Solkadhi

Masoor aamti(daal).

2009-08-19T07:16:00.000-07:00

Ingredients:

1/2 cup whole masoor,2 cups of water,3 tablespoon oil,1 medium tomato,1/2 onion(medium),3-4 garlic cloves,1/4 teaspoon turmeric,1/2 tablespoon red chili powder,1/2 tablespoon garam masala,3-4 curry leaves,cumin and mustard seeds,salt to taste.

Time:30mins.

Method:

1.Pressure cook the daal by adding 2 cups of water until soft(for 4-5 whistles).

2.Finely cut onion,tomato.Crush the garlic.

3.Keep pan on medium to high heat,add oil when it becomes hot ,add mustard and cumin seed followed by curry leaves.

4.Add onion fry until tender and light pink,add garlic saute for a while.

5.Add tomato fry about 2-3 mins so that you won't see chunks.

6.Now add turmeric and red chili powder stir once and pour cooked daal.Consistency of daal is up to you.

7.Add garam masala,mix nicely,let it simmer for 5 mins.finally garnish with coriander leaves.

Strawberry yogurt

2009-07-20T11:28:00.000-07:00

You might have eaten strawberry yogurt several times(at stores) but this homemade version is a must try,you could see the difference.Sweet,sour,strawberry flavoured yogurt...yummy...here it is..

Ingredients:

8-9 strawberries,5 cups of whole milk,3-4 tablespoons sugar,pistachios for garnishing(optional).

Time:10 mins.

Method:

1.Boil the milk on medium heat for 15 mins,reduce it to 4 cups,with such milk you would get very thick consistency yogurt.

2.When it is lukewarm add 1 tablespoon of plain yogurt and stir nicely,pour it in the tight lid container,don't put it in the refrigerater,let set the yogurt for 6-7 hrs. outside in a warm place.

3.Take the yogurt from step 1 put it in muslin cloth, hold the four corners of the cloth,tie the knot(tightly)and hang it on the tap for 6-7 hrs.

4.Take the yogurt out, this yogurt doesn't contain water,looks like cream,keep it in the bowl.

5.Wash the strawberries and cut into pieces,blend it so that you won't see any chunks and get smooth puree.

6.Add sugar and yogurt from step 4,blend all together and refrigerate it.

7.While serving you can garnish it with strawberry and pistachio pieces.

Tip: You can increase or decrease the quantity of strawberries and sugar as per your taste.

Banana muffins

2009-07-09T12:00:00.000-07:00

Ingredients:

2 cups all purpose flour,1 3/4 cups sugar(powdered),180 gm unsalted butter,1 teaspoon baking soda,1/2 teaspoon baking powder,1 tea spoon vanilla,1/2 teaspoon salt,2 eggs,4 ripe bananas.

Time:Preparation:20:30 mins;baking:20 mins.

Method:

1.Sift all purpose flour,baking soda,baking powder together.

2.Mash bananas into thin consistency,keep aside.

3.Take sugar and butter mix nicely until fluffy,add salt,eggs,vanilla and beat all together for 2 mins.

4.Now add step 1 ingredients into the step 3 mixture and mix well.

5.Finally add mashed bananas and walnut pieces and mix nicely again.

6.Grease the muffin pan with cooking spray or clarified butter, pour batter with spoon(fill upto 3/4 of each cup).

7.Keep in the preheated oven(350f) for 15-20 mins or until toothpick inserted at the center of any muffin comes out clean.

8.Let it cool and remove from the pan,store in the airtight container.

Pedha

2009-05-27T16:15:00.000-07:00

Ingredients:

425gm ricotta cheese,225ml milk,80-100gm sugar(as per your taste),1 tablespoon ghee(clarified butter) or unsalted butter,1 teaspoon cardamom powder,few strands of saffron(optional),almond and pistachio pieces.

Time:45mins-1hr.

Method:

1.First make khava(khoya,khova) by using ricotta cheese,keep nonstick pan on medium heat add butter/ghee,let it melt and add cheese keep stirring continuously(otherwise it would stick at the bottom) for 20 mins after 20 mins. you would see very thick consistency ricotta cheese,it

becomes almost like a soft dough.This is your khava.

2.Let it cool and knead for a while.

3.Keep one pan on medium heat and add khova and sugar,you would see this mixture a bit thin as sugar melts(sometimes it doesn't become thin at all,thats fine, it indicates your khava is perfect).

4.Add milk,you would see semisolid mixture,keep stirring continuously for another 20-25mins or untill all milk get absorbed and mixture becomes like khava itself(thick dough).

In this step add cardamom powder after 10-15 mins.

5.Let it cool and make small balls,garnish with some almond and pistachio pieces and press a little bit at the center.Pedha is ready.

Tip:1.While purchasing cheese look for 'whole milk' cheese,pedha turns out really good with whole milk cheese than 'part skim' cheese.

Egg bhurji

2009-05-14T17:56:00.000-07:00

Ingredients:

4 boiled eggs,1 medium size onion,1 tomato,1/2 tablespoon ginger garlic paste,1/2 tablespoon coriander powder,1/4 tablespoon cumin seed powder,1 tablespoon garam masala,1/2 teaspoon turmeric,1/2 tablespoon red chili powder,2-3 green chilies(optional),3 tablespoons oil,salt to taste,1/4 lemon,coriander leaves(cilantro) for garnishing.

Time:30 mins.

Method:
1.Remove the cover of eggs and grate it.keep aside.
2.Finely cut onion, tomato and cilantro.
3.Keep pan on medium to high heat,add oil when oil becomes hot add onions fry until soft and light golden in color.
4.Add ginger garlic paste,saute a minute then add turmeric stir once.
5.Add tomato and fry for 2-3 mins so that raw smell of tomato won't remain.
6.Add red chili powder,coriander and cumin seed powder stir well and add grated eggs,mix nicely and gently(be careful while mixing otherwise bhurji would get mushy).
7.Finally add garam masala,salt,squeeze the lemon,mix once again and cover for 2-3 mins.
8.Remove from heat,garnish with fresh coriander leaves and serve hot with white bread or chapati(roti).

Tip:
1.We can use crushed eggs too but grating gives nice texture.
2.If possible, use any chicken curry or meat masala instead of garam masala.

Naan

2009-05-05T06:52:00.000-07:00

You could make 4 naan by using following ingredients.

Ingredients:
1 cup all purpose flour,1/2 cup lukewarm water,1 tablespoon oil,1 1/2 tablespoon yogurt,1/2 teaspoon yeast,1/2 teaspoon salt,pinch of baking soda,1/2 teaspoon sugar.

Time:15 mins.

Method:

1.Take lukewarm water and add yeast stir well,leave until we prepare rest of the ingredients.
2.In one bowl mix all purpose flour,salt,baking soda and sugar.
3.Add oil,mix nicely.Add yogurt mix it again.
4.Now add step 1 yeast water into the step 2 dry ingredients,knead soft dough.
5.Let rest the dough covered for 3 hrs.,after 3 hrs you would see dough is raised little bit in volume.
6.Apply very little oil on the palms and knead for few seconds.
7.Preheat the oven on 500F
8.Divide the dough in four parts and
9.Roll 1/2 inch thick and oval in shape.
10.Put all Naan on the oven tray after 2-3 mins invert them, again roast for 2-3 mins.,you will see some dark brown spots on the naan it indicates done.

11.Take them out,apply some butter and serve these naan with paneer,chhole or anything you like.

Chocolate banana cake

2009-04-26T08:58:00.000-07:00

Ingredients:

For cake:
1 3/4 cups all purpose flour(maida),2 cups sugar(granulated),3/4 cup(75gm) cocoa powder,1 1/2 teaspoon baking soda,1 1/2 teaspoon baking powder,1/2 teaspoon salt,2 eggs,1 cup(2 medium size) ripe bananas,3/4 cup warm water,1/2 cup milk,1/2 cup canola oil,1 1/2 teaspoon vanilla extract.

Frosting:
250 gm chocolates(semisweet dark chocolate,I have used Hershey's),3/4 cup(180ml) heavy whipping cream,1 tablespoon unsalted butter,banana chips(optional).

Time:Preparation-1 hr.,baking-45 to 60 mins.

Method:

1.Grease the 9x13 inch rectangular baking pan with butter or cooking spray.
2.Preheat the oven to 350 F.
3.Sift all purpose flour,add sugar,cocoa powder,baking powder,baking soda,salt mix together.
4.Whisk eggs,milk,water,vanilla,oil and mashed bananas together and stir until combined.
5.Mix step 1 ingredients with step 2.
6.You will see batter is thin(don't worry),pour this thin batter in greased pan.
7. Bake for 40-45 mins or until a toothpick inserted comes out clean.
8.Let it cool completely and keep in the refrigerator for 2-3 hrs(before frosting) so it will become firm and you can do frosting without breaking.

Frosting:
1.Break chocolate into pieces,keep aside in one bowl.
2.Keep one pan on medium heat add butter and whipping cream bring it to boil,immediately pour this mixture on chocolate pieces after five minutes stir until smooth,When frosting has completely cooled whisk until smooth and fluffy.
3.Spread this frosting on top of the cake.
4.Keep refrigerated for2-3 hrs.
5.Remove from refrigerater 1 hr. before eating.

I have adopted this recipe from the website Joyofbaking.

Kulfi

2009-04-20T10:57:00.000-07:00

Ingredients: 10 oz(300ml) evaporated milk,5-6 tablespoons sugar(or as per your taste),1/2 teaspoon cardamom powder,5-6 almonds(crushed),4-5 pistachios(optional).

You will make 6 kulfi of size shown in above picture.

Method:

1. Add almond pieces and sugar in the milk and bring it to boil,on medium heat keep stirring continuously for 10 mins.
2.Add cardamom powder and remove from heat.
3.Let it cool down completely and pour this milk in ice pop maker,keep in the freezer for 6-7 hrs.
4.Take it out from freezer and after 5 mins remove from mould or soak the mould in warm water for 2-3 mins it helps taking out kulfi easily from the mould.

Tip:If you don't have ice pop maker,you can use small disposable cups and cover it with aluminium foil.

Technorati Tags:
kulfi, Indian ice-cream, Indian dessert

Coconut chutney

2009-04-06T20:42:00.000-07:00

Ingredients:
1 cup grated coconut,1 tablespoon daliya,1 teaspoon minced ginger,2 table spoon chopped cilantro(coriander leaves),1 teaspoon tamarind,1/2 teaspoon cumin seed powder,3-4 cashews(pieces),1 teaspoon urad daal(spilt black gram),1 tablespoon oil,2 whole red chilies,cumin and mustard seeds,5-6 curry leaves,pinch of hing (asafetida),salt to taste.

Time:25-30 mins.

Method:

1.Grate the coconut,take it in the grinder add daliya,cashews,ginger,tamarind,coriander leaves,cumin seed powder and salt add little water,grind together to paste(don't make very fine paste,it should be coarse).Take it out and keep aside.
2.Now keep one pan on medium heat for making tempering,add oil when it will become hot add mustard seed,cumin seed,whole red chilies,stir once add urad daal,saute for a while,add curry leaves,stir once and add hing(asafetida),stir once and pour this 'tadka' on coconut paste,mix nicely.
Serve this coconut chutney with Idli-sambhar,uttapam,dosa orIf you like, you can include it in your daily meal too.

Technorati Tags:
coconut chutney, coconut chatani

Thecha

2009-04-04T10:30:00.000-07:00

Ingredients:

10-12 green chilies,1/2 tablespoon oil,2 garlic cloves,1 teaspoon cumin seeds,2-3 tablespoon chopped coriander leaves(cilantro),salt to taste.

Time:10 mins.

Method:

1.Wash green chillies,keep one pan on medium heat,add oil and roast green chilies till you see brown spots on chili(about 5 mins),be careful sometimes chili crackles.
2.Let them cool down and grind coarse with garlic cloves,coriander leaves,cumin seeds,salt.Thats it thecha is ready to eat,it tastes great with 'Bhakari'(jawarichi).

Tip:You can preserve this thecha for 6-7 days,but it starts loosing green color as long as you preserve it.If you don't want to eat thecha after 2-3 days,use it while preparing any dish instead of red chili powder.

Misal-pav

2009-04-02T12:25:00.000-07:00

Ingredients:

1 cup sprouted mataki(moth),1 potato,1 tomato,1 onion,1 tablespoon ginger garlic paste,1/2 tablespoon coriander powder,1/2 tablespoon cumin seed powder,1/2 teaspoon turmeric,1/2 tablespoon red chili powder,1 tablespoon garam masala,some coriander leaves,salt to taste.
For garnishing:
1 tomato,1 small onion,1 cup pharsaan,3-4 tablespoon coriander leaves,lemon,4-5 tablespoon curd(yogurt).

Method:

1.Sprouted mataki:Soak mataki into the water overnight and take it out in the morning,take this mataki in cotton cloth hold four corners up and tie a knot tightly and keep covered for 8-10 hrs,you will see sprouts coming through the mataki.
2.Take potato,peel off the skin,cut into cubes, wash it and pressure cook sprouted mataki and potato cubes together by adding 3-4 cups of water for 4-5 whistles.Keep aside,don't throw stock,we will use it in gravy.
3.Now start making tadka,keep one pan on medium heat add oil when it becomes hot add mustard seed and cumin seed,let them splutter,add onion fry it to soft and till transparent,add ginger garlic paste,stir once and add turmeric,add tomato fry for 1-2 mins add red chili powder saute for a while,add coriander powder,cumin seed powder stir again,add mataki with stock to this masala,add garam masala and stir thoroughly,add more water than usual as we must have enough gravy while eating misal.
4.Bring it to boil and turn off the heat.
5.Finely cut onion,tomato and coriander leaves,Lets start serving misal fiirst take gravy in bowl,add tomato,onion,coriander leaves,pharsaan,squeeze some lemon,1 tablespoon curd(yogurt) (optional).mix well and eat with pav.

Technorati Tags:
Misal-pav, kolhapuri misal, puneri misal

Bhel

2009-03-31T06:41:00.000-07:00

Ingredients:

4-5 cups puffed rice(churmure),1/4 teaspoon turmeric,few mustard and cumin seed,1 small onion,1 tomato,1/2 cup sprouted moth(mod aaleli mataki),1 1/2 cup pharsaan, 2-3 tablespoon roasted pea nuts,tamarind chatni,green chatni,1 teaspoon cumin seed powder,4-5 tablespoon chopped cilantro(coriander),1 teaspoon chat masala,salt to taste.

Method:

1.Finely chop tomato,onion,coriander leaves.
2. Keep one big pan on medium heat,add 1 tablespoon oil when it becomes hot add mustard seed and cumin seed,add turmeric stir once and add puffed rice mix nicely and switch off the stove,let it cool down.
3.In one big bowl add puffed rice (step 1),in this start adding pharsaan,matki,tomato,onion,coriander,pea nuts,cumin powder,chat masala,mix once.
4.Now add tamarind chatni and green chatni,mix well and serve immediately,otherwise puffed rice will loose its crunchiness & become soft because of tamarind and green chatni.

Technorati Tags:
Bhel, chaat, Indian chaat

Zucchini bread

2009-03-24T06:43:00.000-07:00

Ingredients:

1 1/2 cup all purpose flour(maida),1 1/4 cup powdered sugar,1/2 teaspoon baking soda,1/4 teaspoon baking powder,1 teaspoon vanilla extract,1/2 cup vegetable oil,4 oz butter at room temp.(approx.115gm),2 eggs,pinch of salt,1 cup shredded zucchini,few almonds and walnuts.

Time:preparation:30 mins. baking:1 hr.

Method:

1.Sift all purpose flour,baking soda,baking powder mix together.Sift sugar separate.
2.Beat the eggs,add vanilla,oil,salt and sifted sugar and again beat for 8-10 mins so that you will get smooth mixture and you won't see lumps in it.
3.Now start adding all purpose flour into the step 1 mixture,mix nicely,there should not be any lumps,add butter mix it again,now add zucchini and nuts mix well to smooth and light batter.If you have stand mixer you can use that for mixing.
4.Pour this batter into the greased 9x5x4 loaf pan and keep in preheated oven on 350F for 1hr. or until toothpick inserted at the center comes out clean.
5.Let it cool down completely and refrigerate it in a airtight container.This bread tastes delicious.

Tip:You can make muffins with same batter just decrease the baking time(check after 25 mins).

Technorati Tags:
zucchini bread, zucchini muffins

Dhirada(besan ka puda)

2009-03-23T12:54:00.000-07:00

Ingredients:

1 cup besan,3/4 cup rice flour,1 tablespoon cumin powder,2-3 green chilies,1/2 teaspoon red chili powder,salt to taste,1 cup zucchini,salt to taste,water,oil for roasting.

Time:30 mins;

Method:
1.Wash zucchini and grate it(1 cup).Finely chop green chilies.
2.Take one bowl mix besan,rice flour,cumin seed powder,red chili powder,salt.By adding water make a thin batter (like dosa),add grated zucchini to this batter and mix well.
3.Take one pan keep on medium heat and sprinkle few drops of oil,take one spoon(use deep spoon) of batter and spread in the pan starting from center to edge.let it cook for 1-2 mins, add some oil dhirada and turn on the other side,you will see golden brown color this indicates done on this side, and roast it for another 1-2 mins on the other side.
4.Repeat the same proc with remaining batter,serve this dhirda with pickle and curd as a snack or light meal too.
Adding zucchini, I have learnt from manjulaskitchen,tastes great.

Tip:If you like,you can add finely chopped tomato and onion in the same batter.

Technorati Tags:
besan ka puda, dhirda, Indian snack

Aaloo tikki

2009-03-23T09:36:00.000-07:00

Ingredients:

2 potatoes,1/2 onion(medium size),1 garlic clove,1/2 tablespoon cumin seed powder,1/2 tablespoon coriander powder,1/2 tea spoon red chili powder,1 teaspoon dried mango powder(aamchur),1/2 tablespoon chaat masala,2 tablespoon roasted pea nut powder(coarse),1 teaspoon dry fenugreek leaves(kasuri methi), 1-2 green chilies,5-6 tablespoon bread crumbs,1 tablespoon cornmeal(optional),some cilantro(coriander leaves),salt to taste,3-4 tablespoon oil for frying.

Time:30-45 mins.

Method:

1.Wash and cook the potatoes,peel off the skin and mash it.
2.Finely chop an onion,green chilies and cilantro(coriander leaves),crush the garlic.
3.Mix all above ingredients with step 1 and step 2 ingredients(except oil ,bread crumbs and corn meal),mix it nicely.
4.Make small 4-5 balls and press with palm at the center to flatten it(as shown in the picture) and coat all tikki with bread crumbs.
5.Take the skillet,keep on medium heat,spread 2 table spoon oil,put all the 'tikki' in the skillet,roast it on both side to golden brown. slowly roast on medium heat, so that you will get crispy tikki.
6.Serve these hot 'tikki' by spreading tamarind chatni,tomato ketchup,curd and shev(aalo bhujia).

Technorati Tags:
aaloo tikki, chaat

Rice pudding(Kheer)

2009-03-19T13:03:00.000-07:00

Ingredients:
1/2 cup rice,4 cups milk,2 tablespoon ghee(clarified butter),5-6 tablespoon sugar(or as per taste), 1 teaspoon cardamom powder,few nuts(cashews,raisins,almonds).

Time:20-25mins

Method:

1.First wash the rice and soak it in water for 10 mins. after 10 mins. take it out.
2.Keep one pan on medium to high heat,add ghee let it melt and add rice keep stirring for 2-3 mins.
3.Add milk and nuts,reduce the heat to medium, stir occasionally until rice is cooked completely,you will see milk is also becoming thick,If you think it is too thick ,you can adjust the consistency by adding some milk at the end.
4.Lastly add cardamom powder and turn off the heat.

Beet-carrot

2009-03-18T15:09:00.000-07:00

Ingredients:

1 beetroot,2 carrots,3-4 tablespoons yogurt,salt to taste,mustard seed,1 tablespoon oil,pinch of hing.

Time:15 mins.

Method:

1.First wash the beetroot and carrot and grate it.
2.Add yogurt and salt to taste and mix nicely.
3.keep one pan on medium heat and add oil when it will become hot,add mustard seed,let them crackle and add pinch of hing and pour this 'tadka' on the beetroot-carrot-yogurt mixture.

It's done!! very easy, eating carrot is always good but beetroot has it's own benefits, It improves the quality of the blood. It reddens and vitalizes the body. The betaine content of the beet helps in cleansing the stomach and the intestine.

Puran poli

2009-03-13T11:48:00.000-07:00

On 10th of march there was "Holi",festival of colors.On Holi,in every household you will find puran-poli in lunch or dinner.On a lot of festivals marashtrian do make puran-poli,tastes fantastic.

Ingredients:
1 cup chana daal,1 cup sugar,3 cups water,1-1 1/2 cup wheat flour,1/2 tablespoon cardamom powder,1/2 tablespoon nutmeg powder,2 tablespoon oil,some dry flowe for rolling,2-3 table spoon clarified butter, pinch of salt.

Mehthod:
1.Wash and pressure cook the chana daal for 4 whistles by adding 3 cups of water,when it's done check out the chana daal pressing with finger it should be tender and should not contain raw chana at the center, strain it, don't throw remaining water because with this stock we make "aamti" puran-poli and without "aamti" impossible!!!

2.Now to this cooked daal add sugar and grind it in food processor,take it out, you will see it somewhat thin as we have added sugar.Don't worry about that.

3.Take one pan keep on medium heat and add this 'puran'(mixture of daal and sugar) in the pan keep stirring until mixture becomes thick, it should not be dry.Add cardamom powder and nutmeg powder and mix well, let it cool down completely,our stuffing is ready.

4.Start making dough,take wheat flour and by adding water knead soft and thin dough(than our usual chapati dough),add oil and keep kneading so that dough will become extremely soft as this dough plays key role in making of puran poli,keep it covered for 15 mins.

5.Divide puran in the equal parts,make round balls,make small ball of dough too.

6.keep one pan on medium heat on the other hand take one dough ball by spreading some dry wheat flour on rolling surface roll it little,now place the 'puran' stuffing and lift the edges all around in the upward direction as shown in the above picture(don't expand it) and firmly close it at the top and press gently with your palm and roll it.

7.Sprinkle some clarified butter on the pan(ghee,toop) and roast puran poli on both side to golden brown,repeat the same proc with all other balls.

8.Serve hot puran poli with ghee.

'Aamti' and 'kadhi' always go with puran poli,will see those in another post

Tip:You can preserve this puran upto 5-6 days in the refrigerator and can make puran poli whenever you want.

Pohe aani makycha chiwda

2009-03-09T11:51:00.000-07:00

Ingredients:
250gm thin pohe(patal pohe,rice flakes),100gm makyache pohe(corn),1/2 cup oil,1/2 cup pea nuts,3-4 green chilies(chopped),2-3 cloves of crushed garlic,1 teaspoon turmeric 1/2 tablespoon red chili powder,1 tablespoon coriander powder,1 tablespoon cumin seed powder,1/2 tablespoon sugar,1/4 tablespoon citric acid,10-12 curry leaves,some cilantro,pinch of hing(asafetida),1 teaspoon cumin seed,1/2 teaspoon mustard seed,few cashew and raisins(optional),salt to taste,oil for frying makyache pohe.

Time:30-45 mins.

Method:

1.First roast thin pohe in one pan on medium heat(don't burn it should be white only) for 5 mins. continuously keep stirring,take it out and keep aside.
2.Now in another pan take enough oil to fry makyche pohe,fry it on medium to high heat and put on paper towel.
3.Now start making 'phodani',take one big pan which could contain all pohe and keep on medium to high heat,add 1/2 cup oil,when it becomes hot fry pea nuts to golden brown and take it out,if you are adding cashews and raisins fry to very light golden in color and take it out.
4.Now to this hot oil,add mustard and cumin seed let them crackle,add crushed garlic stir once and add green chili and curry leaves stir for 30 secs. and add turmeric,red chili powder,stir once,add pinch of hing,add chopped cilantro saute for a while,now add fried peanuts,cashew,raisins and mix well and immediately add pohe,turn the heat to low start mixing nicely.
5.Finally,add coriander powder,cumin seed powder,salt,sugar,citric acid again mix well so that all masala will spread on pohe evenly.Turn off the heat and let it cool down and store in airtight container.

This is the main item in 'diwali pharal' but you can make it any time for snack,kids love this chiwda.

Tip:As we add green chilies, add red chili powder as per your taste otherwise it will become hot.

Shingolyachi bhaji

2009-03-08T13:00:00.000-07:00

Ingredients:

for shingole:
1 cup besan(gram flour),1/2 teaspoon red chili powder,pinch of turmeric,1 clove of crushed garlic,1-2 tablespoon finely chopped cilantro,salt to taste,some water to knead.
For gravy: 1 small onion,1 tablespoon poppy seed,3-4 tablespoon dry coconut,1/2 tablespoon red chili powder,1/4 tea spoon turmeric,1 table spoon coriander powder,1 tablespoon ginger garlic paste, 1/2 tablespoon cumin seed powder,1 tablespoon garam masala,3-4 tablespoon oil,cumin seed,salt to taste,water.

Method:

1.First make shingole,take besan in one bowl mix all ingredients by adding little by little water knead a tight dough and make a 2-3 inch long shingole(as shown in the above picture) or you can give small round shape and press little in the middle,any shape but don't make it big so that it will cook fast.Keep it aside.

2.Now start making gravy,first take one pan and keep on medium heat,roast the coconut and poppy seed one by one to light brown in color and take it out.
3.Cut an onion and roast it to light brown by adding 1/2 tablespoon oil in the pan.let it cool.Make powder of coconut and poppy seed.Make paste of roasted onion too.
4.Keep another pan on medium heat,add oil when it becomes hot add cumin seed,add onion paste and saute for 1-2 mins,to this add powder of coconut and poppy seed ,again saute for 2-3 mins now add ginger garlic paste and stir continuously for 1-2 mins add turmeric,red chili powder,stir once and add cumin seed powder and coriander powder another quick stir and add enough water as you are going to cook 'shingole' in same gravy.
5.Finally add garam masala and salt,stir once and add shingole in this gravy,cover it, lower the heat and let it cook slowly on medium to low heat.stir once after every 5-7 mins. after 15-20 mins check shingole by taking it in the spoon and breaking in the middle.If it cooked it would look soft and wouldn't contain raw besan inside.If not again cook for another 5-10 mins. and eat with chapati or bhakri

Mexican veggie rice

2009-03-04T13:11:00.000-08:00

Ingredients:
1 cup rice,2 1/2 cup water,1 tablespoon oil,1 tomato,1/2 capsicum,1/2 onion,1/2 cup red and black beans,3-4 tablespoon sour cream,guacamole,5-6 tablespoon salsa(medium or hot as per your taste)1 cup lettuce,1 cup corn,cilantro,lemon,salt.

Time:30 mins.

Method:

1.For this we need guacamole,so first make guacamole.
2.Cook the rice by adding water salt and oil.Cook the beans till tender,if you have canned one,that's fine.Boil the frozen corn till cooked. On the other hand start cutting vegetables,chop tomato, 1 cup lettuce,onion and capsicum(sliced) and cilantro.
3.Take one pan keep on medium heat,add 1 tablespoon oil and saute the onion and capsicum for 3-4 mins. and take it out.
4.Now start mixing rice,first take some rice add few cilantro,now add tomato lettuce,capsicum,corn,beans,2 tablespoon salsa,1-2 tablespoon sour cream,2-3 tablespoon guacamole,squeeze some lemon, mix nicely and eat.

Isn't it simple and healthier too??

How much rice and all other ingredients you should add is absolutely up to you.

Tip:If you like other veggies you can use those.

Matar-paneer

2009-02-26T16:00:00.000-08:00

Ingredients:200gm (prefried cubes)paneer,1/2 cup green peas,3 tomatoes(medium),3-4 spoon yogurt(curd,dahi)1-2 green chilies,1 inch ginger,1/2 tablespoon coriander powder,1/4 tablespoon cumin seed powder,1/2 tablespoon red chili powder(or as per your taste),1/4 teaspoon turmeric,1 tablespoon garam masala,cumin seed,2-3 tablespoon oil,salt to taste.

Time:30 mins.

Method:

First blend tomato,ginger,green chili and keep this puree aside.Keep one pan on medium to high heat add oil when it becomes hot add cumin seed let them splutter and add tomato puree and keep stirring for 4-5 mins after that add turmeric,red chili powder,cumin seed powder,coriander powder mix well stir occasionally for 2 mins now add yogurt and keep stirring continuously for 3-4 mins.Add green peas stir once and add garam masala too.(if you don't you will see some small white granules starts forming and you will not get smooth gravy).Add green peas stir once and add garam masala and salt too.Lastly add paneer mix well leave on medium to low heat for 5 mins.
Serve matar paneer with naan or chapati.

Tip:If you like ,you can use normal paneer too (no need to fry).

vange dry(brinjal)

2009-02-26T14:11:00.000-08:00

Ingredients:
4-5 brinjals(vaange,baingan),1/2 cup roasted peanuts,1/2 cup water,1 tablespoon roasted sesame seed,1/4 teaspoon turmeric,1/2 tablespoon red chili powder,1/2 tablespoon coriander powder,1/4 tablespoon cumin seed powder,1 tablespoon ginger garlic paste,1/2 onion finely chopped,1/2 tablespoon garam masala,3 tablespoon oil,salt to taste.

Time:30-40 mins.

Method:

1.First grind peanuts to coarse and make powder of sesame seed.Mix all dry ingredients together , add ginger-garlic paste mix it again,due to ginger garlic paste it becomes wet so that we can fill it the brinjal.keep aside.
2.Take the brinjals wash and cut brinjal in four parts upto stem,don't separate it.Now take the masala(stuffing) which we have mixed in step 1 and fill it through all brinjals,if you have some leftover masala keep it.
3.Keep one pan on medium heat add oil,when oil becomes hot,leave all brinjals one by one in the oil and spread remaining masala on the top,cover it,lower the heat(between medium to low).
4.After 5-7 mins turn all brinjals to other side,again cover it for 5 mins. from this point turn it occasionally for another 5 mins. leave 1 tablespoon oil around it,check the brinjal cooked or not by inserting fork into the brinjal.If its done,add water and stir slowly(if you want to make dry add little water or if u want gravy add more,I have made it dry)& lastly add garam masala leave it uncovered for 5 mins.Granish with some cilantro and serve hot with chapati.

Tip:This dish you cant cook on high heat,taste of this dish lies in slow cooking on low heat.

Pani-puri

2009-02-20T19:49:00.000-08:00

This dish might be everyone's all time favorite,mine too as it tastes awesome!! yesterday i tried it,turned out good so that posting it here, for all pani puri lovers.................

You will make 20 puri.

Ingredients:
For puri(shell):
1/2 cups sooji(fine),1 tablespoons all purpose flour,1/2 cup lukewarm water,oil for frying.

For pani:3-4 cups water,3 tablespoon tamarind chatni,1 green chili,1/2 inch ginger,8-9 mint leaves,1/4 tablespoon coriander powder,1/4 tablespoon cumin seed powder,1/2 tea spoon black salt,1/2 tablespoon sugar,1/4 tablespoon lemon juice,1/4 teaspoon black pepper,pinch of red chili powder,salt to taste.

For stuffing:1 boiled potato,1/2 cup green peas(cooked),1/2 cup cooked chana daal.

Method:

Puri:

1.Take one bowl add sooji and all purpose flour and knead the dough by adding water slowly if you need more water add it by checking the consistency(be careful don't add excess water).Knead the soft dough(like chapati),kneading this dough takes somewhat longer than usual chapati dough,have some patience as you are going to make tasty pani-puri and wanna eat so...........
2.let this dough rest (covered) for 20-30 mins.
3.After that divide this dough in 2 parts and roll it thin by applying little oil on rolling surface and with cap of any bottle make round puri by pressing on the rolled thin sheet or you can divide the dough in equal 20 parts and roll separate small and thin puri.
4.Keep one pan on medium to high heat,add oil and deep fry all these puri to little bit golden in color.

Pani:

1.Take mint leaves,cilantro, green chili,ginger blend it all together by adding 1/2 cup water.
2.Take one bowl add tamarind chatni add three cups of water mix well,now add this blended water(green one) and add all other dry ingredients mentioned above for pani and mix together.
Your 'pani' is ready.

Mix all stuffing ingredients together add 1/4 tablespoon chat masala and salt to taste.

Time to get ready for eating pani puri,take the puri,make a hole by pressing it with finger, fill up the stuffing inside puri, dip this puri in the pani and let it go straight in your mouth(open it wide)-:) tastes?? yummy!!!!!!!!!!!!!!!!!!!!!!

Tip:For puri dough(alternative) you can take wheat flour and sooji 1:1,instead of maida.

Banana bread

2009-02-20T11:46:00.000-08:00

Ingredients:
4-5 bananas,2 cups all purpose flour,1 cup sugar(white),1 tablespoon baking soda,1 teaspoon baking powder, some walnut pieces,1 teaspoon vanilla extract,2 eggs,120gm/4oz
butter(unsalted),3-4 tablespoon sour cream,salt to taste.

Time:preparation 20-25 mins. baking:1 hr.

Method:

1.For making banana bread bananas must be very ripe.Take these bananas and mash it and keep aside.Preheat oven on 350f.
2.In one bowl take all purpose flour,sugar,baking soda,baking powder,walnut pieces,salt sift and mix all the dry ingredients.Now add butter and mix well(if mixing butter is difficult you can melt it and then add.)Add eggs mix once,now add vanilla extract and sour cream lastly add mashed bananas mix well in a smooth batter.
3.Take one 9x5x2 loaf bread baking pan or round pan,grease it with cooking spray(you can use clarified butter too) and pour the batter evenly.Keep the pan in oven.After 45 mins. check once with toothpick inserting in the middle if it comes clean it's done! if not ,leave it for another 10-15 mins.After cooling down take it out and remove bread from pan and cut it.This bread tastes very delicious,try it.

Tips:
You can also add some almond pieces with walnut.
You can make muffins with same batter, keep oven on 400f for 20 mins.

Vangycha Bharit

2009-02-18T20:28:00.000-08:00

Ingredients:
1 eggplant,1 tomato,1 onion,1/2 cup green peas,1/2 tablespoon red chili powder,1/4 teaspoon turmeric,2-3 garlic cloves,2-3 green chilies,cumin and mustard seed,3-4 tablespoon oil,cilantro(coriander).

Time:for baking 45 mins.,for recipe 15 mins.

Method:

1.Wash an eggplant wipe it,apply some oil on eggplant(which helps removing skin easily)and keep it in the oven on 400F for 45 mins.
2.When it cools down take it out ant remove the skin,take this flesh and cut with knife in very small pieces and keep aside.
3.Finely cut onion and tomato and green chili.Mince the garlic and chop cilantro.
Keep one pan on medium heat add oil when it becomes hot add mustard seed as it pops up add cumin seed let them splutter now add onion and fry till transparent,add garlic stir for some time(don't burn garlic,it should remain white) add green chili stir for 30 sec.Add turmeric and red chili powder give one quick stir.
4.Now this is the time to add tomato and green peas stir well and cover it for 2-3 minns, stir occasionally, it starts leaving some oil at the edges now add eggplant flesh which we have kept aside.Mix well ,add salt and cover for 1-2 mins finally add cilantro and serve this hot bharit with "Bhakri" or chapati.

Pav bhaji

2009-02-16T20:43:00.000-08:00

Ingredients:
1 cup cauliflower florets,1 cup cabbage chopped,half capsicum,1 small potato peeled and cut in big cubes,1/2 cup green peas,1 big onion,2 tomatoes,1 tablespoon ginger garlic paste,1/4 tablespoon red chili powder,1/4 teaspoon turmeric,cumin and mustard seed,2 tablespoon pav-bhaji masala(everest).
some finely chopped onion,coriander leaves(cilantro) and lemon.

Time:30-45 mins.

Method:

1.First take cauliflower,cabbage,capsicum,potato,green peas and cook all together in pressure cooker for 3-4 whistle.After cooling down mash it(how much thin or thick you want, add some water accordingly) and keep aside.
2.Now finely cut onion and tomatoes,keep one pan on medium to high heat, add oil when it will become hot add cumin seed let them splutter,add onion and fry till tender now add ginger garlic paste fry for a while,add turmeric, after that add tomatoes fry well so that you won't see chunks of tomatoes,add red chili powder,stir once, at this point add pav bhaji masala and stir for one min.lastly add mashed veggies and mix well keep on medium heat for 5 mins and turn off the stove.
3.Take half onion and some cilantro(coriander) finely chop it,mix together(this is for garnishing).
Roast the pav by spreading some butter on both side for eating with bhaji.
while serving add some butter on bhaji,spread this onion-cilntro,add some lemon and serve hot with pav(bun,bread).

Tip:For bringing red color to your pav-bhaji, add 1 tablespoon grated red beetroot when you add mashed veggies in the masala at the end.

Lemon rice

2009-02-16T09:44:00.000-08:00

Ingredients:
For making rice:1 cup basmati rice,2 1/2 cup water,salt,1 table spoon oil.
For tadka:cumin and mustard seed,1/4 tea spoon turmeric powder,2-3 red pepper,2-3 green chillies(slitted),1 strand curry leaves,2-3 table spoon pea nuts,1 table spoon chana daal(split chick peas,yellow),pinch of hing,1/2 lemon(big one),2-3 table spoons oils.

Time 20-30 mins.

Method:

1.First cook rice by adding oil and salt in the water,because of oil it doesn't become sticky.When rice is done take it out in big(wide) vessel and add lemon juice and salt, mix gently so rice won't break and keep it aside.
2.Now keep one pan on medium to high heat and add oil when it become hot add mustard seed after that add cumin seed let them splutter,now add red pepper stir once now add pea nuts fry it to golden color,now add chana daal fry it for 30 sec.,now add curry leaves, green chili and turmeric stir well for a while, add pinch of hing. stir once.
3.And pour this mixture(tadka) on rice,again mix slowly and gently,turmeric should mix evenly all over the rice.Serve lemon rice with any kind of gravy.

Palak(spinach) paratha

2009-02-10T11:45:00.000-08:00

Ingredients: 1 bunch palak(spinach)or 2-3 cups chopped,2-3 cups wheat flour, 1/2 tablespoon red chili powder,pinch of turmeric,1 tablespoon ginger garlic paste,1/2 tablespoon cumin seed powder,1/2 tablespoon coriander powder,salt to taste,some dry wheat flour(for rolling),oil for roasting.

Time:30 min.

Method:

1.First wash spinach and grind it in the grinder,keep this smooth paste aside.
2.Now take wheat flour and add red chili powder,turmeric,ginger garlic paste,cumin seed powder,coriander powder,salt mix well,to this dry mixture add spinach paste and knead it until you get smooth dough sometimes we need water sometimes we don't as we have added spinach paste ,if you need water then only add it( make the dough same as chapati dough).Make small balls and roll thick.
3.Roast it to golden brown on medium heat on both side by applying little oil on both side.
4.Serve this hot paratha with curd,butter or pickle whatever you like.

Gobi manchurian

2009-01-28T08:41:00.000-08:00

Ingredients:

1 bowl or 250gm cauliflower,1/2 onion,2-3 green chilies,1/4 cup(40ml) tomato ketchup,3-4 spoon red chili sauce,1/4 table spoon ginger garlic paste,1/4 tablespoon cumin seed powder,1-2 spoon soy sauce,1 spoon white vinegar,2-3 garlic cloves,1 inch ginger,green onion,1 spoon corn flour for seasoning and 4-5 spoon for frying, salt to taste,oil for frying.

Time:30-45 mins

Method:

Seasoning:

1.Finely chop onion and green chilies,mince the garlic and ginger.Take one bowl add 3-5 tablespoon water and 1 spoon corn flour mix well and keep it aside.
2.Now keep the pan on medium heat add 2-3 tablespoon oil when it becomes hot add minced garlic and ginger saute for few seconds(be careful at this point because we don't want our garlic overcooked it must be white).
3.Add green chili stir once,add onion and fry until it becomes soft(and transparent).
4.Now add ketchup and red chili sauce saute for 3-4 mins(it starts oozing out some oil) to this add soy sauce and vinegar stir once, now add already prepared corn flour paste(we are using corn flour just as a thickening agent)again cook for 5 min.If its thick add couple of spoons of water,seasoning should be be semisolid.Finally add salt to taste.Now our seasoning is ready.

Gobi fry:

1.Take the cauliflower and wash it cut it in medium size florets.Take one bowl add some water and corn flour mix well add few cumin seed,ginger garlic paste,red chili powder, salt to taste again mix well.
2.Add oil in the pan for deep frying when it will become hot ,take one floret dip it in the corn mixture and leave in the oil you can fry 8-10 florets at a time,fry slowly it starts to turn little golden brown in color take it out, repeat the same proc with remaining cauliflower florets.Because of corn flour it becomes crispy.
3.Now transfer all these fried gobi in the seasoning and mix properly so that all cauliflower florets get covered with seasoning.Garnish with green onion and serve hot.

Tips:1. Be careful while adding salt as we have added soy sauce which contains salt.
2.If your red chili sauce is very hot you can add it accordingly( as per your taste).

Guacamole(mexican)

2009-01-27T09:12:00.000-08:00

Ingredients:
1 avocado,1/2 onion(medium size),1/2 tomato,1/4 lemon,1 teaspoon black pepper,cilantro,salt to taste.

Time:15 mins.

Method:

1.First finely cut tomato, onion and cilantro keep aside.
2.Now take the avocado cut it into two parts,remove the seed.Take out the flesh from the skin of avocado with spoon in one bowl(as shown in above pictures).Mash with spoon,as its very smooth removing skin and mashing is very easy.
3.Add onion,tomato,lemon juice,pepper,cilantro and salt,mix well.Guacamole is ready to eat.Serve with Doritos chips or make a veggie rice bowl at home.

Tips:1.While buying avocado look for ripe one(somewhat black) or take a green and keep for 2 days use later.
2.If you are going to store guacamole for later use keep seed in the guacamole(which we have removed) it prevents guacamole turning brown.For better taste make guacamole and eat fresh (instead of storing).

Moong pakode(moog bhaji)

2009-01-24T21:29:00.000-08:00

Ingredients:

1 cup moong daal(yellow),2-3 green chilies,1/2 table spoon ginger garlic paste,1/2 tablespoon cumin seed powder,1/2 tablespoon coarsely grounded coriander seed,1/2 teaspoon turmeric,1/4 tablespoon mango powder,some chopped cilantro.

Time:30 mins

Method:

1.First wash moong daal and soak it in the water for 2-3 hours.Take it out from water and grind coarse by adding green chilies.
2.Add all above ingredients and mix well and deep fry on medium heat to golden brown.Fry slowly so that you will get crispy moong pakode.Serve hot with tamrind or pudina (mint)chatni.

Don't you think this is very easy?? and it tastes soooooo good!!

Tip:Never add water to make the batter,as we soak daal in water we don't need any water.

Daal makhani

2009-01-24T16:16:00.000-08:00

This is a very very popular and tasty panjabi dish,another(one is chhole) option when you don't have veggies.

Ingredients:

1/2 cup whole urad(black gram)(you can use split black gram too),2-3 tablespoon oil,some cumin seed,2 tomatoes,1 onion,1 table spoon ginger-garlic paste,1 tablespoon garam masala,1/2 table spoon red chili powder,1/4 teaspoon turmeric,2 tablespoon butter,salt to taste,cilantro.

Time:20-30mins.

Method:

1.Soak whole urad in water for 6-7 hrs.,take it out and pressure cook urad by adding 2 cups of water for 5-6 whistle or until it becomes tender.
2.Finely chop tomatoes and onion and cilantro(coriander).
3.Keep one pan on medium to high heat,add oil when it will become hot add cumin seed.To this oil add onion fry it to golden brown,now add ginger garlic paste saute it,add tomatoes and fry well so that you won't see chunks of tomatoes and onion and raw smell of tomatoes won't remain.
4.Add red chili powder,stir once and add 1 spoon butter,another quick stir, now add precooked daal again stir thoroughly,add coriander powder,amchur powder(dry mango powder) and garam masala, add remaining butter,mix nicely and keep on medium heat for 4-5 mins.
5.Finally, garnish with cilantro.Serve with naan or chapati.

Potato gravy

2008-12-23T20:01:00.000-08:00

This recipe I have learnt from my friend she is from vidarbha(one region in maharashtra),they do some recipe in different way.I liked that so I tried and it turned out good so giving it here,try it and tell me.............

Ingredients:
2 medium size potatoes,1 small onion,2-3 garlic cloves,1 inch ginger,some cilantro,cumin seed,1/2 tablespoon coriander powder,2 table spoon grated coconut(dry),1 tablespoon garam masala,1/4 tablespoon turmeric,1/2 tablespoon red chili powder(or as per your taste), 3-4 tablespoon oil,salt to taste,cilantro for garnishing.

Time:45mins-1 hr.

Method:

1.First boil the potatoes and after cooling down, peel off the skin and cut in small pieces.

2.Now start for gravy,cut onion,take this onion,coconut,ginger,garlic,cilantro make fine paste together.

3.Keep one pan on medium heat,add oil,when it becomes hot add cumin seed, to this add already prepared paste,keep frying for 7-10 mins.,you will see it's changing color(initially it was green due to cilantro)to brown and looses raw smell of onion,also oozing out some oil.Lower the heat,add turmeric,stir once and add red chili powder,to this add coriander powder, add very little water(to prevent burning).Add garam masala and potatoes stir once and now add enough water,again inconsistency depends on how much thin or thick you want,last but not least don't forget to add salt.Sprinkle some cilantro and serve with chapati or naan.

Curd rice

2008-12-23T15:40:00.000-08:00

Ingredients:

1 cup rice,3 cups water,2-3 cups yogurt(dahi),2-3 tablespoon oil or clarified butter(ghee),1/2 tablespoon urad daal(white),cumin seed,mustard seed,2-3 red chilies,2-3 green chilies,1/2 tablespoon minced ginger,pinch of asafetida(hing),few curry leaves,cilantro,salt to taste.

Time:30 mins.

Method:

1.Take rice wash it and cook it by adding 3 cups of water.Take cooked rice add salt,finely chopped green chili,cilantro and yogurt mix well and keep it aside.
2.Now start to make seasoning(tadka),keep pan on medium to high heat,add oil when it will become hot add mustard seed let them splutter and add cumin seed,add urad daal and fry it.Add red chili and curry leaves stir once,to this add minced ginger and asafetida pour this tadka on rice which we have already cooked.Mix well and serve with pickle.

Coconut burfi(Naralachi vadi)

2008-12-23T12:40:00.000-08:00

Ingredients:
2 cups grated coconut(frozen or you can take fresh whole coconut & grate it),4 cups milk,1 1/2 cup sugar(less or more as per your taste),2 tablespoon clarified butter(ghee,toop),1/2 teaspoon cardamom powder(optional).

Time:1 hr.

Method:

1.Keep non-stick pan on medium heat,add clarified butter.Let it melt and add grated coconut roast it for 5 mins.Add milk keep stirring continuously.
2.After half an hour(or more) you will see milk starts thickening(like rabadi of ras malai).let it become more thick,you will see some oil oozes out and it starts leaving edges of pan,now add sugar it will look somewhat thin as sugar starts melting but don't worry it will absorb soon.Add cardamom powder,keep sirring at least for another 10 mins or so.It should not be total dry or thin,should be thick and sticky too.
3.Now turn off the heat and take one baking tray(dish)and apply some ghee at the bottom and spread down all the mixture evenly(1 inch thick).Let it cool down completely and cut it diagonally in diamond shape.Take out all pieces and refrigerate it in an airtight container.

of course,don't forget to eat................... :)

Tip:1.Also after cooling down and cutting,if you can't take out pieces from the tray, if it breaks here is one trick-after cooling and cutting don't try to remove burfi pieces from tray or dish,directly keep it in refrigerator for 1-2 hour,now you can easily take out all pieces without breaking and loosing shape.

Boondi raita

2008-12-23T11:55:00.000-08:00

Ingredients:

1/2 cup boondi,1 cup fresh yogurt(curd,dahi),some milk, 1 teaspoon raita masala,1/2 teaspoon chaat masala,1 teaspoonspoon sugar(optional),cilantro,salt to taste.

Time:10 mins.

Method:

1.Take yogurt in one bowl add all ingredients as mentioned above except boondi.

2.Mix well and add some milk to make it thin as it's very thick.Now add boondi mix it well.Garnish with pinch of chaat masala,pinch of red chili powder and cilantro, that's it boondi raita is ready to eat.

Tip:

1.Make boondi raita 10-15 mins before eating otherwise it will become mushy.

2.If you don't want spicy raita,here is the simplest way,add cumin seed powder and salt to taste in the yogurt and mix well and add boondi,isn't it simple?????????

Samosa

2008-12-18T18:59:00.000-08:00

Ingredients:

For somosa cover: 1 cup of maida(all purpose flour),11/2 table spoon oil,water,1/2 tablespoon cumin seed,1/4 table spoon owa(ajwain in hindi),salt to taste.

For filling: 2 medium size potatoes,1/2 cup green peas,1/2 table spoon cumin and coriander powder,1/2 tablespoon coriander seed,2-3 finely chopped green chilies,1 table spoon ginger-garlic paste,1/2 table spoon chaat masala,1/4 table spoon aamchur powder(mango powder),1/4 tablespoon turmeric,cilantro,1/2 tablespoon lemon juice,salt to taste.

Time:1 hr and 30 mins

Method:

1.First take maida and add all dry ingredients as mentioned above in 'samosa cover',to this add oil and mix it properly,now adding little by little water make a soft dough,knead it for a while and keep it aside.(don't add a lot of water otherwise it will become sticky.)

2.Now start to make sabji(filling),take boiled potatoes and cut it in small cubes.Take coriander seed and grind it coarse,you can just crush with rolling pin too because we don't want powder. 3.Take one pan keep it on medium heat,add oil, when it will become hot add cumin seed,let them splutter and add ginger garlic paste,saute a minute.Add green chili and stir once,now add turmeric.After that add green peas and stir well for a min. or two,now add cumin seed and coriander powder(if you want little bit spicy,add some red chili powder as per your taste) stir quickly(otherwise it will burn) and add potatoes mix well.Now add salt,mango powder,garam masala,chaat masala,crushed coriander seed, and lemon juice,again mix it properly and leave it on heat for 5 mins.Your filling is ready now.

The making of samosa:

1.Take a dough divide it in four parts and make a balls.
2.Take one ball and roll it to oval shape,cross cut into the middle with knife,apply little bit water on the edge, make a cone by folding it in the middle(of straight side).
3.Fill 2 spoons of sabji(filling),press the sabji downwards with fingers so that you can fill right amount of filling and close upper side and just overlap little in the middle.Be careful while closing,you should close the edges firmly otherwise it will open up while frying and all filling will spread in the oil or oil will enter in the samosa.
4.Repeat the same procedure for another part which we have cut already.You can make two samosas in one oval.Do the same with remaining balls.

For frying:

Take one pan,keep it on medium to high heat, put enough oil as we are going to deep fry these samosas.Don't make hurry,fry it slowly so that you will get required golden color and crispiness of samosa.If you fry it on high heat and quickly, it won't turn out good.Serve hot samosa with tamrind chatni(sauce) or pudina chatni.

The only tricky part in making of samosa is it's shape but by practice,you will overcome on that too.(In fact just in first 3-4 samosa you will able to do that).Still it doesn't, don't bother about shape, taste the smosa.....wow! it's so good in taste.......... so that shape doesn't matter,Enjoy your samosa!!!!!!!!!!!!

Chhole

2008-12-18T08:32:00.000-08:00

Hmmm..........you don't have any veggies and at the same time guests arrive at your home this is the quick recipe to make them happy and keep your impression too.This is my all time favourite if I don't have any vegetable and It's very easy to make........take a look............

Ingredients:

1 cup chhole or kabuli chana(white chickpeas),3 cups water,2 tomatoes,1 onion,1 tablespoon ginger-garlic paste,cumin seed,3-4 tablespoon oil.

1 tablespoon cumin seed powder,1 tablespoon coriander powder,1/2 spoon red chili powder,1/2 teaspoon turmeric,1 tablespoon garam masala,cilantro(coriander),salt to taste.

Time:30 mins.

Method:

1.Soak kabuli chana in lukewarm water for 8-10 hrs.Take it out and cook in pressure cooker for 4-5 whistles or until it becomes soft.keep it aside,don't throw the remaining water we will use it in our gravy.

2.Now let's start to make masala,take one pan and keep it on medium to high heat.Add oil when it will become hot add cumin seed,let them splutter.Add finely chopped onion fry it to golden brown,add ginger-garlic paste saute it for 2 mins.,now add finely chopped tomatoes and stir it for 5 mins.To this mixture add turmeric give one stir,now add red chili,cumin and coriander powder give another quick stir and add cooked chana(white chickpeas) and water(quantity of water is up to you).stir thoroughly,add garam masala stir well and let it cook for 5-10 min on medium heat so that flavor of masala will come in chana and you will get nice gravy.
3.Finally garnish with cilantro(coriander leaves) and serve with chapati.This dish tastes good with puri and bhature as well.

Tip:You can use canned white chickpeas too which will save time of soaking in water and if you want to make it urgent.

Technorati Tags:
chhole, chhole-bhature, white chickpeas

Ras malai

2008-12-16T15:16:00.000-08:00

Ingredients:
8 cups of milk,5 cups water,1 cup sugar, 2 spoon vinegar or lemon juice,1 teaspoon cardamom powder,some almonds and pistachio.

Time:1 1/2- 2 hrs.

Method:

1.Take 4 cups of milk(from 8 cups) and keep it for boiling stir continuously on medium heat so that it won't stick at the bottom.With this milk we are going to make 'rabdi'(thick,creamy milk).
2.You should stir this milk and reduce it to 11/2 cup or stir unless it becomes semisolid,at this point you will see some oil oozes out.Now add sugar and cardamom powder, remove from heat.This is your rabdi.

3.Now take another vessel and pour 5 cups of water and 1 cup of sugar.bring it to boil.

4.On the other hand keep remaining milk for boiling.To this boiling milk add vinegar slowly,let curdle the milk.You will see smooth paneer and water separating,immediately remove from heat and add cold water or ice cubes to stop hardening of paneer or curdling further.For rasmalai we should have extremely soft paneer.If our paneer is hard we can't make balls from that,it breaks while rolling in the hands.

5.If you could make such smooth paneer,you won half of the battle.Only this part is difficult,rest is very easy.Take one muslin cloth and pour all paneer in that,squeeze out all water(don't press)and hang the paneer on sink tap for half an hour so it won't contain any water.Take this paneer and mash with hands for 2 min so that it will become smooth or you can use food processor too,make small balls by rolling in the hands.make small balls because when you boil it in the sugar syrup it doubles in the volume.
6.Don't make your sugar syrup in too advance otherwise it will start thickening.As your paneer balls are ready by that time sugar syrup should come to boil so make it accordingly.To this sugar syrup add all paneer balls and cover it, let them boil for 7-10 mins.(you can cook it in pressure cooker also for 2 whistles)You will see paneer balls double in the volume so that make sure your vessel(or cooker) of syrup should be big enough to hold all paneer balls.Remove it from heat.Take out all paneer balls from syrup in dish,let them cool and take one by one all paneer balls and press a bit in the palms and squeeze out the syrup.(don't press hard otherwise it will break,don't try to remove all syrup from paneer).
7.Transfer these malai(paneer balls) to rabadi(thick creamy milk). Garnish with almond and pistachio pieces.Refrigerate it and serve chilled.

Technorati Tags:
ras malai, indian dessert, bengali dessert

POHE

2008-11-24T13:12:00.000-08:00

If you are hungry and got fed up with bread and bun items, go for pohe it takes less time and taste????????????? check it out..................

Ingredients:
one bowl pohe(jaad).1-2 onion.3-4 green chilies,few peanuts.
cilantro,cumin and mustard seed,3-4 tablespoons oil,
1 tea spoon of turmeric,1/2 tablespoon of sugar and salt to taste.
grated coconut,some shev(or aaloo bhujia).

time:15-20 min.

Method:

1.First keep pohe in water for 2-3 mins then take it out and squeeze out excess of water from that with your hands.Cut an onion,chili,some cilantro(coriander) too.
2.Now keep the pan on medium heat,add oil in it,when oil will become hot add some cumin and mustard seed when it pops up,add chopped onion fry until it turns pink. Add some peanut fry it to golden brown.Now add 1 teaspoon turmeric and salt stir it.If you like you can add green peas too.
3.Finally add pohe and sugar mix well,keep on low heat for 2 mins.
4.Garnish with cilantro,coconut and shev.
Serve hot with lemon and dahi(plain yogurt) thats it your yummy pohe are ready to eat.

Technorati Tags:
pohe, poha, kande-pohe

Rajma

2008-11-24T10:22:00.000-08:00

Ingredients:
1 cup rajma(beans),3 cups water,2-3 table spoon oil,1 tomato,1 onion(both very finely chopped),1 tablespoon tomato paste,1/4 teaspoon turmeric,red chili powder,1 spoon coriander and cumin seed powder,salt,1-2 table spoon butter,some jaggery,1 table spoon chat masala,1/2 table spoon garam masala,cilantro.

Time:30 min.

Method:

1.First take beans wash it and soak it in the water for 6-7 hrs.
2.Now take one pan keep it on medium to high heat.Add oil when it will become hot add cumin seed let it splutter,now add onion and fry it to pink.Now add ginger garlic paste again fry it for 1 min,add tomato and paste of tomato, fry it for 3-4 mins(you should not see chunks of tomato and get raw smell of tomato).To this add turmeric and red chili powder,coriander and cumin seed powder.keep stirring.
3.Add butter and garam masala and chaat masal.This is your masala,add rajma and enough water to cook.
4. Lastly don't forget to add some jaggery(1 inch piece),it brings very nice taste.Pour this rajma in the pressure cooker and cook it for 5-6 whistle,it should be tender when you press with finger.Let it cool down,take it out garnish with cilantro and serve with chapati or rice.

Tip:If you want you can first pressure cook rajma and make masala later and add cooked rajma in the masala.But I prefer this way (as mentioned in the above method).And consistency depends on how much thin you want,for eating with rice it should be more thin(gravy) than eating with chapati.

Technorati Tags:
rajma, red kidney beans, red beans

Fruit custard

2008-11-21T12:50:00.000-08:00

Ingredients:
500ml milk,25gm custard powder,3-4 tablespoon sugar(depends on how much sweet you like),
fruits-pear,apple(green n red),grapes(black and green),strawberries,blueberries,cherries,pomegranate,banana,orange.

Time:30mins.

Method:

1.First take 1/4 cup of milk from 500ml of milk,keep aside and keep remaining milk with sugar for boiling.
2.To this 1/4 cup of cold milk add custard powder and make smooth paste.Now take out the milk from heat and add this custard paste,stir continuously.
3.Again keep this milk on medium heat,bring it to boil and stir continuously for 5mins. so that raw smell of custard won't remain.You will see this milk starts thickening take it out from the heat,let it cool down.
4.On the other side cut all fruits in small pieces and add to custard.refrigerate it for an hour.While serving add one scoop of your favourite ice-cream on the top.
Usually kids don't eat fruits,this is the great way of feeding them all those fruits.They love this dessert.(of course due to custard and yummy ice cream.............)

Tips:1.While making fruit custard cut and add all fruits in the custard just 1 hour before serving,otherwise apple and pear will turn red.
2.Above mentioned fruits are favorites of mine,you can add any fruits you like and skip other.

Technorati Tags:
Fruit custard, Custard

Palak-paneer

2008-10-30T12:27:00.000-07:00

Ingredients:

one bunch of fresh palak(spinach).

250 gm paneer.

1-2 chopped green chili,1 tablespoon of ginger garlic paste,1 finely chopped onion and one tomato,1/2 tea spoon turmeric ,1/2 table spoon red chili powder,1 table spoon coriander powder and cumin seed powder,3-4 table spoon oil.

time:30-45 mins.

Method:

1.First keep water for boiling,add washed palak to this boiling water.leave it for 5 min(don't cover it otherwise it will lose its green color)take out palak and grind it in food processor.
2.If your paneer is already fried one no need to fry it.If not take the paneer cut it in small cubes and fry it.

3.Now take one pan keep it on medium heat,add oil in that pan when it becomes hot add cumin seed,let them crackle.Now add chopped onion fry it well so that it will become soft and golden brown,add ginger garlic paste and green chili,stir it,add chopped tomato and fry it so that you won't see chunks of tomato and onion in palak.Now add turmeric,red chili powder and stir well.Add coriander and cumin seed powder.Add palak, now stir well so that all ingredient will mix properly.Finally add paneer, let it simmer for 5-7 mins.

Serve palak-paneer with naan or chapati.

Technorati Tags:
Palak paneer, Paneer, Palak, Spinach with cheese

Daal-Baati

2008-10-29T14:17:00.000-07:00

Ingredients:

For baati:
2 cups of wheat flour;
2 table spoon of basan(gram flour);
3-4 tablespoon of sooji(rava);
30-40ml of ghee(clarified butter);
salt to taste;
For daal:
1/2 cup of toor daal,3-4 table spoon of oil,one small chopped onion,1 tablespoon ginger-garlic paste,1 spoon grated coconut(dry),tamarind,jaggery,1/2 teaspoon turmeric,1/2 tablespoon red chili powder(or as per your taste),mustard and cumin seed, 2-3 dry whole red chilies,curry leaves,cilantro(coriander leaves).

Method:

1.First mix all dry ingredients(for bati) then add melted ghee,mix nicely so that you won't see lumps.After that add water and make soft and firm dough.Divide the dough and Make small and equal size balls(size as shown in above pic.) by rolling in the hands or on rolling surface.keep it in preheated oven on 350F for 45-60 mins.
2.Check after 45 mins.,When it turns to golden brown you will see few cracks on the baati,it indicates done!Turn off the oven,when it will cool down take all baati out.Take enough ghee(melted) in one big container soak all baati in the ghee for five mins.(oops!! that much ghee!!),take it out ,keep aside.If you don't want to soak baati in the ghee and don't want to eat that much ghee,you can break those baati in halves and add ghee in the baati with spoon depending on how much ghee you want to eat).
3.We need some tamarind water for making daal so first make it,take 1/4 cup of boiled water add some tamarind to it,leave it for 10 min and take out all tamarind from this water.This is your tamarind water.Now pressure cook the daal by adding 2 cups of water & turmeric(2-3
whistles).Take it out,consistency depends on you.To this daal now add tamarind water.
4.Keep one pan on the medium heat for making tadka.Take oil in the pan,when it will become hot add cumin and mustard seed.Let them crackle,add onion and fry until it becomes pink and soft.After that add ginger garlic paste saute for a min. add whole red chilies, curry leaves,grated coconut stir well ,now add turmeric, red chili powder mix well and add daal to this tadka ,now add some jaggery(grated 1 tablespoon) and salt to taste.keep this daal on low heat for 5-7 mins.
5.Finally add cilantro and serve baati with hot daal.

Whenever you will make this dish just forget about all the dieting, at least for that day.(as this is a rich dish because a lot of ghee has been used) and enjoy the dish.............

Technorati Tags:
Daal baati, Rajasthani daal baati

UPAMA

2008-10-25T09:17:00.000-07:00

Ingredients:
One cup sooji(rava),1 chopped onion,1 table spoon urad daal,
3-4 green chilies,2-3 tablespoon pea nuts,cilantro,cumin and mustard seed,3-4 tablespoon oil(or ghee),salt to taste.

Time:15-20 min

1.Boil some water(2-3 cups) and keep it aside.
2.Keep the pan on medium heat,add oil.
When oil will become hot add cumin and mustard seed,let them crackle.
3.Now add onion and fry until it turns soft and pink.Add peanuts fry it to golden brown.Add chopped chili ,urad daal stir well for 1 min , now add sooji in the pan ,keep the pan on low to medium heat and now constantly stir the mixture when sooji will start to turn golden/light brown in color (initially it was white) add boiled water,you will see it somewhat thin & sticky but don't worry after 5-10 min it will become dry.when you add water in sooji ,be careful while adding water,otherwise it will become too sticky or too dry.
4.Garnish with cilantro and shev(pharsaan or aloo bhujia) and serve hot with plain yogurt(dahi).................mast upama !!!!!!!!!!! just go and try it..

Tip:Whenever you buy sooji from store roast the sooji for five min on medium heat and store it,this roasted sooji('bhajaleli sooji') takes less time while making sheera or upama.

Technorati Tags:
Upama, sooji upama, Maharashtrian breakfast

SHEERA

2008-10-24T10:50:00.000-07:00

Ingredients:
1 cup of sooji(rava),3/4 cup of sugar(or as per your taste).
2-3 spoon ghee.1 1/2 cups of water/milk.
some cahew and almond pieces and few raisins.
some saffron (keshar).

Time:20 mins.

Method:

1.First take a cup of sooji(rava).Keep the pan on medium heat,take 2-3 tablespoon of ghee in that pan, let it melt then add sooji.
2.Until sooji becomes light brown keep stirring(about 3-4 mins),then add all milk/water in sooji.You will see thick paste,now add cashew,almond pieces and raisins, stir well for 5-7 min. after that add sugar,mix well, stir continuously for 7-10 mins so that it won't stick at the bottom.Again add 1-2 tablespoons of ghee(optional).
3.Garnish with saffron and serve hot.

Tip: If you like you can add 1/4(from 1 banana) mashed ripe banana while making sheera,add it into step 2 while roasting the sooji,it gives nice flavor.

Technorati Tags:
sheera, shira, sooji halwa

Badam halwa

2008-10-20T15:21:00.000-07:00

Ingredients:
1 cup almonds(badam),3 cups milk, 3-4 tablespoons sugar,2 tablespoons ghee.

Time:45-50 minutes.

Method:

1.First soak almonds into the water overnight.Take it out in the morning peel off the skin, make coarse paste of the almonds in grinder.
2.Now take one nonstick pan keep it on medium heat add ghee(clarified butter) in the pan let it melt,to this ghee add the almond paste, stir continuously on medium heat so it won't stick at the bottom(you will see it becomes dry,initially it was wet and sticky).
3.After some time(5mins) add milk, keep stirring until it becomes thick and oozes some oil.When you see its becoming thick, add sugar. (again consistency depends on you if you like somewhat sticky,thick/thin or dry you can remove the pan from heat accordingly).I have kept it thin as I like it this way.Serve hot.

This dish is very nutritious for kids.In winter, 2-3 times in a week you can feed this dish to kids.
I know that it is somewhat time consuming process but tastes delicious,try once.
You can serve this dish in breakfast and as a desert too after lunch/dinner.

Technorati Tags:
Badam halwa, Almond halwa, Indian dessert

Mexican recipes

2008-10-04T13:51:00.000-07:00

Mexican veggie rice

Guacamole

Aai Tulja Bhavani

2008-05-13T12:22:00.000-07:00