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How to make Philips Air Fryer Sabudana Wada – Glutenfree + Vegan Snack

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Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

I have been working on my Air Fryer Recipes and to tell you the truth, I ma loving every bit of it. After making Air Fried Kuttu Aloo Pakode {Buckwheat Potato Fritters} and Air Fried Salted Nuts, I dared to try the very popular and much desired Philips Air Fryer Sabudana Wada.

The 3 days journey with the Gadget has been amazing and nothing less than encouraging. My best critique is my husband and even Amit finshed these up without any complain.


To be honest I wasn’t sure if he would like it since these didn’t pick up the deep fried color but as delicious and crunchy as the Deep Fried ones. And guess what? No extra oil, therefore cutting almost half of the calories that we get form fat in this recipe. Now that is called an achievement. Don’t you think so?

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Here are some Benefits and Pointers using your Air Fryer!

  1. Always use your Air-fryer on a counter which has space around for the hot air to circulate and escape. Do not use it placed near the wall. Make your Air Fryer your best friend and use it frequently.
  2. The products made in Air fryer are crisp and crunchy but not exactly how they are when deep fried. So expect that.
  3. It is great to prepare low fat meals. The meals prepared are not oil-free but very less oil is used comparatively.
  4. The air-fryer is very easy to clean up.
  5. The frozen fried foods are so conveniently heated in it without re-frying the food.
  6. All your fritters, fries and wadas can be reheated in it, maintaining the crispness of the food.
  7. There is no after smell of the fried food, in the house.
  8. You do not have to baby sit the food while it air fries inside the air fryer. You have more time on hand.
  9. It has multiple use and can be used for baking and grilling as well besides air-frying.
  10. It is definitely a smart kitchen tool. Keep a watch on my blog for more Air Fryer recipes.

I fully recommend buying the air-fryer whenever your budget allows. Go for the regular size for smaller family and you can buy the XL for larger family.

For more information about the product, you can go to the company’s website here ⇒ check it out.

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

The other way I tried Sabudana Wadas – Sabudana wada in Appe Pan . Other Sabudana Recipes from the blog are – Sabudana Thalipeeth and Sabudana Kheer .

This recipe has couple of steps as mentioned below.

Soaking & Preparing the Sabudana 

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Take 1 cup of raw sabudana and wash it under running water 2 times or till the water is clean. Now soak the sabudana in enough water, to cover the sabudana and little bit more, almost 1&1/2 cups. Soak it for 2-3 hrs till the sabudana is easily crushed and mashed between your thumb and finger. This is a very important step for the perfect wada. Every brand of sabudana is different and takes different time to get fully soaked. So keep checking. It is only ready to be used when it is easily mashed.

Roasting and Grinding the Peanuts

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

Another important step is adding peanuts to the wada mix. You can dry roast the peanuts and then let them cool a little bit. Then grind them coarsely in food processor. Do not make a fine powder. Alternatively, you may air fry these peanuts for 8 minutes and they are ready to be used. Whichever method works for you.

Shapes of Sabudana Wada

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

This is how to make AIR FRYER SABUDANA WADA

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How to make Philips Air Fryer Sabudana Wada - Glutenfree + Vegan Snack
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Learn how to make Sabudana Wada in Philips Air Fryer - a gluten free and vegan recipe. A step towards healthier life style.
Ingredients
  • Sabudana / Sago Pearls - 1 cup, washed + soaked in water for 3 hrs + drained
  • Potatoes - 4 regular size or 2 large, boiled and grated
  • Ginger - 1 small piece, grated fine
  • Green Chili - 1 small, chopped fine
  • Cilantro / Coriander - ¼ cup packed, chopped fine
  • Lemon juice - 1 tbsp
  • Peanuts, air fried or dry roasted - ½ cup and then ground ir in coarse powder
Instructions
Preparing the Sabudana
  1. Wash 1 cup sabudana in running water till water runs clear. Now soak sabudana in 1&1/2 cups of water for 2-3 hrs. The sabudana needs to be soaked till you can easily mash the sabudana pearl between finger and thumb effortlessly. Basically, it should become soft till the center. This is a very important step for perfect wadas. Every brand has different variety, so check your sabudana for doneness accordingly.
Preparing the Peanuts
  1. Dry roast or air fry (for 8 minutes) the peanuts. Let these cool for 2-3 minutes. Then grind these coarsely in food processor. Or you may crush these in a plastic ziplock with the help of a rolling pin. It is ready.
Preparing the Sabudana Wadas for Air frying
  1. Take a big bowl. Add boiled and grated pototaoes + grated ginger + finely chopped green chili + lemon juice + soaked & drained sabudana + roasted peanut powder + finely chopped coriander leaves + salt.
  2. Give it a good mix and mash it well to bring it together in a dough.
Shaping the Wadas
  1. Wet your hands with water or grease your hands with oil. Pinch out a ping pong size dough. Shape it either in flat patties, or make perfect rounds or shape them as donuts. Or make all the 3 different shapes as I did. Finish the whole dough likewise.
  2. Spray the wadas with little oil or brush them with little oil.
Air Frying the Sabudana Wadas
  1. Preheat the Philips Air Frye at 390*F / 200*C for 5 minutes.
  2. Take the basket of the air fryer out and spray it with little oil.
  3. Place the patties or balls or donuts in the basket.
  4. Don't over crowd the basket. Make these in batches, almost 2-3 batches.
  5. Air fry these for 14 minutes at 350*F/180*C.
  6. At 7-8 minutes, take the basket out and flip them or move them around and put the basket back in.
  7. After 14 minutes, check the wadas, if you want more color, air fry for extra 2 minutes.
  8. Your AIR FRYER SABUDANA WADA are ready to be devoured.
  9. Make a large batch and store. You can reheat these as required in AIR FRYER for 3 minutes and serve hot.
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These wadas make an excellent after school snack just like my kids had yesterday. Entertain your guests next time with these pretty looking and healthier wadas, without compromising on the taste. All the “Healthier Living” enthusiasts would love air frying at home.

Can’t AIR FRY SABUDANA WADA now? PIN THESE⇓ FOR LATER!

Philips Air Fryer Sabudana Wada

Philips Air Fryer Sabudana Wada

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!

Let me know if you try these Philips Air Fried Sabudana Wada at home.

You may order the ingredients for this recipe from amazon.com. This will help me keep running the blog with small commission.

Sabudana , Peanuts , Oil Spray , Mixing Bowl .

Sonal

Tropical Margarita – Cinco de Mayo

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Tropical Margarita – Cinco de Mayo

Tropical Margarita - Cinco de Mayo

Tropical Margarita – Cinco de Mayo

Tropical Margarita is a perfect drink for Cinco de Mayo. If you ask me what is CInco de Mayo, then you must know that Cinco de Mayo literally means Five of May. The date is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla, on May 5, 1862.

Well, as they say that the rest is history, CInco de Mayo continues to be celebrated widely in Mexico and USA. If you ask, many people would not know the significance of Cinco de Mayo and would often confuse it with Independence of Mexico.


In America, Cinco de Mayo means celebrating the day with some good Mexican food and some chilled Margaritas.

Tropical Margarita - Cinco de Mayo

Tropical Margarita – Cinco de Mayo

So, here I am, celebrating Cinco de Mayo with my kind of Margarita.

A margarita is a cocktail consisting of tequila, triple sec and lime or lemon juice, often served with salt on the rim of the glass. The drink is served shaken with ice, on the rocks, blended with ice or without ice. Though that is a guideline to making a Margarita but not the hard and fast rule.

I am a very easy going person and make-do with what ever is easily available on hand and that is exactly what I did with this recipe. I created a tropical mocktail using pineapples, mangoes, papaya, lime & orange juice and blended with some good quality tequila, jazzed it up with some red chili, brown sugar and rock salt, enhanced with handful cilantro/coriander leaves, and tada…an excellent Margarita was ready.

You should totally try the mocktail version of it by skipping the tequila. Either way, serve it on the rocks and enjoy a chilled drink on a hot summer day.

Some other Mexican recipes to celebrate the Cinco de Mayo, from the blog are –

Caramelized Onions & Black Beans Quesidellas

Vegetables Fajita Platter

Smokey Veg Taco Soup

 

This is what you need for this super easy cocktail.

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Tropical Margarita - Cinco de Mayo
Author: 
Recipe type: Drinks
Cuisine: American Mexican
Prep time: 
Total time: 
Serves: 4
 
A tropical flavored Margarita, that can be easily made alcohol free.
Ingredients
  • Mango pieces - ½ cup
  • Papaya pieces - ½ cup
  • Pineapple pieces - ½ cup
  • Orange Juice - 1 cup
  • Lime Juice - of 1 big lime
  • Tequila (good quality) - 2 ounces
Spices & Condiments
  • Rock Salt - ½ tsp
  • Red Chili powder or Paprika - ¼ tsp or to taste
  • Brown Sugar - 2 tbsp or to taste. You may use simple syrup instead.
Instructions
  1. Take a blender and add all the above ingredients to the blender. Blend till pureed fine.
  2. Fill 4 Margarita glasses with crushed ice up till their half depth.
  3. Pour the tropical puree in all the 4 glasses equally.
  4. Stir with stirrer. Decorate with some fresh cilantro twigs, pineapple and lime wedges. Serve chilled.
Notes
You can make it non alcoholic by skipping the tequila.
You may adjust the consistency by adding or decreasing the amount of orange juice.
You may decorate the rim of the glasses with some salt and chili for more effect.
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I had a great time shaking this Margarita up in my Indian American Kitchen. You must try it too.

Drink Happy! Stay Happy!

Taking my Margarita to Throwback Thursday by Moliie and Fiesta Friday by Angie.

Sonal

Asian Peanut & Cilantro Dressing

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Asian Peanut & Cilantro Dressing

Asian Peanut & Cilantro Dressing

Asian Peanut & Cilantro Dressing

Asian Peanut & Cilantro Dressing is the most enchanting dressing that I have ever come across. Truth to be told, I am not a huge fan of creamy dressings like that of Ranch, Mayonnaise based and such. I would rather squeeze some lemon, some vinegar, few drops of oil and salt and black pepper to my salads than drenching it all in creamy mush. I always order a vinaigrette for my salads instead of ranch or ceasar dressing.

Do you know that I simply love Asian food. No…I am not talking about the Indian Asian kind, which I do, of course….but I am talking about the East Asian Cuisine. You may find a lot of Indo Chinese and Asian recipes on my blog like – Cambodian Vegetable Stir Fry, also known as Buddha’s Curry, Thukpa from the land of Tibet and Nepal, Vietnamese Pho, Thai Basil Fried Rice and many more. Do check out the Asian and Indo Chinese Categories on my blog for numerous recipes.


Coming back to the Asian Peanut & Cilantro Dressing, it is loaded with flavors. The nuttiest of all, peanuts add an interesting depth to the salad sauce/dressing along with soy, lime juice and ginger, garlic, honey. I have adapted the Salad Dressing Recipe from here by Once upon a Chef. The original recipe calls for sweeter flavors along with a good amount of oil. I skipped the oil and believe me it was no less in taste or texture. Leveled the sugar out to desirable amount and bam….a very delicious Asian Peanut & Cilantro Salad Dressing is ready in no minute. It is a no cook, no whatever recipe. Just put the ingredients together in a blender and blend. blend and blend. That’s it!

A very delicious Super umami, Cold Noodle Salad is on it way, using this salad dressing. I am telling you that you will eat this salad so more often, just because of this finger licking, kick ass delicious Dressing. Book mark this recipe, people. The best part is that this Asian Peanut & Cilantro Dressing can be served as a dip for your potstickers, dumplings, spring rolls, satays etc etc. Bring the party on.

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Asian Peanut & Cilantro Dressing
Author: 
Recipe type: Salad Dressing
Cuisine: Asian
Prep time: 
Total time: 
Serves: ½ cup
 
An easy dressing / dip recipe from Asian Cuisine used in salads or for dipping.
Ingredients
  • Peanut butter - ¼ cup. I used chunky. You may use whatever is handy.
  • Distilled White vinegar - 2 tbsp
  • Lime juice, from one lime - about 2 tbsp
  • Cilantro / Coriander leaves - handful, washed and chopped roughly
  • Soy sauce - 1&1/2 tbsp. If using dark soy, use 1 tbsp
  • Honey - 1&1/2 tbsp
  • Brown sugar - 1&1/2 tbsp. You may use regular sugar
  • Garlic - 2 large cloves, roughly chopped
  • Ginger - 1 small piece, peeled and roughly chopped
  • Salt - ½ tsp
  • Red chili flakes - ¼ tsp
Instructions
  1. Take a blender. Add all the ingredients and blend till all of them are pureed fine.
  2. Store in an air tight jar and store in refrigerator till ready to use.
  3. Whenever read to use, take it out and bring to the room temperature. Pour over salad or use as a dip.
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Life is easy with some easy recipes at hand which can make you tap your happy feet and bring a bright smile on your face. Make a batch and save for “ready to use” moment, just like I did in my Indian American Kitchen.

Eat Happy! Stay Happy!

Sonal

Avocado Yogurt Dip

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Avocado Yogurt Dip

Avocado Yogurt Dip

Are you ready to take this trip to discover Avocado Yogurt Dip ?

When you end up with a super ripe avocado, the end product does not have to be Guacamole or Avocado Toast always. Believe me, there are other ways to enjoy a good avocado. And, when I say that, I want to mention that a dip does not have to be Green Coriander/Cilantro Chutney always.


I had bought this avocado a week ago and forgot all about it after keeping it in the refrigerator. Today I had this sudden craving of eating taco and tandoori for my lunch. I know, I know…weird wish but innovations occur at the realm of weirdness only. Don’t you agree? 😉

Pssst…..super yummy Tandoori Tacos coming up soon… 😀

So, I was saying that I had this avocado and I had taco on my mind and didn’t want to succumb to ready made salsa, so raced my creative horses and whipped up this super easy, super creamy and super delicious Dip or spread or chutney or whatever you want to call it….. It has been the best fusion dip that has ever happened in my kitchen. SIMPLY WOW! FINGER LICKING WOW!

My oldest daughter is not an avocado fan and when I gave her the Tandoori Taco smeared with Avocado Yogurt Dip with hints of coriander/cilantro leaves, lime and garlic, this is what she said, “mom, does this really have avocado?” I said, “yes”. Her jaw dropped and she exclaimed, “OMG, is this what I have been missing on, by avoiding avocado”. :O

This is how you make the Avocado Yogurt Dip, which is perfect as a dip, as a wrap or sandwich spread, a taco enhancer, a perfect dip for your chips. I am telling you that make this dip at your next party and people will ask for the recipe.

Avocado Yogurt Dip

  • Servings: 1 cup
  • Difficulty: easy
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Avocado Yogurt Dip

Avocado Yogurt Dip

Kitchen Equipments Required

Blender, chopping board, knife

Ingredients

Avocado – 1 small

Yogurt – 1/2 cup

Coriander/Cilantro leaves – handful, washed & chopped

Garlic – 1 small pod

Lime juice – of 1 small lime. You may use small lemon instead.

Green Chili – 1 small

Salt to taste

Method

  1. Cut the avocado and remove the seed/pit from it. Scoop the avocado flesh out.
  2. Take the blender and add all the above mentioned ingredients plus the avocado flesh to the blender.
  3. Blend everything together till smooth.
  4. Refrigerate in an air tight glass container.

Storage

Best used when consumed fresh. You may store it for 1-2 days in the refrigerator but it will start turning slightly dark. Mix with spoon and use.

I had a great time whipping this dip in my Indian American Kitchen and enjoying it with chips and tacos. I am sure you will too. Make a atch and enjoy some fresh ingredients at their best…raw and vegetarian…healthy and nourishing.

Sonal

A complete Indian Meal

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Few months ago, a UK based e-magazine Fresh View Magazine  had contacted me over Twitter, requesting an article and recipes on Indian Cuisine. I agreed delightfully. They said that they can’t pay me but will publicize enough. I didn’t mind at all since I take a lot of pride in introducing my cuisine with more power. This magazine started as a vegan magazine but then evolved as a Vegetarain and conscious living magazine, inspiring many and sharing the health tips and lifestyle goodness from the experts.

Here are the excerpts from their Issue-9, about me, India as a curry country and 3 easy recipes. Find Chana Masala, Palak Makai and Cumin Rice in the order. Sorry for the small print but I have sharpened it for a better read! Just click on the picture and enlarge it for better viewing.


Chana Masala – Chickpeas in Tomato & Onion Base Curry.

Chana Masala

Chana Masala

Palak Makai – Corn kernels in Spinach Curry.

Palak Makai

Palak Makai

 

Cumin Rice / Jeera Pulav – Basmati Rice cooked with spices and Cumin.

Cumin Rice

Cumin Rice

 

And Finally, a short bio of me.

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Wishing peace, good health and prosperity to all of you. Enjoy a fabulous and easy Indian Meal from my Indian American Kitchen in yours!

Stay Blessed! Stay Happy!

Sonal

Spicy Rajma Chaat in Tomato Baskets – Diabetes Friendly Thursdays

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Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, Read it here!! view more DFT recipes, Click here!

Spicy Rajma Chaat in Tomato Baskets


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Celebrate this Holiday Season with Team DFT with some figure fitting, weight watchers and Diabetes Friendly Recipes!

Spicy Rajma Chaat in Tomato Baskets

Spicy Rajma Chaat in Tomato Baskets

It can’t get easier and simpler than this appetizer! A quick fix and an ideal holiday party food for figure conscious, weight watchers and Diabetics. Around holiday times, we often forget to eat good and keep splurging over rich and heavy food. Which definitely gives the momentary pleasure and later sends you on a guilt trip.

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So I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. The kidney beans are good for diabetics, is a known fact. Tomatoes are super food that help in detox and maintaining weight is another known fact. These 2 when combined, created a fiesta in my mouth. Firm tomato shell, filled with rajma tossed in spices, ginger, coriander leaves and green chili along with good Green Corinder Chutney, is a raunchy number in the mouth! 😂

This is how I made it!

Spicy Rajma Chaat in Tomato Baskets

  • Servings: 4
  • Difficulty: easy
  • Print
Spicy Rajma Chaat in Tomato Baskets

Spicy Rajma Chaat in Tomato Baskets

Kitchen Equipments Required

A mixing bowl, spoon, chopping board, knife, a sauté pan.

Ingredients

Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomogrenate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 tsp

Green coriander chutney – 2 tbsp

Salt to taste

Method

Preparing the Tomato Shells

Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder and turmeric powder. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Corinader chutney. Toss well.

Serving 

When ready to serve, make your tomatoes sit on their bottoms on a serving tray. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomogrenate pearls. Serve immediately.

Notes

  1. Always use very firm tomatoes.
  2. Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
  3. Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
  4. If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 375*F / 190*C.
  5. You may use crunchy small bell peppers / capsicums instead of tomatoes.
  6. You may add taco seasoning instead of Indian seasoning.
  7. You may add salsa verde or regular salsa instead of green chutney.
Scooping the tomatoes

Scooping the tomatoes

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Tomato shells sitting on their bottoms

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Foot Notes

Tomatoes 

Tomatoes are not only Low GI but high in fiber. American Diabetes Association puts this humble fruit, in its list of top 10 Super Foods for Diabetics. It is also rich in nutrients like vitamin C, iron, vitamin E. Go on and include some tomatoes on daily basis in your diet, no matter which form – purée, chopped, blanched or raw.

Rajma / Kidney Beans

The kidney beans or rajma are very high in fiber, giving you about 1/3 of your daily requirement in just a ½ cup, and are also good sources of magnesium and potassium. ADA again ranks these beans in its list of top 10 super foods. They are an exploding mine of nutrients. They are considered starchy vegetables, but ½ cup provides as much protein as an ounce of meat without the saturated fat. To save time you can use canned beans, but be sure to drain and rinse them to get rid of as much sodium as possible.

Cilantro

Cilantro or Corinader leaves are not only good for toxic metal cleansing from the body and good for cardiovascular health, the leafy plant helps in controlling blood sugar too.

————————————————

Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Other Appetizers from the Team DFT! Click on the under-lined links to get the recipes.

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  1. Black Bean Meatless Balls By Shailja
  2.  Masala Granola by Apsara
  3. Quinoa Sweet Potato Mini Cutlets by Suchitra
  4. Kala Chana Palak Kebabs by Swati
  5. Turkey kebabs by Parvathy
  6. Murg Malai Tikka by Sarika

 

Khatte Meethe Baingan (Sweet & Sour Eggplants)

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Go Meatless on Mondays! I have been associated with Meatless Monday for more than an year now. People might think, hey aren’t you a vegetarian blog anyways? Why the association? The answer is – what is the harm in joining hands together for creating more awareness about eating vegetarian meals more often.

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Eggplants or Aunergines or brinjals or Baingan or Al-Badinjan – so many names of this humble vegetable. The best part is that it makes th best substitute for a non vegetarian day. It is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. It is a brain food. It is antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities. It attributes to the prevention of rheumatoid arthritis. Don’t you think that it is worth the good consumption in our day to day diet and menu planning? Please nod yes! 😀

 

 

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Now coming to the recipe, my Mamiji (aunt), was a fabulous cook with unmatched knowledge and technique of cooking. All her dishes were just out of this world. I remember that she used to cook an eggplant dish which used to be sweet and sour at the same time. I only remember asking her once when I was much younger,  That how does she prepare this dish? It was long time ago. From all that time, I just remembered the excerpts from our note exchange that she used  “gudh” (jaggery) and vinegar for cooking that dish. So I tried to re-create the dish from my memory and I have to say, if it doesn’t match exactly to what she made, it was just finger licking delicious on its own. I am biased to eggplants anyways. But it is totally worth it. I promise.

I loved its sweet, sour, spicy and warm taste. All the flavors were so nicely balanced. Such an easy dish with enormous health benefits. I am sure you are going to love it.

This is how I made it!

Khatte Meethe Baingan (Sweet & Sour Eggplants)

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Kitchen Equipments Required

chopping board, knife, heavy bottom pan with lid, stirring spoon.

Ingredients 

Baby Eggplants – 6 to 8, washed and the stems removed.

Onion – 1 small, chopped fine

Tomatoes – 2 large, chopped fine

Ginger – 1 small piece, chopped fine

Garlic – 2 large pods, chopped fine

Green Chili – 1 small, chopped fine

Cilantro – handful, chopped fine

Oils & Spices

Oil – 1 tbsp

Cumin seeds – 1 tsp

Turmeric – 1/2 tsp

Coriander powder – 1 tbsp

Red chili powder – 1/2 tsp

Garam Masala – 1/2 tsp

Gudh / Jaggery – 2 tbsp. May use brown sugar instead.

Vinegar, distilled white – 1 tbsp

Salt to taste

Method

  1. Take the baby eggplants. Slice them into 2 inch thick slices. So, probably you will get 6-8 slices out of each baby eggplant.
  2. Heat the oil in the heavy bottom pan and add cumin seeds. Once the seeds crackle, add onions, ginger and garlic. Lower the flame to medium and cook the onions till they are slightly browned. It will take approximately 7-8 minutes.
  3. Now add the chopped tomatoes and green chili. Stir in with the onions. Add all the spices as mentioned under the spices including Jaggery and vinegar. Cover with lid and cook on medium flame till tomatoes are cooked thoroughly. Stir in between. It will take about 5 minutes.
  4. Open the lid. Add the sliced eggplants and chopped cilantro leaves. Add 1/2 cup of water. Stir well. Cover and let cook for another 7-8 minutes till eggplants become tender and the curry is reduced to slightly thicker.
  5. Serve it with rice or Roti. It tastes just divine.

Happy Meatless Monday People! Cook Better! Eat Good and Eat Delicious! Perfect for a vegan and vegetarian menu planning!

From my Indian American Kitchen to yours!

Sonal

 

Arbi ki Chaat / Colacasia Fry

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Arbi ki Chaat / Colacasia Fry

Arbi ki Chaat / Colacasia Fry

Arbi ki Chaat / Colacasia Fry

Arbi or ghuiya is a hit and miss root vegetable with many people. Some people like me adore it and can eat it in any form and there are people like my husband, who won’t touch it. But I cook for myself too. Yes! And I admit it with pride.

Arbi ki Chaat / Colacasia Fry

Arbi ki Chaat / Colacasia Fry


It is commonly known as Colacasia and Taro root in other parts of the world. It has huge leaves which resemble elephant’s ears and are used for culinary purpose too. South Asian and African countries use this root vegetable a lot in their cooking.

Chaat is local street food! Spicy! Salty! Delicious! Filling! Comforting!

Arbi or taro root is signifcantly high in dietary fibre as well as carbs. It also contains high levels of Vitamin A, C, E, B6 and Folate as well as magnesium, iron, zinc, phosphorus, potassium, manganese and copper. It is a complete vegetable in a way, though not a good source of protein. No wonder, it is advised to be consumed during Fasting Season. 

“Life is already complicated, Recipes need to be simple.

 

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Some other Fasting recipes from my blog are – Navratri dos and donts , sabudane ki khichdi , Lauki kuttu ke kofte , kuttu ke paranthe and many more.

This is how I made it!

Kitchen Equipments Required

pressure cooker or pot with lid, a big heavy bottom pan or non stick pan, stirring spoon, chopping board and knife, mixing bowl.

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Arbi ki Chaat / Colacasia Fry
Author: 
Recipe type: Snack for fasting
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Easy recipe using colacasia / arbi.
Ingredients
  • Arbi / Taro - 6 to 7 medium
  • Oil - 1 tbsp
  • Cumin powder, dry roasted - ½ tsp. Refer notes on how to make it at home.
  • Black pepper powder - 2 fat pinches
  • Cloves powder - a small pinch
  • Salt to taste. I used Sendha namak or rock salt.
  • Green chili - 1 small, chopped fine
  • Ginger - 1 small piece, sliced thin
  • Cilantro / Coriander leaves - 2 tbsp, chopped fine
  • Lemon juice of a small lemon
Instructions
  1. Wash the Arbi / Taro Roots. Pressure cook them with their peel in little water for 1&1/2 whistle. Switch off the flame. Once the pressure is released, open the cooker, drain water. Set the boiled Arbi aside. Cool them for 10 minutes. Peel them. We are looking for partially boiled taro roots. They should not be mushy after pressure cooking. We want a sturdy texture at touch.
  2. Heat the oil in pan. Meanwhile cut the boiled and peeled Arbi into thin discs. You may slice these like potato fries as well.
  3. Lower the flame to medium high and place the cut Arbi pieces in the pan. Space them out evenly. Cook them from both the sides till they crisp up. Look at the pictures below. It will take good 6-7 minutes.
  4. Place these crisp slices of Arbi in the mixing bowl.
  5. Add all the above ingredients as mentioned above to the bowl. Toss them together.
  6. Serve warm. You may add a little bit of green cilantro chutney and pomogrenate pearls as well.
Notes
Use of pressure cooker is a good practice. It saves time, energy and is more efficient.
How to make Roasted Cumin Powder - Dry roast the cumin seeds on low flame till toasted. Cool them to room temperature. Grind into fine powder and store in air tight container. It is a great addition to fruits salad and vegetable salad.
You may use potatoes in place of taro in this recipe.
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Pictures showing how to cook Arbi in the pan.

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Enjoy these during fast or otherwise. Have a great Sunday!

Sonal

 

Buckwheat Flat Breads / Kuttu ke Paranthe

by 10 Comments

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{Check out the VIDEO CLIP towards the end of the recipe for detailed instructions on how to spread the flat-bread on hot pan.}

The researches say that if you are not effected with celiac disease (which means intolerance towards gluten protein found in wheat), you should not go gluten free. Since the whole grains that have gluten, are nutritionally dense and need to be consumed for their vitamins and minerals, which are not easily available in other resources.


On the other hand, our festivals ask us to steer clear of gluten for a good reason. Gluten is a complex protein and is hard in digestion. In simple language, stomach has to work hard to break it into components that can be absorbed by the body. So, my take is don’t leave Gluten Based products but give your system a break from time to time. So the Navratri fasting is a great venue to follow that school of thought.

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Buckwheat is an aquired taste. When seasoned nicely, it really tastes good. Buckwheat is called Kuttu in Hindi.

This is how it is made. Do check the video clip towards the end.

Buckwheat Flat Breads / Kuttu ka Parantha

  • Servings: 1-2
  • Difficulty: easy
  • Print

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Kitchen Equipments Required

a non stick pan, a mixing bowl, a flat spatula, chopping board, knife, a bowl of water, spoon

Ingredients

Buckwheat Flour – 1/2 cup Arrowhead Mills Organic Gluten Free Buckwheat Flour, 2 Pound

Water – 3 tbsp

Ginger – a very small piece, grated fine

Green Chili – 1, chopped fine

Cilantro leaves – handful, chopped fine

Salt to taste. I used Sendha namak (rock salt).

Fasting Spice Mix – 2 fat pinches

Oil – to pan roast

Method

Follow the Pictorial and the Video clip attached below for full understanding.

  1. Making Dough – Take the mixing bowl. Add flour, ginger, chili, salt, spice mix to it. Mix and make a well in the center. Add water, 1 tbsp at a time and bring the flour together in dough. It will be very sticky and not pliable. That is okay. Look at the picture 1 below.
  2. Heat the pan. Apply some oil.
  3. Dip your hands in cold water. Refer pic 2 and 3.
  4. Pinch a big lemon size ball from the dough and place in the middle of your palm. See picture 4.
  5. Dip the hand in water again. Roll it gently to a smooth ball. See pic 5.
  6. Place that ball of dough in the middle of the hot pan. Reduce the heat.
  7. Dip your right hand fingers in water again. Gently, start spreading the dough outwards with your fingers, in all the sides. See the video given below.
  8. Video showing how to spread the flat breads on hot pan! Click on the IMG link below. 
  9. IMG_3517 <—– click here for video.
  10. Cook it on medium low flame for about 2 minutes. Flip it over.
  11. Apply little or more oil (to your choice). I applied very little. Press it down with spatula and cook for another 2 minutes.
  12. Flip again. Apply little oil to this side now. Flip again and press down. Cook for 1 more minute to crisp it up.
  13. It is ready. Serve it with Yogurt.

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Notes

  1. The buckwheat dough cannot be made in advance and kept to worked on later. It has to be made fresh and handled then.
  2. The Buckwheat flour is dry in nature. Always serve with yogurt.

 

Enjoy these Buckwheat Gluten Free Flat breads at home and have a great fasting season.

Sonal

Raw Banana & Peanuts Cutlets

by 20 Comments



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I get really excited around the festival time. Though it is a detox and cleansing time of 9 days, indulgence creeps in without any announcement. I indulge but at the same time, try to keep things on healthier note.


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Raw bananas are really good for health. They contain resistant starch which acts more like a fiber than starch. Including raw bananas in your diet may reduce your risk of diabetes. Much better option than using potatoes for making cutlets.

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These are super delicious, filling and an easy recipe to follow. I am sure you will love it as much as I and Amit enjoyed these. The best part is that these are gluten-free as well!

This is how I made these!

Raw Banana & Peanuts Cutlets

  • Servings: 2
  • Difficulty: easy
  • Print

Yields – 8 cutlets / Tikkiimage

Kitchen Equipments Required

Pressure cooker or pan with lid, heavy bottom pan or non stick pan, flat spatula for flipping, chopping board and knife or food processor, a mixing bowl, a plate with paper napkin.

Ingredients

Raw Bananas – 3 small

Ginger – 1 big piece

Green Chili – 2, small

Coriander / Cilantro leaves – handful

Peanuts – 2 tbsp, dry roasted

Oils & Spices

Oil – 2 tbsp to shallow fry

Cumin powder – 1 tsp, dry roasted

Black Pepper powder – 1/4 tsp

Cloves powder – a fat pinch

Lemon juice – 1 tsp

Salt to taste. I used sendha namak (rock salt) for fasting recipe. You may use table salt as well.

Method

  1. Take the pressure cooker. Pressure cook the raw bananas with peel with 1/4 cup water for 2 whistle. Take the pressure off and cool the bananas. Peel the bananas. Cut them into small pieces.
  2. Take the food processor. Add dry roasted peanuts. Crush them coarsely. Add these to the mixing bowl.
  3. Take the same food processor. Add ginger, cilantro leaves, green chilies to it. Grind them fine. Add these to the peanuts in the bowl.
  4. Take the food processor again. Add boiled cut bananas to it and grind them in the processor. Add this to the mixing bowl. You may grate these bananas alternatively.
  5. Add salt, black pepper powder, cloves powder, cumin powder and lemon juice to the bananas in the bowl.
  6. Bring everything together in a coarse dough. Pinch 7-8 lemon size balls from it. flatten them thin to make round cutlets or tikkis.
  7. Heat oil in the pan. Reduce it to medium high and add the cutlets or tikkis to the pan.
  8. Cook them from both the sides for 3-4 minutes each till they become golden.
  9. They are ready to be served hot with some Green Coriander Chutney.        

Cook Better! Eat Better! Have Fun!

Sonal

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