Ingredients: -

1 kg Potatoes, boiled, peeled, mashed - 1 cup (150 gms) Saboodana (sago) - 2 tsp Sendha namak (rock salt) - 1 tsp Chilli powder - 1 tbsp (heaped) Hara dhania (green coriander), chopped - 1 tsp Green chillies, chopped - 1 tbsp Lemon juice - Ghee (clarified butter)/*Oil for deep frying *Peanut oil or Olive oil or Palm oil - not corn oils.

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½” above the saboodana, for about 1½ hours. Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice. Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks). Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

Ingredients: -

500 gms Potatoes (small, whole) boiled, peeled - ½ cup (100 gms) Dahi (yogurt), beaten smooth - 2 tsp Dhania (coriander) powder - ¼ tsp Pissi kali mirch (powdered black pepper) - 1 tbsp Sendha namak (rock salt) - 2-3 Green chillies - 2 tsp Ginger, chopped - 2 tbsp Ghee (clarified butter) Ekadashi Recipes 75 - 1 sprig Kadhi patta (curry leaves) - 1 tsp Zeera (cumin seeds) - 2 tsp Sugar - ½ tsp Laung (cloves) - ½ tsp Daalchini (cinnamon) broken into pieces - ½ tsp Choti elaichi (cardamom) seeds Grind together green chillies and ginger.

Powder together sugar, laung, daalchini, choti elaichi. Mix together, potatoes, dahi, dhania, kali mirch, green chilli and ginger paste, and the salt. Heat ghee in a pan, and add kadhi patta and zeera. When zeera splutters, add potato mixture, and sauté till oil separates. Remove from flame, mix in the powdered ingredients and serve immediately.

Ingredients:

1-2 cups finely ground, roasted peanuts 2 green chilies tamarind or kokum to taste ghee (clarified butter) 3-4 cups water For paste: cumin seeds coriander fresh coconut 2 sticks of cinnamon 2 cloves jaggery salt to taste

What you do: Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery .Add kokum or tamarind pulp to it according to taste. After the curry is well cooked, garnish with coriander leaves and coconut.

Ingredients: -

500 gms Paneer, cubed - 3 tbsp Singhare ka atta (waterchestnut flour) - 2 tbsp Magaz (melon seeds) - 2 tsp Sendha namak (rock salt) - 1 tsp Chilli powder - 2 tsp Zeera (cumin seeds), roasted, powdered - 2 tsp Dhania (coriander), powdered - 2 tbsp Ghee (clarified) - 1 tbsp (or to taste) Green chillies, chopped - 2 tbsp Hara dhania (green coriander), chopped - ¼ cup (60 gms) Malai (fresh cream)

Mix together paneer, atta, magaz, namak, chilli powder, dhnia powder, well enough to coat the paneer. Heat the ghee, add green chillies and ginger to it. Sauté till slightly coloured, then add paneer mix. When the paneer is light brown, add enough water to cover the paneer and bring to a boil. Leave to simmer for 3-4 minutes, until well blended. 76 Add malai and half of the hara dhania and heat through. Serve hot, garnished with the remaining dhania.

Ingredients: -

2½ cups (approx. 1 whole) Fresh coconut, grated - 125 gms (2½ cups) Hara dhania (green coriander), chopped - 25 gms (approx. ¼ cup) or to taste Green chillies, chopped - 1 tsp Ginger, chopped - 4 tsp Sendha namak (rock salt) - 1 tbsp Sugar - 2 tbsp, or to taste Lemon juice

Grind all the ingredients together, to a fine paste. Can be stored in a dry jar and refrigerated for a few days.

Ingredients:

6 ripe, peeled rajali bananas 1/2 cup sugar 1/2 cup fresh coconut green cardamom ghee for frying

What you do: Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.

Ingredients:

2 cups sago (sabudana) 1 cup roasted, coarsely pounded peanuts 1 tsp. cumin seeds 6 green chilies 4 tbs. ghee 1/2 lemon finely chopped fresh coriander for garnishing 1/2 cup freshly scraped coconut

What you do: Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.

Ingredients:

1 cup grated sweet potatoes (ratali) 1/4 cup sugar 1/2 cup fresh coconut scraped 5 cardamoms, ground 4 cups full cream milk

What you do: Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.

Ingredients:

1 kg sweet potatoes 250 gm sugar ghee for frying cardamom powder

What you do: Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.

Ingredients:

2 cups varai 1 cup roasted, coarsely pounded peanuts salt and jaggery to taste 4 green chilies 1 tsp. cumin seeds 2 cloves and 2 pieces cinnamon, powdered finely chopped fresh coriander leaves 1/2 cup fresh coconut 2 tbs. ghee

What you do: Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery. When almost cooked, add ground peanuts and clove-cinnamon powder. Add a little ghee over it and cover and cook a little more. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it. For variation, add small cubes of fried potatoes to the dish

Ingredients:

Sachamoti Sago : 1 Cup Sugar : 1 Cup Milkmaid : 1/4 Tin Milk : 1 Cup Water : 1 Cup Ghee : 2 tablespoon May be add: Pista (Pistachio), Badam (Almond), Cashewnut, and Saffron as per taste.

Method: Mix 1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and Ghee and mix them till it becomes a Semisolid Mass. Transfer the content to a plate, which is already given a thin coating of Ghee. Allow the contents to cool and then cut to required shapes. Other nuts and additives may be placed on the ready cake and it is ready to serve.