Sabudana Vada, one in all our favourite fasting snacks is a crispy, tender, savory and mildly candy patty that includes softened tapioca pearls (sago), mashed potatoes, crunchy peanuts, aromatic spices and recent herbs. It’s naturally gluten-free and vegan. This foolproof recipe provides you an excellent scrumptious, crispy Sabudana Vada with a tender and light-weight inside.
About Sabudana
Sabudana often called sago are round, small white pearls created from the roots of the cassava plant (tapioca, yuca). They’re additionally referred to as tapioca pearls and are eaten in the course of the Hindu fasting interval.
The phrase “sabudana” is a Hindi phrase and a typical time period used for these white tapioca pearls in North, Central and Western India.
Within the South Indian regional languages, these are referred to as javvarisi (Tamil), sabbakki (Kannada), chowari (Malayalam) and sagubiyyam (Telugu).
Mainly sabudana is pure starch and thus clearly is heavy on carbs. They hold you full for an extended interval and that is the rationale they’re included within the fasting meals.
Within the Indian Hindu custom, the Shravan month, Ekadashi days, Mahashivratri Competition and the Navratri interval are occasions when many religious Hindus hold a quick (vrat/upvas).
The meals that’s taken in the course of the quick doesn’t include onions, garlic, wheat merchandise, lentils or pulses. To know extra you may test this compiled listing of Substances for Navratri Fasting.
Throughout this time a couple of recipes are created from these sago pearls. Sabudana vada is one such dish, other than the favored Sabudana Khichdi.
About Sabudana Vada Recipe
Sabudana patties are deep fried patties made with tapioca pearls, potatoes, roasted peanuts, spices, herbs and seasonings. The potatoes are cooked first after which mashed or grated or crumbled.
The starch within the cooked potatoes help in binding the patty combination and the vada doesn’t crumble or crumble whereas frying. Peanuts add a beautiful crunch to the patties and the herbs and spices make them extra flavorful.
My sabudana vada recipe is an genuine Maharashtrian recipe that I learnt in my cooking college a long time again. This recipe makes for delish sago patties with a beautiful golden crisp texture (as you may see from my photographs) and a beautiful tender middle.
It’s a satvik recipe, which means I don’t add onions or garlic and loads of spices – however these are fried. This sabudana vada recipe is fail-proof and will be simply made by newcomers.
The proportion of elements primarily of potatoes and sago is completely balanced on this sabudana vada recipe. These good proportions lets you bind and type the patties effortlessly.
You gained’t not find yourself with a soggy or damaged batch of the patties. Plus you may simply form the patties with out the necessity to add any flour for binding.
Roasted peanuts are additionally historically included they usually add a wonderful contact of nuttiness and sweetness within the vada. To not neglect some protein enhance.
Sabudana vada will be loved as a brunch or a night snack as effectively. In Mumbai, one will discover many candy outlets promoting this tasty snack.
The truth is, it’s a road meals in Mumbai in addition to Maharashtra and plenty of outlets and road distributors promote these crispy tasty snack.
Step-by-Step Information
make Sabudana Vada
Soak Sabudana
1. You should plan forward and soak the sago pearls. It is extremely necessary to soak the sago very well.
IMPORTANT: Please chorus from utilizing un-soaked or under-soaked sabudana to keep away from scalding or burns as they are going to burst and shatter in oil when frying.
First, utilizing a colander or mesh strainer rinse 1 cup sabudana frivolously twice or thrice draining all of the water. Then soak the rinsed pearls in 2 to 2.5 cups water for five hours a minimum of or in a single day.
I at all times soak them in a single day and by morning they turn out to be properly tender. Some styles of sabudana can be soaked for two hours. I get a extremely exhausting textured sabudana and soaking them for two hours doesn’t assist.
So relying on the high quality of your sabudana, soak for two to three hours or extra. To check that they’ve soaked and softened very well, comply with the factors talked about within the second step beneath.
Verify Soaked Sago
2. When correctly soaked, the sabudana pearls will likely be tender with none exhausting middle. Once you press the pearls between your forefinger and thumb, they might get mashed simply with a floury texture in your fingers.
For those who really feel some hardness within the middle, then soak for some extra time. When they’re softened effectively, drain all of the water from the soaked sabudana.
There shouldn’t be any water logged within the soaked pearls. Water will certainly make the patties moist and sticky.
Therefore these waterlogged patties will absorb a superb quantity of oil whereas frying making them loaded with oil. Additionally loads of water within the patties could trigger them to shatter or crumble within the oil throughout deep frying.
So drain the water very well. You may choose to softly and frivolously press the soaked pearls within the strainer with a spoon or spatula. Or put aside the pearls in a strainer (preserving a bowl beneath) for some 20 to half-hour dripping of any additional water.
Use this time to prep your different elements. That is what I do. I let the soaked pearls sit within the strainer and start to cook dinner the potatoes and prep the opposite vada elements.
Useful Tip: If in case you discover the soaked sabudana has an excessive amount of of moisture even after straining effectively, add some flour to the patty combination like – buckwheat flour, amaranth flour, water chestnut flour. These flours will assist take in the surplus moisture from the sago pearls.
Prep for Sabudana Vada
3. Scrub and rinse 4 medium-sized potatoes completely in water first. Then place the potatoes in a 3 litre cooker. Add water which nearly covers the potatoes.
Be aware that you could select to cook dinner potatoes in a pan or in an Immediate Pot.
1. If cooking in a pan, take water and add peeled and chopped potatoes. The water ought to cowl the potatoes. Add a 2 to three pinches of salt if most popular. Cowl and simmer potatoes till fork tender. Later drain the water very well and set the cooked potatoes apart.
2. For Immediate Pot cooking, place a trivet within the inside metal insert of your Immediate Pot. Add 1.5 cups water. Place the rinsed potatoes on the trivet. Seal with the lid and place the valve to sealing. Press the handbook/strain cook dinner button and set the time to 10 or 12 minutes with excessive strain choice.
4. For the stove-top strain cooker, boil potatoes for 10 to 12 minutes or 4 to five whistles on medium-heat.
5. Regardless of how you could have cooked the potatoes, you have to test if they’re tender and softened.
1. For the stove-top strain cooker, when the strain settles down by itself within the cooker, then solely open the lid and test the potatoes. Go a knife or fork via the middle of the potatoes and it ought to slide simply with none resistance.
2. For Immediate pot, after you hear the beep when the strain cooking is full, wait for five minutes after which do a fast strain launch. Rigorously, take away the potatoes with tongs and place them in a plate or tray. Verify the potatoes to see if they’re cooked tender with a fork or knife.
3. For pan, test the cooked potatoes with a fork or knife. Then utilizing a strainer, drain all of the water.
Whether or not you could have cooked your potatoes on a stove-top or within the Immediate Pot, you need to drain the water very well. Be certain that you should not have water logged within the cooked potatoes.
Let the potatoes turn out to be heat. Later peel after which chop them or crumble them. You may even mash them.
Bear in mind to crumble or mash them very well. There should not be any potato chunks within the patty combination.
6. When the potatoes are cooking, you may roast the peanuts. Warmth a pan or kadai and add ½ cup peanuts in it.
When you’ve got pre-made roasted peanuts, then skip these steps on roasting peanuts.
7. On a low to medium warmth, stirring usually roast the peanuts. Use a heavy pan, in order that the peanuts don’t get burnt.
8. Roast the peanuts till you see a couple of black chars or spots on their husks. They need to be crunchy and effectively roasted with no rawness or hardness within the middle.
9. Switch the peanuts to a plate and allow them to cool at room temperature. As soon as they’re cooled, add them in a dry grinder or spice grinder. I’ve eliminated the husks. If you would like you may hold them.
take away the peanut husks? Take the cooled peanuts in your palms and rub them together with your palms over your kitchen sink, in order that the skinny husks fall within the sink and never fly throughout in your kitchen.
You too can take them in a cotton kitchen towel. Convey the perimeters of the serviette within the middle making a bundle after which rub the peanuts within the bundle together with your palms.
11. Grind to a semi-coarse powder. Preserve the peanut powder apart. You may even make a positive powder in case you like.
Make Sabudana Vada Combination
3. When the sabudana pearls are drained very well of any additional water, take the pearls in a mixing bowl.
12. Add the mashed potatoes and coarsely roasted groundnuts to the sabudana within the mixing bowl.
13. Subsequent add 1 to 2 chopped inexperienced chilies (about ½ to 1 teaspoon), 1 teaspoon finely chopped ginger and a couple of tablespoons chopped coriander leaves. You may skip coriander leaves in case you should not have them.
14. Squeeze 2 teaspoons lemon juice or in accordance with your style.
15. Now add 1 teaspoon cumin seeds, 1.5 teaspoons sugar and salt as per your style. You may add much less or extra sugar as you want.
Combine and Form into Sago Patties
16. Mix and blend completely together with your arms or with a spoon. Verify the style and add extra salt, sugar and lemon juice if wanted.
17. Now take some portion of the combination in your arms and form them right into a flat spherical patty. This manner dissipate the entire sabudana dough combination. Put aside.
TIP: You may rub a little bit of oil in your palms whereas forming the patties.
Deep Fry Sabudana Vada
18. Warmth oil for deep frying in a kadai (wok) or a pan. Preserve the warmth to medium. Once you see the oil shimmering, add a small patty. It ought to come up steadily and step by step within the oil.
If it breaks within the oil, then there’s extra moisture within the combination. To scale back the moisture, you have to add some binding ingredient.
So you may add some extra boiled mashed potatoes (in case you have it) or embrace 2 to three tablespoons of kuttu ka atta (buckwheat flour), singhare ka atta (water chestnut flour), ragjira atta (amaranth flour).
If making the vada as a night snack for non-fasting days, add rice flour. Combine once more and form in patties. Ideally, do that step earlier than you fry these patties.
19. Gently place the patties in sizzling oil. Fry them at medium warmth. Don’t overcrowd the pan whereas frying.
20. When one facet is mild golden, then solely flip them over with a slotted spoon. Don’t be in a rush to show them as uncooked vada will crumble within the oil.
When the vada appears to be like crispy, mild golden, then solely gently flip them over.
21. Flip over once more when the second facet is golden.
22. Proceed to fry turning over a few occasions till the vada are evenly golden and crisp.
23. Take away the fried sabudana vada with a slotted spoon draining the additional oil within the pan.
24. Place them on kitchen towels to soak up extra oil. Fry all of the sago patties this fashion. Fry the remaining batches of the ready vada on this method.
Serving Ideas
Sabudana Vada will be made for Hindu fasting days or a night snack. It’s crispy, scrumptious and tastes nice with a easy Coconut Chutney and even sweetened Curd (Yogurt).
To make the sweetened curd, add some sugar to the curd and blend it. If wanting time, you may even serve with candy Tamarind Chutney or do-it-yourself Tomato Ketchup. You too can get pleasure from it with Coriander Chutney.
Serve Sabudana Vada sizzling or heat. Within the photographs, I served them with a candy tamarind and crimson chilli chutney. I had made these as a night snack.
Though they style nice whereas sizzling or heat, you would additionally choose to serve them at room temperature. A effectively made sabudana vada will stay tender even after it cools.
Make Forward Choices
To make forward, boil, peel, mash and retailer the potatoes in your fridge a day prior. Roast peanuts and powder them. Refrigerate them for 1 to 2 days.
You may soak the sabudana a day earlier and hold it within the fridge after draining the water. Any leftover dough combination stays effectively within the fridge for 1 to 2 days.
Skilled Suggestions
1. Soaking Sabudana
The sabudana (sago) needs to be actually soaked effectively. Not even slightly hardness must be left within the sago as these will shatter or burst within the oil when frying.
The water must be drained effectively. Use a sieve or a colander to empty the water. If there’s moisture within the combination, you then gained’t get a correct form of the vada and they’re going to get soggy. Because of this they are going to absorb loads of oil and may even crumble within the sizzling oil.
2. Frying and Oil Temperature
Ideally the temperature of the oil for deep frying have to be 180 levels Celsius to 190 levels Celsius (360 levels Fahrenheit to 375 levels Fahrenheit). With a deep fry or sweet thermometer you may simply measure this temperature.
Fear not, in case you should not have a thermometer. You may test the temperature by including a small formed vada within the oil.
If it emerges on the floor step by step, and is scorching, effervescent, the oil is prepared. If the patty comes up slowly or is sunk on the backside of the pan, the oil is heat. The oil may be very sizzling, if it rises up on the floor too shortly or briskly.
If the oil is sizzling, the patties will burn from outdoors leaving the within portion raw. A lukewarm oil will result in the patties absorbing extra oil, making them loaded and soggy with oil.
For a extra crisper texture, you have to brown them slightly additional. This may be achieved by frying for a couple of minutes extra.
If the vada or patties crumble or bursts whereas frying, then add some flour (buckwheat, amaranth, water chestnut flour) into the vada combination. If not making as a fasting snack, then add rice flour.
3. Potatoes
The starch within the potatoes assist to bind these sago patties. You’ll want to use potatoes which have a excessive to medium starch content material. Keep away from the kind of potatoes like new potatoes or child potatoes which have a low starch content material; because it won’t be straightforward to bind the patty combination and the sabudana vada could crumble or shatter within the oil whereas frying.
4. Roasted Peanuts
You may use roasted peanuts that are unsalted. Provided that the peanuts will not be roasted, then you have to roast them. You may make forward the roasted peanuts, powder them and refrigerate for 1 to 2 days.
If they’re roasted, then on roasting the pores and skin turns into flaky and you may take away the pores and skin simply from the peanuts together with your fingers or with the strategies I’ve described within the step-by-step information above.
Sabudana Vada Variations
- With Candy Potato: Swap potatoes with candy potatoes and make a candy tasting sago vada.
- With Onions: Usually onions and garlic and by no means added within the conventional sabudana vada recipe. In case you are keen to experiment, you may add onions or garlic to the vada dough combination.
- Nuts: An genuine and conventional sabudana vada recipe at all times options peanuts. For those who should not have peanuts, make the vada with out them or swap with cashews. Some recent grated coconut (about 2 tablespoons) will be added to the vada combination.
- Herbs: Be at liberty to omit coriander leaves on this sago vada recipe. You may substitute coriander with about 1 tablespoon of mint leaves or add about 1 tablespoon of chopped curry leaves. Be aware that the style and taste will change with both mint or curry leaves.
- Spices: The one spice that provides some warmth and pungency within the sabudana vada recipe are inexperienced chillies. Decide so as to add some crushed black pepper (about ½ teaspoon) as a substitute of inexperienced chillies. For a spicy style and when not making for the fasting time, add ½ to 1 teaspoon of crimson chilli powder or cayenne pepper.
- Scaling: In line with your wants, you may simply halve, double or triple this recipe.
FAQs
If the dough combination has extra moisture or if there’s not sufficient binding from the potatoes, the sago patties will break and crumble in oil.
It’s best to soak sabudana for 4 to five hours. Although relying on how exhausting the sabudana pearls are, the time will fluctuate from a few hours to in a single day.
So attempt testing the sabudana you could have and make sure that the pearls are tender and softened effectively after soaking.
No, please by no means do this. All you’re going to get is a gluey, starchy combination that can by no means bind and will likely be a multitude.
Sure, you may retailer the soaked sabudana fridge for 1 to 2 days. Retailer them in a lined container.
You get the most effective texture and style from deep frying sabudana vada. In case you are feeling experimental, you may attempt to bake or air-fry, however you gained’t get a crispy, fluffy and tender sabudana vada. They might be barely undercooked or chewy.
Extra Sabudana Recipes For You!
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
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Sabudana Vada Recipe | make Sabudana Vada
Sabudana Vada is a well-liked savory deep fried snack made throughout Hindu fasting days, that includes tapioca pearls (sago), potatoes, peanuts and herbs. They’re naturally gluten-free and vegan. This idiot proof sabudana vada recipe provides you an excellent scrumptious crispy vada with a tender and light-weight inside.
Prep Time 5 hrs
Prepare dinner Time 30 minutes
Whole Time 5 hrs 30 minutes
Stop your display screen from going darkish whereas making the recipe
Soaking Sabudana
- You should plan forward and soak the sago pearls. It is extremely necessary to soak the sago very well.IMPORTANT: Please chorus from utilizing un-soaked or under-soaked sabudana to keep away from scalding or burns as they are going to burst and shatter in oil when frying.
First optionally, utilizing a colander or mesh strainer rinse 1 cup sabudana frivolously twice draining all of the water.
Soak the sabudana or sago in water for five hours a minimum of or in a single day. I soaked the sago pearls in a single day and by morning that they had turn out to be tender.
When correctly soaked, the sabudana pearls will likely be tender with none exhausting middle. Once you press the pearls between your forefinger and thumb, they need to get mashed simply with a floury moist texture in your fingers.
For those who really feel some hardness within the middle, then soak for some extra time. Drain all of the water very well from the soaked sabudana.
There shouldn’t be any water logged within the soaked pearls. Water will make the patties moist and sticky. The patties will absorb a superb quantity of oil whereas frying making them loaded with oil. So drain the water very well.
You may choose to softly and frivolously press the soaked pearls within the strainer with a spoon or spatula. Or put aside the pearls in a strainer (preserving a bowl beneath) for some 20 to half-hour dripping of any additional water.
After draining the water completely switch the sabudana in a mixing bowl and put aside.
Cooking Potatoes
Scrub and rinse 4 medium-sized potatoes completely in water first.
- 1. Range-top strain cooker: Place the potatoes in a 3 litre cooker. Add water which nearly covers the potatoes. Stress cook dinner potatoes for 10 to 12 minutes or 4 to five whistles on medium warmth.When the strain settles down by itself within the cooker, open the lid and test the potatoes. Go a knife or fork via the middle of the potatoes and it ought to slide simply with none resistance.
2. Cooking in a pan: Take water and add peeled and chopped potatoes. The water ought to cowl the potatoes. Add a 2 to three pinches of salt if most popular. Cowl and simmer potatoes till fork tender. Drain the water very well. When the potatoes are tender, utilizing a strainer, drain all of the water.
- 3. For Immediate Pot cooking: Place a trivet within the inside metal of your Immediate Pot. Add 1.5 cups water. Place the rinsed potatoes on the trivet. Seal with the lid and place the valve to sealing. Press the handbook/strain cook dinner button and set the time to 10 or 12 minutes with excessive strain choice.After you hear the beep when the strain cooking is full, wait for five minutes after which do a fast strain launch. Take away the potatoes with tongs and place them in a plate or tray. Verify the potatoes to see if they’re cooked tender with a fork or knife.
Let the potatoes turn out to be heat. Later peel after which chop them or mash them.
Roasting Peanuts
On a skillet or in a shallow pan, roast the groundnuts/peanuts until they turn out to be crisp and crunchy. Cool after which coarsely powder in a mortar-pestle or in a dry grinder. You may even make a positive powder.
Making Sago Vada Combination
Add the mashed potatoes and coarsely floor roasted groundnuts to the sabudana within the mixing bowl.
Add edible rock salt, cumin seeds, sugar, ginger, inexperienced chillies, coriander leaves and lemon juice to the sabudana . Combine your entire combination very effectively.
Now take some portion of the combination in your arms and form them into flat spherical vada or patty. Put aside.
Repeat till you employ up your entire dough combination.
Deep Frying
Warmth oil for deep frying in a kadai. Add a tiny ball created from the combination.
Fry it on medium flame. If this ball doesn’t break whereas frying, then you might be good to go.
If it breaks, then add 1 to 2 tablespoons of rajgira atta (or amaranth flour) to the combination and blend effectively.
Now gently place the vada within the oil. Preserve the warmth to medium or medium-high whereas frying. If the oil is heat, the vada will take in loads of oil and turn out to be soggy.
Add the vada for frying relying on the dimensions of the kadai. Don’t crowd the kadai or pan.
When one facet will get golden, then solely flip the vada. In any other case, do not even contact as they could break if not cooked.
Flip over a few occasions in order to fry the sabudana vada evenly. Fry till they’re crisp and golden
Take away them with a slotted spoon. Place on kitchen paper towels to soak up extra oil. Fry the remaining batches of the combination this fashion.
Serve sabudana vada sizzling or heat.
Serving Ideas
- Sabudana Vada will be made for Hindu fasting days or a night snack too. It’s crispy and scrumptious and thus tastes nice with easy Coconut Chutney and even sweetened Curd (Yogurt).
- To make the sweetened curd, you’ll simply want so as to add some sugar to the curd and blend it. If wanting time, you may even serve with candy Tamarind Chutney or do-it-yourself Tomato Ketchup.
- You too can get pleasure from it with Coriander Chutney.
Make Forward Choices
To make forward, boil, peel, mash and retailer the potatoes in your fridge a day prior. Roast peanuts and powder them. Refrigerate them for 1 to 2 days.
You may soak the sabudana a day earlier and hold it within the fridge after draining the water.
Any leftover dough combination stays effectively within the fridge for 1 to 2 days.
Recipe Notes
1. Soaking The sabudana (sago) needs to be actually soaked effectively. Not even slightly hardness must be left within the sago as it will trigger the sago to burst within the oil whereas frying. 2. Moisture The water must be drained effectively. Use a strainer or a colander to empty the water. If there’s moisture within the combination, you then gained’t get a correct form of the vada and they’re going to turn out to be soggy from inside. Because of this they are going to absorb loads of oil whereas frying and may crumble within the sizzling oil. 3. Frying & Oil Temperature Ideally the oil should have a medium to medium-high warmth. You may test the temperature by including a small formed vada within the oil. If it emerges on the floor step by step, and is scorching, effervescent, the oil is prepared. If the patty comes up slowly or is sunk on the backside of the pan, the oil is heat. The oil may be very sizzling, if it rises up on the floor too shortly or briskly. If the oil is sizzling, the patties will burn from outdoors leaving the within portion raw. A lukewarm oil will result in the patties absorbing extra oil, making them loaded and soggy with oil. A highly regarded oil will burn the patties shortly from outdoors leaving the within portion underneath cooked. If the oil is heat, the patties will take in oil, making them loaded with oil and soggy. 4. For extra crispy vada For a extra crisper texture, you have to brown the vada slightly additional. This may be achieved by frying for a couple of minutes extra. 5. Pre-made roasted peanuts You may use roasted peanuts that are unsalted. Provided that the peanuts will not be roasted, then you have to roast them. You too can roast the peanuts a few days earlier than after which use them within the recipe. If they’re roasted, then on roasting the pores and skin turns into flaky and you may take away the pores and skin simply from the peanuts together with your fingers. 6. Binding If the patties breaks or bursts whereas frying, then add some flour (buckwheat, amaranth, water chestnut flour) within the vada combination. If not making as a fasting snack, then add rice flour.Variations
- With Candy Potato: Swap potatoes with candy potatoes and make a candy tasting patties.
- With Onions: Historically onions and garlic and by no means added to the fasting sabudana vada recipe. In case you are keen to experiment, you may add onions or garlic to the vada dough combination.
- Nuts: Once more an genuine and conventional sabudana vada recipe at all times options peanuts. For those who should not have peanuts, make the vada with out them or swap with cashews. Some recent grated coconut (about 2 tablespoon) will be added to the vada combination.
- Herbs: Be at liberty to omit coriander leaves within the recipe. You may substitute coriander with about 1 tablespoon of mint leaves or add about 1 tablespoon of chopped curry leaves. Be aware that the style and taste will change with both mint or curry leaves.
- Spices: The one spice that provides some warmth and pungency within the recipe are inexperienced chillies. Decide so as to add some crushed black pepper (about ½ teaspoon) as a substitute of inexperienced chillies. For a spicy style and when not making for the fasting time, add ½ to 1 teaspoon of crimson chilli powder or cayenne pepper.
- Scaling: In line with your wants, you may simply halve, double or triple this recipe
Diet Info
Sabudana Vada Recipe | make Sabudana Vada
Quantity Per Serving
Energy 107 Energy from Fats 36
% Day by day Worth*
Fats 4g6%
Saturated Fats 0.5g3%
Polyunsaturated Fats 0.5g
Monounsaturated Fats 2g
Sodium 88mg4%
Potassium 233mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 5IU0%
Vitamin B1 (Thiamine) 0.05mg3%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 10mg12%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Calcium 10mg1%
Vitamin B9 (Folate) 12µg3%
Iron 1mg6%
Magnesium 21mg5%
Phosphorus 45mg5%
Zinc 0.3mg2%
* P.c Day by day Values are primarily based on a 2000 calorie food regimen.
This Sabudana Vada recipe from the weblog archives first revealed in September 2009 has been up to date and republished on February 2023.
