You will need:-
- 1 cup Nylon Sabudana ( large one only for frying )
- Oil for deep fry
- 1/4 cup raw peanuts
- 1/4 cup cashew nuts
- 2 tbsp raisins
- few fresh curry leaves
- 4-5 green chillies chopped
- 1 tsp red chilli powder
- salt to taste
- 1 tbsp caster sugar ( optional )
- 1/4 tsp citric acid – limboo na phool ( powdered ) optional
Method:- Heat oil in a heavy bottom kadai, deep fry sabudana till it gets double in size. Do not add too many sabudana at a time in the kadai. Few at a time works fine. ( I used my chevdo jara ) to fry the sabudana. Place all the fried sabudana in one big bowl. Fry the cashew, raisins and peanuts till little brown and add in fried sabudana. Now turn the heat low and then fry the curry leaves and green chillies till nice and crispy. ( Be careful chilli seeds might pop out ) Add fried chillies and curry leaves into fried sabudana. Add salt, red chilli powder, sugar and limbu na phool according to your taste. Mix well and adjust the flavouring, let it cool and store in airtight container.
We’ve seen that lately traditional recipes have been getting a modern twist. People like to experiment with “old school” recipes that have passed down for generations.
One such recipe is masala chaas. Chaas is an Indian beverage, consumed the whole year round in India by millions. It is a refreshing drink made based of yogurt or buttermilk with added spices such as cumin seeds or herbs such as mint. I have altered the recipe by adding sparkling water.
You will need :-
- 1 cup mild plain yogurt
- 1/4 cup water
- 2 cup sparkling water or plain soda water
- Salt per taste
- 1 tsp roasted cumin seeds crushed
- 1/4 tsp freshly ground black pepper
- 1 tbsp finely chopped mint and coriander
- 1/4 tsp cumin and coriander powder ( dhana jeera powder )
Method:- Beat plain yogurt and water. Add all the masala, salt and herbs. Leave ayside. When you are ready to serve take 1/4 beaten yogurt mixture in a glass and add 3/4 sparkling water. Add ice cubes and serve immediately.
