Sabudana Wada

Ingredients:

1. Sabudana - 2 cup (soak in 4 cups of water for 6 to 8 hrs )
2. Boiled potatoes - 3 to 4
3. Ground nut powder - 3 tbsp
4. Karipath, fresh coriander levaes and jeera - 1 sp
5. Green chilli paste - 2 sp
6. Salt to taste
7. Cooking for deep fry

Method:

1. In a bowl mix sabudana, boiled and mashed potatoes, roughly crushed groundnut powder, karipath, coriander, jeera, green chilli paste and salt to taste. (As shown)
2. And make the shape of vada on ur palm as shown.
3. Deep fry them till slightly brown in medium heat.
4. Tasty sabudana vada is ready to serve. Best with curd/tomato sauce.

Udit Dal Vada

Ingredients:

1. Udit dal - 2 cups
2. Rice - ½ cup
3. Green chilli - 3
4. Ginger - 2 sps (pieces)
5. Onion - 3 to 4 (chopped)
6. Karipatha - 2 sps (chopped)
7. Fresh coriander leaves - 5 to 6 sps (chopped)
8. Pudina - 3 to 4 sps (chopped)
9. Cooking oil - as req. for deep frying.

Method:

1. Soak the udit dal and rice together in water for 3 to 4 hrs.
2. Blend udit dal, rice, green chilli, ginger and salt (as per ur taste) all together without adding water. (as shown)
3. Add onions, coriander, karipatha and pudina into the above paste.
4. Mix all together. By dipping ur hand in water make vada on ur hand. (as shown)
5. Or else take a wet cloth/milk cover to tap the vada.
6. Deep fry them in oil till golden brown.

Mushroom Muttor Malai

Ingredients:

1. Mushroom - 1 cup (cut as shown)
2. Muttor - ½ cup
3. Onion - 1 big (chopped)
4. Tomatoes - 2 (chopped)
5. Karipatha leaves
6. Ginger and garlic paste - 2 sps
7. Red chili powder - 3 sps
8. Daniya powder - 1 sp
9. Jeera powder - ½ sp
10. Garammasala powder - ½ sp
11. Fresh Malai/fresh cream - 3 to 4 sps
12. Kaju - 4 to 5
13. Khuskhus - 2 sps
14. Thill - 2 sps
15. Cooking oil - 2 tbsps
16. Salt to taste

Method:

1. Blend kaju, fresh malai, khuskhus and thill to a paste.
2. In a pan heat oil and fry chopped onions, karipatha and gingergarlic paste for 5 mins.
3. Add tomatoes and fry till the tomatoes are cooked.
4. Now add the above blended paste and fry till the oil separates.
5. Add red chilli powerd, daniya powder, jeera powder, garammasala powder and salt. Fry for 2 mins and add mushrooms and mutter.
6. Fry for 5 mins and add req. water. Boil for 15 mins and garnish with fresh coriander.
7. Best with roti, pulav and naan.

Mutton Kheema Capsicum Curry

Ingredients:

1. Mutton kheema - ½ kg
2. Capsicum - ¼ kg (chopped)
3. Tomatoes - 2 (chopped)
4. Onion - 2 (chopped)
5. Red chili powder - 3 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Garam masala powder - ½ sp
9. Ginger and garlic paste - 2 sp
10. Cooking oil - 3 sps
11. Salt to taste
12. Karipatha and fresh coriander leaves

Method:

1. Heat oil in a pressure cooker and fry onions, karipatha and ginger garlic paste for 3 to 4 mins.
2. Add mutton kheema and fry for 10 mins.
3. Add red chilli powder, turmeric powder and dhaniya powder. Fry for 2 mins and add capsicum. Fry for 5 mins.
4. Add tomato and fry till the tomato cook a bit.
5. Now add water 2 glasses, garam masala and salt as per ur taste. Pressure cook for 20 mins.
6. Garnish with fresh coriander leaves.
7. Best with roti, naans, steamed rice. If u wish add boiled eggs to the curry for an awesome combination.