Tuesday, 30 September 2014

Sabudana Wadi / Tikki

1.5 Measuring Cups Sabudana - Soak in a wide container / dish in minimum water ( 4-6 hours is fine overnight is better ) almost covering the grain.
2 Potatoes - Boil , peel and coarsely mashed.
5 Tablespoons Peanuts - Lightly friend , cooled and broken randomly , not powdered.
2 Tablespoons Lemon juice.
1 Small Onion Chopped.
Chopped Green Chilies.
Chopped Dhania Leaves .

Lightly squeese out the water from sabudana the next day , mix all other ingredients . Now gently mix in sabudana .Shape gently ( don't squeeze into a hard lump ) and deep fry over medium heat till lightly colored. You may shallow fry them too , but I prefer the robust deep fried ones.
 This chutney was used with Sabudana Wadi - below you see it with Alu Bonda

Golbhenda Ko Achaar ( Nepali Tomato Chutney )
4 Red Tomatoes.
3-4 Flakes Garlic.
3-4 Dried Red Chillies.
A pinch of Timur Powder. ( Make w/o if you don't have it )
5-7 Green Chilies ( With Slits )
80-100 Ml Mustard Oil.

On a hot tawa / pan dry roast the red chilies till they change color , for that smokey flavor you can char one . Set aside for later use.
Roast the tomatoes on the tawa till the skin shrivels and they break . Charred skin is an asset here ! Retain all pulp and juices.
On a sil grind the red chilies and garlic , then mash the tomato pulp into it , make a semi lumpy paste .Add salt and timur powder. Place the chutney in a bowl .
Next heat the oil , when smoking add the green chilies and keep for a few seconds on the flame and pour it all over the chutney . Mix and eat with just about anything , it's delicious ! Keeps forever in the fridge . Don't hold back on the oil !
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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