Sabudana Khichidi / Tapioca Pearl Khichidi

Sabudana is the most popular upwas food in North India and sabudana khichidi is most popular preparation and so are the many ways of preparing it. This is one of the recipe that i thought was a little different and is from the mother of a friend of mine.

Sabudana - 1 cup

Potato - 1/2 cup grated

Hot Green Chilli - 2 finely chopped

Groundnut - 1/4 cup

Cumin Seeds - 1/2 tsp

Coriander Leaves - 1/4 cup chopped fine

Oil - 2 tbsp

1. Wash sabudana and drain out water and keep aside for 2-3 hrs or overnight in the fridge.

2. Grate potato and mix it with soaked sabudana.

3. Heat oil in a pan and add cumin seeds and fry till golden.

4. Add chilli and groundnuts and fry till nuts are done .

5. Set the heat to low and add sabudana potato mix to the pan.

6. Add salt to taste and cover and cook till potato is done.

7. Sprinkle with coriander leaves

8. Serve with a lemon wedge or a dollop of curd.

Singara & Rajgira ThaliPeeth/Waterchesnut & Amaranth Flour Pancake

Singada ,Rajgira,Bagar ,Sabudana ,Kootu are some of the food items eaten during fast days in North India . Sabudana is my all time favourite but you need variation as you cannot eat the same stuff all the time specially if you are fasting during navrathri days. I myself don't like rajgira or singada flour taste on its on so i mix both of them togetther to make a tasty thalipeeth.But it can be made with only one type of flour too.

Singada Flour - 1/2 cup

Ragjira Flour - 1/2 cup

Carrot - 1/4 cup grated

Cumin Seeds - 1/4 tsp

Green Chilli Paste - 2 tsp or to taste

Water/Curd - 1/2 cup

Salt to taste

Oil

1. Mix the both the flour,chilli,cumin and salt well .
2. Mix grated carrot to the mixture and make a thick very batter with curd or water.
3. Heat a non-stick tava or pan .
4. Drop 1/2 tsp oil and spread it well.
5. Drop a blob of batter on the tava and spread it into a round shape with hands.
6. Make a hole in the center on the round and fill it with oil.
7. Let it cook and check by lifting with a flat spatula for brown spots on underside.
8. Spread a little oil on top and turn.
9. Cook on the other side till done.
10. Serve it with curd or aloo sabzi.

Bagar Dosa I Samo Seed Crepe

I saw this recipe at a blog the other day and thought what a wonderful idea .This is the first time i made this recipe and liked it with jeera aloo.I modified the the recipe to my family's taste but the original can be found as Gavane at Soogran.

Bagar/Samo - 1 cup

Roasted Peanut - 1/2 cup

Green Chilli - 2

Cumin Seeds - 1 tsp

Curd - 1/2 cup

Upwas Salt to taste

Ghee 

1. Soak the bagar and peanut over night.

2. Grind everything together make a very loose batter.

3. Heat a griddle/tava and add few drops of oil .

4. Drop a ladle full bater and move the griddle in circular motion to spread the dosa .

5. When you see one side is done flip the dosa and cook the other side for 1-2 min.

6. Serve with aloo sabzi or any chutney of your choice.

Bagar Soup / Samo Seed Soup

Bagar or Samo seed is something that very commonly eaten in North India during UPWAS. Some places it is also known as Vrat Ke Chawal. I can understand that why it is called so i think because of its broken rice like texture. Its a seed of a grass that grown along with rice in the fields but is not considered as a grain so can be eaten during upwas.

If you are someone who eats tomato during fast then its a satisfying preparation at the end of a long day of fast.

Bagar - 1/4 cup

Fresh Tomato Puree - 1 1/2 cup

(Chop and blend tomato without water in an blender or chop tomato finely)

Coriander Leaves - 1/4 cup chopped

Water - 1 1/2 cup

Upwas Salt to taste

Ghee - 1/2 tsp

For Tempering

Oil - 2 tsp

Cumin seeds - 1/2 tsp

Green Chilli chopped - 1 tbsp

1. Heat 1/2 tsp oil and green chilli.

2. Cook for 2 min and add tomato puree.

3. Cover and cook for 3-4 min and add washed bagar.

4. Add water and cover and cook for 10 min on medium flame.

5. When cooked properly you will see the bagar fluffy and slightly split open.

6. Check for consistency and add more water if needed an boil for a min.

7. Sprinkle coriander leaves and remove from flame.

8.Heat remaining 2 tsp oil and add cumin seeds and let it turn golden.

9. Add to the soup ad cover immediately for a minute .

8. Mix well and serve hot with a dollop of curd on top.

This recipe is little soupy , for upma like consistency use water accordingly

I am sending this to Soup N Juice Event at Mom's Recipes

Lunch Menu

A friend of mine had come one afternoon this week with her kids and this is what we prepared prepared together for lunch. Her kids loved the kalachanna salad as they could pick each channa and eat like a cereal snack :).Menu is simple and easy to cook even for a sunday lunch for the family.

• Chutney Panner Tikka with Tomato Onion Salad
• KalaChanna And Aloo Salad
• Palak Aloo
• Dal with tamatar and radish greens
• Roti
• Rice

I am sending this to the "cooking for the guest"event at rakskitchen

Green Chutney Paneer Tikka

Make any green chutney of your choice and marinate paneer overnight in it. Heat oil in a pan and shallow fry the paneer on both side. Sprinkle with chaat masala and lemon juice and serve with any any kind of salad.

Dal with Radish Greens/Dal and Muli Bhaggi

Dal i feel always tastes good when cooked with some kind of greens. Today i have cooked with radish greens.

Toor Dal - 1/2 cup

Radish Green - 1 /2 Chopped

Tomato - 1 small ,chopped

Green Chilli - 2 or to taste chopped

Garlic - 3 cloves

Turmeric - 1/4 tsp

Mustard Seeds - 1/4 tsp

Cumins Seeds - 1/4 tsp

Salt to taste

Ghee - 1 tsp

1. Cook dal, chilli,tomato, garlic,turmeric together till dal is very well done and mushy.

2. Dal can be done in a pressure cooker for two three whistles .

3. Mix the dal with the traditional mathni and add water if needed.

4. Heat ghee in a pan and add mustard and cumin.

5. When seeds start to pop add radish green and cover and cook for 2-3 minutes.

6. Add the dal to the pan and season with salt and let it boil for a minutes.

7. Remove from flame and serve with rice or roti.

North Indian Style - Aloo Palak / Potato Spinach

Spinach in an form goes well with all kinds of Indian bread and we all make many variation of it home , this is one of those recipes that can be whipped up fast and with added bonus of it being healthy and tasty.

Potato - 1 medium sized, cut to 1 inch cubes

Spinach - 2 cup, chopped fine

Onion -1/2 cup chopped dine

Ginger Garlic Paste - 1/2 tsp

Tomato - 1/2 cup,chopped fine

Tumeric -1/4tsp

Chilli Pw -2 tsp or to taste

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tbsp

salt to taste

1. Heat oil and add cumin and mustard .

2 .When the seeds start to pop set flame to medium and ginger garlic paste.

3. Also add onion and potato and cook till onion just start to change color.

4. Add salt, chilli , tumeric and cook for a min.

4.Add tomato and cover and cook till the oil seperates by mixing now and then.

5. Add spinach mix well and cover and cook till potato is fork tender.

PS : 1/4 tsp of garam masala can be added for a variation of this recipe .

I am sending this to "SIDE DISH FOR CHAPPATI" event hosted by Viki at elitefoods.

KalaChanna And Aloo Salad / Warm Black Chickpea and Potato Salad

Kala Channa is like either you like it or hate it . If you are one of those people who love it then this recipe is a must try :). Quick and easy side and tastes good served over in kind of chat you are making and makes it healthy too.

BlackChickPea/ Kala Channa - 1/2 cup ,soaked over night in water

Potato - 2 small yukan gold or red

Onion - 1/2 cup chopped

Ginger - 1 tsp chopped very fine

Green Chilli - 1 tbsp or to taste chopped fine

Coriander/Cilantro - 2 tbsp chopped fine

Lemon Juice - 2 tsp

Garam Masala - 1/2 tsp

Turmeric - 1/4 tsp

Hing - 1/4 tsp

Oil - 1 tbsp

Salt to taste.

1. Cook soaked chickpea , salt , turmeric, hing till well done but not mushy .

2. Boil potato too till fork tender but take care not to overcook.

3. Heat oil in a pan and add onion , ginger , chilli .

4. Cook till onion start to just change color.

5. Add drained cooked chickpea and cook till moisture if any dries .

6. Sprinkle with garam masala.

7. Break Potatoes with a fork and add it to the chickpea and mix everything light handedly.

8. Switch of the flame check for salt and add if needed .

9. Add lemon juice, cilantro and mix well but light handedly.

PS : I pressure cook black chickpea till three - four whistles.

Its important to add fork broken potatoes rather than

chopped. When you mix the salad some of the broken

potatoes will becomes creamy and coat the chickpea

which makes it very tasty otherwise salad becomes too dry.

I'm sending this to MLLA 15 hosted by Sia at MonsoonSpice and initiated by Susan at The Wellseasoned Cook

Matar Tamatar / Peas in Tomato gravy

Its a nice recipe to make when there is lot of fresh tomato available in the market. Its can be made with fresh or frozen peas, fava beans, soyabean etc.

Tomato - 2 cup finely chopped

Peas - 1/2 cup

Onion - 1/2 finely chopped

Ginger Garlic Paste - 1/2 tsp

Turmeric - 1/4 tsp

Chilli Pw - 1 tsp

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Coriander/Cliantro - 1 tbsp finely chopped

Oil - 1 tbsp

Salt to taste

1. Heat oil in a deep pan and add mustard and cumin(i have not used it).

2. When it start popping add ginger garlic paste and cook for a minute.

3. Add onion and cook till it turns golden by mixing in between.

4. Add turmeric , chilli pw , salt and cook for a 30 sec.

5. Add tomato and mix and cover and set flame to low medium.

6. Keep mixing now and then till tomato is cooked through.

7. Add peas and cook again till peas are done.

8. Sprinkle with coriander leaves and remove from heat.

9. Goes best with paratha .

Maharastrian Palak Patal Bajje

This is a modified version of maharastrian dish called Patal Bajje . Its not authentic but surely tasty. Traditionally made but channa dal ,palak and palak like sour green (ambath choka i think).I use tomato for sour taste.

Channa Dal - 1/4 cup

Palak - 1 cup

Groundnut - 1 tbsp

Ginger Garlic- 1 tsp

Tomato - 1/2 cup chopped fine

Onion - 1/2 cup chopped fine

Turmeric - 1/4 tsp

Chilli Pw - 1 tsp

Coriander Pw - 1 tsp

Godda Masala - 1/4 tsp (optional)

Garam Masala - 1/4 tsp

Oil - 1 tbsp

Salt to taste

Water for cooking - 1 cup

1. Cook dal,spinach,groundnut ,turmeric and water in pressure cooker.

2. Mash the cooked dal mixture with the traditional mathini (used for churning curd).

3. Heat oil add ginger garlic paste and cook for a minute.

4. Add onion and cook till golden.

5. Add chilli pw,coriander pw and cook for a minute.

6. Add tomato , cover and cook till oil separates.

7. Add the cooked dal mixture and godda and gram masala.

8. Cook the mixture on low flame for 5-10 minutes.

9. Serve with rice or roti.

Onam Special :)

Menu :

• Papadam
• Banana Chips
• Karela Chips
• Lemon Curry(Instant Pickle)
• Ginger Curry(Instant Pickle)
• Cucumber Pachadi
• Carrot and Cabbage Thoran
• Banana and Long Beans Olath(Fry)
• Avyial
• MoonG Dal
• DrumStick Sambar
• Moor Curry
• Rasam
• Rice
• Ari Pradaman