उपासाची दही बुत्ती

Ingredients
1 cup Vari tandul
1 tbsp ghee
½ tsp cumin seeds
2 tbsp fresh coconut
1 + 1 green chili (or to taste)
2 tbsp roasted peanut powder
2 + 1 cup buttermilk
1 cucumber finely chopped (don’t remove the juice)
1 tbsp sugar
Salt to taste

Method

1.  Clean the vari tandul well.
2.  Blend coconut and green chili to a coarse paste (Don’t add water)
3.  Heat ghee in a thick bottom pan. Add cumin seeds.
4.  After 30 seconds add green chili and vari tandul and sauté for 2-3 minutes.
5.  Now add coconut mixture and sauté for another minute.
6.  Now add 3 cups of water and mix well.
7.  Once this comes to boil, add salt. Now lower the heat and cook covered for 7-8 minutes stirring in between. Check if the vari is cooked.
8.   Add cucumber, peanut powder, sugar and buttermilk to the cooled vari rice and mix well with hand. Let it stand for at least 1 hour.
10. Serve at room temperature or chilled.

Upasachi Batata Bhaji

Ingredients:
4 large potatoes
1 tbsp ghee
1 tsp jeera
1 green chili (or to taste)
2 tbsp fresh coconut
2-3 tbsp roasted peanut powder
½ cup raw peanuts soaked for an hour
Salt to taste

Method:
1.      Peel and cut potatoes into half inch cubes.
2.      Grind fresh coconut with green chili to make coarse paste without any water.
3.      Heat ghee in a thick bottom pan and add jeera.
4.      Add potatoes and sauté for a minute.
5.      Add peanuts and ground coconut. Mix well.
6.      Add water just enough to cover the potatoes. Bring to a boil.
7.      Cook covered on medium flame till potatoes are almost cooked. Keep stirring in between.
8.      Now add peanut powder and salt and cook for another 2-3 minutes until potatoes are fully cooked. You can add a little water to adjust consistency.
9.      Serve hot or cold.

रताळे कीस

Ingredients:
2 medium Ratale (sweet potato) peeled and grated
2 tbsp peanut powder
1 tbsp ghee
1 green chilli cut into small pieces
1 tsp Jeera
2 tbsp fresh grated coconut
1 tsp sugar
salt to taste

Method:
1. Heat ghee in a non-stick sauce pan and add jeera and green chilli. Fry for 1 min
2. Add grated Ratale and mix well. Cook covered for 10 mins stirring every 2-3 mins. Sprinkle 1-2 tbsp of water if the mixture is very dry
3. Add peanut powder, coconut, sugar and salt and mix well.
4. Cook for another 5-6 mins on low flame till ratale is soft.
5. Serve with curd.

Upasachi Chatni

Ingredients
1 cup fresh grated coconut
2-3 green chillies – depending on taste
2-3 tbsp peanut powder
3-4 tbsp curd
1 tsp jeera (optional)
salt to taste

Method:
Blend all ingredient to mix them together and stop just before it reaches a fine consistency.