Sabudana Vada in Appam Maker

Sadudana Vada step by step instructions:

The first thing which comes to mind when we fast is “Sabudana”. Sabudana khichdi tastes awesome and so does the vada. We generally deep fry the vadas. But with the invention of this great appliance “Appam Maker”, the oil problem has been resolved to a large extent.
Now whether it is koftas or kebabs or anything else I prefer using the appam maker for making all these wonderful recipes.
The vadas made in the appam maker are very tasty and healthy too.

Let us start cooking!!!

Ingredients:
Sago seeds (sabudana): ½ cup (washed and soaked overnight)
Onion: 1 medium (finely chopped)
Green chili: 1 (deseeded and finely chopped)
Ginger: ½ tsp (grated)
Peanuts: 1 tbsp
Coriander leaves: 1 ½ tbsp. (finely chopped)
Potato: 1 medium (boiled, skin removed and mashed)
Chaat masala: 1 tsp
Red chili powder: ¼ tsp or as required
Dried mango powder (Amchoor): ½ - ¾ tsp
Salt as per taste
Oil for making the vadas

Method:
1. Dry roast the peanuts. Let them cool and pound them coarsely. Remove the skins.

2. Drain the water from the sabudana well. Keep the sabudana in a sieve which ensures that no water remains.
3. Mix together sabudana, coriander leaves, green chili, peanuts, salt, red chili powder, ginger, chaat masala, amchoor, and onions. Mix well.

4. Now add mashed potatoes and mix well.

5. Make small balls from the mixture.
6. Heat an appam pan. Put some oil in all the cavities.
7. Put the balls into the cavities and cover the pan.

8. Let the vadas cook for 6-7 minutes or until the vadas turn brown. Keep the flame always low.

9. Flip the vadas carefully. Again cook them covered for 5-6 minutes.
10. Take out on a plate and serve hot with chutney, ketchup etc.
11. Yummy and healthy “Sabudana Vadas” are ready!

Tips:
1. Make sure no water remains in the sabudana.
2. Always keep the sabudana soaked for at least 4 hours.
3. They can be fried also instead of making in an appam pan.

See you soon with a new recipe till then Happy Cooking!!!

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Bharwa Karela Amla Waale

Stuffed Karela with Amla step by step instructions:

Bitter gourd; as the name suggests has some bitterness in it. But with proper cooking we can easily change the bitter taste to the most amazing taste.
I generally combine karela with aloo, besan, coconut etc. I am sure you will love my “Bharwa Karela Aloo Waale” recipe

Let us start cooking!!!

Servings: one bowl suitable for 1 person

Ingredients:
Bitter gourd (Karela): 1 long
Indian Gooseberry (Amla): 1 big (grated)
Sugar: 1 tbsp (optional)
Coriander powder: ½ tsp
Turmeric powder: 1/8 tsp
Red chili powder: ½ tsp
Coriander leaves: 1 tbsp
Cumin seeds powder: ½ tsp
Fennel seeds powder: ½ tsp
Salt as per taste
Mustard oil: 1 tbsp
Asafetida: 1 pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Fenugreek seeds powder: ¼ tsp

Method:
1. Peel the karela and slit it vertically. It the seeds are too thick and hard then take them out. Apply some salt and keep aside for 15-20 minutes.

2. Prepare the stuffing. Mix together amla, sugar, salt, coriander powder, turmeric powder, Red chili powder, coriander leaves, cumin seeds powder, and fennel seeds powder.

3. Take the karela and squeeze it by pressing it between your palms. This technique removes the bitterness from karela.
4. Fill in the stuffing and cut the karela into 1 inch long pieces.

5. Steam the karela pieces for 10-12 minutes or until tender.
6. In a pan heat oil. Add asafetida and mustard seeds. Let the seeds splutter. Add cumin seeds and fenugreek seeds. Fry for a few seconds. Put the karela pieces into it and mix well. Cook for a minute and then switch off the flame.

7. Serve hot with roti, paratha, etc.
8. Yummy “Stuffed Karela with Amla” is ready.

Tips:
1. Don’t throw off the karela peel. Apply some salt on it and keep aside. After 15-20 minutes squeeze off the water from it and then it can also be used as a stuffing.
2. If amla is not available then you can use lemon juice or amchoor (dried mango) powder.

See you soon with a new recipe till then Happy Cooking!!!

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Almond Soup

Almond Soup step by step instructions:

Almonds as we all know are very healthy. Many veggie gravies and desserts are made out of almonds. But soup of almond is somewhat less heard. Goodness of vegetable stock and the nutty flavor make the soup just more than wonderful.
Check my “badam ka halwa/Almond halwa” recipe. I am sure you will love it.

Let us start cooking!!!

Ingredients:
Almonds (badam): ¼ cup (soaked for 4-5 hours)
Ghee: ½ tbsp.
Whole wheat flour: ¾ tbsp.
Vegetable stock: 2 ½ cups
Black pepper: ½ tsp or as required
Salt as per taste
Almond slivers for garnishing

Method:
1. Peel the almonds and grind into a coarse paste.

2. Heat ghee in a pan. Add flour and sauté until the flour changes color or until fragrant. Make sure you stir continuously otherwise the flour will burn. Add almonds and mix well.

3. Add the stock slowly; making sure no lumps are formed.

4. Let the soup boil for 2-3 minutes while stirring continuously.
5. Add salt and pepper. Mix well.
6. Garnish with almond slivers and serve hot.
7. Healthy "Almond Soup" is ready.

Tips:
1. If you have not soaked the almonds then put the almonds in hot water. Within few minutes you will be able to peel the skin of the almonds.
2. You can use all-purpose flour (maida) instead of whole wheat flour.
3. When you sauté the flour make sure it doesn’t burns.

See you soon with a new recipe till then Happy Cooking!!!

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Choorma/Churma

Churma/Choorma step by step instructions:

A perfect Rajasthani meal is incomplete without dal baati and choorma. Today we will see how to make churma from whole wheat flour. There are two ways of making churma, either fry the wheat balls or cook them in a tandoor and then proceed further. We will see the frying method today.
The wheat flour must be thick (or dardara) in nature; it yields the best churma. Anyhow if the flour is finely grounded then we use sooji (semolina) to make perfect churma.

Let us start cooking!!!

Ingredients:
Whole wheat flour: 1 cup
Semolina (sooji): ¼ cup
Milk: ½ cup + 1 tbsp (lukewarm)
Ghee: 3 tbsp
Green cardamom: 6-7 (finely pounded)
Nutmeg (Jaiphal): 1 cm piece (finely pounded)
Mace (Javitri): 1-inch piece (finely pounded)
Saffron: few strands (finely pounded)
Almonds: ¼ cup
Raisins: ¼ cup
Powdered sugar: ¾ cup
Ghee for frying

Method:
1. In a big plate take flour and semolina. Add ghee and mix well with the help of your fingertips. The mixture should resemble that of breadcrumbs.

2. Now slowly add lukewarm milk and knead a stiff dough.

3. Keep aside for 15-20 minutes
4. Make four semi-flattened balls and prick them with the help of a knife.

5. Heat ghee. It should be moderately hot. Fry the dough balls on low flame until brown in color from both the sides. Frying will take around 8-10 minutes.

6. Similarly, fry all other dough balls.

7. Fry the almonds and raisins. Coarsely ground the almonds.

8. Let the fried dough balls cool.
9. Break the semi-flattened fried balls into pieces with your hands and then grind in a mixer grinder.

10. So you get the churma without sugar here.
11. In another kadai heat ghee. You can use the ghee which has been used for frying. We just need a tbsp. of ghee here.
12. Pour the churma in the ghee and heat it on a low flame (stirring continuously) for around 10-12 minutes or until beautiful aroma comes out.

13. Add cardamom, nutmeg, mace, and saffron powder. Mix well. Add fried raisins and almonds and mix well.

14. Switch off the flame and take out the mixture on a plate. Add sugar and mix well.

15. Let the churma cool completely. Store in an airtight container.
16. Serve with dal baati or just whenever you feel like having it.
17. Yummy and ever delicious "Choorma" is ready.

Tips:
1. Do not fry the dough balls on high flame. The inside of the dough ball might remain uncooked.
2. Do not over grind the fried dough. We want that crunchiness in our churma.
3. You can even use water instead of milk.
4. Pricking the dough balls assures even cooking from inside also.
5. Always add sugar when the churma is warm enough to be handled by hands.
6. Sugar quantity can be adjusted as per one’s taste. I find ¾ cup to be sufficient.

See you soon with a new recipe till then Happy Cooking!!!

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Apple Jam

Apple Jam step by step instructions:

Jams are kids favorite. Trust me; making jam is as simple as “whatever you can think of”. Well, you just need half an hour to make this scrumptious apple jam. So no need to buy expensive store jams. Make them at home, give any flavor of your choice and surprise your kids.

Let us start cooking!!!

Ingredients:
Apples: ½ kg (4 nos.)
Water: ½ cup
Sugar: ½ cup
Saffron: few strands (crushed - optional)
Lemon juice: 1 tbsp.

Method:
1. Wash and dry the apples. Peel, deseed and finely chop them.

2. In a pan add water. Add the apple pieces. Cook the apple pieces covered for about 6-7 minutes or till the apples are tender.

3. Take a potato masher and mash the apples.

4. Now add sugar to the mashed apples. Let it cook for about 10 minutes stirring continuously. Now add the saffron and mix well. Again cook for other 5-6 minutes or until you see the jam collecting up and leaving the sides of the pan. Make sure you stir it continuously.

5. Switch off the flame. Let the jam cool. Add lemon juice and stir well.

6. When cooled completely, store the jam in an airtight container. If you keep it in the fridge, it will last for months. Outside it will remain for just a few days.
7. Serve the jam with breads, rotis, toasts, etc.
8. Yummy “Apple Jam” is ready.

Tips:
1. You can microwave the apple pieces to make them soft and then cook the jam on gas.
2. Any additional flavor like cardamom powder, cinnamon powder, etc. can be added as per your choice.
3. The sugar quantity can be increased or decreased depending on the sweetness of the apples.

See you soon with a new recipe till then Happy Cooking!!!

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