Friday, December 27, 2013

Shahi Tukda

Time 60 min
Ingredients
Full fat milk 1 lit
Sugar 2 tbsp or as per ur taste
Cardamom / Velchi powder 1/4 tsp
Kesar/saffron 1 tsp
Rose water 1 tsp
Milk bread slices 3-4

Method
Heat thick bottom pan, add milk to it. Keep low flame. Put some thick heavy lid in that pan so that milk doesn't fall out after it gets hot. Continuously stir to avoid burning. Keep for about 20 min on low flame till it becomes condensed milk.  Then to this add saffron  cardamom powder, rose water. Mix well. Chill in refrigerator.
Meanwhile, remove the borders of bread. Cut at the center. 
Heat 1 tbsp ghee in thick bottom pan, put bread slices, roast till becomes golden brown in colour on both sides.
Now take bread in shallow bowl pour chill condensed milk from all sides. Bread immediately obsorb the milk. There should remain some milk after observed by bread. Serve chill. 

Tip
U can use ready made condensed milk or basundi. 


Tuesday, December 24, 2013

Vangyachi Bhaji / Eggplant Fritters


Time 20 min
Ingredients
Gram flour (Besan) 1 cup
Eggplant (thin sliced ) 1 medium size (10-12 slices)
Red chili powder 1/2 tsp
Garam masala 1/4 tsp
Turmeric Powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Water 1/2 cup
Pinch of baking soda
Salt to taste
Oil fry frying

Method
First deep slices in bowl containing water and salt. Keep it for 1 hr. Meanwhile prepare batter
To make batter, mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. 
Keep batter for 4 -5 min aside. 
Heat the oil in kadai. Then take one slice from bowl containing water, drain water then dip in the batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.


Thursday, December 19, 2013

Dalia Sweet Polya


Time 20 Min
Ingredients
For dough
Wheat flour  2 cups
Oil 2-3 tsp
Salt to taste
For dalia stuffing
Dalia 1 cup
Cardamom powder 1/4 tsp
Sugar 1 cup
Hot water 1.5 cup 
Pinch of salt 
Ghee 2 tbsp  
Fennel seeds powder 1/4 tsp
Two pinch of salt

Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp
Method
Dalia preparation
Heat 1 tbsp ghee in pressure cooker, add dalia and pinch of salt, roast for 6-7 min till dalia turns light golden in colour. Then add cardamom powder, fennel seeds powder and hot water, cover with lid. Cook for 2 whistles. Allow it to cool. Open the lid. Check whether dalia has cooked properly or not means it should be soft and should not contain much water. Then add sugar, mix well and cook till it melts. It should not contain water. But should be enough moist to roll. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.
 


Monday, December 16, 2013

Pasta Egg Bhurji

ime 20 min
Ingredients
Eggs 2
Pasta 1/2 cup
Capsicum , cut into small cubes 1/4 cup 
Red bell pepper , cut into small cubes 1/4 cup
Yellow bell pepper , cut into small cubes 1/4 cup
Brokoli florets small size 1/4 cup
Pepper powder 1/2 tsp
Chili flakes  1/4 tsp
Oil 1 tsp
Salt to taste

Method
Cook pasta adding little salt. Drain water keep it aside.
Make batter of eggs, mix with pepper powder and salt. keep it aside.
Heat oil in pan, add all vegetables, and sauté for 3 to 4 minutes. 
Then add pepper powder and chili flakes and little salt mix well. Saute for 2 min. 
Then add cooked pasta, mix well. Saute for 2 min. 
Then spread mixture all over the pan, on top of it spread egg batter and cook for 2 minutes.
You can keep as it is then turn upside down to make omelette or just mix to make bhurji. Saute for 2-3 min, serve hot.



Friday, December 13, 2013

Masoor Rice

Time 30 min
Ingredients
Basmati rice 1 cup
Whole masoor 1/4 cup
Onion 1 medium size chopped lengthwise
Ginger Garlic paste 1/2 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Green chilies 2 slit from the middle
Ghee 2 tbsp
Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Method
Wash the rice and masoor with water. Drain the water,  in fresh water soak rice and masoor for 1/2 hr. 
Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add rice and masoor, saute for about 3-4 min. Add turmeric powder, saute for about 2-3 min. 
Then add hot water, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with dahi raita.



Tuesday, December 10, 2013

Baby Corn Bhajis


Time 15 min
Ingredients
Baby corn 7-8
Lemon juice 5-6 drops
Salt 1/4 tsp
Oil for deep-frying
For a Batter

Chickpeas flour 1/2 cup

Red chili powder 1/4 tsp 
Pinch of baking soda

Coriander powder 1/4 tsp
Salt to taste

Method
Apply / sprinkle salt and lemon juice to the baby corn. Keep aside for 10 minutes. 
In a bowl mix all ingredients to make batter. Keep it aside.
Heat oil in a kadhai on a medium flame, dip the baby corn into the batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Tip
Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Friday, December 6, 2013

Eggplant Rice / Vaangi Bhat


Time 30 min
Ingredients
Basmati rice 1 cup
Eggplant 4-5 medium size
Chopped onion lengthwise 1 medium size
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Kanda lsun masala / red chili powder 1 tsp
Paste: 2 tbsp coconut+1 tsp roasted sesame+1/2 tsp roasted khuskhus
Ginger garlic paste 1/2 tsp
Curry leaves 4-5
Chopped coriander 1 tbsp
Lemon juice 1/4 tsp
Khada masala: 
Bay leaves 2-3
Pepper 1tsp
Cloves 5-6
Big cardamon 1
Oil 2 tbsp
Hot water 1.1/2 or less
Salt to taste

Method
Wash rice with water. Drain the water keep rice aside. 
Clean eggplant, make cut at center. Eggplant should be intact. Keep in water so the colour will not change.
Paste
Make paste of sesame, khuskhus and coconut with 1 tbsp water. Mix with 1/4 tsp garam masala, 1/2 tsp kanda lasun masala, 1/4 tsp ginger garlic paste, chopped coriander and 1/4 tsp turmeric powder. To this add lemon juice. Mix well. Now stuff masala in eggplant. Keep it aside.
Actual method
Heat ghee in the thick bottom pan or pressure cooker. 
Then add cumin seeds, bay leaves, cardamom, pepper, cloves. After it crackles add onion. Saute for 3-4 min till it becomes golden brown in colour. 
Now add stuffed eggplant, saute for 2-3 min then cover lid and cook for 3-4 min. Now remove lid and take out only eggplants in a separate plate. 
Now add rice, mix well. Saute for 3-4 min.
Then add 1/4 tsp ginger garlic paste, 1/2 tsp red chili powder and turmeric powder. Saute for few minutes. 
Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. 
Now add stuffed eggplant. Mix well with rice. Cover the lid and cook for 1 whistle. Switch off flame. Allow it cool. Serve hot.

Tip
I keep stuffed eggplant after frying separately because it gets overcooked (due to pressure cooker) if it is cooked throughout.  
If you are not using pressure cooker then do not remove eggplant. Just cook throughout.

Tuesday, December 3, 2013

Mango Curry with Rajma


Time 20 min
Ingredients
Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)
Rajma 1 cup
Fresh coconut  paste 3 tbsp 
Jaggery 2 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Asafoetida 1/4 tsp
Red chili powder 1/2 tsp
Red chili powder 1/4 tsp
Oil 1 tbsp
Salt to taste

Method
Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.
Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.
Then add chopped mango with seeds, Saute for few minutes.
Then, add jaggery, salt, coconut paste and stir well.
Then add cooked rajma and 2 cup of water. Stir well.
Cook for 7-8 min. Serve hot with rice/chapati.


Saturday, November 30, 2013

Bhisibele / Sambar Dhokli

Time 30 min
Ingredients
Daal
Moong daal 1/4 cup
Tur daal 1/4 cup
Chopped onion 1 medium size 
Chopped tomato 1 medium size
Bhisibele masala / Sambar Masala 1.5 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Water 4 cups
Salt to taste
Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup
Or any other vegetables available at home
Seasoning
Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Curry leaves 4-5 
Chapati dough
Wheat flour 2 cups
Salt o taste
water 1 cup
Oil 1 tsp

Method
Making Bhisibele / Sambar
Wash daals with water. Drain the water keep it aside. 
Cut all vegetables. Keep it aside.  
Heat oil in thick bottom pressure cooker (3 lit). Add cumin and mustard seeds, asafoetida, curry leaves,  saute for few minutes. 
Then add onion and tomato. Saute for about 3-4 min. 
Then add all vegetables. Saute for about 5-6 min. 
Then add daals saute for 3-4 min.
Then add bhisibele / sambar powder, turmeric powder and salt. Saute for about 3-4 min. 
Then add 4 cups of hot water and stir well. 
Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, or you can wait. keep it aside. 
For making chapati squares
Add all ingredients make a dough. Keep it aside for 10 min. Then make chapati and cut into pieces like shankarpali/shakarpara. Keep it aside

After you remove the cooker lid, the sambar should should  be watery. If water is totally absorbed while cooking then add 1 cup of more water. Then add chapati squares into it. Cook for 8-10 min. Serve hot

Tip
You can use leftove sambar to make this dish.

Tuesday, November 26, 2013

Masala Pav Anda



Time 10 min
Ingredients
2 eggs
Finely chopped onion 1 small size
Very finely chopped galic 1/4 tsp
Orogano 1/4 tsp
Tomato sauce 2-3 tbsp
Red chili powder 1/4 tsp or more as per taste
Chopped coriander for garnisning
Butter 1 tbsp
Salt to taste

Buns / pav


Method
Heat butter in pan, add garlic, onion saute till onion turns light golden brown. Then add  tomato sauce, red chili powder, oragano, salt. Saute for about 2-3 min.  Then break eggs and add into the sauce prepared. Just turn upside down and then deep pav in the egg mixture. Apply butter on pav roast on all sides. Just Switch off the flame. Enjoy with tomato sauce.

Alternate way
Take a bun/pav, cut at the center, apply butter on inside the bun/pav, roast on tava. Then add mixture at the center. Close and then roast on both sides.

Sunday, November 24, 2013

Jaggery Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
grated jaggery 1/2 cup
Butter
2 tbsp 
Salt to taste

Method
Mix well dasa batter and jaggery. 
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Tip
Because of jaggery dosa batter becomes sticky so it is recommended to apply more ghee as well as make small dosas.

Friday, November 15, 2013

Dalia Kheer


Time 15 min
Ingredients
Broken Wheat/ Dalia 1/2 cup 
Full fat milk 2 cups
Sugar 5 tbsp
Cardamom / Velchi powder 1/2 tsp
Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup
Ghee 1 tbsp
Fresh coconut paste 1 tbsp (optional)
Hot water 2 cups
Pinch of salt

Method
Heat the pressure cooker add ghee, add dalia roast till golden brown for 5-6 min on low flame. Then add 2 cups of hot water and pressure cook for 2 whistles. Then after pressure is released add freshly grounded coconut, milk and dry fruits. Mix well. Let it cook by covering lid for 4-5 min. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.
I use 1.5 lit pressure cooker to make this kheer.

Wednesday, October 30, 2013

Sweet Puri / Pakatil Puri

Time 30 min.
Ingredients
Wheat flour 1 cup
Semolina / Rava 1/2 cup
Salt as per taste
Ghee 1 tablespoon for making dough
Curd 2 tbsp
Water per requirement to make stiff dough
Oil for deep frying
For sugar syrup
1/2 cup sugar
1/4 cup water 
pinch of cardamom powder 

Method
For sugar syrup
Heat sugar and water in pan. It will start boiling. Make syrup of one string consistency. Add cardamom powder to it. Keep it aside.
In a mixing bowl, add wheat flour, semolina,  and salt. Mix very well. Heat ghee in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add curd and 1 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep it for 1/2 in freeze. Take our keep for 15 min. Then knead the dough. Make small portions of dough of 4 inch. Start rolling it, it should not be too thin or thick, make chapati of big size then using cover of small round tiffin make 10-12 puris. Deep fry in oil. Take out on tissue paper to remove excess oil. Deep in hot sugar syrup. Serve hot.

Tip
Sugar syrup should be hot when dipping the puris.



Saturday, October 12, 2013

Paneer Paratha


Time 20 Min
Ingredients
For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated paneer 1 cup
Finely chopped onion 1 medium size
Chopped green chilies 2
Red chili powder 1/4 tsp
Amchur powder 1/4 tsp
Grated ginger 1/2 tsp
Salt to taste

Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp

Method
Grate paneer. Mix all ingredients. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add big spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.
Serve with tomato or chili garlic sauce.

Saturday, October 5, 2013

Ridge Gord / Dodkyachi Chutney


Time 15 min
Ingredients
Very Fresh ridge gourd 2 medium size 
Finely chopped onion 1 small size
Green chopped chili 1
Garlic chopped 2 
Chopped corainder 1 tsp
Lemon juice 1/2 tsp (optional)
Oil 1 tsp
Salt to taste

Method
Wash ridge gourd with scrapper remove the edges. Take only this part to make chutney.
In blender blend these edges.
Heat oil in pan, add onion, green chili and garlic, saute till onion turns golden brown. Then add blended  ridge gourd edges. Fry and stir well for about 3-4 min. Then add coriander and mix well. If require add 1/2 tsp water. Cover with lid cook for 3-4 min.  Then add lemon juice mix well. Switch off the flame, and serve hot with chapati.

Wednesday, September 25, 2013

Dalimbi Bhat / Vaal Rice

Time 30 min
Ingredients
Basmati rice 1 cup
Sprouted vaal 1 cup
Onion 1 medium size chopped lengthwise
Coriander seeds 1/4 tsp
Cumin seeds 1/4 tsp
Chopped green chilies
Garam masala 1/4 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/4 tsp
Curry leaves 4-5
Chopped coriander 1 tsp
Tamarind 1/2 tsp
Jagery 1/2 tsp
Ghee 2 tbsp
Hot water 2 cups (Depending on how old is rice)
Salt to taste
Method
Wash the rice with water. Drain the water keep rice aside. 
Heat ghee in pressure cooker (2-3 lit). The add cumin seeds, mustard seeds, curry leaves, green chilies and chopped coriander. Saute for about 1 min.
Then add vaal, mix well, saute for 3-4 min.
Then add turmeric powder, garam masala, coriander powder, mix well, saute for 2-3 min. 
Then add rice saute for 3-4 min. 
Then add hot water, tamarind, jaggery and salt to the rice, stir well. 
Cover the lid, pressure cook for 3 whistles and then immediately release pressure, turn upside down. (if you want more soft rice then cover lid or keep without lid). 

Tip
Vaal is takes time to cook so i use pressure cooker.

Monday, September 16, 2013

Schezwan Noodles Dosa

Time 15 min
Ingredients
Dosa batter 2 cupsNoodles 1/2 cup
French beans , finely chopped 1/2 cup
Carrot , cut into long thin strips 1/4 cup 
Chopped spring onion greens 1/4 cup

Chopped capsicum 1/4 cup
Soya sauce 1 tsp
Vinegar 1/2 tsp or more as per taste
Chili sauce 1 tsp (optional)
Schezwan sauce 1 tbsp
Oil 1 tbsp 
Salt to taste


Method
Boil plain noodles in water. Keep it aside.
Heat the oil in a pan, add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.
Then add soya sauce, vinegar, chili sauce, schezwan sauce, sauté for 2 minutes. 
Then add noodles, mix well. Saute for a minute. Switch off the flame. Keep it aside.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Spread noodles mixture at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.



Tuesday, September 10, 2013

Dalia Pulao


Time 20 min
Ingredients
Dalia 1/2 cup
Vegetables 1.5 cup: Mutter, cauliflower florets, baby corn, capsicum, carrot
Onion 1 medium size chopped lengthwise
Paste=Coconut 2 tbsp + Ginger 1/2 inch + Garlic 3-4 + green chilies 2 + curry leaves 3-4 
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Red chilies 2
Ghee 2 tbsp
Hot Water 2 cups 
Salt to taste

Method
Heat oil in pressure cooker (1.5 or 2 lit). Add cumin seeds, bay leaves, pepper, cloves, red chilies. Saute for few minutes.
Then add onion, Saute for few minutes.
Then, dd all vegetables and saute for about 3-4 min. 
Then add paste, Saute for few minutes.
Then add dalia saute for 3-4 min. 
Then add hot water and salt, stir well. 
Then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid. Serve hot with raita.


Saturday, September 7, 2013

Thaleepith Dosa


Time 20 min
Ingredients
Thalipeeth flour 1/2 cup
Rava/semolina 2 tbsp
Curd 2 tbsp
Water 4-5 tbsp
Chopped onion 2 tbsp
Finely chopped green chilies 1/5 tsp
Finely chopped ginger 1/5 tsp
Salt to taste
Oil 2-3 tbsp
Non stick pan

Method
Mix all ingredients, if required add water to make batter like dosa consistency but little watery.  Keep it aside for 10 min.
Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. After 3-4 min, Flip and roast dosa from other side also. Serve hot with coconut or any other chutney or have just as it is.

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