Skip to main content

SAGO DUMPLINGS IN YOGERT /sabudana dahi vadas

SAGO DUMPLINGS IN YOGERT
vret ke dahi bade
 

VRET / FASTING and dahi vada.....intrusting right yes you can eat this yummmy dahi vada in vret or fast also very simple to make and very exotic taste..


ingredeants :-
for vada:_
sabudana/sago.......1 cup(socked for at least 1 hr)
roasted peanuts.....3 tbsp( crushed)
green chilly..........2 (finally chopped)
green coriander....3tbsp(chopped)
boiled potatoes.....4(mashed properly)
for curd/yogert :-
2 cup of curd.......beaten properly
2 tsp......sugar
rock salt as per taste
jeera(cumin powder)....1 tsp
black pepper.......1/2 tsp
for imli / tamarind chutny:-
Imli or tamarind ......1/2 cup(soaked in one cup of water)
you can use tamarind paste also but some time they use common salt to preserve it so for vret u can avoid this..
juggary or gur.......1/2 cup
rock salt as per taste
cumin powder....1/2 tsp
if you are not fasting than you can use red chilly powder also
Method:-
method is very simple just follow these steps :-

for vada's / dumplings :-

Add all the ingredients and mix well . make  6 small round balls "tikki's" out of it. keep aside .
take oil for frying in a wok and heat it .... add one tikke at a time and fry till golden brown ....these golden sabu tikkies are so yumm that you can have it like a snack also accomplish with green coriander chutney .

for curd/ yogert :-

Beat curd well . add all masala's in it and sugar as well beat again till sugar mix properly

for chutney :-
Heat 1 tsp oil in a pan add cumin seeds in it and add tamarind pulp in it with water and juggary , salt and pepper, jeera powder cook till mixture turn thick remove from fire and cool.
now take vada/dumplings  in a bowl crush it a little add curd on top and chutney at last now if you want you can garnish it with pomegranate seeds and ginger Juliants.....serve cool and enjoy  

Comments

Popular posts from this blog

Basic sponge cake without fat

This is a basic sponge cake recipe tried and tested ...weigh the ingredients very carefully to get a perfect sponge ...

Basic sponge cake (without fat)


4 eggs
120 gm powdered sugar
100 gm flour (all purpose flour/ maida)
1/2 tsp baking powder
2 tsp vanilla essence
2 Tbsp Hot water
(9" round or square tin, brown paper for lining)

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…