Sabudana Vada / Sago and Potato fritters

  Its Shravan Season of Hindu calendar again .Shravan is the holiest month of the year.It heralds a season of prayers,fasting and festivals to begin with Shravan Somawar (to pray Lord Shiva), Mangalagauri (a festival in which newly wedded girls pray to Godess Gauri for goodwill of their family) ,Naagpanchami (Showing our gratitude towards Snake God), Narli poornima ,Janma astami (birthday of Lord Krishna on 8th day ) followed by Dahi Handi  , Raksha-bandhan (for brothers and sisters), Kojagiri Poornima( Full moon) , Gauri followed by Ganesh Chaturthi festival in Bhadrapad month .Which is celebrated with lot of pomp and Joy in Konkan Region of India  ..Devotees spend the entire month of holy Shravan in austere worship of the Lord Shiva ..there are certain days during the Shravan month which are observed as fasting days -- Shravan somvar, Shravan mangalvar ,Shravana shukravara ,Shravan Shanivar,and shravan ravivar which denotes every Monday, Tuesday, Friday ,Saturday,Sunday of Sharavan month....

Shravan Month is highly auspicious and staunch Hindus from Goa  abstain from Fish/ meat /Liquor products.In India,people are still maintaining the Religious traditions,rituals and its values are observed during this period and fasts are maintained in order to remember God and control one's diet.Ayurveda tells us that if diet is not controlled during this period, the health is affected. So, spicy food, onions, garlic, vegetables like Brinjal , Egg plant and Tomato are avoided in this period .The intention of controlling diet could be preserving the health by giving your body(stomach) a rest,Since your indigestion system improves and generally you will become healthier.Sleep is improved by having a lighter stomach.

This month I will be posting recipes for fasting days which are light on stomach and yet very tasty...Today on menu we have Sabudana Vada/ also known as Sago Fritter or cutlets..

A deep fried snack made up of mashed potatoes,several spices,peanuts and Sago (Sabudana) serve as a traditional Faral snack for konkan belt region of India .Very Yummy yet light on Tummy.Best savored Hot on Wet Rainy Day.

Sabudana Vada

Ingredients For Sabudana Wada

200gms Sago/ Sabudana /Tapioca  Globules (soaked and drained)

½ Cup Peanuts (Roasted ,Peeled and crushed)

250gms Potatoes (Approx 5 medium Sized)

5 Green chillies ,finely chopped

1tsp Cumin Seeds/ Jeera (optional)

1tsp grated Ginger

1/2 cup Coriander leaves

1tsp Lime juice

1/2 Liter Oil for Deep frying

Salt for taste

Method 

Step1:Wash Sago,Soak with enough water to cover it, Soak overnight or for a 4-5hours .Use a bigger vessel as After soaking, the sago will have increased in volume and size.Once done ,drain excess water and keep aside.

Step 2:Parboil potatoes ,Skin once it cools,next smash or grate and keep aside.

Step 3:Roast,peel and crush the peanuts .

Step 4:Mash half of the soaked sago,add peanuts,potatoes, cumin ,green chillies,coriander leaves,ginger,lime juice and salt for seasoning .knead lightly to form a soft dough.

Step 5: Divide the dough and shape into lemon sized balls/cutlets.(Grease your hand with Oil to avoid the dough from sticking to your hands).Coat each boil with left over soaked sago.

Step 6: Heat Oil in a deep bottomed vessel.Test if the oil has reached the right temperature by inserting a small ball of the dough in oil.If it rises on top.Oil is perfect for frying.If the dough sinks to the bottom of vessel. Oil has not reached the right temperature.

Step 7: Drop each vada gently in oil and fry,turning now and then till Golden brown.It should be crunchy on the outside and soft inside.

Step8: Remove and drain on absorbent paper / kitchen roll or tissue paper.Continue same process with the remaining batch.

Step 9:Serve hot with a cup of Chai/Tea and Coconut Chutney on a Wet Rainy Day.

Sago/ Sabudana /Tapioca  Globules Facts

Ever Wonder as kid, how were sabudana/Sago made ? Why it turns translucent once cooked?

Sago is produced by pulping the tapioca roots, filtering the milk-extract and after settling the milk, forming globules and roasting these globules.Tapioca Root is the basic raw material for Sago and starch.

It is a very nutritious product as it contains Carbohydrates and appreciable amount of Calcium and Vitamin-C.Sago is full of strength & very easy to digest. Even Doctors are prescribing sago to their patients for fast recovery. That is the reason, why people use it onVrata-Upavas (fasting) days.

The Root, received from the farms are hygienically cleaned in water & after peeling the skin, it is crushed, allowed to pass the milk after retaining all fiber & impurities. The milk is going to settle in a tank for nearly 3 to8 hours, thus all residual impurities float to the top of the tank & are drained out of the settled milk. From this settled Milk Cake, Globules is being made by a very special & unique type system on very simple indigenous machine. After sizing the globules by filtering through sieve, It is Roasted on Hot plates or Heated in steam, depending upon the desired final product as Sago in globular shape & than dried under direct sunlight in big platforms.
Roasted Sago is known as Sago Common and Boiled Sago as Nylon Sago . When soaked and cooked, It become much larger, translucent, soft and spongy.  widely used in  cuisine of a variety of dishes and around the world, usually in puddings. In India, pearl sago is called Sabutanu (konkani) ,javvarisi (Tamil), sabudana (Hindi), সাবুদানা (Sabudana) in Bengali & સાબુદાણા in Gujarati, sabbakki (Kannada) and saggubeeyam (Telugu) among other regional and local names
Roasted Sago is known as Sago Common and Boiled Sago as Nylon Sago . When soaked and cooked, It become much larger, translucent, soft and spongy.  widely used in  cuisine of a variety of dishes and around the world, usually in puddings. In India, pearl sago is called Sabutanu (konkani) ,javvarisi (Tamil), sabudana (Hindi), সাবুদানা (Sabudana) in Bengali & સાબુદાણા in Gujarati, sabbakki (Kannada) and saggubeeyam (Telugu) among other regional and local names

Prawns ginger and butter fry

Ingredients

1kg prawns Medium sized

5 tbsp Ginger paste 

1tsp black pepper powder

1 tbsp Garlic Paste

1 Lemon Juice

Butter For frying

white bread crumbs for coating 

little salt for marination as we are using butter

Method

Wash,Clean and De-Vein Prawns,apply salt and Ginger garlic paste ,pepper powder,lemon Juice and marinate for an hour.Coat the marinated prawns with bread crumbs

In a wok, heat butter and Shallow fry till golden and crisp.Serve Hot.

Mushroom Malai Tikka

This recipe was put together in a jiffy for my cousin.Since he was travelling back home by train .I decided to prepare him a tiffin for dinner . One look in the refrigerator convinced me to prepare something out of limited stock from the fridge.All that was in there was a packet of mushroom ,coriander leaves and a couple of veggies i had bought to make pasta...Well the end result was quiet yummy and quickly executed... The recipe was requested by my nephew to be put up for him :) he has recently turned into a vegan .

Ingredients For Mushroom Malai Tikka


1pkt White Button Mushrooms( Approx 200gms)

2large Tomatoes de-seed and cut into large cubes

1large onion Cubed
1Red Bell Pepper Cubed
1Yellow Bell Pepper Cubed
1 Green Bell Pepper Cubed
10 cherry tomatoes(optional)
Salt as desired
2 tbsp Malai or Fresh Cream
100 gm Butter
Coriander leaves and lemon wedges for garnishing
Grind to a fine paste
8-10garlic flakes
2" Ginger
10-12 kashmiri Chillies(Or 2tsp red chilly powder)
1/2 tsp Turmeric
2 ripe tomatoes (Steam for 5mins with one small onion)


Method


Step 1:Wash the mushrooms ,pat dry with kitchen towel.Using a chopping board half each mushroom.

Step two: Wash and cube the peppers and tomatoes.

Step 3: In a wok , melt butter and saute onion till it turns slightly pink in colour, add mushrooms and cubed peppers Saute for a while add cherry tomatoes ,cubed tomatoes,add salt . Stir all the veggies till done ..
Step 4: Add the ground paste add water if needed.let the veggies soak in all flavours from the ground masala..add the cream /malai and cook for another minute or two .Adjust seasoning.Garnish with coriander and lemon wedges..Serve Hot with Roti/Naan /or Chapati.

Medicinal Properties of Mushrooms:
Mushrooms are loaded with polysaccharides, phytonutrients that appear to possess potent anti-cancer properties. Specifically, several studies indicate that consuming mushrooms may help to prevent breast cancer. This is attributed to the inhibition of aromatase, an enzyme involved in hyperestrogenemia, a condition characterized by excessive estrogen production. Mushrooms are also high in other antioxidants, such as L-ergothioneine. In fact, mushrooms contain higher levels of this agent than other dietary sources, including liver and wheat germ, and are not depleted during cooking.


According to the Journal of Neurology, Neurosurgery and Psychiatry, the prevention of Alzheimer’s disease may be included among the health benefits of mushrooms. This assessment is based on research suggesting that niacin-rich foods, like mushrooms, appear to prevent or delay Alzheimer’s and other cognitive disorders by as much as 70 percent. In addition, niacin interrupts the activity of homocysteine, an amino acid associated with elevated cholesterol and an increased risk of heart disease, stroke, and osteoarthritis.

Mushrooms are also dense in several nutrients and minerals. In fact, they are an excellent source of iron, selenium, potassium, phosphorus, riboflavin, pantothenic acid, copper, and zinc. In addition to providing antioxidant value, these nutrients also play a role in enhancing immunity and preventing disease. For instance, zinc is necessary for a variety of enzymatic processes that affect metabolic functioning, including cell division and repair. Studies have shown that an adequate zinc supply is required for wound healing and to stabilize blood glucose levels, an amount that equates to five ounces (141.75 grams) of mushrooms daily.Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. white button mushrooms can reduce the risk of breast cancer and prostate cancer.

Bangda Udda-Methi

This curry is quiet popular due to the flavor of urad (Split black gram) and methi (Fenugreek) from where the name derives udda-metti ...Mackerel is the fish popularly used for this curry and seasoned with urad Dal (black gram Dal) and methi(fenugreek seeds)

              

Ingredients for udda methi of mackerels
6 Large mackerels (descale and each cut into 3-4pcs)
1 large size Coconut Grated
12 kashmiri chillies
1tsp Turmeric powder
2 tbsp Coconut Oil
Lime-size ball of tamarind (15 gm)
2 tbsp Rice(optional)
2 tbsp Black gram (Urad Dal)
1 tsp Fenugreek seeds
1tsp mustard seeds
2 Medium sized Onions( optional)
1 tsp Coriander Seeds
4 dry kokum
Salt to taste
For Seasoning 1/2 tsp fenugreek & black gram each

Method:

Step 1:Clean Fish ,descale,remove the entrails and cut into 3-4 pieces ; apply salt and turmeric to the cut pieces of fish for at least  half an hour before cooking

Ingredients ready to be ground

Step 2:In a pan heat coconut Oil and roast Kashmiri Chillies and,Coriander seeds and let it cool. In the same oil separately roast Mustard seeds, Fenugreek seeds and black gram .Remove the spices from pan and in the same pan roast grated Coconut till it changes colour to light brown add turmeric powder and roast for another minute.

Step 3:Roast one onion in chulla /or grill till it changes colour.

Step 4:Grind the coconut, roasted coriander seeds,tamarind , rice, grilled/roasted onion and kashmiri chillies into a very fine paste with a little water. Add the remaining roasted spices and grind for a couple of seconds more .

Step 5: In a wok, heat coconut oil, add the seasoning of black gram and fenugreek seeds.Next, add onions and fry till golden.Add ground masala paste with enough water.The consistency of the curry should not be very thin .After the first boil add marinated fish.Stir occasionally taking care not to break the fish. Simmer and cook for 10 minutes .Check for seasoning ,add kokum rinds and adjust salt if needed ..Do a taste TEST  .Once done serve hot with Rice and Fish fry....

Tisreo/ Clams Dry Masala /Tisreanche sukkem Tonak

Tisreos brings back many childhood memories. When during holidays my Maternal Uncle (Mama) along with his friends went to Nerul Creek for collection of tisreos(clams),Shinaneo(mussels) etc which are very famous from Nerul village in Bardez, Goa.Tisreos were collected in large number and distributed among neighbours, relatives and friends those days...In Goa, we cook clams in many ways fry/steam/curry/pilaf/stir fry/gravy/cutlet ; each family have their own style and preference of cooking.

Clams in modern day are used for many purposes other than eating. Buttons for fastening clothes have been made from clam shells. They are used in modern day shell art,floral arrangement and craft for souvenirs,wall hangings etc, Also it is widely used to make jewellery since ancient times and it has also found use in making of  paints, adhesive ,medicines,feeds for chicken etc etc.

Here is a tantalising recipe for dry gravy made with Coconut and Tisaryachi Ekshipi, which is clams with one shell on  .I am sure you will definitely like the taste.

This recipe can be adapted to cook all the shellfish in picture

Clams Dry Masala /Tisreanche sukkem Tonak

Ingredients for Clams Dry Masala /Tisreanche sukkem Tonak

100-150 Tisreos/Clams
1 Small/medium Coconut Grated
1tsp Coriander Seeds(optional)
4 garlic flakes
1" ginger crushed
1-2 tbsp Garam Masala(Use as per your preference)
1tsp Chilly powder
2 Onions medium sized finely chopped
1 Onion cut lenghtwise
4/5 kokum rinds or 1 cup Raw mango cut into pieces
1 tsp turmeric Powder
Oil for frying and salt for taste

Method

Step1-In a shallow pan/vessel roast onion(lenghtwise) in little oil till it turns transculent .Next add Garlic flakes ,crushed Ginger and coriander seeds roast till onion turns golden .You now add the grated coconut and roast till done . Cool the roasted ingredients mix in Chilly powder,Garam Masala ,Turmeric and grind with as little water as possible take care the paste should not be ground finely .

Step2- Wash the Clams a couple of times, changing vessel with every rinse this will remove sand and grit stuck to outer shell; All you need is a good sharp knife, some patience and you'll be cleaning clams in no time.Cut the clam open with a sharp knife retaining one shell with the flesh (tisreachi ekshipi) and discarding other shell continue same process till you finish shelling them all .

tisreachi ekshipi

Everyone requires a very, very good rinsing. Yes! again and again.This will expel the sand they are holding in their stomaches.

Step3-In another vessel ,heat oil and saute onions till it turns pink,add tomatoes saute for a minute then you add Tisreos/clams stir  and let it cook for a minute more add in ground masala ,add water if needed but remember we are preparing dry masala so gravy should be thick .cook for 5 minutes add salt,Kokum rinds or raw mango,

Cook for another 10 -12 mins or till done .Garnish with Chopped coriander leaves. Serve hot with Rice or chappati or Goan Pav(bread)

Ambot Tik(Fish Sour & Spicy)

This fiery Curry preparation of Seafood is a bit more spicier than usual curry hence the name ambot tik means hot n sour.Ambot tik is savoured with Chapati(Indian Bread)/Bhakari (Indian bread made by mix of 2 or more cereals) or Rice.

Ingredients
500gm squids/Mackerels/Sardines/Shark/Or fresh water fish (saye Nistye/Nustem)
1 large Onion finely chopped
1 medium Tomato ,de-seeded and chopped very finely(optional)
1 tbsp Lemon juice
1 tsp Turmeric
Salt as per taste
3-4 Amsol/kokum rinds
Oil for frying
Coriander for Garnishing
Ingredients For Paste
3 tbsp Ginger-Garlic paste
12 kashmiri or 15 betki Chillies
1" Cinnamon
1tsp cummin Seeds
1/2 tsp Garam Masala
1/2 tsp white pepper powder or 8-10 peppercorns
Vinegar enough to grind the paste

Method

Step1- Clean Fish,remove  the entrails and cut into desired size ,Wash and apply Salt ,Turmeric and Lemon juice keep aside to marinate for 15 Min's .
Step2- Meanwhile Grind the above ingredients to make paste with as little vinegar as possible.
Step 3- In a shallow pan,heat a tbsp oil on a slow flame,add to it chopped onion saute till golden brown ,add chopped tomato and fry till oil oozes out from sides. Next add the ground masala paste and saute for a while.
Step 4 - Its time We add our marinated fish along with all its juices,add water as desired but consistency of this gravy should not be thin .Cook for 10 minutes or till fish is done .Check for seasoning add salt and kokum according to preference...put off the flame garnish with coriander leaves ... and serve with  hot rice or chapatis :)