Sabudana Upma

INGREDIENTS:
Sabudana (1 cup) soaked for 1hour before cooking.
Salt to taste.
Ginger paste (1 Tsp).
Rock salt.
Curry leaves.
Coriander leaves.
Peanuts (a fistful).
Chopped capsicum.
Chopped green chillies.
Chopped onions.
Ghee (1 Tsp).
Cumin seeds (1 Tsp).
Dried red chillies (2-3).
Bay leaves (2).
Oil for cooking (2 Tsp).

PROCEDURE:
Heat oil in a pan, add cumin seeds, bay leaves and dried red chillies, as they pop up add peanut, onion and capsicum, chillies, saute till golden brown, now add soaked sabudana and stir well, add ginger paste, salt, curry leaves and saute well, now add water and allow it to boil, let it boil till sabudana gets cooked, now sprinkle rock salt and stir up well. Once its done garnish with coriander leaves and little ghee and off the flame. Serve it with podi, chutney and enjoy its great taste.

Gokul pithe.....heavenly

Gokul pithe is said to be loved by Lord of Gokul.
INGREDIENTS:

Milk (1 Liter).
Sugar (2 cups).
Grated coconut (1 1/2 cups).
Cardamom powder (1 Tsp).
All purpose flour (1 cup).
Oil for frying.

PROCEDURE:
Heat a big vessel and add milk to it, before adding remove one cup of milk and keep aside.
Boil the remaining milk and stir it well, boil it till milk becomes condensed, now add grated coconut and 1 cup of sugar to the boiling milk along with cardamom powder, stir vigorously till oil starts
leaving from the walls of the pan, you will find whole content getting close, and forms a dough like, our stuffing is done, off the flame.
Now prepare a thin paste of all purpose flour, water and cardamom powder, check that no lumps are formed.
Prepare sugar syrup by boiling one cup of sugar and one cup of water and as thick sugar syrup is done off the flame and allow it to cool.
Heat oil enough for deep frying in a pan, make small small flatend dumplings of above prepared milk and coconut dough and dip them in flour paste and fry them golden brown in heated oil.
Now the fried pithe are dipped in sugar syrup and our Gokul pithe is ready to be served and enjoyed.

Reshmi Tandori Murg...........Gravy

INGREDIENTS:
Curd (200gms).
Onions (4).
Dried red chillies (3-4).
Cardamom (3-4)
Charmagaz seeds (4 TBs).
Ginger-Garlic paste (2 Tsp).
Green chillies (4-5).
Whole garam masala.
Lemon juice (2 Tsp).
Chicken neatly cut into pieces(500gms).
Salt to taste.
Ghee / Butter (1 Tsp).
Black pepper powder (1 TBs).
Oil (4 TBs).

PROCEDURE:
In a big vessel marinate chicken with lemon juice, salt, pepper powder, 1 Tsp ginger-garlic paste for 30 minutes.
Now take screws and insert one after another chicken pieces into it and place it inside oven and bake it at 250 degrees for 10 minutes, turn the screws and heat it for another 7-8 minutes.
In the mean while boil the onions and let it cool. Grind charmagaz seeds then add green chillies,
Now heat oil in a pan add dried red chillies, cardamom pods saute till they change colour and aroma lingers around, now add  above grinded paste and stir well, cook till oil leaves the walls of pan, add salt, ginger -garlic paste meanwhile and keep stirring.
As it is cooked add water and allow it to boil in closed, now add chicken pieces and cook for 2-4 minutes add ghee and off the flame.

Narkel-Gud Naru / Jaggery Sweetend coconut balls

INGREDIENTS:
Grated coconut (2 cups).

Jaggery (1 1/2 cups).
Ghee (1 Tsp).
Cardamom powder (1 Tsp). /* In case where ladoo made of jaggery cardamom powder is not mandatory, as jaggery itself is aromatic, cardamom might suppress jaggery's aroma. */
Water.

PROCEDURE:
Heat a pan/wok, add jaggery and about 1 cup of water, as jaggery melts, strain it out in to a container. Wash the pan and again place it on stove, add grated coconut and saute them slightly, now add melted-strained jaggery to it, stir well, add ghee and stir well, add cardamom powder if required and stir well, now stir it vigorously, so that contents of the pan do not stick to walls of pan, stir till you find a lump like is formed, off the flame.
Take a bowl full of water dip your hand and start making small small round dumpling out of it.
One need to be quick in making dumplings while its hot, once it cools down, it will be of no use.
Once all dumplings are made with both the hands give them a round shape and allow it to cool.
Serve it on any festive occasions, and enjoy.

Cheesy Chicken Sandwich

INGREDIENTS:
Sandwich bread slices.
Salt to taste.
Shredded chicken.
Black pepper powder.
Grated cheese.
Sliced tomatoes, cucumber and onion.
Butter to grease.
Lettuce leaves.

PROCEDURE:
Take chicken and saute them with ginger paste, garlic paste, salt, pepper powder till chicken is cooked and keep aside.
Now grease two breads on one side each and on one bread add cooked chicken, cheese, garnish with lettuce, cucumber, tomatoes and onion and cover it with another slice of bread.
Now bake it in oven for 2-3 minutes and remove, the cheese melts and gives it a awesome taste.
Cut ti diagonally and serve it with sauce.
Enjoy its great taste, even children will love to have it,

Crispy Tasty Vegetable Chop

INGREDIENTS:
Beetroot (1).
Cauliflower (1/2).
Potatoes (1).
Peanuts (1 cup).
Green peas (1/2 cup).
One can add as many vegetables they require to make the dish delicious, but above are the basic ingredients.
Salt to taste.
Rock salt a pinch of.
Red chilli powder (1 Tsp).
Ginger paste.
Biscuit crumbs.
Corn flour.
Oil.

PROCEDURE:
Boil the vegetables with salt, mash them up and keep aside. Heat oil in a pan  and saute the vegetables well in a pan along with ginger paste,  and peanuts. Saute till all contents are cooked well and forms a dough like and off the flame.
Now let it cool down, now with hand make small small cylindrical dumplings out of it and keep aside.
Now make a paste of corn flour, water and salt.
Dip the dumplings in the corn flour paste and wrap it with bread or biscuit crumbs and keep aside.
Heat enough oil in a pan and as oil is done well, lower the flame, now fry the biscuit dipped dumplings in the oil to golden brown and remove in the absorbent paper.
Serve it with mustard sauce or tomato ketchup.
Enjoy the goodness of vegetables in a crispy form.