Sabudana Vada\ Sagu Vada

Sabudana Wada is one of the most popular snack items in Maharastra and is mostly eaten on fasts. I usually avoid preparing this as it is very oily. But now I have a oil free way of preparing this - thats with my new Kenstar Oxy Fryer.

Last week we ordered the Kenstar Oxy Fryer from flipkart. Oxy Fryer is baically used or Oil free cooking. We can enjoy our otherwise oily food in a healthy and oil free manner. It is very easy to use as well as very easy to clean. Below is the picture of my Oxy Fryer.

It has become my new found Addiction. I have already tried the french fries, potato wedges and garlic bread. This weekend I tried sabudana vada and it came out just awesome. I am so happy that I can enjoy all these items in an oil free manner :)

Below is the recipe of Sabudana Vada. I have prepared it in Oxy Fryer. If you dont have an oxyfryer, you just need to shallow fry the tikkis in oil.

Ingriedients:
Sabudana\ Sabakku\ Sagu - 1 cup
Peanut powder\ Shengdanyachi kut - half cup
2 Potatoes - boiled and mashed
Chilli powder - 1 teaspoon
2 Green chillies - chopped
Coriander leaves - chopped
grated ginger - 1 teaspoon
Lemon juice - 1 tablespoon
Salt
Oil - 1 teaspoon (Optional)

Procedure:
1. Soak the sabudana for atleast 5-6 hours in water.
2. In a mixing bowl, add all the ingriedients except oil and mix well.
3. Make small tikkis as shown in below picture.

4. Brush both sides of tikkis with one drop oil. But this step is optional.
5. Pre heat the oxyfryer for 5 minutes at 160 degress.
6. Place the tikkis on the tray of oxy fryer and  keep it again for 15 minutes at 160 degrees.
7. After that , just flip the tikkis to the other side and keep for 5 more minutes. This is to ensure that both sides become crispy.

Delicious oil free Sabudana Vada is ready

Serve it with mint chutney or ketchup. No one can eat just one :)

Notes:
1. If you do not have an oxy fryer, no worries. You can shallow fry the tikkis with oil in a frying pan for about 5 minutes. Then flip it to the other side and cook it for 5 more minutes.
2. Oxy fryer does not give the same taste as the one with shallow frying with oil. It gives slighly different taste but must say food tastes really delicious. You can eat as much as you like -  guilt free ;)
3. For preparing the sabudana vada on fasts, do not include the grated ginger.

Dudhi Bhoplyache Thalipeeth\ Pumpkin Thalipeeth

Dudhi bhoplyache thalipeeth is another healthier variation to the delicious thalipeeth.

Pumpkin is commanly known as Dudhi Bhopla in marathi.The addition of Pumpkin makes the thalipeeth really delicious and mouth-watering and healthy too.

Ingriedients
Wheat flour - 4 cups
1 onions - finely chopped
2 green chillies - finely chopped
Grated pumpkin - 2 cups
Coriander leaves - finaly chopped
Ajwain - 1 teaspoon
Salt
Water
Oil


Procedure
1. In a bowl, add the chopped onions, finely chopped green chillies, wheat flour,chopped corainder leaves, grated pumpkin, ajwain and salt. Mix well.
2. Add water and prepare a dough. Also add little oil while preparing the dough.
3. Make small round balls of the dough.

4. Next take a pan and add a pinch of oil. place one round ball on the pan. and pat it with your hand till it becomes round and thin.
5. Make a small hole at the centre and pour little oil in it. Also add oil from all sides.
6. Fry on a median flame without covering the pan by a lid. After 3-4 mins, turn the thalipeeth other way round, still maintaining the medium flame. Fry for another 3 minutes. Thalipeeth is ready to be served.

Serve it hot with pickle and curd.

Tips:
1. In case you are not comfortable patting the thalipeeth with your hands directly on the hot tawa, you can take a clean plastic and pat it on that. Once it is done, place it on the tawa and fry it as mentioned in the steps 6 and 7.
2.The dough should be a little sticky to get a perfect thalipeeth. In that case, dip your finger in water while patting it on the tawa (or the plastic) to avoid sticking to your hand.

Paneer Butter Masala

Paneer Butter Masala is a typical North Indian recipe wherein the Paneer(Indian Cottage Cheese) is cooked in a creamy tangy tomato based gravy.

Initially I had the assumption that we can enjoy this delicious recipe only in the restuarant, thinking that it must be a really tedious recipe.

One day I just gave a try at home and it turned out really delicious. Much to my surprise, it was quite a simple and easy recipe.

So guys...Here it goes...

Ingriedients:

2 Onions
1 Tomato
6-7 Cahewnuts
Butter - 2 tablespoon
Paneer - 300 gms (cubed)
Ginger Garlic paste - 1 teapoon
Cinnamon - small piece
Cloves - 2
Bayleaf - 1
Turmeric powder - half teaspoon
Chilli powder - 1 teaspoon
Cumin powder - half teaspoon
Garam masala - 1 teaspoon
Corainder powder - half teaspoon
Cream - 1 tablespoon
Water
Corainder leaves

Procedure:
1. Soak the cashewnuts in water for around 20 mins.
2. Grind the cashewnuts with 1 tablespoon water in the mixer and keep aside.
3. Fry the onions with one teaspoon oil. Once it cools down grind it in a mixer.
4. Also grind the tomatoes in the mixer and keep aside.
5. Take a vok, add 2 tablepoon butter. Next add the cinnamon, cloves and bayleaf.
6. Add the ground onions and let it cook for some time.
7. Next add the turmeric powder, chilli powder, cumin powder, corainder powder and garam masala.       Also add the ginger garlic paste.
8. Next add the chopped tomatoes and let it cook till the butter starts leaving the pan.
9. Next add the cashew nut paste.
10. Add the paneer and then add sufficient water around 1 cup.
11. Add 1 tablespoon cream.
12. Let it cook for around 10 minutes.
13. Garnish with chopped corainder leaves

Paneer Butter Masala is ready to be served.

Serve it hot with rice or chapati.

Palakchi Patal Bhaji\ Spinach leaves curry

Palakchi Patal Bhaji is a typical marathi way of cooking the palak along with the besan. Besan and groundnut powder is very commanly used in marathi cuisine. Palak means spinach, patal meaning gravy and bhaji stands for curry in marathi.

Here is a simple yet delicious recipe of Palakchi patal bhaji.

Ingriedients:
1 bunch palak leaves - cleaned and chopped
1 tablespoon peanuts
1 teaspoon red chilli powder
Dry coconut pieces - half cup
2 tablespoon Besan
1 teaspoon mustard
1 teaspoon jeera (Cumin seeds)
Hing
Garlic - 10 petals
Oil
Water
Karipatta - 5-6 leaves
Salt
Jaggery

Procedure:
Palak Gravy Prepartion:
1. Pressure cook the chopped palak leaves along with peanuts and dry coconut along with half cup water.
2. Once done, strain the water and keep aside.
3. When the palak is cooled down, add besan to it and mix well. Make sure that there are no lumps.
4. Once besan is applied to palak, add the palak water which was kept aside earlier and keep it for boiling.
5. Add salt and Jaggery.
6. Boil this for 10 mins.

For Seasoning
1. To prepare seasoning, in a small kadhai, pour 2 tablespoon oil, add mustard and wait till it splutters.
2. Add Jeera. Once it splutters add garlic and fry till it is golden brown.
3. Add hing, garlic, karipatta and chilli powder.
4. Add this seasoning to the palak gravy

Palakchi Patal Bhaji is ready to serve.

Serve hot Methichi Patal Bhaji with rice or chapathis.