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.

Feb 6, 2009

Murraba

Ingredients :

  • Indian Gooseberry(Amla) - 1/2 Kg
  • Sugar - 1 & 1/2 cup
  • Clove - 2/3
  • Water - 1 Cup

Procedure :

  1. Wash and wipe amla neatly.
  2. Keep in a air tight metal container.
  3. Cook in a pressure cooker up to 3-4 whistles.
  4. You can also use microwave cooking bags to cook.
  5. Cut into small pieces after cooling.
  6. In a deep pan mix water and sugar.
  7. Cook to prepare one thread syrup.
  8. Keep aside for cooling.
  9. Add amla pieces when the syrup becomes lukewarm.
  10. Add cloves.
  11. Keep in a air tight glass container after cooling.

Note :

  • While cooking and after cooking keep amla away from water. Otherwise it will be spoiled within one week.
  • It is good to eat one spoon amla murabba every morning with empty stomach. It reduces body heat.

Feb 2, 2009

Plain Paratha (Seven Layer Chapati)




Ingredients :
  • Wheat Flour - 1 Cup
  • Ghee - 1 Tsp
  • Salt 1/4 Tsp
  • Melted Ghee
  • Wheat Flour for dusting

Procedure :

  1. Mix wheat flour, ghee and salt nicely.
  2. Prepare dough using water.
  3. Cover the dough with damp kitchen towel. Keep aside for 1 hour.
  4. Make small balls of equal size.
  5. Roll dough ball to make circle.
  6. Apply melted ghee over the surface using brush.
  7. Fold as shown in the picture. Every time apply melted ghee before folding.
  8. Cream portion represents wheat dough and yellow portion represents brushed part.
  9. Again roll into circle as shown.
  10. Heat the griddle and roast paratha.
  11. Roast both the sides.
  12. Serve hot.

Jan 29, 2009

Apple Salad (Koshimbeer)

Ingredients :

  • Green Apple - 1
  • Peanut powder - 1 Tbsp
  • Orange juice - 2 Tbsp
  • Coriander leaves - 1 Tsp
  • Sugar - 1/2 Tsp
  • Salt

Procedure :

  1. Wash and grate green apple with large greater.(or chop lengthwise)
  2. Apply orange juice immediately.
  3. Add peanut powder, finely chopped coriander leaves, sugar and salt.
  4. Mix well.

Note :

  • You can use lemon juice instead of orange juice.
  • Apply lemon juice or orange juice immediately after grating otherwise color of apple changes.

Jan 25, 2009

Hot & Sour Soup (Type-II)

Ingredients :

  • Veg stock - 1 Can
  • Soy Sauce - 2 Tbsp
  • Vinegar - 1 Tbsp
  • Ginger
  • Black Pepper Powder - 1 Pinch
  • Vegetables Sliced - 1/4 Cup
  • Corn flour - 1 Tbsp
  • Oil - 1 Tsp

Procedure :

  1. Take veg stock in a pan.
  2. Add soy sauce till color looks brown.
  3. Add vinegar, sliced ginger and black pepper powder.
  4. Bring it to boil.
  5. Cut vegetables (carrots, beans, cabbage, Corn Kernels, green peas,celery) into small piece.
  6. Add it to the boiling stock.
  7. When the vegetables get cooked, add 1 tsp oil.
  8. Mix corn flour with little amount of water.
  9. Add it to the soup.
  10. Mix well and serve hot.

Jan 21, 2009

Plain Mirchi bhajiya

Ingredients :

  • Mirchi (Green chili)- 5-6
  • Bengal gram floor (Besan) -1 Cup
  • Turmeric - 1 Pinch
  • Asafoetida - 1 Pinch
  • Carom seeds - 1 Tsp
  • Baking soda - 1 Pinch
  • Lemon juice - 1 Tsp
  • Oil
  • Salt

Procedure :

  1. For Mirchi Bhajiya you require special type of green chilies. You can find it in Indian grocery store.
  2. Give one cut to remove seeds from the chili.
  3. Boil water, add lemon juice and chilies. This will reduce hotness of chili.
  4. After 4-5 min remove chilies, wipe using paper napkin.
  5. In a bowl mix besan, turmeric, asafoetida, carom seeds,baking powder and salt.
  6. Prepare thick batter.
  7. Heat oil for frying.
  8. Deep green chili one by one and drop gently into oil.
  9. Deep fry and keep it on paper napkin.
  10. Serve hot.

Jan 17, 2009

Bharali Vaangi(Stuffed Brinjal)

Ingredients :


  • Small Brinjals - 5-6

Masala :



  • Chopped onion - 1/2 Cup

  • Peanut powder - 1/4 cup

  • Grated coconut - 1/4 cup

  • Coriander leaves (finely chopped) -1/4 Cup

  • Garlic paste - 1 Tsp

  • Chili powder - 1/2 Tsp

  • Black Masala - 1/2 Tsp

  • Jaggery - 1 Tbsp

Tadka :



  • Salt

  • Turmeric - 1 Pinch

  • Asafoetida - 1 Pinch

  • Mustard seeds - 1/2 Tsp

  • Oil - 2 Tbsp

Procedure :



  1. Heat Oil in a pan.

  2. Add mustard seeds to splutter.

  3. Add turmeric and asafoetida. Keep aside. It is called Tadka.

  4. Hold brinjal vertically. Give one vertical Cut.

  5. Turn it, give another vertical cut which should be perpendicular to first cut.

  6. Mix all the ingredients of masala and stuff into brinjals.

  7. Keep in a microwave safe box.

  8. Spread tadka on it.

  9. Close the lid. (Not completely)

  10. Cook on high settings for 5 min and on low settings for 5 min.

  11. Wait for 2 min.

  12. Serve with chapati.

Jan 13, 2009

Varanphal


Ingredients :
  • Split Red Lentil(Tur dal) - 1/4 Cup
  • Wheat flour - 1 Cup
  • Tamarind juice - 1 Tbsp
  • Jaggery - 1 Tsp
  • Mustard seeds - 1/4 Tsp
  • Cumin seeds - 1/4 Tsp
  • Fenugreek seeds - 5-6
  • Curry leaves - 5-6
  • Asafoetida - 1 Pinch
  • Turmeric - 1 Pinch
  • Red chili powder - 1/2 Tsp
  • Chopped Coriander
  • Oil
  • Salt
Procedure :
  1. Wash and cook tur dal in pressure cooker.
  2. Prepare dough of wheat flour just like chapati dough.
  3. Heat oil in a deep pan.
  4. Add mustard seeds to splutter.
  5. Add cumin seeds, fenugreek seeds, asafoetida and curry leaves.
  6. Mash cooked tur dal, add one cup water and add it in a pan.
  7. Add tamarind juice, red chili powder, jaggery, salt and chopped coriander.
  8. Bring it to boil.
  9. Prepare round of dough using rolling pin just like chapati.
  10. Cut it into small diamond shapes.
  11. Add it to boiling dal.
  12. Cook for 8-10 min.
  13. Serve hot.
Note :

  • You can add 1 Tsp ghee while serving to increase the flavour.

Jan 9, 2009

Rava Kheer

Ingredients :

  • Semolina - 1/4 Cup
  • Milk - 1 Cup
  • Sugar - 1/2 Cup
  • Raisins
  • Almonds
  • Cashew
  • Cardamom
  • Ghee

Procedure :

  1. Mix semolina and ghee.
  2. Fry till it turns golden in color.
  3. Mix milk and bring it to boil.
  4. Add sugar and dry fruits.

Jan 5, 2009

Mula Bhaji (Radish Curry)

Ingredients :


  • Radish (small) - 3-4

  • Onion(small) - 1

  • Tomato - 1

  • Coriander powder - 1/2 Tsp

  • Red chili powder - 1/4 Tsp

  • Curry leaves

  • Mustard seeds - 1/4 Tsp

  • Cumin seeds - 1/4 Tsp

  • Split black gram - 1/4 Tsp

  • Turmeric - 1 Pinch

  • Salt

  • Oil

Procedure :



  1. Remove leaves of radish, remove cover and boil in water till it become tender.

  2. Heat oil in a pan.

  3. Add mustard seeds to splutter.

  4. Add cumin seeds, split black gram, curry leaves.

  5. Add finely chopped onion and fry till it turns golden.

  6. Add tomato and fry for 1 min.

  7. Add boiled radish, red chili powder, coriander powder and salt.

  8. Mix well and cover the lid. Cook for 5 min.

  9. Serve hot with Chapati.