Sabudana Vada#SundayFunday

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 Vadas

Wash 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 Potato, Vegan, Gluten free,  Street food, Sunday Funday

Check the other Lunchbox recipes shared here 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni 

Hung Curd Veggie Sandwich#SundayFunday

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two, Sunday Funday

• Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
• Chicken Caesar Wraps by Amy's Cooking Adventures
• Family Favorite Tuna Salad by Food Lust People Love
• Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
• Hung Curd Veggie Sandwich by Sneha's Recipe
• Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
• Sunflower Pesto Turkey Sandwich by Our Good Life

Corn Cutlets#SundayFunday

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 : Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potato, Vegetarian, No Onion No Garlic, Vrat, Sunday Funday

For Sunday Funday we are sharing "Corn Recipes" 

• Culinary Cam: Blue Corn Bollos de Mazorca 
• Sneha's Recipe: Corn Cutlets 
• Our Good Life: Corn Riblets 
• Karen's Kitchen Stories: Cornmeal Sables 
• Food Lust People Love: Creamy Corn and Ham Chowder 
• Mayuri's Jikoni: Kenyan Style Corn Curry
• Amy’s Cooking Adventures: Mexican Street Corn Trail Mix 
• A Day in the Life on the Farm: Pasta with Sweet Corn Pesto.  

Leftover Grilled Chicken Patties#SundayFunday

Got bored of having the same grilled chicken in lunch, dinner or in sandwiches, then this recipe is for you.  

I, usually do not have leftover grilled chicken, it's always over in two days.  But this time since we had to many outings, this was lying in my refrigerator.  

Converted the leftover into patties and they tasted very good. Make them is so easy since it's a mixture of chicken, eggs, bread crumbs,  onion, etc., with extra addition of seasoning make patties  you'll  love it! My mother used to make  these with leftover meat from the curry,  I made these to use leftover grilled chicken.

These patties can be frozen and stored in an airtight container in a single layer, fried without thawing directly whenever required. 

Ingredients
2 Cups Leftover Grilled Shredded Chicken
1 Cup Fresh Bread Crumbs
2 Eggs - lightly beaten
1 Medium Onion  - finely chopped
1 Tablespoon Coriander Leaves - finely chopped

1 Teaspoon  Black pepper powder

1/4 Teaspoon Garam Masala Powder

1 Tablespoon Lemon Juice

1 Tablespoon Rice Flour - optional

Salt  to taste 

Method

In a food processor add the chicken, onions  and run  it till the chicken is finely chopped. 

In a large bowl combine the chicken mixture, bread crumbs, rice flour,  eggs, garam masala and pepper powder, salt, lemon juice and  coriander, mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. 

Mix well and form into  a nice dough.  

Form small patties, arrange them in tray. At this stage you can freeze these and then store in an airtight container to use whenever required.

Heat oil in a large skillet / pan over medium heat and fry patties in oil until golden brown.  Serve these with Sweet Chilly Sauce.  These make a great appetizer for a party too.

Labels : Chicken, Leftover series, Patties, Appetizer, Chicken Patties, Snacks, Party pleasers

You might also like to check these recipes:

Cheesy Chicken Patties

Grilled Sumac Chicken - Middle Eastern Cuisine

Chicken Schnitzel With Garlic Mayo
Chicken Fries

Chicken And Cheese Box Patties

Brown Sauce Grilled Chicken - Spain

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Chicken Steak with Mashed Potatoes & Buttered Vegetables
Chicken Pizzas - Gluten Free, Grain Free 

For Sunday Funday we are celebrating National Grilling Month. Let's see what everyone grilled up..

• Grilled Stuffed Squid by Culinary Cam
• Grilled Tandoori Chicken by A Day in the Life on the Farm
• Leftover Grilled Chicken Patties by Sneha's Recipe
• Neapolitan Pizza by Amy's Cooking Adventures
• Tender Grilled Octopus by Food Lust People Love 

Instant Urad Dal Flour & Rava Medhu Vadas#AlphabetChallenge

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   

The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
½ Teaspoon Salt 
1½ Cups Water
Oil for deep frying 
Method 

With an electric hand beater whisk the urad dal flour with water( adding a little water at a time) till it forms a light & fluffy dough, for at least 15 minutes. When light, fluffy add rice flour, whisk till a thick & bubbly batter is formed.

Now add the rava/semolina and beat again for 3 minutes (it should be a thick dough like batter). Let it rest for 10 minutes. Then add chopped green chillies, cumin seeds, coriander and curry leaves.

Mix well and again keep it aside.

Let this rest  till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with  Sambar for our Sunday lunch, a change from the normal food.  Enjoyed it thoroughly!!

Labels: South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "I"

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below Alphabet Challenge-Week I - Apr 23-Final

• Sneha’s Recipe: Instant Urad Dal Flour & Rava Medhu Vadas 
• Blogghetti: Italian Chopped Salad 
• Mayuri’s Jikoni: Ice Apple Salad 
• Jolene’s Recipe Journal: Ice Cream Wafflewiches 
• Food Lust People Love: Fresh Cherry Ice Cream 
• A Day in the Life on the Farm: Italian Ice 
• Karen’s Kitchen Stories: Iced Gems 
• A Messy Kitchen: Irish Colcannon Mac and Cheese 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun-Dried Tomato & Kale Italian Pasta Salad 
• Culinary Cam: Es Teler (Indonesian Drunk Ice)

Beetroot Tikkis#SundayFunday

Pan fried Beetroot Tikki are made with beets, spices and paneer/cottage cheese. These make a healthy snack or appetizer. These were super and enjoyed by my guest.

Makes 18 Heart Tikkis
Ingredients 
300 Grams Beetroot - grated
½ Teaspoon Ginger Garlic Paste
½ Teaspoon Garam masala
¼ Teaspoon Cardamom powder
½ Teaspoon Cumin powder
½ Teaspoon Chilly Powder
½ Teaspoon Roasted Fennel powder
1 Teaspoon Lemon juice
1 Green Chilly - finely chopped
2 Teaspoons Coriander Leaves
1 Cup Boiled & Grated Potato
100 Grams Paneer- grated
¾ Teaspoon Salt or to taste
Oil -  for pan frying
Method

Heat a teaspoon of oil in a pan and sauté beetroot for five to seven minutes on medium flame till the moisture evaporates.
In another pan, boil and mash the potato until smooth.
Chop coriander and green chilly. Grate the paneer.

Mix all the ingredients and bind until it comes together.

Once done, make medium size roundels and press them to get a semi flat heart tikki shape. Coat them in bread crumbs and then fry.

Heat oil in a non-stick pan and fry the tikki on medium heat.
Make sure to fry in batches.
When they turn golden brown on both sides, remove the fried tikkis on absorbent paper.

Serve immediately with a dip of your choice.

Labels: Appetizer, Snacks, Sunday Funday, Kebabs, Beetroot, Healthy snacks

For Sunday Funday we are sharing Nutritious Nibbles. See what other's are sharing.

• Culinary Cam: Adventures in Bliss Balls 
• Sneha's Recipe: Beetroot Tikkis 
• Karen's Kitchen Stories : Fresh Tomato Salsa 
• A Day in the Life on the Farm: Fruit and Nut Bars 
• Our Good Life : Healthy Pizza Bites 
• Food Lust People Love: Olive Cream Cheese Stuffed Celery 
• Amy's Cooking Adventures: Peanut Butter Energy Balls (No Bake)