Sabu Dana Lollipop

SabuDana Lollipop

During Navratri fasting is must. Fasting is not always no food. But food with some restrictions. Some particular grains, fruits and vegetables are allowed in these days. SabuDana is one among them. Here I made an easy snacks item with sabudana, SabuDana Lollipop. I served it with Vrat Wale Yoghurt Dip. Here is the recipe..

Sabudana- 2/3Cup

Potatoes- 3Medium

Rock Salt to taste

Rajgeeri ka Atta- 3tbsp

Carrot- 2Small

Peanut- 2/3Cup

Chopped Coriander Leaves- 3tbsp

Green Chili- 2

Ginger- 1inch 

Cumin- 1tbsp

Black Pepper- 1tbsp

Oil for Deep Frying

Clean and soak sabudana for 2 to 3 hours. After 3 hours strain the sabudana and let it be on the strainer for 15 to 20 mins.

Boil potatoes and mash it properly without lumps.

Clean and peel the Carrots. Then grate the carrots and keep aside.

Dry roast the peanuts in a Kadai and let it cool down. Then remove the skin of the peanuts and make a coarse Powder. Make a coarse Powder of the black peppers.

Clean and chop ginger, green chili and coriander leaves.

In a deep Kadai, heat oil for Deep frying.

In a big bowl add everything except oil and mix properly.

Now make balls out of it and insert an ice cream stick. Then shape it like a lollipop. 

Slowly slide the lollipops into the already heating oil and deep fry it up to brown. Then transfer it to a tissue paper.

Yoghurt Dip

Curd/ Yoghurt- 1/2Cup

Rock Salt to taste

Roasted Cumin Powder- 1/2tsp

Chat Masala- 1/2tsp

Red Chili Powder- 1/2tsp

Sugar-1/2tsp

In a mixing bowl add everything and mix well. Transfer it to a serving bowl.

Serve the lollipops hot with the Dip..

Khata Mitha Dali ( sweet and sour dal)

Khatta Mitha Dali

As a kid I don't like dal that much. My mom used to have very hard time to make me eat. To make me eat dal she tried her mom's (my grand mom's) recipe of this sweet and sour dal. That became my favourite dal. It is still my most favourite. This is a very authentic Odia recipe which runs in my maternal family.

Tuar Dal- 1 Cup

Salt to taste

Haldi- 1/2tsp

Red chili powder- 1/2tsp

Oil- 1tsp

Panch Phutan- 1tbsp

Whole Red chill- 2

Tamarind- a medium marble size

Sugar- 11/2tsp

Curry Leaves- 1 string

Hing- 1/8tsp

Clean and soak tuar dal for 20 mins.

In a pressure cooker add soaked dal, water 1 1/2cup, salt to taste, haldi Powder and red chilli Powder. Cook the dal for 2 whistles (1 in high and 2nd in low).  Now allow it to cool down.

Soak the tamarind in hot water for 15 mins. After 15 mins make pulp out of it.

Heat oil in another Kadai add whole red chilli breaking it into 2. Then add panch phutan and hing to it and let the spices crackle in oil. Then add curry leaves to it and saute.

Now add boiled dal to it and allow it to boil for some time. Then add tamarind pulp and sugar to it. Let it boil for some mins and switch off the gas.

Dal is ready to serve. It goes really well with plain rice.