Sabudana Thalipeeth

A savoury dish which could make a good breakfast or supper a satisfying experience. Usually eaten on fast days. Can be called a Sago Pearl potato crostini.

Ingredients

2 cups sabudana soaked overnight
2 potatoes boiled and mashed, another option is to grate the potatoes
4 green chillies finely chopped
Small bunch of coriander finely chopped
1 cup powder of roasted and peeled peanuts
Salt to taste
Clarified butter to grease the pan and for sprinkling on top
If you choose to grate the potatoes then you must make the dish immediately or else the dough will become watery since the potatoes will release water and make the process difficult.

Method

Mix all ingredients in a mixing bowl, make equal sized balls, spread the mixture on a greased pan, make 4-5 holes in the spread and fill little clarified butter in each hole. Now cook covered and flip and cook the other side uncovered till it becomes golden brown on both sides. While flipping take care to see that you do not break it, since it is very delicate. Eat with white butter, yogurt or fried chilli.  

                                         
                                            A salad made with stalks of the colocasia leaves

This is a picture of the stalks  after they have been peeled off the thin skin which does not cook.

Ingredients
Stalks of two bunches of colocasia leaves, cleaned and the skin pulled off by hand.
2 green chillies chopped
Salt to taste
1 and a 1/2  cups of yogurt, thick
1/2 cup peanut powder ( powder made after roasting and peeling the peanuts)\
Oil, mustard seeds and asefoetida 
Coriander for garnishing

Method

First roughly break the stalks into small pieces by hand and keep ready. In a pan take one table spoon of oil, add mustard seeds once they splutter add the asafoetida and the chilli, Now add the stalks and saute only for a wee bit since they cook super fast. Remove from fire, transfer into a serving bowl and let it cool. Once cool add the peanut powder. Mix salt and the yogurt just before serving, garnished with fresh coriander. It tastes good with phulkas, rotis, chapatis and pooris too.

Green Parathas

Looking at all the greens I had purchased, got the thought of trying a new dish. It turned out super tasty with the one thing I love......green chillies !! I don't need any other accompaniment then :) I used Spinach for the colour, Green Sorrel for the acidity, Dil for the aromatic aspect, Fenugreek for the taste, crushed Green chilli for the heat, fresh coriander for more greenery and punch.

Ingredients
1/2 cup finely chopped spinach
1/2 cup finely chopped fenugreek leaves
1/2 cup green sorrel
1/2 cup fresh chopped coriander
1 table spoon full of crushed greeen chilli
1/2 tspoon carrom seeds roughly crushed
Salt to taste
1 table spoon of oil
Water for mixing the dough
3 cups of wheat flour for making dough

Method
In a mixing bowl put all the above ingredients, mixing wheat flour bit by bit taking care to see that there is more green than flour, now add water to make a dough like a chapati dough. Put little oil over the ready dough, mix and leave it to rest for 15 minutes. Now heat a tava, roll out the parathas and roast them sprinkled with clarified butter, till done on both sides. I made the green chillies with spices, rolled them in parathas as shown in the picture and enjoyed them.