SABUDANA VADA RECIPE

INGREDIENTS :-


Sabudana - 1/2 cup
Potato - 2
Green chillies - 2
Roasted Peanuts - 1/4 cup
Cilantro - 2 tbsp
Oil to deep fry
Salt to taste


METHOD :-


1. Wash and soak sabudana for 2hrs.
2. Boil the potatoes and peel and mash it.
3. Grind the roasted peanuts for a min and keep aside.
4. Drain the sabudana and add mashed potatoes, salt, finely chopped green chilli, cilantro, grounded peanuts and mix well.
5. Deep fry the vadas in hot oil until they are golden brown in colour.


Serve hot with ketchup and green chutney.

BEETROOT SABZI RECIPE

INGREDIENTS :-


Beetroot - 2
Oinion - 3/4 cup
Tomato - 1/2 cup
Red Chilli Powder - 1/2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Milk - 2 tbsp
Water - 1/2 cup
Oil - 1tbsp
Salt to taste


METHOD :-


1. Heat oil in a saucepan and add mustard seed.
2. When the mustard seeds starts to splutter add cumin seeds.
3. Add onion and tomato and fry for 3 mins.
4. Now add chopped beetroot (chop it as smaller as you can so that it's easily cooked), salt, water and chilli powder (you can also use 2 green chilies instead of chilli powder) and cook in a medium heat.
5. When beetroot is 3/4 th done add milk.


Serve with roti or rice as a sides.

NEER DOSA

INGREDIENTS :-


Rice - 2 cup
Grated Coconut - 1/4 cup
Onion - 1/3 cup
Salt to taste
Water


METHOD :-


1. Wash and soak rice for 5-6hrs, i usually soak it overnight.
2. Grind the rice along with grated coconut and onion to a smooth batter using water.
3. Shift the batter to the bowl and add salt and water to make a thin batter (little thicker than water approximately 2 1/2 cup water)
4. Keep it aside for 20mins (no need of fermenting)
5. Heat a dosa griddle or a pan and splash the batter from little above the hot griddle, and when the edges starts to separate from the pan flip over and fold in half first and the in quarter.


Serve with cocnut chutney or chicken sukka. 

LOTUS ROOT SABZI

INGREDIENTS :-


Lotus root - 1 cup
Tomatoes - 2
Ginger Garlic paste - 1 tbsp
Turmeric Powder - 1/ 4 tsp
Red Chilli Powder - 1/ 2 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1/2 cup


METHOD :-


1. Heat oil in a pan and add  ginger garlic paste and cook for 30 sec.
2. Add tomatoes (pureed), chilli powder, corriander powder, turmeric powder, garam masala powder and salt. Cook for 3 mins.
3. Now add lotus root and 1/2 cup water and cook for 5 mins.
4. Garnish with cilantro.


Serve with Chapati. 

FISH MASALA RECIPE

INGREDIENTS :-


Fish fillet - 2
Ginger garlic paste - 1tsp
Onion - 1 cup
Tomato - 2 cup
Salt to taste
Oil - 1 tbsp
Fish masala powder - 1 tbsp
Cilantro - 1/4 cup


METHOD :-


1. Heat oil in a pan and fry onion till its transparent in colour.
2. Add ginger garlic paste, tomato, salt and fry for 5mins in medium heat.
3. Now add fish masala, cilantro and 1/2 cup of water and get it to boil.
4. Lastly cut the fish fillet and cover and cook in gravy for 5 mins.


Serve with Rice.  

SABBAKKI PAYASA/ SABUDANA kHEER

INGREDIENTS :-


Sabbakki - 1/2 cup
Milk - 2 cup
Sugar - 1cup
Water - 1 cup
Cashew - 8
Almond - 4
Rasins - 15
Ghee - 1 tbsp
Rice Flour - 1/2 tsp (optional)
Cardamom - 2


METHOD :-


1. Heat ghee in a heavy bottomed pan and fry sabbakki until all the pearls pop up.
2. Boil milk with a cup of water and add sabbakki and rice flour(optional).
3. Keep stirring until the sabbakki becomes transparent.
4. Now add sugar, cardamom and cook till it blends well.
5. In a pan add a tsp ghee and fry cashews, almond and rasin and add to sabbakki.


Serve it hot

HARIYALI CHICKEN RECIPE

INGREDIENTS :-


Chicken
Mint leaves - 1/2 cup
Cilantro - 1 cup
Ginger - 1"
Garlic - 3 pods
Green Chillies - 3
Cinnamon - 1"
Cloves - 3
Green Cardamom - 1
Black Pepper - 5
Onion - 1 cup
Tomato - 1/2 cup (optional)
Salt to taste
Oil / Butter - 2 tbsp
Grated Coconut - 1/4 cup
Water - 1 cup


METHOD :-


1. Heat 1 tbsp oil in a pan and roast cinnamon, cloves, pepper and cardamom and keep aside.
2. In the same pan roast ginger, garlic, cilantro, 1/2 cup onion, mint leaves, green chillies and coconut separately.
3. Grind the above roasted ingredients wit 1/2 cup water.
4. Heat 1 tbsp oil in a saucepan and fry the remaining onion till it turns transparent.
5. Now add tomato and salt and fry till the oil starts to separate.
6. Add the grind ed paste, 1/2 cup water and boil for 5 mins.
7. Lastly add chicken pieces and cook in a medium heat for 15-20mins.


Serve with Ghee Rice or Naan.