For Samak Rice Pullav...Wash and soak samak rice for at least fifteen minutes. Meanwhile, peel and dice the potato. Finely chop green chilies and coriander leaves and keep aside.
Take a frying pan and add ghee in it. Heat it over moderate flame and add cumin seeds. Sauté till cumin seeds start to splutter. Then add ginger, green chilies, cashews and peanuts. Sauté until cashews become light brown.
Now add the diced potatoes. Mix and cook for 1 to 2 minutes on medium heat till potato gets half cooked. Add the rice,stir and cook for a minute. You can see it will start to papaya.
Add 2 1/2 cup of water, mix and cover the pan to cook on medium flame for 8 to 10 minutes until it gets cooked. Keep checking using a fork.
Add coriander leaves and lemon juice. Mix well to combine everything and turn off the flame. Cover the pan and let it sit for 10 minutes before serving. The steam in the Rice makes it cook further and helps absorb all the flavors. Serve hot.
For Sabudana Khichd...Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana should be separate and moist. Roast peanuts on a hot griddle.
Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.
Heat ghee in a pan, add cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
Cook till the potatoes are done. Add sabudana, grated coconut,raisins and peanuts, sauté for four to five minutes, stirring well.
Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
Serve hot.
For Aloo-Samak Rice tikki...Add sama rice and 1 cup water in the pan and cook on medium heat until get soften.
When cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.
Mix together mashed boiled potato,sama and all the ingredients and mash well.
Grease your palms and make tikki of same size from the mixture.
Heat ghee in a flat nonstick pan and shallow fry the tikkis on medium flame till they become golden and crisp from both the sides.
Drain on a paper napkin and serve hot.
Cut potatoes in small pieces and keep it aside.
Mix ¼ cup of water in curd and mix it well and keep it aside.
Heat ghee in a wok.
Add ghee and let it melt.
Once ghee melts add zeera and let it splater.
Now add green chilli and ginger and saute for few seconds.
Add boiled potato and roast it till it get some colour.
Once potato is nicely roasted switch off the heat and let the potato cool down.
When potatoes are cold add curd and mix it throughly and add some more water to get desired consestancy.
Now switch on the heat again at medium high heat.
Cook sabji till it starts boiling.
Make sure to mix it throughly till curry starts boiling otherwise curd will curdle.
Once curry starts boiling add salt and mix.
Falahari aloo ki sabzi is ready. Garnish it with finely chopped coriander leaves.
For Sugar Coated Almonds...Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil,add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined. Separate almonds using forks. Allow to cool about 15 minutes.
Now place all prepared dishes in a big plate,fry sabudana Papads and potatoes Papads as have used ready to fry Papads,garnish and decorate according to your choice and taste and serve Navratri fast platter and relish yourself.
