Ingredients • 1 cup sago (sabudana)
• 1/2 cup roasted peanuts, crushed
• 2 medium potatoes, cubed • 2 green chillies, slit • Salt to taste Method • Wash the sago. Drain it and keep it aside for about 2 hours. If necessary, sprinkle a little water on it to keep it moist. • Add the soaked sago, peanuts and salt and mix well. Cover with a lid and microwave on high heat for another 2 minutes.• Serve hot with yoghurt or green chutney (recipe below).
• Refrigerated in an air-tight container and use as required.
• 1 tbsp finely chopped coriander
• Heat the oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the curry leaves, green chillies and potatoes. Mix well and cook on a medium flame for 1 minute. • Serve hot, garnished with coriander. *Recipe Courtesy: Tarla Dalal 4. DosaIngredients • 1/2 cup sanwa millet (sama)
• 1/2 cup rajgira flour
• 1/2 cup sour buttermilk
• Drain it and blend in a mixer to a fine paste using 2 tbsp of water.
• Transfer the mixture to a bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover it and keep it aside to ferment overnight. • Smear a little oil along the sides and cook it till both the sides of the dosa turn golden brown. Fold it over to make a semi-circle.• Repeat with the remaining batter to make more dosas.
• Serve hot with green chutney (recipe above). *Recipe Courtesy: Tarla Dalal 5. Kurmura Chiwda• 1/2 cup roasted chana dal (dalia)
• 2 tsp coriander-cumin (dhania-jeera) powder • 1/4 small dry coconut (khopra), thinly sliced and fried till brown • 1/4 cup peanuts (with skin), fried Method • Roast the puffed rice in a pan, adding 1/2 tsp salt so that it stays crispy for longer. Keep it aside.• Heat the oil in a kadai. Add the asafoetida, mustard and turmeric.
• When the mustard seeds crackle, add the green chillies and curry leaves. Saute them till the curry leaves become crisp.• Add the roasted chana dal and the fennel seeds and saute for a minute.
• Add the dry coconut slices and saute for another minute.• Add the puffed rice and mix well.
• Add the salt, sugar, cumin-coriander powder and fried peanuts and mix well.• Cool completely and store in an airtight tin.
• 2 tbsp finely chopped coriander (optional)
• 2 tbsp freshly grated coconut • 1/2 tbsp lemon juice• Combine all the ingredients in a deep bowl and mix them well.
• Serve immediately or refrigerate for an hour and serve chilled. *Recipe Courtesy: Tarla Dalal 7. Kand Wafers (Microwave Recipe)Ingredients • 2 cups peeled and thinly sliced purple yam (kand) • 2 tsp freshly ground black pepper powder • Keep plenty of distance between the slices, so that they don't overlap.
• Microwave them on high heat for 4 minutes, turning them thrice in between.
• Grease both your hands using 1/4 tsp of oil. Sprinkle rock salt and 1/2 tsp of pepper over the wafers and toss them well with your hands.• Repeat with the remaining ingredients to make 3 more batches.
• Cool them completely and store them in an air-tight container. *Recipe Courtesy: Tarla Dalal 8. Rajgira Theplas• Lots of rajgira flour for dusting
• Mash the potatoes and mix them in with the rajgira flour.
• Add the chilli powder, jeera powder and salt to the flour and make a firm dough. Add water if required. • Heat a non stick pan and cook the theplas on both sides.• Then add a little ghee or oil and cook well.
• Serve with aloo sabzi (recipe above). *Recipe Courtesy: Tarla Dalal 9. Rajgira Paneer Parathas• 2 small potatoes, peeled and grated
• 1/2 tsp black pepper powder • Ghee for cooking• More rajgira flour for dusting
• 1 cup (200 g) fresh paneer, grated
•2 tsp finely chopped green chillies • 1/2 tsp sugar• 2 tsp finely chopped coriander
• Rock salt to taste Method • Mix all the ingredients for the stuffing in a bowl. Divide it into six equal portions and keep aside. • Divide the dough into 6 equal portions and roll them out into 3 inch discs. Use a little rajgira flour for rolling. • Roll out these stuffed parathas, using rajgira flour to prevent them from sticking. • Serve hot with yoghurt or green chutney (recipe above). *Recipe Courtesy: My Taste 10. Buckwheat Khichdi• 1 cup buckwheat (kutto or kutti no daro)
• 1/2 cup yoghurt• 1 tbsp oil • 1/2 cup raw potato cubes• 1 tbsp ginger-green chilli paste
• Rock salt or table salt to taste• 2 tbsp roasted and coarsely powdered peanuts
• 1/2 tsp lemon juice Garnish • 1 tbsp finely chopped coriander (optional)• 1 tsp roasted sesame seeds (til)
• Clean and wash the buckwheat. Soak it in water for 2 hours. Drain it and keep it aside.
• Combine the yoghurt and 1½ cups of water in a deep bowl and whisk well. Keep aside.• Heat the oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the potatoes and mix them well. Cover them and cook them on a medium flame for 2 to 3 minutes, or till the potatoes are half cooked, stirring occasionally. • Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
• 2 tbsp roasted peanut powder
• 1 cup fresh yoghurt • 1 tsp ghee • 1 tbsp ginger-green chilli paste • 1/2 tsp sugar• 1 tsp finely chopped coriander to garnish
• Combine the yoghurt, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside.
• Heat the ghee in a deep non-stick pan and add the cumin seeds. • Add the peanut powder and saute on a medium flame for another 30 seconds. • Garnish with coriander and serve hot with rajgira thepla or sabudana khichdi (recipes above). *Recipe Courtesy: Tarla Dalal 12. Yam Raita• Refrigerate for at least 1 hour.
• Serve chilled. *Recipe Courtesy: Tarla Dalal 13. Pahadi TikkaIngredients • 2 cups cottage cheese (paneer), cubed
• 1 cup baby potatoes, boiled, peeled and cut into half
• 1 cup sweet potato (shakarkand), peeled, sliced and parboiled• 1 cup purple yam (kand), peeled, cubed and parboiled
• 1 tbsp oil Marinade • 1/2 cup fresh hung curd• 1½ cups chopped mint leaves (phudina)
• 1 cup chopped coriander • 2 tbsp chopped green chillies • Rock salt to taste Method • Grind the ingredients for the marinade into a smooth paste. • Apply the green marinade evenly on the paneer and the vegetables and keep the tikkas aside for 15 to 20 minutes. • Serve immediately. *Recipe Courtesy: Tarla Dalal 14. Rajgira Thalipeth• Put the roti on a preheated tava.
• Gently make holes in the roti. Put a little ghee on the sides of the roti as well as in the holes.• Roast it till it is golden brown on the bottom.
• Flip it and repeat with the other side.• Serve hot with green chutney or aloo sabzi (recipes above).
Posted by: Fereshteh Jamshidi <fayjay81@yahoo.com>
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