Shabudana(Tapioca) Wada

Shabudana(Tapioca) Wada :

(All ingredients are underlined)

1. Soak 2 cups tapioca (shabudana)in water for 3-4 hours. The level of water should be just above the level of the tapioca. 

2. Wash 1/4 cup samak rice (vrat ke chawal) and add 1/2 cup water to it. 

3. Keep it on a medium flame for boiling. 

4. Once the water is used up till level of the rice grains, reduce the heat to low and cover to cook till all the water is absorbed. Then turn off the gas. and keep aside for cooling.

5. After 3-4 hours, the tapioca absorbs all the water and puffs up. 

6. To the tapioca, add the samak rice prepared in step 4. 

7. Boil, peel and mash 2 potatoes and add to the tapioca. Add 2 cups roasted peanut powder*, 4-5 crushed green chilies, salt to taste, and 3 tsp sugar.

8. Mix well. Add little water and knead gently to make it like a dough.

9. Take little dough and shape into round balls with hands. Press to flatten a bit and make a hole in the center with one finger.

10. Use the rest of the dough and shape all the wadas as in step 9.

11. Heat oil in a pan for frying. Deep fry all the wadas on medium heat till a nice golden color is achieved.

12. Serve hot with peanut chutney.

*Roast peanuts in a pan on a medium flame, till some black spots start appearing on the outside. Let cool and then crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Vrat ke aloo/Jira Aloo (potato with cumin)

Vrat ke aloo/Jira Aloo (potato with cumin) :

(All ingredients are underlined)

1. Boil and peel 4 potatoes and cut them into 1" big cubes. 

2. Heat 3 tsp oil in a pan and add 1 tsp cumin seeds. Wait till they sizzle.

3. Add 3 green chilies, cut into small pieces.

4. Add the potato cubes, 2 tbsp coarsely roasted peanut powder*, and mix well. Reduce the heat to low. 

5. Add salt to taste and 1 tsp sugar.

6. Mix well and serve with Vrat ke Chawal and Peanut Amti (curry).

*Roast peanuts in a pan on a medium flame, till some black spots start appearing on the outside. Let cool and then crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Samak ke Chawal (Vrat ke chawal) and Amti

Samak (barnyard millet) ke Chawal/Rice (Vrat ke chawal/Rice) and Peanut Amti(curry) :

(All ingredients are underlined)

For the rice :

1. Wash 1 cup samak rice (vrat ke chawal) and add 2 cups water to it. If you want to make softer rice then add 3 cups water. 

2. Keep it on a medium flame for boiling. 

3. Once the water is used up till level of the rice grains, reduce the heat to low and cover to cook till all the water is absorbed. Then turn off the gas.

For the Amti (curry) :

1. Take 1/2 cup roasted peanut powder and add water as needed to grind into a fine paste. 

2. Add 3 cups water to it, mix well and keep aside.

3. Heat 3 tsp oil in a pan and add 1/2 tsp cumin seeds. Wait till they sizzle and then add 3/4 cup water.

4. Add 3-4 dried kokum pieces and bring to boil. Let it boil for 3-4 minutes. 

4. Now add the peanut paste-water prepared in step 1 above. Reduce heat to low.

5. Add salt and red chili powder to taste.

6. Bring to boil on low flame stirring occasionally. 

For Serving :

Serve hot Samak ke chawal with hot Peanut Amti. They are usually accompanied by Vrat ke Aloo, sweet lemon pickle, and potato or sabudana wafers (papad). 

Black-eye Bean Curry

Black-eye Bean Curry :

(All ingredients are underlined)

1. Wash 1 cup black-eye beans and add 2 cups of water.

2. Cook in a pressure cooker for 3 whistles. After 3 whistles reduce the heat to low and let cook for another 5 minutes. Then turn off the gas.

3. Remove the beans from the cooker after the cooker has cooled. Take 3 tbsp of the cooked beans in a small bowl, mash them, and add them back to the rest of the beans. This helps to thicken the gravy later. Mix well.
4. Heat 3 tsp oil in a pan and add 1/2 tsp mustard seeds. Once the seeds crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 1 small onion finely chopped, 1 tsp finely chopped garlic and 1/2 tsp crushed green chilies.
5. Stir fry till the onion and garlic are golden brown.
6. Now add the beans, and water to get the desired consistency.
7. Add salt to taste, 2 tsp kala/goda masala, 1 & 1/2 tsp jaggery, and 1/2 tsp cumin powder.
8. Bring to boil.
9. Garnish with finely chopped coriander/cilantro. Add a few drops of lemon to the serving bowl and serve hot with roti/chapati or rice.

Aloo-Gobhi / Mildly seasoned cauliflower with potato

Aloo-Gobhi :

(All ingredients are underlined)

1. Cut out medium size florets of a cauliflower. Take 2 cups of cauliflower florets.

2. Peel and cut 1 potato into 1" big cubes.

3. Heat 2 tsp oil in a pan and add 1/2 tsp mustard seeds. After they crackle, add a pinch of asfoetida (hing), and 1/2 tsp turmeric powder.

4. Add the potato cubes, turn and cover to cook till the potatoes are half done. 

5. Now add the cauliflower florets, and 2 finely chopped or crushed green chilies. Cover and let cook on a low flame till the potatoes and the cauliflower are completely cooked. Do not forget to turn every 2 minutes.

6. Now add salt to taste, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp sugar. 

7. Mix well and let cook for 2 minutes without any cover.

8. Garnish with finely chopped coriander and serve hot with roti/chapati. 

Mixed Vegetable Paratha

Mixed Vegetable Paratha :

(All ingredients are underlined)

For the filling :

1. Use 1/2 cup peeled and grated carrots, 1/2 cup finely chopped or coarsely shredded cabbage (I used a food processor to shred), 1/2 cup coarsely ground green peas, and 1/2 cup shredded string beans.

2. Heat 1 tbsp oil in a pan, and add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), 1/4 tsp turmeric powder, 1 onion finely chopped, 1/2 tsp ginger, and 2 tsp finely chopped garlic cloves.

3. Stir fry till the garlic and onion become brownish pink. Add 1 tsp garam masala and stir fry again for a minute. 

4. Now add all the vegetables and mix well. Add salt and crushed green chilies/red chili powder to taste, and 1/2 tsp dry mango powder (amchur).

5. Mix well and stir fry for 5 minutes on a medium flame, turning occasionally, till most of the moisture is absorbed.

6. Keep aside for cooling.

For the dough :

Take 1 & 1/2 cup wheat flour in a kneading bowl. Add 1/2 tsp salt, 2 tsp oil, and use water to knead into a soft dough (just like a chapati dough). Keep the dough aside for 10-15 minutes. 

Preparation :

1. Take 2" ball of the dough and roll it into a 5" big circle. 

2. Place a 3 tbsp of the filling and bring up from all sides and close at the top. Press to flatten a little. Dust with some wheat flour on both sides, and roll into a bigger circle, a few millimeters thick. 

3. Cook on a heated griddle on both sides, into a golden brown color. Spread about 1/2 tsp oil on both sides when cooking. 

4. Repeat for the remaining dough and the filling. 

5. Serve hot with butter, yogurt, and pickle.

Pachadi (Spring Onion Salad)

Pachadi (Spring Onion Salad) :

(All ingredients are underlined)

1. Take 1/4 cup finely chopped spring onions, 1/4 cup grated carrots, 1/4 cup finely chopped cucumber and mix in a bowl. 

2. Add 2 tbsp coarsely ground roasted peanut powder* to it. 

3. In a pan, heat 2 tsp oil and add 1/4 tsp cumin seeds, a pinch of asfoetida (hing), and 1 vertically slit green chili. Stir fry for a minute. 

4. Add the above seasoning to the cut vegetables and mix.

5. Add salt to taste, 1 tsp sugar, and 1 tsp lemon juice.

6. Garnish with finely chopped coriander/cilantro. 

7. Mix well and serve with roti/chapati.

*Roast peanuts in a pan on a medium flame, till some black spots start appearing on the outside. Let cool and then crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.