Sabudana Chiwda ( Navratri Special )

The navaratri celebrations ( or fasting ) are drawing to a close. And I have been gloriously lazy this time around and almost skipped doing a special series for the folks who have been fasting. So, this is a last ditch effort to redeem myself with a yummy snack that is going to be in vogue even when the days of fasting are long over.

With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.

Read on for the recipe -

Ingredients -

• 1 cup Sago/sabudana ( big pearls )
• 1/3 cup peanuts
• 1/5 cup raisins
• 1/5 cup cashews
• 1/5 cup thin coconut slices
• 1 tsp pepper powder ( as per taste )
• 1/2 tsp black salt (or pink salt)
• Canola Oil for deep frying

Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a  metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.

Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)

Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.

Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )

Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )

Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.

Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )

Sabudana Vada

Sabudana being loaded with carbohydrates (starch) is an ideal choice for fasting days. Most of the recipes are easy, quick and tasty. One such example is the Sabudana Vada, crispy and lightly spiced fritters of sago, potato and peanuts.

Quite happy with my first attempt. The vadas turned out crisp on the outside and soft inside without absorbing too much oil. Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

• 1/2 cup sabudana
• 1 cup mashed potato
• 1 tsp cornflour
• 3-4 tbsp roasted and lightly crushed peanuts
• 1/2 tsp cumin seeds
• 1 tsp grated ginger
• 1/2 tsp finely chopped green chilis
• 1/2 tsp red chili powder
• 1 tsp finely chopped coriander leaves
• 1/2-1 tsp lemon juice
• salt to taste
• oil for deep frying

Preparation - Soak the sabudana overnight (or lesser time for smaller pearls). Strain to remove all excess water (this is important)

Take the sabudana in a mixing bowl. Add all other ingredients except for the oil. Mix into a dough.

Grease your palms with a little oil. Pinch small portions of the dough, roll into balls and flatten them. Make sure they are not very thick as the center will not be cooked properly.

Cooking - Heat sufficient oil in a wok. Add the flattened dics 2-3 at a time. Fry on both sides till light brown. Make sure that the flame is kept medium high so that the vadas do not absorb excess oil.

Remove from the wok and place on a paper towel to absorb the excess oil. Repeat for the remaining dough.

Serve hot with a chutney.

Note - It is important to test the soaking time of the sabudana before making the vadas. The tiny varieties need only half an hour to become soft and mushy. 

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian recipe which is usually prepared on fasting days like Navratri. The recipe makes use of roasted and coarsely grated peanut powder which can be omitted in case one is allergic to peanuts. I used sesame instead when I make it for my hubby who suffers from peanut allergy.

The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.

To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.

Cooking Time Required: 10-15 mins

Ingredients:

• 1 cup large Sabudana / Tapioca pearls
• 1 medium sized potato
• 2 green chillis
• 1 inch ginger
• 1/2 tsp roasted and crushed peanuts 
• 3-4 tbsp freshly grated coconut  (optional)
• 1/3 tsp cumin seeds 
• 1 tsp ghee
• 2 tsp oil
• salt to taste ( use pink salt during fasting )
• chopped coriander leaves 
• 1 tsp lime juice

Preparation: Chop the potato and green chilli into small pieces.

Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]

Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.

Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.

Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.

Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.

Instant Sabudana Kheeri

Cooking time required: 5-8 mins
Cost of preparation: 15-20 rupees

Ingredients:

• 1/2 cup Sabudana/Sagu
• 1 1/2 milk 
• 3 tsp raisins
• 2 tsp cashews 
• 3-4 tsp sugar 
• 1/2 tsp ghee 

Preparation: Soak the sabudana for 2-3 hours.

Cooking: Heat the ghee in a saucepan. Add 1 tsp sugar and allow it to turn brown.

Next add the raisins & cashews. Stir fry till the raisins swell.

Add the milk and soaked sabuadana.

Boil for 5-6 mins while stirring at short intervals as it tends to stick to the bottom of the pan.

Serve hot.

Note: One can also add a little cardamon/saffron for the flavouring.

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