foodatarian.com

Ingredients:
Potatoes-3(medium size,boiled and cubed)
Peanuts-3 teaspoons(peeled and with skin off)
Tomatoes-2(medium size)
Whole red chillies-2-3
Mustard seeds-1 tsp
Red chilli powder-1/4 tsp(or as much as you want the vegetable to be spicy)
Coriander powder-2/3 tsp
Turmeric powder-1/4 tsp
Garam Masala-1/4 tsp
Salt-according to taste

Method:
Boil the potatoes with skin on,till they are well cooked but not too much soft. Add oil in the pan and roast the peanuts. Roast it till they are golden brown and crisp. When peanuts are roasted take them out of oil and in the same oil add whole red chillies. With whole red chillies add the mustard seeds too. As mustard seeds crackle add tomatoes, coriander powder, turmeric and a pinch of salt. Fry everything till it leaves the oil.Add the boiled and cubed potatoes. Add peanuts too and mix well. Taste the vegetable and add salt. Add garam masala before serving and cook for 2 minutes. Add coriander leaves for garnishing. Serve and enjoy.

Ingredients:
100 gms or 1 cup suji (Semolina),
100 gms or 1 cup sugar,
200ml or 2 cups boiled water,
15-20 raisins(soaked in water for 5 minutes)
15-20 cashewnuts,
3tbsp Desi ghee (Homemade unsalted butter).

Method:
Heat ghee in a wok on a medium flame. Reduce the heat to low flame and add the suji, mix well with the ghee and stir constantly to avoid burning the granules at the base. Fry the suji till its light brown in colour*. Add the boiled water as soon as the suji is brown. The wok is not to be covered. Keep stirring and add sugar. Add raisins. Cook for some time and check for the desired consistency. Serve in a bowl and garnish it with chopped cashewnuts.

* Please note that suji is fried on a low flame only till it is light brown and leaves a nice aroma. If suji turns dark brown, then it leaves a burnt smell, which would spoil the recipe.