SABUDANA CHIVDA/JAWWARISI MIXTURE/DIWALI SNACKS

It was some time back that I made this Sabudana Chivda,during diwali to be precise.It is an easy to make snack which can be made in a jiffy when you have assembled the ingredients.Also during navarathri people fast and this can be had as a snack during that period as well.Whatever the occasion,this is a crunchy and tasty snack.I made this for the first time and wondered how this would taste as I have not tasted this before.But when I tasted this I instantly liked this not only because of easy preparation but also very crunchy.I adapted this recipe from Tarla Dalal and it came out really nice.But since it is raining and as a snack it can be enjoyed anytime of the year,iam posting this recipe which I made during Diwali.See below the quick recipe an let me know..


SUMMARY
Course:Snacks
Cuisine :North Indian
Serves:4
Preparation Time :5 minutes
Cooking Time:10 minutes
Total Time:15 minutes
INGREDIENTS

Sabudana Pearls	1 cup
Groundnuts	1/4 cup
Roasted Gram	1/4 cup
Cashewnuts	a few
Raisins	a few
Curry Leaves	2 sprigs
Salt	to taste
Red Chilli Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Oil	to deep fry

HOW TO MAKE

• Heat a pan of oil.Fry sabudana pearls once the oil is hot.Take out and drain in a tissue and then I a bowl.

• Next fry groundnuts and take out.

• Next fry roasted gram and take out once golden brown.

• Fry now cashews and raisins and take out once cashews are golden brown and raisins bloated.Fry curry leaves and take out.

• Mix all in one wide bowl after placing each on a tissue to drain excess oil.Add turmeric powder,red chilli powder and salt.

• Mix well.

• Sabudana Mixture or Jawwarisi Mixture is ready.Enjoy with hot coffee or tea.

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WHEAT RAVA PAYASAM

 

Wheat rava payasam is made with the  cream of rava  which is slightly bigger than the normal size rava.It is called dhalia in hindi and normally porridge or kanji is made with it.We cab also make upma and kesari with it though and it is very good for diabetics and healthy too.Iam planning to post more recipes with this in the near future,but for the time being,I made this payasam during navarathri celebrations last week and was liked by all.Asimple and no fuss recipe this requires a little more time to cook than the normal rava.Scroll down below for the recipe of Wheat Rava Payasam..

INGREDIENTS

Wheat Rava	1/4 cup
Water	1 cup
Milk	1/4 cup
Jaggery	4 tsp
Cardamom Powder	1/4 tsp
Edible Camphor	a small bit
Ghee	1/2 tsp
Cashewnuts	a few

HOW TO MAKE

• Dry roast wheat rava in a pan with a little ghee.Add water and cook till done.

• Add milk and powdered jaggery.

• Add now edible camphor and cardamom powder.Fry cashewnut pieces in ghee and add to the payasam.

• Wheat Rava Payasam is ready for the offering.

• Roast well wheat rava before cooking it.
• Add enough water to cook as it would taste raw when not cooked properly.
• You can add sugar in place of jaggery.

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JAWWARISI PAYASAM/SABUDANA KHEER

Jawwarisi or sabudana pearls are mostly used during vrat or fasting days and sabudana vada and sabudana  khichidi is chief among them.But we can also make a milk based essert usig these tiny pearls as I did for Navarathri Prasadam earlier last week.As we all know festive time is in full swing and all are busy with the various preparations of sweets and savouries and getting ready to celebrate the GODDESS during this time.Sabudana Kheer is an easy one to make with the ingredients available at home.Do try this simple yet rich delicacy and let me kow how it turned out….

INGREDIENTS

Jawwarisi /Sabudana	1/4 cup
Sugar	4 tsp
Full Cream milk	1 litre
Cardamom Powder	a pinch
Ghee	1/4 tsp
Cashewnuts	a few

HOW TO MAKE

• Soak jawarrisi in water for an hour.In a pan add ghee and roast cashews.

• In the same pan roast jawwarisi,but make sure they don’t turn brown.Add milk and boil it it reduces to half.

• Add cardamom powder and jawwarisi now.Cook till jawwarisi tuns glossy and done.Garnish with cashews.

 

• Jawwarisi Payasam or Sabudana Kheer is ready for serving.Enjoy it hot or cold as per your liking.

Notes

• You can add any nuts of your choice.
• If using big sized jawwarisi soak for more time.
• Adding jaggery in place of sugar is also another variation.
• Add sugar after milk cools down.

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SABUDANA VADA/SAGO VADA/JAVVARISI VADAI/VRAT RECIPES

Sabudana vada/Sago Vada or javvarisi vadai is one easy tea time snack.It is a Maharashtrian delicacy and I learnt it from a marathi friend who also taught me to make Misal Pav.This one is a deep fried snack taken during vrat days or fasting days.You can add chopped onions too if you want to make for parties or get togethers.Tastes equally good.Delicious and addictive snack ,this also has boiled and mashed potatoes and served with green chutney.These are so filling that,so they are taken during fasting days.You can make the batter in advance and store in the fridge too and make use of it as and when needed.I made this for publication in malligai magal magazine this month under the heading 25 summer snacks.See recipe of the craving sabudana vada.

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PIDI KOZHAKATTAI(SWEET AND SAVORY)

            

When holidays come me and my brother would be jumping with joy to visit my grandparents at Chennai. Each year along with my parents bro and i would start from New Delhi and spend 2 full months at grandparents place. All uncles and aunts would be there to pamper us and we got more than what we wanted.Those days!!!!This recipe i learnt from my grandma you used to make it during her fasting days.When i got married my MlL also used to make this and this became a regular feature in my house.My hubby likes the savory version and daughter sweet version and so i end up preparing both.Also this recipe is made during sankat harana chaturthiwhich is celebrated after fourth day after full moon day every month in the name of LORD GANESHA.Also it is prepared many festivities.

SWEET PIDI KOZHUKATTAI

SUMMARY

Category:Breakfast

Cuisine:South Indian

Serves:4

Preparation Time:5 minutes

Cooking Time:10 minutes

Total Time:15 minutes

Rice(coarsely ground)	1 cup
Jaggery	3/4 cup
Coconut grated	1/4 cup
Cardamom Powder	1/4 tsp
Water	2 cups
Ghee	1 tsp

  

HOW TO MAKE

• Take a cup of  rice and sprinkle some water and put it in a blender.Grind coarsely.Take 1/2 cup of water and add powdered jaggery to it and strain it to remove the impurities and set aside for later use.Add coarsely ground rice to boiling water.

• Now add the jaggery syrup,cardamom powder and coconut gratings and mix well.Make sure no lumps are formed.Mix well by adding ghee.Once cooked make egg shaped balls and steam in a rice cooker.

• Sweet pidi kozhakattai is ready.

SAVORY PIDI KOZHAKATTAI:

SUMMARY
Course:Breakfast
Cuisine:South Indian
Serves:4
Preparation Time:5 minutes
Cooking Time:5 minutes
Total Time:15 minutes

INGREDIENTS:

Coarsely ground rice	1 cup
Oil	1 tsp
Red Chilly	2
Green chilly	1
Asafoetida	a pinch
Mustard	1 tsp
Urad Dal	1 tsp
Channa Dal	1 tsp
Salt	to taste
Curry Leaves	a sprig
Grated Coconut	1/4 cup
Water	2 cups

HOW TO MAKE

• Take a cup of rice and sprinkle some water and put it in a blender.Grind coarsely.Heat oil in a pan and add mustard seeds.Once they splutter add urad dal,channa dal,green and red chillies,asafoetida and curry leaves.

• After they crackle slowly add 2cups of water.Now add coarsely ground rice powder with one hand and mix the mass well so that no lumps are formed.Add salt and coconut gratings and allow it to cool.Make egg shaped balls out of the above mixture and steam them in a rice cooker.

• Serve with chutney,gothsu or sambhar.

Notes:

1.I have made with home made grounded rice.You can use store bought rice rava. The original version says soaking rice in water for 1/2 an hour and spreading in a cloth to absorb moisture and then coarsely grinding it.Or you could follow my short cut method.Both works well. Also i wanted bigger grains so haven't seived it.You can do so if you want.

2.You can also include veggies like beans,carrot and peas to the savory version but make sure they are cut very finely,otherwise you cannot make balls.

3.This addition of veggies is just an innovation,the original recipe says only doing the plain method.
4.For the savory version you can add a spoon of coconut oil to boiling water before adding rice rava.

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