RICE SAGO BALLS

This is another great recipe for your left over rice. Try it. You'll love it.

INGREDIENTS:
Cooked rice - 1 cup
Sago - 1/2 cup
Coconut grated - 1/2 cup ( you can use fresh or dried)
Asafoetida a pinch
Sesame seeds - 1 tbsp
Green chilli powder - 1 tsp
Onion chopped - 2 tbsp
Coriander leaves finely chopped - 1 tbsp
Salt to taste
Oil to fry
METHOD:

• Soak sago in  enough water not too much (May be little more than 1/2 cup )for 3-4 hours.
• In a mixing bowl add all the ingredients one after another. And mix well.
• Make small balls of the mixture. Heat oil and deep fry all the balls till golden brown on medium heat.
• Serve hot with your favorite chutney.

Makes 15- 17 balls.

SAFFRON CHICKEN

Also known as mughlai  kesar murgh. Mughlai dishes are always rich and creamy with a wonderful blend of spices. Here saffron not only gives it a distinct fragrance but also flavor.

INGREDIENTS:
Chicken - 8pcs or 1 lb
Oil - 3 tbsps
Bay leaves - 2
Cloves - 5
Green cardamom - 4
Onion paste - 3/4 cup
Ginger garlic paste - 2 tbsps
Coriander powder - 1 tsp
Cashew nut paste- 4 tbsps
Yogurt whisked- 1 cup
Saffron - a pinch
Cream - 1/2 cup (optional)
METHOD:

• Heat oil in a pan. Add bay leaf,cloves and cardamom and sauté for 30 sec.
• Add onion paste, ginger garlic paste and sauté till the oil separates.
• Now add coriander powder and cashewnut paste and let it cook for 5 more mins.
• Then add chicken pieces and cook for another 3 mins on medium heat.
• Reduce the heat,Mix in the yogurt, salt, saffron.
• Simmer until chicken becomes tender.Finish up with cream.
• Garnish with coriander leaves. And serve with any kind of roti.

Makes 4 servings.

KESAR PISTA KULFI

Kulfi is a Mouthwatering indian frozen dessert. Among the different kind of flavors "kesar pista " is the popular one. Here is how you can make.

INGREDIENTS:
Milk -10 cups
Sugar - 5 tbsp
Saffron - 1/4 tsp
Green cardamom powdered - 8
Pistachio finely chopped - 2 tbsp
Kulfi molds  8
METHOD:

• Heat milk in a shallow pan on medium heat until reduced to 1/4 it's original quantity. Keep stirring in between.
• Add sugar cook for 2 more mins. Add saffron, cardamom. Let it cool down completely.
• Now blend milk mixture and pistachio in a blender. Pour it into the kulfi molds and freeze it for 10-12 hour to set.
• De mold kulfi by washing the molds under water. Slice and serve.

Makes 6-8 servings.

SAATHAAN PARATHA

Saathaan, Saath ann means seven different kind of flours. Yes there is seven different kind of flours used in this paratha which makes it super healthy and nutritious as well.

INGREDIENTS:
Wheat flour - 1/2 cup
Oats flour - 1/4 cup
Bajra - 1/2 cup
Ragi - 1/2 cup
Corn atta -1/4 cup
Besan - 1/4 cup
Rice flour - 1/2 cup
Spinach puréed - 1 cup ( you can use chopped too )
Ginger garlic paste -2 tbsp
Green chilli paste - 1 tbsp
Curd - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

METHOD:

• Sift all the flours and salt together.
• In a mixing bowl take all the ingredients and make a dough using water.
• Make small balls of the dough and roll out into thin circles.
• Grease the griddle and cook till done.
• Serve hot with pickle or chutney.

Makes 8-10 paratha.

SPICY KHAJA

This savory version of khaja can be paired well with evening tea. Can be stored for couple of weeks in a air tight container.

INGREDIENTS:
For the dough:
All purpose flour -11/2 cup
Gram flour - 1/2 cup
Chilli powder - 1tsp
Ajwain seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander leaves finely chopped - 1 tbsp
Green chilli finely chopped - 3
Salt to tastes
Oil - 1 tbsp

Corn flour - 2 tbsp
Oil - 2 tbsp
Oil for frying

METHOD:

• Sift, plain flour, gram flour and salt.
• Add chilli powder, ajwain, cumin,coriander leaves and 1tbsp oil.
• Mix them well and make a soft dough using water. Cover it and let it sit for 15-20 mins.
• In a small bowl mix corn flour and oil to make a paste. ( this mixture is for sealing)
• Now roll out circle of the dough and coat circle with the corn flour mixture. Then start rolling from one side to the other making a roll.
• Slice the roll in 1/2 inch pieces. Take each piece, place it flat and roll them into oval shapes.
• Then deep fry on medium-high flame.
• Khaja is ready to serve.

Makes 8-10 servings.