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:: Instructions :: Soaking the Sabudana 1. Over low to medium flame, dry roast the Sabudana till it starts to pop. 2. Let the Sabudana cool till it is just warm to touch. 3. Soak the Sabudana in water for 10 minutes. 4. Drain all water from the Sabudana. Set aside for about 30 minutes. 5. In the meantime, whisk the dahi till it is smooth & add salt & sugar to taste & mix well. 6. Add the Sabudana to the Dahi. 7. Set aside for about 3-4 hours. Mix at 30 min intervals. 8. Check that the Sabudana is soaked through, and is fluffy and soft. Press some Sabudana between your thumb and forefinger; you should not feel any hardness. Putting Together the Dahi Sabudana 1. Add the roasted peanut powder to the soaked Sabudana and mix well. 2. Heat the ghee, add the cumin seeds and stir-fry till they start to change color. 3. Add the chopped green chillies and stir-fry for a few seconds. 4. Add the tempering to the Dahi Sabudana and mix well. 5. Garnish with finely chopped fresh coriander. 6. Serve with love! #FastKaKhana #DahiSabudana #HealthyCooking #HealthyOil #TirupatiCookingOil #NKP #Ahmedabad #Amdavad

:: Instructions :: Soaking the Sabudana 1. Over low to medium flame, dry roast the Sabudana till it starts to pop. 2. Let the Sabudana cool till it is just warm to touch. 3. Soak the Sabudana in water for 10 minutes. 4. Drain all water from the Sabudana. Set aside for about 30 minutes. 5. In the meantime, whisk the dahi till it is smooth & add salt & sugar to taste & mix well. 6. Add the Sabudana to the Dahi. 7. Set aside for about 3-4 hours. Mix at 30 min intervals. 8. Check that the Sabudana is soaked through, and is fluffy and soft. Press some Sabudana between your thumb and forefinger; you should not feel any hardness. Putting Together the Dahi Sabudana 1. Add the roasted peanut powder to the soaked Sabudana and mix well. 2. Heat the ghee, add the cumin seeds and stir-fry till they start to change color. 3. Add the chopped green chillies and stir-fry for a few seconds. 4. Add the tempering to the Dahi Sabudana and mix well. 5. Garnish with finely chopped fresh coriander. 6. Serve with love! #FastKaKhana #DahiSabudana #HealthyCooking #HealthyOil #TirupatiCookingOil #NKP #Ahmedabad #Amdavad

:: Instructions :: Soaking the Sabudana 1. Over low to medium flame, dry roast the Sabudana till it starts to pop. 2. Let the Sabudana cool till it is just warm to touch. 3. Soak the Sabudana in water for 10 minutes. 4. Drain all water from the Sabudana. Set aside for about 30 minutes. 5. In the meantime, whisk the dahi till it is smooth & add salt & sugar to taste & mix well. 6. Add the Sabudana to the Dahi. 7. Set aside for about 3-4 hours. Mix at 30 min intervals. 8. Check that the Sabudana is soaked through, and is fluffy and soft. Press some Sabudana between your thumb and forefinger; you should not feel any hardness. Putting Together the Dahi Sabudana 1. Add the roasted peanut powder to the soaked Sabudana and mix well. 2. Heat the ghee, add the cumin seeds and stir-fry till they start to change color. 3. Add the chopped green chillies and stir-fry for a few seconds. 4. Add the tempering to the Dahi Sabudana and mix well. 5. Garnish with finely chopped fresh coriander. 6. Serve with love! #FastKaKhana #DahiSabudana #HealthyCooking #HealthyOil #TirupatiCookingOil #NKP #Ahmedabad #Amdavad

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How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

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#Sabudana Kichadi/Vada is one of the authentic fasting delicacies that everyone craves for. Aren’t you looking forward to eat this crispy delight? #FastingFood #Janmastmi #Tirupaticookingoil

#Sabudana Kichadi/Vada is one of the authentic fasting delicacies that everyone craves for. Aren’t you looking forward to eat this crispy delight? #FastingFood #Janmastmi #Tirupaticookingoil

#Sabudana Kichadi/Vada is one of the authentic fasting delicacies that everyone craves for. Aren’t you looking forward to eat this crispy delight? #FastingFood #Janmastmi #Tirupaticookingoil

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#Recipe for #fasting : Ingredients (1 cup = 250 ml) ->1 cup sabudana/ tapioca pearls ->3 to 4 medium potatoes ->½ cup peanuts ->1 tsp cumin seeds/jeera (optional) ->1-2 green chilies finely chopped ->1 tsp finely chopped ginger/adrak ->2 tsp lime juice (optional) ->few chopped coriander leaves/dhania (optional) ->1.5 tsp sugar or as required ->3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional) ->rock salt ->#TirupatiCookingoil for frying Instructions ->Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft. ->Drain of all the water completely from the soaked sabudana. ->Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together. ->On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder. ->Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well. ->Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized. ->Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney.

#Recipe for #fasting : Ingredients (1 cup = 250 ml) ->1 cup sabudana/ tapioca pearls ->3 to 4 medium potatoes ->½ cup peanuts ->1 tsp cumin seeds/jeera (optional) ->1-2 green chilies finely chopped ->1 tsp finely chopped ginger/adrak ->2 tsp lime juice (optional) ->few chopped coriander leaves/dhania (optional) ->1.5 tsp sugar or as required ->3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional) ->rock salt ->#TirupatiCookingoil for frying Instructions ->Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft. ->Drain of all the water completely from the soaked sabudana. ->Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together. ->On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder. ->Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well. ->Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized. ->Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney.

#Recipe for #fasting : Ingredients (1 cup = 250 ml) ->1 cup sabudana/ tapioca pearls ->3 to 4 medium potatoes ->½ cup peanuts ->1 tsp cumin seeds/jeera (optional) ->1-2 green chilies finely chopped ->1 tsp finely chopped ginger/adrak ->2 tsp lime juice (optional) ->few chopped coriander leaves/dhania (optional) ->1.5 tsp sugar or as required ->3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional) ->rock salt ->#TirupatiCookingoil for frying Instructions ->Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft. ->Drain of all the water completely from the soaked sabudana. ->Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together. ->On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder. ->Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well. ->Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized. ->Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney.

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