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. 

Malvani Prawns Curry

Ingredients:

Prawns - 250 grams

Onion – 2 medium sized

Ginger – ½ inch

Garlic – 4 to 5 pods

Fresh coconut - ¼ cup

Tomato – 1 medium sized

curry leaves – 6 to 8

Malvani masala – 2 teaspoons

Turmeric powder – ¼ teaspoon

Garam masala – 1 teaspoon

Kokum – 3 to 4

Potato – 1 medium sized

Coriander -2 tablespoon

Oil – 2 tablespoon

Recipe:

• Wash the prawns and de-vein.
• Marinate prawns with little salt and keep it aside.
• Heat 2 teaspoon oil in a pan
• Add 1 sliced onion , chopped garlic and ginger.
• Sauté till onion is translucent.
• Add coconut and roast till the coconut is golden brown in colour.
• Take care not to burn coconut.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• In another pan heat oil.
• Add 1 finely chopped onion and curry leaves.
• Once onion is translucent, add malavani masala, garam masala and turmeric powder
• Sauté till oil starts to separate.
• Now add chopped tomato and sauté till tomatoes are soft and mushy.
• Add marinated prawns and cubed potato and mix well.
• Cover and cook for about 4 -5 minutes on medium flame.
• Add ground masala , kokum and salt and cook for another 10 mins on low flame.
• Garnish with finely chopped coriander leaves.
• Serve hot with bhakri, rice or chapati.

*You can use red chilly powder instead of malvani masala.

Mango Burfi

Ingredients:

Mango pulp – ½ cup

Milk powder – 2 cups

Ghee / clarified butter – ¼ teaspoon

Sugar – 1/3 cup

Almonds – 3 to 4

Pistachios – 3 to 4

Recipe:

• Grease a tray with ghee and keep it aside.
• Heat ghee in a pan.
• Add milk powder and mix it well for about 2 -3 minutes.
• Add mango pulp and keep mixing till the mixture starts to leave the sides of a pan.
• Now add sugar and keep stirring till it thickens.
• It will come away from the sides of the pan and form a smooth dough.
• Put the mixture into the greased plate and level it with the back of spatula.
• Now sprinkle sliced almonds and pistachios.
• After it cools down, make pieces in the desired shapes.
• Remove the pieces gently.

*You can use tin or fresh mango pulp.

*Adjust the sugar quantity as per the sweetness of mango.

Aloo Paratha

Ingredients:

For paratha stuffing :

Potato – 4 medium

Red chilly powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Coriander cumin powder – 1 teaspoon

Amchur powder/ dry mango powder – ½ teaspoon

Ajwain / caraway seeds – ¼ teaspoon

Coriander leaves – 2 tablespoons

Mint leaves – 6 to 7

Ghee / oil for roasting parathas

Salt as per taste

For paratha dough:

Wheat flour – 2 cups

Oil – 1 teaspoon

Salt – ½ teaspoon

Water as required for kneading

 Recipe:

• Mix wheat flour and salt together in a large bowl.
• Knead smooth dough while adding water gradually.
• Add oil and knead for 2 more minutes.
• Cover with damp cloth and keep it aside for some time.
• Meanwhile boil the potatoes and let them cool down.
• Mash potatoes in a large bowl.
• Now add red chilly powder, turmeric powder, ajwain, salt, amchur powder, coriander cumin powder, finely chopped coriander and mint leaves.
• Mix everything well.
• Take a medium-sized ball from the dough and spread to form a bowl.
• Place a spoonful of potato stuffing in the center.
• Seal the edges completely so that potato stuffing does not come out.
• Sprinkle a little flour and roll the paratha.
• Heat pan, place paratha on it and cook on medium heat.
• Turn it, pour ghee and spread over paratha.
• Cook on low heat till it is golden brown.
• Serve hot with yogurt or tomato ketchup.

 check my other recipe of aloo paratha

Tindora Fry Recipe

Ingredients:

Tindora – 250 grams

Oil – 1 tablespoon

Garlic pods – 3 to 4

Mustard seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Onion -1 medium

Red chilly powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Garam masala -1/2 teaspoon

Coriander cumin powder – 1 teaspoon

Coriander leaves – ¼ cup

Fresh coconut – 1 tablespoon (optional)

Amchur powder – ½ teaspoon (or lemon juice)

Salt as per taste

 Recipe:

• Wash and clean tindora well.
• Remove its edges and cut them in thin slices lengthwise.
• Add some salt and keep it aside.
• Heat oil in a pan.
• Add mustard seeds and cumin seeds.
• Fry until it starts to splutter.
• Add chopped garlic and fry until brown.
• Add finely chopped onion and fry until it becomes golden brown.
• Now add red chilly powder turmeric powder, coriander cumin powder.
• Fry until oil starts to separate.
• Now add tindora and mix well.
• Cover and cook well on medium flame, stirring occasionally for 15-20 minutes till cooked.
• Finally add garam masala, amchur powder or lemon juice, coriander and grated coconut.
• Mix well and cook on low flame for 2-3 mins.
• Serve hot with roti, phulka or rice.

Mango Lassi

Ingredients:

Mango pulp – 1 cup

Yogurt -1 cup

Milk – 1/4 cup

Sugar – 2 to 3 tablespoons

Cardamom powder – ¼ teaspoon

Pistachio and saffron for garnishing

 Recipe:

• In a blender add yogurt, milk, sugar, cardamom powder and mango pulp.
• Blend until smooth.
• Pour in a glass and garnish with saffron strands and chopped pistachios.
• I have used mango pulp here, you can also use frozen mango pieces or fresh mango. Fresh mango gives nice flavor.
• Adjust the quantity of sugar as per taste.

 

Avocado Paratha

Ingredients:
Wheat flour – 1 cup
Avocado – 1
Green chilly – 2
Garlic – 3 to 4
Salt – as per taste
Oil – 1 tsp
Ghee – 2 tbsp
Water

Recipe:

• Cut the avocado into half.
• Scoop out the avocado pulp.
• Add the pulp to a blender with garlic and chillies.
• Make a fine paste.
• You can add little water, if required.
• In a bowl take wheat flour and add avocado paste.
• Add salt to taste.
• Water is not necessary for kneading a dough, avocado paste is enough for kneading the dough.
• Knead to a smooth dough, adding little water if required.
• Apply some oil and leave it for 5-10 mins.
• Divide the dough into small, equal-sized balls.
• Take one ball and dust it with flour.
• Sprinkle little flour on the rolling board and roll the paratha using a rolling pin.
• Meanwhile, heat up tawa/skillet on medium flame.
• Transfer a paratha to the tawa.
• Once you see bubbles, flip the paratha, and drizzle some ghee on top.
• Flip again and drizzle ghee on the other side as well
• Press with a spatula for few seconds.
• Serve hot with tomato chutney, yoghurt, or tomato sauce.