ELLU SADAM / SESAME RICE / TIL RICE

Ellu sadam, a variety of rice preparation, a spicy, til flavored rice. I recently tried this recipe, which I got from a food group. Usha, my friend, has given the recipe in a simple way that anybody can prepare with ease. I have used black sesame seeds here, you can use white as well. The color of the rice depends on the type of the seeds.

ELLU SADAM WITH BAMBOO PICKLE AND BANANA CHIPS

WHAT YOU NEED:

RICE - 1 CUP COOKED

SALT - TO TASTE

FOR THE MASALA POWDER :

SESAME SEEDS - 1/4 CUP

CHANA DAAL - 1 TSP

UDAD DAL - 2 TSP

PEA NUTS - 1 TBSP

DRIED RED CHILLI - 1

PEPPER - 1 TSP

FOR SEASONING:

GINGILY OIL - 1 TBSP

MUSTARD SEEDS - 1 TSP

UDAD DAL - 1 TSP 

CHANA DAAL - 1 TSP

PEANUTS - 1 TSP ( HERE I ADDED ONE FISTFUL)

CURRY LEAVES - 1 SPRIG

RED CHILLI - 1, BROKEN

ELLU SADAM

HOW TO MAKE:

HEAT A PAN, DRY ROAST SESAME SEEDS TILL IT FLUTTERS, REMOVE.

THEN DRY ROAST CHANA DAL, UDID DAL, DRIED RED CHILLI, PEA NUTS AND PEPPER.

WHEN COOLED GRIND ALL THE FRIED ITEMS TO A COARSE POWDER.

NOW HEAT OIL IN KADAHI, SPLUTTER MUSTARD SEEDS, ADD CHANA DAL, UDAD DAAL, FRY TILL THEY BECOME BROWN COLOR.

THEN ADD CURRY LEAVES AND PEA NUTS, STIR FRY.

ADD COOKED AND COOLED RICE ALONG WITH SALT. MIX GENTLY.

THEN ADD 2 TBSP GROUND SESAME MASALA POWDER. MIX WELL BUT GENTLY.

SERVE SESAME / TIL RICE ALONG WITH PICKLE AND PAPAD OR CHIPS.

PIGEON PEA / TORI PARANTHA

We started getting fresh Pigeon Peas pods in the market. The season has just started. With this we prepare many side dishes like ghashi, ambat, upkari etc.. Today I prepared Pigeon Pea Parantha. It is simple like any other vegetable paranthas. I loved the new taste and my daughter also liked it. The recipe goes like this...

FRESH PIGEON PEAS PARANTHA

WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Salt - to taste

FOR THE FILLING:

Fresh Pigeon Peas / Fresh Tori - 1 cup, boiled

Ginger piece - 1 inch

Onion - 1, chopped

red chilly powder -1 tsp

Garam masala powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Coriander leaves - finely chopped, 1 bunch

FRESH PIGEON PEAS PARANTHA

HOW TO MAKE :

Make a chappati dough mixing wheat flour and salt adding little water. The dough should be soft. Keep aside for 15 minutes.

Grind to a smooth texture of boiled peas, ginger piece , onion, red chilly powder, cumin powder, coriander powder, garam masala powder and salt without any water.

Remove the paste and mix coriander leaves. and make balls of big lemon size and keep ready.

Now make ball of chappati dough and roll each ball to the size of poori, keep a ball of peas mixture in the centre and cover them. Dust some wheat flour over them and roll to the size of chappati.

Fry them on flat tava with generous amount of ghee on both sides.

Serve Pigeon Peas / Tori Parantha with Curd and Pickle for Breakfast, Lunch or Dinner.

POLISH POTATO PANCAKES

POTATO PANCAKES IS WELL-KNOWN BREAKFAST IN MOST PART OF THE EAST 

EUROPEAN COUNTRIES. I GOT SIMPLE RECIPE OF POLISH POTATO PANCAKES, IT IS CALLED 'PLACKI KARTOFLANE.'

THE ORIGINAL RECIPE NEEDED EGGS, I SUBSTITUTED CHICK PEAS POWDER. ONE EGG IS EQUAL TO 1 TBSP CHICK PEAS POWDER.

POLISH POTATO PANCAKES

WHAT YOU NEED:

POTATOES - 2 BIG

ONION - 1 SMALL

ALL PURPOSE FLOUR/ MAIDA - 1 1/2 TBSP

CHICK PEAS FLOUR - 1 TBSP

MILK - 1/4 CUP

BUTTER - 1 CUBE

SALT - TO TASTE

PEPPER - 1 TSP, CRUSHED

CORIANDER LEAVES - 1 STALK, CHOPPED FINELY

HOW TO MAKE:

WASH POTATOES AND GRATE THEM.

CHOP ONION FINELY.

IN A VESSEL ADD FLOURS, GRATED POTATOES, CHOPPED ONION, MILK, BUTTER, SALT, CRUSHED PEPPER AND CORIANDER LEAVES. MIX THOROUGHLY. THE BATTER SHOULD BE THICK, BUT IN POURING CONDISTANCY. IF THE BATTER IS TOO THICK ADD LITTLE WATER.

KEEP THE BATTER ASIDE FOR HALF AN HOUR TO SET WELL, WITHOUT ANY LUMPS.

HEAT A FLAT TAVA. ADD ABOUT 4-5 TBSP OIL / BUTTER.  POUR A TBSP BATTER ON THE TAVA ABOUT 3-4 " DIAMETER AND 1/4 INCH THICK. 

ALLOW TO FRY WELL OVER MEDIUM HEAT. WHEN IT IS FRIED WELL FLIP THE OTHER SIDE AND FRY WELL.

THEY SERVE POTATO PANCAKES WITH APPLESAUCE OR ANY SOUR SAUCE.

HERE I SERVED WITH OUR HOME MADE TOMATO SAUCE. 

RIDGE GOURD/ HEERE KAAYI/ GOSALE SHEERE CHUTNEY

During my younger days I remember my Mom used to prepare all sorts of curry, sweets, 

savoury that normally GSB people prepare. Ekpani Chutney, Gosale sheere Chutney, and so

many dishes that I still remember. Here, my father-in-law had his own choices and my mother-

in-law prepared the dishes according to his taste. He ate coconut based curries very less. When

 I came here after my marriage, my mother-in-law started preparing dishes of my choices as

well. She even prepared this Gosale sheere Chutney once when we got Ridge gourd in

 the market. Those days it was difficult to get some varieties of vegetables. But these days we

get plenty of them, all types of vegetables. Yesterday I bought one long Ridge gourd from

the market and I made 4 curries with one Ridge gourd. So, here is the recipe of the

 chutney, made with its peel Ie, rough edges.

GOSALE SHEERE CHUTNEY AND TAMBOLI

HOW TO MAKE:

GOSALE SHEERE - 1 CUP

GHEE - 1 TBSP

COCONUT GRATINGS - 1 CUP

DRIED RED CHILLI - 3

CUMIN SEEDS - 1 TSP

TAMARIND - 1 SMALL PIECE

SALT - TO TASTE

RIDGE GOURD/ HEEREKAYI

GOSALE SHEERI / PEEL

HOW TO MAKE:

CHOP RIDGE GOURD PEELS IN TO SMALL PIECES.

HEAT GHEE IN KADAHI, WHEN HOT SPLUTTER CUMIN SEEDS, ADD CHOPPED RIDGE GOURD PEELS AND FRY THEM WELL. REMOVE.

ADD DRIED RED CHILLI AND ROAST ON LOW FLAME. REMOVE.

ADD COCONUT GRATINGS SND ROAST TILL YOU GET NICE AROMA, BUT NOT TO BURN.

NOW GRIND ALL THE FRIED INGREDIENTS ALONG WITH TAMARIND AND SALT.

WHILE GRINDING YOU CAN ADD VERY LITTLE WATER. THE CHUTNEY SHOULD BE LITTLE COARSE, NOT VERY FINE.

SERVE GOSALE SHEERE CHUTNEY AS SIDE DISH.

FOR THE TAMBOLI:

TAKE 2-3 TSP CHUTNEY IN A VESSEL, ADD 2-3 CUPS WATER AND GIVE A BOIL.

ADD SALT TO IT.

SEASON WITH 1/2 TSP CUMIN SEEDS, 1 DRIED RED CHILLI AND CURRY LEAVES.

SERVE TAMBOLI ALONG WITH RICE.

BUTTERMILK SODA / SODA TAAK

BUTTERMILK SODA / SODA TAAK

This is my husband's favourite drink. 

WHAT YOU NEED:

Butter milk - 7-8 cups

Green chilly - 4-5

Ginger piece - 2 inch long

Curry leaves - 2 sprigs

Mint leaves - 20-25 leaves

Lemons - 2

Salt - to taste

Soda

Few mint leaves to garnish

BUTTERMILK SODA

HOW TO MAKE :

Grind green chilly, ginger, curry leaves, mint leaves, salt in a small grinder. Add little water to grind.

Squeeze its water in the buttermilk. 

Squeeze lemon in the buttermilk. Stir well.

Serve chilled butter milk 1/3 part in the glass and add chilled soda.

Garnish with chopped mint leaves.

BANANA FLOWER / BONDI AMBODO

A TASTY AND SIMPLE RECIPE OF AMBODO/ VADA WITH BANANA FLOWER.

BANANA FLOWER AMBODO

WHAT YOU NEED:

BANANA FLOWER - 1 SMALL, CHOPPED(1 cup)

ONION - 1 SMALL, CHOPPED FINELY

RAW RICE - 1/2 CUP

TUR DAAL - 1/4 CUP

DRIED RED CHILLI -  7-8

ASAFOETIDA - CHANA SIZE PIECE

TAMARIND - A SMALL PIECE

CURRY LEAVES - 1 SPRIG, FINELY CHOPPED

CORIANDER LEAVES - 1 STALK, FINELY CHOPPED

SALT - TO TASTE

HOW TO MAKE:

WASH RICE AND TUR DAL AND SOAK IN ENOUGH WATER FOR AT LEAST ONE HOUR. DRAIN.

THEN GRIND RICE, DAAL, DRIED RED CHILLI, ASAFOETIDA, TAMARIND, AND SALT TO A LITTLE COARSE MASALA. ADD JUST FEW SPOONS OF WATER WHILE GRINDING. 

TRANSFER  THE MASALA IN A MIXING BOWL.

ADD CHOPPED BANANA FLOWER, CHOPPED ONION, CURRY LEAVES, CORIANDER LEAVES AND MIX WELL.

HEAT ENOUGH OIL IN KADAI, WHEN HOT TAKE A SMALL PORTION OF MIXTURE, MAKE BALLS, FLATTEN A LITTLE AND FRY ON MEDIUM HEAT. FRY ON BATCHE, TILL GOLDEN AND CRISP.

SERVE BANANA FLOWER AMBODO AS SNACKS IR SIDE DISH.

EGGPLANT/ AUBERGINE IN TOMATO SAUCE

The recipe got from some websites. Looked simple and tasty. It is ROMANIAN RECIPE MADE WITH EGGPLANTS.

EGGPLANT IN TOMATO GARLIC SAUCE

WHAT YOU NEED:

EGGPLANT - 2

OLIVE OIL - 6 TBSP

TOMATO SAUCE - 200 ml

 TOMATO PASTE - 1 TBSP

GARLIC CLOVES - 2-3

WATER - 150 - 200 ml

PEPPER POWDER

SALT

CORIANDER LEAVES - 1 SMALL BUNCH, FINELY CHOPPED

EGGPLANT /AUBERGINE IN TOMATO GARLIC SAUCE 

HOW TO MAKE :

GIVEN THE RECIPE IN ORIGINAL AUTHOR'S WORDS.

https://whereismyspoon.co/eggplants-in-tomato-sauce/

SLICE THE EGGPLANTS TO THIN ROUNDS. KEEP IN COLANDER AND SPRINKLE SALT OVER IT. LEAVE IT FOR HALF AN HOUR, RINSE AND DRY WITH KITCHEN NAPKIN.

HEAT 3 TBSP OIL IN THE FLAT DOSA PAN, KEEP EGGPLANT SLICES AND FRY THEM TILL THEY BECOME GOLDEN, FLIP THE OTHER SIDE AND AGAIN FRY WELL TILL THEY BECOME SOFT AND GOLDEN COLOR. REMOVE AND KEEP ASIDE. FRY REMAINING EGGPLANTS SAME WAY.

GRATE THE GARLIC CLOVES, PUT THEM IN THE PAN, STIR ONCE. DO NOT BURN THEM. IMMEDIATELY ADD THE TOMATO SAUCE, TOMATO PASTE, WATER, SALT AND PEPPER POWDER. STIR WELL.

NOW ARRANGE THE FRIED EGGPLANTS OVER THE SAUCE IN THE PAN. SPOON SOME OF THE SAUCE OVER THEM SO THAT THEY COVERED IN SAUCE.

REDUCE THE HEAT, COVER AND COOK GENTLY FOR 10 MINUTES., REMOVE THE LID AND CONTINUE COOKING FOR ANOTHER 5 MINUTES TO ALLOW THE SAUCE TO THICKEN.

STIR A COUPLE OF TIMES IN BETWEEN, BUT VERY GENTLY.

SPRINKLE THE DISH WITH CHOPPED CORIANDER LEAVES AND SERVE WITH BREAD OR POTATOES.

HONEY GLAZED SWEET POTATO

A simple recipe of sweet potatoes. In our childhood days, my mom used to steam sweet potatoes in jaggery syrup. Those days we loved to eat anything sweet. Here my mother-in-law's recipe is different, she boiled the sweet potatoes without any jaggery or sugar. Then she would peel it's skin, cut in cubes and she served them some sugar on the top.

Here  my recipe is different. I used honey, cinnamon powder and a bit of salt.

HONEY GLAZED SWEET POTATOES

WHAT YOU NEED:

SWEET POTATOES - 2 MEDIUM

HONEY - 2 TBSP

CINNAMON POWDER  - 1/4 TSP

SALT - A LITTLE

HOW TO MAKE:

WASH SWEET POTATOES WELL, CUT AND COOK IN THE COOKER FOR 10 MINUTES AFTER THE FIRST WHISTLE.

ALLOW TO COOL DOWN THE COOKER, REMOVE BOILED SWEET POTATOES OUT.

PEEL ITS SKIN, CUT IN CUBES.

WHEN IT IS STILL HOT PUT THE CUBES IN BOWL, ADD IN SALT, CINNAMON POWDER AND HONEY. MIX WELL.

COVER AND KEEP FOR 15 MINUTES AT LEAST BEFORE SERVING.

XNI PEC, HABANERO SALSA

Habanero chilli is originated from Mexico and is the hottest chilli in the world and this salsa is prepared with this particular chilli. Xni Pec is the name of this salsa which means, Dog's nose. The nose of a dog is always wet; the same way if you consume this Habanero chilli Salsa, it makes your nose wet because of the hotness of the chilli.

I got some chillies from the market which looked the same texture of Habanero. Thick, short and very spicy. But it's color is dark green.

When I prepared the salsa today, it was spicy and I could eat it with tortilla, but my daughter couldn't eat it more than 2 tsps. 

It was really very tasty and with tortilla it was amazing.

XNI PEC HABANERO SALSA / TORTILLAS

WHAT YOU NEED:

TOMATO - 1

ONION - 1

CHILLY - 1 ( I ADDED 1 CHILLI, RECIPE SAYS 2-3 CILLIS)

OREGANO POWDER - 1 TSP

ORANGE - 1/2

PINEAPPLE JUICE - 2-3 TBSP

SALT - TO TASTE

CORIANDER LEAVES - 1 STALK, FINELY CHOPPED

HOW TO MAKE:

ROAST CHILLY OVER DIRECT HEAT TILL IT GETS PATCHES. KEEP ASIDE.

CUT TOMATO IN SMALL CUBES, ALSO CUT ONION IN CUBES. 

CHOP ROASTED CHILLI FINELY. CHOP CORIANDER LEAVES .

NOW IN MIXING BOWL, ADD ONION, TOMATO, CHILLI.

ADD ORANGE JUICE OF HALF ORANGE AND PINEAPPLE JUICE. MIX WELL.

ADD OREGANO, SALT.

SPREAD CORIANDER LEAVES OVER THE SALSA.

COVER AND KEEP IN THE FRIDGE FOR AT LEAST HSLF AN HOUR.

SERVE XNI PEC ALONG WITH TORTILLAS.

CUSTARD APPLE/ SUGAR APPLE MILK SHAKE

CUSTARD APPLE/ SUGAR APPLE MILK SHAKE

As I told I always love to make new drinks, This drink I prepared yesterday for my daughter. Today's children are always in a hurry, they have no time for anything. I asked her many times to eat the fresh ripe custard apple. She made excuses that she has got lot of homework. I know eating this fruit takes her time and it has got many seeds also. So I removed all the seeds and made this drink. She was so happy and said wow mommy it is really yummy!

WHAT YOU NEED:

CUSTARD APPLE - 2

MILK - 2 CUPS

MINT LEAVES - 6-8

SUGAR - TO TASTE

CUSTARD APPLE/ SUGAR APPLE MILK SHAKE

CUSTARD APPLE MILK SHAKE

HOW TO MAKE:

TAKE FLESH FROM CUSTARD APPLE.

PUT IT IN A BLENDER, ADD MINT LEAVES AND SUAGR.

ADD MILK AND BLEND TILL SMOOTH.

SERVE CHILLED CUSTARD APPLE / SUGAR APPLE MILK SHAKE IN TALL GLASSES.

SPROUTED GREEN GRAM / MOONG UPKARI

A simple GSB recipe..

:

WHAT YOU NEED:

Sprouted moong - 2 cups

Dry red chilli - 2-3, broken

Onion -1 big, chopped finely

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Salt - to taste

HOW TO MAKE:

HEAT 2 TSP OIL IN KADAHI.

SPLUTTER MUSTARD SEEDS, ADD BROKEN DRY RED CHILLI AND CURRY LEAVES. SAUTE.

ADD CHOPPED ONION, FRY TILL TRANSLUCENT.

THEN ADD MOONG, SALT AND HALF CUP OF WATER. REDUCE THE HEAT, COVER AND COOK TILL DONE.

SERVE SPROUTED MOONG UPKARI AS SIDE DISH.

MOONG KICHDI RISOTTO

I followed Sanjeev Kapoor's recipe here. It is a North Indian dish.

MOONG KICHDI

WHAT YOU NEED:

RICE - 1 CUP ( HERE I USED JEERA RICE)

MOONG - 1/4 CUP

GINGER GARLIC PASTE - 2 TSP

ONION - 1 , FINELY CHOPPED

MUSTARD SEEDS - 1 TSP

JEERA - 1 TSP

GREEN CHILLI - 2 FINELY CHOPPED

CURRY LEAVES - 1 SPRIG

TURMERIC POWDER - 1/4 TSP

SALT - TO TASTE

BUTTER - 2 CUBES

CORIANDER LEAVES - 2 TBSP, CHOPPED

PARMESAN CHEESE - 1 TBSP, GRATED

HOW TO MAKE:

WASH RICE AND SOAK FOR 15 MINUTES, DRAIN AND KEEP ASIDE.

SOAK MOONG IN ENOUGH WATER FOR 5-6 HOURS. 

HEAT BUTTER IN KADAHI.

WHEN HOT SPLUTTER MUSTARD SEEDS, ADD JEERA. THEN ADD GINGER GARLIC PASTE, CHOPPED CHILLI, CURRY LEAVES AND CHOPPED ONION. SAUTE WELL TILL YOU GET THE AROMA.

THEN ADD RICE, MOONG, MIX AND STIR WELL

POUR 2 CUPS WATER, PUT SALT AND 1 TBSP CHOPPED CORIANDER LEAVES. ONCE IT STARTS BUBBLING REDUCE THE HEAT, COVER AND COOK TILL IT IS DONE.

FINALLY ADD PARMESAN CHEESE AND CORIANDER LEAVES. MIX WELL BEFORE SERVING.

WINTER POPPY SEED MILK

I am always ready to try new drinks, it is my weakness I guess. Today, I happened to see a new drink recipe in some magazine and it's author is Chef. Monish Gujral. I had all the ingredients which I needed for this Winter drink. Here it s slowly started setting the winter. So why wait till chilled winter...

   WHAT YOU NEED:

POPPY SEEDS- 2 TBSP

ALMONDS, CRUSHED - 1 TBSP

MILK - 250 ML

SUGAR - TO TASTE

GHEE - 1 TBSP

SAFFRON - A FEW STRANDS

HOW TO MAKE:

Heat ghee in a pan.

Add poppy seeds and let them splutters till light brown.

Add dry, crushed almonds and saute them.

Add milk and sugar, Stir continuously for about 10 minutes till the milk gets creamier.

Sprinkle saffron.

Remove from heat and serve hot.

PEPPERMINT TEA

Some one said mint is good for memory. If you take mint tea regularly, there will be improvement in your memory. I thought I must try mint tea, these days I do forget something or the other. Lol. I had some fresh Mint leaves in my fridge.  It takes only 5 to 10 minutes to make tea.  Here is the recipe...

MINT TEA

WHAT YOU NEED:

Mint leaves - 12-15

Water - 1 cup

Honey - to taste

MINT TEA

HOW TO MAKE:

Wash mint leaves well, tear in to bits  and put in a kettle / tea pot.

Boil water till you get good bubbles. Then pour this hot water in the pot.

Allow to steep leaves for 10 to 15 minutes. Then strain tea in cups with strainer. 

Press the leaves in the strainer with the help of spoon, if there is any mint juice.

Stir 2 tsp of honey and serve.

DAL SOUP

WHAT YOU NEED:

Tur dal -1/2 cup

Butter - 2 tsp

Garlic - 4 pods, finely cut

Onion - 1 small, finely cut

Black pepper powder - 1 tsp

Sugar - 1 tsp (optional)

Salt - to taste

Green spring onion - 2 tsp, chopped 

HOW TO MAKE:

Wash tur dal and pressure cook for 10 minutes after the first whistle.

Mash the cooked dal to smooth and keep aside.

Heat sauce pan with butter, add garlic and onion, fry for 2-3 minutes.

Then add cooked dal and 2 cups water and stir well. When it becomes even consistency add salt, pepper and sugar. Mix well.

Allow to boil on medium heat. 

Finally add chopped greens.



Serve hot Dal Soup in soup bowl.

FRIED ICE CREAM

When I heard first time about Fried Ice cream, I was surprised and fascinated. I wanted to try it as soon as possible, then soon came an occasion to celebrate.  Got the recipe from my friend. I searched the recipe on internet also, in those recipes i found egg is added. So I followed easy recipe of my friend Suchi.

FRIED ICE CREAM

WHAT YOU NEED :

Ice Cream - Vanilla ( I used butterscotch, it is my fav and i love the crunchiness in the ice cream.

Bread slices , thin

Chocolate sauce / caramilized sugar syrup / or any your desired sauce

FRIED ICE CREAM...

HOW TO MAKE:

Take a bread slice, dip in water and remove. Press with your both hands to remove its water.

Keep a scoop of ice cream in the centre of the bread slice, and bring all the sides of the bread together and make a shape of the ball.

Deep freeze the balls till it freezes, it takes about 5-6 hours. Remove.

Heat a deep bottomed kadahi with enough oil in it.

When it is hot put frozen ice cream in the oil. Fry till they are crisp.

Serve warm Fried Ice Cream with chocolate sauce over it.

APPLE MINT DRINK

Fruit drinks are always welcome here. I love to experiment with adding different types of fruit while blending. My daughter hates eating fruits but she enjoys fruit drinks. I feel happy too when she takes fruits this way.

WHAT YOU NEED:

Apple - 2

Mint leaves (fresh) - 10-12

Sugar - 5-6 tsp or to taste

HOW TO MAKE:

Chop apple along with skin. Discard it's seeds.

In a blender put chopped apple, mint leaves, sugar and a cup of water. Blend till smooth.

Add one more cup of water, blend it again.

Serve chilled Apple mint drink in your favorite glass. You can add one or 2 ice cubes while serving.

PHANNA PATRODO FROM LEFT OVER PATRODO

We GSBs always make a big quantity of patrodos, with the basic patrodo we make varieties of dishes, like Patrodo Fry, Upakri, Ghashi and so many. I made Phanna patrodo, it is yummy and my husband loved it a lot. I had kept 3-4 pieces, about 5-6 inch long, of patrodo in my fridge, every time eating the same means boring, so thought of making Phanna patrodo.

PHANNA PATHRDO

WHAT YOU NEED:

Left over patrodos - 3-4 pieces

For Seasoning - 

Mustard seeds - 1 tsp

Fenugreek seeds / methi seeds - 1/2 tsp

Curry leaves - 1 sprig

Dry red chilly - 1 , optional

Oil - 2 -3 tbsp

PHANNA PATRODO FROM LEFT OVER PATHRODO..

HOW TO MAKE:

Slice the Patrodos in 1/2 to 1 inch thick.

Now heat oil in a deep bottomed kadahi.

When the oil is hot add mustard seeds. When it splutters add methi seeds and curry leaves.

Reduce the heat, and place all the patrodo slices in kadahi and cover the lid.

Allow to fry slowly in the kadahi.

When it is fried flip the other side and again cover the lid and allow to fry.

Once it is fried well. switch off the heat.

Serve Phanna Patrodo as side dish.