Sabudana Wada Waffle--Sago Shingada/Waterchestntu Wade/Nuggets Waffles

Hello sweeties!!!! If you have ever tasted Sabudana Wada, a Maharashtrian snack, you will know and agree with me how tempting this deep fried treat can be. But Sabudana or sago or Tapioca is Starch, I am not getting into any debates here how it is made or if it is really vegetarian, but one thing for sure is that it is so so yummy.

 Sabudana Wada is 100% diet buster and stay away from the aroma if you ever ever happen to be closer, as then it is a war to stay away. But if you like me who likes to hog, stare and stalk expert food makers and join all food groups on social networking, your family will be as happy as mine where eating good is considered. The next big thing in low fat eating is Waffle maker and Danish pan.

I am using my waffle maker to make this, but feel free to make it in a danish maker also. I have tried it many time,s but waffle maker wins this battle in my home.

You will need;
2 Cups Soaked Sago--Soak the sago in water for 10 mins and drain all water out and keep covered for good 5-6 hours.
Approx 1 cup Water-chestnut flour-Singada Atta
The proportion will depend on how soggy the sago is, if its less you will require less flour
2 small boiled potato
2 tbspn roasted peanut powder
1 tbspn Cayenne powder 
1 tspn cumin powder
1 tspn Cumin seeds
1 tbspn Chopped Cilantro
1 tsp sugar

1 tbspn Lime Juice
Salt to taste.
Water if needed to knead into  a pliable dough 

In a bowl combine all the ingredients and mix well. Use little water if needed to bind it into a ball. heat the waffle maker and spray it with a non stick spray or use oil whichever you prefer. Close and let it cook. I have a electric waffle maker like a sandwich maker which indicates when the waffle is ready.Enjoy as is or with yougurt/ketchup or traditional coconut chutney.

Mexican Rice Lettuce Wrap--HB We turn Six!!!

Hello Sweeties!!!! Today is a big day for us. We turn 5 today. Wow.. time just flies. 6 years, I am still going on slowly and not so steadily. I so badly wish that I could post like a recipe a day, but growing kids and growing commitment have slowed down my pace with posting. I am still happy to not have totally abandoned my baby who turns 6 today. It was a snowy day when I started this blog and it has kept me warm and fuzzy with your love and wishes.

This is the time when I want to thank all my well wishers, readers, family and friends who have been the spine behind Indulge. Their time, efforts and constant words of encouragement is what is adding fuel to my passion of blogging.

Keeping up with my resolve to eat clean and healthy, we have been regular at Chipotle. The kids eat well and that makes me a happy mom. They don't fancy sour cream, and avocado so half the things that make the burrito interesting are missing from their plates. So to please them and add the spice to the otherwise bland Chipotle, we spiced it up at home.

You will need;
Fresh washed Lettuce leaves
1 cup boiled corn
1/4 cup small diced red pepper
1 cup Black beans
1 tbspn Taco seasoning 
Hot Sauce-as per taste
Store Brought Salsa
2 cups Lime Cilantro rice
* Take warm boiled rice, add 1tbsp butter, salt to taste,  2tbspn chopped cilantro and  juice of 1 lime., mix well and lime cilantro rice is ready.

Mix the boiled corn kernels and the peppers and add in the taco seasoning, salt and hot sauce and keep aside. Empty the can of black beans and drain and wash the liquids, add some salt to it and keep it aside. I add some Taco seasoning to the beans as well.

In a bowl take the corn salad, add in the rice, black beans and the hot sauce, mix well. On a lettuce leaf take some of this rice mixture and fold the leaf to form a bowl and munch on. No plates required to set up, wash and dry. This is PFChang meets Chipotle kind of a dish, makes my kids and tummy equally happy.