Sabudana Thalipeeth

Ingredients:

•     Salt to taste
•     Ghee or Butter
•     Chopped coriander leaves
•     2 cup Sabudana / sago seeds
•     2 cup potato boiled and mashed
•     Coarse paste of green chillies and cumin
•     Roasted peanut powder

Method:

1.     Wash and soak sabudana in enough water for 30 mts. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour.
2.     Mix green chiilies and cumin seeds and make a coarse paste.
3.     Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required)
4.     Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.
5.     Heat pan on a medium high, add some oil and place thalipeeth and roast till it gets nice golden color from both the sides.
6.     Serve hot with yogurt chutney or sauce!

Tip:

1. Mix equal amount of sabudana and potato
2. If still not able to make a good dough sprinkle/mix little chapati dough to it

Kadhi

Ingredients:

• 3 tablespoons Gram flour (besan)   
• 3 cups Yogurt   
• 1 tablespoon Salt or as per taste
• 1 tablespoon sugar
• 1 tablespoon dhana jeera powder
• 1 teaspoon Turmeric powder     2 tablespoon Ghee    
• 1/2 teaspoon jeera
• 1 teaspoon graded Ginger
• 2 Green chillies,slit
• pinch of Asafoetida (hing)
• 4-6 Curry leaves     4
• Fresh coriander leaves,chopped

   
Method:

1. Combine besan and yogurt thoroughly in a deep pan.
2. Add two cups of water, salt,sugar,ginger and dhana jeera powder and mix well.
3. Heat ghee in another pan. Add jeera to it. When they begin to splutter add green chillies, turmeric powder,asafoetida and curry leaves.
4. Cook for a minute and then add the yogurt besan mixture to it.
5. Cook, stirring continuously, on low heat until kadhi is slightly thick.
6. Remove from heat, adjust salt and serve garnished with chopped coriander leaves

Tip:
Mix the besan yogurt mixture in water so well that there are no small lumps left in it
Add little sugar to give it a sweet sour taste

Spicy Moong Dal Khichdi in Rice cooker

Ingredients:

For Khichdi

• 1   Cup of rice
• 1/2 Cup of moong dal
• 1/2 Teaspoon turmeric powder
• 1   Teaspoon dhana jeera powder
• 1   Teaspoon red chilli powder
• 1   Teaspoon garam masala powder
• 1½  Teaspoon salt or as per your taste
• Pinch of asafetida (hing)
• 3   Cups of water

For Tampering

• 4 tablespoon oil
• 4-5 garlic cloves
• 1/2 tablespoon rai/black mustard seeds
• Pinch of asafetida (hing)

Method:

For Khichdi

1. Wash Rice and Mung Daal with water until water runs clear.
2. In a pressure cooker, add Rice, Mung Daal, Water, Salt, turmeric powder,Hing,Dhana jeera powder,red chilli powder,garam masala and mix well.
3.  Pressure cook until one whistle sounds and immediately turn off heat.
4. Wait until pressure from cooker is gone before opening cooker lid.

For tampering 

1.  Heat oil
2.  Add rai,hing and pieces of garlic cloves
3. Fry the garlic cloves till then turn golden in colour and become crispy

Note:
Always add double amount of water to the mixture of rice + moong dal

Crispy Karanji / Gujiya

Ingredients:

For Dough

•     1 cup All Purpose Flour / Maida
•     1/4 cup Sooji / Rawa
•     2 tsp Rice Flour
•     2 tsp Oil
•     1 tsp melted Ghee
•     1/2 cup warm Milk
•     pinch of Salt

For Filling

•     1 tsp Poppy Seeds / KhasKhas
•     1 cup Dry Grated Coconut
•     1 cup Powdered Sugar
•     1/4 tsp Cardamom powder
•     Assorted Nuts - Kaju and Badam pieces

• Oil for frying

Method:

 For Cover / Coating

1.     Heat up 2 tsp oil and 1 tsp of ghee.
2.     Mix all purpose flour, sooji, rice flour,salt in to a bowl and pour hot oil and hot ghee over it.
3.     Mix well till the time mixture becomes crumbly.
4.     Pour warm milk slowly to make medium consistency dough, not too hard and too soft.
5.     Cover and keep the dough for 30 mts.

For Filling / Stuffing

1.     Dry roast poppy seeds till the time they get light brown color.
2.     Add coconut to dry roasted poppy seeds, add sugar, cardamom powder, dry fruits and mix well.

To make Karanji

1.     Take the dough and again knead to make it smooth.
2.     Make small balls and roll like poori, add stuffing in the center, apply milk around its edges and seal the karanji well.
3.     Use fork and make some design around karanji.
4.     Now deep fry till the time it gets nice golden color.

Tip:
The Rice flour and melted ghee make the karanji Crispy

Fried Modak's made of Wheat flour

Ingredients:

• 1 & 1/2 cup Wheat Flour
• 2 tbsp Semolina (Rava / Sooji)
• Salt
• 1 & 1/2 tbsp Clarified Butter (Ghee)
• 1/2 tsp Cardamom Powder
• 1 tbsp Roasted Poppy Seeds (Khas Khas)
• 1 tbsp chopped Cashew Nuts
• 1 tbsp chopped Almonds
• 1 cup Grated Fresh Coconut
• 1/2 cup chopped Jaggery
• Oil

Method:

1. Take wheat flour, salt, semolina, ghee, water in a bowl and start kneading the dough very well
2. Keep the dough to rest for about 10 -- 15 mins
3. Meanwhile heat ghee in a pan and add grated coconut to the heated ghee
4. Cook the grated coconut for a minute and add the jaggery
5. Cook this till the jaggery melts
6. Turn off the flame and add the cardamom powder, roasted poppy, almond flakes, chopped cashew nuts and mix everything well
7. Remove the filling onto a plate and let it cool completely
8. Take small portions from the dough and make flat round
9. Apply ghee to the rolling board and rolling pin and start rolling the roti into soft small rounds
10. Cut it with a ring to get a perfect shape and equal size
11. Take the small roti and put about 1 tbsp of the filling
12. Pinch the edges of the roti, bring the edges together, seal and close it so that while frying them no oil goes in
13. Heat oil in a pan and put the modaks for frying in medium hot oil
14. Fry and cook them in medium flame till its golden brown in color.

Eggless Chocolate Cake in Microwave

Ingredients:

•     1 1/2 cup All Purpose flour / Maida
•     1 cup Whole Milk
•     1 cup Sugar
•     3 tbsp Cocoa powder
•     1/2 tsp Baking powder
•     1/4 tsp Baking Soda
•     1 tbsp Lemon juice
•     1/2 tsp Vanilla extract
•     3 tbsp Oil

Method:

1.     Prepare microwave safe dish by greasing it using some oil and line up at bottom using some wax paper or aluminum foil.
2.     Mix milk and sugar until sugar is completely dissolved.
3.     Sieve maida, cocoa powder, baking powder, baking soda in milk mixture. Combine everything to make sure there are no lumps of any dry ingredient.
4.     Add vanilla extract and oil and again mix well.
5.     Finally add 1 tbsp lemon juice and mix everything well.
6.     Pour batter in microwave safe dish and microwave over high power for 5 mts.
7.     Insert toothpick if it comes out clear cake is ready.
8.     Give it a standing time of 5 mts.
9.     Then gently transfer cake on a cooling rack.
10.     Enjoy with a scoop of cool whip, vanilla ice cream topped up with some chocolate syrup!