Tuesday, September 29, 2009

Hara Bhara Kabab

"Hara bhara kabab", Naam se hi pata chal jata hain……Hara (Green) colour is because of spinach. As a teenager, it was one of my favorite starter in restaurant. Then after marriage, I started making this at home. In our home everybody likes this 'Ghasphus ke Kababs'.
Spinach - 1 bunch
Boiled Green peas - 1 cup
Boiled potato - 4
Green chilli, ginger and garlic paste - 1 tablespoon
Chopped Coriander leaves - 2 tablespoon
Chat Masala - 1 teaspoon
Corn flour - 2 tablespoon
Salt to taste
Oil for shallow fry


Wash and clean Spinach leaves. Blanch spinach leaves in salted water. After 3-4 minutes, drain it. Mash boiled green peas and potatoes. Make a paste of spinach. Now mix all the ingredients except oil. Make a round tikki shape of the mixture. Now shalow fry tikkis on low flame for 3-4 minutes. Serve hot Hara bhara kabab with tomato ketchup or green chutney.

Chilli Soya Chunks

From so many days, I wanted to try something of Soya. May be with soya chunks or granules or from Tofu. On this weekend, I went to grocery shop and buy some soya chunks and tofu. I made tofu hariyali a very healthy side dish with Tofu. After going through so many recipes, I finally selected Chilli Soya Chunks. It turned out very wel. Taste and feel was very near to chicken chilli. ;)

Soya chunks - 1 cup
Dry red chilli - 5-6
Capsicum cut in cubes - 1
Onion cut in cubes - 2 medium
Green chillies - 1
Garlic Cloves - 5-6 (chopped finely)
Ginger - 1 inch (Grated)
Spring onion Chopped for garnishing
Soya sauce - 2 teaspoon
Red chilli sauce - 1 teaspoon
Tomato sauce - 2-3 teaspoon (optional)
Oil - 3 tablespoon
Salt to taste

Take 5 cups of water and add little salt into it. Boil the water . Remove from the flame. Now soak soya chunks for 30 minutes. Drain the chunks. Heat oil in a pan. Add red chilli, chopped garlic and ginger . Saute it for a minute. Now add onions and capsicum. Saute it till onion becomes slightly transparent. Add soya chunks into pan. Saute it for a minute. Then add all sauces and salt. Add 2 cups of water and mix wel. Cover it and let it cook for 10-12 minutes. After that remove the cover and again cook for 5 minutes. If u want more gravy with it you can add little water to it and cook for 2 minutes.
Garnish it with spring onions and serve hot with fried rice.

This is for "Think Spice - Think Red Chillies" Event- and Sunita's blog

Tuesday, September 22, 2009

Shepu Dal

I think most of the reader will not agree with me that Shepu (Sowa or Dill) bhaji tastes good. But I like it very much. It is a iron reach vegetable and is easily available in every part of India. It tastes good with any type of Bhakri.

Shepu (Sowa or Dill) - 1 bunch
Yellow Mung dal - 1/4 cup
Chopped garlic cloves - 5-6
Chopped Green chili - 1
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafetida (Hing) - A pinch
Salt to taste.

Soak Mung dal for half an hour. Separate out leaves from the bunch of shepu. Wash and clean it. Chop it roughly. Heat oil in kadai and put mustard seeds. When it starts spluttering add turmeric powder and asafetida. Then add green chili and garlic. Saute it for a minute. Drain water from Mung dal. Then add chopped shepu and mung dal. Mix it and cover it. Cook it for 7-8 minutes on low flame. When dal and shepu cooked properly then add salt. Saute for 2 minutes. Shepu dal is ready to serve.

My entry for MLLA 15 of Sia and is Initiated by Susan.

Monday, September 21, 2009

Soup 'N Juice

My Entry for Soup 'N Juice Event of Mom's Recipies


"Kokum Sharbat" is another very popular summer drink in Maharashtra. Usually Kokum sharbat is prepared with kokum syrup (which is available in market with added sugar) and water. But now a days nobody wants a traditional drink they needs something different so I prepared it with soda. And named it as "KokMok' . More>>

Mango Mastani …… sounds strange?…… you must have heard about Bajirao- Mastani in history ( Mastani was a very beautiful woman and mistress of the great maratha warrior, Bajirao Peshwa. )………. But I know if you have visited Pune once in your life, you must be knowing MASTANI……. It is a most famous dessert in Pune. Sujata Mastani house chain is very famous in Pune. There are many flavours like rose, strawberry, Orange,pistabadam etc. in Mastani but I love the most is Mango Mastani. It's a thick Mango milk shake topped with Mango Ice-cream. I can say, I am in love with Mango Mastani as good as Bajirao was in love with his Mastani….. More>>

Sol Kadhi
Solkadhi is a traditional digestive cool pink drink. It is so tasty that we call it as "SOUL KADHI". It not only touches your tongue but your soul also. It's Baby pink color is also sooo … cute. It contains Kokum which is also called as Amsol or Sola. So Kadhi with Sola is SolKadhi. It's a good Appetizer. More>>

Palak Soup
Last month my niece Aadyaa was here. She loves Palak soup like anything. As we all know Palak (spinach) is an iron rich vegetable. So I prepared this soup for her…….. And she just loved it and was asking more ('ajun' in Marathi) in her bowl…… So a healthy soup for the rainy season.

Sunday, September 20, 2009

Shubha Navratri with Shevayachi Kheer

On last Saturday, one of my friend was shifting to another place. I called up her for dinner and made her favorite dish Pav bhaji and shevayachi kheer. Her son, Harsh just loved it. Today is Eid, So Eid Mubarak to all of you. This dish is similar to Shirkhurma.

Shevaya / Vermicelli - 1 cup
Milk - 6 cups
Sugar - 5 teaspoons
Pure Ghee - 1/2 teaspoon
Cardamom Powder - 1/8 teaspoon
Cashew chopped - 5-6
Almond and pista for garnishing

Roast shevaya in ghee till it turns slightly brown. Keep aside Roast cashew and keep aside. Put milk to boil in a big vessel. When it started boiling, sim the gas and add shevaya stirring continuously. Add sugar. Boil it for another 5 minutes. Keep stirring in between else it will stick to the bottom. When shevaya cooked properly add cardamom powder and cashew nuts. Mix wel. Switch off the gas. Garnish it with almond and pista. Serve hot with purees. You can serve chilled Kheer as dessert.

My entry for WYF: Festive treat event of Simple Indian food.


Garnish The Dish event of Innovative In-Laws


Durga Puja Food Festival of cook like a bong.

Saturday, September 12, 2009

Kadhi Gole

Kadhi is very famous in all over India and can be made in different ways. I love Kadhi very much. Either the Maharashtrian , Gujrathi or Karnataki. My Aai makes one awesome recipe with this Kadhi that is "Kadhi Gole", It is nothing but Gram flour dumplings in kadhi. It tastes very nice. You can eat it with roti or rice also.


For Kadhi
Curd - 1 cup
Water - 2 cups
Gram Flour (Besan) - 1 Table spoon
Sugar - 2 Table spoon
Salt as per taste
Curry leaves - 7-8
Oil - 1 table spoon
Mustard Seeds (Rai) - 1/2 tea spoon
Cumin seeds (jeera) - 1/2 tea spoon
Asafetida (Hing) - a pinch
Dry red chili - 1-2
Black gram dal (Urad Dal) - 1 tea spoon
Turmeric Powder (Haldi) - 1/2 tea spoon

For Gole (Gram flour dumplings)

Coarsely grinded dry Chana daal - 1 Bowl
Red Chili Powder - 1 tea spoon
Ajwain - 1/2 tea spoon
Hot oil - 1 teaspoon
Salt as per taste

For Tempering (Tadka)
Oil- 1/2 cup
Chopped Garlic cloves - 10-12
Mustard Seeds (Rai) - 1 tea spoon
Asofotia (Hing) - a pinch


For Kadhi
Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add sugar ,salt and mix well. Heat oil in small kadai add cumin seeds, Mustard seeds, curry leaves, turmeric powder and asafoetida. Lastly add red chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes on low flame.

For Gole
Place all ingredients for Gole (dumplings) in a bowl and make a stiff dough of this with little water. Now make small balls of the dough. Now pop into the boiling kadhi. Just take care that balls should stay firm once dropped in and not melt into the kadhi. Drop one by one. When balls will come rising up to the top of the kadhi. Means they are cooked now. Slow down the flame and let it cook for another 5 minutes.

Make Tadka of given ingredients. While serving break one ball in dish and sizzle tadka on it. Add some kadhi and mix wel. Serve hot with Chapati or Rice. Next day Kadhi gole tastes better because the gole has soaked up wel in kadhi.

Friday, September 11, 2009

Khajoor Modak

We had our 'Ganesh chaturthi' festival at Nashik this year. As I told earlier my MIL was in hospital on that day…… So this time we celebrated the festival in very simple way. But as usual there is very happy and holy atmosphere every where when Ganapati bappa comes home. You feel like very long waited guest is there at ur home. I prepared a very different modak on second day of festival. I prepared Modak without sugar or jaggery. For sweetness , I used khajoor. I think you all will love this Modak. I have added ingredients of Panchakhadya in this modak.

Seedless Khajoor (Dates) - 1 cup
Khuskhus (Poppy seeds) - 2 teaspoons
Grated dry coconut - 2 tablespoons
Cashew, almond and pista -1 cup
Black Raisins - 2 tablespoons
Cardamom powder - 2 teaspoons
Pure Ghee - 1 tablespoon


In a non- stick pan, Melt ghee on slow flame add chopped nuts and coconut and saute it till it turns brown. Then add Dates in it and keep smashing it until it blends well and turns soft. Remove from heat and when cool enough put it in the mixer and grind it coarsely. Now put it in "Modak Sacha" (Mold) to give proper shape. Modak are ready for Ganpati bappa. If you want you can give a burfi or laddo shape to it.

Back after a long breeeeeeeeeeak....

Hi Friends, I am very happy to meet u all after a very long break. You must be wondering, What happened to Khaugiri suddenly. But the reason was very serious and I had to rush to my In-law's place immediately. My Mother in law has gone through a major surgery on 13th August. Now with God's blessings, she is OK and recovering day by day. For last complete month I was busy with her and not got a time to just post a note on Khaugiri. I really missed u all and your recipes! Now I am back and Khaugiri will be back in it's original form soon. Thanks a lot for all ur concern comments in this period. Love you all……..
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