Sabudaana Vada

Ingredients

• 1 kg boiled Potatoes, peeled, mashed
• 1 cup (150 gms) Saboodana (sago)
• 1 tablespoon Sendha namak (rock salt)
• 1 tablespoon chopped green Chilli
• 1 tablespoon (green coriander), chopped
• 1 tablespoon Lemon juice
• Ghee (clarified butter)/Oil for deep frying

Method

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
Drain in a colander and mix in boiled, peeled, mashed potatoes, salt, chopped green chilli, green coriander), and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

http://riyatreat.blogspot.com/2009/04/kuttu-ki-puri.html

Kuttu ki puri

Vrat ka khana


Ingredients:

• 1 cup Kuttu Ka Atta (Buckwheat Flour)
• 1/4 cup Coriander Leaves (chopped)
• 1 Potato (boiled and mashed)
• 2 Green Chilies (chopped)
• 1 tbsp Oil
• Salt to taste
• Water for kneading
• Oil for deep frying

Method

Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel. Add water gradually to knead a little firm dough.
Make small round balls of the dough and roll out each ball to form a puri / poori
Heat oil in a frying pan and fry till the puri turns dark brown.
Make all puris like this from the remaining dough, repeating the above-mentioned step
Kuttu ki puri is ready to eat. Serve with aloo ki sabzi or green chutney & curd .

Vrat ke Aluu

Ingredients:

• 1/2 tsp peper powder
• 3 tbsp ghee
• salt to taste (sendha namak)
• kadi pata
• 5-6 boiled potatoes
• 2-3 green chilies
• coriander leave
  

Method

• Put ghee in a pan. Heat up the ghee and mix in kadi pata and green chilies and mix it well.
• Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
• When the potatoes are half cooked mix in salt and mango powder. Mix well.
• When the potatoes look little crispy and golden brown turn the gas off. Garnish with coriander leave

Gujiya

As all of us know that Holi is the festival of colors there are plenty of dishes made in this festival, Gujiya is probably the most popular and certainly the most famous, it is an Indian sweet dish, specially prepared in Holi and a totally vegetarian Indian recipe.





Ingredients:


For the Cover:

• 500 gms Maida
• 6 tablespoon Oil / melted ghee
• Ghee / Oil to fry

For the Filling:

• 500-600 gms Khoya
• 1/2 tsp green cardamom powder
• 25 gms chopped almond
• 25 gms raisins
• 25 gms dried shredded coconut
• 350 gms powdered sugar or to taste

Method

Sieve the maida, and mix the six tablespoons of oil with it using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough.
Set aside and cover with a damp cloth.
Now take the khoya and mash it fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Now add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. And allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Gujiya moulds can also be used. Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. When golden brown in color, drain from oil and remove.
Store for use in an airtight glass jar.

Paneer kofta

Paneer kofta is a very famous Indian recipe used as a Party food item, Could be served to guests at home! It is totally vegetarian Indian recipe and also very good for health owing the fact that paneer is made of milk. It is also very good when served with rice & naan both .



Ingredients

For the kofta

• Boiled potatoes - 3/4(mashed)
• Paneer - 150 gms
• Wheat flour - 4 tablespoon
• Baking soda – A pinch
• Oil for deep frying salt to taste

For the gravy

• 2 tomatoes pureed
• 1 onion finely chopped
• 1 teaspoon grated ginger
• Salt to taste
• Chilli powder - 1 teaspoon
• Corriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric - 1 teaspoon
• Oil - 2 teaspoon
• Milk - 4-5 teaspoon
• Green coriander leave for garnish

Method

For the kofta
Take the mashed potatoes , add panner and the rest of the ingredients like wheat flour, baking soda a pinch and oil .Mix it well till soft and make a balls as an egg-shaped from it.
You can use oil or wheat flour if the balls stick to your hand. Fry the mixture on a non-stick pan, using a little oil over a medium flame, till all sides are golden brown. Drain and keep aside.

For the Gravy
Heat the oil in a pan and saute the onion till translucent. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates. Add the garam masala and salt. Add milk and water in it. Boil it for some time in medium heat. Add the koftas in the gravy 5 min. before serving because koftas are very soft. Garnish it with green coriander leave.

Aloo Posto:

It is an Indian recipe mainly a Bengali dish with a fried Potato with Poppy Seeds. A very tasty side dish which is sure to make any meal a great success. It tastes very good with basmati rice. It is mainly served in lunch as a main course.



Ingredients

• 3 Large Potatoes (boiled & peeled)
• ½ Cup Poppy seeds
• 1 Large Onion (finely chopped)
• 1 Tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tbsp Ginger-Garlic Paste
• 3 Tbsp Cooking Oil
• 1 cup Water
• 4 Green Chilies
• 1 Bay Leaf
• Salt to taste

Panch Phoran

• ¼ tsp Mustard Seeds
• ¼ tsp Methi Seeds
• ½ tsp Jeera Powder
• ½ tsp Saunf
• ¼ tsp Kalonji

Method

Soak poppy seeds in warm water for about an hour. Grind poppy seeds, green chilies and salt with enough water in a grinder to make a smooth paste.
Cut the potatoes into long slices of about 2 in x ¼ in x ¼ in wide and keep aside. Heat oil in a pan and add bay leaf to it. Add "Paanch Phoran" and allow them to crackle. Now add sliced onion and fry for some time.

Add ginger-garlic paste and fry until it turns golden brown. Add potato pieces, turmeric powder, coriander powder, red chili powder and salt. Fry it for 3-4 minutes and then, add the poppy seeds paste to it. Fry for another 3-4 minutes and pour water into it. Lower the flame and cover the pan. Allow the dish to cook for a few more seconds till the water evaporates. Aloo Posto is ready to serve. Serve with freshly cooked basmati rice.

Masala Dosa

Today I am preparing Dosa which South Indian recipe made from rice and urad dal.( black lentils) Dosa is a typical South Indian food, eaten for breakfast or as a snacks.


Dosa shell


Ingredients

• 1 1/2 cups rice
• 1/2 cup urad dal (black lentils)
• 1/2 teaspoon fenugreek seeds
• salt to taste
• Oil

Masala

• 2 large boiled potatoes
• 1 medium onion chopped)
• 1/2 teaspoon green peas
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1-2 green chili
• Karee leaves 10
• 1 tablespoon oil
• salt to taste

Method

Separately soak rice and urad dal and fenugreek seeds at least 6-8 hour or overnight in water. Grind to smooth paste. Mix together; add salt with water to make batter. Leave in room temperature overnight.
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook it well. Now heat pan or griddle with little ghee or oil. Spread the dosa mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Add filling inside Dosa and roll. Serve hot with sambhar and Chutney.