Sabudana Thalipeeth/साबुदाणा थालिपीठ

Ingredients:

Sabudana/ sago – ½ cup

Boiled potatoes – 2 medium

Peanuts – ¼ cup

Green chillies – 2

Cumin seeds – 1 teaspoon

Oil 

Salt

Water

Recipe:

• Wash and Soak sabudana in water. Add enough water so that sabudana is immersed fully.
• Do not add more water.
• Soak at-least for 4-5 hours or overnight.
• Mash between your fingers to check whether the sabudana is soaked well.
• In a large bowl add soaked sabudana, boiled and mashed potatoes, cumin seeds, roasted and crushed peanuts, chopped green chillies and salt.
• Mash well with your hands.
• Take a lemon sized ball.
• On parchment paper spread dough evenly.
• Grease pan with oil.
• Transfer thalipeeth onto the pan.
• Cook until both sides are golden brown.
• Cook on low medium flame.
• Serve hot with curd.

Ragi Vermicelli Upma

Ingredients:

Ragi Vermicelli/FInger Millet Vemicelli – 2 cups

Oil – 1 tablespoon

Onion – 1

Green chillies – 2

Mustard seeds – 1 teaspoon

Urad daal – 1 teaspoon

Curry leaves - 8 to 10

Turmeric powder  - ¼ teaspoon

Asafoetida – pinch

Ginger – ½ inch

Freshly grated coconut - 1 tablespoon

Salt to taste

Water

Recipe:

• Soak ragi vermicelli in water for about 5 mins.
• Drain the water completely using a strainer.
• Steam it in steamer for 6-8 mins.
• Heat oil in another pan.
• Add mustard seeds, urad daal, curry leaves and let them splutter.
• Then add asafoetida.
• When daal turns golden brown, add finely chopped onion, green chillies and grated ginger.
• Sauté until onion becomes translucent.
• Add turmeric powder and mix well.
• Finally add steamed vermicelli and salt.
• Mix everything well, cover and cook for another 5 mins.
• Garnish with grated coconut(optional) and serve hot.

Tomato Rice

Ingredients:

Cooked Rice – 2 cups

Tomato – 3  

Onion – 1

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad daal – 1 teaspoon

Asafoetida – 1 pinch

Curry leaves – 7 to 8

Red chilly powder  - 1 teaspoon

Sambar masala – 1 teaspoon

Turmeric powder – ¼ teaspoon

Coriander leaves – 2 tablespoons

Salt to taste

Recipe:

• Heat oil in a pan.
• Now add mustard seeds, urad daal, asafoetida and curry leaves.
• Let them splutter.
• Now add chopped onion and saute until translucent.
• Then add red chilly powder, turmeric powder, sambar masala and mix well
• Sauté until oil starts to separate.
• Then add finely chopped/ coarsely ground tomatoes.
• Sauté well until tomatoes are soft and mushy.
• Add cooked rice, salt as per taste and mix well.
• Cover and simmer for 10 mins on low flame.
• Garnish with coriander leaves.
• Serve hot with raita or pickle.

Kothimbir Vadi (कोथिंबीर वडी)

Ingredients:

Coriander leaves – 2 cups

Gram Flour – 1 ½ cup

Rice flour – ¼ cup

Coriander cumin powder  - 1 teaspoon

Red chilly powder – 2 teaspoon

Green chillies – 2 to 3

Garlic cloves – 5

Turmeric powder – ¼ teaspoon

Sesame seeds – 1 teaspoon

Salt

Water

Oil for frying

 Recipe:

• In a big bowl add finely chopped coriander leaves.
• Then add red chilly powder, coriander cumin powder, turmeric powder,sesame seeds and mix well.
• Now add garlic and green chillies paste.
• Finally, add gram flour, rice flour and salt.
• Mix everything well.
• Add enough water to make the dough soft.
• Shape it into a cylindrical shape.
• Steam the dough for 15 to 20 minutes.
• Once it cools down, cut into thin slices.
• You can deep fry or shallow fry in hot oil till it’s crispy and golden brown in color.

Tomato curry/ मालवणी टोमॅटो सार

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Ingredients:

Tomato – 2 medium sized

Fresh coconut – ¼ cup

Ginger – ½ inch

Dry red chillies - 4

Coriander seeds – 1 teaspoon

Fennel seeds  - 1 teaspoon

Turmeric powder – ¼ teaspoon

Garlic – 4 to 5 cloves

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Curry leaves – 6 to 7

Kokum – 3

Salt to taste

Water

Recipe:

• Soak red chillies, coriander seeds and fennel seeds in water for about 10-15 mins.
• In a blender, add grated coconut, chopped tomatoes, ginger and turmeric powder.
• Also add soaked red chillies, coriander seeds, fennel seeds.
• Grind it to a smooth paste.
• Heat oil in a pan, add mustard seeds and curry leaves and let them splutter.
• Now add crushed garlic and let it become brown in color.
• Add the ground paste and mix well.
• Add water to adjust the consistency.
• Finally add salt and kokum.
• Simmer on low to medium flame for about 10 mins.
• Serve hot with steamed rice.

*You can also add dried prawns or boiled arvi in this curry.