Sabudana Vada

Ingredients

Sago - 1/4 cup (sabudana)
Potato - 2 medium,
Green Chillies - 2/3,
Ginger - a small piece,
Salt - 1 tsp,
Jeera (cummin seeds) - 1tsp.,
Oil - to deep fry

Method

1. Soak the sago in warm water for at least three hours prior to preparation.
2. Cook the potatoes, peel and mash well.
3. Cut the green chillies and ginger into tiny pieces.
4. Decant the excess water and mix the sago with the mashed potatoes, jeera, chillies and ginger.
5. Add the salt and mix evenly.
6. Heat up oil in a deep kadahi.
7. Make small balls out the sago mix and deep fry in hot oil.
8. Drain the excess oil in paper towels or tissues and serve hot, with coconut chutney.

Sabudana Kichedi

Ingredients:
250 gms sabudana
1 cup grated coconut
5 green chilies
50 gms ground nuts
Salt to taste
4 tbsp oil
2 tsp sugar
2 tsp jeera

Method:

Soak Sabudana in water for 30 min or till they are soft. Fry (without oil) ground nuts. Make powder of fried ground nuts. Grind coconut and green chilies. Mix all the ingredients except jeera and oil. Split jeera in a pan with oil. Put the above mixture and fry well. Serve with yogurt , coconut chutney

Paneer Methi Paratha

Ingredients:

100 g methi (fenugreek) leaves, chopped
1 tbsp ghee or butter
1/2 tsp cumin seeds
Salt & chili powder to taste
150 g paneer
6 green chilies, chopped
2 tbsp coriander leaves, chopped finely
1/2 cup dalia
3 ripe tomatoes, chopped
2 cups rice flour
Oil for frying

Method:

Heat 1 tbsp of ghee and season with cumin seeds. Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste. the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well. Cook the dalia with salt and enough water till soft. When cool, grind to a fine paste. Also blend the tomatoes to a fine paste. oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry. Add oil and little salt to the rice flour and mix well. Add the dalia paste and mix again. Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls. the filling by combining methi paste, paneer mixture and tomato paste. Divide it into marble sized balls. Roll each ball of rice flour-dalia paste into a cup shape and put the methi-paneer-tomato mixture ball into each dough cup. Close the dough ball to cover the filling. Roll out on a floured surface into a paratha. Roast on both sides with oil or butter till crisp and brown.

Chapaties

Ingredients:

4 chapaties
2 boiled potatoes, peeled & grated
1/2 cup grated paneer
1 carrot, peeled & grated
1 cheese cube,
grated 2 tsp. chaat masala
1 tbsp. lemon juice
1 tomato, cut into strips
1 capsicum, cut into strips
Salt to taste

Method:

In a mixing bowl, add potatoes, paneer, carrot, cheese, 1 tsp. chaat masala, lemon juice, salt and mix well. the mixture into four equal parts and roll each part into a long roll of the size of chapaties. Keep aside. Warm the chapaties and place on a serving plate. Put one roll of potato & paneer mixture in the center of a chapati. Also add some capsicum and tomato strips, sprinkle chaat masala on the top and roll up the chapati. Repeat the same procedure with the other chapaties and serve hot.

Egg & Bread Masala

Ingredients:

8 bread slices, made into small pieces
3 eggs
2 green chillies
1 onion, cut into very small pieces
1 tomato, cut into very small pieces
1/2 tsp chili powder
2 tsp oil

Method:

Heat oil in pan, fry the onions and green chilies. bread pieces and fry well. Also add to it the beaten egg and scramble it. Now add the chili powder, salt and tomatoes and fry till all mix well.

Bread Upma

Ingredients:

250 gm bread (10-12 slices)
1 potato, peeled and chopped
1 onion, finely chopped
1/2 cup shelled green peas
1 tomato chopped (optional)
Juice of 1 lemon
3-4 slit green chilies
2 tbsp chopped coriander leaves
A twig of curry leaves
1/4 tsp turmeric powder
Salt to taste
For the seasoning:
3 tbsp oil
1/2 tsp mustard seeds
1/2 tsp Bengal gram
1/2 tsp black gram

Method:

Cut bread into 1" pieces. Heat oil in a wok and prepare the seasoning. Add chopped potatoes, peas and fry for 1 minute. Add onions, slit green chilies, curry leaves and fry till onions turn pink in color. tomato pieces, salt, turmeric powder and bread pieces to it. Sprinkle 1/4 cup of water and mix well. Cover the wok and cook on a low flame for 2-3 minutes or till the contents become hot. Turn off the flame and add lemon juice and coriander leaves. Serve hot.
Bread slices can be toasted and cut into pieces.

Cham Cham

Ingredients:

Fresh cheese
1 tsp. regular Cream of Wheat
10 to 12 unsalted raw pistachios, chopped

For the syrup:

1 cup sugar
4 cups water

Method:

1.Make sure that the fresh cheese is well drained; too much moisture may cause the dumplings to crack as they cook. Place the well drained and well kneaded cheese on a board. Sprinkle Cream of Wheat evenly over the cheese and knead again to uniformly incorporate it. Let rest a few minutes.

2.Prepare the dumplings: Pinch off portions of the dough and roll into balls about 1 inch in diameter. Gently insert your little finger halfway into each ball, place 1 or 2 pistachio bits in the indentation, and reshape into a smooth ball that doesn`t show any cracks on the outside. Flatten into an oval about 2 inches long and 3/4 inches thick. ( Use any remaining pistachios for garnish.)

3.Make the syrup: Bring the sugar and water to a boil in a deep pan about 10 inches in diameter .. Boil for 10 minutes, then lower the heat. Place each ball on a spoon and gently lower into the syrup. Simmer, covered, 1 hour.

4.Transfer cham-chams and any remaining syrup to a large bowl. Let cool, then refrigerate for several hours or, for best results, up to 2 days. Sprinkle with rosewater and decorate with any remaining pistachios.

PANEER BURFI

Ingredients:
250 Grams Khoya
125 Grams Paneer
2 Teaspoons of Desi Ghee.
Grams fine blend Sugar.
and Pistachio nuts as Toppings.
Kewra Essence
Silver Foil(Vark)

method:

Mash Khoya and Paneer well in seperate dishes. Heat Ghee in a pan and Brown or Saute Khoya . After 2-3 minutes , remove the pan from heat and add Mashed Paneer to it. Add Sugar and Nuts . 2 drops of Kewra Essence(subs: Vanilla Essence) to it and set the mixture in a flat dish. Allow it to cool and apply Silver Foil. Cut them to round or square pieces as desired and refrigerate for about an hour.