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!!

Carrot and Avocado Salad

 #MyPlate, a complete well balanced meal recommended by USDA http://www.choosemyplate.gov/

Yes, specially for vegetarians, where protein intake is very less, I have been making efforts to add protein to my family's diet and cutting down onto carbs. Even adding lot of veggies to the plate is helping reduce the amount of carbs, giving a full and satisfying meal.

Last weekend my husband and I worked out at the gym. Burnt calories, felt refreshed, and had a healthy meal. Carrot and Avocado salad was born out out of the necessity. I had not planned to add this recipe to the blog. But believe me, it tasted so good that I felt I should share this recipe with everybody. I apologize for not having step by step pictures for this recipe.

We all know how Avocados are good for health and I am so addicted to the delicious taste, that I always have 2-3 avocados in my kitchen for a quick avocado snack or an avocado roti wrap. Yes, I just love them!!

When I presented this complete meal to my husband, he was just WOWed. He did not expect me to cook all this after a workout. In fact, I feel so refreshed, that I enjoy cooking and eating healthy after all those calories burnt. :) As soon as my husband ate the first spoonful of salad, what he said was, "MAST' which means, 'too good' or 'delicious'. YES... YES... YES... I did it... I made him eat avocado which was not in the form of guacamole. He just loved it!!

Here is the recipe:

Ingredients:
1 ripe avocado cut into cubes.
1 cut shredded carrot
1/4 cup choppied onion
1 chopped tomato
2 tbsp. chopped cilantro
Juice of a 1/2 fresh lime
Salt to taste

Mix all ingredients well and serve :) Yes it is just that easy!! The beauty of this dish is the fresh, crisp, shredded carrot with soft, ripe, avocado. Ripe avocado with salt and lime, form a dressing over shredded carrot. I am sure you will love it!

Enjoy this Hearty Avocado!!

Moong Bean Kadhi

Wednesday is the day of making Moong. Either it is moong dhokla, or moong kadhi, or moong salad, or sprouted moong.  A moong bean recipe is surely made on Wednesdays. Check out Green Moong Dhokla recipe.  Since Budh/Budhwar/ Wednesday is associated with green color, we cook green moong this day. Also, it makes the process of planning the dinner so easy!

Also, moong beans being a good source of protein for vegetarians,  I have been imparting them a lot in my daily diet. A bowl of Moong bean kadhi (moong bean soup) is filling and a great comfort food for me. My mom makes this every Wednesday :). All my Gujarati friends will definitely be able to relate to this recipe. We call it Khatta Moong. Khatta means sour, and sour flavor in this recipe comes from the use of yogurt.

This recipe will serve 3-4 people.
1/4 cup moong beans
3/4 cup plain yogurt/dahi
2 tbsp. chickpea flour/besan
1/4 tsp. turmeric
1 tsp. ghee/clarifie butter or oil for tempering
1 tsp. mustard seeds
1 green chili
4-5 curry leaves
1 tsp. grated ginger
1-2 mint leaves (optional)
2-3 tbsp. chopped cilantro
Salt to taste

1. Wash and clean moong beans.
2. Add 2+1/2 cups of water and pressure cook or boil moong beans till they are tender.
3. Add yogurt and chickpea flour to cooked beans and whisk well to avoid lumps. You can also churn them using a hand blender.
4. Add salt to taste, turmeric, and grated ginger.
5. To temper: heat ghee in a tempering bowl. Add mustard seeds, green chili, and curry leaves. When mustard seeds crackle and curry leaves fry, add hot temper to the yogurt and moong mixture.
6. Add some chopped cilantro and mint leaves and bring kadhi to boil. You will see the color brightening then. Mint leaves add a wonderful flavor to this kadhi, but it is an optional ingredient.
7. Simmer for 4-5 minutes. Add water if kadhi becomes very thick.
8. Give it a taste test...add salt if needed.
9. Enjoy with roti or steamed basmati rice!

Moong Beans

Wash and clean moong beans.

Add 2+1/2 cups of water and boil till they are tender.

Add 3/4 cup plain yogurt and 2 tbsp. chickpea flour/besan.

Whisk the mixture to avoid lumps.

Add salt, turmeric, and grated ginger.

Heat ghee in a tempering bowl.

Add mustard seeds, green chili, and curry leaves.

Add hot temper to the kadhi mixture.

Add chopped cilantro and chopped mint leaves (optional).

Bring it to boil and simmer for 3-4 minutes stirring occasionally.

Here was our dinner:

Moong bean kadhi, okra/bhindi, carrot and peanut salad, and whole grain roti.

You could also have this as delicious and nutritious soup.

Healthy Cooking it is!!!