MATAR PAKUDI TARKARI

ingredients required =====
2 cups white peas
1 small size boiled potato
1 tbl spoon chopped onion
few curry leaves
1\2 onion
3\4 flakes of garlic
 1\2 inch of ginger
1\4th teaspoon whole cumin
1 red chilly and1\4th teaspiin kashmiri mirchi powder
1 medium size tomato
1 medium size potato
1\4teaspoon garam masala powder
1 bay leaf
oil for frying
salt to taste
1\4th teaspoon turmeric powder
Method===
first soak peas around 3 to 4 hours
grind and make a smooth paste
 grind all spices including tomato and make a fine paste
 peel potato and cut into long sizes
add chooped onion,curry leaves,salt to it
heat a wok with oil for frying
make pakudis out of batter and deep fry them
in another kadhai add 1 tbl spoon of oil(if mustard will be better)
add already ground masala paste
add salt and haldi and cut potato
saute for mns so that the masala would get separate from oil
add required water and cover it
cook till the potatoes become little tender
ann already fried pakudis and cover it
leave it for 10 mns as pakudis would soak in gravy
uncover and sprinkle garam masala powder and serve hot with rice

PAKUDI TARKARI

ingredients required====
1 cup besan \ gram flour
1 big size potato
2 medium size onions
few curry leaves
6\7 flakes of garlic
1\2 teaspoon whole cumin
1\4 th teaspoon red chilly powder
salt to taste
1 bay leaf
1\4 th teaspoon garam masala powder
pinch of baking soda
1\4th teaspoon turmeric powder
1 medium size tomato
oil for frying
1\2 inch ginger
Method====
first make a thick batter with besan,1 chopped onion,salt,curry leaves and soda
heat your kadhai with oil
fry small small balls out of besan batter
again make a smooth paste of 1 onion ,ginger,garlic ,whole cumin and tomato
peel off potato ,cut them in long sizes and wash keep aside
heat another wok with 1 tbl spoon oil
add ground masala paste,salt and haldi,bay leaf
saute them in low flame add cut washed potato and keep sautéing till the masala and oil gets separated.........
add required water  and cover it
and cook them in low medium flame till potato becomes little tender
add fried pakudi and cover it
switch of the gas ....let the pakudis soak into gravy
finally add 1\4th teaspoon of garam masala powder and serve hot with rice

PLANTAIN CARROT CHOP

ingredients ====
2 plantains
2 medium size carrots
1 teaspoon ginger garlic paste
hand full spoon green peas
 1 teaspoon whole cumin
1teaspoon cumin powder
1 teaspoon red chilly powder
5 tbl spoon gram flour
salt to taste
oil for frying
method====
first boil carrot plantain together with water in cooker
after it is boiled just peel off plantain
and mash them together carrot and plantain with little salt
heat a pan with 1 tblspoon of oil
add cumin when it starts to splutter add ginger garlic paste
add cumin red chilly powder and sauté them in low medium flame till both masala and oil gets separated........
add green peas
and mashed plantain and carrot and cook them altogether till peas become little tender
leave it for cooling in the meantime make the batter of gram flour ,salt and water
heat a wok with oil for frying
make small balls out of this paste and flatten them and dip them into batter and deep fry them
serve hot with any chutneys......

DATES JAGGERY SANDESH

ingredients required====
100 gms dates jaggery
150gms cottage cheese
1 teaspoon green cardamom powder
1\2teaspoon ghee

method=======
heat the wok and add jaggery
when jaggery starts melting
add cottage cheese
and cook them together in low flame
till water content evaporates
switch off the gas and let it be cool
after it becomes little cool grind it
if it will require few drops water you can add otherwise it may create problem while blending
after it becomes a smooth paste again cook this paste in low flame
till the little water consistency evaporates
switch off the gas and put this paste on a greased plate
and start kneading slowly for 3-4 mns
and make balls and give shapes as per your choices ......