Jawarsi Upma

Jawarsi Upma or Sabudana Kichadi is generally made during Ekadesi and other fasting days as this is one of the dish that is allowed to be eaten by people who cannot fast completely due to any reason. There are many ways this kichadi is prepared but this is my mother's version of the recipe and we all love it.

Ingredients

• 1 cup Jawarsi (Sago)
• 1/4 cup Peanut powder (Roast the peanuts and make a coarse powder)
• 1 small-med Potato (cut into cubes)
• 1 tsp Mustard
• 1 tsp Cumin
• 1/4 tsp Urad dal
• 1/4 tsp Channa dal
• 2 tsp Oil
• 2 Green Chillies
• 1/2 tsp Ginger grated
• 1/4 tsp Turmeric
• Pinch of Asafoetida
• 1/2 tsp Salt (Adjust to taste)
• Few springs of Curry leaves and Cilantro to garnish

Method

1. Wash the Jawarsi and soak it overnight with enough water. (If you forget to soak it the day before, soak it for atleast 3-4 hours.) Drain the jawarsi in a colander when you are ready to make.
2. Heat oil in a big kadai/pan and add the mustard and cumin seeds. When they crackle, add the urad dal and channa dal. When they turn slightly brown add the green chillies, ginger and curry leaves
3. Add the cubed potatoes and fry it for a few minutes till it is cooked.
4. Add the Jawarsi and salt and stir well on low flame till the Jawarsi gets cooked (They will become transparent when cooked.)
5. Add the peanut powder and mix well for a few minutes.
6. Garnish with coriander leaves and serve.

Aval Vadai

If you are bored of making the same vada for all the festivals, then try this one next. It remains crisp even after it becomes cold.
 

Ingredients

• 2 cups Poha/ Aval/ Avallakki
• 1/2 cup Channa dal 
• 1 tbsp Toor Dal
• 4 Green chillies  
• 1" piece ginger 
• 1/4 tsp Asaofoetida
• 1 handful Coriander leaves chopped
• 1/2 tsp Salt (Adjust to taste)
• Oil for deep frying

Method

1. Wash and soak the channa dal and toor dal for 30 minutes.
2. Wash & soak the poha/Aval for 15 mins
3. Grind the dals along with green chillies and ginger, coarsely without adding much water. 
4. In a bowl, add the ground mixture, the soaked aval, coriander leaves, salt, asafoetida and mix everything well to form a dough.
5. Heat oil in a wok /kadai for deep frying.
6. Make small balls and flatten them and fry till golden brown. Remove them with a slotted spoon and drain the excess oil on a tissue paper.

Homemade Chocolates

My mom always made these for our birthdays and we all used to love it because we can get to eat more. Now as a mom, I would still prefer giving these chocolates to my daughter than the store bought ones as it is made without artificial sweeteners or high fructose corn syrup or any other preservatives. This is a simple recipe that takes less than 10 min to make and you can use your creativity to make a variety of chocolates.

Ingredients

• 1 cup Milk powder
• 2 tsp Cocoa powder (Adjust to taste)
• 2 tbsp Butter
• 1/2 cup Sugar (Adjust to taste)
• 1/4 cup chopped dry fruits & nuts like Cashews, Almonds & Raisins (Optional)

Mozzarella Sticks

This is a popular appetizer in USA and very easy to make at home. All cheese lovers will love this dish, but be sure to buy rennet free cheese.

Ingredients 

• 8 String cheese (Rennet free)
• 1/4 cup Bread Crumbs
• Salt (As required)
• Chilli Powder (As Required)
• 1/2 cup All Purpose Flour 
• Any other seasoning like Oregano / Ajwain / Sesame seeds (Optional)
• Oil to shallow fry

Method

• Freeze the cheese sticks for 10 min.
• Mix the All purpose flour, salt, chilli powder and seasonings (if using) with water, to make a thick batter.
• Heat oil in a wok.
• Cut the cheese sticks into halves and dip the stick in the batter and roll it over the bread crumbs and shallow fry them in the oil.
• Remove it with a slotted spoon and drain the excess oil on a tissue.
• Serve hot with ketchup.