PAVTA PATTIES Snacks

Ingredients :

11/4 cup soaked overnight Lima Beans
2 medium sized boiled, peeled and mashed Potato (Aloo)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Garam Masala
4 tsp Flour
5 tblsp Oil

Directions :

1. Boil the beans in enough water until very soft. Drain them.

2. Knead all the ingredients including beans, except flour and oil, into a stiff dough.

3. Make equal size balls of the dough and flatten them slightly.

4. Heat the oil. Roll each patty in the flour and shallow fry until golden and crisp.

5. Drain on a paper towel.

6. Serve hot with tamarind chutney.

Corn Chilli Cheese Sandwich

Preparation Time : 15 mins Cooking Time : 5 mins Serves / Makes : 2

Ingredients

-8 bran / brown bread slices -200 gm American corn kernels -2 medium-sized potatoes -1/4 small bunch fresh coriander leaves -3-4 green chillies -2 flakes garlic ground to a paste -1/4 tsp black pepper powder -1/4 tsp mustard powder - 1/4 tsp chaat masala -Salt to taste -200 g cottage cheese sliced into 4 - 1 tsp oil

Directions :

1. Boil corn kernels in one and a half cups of water till tender. Drain. 2. Grind half of them to a coarse paste. 3. Boil, peel and mash potatoes. 4. Clean wash and chop coriander leaves. 5. Remove stems, wash and finely chop green chillies 6. Sprinkle paneer slices with chaat masala and keep aside. 7. In a frying pan heat oil, saute garlic paste till the raw smell goes off. 8. Add mashed potatoes,corn paste, chopped green chillies, salt, pepper. Make 4 parts. 9. On 4 slices of bread spread the above paste and top with paneer slice, cover with remaining bread slices 10. Grill till bread is toated or toast in a sandwich maker. 11. Serve hot with Green Chutney.

User Tips

Its healthy and low calorie too !

Eggless Date and Walnut Cake

Ingredients :

1 ½ cup maida
¾ cup oil
¾ cup sugar
1 cup dates
¾ cup walnuts
1 ½ baking soda

Directions :

1. Wash the dates, remove the seeds, chop it, and soak it in levelled water for ½ hour.

2. Beat oil and sugar thoroughly. Sieve maida and baking soda together.

3. Add this to the oil and sugar mix and beat well.

4. To this add the soaked dates along with water.

5. Beat the mix again, after adding chopped walnuts.

6. Bake it at 190ºC until done.

7. Remove cake from pan after it cools down.

Chocolate peanut cup cookies

Preparation Time : 45 Min
Serves / Makes : 30 cookies

Ingredients :
1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Directions :
1. Preheat oven to 350 degreesF (175 degrees C).
2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown
sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture.
5. Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
6. Drop by tablespoonfuls onto ungreased cookie sheets.
7. Bake for 8 to 10 minutes in the preheated oven.
8. Let it cool for 1 or 2 minutes on sheet before removing.

MINT SAUCE

Ingredients :
3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak)

Directions :
1. Boil together vinegar, sugar and salt.
2. Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
3. Stand aside to cool before serving.

Vegetable Pakora

2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan(bengal gram flour)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Directions :
1. Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

2. Coat each vegetable piece with this batter and deep fry.

3. Serve with tomato ketchup.

Coco Crisps

Preparation Time : 10minutes Cooking Time : 10 to 15minutes Serves / Makes : makes 24cookies

Ingredients ;

2/3cup all purpose flour 2tablespoonunsweetened cocoa powder 3/4teaspoon baking powder pinch of salt 1/2cup sugar 3tablespoons unsalted butter 1egg white 1and a half teaspoons light corn syrup 1and a half teaspoons vanilla extract

Directions :

1. In a small bowl stir together flour cocoa baking powder and salt. Set aside. 2. In another bowl using hand mixer at medium speed beat together sugar and butter until mixture resembles bread crumbs about a minute. 3. Add egg white corn syrup and vanilla and beat until smooth. 4. Stir in flour mixture gradually.Form into log 1 inch in diameter and 6inches long. 5. Wrap in plastic wrap and chill over night, or slice and freeze. 6. To bake, spray nonstick baking sheets with cooking spray. 7. Slice dough 1/4 inch thick. 8. Place cookies 2 inches apart on baking sheets. 9. Bake at 375 degrees until cookies are firm at edges still soft in center about10 to 12minutes. 10. Remove from oven. 11. Let cookies remain on sheets 1 minute,then remove with spatula and cool on wire rack.

VEGETABLE SALAD

Ingredients:

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste

Directions :

1. Take big plate and arrange salad leaves.

2. Add shredded cabbage, onions, carrot, cucumber, and radish.

3. Now arrange tomato, banana, apples, and guavas.

4. Sprinkle salt and chaat masala.

5. Pour lemon juice.

Crispy corn-fried chicken

Ingredients :
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.

For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.

Directions :
1. Clean the chicken pieced well.
2. Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to
3 hours.
3. Make a light batter with eggs, salt cornflour and water.
4. Dip the fillets in batter, drain off excess and coat with cornflakes.
5. Deep-fry chicken till light golden and crispy.
6. Serve hot with lemon wedges.

Aloo Tikki

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

Directions :

1. Mix all the ingredients well, except the oil.

2. Divide into 12 equal portions and make balls.

3. Flatten each between the palms into discs.

4. Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.

5. Drain and pat dry on absorbant paper.

6. Serve hot.

Cabbage Pickle

Ingredients :

½ of small size cabbage
4-5 red chillies
Small ball of tamarind
1.5 tsp cumin seeds
2.5 tsp urad dal
Asafoetida a pinch
Turmeric a pinch (optional)
Salt to taste
2 tsp oil

Directions :

1. Gently roast red chillies, urad dal, cumin seeds and asafoetida in a pan.
2. Roast each one seperately and make a powder of it and keep aside.
3. Add oil in a pan and fry cabbage (cut to small pieces) for 5 mins.
4. Then add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.
5. If required we can add a pinch of turmeric.
6. Grind this paste with the powder.
7. Ready to serve.

TOMATO GARLIC CHUTNEY RECIPE

Ingredients :
1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Directions :
1. Put the tomatoes in boiling water for 5 minutes.
2. Take out from the water, wipe and remove their skins and cut into small pieces.
3. Cut ginger into long, thin slices.
4. Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
5. Stir constantly until thick.
6. Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
7. Remove from the fire, cool and keep in air tight jar.

Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Directions :

1. Sieve the flour properly.

2. Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves.

3. Cover and wait for 5 to 7 minutes until the mixture is full of froth.

4. Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

5. Knead the dough for at least 6 to 7 minutes.

6. Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
7. Mix all the ingredients for the stuffing properly.

8. Divide the dough into 20 small parts and shape into naans.

9. Put 1 tbsp of the filling in the centre.
10. Seal the edges and roll into oblong shape to any other shape whichever you like.
11. Grease a pressure cooker very lightly with oil.

12. Take out the lid from the pressure cooker and heat it upside down.
13. Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
14. Take out and apply butter.

15. Ready to serve.

pancakes

Preparation Time : 30 min.
Serves / Makes : 4

Ingredients :
Pan cake mix- 1 cup
Zeera-1 tsp
cabbage finely chopped- 2 tblsp
carrots chopped- 1 tblsp
green chillies chopped- as per taste
salt as per taste
water to make thick batter
oil for spraying

Directions :
1. Mix all the ingredients with water.
2. Keep aside for 5-10 min.
3. Spray some cooking oil on a tava or pancake griddle and put one laddle of batter.
4. Cover and cook for 2 min. on both sides.
5. Serve hot with chutney.

Tips :
Any type of vegetables can be used in this preparation.

Badam Milk Shake

Ingredients :

3 cups of milk
1 cup of Almonds
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Directions :

1. Grind cinnamon, almonds, sugar all together

2. After put milk & curds into the mixie, grind well, along with the above powder.
3. Put water if you do not want it served thick.
4. Serve the chilled almond milk shake.

Sheekh Kababs

Ingredients :
250 gms minced mutton
1/2 tsp salt
1/2 tsp gram masala
1/2 tsp red chilli powder
1/2 tsp sonth (dry ginger powder
1/2 tsp jeera (cumin) powder
1 tsp ginger paste
1tsp saunf (fennel powder)
1 moti illaichi (black cardamom) powdered
2 tbsp cornflour
1/4 tsp tenderiser or 1 tsp raw papaya paste

Other Ingredients :
1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers

Directions :
1. Grind all ingredients together in a mixer to a fine paste.
2. Divide mince into 5 parts. Take one skewer and one portion of the mince.

3. Wrap the mince around the skewer.

4. Press and smoothen to make a 3"-4" long kabab.
5. Place on a greased thali. Repeat with all the portions of mince.
6. Place the thali under the grill. After 5 minutes baste or brush the kababs with oil.

7. Grill for about 15-20 minutes till they are evenly browned.
8. Push them off the skewers. Cut each into 3 pieces.
9. Serve with onion rings and lemon pieces.

Egg Toast

Preparation Time : 25mins

Serves / Makes : 1

Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread

Directions :
1. Beat the eggs,milk and sugar.
2. Dip bread in the mixture.
3. Take a frying pan and fry the bread soaked in egg until golden brown.
4. Take off fire and serve it hot

LEMON JELLY

Ingredients :
1/2 kg Lemons (Nimbu)
12 cups (3 pints) Water
Sugar (Cheeni)

Directions :
1. Wash and dry the lemons.
2. Remove the skin, then cut them into quarters and take out the pips.
3. Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours.
4. Boil the lemon pieces in the same water, strain through a muslin cloth.
5. Measure the juice and allow 1/2 kg sugar for each pint of the liquid.
6. Heat the juice, add sugar and stir till it is dissolved.
7. Cook on a hot fire until the syrup sets quickly or falls in drops when tested on a plate.
8. Cool and pour into jars and close the lid tightly.

Tomato Pulao

Cooking Time : 30 min
Serves / Makes : 4

Ingredients :
1-1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1/2 tsp. ginger paste
1/2 tsp. garlic paste
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil

Directions :
1. Wash and soak rice for 30 minutes.
2. Heat oil in a large saucepan.
3. Add ginger, garlic pastes. Stir.
4. Add chopped onions, green chilli, stir fry till light pink.
5. Add all dry masalas, sugar, salt, stir.
6. When the oil separates, add rice.
7. Stir, add tomato puree, sauce, bring to a boil.
8. Add 1 1/2 cups water, stir gently.
9. Bring to a boil, taste liquid to check salt, etc.
10. Cover, simmer on low till almost cooked.
11. Stir occasionally in between, adding more water if required.
12. When about done, add spring onions, coriander.
13. Stir gently, allow all water to evaporate.
14. Serve hot with or without a gravy vegetable

Cholar Dal

Ingredients :
1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste
1 tblsp raisins

Directions :
1. Wash the dal and boil with 4 cup of water.
2. Mix in turmeric, cumin, garam masala, and slit green chillies.
3. Mix in salt and sugar to taste.
4. Mix well and stir fry till the time the dal is soft and thick.
5. Heat up ghee in a kadhai.
6. Mix in bay leaves and garam masala.
7. When it stops spluttering mix in it to the dal.
8. Mix thoroughly.
9. Cut the coconut into small dices and fry in ghee till light brown.
10. Mix in this to the dal and stir.
11. Serve hot along with luchi.

Coconut Prawn Patia

Ingredients :
1 kg prawns
5 tbsp grated coconut.
500 gms tomatoes, peeled and chopped.
500 gms onion, chopped.
6 tsp oil.
2 tsp garlic and ginger paste.
2 tsp vinegar.
½ tsp sugar.
1 tsp coriander powder.
1 tsp turmeric powder.
2 tsp chilli powder.
A few curry leaves.
Some chopped coriander.
Salt to taste.

Directions :
1. Fry chopped onion in half the oil till golden brown.
2. Remove blend to a paste and keep aside.
3. Saute coconut in remaining oil with garlic and ginger paste and fry till light brown.

4. Add prawns, tomatoes, vinegar, sugar, onion paste and all spices, salt and fry.
5. Add ½ cup of water and leave it on slow fire until the prawns are cooked.
6. Before serving, garnish with chopped coriander and curry leaves.
7. Serve hot with yellow rice.

Carrot Mix(Salad)

A carrot mixture (just like salad or raita) along with food. It is called "Koshimbir" in Marathi in Western India.

Ingredients :
2 fresh carrots,
3-4 green chilies,
4 tsp peanut powder,
coriander leaves,
1 tsp lemon juice,
salt and sugar for taste

For tempering:
2 tsp oil,
1 tsp mustard seeds,
1/2 tsp asafoetida,

Directions :
1. Peel and grate carrots.
2. Add peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well.
3. Heat oil in a pan. Add mustard seeds.
4. As they start spluttering, add asafoetida. This is a tempering for koshimbir.
5. Pour this tempering on the prepared mixture.
6. Garnish with coriander leaves and serve.

Variation : Add 1 small chopped tomato and skip lemon juice.

Date Rolls

Preparation Time : 35 mins

Serves / Makes : 30 pieces

Ingredients :
Seedless dates
Maida 200 gms
Ghee 3 tbl spoon
Salt for taste

Directions :
1. Cut the dates into 1 inch pieces
2. Make a dough of Maida by adding melted Ghee, salt and water.
3. Make a chapati ball roll out a chapati let it be a little thick, cut into big diamond shape

4. Now put one piece of date into one diamond shape and fold the diamond like a roll

5. Keep doing the same with the rest of the pieces.

6. Bake on 175 degree for 20 mins.

LEMON PEACH PUDDING

Ingredients :
1 Tin Peach
1 packet Lemon Jelly
2 cup Cream
2 tblsp Sugar
1 Lemon

Directions :
1. Dissolve the lemon jelly in 2 cups of boiled water
2. Powder the sugar and sequeeze out the lemon juice.
3. Take out the peaches and cut into small pieces.
4. In a bowl spread few peaches and then spread some jelly and let it set in the fridge.
5. Keep the rest of the jelly in the fridge to set.
6. Beat the cream smooth.
7. Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
8. Now take the bowl out of the refrigerator and spread this mixture on the jelly.
9. Place it in the fridge again to set.
10. When it is fully set garnish with cream and peach pieces.

Tandoori Soya Balls

Preparation Time : 25
Serves / Makes : 4

Ingredients :
For the Balls :
1 cup Soya Bean(fine granuled)
4 Bread Slices
1 tsp Ginger Garlic paste
2 green chillies chopped
1 tbsp Corainder Leaves
1 tsp black pepper powder
1tsp garam masala powder
Salt to taste
Oil for Frying

For the Sauce :
1 Tomato Blanched and pureed
1 tsp Garlic finely chopped
1 tsp Ginger finely Chopped
1 tsp Red chilly powder
1 tsp tandoori colour
Salt to taste

Directions :
To make balls :
1. Soak soya bean in 1 cup of water for five minutes.
2. Drain water and squeeze well to remove excess water.
3. Now add all the other ingredients mentioned above for making the balls(except for the oil).
4. Knead the dough well and make small balls.
5. Now Deep Fry them in oil and remove till golden brown in colour.

To make the sauce :
1. Take a pan and add 1 tsp of oil add finely chopped ginger, garlic and green chillies,fry for a minute.
2. Now add tomato puree,red chilly powder,salt,red colour,tomato sauce and fry well till the oil separates out.
3. Now add the fried balls and mix well till the sauce coats well on the balls.
4. Remove from heat and garnish with corainder leaves.

Tips :
This is delicious and starter.You can serve these balls directly on the plattter or can fix a toothpick on each ball and serve it for easy pick.

Butter Scotch Cookies

Preparation Time : 15-20 mins
Baking time : 12-15 mins
Serves / Makes : Makes 25-30 cookies

Ingredients :
Flour 11/3 cups
Shortening ¼ cup
Butter/margarine ¼ cup
Brown sugar 1/3 cup
Sugar 1/3 cup
Walnuts 1/3 cup
Egg 1 no.
Vanilla essence ¾ tsp.
Soda bi-carb ¾ tsp.

Directions :
1. Melt the butter & shortening. A
2. Add both the sugars and mix well.
3. Add the egg and blend well.
4. Sift the flour & soda & add this to the egg mixture.
5. Now add the chopped nuts & vanilla essence,chill and roll into balls.
6. Bake on an ungreased tray in a moderate oven at 170 º C for 12-15 mins.
7. Remove immediately,cool & store in air-tight containers.

Rice Flour Pancakes

Ingredients :
2 cups rice flour,
1 small onion,
4 green chilies,
cumin seeds,
salt to taste,

Directions :
1. Soak rice flour in water or buttermilk. The batter should be of spreadable
consistency, but should not be too thick or too dilute.
2. Chop onion into thin vertical pieces. Chop green chilies.
3. Add onion pieces, chilies, cumin seeds and salt to the batter and mix.
4. Heat a griddle.
6. Once the griddle is hot enough, reduce the heat and grease it with 2 tsp oil.
7. Now quickly spread the batter over the griddle. Make it even and as thin as
possible.
8. Once the bottom side is golden brown, flip and cook the top.
9. Remove and top with ghee.
10. Serve hot with coconut chutney.

Peanut Ladoos Snacks

Preparation Time : 10 minutes
Cooking Time : 10 minutes for peanuts
Serves / Makes : 8 ladoos

Ingredients :
Roasted peanuts 1 cup
Jaggery 1/2 cup or to taste
Ghee enough to shape the laddoos
Dry friuts slices {optional}

Directions :
1. Grind the roasted peanuts in the mixer.
2. Take in a bowl mix the jaggery.
3. Add enough ghee to make round laddoos.
4. One can add dry friut slices or small pieces to make them more healthy.

Tips :
A. Jaggery and peanut combination is highly recommended for anemic patients and so also for children who get lot of calories from this small item.
B. Adding dry fruits makes it more rich in proteins.
C. Easy to make and serve.
D. Also can be used on a day one is fasting

Mango pickle

Ingredients :

• 2 no: Mangoes, cut into small square pieces
• 4 tsp: Chilli powder
• 3 tsp: Salt
• 1/2 teaspoon: Asafoetida
• 1 teaspoon: Turmeric powder
• 1/2 teaspoon: Mustard seeds
• 1 teaspoon: Oil

Directions :

1. Heat oil in a pan.
2. To that add mustard seeds.
3. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min.
4. Turn off the heat. Let it cool for a while.
5. Add this mixture to the cut mangoes and mix thoroughly.
6. Keep this for 7-8 days for the flavour to seep into mangoes.
7. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.

APPLE AND MANGO CHUTNEY

Ingredients :
250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Directions :
1. Cook mangoes and apples in water with ginger and garlic,
till tender and the water is absorbed.
2. Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and
cook till a little thick.
3. Cool, pour into jar, cork it tightly.

Bread Peas Poha

Preparation Time : 5 min
Cooking Time : 10 min
Serves / Makes : 4

Ingredients :
slice bread 1 packet
green peas 100gms
turmeric 1/4poon
chopped green chillies 2
mustard seeds 1/2 spoon
jeera 1/2 spoon
curry leaves
asafoetida(hing)
oil 1 large spoon
salt and sugar as per taste.
coriander leaves(garnishing)
grated coconut(garnishing)
lemon.

Directions :
1. Cut bread slices into tiny squares of .5 mm (approx).
2. In a kadai take oil and put mutard seeds.when they crackle add jeera,
green chillies,curry leaves, and hing.
3. Then add green peas and turmeric. cover and cook till peas are boiled.
4. Then add bread and mix well.
5. Add salt and sugar as per taste and then squeeze a few lemon drops on top.
6. Garnish with coriander leaves end coconut.

Tips :
Can also add other vegetables like carrot,tomato,capsicum as per children's liking.

Sweet ginger pastries

Ingredients :
200 gms fresh gingerroot,
300 gms sugar,
1/2 cup whole milk (or, 1/4 cup whole milk + 1/4 cup cream),

Directions :
1. Wash the gingerroot. Scrape and slice it into small pieces.
2. Grind the pieces into a fine paste with some milk for smoother grinding.
3. Take a heavy bottomed non-stick sauce pan.
4. Combine the ground paste, sugar and remaining milk into the pan and
heat over low to medium heat.
5. Keep stirring the mixture constantly with a wooden spoon.
6. Meanwhile grease a tray or deep plate with 1 tsp ghee.
7. After some time, the mixture thickens and starts leaving the sides of the pan.
8. Remove from the fire and immediately pour the hot mixture into greased tray or plates.
9. Spread evenly with the back of a spatula or flat bottomed bowl.
10. To make the spreading easier, you may grease the spatula with a little bit of ghee.
11. Once cool, cut into square pieces of desired size.

Tip :
1. You may replace cream or half of the milk with khoya.
2. Gingerroots should be ground to a very fine paste,
else you will end up getting thick fibers of ginger in your mouth when you eat pastries.

APRICOT JAM RECIPE

Ingredients :
250 grams Apricots (Khumani)
1/2 teaspoon citric acid
2 cups Water
1 drop of yellow colour
1 drop of orange colour

Directions :
1. Cook apricots with water till tender and half cup water is left.
2. Pass through a sieve.
3. To the pulp add sugar and cook till sugar is dissolved.
4. Add citric acid and cook further till setting point is reached.
5. Add colours and cook it for one minute.
6. Pour into a jar and seal when cool.

Potato Curry

Serves : 4

Ingredients :
4 medium sized potatoes,
2 tomatoes,
4-5 green chilies,
1 teaspoon turmeric powder,
a pinch of asafoetida,
1 teaspoon cumin seeds or mustard seeds,
salt and sugar to taste,
black maharashtrian masala or garam masala,
1 tbsp oil,
coriander leaves,

Directions :
1. Boil potatoes and tomatoes.
2. Chop potatoes into 1" dice.
3. Chop tomatoes and green chilies. Keep aside.
4. Heat oil in a pan.
5. Add mustard seeds, asafoetida and turmeric powder.
6. Add chopped tomatoes. Fry for some time.
7. Add potatoes and 1 cup water.
8. Stir and bring it to a boil.
9. Remove the lid. Add masala, salt, sugar and mix well.
10. Garnish with coriander leaves.
11. Serve hot with chapati or rice.

Variation : Add chopped ginger and garlic for different taste.

Stuffed Okra or Bharli Bhendi

What you need:

400 gm Bhindi/Okra/Ladies finger- preferably long ones
1/3 cup Grated Dry Cocunut
½ cup Groundnut Powder (groundnuts roasted and pounded)
2 tsp Cumin Powder
2 tsp Corriander Powder
2 tsp Garam Masala
3 tsp Red Chilli Powder
Salt to taste
Oil

How to proceed:

1) Wash and pat dry okra/bhindi
2) Cut the heads and tails of okras/bhindi
3) Cut each okra/bhindi in 2-3 pieces of approx 1 inch
4) Cut each piece along the length, halfway deep [Take care not to cut in 2 pieces lengthwise]
5) Lightly roast the grated coconut till light brown
6) Put in a blender and pound to a powder. To this, add all other ingredients (except oil and okra/bhindi). This is the stuffing/saran.
7) Fill the stuffing/saran in the okra/bhindi pieces. If extra stuffing/saran is left, keep it aside
8) Heat 2-3 tbsp oil in the cooking pan
9) Add the extra stuffing/saran to oil (if left)
10) Now add the stuffed/bharli okra/bhindi in the skillet
11) Roast well and cover
12) Cook covered and stir at intervals till cooked.
13) (Optionally) Garnish with yoghurt or a dash of lemon. Serve with hot rotis/chapattis/phulkas/parathas.

Batatyachi Bhaaji

Presenting the most simple and adorable Maharashtrian bhaaji (sabji) for RCI Maharashtrian Cuisine-Batatyachi bhaaji aka Potato Sabji. This too falls in the dry sabjis category of Maharashtrian food and can be sub classified as paratleli bhaaji. (stir fry vegetables)

Most people (of my generation) know this as the picnic food! :) Potato Bhaaji is quick and simple to prepare and a favorite among kids who usually hate eating other vegetables. Puri-Batatyachi Bhaaji used to be my tiffin for picnics for many years in school. It’s probably the first sabji that I learnt to cook and hence my favorite :)

If you cook the potatoes for long time without stirring, a brownish crisp coating forms over the potatoes at the base. In Marathi, this is called “kharpus bhaajna/karapna”, a typical stage of frying between proper frying/roasting and burning. If I have enough time for cooking, I purposely try to attain this stage to eat the crispy part just because I love its taste. The crispy part is called “kharad” and is mostly associated with Khichdi (Rice cooked with moong dal) and dry stir fry sabjis!

This bhaaji does not contain Onion, Ginger or Garlic. Hence it remains good (and even smells good) for long time even in hot weather conditions and is the perfect picnic food!



What you need:

3 big Potatoes, boiled
1-2 tsp Sugar (preferably powdered)
Salt to taste
2 strands of Curry leaves
1 tsp Mustard Seeds
½ tsp Turmeric
3-4 Green Chillies, chopped
4-5 strands of Corriander
2 tbsp Oil

How to proceed:

1) Dice the boiled potatoes
2) Sprinkle sugar and salt (as required) over the potatoes and mix well so that the potato cubes are coated with sugar and salt. Leave aside for 5 mins
3) Heat oil in a skillet. Add curry leaves and mustard seeds
4) When the mustard seeds start spluttering, add chopped chillies and turmeric powder
5) Now add the potatoes and mix well
6) Cover and cook for 5-10 mins. Keep stirring at intervals
7) Garnish with corriander and serve wth puris/chapattis

Besan Kadi

Ingredients:
For Kadi:
3 cups yogurt
2 cups of water
1 teaspoon besan powder
½ medium sized onion coarsely chopped
1 teaspoon chilli powder
Pinch of turmeric
Salt to taste
½ teaspoon cumin powder
½ teaspoon mustard seeds
3 dried chilles
3 teaspoons cooking oil
Cilantro for garnish

For Besan Bajjis:
3 teaspoons besan
½ cup water
½ teaspoon chilli powder
Pinch of turmeric
Salt to taste
Oil to fry Bajjis

Procedure:
1) Blend yogurt, water, besan, chilli powder, turmeric, salt, cumin powder for two minutes.
2) Place a cooking pot on medium flame and transfer the blended yogurt into it.
3) Add onions and bring it to boil on medium flame with regular stirring.
4) Keep cooking till onions are soft and reduce to the consistency of your choice.
5) Take a sauté pan and add 3 teaspoons of cooking oil to it on high flame. Add mustard seeds and let them crackle. Add dried chillies and fry until brown and remove from flame. Add this to the kadi and garnish with chopped cilantro.

Bajjis:
1) Take besan in a small bowl. Add salt, turmeric, chili powder to the besan. Add water to the besan in small quantities until a smooth paste is formed.
2) Fry spoon fulls of this besan paste in cooking oil until golden brown. Add them to the Kadi.

Serves: 2 to 3
Preparation time: 30 minutes.

Green Shrimp Fried Rice - Hariyali Shrimp Pulav

Ingredients:
10 to 15 mint leaves
One small cup chopped Cilantro/coriander
2 big garlic cloves
1 inch fresh ginger
2 to 3 Jalapenos
Half Onion finely chopped
3 Cardamoms
2 Small cinnamon sticks
2 cloves
Salt to taste
Cooking oil
2 cups Basmati rice
200 Gms Shrimp

Procedure:
1) Make a coarse paste of the following: mint leaves, cilantro, garlic, ginger, jalapenos. Add two teaspoons of water if there is difficulty in making a paste. Add salt to taste to this paste.
2) Marinate shrimp for an hour in the above paste.
3) In a sauté pan, add some cooking oil and fry the onions, cardamom, cloves and cinnamon. When onions are caramelized, add the marinated shrimp with the green paste. Fry on medium to large flame till most of the water in the mixture evaporates.
4) Wash the rice with water for 2 to 3 times. Add the above mixture to the rice and boil the rice in 3.5cups of water and a teaspoon of salt, preferably in a rice cooker. Serve hot with raita.

Preparation time: green paste: 5 min
Marination: 1 hour
Making fried rice/ pulav: 25 min
Serves 2-3.

Coconut Chicken Curry- Murgh Masala

Ingredients
1 pound chicken
1 medium sized onion finely diced
1 teaspoon ginger garlic paste
5 teaspoons dried coconut flakes
2 teaspoons kuskus seeds (poppy seeds)
3 teaspoons yogurt
2 teaspoons chicken masala
1 teaspoon chili powder/ paprika
Pinch of turmeric
Salt to taste
Cooking oil
For garnish: chopped coriander/ cilantro and piece of lemon

Procedure:
1) Take some cooking oil in a sauté pan and fry the onions with the ginger garlic paste. When onions are caramelized, remove from heat and puree the mixture.
2) Roast the coconut flakes and the kuskus seeds on a medium flame. Make a paste of them together with some water and keep aside.
3) Take some oil in a cooking pan and add the onion paste to it. Fry the paste for a minute or two on a medium flame.
4) Add the coconut/ kuskus paste and fry for another minute
5) Add chili powder, turmeric, salt and garam masala and sauté the mixture for 2 minutes.
6) Add chicken and sauté for two minutes. Add enough water to cook the chicken and let the chicken cook on a medium flame with a lid covered.
7) Once the chicken and curry are cooked, remove the lid and let the excess water evaporate on a high flame.
8) Once the curry is thick in consistency, add the yogurt on a medium flame with continuous stirring.
9) Transfer the curry into a serving bowl and garnish with cilantro and cut lemon.

Cooking time: 35 mins
Serves: 2 to 3

Fenugreek chicken - Methi Chicken

Ingredients:
1 pound chicken
1 medium onion finely diced
2 tomatoes finely chopped
1 teaspoon ginger garlic paste
1 bunch methi/fenugreek leaves
2 teaspoons garam masala powder
1 teaspoon chili powder/ paprika
Pinch of turmeric
Cooking oil
Salt to taste
Coriander leaves/ Cilantro to garnish

Procedure:
1)Take a Cooking pan with some oil and sauté the onions with the ginger garlic paste on a medium flame. Once the onions are caramelized, add tomatoes. Once the tomatoes are fried, add salt, chili powder, turmeric and garam masala powder. Fry for a minute or two.
2)To the above mixture add chopped methi leaves and stir for a minute.
3)Add chicken to the above mixture and add enough water to cook the chicken. Place a lid on the cooking pan and let the chicken cook on medium flame.
4)Once the chicken is cooked, place on high flame to reduce the gravy. Once ready, transfer the chicken to a bowl and garnish with cilantro. Eat with roti (Indian bread) or rice. Serve Hot.

Preparation time: 30 mins
Serves 2 to 3

Tomato Chutney

Ingredients:
Half medium sized onion finely diced
2 big garlic cloves
2 medium sized tomatoes finely chopped
4 jalapenos finely chopped
1 teaspoon tamarind paste
1 teaspoon olive oil
Cooking oil
Salt to taste
For seasoning:
½ teaspoon mustard seeds
3 dried red chilies

Procedure:
1) Take some oil in a sauté pan and add the onions, garlic, tomatoes and jalapenos. Fry on medium flame till the tomatoes are fried properly.
2) Make a paste of the above mixture with salt, tamarind paste and a teaspoon of olive oil or cooking oil (which ever you have available)
3) Transfer the paste into a serving bowl
4) In a sauté pan, add a teaspoon of cooking oil on high flame. Add the mustard seeds and once they finish crackling, add the dried chilies and remove from flame. Add this seasoning to the above paste.
5) Serve this as a sauce or as a dip with rice, bread or anything you like.

Serves: 2 to 3
Cooking time: 20 min

Mirchi Ka Salan

Ingredients:
6 Big Chili Peppers/ Mirchi
1 medium sized onion finely diced
1 teaspoon ginger garlic paste
½ cup peanuts
2 teaspoons sesame seeds
2 teaspoons dry coconut flakes
1 teaspoon cumin seeds
1 teaspoon chili powder
Pinch of turmeric
Salt to taste
3 teaspoons tamarind paste
Cooking oil

Procedure:
1) In a sauté pan roast the peanuts, sesame seeds, coconut flakes and cumin seeds together on a medium flame. Make a paste of these with some water and keep aside.
2) Fry the onions separately in some cooking oil and make a paste of it.
3) Slit the chili peppers and remove the seeds from them.
4) In a pan take some oil and fry the chili peppers on medium flame.
5) Add the onion and ginger garlic paste to the pepper and fry for a minute. Then add turmeric, chili powder, salt and fry for a minute.
6) Add the peanut paste made in step 1 to the above mixture and fry for a minute. Add the tamarind paste and cook the peppers with enough water on a medium flame and covered with a lid.
7) Once the peppers and the curry are cooked, place on high flame to reduce to curry to the consistency of your choice.
8) Transfer to a serving bowl and serve hot with fried rice or biryani.

Cooking time: 45 minutes
Serves: 2 to 3

Chicken Biryani

Ingredients:
5 cups basmati rice
2 pounds chicken
1 packet Biryani masala of your choice
1 large pink onion finely chopped
2 medium sized tomatoes finely chopped
1 teaspoon ginger garlic paste
1.5 cups yogurt
3 teaspoons chili powder
Pinch of turmeric
Salt to taste
Cooking oil
3 whole cardamoms
4 small cinnamon sticks
4 cloves
2 bay leaves
10 mint leaves

Procedure:
Marination:
Marinate chicken in yogurt, biryani masala, ginger garlic paste, chili powder and turmeric for an hour.

Cooking Chicken:
1) In a thick bottomed cooking pan add ¼ cup of cooking oil and fry the onions on a medium to high flame. Once the onions are caramelized, add the tomatoes and fry them thoroughly till the oil separates and shows up.
2) Add the marinated chicken, salt and let the chicken cook partly on a medium flame with a lid covered. Once the chicken is half cooked, add 1.5 cups of water and let the chicken cook with a lid covered.
3) Once the chicken is cooked, remove the lid and let the excess water evaporate on a high flame. Once the gravy is really thick, remove the chicken from flame and set aside.

Cooking rice:
1) In a large sauté pan, add ¼ cup oil and fry the bay leaves, cinnamon, cloves and cardamom on a medium flame for a minute. Then add the rice (washed 3 to 4 times with water) and fry until most of the grains get a light brown color. Remove from flame.
2) For every cup of rice add 1.75 cups of water and boil in a rice cooker with a teaspoon of salt and mint leaves. Once rice is cooked, set aside.

Making layers:
Grease the bottom of a large cooking pot with a teaspoon of cooking oil. Add a layer of rice followed by a layer of chicken and keep alternating with layers of rice and chicken till done. Place a lid on the cooking pot. In a large sauté pan, add a cup of water and place the cooking pot on it. Get the water to boil on a high flame and let the cooking pot stay on it for 10 minutes. Keep adding more water as it evaporates. Once done, remove from heat and serve. While serving, make sure to cut through the layers to serve rice and chicken. Tastes better with Mirchi ka salan or raita.

Cooking time: 2 hours
Serves: 4 to 5

Tomato Rice

Ingredients:
2 cups rice
1 medium sized onion finely diced
2 big tomatoes finely chopped
1 jalapeno finely chopped
Pinch of turmeric
1 teaspoon chili powder
Cooking oil
Salt to taste
Cilantro for garnish

Procedure:
1) Boil rice in water (for every cup of rice add two cups of water) and set aside.
2) In a cooking pan add ¼ cup oil and sauté onions on a medium to high flame.
3) Add the tomatoes and jalapenos and let them fry till the tomatoes soften up.
4) Add the turmeric, chili powder and salt to the tomatoes and fry for a minute.
5) Add 1.5 cups of water and let the tomatoes cook with a lid covered on a medium flame.
6) Once the tomatoes are cooked, remove the lid and let the curry reduce to thick consistency on a high flame.
7) Remove the tomato curry from flame and mix it with the rice. Add salt to the rice if needed.
8) Add some chopped cilantro for garnish and great flavor. Serve warm.

Cooking time: 30 minutes
Serves: 2 to 3

Moong Dal Kheer

What you need:

1 cup Moong Dal
¾ cup Sugar
3 cups Milk
4-5 strands of saffron soaked in 2 tsp of warm milk
1 tsp Ground cardamom
7-8 Cashews
Few golden raisins
2-3 tbsp Ghee

How to proceed:

1) Wash and cook Moong Dal in cooker till mushy (3 whistles)
2) Put Moong Dal in blender to make a smooth paste
3) Heat ghee and fry the raisins and cashews and put aside
4) Add the Moong Dal paste to ghee and cook for some time
5) Add soaked saffron and ground cardamom
6) Add sugar and milk and mix well on medium heat
7) Keep stirring the kheer at intervals on medium heat for 30 mins
8) Add roasted raisins and cashews and cook for 5 more mins
9) Serve hot or cold

Lemon Rice

What you need:

1 cup Basmati Rice
4-5 Curry Leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
A pinch of Asafoetida
2 tbsp Chana Dal
2 tbsp Urad Dal
3 Green chillies, chopped
½ inch Ginger, chopped
3-4 tbsp Peanuts, roasted and de-skinned
1 tsp Turmeric powder

Oil
Salt to taste
Juice of 1 big Lemon
Few coriander leaves, chopped

How to proceed:

1) Wash and soak the rice for 10 mins.
2) Boil the rice in 3-4 cups of water and set aside. In order to obtain separate grains, do not overcook the rice and drain off excess water and leave aside.
3) Wash chana dal and urad dal and set aside
4) Heat the oil in a cooking pan, add curry leaves, mustard seeds, asafoetida and cumin seeds.
5) When mustard seeds splutter, add urad dal, chana dal, chopped green chillies, ginger and peanuts.
6) Fry till peanuts change color and add turmeric.
7) Add the rice, mix well and add salt.
8) Remove from gas, add the lemon juice and garnish with coriander.
9) Serve hot with yogurt (optional).

Rasgullas-Cottage cheese sweet

Ingredients:

½ gallon whole milk
½ cup lemon juice (well strained)
Pinch of all purpose flour
1.5 cups of granular sugar
1.5 cups of water
2 Cardamoms

Making cottage cheese:
1) Get the milk to boil in a thick bottomed vessel. Once it starts to boil, reduce the flame to low and start adding lemon juice to the milk in one teaspoon increments. Keep stirring the milk while adding the lemon juice. Keep repeating the process till the milk breaks completely. Let it cool to room temperature.
2) Strain this through a muslin cloth to separate the cottage cheese and make sure to remove all the water thoroughly; else you will not be successful with making the rasgullas.
3) Take the cottage cheese out of the muslin cloth and add a pinch of flour to it.
4) Make small marble sized balls of the cottage cheese and set aside.
Tip: Sometimes it may be hard to make these balls, in that case add a drop of oil between the palms while doing so and apply a constant pressure while rolling the balls.

Sugar syrup:
1) Boil 1.5 cups of water with 1.5 cups of granular sugar and let it simmer on a medium flame for 10 minutes or till it gets a light brown color. Add the cardamoms while boiling for a good aroma.
2) Once done, remove from flame and set aside.

Making Rasgullas:
1) In a flat bottomed pressure cooker add the sugar syrup till half full and add the cottage cheese balls to it (make sure not to add too many of them together)
2) Get the pressure cooker to boil on a high flame and after the first whistle, reduce the flame to medium and let the rasgullas cook for not more than 6 to 8 minutes
3) Remove from flame and let the pressure cooker cool to room temperature before removing the lid.
4) Once done, transfer the rasgullas with the sugar syrup into a bowl and let it sit in the refrigerator for a while.
5) Serve chilled and enjoy this great sweet from Eastern India.
Rasgullas-Cottage cheese sweet
Preparation time: 1 hour