Sabudana Wada

In Girgaon, we use to relish Sabudana Wada at Prakash (Restaurant) during fasts. I challenge that you will not find that amazing taste of sabudana wadas anywhere else. I really miss those wadas. Whenever I visit Angrewadi I visit Prakash for Sabudana wada Piyush.

Generally people dont add ginger to Sabudana wadas. But believe me, it enhances the taste. Further, intead of putting roasted peanut powder, I used crush of roasted and salted peanuts  (Khare Daney). Try this once and you will find an improvement in the taste.

Ingredients: 
1 cup saboodana (Sago)
1 cup boiled and mashed potatoes
1/2 cup roasted peanuts crush
3-4 medium sized chillies
1/2 inch ginger
1 tspn cumin seeds
1 tspn lemon juice
Salt to taste
chopped corriander (optional)
Oil / Ghee to fry

Preparation :
Wash saboodana for 3-4 times
Soak it overnight
Mix all the ingredients in a bowl (except Oil)
Make small round shaped balls
Heat oil in a pan for frying
Deep fry vadas till it gets golden brown colour
Serve it with coconut chutney

Basundi

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Since past many days, I did not get time to make any recipe. Last friday, my wife and mom invited 'Savashin' for lunch and I got an opportunity to prepare something. Since I have to look after my 1 and half years old son, I decided to make this very simple yet delicious receipe i.e. Basundi.

Basundi takes lot of time to make, but the  ingredients  required are very less.

In traditional basundi, cardamom powder and charoli (Chironji) are used. But since charoli was not there, I used Milk masala.



Ingredients:
2 litres milk (with lots of cream)
1 cup sugar
2 tspns charoli
1/2 tspn cardamom powder
Other Dryfruits (Optional)

Method :
Take a clean vessel
Pour 1 tspn water in it
Pour milk into the vessel
Allow it to heat over low flame
Keep stiring it continuously
Heat the milk till it turns half of the original quantity
(At this stage milk starts changing its colour)
Add sugar to the thickened milk
After the sugar is dissolved allow it to cool
Lastly add cardamom powder and charoli
Serve chilled or hot.

Note :

1. If you have a small flat plate, you may put it inside the boiling milk, so that continuous stiring is not required.

2. You may add mini rasgullas (after squeezing out the sugar syrup) to basundi to make rasmalai.