sabudana vadas

Ingredients

1/2 cup sago (sabudana)
1 cup boiled and mashed potatoes
1/4 cup rajgira flour
1 tsp grated ginger (adrak)
1 to 2 green chillies, chopped
1/2 tbsp lemon juice
2 tbsp chopped coriander (dhania
salt  to taste

Method

Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney.

stuffed pasta

1 lb fresh or 1 10oz pkg frozen spinach (thawed)
15 oz. Ricotta cheese
1 c. (about 4 oz.) grated Parmesan
2 tbsp. fennel seeds
2 tbsp. chopped fresh basil or 2 tsp. dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 c. marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

If using frozen spinach, squeeze dry. If using fresh, cook, covered, for 2-3 minutes in 1/4 cup boiling water; drain.Transfer spinach to large bowl. Add Ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.Preheat oven to 350°F.Spoon 1/2 cup marinara sauce evenly over bottom of 9"x13"x2" baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.