Spaghetti With Potato Balls

Ingredients:

For Potato balls:

• 1 cups mashed potato
• 3/4 cup white onion, diced
• 1/3 cup parsley, finely chopped
• 1/2 cup Italian fine breadcrumbs 
• 2 tsp chopped garlic
• 1/2 tsp salt
• 1/4 tsp fine black pepper
• 1/2 tsp chili powder (or 1/4 tsp red pepper flakes)
• 1/4 cup any shreded cheese
• 1 Tbsp extra virgin olive oil, for saute

For Spaghetti:

• spaghetti pasta (any variety)
• marinara sauce 
• chopped basil or parsley 
•  Parmesan or any cheese 

Method:

• In a large saute pan, over high heat, add 1 Tbsp of olive oil. When oil is hot add in the onions,  parsley and garlic. Saute for about 4-5 minutes, reducing heat to medium about a minute after cooking.
• When the saute mixture has reduced in volume quite a bit and onions caramelizing add  salt, chili powder, pepper and any additional spices you may like to add. 
• Fold the saute mixture into the mashed potato. Then fold in the bread crumbs and the cheese. Your mixture should be quite sticky and thick now. Add more bread crumbs if mixture needs thick.
• You can either place your mixture in the fridge to chill for a half hour to help with handling.
• Heat up your pasta water pot and also pour your pasta sauce into a large oven-friendly dish. Place the pasta sauce dish in a 350 degree oven to heat.
• Saute potato balls: Heat a splash of olive oil in your saute pan and add your formed balls. Roll formed balls in a bit of the bread crumbs before placing on the pan. Cook over medium-high heat for about one minute on each side. 
• Drop  pasta into the pot when the water is boiling. Cook until tender. Drain and toss warm pasta with some red pepper flakes (optional) and olive oil. Spoon about 1 cup of the pasta sauce over top the pasta and toss well. Set aside, covered for now.
• Take your sauteed balls and carefully place them in the hot pasta sauce dish. Then place the pasta dish back in the oven to braise the balls for at least 20 minutes. Oven heat can be 350 degrees. Do not cover the dish.
• Now for assembly: Carefully remove the braised balls from the sauce and set aside. Then in a large bowl or your serving bowl, toss the hot pasta sauce with the warm pasta. Or you can just pour sauce over top pasta and not toss. Add balls over top to serve.
• Freshly chopped parsley or basil & cheese.

Shahi Pulao

Ingredients:

• 2 cups basmati rice
• 1/2 cup Cauliflower pieces
• 1/2 cup fresh green peas
• 1/2 cup green beans chopped
• 1 carrot thinly chopped
• 1 big onion chopped
• 2 tomatoes chopped
• 1 boiled potato (cut into chunks)
• 6-8 green chillies chopped
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 cup milk
• 2 tbsp ghee
• Few raisins
• Few cashew nuts chopped
• Few almond sliced
• Salt to taste

Whole Garam Masala:

• 2 cloves
• 1 bay leaf
• 1 green cardamom crushed
• 1/2 tsp caraway seeds (shahi jeera)
• 1 inch cinnamon stick

Method:

• Roast the whole garam masala in a pan without adding oil.
• Roast for 2 minutes, leave to cool and then grind to make a smooth powder.
• Boil the rice, until 1/2 done, drain the whole water and leave to cool.
• Melt the ghee in a pan and add all the vegetables.
• Add salt and spices. Mix well.
• Cook on low flame for 4 minutes.
• Add the grounded whole garam masala powder.
• Mix well and add milk.
• Stir for one minute and then add rice.
• Cover the pan with the tight lid.
• Leave to cook at least for 10 minutes on low flame.
• Finally garnish with raisins, cashew nuts and almonds.
• Serve hot with dal fry and raita of your choice.

Vada / Gola Bhat

Ingredients :

For Vada :

• Sprouted matki (moth) - 1/2 Cup
• Chana dal (Gram lentil) - 2 Tbsp
•  Urad Dal (Black lentil)  - 1/4 Cup
• Moong dal - 1/4 Cup
• Chopped cilantro (Kothimbir) - 1/4 Cup
• Cumin seeds - 1 Tbsp
• Red chili powder - 1 Tsp or to taste
• Salt - 3 Tsp or to taste
• Green chili paste - 1 Tsp or to taste
• Garlic paste - 1 Tsp
• Oil - 1 Tsp

For Bhat : 

• Rice - 1 1/2  Cup
• Oil - 2 Tbsp
• Red chilli powder - 1 Tsp
• Curry leaves (optional) - 4-5 

For Tadka(Tempering):

• Oil - 2 Tbsp
• Mustard seeds - 1 Tsp
• Cumin seeds - 1 Tsp
• Asafoetida - 1/4 Tsp
• Dry red chili - 2-3
• Curry leaves - 5-6

Method :

•  Soak chana dal, urad dal and moong dal for 2 hrs in lukewarm water.
•  Wash rice till water runs clean, soak for 15 mins. 
• Grind soaked dal and sprouted matki coarsely in grinder.
•  In a bowl mix grinded dal mixture, cilantro, garlic paste, cumin seeds, red chili powder, green chili paste, oil and salt and mix well. 
• Make 8-10 medium sice balls from this mixture. Apply some oil to your plalm while making the balls so the mixture won't be sticky.
• Heat oil in kadai or in dig sauce pan and add curry leave & red chilli powser then add soaked rice and cook till half done on medium flame.
• When rice is half done place all dal mixture balls on it & cover with lid. Now cook this rice completly on medium flame. 
• Heat 2 tbsp of  oil in another pan for tempering and crackle mustard seeds. Add cumin seeds, asafoetida, curry leaves and dry red chilies fry for a moment and switch off stove. 
• Serve a plate of rice with vada. Crumble vadas then add tadka and enjoy with kadhi or any saar or rasam.

Beet & Kale Rice Pilaf

Ingredients:

• 1 tsp olive oil
• 1 bunch spring onion onion, chopped
• 3/4 cups Jasmine rice
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 1/2 tsp dried basil leaves
• 1 medium beets, peeled & grated (about 1 cup)
• 2 kale leaves, finely chopped (about 1 cup)
• 2 cups vegetable broth or plain water
• 1/4 tsp ground pepper
• Salt, to taste

Method:

• Heat the olive oil in a large saucepan set over medium heat.
• Add the spring onion and cook until they are tender, about 2 minutes.
• To the onions, add the rice, garlic, vinegar and basil. Stir, cooking, until the rice is coated, about 1 minute.
• Stir in the beets, kale and vegetable broth.
• Bring the mixture to a boil, then cover and reduce heat to medium-low.
• Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
• Season with salt and pepper. Garnish with chopped sprin onion & chopped kale leaves. Serve warm with any delicious curry.

Aloo Tikki / Potato Patties

Ingredients:

•  2 cups of shredded or mashed potato
• 2 -3 tbsp bread crumbs
• 1 tsp salt
• Oil for shallow fry

For Stuffing / Filling

• 1/3 cup green peas boiled and drained
• 1 tsp grated ginger
• 1 tbsp green chili minced
• Chopped cilantro 
• ¼ tsp salt
• 1 tsp oil

For Serving

• 1/2 cup yogurt whipped
• ¼ cup cilantro chutney
• ¼ cup tamarind chutney

Method:

Making Filling

• Boil green peas for 5 mins then drain the water from the peas and lightly mash.
• Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about 2 min. Keep the filling little moist. Set aside.

Making tikkis

• Add the salt and bread crumb into the mashed potatoes and knead to make the dough.
• Divide the potatoe mixture into 8-10 equal parts.
• Takes one part of the potato dough, make a ball and flatten over the oiled palm.  Put about 1 tsp of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
• Heat non stick heavy skillet on medium high heat, generously greased the skillet.  Place the tikkies on the skillet, making sure they are not touching each other and has some space all around.
• Oil the tikkies from the top. Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
• Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
• Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.

Thor

Thor is a traditional Gujarati Sweet which is usually served as Prasad to Lord Krishna. It is the main Prasad offered at Nathdwara / Shreenathji in Rajasthan, India.
 This sweet is also made during Diwali and other such festivals. 

Ingredients:

•  1 cup of All- purpose flour (Maida)
• 2 tbsp Semolina
• ¼ cup Melted Ghee
• A little less than ¼ cup Warm Milk
• ½ cup + 2 tbsp Sugar
• ¼ cup Water                     
• 1 tbsp Milk
• Ghee or oil for frying 

Method: 

•  Mix flour and semolina in a bowl.
•  Now alternately add a tablespoon of ghee and milk each and prepare into dough. The dough should be a little stiff. Cover it with a  wrap and let it rest for about 1  hour at room temperature.
• Now take the rested dough and divide into 6 equal parts and using the pressure of your palms press it into a circular shape. Simultaneously keep heat the ghee or oil for frying. 
• Roll each ball a little thick. cut as many 1 1/2-inch stars using cookie cutter (or rounds) as you can & prick wih a fork. Deep fry in medium hot oil, on a low flame till bubbles stop completely. Remove & cool.
•  Let it rest for about 2 to 3 hours.
• Keep a non – stick pan to heat. Add in sugar and water to it. Once sugar starts to melt add in 1 tbsp of Milk and keep stirring. (Milk helps to remove impurities in sugar)
•  After a while you’ll see form/ dirt floating on surface of the syrup. Remove it carefully with a spoon and discard. You can also strain the syrup if desired.
• Keep cooking the syrup until it thickens up. You don’t have to caramelize the sugar so avoid burning it. Your syrup should be foamy and a little white in color. 
• Once done, deep each thors into it and generously coat on both sides.
• Rest the Thors side by side on a flat sheet for about 5 to 8 minutes. (You should not overlap them). Now refrigrate for about 15 to 20 mins till the sugar syrup is all set.
• Once set, keep the Thors on to a serving plate and enjoy.