Sabudana/Sago Pearls Vada- Gluten free snack

Sabudana/Sago Pearls Vada

Vadas are crispy fried snacks perfect for munching at tea time with hot tea. Combine it with any kind of spicy or sweet chutney/sauce, vada is a delightful savory snack. In South India vadas are also served for breakfast. I often make parippu vada and uzhunnu vada, both made identically by grinding lentils and deep-fried into crispy golden fitters.

This is the first time I am making Sabudana/sago/tapioca pearls/chowari vadas and found that they are relatively easy to make.Sabudana Vada/tikkis is a Maharashtrian snack usually made and served during festivals and vrats or fasting. The best part of this recipe is that it is a vegan gluten-free snack. This recipe also calls for roasted peanuts. It adds an extra crunch. I got this recipe idea from Vah chef youtube channel. I instantly fell in love this these vadas, especially its spicy and crispy crust.

Back home we only used sabudana/sago to make puddings or payasam. So for me, sago was only for desserts. But there is a whole range of savory recipes that can be made with sago/tapioca pearls. Now, these beautiful white pearls is a must-have in my pantry. I use them for breakfast, snacks, salads, and desserts. So if you are looking for economical ways to feed a family and still have various recipes, stock up on sabudana/sago. Now coming to this recipe, these vadas can be eaten anytime and at all times and tastes best when freshly made. Warm vadas have a crispy crunch to it that you will surely love. It has a taste all to its own and is quite addictive. Give this recipe a try, you will surely love it.

Sago Pearls/ tapioca pearls

About the ingredients.. 

Sago/tapioca pearls need to be washed before soaking it. You need to soak it for 5-6 hours. I found some recipes which call for soaking overnight. But I feel 5-6 hours will be enough. It will become soft but still hold shape and won't be mushy.
This recipe also calls for potatoes. You can use either raw potato or cooked ones.
Now coming to spice tolerance, you can use either chilly powder or just finely chopped green chilly.
Peanuts add a crunch to the vadas, but it is optional.
For detailed recipe keep reading...

How to make Sabudana Vada

Cooking time- 25 minutes
Cuisine- Indian
Recipe type- snack
Serves - 6

Ingredients
 Sago pearls- 1 cup
Potato- 1 large
Green chilly- 2
Chili powder- 3/4 tsp
Green Chili- 2
Shallot- 2 chopped
Ginger- 1inch thick
Fennel seeds - a pinch
Hing- a pinch
Curry leaves- a few
Chopped coriander leaves- 3 tbs
salt to taste
Oil for frying-1 cup

To make Sabudana Vada:

Wash and rinse the sago. In a large bowl add 4 cups of water and soak sago pearls/sabudana for at least 5 hours. Drain in a colander and set aside.
Wash and peel potatoes and using a grater finely shred it and add to the soaked and drained sabudana.
If it is boiled potato mash and add to the sago.
Finely chop green chilly, shallots, ginger, curry leaves and coriander leaves. Now add this along with chilly powder, hing and fennel seeds. Make sure all ingredients are well combined.
Heat oil in a frying pan or a heavy bottom pan.
Take lemon sizes balls of the mixture and flatten it in between your palm in the form of small thin patties. Make thin even patties for even frying. Carefully slide into the hot oil, after a minute reduces the heat to medium. Otherwise, it will crispy on the outside, but the inside will not be fully cooked. When one side turns a golden brown flip and turn and fry till both sides become evenly browned up. Remove from oil to a paper napkin. Serve with tea.

Like this recipe, try similar recipes from this blog...

Uzhunnu Vada/Urad Dal Vada
Parippu Vada/Dal Fitters
Bread Vada
Rasa Vada
Mango Sago Pudding
Chowari/ Sago Pearls Payasam


Try this
Hope you will all enjoy!

Really Good for you Chicken Soup

Fall is in the air so I made soup!  I had seen this recipe called "The Best Chicken Soup You'll Ever Eat" and I had to try it for myself.  The verdict, I loved this soup but I can't really say it was the best I've ever eaten.  What I will say is this soup is super flavorful and packed with healthy ingredients.  It will be my go-to soup when I'm feeling under the weather. With these anti-inflammatory, cold-fighting ingredients, ginger, turmeric, and garlic.  It also calls for fresh thyme and fresh rosemary, which I still have growing in my herb garden.  I love to use my fresh herbs when I can because I know soon the cooler weather will be here and they'll be done for.  I love soup season!

Ingredients:  avocado oil, garlic, onion, carrots, celery, ginger, turmeric, chicken broth, rotisserie chicken (not shown), rosemary, thyme, salt, pepper, pearl couscous and peas
I did make a couple changes from the original recipe.  I used rotisserie chicken instead of chicken breast and cut down on the amount of couscous.  You can find the original recipe here, Ambitious Kitchen.

Ingredients:
1 tablespoon avocado oil or olive oil
1 cup yellow onion, diced
1 cup thinly sliced carrots
1 cup thinly sliced celery
6 cloves of garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
6 cups chicken broth
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
1/2 teaspoon salt
1/4 Freshly ground black pepper
1/3 cup pearl couscous (make sure it's pearl couscous, it's like tiny pasta)
1 rotisserie chicken, shredded (I used about 1lb and saved the remainder for chicken salad)
2/3 cup frozen peas

Instructions
1. Place a large dutch oven or pot over medium-high heat and add in oil. Once the oil is hot, add in onion, carrots, and celery; cook for 5 minutes until onion becomes translucent.
2. Next, add in the minced garlic, grated ginger and stir for a minute.  Stir in the ground turmeric and saute for 30 seconds to let the spice cook a bit, then add in chicken broth, rosemary, thyme, salt, and pepper.
3. Bring soup to a boil, then stir in couscous.  Reduce heat to medium and on a slow boil cook uncovered for 20-30 minutes or until carrots are tender.  Add shredded chicken and frozen peas.  Heat for a few minutes to cook peas.  Taste and adjust seasonings if necessary.  Enjoy!

                                                     

Pazha Pradhaman/Nendra Pazham Pradhaman/Sweet Plantain Pudding

Pazha Pradhaman/Nendra Pazham Pradhaman

It is Onam time in Kerala and tomorrow is Thiruonam- the final day of celebration. Onam is a ten-day-long festival celebrated in Kerala and no festival is complete without a satisfying hearty meal. So Onam sadhya is something we look forward to every year. Sadhya is the traditional vegetarian feast served on a banana leaf and there is a colorful array of vegetarian curries, rice, and desserts. If you love desserts try this Kerala style pradhamam.Trust me on this pradhaman recipe, it is a bowl of divine fruity goodness that will surely satisfy your sweet tooth cravings.Pazha pradhaman or nendra pazham has sweet plantain as the star ingredient.

I have already posted recipes like ada pradhaman and kadala pradhaman. Payasam and pradhaman are both dessert or pudding, but when it comes to making pradhaman there is a time- honored cooking technique. Payasam is easier to make but pradhaman is time- consuming. It is cooked and reduced and then cooked again- sort of double cooking which adds richness and flavor. Pazha pradhaman is cooked in coconut milk and jaggery. Cardamom, dry ginger and ghee adds an extra layer of flavor. Do not add to much of flavoring  because cooked plantain itself  has a rich fruity flavor. You can also add sabudana or tapioca pearls or ada/dry rice flakes, but I prefer it with only plantains. Cooked plantain is starchy and creamy and it will naturally thicken as payasam cools down. Try this recipe, you will surely love it.

Cooking time- 45 minutes
Cuisine - Indian (Kerala)
Recipe type- pudding, dessert 
Serves-6

Ingredients
Plantains medium sized -4
( use really ripe soft to touch plantain)
Jaggery  powdered- 1 1/2cup
Sugar- 2 tbs (or up to 1/2 cup according to sweet preference)
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 4 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp

Peel off the skin and chop the plantains into small pieces. If it is really ripe, mash it gently. (there is also another technique the plantains before making this payasam).
Grate one coconut. Put it in  a blender one cup of water. Blend for a minute and the squeeze  the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both thick milk and thin milk separately.
In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.
To start making the payasam heat one tbs of ghee in a pan and add the plantains, fry in medium heat till it changes color and becomes soft and mushy.Add two cups of thin coconut milk cover and cook for four to five minutes till it is soft and thick. Using a ladle press and mash the plantain into a puree. You can also you a blender if you want it really smooth.Now add the melted jaggery. Simmer till it thickens. At this stage add sugar. Sugar will caramelize and give it a good color. Cook till the puree is thick and starts leaving the edges of the pan and ghee separates. At this stage add the two cups of thin coconut milk and mix well. Allow it to simmer for another 10 minutes. In between the cooking process add cardamom  powder, a pinch cumin powder(optional) and ginger powder and mix well. Finally add the thick coconut minute mix well  and switch off the flame. The pradhaman thickens as it cools down.
Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisins, pour over the pradhaman and mix. Serve warm or chilled.

If you like desserts like payasam and pradhaman check these recipes too..
Pal payasam
Palada Pradhaman
Chakka Pradhaman
Ada Pradhaman
Neipayasam

For more Kerala Sadhya recipes check my page 100 Kerala Sadhya Recipes

Try this,
Hope you will all enjoy!

Kaithachakka Tenga Aracha Curry/Pineapple Coconut Curry

Kaithachakka Tenga Aracha Curry

Kaithachakka/pineapple tenga aracha curry is a simple curry that can be served with rice. It can also be served as a todu curry for Sadhya. Since Onam festival is next week, I wanted to share this fairly easy to make sadhya recipe.This curry is new to me. When you taste it, you will love the simplicity of this curry, plus it is easy to whip up and exotic in taste. It looks and tastes similar to pineapple pachadi, but it has dominant taste and flavor of coconut. We had this curry a few times during our recent trip to Kerala and it is curry made on special occasion. I believe it is a central Kerala style recipe. This is a mouthwatering delicacy, entirely vegan and full of flavors. It has the tangy sweetness of pineapple and flavor of coconut. I am fan of anything  made with pineapples and if you are like me please check out my other pineapple recipes. I will share the links of the recipes at the end of this post. This is a delicious pineapple curry, try it you will surely love it

Ingredients
Chopped pineapple- 3 cups
Coconut grated- 2 cup
Tamarind water- 1 tbs
Turmeric power- 1/2 tsp
Cumin- 1/2 tsp
Sugar - 1/2 tsp optional
Salt to taste
Green chilly-2
Mustard seeds- 1/2 tsp
Fenugreek powder- a pinch
Dry Red chilly -2
Curry leaves- a few
Coconut oil- 2 tsp

Cooking time-20 minutes
Cuisine- Kerala/South Indian
Recipe type- Curry 
Serves-5

Cut pineapple into small pieces. In a pot add pineapple pieces, turmeric powder,salt and tamarind water. Pour one cup of water and cook pineapple till it is soft  and mushy. Gently mash the cooked pineapple with the back of a spoon. Taste test for the sweetness. If it is too sour add 1/2 tsp of sugar.

Make a fine smooth paste of grated coconut and cumin. Finally grind two green chilly and add this coconut paste to the cooked pineapple. Allow it to simmer on low flame for one minute. Add roasted fenugreek powder mix well and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry till crispy. Pour this over the curry. It is ready to be served.

If you like this recipe pls check these recipes too

Pineapple Pulisheri
Pineapple Rasam
Pineapple Achar
Mango/Mambazham Pachadi
Vellarikka/Cucumber Pachadi

Try this,
Hope you will all enjoy!

Kerala Fish Fry/ Chala/ Sardine Fry

Chala/Sardine Fish Fry

Spicy sardine fry with rice is my absolute comfort food.Curried or fried sardine fish tastes delicious. This small oily fish has great flavor and rich in protein, calcium and fatty acids.
Sardine/ Chala/Mathi is easily available in Kerala and this fish is prepared in so many different ways. Talk to any  Malayali, they will all agree, fried or curried this little fish is a winner. My personal favorite is this quick and easy fry. These pictures were taken during our recent visit to Kerala. It was the rainy season and we were lucky to enjoy this yummy fish fry. Earlier I posted another version of this fish fry along with crispy onions. This is just a quick recipe. Try this, you will surely love it.

Ingredients
Mathi/ Sardine- 6
Kashmir Chilly powder- 1 1/2 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Fenugreek powder- a pinch (optional)
Ginger paste-1 tsp
Lemon juice- 1/2 tsp
salt to taste
Curry Leaves a few
Coconut oil for frying

Clean fish and squeeze some lemon juice and 1/2 tsp salt,rub on the fish and then give a final rinse. Make 5 to 6 gashes on both sides of the fish.
Make a marinade for the fish by mixing chilly powder, turmeric powder,pepper powder,fenugreek powder,ginger paste and salt. Sprinkle little water and lemon juice to make a  smooth paste.
Marinate the fish with this paste.Apply on the fish and inside the cavities and let it  marinate for 5-6 minutes.
Heat coconut oil in medium flame and place the fish in a single layer. While frying add a few curry leaves. Shallow fry on medium heat till both sides are evenly brown and crispy. It will take two to three minutes on both sides. Serve with rice and moru curry/ yogurt curry.

If you like Sardine here are a few earlier posts..

Mathi/Sardine Pollichathu
Sardine Fry with Onions
Mathi Puliyum Mulakum
Spicy Chilly Sardine/Mathi Adukkiyathu
Meen Mulakittathu

For more fish recipes check my page 100 Fish and Other Seafood Recipes

Try this,
Hope you will all enjoy!

Eggless Tender Coconut Ice Cream/ Karikku Ice Cream

Tender coconut ice cream has a creamy rich taste to it that you will find irresistible. If you are a fan of tender coconut this is a completely doable frozen treat recipe that is worth a try. Tender coconut juice is a perfect summer drink, fresh and natural. You can scoop out the tender meat and enjoy it just by itself or add to desserts.

This summer we visited Kerala and my kid got addicted to the naturally sweet taste of tender coconut. I let him enjoy natures bounty as much as he wanted. I made this ice cream as a fun treat for my kid when we returned. It is not easy to get fresh ones here but look for tender coconut in Asian markets or Whole Foods. This is egg-less ice cream, full of flavor, smooth and creamy and each scoop of this delightful ice cream will transport you back to a tropical paradise. I made this with an ice cream maker, but you can also make this a no-churn ice cream recipe. Just whip the cream first and gently fold in the rest of the ingredients and freeze. Try this recipe, you will surely love it.


Ingredients

Heavy Cream- 2 cups
Pureed Tender coconut meat/ flesh- 1 cup
Condensed milk- 1 can ( 14 oz)
Tender coconut water- 1/2 cup
Coconut cream- 2tbs
Coconut extract- 1/2 tsp
For garnish sliced tender coconut or toasted coconut flakes

Scoop out the tender coconut meat with a spoon and put it into a blender. Add 1/2 cup of tender coconut water and make it into a fine puree. Add more coconut water if it thickens.You will not need to strain this mixture. It will be creamy and smooth. Allow it to chill in the refrigerator.
Set the bowl of the ice cream maker to chill in the freezer as per package instruction( best if it is left to chill over night).
When you are ready to make the ice cream combine condensed milk, coconut cream, coconut extract, whipped cream and tender coconut puree and pour into the ice cream maker.
Churn the mixture till set or till you attain the desired consistency and thickness.Mine took about 25 minutes.
 At this stage it will be soft ice cream and you can serve immediately or remove and transfer to freezer until it is firm( for two hours).  Enjoy!

Would you like to try other similar recipes:

Coconut Pudding
Tender Coconut Rose Payasam
Raspberry Chocolate Chips Ice cream
Mango Ice cream
Strawberry Ice cream

Try this,
Hope you will all enjoy!

Outstanding in the Field

My husband and I were in Door County last weekend celebrating our 34th anniversary. We try to get to Door County at least once in the summer and we always stay at our favorite bed and breakfast, Double S Lodge.  Check out my blog post 4 years ago and you'll see why we don't ever stay anywhere else!

The Highlight of the weekend was that we went to a table to farm dinner in Sister Bay at Hidden Acres Farm.  Yep, I said that right, table to farm not farm to table because rather than just getting the ingredients from the farm they bring their restaurant to the farm.  Outstanding In The Field is different, their culinary caravan and restaurant without walls are rebuilt every morning and disappears every night. They set up tables (usually one very long one) and supply a mishmash of vintage plates and utensils then serve the most amazing meal. The Chefs and cook staff come from the local restaurants the Wickman House and Trixie's.  Wickman House just happens to be our favorite restaurant in Door County.

The night of our dinner a storm was coming through so when bad weather strikes they have a backup plan for shelter.  In our case, we were in their vintage barn which made for a magical setting.  Besides the food being farm fresh and amazing, the conversation around the table and meeting fellow foodies was so much fun!

Over the last twenty years, Outstanding In The Field has reached all fifty states and fifteen countries! We're going to keep our eye out for another one of these dinners in our future.  Who knows where it will be!

Hidden Acre Farms - Owners Tom and Carolyn Rehberger
Sister Bay, WI

Appetizers

Whitefish Ceviche

Cold Climate Farms Cucumber with beets, garden pesto & preserved lemon vinaigrette
Marinated Cheese Curd with Pickled & Foraged Mushrooms & soppressata (not shown)

Each course was paired with wine!

chicken liver pate, house-made focaccia, pickled vegetables, mustard & preserves

heirloom tomato & smoked corn panzanella, lemon ricotta, spring mix, smoked reserve aioli

house-ground beef ravioli, pickled currants & cucumber-mint gremolata

jerk marinated Jamaican pork loin, farmer's vegetables, triple berry beef demi-glace, foraged chanterelles & fingerling potatoes

mochi butter cake, farm berries & matcha whipped cream

This was our sweet young server.  She has traveled with Outstanding In The Field for a year.  Come this Fall she will become a Freshman at UW Madison.  How fun for her to travel all over the country before starting school.  I'm sure we'll see her again as she'll be waitressing in Madison.  

          Thanks to Outstanding In The Field,  Hidden Acres Farm, Wickman House, Trixie's and Double S Lodge

                                          We LOVE Door County!