Sabu Dana Tikki

Ingredients:

1.5 cup of Sabu dana (over night or 8 hours soaked)

1 pc boiled potato

2 tbsp Dry-roasted peanuts

2 tbsp of chola sattu (optional)

2 Green Chilli (chopped)

1 tsp ginger paste

½ cup of Milk

1 tbsp Coriander leaves

½ tsp of cumin seeds

1 tbsp red chili powder

Salt to taste

Oil for frying

Method:

Mash potato with green chilli and coriander leaves. Add soaked Sabu dana and dry-roasted peanuts to it. Mix well. Add sattu to it and mix well. (Optional)

Add milk and mash and mix well and make a dough.

Make small size balls from the dough and press little from the top.

Heat oil in a frying pan Place those balls one by one to fry.

Drizzle few drop of oil beside balls while frying.

Make sure that the balls are fried from the both side.

Serve with white curd.

Salmon fish curry

Ingredients:

7/8 pcs of Salmon fillets (boneless)

1 tbsp of turmeric powder

1tbsp of chopped garlic, onion, ginger, green chilis

½ pc of chopped tomato

2 tbsp of chopped capsicum

1 tbsp of coriander powder, chilli powder, refined oil

Salt to taste

½ cup of water

Method: 

• If you are using a full size salmon fish, cut it into small equal pcs. I used canned salmon fillet.  
• Take those fillets in a bowl and add turmeric powder and salt. Keep it aside for 20 minutes.
• Heat refined oil in a frying pan and reduce the heat. Fry the fillets on both sided on medium heat. Make sure that the fillets don’t get deep-fried. Keep them out of oil and set aside.
• In the same oil in pan add garlic, ginger, onion, green chilli one by one. Fry them till little brown.
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• Now add turmeric powder, coriander powder, red chilli powder. Cook for 1 minute.
• Add chopped capsicum and tomato to it. Cook it well till both the tomato and capsicum pcs get soft.
• After 1-2 minutes if you find smooth paste in frying pan, pour water into it.   
• Cover the pan with a lid and cook it for few minutes in medium flame.
• Keep the pan out the flame.
• Serve it with hot rice or spaghetti.

Besan Burfi

Ingredients:

2 cups of gram flour (besan)

1 cup of curd

1 tsp of green chilli paste, ginger paste, lemon juice

½ tsp of turmeric powder

Pinch of asafoetida

Oil

Salt to taste

Method:

Take gram flour and curd in a bowl and add water. Mix them well to make smooth batter. Thick consistency should be there in the batter.

Add salt and keep it aside for 3-4 hours. You can cover it with a lid.

After 3-4 hours, add ginger, chilli paste and turmeric powder to the batter and mix it well.

Now take little oil, lemon juice and asafoetida in a bowl and mix it well. Add it to the batter and again mix the batter well.

Take a baking pan/dish and grease it well and pour the batter into it.

Take water in pressure cooker and keep it ready on gas.

Steam the baking pan/dish for 10/12 minutes.

Now remove from the heat. Let it cool down for sometimes. And cut it into big cubes.

Balushahi

Ingredients:

2 cups of all purpose flour (Maida)

1.5 tbsp of ghee

1.5 tbsp salt

Pinch of baking soda

1.5 cup of water to make dough and sugar syrup

2 cups of sugar for making sugar syrup and coating

Oil to fry

Method:

1. Take flour, baking soda, salt and ghee in a bowl. Mix them well to make soft dough. Add water while making the dough. Keep it aside for 1 hour at least.
2. After 1 hour make 7/8 round balls with this dough. Put any of your fingers to make a dent inside the each ball.
3. Heat oil in deep bottom pan and deep fry both the sides of each ball. Flip them carefully while frying. You can fry 3-4 balls at a time. Remove all fried balls from oil and keep aside.
4. Now make sugar syrup. Take 1 cup of sugar and 1 cup of water in a deep bottomed aluminum pot. Boil them till you find the sugar got dissolves in the water. It would take approximately 10 minutes. Keep all deep fried balls in the sugar syrup for 10/15 minutes. After that keep those balls (balushahi) aside. Your balushahi is made now.
5. If you want to make them sugar coated, you need to reserve the sugar syrup.
6. Take 3-4 tsbp. of sugar syrup in a pan and add 1 tbsp sugar to it. Boil and stir frequently till syrup thickens. Otherwise you can put your 2-3 fingers in hot syrup to check the thickness of the syrup. You will find a string appeared between your fingers.
7. Put balushahis in this sugar syrup one by one and gently stir for 10 minutes. Keep all balushahis aside over night or at least 6-7 hours. Next morning you will find bring sugar coating appeared on balushahis.