Potato n cottage cheese croquettes

 

A potato and cottage cheese mixture, shaped like croquettes/small balls (Or whichever shape you fancy ). Deep fried to a perfect golden brown colour. Potato and cottage cheese make this one absolutely healthy, protein packed dish and a sure-shot way to ensure the kids enjoy eating it.  A great appetizer for you parties. Will be loved by parents and children alike. 

INGREDIENTS:

For the potato-cottage cheese mixture :

Potatoes : 4 Medium sized

Paneer/Cottage cheese 100 gms

Corn flour (for binding) 2 Tbsp

Ginger and green chilly paste 1 Tbsp (Can be replaced with just chilli flakes too) 

Salt to taste 

Additionally you can add veggies of your choice like french beans, Capsicum, Sweet corn etc

For the coating :

Corn flour paste(1/2 bowl water and 1 Tbsp. cornflour)

bread crumbs

Oil for frying .

METHOD :

1. In a bowl mix all the ingredients for the ' Potato-Cottage cheese mixture'. Mix well.

2. Make a small balls/croquettes of the above mixture and keep aside.

3. Dip these  into the corn flour paste and immediately roll in breadcrumbs

4. Keep aside covered in a plate.

5. Similarly repeat for all the remaining mixture.

6. In a wok or 'Kadhai', heat sufficient oil. Once the Oil is hot, Deep fry the croquettes one by one till nice and golden brown on all sides

7. Drain on absorbent paper.

8. Serve HOT with tomato ketchup or Mayonnaise or any sauce/dip of your choice.

Amba Wadi (Indian sweet made from Alphonso Mango pulp)

Mango is India's National fruit . According to me it is the best fruit ever. Esp the Alphonso mango is very famous in India. Grown in the Konkan region in Maharashtra, India. It is known for its vibrant orange colour(as seen in the pic) and thick pulp. Since it is a seasonal fruit and can be enjoyed only during April to June months, there are many ways people try to preserve it and enjoy its flavour the whole year through. The pulp can also be stored for upto a year in the deep freezer.

The Amba(Mango) and Wadi (Candy) is one such sweet which can let you enjoy the mango long after its season is over. This recipe was shared to me by my husband's aunt and couldn't wait to try it out. It is relatively simple and uses minimal ingredients.. Hope you guys enjoy making it as much as I did..

Preparation time : 10 mins

Cooking time  : 30 mins

Cooling time    : 1 Hr

Makes approx 25 pieces

INGREDIENTS :

Alphonso Mango pulp  2 Cups (Standard measuring cups)

Lemon juice 1 Tbsp

Sugar 3 Cups

Powdered sugar 1 cup 

METHOD :

1. In a mixer/grinder mix together the mango pulp, sugar and lemon juice. 

2. Ensure the sugar has dissolved and there are no lumps.

3. Pour this in a microwave safe bowl. Microwave this on high for about 20 mins (This may wary as per the power of your microwave) .

4. Keep checking occasionally. It should turn into a darkish, thick liquid (Not very thick though)

5. Remove from the microwave and keep stiring this mix in the bowl itself .. It will further thicken as it cools down.. 

6. After about 10 mins it will resemble a thick dough .

7. At his point gradually add the powdered sugar while mixing it well.

8. Once this becomes a dry dough, spread it in a pre greased tray and let it set.

9. Let it cool completely. (Takes a little patience and almost an hour)

10. Cut into desired shapes and store in an airtight container.

11. Can be stored in the refrigerator for up to  month.

Basundi

'Basundi' - thickened and sweetened milk , a sweet prepared mostly in Maharashtra, Gujarat and Karnataka regions,  is essentially prepared by boiling full cream/fat milk and reducing it to almost half its original quantity.. Added dry fruits of your choice. Saffron and cardamom powder. Great as an accompaniment with hot , fluffy puris . Prepared for festive season and also as 'Prasad' or 'naivedyam ' . Since it is only milk, sugar and dryfruits it can also be consumed for 'Upwas' days or 'fasting'. It can be prepared in various flavours like Sitaphal basundi (Custard apple) or 'Angoori Basundi' . Where small balls of chenna known as 'angoor' (Small ras gollas) are added to the original basundi. They taste great as they soak up the flavours of the sweetened milk .

INGREDIENTS :

Full cream milk (More fat content the better)   1 Litre

Sugar 1 medium sized bowl (adjust as per taste)

cashew nuts pieces        1/2 bowl

raisins                             1/2 bowl

You can add more dry fruits as per your liking 

Cardamom powder         1/2 tsp

Saffron strands               1/4 tsp

Milk Masala (Essentially a mix of powdered dry fruits, saffron and cardamom, nutmeg etc)

This is readily available in the market  2 tsp 

METHOD:

1. In a thick bottomed and wide pan/vessel keep the milk to boil.

2. Bring it to a boil, keep stirring it as the cream starts getting to the top.

3. Keep the flame/ heat very low else milk will get burnt or stick to the bottom of the pan.

4. Keep boiling till milk gets reduced to almost half its original quantity.

5. Now add the sugar and mix well. 

6. Add the chopped dry fruits.

7. Add the cardamom powder, saffron strands and the Milk-masala powder.(which gives additional flavour and thickness)

8. Your basundi is ready. Cool completely and refrigerate.

9. Served best with Hot 'Puris' (Deep fried flatbread) but can be had with 'chapati' or 'phulkas 'as well.

10. As a variation, you may add small chenna balls (small 'ras gullas' which are readily available in the sweet shops) to this basic 'Basundi'. These are known as 'Angoors' and the 'Basundi ' as 'Angoor Basundi' . This tastes equally delicious. 

Vari Rice (Bhagar)

Samo seeds or Bhagar as it is called in Marathi lightly roasted in ghee and boiled to perfection. Yields a nice and fluffy rice like preparation . Best as it is served traditionally with the Shengdana Amti (Click here for recipe). It is a classic combination and a one dish meal by itself. 

In Gujrati it is called  "Samo" (સામો) or "Moriyo" (મોરિયો) in Marathi it is called 'bhagar' (भगर) or "Vari cha Tandul" (वरी चा तांदुळ), in Hindi it is called "Mordhan" (मोरधन) or "Sava ka chawal" (सवा का चावल). Sharing here my style of preparation. Hope you enjoy it.

INGREDIENTS:

Vari tandul/ Samo seeds 200 gms (Wash  and soak in water for at least 30 mins)

Ghee 2 to 3 Tbsp

jeera/Cumin seeds 1 tsp

roasted and crushed peanuts  1/2 bowl

watery buttermilk 2 Bowls

Salt to taste . 

METHOD :

1. In a thick bottomed vessel or kadai, heat the ghee.
2. Once the ghee is hot, add the cumin seeds and stir a bit. Avoid burning of cumin seeds.
3. Add the watery buttermilk, then add the crushed peanuts and salt and mix well.
4. Bring this to a boil.
5. Now add the soaked Vari tandul to this and mix really well.
6. Bring it to a boil again .
7. Now keep an iron girdle or tawa in between the flame and the vessel in which you are cooking (This will prevent the vari from sticking to the bottom of the vessel and getting burnt).
8. Keep the flame on low and cook covered for 15 mins.
9. Stir occasionally
10. Check if the Vari is cooked by pressing in thumb and fore finger.
11. Your 'Bhagar' or ' Vari tandul' is ready .
12. Serve hot with Shengdana Amti (Click here for recipe)

Shengdana Amti (Powdered peanut curry)

Shengdana Amti- Watery curry of roasted and crushed peanuts. With a few spices and coconut. Great as a fasting recipe or upwas recipe. Tastes best when combined with Wari rice or 'bhagar'. The name is derived from shengdana meaning peanuts in Marathi and Amti which means a watery curry in Marathi. Ready in just a few mins .This along with the Vari Tandul or Bhagar (Click here for recipe) are like a complete meal . Hope you enjoy this recipe. 

INGREDIENTS :

Ghee/Tup 3 tsp

Jeera (Cumin seeds) 1 tsp

green chilli one .. Slit lengthwise

Cinamon stick 2 pcs of 2 inches each

Cloves 7 to 8

Grated fresh coconut half bowl

Shengdana kut  (Roasted and crushed peanuts)   half bowl

Buttermilk made from dahi/yogurt 2 bowls 

Red chilli powder 2 tsp or more as per taste.

Salt to taste 

Sugar 1 tsp. (More if the buttermilk is sour.)

Chopped coriander  1 Tbsp.

METHOD :

1. Heat ghee in a kadai/wok.

2. Once heated add the jeera, green chilli, cinnamon and cloves. Stir a little.

3. In this pour the butter milk.

4. Add Salt, chilli powder , grated coconut and crushed peanut powder. Mix well .

5. Once this boils the amti is ready. Garnish with fresh chopped coriander. Serve hot with Vari rice or bhagar.(Click here for recipe)

Batatyaa cha chiwda (Spicy potato crisp snack)

                             

                             

Savoury snack made using dried up potato shreds. 

Potato is one of the most favourite and versatile ingredient esp in the Indian kitchen. in the Indian cuisine it is variedly and widely used in gravies, accompaniments snacks, fasting recipes breakfast recipes to name a few. The biggest festival of Hindus is Diwali or the festival of lights. Various snacks , sweets and savouries are prepared in each household to celebrate the festival. One of the savoury snacks is 'Chiwda', usually prepared with beaten rice or Poha. This a different variety of the chiwda made using potato sticks . Potatoes are bolied and grated and left to dry in the sun for a few days. These dried up potato shreds are then used to prepare the savoury chiwda. The dried up shreds called as 'Batata kees' . Kees in Marathi means to grate. can be stored for upto a year in airtight containers. This snack is really quick to make once you have the 'kees' with you. Absolutely a no-brainer and amazingly delicious is a favourite with everyone. This one can be eaten on fasting or 'upwas' days as well.

INGREDIENTS :

Batata kees (Nashik batata kees) It is readily available in the market  400 gms

Peanuts 150 gms

whole cashew nuts  150 gms

Castor sugar (Pithi sakhar) or Powdered sugar    4 Tbsp (Adjust as per taste)

Red chilli powder   3 Tbsp (Adjust as per taste)

salt to taste .

Oil for deep frying the kees.

METHOD :

1. Heat Oil in a deep kadai or wok.

2. Once the oil is hot, deep fry the babata kees or dried potato shreds in the oil .

3. Make sure the flame is medium or low (Else it will get burnt)

4. The potato shreds will expand in the hot oil so make sure you fry them in small batches  otherwise some of it will remain uncooked. 

5. Drain on an absorbent paper.

6. Let it cool down.

7. In the meanwhile deep fry the cashew nuts till golden brown.

8. Deep fry the peanuts till brown and crispy.  (Keep flame on low).

9. Add the cashew nuts and the peanuts to the fried 'kees'. 

10. After it cools down , Add the powdered sugar, red chilli powder and salt as per taste. 

11. Mix well. 

12. Transfer to a dry and air-tight container on cooling . Can be stored for up to 15 days.

** It is important to use powdered sugar only as it absorbs the excess oil if any and gives a nice dryness and texture to this chiwda. 

Kaju Katli (Cashewnut sweet )

Kaju katli - Cashew nuts sweet is the most popular of sweets. I have to yet come across a person who does not like this sweet. This one perfectly fits the tag line ' No one can eat just one'. Although it is mostly purchased from sweet shops , it can be easily prepared at home.

INGREDIENTS :

Cashewnut pieces 250 gms

Sugar   1 and half bowl

cardamom powder  1/2 tsp

Edible silver foil (Varkh)   easily available in market.

This is only for decoration and can be omitted .

Escence if you wish... (I would not recommend as the natural flavour of cashews is good enough)

METHOD :

1. In a thick bottomed vessel, take the sugar.

2. Add water just a little more than the sugar. Mix well. 

3. Heat till all the sugar dissolves . Bring it to a boil.

4. In a mixer grinder , make a fine powder of the cashewnuts.

5. to the sugar mix, add this fine cashewnut powder.

6. Keep stirring continuously on low heat . 

7. The mixture will begin to thicken . 

8. Once it gets so thick that it can be shaped by hand, turn off the gas.

9. Now add the cardamom powder.

10. Apply little ghee to a plate or tray. (Prevents the mixture from sticking to the plate)

11. Pour mixture onto this. and spread while it is still hot using the base of a bowl (Vati)

12. Now very very carefully transfer the silver varkh onto the rolled out mixture.

*** Note : Keep windows closed and fans switched off when you apply varkh as it is really very delicate and will fly and stick to just one part of the mixture. It is important to transfer it very carefully to get even application of the silver colour. Considering  that it isn't really cheap you would definitely not want to waste it.

13. Now cut diamond shaped pieces and allow to cool.

14. Once it cools down, store in an air tight container. 

Sabudana Khichadi (Snack prepared using sago and ground peanuts)

India is a land of diverse cultures and eating habits vary as per religions . Many a times people observe 'FAST' or 'UPWAS' where only certain food items can be consumed . The Hindus typically observe 'FAST' during the holy month of 'Shravan' which is around August as per the English calendar. Sabudana(Sago) khichadi is one such preparation mostly made in the Maharashtra region. Easily made with a little preparation with ingredients readily available in the kitchen . Sharing here my style of preparing it . This one is cooked in most Maharashtrian homes . Sharing for the rest for whom this recipe may be new...

INGREDIENTS :

Sabudana(thick variety)     2 Bowls .
Groundnuts (Roasted and coarsely ground)  1 Bowl ... This is known as Shengdana kut . Shengdana means peanuts and kut means powder. 
Potatoes 2 medium sized boiled and cut into 1 inch pieces. 
Ghee or clarified butter 1 Tbsp
Cumin seeds 1 to 2 tsp
Green chillies chopped 4 nos (Adjust as per taste)
sugar tsp
Juice of 1/2 lemon
Salt to taste.
Grated coconut and chopped coriander leaves for garnish.

METHOD :

1. Wash the sabudana with water . Drain all the water and let this soak overnight or at least        6 to 7 hrs.
2. After soaking overnight, break any lumps if formed in the sabudana. Sprinkle little water       and keep aside for 15 mins.
3. To the sabudana add sugar, salt, lemon juice and ground peanuts and mix well.
4. In a wok or kadai, heat the ghee .
5. Add cumin seeds and chopped green chillies to this and stir for a minute or so.
6. Add the potato pcs. and stir till the potatoes turn golden brown 
7. Now add the Sabudana mixture to this and mix well.
8. Keep covered and on a low flame (Else it will stick to bottom of kadai)
9. Keep stirring really well after every 1 or two mins .
10.When the sabudana turns translucent and lots of steam is released then your Khichadi        is ready to be served .
11. Garnish with freshly grated coconut and coriander. 
12. Serve hot with a wedge of lemon .

Sweet Sheera (Semolina based sweet )

Indians love their sweets. This semolina based sweet known as 'Sheera' is typically used as 'Prasad' or offering to god during Pujas. Not very difficult to prepare. Its full of flavours and richness what  with the Pure desi ghee and dry fruits etc used in it. Its absolutely melt in the mouth , extremely nutritious and full of health and energy. Sharing here my recipe to prepare the authentic 'Prasadacha Sheera' . Hope you like it. 

INGREDIENTS :

Rawa or Semolina (The thick variety) Jada rawa.  1 Bowl

Sugar 1 Bowl

Desi ghee (Clarified butter)  1/2 Bowl 

Milk  1 Bowl

Water  1/2 Bowl

Cashewnuts (Broken into pieces)  100 gms

Raisins  100 gms

! Ripe Banana chopped into pieces.

Cardamom powder 1/2 tsp 

Saffron strands  1 small pinch

METHOD :

1. In a thick bottomed kadai/wok, heat the ghee till it melts.

2. Add the rawa/ semolina to this and mix well. 

3. Roast the semolina nicely while stirring in between till it turns colour to a nice light pink and releases a distinct aroma.

4. In another vessel, mix the milk and water and bring it to a nice boil.

5. Add this boiling milk-water mixture on the semolina and mix really well. It might feel liquidy initially but it soon starts solidifying so do not worry.

6. Take care not to let any lumps to be formed. Break the lumps if formed and mix well.

7. Keep covered on a low flame for 2 mins .

8. If required place a tawa or girdle between the flame and the kadai so as to avoid burning .

9. After 2 mins add the sugar and mix well. Sugar will soon melt due to the heat and mixture might become watery but it will dry up.

10. Keep covered for 5 to 10 mins till a nice and strong steam (Waaf) is released.Check that all the sugar is dissolved . Stir occasionally.

11. Now add chopped banana, cashews, raisins and few saffron strands. Once again mix well.

12. Keep covered for 2 -3 more mins.

13. Your Sweet Sheera is ready to be served as 'Prasad' to God or enjoy it as it is...

Takachi ukad (Comfort food using buttermilk)

'Taak' in Marathi means Buttermilk and 'Ukad' means Boiling . This is a simple recipe made using simple ingredients from the kitchen . Easy to digest hence is often used as a comfort food. You can also have this when you are really not very hungry. This dish is pretty tasty so is best for persons who have lost appetite. Ready in a jiffy, I enjoy it as it is too. Hope you like it too.

INGREDIENTS :

Buttermilk 250 ml 

finely chopped ginger   1tsp 

Green chillies chopped 2 to 3 nos

Oil 1Tbsp 

Cumin seeds 1 tsp

Hing powder 1/2 tsp

Turmeric powder 1/2 tsp

Rice flour 1 to 2 Tbsp (For thickening)

Salt to taste 

Pinch of sugar.

Coriander leaves for garnishing  

Ghee 1 tsp for serving.

METHOD :

1. In a thick bottomed pan or wok, heat the oil.

2. Once the oil is hot, add the cumin seeds, Add the hing powder and turmeric powder and stir for a minute or so. 

3. Now add the finely chopped ginger and green chilles and stir well. 

4. To this add the buttermilk and salt to taste . Mix well and bring it to a boil.

5. Now add the rice flour and mix Vigorously at the same time so as to avoid any lumps.

6. Break any lumps if formed . Turn off heat .

7. While serving add a tsp of ghee (Clarified butter) on top and Garnish with coriander leaves.

8. Enjoy HOT !!! 

Bhajanee thalipeeth for upwas (Multigrain pancake for fasting)

The 'bhajanee' is another Maharashtrian name for a multigrain flour . Where various grains are slowroasted( Roasting in Marathi means bhajane ) and mixed together and ground to a fine powder. This simple recipe is absolutely lip smacking yet power packed with nutrients. This is a quick snack and can be prepared instantly as most Maharashtrian homes usually stock up on the bhajanee flour. The pancakes are made by flattening the dough with the palms either on a plastic sheet or on the pan directly. The flour used for this one is the one that can be consumed on 'UPWAS' or 'FAST DAYS' as it contains the ingredients permitted for fast.

INGREDIENTS :

Upwas bhajanee flour 2 Bowls (I use readymade/Store bought from local store)

Powdered groundnuts (Shengdana kut) 1 Bowl

Red chilli powder 2 tsp

Salt to taste

Small bunch of coriander , finely chopped .

Ghee (Clarified butter for roasting)

METHOD :

                             

1. Mix all the ingredients together (except the ghee of course). (Some of the ready or store-bought Bhajanee flours have added salt and chilli powder in them, so add only if you require to.)

2. Add water in very small quantities and keep mixing to form a dough. Take care not to add too much of water.

                                

3. Set aside for 5 mins .

4. Heat a non-stick pan or tawa or girdle . These pancakes will taste best when prepared on an iron girdle

5. On a plastic sheet, add few drops of ghee. Take a portion from the dough and using your palms flatten it on the sheet till it is around 6 to 8 inches in diameter.

6. It should be around 2 to 3 mm thick in the centre and thin towards the edges. Make two small holes in this pancake to enable adding a little ghee as you shallow fry them.

7. Add around a teaspoon of ghee on the hot pan , gently and carefully transfer the pancakes or the thalipeeth on to the pan . Keep covered and on low flame.

8. When the pancakes turn brown on one side, you can flip them. Do not cover once you have flipped them . 

                               

9. Remove from the pan when crisp and brown on both the sides .

10. Serve Hot with fresh curds/yogurt or Peanut chutney mixed with curds.. 

Khamang kakdi (Cucumber salad for fasting/Upwas days)

Simple easy and ready in a jiffy this cucumber salad or koshimbir(in marathi) is an absolute easy one to prepare on upwas days or otherwise. Really does not take much time and almost all ingredients are readily available in the kitchen .

NGREDIENTS 

2 Cucumbers 

4  green chillies 

Cumin seeds 1/2 tsp

Crushed peanuts (Roasted and ground peanut powder) or 'Shengdana koot' in Marathi.

1/4 bowl

Freshly grated coconut 1/4 bowl

Sugar 1/2 tsp

Salt to taste

Juice of half a lemon

Pinch of Hing (asfoetida powder)

Oil or Ghee for tempering (Tadka/Phodni)  1 Tbsp.

Chopped coriander leaves for garnishing

METHOD :

1. Wash , Peel and chop the cucumber into fine pieces.

2. Chop the green chillies and keep aside.

3. Add sugar , salt and lemon juice to the chopped cucumber and keep aside for some time.

4. This will help the cucumber release water and the salad will not be too dry.

5. Now add grated coconut, crushed peanuts and mix well .

6. In a small wok , heat the Oil/ghee. 

7. Once hot, add the Cumin seeds, hing powder, and green chillies.

8. Saute for a minute.

9. Add this to the cucumber mixture and mix well (There will be a very appetizing sizzling sound)

10 Garnish with some chopped coriander leaves.

Potato bhajee for Upwas (Fasting)

Potato  is an all time favourite in most families and one of the most versatile of ingredients.
Simple mix of boiled potatoes subtly flavoured with chillies , cumin seeds and crushed peanuts this one can be relished on Upwas (Fasting days) or even otherwise 

INGREDIENTS 

4 Medium sized Potatoes 
4 to 5 green chillies 
Cumin seeds 1/2 tsp
Crushed peanuts (Roasted and ground peanut powder) or 'Shengdana koot' in Marathi.
1/2 bowl
Freshly grated coconut 1/4 bowl
Sugar 1/2 tsp
Salt to taste
Oil or Ghee for tempering (Tadka/Phodni)  2 Tbsp.
Chopped coriander leaves for garnishing

METHOD :

1. Boil and chop the Potatoes into 1 inch pcs.
2. Chop the green chillies and keep aside.
3. In a wok heat the oil or ghee (as you prefer)
4. Once hot , add the cumin seeds. Saute for a minute.
5. Add the chopped green chillies and saute for some more time .
6. Now add the chopped potatoes and fry for some time.
7. Keep stirring till the edge of the  potato pieces becomes nice brown and crisp.
8. Add the crushed peanuts and the freshly grated coconut .
9. Mix well .
10 Add Salt n Sugar and Mix well for a minute.
11. The Potato bhajee is ready.
12. Garnish with some chopped coriander.
13. Serve hot with Chapati, phulka, rice or even sabudana khichadi !!!

Mango Moramba/Murabba

The king of fruits is back in Town and what better way to enjoy it even after the season is over !!! Mango moramba or Mango jam is really quick and easy preparation and a relief for mothers whose kids are fussy eaters . Served as an accompaniment with Rotis or Phulkas , This one is enjoyed by children and adults alike.

MANGO MORAMBA : 

INGREDIENTS :

5 Alphonso mangoes nice and ripe , 5 med bowls sugar, water, saffron strands, A pinch of cardamom powder, juice of ½ lemon .

METHOD :

1. Chop the mangoes into small cube shaped pieces of around 1 cm each. Keep aside.

2. In a thick bottomed pan take the sugar. 

3. Add water in the sugar so as to just cover the sugar.

4. Over medium heat make a sugar 2 string sugar syrup. (Take a drop of the syrup between your thumb and index finger. Try separating the thumb and forefinger. If you see two sticky strings of syrup your two string syrup is done) Keep stirring constantly else it may get burnt. 

5. Once this is done add the Mango pieces and keep stirring.

6. The mixture will now become a little watery as the water from the mangoes gets released.

7. Keep cooking on low flame till a thick syrup is formed.

8. Add few saffron strands, cardamom powder and lemon juice.

9. Mix well and Let it cool down.

10. Once cooled, Store in airtight dry glass containers.

11. Enjoy with Hot Rotis, chapatis, Phulkas or Simply as it is !!!

Sabudana thalipeeth (Sago Pancakes)

Sago, tapioca or sabudana mixed with potatoes, peanuts and spices.Spread flat like pancakes and roasted on a tava or girdle with ghee. These are a tad bit healthier than the deep fried sabudana wadas.  Served with a peanut chutney accompaniment , this snack is an absolutely irresistable one. Can be had on fasting or upwas days or equally enjoyable on any day .

INGREDIENTS :

Sabudana – 2 bowls 
Potatoes – 3 big or 4 medium sized 
Roasted and ground peanuts – 2 bowls
Jeera/Cumin Seeds – 2 tsp 
Green chillies – 6 to 8
Coriander – chopped half a bowl 
Lemon juice – 1 medium size lemon
Sugar – 1 tsp
Salt – as per taste
Ghee (clarified butter) for shallow frying.

METHOD:

1) Wash and soak the sabudana for at least 4-5 hrs.

2) Boil, peel and mash the Potatoes. Keep aside.

3) Grind chillies and coriander without adding water.

4) Break lumps in the soaked sabudana with your hands. Sprinkle very little water and keep aside for 10 mins.

5) Mix the following in a large bowl: sabudana, mashed potatoes, crushed roasted peanuts, ground chilli-coriander mixture, jeera, lime juice, sugar, salt as per taste.

6) Mix together to form a sticky dough.

Method: 

To prepare the thalipeeth or pancake :

1. Heat a non-stick pan. They taste better if prepared on an iron tava / skillet.

2. On a plastic sheet or a flat surface like a tray, put few drops of ghee or clarified butter.

3. Apply a little oil on your palms if you find the mixture too sticky.

4. Take a fistful of the mixture in your hands and using your fingers, quickly press this mixture on the plastic sheet and flatten it as you spread it to make a pancake-like shape.

This should be thin at the sides and slightly thick in the centre.

5. Poke a hole or two in the centre using your finger.

6. On the heated pan, spread some more ghee.

7. Instead of lifting the thalipeeth off the sheet/tray, which might break, you can hold the bottom of the sheet/tray and place it upside down onto the other hand before placing it on the pan.

8. Put a little ghee in the hole/s at the centre of the thalipeeth to help it cook evenly.

Keep covered and cook on slow heat.

9. When the sides start turning brown, flip the talipeeth to cook on both sides.

Remember: Do not cover with the lid once you have flipped the thalipeeth.

10. Remove from pan when its nice, crisp and brown on both the sides.

Serve hot with Peanut Chutney or with fresh curd/yogurt. Enjoy !!!