Ingredients:

1. 2 Cup Sabudana
2. 2 boiled potatoes
3. ½ Cup roasted peanuts
4. 2 green chillies chopped/1-2 tsp red chilli powder
5. Sendha Namak to taste
6. 1 tbsp coriander leaves chopped
7. 1 tsp lemon juice.
8. ½ Cup grated paneer (optional)
9. Oil for shallow frying

Method:

1. Wash sabudana and soak it for 6-7 hours
2. Add rinsed sabudana in a bowl, add boiled potato grated
3. Add rest of the ingredients and create a mixture.
4. Shape as tikki, shallow fry on a non stick pan till golden brown on both sides
5. Serve hot

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients:

1. ½ Cup Pomegranate seeds
2. 1 Cup yoghurt
3. 1 pinch Ilaichi Power
4. 2 tbsp. Honey/Sugar
5. Dry fruits to garnish
6. Pomegranate seeds to garnish
7. Water as required.

Method:

1.  Grind pomegranate seeds in a grinder
2. Add yoghurt, ilichai powder, honey/sugar and water
3. Blend till it becomes a smoothie
4. Pour in a glass
5. Garnish with dry fruits and pomegranate seeds.

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients:

1. 1 Cup Sooji
2. Saffron strands
3. 2.5 Cups Full Fat Milk
4. ½ Cup Fresh Cream
5. ¾ Cups Sugar
6. 6 Tbsp Ghee
7. ½ Tsp Ilaichi Power
8. ½ Cup Cashews Chopped
9. ½ Cup Almonds Chopped
10. ¼ cup Pista crushed

Method:

1. Heat ghee in a woke, roast/fry sooji on medium flame
2. Mean while boil milk in a pan, add sugar and cardamom powder
3. add cashews and almonds in sooji and continue to fry
4. Add fresh cream, keep stirring
5. Add milk and sugar solution
6. Let sooji absorb milk, cover and cook for 2-5 minutes
7. Uncover, sprinkle crushed pista and saffron milk on top, cover again
8. Uncover after 10 minutes, serve hot

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients:

1. 4-6 Tsp Ghee
2. ½ Cups Cashew
3. 500 gm Pumpkin - peeled and grated
4. 5 Cups Milk
5. 2-3 Tbsp Sugar
6. Few Saffron strands
7. ½ tsp Green Cardamom Powder
8. 2 Tsp Rose Water

Method:

1. Take a pan, heat ghee in it, fry cashews, remove once done
2. Add grated pumpkin, sauté till it softens, remove pumpkin
3. Add milk in the same pan, let it boil on medium heat for 8-10 minutes
4. Keep stirring, scraping sides and adding in milk
5. Add Cooked pumpkin and saffron, cook for 5 minutes
6. Add Sugar, Cardamom powder and Cashews, cook for 5 minutes
7. Switch off the gas, add rose water
8. Serve Hot, warm or cold

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients:

1. 2 Shaarkandi (Sweet Potato) - peeled and sliced
2. 2 Tbsp Oil
3. 1 Dry Chilli (Optional)
4. ½ Tsp Dhaniya Powder
5. ½ Cup Coriander Leaves
6. Sendha (Rock) Salt to Taste

Method:

1. Take a nonstick pan, heat oil in it
2. Add dried chilli, when its done, add sliced shakarkandi
3. Cover, cook for 5 mins
4. Add coriander powder and leaves, salt and mix well
5. Cover and cook for 10 mins
6. Serve hot

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients:

1. ½ Cup Peanuts
2. ¼ Cup Fresh Grated Coconut
3. 1 Green Chilli (optional)
4. 1 Lemon juice
5. Sendha Salt to Taste
6. Water
7. 2 Tsp Oil,
8. 1 Sprig of Curry Leaves
9. 1 Tsp Sesame Seeds

  Method:

1. In a grinder, grind all the ingredients make a course chutney
2. Keep chutney in a bowl
3. Take a tempring pan, add oil in it
4. When oil is warm, splutter sesame seeds till they are brown
5. Switch off the gas and add curry leaves
6. Spread the chutney, mix well
7. Serve chutney with vrat dosas or other dish of your choice

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients:

200 gm Grated Paneer

2 Boiled Potatoes

Ground Pepper

1 Tsp Red Chilli (optional)

2 Green Chilli (optional)

Sendha salt to taste

1 Tbsp Chopped Coriander Leaves

2 Tbsp Kuttu Flour

½ Cup Almonds (broken)

½ Cup Cashews (broken)

2 Tsp Raisins

Oil/Ghee to Deep Fry

Method:

Take a bowl, add grated paneer and mashed potatoes, mix well

Add rest of the ingredients and make a uniform mixture

Shape the mixture as Kofta

Heat oil or Ghee in a wok, deep fry the koftas

Serve Hot

Ingredients:
1. 100 gm Kuttu Aata
2. 100 gm Spinach/Palak Leaves (chopped)
3. 1 Tbsp Peanuts (crushed)
4. 1 Green Chilli Chopped (optional)
5. 1 Tsp Chilli Powder (optional)
6. Sendha Salt to Taste
7. Water as required
8. Oil for frying
Method:
1. Add Kuttu, spinach, peanuts, green chilli, chilli powder and sendha salt in a bowl, and keep aside
2. After 15 minutes, add water to make a uniform mixture of dumpling consistency
3. Fry oil in a wok, deep fry the pakore
4. Serve hotSupport the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredients For Dough:

1. 200 gm Singhaare ka aata
2. ½ cup Arrowroot
3. 2 Tbsp Ghee
4. 3 Cups Water
5. Sendha Salt to Taste
6. Oil or Ghee for Deep Frying

For filling:

1. 4 Potatoes Boiled
2. ¾ Cup Chilli Powder (Optional)
3. 1Tbsp Cumin Seeds
4. 2 Tsp Dhaniya Seeds
5. Sendha Namak to Taste
6. 1 Tbsp Ghee

Method:  Filling:

1. Heat ghee in a pan, when hot add cumin seeds, let them splutter
2. Add boiled mashed potatoes, add dhaniya seeds, salt to taste, mix well, keep aside

 For Dough: 

1. Boil 3 cups water in pan
2. Add flour and Arrowroot
3. Let it accumulate in the centre, and form a dough
4. Take off from heat, let it cool

 For Samosa:

1. Roll the dough in a circle of desired size, cut it in two halves
2. Apply water on the flat side and join them to foe a cone
3. Add the filling, apply filling on free side and stick them together to form Samosa
4. Repeat fpr rest of the dough
5. Deep Fry Serve Hot

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.

Ingredient:

• 250 gm Arbi
• 4 Tbsp Kuttu Flour
• 1 Green Chilli (optional)
• ½ Inch Ginger Chopped
• 1 Tsp Ajwain
• Sendha Salt to taste
• 3-4 Tsp Oil

  Method: 

• Boil arbi in a cooker or pan till soft, peal when done
• In a bowl add all the ingredients, mash the arbi and make a uniform mixture
• Grease palms with oil and make cylindrical shapes of the mixture
• Pan fry till golden brown
• Insert a tooth prick in between
• Serve hot with green mint chutney

Support the show: https://www.patreon.com/chimesradioSee omnystudio.com/listener for privacy information.