" SAKAUDA"

The rains are here and it's time , once again to have some hot , spicy and sinus opening food. "Sakauda" is a favourite in the Eastern UP region. Sakauda is dumplings made of fresh greens and the dumplings are dunked in a spicy broth. The broth is made of ingredients which prevent you from catching a cold and also help in opening up the sinuses.

Recipe for "SAKAUDA" 

Serves 6

Ingredients
for the dumplings :
finely chopped spinach                    2 cups
finely chopped green coriander       1/2 cup
finely chopped mint leaves               1/2 cup
finely chopped green chillies            1 tbsp
finely grated ginger                          1 tbsp
finely chopped garlic                       1 tbsp
besan (bengal gram flour)                1 1/2 cup
amchur (raw mango powder)          1 tsp*
salt                                                 to taste
sugar                                              1/2 tsp
soda bi carb                                   1/2 tsp
water                                              enough to blend the dumplings (approximately 1 cup)
oil                                                   enough to deep fry the dumplings
for the broth :
water                                             6 cups
hing (asafoetida) powder                1 tsp
jeera (cumin) seeds                        1 tsp
kasuri methi (dry fenugreek leaves) 1 tsp
sonth (dry ginger powder)              1 1/2 tsp
red chilli powder                            1 tsp
garam masala powder                    1 tsp
amchur(dry mango powder)           1 tsp*
ginger paste                                   1 tsp
garlic paste                                    1 tsp
ghee (clarified butter)                     1 1/2 tbsp
salt                                                to taste
sugar                                             1 tbsp
for garnish
chopped coriander leaves              1 tbsp
chopped mint leaves                      1 tbsp
 lemon juice                                   2 tsp

* if raw green mangoes are available , one can use 1 cup of chopped green mangoes for the sourness and a added flavour

METHOD

for the dumplings

• take a large bowl
• mix all the dry ingredients of the dumplings in the bowl
• add water 1/2 cup and then a tbsp at a time to combine all the ingredients into a homogeneous mass (like a soft dough )
• check seasoning
• wet palm
• take one tablespoon mixture and form a ball
• form same sized balls , using the entire mixture
• heat oil, reduce heat to medium 
• fry the balls till golden, few at a time
• drain on absorbent paper

for the broth

• mix all the dry spices into a thin paste
• heat ghee in a large pot
• add jeera (cuminseeds), hing (asafoetida), kasuri methi (dried fenugreek leaves), ginger paste, garlic paste
• fry on low heat for a minute
• add the dry spice paste
• fry for a further minute on low flame 
• add 6 cups of water
• bring to a boil
• if using raw mangoes, this is the stage, where to add them to the boiling broth
• add sugar and salt
• simmer for 2 minute 
• adjust seasoning
• add the fried dumplings
• simmer for 1 minute
• take off flame 
• garnish with coriander, mint leaves
• add lemon juice
• check seasoning
• the taste should have heat and tartness with a salty/ sugary undertone

serve the sakauda in a soup bowl, 4 dumplings each, floating in a cup of broth. served warm, best as an aperitif.

nutritive value :

cumin seeds are an excellent source of iron.

ginger prevents one from colds and flu.