Lahsun ki Chuteny(Garlic Sauce)

Ingredients:

10 flakes of garlic peeled
2 tbsp red chili powder
1/4 tsp methi, roasted and ground
1 tsp Juice of Lemon
Salt To Taste

Method:

Grind all the ingredients in a blender using very little water.
Chill before serving.
Keep in an airtight container, and use for a couple of days.

Sagoo(Sabudana) Poori

Ingredients:

250gm Sabudana (Sagoo)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry

Method :

Soak the sabudana in water for an hour.
Boil 4-5 potatoes, peel it and mash it.
Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well.
Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
Put oil in a kadai and heat the oil.
When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown.
Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.

Aloo Tandoori

Ingredients:

2 tsp Khoya
2 tsp Green Peas
2 tsp Cashewnuts
Ghee for Tempering
4 large Potatoes
2 tsp Cumin powder
50gm Sesame Seeds(Rashi or til)
30 gm Cottage Cheese
1½ tsp Red Chilli powder
2 tsp Garam Masala powder

Method:

Wash potatoes, peel them and halve them. Scoop out the centres and discard.
Immerse the potatoes in the water and parboil them.
Now, deep-fry the potatoes and roll them in the sesame seeds.Reserve aside.
In a pan, heat ghee, add masala and roast.
Then add the cottage cheese,khoya, green peas and the cashewnuts.
Stuff potatoes with the cottage cheese mixture.
Put the stuffed potatoes in a baking dish, and place in a moderately hot microwave for 15 minutes.
Serve hot.