Food For Fasting

Sago/Tapioca Vadas IN Appa/ Aebleskiver Pan …


Cooking in appe / aebleskiver pan is a healthier option of preparing traditionally deep fried snacks.
Sago Vada Better known as Sabudana Vada is one of those recipes that is often made during fasting / vrat .. These vadas a traditionally deep fried . I tried making them in the Appa / Danish Ableskiever Pan. These vadas are crunchy on the outside and soft inside.


Cooking time 20 -30 Mins
Serves : 4

3 medium boiled Potatoes .
1 cup tapioca (sabudana) soaked in 2 cups water for 3-4 hours.
Peanuts: ½ cup (crushed)
Salt as per taste
1 tsp finely chopped ginger ( optional )
2 finely chopped green chilies OR too taste
1/4 cup finely chopped cilantro / coriander leaves
1 TBS Oil for appe pan



1. Soaked Tapioca will doubled in volume, by about 2
2.Drain soaked Sabudana very well making sure no water is left in it .
3.Cool & peel the boiled potatoes and grate or mash them really well .
4.Mix all the ingredients together along with sago and grated potatoes 5.The dough will be a little sticky and soft in consistency.
6.Divide the potato dough into 16 parts.
7.Roll each one into a smooth ball which can easily fit into the pan cavity. ( You will need to lightly oil your palms to prevent the dough from sticking.)
8. Heat the Appe pan really well and brush with little oil .
9. Drop carefully in moulds of the pan.
10. Brown from all the sides by flipping them ..
11. Serve hot with mint or coriander chutney and plain yogurt .


Note :
You can even bake these in the Oven
Preheat oven to 400 degrees F.
Make small lemon sized balls and flatten it using your palms. Place the patties on the prepared baking sheet. Spray the top with cooking oil.
Bake for 15-20 minutes in the oven. Put the oven in broil mode and bake for another 2-5 minutes, let the top get a nice golden color.
Remove from oven, let it stand for a minute and enjoy your sabudana vadas

Frying method:
Heat oil for deep frying.
Drop the Wadas to the oil and fry them on medium high heat oil till golden brown from all the sides .

Mawa Kesar Modak / Ladoo …


Mawa is something we most probably need while making Indian Sweets/ Meethai ..
I usually decide to make anything at the very last moment …
It was Ganesha Chaturthi a few days back and as usual I decided to Make Modak and then realized I do not have any Khoya . Called up My Mom and she taught me how to make Khoya using milk powder ..


Here is the recipe for fresh Mawa Using Milk Powder ..

For 1 Cup Of Mawa You Will need

1 cup whole milk powder
Ghee / clarified butter – 2&1/2 tbsp
Milk – 1/4 cup + a little more ( adjust according to make thick consistency)


In a microwave safe bowl, add milk powder + ghee and mix well.
Slowly add milk and make lump free mixture while stirring well.

Keep bowl in microwave for 1 min. Now take the bowl out stir the mixture and keep it back in the MW for 1 . It will get little thick after two minutes. Stir again.

If you like the color to be a little brown then keep it for another 1 minute in microwave .
Cover and keep the bowl in fridge for 15 mins to cool it down a little .

After cooling it down, kneed it into a soft dough.



2 tbs warm milk + 1 big pinch of saffron ( ONLY if you are making saffron modak OR Ladoo )
1/4 to 1/2 cup powdered sugar ( adjust to taste )
1/2 tsp cardamon powder


Mix all the ingredients in Mawa nicely ..
Grease modak mold with little powdered sugar.
Stuff the Modak mold with Mawa mix and press the mold to shape ..
Open the mold gently and arrange this beauties in a plate.

Mix all the ingredients together and shape them into ladoos .
These Modaks And Ladoos stays fresh for 3-4 days in the fridge ..


Kheer kadam……


Kheer kadam is a bengali sweet and is made with mini saffron flavored rasgullas which are then coated with grated Mawa/ khoya and then rolled in milk powder and dried coconut mix ..

I Especially made these Kheer Kadam for Janmashtami
Janmashtami, the birthday of Lord Krishna is celebrated with great devotion and enthusiasm in India in the month of July or August
Hindus celebrate Janmashtami by fasting and staying up until midnight, the time when Krishna is believed to have been born. Images of Krishna’s infancy are placed in swings and cradles in temples and homes. At midnight, devotees gather around for devotional songs, dance and exchange gifts


To Make Kheer Kadam We Will Be Needing ..

14-16 mini Rasgullasa drained CLICK HERE FOR THE RECIPE

2 cups mawa grated
2 tbs powdered sugar
2 – 4 tbs milk
1/4 cup coconut powder
1/4 cup milk powder

1. In a bowl add grated Mawa, powdered sugar and 2-3 tablespoons cold milk and make a nice smooth dough.
2. Make balls of the dough.
3.Roll one ball and put the rasgulla in the centre.
4.Seal the edges with the help of your fingertips.
5.In another plate add milk powder and coconut powder and mix well. Carefully roll the Kheer Kadam in the coconut and milk powder mixture.
6. Chill for some time before serving …

Musk Melon Cooler…


This is my very first Blog Hop post and I am glad to be a part of Culinary Hoppers which has committed bloggers who I admire and follow ..
Culinary Hoppers decide a theme twice a month and then we create and post recipes accordingly .. This time the theme is Beverages .

Beverages are a must in my house special during summer , so when I came to know that the theme is Beverages , I was thrilled and decided to make Melon Cooler which my boys love and can have anything .
It was fun making this fruity drink in no time!!!
This delicious low-carb drink calls for the melon of your choice — I used Musk melon plus a splash of lime juice along with ice cubes to make this refreshing drink ..

Makes: 2 servings
Serving Size: 4 ounce

2 cups seeded and chopped Musk Melon or any Melon of your choice
1 tablespoon lime juice
Ice cubes as needed
Sugar as per taste (I did not use any as the melon was super sweet )
Melon or lime wedges for garnish (optional)

In a blender combine melon cubes and lime juice.
Cover and blend until smooth.
Press mixture through a fine-mesh sieve; discard pulp. (You should have about 11/2 cup juice.)
Serve over ice or chill mixture and serve in chilled martini or wine glasses.

If desired, garnish with melon or lime wedges.

Makes 2 (4-ounce) servings

Here is another of my favorite beverage especially for Summer. Click on the picture for recipe ..

Do check the recipes by other taletned Culinary Hoppers at the bottom of this post ….

1. Anupama’s

2. Sonal’s

3. Jayashree’s

4. Swati’s

5. Padma’s




Masala Chaas / Spiced Butter Milk ….


Are you back home after a long hot day in the sun? Or had a heavy or spicy meal in ? Well, if this is the situation right now, just grab a glass of buttermilk or chaas to your rescue. Masala Chaas is a refreshing drink made with Yogurt , water and few spices like roasted cumin seeds, mint , green chili , ginger and salt, it is packed with numerous health benefits.
Serves : 2


Plain Yogurt or curd – 1 cup
Green chili – 1 small, chopped
Cilantro or coriander leaves – 1 tablespoon
Curry leaves 2-4
Mint leaves – 4-6
Ginger – 1/2 inch piece
Black salt – ¾ teaspoon or to taste
Roasted cumin seeds 1tsp
Salt – to taste
Black pepper / Pepper corn – ¾ teaspoon
Chilled water – 2 cups
Ice cubes – few, for serving, optional

Grind together chopped green chilli, roasted cumin powder, chopped coriander leaves, 4 Mint leaves , curry leaves ,chopped ginger & black salt.
Mix thoroughly with whisked yoghurt.
Add in 2 cups of water gradually and continue to mix.
Serve chilled garnished with left over Mint leaves.



#1 Helps calm the stomach after a spicy meal
Made with yogurt and chilled water , this drink is perfect to soothe the stomach. As you drink it the cool buttermilk tends to wash down the spices and calms an irritated stomach lining. Apart from that the addition of spices like pepper, cumin and other condiments to it relieves the stomach of irritation caused due to spicy foods.

#2 Washes down fats
Did you have a heavy meal? If you feel too full or have eaten too much then drink a small glass of chilled chaas. Buttermilk is very effective in washing down the fat, oil or ghee that normally coats the inner walls of your food pipe and stomach. Apart from this, ginger, pepper and other spices in the chaas help to improve digestion and thus prevent belching.
#3 Aids in digestion
Ginger, pepper and jeera when combined act as an excellent digestive agent. The Carminative Herbs used along with soothing and refreshing properties of buttermilk improve your digestion. So, if you feel a bout of indigestion coming on, try sipping on some chaas for instant relief.
#4 A great tool against dehydration
It has salt, water, yogurt, and spices – all mixed to make a delicious drink. Packed with electrolytes and lots of water, chaas is the best thing you can give your body to fight dehydration. With the sun beating you down during summers, drink a glass of chaas for some much-needed relief.
#5 Combats acidity
Chaas has essential condiments like pepper and ginger that help beat the burning sensation you feel during a bout of acidity. Moreover the chaas cools the stomach and reduces the irritation in the stomach lining due to acid reflux, giving you relief from the discomfort..