Aloo Poha

INGREDIENTS:

Poha-2 cups
Potato-1 full, diced
Onion-1/4 chopped
Red chillies-1 or more
Green chillies-3 nos, chopped
Curry leaves and Cilantro- To taste
Salt-To taste
Asafoetida powder- To taste
Turmeric Powder-1/4 tsp
Mustard seeds, Cumin seeds-1/2 tsp
Peanuts or Cashewnuts- 1 handful
Lemon-1 full squeezed

PROCEDURE:

1. Wash and rinse thick poha and set aside.
2. Add oil to a pan, add mustard seeds, red chillies, asafoetida, curry leaves and let splatter. 
3. Add chopped onion, potato, peanuts, turmeric powder and saute. Add very little water and allow potatoes to cook.
4. Once potatoes are cooked, add the poha and saute and salt to taste and turn off stove.
5. Add freshly squeezed lemon juice and  close the lid for the pan and let sit for 5 minutes.
6. Garnish with cilantro and serve hot.

Badam Halwa- Almond pudding

INGREDIENTS:

Badam/Almonds- 2 cups
Milk- 5 cups
Saffron - A pinch
Elaichi/Cardamom powder- to taste about 1 tsp
Ghee
Sugar- 4 cups

PROCEDURE:

1. Soak almonds in boiling water for 2-3 hours and peel the skin. Add peeled almonds and a cup of milk in a blender and grind to a smooth paste.
2. In a pan add 2 tbsp ghee, add the ground almond mixture and add the remaining milk to the paste and stir continuously till raw smell is gone and mixture gets tight.
3. Now add sugar to the mixture and keep stirring continuously till ghee separates. You can add olive oil instead of ghee to prevent lumps.
4. Serve warm and enjoy.

Yogurt Mint Chutney for Kabobs

INGREDIENTS:

Yogurt- 3 tbsp
Mint- A handful
Cilantro- A handful
Green chillies- 2
Lime juice- 1/2 a lime squeezed
Cumin seed powder- 1/2 tsp
Garam masala-1/2 tsp
Garlic- 1 pod
Salt-To taste

PROCEDURE:

1. In a blender, add cilantro, mint, green chillies, garlic, lime juice, salt, spice powders and grind to a smooth paste
2. Add yogurt and pulse till smooth.
3. Serve with grilled vegetables, chicken, shrimp, lamb kabobs.