Sabudana vada


Sabudana vada or Sago vada is a fast food, not really Chinese,  but had by ladies during their fasts.  Growing up in a very traditional environment I did see my friends having this vada with curd/ peanut chutney during fasts. The white pearly balls are so sweet to look at and can be used in a variety of dishes like payasams, idlis, khichdi, vadas are a few I know of. What I like most is that I get to snack on, my way 🙂


It was a relish for me, with a crusty covering outside and a nice mellowy filling inside. How I miss those days!!! I had sago balls and was wondering what could be best suited for the cold weather plus a bit healthier version than the ones deep fried in oil.  My appe pan came to my rescue this time.  I looked at it and it was perfect for these vadas.



The fasts are mostly on Monday, Thursday and Saturday as I remember.  Today is Thursday and its a perfect time, though I have been making it for two continuous days just to polish my appe pan a bit 😉  The less oil recipe will not only make you grab a two or more but also you will feel very light even after a few bites, that’s what makes this dish special. Ingredients for Sabudana vada are:-



Makes – 7 vadas
Soaking time – 6-8 hours
Preparation time – 10 minutes

Ingredients                         Qty
Sabundana                         110 gms (Soak the sabudana check note)
Potatoes (medium)            1.5
Chilli powder                      ¾ tsp
Cummin Seeds                    ¼ tsp
Corriander leaves                1 tsp
Roasted Peanut Powder      1 tsp
Sugar                                   ¼ tsp
Salt                                     ½ tsp

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  1. Boil and mash the potato alongwith the sabudana.
  2. Add peanut powder and spices.Add coriander leaves and bind well. Keep aside for 10 minutes
  3. Make smooth tikkis without any cracks (keep one tikki on the appe pan to get the exact measurement) and place in the greased appe pan (take little oil on your finger tip to grease the appe pan).
  4. Fry for about 4-5 minutes till light golden brown and then turn to the next side. You can place a lid for 1-2 minutes and then check
  5. Serve with sweet curd/ chutney/ tomato sauce.

Note of soaking sabudana

Wash the sago balls on a colander till completely soaked. Remove and keep in a vessel with water 1/2 inch above the sabudana for 30 minutes and then completely drain the water. Cover with a lid and use as desired.

Hope you enjoyed every bit of food as I do. If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network.  Do make it at home, takes very few simple readily available ingredients, and do write in to me at






Cabbage Salad


Its Cabbage Salad in a bowl, a bowl full of goodness and health.  It was lunch time and I was looking for something instant, the cabbage salad came to my rescue, plus it is low calorie. Cabbage can be stir fried, sauteed or used in cold salads and soups.

At a restaurant or before a meal, start with a salad helps to soak up the acids of the meals. These days we find a variety of salads served at the counter, which shows how health consciousness has seaped into the minds of people.  Salads were always served, its only now that we indulge in a variety. Green salads are always a favorite, however at home you can always have a variety on different days to keep up the health content. So snack on with feeling guilty.

Cabbage comes in many varieties, including green, purple, and red. Here are some health benefits of Cabbage (Taken from food facts)

Cabbage has the highest amount of some of the most powerful antioxidants found in cruciferous vegetables – phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes.

Research has shown these compounds to protect against several types of cancer, including breast, colon, and prostate cancers. They also help lower the LDL (low-density lipoprotein) or “bad cholesterol” levels in blood, which can build up in arteries and cause heart disease.

Rich in vitamin K, cabbage provides 85 percent of the body’s daily requirement. This is very important, not only for bone metabolism, but as a known Alzheimer’s disease preventative by limiting neuronal damage in the brain. The 54 percent daily value of vitamin C supplied to the body with one serving of cabbage is impressive, too – even more than oranges – which can help scavenge harmful, pro-inflammatory free radicals and protect against infection.

Cabbage is also an excellent source of fiber, vitamin B6, folate, and manganese, as well as healthy amounts of thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5). It also provides iron, magnesium, phosphorus, calcium for strong bones, and potassium for regulating the heart rate and blood pressure.

Studies Done on Cabbage

Evidence in abundance shows cabbage to be an amazing cure for stomach ulcers, due to its high phytonutrient content. One in particular – indole-3-carbinol – has research behind it proving it to prevent and slow the growth of cancer cells. Two tablespoons of cooked cabbage a day has been shown to protect study subjects against stomach cancer, and speeding up estrogen metabolism to help block breast cancer and inhibit polyp growth, a forerunner of colon cancer. Another report showed a 66 percent cut in colon cancer in men who ate cabbage once a week.2

Compounds in cabbage strengthen stomach muscles, which helps resist acid attacks, according to another study. A household European remedy for stomach ulcers, backed up by scientific research, showed complete healing within 10 days of drinking just one cup of cabbage juice a day.

Let us now see how to prepare cabbage salad, this is my own recipe when I fall short of time and still need something as an accompaniment. Whatever I eat for my meals, one portion of vegetable is a must 🙂

Makes – A bowl of salad

Preparation time – 10-15 minutes

Ingredients                            Qty
Cabbage (tender)                    ½
Tomato (small)                       1
Chilly                                       ½
Lime                                        ¼ tsp
Sugar                                      A pinch
Salt                                         As per taste

  1. Method
    Clean the cabbage by soaking ten minutes in salt water; this will get rid of the impurities and worms. Wash it 3-4 times in different vessels. Discard the core.
  2. Use a stainless steel knife (this helps to avoid blackening of the cabbage) and cut the cabbage finely.
  3. Squeeze in lime sugar and salt till the cabbage is a bit soft. You can take off the excess water. This helps to get rid of the pungency.
  4. Chop the tomato and add. Few pieces can be retained for garnishing.
  5. Add a sprig of coriander in the end. Your salad is ready to be served.

Care while choosing the vegetable

  1. Always choose a tender small/ medium sized cabbage which is crisp, shiny and colourful.
  2. Look out for holes in the leaves. They could be an indication of worms.
  3. Check for freshness of the vegetable.
  4. Avoid buying precut vegetables which could result in loss of Vitamin C.

PS – Cabbage is best consumed the same day it is cooked to avoid gases which can upset the tummy.




Golden Hearts Cutlets

946181_10208663963375836_6362862874279797320_nGolden Hearts Cutlets as the name suggests is golden on the outer and soft on the inside. It is nutritious and goes well with rice/ any sandwich.  I had all the veggies on hand and nothing could stop me from having these golden hearts at snack time.  Believe or not it is not too oily perfectly light and has a cheesey bit. Say cheese and smile that’s all I can say.


It was that day when my brother in law and his children landed at our place for a vacation at the time of  lent, the time of the year when we refrain from non vegetarian food, this was a perfect accompaniment with sauce and vegetable gravy and rice, they enjoyed every bit of it and no complaints too.  We may like many things but what I like about these are that it is a perfect blend of all veggies put together and cheese which makes it delicious.


What makes these golden, well no prizes for the right answer. Yes you heard it right golden corn for the golden crusty connection. Perfect for that hearty connection 😉



Makes – 10-12 cutlets

Preparation time – 10-15 minutes

Cooking time – 5 minutes

Ingredients                                            Qty

1)         Potatoes                                        ¼ kg

2)         Peas (boiled)                                 ¼ cup

3)         Cabbage shredded                      ¼ cup

4)         Cheese cube grated                    1 cube

5)         Coriander leaves                          2 tbsp

6)         Kasoori methi                               1 tbsp

7)         Carrot grated                                ¼  piece


1)         Ginger Garlic paste                 ½ tsp

2)         Green chillli paste                  ½ tsp

3)         Chilli sauce                               ½ tsp

4)         Pepper powder                          ¼ tsp

5)         Salt                                             ½ tsp

For Binding

Bread slice ground coarsely              3 slices


Corn Flakes powder                          5-6 tbsp

To dip and fry

Make  a solution of Wheat flour – 1 tbsp + 1 tbsp milk and 1 tbsp water, salt and pepper


1 egg


1.         Cook the potatoes and peas. Shallow fry cabbage and peas for a 1-2 minutes.

2.         Mix all the ingredients and seasonings and make heart shaped cutlets

3.         Dip them into eggs/ wheatflour solution and then take a plate with breadcrumbs/ corn flakes powder and dab them lightly and keep aside

4.         Grease a non stick pan lightly and place the cutlets on the pan

5.         Once lightly fried for 2-3 minutes on each side remove and serve with green chutney/ tomato sauce.


Hope you enjoyed every bit of food as I do. If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network.  Do make it at home, takes very few simple readily available ingredients, and do write in to me at





Palak Paneer Pulav

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Reminds me of Popeye.  Get a tin full of Spinach in. Best part is your children wont know it too. Personally I was a little bored of the usual palak paneer combination.  I had all the required ingredients at hand. This goes very well with any Chinese dry dish (read Baby Corn Chilly/ Gobi Manchurian/ raita)

Preparation – 20 minutes
Serves – 5-6 persons
Soaking time – 20-30 minutes


2 cups basmati rice
1 1/2 cup spinach / palak
1/4 bunch coriander leaves
1/2 cup french beans
1/2 cup paneer (slightly shallow fried/ sauteed)
2 green chillies
1 onion
1 tomato
1 tsp. garam masala powder
1 tsp. chilly powder
Few whole spices (Cardamom, Cloves, Cinnamon)
1/2 tsp. cumin seeds
1 tsp. ginger garlic paste
2 tbsp. coconut
2 tbsp. Oil
4 cups hot water
Salt to taste


  1. Wash and soak rice for half an hour.
  2. Grind spinach, coriander leaves, coconut and chillies into a fine paste.
  3. Heat 2 tbsp. of oil and add cumin seeds,chopped onion, tomato & ginger garlic paste. Saute for a minute. Then add whole spices and stir well. 
  4. Now Add the masala, chilly powder,garama masala powder and mix well. Add the  beans and cook for a while.
  5. Add the Strained rice and stir gently. Later add the boiling water and cover with the lid and let the rice cook on medium flame. 
  6. When rice is half done add paneer. Add Salt as per taste.
  7. Cook the rice till done and garnish with fried onions and serve with vegetable raita.