Sabhudana Vadiyalu

Today I am coming with sabhudana vadiyalu. These sabhudana vadiyalu prepared only in summer i.e. once in a year. We can eat with samber, rasam and can take as snacks also.

Ingredients

• Sabhudana 1 cup
• Water 6 cups
• Tomatoes 2 or 3 (make them into juice of 1 cup)
• Green mirchi 6 make it paste
• Jeera 1tbsp
• Salt to taste

How to prepare

1. Wash and soak sabhudana for 1 hour so that it takes little time for cooking.
2. Take thick bottom vessel.
3. Add 6 cups of water, 1 cup of tomato juice, jeera, mirchi paste and salt.
4. Let it boil. Then add soaked sabhudana to it and keep stirring. Don't let the mixture stick to the bottom of the vessel..After 20 minutes see whether sabhudana becomes transparent. If they turned transparent, that means it is cooked.
5. Let it cool for 1-2 hours.
6. Put the plastic paper on the terrace or in the balcony under the hot sun.
7. Take small spoon and put one by one cooked sabhudana(One rupee coin size). It looks pretty and uniform in size.
8. Next day, take them all into a dish the and put them under the sun till they dried out totally.
9. Store them in air tight tin.
10. Fry them in oil.
11. Serve with sambar or rasam.

Note

By adding tomato juice vadiyalu looks light reddish colour and tastes good. They also look very nice. Normally children like these colourful snacks much.
You can boil the sabudhana night before so that you can start putting the vadiyalu early in the morning as soon as the sun rises. If required, add little water and mix it well.

Karela chips

Karela chips are different in taste compared to other chips like potato and raw plantain etc. Little bitterness, karam and spicy and masala altogether is called karela chips. It is better then karela curry in bitterness. Children like these chips very much. Easy item. Let us learn how to prepare.

Ingredients

• Fresh karela                                             1/2 kg (depends on your necessity)

For grinding

• Daniya                                                    1 tbsp
• Garlic                                                      5 to 6 cloves
• Red chilli powder                                    1 tbsp
• Powdered sugar                                      1/2 tbsp
• Turmeric powder
• Salt to taste

How to prepare 

1. Wash karela in running water. Cut top and tail of the karela.
2. Peel outer ridges slightly.
3. Again rince them.
4. Cut karela into thin circular chips.
5. Put them in wide bowl. Add water and little salt to it. Keep it for 30 minute
6. Drain the karela chips from water.
7. Keep it for some time on tissue paper or kitchen towel to drain excess moisture. Otherwise it absorbs lot of oil.
8. Mean time grind the above shown ingredients into fine powder.
9. Take wide pan and heat the oil on medium flame.
10. Fry bitter gourd chips in little quantity, fry them till crispy.
11. Put on tissue paper to drain excess oil.
12. Mix grinded powder to chips.
13. Every piece is coated with that masala

       Serve with tea or you can take with sambar or rasam.

Note

Keep chips in airtight tin .
Sugar should be added to give off little bitterness.