Wednesday, May 28, 2014

Vada Pav Chutney

Time 10 min
Leftover fried tiny droplets of bhaji (when u drop vada that time tiny droplets also comes out and gets fried that u have to use actually  or u can take khari bundi ) 1/4 cup
Roasted peanuts powder 1 tsp
Garlic cloves 3-4
Red chili powder 1/4 tsp
Salt to taste

Crush droplets/boondi, as well as garlic, then mix all ingredients. Chutney is ready to serve.

Friday, May 23, 2014

Bhopla Kadhi

Time 15 min
Thick buttermilk  1/2 lit
Dudhi (bottle gourd)peeled and cut into pieces 1.5 cups
Lal bhopla (red pumpkin)peeled and cut into cubes 1.5 cups
Gram flour (Besan) 2 tsp
Sugar 1 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Fenugreek seeds 1 tsp
Curry leaves 1tsp
Garlic garlic paste 1/2 tsp
Green chilies chopped 2-3
Oil 2tsp
Coriander to garnish

In a separate vessel, take besan and add little water to it to make a smooth paste.

Actual method
Heat oil in kadai. Add mustard seeds, Cumin seeds, fenugreek seeds, curry leaves, chopped chilies, ginger garlic paste. After seeds are popped out immediately add little water (1tsp) so that it will not get burn. Then add bhopla, mix well. cover lid and cook till tender. Then add buttermilk, stir well. Pour the besan paste in kadai and again stir well.  Keep kadai on low flame for 5 min. Garnish with coriander and serve hot with rice.

U can add more dudhi and lal bhopla it tastes great
U can also add other vegetables of your choice.

Wednesday, May 21, 2014

Flax Seeds Chutney / Javas Chatney

Time 15 min
Flax seeds 1 cup
Sesame seeds 1/4 cup
Garlic cloves 1/4 cup
Poppy seeds 1 tbsp
Red chili powder/kolhapuri kanda lasun masala 2 tbsp
Salt to taste

Roast in thick bottom pan all ingredients  separately except garlic and red chili powder on low flame till it becomes brown. Then grind in mixer first flax seeds, sesame and poppy seeds to make a coarse powder. Then add garlic, red chili powder and little salt make again a course powder. 
Use air tight container to keep the chutney  so that aroma remains. 

Note that u need to roast carefully otherwise flax seeds will get burn.
Remember that u have to grind twice first flax seeds and then with garlic so need to make very course powder at first grinding. 

Saturday, May 17, 2014

Sabudana Soup

Time 10 min
Sabudana 1/4 cup
Green chili 1
Pinch of Black pepper powder 
Cumin seeds powder 1/4 tsp
Oil 1/2 tsp
Coriander for garnishing
Sugar 1/4 tsp
Water 1 cup
Salt to taste

Soak sabudana overnight.
Heat oil in pan, add cumin seeds, after it crackles, add chopped green chilies, fry for a minute, then add 1 cup water. Let it boil. Then add sabudana, boil for 5 min, then add pepper powder, salt, sugar. Mix well. Garnish with coriander and enjoy hot soup.

I generally add slit chili so that it can be removed easily.

Friday, May 16, 2014

Mango Rice Kheer

Time 15 min
Full fat milk 1/2 lit
Sugar 1/2 cup or as per ur taste
Cardamom / Velchi powder 1/4 tsp
Basmati rice powder 2   tbsp
Mango pulp 1 cup
Water 1 -1.1/2 cup
Pinch of salt

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Add water in the powder make thin paste by adding pinch of salt. Keep it aside.
Heat milk in vessel, Now add rice paste, stir very well so no lumps are formed. Then add 1 cup water and cook for 5-10 min. then add velchi powder, sugar, mix well. Cook for about 3-4  min on low flame. Now add mango pulp stir very well, cook for another 5 min. Switched off flame. Allow it to cool. Keep it in refrigerator. Serve chill.

U can add condensed milk 1/2 cup to make it more tasty.

Thursday, May 15, 2014

Sabudana Sevai Kheer

Time 20 min
Full fat milk 2 cups
Sabudana 1/4 cup
Roasted Sevai 1/4 cup
Sugar 1/4 cup or more as per ur taste
Cardamom / Velchi powder 1/4 tsp
Water 1/2 cup

Soak sabudana overnight in sufficient water.
Heat thick bottom pan, add water, then add sabudana & roasted sevai, mix well cook for 4-5 min. till sabudana gets swollen. Then add milk, sugar and cardamom powder. Cook for 6-7 min. Serve hot.

Tuesday, May 13, 2014

Rajma Pulao

Time 30 min
Basmati rice 1 cup
Rajma 1/2 cup
Onion 1 large size chopped lengthwise
Tomato 1 medium size finely chopped 
One big green chili slit at center
Garam masala 1/4 tsp
Red chili powder 1/4 tsp
Ginger Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/4 tsp
Amchur powder 1/4 tsp
Fennel seeds / Sauf powder  1/4 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Ghee 2 tbsp
Cashewnuts and kidmis 2 tbsp
Hot Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Soak rajma overnight, cook in pressure cooker till it is done 90%. (no problem even though 100% cooked)
Wash the rice with water. Then soak in enough water for 1 hr. 
Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, cashewnuts, bay leaves, pepper, cloves, big cardamom, onion, tomato, green chili, ginger garlic paste. Saute for few minutes. 
Then add rice, saute for few minutes. 
Then add red chili powder, turmeric powder, coriander powder, amchur and garam masala. Mix well. saute for few minutes. 
Then add rajma and kismis, saute for few minutes. 
Then add hot water and salt to the rice, stir well. 
Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.
Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with cucumber raita.

Thursday, May 1, 2014

Kelyache Shikran/ Banana Delight

Time 10 min
Full fat milk 1 cup
Ripe banana 1 big size
Cardamom powder 1/4 tsp

Make small pieces of banana. Mix all ingredients in a bowl.  Chill in refrigerator make pieces and enjoy with chapati.  

U can add more milk powder to make thick kharvas.

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