Ingredients:

1 kg potatoes-boiled, peeled, mashed
1 cup saboodana (sago)
2 tsp sendha namak (rock salt)
1 tsp chilli powder
1 tbsp coriander-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
ghee (clarified butter) / oil for deep frying

Method:
Wash saboodana till water clears. Soak in water, with level coming upto 3 cm / 1 1/2″ above the saboodana, for about 1 1/2 hours.
Drain in a colander and mix in potatoes, salt, chilli powder, coriander, green chillies and lemon juice.
Shape potato mixture into flat, round vadas 5 cm / 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.

Ingredients :

2 cups sabudana/sago
2-2 1/2 cups water – for soaking the sabudana
1 medium potato – boiled and chopped
1/2 cup peanuts – ground into coarse powder
** reserve 1 tsp for garnish
10-12 raw peanuts
3 tbsp ghee(clarified butter)
** Ghee gives it a special taste, but you can substitute with veg oil
1 tsp cumin seeds
2 green chillies – finely chopped
6-7 curry leaves – whole
1-2 tsp sugar (adjust per taste)
salt and lemon juice – to taste
chopped cilantro – optional for garnish

Method :

Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana. Leave it like this for at least 6-7 hours(or overnight) The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy. Drain out any excess water, if remaining.

meanwhile, chop your boiled potatoes into small cubes. Take a non-stick pan and add the ghee to it. When it’s a bit hot, add the cumin seeds, chopped green chillies and curry leaves and the raw peanuts.

Cook the potatoes for about 2 mins, then add the soaked sabudana to the pan. Add the coarsely ground peanut powder, salt, sugar and lemon juice and mix well, but gently. Cook the sabudana on medium-flame and stir gently to prevent clumping together. Once everything is mixed, and the sabudana khichdi gets a light-brown color, adjust for seasoning to your taste. Then remove from flame and set aside.

Microwave Method :

Microwave recipe for sabudana khichdi which can make your job easier! Just toss your boiled potatoes, ghee, cumin seeds, green chillies, peanut powder, and the soaked sabudana into a microwave-safe glass container and cook it for 6-8 mins, in spurts of 2 min each (m/w for 1 min, then let it stand 2 mins, then repeat the procedure till needed). Season with salt, lemon juice and sugar and give it a final whir for another 1 min till your khichdi gets cooked. I’ve never tried this method, but I’m inclined to try it soon!

Garnish with the reserved peanut powder ( and chopped cilantro if you like) and serve the hot Sabudana(Sago) Khichdi with a cup of tea for a light and fulfilling meal!

• 1 cup: Moraiyo ( known as Samo, Vari Tandool)
• 1 small: grated Potato ( you can use chopped too)
• 3 cups: boiling water
• 2 green chilies- chopped
• Few Curry Leaves
• Roasted Peanut powder – optional
• 1 tsp: Cumin Seeds
• 1 tbsp: Oil or Ghee ( Ghee tastes better)                                                                                                      (Moraiyo Pic)
• Salt, Sugar, Fresh Lemon Juice- to taste

Wash and drain the grains. In a deep pan, heat the oil or ghee, whatever you’re using. Add the cumin seeds and the curry leaves along with the chopped chilies. If using chopped potatoes, add them now and let them cook.

Add the grains and stir for a few seconds. Now add the boiling water and peanut powder, if using it. I left it out of mine. Stir well, and add the grated potato, salt and sugar. Cover and lower the heat. Keep checking and stirring so that it doesn’t stick to the bottom. When all the water evaporates, its done. Mix well and add some lemon/lime juice if you’d like and serve with some cold yogurt.

Recipe Type:Very low fat, no cholesterol

Preparation Time: 30 minutes
Ingredients:

1 cup fine sooji (semolina)
1 cup natural yogurt
1/2 cup water
1 tspn salt
1 tspn fresh ginger paste
1 tspn fresh green chopped chilies
1 level tspn eno salt
1 tspn olive oil or calola oil
1 Tbsp fresh chopped coriander
For garnish:
1/4 tspn chili powder
1 tspn fresh chopped coriander
1/2 tspn chopped green chilli
1 tspn dessicated coconut (optional)
Preparation

Put water in a steamer to heat up.
Slightly oil a small 8-10 inch thali with a rim and keep aside.
Mix all the ingredients for the dhokla together (except the eno salt) and form a batter.
Place the oiled thali in the steamer and just before you are ready to pour the batter, add the eno salt and mix the batter gently.
Pour the batter in the thali and sprinkle with chopped coriander and a bit of red chili powder on top.
Put the lid on the steamer and steam for 10- 15 minutes.
Open the lid of the steamer and if the dhoklas are ready they will spring back when gently pressed.
Remove thali from steamer and let it cool. Cut dhokla into diamond shapes and garnish with fresh chopped coriander, dessicated coconut and fresh chopped chillies.
Serve dhokla with coriander-mint chutney. Note: For children you may omit the green chillies. You may also set dhokla as shown for making sooji idli.

Ingredients

Serves about 4 people

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. sweet potato chunks
100 gms. small brinjals – slit into two
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For Muthiya
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method :

For Muthiya
Mix all the ingredients for Muthiya & make stiff dough. Form into small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes. Remove from oil and keep aside.

Directions
Form a paste of green chilli, ginger, garlic and coriander. Rub the chunky veggies(yam, raw banana, sweet potato & brinjals) with oil and chilli-masala paste. Marinate for about 30 minutes.

Heat 4 tbsp oil, then add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook on low flame till all the vegetables are almost done.

Add coriander, lemon, and sprinkle some water if required. Add sugar according to taste and mix well. Cover with a lid and let it cook for another 8-10 mins, until all veggies are cooked and the spices are blended well.

Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds

How to make shrikhand:

Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator.
Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.

Ingredients:

6 green chillies chopped
4 tblsp oil
a pinch asafoetida
8 sprigs spring onions chopped
2 medium tomatoes chopped
1 kg brinjal
1/2 tsp turmeric powder
salt to taste
12 sprigs green garlic chopped
1 tsp cumin seeds

How to make ringan nu oloo :

Roast the brinjals till the outer skin is charred.
Put them in water and then take off the skin.
Mash the pulp.
Heat up oil.
Mix in cumin seeds and stir fry for a while.
Mix in cut green garlic, spring onions and green chillies.
Stir fry for 2 minutes.
Mix in cut tomatoes, turmeric powder, asafoetida, salt and the pulp of brinjals.
Stir fry for few minutes and serve hot.
The color of this bharta is green.

Ingredients:

1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp – ginger grated fine
1/2 tsp – soda bicarb
2 tbsp – oil
2-3 pinches red chilli powder
1/2 tbsp – coriander finely chopped
Salt To Taste

Preparation:

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6″ diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

Ingredients:

2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

Seasonings:

1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Preparation:

Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.