Prarthana's Vegetarian Delight

It was a lazy Sunday morning and as usual we got up late. I wanted to prepare a quick breakfast and not a boring one too. I opened my fridge and there was some left over adai batter. I quickly added veggies and made this kara appam with a spicy pudhina(mint) dip. My husband is a crazy fan of this mint chutney. The recipe of adai batter is in my previous adai avial post. http://prarthanavegdelight.blogspot.sg/2015/09/adai-avial.html INGREDIENTS: FOR APPAM: 1. Adai batter- 1 cup (Without any added veggies) 2. Grated carrot- 1/2cup. 3. Onion- 1 finely chopped. 4. Salt- To taste. 5. Finely chopped coriander- few. 6. Oil- As needed. FOR MINT CHUTNEY: 1. Mint leaves- 1/2 cup. 2. Coriander leaves- 1/4 cup. 3. Urad dal- 1tsp. 4. Green chilly- 2. 5. Ginger- 1 inch piece. 6. Garlic- 2-3 pods. 7. Salt- To taste. 8. Curd- 1 tbls. 9. Oil- 1tsp. METHOD: 1. Mix the grated carrot, chopped onions, chopped coriander and salt to the adai batter. Add water if needed and...

Sabudhana is called as sago or javvarisi in tamil. North Indian people usually make sabudhana kichidi or vada during fasting days. I make this sabudhana vada as a weekend snack. This spicy sabudhana vada can be had as it is, but my husband loves to have this with a green chutney. So, here's the weekend special snack. INGREDIENTS: 1. Sabudhana/sago- 1 cup. 2. Potato- 1 big. 3. Green chilly-2 4. Ginger- 1 small piece. 5. Garlic- 2-3 pods. 6. Coriander leaves- 1 handful. 7. Peanuts- half cup. 8. Salt- To taste. 9. Cumin powder- 1 tsp. 10. Coriander powder- 1 tsp. 11. Red chilly powder- 1/2 tsp. 12. Oil- For frying METHOD: 1. Wash and soak sago for 4-5 hours. After 4-5 hours, drain the excess water completely and keep it aside. Boil potatoes in a vessel or pressure cooker and peel its skin once cooked. Dry roast peanuts and grind it as a coarse powder along with ginger, garlic and coriander leaves. In a bowl add the boiled potatoes and grounded powder. Add salt a...