SABUDHANA VADA

Ingredients:
• 4 large potatoes boiled, peeled and mashed
• 1/2 cup sabudana (sago)
• Water
• 100g cabbage and 10 curry leaves chopped very fine
• 2 green chillies chopped very fine
• 2" piece of ginger grated
• 1/4 cup peanuts roasted and crushed coarsely
• 1 tsp raw mango powder
• 1 tsp cumin seeds
• Salt to taste
• Vegetable/canola/sunflower cooking oil for shallow frying








Preparation:
• Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
• Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
• Make the paste into equal-sized balls and flatten slightly to form patties.
• Heat oil in a wide, flat pan and shallow fry the patties till golden.
• Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot Masala Chai.

CAULIFLOWER PAKORAH

Serves:
4-6 People

Preparation Time:
20 Min

Ingredients:

• Cauliflower Chopped - 1 big

• Salt - To taste
Soda-bicarbonate  ½ tsp

• Gram Flour (Besan) – 100g
Rice flour – 50g

• Corriender leaves cut small pieces  50g

• Cabbage minced  100g

• Green Chilies cut small - 2 or 3 pcs

• Oil - For Frying





Directions:

• Wash and chop gobi in a big bowl.

• In a bowl add besan,rice flour,soda-bicar,`- salt to taste, chopped corriender leaves,cabbage and green chilies, mix well with water (Make thick paste, add little water).

• Your besan paste should be thick enough so that it will wrap the gobi completely.

• Heat oil in a pan on high flame.

• Now take 1 piece of gobhi and dip it in besan mixture, cover the gobhi piece with besan properly.

• Now let it fry in a oil, till it become golden brown on medium flame. Repeat the same with all the pakoras.

• Serve hot with your choice of Tomato and Coriander sauce. Enjoy!!!