Fruit Raita

• 1 tsp Sugar
• 2 firm Bananas
• Rock Salt to taste
• 1 tsp Ground Cumin
• 350 ml Plain Curd
• 50 gms Shelled Walnuts
• 75 gms Seedless Grapes
• Roasted Cumin Seeds, 
• Chilli powder

1. Place the curd in a chilled bowl and add the grapes and walnuts.
2. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown.
3. Add the sugar, salt and ground cumin, and gently mix together.
4. Chill and sprinkle the cumin seeds, chilli powder just before serving.

Kuttu ki kadhi

Serves 4

• 1 ½ cup Kuttu ka atta (buckwheat flour)
• 2 cup Yogurt
• 1 large potato cut into small dices
• 1 tsp cumin seeds (jeera)
• 2 green chilies finely chopped
• Desi ghee (clarified butter) or groundnut oil to fry
• 2 cup water
• Rock salt (sendha namak ) to taste

1. Mix the potato dices with 1 cup kuttu ka atta and ½ tsp salt. Add 2 tbsp water and mix well to make pakoras (dumplings). Heat sufficient oil in a wok or kadhai to deep fry the dumplings. Put marble sized dumplings in the oil and deep fry till light golden.
2. Mix the yogurt and ½ cup kuttu ka atta with 2 cup water and mix well.
3. Heat 1tbsp oil in a pan and add the cumin seeds. Allow to splutter and add the chopped green chilies. 
4. Saute for 1 minute and add the yogurt mix. Bring to a boil stirring continuously. 
5. Reduce the flame and allow to simmer for 8-10 mins. Add the potato dumplings and simmer for 3-4 mins. Add salt to taste and serve garnished with coriander leaves.

Saboodana cutlets

Serves 4

• 1cup sago (saboodana)
• 400g potatoes
• 2tbsp chopped coriander
• 2tsp chopped green chilies
• Rock salt (sendha namak) to taste
• Groundnut oil or desi ghee (clarified butter)to shallow fry

1. Soak the saboodana (sago) in water for 30 mins. Drain and set aside. 
2. Boil the potatoes till done. Peel and mash fine. 
3. Add the soaked saboodanan, green chilies, coriander and salt to the potatoes and mix well. 
4. Divide the mixture into 16 equal parts. Roll our each part into a log or a patty and shallow fry in medium hot oil till golden. 

Aloo tikki takak tak

Serves 4

• 250g potatoes
• 100g paneer (cottage cheese)
• 2tsp finely chopped green chilies
• 2tsp chopped raisins
• 2tsp chironjee (sunflower seeds)
• Sendha namak (rock salt ) to taste
• Desi ghee or Groundnut oil to shallow fry

1. Boil the potatoes. Peel and mash the potatoes till smooth. 
2. Add sendha namak and mix well. Divide into 12 equal parts. 
3. Grate the paneer and mix in the green chilies, chopped green chilies, raisins and sunflower seeds. 
4. Divide into 12 equal parts. Flatten each part of the potato mix on your palm. 
5. Fill in one part of paneer mix and fold in from all sides. Flatten in the shape of a patty. 
6.  Heat the ghee in a pan. Shallow fry the pattice in medium hot oil till golden. 
7. Serve hot with coriander chutney or lemon slices.

Kuttu ki puri (puffed buckwheat bread)

Serves 4

• 2 cup kuttu ka atta(buckwheat flour)
• 4 medium sized potatoes 
• ½ tsp sendha namak(rock salt)
• ½ tsp black pepper powder
• clarified butter (ghee) or groundnut oil for frying

1. Boil and mash potatoes.
2. Now mix rock salt, buckwheat flour, black pepper powder and potatoes and knead into a smooth dough.
3. Make small balls of the dough and roll each into small circles.
4. Heat ghee or the groundnut oil in a pan.
5. Fry each puri in ghee.
6. When cooked on one side turn it and cook on the other side also until it turns light brown.
7. Serve them hot.

Kuttu pakodas 

• 1 cup kotu ka atta (buckwheat up flour)
• ¼ cup finely cut coriander leaves
• ½ tbsp black pepper powder
• Desi ghee or ground nut oil for frying
• 3 medium potatoes cut into slices or batons
• 5 large colocassia(arbi) cut into slices or batons
• ½ tsp sendha namak (rock salt) or to taste

1. Apply some rock salt on the colocassia slices and set them aside for 20-30 mins. Alternatively you could also parboil the slices.Combine the flour, salt, pepper and coriander in round dish and mix well. Mix in water and make a smooth batter.
2. Cover and keep aside for about 20 minutes.Drain the colocassia slices and pat dry. Heat up enough ghee or oil for deep-frying in a kadhai or wok over moderate heat.Put few slices of potato and colocassia into the batter and cover them completely. One at a time, lower each slice of batter-coated potato into the hot oil.Fry as many slices as will float on the surface of the oil without touching.Fry on both sides until reddish gray and crisp.Serve hot as the fitters soften as they cool.

Saboodana Khichdi

• 1 cup Saboodana (sago)
• 1 medium sized potato
• 1 cup chopped tomatoes
• ¼ cup peanuts
• 1tbsp chopped coriander
• 1tsp chopped green chilies
• ½ tsp cumin seeds (jeera)
• Rock salt (sendha namak)
• 1tbsp desi ghee

1. Soak the saboodana for 2 hrs. wash the saboodana well in running water till all the starch is washed off. 
2. Strain in a sieve and set aside for 2 hrs. for all the water to drain away. 
3. Peel the potato and cut into small dices. 
4. Heat the ghee in a pan and add the jeera. Allow the jeera to splutter and add the green chilies. Saute for10 seconds and add the potatoes fry the potatoes and cook till half done and add the peanuts. 
5. Saute till the peanut is also done. Add the tomates and cover and cook for 5 minutes till the tomatoes are cooked. 
6. Add the drained saboodana and salt and toss well till the sabodana turns transparent (almost 4-5 mins.) Serve hot garnished with chopped coriander.

Motia pulao

• 2 cups sama ka chawal
• 1 large red tomato
• 2 green chilies
• 2tsp chopped green coriander
• 1 cup paneer
• ½ cup khoya
• 2tbsp singhada ka atta
• 4tbsp peanut oil or desi ghee
• sendha namak to taste

1. Heat one tbsp. ghee or oil. Add the sama ka chawal and sauté a little till lightly colored and well coated with oil. Add the sendha namak to taste and 2 cup water. Bring to a boil and reduce heat. Cook till almost done. Remove from heat and cover and set aside covered for 10-12 minutes or till all the moisture is absorbed. Fluff up using a fork. Deseed the tomato and chop into dices. Finely chop the green chilies and the coriander.
2. Mash the khoya, 1tbsp singhada ka atta and paneer well till smooth as a dough. Make small marble sized balls. Roll the balls in singhada ka atta and roll again between palms.(you can also roll the balls in some samai rice). Heat the remaining ghee or oil and deep fry the balls till golden in colour.
3. Add the ball, the chopped tomatoes, the chopped chilies and coriander leaves to the fluffed rice and mix lightly.
4. Serve hot with cucumber raita.