Javarisi Vathal/ Sabudhana Fries/ Sago Fryiums

Summer holidays back home always used to be a huge fun with this activity in each household. Doing this brought me a back a lot of reminiscence of my childhood summer days. We were asked to guard the terrace from crows and squirrels who would nibble off the vathal. But no one could save it from us kids nibbling it.

Let us see how it is made.
Things we need

• Sabhudana/ Javarisi/ sago = 1/2 kg
• Green chilles - 12 (as needed)
• Asafoetida
• Salt
• Lemon
• Plastic sheets/ big white cotton cloth
• Lots of sun

Soak the Sabhudana overnight. The next day pressure cook in (in cooker) with 2 times of water.

Then once its cooked, check the consistency. It should be like a coarse dosa batter. If its thick you can add water. Be watchful about not adding too much water. Add salt, well ground green chillies and lemon juice. 

On a clean piece of cloth/ plastic, take a ladle full of the batter and pour it on the sheet and flatten it. 

Allow it to sun dry for a day or two. Once it is dry, it stands out usually. 

It is so yummy to taste the batter and a half dried vathal.

Once they are completely dry, fry them in oil. A very unstoppable snack with soup or any South Indian rice dishes.

Cocunut channa dal Chutnney / Coconut and lentil dipping sauce

I got this recipe from Mom. I ran out of roasted channa dal (pottu kadalai - tamil)
So this can be done very easily and it tastes really good.

Things needed

• Coconut  - 1 cup grated
• Green chilles - 2
• Channa dal - 3 to 4 spoons
• Asafoetida
• Salt
• Oil
• Mustard seeds
• Curry leaves

Soak the channa dal for 10 mins. Then in half spoon  oil, jus fry them little bit. Then grind them along with coconut, green chillies and salt.

For seasoning, fry mustard seeds, asafoetida and curry leaves.

This is very amazong with roasted hot dosa, idlis.

Aloo Shimla/ Potato Green Pepper Stir Fry

A post after a long Sabbatical. I never got a chance to cook, so I waited till I could to post something.
This is a my Sri's (my DH) all time favorite. He loves the crunchy green peppers. He took me to a very local pubjabi dhaba in Bangalore where he had once tasted this dish. He wanted a similar replica of the same. So here goes my trial and its quite easy.

Things we need

Potatoes - 4 medium ones
Green Pepper/ Capsicum (any colored) -  2
Onions - 2
Cumin Seeds - a spoon
Coriander seeds - coarsely ground
Ginger paste - a little
Turmeric - 1/2 spoon
Aamchur (Dry Mango powder) - 1 spoon
Chilli Powder- 1 spoon
Garam Masala - 1/2 spoon
Sugar - to sprinkle
Coriander leaves- finely chopped to garnish
Salt
Oil - 2 tbs

Julienne the vegetables.(Cut the veggies vertically into not so thin size). Have the potatoes in a bowl with water to prevent them from getting black due to oxidation. In a wide pan, heat oil, add cumin seeds, when it sputters add onions, ginger paste, potatoes and stir fry for 5 mins. then add turmeric powder, chili powder salt. Cover and allow it to cook. Now add, garam masala, aamchur powder, sugar, stir well, Once the potatoes are done,  add the green pepper. I love them crisp, hence I take it off the stove immediately. Garnish with coriander leaves.
A little raw taste of the green pepper is very delectable.

Its wonderful with chapatti or parathas or as a side dish with rice.