<p>Sabudana Vada <br />Ingredients<br />* 1/4 kg Sabudana <br />* 4 to 5 boiled potatoes<br />* 2 green chillies<br />* 1/4 table spoon red chilly powder<br />* Salt to taste<br />* Oil to fry<br /><br />Preparation<br /><br />Soak the sabudana in about 1/2 glass of water for an hour. Boil the potatoes, peel it and then mash it. Now mix soaked sabudana, mashed potatoes, green chillies, salt, red chilly powder and mix the mixture well. Then oil your palms with oil and make small round balls of this mixture. Keep it aside.<br /><br />Then heat about 1/4 litres of oil in a kadai and fry small balls to light brown and place fried balls on a tissue paper to soak extra oil. Serve it hot with curd or tomato chutney.</p>.<p>Badam Burfi<br />Ingredients<br />* Almonds: 1 cup (which is soaked in water for nearly 4-5 hours)<br />* Sugar: 2 cups<br />* Cardamom powder to taste<br />* Ghee: 1/2 cup<br /><br />Preparation<br /><br />Peel the almonds’ skin and grind the almonds to a fine paste. The paste should not have any lumps. Take a deep bottomed vessel and make sugar syrup. Add almond paste one spoon at a time along with ghee to the sugar syrup. You have to keep stirring continuously. <br />The stirring needs to go on till it comes to a point where you can feel holes in the mixture. When the mixture becomes frothy, remove the mixture immediately and pour it on a greased plate. Before it turns slightly cool, cut it into diamond shapes. </p>
<p>Sabudana Vada <br />Ingredients<br />* 1/4 kg Sabudana <br />* 4 to 5 boiled potatoes<br />* 2 green chillies<br />* 1/4 table spoon red chilly powder<br />* Salt to taste<br />* Oil to fry<br /><br />Preparation<br /><br />Soak the sabudana in about 1/2 glass of water for an hour. Boil the potatoes, peel it and then mash it. Now mix soaked sabudana, mashed potatoes, green chillies, salt, red chilly powder and mix the mixture well. Then oil your palms with oil and make small round balls of this mixture. Keep it aside.<br /><br />Then heat about 1/4 litres of oil in a kadai and fry small balls to light brown and place fried balls on a tissue paper to soak extra oil. Serve it hot with curd or tomato chutney.</p>.<p>Badam Burfi<br />Ingredients<br />* Almonds: 1 cup (which is soaked in water for nearly 4-5 hours)<br />* Sugar: 2 cups<br />* Cardamom powder to taste<br />* Ghee: 1/2 cup<br /><br />Preparation<br /><br />Peel the almonds’ skin and grind the almonds to a fine paste. The paste should not have any lumps. Take a deep bottomed vessel and make sugar syrup. Add almond paste one spoon at a time along with ghee to the sugar syrup. You have to keep stirring continuously. <br />The stirring needs to go on till it comes to a point where you can feel holes in the mixture. When the mixture becomes frothy, remove the mixture immediately and pour it on a greased plate. Before it turns slightly cool, cut it into diamond shapes. </p>
