Dry Fruits Sabudana Laddu

Dry Fruits Sabudana Laddu




Ingredients

¼ cup finely chopped mixed dry-fruits (almonds, cashewnuts, pistachios)
½ cup sago (sabudana)
2 tablespoons brown sugar
¼ cup fresh scraped coconut
Saffron strands as required
1 teaspoon green cardamom powder
½ cup sugar
1 tablespoon ghee
6-8 almonds

Method

1. Heat sago in a non-stick pan and roast for 5-7 minutes. Transfer in a bowl and cool.
2. Heat brown sugar in another non-stick pan. Add coconut, mix and cook for 2-3 minutes or till sugar melts. Add mixed dry fruits and saffron and mix well.
3. Add cardamom powder, switch off heat and mix well. Transfer in a bowl.
4. Grind roasted sago to a fine powder.
5. Heat sugar in a non-stick pan. Add sufficient water and cook till sugar melts. Add a pinch saffron and remaining cardamom powder, switch off heat and mix well.
6. Add coconut-dry fruits mixture and sago powder and mix well. Add ghee and mix well.
7. Divide the mixture into equal portions and shape them into balls.
8. Halve almonds.
9. Serve topped with almonds.

Farali Aapam

Farali Aapam

Ingredients:

1/2 tea cup sama (sanwa millet)
1/4 tea cup soaked sabudana
1/4 tea cup rajgira flour
1 tsp chilli ginger paste
1tbsp coriander leaves
1/2 tsp fruit salt
1/2 tea cup curd
Salt to taste

For the Tempering

1/2 tsp of ghee
1/2 tsp cumin seed

Ghee for making appam

Method:

Soak the sanwa millet in water for two hours
After two hours remove the water from sanwa and add all other ingredients except fruit salt
If you want you can grind the mixture (optional)
Heat the ghee, add cumin seeds, when it starts crackling add it to the mixture
Add fruit salt 5 minute before making appam
Make golden brown appam in appam vessel with help of ghee

Dahiwale Aloo Ki Subzi With Rajgira Puris

Dahiwale  Aloo  Ki  Subzi  With  Rajgira  Puris



Ingredients

For The Aloo Subzi

1 cup fresh curds (dahi) , beaten
1/2 tsp arrowroot (paniphal) flour
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
25 mm (1”) sticks cinnamon (dalchini)
1 tsp round red chillipowder , refer handy tip
1 tsp coriander-cumin seed powder
12 to 15  baby potatoes, boiled and peeled
 rock salt (sendha namak) to taste
2 tbsp finely chopped coriander (dhania)

For The Rajgira Puris

1 cup rajgira flour
1/2 cup boiled , peeled and mashed potatoes
2 tbsp arrowroot (paniphal) flour
1 tbsp hot melted ghee
 rock salt (sendha namak) to taste
 ghee for deep-frying


Method

For the aloo subzi

1.Combine the curds and arrowroot flour in a bowl, mix well and keep aside.
2.Heat the ghee in a kadhai and add the cumin seeds.
3.When they crackle, add the bayleaf, cloves and cinnamon and sauté on a medium flame
 for a few seconds.
4.Add the curds mixture, round red chilli powder and coriander-cumin seed powder,
mix well and cook on medium flame for 3 to 4 minutes, while stirring continuously.
5.Add the baby potatoes, rock salt and ½ cup of water, mix well and cook on a medium
flame for another 6 to 7 minutes.
6.Top with coriander and keep aside.

For the rajgira puris

1. Combine all the ingredients together in a bowl and knead into a semi-stiff dough
using enough water.
2. Divide the dough into 15 to 16 equal portions and roll each portion into a 75 mm.
 (3”) diameter circle.
3. Heat the ghee in a kadhai and deep-fry the puris a few at a time till they turn
golden brown in colour from both the sides.

For serving

1.Serve hot rajgira puris with hot aloo subzi.

Vrat Ki Kadhi

Vrat Ki Kadhi


Ingredients

1 3/4 cups curd
2 tbsp  waterchestnut (shingada) flour
1/4 tsp black salt (sanchal)
1 tsp chilli powder
1/4 tsp powdered cinnamon (dalchini)
1 tsp cumin seeds (jeera)
2 tbsp ghee
3 to 4 whole dry kashmiri red chillies
10 to 12 curry leaves (kadi patta)
1/2 tsp sugar
 salt to taste
1 tbsp chopped coriander (dhania)


Method

1. Combine the curds, waterchestnut flour, rock salt, chilli powder and cinnamon powder
    and whisk well.
2. Add four cups of water and mix well.
3.Heat ghee in a kadhai and add the cumin seeds.
4.When the seeds crackles add the red chillies and curry leaves and sauté till the cumin
    seeds change colour.
5.Add the yogurt mixture and cook till it thickens slightly. Add the sugar, salt and mix well
    and simmer for two minutes.
6.Garnish with coriander and serve hot.

Faraali Dahi Wada

 Faraali  Dahi  Wada

Ingredients

1 1/2 cups sanwa millet (sama)
1/3 cup water
2 to 3 tsp ginger-green chilli paste
2 to 3 tsp roasted powdered peanuts
2 medium boiled potatoes , mashed
 salt to taste
1 tsp chopped coriander (dhania)
 oil for deep frying
3 cups curds (dahi)
 pinch red chilli powder
 pinch roasted cumin seeds (jeera) powder
 pinch black salt (sanchal)
 pinch freshly ground black pepper powder


Method

 1.Wash the sanwa millet and transfer in a small deep pan.
2.Add water and cover the vessel with the lid and pressure cook for 3-4 whistles.
3.Allow the steam to escape before opening the lid.
4.Cool and transfer the sanwa in a bowl.
5.Add the ginger-green chilli paste, salt, groundnut powder, potato mash, coriander
   and mix gently till mixed well.
6.Heat the oil in a kadhai.
7.Make small flat wadas of the mixture and deep fry in oil till they turn golden brown
   and crisp form all the sides.
8.Drain on an absorbent paper and keep aside.
9.Dip the wads in warm water for 2 minutes.
10.Now in a Serving bowl take 3-4 balls softly press to remove the water.
11.Then just pour the sweet or sour curd sprinkle black salt, black pepper powder
     and roasted cumin seed powder and its all ready to serve.
12.You can have these wades just with green spicy chutney or cucumber raita

Upvas Bhajani Thalipeeth

Upvas  Bhajani  Thalipeeth

Ingredients

Sago/ Sabudana – 1/4  kg
Vari/Bhagar (Morayo or Samo seeds) – 1/4 kg
Rajgira- 200 gm
Cumin seeds (jeera)- 1 spoon
Roast  sago, vari, rajgira separately till their colour turns pink.
 Don’t burnt it. Cool it & grind in grinder into powder( not too finely ) orgrind from flour mill. Store in airtight jar & dry place.

Ingredients
Upvas bhajani (above mentioned mix flour)- 1 ½ cup
Potato, boiled or raw grated - 2 medium  size
Roasted peanut crush- 2 to 4 tbsp
Red chilly powder or green chillies - 1 tsp
Sugar- ½ tsp, if u like
Salt to taste
Oil or clarified butter (ghee)- as required for frying
Water or butter milk- ½ cup
Coriander handful

Method

Mash boiled potatoes or grated raw potatoes.  Crush coarsely peanuts. Combine above mix flour in a bowl, potatoes, crushed peanuts, sugar, red chilli powder, coriander & salt to taste. Knead with water or butter milk.
Keep the dough aside for 5 minutes.
Divide the dough in 5 to 6 parts. Apply some oil or ghee on a pan. Pat this dough with hands in pan. Make holes for pour oil. Make both the sides golden brown, and your tasty thalipeeth is ready to eat. Serve hot with curd and sweet lime pickle.

Iced Coconut Milk With Sago

Iced Coconut Milk With Sago 

 Ingredients
Fresh coconut milk 4 cups
Sago (sabudana) 1 cup
Brown sugar 3/4 cup
Ice cubes as required

Method
1. Make a syrup of brown sugar with one cup water. Cool and keep it in the refrigerator to chill.
2. Boil the sago in two cups of water till transparent. Cool and chill. While serving put the sago in
    serving martini glass or bowls, put a couple of ice cubes, add a little brown sugar syrup.
3. Fill up the glass or bowl with coconut milk and serve immediately.

Upwas Ki Sweet Potato's Kheer

Upwas Ki Sweet Potato's  Kheer

 
Ingredients
1 large sweet potato boiled mashed
2 cups evaporated milk
1/2 cup condensed milk (more if you want sweeter kheer)
2 tbsp fresh  coconut
1 tsp butter or ghee
1/4 tsp cardamom powder
1/2 cup dry fruits of choice (raisins, cashew pieces, almonds, pistachios)
1/2 cup milk if kheer becomes thick

Method
1. Heat 1 tsp butter in a non stick pan. Fry dry fruits in butter for 30 seconds. Remove them and
    keep them aside.
2. Add mashed sweet potato to the same pan. Roast it for 4-5 minutes.
3. Add evaporated milk and condensed milk to mashed potatoes. Mix everything well and let
     the mixture come to a boil.
4. Once the mixture is thickened add cardamom powder and roasted dry fruits.
5. Turn off heat and let it come to room temperature. Chill before serving.

Upwas Ke Aloo Singhada Dahi Vada

Upwas Ke Aloo Singhada Dahi Vada

Ingredients
Potatoes - 400 grams
Singhada or Kuttu flour - 50 grams
Plain salt - 1/2 tsp(add to taste)
Black pepper - 1 tsp
Elaichi - 2 (peel them)
Green coriander(dhaniya) - 1 tbsp(finely chopped)
Curd - 400 grams
Ghee - to fry Dahi Vada

MethodWash potatoes and boil. Cool them and then peel.
Break potatoes into small pieces and then mash them. Put Singhada flour, plain salt, 1/2 tsp black
pepper, Elaichi and coriander then knead them together.
Beat the curd. Add plain salt(add to taste) and 1/2 tsp black pepper and mix.
Pour Ghee in a pan(kadhai) and heat.
Soak a clean handkerchief or cloth in water. Place wet cloth on a bowl and catch it from below. Take
some of the dough(of potatoes) and make a round ball. Place the ball on the wet cloth and flatten by
using water then put it in the pan. Make 4-5 Vadas at one time and put in the pan. Turn Vadas from
one side to another and fry till they turn brown.
After frying the Vadas take them out of the pan and dip in curd. Your fruity Aloo singhada Dahi Vada
is ready.  Keep the fruity Vadas on bowl. Garnish with green coriander leaves. Serve delicious Dahi
Vada during fasts on lunch times.
Dry Dahi Vada also taste good to eat, so keep the Vadas aside which you want to eat dry and soak the
others in curd.

Upwas Ki Peanut Curry

Upwas Ki  Peanut Curry

Ingredients

1-2 cups of finely ground, roasted peanuts
2 green chilies
tamarind or kokum to taste
2 tsp ghee
3-4 of cups water
1/ 4 spoon cumin seeds
1/2 cup fresh coconut
2 sticks of cinnamon
2 cloves
coriander as needed
sugar  as per taste
salt to taste

Method1. Boil water, add ground peanuts.
2. Ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and sugar
3. Add kokum,  or tamarind pulp to it according to taste.
4. After the curry is well cooked, garnish with coriander leaves and coconut.

Upwas Ka Raita

Upwas Ka  Raita

Ingredients
1 cup: Fresh thick curd
1 no: Sweet potato, boiled, chopped
1 no: Potato, boiled, chopped
1 no: Cucumber, chopped
4-5 no: Waterchestnuts (singhara), boiled, peeled & chopped
1 tbsp: Coriander finely chopped
1 no: small Green Chili, finely chopped
1 tbsp: Roasted peanuts, whole
1/2 tsp: Cumin seed, powder
1/2 tsp: Cumin seeds, whole
1 tsp: Oil
Sugar to taste
Salt to taste

Method:
1. Beat curd in a deep salad bowl.
2. Add cumin powder, salt, sugar, chili and mix well.
3. Add all prepared vegetables, peanuts and mix to blend well.
4. Chill well till required.

Before Serving:
1. Heat oil in a small crucible, or tempering spoon.
2. Add cumin seeds; allow spluttering.
3. Pour sizzling tempering over raitha.
4. Garnish with chopped coriander.

Upwas Ke Aloo Tikki

 Upwas Ke Aloo Tikki


Ingredients:
 3 no: Large Potatoes, boiled, peeled, mashed coarsely
1/2 cup: Singhare ka atta (waterchestnut flour)
1 tbsp: Fresh coriander leaves, finely chopped
5 no: Green chilies, finely chopped
1/4 tsp: Black pepper powder
1/4 tsp: Kala namak (black salt)
Oil to shallow fry
Salt to taste

Method:
1. Mix all ingredients (except oil) till smooth.
2. Knead into pliable dough.
3. Shape into 2" round thick flat patties (grease hands if it sticks).
4. Grease griddle with a little oil, heat.
5. Place patties; allow cooking on low flame till golden.
6. Flip and cook other side, drizzle more oil if required.
7. Serve hot with green chutney or peanut curd chutney.

Sabudana Vada With Coconut Chutney

Sabudana Vada With Coconut Chutney

Ingredients

    1 cup Sabudana (Sago pearls), see Tips

    2 large Potatoes, boiled and mashed

    1/2 cup RoastedPeanuts

    1 tsp Cumin Seeds

    2-3 Green chillies, or per taste, thinly sliced

    Pinch of Sugar

    1 tsp Lemon juice, or as per taste

    Salt to taste

    Few sprigs of coriander to garnish

    2-3 tsp Rice flour, for dusting (optional)

Method

Wash the sabudana well and then soak it overnight with just enough water to cover it. You will find that the water has been absorbed by the sago and it will look plumped up.

When you press the pearls with your fingertips it should get mushed up.

Make sure there is no water in them before using in the recipe.

Dry roast the peanuts until browned.

 You can grind it into a powder but the coarseness provides a wonderful texture along with a delightful crunch to the vadas.

Now mix all the ingredients in a large bowl (except the flour)

and mix until combined. You will see (if you took care to drain out water from both sago and boiled potatoes) that it really doesnt need binding to shape into vadas. But you can add few tsp of suggested flours for extra flavor (and binding if you think you need it).

I dusted by hands with little rice flour and shaped them into medium sized patties.

Repeat for all of them. You can refrigerate this mixture at this point which I personally think helps in avoiding retention of oil.

Heat oil for deep frying. Make sure to keep the temperature at 350F to 375F for making the crispy wadas without oil retention.

Drop the Wadas to the oil, 2-3 per session, or as little (or as many) your vessel can hold. But make sure to adjust the heat accordingly.

Turn on the other side for uniform browning.

Remove and place it on paper towel.
Serve with coconut chutney.

Upwas Ke Sweet Potato 's Gulab Jamun.

Sweet Potato 's Gulab Jamun.

Ingredients

sweet potato boiled  1/4 kg,

ararot powder  2 - 1/4 spoon,

ghee 2 spoon,

oil for frying or ghee,

elachi pd  1/4 spoon,

sugar syrup 2 cups,

kesar few strands,

elachi pd,

Method:-

Boiled sweet potatoes without water in microwave or cooker.

add ararot pd, elachi pd, knead well with little ghee and make

small balls.

make sugar syrup  put kesar n elachi pd boil well

now fry sweet potatoes balls .

then put in hot syrup .soak it for 1 or 1/2 hrs

serve warm, hot or chill.

Faraali Pattice

Faraali Pattice

For the outer crust:

·         4 large potatoes

·         2-3 tbsp  arrowroot flour 

·         1 green chili finely chopped (optional)

·         cooking salt or sendha namak

For the inner filling:

·         1 cup grated fresh coconut

·         2 tbsp roasted peanuts, (crushed in mixer )

·         1 tbsp roasted cashew nuts( crushed little)

·         1 tbsp raisins  (whole)

·         1/2 tsp lime juice 

·         1 /2 spoon coriander,chillies as u  want

·         salt

·         oil for deep frying

How to make Farali Pattice:

Boil the potatoes and then mash them. Take care to see that there are no lumps in the potatoes. Add chopped green chillies to the mashed potatoes.

Put arrowrooot flour to it n knead well. keep aside.

This makes your farali pattice’s outer covering. The mixture should be smooth with no lumps, so that the pattices do not break while frying.

Coarsely grind the peanuts and cashewnuts.

 To the fresh coconut, add chopped raisins, the coarsely ground peanuts and cashewnuts. Add all the other ingredients mentioned for the inner filling. Mix well and keep aside. handful of coriander n 1 chillies chopoed.

Take a handful of the potato mixture. Shape it into a bowl like shape.

Take some 1-2 tsp of the inner stuffing and place it in the center of the bowl like potato mixture.

Seal the inner stuffing by gently bringing together the edges of the potato mixture in the center. 
Apply some oil in your hands while doing this. The filling has to be properly sealed with the
potato mixture, so that while frying the pattice do not break and thus the filling comes out. 
Flatten the pattice slightly.

You could also take two potato mixture, flatten them like small puris with your hand. Place the filling
 in the center of one puri. Cover with the second puri and seal the edges firmly.

Make patties of the entire mixtures and keep aside.

Deep fry them in hot oil on a medium flame till golden brown and crisp from outside.

Serve with sweet curd/plain curd or coriander chutney or mint-coriander chutney.

DRY FRUIT &  COCCONUT CHUTNEY

4 spoon of fresh coconut scraped
4 kaju ,2 soak badam - (remove skin), 2 chillies, salt - sugar  as per taste, and few sticks of coriander

Grind this with coconut water or plain water n serve with above pattice.

few kaju for garnish.