Lapsi Rawa Sheera

This recipe is a very famous gujarati recipe and is very tasty and healthy option of a morning breakfast or an evening snack. It has jaggery  in its making and so it is minus of all the calories of sugar..

Ingredients:
Lapsi Rawa (Broken Wheat/Cracked Wheat) - 2 cups
Ghee - 1 cup
Jaggery - 1 cup
Elaichi Powder (Cardamom powder) - 2tsp

Serves: 2

Procedure:
Soak the lapsi rawa in water for 15 minutes.
Heat the ghee in a kadhai.
Now drain the water and roast the lapsi rawa for 7-8 minutes until it gets a dark brownish colour.
This step is very important since the dish will not get a good flavour unless the lapsi rawa is nicely roasted.
Now add jaggery and roast again for 3-4 minutes.
Mix the elaichi powder and stir well.
Add 1 and 1/2 cup of water to it and let it cook for 2-3 minutes and switch off the gas. Let the dish stay as the lapsi rawa will soak all the extra water and swell.
If you find that the sheera is still not cooked well, then add some water again and cook for 2 minutes. Again let the dish stay for some time.
Serve.

Tip: You can also add milk to this dish and serve.

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Sev Bhaji

This is a typical maharashtrian recipe made by using sev made from besan which you can get easily from the market. It can be also consumed as a side dish with dal-rice or in the main course with chapati/roti too.

Its a very easy and tasty recipe and can come to your rescue during those days when you don't have time to cook a difficult dish because it is time saving - cooks in just 15minutes.

Ingredients:
Sev - 1 cup
Onion - 1 large
Tomatoes - 2
Tamarind (imli) Paste - 2tsp
Mustard Seeds 1 tsp
Curry Leaves - 4 to 5
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp or if more spicy is desired put 1 and 1/2 tsp
Coriander Powder - 1 tsp (optional)
Salt to Taste

Serves: 2

Procedure:
Mix the tamarind(imli) paste with little water to form a mixture of running water consistency and keep aside.
Put oil in a kadhai and after it heats up a little put mustard seeds and curry leaves.
Add a little hing (asafoetida) powder and this can be optional as it only enhances the taste and aroma.
Now put the finely chopped onion and roast it until it turns golden brown. Add the tomatoes and saute for a while.
Add the chilly powder, turmeric powder, coriander powder, salt and the tamarind-water paste made before in the kadhai.
Add 2 cups of water to this mixture and let it boil.

Now add the sev to the mixture and immediately turn the gas off.
Let the sev soak in the mixture for 5-10 minutes and serve. Garnish with freshly cut coriander leaves.

Tip: You can add more water to the mixture and adjust the gravy consistency. But if you are planning to make this a gravy dish, don't forget to adjust the masala consistency as per the gravy.