Sabudana khichdi

Ingredients:

Sabudana
boiled potato
curry leaves
oil
cumin seeds
chopped green chillies
grated ginger
salt
turmeric powder
chilli powder
lemon juice
peanuts (roasted or plain)
chopped corriander leaves

Method:.

1. Soak the sabudana in water for 1.5 - 2 hours. The water should be just enough to cover the sabudana. There shouldn't be excess water.


2. Take some oil in pan. Add cumin seeds, chopped green chillies & curry leaves. After the cumin seeds splutter, add some lightly crushed peanuts & fry for 4 mins.


3. Chop the boiled potato & add it to the peanuts in the pan.


4. Now add sabudana, salt, turmeric powder, some chilli powder and grated ginger. Stir the mixture & cook for 8-10 mins.


5. Add the lemon juice & serve hot. Garnish with chopped corriander leaves.


6. The sabudana khichdi tastes great with some fresh yogurt & green corriander chutney.

Chinese Schezwan Fried Rice

Ingredients:

rice
spring onions
baby corn
jalapenos
brocolli
bell peppers
schezwan sauce
sambal olek
salt
grated ginger
minced garlic
chopped green chillies


Method:

• Cook the rice, Drain excess water from rice & let cool.
• Take some olive oil in a pan. Add grated ginger, minced garlic & chopped green chillies when the oil heats.
• Add the vegetables - the spring onions, jalapenos & brocolli. Stir fry. Add the bell peppers & baby corn & cook for 5 mins.
• Add the rice to the vegetables.
• Add the sambal olek & salt to the rice.
• Add some schezwan sauce in the end & serve hot.

Ragda Pattice

For the Ragda:
½ kg white peas
1 chopped onion
Oil
1-2 bay leaves
1 dried red chilly
Mustard seeds
asafoetida
Ginger-garlic paste
Salt to taste
Chilli powder
Turmeric powder
Cumin-coriander powder
Garam masala
Dried mango powder

For the pattice:
4-5 boiled potatoes
2 Chopped green chillies
Turmeric powder
1 tsp sambal olek chilli paste
Salt to taste
1 tsp lemon juice

For garnishing:
1-2 finely chopped onions
1-2 finely chopped tomatoes
Fresh coriander chutney
Tamarind chutney
Thin (besan) sev
Finely chopped coriander leaves

For the Ragda:

• Soak the white peas in water for 10-12 hours and boil the white peas.


• For making the ragda, heat some oil in a pan. Add mustard seeds, bay leaves and the dried chilly. When the mustard seeds splutter, add some asafoetida to it.


• Now add the boiled peas to the oil. Add all the spices: salt, Saltchilli powder, turmeric powder, cumin-coriander powder, garam masala and dried mango powder. Add ½ a glass of water so that the Ragda is not too thick. Cook the Ragda on medium flame for 20 mins.
  

For the pattice:

• Boil and mash the potatoes.


• Add the salt, chopped green chillies, turmeric powder, lemon juice and sambal olek chilli paste and mix it thoroughly.


• Divide the mixture into 12-14 equal parts. Take each part and make a round and flatten the same with your palms.


• Take some oil in a pan and cook the pattice on both sides till it is golden brown in color. The ragda and pattice is ready to serve.
  

Serving:

• Place 3 pattice in a plate. Pour some ragda over each pattice.


• Sprinkle some chopped onion, tomatoes and chopped coriander leaves evenly over the ragda.


• Pour some fresh coriander and tamarind chutney over the ragda.


• Sprinkle handful of thin sev over the ragda.