Jul 27, 2015

Tambul

Ingredients :
  • Betel leaves(Paan)- 25
  • Fennel seeds - 2 Tbsp.
  • Dhana dal - 1 Tbsp.
  • Kaat ot kata - 1/4 Tsp.
  • Grated coconut(Dry) - 2Tbsp
  • Jeshtamadh Powder - 1 Tsp
  • Carom seeds - 1 Tsp
  • Sesame seeds - 1 Tsp 
  • Cardamom - 3
  • Clove -2
  • Choona(Lime Stone) - 1/4 Tsp
  • Menthol crystals - 1 Pinch
  • Black salt - 1 Pinch
Procedure :
  1. Wash and wipe Betel leaves. Keep aside. It should not be wet.
  2. Cut betel leaves into pieces.
  3. Dry roast fennel seeds, dhana dal, carom seeds, sesame seeds. Keep aside for cooling.
  4. Mix all the ingredients and grind to prepare course powder.
  5. Keep in air tight container.
  6. You can keep it in refrigerator and use it up to one week. 

Jul 23, 2015

Corn-Soya Cutlet

Ingredients :
  • Corn  kernels- 1 Cup
  • Soya granule powder - 1/2 Cup
  • Boiled Potato - 1
  • Ginger- Garlic Paste - 1 Tsp
  • Chili powder - 1/2 Tsp
  • Rice flour - 1Tbsp
  • Spinach - 1/2 Cup (Optional)
  • Cilantro
  • Salt
  • Oil
Procedure :
  1. Cook Corn Kernels in boiling water. Keep aside for cooling.
  2. Soak soya granules powder in boiling water for 5 min. Squeeze and keep aside.
  3. Grind Corn Kernels to prepare paste.
  4. Mix Corn paste, Soya granules, mashed potato, ginger garlic paste, chili powder, Rice flour, Spinach, Cilantro and salt.
  5. Apply oil to palms and prepare Cutlets.
  6. Shallow fry both the side.
  7. Serve hot with Sauce.


Jul 12, 2015

Potato Pancake

Ingredients :

  • Grated Potato - 1 cup
  • Rice flour - 2 Tsp
  • Cilantro
  • Cumin seeds - 1 Tsp
  • Red chili powder / green chili(optional)
  • Salt
  • Oil
Procedure :
  1. Mix all the ingredients.
  2. Apply oil on the surface of pan and palm.
  3. Prepare small rounds of dough.
  4. Spread the rounds. you can use snack maker pan.
  5. Cover it using lid.
  6. Roast both the sides. Serve hot.

Jul 3, 2015

Dhokala-2

Ingredients :
  • Bengal gram (Chana dal) - 1/2 Cup
  • Split green gram (Mung dal) - 1/2 Cup
  • Split Red lentil(Tur dal) - 1/4 Cup
  • Split Black Gram(Urad dal) - 1&1/4 Cup
  • Rice - 2&1/2 Cup
  • Asafoetida - 1 Pinch
  • Ginger Garlic paste - 1 Tsp
  • Green chili paste or Red chili Powder - 1/2 Tsp
  • Turmeric - 1/4 Tsp
  • Finely chopped coriander
  • Salt
  • Oil
For seasoning :
  • Muster seeds - 1/4 Tsp
  • Cumin seeds - 1/4 Tsp
  • Oil


Procedure :
  • Wash & Soak all grams(Dal) & rice for 3-4 hours.
  • Make fine paste using grinder.
    • Keep aside for 7-8 hours or overnight for fermentation.
    • Add all the remaining ingredients except oil.
    • Mix well.
    • Grease oil to Dhokala plate.
    • Cook for 15-20 Min.
    • Cut into pieces after cooling.
    • Heat oil in a pan.
    • Add Mustard seeds and cumin seeds to splutter.
    • Pour seasoning over Dhokala uniformly.
    • Serve with Sauce or Chutney.
    Note :
    • You can use cooker & its utensils without whissle instate of Dhokala Maker.









    Dec 26, 2014

    Crispy Baby Corn

    Ingredients :
    • Baby corn
    • Rice flour - 1 Tsp
    • Turmeric
    • Red chili powder
    • Salt
    • Oil for frying
    Procedure :
    1. Cut baby corn into two pieces and wash.
    2. Add turmeric, red chili powder and salt.
    3. Mix well.
    4. Heat oil in a pan for frying.
    5. Sprinkle rice flour and mix well.
    6. Deep fry till turns golden.
    7. Serve hot with Tomato sauce.

    Dec 23, 2014

    Papad Chura

    Ingredients :
    • Papad - 10 -15
    • Cilantro - 1/4 cup
    • Mustard seeds- 1/4 Tsp
    • Cumin seeds - 1/4 Tsp
    • Sesame - 1 Tsp
    • Sugar - 1 Tsp
    • Chili powder - 1/2 Tsp
    • Oil - 1 Tbsp
    Procedure :
    1. Roast all the papads and keep aside for cooling.
    2. Crush the papads using hands.
    3. Heat oil in a pan.
    4. Add mustard seeds to splutter.
    5. Add Cumin seeds, sesame seeds and chopped cilantro.
    6. Add chili powder and crushed papad.
    7. Mix well. roast for 2 min.
    8. Add sugar and mix well.
    9. Keep aside for cooling.
    10. Keep in an air tight container.

    Flax seeds( Javas) Chutney

    Ingredients :
    • Flax seeds - 100 gm
    • Garlic cloves - 15-20
    • Cumin seeds - 1 Tsp
    • Red chili powder - 1 Tsp
    • Salt
    Procedure :
    1. Dry roast flax seeds. Keep aside for cooling.
    2. Grind all the ingredients in a grinder.
    3. Keep in an air tight container.
    4. Serve with drops of oil or curd.
    Note :
    • Flax seeds are very good for health. It contains Omega-3 essential fatty acids.

    Dec 22, 2014

    Baby Corn Fry

    Ingredients :
    • Baby corn
    • Coriander leaves(Cilantro)
    • Mint leaves
    • Green chili or red chili powder
    • Oil or Butter
    • salt
    Procedure :
    1. Cut baby corn lengthwise.
    2. Prepare coriander leaves, mint leaves and green chili paste.
    3. Heat oil or butter in a pan.
    4. Add baby corn pieces and paste.
    5. Sprinkle salt. If green chili is not used then sprinkle red chili powder.
    6. Fry till baby corn turns golden approximately 5 min.
    7. Serve with tomato sauce.

    Dec 4, 2014

    Edible Gum (Dinkache) Ladoo

    Ingredients :
    • Edible Gum (Dink) - 1 Cup
    • Dry dates - 1 Cup
    • Almond - 1/4 Cup
    • Cashew nuts - 1/4 Cup
    • Poppy seeds - 1/8 Cup
    • Pistachio - 1/4 Cup
    • Godambi( Semecarpus anacardium seeds) - 1/4 cup
    • Dry coconut(grated) - 1/2 cup
    • Jaggery - 2 cup
    • Milk - 1/4 cup
    • Ghee
    • Cardamom powder - 1 pinch
    • Nutmeg Powder - 1 pinch
    Procedure :
    1. Make coarse powder of almond, cashew nuts, pistachio & Godambi.
    2. Make coarse powder of dry dates & keep separate.
    3. Roast Poppy seeds. Make coarse powder.
    4. Roast grated coconut . keep aside for cooling.
    5. Heat 2 Tbsp ghee in a pan. Fry Edible gum. It will pop like corn.
    6. Take 1 Tsp ghee in a pan. Roast dry dates powder slightly. This is optional. you can put it without roasting.
    7. Make coarse powder of popped edible gum.
    8. Crush dry coconuts with the help of hands.
    9. Mix all powders which we have prepared.
    10. In a heavy bottom pan, mix milk and jiggery.
    11. Heat till jiggery dissolve completely.
    12. Add cardamom powder and nutmeg powder.
    13. Mix this solution with coarse powder.
    14. Keep aside for cooling.
    15. Prepare small rounds.
    16. Keep in an air tight container.

    Nov 18, 2014

    Aliv (garden cress seeds) Laddu

    Ingredients :
    • Aliv(garden cress seeds) - 100 gm
    • Coconut - 1
    • Coconut water - 1 Glass
    • Jaggery - 400 gm
    • Almond - 1/2 Cup
    • Cashew nuts - 1/2 Cup 
    • Cardamom powder - 1 Pinch
    • Nutmeg  powder - 1 Pinch
    Procedure :
    1. Grind fresh coconut.
    2. Mix aliv, grinded coconut, coconut water and jaggery in a heavy bottom pan.
    3. Keep aside for 3-4 hours for soaking.
    4. Heat the pan on medium flame.
    5. Add coarse powder of almond and cashew nuts.
    6. Cook till the mixture becomes thick.
    7. Add cardamom and nutmeg powder.
    8. Keep aside for cooling.
    9. Prepare small rounds.
    Note :
    • Rich Iron food.
    • Keep it in a refrigerator.

    Sep 16, 2014

    Oats Idli



    Ingredients :
    • Oats - 1/2 Cup
    • Semolina - 1/2 Cup
    • Curd - 1/2 Cup
    • Ghee - 2 Tsp
    • Mustard seeds - 1/4 Tsp
    • Cumin seeds - 1/4 Tsp
    • Asafoetida - 1 Pinch
    • Ginger grated -1 Tsp
    • Cashew nuts
    • Green chili
    • Coriander leaves
    • Salt
    • Eno fruit salt - 1/4 Tsp
    Procedure :
    1. Grind oats to make power.
    2. Mix oats powder, semolina, curd, 3/4 cup water & keep aside for 30 minutes.
    3. Heat ghee in a small pan.
    4. Add mustard seeds to splutter, cumin seeds, asafoetida, green chili and ginger.
    5. Add this seasoning into batter.
    6. Mix coriander leaves and salt.
    7. Add Eno fruit salt, mix well.
    8. Apply oil to idli mold.
    9. Pour the batter and steam for 15 minutes.
    10. Serve hot with Sambar and Coconut white or green Chutney

    Sep 1, 2014

    Raw banana Cutlet

    Ingredients :
    • Raw banana - 2
    • Potato medium size - 2
    • Sago pearls - 1/4 Cup
    • Upavas bhajani  - 1 Tbsp *
    • Peanut powder - 1 Tbsp
    • Green chili paste - 1 Tsp
    • Lemon juice - 1 Tsp
    • Salt
    • Ghee

    Procedure:
    1. Soak Sago pearls for 5-6 hours.
    2. Boil potatoes, peal and mash it.
    3. Peal raw banana and grate it.
    4. Mix all the ingredients except ghee.
    5. Apply ghee to palms and prepare cultet.
    6. Heat ghee in a deep pan for frying.
    7. Deep fry cutlet on medium flame.
    8. Serve hot.
    Note :
    • You can add jeera and coriander also.
    • Upavas bhajani is mixture of sago, Rajgira and shegada flour. You can add any one of this flour.*

    Aug 15, 2014

    Phalaphal

    Ingredients :
    • Chick peas (Chole) - 1 Cup
    • Garlic - 7-8 Cloves
    • Coriander powder - 1 Tsp
    • Cumin seeds powder - 1/2 Tsp
    • Coriander leaves - 1/4 Cup
    • Green chili paste/ Red chili powder - 1 Tsp
    • Lemon juice - 1 Tsp
    • Asafoetida - 1/4 Tsp
    • Salt
    • Oil
    • Bengal gram flour(Besan) - if required.

    Procedure :
    1. Soak Chick peas overnight or 6-8 hours.
    2. Drain all the water.
    3. Take all the ingredients except oil in a grinder pot.
    4. Grind it to prepare a coarse paste.
    5. Heat oil in a deep pan for frying.
    6. Prepare small rounds.
    7. Keep flame medium and put one round for test.
    8. If it breaks add 1 Tsp Basan in it and prepare the rounds.
    9. Deep fry all phalaphal on medium flame.
    10. Serve hot with sauce or chutney.

    Apr 22, 2014

    Raw Mango Instant Pickle

     
    Ingredients:
    • Raw Mango Pickle -  1 Cup
    • Red chili powder - 1 Tsp
    • Turmeric - 1/4 Tsp
    • Fenugreek - 1/4 Tsp
    • Mustard seeds - 1/4 Tsp
    • Cumin seeds - 1/4 Tsp
    • Asafoetida
    • Jaggery - 1 Tsp
    • Oil
    • Salt
    Procedure :
    1. Wash and cut raw mango into small pieces.
    2. Mix mango pieces, red chili powder, turmeric, salt and jaggery.
    3. Heat 1 Tbsp oil in a pan.
    4. Add mustard seeds to splutter.
    5. Add cumin seeds and fenugreek seeds.
    6. Add one pinch Asafoetida.
    7. Mix the seasoning with mango pieces.
    8. You can eat this immediately.
    9.  Keep in refrigerator and use within 15 days.

    Apr 15, 2014

    Chakali - Jowar Flour

    Ingredients :
    • White millet flour (jowar) - 1 Cup
    • All purpose flour - 1 Tbsp
    • Sesame seeds - 1/2 Tsp
    • Cumin seeds - 1/2 Tsp
    • Carom seeds - 1/4 Tsp
    • Red Chili Powder - 1/4 Tsp
    • Asafoetida - 1 Pinch
    • Salt
    • Oil
    • Water - 1/2 Cup
    Procedure :
    1. Put White millet flour into clean cotton cloth. Tie to make a pouch.
    2. Keep it in a pressure cooker pot and cook flour up to 3-4 whistles. 
    3. It should not be wet.
    4. The flour will become hard.
    5. Crumble the block of flour. Sift through a fine mesh.
    6. Add All purpose flour, sesame seeds, cumin seeds, carom seeds, red chili powder, asafoetida, salt. mix well.
    7. Add water and kneed. Make medium consistency.
    8. Grease chakli mold and prepare chakli as usual.
    9. Deep fry.
    10. Keep in a air tight jar after cooling.
    Note :
    •  Jowar flour has less stickiness. Hence you may find it difficult to shape chakli (They may break.) In this case, use little water and knead the dough again.

    Mar 30, 2014

    Panhe( Raw Mango Juice)

    Ingredients :
    • Raw mango(Kairi) - 2-3
    • Sugar
    • Salt
    • Cardamom - 2
    Procedure :
    1. Boil raw mangos in  a pressure cooker or closed pan.
    2. Remove the pulp after cooling.
    3. Add equal amount of sugar and cardamom.
    4. Add salt 1 Tsp for taste.
    5. Prepare fine paste.
    6. This pulp you can store in refrigerator for 15 days.
    7. To serve take 1/4 glass pulp, add cold water.
    8. Mix well and serve.

    Note :
      Depending upon the sourness of raw mango, change the sugar proportion.

    Feb 24, 2014

    Open Grilled Sandwich

    Ingredients :
    • Sandwich bread slices
    • Butter - 2Tbsp
    • Tomato Sauce - 2 Tbsp (Optional)
    • Green gram (Sprouted) - 1 Tbsp
    • Onion - 1
    • Tomato - 1
    • Capsicum - 1 (Green or Other)
    • Pizza cheese
    • Salt
    • Black Pepper
    • Italian Mix herbs
    Procedure :
    1. Wash and chop tomato and capsicum. Chop Onion.
    2. Microwave all vegetables and sprouts for 1 min.
    3. Add salt and pepper, mix well.
    4. Apply little butter on both the sides of bread.
    5. Spread Sauce on one side of the bread and then put steamed vegetables and sprouts on it.
    6. Sprinkle grated cheese on the top.
    7. Grill for 5-10 min or till the cheese melts.
    8. Sprinkle Italian mix herbs and serve hot.

    Feb 8, 2014

    Palak Paratha -II

    Ingredients :
    • Spinach - 1 Bunch
    • Garlic clove - 6-7
    • Green Chili - 2-3
    • Coriander leaves
    • Turmeric - 1/4 Tsp
    • Sesame seeds - 1 Tbsp
    • Whole wheat flour - 1 Cup
    • Bengal gram flour - 1/4 Cup
    • Asafoetida - 1 Pinch
    • Salt
    • oil
    Procedure :
    1. Wash and grind spinach leaves to prepare fine paste.
    2. Grind Garlic cloves, green chili and coriander leaves and add it to spinach paste.
    3. Add all the ingredients except oil.
    4. Prepare dough. Add little water if required.
    5. Prepare small rounds.
    6. Roll like chapati and roast both the sides.
    7. Apply butter and serve hot with chutney or pickle.

    Jan 12, 2014

    Solkadhi

    Ingredients :
    • Fresh Coconut - 1/2 Cup
    • Kokum - 3-4
    • Green Chili - 2 inch
    • Garlic clove - 1
    • Cumin seeds (Jeera) - 1 Tsp
    • Sugar - 1 Tsp
    • Salt
    • Cilantro
     Procedure :
    1. Soak Kokum in 1 cup water for 3-4 hours.
    2. Take Kokum outside without squeezing.
    3. Grind coconut, green chili, garlic and Cumin seeds.
    4. Add 1 cup Luke warm water  in the grinder and again grind.
    5. Now strain it using cloth to get coconut milk.
    6. Repeat it 2-3 times to get coconut milk.
    7. Mix coconut milk and kokum water.
    8. Add salt and sugar, mix well and keep it in refrigerator.
    9. Garnish with coriander leaves.
    10. Serve chilled.

    Jan 5, 2014

    Vangyache Bharit

    Ingredients :
    • Green Brinjals (Medium size) - 4
    • Onion - 1
    • Chili Powder
    • Turmeric
    • Salt
    • Oil
    • Cilantro
    Procedure :
    1. Wash Brinjals and apply oil to it.
    2. Roast the Brinjals directly on gas flame or roast in grill.
    3. Keep aside for cooling.
    4. Chop Onion and coriander.
    5. Remove skin of Brinjal and mash it.
    6. If seeds of Brinjals are hard then remove it before mashing.
    7. Heat flat pan preferably iron pan (Tava) used foe chapatti.
    8. Roast onion without oil for 2 min.
    9. Add 1 Tsp oil and again roast.
    10. Mix mashed Brinjal.
    11. Add chili powder, turmeric and salt.
    12. Mix well and cover lid for 5 min. Stir in between.
    13. Garnish with cilantro.
    14. Serve hot with Bakri or Chapati

    Dec 12, 2013

    Mung-oats Thalipeeth

    Ingredients :
    • Green grams (Sprouted) - 1/2 Cup
    • Oats - 1 Cup
    • Carrots grated - 1/2 Cup
    • Cabbage grated - 1/2 Cup
    • Ginger-Garlic Paste - 1/2 Tsp
    • Green chili paste - 1/2 Tsp
    • Garam Masala - 1 Tsp
    • Turmeric - 1/4 Tsp
    • Asafoetida - 1 Pinch
    • Sugar - 1Tsp
    • Salt
    • Ghee
    Procedure :
    1. Grind green grams to prepare fine paste.
    2. Add oats in the grinder and mix well.
    3. Mix all the ingredients except ghee in a pot.
    4. Prepare medium size balls.
    5. Apply ghee on the surface of flat pan and palms.
    6. Spread dough ball in a thin round shape.
    7. Prepare 4-5 wholes in between and add ghee drops in it.
    8. Roast both the sides by covering lid.
    9. Serve hot with chutney or tomato sauce.

    Aug 22, 2013

    Palak Thalpeeth (Spinach)

     
    Ingredients :
    • Spinach - 1 cup
    • Onion - 1 cup
    • Mixed Floor - 1 Cup
    • Cumin seed Powder - 1/2 Tsp
    • Asafoetida - 1 Pinch
    • Turmeric - 1/2 Tsp
    • Red Chili powder - 1 Tsp
    • Coriander Leaves
    • Oil or Ghee
    • Salt
    Procedure :
     
    
    1. Mix Wheat floor, White millet floor (jawar) and Bengal gram floor in equal proportion.
    2. Fry it little and keep aside for cooling.
    3. Chop spinach, coriander and onion finely.
    4. Mix all the ingredients except oil.
    5. Prepare dough using water.
    6. Prepare medium size balls.
    7. Apply ghee or oil on the surface of a flat pan.
    8. Apply oil to fingers.
    9. Spread dough balls in a thin round shape.
    10. Prepare 4 to 5 small wholes and put ghee drops in it.
    11. Cover the lid and roast one side.
    12. Remove the lid and roast other side.
    13. Serve hot with coconut chutney, sauce or curd.
    Note :
    •  You can add Ragi floor and rice floor in the mixed floor.
    • Instead of using water you can use buttermilk to prepare dough.

    Jun 5, 2013

    Bhendi


    Ingredients :

    • Lady finger (Bhendi) - 1/4 Kg
    • Tamarind pulp - 1 Tsp
    • Jaggery - 1 Tsp
    • Asafoetida - 1 Pinch
    • Red chili powder - 1/4 Tsp
    • Turmeric - 1/4 Tsp
    • Grated fresh coconut - 1/4 Cup
    • Cumin seeds - 1/4 Tsp
    • Mustard seeds - 1/4 Tsp
    • Salt
    • Oil
    Procedure :
    1. Wash lady finger, wipe and cut lengthwise, approximately 2 inches.
    2. Heat oil in a pan.
    3. Add mustard seeds to splutter.
    4. Add cumin seeds and asafoetida.
    5. Add lady finger and mix well.
    6. Add Red chili powder, turmeric, tamarind paste and salt.
    7. Mix well and cook for 5 min.
    8. When lady finger get cooked add jaggery and grated fresh coconut.
    9. Add 1/4 cup water.
    10. Bring it to boil.
    11. Serve hot with rice or chapati.

    Cucumber Vade

    Ingredients :
    • Cucumber - 1
    • Rice flour
    • Cumin seeds - 1/2 Tsp
    • Red chili powder - 1/2 Tsp
    • Asafoetida - 1 Pinch
    • Cilantro
    • Salt
    • Oil
    Procedure :
    1. Peel and grate cucumber.
    2. Add cumin seeds, salt, red chili powder, cilantro and salt.
    3. Mix well and add rice flour slowly till you get dough consistency.
    4. Prepare dough.
    5. Heat oil in a pan for deep frying.
    6. Apply water to palms.
    7. Prepare vada and deep fry.
    8. Serve with sauce or Chutney.

    May 22, 2013

    Potato Puri

    Ingredients :
    • Boiled Potato - 1/2 Cup
    • All purpose flour - 1/2 Cup
    • Cumin seeds - 1/2 Tsp
    • Cilantro
    • Green chili paste - 1/2 Tsp (Optional)
    • Salt
    • Oil
    Procedure :
    1. Mash boiled potatoes.
    2. Add all the ingredients except oil.
    3. Mix well and prepare dough.
    4. Prepare small balls.
    5. Roll it using rolling pin.
    6. Heat oil in a deep pan.
    7. Deep fry till it turns golden.
    8. Serve hot with sauce or pickle.

    May 1, 2013

    Pudina (Mint) Chutney

    Ingredients :
    • Fresh Pudina leaves - 1 Cup
    • Garlic - 3-4 pods
    • cumin seeds - 1 Tsp
    • Salt
    Procedure :
    1. Mix all the ingredients.
    2. Grind using grinder.
    3. Serve with chapati.
    Note : Keep it in fridge and you can use for 1 week.

    Apr 24, 2013

    Ragi (Finger Millet) Soup

    Ingredients :
    • Ragi satwa (Finger millet) - 1 Tbsp
    • Buttermilk - 1 Cup
    • Ghee - 1/2 Tsp
    • Cumin seeds - 1 Pinch
    • Asafoetida - 1 Pinch
    • Salt
    Procedure :
    1. Mix ragi flour with buttermilk.
    2. Avoid lumps while mixing.
    3. Heat ghee in a deep pan.
    4. Add cumin seeds to splutter.
    5. Add asafoetida.
    6. Add ragi buttermilk mixture.
    7. Add salt as per taste.
    8. Cook for 3-4 minutes.
    9. Stir while cooking.
    10. Serve hot.

    Apr 3, 2013

    Tilachi Poli (Sesame Roti)


    Ingredient :
    • Roasted Sesame - 1 Cup
    • Jaggery - 1 Cup
    • Grated dry coconut - 1/4 Cup
    • Nutmeg powder - 1 Pinch
    • Cardamom powder - 1 Pinch
    • Wheat flour - 1 Cup
    • All purpose flour ( Maida) - 1/4 Cup
    • Salt
    • Oil
    • Ghee
    • Water
    Procedure :
    1. Grind Roasted sesame powder and jaggery.
    2. Roast grated coconut lightly.
    3. After cooling, crush with hands and mix it with grounded powder.
    4. Add nutmeg powder and cardamom powder.
    5. Keep this filling aside.
    6. Take wheat flour and all purpose flour in a bowl.
    7. Add salt and 1 Tsp oil.
    8. Prepare dough just like chapati dough.
    9. Prepare chapati.(Procedure is just like Puran poli).
    10. Roast both the sides on flat pan.
    11. Apply ghee and again roast lightly.
    12. Serve hot or cool with ghee and Pickle.
    Note : This Roti is used for 3-4 days.

    Mar 20, 2013

    Ukad Shengule (Maharastrian Pasta)

    Ingredients :
    • White Millet ( Jowar flour) - 1 Cup
    • Wheat Flour - 1/2 Cup
    • Bengal Gram Flour (Besan) - 1/4 Cup
    • Garlic paste - 1 Tsp
    • Turmeric - 1/4 Tsp
    • Cumin seeds - 1/4 Tsp
    • Muster seeds - 1/4 Tsp
    • Asafoetida - 1 Pinch
    • Red chili powder - 1/4 Tsp
    • Salt
    • Oil
    • Cilantro
    • Ghee
    Procedure :
    1. Take Jowar flour,Wheat flour and besan in a bowl.
    2. Add Salt, 1 tsp oil, red chili powder, garlic paste, finely chopped cilantro,turmeric and mix well.
    3. Knead dough with the help of water like chapati dough.
    4. Keep 1 Tbsp dough aside.
    5. Apply oil to palms and prepare rounds as shown.
    6. Mix 1 Tbsp dough with 4 Cup water.
    7. Heat oil in a pan.
    8. Add mustard seeds to splutter.
    9. Add cumin seeds and asafoetida.
    10. Add 1 Tsp besan. Fry for a minute.
    11. Add 4 Cup dough water and salt for taste.
    12. Bring it to boil.
    13. Put all the rounds one by one.
    14. Cover the lid and cook on low flame for 8-10 minutes.
    15. Serve hot with 1 Tsp Ghee.

    Mar 6, 2013

    Ragi (Nachani) Idli

    Ingredients :
    • Ragi flour or ragi satwa - 2 Cup
    • Split black gram (Urad dal) - 1 Cup
    • Salt
    • Oil
    Procedure :
    1. Wash and soak split black gram for 2-3 hours.
    2. Grind split black gram to prepare fine smooth paste.
    3. Add ragi satwa and mix well.
    4. Add water if necessary.
    5. Keep aside for 7-8 hours for fermentation.
    6. Add salt as per taste.
    7. Apply oil to idli mold.
    8. Pour the batter and steam for 15 min.
    9. Serve hot with Coconut Chutney or Sambar

    Feb 25, 2013

    Mixed Veg Koshimbeer

    Ingredients :
    • Cucumber - 1/2 Cup
    • Onion - 1/2 Cup
    • Tomato - 1/2 Cup
    • Carrot - 1/2 Cup
    • Pomegranate - 1/2 cup
    • Cilantro -1 Tbsp
    • Black pepper power - 1/4 Tsp
    • Sugar - 1 Tsp
    • Salt - 1 Tsp
    • Cumin seed powder - 1 Tsp
    Procedure :
    1. Dice all the vegetables.
    2. Mix all the ingredients.
    3. Serve as side dish or salad.

    Jan 20, 2013

    Methi Matter Malai


    Ingredients :

    • Fenugreek leaves - 1 Bunch(preferably fresh with small leaves)
    • Green peas - 1/2 Cup
    • Ginger Garlic paste - 1 Tsp
    • Green chili paste - 1/2 Tsp
    • Butter - 1 Tsp
    • Cumin seeds - 1/2 Tsp
    • Fresh cream - 1/4 Cup
    • Sugar - 1/4 Tsp
    • Salt
    Procedure :
    1. Clean fenugreek bunch and pick up only leaves.
    2. Don't cut the leaves. It becomes bitter if we cut.
    3. Half steam green peas.
    4. Heat butter in a pan
    5. Add cumin seeds to splutter.
    6. Add green chili paste, ginger garlic paste.
    7. Put fenugreek leaves and green peas.
    8. Mix well and close the lid.
    9. Cook for 2 min.
    10. Add fresh cream, salt and sugar.
    11. Mix well.
    12. Serve with chapati.

    Mar 1, 2012

    Matar Paneer

    Ingredients :
    • Paneer - 100 gms.
    • Onion - 1/2 Cup
    • Green chili - 1
    • Garlic cloves -2
    • Cashew nuts -5
    • Poppy seeds - 1 Tbsp
    • Cumin seeds - 1 Tsp
    • Garlic - 1 Inch
    • Kasuri Methi - 1 Tsp
    • Tomato - 2
    • Red Chili powder - 1 Tsp
    • Turmeric - 1/2 Tsp
    • Kitchen king masala - 2 Tsp
    • Green peas -1 Cup
    • Salt
    Procedure :
    1. Prepare tomato Puree.
    2. Boil green peas.
    3. Take 1 Tbsp oil in a pan.
    4. Add onion and fry till it turns golden.
    5. Add green chili, Garlic cloves, cashew nuts, Poppy seeds, cumin seeds, kasuri methi and ginger.
    6. Turn off the gas and add 1/2 cup of water. Keep aside for 30 minutes.
    7. Grind it to form thick paste.
    8. Heat 2 Tbsp butter in a pan.
    9. Add Paste and fry for 2 minutes
    10. Add tomato puree, Chili powder, turmeric and kitchen king masala.
    11. Add Green peas
    12. Cook till butter separates.
    13. Add 1/2 cup of water and paneer pieces.
    14. Cook for 2 minutes.
    15. Serve hot with chapati or rice.

    Feb 19, 2012

    Cabbage muthiya







    Ingredients :


    Muthiya :




    • Grated Cabbage - 1 Cup


    • White Millet - 1 Cup


    • Yogurt - 1/4 Cup


    • Lemon juice - 1 Tsp


    • Ginger Garlic paste - 1 Tbsp


    • Red chili powder - 1 Tsp


    • Turmeric - 1 Tsp


    • Sugar - 1 Tsp


    • Baking soda - 1 Pinch


    • Coriander leaves (finely chopped ) - 1 Tbsp


    • Salt


    For seasoning :





    • Cumin seeds - 1 Tsp


    • Sesame seeds - 1 Tsp


    • Poppy seeds - 1 Tsp


    • Asafoetida - 1/4 Tsp


    • Oil - 2 Tbsp


    Procedure :





    1. Mix all the ingredients of muthiya and knead well to form soft dough.


    2. Divide the dough into 4 equal parts and shape each part into a cylindrical roll of approximately 2 inch diameter.


    3. Place the roll on greased plate and steam for 15 minutes. You can use Idli maker for it.


    4. Remove, cool and cut into pieces.


    5. Heat oil in a frying pan.


    6. Add cumin seeds to splutter.


    7. Add sesame seeds, poppy seeds and asafoetida.


    8. Mix Muthiya and toss well.


    9. Shallow fry muthiya's flat sides till it turns golden.


    10. Serve hot with tomato sauce.

    Dec 31, 2011

    Gobi Kantakki



    Ingredients :


    • Cauliflower - 1 Cup

    • Ginger-garlic paste- 1 Tsp

    • Green chili- Coriander paste - 1 Tsp

    • Cornflour

    • Oil

    • Salt

    Procedure :



    1. Cut cauliflower into big pieces and wash it.

    2. In a bowl mix cauliflower pieces, ginger-garlic paste, green chili-coriander paste and salt.

    3. Keep aside for 5 min.

    4. Heat oil in a deep pan for frying.

    5. Sprinkle cornflour on the cauliflower mixture and mix well.

    6. Deep fry and serve hot with tomato sauce.

    Nov 20, 2011

    Amsool Saar (Kokam)

    Ingredients :



    • Amsool(kokam) - 6

    • Water - 2 Cups

    • Sugar - 2 Tsp

    • Cumin seeds - 1/4 Tsp

    • Ghee (Clarified butter) - 1 Tsp

    • Salt

    • Cilantro

    Procedure :



    1. Boil amsool in 2 cups of water.

    2. Let it cool.

    3. Mash amsool and strain it using strainer.

    4. Heat ghee in a deep pan.

    5. Add cumin seeds to splutter.

    6. Add strained water and keep it for boiling.

    7. Add 2 Tsp sugar and salt as per taste.

    8. Garnish with finely chopped cilantro.

    9. Serve hot as a soup.

    10. You can also serve with rice or khichadi

    Oct 5, 2011

    Dudhi Gravy

    Ingredients :
    • Dudhi(Bottle guard) - 1 Cup(Diced)
    • Potato - 1/2 Cup (Diced)
    • Onion - 1/2 Cup (Grated)
    • Tomato - 1 (Medium size)
    • Garam Masala - 1 Tsp
    • Coriander powder
    • Ginger-garlic-green chili paste- 1 Tsp
    • Turmeric
    • Cilantro (optional)
    • Salt
    • Oil
    Procedure :
    1. Peel dudhi, Remove seeds, cut into medium size pieces.
    2. Take Dudhi seeds, add little water and grind it in grinder.
    3. Squeeze and use the water as white sauce.
    4. Dice potato, grate onion.
    5. Cut tomato into 8 pieces
    6. Heat 2 Tbsp oil in a pressure pan.
    7. Fry onion, add ginger-garlic-chili paste.
    8. Add all vegetables, garam masala and coriander powder. Mix well.
    9. Add little water, salt and finely chopped cilantro.
    10. Close the lid of pressure pan.
    11. Turn off gas after 2 whistles.
    12. Open it add white sauce of seeds and cook for 2 minutes.
    13. Serve hot with chapati or rice.

    Sep 26, 2011

    Bhedi Bhaji

    Ingredients :


    • Okra -1 Cup

    • Onion - 1/2 Cup

    • Kokum(aamsul)- 2

    • Grated coconut - 1 Tbsp

    • Red chili powder - 1/2 Tbsp

    • Turmeric - 1/8 Tbsp

    • Asafoetida - 1 Pinch

    • Mustard seeds

    • Cumin seeds

    • Curd - 1/2 Tsp

    • Oil

    • Salt

    Procedure :



    1. Wash, wipe and cut okra.

    2. Chop onion.

    3. Heat oil in a pan.

    4. Add mustard seeds to splutter.

    5. Add cumin seeds, asafoetida and onion.

    6. Fry onion till it turns golden.

    7. Add kokam and fry.

    8. Add okra, mix well.

    9. Do not cover and cook.

    10. Add curd and salt when it is half cooked.

    11. When okra get cooked, add grated coconut and mix it.

    12. Serve with chapati.



    Aug 29, 2011

    Dudhi Chana Dal Curry

    Ingredients :



    • Bottle guard (Dudhi) - 1 Cup

    • Bengal gram (Chana Dal ) - 1/4 Cup

    • Onion - 1/2 cup

    • Grated coconut - 1/4 Cup

    • Asafoetida - 1 Pinch

    • Jaggery - 1 Tsp

    • Garam Masala - 1 Tsp

    • Red Chili powder - 1/2 Tsp

    • Mustard seeds - 1/4 Tsp

    • Cumin seeds - 1/4 Tsp

    • Turmeric

    • Oil

    • Salt

    Procedure :



    1. Soak Chana dal before one hour.

    2. Peel and cut Dudhi into medium size pieces.

    3. Cut onion into small pieces.

    4. Heat oil in a pan.

    5. Add Mustard seeds to splutter.

    6. Add Cumin seeds and asafoetida.

    7. Add onion and fry till it turns golden.

    8. Add Dudhi and Chana dal.

    9. Add turmeruc, red chili powder, garam masala and salt.

    10. Mix well and cover the lid.

    11. Add jaggery and coconut when Dudhi get cooked.

    12. Mix well and turn off the gas.

    13. Serve with Rice or Chapati.

    Aug 26, 2011

    Pumpkin Curry

    Ingredients :




    • Pumpkin - 1 Cup

    • Onion - 1/2 Cup

    • Garlic paste - 1 /2 Tsp

    • Green chili - 1 -2

    • Grated coconut - 1/4 Cup

    • Mustard seeds

    • Cumin seeds

    • Garam masala - 1/4 Tsp

    • Turmeric

    • Oil

    • Salt

    Procedure :



    1. Peal Pumpkin and cut it into medium size pieces.

    2. Heat oil in a pan.

    3. Add mustard seeds to splutter.

    4. Add cumin seeds and green chili.

    5. Add onion and fry till it turns golden.

    6. Add pumpkin pieces, turmeric and garam masala.

    7. Mix and cover the lid for 2 min.

    8. Add salt and cover the lid.

    9. When pumpkin get cooked, add grated coconut and mix.

    10. Serve with chapati.

    Aug 24, 2011

    Cabbage Curry

    Ingredients :





    • Cabbage - 1 Cup (Finely lengthwise chopped)


    • Bengal gram - 1 Tbsp


    • Peanuts - 1 Tbsp


    • Green chili - 1 or Red chili powder - 1/2 Tsp


    • Turmeric - 1/8 Tsp


    • Tamarind paste - 1 Tsp


    • Jaggery - 1 Tsp


    • Bengal gram flour(Besan) - 2 Tbsp


    • Asafoetida - 1 pinch


    • Salt


    • Oil


    Procedure :





    1. Wash cabbage, Bengal gram and peanut. Mix and keep aside.


    2. Heat 1 tbsp oil in a pan.


    3. Add mustard seeds to splutter.


    4. Add cumin seeds, green chili and asafoetida.


    5. Add cabbage mixture, mix well and cover the lid.


    6. Add turmeric and salt after cabbage get cooked.


    7. Mix Bengal Gram flour, tamarind paste and jaggery.


    8. Add 1/2 cup water and mix well.


    9. Add this watery mixture in a pan.


    10. Cook well.


    11. Serve hot with rice or chapati.





    Jan 15, 2011

    Paneer Tikka

    Ingredients :

    • Paneer pieces - 500 gms
    • Capsicum - 2
    • Tomato - 2
    • Onion - 1
    • Oil/ Butter

    For Marinade :

    • Curd( hung) - 1 Cup
    • Green chili paste - 1 Tsp
    • Coriander and mint leaves paste - 2 Tbsp
    • Garlic paste - 2 Tbsp
    • Garam Masala - 1/2 Tsp
    • Papikra or edible red Colour- 1/2 Tsp
    • Chat Masala - 1 Tsp
    • Salt

    Procedure :

    1. Dice Capsicum, Tomato and Onion.
    2. Mix all ingredients of marinade.
    3. Add Paneer and vegetable pieces to it.
    4. Refrigerate for half an hour.
    5. Brush the marinade pieces with butter or oil.
    6. Grill for 15-20 minutes till golden brown on all sides.
    7. Reposition frequently and brush with oil.
    8. Serve hot.

    Dec 31, 2010

    Carrot Salad (Gajar Koshimbeer)

    Ingredients:

    • Carrots(Grated) - 1 Cup
    • Split green gram(Mung dal ) - 1 Tbsp
    • Cumin seeds - 1/4 tsp
    • Sugar - 1 Tsp
    • Salt - 1/2 Tsp
    • Asafoetida - 1 Pinch
    • Lemon Juice - 1 Tsp
    • Dry red chili - 1
    • Ghee - 1 Tsp
    • Cilantro (Finely chopped)

    Procedure :

    1. Wash mung dal and soak for 3-4 hours.
    2. Drain it and mix with grated carrots and cilantro.
    3. Heat ghee in a small pan.
    4. Add cumin seeds to splutter.
    5. Add red chili and asafoetida to ghee.
    6. Mix this seasoning with carrot mixture.
    7. Add salt, sugar and lemon juice, Mix well.

    Nov 22, 2010

    Veg Fried Rice

    Ingredients :

    • Long Grain Rice - 1 Cup
    • Carrots - 1 Cup
    • Capsicum - 1 Cup
    • Cabbage - 1 Cup
    • French Beans - 1 Cup
    • Onion - 1 Cup
    • Spring Onion - 1/2 cup
    • Ginger - Garlic Paste - 1 Tsp
    • Green chili - 2
    • Pepper powder - 1/4 Tsp
    • Soya sauce - 1 Tbsp
    • salt

    Procedure :

    1. Wash rice and boil in a salty water for 8- 10 min.
    2. Drain water and keep aside.
    3. Cut all vegetables, onion and green chili lengthwise.
    4. Cook all vegetables in a boiling water for 2 min or Microwave it for 2 min.
    5. Heat oil in a pan.
    6. Add ginger garlic paste and green chili.
    7. Fry for a minute.
    8. Add all vegetables and fry well.
    9. Now add cooked rice and mix well.
    10. Add Soya sauce, salt and pepper powder, Mix well.
    11. Cover the lid for 2 min.
    12. Serve hot with tomato sauce.

    Note :

    • Rice is cooked in salt and soya sauce is also salty so add little amount of salt just for vegetables.

    Paneer Makkhanwala

    Ingredients :


    • Paneer – 100 gms

    • Tomato – 3

    • Onion – 2

    • Ginger Garlic Paste – 1 Tsp

    • Cashew nuts – 6-7

    • Fresh cream – ¼ Cup

    • Kitchen King Masala – 1 Tsp

    • Coriander power - 1 Tsp

    • Cumin seeds powder - 1/4 Tsp

    • Kasuri Methi – 1 Pinch

    • Red Chili powder – 1 Tbsp

    • Turmeric – ¼ Tbsp

    • Sugar – ½ Tsp

    • Butter – 1 Tbsp

    • Coriander leaves.

    Procedure :



    1. Take water in a bowl.


    2. Add turmeric and salt.


    3. Deep fry paneer till its color changes to cream. Keep aside.


    4. Prepare paste of onion, ginger and garlic using grinder.


    5. Prepare Tomato puree.


    6. Heat butter in a pan.


    7. Add Onion, ginger, garlic paste.


    8. Fry till it turns golden


    9. Add tomato puree, cumin seeds powder, coriander powder, kitchen king masala, kasuri methi,turmeric, red chili powder.


    10. Fry for 1 min.


    11. Add cashew nut powder, Fresh cream, salt , sugar and paneer.


    12. Cover the lid and cook for 1 min.


    13. Serve with Chapati or Roti.

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    Oct 21, 2010

    Spicy Karanji

    Ingredients:


    Filling :

    • Coconut – 1
    • Green chili -2
    • Onion – 1
    • Cilantro/Coriander leaves – 1 Cup

    Cover :
    • Semolina – ½ Cup
    • Oil
    • Salt


    Procedure :


    1. Add salt and 1 Tbsp oil in semolina.
    2. Prepare dough and keep aside for half an hour.
    3. Grind coconut, onion, green chilies and Coriander leaves in a grinder.
    4. Add salt as per taste.
    5. Roll dough in oval shape with the help of rolling pin.
    6. 1 Tbsp filling on half side.
    7. Fold the other half and press corners.
    8. Deep fry in oil.
    9. Serve hot.


    Note : You can use karaji mold for preparing karaji.



    Mar 20, 2009

    Metkut Pohe

    Ingredients :

    • Thin Poha - 2 Cup
    • Yogurt - 1/4 Cup
    • Peanuts - 1/4 cup
    • Mustard seeds - 1/4 Tsp
    • Cumin seeds - 1/4 Tsp
    • Matkut Powder - 2 Tsp
    • Turmeric - 1 Pinch
    • Red chili Powder - 1/2 Tsp
    • Oil -2 Tbsp
    • Salt

    Procedure :

    1. Keep Poha in microwave for one min.
    2. Heat oil in a pan.
    3. Add mustard seeds to splutter.
    4. Add cumin seeds, turmeric, metkut powder and red chili powder.
    5. Pour this over poha.
    6. Add peanuts and mix well.
    7. Add yogurt and salt.
    8. Mix well and serve.

    Mar 2, 2009

    Makki Dokala

    Ingredients :

    • Makki Flour - 1 Cup
    • Green Peas - 1/2 Cup
    • Kasuri Methi - 1 Tsp
    • Red Chili Powder - 1 Tsp
    • Coriander Powder - 1 Tsp
    • Oil
    • Salt

    Procedure :

    1. Mix all the ingredients except oil.
    2. With the help of water prepare a stiff dough.
    3. Apply oil to the palm and prepare small rounds.
    4. Make hole at the center of round.
    5. Steam for 15-20 min, just like idli.
    6. Serve hot with chutney or tomato sauce.

    Feb 18, 2009

    Cabbage Rice

    Ingredients :

    • Basmati rice - 1 Cup
    • Chopped cabbage - 2 Cups
    • Coconut grated - 3/4 Cup
    • Green chillies - 3-4
    • Roasted Bengal gram (Dalve) - 2 Tbsp
    • Mustard seeds - 1/2 Tsp
    • Split Black gram (Urad dhal) - 2 Tsp
    • Split Bengal gram (Chana dhal) - 2 Tsp
    • Red chillies - 1-2
    • Asafoetida - 1/4 Tsp
    • Turmeric - 1/4 Tsp
    • Coriander leaves - 2 Tbsp chopped
    • Salt
    • Oil - 3 Tbsp

    Procedure :

    1. Wash rice and boil in a salty water for 8- 10 min.
    2. Drain water and keep aside.
    3. Grind grated coconut , green chillies & Roasted bengal gram, keep aside.
    4. In a deep pan heat oil, add mustard seeds to splutter.
    5. Add urad dhal, chana dhal, red chillies, asafoetida ,turmeric & finally add chopped cabbage.
    6. Cover the lid & cook cabbage in its own steam.
    7. When done, add ground paste & salt.
    8. Add Rice and mix.
    9. Stir the mixture thoroughly from top to bottom so that cabbage & paste become a homogeneous mixture with rice.
    10. Garnish with chopped coriander leaves.
    11. Serve with any raita.

    Feb 14, 2009

    Stuffed Okra (Barava Bhindi)


    Ingredients :




    • Okra (Bhindi) - 1/4 Kg


    • Asafoetida - 1 Pinch


    • Mustard seeds - 1/4 Tsp


    • Oil - 1 tbsp


    For the stuffing:





    • Fresh coconut - 1 tbsp


    • Peanut powder - 1/4 cup


    • Garlic cloves - 2-3


    • Coriander powder - 1 tsp


    • Cumin powder - 1/2 tsp


    • Turmeric powder - 1 Pinch


    • Chili powder - 1 Tsp


    • Lemon juice/tamarind pulp - 1 Tsp


    • Salt


    • Coriander leaves/cilantro.


    Procedure :





    1. Wash okra and pat dry, remove the stems and trim tails. Give vertical slits to the okra.


    2. For the stuffing, Mix peanut powder, coconut, crushed garlic, coriander powder, cumin powder, chili powder, turmeric powder, lemon juice, chopped coriander leaves and salt.


    3. Stuff each okra with the mixture. Keep aside.


    4. Heat oil in a pan.


    5. Add mustard seeds to splutter.


    6. Add asafoetida.


    7. Add stuffed okra and toss gently.


    8. Sprinkle remaining masala on top.


    9. Fry for sometime. Cook over low heat without the lid.


    10. Keep tossing occasionally until the okra is well done and crisp.


    11. Serve hot with chapati.

    Feb 10, 2009

    Green Tomato Curry

    Ingredients :


    • Green Tomatoes - 2

    • Jagerry - 1/4 Cup

    • Peanut Powder - 1 Tbsp

    • Mustard seeds - 1 Pinch

    • Cumin seeds - 1 Pinch

    • Asafoetida - 1 Pinch

    • Turmeric -1 Pinch

    • Red Chili Powder - 1/2 Tsp

    • Garam masala - 1/4 Tsp

    • Salt

    • Oil

    Procedure :



    1. Wash and cut tomatoes into pieces.

    2. Heat oil in a pan.

    3. Add mustard seeds to splutter.

    4. Add cumin seeds, asafoetida and turmeric.

    5. Add tomatoes and stir.

    6. Add 1/2 cup water and cover the lid.

    7. Cook tomatoes till it tender.

    8. Add red chili powder, garam masala, peanut powder, jaggery and salt.

    9. Cook for 2 min.

    10. Serve with chapati or rice.