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'.

Ingredients
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

Procedure

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. ;)















Ingredients
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

Procedure
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

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.

Ingredients
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.

Procedure
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.

Soup 'N Juice

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

KokMok

"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

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.

More>>

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.




















Ingredients
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

Procedure
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.

And

Garnish The Dish event of Innovative In-Laws

And

Durga Puja Food Festival of cook like a bong.