Thursday, October 7, 2010


Grated cottage cheese ½ cup
Grated raw bananas 1
Singhada (water chestnut) flour 2 tbsp
Roasted peanut crumbs ¼ cup
Rock salt to taste
Finely chopped green chillies 2
Finely chopped ginger ½”
Oil to fry
Mix all the ingredients except oil, make small balls out of it.
Heat the oil, and deep fry the balls till golden.
Remove from fire and serve with tamarind chutney or dhania pudina chutney.
Serves 1
¼ cup dates (khajur)
½ banana
1 cup milk
4-5 ice cubes
Soak dates in warm milk for 15 minutes.
Combine the soaked dates, milk and banana with ice cubes and blend in liquidiser.
Serve immediately.
Makes 6 wedges

1 cup buckwheat (kutto ka atta)
1 cup grated raw potato
1 cup curd
1tbsp grated ginger
2-3 green chillies, chopped
¼ cup chopped coriander
Salt to taste
For the tempering
3 tbsp oil
1 tsp cumin seeds
1 ½ tsp sesame seeds
¼ tsp asafoetida
Combine the buckwheat and curd in a large bowl and mix well. Allow to stand for 1 hour.
Add potato, ginger, green chillies, coriander, salt and mix well. Allow to stand for 1 more hour.
Heat the oil in a non stick pan, add cumin seeds and when they crackle, add the sesame seeds and the asafoetida.
Pour the buckwheat batter in an even layer and cover the pan.
Lower the gas flame and cook for 5 minutes. Now turn the other side.
Cook again for 4-5 minutes.
Cut into six wedges.
1 cup buckwheat
1 cup grated radish
1 tbsp ginger
2-3 green chillies chopped
¼ cup chopped coriander.
Salt to taste
Combine all the ingredients together, mix well, stand it for 15 minutes.
Add little water to make batter like consistency.
Heat a drop of oil in non stick pan pour the batter in a layer, cook till golden.
Turn to other side again cook till it crisps.
Serve with curd or aloo ki subzi.
Cottage cheese 250 g
Buckwheat 1tbsp
Lemon juice 1tsp
Salt & red chilli powder to taste
Grated ginger 1tsp
Cut cheese into ½” pieces. Sprinkle atta, salt, chilli powder, ginger and lemon juice over it.
Rub lightly with hands and keep it stand for 15 minutes.
Heat oil & deep fry till golden brown.
NOTE: Same can be done with raw potato. One can use singhada flour in the place of buckwheat.