Stuffed Sabudana Wada

People say addiction is not good. But what if you have an healthy addiction? Yes, lately I have been addicted to Edamame (soy beans). I love boiled and slightly salted ones, and they make a great snack. Of course we know that they are a great source of proteins, but over eating them has their own disadvantage.

Last month I joined a one month short workshop of photography at the Adult Education Centre, and tomorrow is my last day. It was indeed a wonderful experience to understand all that my camera can do. I always enjoyed photographing, but now it is more systematic and disciplined. In this last month we had assignments to do and we also went on a field trip. We would then discuss and analyze our pictures and learn from our mistakes. My assignment for the last class is to free photo-shoot, which means to photo-shoot of our choice. Of course I chose to photograph my new dish. Since I am the only food blogger in our photography group, my peers suggested that I bring a dish to share with them while they see my pictures. Sounds good isn't it!! So after a week full of head scratching moments of what to make, I thought of creating something Indian that would suit the American palate too. Also my husband's taste and my effort of adding protein to our diet created this delicious dish. Yes, My husband just loves Sabudana Wada, and since I love edamame...I made Edamame Stuffed Sabudana Wada.

This recipe is very similar to my Purple Potato & Pea Patties. Check it out!

To make 10-12 Stuffed Sabudana Wada

For the covering:
1 cup sabudana/sago pearls
3 large potatoes
2 tbsp. chopped cilantro
ginger and green chilli paste
2 tbsp. coarsely ground peanuts
Salt to taste
Juice of 1 lime

For the stuffing:
1 cup shelled edamame/soy beans or any beans in the pods. (Tuvar lilva can also be used).
3 tbsp. grated coconut
2 tbsp. chopped cilantro
Ginger and green chilli paste
1 tsp. red chilli powder (or to taste)
1 tsp. cumin seeds
Juice of 1 lime

Oil for frying

To make the covering:

• Soak 1 cup sabudana/ sago pearls in 2 cups of water for 5 minutes. Remove water and let the soaked sabudana rest overnight or atleast 2 hours to fluff up.
• Boil and mash potatoes. Add mashed potatoes to fluffy sabudana.
• Add salt, ginger and green chilli paste, ground peanuts, chopped cilantro, and juice of lime. Mix well. Give it a taste test. Add salt or lime if needed.

To make the stuffing:

• Heat 1 cup shelled unsalted edamame in the microwave for 2 minutes or till tender. 
• Slightly mash them.
• Add coconut, cilantro, cumin seeds, chilli powder, salt, lime juice. Mix well and taste for salt and lime. Add if needed.

To make Stuffed Sabudana Wada

• Take 1 tbsp. size potato mixture in your palm. Slightly flatten it without having cracks and holes in the potato shell. 
• Add spoonful of edamame filling.
• Gently bring potato sides together and seal them well. Press in between rounded palms. Remove the air and make a tight ball.
• Deep fry in medium hot oil till it turns golden brown.

Serve with Cilantro chutney and peanut Chutney.

Note*** Edamame is not a fasting/vrat ingredient. To make this recipe during Hindu fasting month, avoid Edamame. All other ingredients are fine. So basically you can make coconut stuffed sabudana wada for Fasts.

Here is a pictorial recipe:

Soak 1 cup sabudana/ sago pearls in 2 cups of water for 5 minutes. Remove water and let the soaked sabudana rest overnight or atleast 2 hours to fluff up.

Boil and mash potatoes. Add mashed potatoes to fluffy sabudana.

Add salt, ginger and green chilli paste, ground peanuts, chopped cilantro, and juice of lime. Mix well. Give it a taste test. Add salt or lime if needed.

Heat 1 cup shelled unsalted edamame in the microwave for 2 minutes or till tender.

Slightly mash them.

Add coconut, cilantro, cumin seeds, chilli powder, salt, lime juice. Mix well and taste for salt and lime. Add if needed.

Take 1 tbsp. size potato mixture in your palm. Slightly flatten it without having cracks and holes in the potato shell.
Add spoonful of edamame filling.
Gently bring potato sides together and seal them well. Press in between rounded palms. Remove the air and make a tight ball.
Deep fry in medium hot oil till it turns golden brown.

My new spice box!! So excited to use this :)

Enjoy!!

Pineapple & Cinnamon Glazed Potato Patty Stuffed with Kale & Spring Onions

This was so much fun!! Last week Shalini, admin of Euphoric Delights, a FB community, sowed the seeds for creativity & excitement. She posted this vegetarian basket and asked for creative twist that members would come up with out of these mystery ingredients. If you have watched Chopped on Food Network before, you know how chefs open the basket to find mystery ingredients and prepare a creative coarse for the judges in just 30 minutes.

It was great to read all ingenious and innovative ideas from other members of the group. While I suggested my take on the mystery basket, I immediately went to sprouts market to buy the ingredients to put the dish in front of my judge, my husband (who is also a Food Network's Chopped Fan)! :)

Here are my mystery ingredients:

I started by prepping pineapple for a glaze for potato patty and to make pineapple-cilantro chutney.

I really like my pineapple corer!

Grind 2 cups chopped pineapple to form juice. Strain the juice to get rid of the pulp. Boil the juice with chopped green chillies and 1/4 tsp. cinnamon powder. If pineapple is sour, add some sugar. Add few chopped pineapple pieces and allow them to soften. Simmer to reduce the glaze to half. Turn off the heat and keep it aside.

To make Pineapple-Cilantro chutney:

Grind 1 cup chopped pineapple, 1/2 cup cilantro, 1/2 tsp. cumin seeds, 1 green chilli and 1/4 inch ginger and 1/4 tsp. salt to form a smooth paste.

Grill Pineapple Slices.

For the filling:

Heat 2 tsp. of oil. Add 3/4 cup finely chopped spring onions with the greens. Saute for 2-3 minutes. Add 3 cups of finely chopped kale leaves. Add salt to taste, 1 tsp. red chili powder and 1/4 cup water for kale to cook. The mixture will reduce as it cooks. Turn of the heat and let it cool.

For the Patty:

Boil 2 large potatoes. Peel and mash them well. Add salt to taste, juice of 1 lime, chopped green chillies to taste and 1/4 cup of finely chopped onion greens. Add 2-3 tbsp. cornstarch or arrowroot and mix well. Cornstarch or arrowroot acts as a binder to prevent the patty from breaking when you fry it.

Divide the potato dough and the filling into 6 equal parts.

Take one part and make a flatten patty. Stuff with the kale stuffing. bring the edges together gently to close the potato patty. Tightly, but gently press the potato patty and flatten it.

Heat 2 tsp. of oil in a pan. Place a patty and shallow fry it. When it turns golden brow on one side, flip it and fry on the other side. Apply or pour few drops of glaze over the patty. Be careful as some might splatter. Gently flip and apply the glaze on the other side. Pineapple glaze will be absorbed by the patty to make it sweet and tangy and caramelize at the same time.

Place each patty on the grilled pineapple. Pour some glaze over the patty and serve with pineapple cilantro chutney.

Enjoy!!!

Shopping list and recipe to make 6 Pineapple & Cinnamon Glazed Potato Patties Stuffed with Kale & Spring Onions

1 pineapple

1 bunch kale

1 bunch spring onions

1/4. tsp. cinnamon powder

salt the taste

1/2 tsp. chilli powder

2 green chillies

1/2 cup cilantro

4-5 tsp. oil

1/4 tsp. cumin seeds

1/4 inch ginger

To make the glaze:

Grind 2 cups chopped pineapple to form juice. Strain the juice to get rid of the pulp. Boil the juice with chopped green chillies and 1/4 tsp. cinnamon powder. If pineapple is sour, add some sugar. Add few chopped pineapple pieces and allow them to soften. Simmer to reduce the glaze to half. Turn off the heat and keep it aside.

For the filling:

Heat 2 tsp. of oil. Add 3/4 cup finely chopped spring onions with the greens. Saute for 2-3 minutes. Add 2 cups of finely chopped kale leaves. Add salt to taste, 1 tsp. red chili powder and 1/4 cup water for kale to cook. The mixture will reduce as it cooks. Turn of the heat and let it cool.

For the Patty:
Boil 2 large potatoes. Peel and mash them well. Add salt to taste, juice of 1 lime, chopped green chillies to taste and 1/4 cup of finely chopped onion greens. Add 2-3 tbsp. cornstarch or arrowroot and mix well. Cornstarch or arrowroot acts as a binder to prevent the patty from breaking when you fry it.

Divide the potato dough and the filling into 6 equal parts.
Take one part and make a flatten patty. Stuff with the kale stuffing. bring the edges together gently to close the potato patty. Tightly,but gently press the potato patty and flatten it.

Heat 2 tsp. of oil in a pan. Place a patty and shallow fry it. When it turns golden brow on one side, flip it and fry on the other side. Apply or pour few drops of glaze over the patty. Be careful as some might splatter. Gently flip and apply the glaze on the other side. Pineapple glaze will be absorbed by the patty to make it sweet and tangy and caramelize at the same time. 

Grill few pineapple slices.

To make Pineapple-Cilantro chutney:

Grind 1 cup chopped pineapple, 1/2 cup cilantro, 1/2 tsp. cumin seeds, 1 green chilli and 1/2 inch ginger and 1/4 tsp. salt to form a smooth paste.

To assemble:

Place each patty on the grilled pineapple. Pour some glaze over the patty and serve with pineapple cilantro chutney.