Sabudanyachi Khichadi - Sabudana(Sago) khichdi

Ingredients

Saboodana

100 grams - soaked overnight (wash it once and then keep it soaked in bodeylevel water only)

Roasted peanuts
1 smll cup or a handfull - crushed

Green Chillies
2 to 3 - chopped finely

Curry Leaves

7 to 8 nos

Onion

1 nos - small finely chopped

Cumin seeds

1 teaspoon

Turmeric Powder

1 teaspoon

Sugar

1 teaspoon

Salt

As per taste

Fresh Coriander

For garnishing

Oil
1 tablespoon

Method :

Mix Crushed peanuts & salt as per taste with soaked saboodana and keep aside. Drizzle little water to keep it moist. Heat oil in pan . Add cumin and curry  leaves. Add shopped green chillies and let it splutter. Add chopped onion and saute for a min only. Now add sugar and turmeric powder. Saute for a while now add sabudana mixture to it ,adjust salt and mix well.Cover and cook it on simmer for a min or two.Take it off from gas and garnish with fresh chopped coriander.

Tips :

If fasting then don't add the onion.And serve with whipped curd.

CHICKEN PULAO

INGREDIENTS Boneless chicken, 1 1/2 inch pieces 600 grams Basmati rice, soaked 1 1/2 cups Red chilli powder 1 teaspoon Salt to taste Ginger paste 2 tablespoons Garlic paste 2 tablespoons Oil 4 tablespoons Cumin seeds 1 teaspoon Cloves 6-8 Green cardamoms 6-8 Bay leaves 2 Cinnamon 2 inch stick Onions, sliced 2 medium Tomatoes, chopped 3 medium Yogurt 1/2 cup Chicken stock 3 cups

METHODTake chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate.Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes. Add tomatoes, salt, yogurt and continue to sauté for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot.

Khobryache Ladoo - Coconut Laddoos

Ingredients:

1 can condensed milk

2 cups of dessicated coconut (Dry or the one available in market)

1 tablespoon sugar

Method:

Mix the condensed milk and the coconut in a bowl.

Add the sugar and stir on a low flame for about 4 minutes.

Set aside till the mixture has slightly cooled down.

Shape into laddoos(small round balls).

Roll each laddoo in a little dessicated coconut.

Maharashtrache Asssal Kanda batate Pohe.

Ingredients:

1 cup beaten rice (poha)

1/4 cup crushed groundnuts

1/4 cup grated or scraped coconut

1/4 cup coriander leaves

1 stalk curryleaves chopped

1/2 tsp Turmeric Powder

1/4 tsp sugar

salt to taste

5-6 green chillies

1 tsp lime juice

1 1/2 tbsp oil

2 onions chopped

1 small potato chopped

1/2 tsp cumin seeds.

Method:

Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.

After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add cumin seeds,chopped green chillies,groundnut,curry leaves and onions.Stir for2-3 minutes.Add Turmeric,little sugar and potatoes.Add salt and poha.Mix well for a min on gas.Turn off the flame.Transfer to serving dish and garnish with coriander,coconut and lime juice. Serve hot with Masala Tea.

Chickoo Halwa

Ingredients :

6 chickoos

1/2 tea cup milk

1/4 - 1/3 cup sugar

150 gms khoya.

2 - 3 drops cochineal (essence)

1 tbsp ghee

Method:

Peel and mash chickoos or blend.

Add milk and boil in heavy saucepan.

When slightly thick add khoya and cook, stirring continuously.

Add sugar and ghee & essence. Cook on low turning continuously till ghee oozes.

Garnish with almond or walnut in centre of the halwa.

Dahi Batata - Potatoes in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chilli powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

Aloo Palak

Ingredients

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before s erving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Tips: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potaatoes.