Sabudana Khichdi - Vegetarian

This is a traditional Indian recipe famous with Gujaratis and Maharashtrians and is often enjoyed as breakfast or as Vrat ka Khana(during fasting)

Read More : Click Here

Coconut Burfi - South Indian

Ingredients

Desiccated coconut- One cup
Milk- half cup
Sugar- one cup
Butter- just a little to grease a plate
Spanish Saffron- one bud (optional) melted in milk (2 ml milk only). Else can put crushed cardamom seeds. This is for flavour only

Pour coconut, milk and sugar in a round bottom pan and heat on low flame, while stirring (in one direction. Meanwhile, grease a plate with butter. When the mixture is dry and starts leaving the side of the pan, put saffron milk, Stir. Now pour in the greased plate. With flat spoon, ensure that the batter is evenly spread on the plate and is some half inch thick. When it is warm only, cut with an knife, so that you have square pieces, some 1 inch * 1 inch or more. Let this cool now.

When cold, separate out the pieces. coconut burfi is ready.

Note- If it is too wet, add some more dry desiccated coconut. Or make small balls (one inch diameter) and roll into dry desiccated coconut. This is called ‘Laddu’

Aloo Posto - Bengali Recipe

Ingredients:
3-4 potatoes - chopped
3 tbsp poppy seeds
3 green chillies
1 tsp cumin seeds
1 tsp turmeric powder
3 dried red chillies
salt to taste
fresh coriander for garnishing
oil

Method:

Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water.

Deep-fry the potatoes till they turn golden brown. Keep aside.

In another pan heat 1½ tbsp of oil. Add the cumin seeds, turmeric powder and dried red chillies.

Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.

Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes.

Garnish and serve.

Aloo Dum

Ingredients

Urulaikizhangu ( potato)    :    ¾ kilo
Ginger    :    a small piece
Cinnamon    :    a small piece
Peppercorn    :    15
Dry red chilli    :    3
Tomato    :    4
Turmeric powder    :    ½ tsp
Masala powder    :    ½ tsp
Oil    :    4 tbsp
Water    :    2½ cups    
Salt    :    as needed
Coriander leaves    :    a little

Method

Choose small potatoes, peel skin and prick holes in the potatoes. 
Soak potatoes in 2½ cups water mixed with salt for ½ an hour.
Heat oil in a frying pan.
Fry the potatoes in oil and set aside.
Grind ginger, cinnamon, peppercorn, chilli to a paste.
Grind tomato to a puree.
Heat 4 tbsp oil in a frying pan.
Add ground masala and fry till the raw smell subsides.
Add tomato puree, turmeric powder, salt and fry for sometime.
Add potato and fry for 5 minutes.
Cover the pan with a lid and cook on a low flame for 5 minutes.
Stir the contents in between.
When the potato is cooked and the contents thicken, add masala powder and remove the pan from the stove.
Sprinkle coriander leaves.