Sweet Potato slices (Ratalyache Kaap)

Ingredients...
[1] sweet potatoes,
[2] sugar and water,
[3] cardamom powder.

Method...
1. Wash and peel the sweet potatoes. Make thin slices.
2. Deep fry these slices in ghee till golden brown.
3. Make thick sugar syrup (Pakka paak).
4. Add hot slices and cardamom powder to the syrup and heat till the syrup dries.
5. Once cool, the slices turn crisp. Serve as an appetizer or as a side item on a day of fasting.
Variation: Alternately dust the fried chips with powdered sugar instead of dipping them in sugar syrup.

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Sabudana Kheer

Ingredients...
[1] 1Cup Sago (Tapioca)
[2] 11/2 cup Sugar or to taste
[3] 1 litre Milk
[4] 3-4 chotti elaichi seeds (Cardamom pods)
[5] A pinch of saffron threads


Method....

Wash sago (saboodana) and drain excess water. Soak sago in water for 15 minutes.In a heavy pan, boil milk with sugar and cardamom seeds and add sago after draining out the water.Boil on medium flame until sago becomes translucent and swollen.Soak saffron threads in 1tbsp. cold water for 10 minutes, squeeze the color from the threads and water this water to the milk.Serve it hot.

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KHUSKHUS ALOO

Ingredients...

[1] 3 green chillies
[2] 6 potatoes, peeled, cubed salt to taste
[3] 1/2 tsp turmeric powder Cut coriander leaves
[4] 3 dry red chillies
[5] 2 tbsp khuskhus roasted
[6] 3 tblsp oil
[7] 1/2 cup water

Method...

Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste. Keep aside. Heat up half of the oil in a pot for 2 minute till very hot. Shallow fry the potatoes in batches on medium heat up till they are lightly browned. Heat up the remaining oil in the same pan. Mix in the whole dry red chillies and turmeric powder. Fry briefly. Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan. Mix in the fried potatoes and mix well. Mix in water and salt. Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft. Decorate with cut fresh coriander. Serve hot.

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Coconut Potato Balls

Ingredients...


[1] 2 big potatoes- Boiled1 small sweet potato- Boiled
[2] Upvaas Bhajani-2 tablespoon
[3] Grated coconut-1 cup
[4] Jeera roasted-1teaspoon
[5] Green chillies-2 small
[6] Lime Juice-1 teaspoonsalt-as per taste
[7] Ghee for frying.


Method....

Make a dough by mashing the Potaoes and Sweet Potato together; Use the Upvaas bhajani for binding it together.For Filling:-Grind the roasted jeera and Green chillies and mix it well in the grated coconut and add lime juice and salt (as per taste) to the mixture.
Take a ball of dough(a big lemon size) and flatten it into a puri shape on your hands. Fill a teaspoon of coconut filling on it and close the ends of puri to form a stuffed ball. Deep fry the balls in Ghee.Serve with coconut corriander chutney.

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ALOO PULAO RECIPE

Ingredients...
[1] 1 big size potato diced in small pieces.
[2] 1 tsp cumin seeds
[3] 1 cup samwat rice
[4] 2 tbsp ghee2 cloves
[5] 2 tsp rock salt (kala namak)
[6] 2 green cardamoma tiny piece of cinnamongreen coriander to garnish
[7] 1/2 tsp red chilli powder
[8] 3 cup water

Method...


Heat up ghee in a pot. Mix in cumin seeds, cloves, cardamom and cinnamon. When they give off fragrance, mix in potato and rice. Stir-fry to a light brown color. Mix in rock salt, chilli powder and water and boil. Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes. Decorate with green coriander. Serve hot.

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Shredded Sweet Potatoes (Ratala Kees)

Ingredients...

[1] 2 medium sized sweet potatoes,

[2] 4 nos. green chilies,

[3] 1 tbsp peanut powder,

[4] 2 tsp cumin seeds,

[5] salt and sugar,

[6] 2 tsp lemon juice.(optional),

[7] coriander leaves and coconut for garnishing.

Method...

1. Chop chilies and coriander leaves.
2. Wash and peel the sweet potatoes. Grate them and transfer them into salt water.
3. Heat ghee in a kadai or pan. Add cumin seeds. When they crackle, add chilies and fry.
4. Drain water from the sweet potatoes and add them to the ghee. Stir and cover till they turn soft.
5. Remove the lid, add peanut powder, salt, sugar, lemon juice and toss again.
6. Remove from the fire after everything is mixed well. Garnish with coconut and coriander leaves.

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Sabudana thalipeeth

Ingredients...

[1] 1 cup sago/sabudana (also known as tapioca),

[2] 1 medium sized potato,

[3] 4 green chilies,

[4] 1/2 cup peanut powder,

[5] 1 teaspoon cumin powder / cumin seeds,

[6] 1 teaspoon lemon juice (optional),

[7] 2 teaspoon sugar (optional),

[8] salt to taste,

[9] coriander leaves,

[10] ghee.

Method...

1. Wash sago in water. Drain all the water and keep overnight (or for 5-6 hours).
2. Wash, peel and grate the potato. Chop chilies and coriander leaves.
3. Mix soaked sago, potato, chilies, peanut powder, cumin powder, coriander leaves, salt and sugar. Rub some ghee on the palm of your hand and knead the mixture to make a soft dough.
4. Make balls of 3 inch diameter.
5.Now take a clean plastic sheet and grease its one side with ghee.
6. Flatten one ball in the palm of your hands and place it at the center of the sheet (on the greased side). Pat the ball with palm and the fingers. Keep flattening in circular motion to make a round flat disc. Dip fingers in water to make the patting easier. Thickness of the disc should be equal at the center as well as at the edges.
7. Grease a griddle with ghee and heat it. Once hot, turn heat to medium. Lift the disc along with the sheet gently and turn the sheet over the greased griddle. The disc now sticks to the griddle. Quickly remove the plastic sheet. Pour 1 tsp ghee at the edges and on the top of the disc and cover for 2 minutes. Remove the lid and turn it upside down. Again cook for 2-3 minutes or till crisp and light brown in color.

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Sabudana khichdi

Ingredients...

[1] 2 cup sago (tapioca),

[2] 1 potato,

[3] 3-4 green chilies,

[4] 1 teaspoon lemon juice (optional),

[5] 1 small piece ginger (optional),

[6] 1/2 cup peanut powder,

[7] 2-3 teaspoon sugar,

[8] salt to taste,

[9] 1 tbspoon oil,

[10] 2 teaspoon cumin seeds,

[11] coconut and coriander leaves for garnishing.

Method...

1. Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Now add peanut powder, salt, sugar and lemon juice and mix.
3. Cut green chilies into small pieces and grate ginger.
4. Heat oil or ghee in a pan.
5. Add cumin seeds, potato pieces and chilies.
6. As soon as potatoes are tender, add sago and stir.
7. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.
8. Garnish with coconut and coriander leaves. Serve hot.

Tip: As mentioned above in step 2, add all the ingredients to the soaked sago before cooking.
While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.

Variation: Try something different, yet tasty by adding grated boiled potato instead of the chopped one.

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Aloo Tikki ( for vrat )

Ingredients...

[1] 3 Large Potatoes, boiled, peeled, mashed coarsely

[2] 1/2 cup Singhare ka atta (waterchestnut flour)

[3] 1/4 tsp. kala namak (black salt)

[4] 1/4 tsp.black pepper powder

[5] 5Green chillies, finely chopped

[6] 1 tbsp.

[7] Fresh coriander leaves, finely chopped

[8] Salt to taste

[9] Oil to shallowfry

Method...

.Mix all ingredients (except oil) till smooth.

.Knead into a pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). .Grease griddle with a little oil, heat.

.Place patties, allow to cook on low flame till golden.

.Flip and cook other side, drizzling more oil if required.

.Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil

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Sabudana vada

Ingredients...

[1] 2 cup sago (sabudana),

[2] 2 medium sized boiled potatoes,

[3] 1 medium sized raw grated potato,

[4] 4-5 green chilies,

[5] 1 small piece ginger (optional),

[6] 1/2 cup coriander leaves,

[7] 1/2 cup peanut powder,

[8] 2 teaspoon cumin seeds,

[9] 1 teaspoon lemon juice (optional),

[10] 2-3 teaspoon sugar (optional),

[11] salt to taste,

[12] 3-4 cups oil or ghee for frying.

Method...

1. Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Mash the boiled potatoes.
3. Make a paste of ginger and chilies in a grinder.
4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water.
5. Make small balls of the mixture and flatten them.
6. Heat some oil or ghee in a pan.
7. Deep fry these vadas till golden brown and crispy.
Tip: Grated raw potato makes the vadas crisp.

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BANANA CHIPS RECIPE

Ingredients...
[1] oil for deep frying
[2] 1/4 tsp turmeric powder
[3] salt according to taste
[4] 5-6 raw bananas


Method...

.Take off and put bananas in plenty of salted iced water.
.Slice bananas with a chip slicer into water, mix in in turmeric.
.Keep for 10 minutes, remove out water fully. .Spread out on a kitchen cloth to take off moisture.
.Heat up oil in a wok till smoky.
.Fry banana slices in one-layer batches for a minute or two or until crisp.
.Lift chips out with slotted spoon and remove on paper towels.
.Sprinkle with salt before serving.

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