Khaugiri

Kaju Curry

2012-01-30T06:42:00.000-08:00

From last 2-3 months I didn't try any new dish. Don't know why but was not feeling very enthusiastic about cooking anything new. My husband suggested me to do some variety dish for Sunday lunch. Then after a looooooooooooooooooong discussion we decided to make kaju curry and neer dosa. Since I was trying the kaju curry for the first time so he was my guide in making it. Finally it turned out very good. Even my in-laws liked it :-)

Ingredients
Cashew Nuts (Kaju) - 1 cup

Onion - 2 medium

Tomatoes - 1 big

Garlic - 7-8 cloves

Ginger- 1 inch

Khoya - 1 tablespoon

Turmeric powder - 1/2 teaspoon

Red chilli powder - 1 teaspoon

Garam Masala - 1 teaspoon

Sugar - 1 teaspoon (optional)

Pure ghee- 2 tablespoon

Cashew nuts - 7-8

Coconut milk - 1/2 cup

Salt as per taste.

Procedure
Soak cashew nuts in a warm water. Slice onion vertically. Chop tomatoes. Now heat 1 teaspoon of ghee in kadai and fry onion till it turns to golden brown. Then add garlic and ginger fry it. Then add tomatoes and cook it. Let this get cool for some time. Fry 7-8 cashew separately in ghee. Now make a fine paste of all this fried ingredients. Now heat one tablespoon ghee in kadai. Add turmeric powder. Now add this paste and fry till the Ghee separates out from rest of the mixture. Then add khoya, chilli powder, garam masala, sugar and salt. Mix wel. Now add water little by little to get the desired consistency of the gravy. Boil it for five minutes. Then add soaked cashew nuts. Again cook it for 2-3 minutes. In the end add coconut milk , mix wel and switch off the flame. Thick creamy kaju curry is ready. Tastes good with roti, neer dosa or rice.

Maa ki daal ya Paa ke chawal......Phodanicha Bhaat

2012-01-17T06:47:00.000-08:00

I think you must have got confused with the name. I have purposely given this name to this post because my father had prepared this bhaat for the first time in his life. For some reason my mother was not there in the house so he asked the recipe on phone and prepared the dish with leftover rice. I immediately asked him to click the picture. Aai (my mom) was so happy to see my Baba started cooking something other than tea :-) Love you Baba……

Phodanicha bhat is very famous and easy to make recipe with leftover rice.

IngredientsLeftover rice - 2 cups

Finely chopped onion - 1 medium

Chopped green chilies - 4-5

Peanuts - handful

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Sugar - 1/4 teaspoon

Lime juice - 1 teaspoon

Salt as per taste

Chopped fresh coriander for garnishing.

Procedure
Heat oil in Kadai. Add mustard seeds. When it starts spluttering then add peanuts. After the peanuts turns to golden brown, add green chilies and sauté it. Then add onion. Cook it properly till onion turn translucent. Now add asafetida and turmeric powder. Now add leftover rice, salt and sugar and mix it properly. Cover it for 2-3 minutes. Now switch off the flame and add lime juice and mix wel. Garnish it with chopped coriander. It tastes good with curd.

This goes to simplysensationalfood's "Lets cook with Leftover" event.

Aachari Tamatar

2012-01-05T20:38:00.000-08:00

Wish you all a very happy 2012!!! Actually I was thinking of posting some sweet recipe to begin 2012 but as usual I'm starting this new year with Spicy & Tangy dish from Tomato. It's a a very tasty side dish, a pickle of Tomato. So once again wish you a tangy, spicy & sweet 2012!!!

Ingredients
Red Tomatoes - 500 Gms.

Garlic - 8-10 cloves

Ginger (Chopped) - 1 inches

Red chilli powder - 4 teaspoons

Mustard seeds powder - 1 teaspoon

Vinegar - 2 teaspoons

Sugar -1 teaspoon (Optional)

Salt as per taste

Tor Tadka
Sesame Oil - 1/2 cup

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Turmeric Powder - 1 teaspoon

Asafetida - 1/2 teaspoon

Procedure
Cut tomatoes in small cubes. Cut garlic cloves vertically. In a heavy bottom kadai heat oil and make a tadka using given ingredients. Then add chopped garlic and ginger. Sauté it. Then add tomatoes and cook it till it gets smooth. When oil separates completely from cooked tomatoes, add chilli powder, mustard powder, salt and sugar. Mix it nicely. Now switch off the flame. When it cool down , add vinegar and mix it. If you want you can give one more tadka of oil, turmeric powder and asafetida on this pickle. Store it in an air tight bottle.

Cheese roasted vada pav

2011-12-27T04:14:00.000-08:00

As I mentioned in my earlier post also, Vada Pav is a most most popular street food of Maharashtra. Last month when I was at my parent's place my sister Sneha took me to one nice food joint to have fusion Vada pav. It is Cheese roasted Vada pav. Earlier I was not sure of the taste but when I took first bite, wow!!! A perfect blend of cheese and spicy hot Vada. Just love this fusion recipe. I have not made this home yet but clicked one snap there to post this recipe ASAP. I think Vada-Pav lover should try this once.

Ingredients

Laadi Pav - 6

Green chutney - 1/4 cup

Grated cheese - 1 cup

Potato - 6 medium

Oil - 1 tablespoon

Turmeric powder - 1/4 teaspoon

Asafetida - A pinch

Fresh coriander leaves, chopped - 2 tablespoon

Lemon juice - 1 tablespoon

Salt to taste

For Paste

Green chilli - 3-4

Garlic cloves - 6-7

Ginger - 1 inch

Cumin seeds - 1/2 teaspoon

For cover

Bengal gram flour (Besan) - 1 cup

Rice flour - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Ajwain - 1/4 teaspoon

Hot oil - 1 tablespoon

Salt to taste.

For sweet onion chutney

Finely chopped onion - 1

Cumin powder - 1 teaspoon

Coriender powder - 1 teaspoon

Chilli powder - 3 teaspoon

Sugar - 1/4 cup

Water 1/2 cup

Oil - 1 teaspoon

Salt to taste.

Procedure
Boil, peel and mash potatoes. Make a paste of ingredients given under' for the paste'. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool. After that make small equal balls of potatoes mixture.

For Cover, mix all the ingredient. With water make a batter as we do for pakoda. Not too thick or not too watery.
Heat sufficient oil in kadai for deep fry. Oil should not be very hot. Now dip potato ball in the besan batter. It should get coated with batter from all the side. Deep fry it till golden brown. The cover will get crispy from outside. Drain on to paper towel.

For sweet onion chutney
Heat oil in a kadai . Add cumin, coriander and chilli powder and fry it little. Immediately add sugar and water. Mix it well. Reduced it to the consistency of syrup. Now add salt. Cool it completely and then add chopped onion. Mix well.

Serving Vada pav
Slit one pav, Spread onion chutney on one side and green chutney on another side as shown in picture. Spread grated cheese on both sides. (as much you like). Place Vada on it and press lightly. Close the pav. Now grill it in sandwich maker. Apply some butter on this sandwich. If you don't have sandwich maker you can roast it in pan. Cheese roasted Vada pav is ready. Can serve with fried green chilli.

Eggless orange-Carrot Cake

2011-12-21T20:37:00.000-08:00

My first ever eggless cake. I had bookmarked this recipe since long but got Christmas 'Muhurat' to make this. It turned out very nice and spongy. My brother Sameer liked it. I was very much happy to listen his compliment. Special thanks to Rak's Kitchen, from her blog I had tried this cake. Only change or addition is I have added carrot to cake to enhance it's taste.

Ingredients

All purpose flour (APF) - 1 & 1/4 cup

Condensed Milk - 1 cup

Orange juice - 1/2 cup

Grated carrot - 1/4 cup

Sunflower Oil - 1/2 cup

Powdered sugar - 3 tablespoons

Baking powder - 1 teaspoon

Baking soda - 1/2 teaspoon

Orange Zest - 1/2 teaspoon

Lemon Juice - 1 tsp

Orange essence - 1 teaspoon

Procedure

Preheat oven at 180 degree C. Sieve dry items, that is APF, Baking powder, Baking soda. Now in a deep bowl pour oil, orange juice, lime juice, essence, condense milk. Add powder sugar then whisk it nicely. It should be fluffy mixture. Now add grated carrot and orange zest and mix wel. Then add dry ingredient little by little and mix well. Take care that no lumps should form while mixing. Grease the baking pan with butter and dust it with APF. Now pour the batter in pan neatly. Bake it for 30 minutes. Let it cool down on wire rack. Lovely orange flavored spongy eggless cake is ready to serve. So now pure vegetarian people also can enjoy their Christmas with this cake:-)

Tangy drumstick curry (Shevgyache Bhaji)

2011-11-15T02:19:00.000-08:00

A typical side dish in our house. Recipe off course by my MIL :-). Just love the taste of a gr8 combination of tamarind, jaggery and drumsticks. One should try this tangy drumstick curry.

Ingredients

Drumsticks - 7-8

Fresh coconut -1/2

Roasted groundnut Powder (Danyacha Kut) - 1/4 cup

Goda Masala - 2 teaspoon

Red chilly powder - 2 teaspoon

Tamarind paste - 2 tablespoons

Jaggery - 1 tablespoon

Salt to taste

Fresh coriander for garnishing

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/4 teaspoon

Asafetida - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Procedure

Grate the coconut. Wash drumsticks and make 4 pieces of each stick. Pressure cook Drumsticks for only one whistle. Do not cook drumsticks very soft. It should be little hard. Heat a kadai and make tempering of given ingredients. Now add drumsticks and sauté it. Then add red chilly powder, goda masala, salt, tamarind paste and jaggery. Mix it well. Cover it with lid and cook for five minutes. Then add Roasted groundnut Powder and grated coconut and mix well. Garnish it with fresh coriander.

Banana Cake

2011-11-09T02:57:00.000-08:00

As winter & Christmas days are coming closer….my kitchen again started smelling cakes :-). Just for a change instead of chocolate or pineapple, I made Banana cake. Oh! wow, it tastes so very nice. We just loved it. This recipe is adapted from one very old Marathi recipe book 'RUCHIRA' by Kamalabai Ogale.

Ingredients:

All purpose flour - 2 cups
Eggs - 2

Sugar - 1 cup

Butter - 1/2 cup

Baking soda - 1 teaspoon

Baking powder - 1 teaspoon

Salt - 1/4th teaspoon

Over ripped banana - 3

Limejuice - 1/4 teaspoon

Milk - as required

Procedure

Preheat oven to 180 degrees C. Grease square pan with butter and dust with flour. Keep it aside. Sift all dry items that is flour, Baking powder and baking soda. Cream butter, sugar and salt. Now add eggs and beat it nicely. Then add mashed bananas and lime juice. Mix it well. Now add the sifted flour mixture to this beaten mixture little by little and beat well till blended smoothly. You can add milk if required for the dropping consistency. Pour this batter in greased pan. Bake it at 180 degrees C for 20-25 minutes. Cool in the pan for few minutes. Turn out on the wire rack for cooling. Can be served warm for a breakfast.

God Shankarpale (Sweet diamonds)

2011-10-19T00:30:00.000-07:00

Hey it's Diwali time again!!! I think for this week everybody must be busy in preparing sweets & savory items for Diwali. With All my other varieties for Diwali, I want to add some more traditional things in my list. God Shankarpale (Sweet diamonds) is very typical recipe for Diwali in Maharashtra. This is not very time consuming and also easy to make.

Ingredients
Milk - 1 cup

Sugar - 1Cup

Oil/ Ghee - 1 cup

Wheat flour/ Maida -3 cup

Fine Semolina (barik Rava) - 2 cup

Salt - a pinch.

Oil for deep fry

Procedure

Heat milk, sugar and ghee in heavy bottom pan. When it started boiling , turn the heat off. When the mixture becomes warm add slat and then the flour and rava mixture little after a gap. Knead a soft dough. If the dough is sticky, you can add little flour to it. Cover and keep aside for 30 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a round like thick roti. Cut it into diamond shaped pieces with pizza cutter. Deep fry this pieces in oil on medium flame till it becomes slightly golden brown. Cool down completely and store it in airtight container. It also taste good with hot tea :-)

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Malpua-Rabdi

2011-10-11T06:40:00.000-07:00

Malpuas, we first had in Rajdhani Restaurant. My husband liked it very much. So decided to try it @ home. First I tried with Maida & cream then with Khoya but we like the most is the version which I made on Dasara Festival. Rabdi tastes awesome with Malpuas…..a hit combo for festive season.

Ingredients

For sugar syrup

Sugar - 1 Cup

Water - 1/4 cup

Cardamom powder - 1/4 teaspoon.

For Malpua

Wheat flour - 2 cups

Curd - 4 tablespoons

Milk - 1/4 cup

Sugar - 1 teaspoon

Salt - a pinch

Pure ghee for frying

For Rabdi

Milk - 1 Litter

Sugar - 1 Cup

Cardamom powder - 1/4 teaspoon

Procedure

For Sugar Syrup
In a thick bottom vessel mix sugar and water. Boil it to 1 string consistency. Add cardamom powder. Sugar syrup is ready.

For Malpua

Mix flour, sugar & salt. In a bowl whip the curd and milk. Add flour mixture in it and mix it neatly so that no lumps should form. Batter should be of pouring consistency like Dosa batter. If needed you can add more milk into batter. Keep aside for 1 hour.

After one hour heat pure ghee in a pan. Pour small ladleful batter in ghee. It will form a small circle. Fry on both sides till it becomes golden brown. Drain ghee from Malpuas and immediately deep it in warm sugar syrup. (Syrup should be warm.) Deep malpuas for 1 minute and drain.

For Rabdi
Boil Milk in heavy bottom pan. Simmer for 10 minutes, after it starts boiling. Stir in between so that it will not stick on edges. Reduce it 1/4th in quantity. Add sugar and mix wel. The rabdi should be very thick. Add cardamom powder and mix well. Cool the rabdi to normal temperature.

Serving

Place malpuas in serving plate. Pour little rabdi on it and decorated with sliced pistachio. Malpua should be hot and rabdi should be at room temperature.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Fried Kadabu

2011-10-05T07:42:00.000-07:00

Since I was busy in Dandiya night preparation in our apartment (Oh! It was fun.), I got delayed in posting this lovely recipe. It's a typical sweet dish of Karnataka. Me & my father love this like anything. There are two varieties steamed Kadabu ( kucchida kadabu) & fried Kadabu. Whenever I see this dish, I totally forget about my so called Diet Plans ;-)

Ingredients

For stuffing (HURNA)

Chana Daal - 500 Gms

Sugar - 500 Gms

Cardamom Powder - 1 table spoon

Nutmeg powder (jayphal pud) - 1 Tea spoon

Salt - 1 Pinch

For Cover

Whole wheat Flour - 1 cups.

Fine semolina - 1/2 cup

Hot Oil -3-4 teaspoon

Salt - 1/8 tea spoon

Oil for deep fry.

Procedure

Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.

When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.

Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour for the cover with given ingredients. The dough should be hard. Keep it aside. When the stuffing (HURNA) cool down shift it to a bowl. Make small lemon size ball of dough. Roll it like puri. Place 2-3 teaspoons of stuffing at the center of the Puri. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise stuffing will come out while frying) You can twist edges as shown in pictures to close it properly and it also looks nice. Make all kadabus with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Serve with hot ghee on top.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

My first ever Sandwich

2011-09-13T20:53:00.000-07:00

I used to love making different dishes from my school days. Whenever I ate some different thing at my friend's place I used to try it in my kitchen. This sandwich is one of that recipes. Once I had this at my school friend, Darshu's house. That time she was not having sandwich maker at her place, so she used to press it with small 'dabba'(container). And really that tastes awesome. I really loved it. When I tried it at home my father likes it very much. The thing is he likes any toast with 'lots' of butter. Now even my husband likes it very much. It's a really very heavy breakfast dish.

Ingredients
Bread- 8 slices

Butter - 2 tablespoon

Finely chopped onion - 2

Finely chopped tomato -1

Finely chopped coriander - 2 tablespoons

Red chilli powder - 1/2 teaspoon

Sugar - a pich

Salt - as per taste

Procedure
Heat a tawa (girdle) . Now in a bowl mix all ingredients except bread and butter. Take two slices of bread. Spread spoonful mixture on one slice and cover it with another. Put some butter on tawa and keep this sandwich on it. To make a properly grilled sandwich put one small plate on sandwich and press it with any container or a smasher. (this is what darshu taught me and it works) When it becomes crispy from one side, repeat it for next side. Really crispy sandwiches are ready. And I am sure you will not get this taste on sandwich maker;-)

Ganpati Gele Gavala Chain padena Aamhala........

2011-09-07T06:14:00.000-07:00

Yesterday we did Visarjan of our Ganapati Bappa !!! Feeling very sad….. While visarjan time we always say, "Ganpati Gele Gavala Chain padena Aamhala........" which means as lord Ganesha went to his home, we feel very lonely….. This year I was so busy with guests & friends that I could not got time to upload any post on Khaugiri…..So I am re-posting some recipes of this festival…..

Fried Modak

Ukadiche Modak

Khajur Modak

Khirapat

Naralipakache Ladu

Vatali Daal

Ganapati Bappa Moraya, Pudhachya varshi lavkar ya........!

Pav Vada and not Vada Pav

2011-08-16T04:53:00.000-07:00

As all of us knew that vada pav is very famous in Maharashtra. In our college days we used to live on vada pav for complete day. I still remember the taste of college canteen vada pav. Like this one more famous dish of our canteen with same ingredients but different methods is 'PAV VADA'. Specially if it's raining outside and you are having pav vada with cutting ki chai…………………..heaven. Give a try…..

Ingredients

Bread slices - 8-10

Green chutney - 2-3 tablespoon

Oil for deep frying

For stuffing

Potatoes - 3

Green chilies -2-3

Garlic cloves - 4-5

Grated ginger - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Oil - 2 teaspoons

Turmeric Powder - 1/4 teaspoon

Asafetida - A pinch

Fresh coriander leaves, chopped - 2 tablespoon

Lemon juice - 1 tablespoon

Salt to taste

For cover

Bengal gram flour (Besan) - 1 cup

Rice flour - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Ajwain - 1/4 teaspoon

Hot oil - 1 tablespoon

Salt to taste.

Procedure

Boil, peel and mash potatoes. Make a paste of green chilly, garlic, ginger and cumin seeds. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add green chilly paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool.

For Cover, mix all the ingredients. With water make a batter as we do for pakoda. Not too thick or not watery.

Take one slice of the bread. Spread little green chutney on one side of the bread. Then Spread potato mixture . Spread little green chutney on another slice and place it on top of the first slice. Press it tightly. Now cut the sandwich diagonally in half to make two triangles.

Heat sufficient oil in kadai. Oil should not be very hot. Now deep sandwich triangles in batter. Batter should get coated evenly from all sides. Deep it in hot oil and fry till it becomes crispy on medium flame. Gramagaram pav vada tayyaaaaar hain……. Can be serve with fried green chilly.

This goes to Denny's and Kirthi's blog.

Eggs on potato chips (Wafer Par Ida)

2011-07-31T22:59:00.000-07:00

I know after a long time I'm posting some egg recipe. But this is the one which I wanted to try it from last year and finally on this weekend I got a chance to make it. This is a typical Parsi dish called as "Wafer par Ida". It's a combination of potato chips and eggs. After reading it I found it interesting….instead of making simple omelet, one should give a try to this recipe. As very much habituated with bread, we had it with Pav.

Ingredients

Eggs - 2

Butter - 1 teaspoon

Finely chopped Onion- 1

Finely chopped Green chilli - 1

Finely chopped coriander - 2-3 tablespoon

Ginger-garlic paste - 1/4 teaspoon

Potato chips - 1cup

Salt as per taste

Procedure

Heat a kadai (base should be wide.). Put butter onto it. When it melts add chopped onion. Saute it and when it turns little brown add ginger-garlic paste. Then chopped green chilli. Then add coriander and salt. Mix it. Now crumble potato chips and spread over this mixture. Make small two holes in between. Crack eggs one by one and pour it in the whole. Sprinkle some black pepper powder and salt on eggs. Cover it and let the eggs cook. Be careful that chips should not become too soggy. Serve 'wafer per ida' with pav. This will be a perfect Sunday brunch.

Vangyache kaap (eggplant fritters)

2011-07-19T06:57:00.000-07:00

Rainy season is already started. “Baahar barish ho rahi hain aur office se aane ke baad ek cup chai ke saath kuch pakode ho jaye….” This comes almost everyone’s mind. But in this season I am going to give you some traditional fritters from Maharashtrian Kitchen, ‘Vangyache Kaap’ Vangi means eggplant and kaap means slices. So in this rainy season pamper your tongue with this really yummy dish.

Ingredients

Eggplant Big – 1 (which we used for bharta/bharit)

Besan (gram flour) – ¾ cup

Rice flour – ¼ cup

Fine semolina (Barik Rawa) – 2 tablespoons

Red chilli powder – 1-2 teaspoons

Turmeric Powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Cumin Powder – 1 teaspoon

Ajwain – ¼ teaspoon

Finely chopped Coriander – 2-3 tablespoon

Salt as per taste

Oil for shallow frying.

Procedure

Make thin slices of eggplant. Keep it in salty water so that it will not become black. In a bowl mix all other ingredients except oil. Note not to add water to this mixture. Heat fry pan on low flame. Pour little oil. Now drain water from eggplant. Place them on cotton cloth or kitchen towel. It will soak excess water from eggplant. Now deep one eggplant slice in flour mixture from both sides. Slightly press it so that the mixture will get nicely coated to eggplant. Repeat for another slice and shallow fry it. It should get crispy from both sides. Vangyache kaap are ready to serve.

Pav Bhaji Pizza

2011-06-02T05:46:00.000-07:00

Ya I am back now after a long vacation. Busy with my two little niece, "AADYAA & ANANYA". I just didn't get time to sit in front of my PC. I was full time busy with their 'patar-patar'. In this vacation we prepared so many dishes but didn't get time to click it properly. This is the only dish which I was able to click. 'Pav bhaji pizza', first I read about this fusion recipe in some pizza shop. Then I tried it at home and really it tastes awesome. Very easy and quick to prepare.

Ingredients

Pizza Base - 2

Ready Pav bhaji's bhaji - 1 cup

Butter - 4-5 tablespoon

Mozzarella cheese - 1/4 cup

Procedure

Pre heat oven at 180 c. Take a pizza base and spread butter on both the side of base. Now Spread bhaji of pav bhaji on the base. You can spread as much you want as per your choice. Then grate cheese on it (lots of cheese). If you like you can spread finely chopped onion and coriander on it. Bake it in oven for 7-8 minutes. Base should get crispy. Yummy different type of pizza is ready.

Note. : Instead of pizza base you can cut the pav in half and use it as a base. It also looks good and you can name it as "Pav Bhaji Bites'.

Small Wonders Rassa Bhaji

2011-04-07T08:58:00.000-07:00

Mix Rassa bhaji is the first curry which I learnt to make when I was in 9th or so. Rassa Bhaji means vegetables with gravy. This is very easy to make and you can use any vegetables you want. Mostly Brinjal and potatoes combination is very popular in Rassa bhaji. In Market I got small Brinjals, tomatoes , potatoes and onions. So thought of making Rassa Bhaji with these small wonders.

Ingredients

Small Potatoes -5

Small Brinjals (Eggplants) - 5

Baby tomatoes - 10

Small Onions - 8-10

Red Chilli Powder - 1 teaspoon

Goda Masala - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Oil- 2 teaspoon

Mustard Seeds - 1/4 teaspoon

Asafetida - A pinch

Turmeric Powder - 1/2 teaspoon

Jaggery - 1/4 teaspoon

Danyacha Kut (roasted peanut Powder) - 1-2 teaspoons

Salt to taste.

Procedure

Wash all vegetables neatly. Now remove the stem of eggplants and give 2 vertical slits to each eggplant (Like a + sign). Do not give cut till end. Make similar slits to potato, tomatoes and onions. Do not remove skin of potatoes, it will enhance the taste. Keep potatoes and eggplants in water. Now heat a pressure pan make tempering of oil, mustard seeds, asafetida, turmeric powder. Then add all vegetables and saute it. Now add all other ingredients except peanut powder. Mix well. Add one cup of water in it. Pressure cook it for 2 whistles. When pressure is released, add peanut powder. Consistency of Rassa Bhaji is as shown in picture. Not very liquid and not so thick. You can serve it with Roti, Bhakri or rice.

A New Year Started.......

2011-04-06T07:56:00.000-07:00

All Maharashtrians have celebrated Gudi Padwa and All Kannadigas have celebrated Ugadi as their New Year.....So some special recipes for this very first month.....

Kairiche Panha

Kairichi Daal

Bhajaniche Vade

2011-03-25T09:01:00.000-07:00

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.

Ingredients

Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.

Procedure
Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger. Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.

This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

Chavlichi Usal

2011-03-22T20:42:00.000-07:00

As PJ's event, 'Flavours Of Maharashtra' is going to get complete on 31st of March. I thought I'll load her inbox with lots of Maharashtrian dishes. One more usal from my kitchen. Chawli chi usal does not need to bring sprouts to the beans. So when ever you feel short of vegetables in kitchen, you can make it immediately.

Ingredients

Cahvli (black eyed beans) - 1 cup

Chopped onion - 1-2

Tomatoes - 1

Red chilli powder - 1,1/2 teaspoon

Goda Masala/ Garam Masala - 1 teaspoons

Coriander powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Jaggery - 1/4 teaspoon

Oil - 1 teaspoons

Mustard seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon

Chopped coriander leaves for garnishing

Salt to taste

Procedure
Pressure cook chavli (black eyed beans) in 2 cups of water. Take care that chavli should not over cook. Now heat oil in kadai, add mustard seeds. When it starts spluttering add asafetida and turmeric. Then add chopped onion , when it becomes transparent add finely chopped tomatoes. When tomatoes are cooked properly and leaves oil add cooked chavli. Now add all masalas, that is, red chilli powder, goda masala, cumin powder, coriander powder, salt and jaggery. Mix wel and cover it. Let it cook for a minute or two. So that chavli will absorb all the flavors of masala. You can make it dry of little gravy in it as per your wish. Garnish with chopped coriander. Serve with Roti or rice.

This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

Bisi Bele Anna

2011-03-16T03:00:00.000-07:00

Bisi Bele Anna means Hot Dal & Rice in Kannada. This is a famous dish of Karnataka. At my Father's place it is a regular one dish meal. You have rice, dal and lots of vegetables in it. My In-laws are now with me. My MIL is Maharashtrian but she loves all Karnataka food. Bisi bele Anna is her favorite. Earlier I used to do this with readymade MTR Bisi Bele Bhat powder but today I decided to make it properly with fresh masala. I called up my Aatya , Sudha aatya and asked her for proper ingredients and measurements. With fresh masala it tastes awesome. My MIL was happy ;-) Thanks to Sudha Aatya.

Ingredients

Rice - 1 cup

Toor Dal - 1/2 cup

Moong Dal - 2 tablespoons

Mixed Vegetables- beans, carrot, potato, cluster beans (gavarfali) cut into fine pieces and green peas.

Grated fresh coconut - 1/4 cup

Tamarind pulp - 2-3 tablespoon

Jaggery - 1-2 teaspoon

Sarin Pudi - 1 teaspoon

Salt to taste.

For Masala

Dry red chillies - 6-7

Chana dal - 1 tablespoon

Urad Dal - 1 tablespoon

Methi seeds - 1/8 teaspoon

Coriander seeds - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Cinnamon - 1' piece

Tej patta (Bay leaf) - 1/2

Black pepper - 1-2

For Tempering

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Hing (Asafetida) - 1/4 teaspoon

Curry leaves - 8-9

Turmeric powder -1/2 teaspoon

Procedure

Wash rice and both dals. Pressure cook rice and dals with a pinch of hing and turmeric in one vessel and vegetables in separate one. Roast all ingredients of masala one by one in little ghee till it gives good aroma. Roast on low flame. Cool it and make a fine paste with grated fresh coconut. Keep it aside.

Now in a kadai heat oil and make tempering of given ingredients. Now and masala paste and saute it for a minute. Now add tamarind pulp and jaggery (you can adjust the measurements with your taste) and mix wel. Add little water and boil it for a minute. Now add all vegetables, sarin pudi and salt. Then add cooked rice and dal. Consistency should be semi fluid. You can add water accordingly. Pour 1 teaspoon of pure ghee on top. Cover it and let it cook for another five minutes. Garnish it with grated coconut. Serve bisi bisi bhat and with Hapla. (Papad). Pour pure ghee on bisi bele bhat while eating. In Bangalore Bisi beli Bhath serves with khara bundi.

Potato Soup for fasting

2011-03-01T23:25:00.000-08:00

Today is Mahashivratri. I think most of the people keep fast on this day. For me fasting means some variety in food. I am tiered of eating same fasting food every time. One day I made this healthy and yummy Indian soup for myself. It's a whole meal and not contains lots of ghee or peanuts like all other fasting food has.

Ingredients
Boiled potato - 1 big

Curd - 2-3 tablespoon

Pure ghee - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Green chilli - 1-2

Ginger - 1/2 inch

Sugar - 1/4 teaspoon

Salt as per taste

Procedure
Remove the skin of potato. Cut it into small cubes. Now make a paste of green chilli, 1/4 teaspoon cumin seeds and ginger. Now add curd and blend it once again. Then add potato cubes and Blend to a smooth paste in mixer. You can add 1/2 cup of water. Heat ghee in a kadai and add jeera. When the jeera crackles add the blended mixture. Now add sugar and salt .Allow to boil on a very slow flame. When it comes to desired consistency of soup, pour it in soup bowl and serve. If you are too calorie cautious then avoid tadka of ghee. It still tastes awesome. I can say you must try this very new way of enjoying your fasting day.

My try goes to Nivedita's "ONLY ORIGINAL" event which is brain child of Pari.

Strawberry Jam

2011-02-08T20:40:00.000-08:00

Any type of Jam is favorite among all Children. When it is of Strawberry in red attractive colour then their smile get wider. After reading about the event , Veggie/ Fruit a Month- strawberry hosted by Pari, I decided to try this lovely jam. Thanks Pari dear, I got the real chance to try out something which was long pending.

Ingredients

Strawberries - 2 cups

Sugar - 1,1/2 cup

Lemon Juice - 2 tablespoon

Procedure

Wash and clean strawberries. Now chop it very finely. In a non stick pan mix strawberries, sugar and lemon juice. Keep it on low flame. Stir it till the sugar dissolve completely. Now keep it on medium flame. Boil it for 8-10 minutes, stirring in between. To check if it is done or not, take little mixture and put it on cold plate, if it doesn't spread it means it is done. After cooling, store it in fridge. Lovely to eat with bread, toast or make a jam-chapati Roll. You can feel little pieces of strawberry while eating this Jam.

This goes to Pari's event Veggie/ Fruit a Month- strawberry initiated by Priya.

Bhurka... A variety of chutney

2011-02-03T22:42:00.000-08:00

You must be surprised with the name…..right? I think even very few Maharashtrian would know this recipe. It is my Mai Aaji special recipe from Marathwada. It's a very simple, tasty and crunchy type of chutney. You can have it with chapati, paratha, bhakri, Gakar or bread. You can store it for 8-10 days.

Ingredients

Thick Poha- 2-3 tablespoons

Urad Papad - 1

Danyach Kut (Roasted peanut powder) - 2 tablespoons

Garlic cloves -3-4

Red chilli powder - 2 teaspoons

Mustard seeds - 1/4 teaspoon

Oil - 4 tablespoons

Salt as per taste.

Procedure
Chop garlic cloves. Fry or roast papad and crush it finely. Heat oil in Kadai. Add mustard seeds. When it starts spluttering, add chopped garlic . When it turns to light brown add Poha very slowly. Because of oil Poha will get nicely fried. Then off the flame. Now add crushed papad, red chilli powder, salt & Danyacha Kut (Roasted peanut powder) and mix wel. Within 2 minutes crunchy Bhurka is ready. It awesome tastes with Gakar.

This goes to Kurinji's "HRH – Rice Flakes" event

Some more Recipes of Poha for the event.

Kande Pohe

Patal pohyacha chivda (Thin Poha Chivda)

Dadpe Pohe

Gojjavalakki

This goes to As PJ's event, 'Flavours Of Maharashtra' and Naina

Matkichi Usal

2011-02-01T23:27:00.000-08:00

As PJ has announced her event, 'Flavours Of Maharashtra'. I was thinking to post one typical Maharashtrian recipe which I have not posted yet. Most popular and favorite dish of Maharashtrian people is Matki chi Usal. Matki means Moth beans. Usal means Sprouted beans. This Matki is also used in Misal of Misal-Pav. There are many ways to make this Usal according to different region in Maharashtra. In school days we used to eat this usal in a bowl topped with Sev and chopped onion & coriander as a evening snack. Wow it tastes awesome, just try it. Today I'll tell you the simplest and regular method used in my house.

Ingredients

Matki - 1cup

Onion - 1

Tomato - 1

Peanut - 2 tablespoon

Red chilli - 1-2

Curry leaves - 3-4

Red chilli powder - 1 teaspoon

Goda Masala - 1 teaspoon

Jagerry - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Asafetida - 1 pinch

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Chopped coriander and grated fresh coriander for garnishing.

Salt as per taste

Procedure
Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.

In a kadai heat oil, put mustard seeds when it starts spluttering add turmeric powder, curry leaves, peanuts and asafetida. Saute it for a minute.Then add chopped onion and saute it for two minutes. Then add finely chopped tomatoes and cook till it becomes very soft. Now add sprouted matki, red chilly powder, goda masala. Pour some water , keep lead and cook it for 5-10 minutes. Now add jaggery and salt. Mix wel. Again cover it and cook till Matki cooks properly. It's depend upon everyone's choice, whether you like very soft makti or little crunchy. Garnish it with chopped coriander and fresh coconut. Serve with Chapati.

This goes to As PJ's event, 'Flavours Of Maharashtra' and Naina

Nimona

2011-01-30T19:21:00.000-08:00

My friend Anjali had given this recipe to me. She told me to try out this with fresh green peas. Now this is the right time when lots of fresh green peas available in Market. It is really very unique in taste, specially with the use of 'Mangodis' . A different version of Aalu matar ki Sabji.

Ingredients

Shelled Green peas - 1 cup

Potato - 1

Onion - 1

Tomato -1 small

Garlic cloves - 3-4

Ginger - 1/2 inch

Mangodis - 1/4 cup

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Bay leaves - 1

Cloves - 2-3

Cinnamon - 1 inch piece

Green cardamom - 2

Cumin seeds - 1/2 teaspoon

Oil - 3 tablespoon

Pure Ghee - 1 teaspoon

Salt to taste

Procedure
Chop onion and tomatoes very finely. Peel and make cubes of potato. Now Divide peas in two bowl. Grind one portion and keep aside. Heat oil in kadai and fry cumin, cloves, cinnamon, cardamoms and grind it to a powder. Then fry onions, garlic and ginger one by one. Make a paste of it. Then fry cubed potatoes and keep aside. Now fry Mangodis in oil till it turns to golden brown and keep aside. Make a puree of tomato. Now in another kadai heat pure ghee , add crushed asafetida. Now add ground peas and saute it till paste starts sticking to kadai. Keep this aside. Now heat the remaining oil, add bay leave then onion paste, turmeric powder, chilli powder and fried spices powder and saute it. Then add tomato puree and saute it. Then add potatoes, mangodi, both peas and salt. Mix wel. Now add 1 cup of water , cover it and cook till oil appears on the side of kadai. Tastes best with garam phulka.

CHILLED MELON BALL SALAD

2011-01-26T20:56:00.000-08:00

I had bookmarked this recipe long ago and now got the perfect time to make it. You can call it as melon salad or melon Chaat. It's is very attractive as you can see in the picture. Just what you have to do is scoop water and musk melon. Children will love to have this.

Ingredients

Watermelon - 1/2

Muskmelon - 1

Lemon juice - 1 teaspoon

Fresh crushed Black Pepper - 1/8 teaspoon

Fresh mint leaves - 1 tablespoon

Chaat Masala - 1/2 teaspoon

Black Salt - as per taste.

Procedure

Cut the musk Melon in half. Remove all seeds and Using a scoop take small round balls of it. Using a scoop take small round balls of watermelon too. Keep both the melon ball in the fridge. At the time of serving mix all the remaining ingredients with Melon balls and toss once or twice. Serve immediately.

Tthis goes to Pratibha's "ONLY-SALAD" event, brain child of Pari.

Valachi Usal

2011-01-17T20:14:00.000-08:00

Valachi usal is another Maharashtrian recipe. Kadwe Val (field beans) is very nutritious and provides protien, calcium and folic acid. It is mainly made in the costal areas of Maharashtra. That's why it contains lots of coconut and use of Kokum. You can have this usal with chapati, bhakri, or with rice. It is also call Dalimbi Usal in some part of Maharashtra.

Ingredients

Kadwe Val (field beans) - 1 cup

Chilli powder - 1-2 teaspoon

Goda Masala - 1 teaspoon (optional)

Grated coconut - 1/2 cup

Chopped Coriander - 2-3 teaspoon

Curry leaves - 7-8

Kokum - 2-3

Jaggery - 1 teaspoon

Salt to taste

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon

Procedure

Wash and soak Val in 4 cups of water for overnight. Then drain the water and take a muslin cloth and put val in that. Tie a very tight knot of that cloth and keep it in a warm place for another 8-10 hours.
After this we will get sprouted val. Now take lukewarm water and soak sprouted val into it for 20-30 minutes. Then remove the skin of each val very neatly and keep the val aside. In coastal area, ladies used to do this process very fast, they remove the skin of around 1 kg val in 10-15 minutes.
Now heat oil in kadai and make tempering of given ingredients. Then add curry leaves. Now add peeled val, chilli powder, goda masala, kokum, mix it. Add 1 cup of water. Cover the kadai and cook it for 7-8 minutes. Then add jaggery and salt. Cover and cook for some more or till val gets cooked propery. Don't overcook it as val is very delicate. When it's done add coconut and chopped coriander and mix it wel. Valchi or Dalimbi usal is ready.

Happy Bhogi, Makar Sankranti & Pongal to All of You!!!

2011-01-14T04:47:00.000-08:00

Happy New Year 2011 from Khaugiri

2010-12-30T20:21:00.000-08:00

Wish you all a Very Happy New year!!!

This is a creation of my Co-Sister, "Shrawni Biniwale"

Merry Christmas with Plum Cake

2010-12-23T23:18:00.000-08:00

Wish u all A Merry Christmas!!!

From Last year I was planning to make Plum cake for Christmas, but some how I missed it. But this year I prepared it wel in advanced. Soaked the nuts in Rum 5 days back. And yes My plum cake turned out very nice.

Ingredients

Chopped dry fruits - 1 cup (dates, black raisins, walnuts, dry cherries, cashews, almond, Tuty fruity)

Rum - 1/2 cup

Orange peel - 1 teaspoon

Maida - 1 cup

Powdered sugar - 1, 1/4 cup

Baking Powder - 1 Teaspoon

Nutmeg powder - 1/8 teaspoon

Dry ginger Powder - 1/8 teaspoon

Cinnamon Powder - 1/4 teaspoon

Cardamom Powder - 1/4 teaspoon

Butter - 100 gms.

Eggs - 3

Orange juice - 1 tablespoon Vanilla essence - 1 teaspoon

Sugar - 1/2 cup for caramel

Procedure

Soak all chopped nuts and orange peel in a Rum for 4-5 days. You can store it in a fridge for a longer.

For Caramel
In a nonstick pan heat 1/2 cup of sugar on low flame. Continuously stir till it melts fully and caramalised. Now add 1/4 th cup of water and stir it immediately. Boil it for another 1 minute and let it cool it for some time.

Now the main part. Beat butter and sugar till becomes fluffy. Now add eggs one by one and beat it for 3-4 minutes. Mean while sift Maida and Baking Powder. Now add sifted maida and Baking powder in the beaten batter Then add all spice powders, then caramel syrup. Mix it properly with cut fold. Now add Soaked dry frits, orange juice and vanilla essence. Mix it with moving spatula in one direction. Preheat the oven to 180 C. Grease the Square baking tray or place a grease proof paper or Butter paper. Pour the batter in the tray. Bake the mixture for about 25 - 30 Minutes or when you pierce the tip of the knife and it comes out clean. Cool it on a rack . For authentic taste sprinkle some rum on the cake and then serve it.

Choco Strawberry

2010-12-20T19:46:00.000-08:00

Today is a Birthday of my dear friend Pari. I am wishing her a very happy birthday and a wonderful year ahead. This lovely Choco Strawberry is for you dear on your Birthday!!!!

One more Dessert …….. It's really very easy and Quick. Strawberry with chocolate goes very wel. It's really a party and strawberry season … so lets enjoy it.

Ingredients

Chocolate chips - 1 cup

Strawberry - 15-20

Oil - 1 teaspoon

Procedure
Wash strawberries and dry it completely. Take chocolate chips in microwave safe bowl and add oil in it keep it in microwave high for 40-50 seconds. Take it out and mix it wel. It will become very smooth. Now hold from the green part of strawberry and deep it in chocolate bowl. Once rotate it so that chocolate will get coated everywhere. Place it on a butter paper. If you want you can further decorate with silver balls. Now keep in fridge for half an hour. Lovely combo dessert is ready. Serve as one of a dessert in party.

Caramelized banana Sandwich with Vanilla Ice-cream

2010-12-15T21:56:00.000-08:00

As December is already started … and party fever is already spread. My big trouble of deciding party menu is a dessert part. I am very bad in that. I regularly in search of some quick and easy desserts. This caramelized banana, I tried when I read it in one blog (sorry I don't remember the name of blog or blogger). So I modified it with stuffing with coconut & jaggery stuffing. Tastes awesome with Vanilla Ice-cream.

Ingredients
Banana - 4 (I used small one)

Sugar - 1/4 cup

Ghee - 1 teaspoon

Orange juice - 1 cup

Cinnamon powder - 1/2 teaspoon

For Stuffing

Grated fresh coconut - 1/2 cup

Powdered jaggery - 4 tablespoon

Cardamom Powder - 1/4 teaspoon

Vanilla Ice-cream - 2 scoop

For decoration - Chopped pistachios, almonds and walnuts (optional)

Procedure

For Stuffing
On a slow flame add 1/4 teaspoon pure ghee grated coconut and jaggery in kadai and cook it till the mixture becomes dry (stir in between). Then add Cardamom powder , mix it and remove it from flame. Allow it cool for some time.

In a nonstick pan heat sugar on low flame. Continuously stir till it melts fully and caramalised. Now add ghee, orange juice and again stir continuously. It will start boiling. Reduce it till it becomes thick like sauce.

Now slit the banana vertically. Stuff the coconut mixture into it. If you are using big banana then cut the banana into two pieces. Arrange it on a baking dish. Pour the sauce over banana. Bake it in preheated oven for 15 minutes at 180 degree Celsius. Serve banana with a scoop of vanilla ice-cream and spred chopped nuts on it. (I have not used the nuts because I don't like it). You can make banana sandwich wel before the party and serve with ice-cream on the spot.

This goes to aipi of US MASALA's "Veggie/Fruit a Month - Banana" event and Priya.

Zunka

2010-12-12T20:31:00.000-08:00

Pithala Bhakri is a very popular Marathi recipe across the world. I have already posted the recipe. Today I am posting recipe of Zunka, which is a dry version of Pithala. You can make it with some vegetables or if you don't have any vegetable at home then also you can prepare it. Today I am showing Zunka of Onion, Capsicum & Methi leaves. But you can also make Zunka with grated cabbage, Spring onion or any green leafy vegetable. In some place of Maharashtra it is called as "Pith perun Bhaji"

Ingredients

For Kandyacha (Onion ) Zunka

Chopped Onion - 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste.

For Methi Zunka

Chopped Methi (Fenugreek) leaves - 1 bowl

Chopped Garlic cloves - 2-3 teaspoons

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste

For Capsicum Zunka

Chopped green capsicum- 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste

Procedure

For Kandyacha (Onion ) Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add onions and saute it. Cover it and let it cook till it becomes transparent. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.

For Methi Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Add Garlic and saute it till it becomes nice brown. Now add Chopped Methi leaves and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.

For Capsicum Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add Capsicum and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.

You can have it with bhakri or Chapati. Very much appropriate to carry in travelling.

This Goes to Sara's "ONLY GREENS" Event a brain child of Pari.

Zucchini Vadi

2010-12-06T20:58:00.000-08:00

I had Zucchini in my fridge and wanted to try out something new out of it. As per the Song "Phir bhi Dil hain Hindustani" I made vadi like Kothimbir vadi of Zucchini. And tried Pari's "Zucchini Chutney" with it. Combo was tasting awesome.

Ingredients

Peeled and grated Zucchini - 1 large
Besan (Gram flour) - 1 cup
Fine rava (Semolina) - 1/2 cup
Green chilli+ginger+Garlic paste- 2 teaspoons
Turmeric powder - 1 pinch
Black sesame seeds - 1 teaspoon
Oil for shallow fry
Salt to taste

Procedure
Mix all ingredients except oil. By adding little water make a dough of it. Apply some oil if you find it sticky. Now grease 2 steel plates with oil. Divide the dough into two portion. Spread the dough evenly on the plate. Steam it in steamer or in pressure cooker without wistle for 10-15 minutes. Let it cool down. Now cut it in diamond shape. Now shallow fry these vadis till it turns to golden brown. Have this Zucchini vadi with Zucchini chutney. Perfect as a Winter snack.

Capsicum Bharit

2010-11-30T21:34:00.000-08:00

When I heard about this recipe in one cookery show, I was tempted to try that immediately. Till now I have heard about eggplant Bharit or pumpkin Bharit…but capsicum was very new to me. It is very simple and healthy one.

Ingredients

Capsicum - 1 big

Finely chopped onion - 1

Chopped green chili - 1

Danyacha kut (Peanut Powder) - 1 tablespoon

Curd - 1/4 cup

Salt and sugar as per taste

For tempering (optional)

Oil - 1 teaspoon

Mustartd seeds - 1/8 th teaspoon

Cumin seeds - 1/4 th teaspoon

Asafetida - a pinch

Sandgi Mirchi - 1

Procedure
Roast the capsicum directly on flame. It should get cooked from each side. Remove the black skin after it gets cool. Finely chopped or mash the capsicum. Now add all other ingredients and mix wel. Make a tempering with given ingredients. Tempering is optional but tempering with Sandgi Mirchi will give nice taste to your Bharit. Pour tempering on the mixture and mix it wel. Serve it with Roti or just eat like a salad.

Ragda Pattice

2010-11-24T21:52:00.000-08:00

Ragda Pattice is very famous chaat in Mumbai. Specially in Winter Garma garam Ragda pattice is real treat for us. It is similar to chole tikki of Delhi chaat but we use dried white peas in it. When the chaatwala serves pattice placed on huge tawa and steaming Ragda in a plate …. Aha ha…just a feel of heaven. Like other chaat I love lots of imli ki chutney on it. It's a total meal itself.

Ingredients

For Pattice

Potatoes - 4-5 medium
Bread slices - 1
Cornflour - 1 teaspoon
Turmeric powder - a pinch
Green chili-garlic paste - 1 teaspoon
Salt to taste
Oil for shallow frying.

For Ragda
Dried white peas (Pandhara vatana) - 1 cup
Oil - 1 teaspoon
Chili powder - 1teaspoon
Coriander powder - 1 teaspoon
Cumin Powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Asfetida - a pinch
Salt to taste.

To serve
Shev - 1/4 cup
Imli ki chutney as per your choice
Green chutney as per your choice
Finely chopped onion - 2 medium
Chopped Coriander - 2-3 tablespoon

Procedure

For pattice
Boil and mash potatoes. Mix all the other ingredients. Now make small balls of this mixture and flatten it with palm. Give a proper tikki shape. Shallow fry it on fry pan till it turn brownish from both the side. Pattice are ready. Keep it aside.

For Ragda

Soak peas overnight. Then add water and pinch of turmeric powder and cook it in pressure cooker for 3-4 whistle. It should get cooked properly. Heat oil in kadai put turmeric powder, asafetida in it. Then add cooked peas and all other ingredients. Add 1/2 cup of water and cooked it again for 6-8 minutes. Smash peas in between. Ragda is ready.

To serve

Place two pattice in a plate. Pour hot ragda on it. Then shev, then imli ki chtney, then Green chutney, then chopped onion and coriander. If you want sprinkle chaat masala on it.

This goes to Pari's 'Only Chaat' event.

Dinkache laadu/ Antin Undi

2010-11-23T19:37:00.000-08:00

Another traditional recipe for Winter. Dink means edible gum crystals. Ladoo of this with coconut and lots of ghee and dry fruits are very healthy and specially prepared in winter. Old people used to eat this ladoo in winter because it generates heat and strength in body. Dinkache ladoo are traditionally given to ladies after their delivery to strengthen the body. Ladoos in this picture also prepared by My Bhabhi, Sapna's Mother after Sapna's delivery.

Ingredients
Dink/antu (gum/resin) - 2 tablespoons
Grated dry coconut - 1/2 cup
Finley Chopped cashew - 2 tablespoons
Finley Chopped almonds- 2 tablespoons
Finley Chopped kharik (dry dates)- 2 tablespoons
Finley Chopped walnuts- 2 tablespoons
Raisins - 1 tablespoon
Poppy seeds - 2 tablespoons
Cardamom powder - 1/4 teaspoon
Nutmeg powder - 1/4 teaspoon
Jaggery - 1 cup
Pure ghee (preferably homemade) - 2 tablespoon

Procedure
Heat a ghee in a kadai and put dink in it. Slowly it will start puffing like small balls. When all the dink got puffed remove it from kadai but keep the ghee as it is in kadai. Now fry all dry fruits one by one in ghee till it turns to slightly brown. Then fry poppy seeds and dry coconut. Crush fried dink little. Mix all fried ingredients. Now take 1/2 cup of water and bring it to boil. Add jaggery and make a thick syrup of it. (When we put a drop of syrup in water it should sit like a ball, then the syrup is done.) Now add all fried ingredient's mixture and cardamom and nutmeg powder in syrup and mix wel. Apply ghee on your palm and make ladoos when the mixture is warm. Store it in a container. If you want to get feel of eating just done ladoos after 10-15 days, just microwave it for 10-15 seconds….ladoos will taste more yummy.

Jowar Basket Chaat

2010-11-17T05:47:00.000-08:00

This is a chaat dish from My Aai. She likes to try out different things in cooking than normal meal. This innovative chaat, she saw on one cookery show and tried on same day. As I am too far from her, I can not get it for taste, but she has sent this picture to share this basket chaat with all of you. Thanks Aai. Hope all of you will like this.

Ingredients

Boiled sprouted moong - 1 cup
Jowar flour - 2 cups
Cumin seeds - 1 teaspoon
Chopped onion - 1
Chopped coriander - 2 tablespoons
Shev - 1/4 cup
Roasted peanuts - 2 teaspoons
Chaat masala - 2-3 teaspoons
Red chilli powder - 2 teaspoons
Imli ki Chutney- 2-3 teaspoons
Green Chutney - 2-3 teaspoons
Oil for deep frying
Salt as per taste

Procedure
Heat 2 tablespoonof oil and pour it in jowar flour. Add salt, cumin seeds and knead a dough using water. Make lemon size balls of this dough. Roll it like a puri. Take a small round steel katori (bowl). Grease it with oil from outer side. Take one puri, and stick it on outer side of katori so that puri will get the shape of katori. Prees neatly. Heat oil in kadai for deep frying. Put this katori with puri in oil. When puri will get little cooked….the katori will get separated from the puri. Take out the katori and fry the puri till it gets golden brown. Repeat the procedure for remaining puris.

Mix sprouted moong, chilli powder, salt, chat masala and peanuts in one bowl. Place all fried baskets of puris in one dish. Add sprouted moong mixture in it. Then spread sev, chopped onion, chopped coriander, imli ki chutney and green chutney as you like. Sprinkle some chaat masala on it. Serve immediately.

This goes to Pari's 'Only Chaat' event.

And the Award of 'ONLY'- Festive Event goes to......

2010-11-04T20:52:00.000-07:00

Thanks a lot for the GR8 response dear friends!!!! I hope You have Enjoyed the Roundup and started planning to make some of the recipes ;-). Now it's time to celebrate. As per the Rule [The winner from India will get a book of Tarla Dalal which is "Low calorie Sweets" . Winner will be chosen by me by random.org and he/she has to provide me with an address in India within two days of the winner declaration else a new winner will be chosen by me.], I have used random.org to generate the winner with min no 1 and Max. no is 96.

And the winner is ...................................No. 69 and that is Akila of Learning to cook

Congratulations Akila!!!

'ONLY'- Festive Round Up

2010-11-04T20:29:00.000-07:00

HAPPY DIWALI and a BIG THANK YOU to all my friends for such a GR8 response for my first event. So many varieties of Festival food from North to South and from East to West of India. I am so happy to present this colourful roundup of Festive food to you. Like Sachin Tendulkar in my Debut Event I got out on 96…..I got 96 entries for this event just 4 less for century. Never mind I think I'll complete my century in my second event. So let's indulge in traditional as wel as innovative recipes prepared for the festival.

I have posted the entries as it is came to me. So it will be easy for me to select random winner from it.

1. Moong dal - coconut laddu from Sharmi of Neivedyam

2. Erra gummidikaya Boorelu from Sharmi of Neivedyam

3. Pesara Laddu / Moong Dal Laddu from Harini of Tamalapaku

4. Pesara Sunnundalu from Vasavi Suresh of Vasavi's Recipes

5. Beet Rava Ladoo from Ayeesha Riaz of Umm Mymoonah

6. Carrot Burfi from Shobhana of Journal of a budding cook

7. PaalaKayalu - Crispy Spicy Rice Balls from Kalva of Curry In Kadai

8. Elo Jhelo from Deepa of Hamaree Rasoi

9. Sabudana Vada from PJ Seduce Your Tastebuds

10. Annam Paramaannam / Rice Pudding from Harini of Tamalapaku

11. Rava ladoo from Jay of Tasty Appetite.

12. Acaraje from Preethi Ram of Preethi's Culinary

13. Wheat katli from Shobana of Journal of a budding cook

14. Peanut katli from Shobana of Journal of a budding cook

15. Kappa matar Pattice from Preeti of Khaugiri

16. BREAD FRY from Santosh Bangar of Santosh's Kitchen

17. Sabudana/Javvarisi Vada (Sago Fritters) from Kavitha of Kavis Aromatic World

18. Fresh Dates Laddu from harini-Jaya of Tamalapaku

19. soya tikki from santosh Bangar of Santosh's Kitchen

20. Dhokla from Azee of Azee's Kitchen

21. Homemade Chochlates from Azee of Azee's Kitchen

22. Fried lentil dumplings (vada) in yogurt sauce from Akheela of Torviewtoronto

23. Kajjikayalu from harini-Jaya of Tamalapaku

24. Boondhi Laddoo from Vidhya of My Receipes

25. Sweet Pongal from harini-Jaya of Tamalapaku

26. Microwave Wheat ladoo / Churma Ladoo from PJ of Seduce Your Tastebuds

27. Sooji Burfi (Microwave recipe) from Smitha of Smitha's Spicy Flavors

28. Basundi from Sanika Nalawde Of San's Kitchen

29. Chum Chum from Sanika Nalawde of San's Kitchen

30. Quick Vermicelli Kheer in M/W from Nivedita of Nivedita's Kitchen

31. Carrot Halwa from Amritha of AK's vegetarian recipe world

32. Semiya Payasam from Amritha of AK's vegetarian recipe world

33. Microwave caramelized carrot kheer from Amritha of AK's vegetarian recipe world

34. Pala Poli(Pala Puri) from harini-Jaya of Tamalapaku

35. Cracked Wheat - Coconut Kheer from Suma Gandlur of VeggiePlatter

36. Blackberry Pudding from Umm Mymoonah of Taste Of PearlCity

37. Ellu Laddu from Gayathri Kumar of Gayathri's Cook Spot

38. Phirni from Amritha of Ak's vegetarian recipe world

39. Mosaru Ambode from Chitra Hegde of Chitranna

40. Kadle Maddi from Chitra Hegde of Chitranna

41. Vermicelly Kheer from Chitra Hegde of Chitranna

42. Coconut Laddu from Suma Gandlur of VeggiePlatter

43. Dry Dates Burfi from harini-Jaya of Tamalapaku

44. Peanut Laddoos from Priya of Priya's Easy N Tasty Recipes

45. MW Coconut & Pineapple Laddoos from Priya of Priya's Easy N Tasty Recipes

46. MW Mango & Coconut Peda from Priya of Priya's Easy N Tasty Recipes

47. Quinoa & Moongdal Kheer from Priya of Priya's Easy N Tasty Recipes

48. Carrot & Channadal Kheer from Priya of Priya's Easy N Tasty Recipes

49. MW Mango & Coconut Laddoos from Priya of Priya's Easy N Tasty Recipes

50. Poppy Seeds Kheer from Priya of Priya's Easy N Tasty Recipes

51. Caramel Sago Kheer from Priya of Priya's Easy N Tasty Recipes

52. Belam Taalikalu / Rice Noodles In jaagery from Smitha of Smitha's Spicy Flavors

53. Instant Cucumber Pickle from Smitha of Smitha's Spicy Flavors

54. Poornam Boorelu / Sweet coconut stuffed lentil dumplings from Smitha of Smitha's Spicy Flavors

55. Sajjappa from Shruthi hebbur of Shrunil Flavors

56. Sweet potato halva from Lakshmi of Taste of Mysore

57. Coconut Rice from Chaitrali of I'm not a Chef

58. Pedha from Chaitrali of I'm not a Chef

59. Palak Shorba from Chaitrali of I'm not a Chef

60. Wheat Laddos from G.Pavani of FoodLovers

61. Milk Peda in Microwave (Doodh Peda) from Deepa of Hamaree Rasoi

62. ROASTED RICE LADOO / ARI VARUTHA UNDA from Soumya of Soumya's kitchen

63. Chakli from Preeti of Khaugiri

64. Meetha Bhaat from Nayna of simply.food

65. Coconut and Sago kheer from Suneetha. Of suneetha's Kitchen

66. Beetroot Halwa from Akila of Learning to cook

67. Masal Vadai from Akila of Learning to cook

68. Chakkarai Pongal/Sweet pongal from Akila of Learning to cook

69. Carrot Halwa from Akila of Learning to cook

70. Quinoa Kheer(Payasam) from harini-Jaya of Tamalapaku

71. Badusha from Sreevalli of Ammaji Recipes

72. Murukku from Madhu of Sweet Spicy and Sour

73. Apple Halwa from Kurinji of kurinjikathambam

74. Cocochoco Burfi from Megha of Livetoeat!!!

75. Kele ki Halwa/Banana Pudding from Megha of Livetoeat!!!

76. Dessicated coconut laddoos from Shobana of journal of a budding cook

77. Stuffed Zucchini from Megha of Livetoeat!!!

78. Capsicum - Lime Rice from Suma Gandlur of VeggiePlatter

79. Potato Crispies from Pari of Foodelicious

80. Appekaradahakkidda Payasa from Pari of Foodelicious

81. Aam ki Lassi from Apu of Annarasa - Essence of Food

82. Karwa Chauth Thali ( Festive Thali ) from notyet100 of asankhana

83. Badusha from hari chandana of Indian cuisine

84. Stuffed Mirchi Pakora from Megha of livetoeat!!!

85. Ghatti Paramana from Swapna of Simple Vegetarian Recipe

86. Choco Balla from NEERAJA VELLA of Neeru's

87. Coconut rawa kheer from Akila of Learning to cook

88. Paneer Laddu from Nidhya of Aaha Oho

89. Coconut Balls / Coconut Laddu from Kurinji of kurinjikathambam

90. Milk halwa from Kurinji of kurinjikathambam

91. Tricolor Pulao and potatoes with roasted poppy seed from Indrani of Recipe Junction

92. Kalakand, a beloved bengali sweet from Indrani of Recipe Junction

93. Rawa Kesari/Orange colored Suji Halwa from Indrani of Recipe Junction

94. Kaju or Cashewnut Peda in MW from Indrani of Recipe Junction

95. Easy Mishti Doi from Aparna Mallya of Apy Cooking!

96. Karanji from Preeti Of Khaugiri

Please let me know if I have missed anyone's entries.

Once again Thanks to Pari for giving me this opportunity :-)

Khare Shankarpale/ Namak Pare

2010-11-02T21:25:00.000-07:00

This is all time favorite tea time snacks in our house. In Diwali I prepare more Khare shankarpale than God shankarpale. It is preapred with mixture of Maida and whole wheat flour.

Ingredients

Whole wheat flour - 1 cup
Maida - 1 cup
Hot oil (Mohan) - 2 tablespoons
Ajwain - 1/2 teaspoon
Crushed cumin seeds - 1 teaspoons
Salt as per taste
Oil for deep frying.

Procedure
Mix all ingredients (except oil for deep frying offcourse ;-)) . Knead a stiff dough. Keep aside for 15 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a thin roti. Cut it into diamond or thin rectangel shaped pieces. Deep fry this pieces in oil on medium flame till it becomes crispy and golden brown. Cool comletely and store it in airtight container.

Besan Ladoo

2010-11-02T02:25:00.000-07:00

First of All I want to share my happiness with you.... 2 days back we shifted to our new house. Till now my house is in mess..... lots of things to do..... have to decorate house for Diwali...prepare Diwali Faral............hmmm lets see how things work for me....... but I am enjoying it ;-). As everybody knows from tommorow Diwali will Start. So I want to share a authentic and easy recipe "Besanache Ladoo" For this Diwali eve.

Ingredients
Besan (Gram flour) - 4 cups
Powdered Sugar - 2 cups
Pure Ghee- 1 cup
Cardamom Powder - 1 teaspoon
Raisins - 10-12
Chopped cashew/ Almonds - as you like.

Procedure
Heat pure ghee in heavy bottom kadai. Add besan and Mix well. Be carefull that lumps should not form. Roast it stiring continuously on low flame. Initially it will feel dry but if you go on stiring it will get little loose. When the colour changes to golden brown and you can feel nice aroma. Turn off the flame. When it get cool add powdered sugar, cardamom powder and chopped dry fruits in it and mix wel. Make small balls.... ladoo from it and on top of it put one raisin and slightly press it. Lovely ladoos are ready for Lakshmi Poojan Naivedyam.

Karanji

2010-10-23T21:46:00.000-07:00

One more Typical Maharashtrian sweet. Specially prepard during Diwali or Navratri. It is just like Gujiya or Ghugra of Gujrat. In Maharashtra we make stuffing of either fresh or dry coconut. Traditionally it's a fried dish. But soon I will post the baked version of it.

Ingredients

For cover
Maida (All purpose flour) - 1 cup
Fine Rava - 1/4 cup
Hot oil (Mohan) - 2 tablespoon
Milk - 1/2 cup
Water - 1/4 cup (or as required)
Salt - a pinch

For stuffing
For Fresh coconut stuffing same as Fried modak stuffing.

For Dry coconut stuffing
Shraded dry coconut or Desiccated coconut - 1/2 cup
Powdered sugar - 1/2 cup
Poppy seeds - 1 teaspoon
Cardamom powder - 1 teaspoon
Roasted & chopped nuts - 2 teaspoons
Raisins - 2 teaspoons
Ghee/ oil for deep fry.

Procedure

For cover
Mix all ingredients of cover and knead a hard dough of it. Keep aside for 30 minutes. Then knead, till the dough is soft & smooth. (this is a very skillful job).

For stuffing
take all ingredients of stuffing in a bowl and mix well.

For Karanji
Make small lemon size ball of dough. Roll it as puri. Place 1,1/2 teaspoon of stuffing at the center of the Puri. Apply little milk on the edges with finger tip. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise karanji will break while frying) And cut the rough edges with pizza cutter or special cutter of Karanji. Make all karanjis with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Cool it and store it in airtight container. Dry coconut Karanji, you can store till 8-10 days. But fresh coconut karanis have to finish within 2-3 days.

This is for my event Only "Festive Food" brainchild of Pari.

ONLY "AWARDS".....

2010-10-20T20:57:00.000-07:00

As all of you know currently "ONLY FESTIVE" event is going on my blog. And yesterday day was ONLY AWARDS day for me. Two very good friends of mine, Akila of Akila's Kitchen & Harini of Tamalapaku has sent a lovely Award for me. Thanks a lot both of you. I think it's a precious Festival gift for me :-)

After celebration some Rules …..

1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.

2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favour and nominate 15 bloggers to share the Award with.

3. Contact those blog owners and let them know they’ve been chosen.

I am very much confused to select only 15 among so many blogs….

Blogs , I have selected are having awesome collection of recipes you must give a look ………

Lakshmi of Taste of Mysore
Chaitrali of I am not a chef
Sanyukta Gour of Creative Sanyukta
PJ of Seduce Your Tastebuds
Meera of Enjoy Indian Food
Nivedita of Nivedita's Kitchen
Pratibha's The chef and her kitchen
Umm Mymoonah of Taste of pearl city
Aipi of US MASALA
Ambika of Ambikas Kitchen
Lataji of Flavours and tastes
Tanmaya of Chamchameet
Jagruti of Joy of Cooking
Anjali of Annaparabramha
Sheetal of My cooking Experiment

Chakli

2010-10-19T08:19:00.000-07:00

We are great fan of chakli………….. I think one who eats chakli first time becomes fan of it. I think in all parts of India, everybody makes these chakli with different name. But Maharashtrian's special is 'Bhajni chi chakli'. Bhajni is roasted grains and dal's flour. Like Bhajniche Thalipith. On 'Nark Chaturdashi' day of Diwali, when we wake up very early in the morning, we make fresh hot hot chaklis for breakfast along with chivda and ladoo. Fresh hot chaklis are must on that day. So instead of wasting time in Description we will directly move to recipe.

Ingredients

For Bhajni

Rice - 4 cups

Chana Dal - 2 cups

Urad Dal - 1 cup

Poha - 1/2 cup

Toor Dal - 1/2 cup

Coriander seeds - 1/2 cup

Cumin seeds - 1/4 cup

For Chakli

Bhajni - 2 cups

Water - 2 cups

Red chilli powder - 1 teaspoon

Asafetida - 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Ajwain - 1/2 teaspoon

Sesame seeds - 1 teaspoon

Hot oil - 2 tablespoon

Salt as per taste.

Oil for deep fry.

Procedure

For Bhajni
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani. You can store it in airtight container for 5-6 months.

For Chakli
Boil water in a vessel. Add Hot oil (In Marathi it's called 'Mohan'), Red chilli powder, Asafetida, Turmeric powder and salt. In another bowl mix bhajni flour, sesame seeds and Ajwain. Now add this flour in water. Switch off the flame and cover it with the lid for 5 minutes. Then Knead the flour to make a soft dough. You can use little oil for kneading. Now Take a ball of dough and put it in the chakli mold. Press it and simultaneously move it in circular motion to make chaklis of desired size. Mean while heat oil in the kadai. Slowly put one chakli in kadai and deep fry it on medium flame. When it stops bubbling and colour change to slightly brownish take it from the kadai and drain it on kitchen towel. Let it get cool and store it in a airtight container. Me and my husband likes to eat chakli with curd and My father loves to eat it with butter.

This is for my event Only "Festive Food" brainchild of Pari.

& for Akila's event Dish Name Starts With C

Punjabi Kadhi- Indian Cooking Challenge

2010-10-15T01:08:00.000-07:00

After almost two months of gap, I am attending Indian Cooking challenge. I enjoy doing these challenges. But this time it was quit easy but tasty. This month Srivalli's challenge for Indian cooking challenge is 'Punjabi Kadhi'. I just loved it. She suggested a recipe of Simran of Bombay Foodie. I followed the same measurement and method. But instead of deep frying pakoras, I used the 'Appe patra' or Paniyaram Pan for it. It require much less oil than deep frying. :-).

Ingredients
For Kadhi

Curd - 1 cup
Besan - 1/4 cup
Water - 3 cups
Garam masala - 1/4 teaspoon
Sugar - 1/2 teaspoon
Salt as per taste

For tempering
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Chopped Green chili - 1
Turmeric powder - 1/2 teaspoon

For Pakora
Besan - 1/2 cup
Onions - 1 medium
Red Chilli powder - 1/2 teaspoon
Ajwain/ Carom Seeds- 1/2 teaspoon
Salt to taste
Water
Oil for Deep frying

Procedure

For kadhi
Mix curd, water and Besan. Beat it properly so that no lumps will form. Add garam masala, sugar ,salt and mix well. Heat oil in kadai add cumin seeds, Mustard seeds, Ajwain, chopped green chili, turmeric powder and Methi seeds. Pour the dahi-besan batter on it. Boil for 10-15 minutes on low flame. Keep stirring occasionally. It should be thick than Maharashtrian or Gujrathi kadhi.

For Pakoras
Slice onions lenghtwise. In a bowl, take the besan, onion, add salt, red chili powder, ajwain. Make a batter with water to get a semi thick consistency. Make the batter a little thicker than normal if you are using appe patra/ Paniyaram pan. Heat appe patra/ Paniyaram pan, add little oil in each round. Heat the oil. Pour a spoonful batter in each round. Fry till it becomes brown and crispy. Drain and keep aside.
While serving Add pakoras in kadhi and mix well. Have it with Hot steamed rice or roti. I love to have it as it is.

Moong Dal Kheer / Pesara pappu Payasam

2010-10-13T20:23:00.000-07:00

I learnt this awesome kheer (Payasam) from one of my Tamilian friend. Once we had 'Lalita Sahastranaam' chanting at her place and she served this payasam as 'Prasad'. Though I am not sweet lover, I liked that taste of Jaggery in it. I ask the recipe and tried as one of the Prasad for Navratri Festival. And main thing in this kheer is no sugar, no deep frying and no ghee. I avoid use of fresh coconut which she suggested :-)

Ingredients

Moong Dal - 1 cup
Jaggery - 1 cup
Water - 3 cups
Milk - 1 cup
Cardamom Power - 1 teaspoon
Roasted cashew for Garnishing - 7-8
Grated Fresh coconut - 2-3 teaspoon (optional)

Procedure
Dry roast cashew in Microwave for 40 seconds. Dry roast moong dal till it slightly change to brown on low flame. Let it get cool. Now cook moong dal in 3 cups of water. It should not get overcooked. Dal should be in its shape. Now on other side in another vessel add 1 cup of water and jaggery and cook until jaggery completely dissolve in water. I have taken 1 cup jaggery, if you want sweeter taste you can add 1/4 cup more. Then add grated Fresh coconut and milk. On medium flame cook this for another 5 minutes. After this add cooked dal and mix well. Let it cook for one more minute. Add cardamom powder and mix well. Turn off the flame. Decorate it with cashews. Superb delicious and low fat Kheer/ Paysam is ready.

This is for my event Only "Festive Food" brainchild of Pari.

And to Suma's 'CFK- Festive Foods' initiated by Sharmi

And Umm Mymoonah 's Celebrate Sweets- Kheer event initiated by Nivedita

Kappa Matar Pattice/ Tapioca Green Pease Pattice

2010-10-11T05:48:00.000-07:00

My first introduction to Tapioca that is Kappa was made by my Malayali friend 'GEO'. She gave me Boiled Kappa with some tamarind chutney. It was so yummy. I wanted to try out something from Tapioca but I was very sure that my husband will not like that simple boiled tapioca. I made some green Pease stuffed pattice (you can call it as tikki too.) from it. And no wonder he and his friends like it a lot. Now this will be my one of the fresh snack item on Diwali.

Ingredients
Boiled Tapioca - 500 grams.
Green Pease - 1 cup
Green chilli+ ginger + Garlic + cumin paste - 4 teaspoon
Coriander leaves - 2-3 teaspoon
Corn Starch - 4-5 tablespoon
lemon juice - 2 teaspoon
Sugar - 1 teaspoon
Oil - 1 teaspoon
Oil for shallow fry.
Salt to taste

Procedure
Remove the outer cover of tapioca and grate it in a bowl. Add 2 teaspoon of green paste, chopped coriander and salt. Knead it. Coarsely grind green Pease in a mixer. For the stuffing heat 1 teaspoon oil and green paste and saute it. Then add crushed green Pease, salt, sugar and lemon juice and mix well. Cook it for 2-3 minutes. Let it get cool properly. Now put some oil to your palm because tapioca is very sticky. Make a small ball of tapioca mixture. Spread it in your palm like puri. Place little portion of matar stuffing in a centre, gather in the edges and roll into a ball. Press it to a tikki shape. Similarly make remaining patties. Sprinkle some corn starch over the patties so that the shape is retained. Gently keep them into the hot oil frying pan and shallow-fry on medium heat till crisp and lightly browned from both sides. Serve hot with green chutney or tomato ketchup.

This is for my event Only "Festive Food" brainchild of Pari.

And to Suma's 'CFK- Festive Foods' initiated by Sharmi

Anda Bread Thalipith

2010-10-06T22:18:00.000-07:00

I have bookmarked this recipe long back. But Shravan mas then Ganesha festival was there. So no eggs allowed at home. Now this is a relax period Navratri is yet to start. I tried this recipe from Satya's blog Super Yummy Recipes . It turned out so tasty and crispy. It is actually nice substitute for regular bread omelet breakfast.

Ingredients

Whole wheat bread - 4-5
Eggs - 2
Finely chopped onion - 1
Chopped green chilies - 1
Chopped coriander - 2 tablespoons
Black pepper powder - 1/2 teaspoon
Butter - 1/2 teaspoon butter for each thalipith
Salt to taste

Procedure
Make 3-4 pieces of each bread. Grind it in mixer. On the other side beat eggs in a bowl. Add all other ingredients except butter and powdered bread. Mix well. Now add powdered bread and make a semisolid dough. Make 2-3 equal balls of dough. Spread 1/2 teaspoon butter on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve the crispy thalipith with tomato ketchup.

Panchamrut/ Kayras

2010-10-04T21:31:00.000-07:00

Panchamrut or Kayras is a typical variety of side dish in Maharashtrian and North karnataka family. On any festival day it was a compulsory with chutney in early days. It tastes awesome because of it's khatta mitha taste. I even like to eat kayras with dosa.

Ingredients

Tamarind - 1 cup
Jaggery - 1 cup
Peanut - 1/4 cup
Danyacha Kut (roasted peanut powder) - 1/4 cup
sliced dry coconut - 1/4 cup
Sesame seeds - 1/4 cup
Goda Masala/ Masala pudi - 2 tablespoon
Salt to taste.

For tempering
Oil - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves - 7-8
Chopped Green chilies - 5-6
Asafetida - 1/4 teaspoon

ProcedureSoak tamarind in water for 1 hour. Squeeze and take out the pulp. Roast sesame, thin coconut slices and peanuts one by one without oil till they slightly turn to brown. Heat a kadai and make tempering with given ingredients. Now add sesame seeds and peanuts saute it. Then add tamarind pulp, jaggery, goda masala/ masala pudi, salt and mix well. If require you can add little water into it. Boil for 5-6 minutes. Now add peanut powder and sliced coconut. And again boil for 1 minute. It's consistency should not be very thick or very watery. Cool it and serve either with roti or with any variety of Dosa. You can store it in a fridge for 10 days. Just try it… it is too good.

This goes to Jagruti's CMT-Chutney Event

Announcing 'ONLY'- Festive Event.

2010-09-29T19:12:00.000-07:00

First of all many thanks to Pari for giving me an opportunity to celebrate this festive season with all you by guest hosting this month's "Only" event. Pari is not only a good friend of mine but a great cook. I must say, she has many innovative ideas in her mind and she implements it perfectly. Her blog is perfect combination of Traditional and innovative recipes. Her blog name "Foodelicious" is very much perfect.

The theme for October Month is "Only Festive". As all of us are preparing for the festivals coming in this and next month. Navratri and Diwali. These two festivals are celebrated almost each and every part of India. So I don't think I have to explain in detail about this festivals :). Though everyone has different rituals, different methods of celebration and very important thing for which we are blogging is different "food", anything, sweet or savory, deep fried or shallow fried, roasted or baked, traditional or innovative, drinks or desserts …. Anything would work. Just send your recipes and make this festival more colorful and with lots of different recipes than you are preparing till last year's festival.

For making the event more colorful like previous "Only" events, this event will have a winner .
Please read it carefully...
The winner from India will get a book of Tarla Dalal which is "Low calorie Sweets" . Winner will be chosen by me by random.org and he/she has to provide me with an address in India within two days of the winner declaration else a new winner will be chosen by me.
The winner from UK/US and Canada will get a giveaway from CSN stores. The Winner will be selected by Pari. The participants from UK/US and Canada should leave their Name, email id and the link of the entry at Pari's announcement page after mailing the event entry details to me. The winner, he/she has to provide with an address within two days of the winner declaration else a new winner will be chosen by Pari. Details of this Giveaway are here.

Some rules to follow……

• Any number of fresh entries can be sent but only 2 entries from the archive will be accepted. Archived entries to be reposted, else will not be accepted.

• Only vegetarian (No eggs allowed) entries will be accepted.

• Use of logo is mandatory.

• The entry should be linked back to this announcement page and Pari's event announcement page.

• The winner will be chosen by me by random org after the round up is completed.

• Please send an email at pbiniwale@gmail.com with the subject line "Only Festive" in the following format.

Name
Blog's name
Blog url
Recipe name
Recipe link
Picture(resized to 300pixel)
Country (This is an important field)

Non bloggers Don't get disappointed, you can also participate, and send me the entries and the details on my email.

I will post the round up within 7 days of event completion.

So lets all of us will do total Khaugiri in this Festival season…... Last date of event is 31st Oct 2010….till then …….Lage raho ……….

Pinkish Mix Veg Raita

2010-09-29T07:30:00.000-07:00

Presenting you my all time favorite mix Veg Raita. Because of it's refreshing colour, I gave this name to it. My friend sonali prepared this lovely Raita in one of our potluck party.

Ingredients

Tomato - 1
Onion - 1
Cucumber -1
Grated Beet - 2 tablespoon
Green chilli - 1
Chopped coriander - 1 teaspoon
Sugar - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Thick Curd - 1 cup
Salt to taste

Procedure
Wash tomato and cucumber. Peel the skin of cucumber. Now chop onion, tomato and cucumber finely. Peel the skin of beet and grate it. Pour curd in a big bowl. Beat it little. Add salt, sugar, cumin powder and mix well. Put chopped vegetables, chopped coriander and mix well. Remember to put little beet in raita for nice pink colour, otherwise it will become dark pink. Decorate it with silted green chilli. Keep it in a refrigerator and serve chilled raita with paratha, biryani or pulav.

Handvo….the Savory cake

2010-09-24T20:38:00.000-07:00

One more traditional Gujarati farsan. Handvo is very tasty and can be prepare with very little oil. Like Thalipith, it is also contains lots of dal & grains, so it's healthy too. Who loves the typically Guajarati taste will surely love this. I tried Tarla Dalal's recipe and it turned out very well.

Ingredients

Rice - 2 cups
Toovar Dal - 1 cup
Urad Dal - 1/4 cup
Moong Dal - 1/4cup
Chana Dal - 1/4 cup
Wheat - 1/4 cup
Sour Curd - 1 cup
Oil - 2 teaspoon
Baking Soda - 1 teaspoon
Sugar - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Whilte pumpkin (Dudhi) - 2 cups
Chopped coriander - 2-3 tablespoon
Green chili- ginger paste- 3 tablespoon
Salt as per taste

For Tempering (Vaghar in Gujarati)
Oil- 2 teaspoon
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon (I used black one)
Ajwain - 1 teaspoon
Asafetida - 1/2 teaspoon

Procedure
Wash and soak rice, wheat and all dals for 4-5 hours. Then Drain the water. Coarsely grind to a paste. Add curd into the paste and mix well. Keep overnight for fermentation. Then add grated pumpkin, oil, sugar, salt, turmeric powder, green chili-ginger paste and baking soda into fermented batter and mix well. Grease the baking tin with little oil. Pour the batter into it. On other side make a tempering with given ingredient. Pour the tempering on the batter. It should cover the batter fully. Bake in a preheated oven at 200 C for 30-35 minutes till the crust is golden brown. Traditionally it is prepared in a kadai but it requires lot of oil so I liked this baked version.

This goes to, Simply food's "Flavours of Gujarat" Event.

And

Priya's ‘Only’- Low Oil/ Low Calorie Event started by Pari

Vatali Daal

2010-09-21T20:38:00.000-07:00

As we know today is Anant chaturdashi. Everyone will do the Visarjana of 'Ganpati' (immersion of idol). It is very touchy moment , we are saying Bye to him. "Ganpati bappa Morya, Pudhachya varshi lavkar ya" (come soon next year.) And we will pass full year in next year's plan. It's a tradition to give curd, milk and Poha mixture with Ganpati bappa for his journey:). Like other sweet Prasad like modak & khirapat on Visarjana Day we offer one savory item , 'Vatali Dal' to God. It is made from Chana daal. After plenty of sweet Prasad, it tastes more yummy.

Ingredients

Chana Dal – 2 cups

Green chilies - 4-5

Ginger - 1 inch

Cumin seeds - 1/2 teaspoon

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Curry leaves - 7-8

Lemon juice - 2 tablespoon

Sugar - 2 teaspoon

Salt as per taste

Chopped coriander leaves & grated coconut for garnishing.

Procedure

Wash and soak chana dal for 4-5 hours. Then drain out extra water. Coarsely grind it with green chilies and ginger. In a non-stick kadai heat oil. Add mustard and cumin seeds. When it starts spluttering, add turmeric powder, asafetida and curry leaves. Then add grounded dal, salt and sugar and mix well. Cook it till it completely becomes dry. Saute it in between so that it will not stick to the bottom. Now add lemon juice and mix well. Turn off the flame. Garnish it with coconut and coriander and offer as a Prasad to God.

It is slightly different from Kairichi dal.

Khirapat/Panchakhyadya for Ganpati Bappa

2010-09-18T05:42:00.000-07:00

We had a great Ganpati celebrations at home this year. I was so busy with my favorite guest 'Ganesha' that I could not manage to get a time for posting this festival recipes. Like every year we prepared variety of Modaks. But this year it was a record, I prepared some 200 Fried Modaks. Lots of friends came for the Aarti on first day of the festival. It was fun. Now I am feeling lonely without that lovely idol. Let's come to the point. I have already posted modak recipes here. So this time another favorite Prasad of Ganpati is Khirapat or Panchakhadya, which contains 5 main ingredients starting from Marathi letter 'ख'. Khobra, Kharik, khaskhas, khismis, khadisakhar.

Ingredients

ख)Khobra khisun / Grated dry Coconut - 1 cup
ख)Kharik/ Dry dates (finely chopped) - 3/4 cup
ख)Khaskhas/ Poppy seeds - 1 tablespoon
ख)Khismis/ raisins - 10-12
ख)Khadisakhar/ Rock Sugar- 1/4 cup
Cardamom Powder - 1 teaspoon

Procedure
Roast grated dry coconut in kadai for 2-3 minutes. Do not let the color गेट change. Roast poppy seeds for 1-2 minutes. Now mix dry dates poppy seeds and rock sugar together. In mixer make a coarse powder of it. Crushed roasted coconut little with hands. Then mix all other ingredients into it. Easy & quick Naivedya for Ganpati is ready. You can store it in a air tight container and use it for 8-10 days.

Another recipes for Ganesha Festival.

Fried Modak

Ukadiche Modak

Khajur Modak

Pedhyachi Poli (stuffed Pedha Paratha)

2010-08-31T10:29:00.000-07:00

Whenever good thing happens in our life like promotion, school-college results or birth of baby, we distribute pedha. Easy and quick prasad for God is also Pedha. Everyone does the same. So on result day or on some festival day my fridge is loaded with pedha. We can not eat so much pedha at a time. So I make 'Pedhyachi Poli', Paratha stuffed with crushed Pedha. It tastes awesome.

Ingredients

Pedha - 8-10

Whole wheat flour - 1 cup

Salt - a pinch

Pure Ghee.

Procedure

Crush all pedhas very finely. Knead a soft dough from whole wheat flour and salt for the cover. Make small balls of the dough. Roll out the dough like a puri. Then stuff it with 2 table spoon of crushed pedha. Close the ends of the puri at the center and make a ball. Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle (Tava), fry Paratha using a ghee, until both sides are golden brown. Pedhyachi Poli is ready.

It goes to,
Jagruti's 'CELEBRATES SWEETS- PEDHA' initiated by Nivedita's kitchen

Priti's 'FESTIVE FOOD - RAKHI'

And

PJ's 'Scrumptious Delights From Leftovers' event

Methi na Thepla

2010-08-30T08:03:00.000-07:00

I remember the dialog from the movie '3idiots', " Ye Gujrathi dishes ke naam itne ajib kyo hote hain , 'Fafda', 'debra', 'Handvo','thepla'…bla bla….". But boss Gujju food is Gujju food. I just love it. Most favorite and frequently prepare in my house is "Methi na thepla' . There are other varieties also like palak, dudhi. But I like methi one the most. Somebody who don't know, I want to tell something that is Methi paratha tastes different than thepla. It has it's own Gujju taste.

Ingredients

Fenugreek (Methi) leaves - 1 cup (heaped)

Whole wheat flour - 2 cups

Red chilli powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Coriander Powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Curd - 1/2 cup

Powdered sugar - 1 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Clean and wash methi leaves. Chopped finely. Now mix all ingredients except oil. Make a soft dough with little oil. Add little water if require. Keep aside for 15 minutes. Now make lemon size balls. Then roll each ball like roti. Cook each thepla from both the side on griddle(Tava) on slow flame. Put some oil and make thepla little crisp. Serve hot with curd or Mango chunda or with any pickle.

This goes to, Simply food's "Flavours of Gujarat" Event.

Narali Bhat... Sweet coconut Rice to all my Brothers

2010-08-24T08:25:00.000-07:00

First of all "Wish you all a very Happy Raksha Bandhan".

As I mentioned in my last year's Raksha Bandhan Post, We Maharashtrians celebrate this festival as 'Narali Pornima'. We prepare some sweet things from coconut. This time I made typical Maharashtrian recipe from coconut that is 'Narali Bhat' (sweet coconut Rice). My younger sister suggested me to prepare this dish & post it on Raksha Bandhan. Thanks Sneha. So this sweet rice along with the Rakhi from both of us to all our brothers, whom we can not meet on this special day .

Happiness, prosperity & success …….On Raksha Bandhan, we are wishing your life be filled with all these & more….. Miss you Bro….

Ingredients

Rice - 2 cups (sona Masoori/ Ambe mohor)

Grated Coconut - 2 cups

Grated Jaggery - 2 cups (I used organic this time)

Pure ghee - 2 tablespoon

Cloves - 3-4

Cardamom powder - 1 teaspoon

Salt - 1 pinch (optional)

Procedure

Wash the rice 2-3 times. Drain the water and keep aside for half an hour. Heat 2 tablespoons ghee in kadhai. Put cloves in it. Now add rice and saute it for one minute. Then add 4 cups of water. Cover it with lid. Mix coconut and jaggery together. When the rice is almost done add the coconut mixture and a pinch of salt (it increases the taste of sweet dishes). Mix well. Keep the lid and cook the rice completely. When done, add cardamom powder and mix it. Narali Bhat is ready to serve.

This goes to Priti's 'FESTIVE FOOD - RAKHI'

And Sanyukta's 'A Visual Treat' event

Tomato Omelet

2010-08-18T20:00:00.000-07:00

One of my favorite breakfast… Tomato omelet with bread & butter. I think in most of the Maharashtrian people knows about this Veg omelet. Some people called it as 'tomatoche Dhirde' that means tomato pancake. My Aai adds not only besan for this but also rice flour and whole wheat flour to make this healthy. So anybody who doesn't know about it must try this vegetarian omelet in Shravan. The important thing is you should eat it when it is hot.

Ingredients

Tomatoes - 2-3

Gram flour (besan) - 1/2 cup

Rice flour - 1/4 cup

Whole wheat flour - 1/4 cup

Onion sliced - 1 medium

Grated ginger - 1 inch

Garlic - 4-5 cloves

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Ajwain - 1/4 teaspoon

Chopped coriander - 2 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Cut tomatoes in 3-4 pieces. Now grind tomatoes , onion, ginger, garlic in the mixer to a fine paste. Take the paste in a big bowl and add all the three flours. Then chilli powder, turmeric powder, ajwain, salt, chopped coriander and mix it nicely. Now the consistency of the batter should be like slightly thick than the dosa batter. Now heat a non stick tava. It should not be very hot. Grease it with 1/4 teaspoon of oil. Pour a ladle full batter and spread it in circular direction like dosa. It should not very thin or very thick like pancakes. Keep a lid on it and let it cook. Now turn it and cook it from other side. It should have slightly brown colour. Serve hot with brown bread and butter. The combination tastes amazing.

This goes to Pj's Healing foods Tomato and Siri's Healing foods

Tomato

Nimbe hannu Chutney (Lemon chutney)

2010-08-17T07:43:00.000-07:00

North Karnataka homes are famous for variety of chutney. One of our relative, 'Geeta Kaku' who stays in Belgaum has taught me this chutney. The taste is simply marvelous. It goes good with Dosa, paratha, thepla. You can store it in fridge and use it for about one month. When ever I have some simple menu, I take this chutney on left side of my plate. Again it contains less oil, unlike any other pickle or chutney.

Ingredients

Lemon - 8-10 (with thin skin)

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1 /2 teaspoon

Asafetida (khada hing) - 1/4 teaspoon

Oil - 1 teaspoon

Jaggery - 1 tablespoon (or as per your taste)

Red chilli powder - 1 teaspoon

Salt as per taste

Procedure

Put lemons in a cooker vessel. Do not add water in it. Pressure cook lemons up to one whistle. Lemons should become very soft. Cool it for some time. Then cut lemons in two parts and remove seeds from it. Now take oil in little kadai and fry Mustard seeds, Fenugreek seeds and asafetida for 30 seconds. Cool it. Now mix all ingredients and grind it to a fine paste. Nimbe hannu chutney is ready.

Note : Lemon skin should be very thin, else the chutney will taste bitter.

Pedha....Festival season started

2010-08-12T08:12:00.000-07:00

Shravan Month has already started. It's a month of different festivals. So again the month of foodies…specially for sweet lovers. I am starting my first shravan special recipe with Pedha. When I read about Jagruti's Pedha event, I thought I'll try pedha this time. For Indian Cooking Challenge we prepared 'Khoya' at home so thought can make pedha from scratch. Thanks to Srivalli of ICC :)

Ingredients

Khoya - 1 cup

Powdered Sugar - 1/4 cup

Cardamom Powder - 1/2 teaspoon

Saffron strands - 1/8 teaspoon

Chironji for decoration

Procedure

Take a heavy bottom kadai and mix khoya and powdered sugar into it. Cook this mixture on slow flame. Keep stirring continuously. After 8-10 minutes when sugar completely dissolved and the mixture became little thick, remove from the flame. (in this procedure my mixture has cooked little more, so the colour of pedha is on darker side) . Add cardamom powder and saffron strands. Mix well. Allow it to cool. Then make very small balls. Press very lightly with your palm. At the centre put one chironji and fix it. Sweet Pedhas are ready to offer 'God'.

This goes to,

Jagruti's 'CELEBRATES SWEETS- PEDHA' initiated by Nivedita's kitchen

Priti's 'FESTIVE FOOD - RAKHI'

Paneer tikka kathi roll with zero oil

2010-08-10T20:04:00.000-07:00

Paneer is not very popular in my family. Though I keep on trying with it. Currently I am in mood of no oil or less oil cooking, so I prepared this kathi roll with no oil. Still it was tasting awesome. This is actually a normal Roti & curry. But if you serve it in a different way it will be a variety in everyday's meal:). My husband likes such things than normal 'Roti Sabji'. He says just eating one roll can fulfill my one meal. No guilt of eating kathi roll with lots of butter and maida.

Ingredients

For Roti

Whole wheat flour - 1 cup

Milk - 1/2 cup

Salt - 1/8 teaspoon

For Tikka

Paneer - 1 cup (cut into little cubes)

Capsicum - 1 (cut into small square)

For Marination

Hung Curd - 1/2 cup

Red chilli powder - 1/2 teaspoon

Garam Masala Powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Coriander Powder - 1/2 teaspoon

Ginger-Garlic Paste - 1 teaspoon

Shahijeere - 1/4 teaspoon

Kasoori Methi - 1/2 teaspoon

Vinegar - 1 teaspoon

Salt as per taste
For Roll

Sliced onion - 1 medium

Green pudina Chutney - 2-3 teaspoon

Chat Masala for Sprinkling

Procedure

Mix all the ingredients of Marination in one Bowl. Add Paneer and Capsicum cubes in it. Marinate it for 10-15 minutes.

Knead a dough for the roti with given ingredients. Dough should be like our normal chapati dough. Adding milk will increase it's crispiness because we are not using oil for rotis. Keep aside for 10 minutes.

Now heat a nonstick kadai and saute the marination on low flame for 2-3 minutes. Then on high flame for another 2-3 minutes stirring occasionally.

Make small balls of kneaded dough. Roll out roti. Cook roti on tava from both sides.

While Serving , Take one roti and spread 1/2 teaspoon of Green pudina chutney on it. Now take 2 teaspoon of paneer tikka feeling and spread on the centre of the roti. Spread some sliced onion. Sprinkle some chat masala. Now fold the roti horizontally from lower side and then roll it vertically. By this while eating your feeling will not come out of the roll. Now cook the rolls on hot tava. Serve it with tomato ketchup. If you want, you can cut the rolls in 2-3 pieces while serving.

This goes to Tasty Appetite's “Letz Relishh ...Paneer" Event

And
Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

Baked Mushrooms...oops Potatoes

2010-08-03T09:40:00.000-07:00

Wow!!!!!!!!! Today I am very happy:) One month back, I saw one video on internet. And I started imagining one recipe. Today I got the chance to try out this……….. Now I will Break the suspense and tell U the story. I was searching for some baked mushroom recipe for my friend. I saw one video on YouTube, 'How to make mushroom shaped potatoes'. I tried it and after adding my ideas, I made this baked Indian version of this recipe. Luckily I have that apple Corer at home. When I gave thisdish to my neighbour to try, she immediately replied , "Are aaj maine bhi mushroom banaye hain". I was overjoyed… my mission is successful.That is when I opened my secret & told her it is potato. It contains very very less oil so its healthy too.

Ingredient

Small Potato - 6

Red chilli powder - 1/2 teaspoon

Garam Masala - 1/4 teaspoon

Chat Masala - 1/4 teaspoon

Ginger-Garlic Paste - 1/2 teaspoon

Lemon juice - 1 tablespoon

Chopped coriander - 2 teaspoon

Oil - 1 teaspoon

Salt as per taste

Apple Corer to give the desire shape.

Procedure

Boil potatoes in salted water. Potatoes should get 3/4 cooked. So that we can shape it properly. Cool it and remove the skin very carefully. Outer part of potatoes should remain smooth after removing the skin.

Now take one potato and put the Apple Corer from one end of the potato. Push till the middle portion of potato. Now cut the lower outer part of potato. Gently pull the corer outside and you will get the lovely mushroom shaped Potato. Repeat same procedure for remaining potatoes. [For video please visit this you Tube link : 'How to make mushroom shaped potatoes' ]
Preheat the oven to 200 C. Now mix remaining ingredients and marinate mushroom shaped potatoes in it for 15-20 minutes. Arrange the potatoes in a single layer on the baking tray and bake, turning once, until deep golden brown and crisp (It took me 20 minutes.).

Sprinkle some chat masala on it and serve hot with Pudina Chutney.

My successful attempt goes to my dearest friend Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

Kobi Dal (Cabbage with chana Dal)

2010-07-29T07:21:00.000-07:00

This is a very common recipe in Maharashtrian meal. My husband doesn't like cabbage very much but if I made this version of it, he will happily eat the sabji. It is very easy to make and very crunchy. You can make recipe with cauliflower instead of cabbage.

Ingredients

Cabbage - 250 gms.

Chana dal - 1/4 cup

Green chilli - 2-3

Oil- 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin Seeds - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - a pinch

Curry leaves - 3-4

Salt to taste

Procedure

Soak Chana dal for half an hour. Finely chop cabbage. Chop green chilli in small pieces. Heat oil in kadai. Make tempering of mustard seeds, cumin seeds, asafetida and turmeric powder. Put green chilies and curry leaves into it. Drain water in chana dal. Add dal into kadai and saute it for 1 minute. Now add chopped cabbage. Mix wel. Cover it with lid and pour little water on lid. My Aai says by this method cabbage will get cooked nicely on steam without sticking at bottom. Cook on low flame. Then add salt and mix wel. When Cabbage cooked properly remove from the flame. Serve with chapati / Poli.

Patvadyachi Aamti

2010-07-22T08:12:00.000-07:00

Once again with a very different spicy curry. This vacation when I visited my Parent's place, many guests were there for a religious function. We got bored by sweets and satvik food. So Puranik Mavshi (She is a very nice cook and she comes for cooking at my mum's place for all functions) prepared this yum curry, 'Patvadyachi Aamti, that means curry with besan dumplings. This is very nice option when we don't have any vegetable in fridge. So the recipe is from Puranik Mavshi…. Lots of thanks to her.

Ingredients

For Gravy

Grated dry coconut - 1/4 cup

Onion - 2

Garlic cloves - 9-10

Ginger - 1/4 teaspoon

Sesame seeds - 1 tablespoon

Poppy seeds (Khuskhus) - 1/2 tablespoon

Cloves - 2-3

Cinnamon - 2-3 inch

Black Pepper - 2-3

Cumin seeds - 1 teaspoon

Black cardamom - 1

Red chili Powder - 1 tablespoon

Turmeric Powder - 1 teaspoon

Oil - 1/4 cup

Salt as per taste

For Patvadya (dumplings)

Bengal gram flour (Besan) - 1 cup

Red chili Powder - 1/2 teaspoon

Turmeric Powder - 1/2 teaspoon

Carom Seeds (Ajwain ) - 1/4 teaspoon

Salt as per taste

Oil - 1 tablespoon

Procedure

For Gravy

Heat 1 teaspoon Oil in kadai and fry vertically sliced onions till it turns to golden brown. Then fry ginger and garlic in little oil. Roast grated coconut. Take 1 teaspoon oil in hot kadai and fry poppy seeds, sesame seeds, cloves, cardamom, black pepper, cumin seeds . Make a paste of above all fried and roasted ingredients. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste, turmeric powder and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix well. When it starts boiling then add little by little. Add salt and mix well. Cook it for 5 minutes. Gravy is ready.

For Patvadya (dumplings)
Mix all ingredients and knead a stiff dough with warm water. Put some oil on hands before kneading so that the dough will not become sticky. Now Make small 6-7 balls of the dough. Roll the ball like roti. Dust besan on base and on rolling pin too. The roti should not be very thick or thin. Cut it in diamond shape like we do in Varan phal. Repeat for remaining balls.

Now heat the gravy and add these diamonds in the boiling gravy one by one. Cover it and let it cook for 8-10 minutes. It should not get over cooked. Serve hot with Roti or bhakri and with Onion slices and lemon wedges.

Ratalyacha kees (Grated sweet Potato Stir fry)

2010-07-20T21:15:00.000-07:00

Once again it's a Ashadhi Ekdashi, that is Maha Ekadashi. It is celebrated all over Maharashtra. Details of this Ekadashi was written in my last year's post, Sabudana Khichadi for MahaEkadashi.

Ratale, is the marathi name for Sweet potato. It is Mostly used for fast. On Ekadashi you have to fast for complete day. So we Maharashtrian makes variety of fasting food this day. This dish is one of them. It is very easy and quick to make.

Ingredients

Ratale (Sweet Potato) - 250 gms.

Danyacha Kut (Roasted Peanut powder) - 2 tablespoon

Chopped Green Chilies - 2-3

Ghee - 1 tablespoon

Jeera (Cumin seeds) - 1 teaspoon

Lemon - 1/2

Salt as per taste.

Procedure

Wash neatly sweet potatoes because it is having lots of mud on it. Wipe and peel the skin. Now take water in a big bowl. Grate the sweet potatoes and immediately put into water otherwise it will become black. Take a kadai and heat ghee into it. (You can use Oil instead of ghee). Add jeera then chopped green chilies. Then squeeze out water from sweet potato add potatoes in kadai. Mix wel and cover it with lid. Let it cook for 4-5 minutes. When it is cooked add salt and peanut powder. Mix wel. Remove from the flame and add lemon juice. Mix it . Serve this Kees with curd.

Cooking with Seeds- Sago

2010-07-20T07:48:00.000-07:00

This post is specially for the Cooking with Seeds- Sago event. initiated by Priya.
I am reposting recipes from Sago, regularly cooked in Maharashtrian Kitchen.

Sabudana Khichadi

Today I am going to give you recipe of everyone's favorite Sabudana Khichadi (Sakhi).

Sabudana Thalipith
I am posting one more recipe for fast. After sabudana khichadi, sabudana vada is very famous among everybody. But it's very oily, I prefer to make sabudana thalipith instead of vadas. This thalipith tastes good with coconut chutney or sweet mango or lime pickle.

Sabudana Pachadi

Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..

Ajab Sev ki Gazab Vadi

2010-07-13T21:14:00.000-07:00

Last two three months I had lots of guests at my place. So I prepared lots of variety foods. But while preparing this lots of different types of sev got stored in my shelf. I was thinking what can I do with this ….I wanted something different and not any typical one. So I mixed all sev and grinded to powder. And made vadi from it. Because it contains Bikaneri bhujia and other varieties, it was tasting awesome. Nobody identified that it is of remaining sev:)

Ingredients
Powdered sev - 1 cup

Chopped Coriander leaves - 1/4 cup

Red chili powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garlic paste - 1 teaspoon

Sesame seeds - 1-2 teaspoon

Oil - 2-3 tablespoon

Sugar - 1/2 teaspoon

Salt to taste

Water for kneading.

Procedure

Mix all ingredients except oil and sesame. Make a dough by adding little water at a time. Finally add 1/2 teaspoon of oil and make the dough smooth. Make 2-3 portions of this dough and spread it on greased steamer plate. Now sprinkle sesame seeds on it and pat with your palm to get stick in dough. Steam it for 15 minutes. When it slightly gets cool, open it. Cut into cubes or diamonds. Shallow fry the cubes in oil till it turns slightly brown. Serve with hot tea in this rainy season.

Sausage Pulav

2010-06-03T21:12:00.000-07:00

This Pulav is invented by a lazy cook within me. I was fed up of making khichadi, veg pulavs for dinner, then I decided to make egg biryani…. But hard luck , my Fridge was eggless:). I saw some sausages in fridge and decided to make pulav with it. It turned out very well with less work.

Ingredients

Cooked Basmati rice - 1 big bowl.
Sausages - 2-3
Onion - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1 teaspoon
Red chili powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 table spoon
Shahijeere - 1/2 teaspoon
Bay leaf - 1-2
Salt to taste
Chopped coriander for garnishing

Procedure

Heat a kadai and add oil in it. Put shahijeere and bay leaf in hot oil. Add ginger garlic paste and saute it for few seconds. Add chopped onion and saute it till it gets transparent. Cut sausages in round slices as shown in picture. Now add sausages and fry it for 2 minutes. Now add turmeric powder, red chili powder and Garam masala and mix well. Then add cooked rice, 1teaspoon of butter and if needed, add salt. Mix very gently . Saute it for a minute . Cover it and let it steam for 1-2 minute so that rice will get the aroma of masala. While serving garnish it with chopped coriander.

Back with a Bhadang- Puffed rice chivda

2010-05-20T07:22:00.000-07:00

I used to go to Sangli frequently when my Uncle used to stay there. Like other famous things in Sangli, I used to freak out on the famous 'Bhadang'. It is a puffed rice (churmere/Murmura) Chivda. But it contains variety of spices in it. It's Murmura also little bigger than our normal one. My Kaku (Aunty) makes perfect bhadang. I took this recipe from her precious recipe book and tried it. It was not that perfect as her but was very tasty.

Ingredients

Puffed rice (churmere/Murmura) - 250 Gms.

Metkut - 2 teaspoons

Red chilli powder - 1 tablespoon

Turmeric powder - 1 teaspoon

Goda Masala - 2 teaspoon

Cumin-coriander powder - 1 teaspoon

Cinnamon powder - 1/4 teaspoon

Clove powder - 1/4 teaspoon

Powdered sugar - 1 teaspoon

Aamchur (dry mango powder) - 1/2 teaspoon

Garlic cloves - 5-6

Peanuts - 1/2 cup

Cashew nuts - 1/4 cup

Dry coconut slices - 1/4 cup

Curry leaves - 8-10

Oil - 1/4 cup

Salt to taste.

Procedure

Take a big kadai and heat oil in it. Add curry leaves and turmeric powder. Then add peanuts, then coconut slices and then cashew nuts. Then add chopped garlic. Fry it till it turn slightly brown. Let the oil get little cool. Now on the other side mix all remaining items. Then mix the tempering and mixture neatly. Let it cool down. You have to store this Bhadang in airtight container like any other chivda. Have tasty Bhadang with nicely chopped onion and fresh coriander.

Sattu ka paratha & Awards

2010-04-16T21:51:00.000-07:00

Sattu ka Paratha is a typical Bihari recipe. One of my friend Sonal Dev (her In-laws are from Bihar) told me about this paratha. I found it very interesting and healthy too. Actually some days back she invited us for typical Bihari meal, Litti chokha. That was also awesome. Whenever she send the pictures and recipe I'll definitely share that with U. Sattu is fried gram flour. It is very healthy, cool and gives energy in summer. Sattu paratha is basically a stuffed paratha. Specialty of this is for stuffing, we have to add oil of mango pickle. It gives a nice taste to this paratha. Instead of giving a long description I'll directly tell you the procedure.

Ingredients

For cover

Whole wheat flour - 2 cup
Oil - 2 teaspoons
Salt - 1/4 teaspoon
Water to knead.

For Stuffing

Sattu ka aata (fried gram flour) - 1 cup
Finely chopped onion - 1
Finely chopped garlic - 2-3 cloves
Fresh coriander leaves - 1 tablespoon
Finely chopped green chilli - 1
Oil of Mango pickle - 2 tablespoon
Salt for taste.

Procedure

Knead a little hard dough for the cover with given ingredients. Mix all ingredients of stuffing in a bowl. Make small balls of the dough. Roll out the dough like a puri. Put some oil to it. Then stuff it with 2 table spoon of stuffing (you can fill the stuffing as per your choice). Close the ends of the puri at the center and make a ball. Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle, fry paratha using a little oil, until both sides are golden brown. Serve with curd.

Again it's a award time ,

Sheba of 'Art , Food and Travel Chronicles' passed me this wonderful Award. Thanks a lot dear.

Rupali of 'RecipeGrabBag ' passed this award to me. Thanks a lot Rupali.

I want to share all these awards with all my fellow bloggers who always encourage me with their comments and their posts are really a guideline for my cooking passion. Thanks a ton to all of U:)

Sago Muruku for ICC

2010-04-15T06:28:00.000-07:00

'Muruku', we call it as chakli in Maharashtra. This is favorite of everyone in our family. I also know about sabudana chakli, we prepare it as a fasting food. It is prepared with sago and boiled potato. But this sago muruku which srivalli gave as a challenge for ICC-April was very new and interesting. I tried it and in first attempt, it turned out very well. Crispy and tasty. As regular habit, I added little Ajwain into it. Thanks a lot Srivalli.

Ingredients

Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste
Ajwain - 1/4 teaspoon

Special Utensil

Muruku Achu (Chakli patra)

Procedure

Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder and ajwain. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency . Heat oil for deep frying.In the muruku achu(Chakli patra), add the dough. I used Anjali's, it is very easy to use.Make a shape of murukku on plastic sheet. When oil heat properly deep fry it on medium flame. It should turn to golden brown. Store it in a airtight container.

Notes:
Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

Basundi

2010-04-02T02:17:00.000-07:00

Basundi is a typical Maharashtrian dessert like Shrikhand. Basundi with Puri is favorite festival food. It is very easy and can be prepared with very common ingredients available at home. It is prepared by boiling milk and reducing it to half or 1/4 th of the quantity. This takes little extra time. So now a days we prepare it by adding condensed milk. Main thing I don't like the thick Malai (cream) in Basundi ;)

Ingredients

Full cream Milk - 1 lit.

Condensed Milk - 1 can (I used Milkmaid)

Cardamom powder - 1 teaspoon

Charoli/ Chironji - 1 teaspoon

Procedure

Take milk in a heavy bottom pan or a kadai. Bring the milk to boil. Keep it on low flame and boil for another 7-8 minutes. Stir continuously so that milk should not come up. Now add condensed milk, cardamom powder. Stir continuously for 10-15 minutes. Take care that milk should not stick to the side or bottom of the pan. When the milk become sufficient thick, remove from the flame and add charoli. Let it cool down. You can refrigerate it and serve child basundi with garam puffed puris. If you need you can add sugar for more sweetness.

Beriche Thalipith

2010-03-31T03:03:00.000-07:00

Making ghee at home is very tuff job for me because I don't like the smell :( . The good part is that Beri. Beri is the residue left behind after straining ghee. It is called 'Beri' in Marathi and 'Ghashi' in kannada. Instead of going in the details of making Ghee, I will suggest you to see the method from Bhagyashri's Taste Buds. Which is very clear and detail. Most of us ate this Beri with sugar. But my Mai aaji used to make thalipith of Beri. It is just crispy and tasty.

Ingredients

Beri - 1/2 cup

Jowar flour- 1/2 cup

Besan - 3 tablespoons

Rice flour - 2 tablespoons

Bajra flour - 2 tablespoons

Atta (whole wheat flour) - 1/2 cup

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Red chilli powder - 1-2 teaspoon

Chopped fresh coriander - 2 tablespoons

Oil - 4-5 tablespoons

Salt to taste

Procedure

Crumble the beri and make it soft. Mix all the ingredient for except oil and make a soft dough with water. Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve the crispy thalipith with pickle.

Raw papaya Shami kabab

2010-03-23T02:37:00.000-07:00

We love all types of kababs. Either it's Veg or Non-veg. Whenever we plan a menu for party, we make sure to serve tempting and innovative starters. Shami Kebabs are very popular as a starter or a snack. It is moreover a Non-veg starter. This time I prepared it with Raw papaya. It has a good story behind it. One day I bought stiff papaya from Market to make Jujups. But when I cut that, it was very raw. So I was confused….. What should I do with this….grate it & make paratha or make muthiyas like lauki. But suddenly idea of kabab came to my mind and I prepared it.

Ingredients

Grated raw papaya - 1 cup

Chana Dal - 1 cup

Gram Flour (Besan) - 2 teaspoon

Red dry chilli - 2-3

Garlic cloves - 7-8

Ginger - 1 inch
Green chilli - 1-2
Chopped fresh coriander - 1/4 cup
Chopped fresh mint leaves - 8-10 leaves
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black Cardamom - 1
Green Cardamom - 2-3
Cloves - 2-3
Cinnamon - 1
Black pepper - 6-7
Oil - 4 tablespoon
Slat to taste

Procedure

Boil chana dal, papaya, red chilli, green chilli, garlic, ginger, black & green cardamom, cloves, cinnamon, pepper together until chana dal becomes soft. Drain the water. Grind it without adding extra water. Make a paste. Now add besan, cumin, coriander and turmeric powder, salt and chopped fresh coriander and mint. If you find it very sticky, you can add little more besan to it. Make oval shape kabab of this mixture. Heat oil in frying pan and shallow fry it till it turns to brown colour. Serve with any deep.

This goes to Dil se's sunday-snacks-healthy-snacks event.

Palak Kadhi

2010-03-18T04:23:00.000-07:00

This is a very simple Kadhi with lots of iron into it. It's very easy to make . Procedure is almost same as Maharashtrian Kadhi or Gujrathi Kadhi. Spinach, that is palak into the Kadhi makes it iron and calcium rich. In some places of Maharashtra it is also called as 'Palakache Alan'

Ingredient

Spinach (palak) - 1 bunch

Curd (Dahi) - 1 cup

Gram flour (Besan) - 2-3 tablespoon

Garlic cloves - 4-5

Red chilli powder - 1 teaspoon

Sugar - 1/2 teaspoon

Salt to taste

Water - 2 cups

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Turmeric Powder - 1/2 teaspoon

Procedure

Clean and wash spinach neatly. Chop it very finely. Now whisk together curd, gram flour and water. No lumps of gram flour should form. Now add salt and sugar into it and mix well. Take a kadai and make a tempering of given ingredients. Add chopped garlic and saute it till it becomes slightly brown. Add spinach and cook it until done. Then add whisk mixture of curd, red chilli powder. Now allow it to come to a boil. Boil it for 2-3 minute or till the consistency you want. Serve hot with Rice, roti or Bhakri.

This is for Divya's 'Healing Foods Event-Spinach' event, started by Siri

Strawberry Pancake & an Award!!!

2010-03-13T18:49:00.000-08:00

Now a days on every weekend we bring strawberry. One day I thought of making pancake of it. As per my little knowledge of pancake, I made it and surprisingly it taste very nice. As usual instead of all purpose flour, I used whole wheat flour. I realize, I made thin pancake but next time definitely it will be thicker one:)

Ingredient

Fresh strawberry - 1 cup
Whole wheat flour - 1 cup
Sugar - 2 tablespoon
Egg - 1
Baking powder - 1 teaspoon
Milk - 3/4 cup
Butter 2-3 tablespoon
Salt as per taste.

Procedure
Make a puree of strawberry. Beat the egg. Now mix flour, baking powder, sugar and salt in a bowl. Add strawberry puree & egg into the mixture. Mix well so that no lumps should be there. Now add milk slowly to get desired consistency of pancake batter. Now heat tawa on medium flame. Spread little butter on tawa. Pour 1/4 cup of batter on tawa. When the top of pancake starts bubbling, turn over and cook it from other side. Serve warm pinky pancake with honey.

This will go to Priya's Pancake event.

Hey and I got my this year's first award!!!! I am very thankful to my friend of Hamaree Rasoi for passing this lovely award to me. I really feel proud to get this award!!! And now it's my turn to pass this to some of my smart blogger friend.

I would like to pass this to,

Pratibha of THE CHEF AND HER KITCHEN
Asha from Foodie's Hope
Nithya from 4th sense cooking- I just love her presentation.
Divya from Dil se...

Vada Pav

2010-03-07T21:54:00.000-08:00

I am sure for this post, I'll not get the comment - "This is new to me." Vada Pav is a most most popular street food of Mumbai. In college days, this was our breakfast, lunch and evening snacks. In Mumbai you can see Vada Pav gadi on each street. I know it is very heavy calories …..but "Vada Pav ke liye kuch bhi karega". On Pune-Mumbai highway, in a food junction you will get awesome vada pav with garam chai (Tea). Now whenever we go to Mumbai from Bangalore. After landing in Mumbai, we first have vada pav on the road. Hey now instead of boring you with such a long description, will straight tell you the procedure .

Ingredients

Laadi Pav - 6
Imli (tamerind) ki chutney - 1/4 cup
Green chutney - 1/4 cup
Potato - 6 medium
Oil - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Asafetida - A pinch
Fresh coriander leaves, chopped - 2 tablespoon
Lemon juice - 1 tablespoon
Salt to taste

For Paste

Green chilli - 3-4
Garlic cloves - 6-7
Ginger - 1 inch
Cumin seeds - 1/2 teaspoon

For cover

Bengal gram flour (Besan) - 1 cup
Rice flour - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Ajwain - 1/4 teaspoon
Hot oil - 1 tablespoon
Salt to taste.

For Dry garlic chutney

Garlic cloves - 9-10
Gated dry coconut - 1/2 cup
Red chilli powder - 1 teaspoon
Salt to taste

Procedure

Boil, peel and mash potatoes. Make a paste of ingredients given under for the paste. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool. After that make small equal balls of potatoes mixture.

For Cover, mix all the ingredient. With water make a batter as we do for pakoda. Not too thick or not watery.

Heat sufficient oil in kadai. Oil should not be very hot. Now dip potato ball in the besan batter. It should get coated with batter from all the side. Deep fry it till golden brown. The cover will get crispy from outside. Drain on to paper towel.

For garlic chutney, mix all ingredients and coarsely grind it in a mixer.

Serving Vada pav

Slit one pav, Spread imly ki chutney on one side and green chutney on another side as shown in picture. Place vada on it nad press lightly. Add some garlic chutney. Close the pav .
Vada pav is ready. Now make a big "AAAAA" ( expand your mouth as much as you can) and enjoy the taste of heaven food.

This goes to 'THE COMBO EVENT' by Pari of foodelicious.