• 1 cup boiled Chickpeas/Kabuli Chana
• 2 Potatoes - boiled, peeled & cubed
• 2 tbsp tomato puree
• 1 tsp ginger-garlic paste
• 2 green chillies - slit
• 2 tsp Chana Masala powder
• 1/2 tsp Garam Masala
• 1/2 tsp Aamchur/Dry Mango powder
• 2 tbsp Oil
• Salt as per taste
• Cilantro for garnish
• 1 tbsp finely chopped onions for garnish

• Heat oil in a kadhai, add ginger-garlic paste & green chillies. Fry for 30 secs.
• Add boiled potatoes & saute until the potaoes become slightly crisp. To this, add tomatoes puree, Chickpeas, Chana Masala powder, Garam Masala, Aamchur powder & mix well for the spices to coat. Add salt a sprinkle some water & cook covered for about  mins.
• Turn off the stove & garnish with fresh cilantro & finely chopped onions

• 1 cup Cabbage - shredded
• 1 onion - finely chopped
• 1/2 cup Besan/Gram Flour
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 1/2 tsp red chilli powder
• A pinch of Asafoetida
• Salt as per taste

• In a pan, dry roast Gram flour until it slightly changes color & aromatic. Set aside.
• Cook cabbage in the microwave or on stove top until crisp & fully cooked. Drain excess water & set aside.
• In the same pan, heat oil, splutter mustard & cumin seeds, add asafoetida & turmeric.
• Add chopped onions & saute until it turns pink. Add cooked cabbage, red chilli powder, Gram flour & mix well.
• The gram flour absorbs all the moisture & will tend to form lumps. Break the lumps & cook them.
•  Cook on low flame until the besan gets cooked completely.
• Check for salt &

• 2 large potatoes - Boiled, Peeled & Mashed
• 1 cup fine semolina
• 1 tbsp boiled green peas - mashed
• 1 tbsp grated Carrots
• 1 tsp finely chopped green chillies
• 1 tsp Chaat Masala
• 1 tbsb finely chopped cilantro
• Salt as per taste
• Oil for Shallow frying

• In a large bowl, Mix together mashed potatoes, green peas, carrots, semolina, green chillies, Chaat Masala & salt. Knead well to form a dough.
• Divide into equal sized portions & shape them into tikkis.
• Heat the griddle & shallow fry until golden brown

• 1/2 cup Toor Dal
• 1/2  cup Moong Dal
• 1/2 cup Chana Dal
• 2 onions
• 2 tomatoes- chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3 cloves of garlic
• 4 green chillies - slit lengthwise
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• A handful of curry leaves
• 3  dry red Chillies - broken
• A pinch of asafoetida
• 1 tbsp Desi Ghee
• 2 tsp oil
• Salt as per taste

• Pick & wash the Dals & soak them in water for abiut 15 mins. Pressure Cook them until soft but NOT mushy & set aside
• Make a paste of onions & set aside
• In a kadhai, heat some ghee. splutter cumin & mustard seeds. Add asafoetida, ginger paste, garlic paste, green chillies & turmeric powder & saute for 30 secs.
• Add onion paste & cook till the raw smell disappears.
• To this, add chopped tomatoes & a tsp of oil & red chilli powder. Cook till tomatoes are fully cooked& oil separates.
• Add cooked dal & give it a gentle mash. Add water to get the desired consistency, Add salt & let it simmer fotabout 10 mins.
• Heat Desi Ghee & temper with red chillies & Garlic cloves & pour it over Dal.

• 1 cup water
• 1 tsp Green Tea leaves or 1 Green Tea Bag
• 1/2 tsp sugar or 1 tsp Honey (optional)

• In a tea pot, heat water. Just before it comes to a rolling boil, turn off the flame.
• Add Tea leaves or Tea Bag. Let it soak for 2 mins & NOT more than that
• Strain & Pour into a mug
• Add Sugar or Honey & give it a stir .. Enjoi !!!

• 2 cups Asian Eggplants - Diced & immersed in cold water
• 1 tsp Rasam Powder
• 1/2  tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp mustard seeds
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1 tbsp Tamarind extract
• 1 tbsp fresh Grated Coconut
• Salt as per taste
• Cooking Oil

• Heat oil in a heavy bottomed pan,splutter mustard seeds. Add Urad & Chana Dal & allow it to slightly change color.
• Add Eggplants, Rasam Powder, red chilli powder, turmeric powder & mix well.
• Add Tamarind extract & Salt. Close the lid & cook over medium flame. Saute at regular intervals to avoid the bottom from getting burnt.
• Don't let the eggplants get mushy, They should be cooked & firm. Check for salt & Garnish with grated coconut. Transfer to a serving dish.

• Mix dry coconut, powdered sugar & cardamom powder together & set aside.

• In a large bowl, add all the ingredients mentioned for the outer layer. Add water little at a time & mix well to form a dough. The consistency should be like a chapati dough.  Cover & set aside for about 3 hours.
• Later, knead well so that the dough becomes soft.
• Divide the dough into 12 equal sized balls
• Take one ball at a time & roll into a thin puri. Hold the puri in your palm, pinch the edges at regular intervals, uniformly. Place a 2 tsp of filling in the centre & close the modak on top by pulling the edges. Make the other modaks in the same way,
• Cover with a damp cloth so that the modaks do not get dry.
• Heat oil in a deep Kadhai & deep fry the modaks on meduim heat until it turns golden brown.
• Cool them & store them in air tight containers.

• 1 Cup Poha - Thick or Medium variety
• 2 tsp Rasam powder - Home made or any other brand. MTR works great
• A small piece of jaggery
• Tamarind extract from a lemon sized tamarind ball
• 1 tbsp seasme seeds - roasted & powdered
• 1 tsp mustard seeds
• 4-5 red chillies - broken
• A sprig of curry leaves
• 1 tsp chana dal
• 1 tsp urad dal
• A handful of groundnuts
• 2 tbsp fresh grated coconut
• Salt as per taste
• Cooking oil

• In a pan, dry roast poha until slightly warm. Transfer to a mixer & pulse the poha for a couple of times so that it is crushed coarsely. Do not make it into a fine powder.
• In a vessel, take a little more than 3/4th cup of water, Add Rasam powder, tamarind extract & jaggery. Mix well & allow the jaggery to dissolve completely.
• Add this water to the poha mixture, little at a time. Mix well such that no lumps are formed. Set aside for about 15-20 mins. The poha would have soaked up all the water & should be crumbly. If there are any lumps, separate them with your fingers. It should look like Rava.
• Heat oil in a kadhai, splutter mustard seeds. Add groundnuts, red chillies, curry leaves. urad & chana dal & allo them to slightly change colour. Add poha, sesame seeds powder, Salt & a tbsp of oil & mix well.
• Keep mixing over low heat for about 3 mins.

• I used thin variety poha today. If you are using the thick variety, you made need a little more water. But I really does not make any difference in the taste
• Grated dry coconut can be added instead of fresh coconut. But I personally prefer using fresh coconut
• A tsp of roasted cumin & pepper powder can be added towards the end. I usually do not add this.
• Gojjavalakki is a dry dish so, it pairs well with yogurt.

• 3 large potatoes - nicely scrubbed
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 3 tsp Kasuri Methi
• 1/2 tsp Red Chilli powder
• 2 green chillies - slit lengthwise
• Cooking Oil
• Salt as per taste

• Par boil the potatoes in water. Allow them to cool. Dice them & set aside
• Heat oil in a pan, splutter cumin seeds & add green chillies & allow them to sizzle for a couple of seconds.
• Add diced potatoes, turmeric powder, red chilli powder & salt. Cook on medium heat with a closed lid & keep stirring often to avoid the bottom from getting burnt. If the potatoes start sticking to the pan, sprinkle some water But don't add too much water else, the potatoes will get mushy.
• When the pototoes are completely cooked yet firm, add crushed kasuri methi & give it a stir & cook for a couple of mins before transferring them to a serving bowl.

• Do Not add huge amounts of Kasuri Methi to the curry as it has a slightly bitter taste.
• You can replace Kasuri Methi with fresh Methi leaves, But the flavor of Kasuri Methi is sligthly different & I love it
• Instead of parboiling the potatoes, I sometime dice them & cook them in oil. This definitely is much more oily, but tastes like Heaven !!! This is perfect of you want to make this fir picnics esp during summer as you need not worry about them getting spoilt.

• I Kg Semolina/Upma Rava
• 200g cooking oil
• 2 tbsp oil - for roasting semolina
• 150g Desicated coconut
• 20 Green Chillies - chopped
• 1 tbsp curry leaves - chopped
• 3 tbsp fresh cilantro - finely chopped
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• 2 tsp turmeric powder
• Salt as per taste

How To:

• Take a huge Kadhai & heat about 2 tbsp oil. When warm, add semolina & roast on medium flame until aromatic & semolina begins to change colour. This should take about 10-12 mins considering the amount of semolina. Set aside & allow it to cool
• In the same kadhai, Heat 200g oil & splutter mustard & cumin seeds. Add urad & chana dal & allow them to change color slightly.
• Add curry leaves, chopped green chillies, turmeric & chopped cilantro & saute on medium heat until the chillies, curry leaves & cilantro become slightly crisp.
• Add desicated coconut & fry for a couple of minutes.
• To this, add roasted semolina & salt as per taste & mix well on low heat. Keep stirring for about 5-7 minutes till the upma mixture starts looking crisp ( It should look like the picture above )
• Allow it to cool & transfer into an air-tight jar for later use
  

To make Upma:

• 1 cup Upma mixture
• 2 cups water
• 1 tsp Desi Ghee

How to:

• Take a small sauce pan, heat water. When the water starts boiling, add desi ghee.
• Pour the Upma mixture slowly. Keep stirring continuously as you pour so that no lumps are formed.
• Allow it to cook. This should take a couple of mins.

Transfer it to your bowl & enjoy it with some fresh yogurt or with sprinkle some Chutney Pudi on top like I did .. Enjoi !!!!

You can add a few frozen peas or any other frozen vegetables you have on hand. I sometimes add Vangi Bhath powder for a spicier version.

Note:

• 1kg mixture should last for about a month depending on your usage
• The mixture stays fresh for a good 2 months. Beyond that, the flavours start getting stale.