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.

Pakora Curry or Punjabi kadi

Ingredients

For the pakora

buttermilk
besan or gram flour
salt
chopped green chillies
red chilli powder
baking soda or Eno fruitsalt
cumin seeds
lightly crushed corriander seeds
chopped onions
chopped potato

For the curry

buttermilk
besan or gram flour
ghee
mustard seeds
methi seeds
curry leaves
red chillies
asafoetida
salt
red chilli powder
turmeric powder

Method:

For the pakora

Take the buttermilk in a bowl. Add some besan or gram flour to it and mix well so that no lumps are formed . Now, add salt, chopped green chillies, red chilli powder, baking soda or Eno fruitsalt, cumin seeds, lightly crushed corriander seeds, chopped onions, chopped potato and some water (such that the mixture/ batter isn't too watery & the pakoras can be made) . Mix all the ingredients well. Heat some oil and make small pakoras from the batter. Fry the pakoras till they turn golden brown. Remove the pakoras from the oil and keep them on tissue paper for some time till the paper absorbs the oil from the pakoras.

For the curry

Take some buttermilk in a pan. Mix some besan in the buttermilk such that no lumps are formed. Now heat some oil in a separate pan. Add some mustard seeds, methi seeds and red chillies when the oil heats. After the mustard seeds splutter, add some curry leaves, turmeric powder and asafoetida to the oil. Now, add this oil to the besan buttermilk preparation. Now, add salt, red chilli powder to the curry and cook it for 10-15 mins. Let the curry turn slightly thicker and then turn off the heat. After 5-10 minutes, add the pakoras one by one to the curry and serve with hot parathas.