenge, Pan Fried, Steaks, Vegetables

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.

You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.

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