This and that and a recipe.

You know what, when I started the NaBloPoMo, my worry had been that I would have nothing to post. Funnily, the more I write, the more ideas I get. Even if I do end up boring you guys to death.

The bigger problem I have been having is that I have no time to blog-hop or to reply to comments. And that is killing me. I just hate it that the time just flies. Add to that, with the BPL contest, I have come across some more wonderful blogs and more to read, and no time to do it. Unfair, don’t you think? Anyway, I do think that NaBloPoMo, is not for me, and this is probably the last time that I do it.

To make life easier for all you guys, who have been groaning about the number of posts clogging the reader, let me post a recipe today.

I have a morbid fear of oily things. Not that I don’t eat them. I do, and then I feel horribly guilty. But one thing I draw a line at , is making them myself. I go to ridiculous heights to avoid frying things. I bake just about everything I can and whatever cannot be baked, does not get made in my kitchen.  So here is my version of baked Sabudana vadas/cutlets. Easy-Peasy, as Poohi says and delicious too – certified by husband. Just so that you know, most of the things I make, do not pass his certification process.

Baked Sabudana Vadas

Ingredients

1 cup sabudana – soaked – I soak it for around 6 hours – but even 3 hours should be good enough

2 medium potatoes – boiled

3-4 green chillies – as per taste

1 cup peanuts – roasted and coarsely ground

1/2 inch grated ginger

salt to taste

1 tsp lemon juice – or as per taste. You can also use amchur powder, if you prefer that.

chopped coriander- optional

Method

Mash the potatoes, add the rest of the ingredients and mix them well.

Shape into vadas.

Grease a baking sheet or tray with oil and place the vadas on it. Spray the top of the vadas with cooking oil spray or simply brush with some oil.

Bake until golden brown at 400 deg for around 20 mins or until golden brown, turning over midway through the process.