Today’s recipe is ‘Bhutte Ke Pakore’. Bhutte ke pakore is also known as corn pakora or corn fritters. Monsoon is at its peak, and corns are easily available in the market. I love corn dishes, plain corn, bhutte ki sabzi and corn chaat etc. Make your tea-time more delicious this monsoon with bhutte ke pakore. Serve these fritters with chutney or ketchup of your choice.
Bhutte ke Pakore
Today’s recipe is ‘Moong Dal Samosa’. Samosa is a deep-fried or baked snack with savoury filling. In India, you will get variety of samosa. This one which I am sharing today with you all is spiced moong dal and onion filling one. I am using samosa patti to prepare my samosa to reduce the difficulty level and time duration of the recipe.
Moong Dal Samosa
Today’s recipe is ‘Cheesy Garlic Bread’. I have already shared a garlic bread recipe on the blog, which was simple version of garlic bread recipe. You can check easy cheesy garlic bread recipe here , in this recipe we are going to use vegetables and mayo as topping. This recipe can be served as a starter dish for any party at your home, or can enjoy it as a tea-time snack. I am sure your kids will love it. This way you can add veggies in your kid’s diet.
Cheesy Garlic Bread
Gobhi Pakora are crunchy and delicious fritter recipe. These days market is full with fresh vegetables, winter season is perfect time to enjoy vegetable recipes. After monsoon, winter is the best time to enjoy pakora. Winter is my favorite season and this is how enjoy this month.
Hello my foodies friends ! Today’s recipe is ‘Sabudana Vada’. It is a deep-fried snack which is made from sabudana/sago. In Maharashtra this is second most common vada dish after Aloo vada / vada pav, there it is served with sweet curd (curd mix with sugar). After sabudana khichdi this is my second favourite sabudana dish. You can also have this dish during fast/vrat by replacing normal salt with black salt.
Sabudana Vada are crunchy from outside and soft from inside. They just melt in mouth and trust me that feeling is divine (at least for me :P) . Main ingredients of this dish are sabudana/sago, peanuts, potatoes. Preparation time of this dish more than its cooking time, as you need to soak sabudana for at least 4-5 hours. In winter season or during monsoon have sabudana vada as tea time snack.
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For Maharashtrian recipes you can check Peanut Ladoo (two ingredients recipe) , Sabudana Khichdi (Vrat/fast recipe) , Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice) , Koshimbir with Yogurt (Maharashtrian curd salad) , Aloo Vada (Potato dumpling/ Batata vada)
Duration: 5 hours (prep time) + 15 mins (cook time) = 5 hrs 15 mins (total time)
Ingredients for Sabudana Vada
|Sabudana/Sago/Tapioca pearls||1 cup
|Peanuts/moongphali (roasted)||1/2 cup
|Boiled potatoes/aloo||4 medium size
|Salt||1 tsp as per taste
|Sugar||1/2 tsp or as per taste
|Green chillies / hari mirch (finely chopped)||3
|Coriander leaves (dhania patta) (finely chopped)||2 tsp
|Ginger/adarak (finely chopped)||1 tsp
|Lime (nimbu) juice||2 tsp
|Oil||for deep frying
Procedure for Sabudana Vada
- Soak sabudana/ sago for at least 5 hrs. (Soak your sabudana according to your variety, mine take only 5 hours but some variety do take around 8 hrs.
- Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
- Strain and keep them aside.
- While your sabudana are soaked, in the meantime, boil potatoes. Let the potatoes cool.
- In a pan roast peanuts, let them cool.
- Remove husk of peanuts and in a grinder make a coarse powder of peanuts.
- In a bowl, mash the potatoes.
- Add sabudana, roasted peanut powder, chopped green chillies, chopped ginger, salt, sugar and chopped coriander in the bowl.
- Start preparing small balls with the above mixture, flatten them slightly, keep them aside.
- In a deep pan/kadhai heat oil, on a medium heat start frying vada till golden brown. Remove vadas on kitchen towel. Sabudana vadas are ready !
- Serve them hot with ketchup/sweet curd/green chutney or plain.