Category: Snacks

Categories
festivefood Snacks traditionalrecipe

Sabudana Vada

Sabudana Vada

One of the popular dish which is prepared during fasting. When mom mentioned about tasting it somewhere I vaguely remembered consuming it and it’s taste. Decided to give it a try. When I saw the ingredients list it felt more of a feasting dish than fasting dish 😅 definitely a lip smacking and easy recipe but not very healthy one! I refered a lot of recipes online and prepared it within the available time ingredients. I feel the quality of sabudana also affects the texture of vadas. Once I got a variety of sabudana which turned soggy n sticky as I soaked it. This one we got from dmart it retained the pearl texture as it swell during soaking. So take care of this point if you will be trying it for the first time like me😁

Ingredients required :

Sabhdana – about 1 cup

  1. Sabudana – about 1 cup
  2. Boiled potatoes – 4 (medium size)
  3. Jeera – 1tsp
  4. Green chilli – 3-4(depending on spicy level required)
  5. Ginger – a small piece
  6. Coriander leaves
  7. Salt to taste
  8. Oil for deep frying

Method of preparation :

  • Soak the sabudana for about 2hrs. You can soak it for about 4hrs but I felt it had become soft enough to use in 2hrs so went ahead.
  • Also boil, peel and mash the potatoes
  • Drain all the water from sabudana and keep it aside
  • Cut ginger, green chilli and coriander leaves into small pieces.
  • Now take a mixing bowl. Add the sabudana, mashed potatoes, ginger, green chilli, coriander leaves, salt.
  • Mix well until everything is combined well and vadas can be made from it.
  • We have to use just enough potatoes to bind everything together.
  • Now make small vadas from the mixture
  • Meanwhile heat the oil. Once it is hot, deep fry the vadas on medium flame.
  • Fry till they turn golden brown.
  • Serve them hot with coriander chutney or tomato sauce.

Notes :

  • We can use fried, peeled and crushed peanuts for extra crunch.
Categories
konkanirecipe Lunch phodi seasonal Side Dish Snacks

Bhenda bajo/Tender Okra Pakoda

Bhenda Bajo/Tender ladies finger Pakoda

Rainy season has started and also demand for fried food for lunch/snacks. Ladies finger is in season and we get tender short ones which are very good for making pakodas. It is important to select tender ones as fully grown ones will be more fibrous and difficult to eat. It is a simple no fuss recipe when made with correct proportions yields crispy pakodas which can be a good accomplishment for lunch/dinner or even a tea time snack. Here is the recipe.

Ingredients required-

  1. Tender ladies finger/okra/bende – 10-15
  2. Besan/gram flour- 8-10tsp
  3. Bombay rawa – 4tsp
  4. Salt to taste
  5. Chilly powder- 3tsp
  6. Asafoetida/hing – 1/2tsp
  7. Ajwain/oma – 1tsp
  8. Water – 1/4 glass
  9. Oil for deep frying
  10. Curry leaves – 2strands

Method of preparation-

  • Clean and dry the ladies finger and then cut them into 4 pieces by making a horizontal and vertical cut.
  • Prepare a batter by adding salt, chilly powder, ajwain, hing, rawa. To this add water and mix well.
  • Now add besan and prepare a thick batter.
  • Cut curry leaves into pieces and add
  • Just before frying Sprinkle a pinch of salt on ladies finger pieces and mix well. This is to make sure the inside pieces also get the salt.
  • Now heat the oil. Dip the pieces in the batter and deep fry.
  • Once they turn crisp remove and serve hot.

Note –

  • Add rawa before besan to make sure it does not form lumps and mixes well with other ingredients. It makes the pakodas crispy
  • Adding curry leaves is optional but it gives a very good taste n texture to the pakodas.
Categories
chattambade konkanirecipe Snacks streetfood

Chattambade

Chattambade

Today there was a discussion about chattambade from a gaadi near my office at home. It used to stay fresh and crispy for hours. Then suddenly we decided to prepare it and quickly chattambade happened with no preparation and it tasted best.

There have been failed attempts of this snack when we either added more water while grinding or Ground it more. So have to be careful while grinding chana dal and rest of the steps are simple.

Ingredients required-

  1. Chana dal – 1 cup
  2. Coconut pieces – 4-5tsp(preferably copra)
  3. Curry leaves – 4-5 strands
  4. Ginger- small piece
  5. Green chilly- 5-6
  6. Salt to taste
  7. Oil – for deep frying

Method of preparation-

  • Soak the chana dal for about 3-4 hrs.
  • Meanwhile prepare tiny pieces of Coconut, curry leaves and ginger
  • Drain the water from chana dal and keep it aside for sometime to remove excess water
  • Coarsely grind it. Better to grind in batches. Even if 1 batch is ground to smooth make sure some batches are Coarsely ground so that chana dal pieces are retained.
  • Now add salt and pieces prepared and mix well. Mixture should be dry.
  • Now make small vadas , preferably thin so that it gets fried well.
  • Heat the oil and deep fry the chattambade on medium flame till it turns crisp. It may take 5-10min.
  • Serve it with coconut chutney. It can be stored for a day or two.
Chattambade before frying
Categories
konkanirecipe seasonal Snacks

Ghare Karo/ Jackfruit Chips

Ghare karo/jackfruit chips

This is a seasonal snacking item prepared from jackfruit just before it ripens. A specific variety of jackfruit has to be used whose arils are thick. We rarely used to get this jackfruit and tried with a number other jackfruits n failed even after following correct procedure. Couple of years ago a tree in our backyard started producing very few jackfruit and my mom thought of trying ghare karo from it. It became perfect and now we prepare it at home for our use. The process is labourous yet satisfying. Best activity for the kids during summer holidays.

Ingredients required-

  1. Jackfruit
  2. Concentrated salt water
  3. Oil for frying

Method of preparation-

  • Remove the skin of jackfruit and clean the arils
  • Put them on a cloth for drying to remove any excess water content.
  • Cut theme lengthwise and remove the top and bottom portion.
  • Heat the oil in deep pan. Once hot put the chips and fry.
  • The frying will take sometime. Around 10-15min for each batch
  • When it is almost done add a half table spoon of concentrated salt water.
  • Remove once it is crisp
  • Cool completely and store in air tight container. It will stay good upto a month.

Note –

  • Always remove the top and bottom portion of the arils as they will not get fried properly
  • If these don’t become crisp, later the whole batch of ghare karo will lose its crispness soon
  • These top and bottom portion can be used in preparing upkari by adding crushed garlic, salt and chilly powder in 4-5tsp of oil.
Categories
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.