Sabudana Wada

My all time favourite, decided to try making it myself!!

Makes: 16-18 small wadas

Ingredients:

1. Sabudana - 1.5 cups
2. Potatoes - 2 large boiled and mashed
3. Green chllies - 2-3 chopped finely
4. Ginger grated - 1 tsp
5. Coriander leaves - 1 tbsp
6. Lime juice - 1 tsp
7. Oil - For deep frying

Method:

1) Soak the sabudana for 7-8 hours in very water just enough to cover the sabudana. (You have to be very careful with the amount of water, a little extra water can make the sabudana soggy and ruin everything)

2) Mix all the ingredients for the except the oil. Add salt as per taste

3) Form balls and flatten with your palms

4) Deep fry. Drain excess oil on a tissue paper. Serve hot with curd/chutney/ketchup

Baby potatoes in creamy gravy

Found this recipe on Tarla Dalal site, made it with a few modifications. Re posting for the sake of my readers :)

Serves: 2-3 people

Idli chili

I had a lot of leftover idlis and so decided to try this recipe!!

Serves - 2

Chicken biryani

Serves - 4 people

Ingredients

For marinade

1. Coriander leaves - 1 cup
2. Mint leaves - 1 cup
3. Garlic - 25-30 cloves
4. Ginger - about 10 finger sized pieces
5. Chili powder - 1 tbsp
6. Turmeric powder - 1 tsp

For chicken

1. Chicken - 800 gms
2. Onion - 3 medium sized vertically slit
3. Tomatoes - 2 medium sized finely chopped
4. Ginger - 1 tbsp minced
5. Garlic - 1 tbsp minced
6. Cloves - 3-4
7. Cinnamon - 3-4 sticks
8. Cardamon - 3-4
9. Biryani masala - 2 tbsp
10. Chili powder - 3 tbsp (adjust as per taste)
11. Turmeric powder -  3 tsp
12. curd - 2 tbsp
13. Oil - 4-5 tbsp (For frying)

For rice

1. Basmati rice - 3 cups
2. Mint leaves - a handful
3. Bay leaves - 3-4
4. Cardamon - 3-4
5. Cloves - 3-4
6. Star anise -3-4
7. Saffron - 1 pinch soaked in about 2 tbsp milk

For garnishing

1. Onion - 1 large vertically chopped
2. Cashew nuts - a handul (cut into pieces)
3. Oil - 3 tbsp (For frying)

Method:

1) Grind all the ingredients for the marinade except the chili powder and turmeric powder into a smooth paste.

2) Apply to the chicken along with chili powder, turmeric powder and salt. Allow to marinate for 3-4 hours

3) Heat oil. Add ingredients 4-8 for the chicken and fry for 2 minutes

4) Add the onion. Fry till translucent.

5) Add the tomatoes. Fry till oil separates.

6) Add turmeric powder, chili powder , biryani masala and salt. Fry for 2 minutes

7) Add the curd. Fry for 2 minutes.

8) Add the marinated chicken.  Mix well. Keep covered and let cook.

9) Mix all the ingredients for the rice except the safforn milk with 6 cups water. Keep covered and let cook. Stir intermittently and add more water if required till the rice is cooked

10) Heat oil set aside for the garnishing. Add the onion and fry till its brown.Drain on a tissue paper

11) Similarly fry the cashew nuts.

12) Transfer the chicken to a deep bottom kadhai or handi. Add the rice on top. 

13) Add the saffron milk

14) keep covered and let cook for 15-20 minutes. Garnish with onion, cashew nuts and coriander leaves

15) Server hot.

Prawn masala

One of my own creations, turned out to be tasty :)

Serves: 3-4 people

Ingredients

1. Prawns - 1 cup
2. Onion - 2 large chopped vertically
3. Tomatoes - 2 medium sized chopped
4. Garlic - 1 tsp minced
5. Ginger - 1 tsp minced
6. Coriander leaves - 1 tbsp
7. Curry leaves - 4-5
8. Turmeric powder - 1/2 tsp
9. Chili powder - 2 tsp
10. Everest chicken masala - 1 tsp
11. Oil - 2-3 tbsp (For frying)

Method

1) Heat oil. Add ginger , garlic and curry leaves. Fry for 2 minutes

2) Add the onion. Fry till golden brown

3) Add the tomatoes. Fry till water separates

4) Add the turmetic powder, chili powder and chicken masala

5) Add little water and let cook for 5 minutes.

6) Remove about 3 tbsp of this mixture on a plate and let cool.

7) Once cooled, grind into a fine paste

8) Add the ground paste. Also add prawns. Keep covered and let cook. Garnish with coriander  Serve with Bread or rice.

Snake Gourd (Parwal) stuffed Prawns

Another of my mums mouthwatering prepatation!

Serves -3-4 people

Ingredients

For the prawns filling:

1. Prawns-l cup
2. Onion -2 medium chopped
3. Potatoes(optional )- 1 medium
4. Green chilies - 2
5. Grated Coconut - 2 tbsp
6. Coriander leaves - 1 tbsp
7. Sola or kokum -  (3-4)
8. Turmeric powder - 1/2 tsp
9. Chili powder - 1 tsp

For the Snake gourd:

1. Snake Gourd (Parwal) - 1 whole 
2. Semolina - 3 tbsp (For frying)
3. Oil - for frying

Method:

1) Mix all the ingredients for the prawns filling together in a vessel

2) Add turmeric powder, chili powder and salt as per taste

3) Add little water and keep on flame

4) Keep covered and let cook for 15 minutes stirring intermittently. Turn off heat once cooked.

5) Peel the snake gourd. Chop into pieces and de seed them.Add little water and microwave them for 5-8 minutes or till they are cooked.

6) Stuff them with the prawns filling.

7) Coat with semolina. 

8) Spread oil on a pan. Shallow Fry the snake gourd pieces till golden brown on both sides.