Ruchi Rasoi

Ingredients 4 potatoes boiled, peeled 1. 5cup rajgira aata/flour  salt as per taste 1 tsp jeera powder 1 tsp grated ginger 3-4 green chillies 1/4 tsp garam masala Crushed groundnut 1/4 cup ( optional ) Oil for frying Yogurt 1 cup Imli chutney 1/2 cup Mint chutney1/2 cup Coriander for garnish Pomegranate seeds 1/4 cup ( optional ) for garnish Method  Mash the potatoes and add the rajgira aata, salt, jeera powder, ginger and green chilli.groundnut crushed also if u r using.  Mix all this and make a soft dough and take a small ball/peda size and press them as tikis and put on a heated pan with just a few drops of olive oil or any cooking oil and cook on both sides till crispy and golden brown in colour on medium flame. In a plate take 3-4 tikis, add the yogurt , mint and imli chutney,sprinkle a pinch of salt,chilli powder,jeera powder. Top it with few crushed groundnut, pomegranate seeds, coriander leaves and vrat ka mixture ( optional if u have. I...

Ingredients Kuttu flour 1 cup /Rajgira flour 1 cup Jeera powder 1 tsp Jeera 1/2 tsp Salt as per taste Green chilli 2 finely chopped Yogurt 2 cups nicely beaten Imli chutney or date n imli chutney Chilli powder 1/2 tsp Method In the kuttu flour/Rajgira flour add salt jeera green chilli and make a batter for wada with water as needed so that cosistency is like not too runny or not too tight.  Now fry like normal wada or pakora in oil and keep on a bounty sheet for excess oil to drain off.  Take this vadas in a bowl, add yogurt, salt, jeera powder, a pinch of chilli powder and 1-2 tsp imli chutney.  

Ingredients Kuttu flour 1 cup 1/2 cup grated potato/grated cucumber. 1/4 cup grated carrots  3 green chillies finely chopped Salt as per taste( for fasting I use sendha namak ) buttermilk to mix all this and form batter Jeera 1/2 tsp Coriander finely chopped 1-2 tsp Method Mix all this  in a bowl to form a batter, it should not be too watery not too hard. Now with aladdle take a spoonful and spread on a tawa or pan just like dosa and  make like chillas or dosa.

Ingredients Samo/moraiyo 1/2 cup Milk 2 cups warm 1/2 cup water boiled 1/2 cup sugar 1/4 tsp elaichi powder Almonds sliced for garnish 1 Tbsp ghee saffron if required ( in a bowl add few strands of saffron in 3 tsp warm milk for 10 minutes ) Method In a deep pan heat ghee and add the washed samo, sauté for 5 mins then add boiled water,followed by warm milk and let this cook on medium flame till we get a semi solid consistency then add sugar, saffron and elaichi, garnish with almonds or any dry fruits of choice. tastes best when chilled.

Ingredients Sabudaana 2 cups soaked overnight ( it's jus wash the sabudaana and drain all the water, then jus drizzle little water, so it's not too soggy) Groundnut1/2 cup Jeera 1 tsp Oil 2-3 Tbsp Potato 1 finely chopped Tomato 1 finely chopped Sugar 1/2 tsp Salt as per taste Green chilli 4 slit  Coriander leaves Method In a kadhai take oil n let it heat, add jeera and groundnut, sauté this for 2 mins till the groundnut turn goldenish, add the slit green chillies and chopped potato, salt 1/2 tsp and cook this covered for 2-3 mins. The potato will become crispy n slightly brownish,then add chopped tomato and cook for 5 mins uncovered,now add the sabudaana, salt and sugar. Mix all this and cover n leave for 2 mins. Garnish with coriander leaves.

Ingredients 1 cup almonds soaked overnight n skin peeled Cardamom a pinch Sugar 3/4 cup Water 1/2 cup 1 cup milk 3-4 sliced almonds for garnish Method Make a coarse paste of almonds with 2-3 tsp water and in a pan take 3-4 Tbsp ghee, to this add the badam paste and sauté till color changes to golden, then add 1 cup warm milk and 1/2 cup boiled water and cook with constant stirring till it's done as the required consistency, then add sugar and cardamom and cook till all the water cooks. Keep stirring or it might stick to the kadhai n get burnt or form lumps.

Ingredients  Wheat flour 2 cups 1/2 cup besan 1/4 cup sooji 3/4 cup finely chopped methi or 1 tsp kasoori methi Salt as per taste 1/4 tsp haldi 1/4 tsp ajwain 1/2 tsp jeera powder 1/2 cup yogurt 3-4 green chillies finely chopped 1 tsp grated ginger 1 Tbsp oil Method Mix all the ingredients properly and knead into a soft dough with water. Keep aside covered with a wet cloth for 30 mins. Then roll out into small roti shaped theplas and cook on a tawa with oil on both sides. Enjoy this with dahi, raitas, chutney, or achar.  

Ingredients: 1/2 pound parval nicely washed, scrape the skin, n slit in the centre. For masala 1 onion 2 tomato 1/2 cup groundnut 1/4 cup sesame seed A pinch of hing and pinch of haldi Dhaniya powder 2-3 tsp 1 tsp jeera Salt as per taste Green chili 5-6 slit Garlic 2-3 cloves Ginger a small piece grated  1 tsp saunf A pinch ajwain Method: For the stuffing masala In a frying pan take 2 tsp oil, add 1/2 cup groundnut,1/4 cup sesame seed,2-3 cloves garlic,1 tsp saunf,1 tsp grated ginger, 1 onion, salt as per taste and 2-3 tsp dhaniya powder, a pinch ajwain, 2 tomato, Sautée this for 5-10 mins. Cool it n grind it coarsely. Now fill the parvals with this masala. In a kadhai take 3-4 tsp oil, add 1 tsp jeera, a pinch hing, 5-6 green chillies slit, stuffed parvals,sprinkle little salt and cover it with a lid and cook till the parval is soft and properly cooked. Now add any leftover masala n mix it properly. Eat this with rice or roti