India Trip Pictures

I had wanted to go to Rajasthan for such a long time. I was finally able to go there during my recent trip to India in Dec-09. Since I had only 5 days for the Rajasthan trip, I only went to Jodhpur and Jaisalmer. Intricate architecuture with colorful interior pleases your eyes in Jodhpur, while huge sand dunes is a pretty site to see in Jaisalmer.

These are just a few pictures. I still need to download the rest from my camera. I will update this post once I have the rest of the pictures.

A sunrise picture taken from moving car:)

I absolutley love this picture. I am going to enlarge it and frame it:)

This picture is taken by my husband. I was specifically told to put this up on my blog and mention that he has taken this picture:).

Sunset looks very beautiful on sand unes. Bright red sky that turns pink slowly, The change of colors is reflected on the dunes. This picture was taken wth the sun setting in the background.

We had booked an overnight safari at Jaisalmer.
You go about 60km away from the city by Jeep. Then from there you ride on a camel for about an hour and reach the sand dunes. The evening snack and dinner is prepared on an open fire. Then there is traditional singing and dancing. At night, you are provided with sleeping bags and comforters. No tents or any other coverings!!! You sleep under the open sky.  The desert looked very bright even at 10 at night. It felt as if it was early in the morning and sun was just going to rise. I have never seen a night so "bright".

Not very clear, but here is the picture of the desert at night.

Sunrise seen from the camping site.

This was a temple inside one of the havelis in Jodhpur.

Some camel pictures

Does any one know the names of any of these birds? These were all seen roaming wild either at Kaylana lake at Jodhpur or in the desert or at Desert national park in Jaisalmer.

  

More pictures to come. Stay tuned!!!

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Sabudana Vada (Baked)

Sabudana wada is a very famous and tasty food that people all over India eat during fasts. Sabudana(sago), mixed with potatoes, roasted peanuts, and spices and deep fried until the outer layer is crispy and served hot. I don't know of anyone yet, who doesn't like sabudana wada.
Since I can't stop eating sabudana wada, and since it is fried, I decided to try to make it a little healthier way...bake it!!!, so that I don't feel bad eating a whole bunch of wadas. Surprisingly, baked wadas don't taste bad at all. In fact, the they taste as good as the fried ones(minus the oily taste).

Here is the recipe for sabudana wada

1/2 Cup Sabudana (Sago)
2 Medium Potatoes
1/2 Cup Peanuts
Salt to taste
3-4 Green Chilies, Finely Chopped
1 Teaspoon Ginger, Finely Chopped
2 Teaspoon Lemon Juice
1 Teaspoon Sugar(Optional)
1/4 Cup Ara lot or Rice flour

Method: Wash the sabudana and sock in a wide bottom container with just enough water to cover them. Soak for atleast 3 hours.
Pressure cook the potatoes for 5-6 whistles. Let them cool, then mash them.
Dry roast the peanuts on slow flame for 10-15 minutes. Grind into coarse powder.
Combine the soaked sabudana, mashed potatoes, coarsely ground peanuts, salt, chills  ginger, lemon and sugar.  Mix well without mashing sabudana. Taste the mixture for salt or chili pepper. Add more if needed. Make ping pong sized balls and lightly press them to flatten them. Flattening will help cook (bake) the wadas uniformly.
Pre heat oven to 400 degrees F.
Spread the ara lot of rice flour on a plate. Lightly coat both sides of wadas with the flour. The coating will help make them crispy on the outside.
Spray a baking dish with cooking spray. Place the wadas on the tray. Spray the top side of the wadas with the cooking spray.
Bake in the oven for 10-15 minutes, or until the underside of the wadas turn golden brown. Flip sides and bake again until the other side turns golden brown. Turn the oven to 350 degrees F and bake for 5-7 more minutes. This will help get the wadas cook from inside too. Take out and serve hot with green chutney or sweet and sour chutney, or both.

Note: If you don't want to bake the wadas, then deep fry on medium flame until both sides have turned golden brown. Drain on absorbent paper and serve hot.

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