"Sabudana Cashew Nut Ambado/ Vadas/ Tikki" served with Coconut Chutney ... these are similar to sabudana vadas prepared with potatoes but in place of crushed groundnuts I added cashew nuts ... I have prepared them both deep fried and shallow fried as seen on the picture … both taste equally great dunked in coconut chutney … Yummilicious ...
** Sabudana Vada is a tasty deep fried snack prepared with sabudana (tapioca pearls) and cooked potatoes prepared into ambado/ tikki shape. This is loved by young and old alike and is a common snack in almost every Maharashtrian home often though mainly so during fasting occasions. This snack with globalization has become famous all round the globe and almost every Indian is not only aware of it but prepares and relishes them too.
** Due to people now being more health conscious prepare these either in appe tava or as tikki on tava or shallow fry the same. Today being Ashadi Ekadashi I prepared these just with a minute difference from the regular traditional ones, in place of coarsely crushed roasted peanuts I added on cashew nuts. I have stopped bringing over peanuts home as hubby has developed allergy leading to skin rashes, so gave a try changing the nuts.
** Here is my simple Recipe for "Sabudana Cashew Nut Ambado/ Vadas/ Tikki" … My Style …
** Wash and soak one cup of sabudana/ tapioca pearls in 3 cups of water for an hour or so and then drain off all the water and keep it aside covered for 6-8 hours or overnight. The sabudana swells well and almost triples up in size and this is an important step that should be followed while preparing sabudana dishes.
** Wash well and add in pressure cooker pan 3 large sized potatoes (batata/ aloo) with about 2 cups of water and pressure cook to 4 whistles. Let cool on its own and when the pressure falls down, remove and run under cold water and leave aside to cool. When able to handle, peel off the outer skin and mash well so that there are no lumps.
** Add above 4-5 green chillies (hari mirchi/ tarni mirsanga), one inch piece of ginger (adrak/ alle’), 8-10 chopped curry leaves (kadipatta/ karbevu), ¼ cup of cleaned coriander leaves (kottambari pallo/ dhania) in a mixer grinder and crush all together without water. Use the pulse mode of the grinder for doing so, mixing in between for even crushing.
** Roast above ½ cup of cashew nut (kajjubi/ kaju) for a few minutes and also coarsely powder it either using a mortar pestle or crusher or you can use the mixer grinder and do so in pulse mode too. The cashew nut should be coarsely crushed and not powdered, so be careful. I have used cashew nut as we are allergic to groundnut which is otherwise used.
** In a wide stainless steel bowl add in the mashed potatoes, sabudana, ground masala and cashew nut along with ¼ tsp of hing (asafoetida) powder, pinch of fennel (badisep/ saunf) powder (Optional), salt (namak/ meeta) to taste and combine well. Finally add 1-2 tablsp of coconut oil (or any other oil) and knead well till you get a well mixed mixture.
** Apply oil to your hand palms, take about one large lemon sized mixture and roll into a ball and then flatten it slightly, like that of tikki. You can prepare a few and keep it ready or keep the same in fridge too if you want to prepare the vadas later. I prepared a few vadas by deep frying and a few tikkis to which I pressed on top halved cashew nut and shallow fried.
** For Deep Frying : Heat plenty of oil in a thick bottomed kadai, when hot add in a few prepared vadas at a time, taking care to see that they do not overcrowd the pan. Fry on medium heat till evenly done and browned. Remove with a slotted spatula into a absorbent paper for excess oil to drain off and continue with remaining vadas in similar way.
** For Shallow Frying : Heat a flat pan with about 2-3 tablespoon of oil when hot place the prepared tikkis on the tava and fry on medium heat flipping over to cook on both sides till evenly cooked and browned. When done remove and place on an absorbent paper for excess oil to drain off and continue with remaining tikkis in simlar way.
** "Sabudana Cashew Nut Ambado/ Vadas/ Tikki" are done and ready to be served. Serve them hot with coconut chutney or tomato ketchup or any other sauce you prefer. I served this coconut chutney for lunch as it was ashadi ekadashi fasting for us and I did have a few other items as accompaniment too. Tastes wonderful just like normal sabudana vada, so if you are allergic to groundnuts then cashew nut is the answer.
** There are many “Chutney” recipes in my Blog, I am sharing a common link below, you can try them depending on occasion and your family preferences, the above shared coconut chutney too is included in the same. Just keep a note that if you are preparing the same for spiritual fasting ocassion then avoid those with inclusion of onion-garlic ….
https://gayathrifoodbytes.blogspot.com/search?q=chutney
** There a few more variations of “Sabudana Vada” prepared and posted in the Blog, do browse through and have a glance and try them out and enjoy with your family and friends, they are all equally tasty and a pleasure to relish hot during monsoon ….
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Thanks.