Singhara kadhi:
In a pan heat 1 teaspoon ghee and add few cumin seeds and saute them till they change colour.Then add potatoes and saute them for 2 minutes and then take them out in a bowl.Take the curd in a mixing bowl and whisk it till it becomes smooth. Add singhara ka atta to this and mix it well. Ensure there are no lumps.In a pan heat remaining ghee and add cumin seeds and saute them. Then add ginger green chilli paste and saute.Lower the flame and then add the curd mixture and season it with salt after 2 minutes. Add the fried potatoes to this.Stir and allow the singhara kadhi to simmer. Stir occasionally.Once the kadhi thickens garnish with coriander leaves and serve
Semak ke chawal:
Wash barnyard millet and soak for some time.Then discard the soaking water.Heat the ghee or oil in a pan. Once hot add cumin seeds and let them sizzle.Then fry peanuts for a minute or till it gets light brown in color.Add chopped green chilies and fry for few seconds.Mix in cubed potatoes with sendha namak.Then add tomatoes .cook for a minute.add soaked millet. Mix and cook for a minute.Add 1 1/3 cups of water and bring it to a boil.Once starts boiling, cover the pan and lower the heat to LOW. let it cook for10-15 minutes.After that open the lid.Fluff up the sama rice using spoon or fork.Squeeze fresh lemon juice. Add chopped cilantro and mix in.
