• Soak Sabudana with water to cover it for 2-3 hrs. Drain excess water.
• Mix together Sao, mashed potato, lemon juice, roasted peanuts, coriander, Cumin seeds, salt & green chillies.
• Make lemon sized balls & flatten slightly on your palm.
• Heat Oil on Medium heat & fry the vada's till golden brown.
• Serve hot with chutney. 

Sabudana Khichdi  for Navratri Ingredients:

• Sabudana (sago) -1 cup • Potato (peeled & finely cut)  -1•  Peanut 1 cup•  Coconut (grated)  1/2 cup• Green chilies - 2/3• Sugar   1/2 tsp• Lemon -1 • Coriander leaves (finely chopped) • Cumin seeds 1/2 tsp  •  Ghee • Sendha Namak / Rock Salt to taste Method: Wash Sabudana and soak it in warm water. Drain the water and leave them for 3-4 hours. Heat pan and add ghee. Add potato and chilies, Sugar. fry till tender Add Peanuts, Lemon juice. Now add sabudana mixture and Salt to it and stir gently. Cover and cook on low flame for 4-5 minutes remove from fire and serve hot garnished with corinder leaves and grated coconut

Ingredients:

Besan 2 cup
Suji 1/2 cup
Baking Soda 1/2 tsp
Sugar 1 tbsp
Lemon 1
Green chillies 3
Ginger paste
Boiled Peas
Coconut (shredded)
Salt to taste

Method:

1. Mix besan, suji, baking soda, sugar and salt to taste.

2. Add lemon and boiled peas, ginger and greenchilli paste.

3. Add warm water and mix well. leave it for 15 mints.

4. Grease the microwave bowl with oil or butter.
5. Put it on microwave for 4 mints on high. (if you are using Samsung, then press option for dhokla, for 8 pcs and start)

6. Check with a knife, if the batter doesn’t stick on the knife it is ready
7. In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.


8. Granish with coriander and Coconut.

How to make Sambar Masala

Ingredients

Toor Dal (red Lentils) 2cup
1 /2 kg of a vegetable of your choice like green beans, brinjal, ghiya, Drumstick etc
Tamarind paste 1/2 tsp
Turmeric Powder 1/2 teaspoon
green chillies
REd chilli Powder
oil 2 teaspoons
Salt to taste
5 small dry red chilies
Curry Leaves
onion 2
Tomato - 2
mustard seeds 1 tsp
asafoetida (optional)
fenugreek seeds 1/2 teaspoon
2 tablespoons sambar powder (see my another blog how to make sambar masala)

Method:

1. Cook the dal with turmeric and salt.
2. In the same water cook (boil) veggies. green chillies and red chilli powder and then add tarmind paste to it.
3. Mix dal with veggies.
4. heat the pan and add oil
5. Splutter mustard, fenugreek seeds, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
6. Add onion and tomato.
7. Add masala to dal & veggetables and boil them for few more minutes

8. Add few curry leaves.




Serve hot with Rice .

Ingredients:

2 Medium-Sized Potatoes 1 cup Buckwheat Flour (kuttu ka atta) 1/4 cup Coriander Leaves - finely chopped 2-3 Green Chillies 1/2 tbsp Black Pepper Powder 1/2 tsp Salt (Sendha namak) Ghee / Oil to fry Method: Mix all the ingredients in a bowl. Add water to the mixture and beat into a smooth batter. Heat the ghee/oil in a pan over medium flame for deep frying. put each slice of batter coated into hot oil Fry them until they become reddish gray. Serve them with Curd or chuteny.

Ingredients:


Boiled Potato - 1
Poha 2-3 Cup (I have used leftover poha to make cutlet, you can use fresh one)
green chilli 1
red chilli  1/2 tsp
turmeric ( I like to add .. as it gives good color to Cutlet) 1/2 tsp
Onion 1
Coriander leaves
Salt to taste
Oil to fry


Method

If you are using fresh poha then soak poha in salty water for 2-3 mints.
Mix poha  and boiled & mashed potato, salt, Onion, green chilli, red chilli, coriander leaves, and turmeric.


Mix well and make small balls.


Shallows fry them on medium heat.


Serve with Sauce or chutney .... :)

Spicy Indian Gravy, goes well with Puris, Parathas, Chapatis or Rice. It is is my second most favorite food.

Ingredients:

Chana - 500 gm
Cloves - 3/4
Tea Bag - 1
CArdomon - 2

Ginger / or Ginger paste
Onions chopped 1 (optional)
Tomato - 2 (puree)
Green Chillies - 2
Cumin seeds 1 tsp
Amardana - 1 tsbp
Chole Masala 1 tbsp
Red Chilli Powder
Coriander leaves - for garinsh
Salt to taste
Oil


For Bhatura

All purpose Flour (Maida) - 400 gm
Yoghurt
Baking Soda 1 pinch (you can avoid Soda)
Oil
Suzi 1/3 Cup
Salt
Warm water













Method :

Soak chhole/beans overnight in salty warm water with two tea bags, cloves and cardomon.


Boil them with tea bags till they become soft
Heat the oil (2-3 tbsp) in pan, add Cumin seeds.



Add onion and ginger paste. Fry them till they are light brown.

After that add Tomoto puree and Green Chilli (chopped).


Mix well and add Chilli, Chana masala.

Fry them till the masala leave oil.

Add Chole and mix well with masala. Garnish with Coriander leaves




Bhature

Mix Maida, Suzi, Soda, and Salt.
Add 2 tbsp oil and yoghurt. mix well. if required add water water and make soft dough.
Cover dough with Damp cloth for 4-5 hours.




Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and Onion lachha.

Ingredients:

Poha  - 3 Cups
Oil
Mustard Seeds
Curry leaves
Onion 1 Chopped
Green Chillies - 2
Peanuts 1/3 cup
Channa and urad dal - 1 tbsp
Veggies - (Carrot and peas ... you can use differents veggies) I have half boiled them. if you are using frogen veg then you dnt require to boil them

Add caption

Coriander for garnish

Note : you can add turmeric if you like...

Method :


Soak the Poha in a water and salt for 2 mints and drain them.



Heat the oil on pan, cook peanuts (roast them) till they become litlle reddish in color.




Same oil, add Musturd seeds, Channa dal and Urad dal.
Fry until they crackle.
Add Green chillies, curry leaves and onion.

Cook till they are done
Add Veggies and cook them till they become soft.



Add poha and salt as required and mix well.
Garnish with Coriander leaves

Poha

Poha

Serve with podina and dhaniya chutney and lemon.

Very popular dish in north india ...  Best served with rice.

Ingredients

Yoghurt / Dahi  3/4 cups
Besan  2 cups
Water 6 cups
Hing / asafetida
Ghee / oil
MEthi Danaa / fenugreek seeds 1/1 tsp
Cumin Seeds / Jeera 1 tsp
Dhaniya powder  1 ts p
REd Chilli (Whole)  4
red chili powder 1/2 tsp
Turneric 1/2 tsp
Salt to taste

For Pakora's

Besan
Water

Method :


For PaKora's

Add Besan, Salt, Dhaniya powder, Chilli powder. and mix well
Add waterand make thik batter.
Take oil in a Kadhai and heat it.
Place the batter using 1 tablespoon.
Fry until they become golden brown.


For Kadhi

Beat Yoghurt / and add 2/3 cup of Besan and Turmeric. Mix well.. ( no lumps should be there)

In Pan / Kadhai, Heat oil/ Ghee , add Hing, Methi Dana and Jeera.









Add Red chilli whole and Red chilli powder, Dhaniya powder .. after few seconds add Yoghurt mixture.
Stir and add water if required to the Kadhi .. Turn heat to Meduim flame and add salt and stir.
Bring the kadhi to a boil, add the pakoras, and stir.











When Kadhi comes to boil. Soak your pakora's to room temp water for about 5 mints.
After 5 mints , squeeze the pakora;s from the water and add to kadhi.
Let it boil on low flame for few more mints.
You Kadhi pakora is ready.

Garnish it with Hot ghee and chilli powder mixture.