Panchamel Daal / Five Daal Fry / पंचमेळ डाळ

Ingredients:

Split Bengal Gram 1/4 cup ( हरभरा डाळ / चना दाल )

Split Red Gram 1/4 cup ( तुरीची डाळ / तुअर दाल )

Split Red Lentils 1/4 cup ( मसूर डाळ / मसूर दाल)

Yellow Split Moong 1/4 cup ( पिवळे मूग )

Horse bean 1/4 cup ( Urad daal / उडदाची डाळ )

1/2 T spoon Turmeric

2 T spoon or to taste Red chilli powder

6 Cloves

6 Cardamom

3 bay leaves

1 small stick of cinamon

mustard seeds, cumin seeds 1 T spoon each

1/4 T spoon Asafoetida

2 T spoon or to taste garam masala

2 T spoon Grated ginger

Lemon juice 1/2 T spoon

Salt to taste

Sugar 1 T spoon

Ghee or Oil

Procedure:

1. Wash all the grams well and pressure cook them with water of quantity 3times the grams.
2. Keep 2 Tsp oil or ghee in pan to heat up. Put mustard seeds, cumin seeds, asafoetida.
3. Put cloves,Bay leaves ,Cloves,Cardamom,Cinamon and stir fry well for 1 minute.
4. Put onion and stir well till it cooks well. Add chopped tomatoes. Sprinkle little water to make onion, tomato cook well.Stir well.
5. Add turmeric,red chilli powder, coriander powder,garam masala.
6. Add cooked daal. Add 1/2 cup water if daal is not watery. If cooked daal has water in it add as per your taste.
7. Add grated ginger ,salt, sugar.
8. Let it cook for some minutes in order mix all the spices well in the daal.
9. Garnish with chopped coriander leaves.
10. Before serving add lemon juice.

Spinach-Buttermilk Curry / पालकाची ताक घालून भाजी

Hi,

This recipe is a traditional Maharashtrian Spinach curry :) Not spicy or masala style but yet very tasty. Try it!

Ingredients:

250gm Spinach

5 T spoon of cooked yellow moong daal ( Yellow moong daal pressure cooked)

1 T spoon Gram flour

2 T spoon Curds

water

salt to taste

1/2 t spoon turmeric

3-4 Kokum

1 T spoon or to taste Sugar

1 T spoon Cumin powder

1 T spoon Coriander powder

2-3 green chillies chopped or to taste

For Seasoning:

mustard seeds

cumin seeds

2 red chillies de seeded

2-3 garlic cloves chopped into small pieces

asafoetida

curry leaves 2-3 twigs

Procedure:

1. Chop the spinach.
2. Pour 1 T spoon oil in pan. Once hot, put chopped green chillies,stir well. Put chopped spinach.
3. Keep stirring.
4. Add little water ( around 1/2 cup) to let spinach cook well.
5. After 5-6 minutes, if spinach is well cooked, try to mash it in the pan itself with the spoon.
6. Add 1 cup water. Let it come to boil. Add kokukm.
7. Let it come to proper boil so that sourness of Kokum will be absorbed in water.
8. Add turmeric,cumin powder,coriander powder.
9. Stir well.
10. Add Cooked moong daal now and while stirring, mix everything well. In order to apply daal properly to the spinach.
11. While curry is cooking well, take curds,gram flour(Besan), around 1 cup water in a bowl. Churn it well to desolve the gram flour in buttermilk without any lumps.
12. If curry is cooked well ( daal, all spices are well mixed, cooked) add the mixture of buttermilk to it.
13. Mix well. Add sugar.
14. Mean while keep 2 T spoon oil for heating. Once hot, add mustard seeds, Asafoetida,garlic pieces. Once garlic becomes little brownish in color add cumin seeds,curry leaves, chopped de' seeded red chili pieces.
15. Add salt as per taste to the curry. Let it cook for 4-5 minutes.
16. Pour the seasoning on the curry and immediately close the curry pan with lid.
17. Switch off the gas.

Covering the curry after seasoning maintains the aroma of the seasoning :) So just remove the lid before you serve.

Note:

• You can adjust the consistency by adding less or more water in curry.
• You can cook 1 cup daal for the whole day or so and just remove few spoons for this curry aside. Rest of the daal can be made into daal tadka or daal fry.

This curry goes well with Rice, Chapati and Jowar roti.

Happy Eating!

Fresh Green Spinach Paratha / खमंग पालकाचा पराठा / Palak paratha

Hi,

The colour of this paratha is so refreshing that you feel ' Go green' ;)

Preparation time: 10 min

Cooking time:5 min

Ingredients:

Fresh spinach leaves

green chillies as per taste

1/2 T spoon Turmeric

garlic cloves

Salt to taste

1/2 T spoon Sugar

Wheat flour

Jowar flour

Rice flour

1 T spoon Cumin powder

1 T spoon Coriander powder

Procedure:

1. Wash the spinach leaves nicely and cook in pressure cooker.( as per your cooker decide the whistles and time). Spinach should be well cooked in order to get mashed well.
2. Once cooker is cooled down, pour cold water on cooked spinach.
3. Drain water and keep aside, we will use it while kneading dough.
4. Grind the green chillies, garlic in mixer to a coarse mixture. Not very fine paste.
5. Grind the cooked spinach iin mixer well. It should become a smooth fine paste.
6. Pour the spinach paste in mixing bowl. Put chilli-garlic paste.
7. Add enough wheat flour( as per your quantity of spinach), jowar flour. Wheat flow should be maximum in quantity. Jowar flour should be just like , if one cup wheat flour is used 2 T spoon of jowar flour.
8. Be careful while adding wheat flour, since if flour becomes more, you will loose the spinach flavour. So keep on adding little bit if needed.
9. Add salt, cumin powder,turmeric,sugar,coriander powder.
10. Knead well. And make a proper dough. Spinach, flours should be mixed well.
11. Cover it with a pan/ cotton cloth for 10-15 min.
12. Dust with rice flour while making parathas.Roll into medium thick parathas and roast well both the sides. Apply little oil. Roast till little golden brown colour appears.

Happy eating!!!!!

Corn Bhel / कॉर्न भेळ

Hi,

A very munchy snack and just mixed and serve kind of...everyone would love this.

Ingredients:

200 gm sweet corn kernels

1 medium onion finely chopped

1 tomato finely chopped

8-10 twigs of coriander leaves

1 T spoon Chaat powder or to taste

1 T spoon Amchoor(dry mango powder) or to taste

1/4 T spoon salt or to taste

1-2 T spoon red chili powder or to taste

1/2 T spoon Cumin powder

Haldiram's Bombay-mix mixture

Procedure:

1. If you are using frozen corn kernels, take it out to normal room temperature before using. Or if you are using canned kernels, just drain them well before you use.
2. In a mixing bowl add kernels and all the powders except salt.
3. Taste and adjust the spices as per your taste.
4. Add finely chopped onion,coriander leaves,tomato.
5. Mix well.
6. Just before you serve, add the 'Bombay mix' mixture and salt and then mix gently.

You can add sweet and sour Tamarind-Jaggery sauce also if you like:)

Note: I have used Bombay mix mixture but it is as per your taste you can use any but it should be spicy because we are using sweet corn kernels:)

Healthy benefits of corn:

• Helps in maintaining a good health for our heart.
• Increase in memory levels because it contains Thiamin in it
• Rich in Vitamin B which helps in producing energy under extreme stress.

Happy Eating!!!

Yellow moong daal Dosa

Hi,

I love this Dosa genuinely.It doesn't take time for fermentation ; also, doesn't require rice in it ..so it is healthy too :)

Preparation time: 10 min

Serves: 3 people

Ingredients:

1 and half cup yellow split moong daal.

2 T spoon grated ginger or to taste

4-5 green chillies or to taste

1 small spoon Asafoetida

1/4 T spoon Turmeric

2 T spoon Coriander powder

Salt to taste

Procedure:

1. Soak Moong daal for minimum 5 hours. 5-7 hours is ok.
2. Once ready to make Dosa, grind daal,ginger,green chillies together in mixer to a thin paste.
3. Add enough water to make grinding easier. Carefully add the water as the consistency is important.
4. The batter should be of the Dosa consistency. Medium consistency that is. Batter shouldn't be coarsely ground it should be finely ground(smooth batter).
5. Add turmeric,salt, Asafoetida,coriander powder now.
6. Pour a ladle full batter on hot Tava ( griddle) and spread it in circular motion starting from centre to outside. ( I know all of you must be aware of this already :)
7. Once it looks dry on top, sprinkle little oil on side and top.
8. Flip the Dosa and roast the underside as well for 2 min. Just for a 1-2 min.
9. Serve hot, with pudina chutney or maggy ketchup or lemon pickle.

Happy Eating!!

Toast-Pizzza

I know the name must have taken your attention here:)

An easy way to enjoy pizza immediately...less cheese...more crispy and very little time to cook and an eye catching look...so many things to tell about this......

I think children will loveee this :) short pizza...model of pizza may be :)

Preparation time: 5 min

Cooking time: 5 min

Ingredients:

White bread slices

Grated cheese

sweet corn kernels

Red,Yellow,Green bell pepper finely chopped

Tomato ketchup

Procedure:

1. Apply tomato sauce on one side of bread slice.
2. Put grated cheese over the slice generously if you are giving it to children ;) and put less if you are weight conscious :)
3. Put sweet corn kernels, nicely chopped small square pieces of multi coloured bell pepper.
4. Heat up Tava ( Griddle) or a frying pan and put little butter ( optional).
5. Keep the cheesy bread slice on it and cover with lid.
6. It will take 4-5 min or less/more depending on your Tava. Check in between if its done. Do not let it burn.
7. Let the bread turn into nice crispy toast and then its ready :)

Ready to serve!!!!!!

Enjoy!!!! Eating...

I put less cheese because of weight control :( and had forgotten to put corn kernels :( , so your pizza may look much much better than mine ;)

Don't forget to post comment on this recipe...

Just click ' Post comment' tag down the recipe...

Thank you :)

Dates-Kokum Chutney ( Healthy Chaat chutney)

I am sure many of us must be crazy about pani puri, sev puri, and many more mouth watering chaats:)

Instead of Tamarind I used Kokum a healthy replacement for the Sour taste and dates(Khajoor) for Jaggery :)

So next time you think of a Chaat, you don't have to worry about Tamarind acidity problems:)

Perhaps, Dates will improve your Haemoglobin ;)

So here I go with the recipe without boring anymore ;)

By the way did you know How Tamarind has got its name? It is Tamar a Hind means Indian date, Tamar is an Arabic name for date :) so Tamar a Ind is nothing but Tamarind :)

Preparation time: Soaking of date and Kokum for 4-5 hours

Ingredients:

1 cup dates

3/4 cup Kukum fruit

( Depend on how sour and sweet taste you want and how sour is Kokum, adjust the quantities accordingly.)

1/2 T spoon Black salt

1/2 T spoon Rock salt

but if you dont have these salt, take usual salt we take everyday for cooking.

1 T spoon Roasted cumin powder ( Roast cumin seeds till rawness is gone and then powder it)

1 T spoon Coriander powder

Red chilli powder as per taste

1/2 T-spoon Dry ginger powder

Procedure:

1. Soak dates and kokums in lukewarm water for 4-5 hours or overnight if you plan earlier:)
2. De seed the dates. Also,some dry skin of dates will be separated, remove it as well.Clean the dates properly before grinding.
3. Drain water and keep it aside ( Don't throw this water)
4. In the mixer put all the ingredients as per taste along with de seeded dates and kokum.
5. Add enough water for grinding the mixture smoothly.
6. Keep on adding little water to simplify the grinding.
7. Consistency of the paste should be medium thick.
8. Once ground well ,taste it little bit and as per your taste add salt/red chilli powder or cumin seed powder carefully.
9. You can store this chutney for almost 1 week in airtight container in fridge.

While using, add enough water to this chutney, mix well to remove lumps. Then add Pudina(Mint) chutney to it with enough water.

Also you can add cumin-coriander seed powder and salt as per your Chunky taste need :)

This water can be used for Pani puri, mathari chaat, sev puri and so on :)

Chutney alone can be served with Appey, samosa, batata wada and your favourite snacks :)

Happy Eating :) Don't forget to write comment on this recipe...

Healthy benefits of date ( Khajoor) :

They digest very easily hence given for quick energy.

Soaked overnight and crushed,is good for those who have heart problems.

Beneficial for those who are suffering from constipation.

Rich Iron Soup

You must be surprised to read the name like that. Nothing came in mind except that name,since this soup really holds a very rich quantity of Iron. :)

Preparation time: 10 Minutes

Cooking time: 10 Minutes

Serves: 2

Ingredients:

1 Medium sized tomato

Half Beet root if it is a big one otherwise 1 small one will do.

Half onion

1 carrot

2 T spoon Ghee

Mustard seeds

Cumin seeds

Salt to taste

Curry leaves

1 T spoon grated ginger

1/4 T spoon red chilli powder(optional)

1 T spoon corn flour

Procedure:

1. Cut onion,beetroot,carrot,tomato in medium sized cubes.
2. Cook them in a pressure cooker for 4-5 whistles. ( As per your pressure cooker, all the ingredients should cook well to get mashed easily.
3. Remove the skin of tomatoes before you grind vegetables.
4. Once vegetables are little cooled down, put corn flour in the mixer along with cooked vegetables. Also,add grated ginger, 7-8 curry leaves. Grind well.
5. Add some water and grind well so that no lumps are present.
6. We are not going to filter the mixture in order to retain the fibre content in vegetables.
7. Pour 2 T spoon Ghee in a pan and let it heat well.
8. Put cumin seeds,curry leaves. Once they crackle, pour the ground mixture in it.
9. Add water as per your taste. Whichever consistency you need,thick or thin.
10. Add salt to taste, red chilli powder as per taste though it is optional. :)
11. Let it come to boil. Cook for around 7-8 minutes.
12. Before serving, sprinkle roasted Cumin seeds powder or pepper powder and squeeze little lemon juice.

Have a nice soup!!!

Note: Lemon juice will make the iron content of this soup get absorbed in your body fast.

Happy eating!!!!

Healthy Upma / गव्हाची उकड

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 2

Ingredients:

1 and half cup wheat flour

1 and half cup water

mustard seeds

cumin seeds

curry leaves 2-3 Twigs

medium size onion finely chopped

red chilli powder as per taste

mashed garlic or finely chopped garlic

1 T spoon coriander powder

salt to taste

Turmeric

Asafoetida

Chopped Coriander leaves for garnishing

Procedure:

1. Roast Wheat flour in a pan without oil till the raw smell goes off. It will take around 5-7 minutes. Don't roast till flour changes colour. Just rawness should be removed.
2. Switch off the gas and remove the roasted flour in a plate.
3. In the pan ,heat 4 T spoon oil.
4. Once oil is hot, put mustard seeds, let them crackle. Put cumin seeds,asafoetida,curry leaves,turmeric.
5. Put chopped onion,mashed garlic and stir well. Let the onion cook well.
6. Put red chilli powder as per taste and then pour 1 and half cup water.
7. Let the water come to boil. Add salt as per taste.Add coriander seeds powder.
8. Once water is boiling, add the roasted wheat flour and start stirring immediately. Stir until it mixes well.
9. Close the pan with a lid and keep it for 3-4 min on medium flame.
10. Just give one stir gently to avoid flour getting stick to the pan.
11. Garnish with chopped coriander leaves and serve HOT :)

Tastes good with a lemon pickle. Or any of your choice :)

You can replace wheat flour by Jowar flour as well. The Upma will still be nutritious :)

Note: Maintain Flour-Water quantity combination as per given. ( 1:1) for the proper consistency of the dish.

Mutter Paneer / Green Peas-Cottage cheese Curry

Mutter paneer is one of the popular curries and must be one of those which are ordered in Restaurants oftenest :)

Easy to make and finger licking taste.....weekend can be made special with this curry am sure:)

Ingredients:

200gm Paneer

1 cup green peas

1 medium sized onion finely chopped

1 medium sized tomato or 2 small tomatoes finely chopped

1 T spoon Ginger-garlic paste

Whole garam masala ( 1 bay leaf, 3-4 cloves, 1 small cinnamon stick, 2 cardamom)

salt to taste

3 T spoon well beaten curds

Turmeric

red chilli powder

1-2 green chillies finely chopped or as per taste

1/2 T spoon sugar

1 T spoon coriander powder

1 T spoon Cumin powder

cumin seeds, mustard seeds

4-5 T spoon Oil

Procedure:

1. Heat 2 T spoon oil in pan. Put all the ingredients of whole garam masala in it ( cloves,cardamom,cinnamon,bay leaf ) and stir well for 1-2 minutes. Remove from pan keep aside to cool down.
2. In the same pan put finely chopped onion and stir well. Once, onion is cooked well put tomatoes and let it cook for some time. Once cooked, remove from pan and let it cool.
3. After some time, if all the stir fried ingredients are cooled, grind them all ( except cardamom) in mixer with 1-2 green chillies and little bit water.
4. Heat 2 T spoon oil in pan, put cumin seeds and let it splutter.
5. add ginger garlic paste,turmeric and stir well.
6. Add ground mixture and little water to cook the masala well.
7. pour little water in order to get a medium thick consistency.
8. Add cumin powder, coriander powder,red chilli powder.
9. Let this mixture come to boil, then pour medium sized Paneer cubes.
10. Let it cook for 3-4 minutes.
11. Pour fresh green peas. ( If frozen are used, remove from freezer 10-15 minutes before use)
12. Stir very gently.
13. Add (well beaten)curds now. Stir gently,so that paneer/peas wont break. Add sugar,salt.
14. Let it cook for 3-4 minutes. ( Don't overcook after you add curds,otherwise curds get separated due to heat.) Curds give a nice creamy consistency. ( You can also add half cream and half curds. i.e 2 T spoon cream and 2 T spoon Curds.

Garnish with cilantro and serve with Roti or Naan :)

Healthy benefits of paneer:

• paneer has a rich source of Calcium which helps in building strong teeth and bones :)
• If taken in moderation, can reduce weight
• Paneer provides requirement of protein by the body for growth and renewal
  Being source of calcium, paneer prevents and reduces back and joint pains
• BUT, if deep fried, benefits wont be as many as mentioned above :)

Mathari Chaat / मठरी चाट

Mathari is a famous Tea time snack of North India. When we had been to Himachal pradesh,we had tasted this Mouth watering chaat..Mathari chaat.

An easy to make snack with a good shelf life.

Preparation time: 5 min

Cooking time: 30 min for frying mathris apart from soaking up Dough for 1 hour

Makes: 32-34 mathris.

Ingredients:

2 cup Maida ( All purpose flour)

1 cup Rava( Fine semolina)

Black pepper powder. Pepper crushed coarsely. Around 2 T spoon or as per taste

Carom seeds that is Ajwain ( Owa) 1 T spoon or as per taste

Salt to taste

Procedure:

1. In a mixing bowl, put all purpose flour, semolina, crushed black pepper, carom seeds and salt as per taste, 4 T spoon hot oil.
2. Mix well so that the oil gets mixed well with the flour.
3. Add lukewarm water to make a dough. Dough should be kneaded tightly.
4. Close the dough with some utensil so that it soaks well.
5. Keep the dough aside like this for an hour or 1 and half hour is better. The better the dough is soaked, less oil will be absorbed in mathri.
6. After around 1 and half hour role medium sized poori shaped Mathris.Mathris shouldn't be very thin or thick.Medium thickness is fine.
7. Finish making all the mathris and close them with either a kitchen towel( tissues) or a cotton cloth.
8. Like dough, if they are kept for some time before you fry them, less oil will be absorbed.(So i suggest you finish your cooking or any side work to be done while mathris are getting little dry.)Approximately 20-30 min is also fine.
9. After this,Prick each mathri with a fork so that it wont pop up while frying and gives us a nice crispy mathri.
10. Keep oil for getting heated up in an iron wok. You should keep at least 1 inch oil in pan.
11. Once oil becomes hot, keep the flame on medium flame and fry mathris.Every time you fry mathris, keep the flame on medium flame. After you remove mathris, keep the flame on high till you put another set. This is because once mathris are fried, oil becomes little less hot so we are heating oil to the required temperature again. Secondly, medium flame frying gives crisps to the fried items. If you fry on high flame it may make mathris little chewy.
12. After putting in pan, 2-3 min later, mathri will come up meaning you can flip them now.
13. Fry till nice golden brown colour is appeared.

Once mathris are cooled down to normal temperature then only store them in a sir tight container.

You can have them as a tea snack or we can make a chat out of it.

Make pudina chutney, tamarind sauce what we prepare for bhel puri.

Pour Pudina chutney, tamarind sauce on mathri. Put finely chopped tomatoes, boiled and cut potatoes,chopped coriander leaves, sev, chaat masala.

Enjoy!!!!!

Mint Chutney Sandiwich / पुदिना चटणी sandwich / Pudina chutney sandwich

My favourite one...Mint chutney sandwich...very easy to prepare..and of of course cool for stomach..:)

This mint chutney can also be used with Samosas, aloo tikki chat,bhaji,pakodas,mathri chat,shev batata puri chat,most importantly....Pani puri ka pani..:) and the list is endless..use it as per your imagination.

A healthy chutney...here it goes..

Preparation time: 10 minutes.

Ingredients For Chutney: 10-15 Twigs of mint( Take out their mint leaves)

Same amount of coriander leaves. ( 1:1 w.r.t mint leaves)

4-5 green chillies or as per taste

salt to taste

2 T-spoon cumin seeds

2-3 cloves of garlic

1/8 t spoon sugar

For the sandwich:

White bread

Tomato ketchup

Butter

Cheese.

Sliced tomato,cucumber,boiled potato

Thin shredded onion(optional)

Grated beetroot(optional)

Grated Carrot(Optional)

Procedure for mint Chutney:

Grind all the ingredients together in mixer along with 2-3 T spoon of water.

This chutney can be stored in air tight container in a Fridge for a week.

For sandwich:

Apply butter to both the slices. Then apply mint chutney on one of the slices and tomato ketchup to other.

Club boiled potato slice,cucumber slice,tomato,grated carrot,grated beetroot,shredded onion between two slices.

Grate cheese on these vegetables and make sandwich. :)

Easy and healthy isn't it?

पेसरट्टू / Green Gram n rice dosa

One more Dosa without fermentation which makes me feel a healthier Dosa. Also, whole Green gram makes it rich in Protein and energy. Green gram is one of those who doesn't loose their protein profile even after cooking. :)

I think that is why green gram curries are so healthy.

Alright then, Enjoy your healthy Andhra cosine's Pesarattoo :) Green gram Dosa....

To give a spicy edge, i made Potato Bhaji (which is used in usual masala Dosa)

Preparation time: 15 minutes

Serves - 8 to 10 Dosas

Ingredients:

1 cup rice

1 cup whole green gram

2 T spoon grated ginger

4-5 green chillies

2 spoons cumin seeds

4-5 sprigs of coriander leaves

salt to taste

1/4 T spoon sugar

Procedure:

1. Soak rice, green gram together for 7-8 hours.
2. Grind rice-gram together in mixer along with grated ginger,green chillies,coriander leaves,cumin seeds,salt,sugar. While grinding add little water.
3. Keep the consistency of batter little thin than normal dosa.
4. Heat the griddle with little oil.
5. Spread the batter in circular motion to make dosa.
6. Roast well. Flip the Dosa and keep it on griddle for a minute or two. Don't overcook the other side.

Serve hot with coconut chutney or potato dry curry.
Note: If you want Dosa to be more crispy, take 1:2 proportion of Rice-Dal. That is if you take 1/2 cup rice, take 1 cup whole green gram. This serves ( 1/2 cup rice+1 cup green gram) around 8 Dosas.

खमंग आलू टिक्की / Spicy Chatpati Aloo Tikki

Yesterday I felt like having 'chaat' like anything....imagined all kinds of chaats we get in India.... mouth watering......and so tried Aloo Tikki...

Whatever we do, of course the chaat wala's taste wont come..don't know why.. it becomes 90% like that but something you will feel missing in chaat. isn't it?

Anyways...but this recipe will surely help you to have some spicy hot..Aloo Tikki...To make a chaat with Aloo tikki make sure you have any kind of small 'sev' , tamarind-jaggery sauce, curds (optional). Otherwise you can also have just Tikkis with pudina chutney/ any favourite sauce.

Enjoy!!!!!!!!!

Preparation time: 10 minutes

Cooking time:10 minutes

Serves: 10-12 tikkis

Ingredients:

6-7 medium sized potatoes

4-5 Green chillies

2 T spoon grated ginger

1 slice white bread

coriander leaves around 4-5 sticks

2 T spoon corn flour

salt to taste

For garnishing:

finely chopped cilantro

finely chopped onion

sev

curds

Tamarind-jaggery sauce

Procedure:

1. Cook the potatoes in pressure cooker. Should be well cooked in order to mash them easily.
2. Meanwhile, first grind the bread slice in mixer into a fine powder.Make sure there is no water content while grinding it.
3. Now grind chillies,coriander leaves,grated ginger together in mixer into a paste.Not a fine paste but little coarse is also nice. But not very fine nor too coarse.
4. Mix the ground paste and ground bread together.
5. Peel off the boiled potatoes and mash them nicely. No lumps in it.
6. Add the bread-chili mixture to mashed potatoes, add salt.
7. Mix well. Dough is now ready.
8. Take a shallow non stick pan, pour 3-4 T spoon oil. Let it heat.
9. Make medium sized balls from dough press it to make fine tikkis.
10. Dust very little of corn flour on each side of tikki. Just 3-4 pinches is enough.
11. If oil is hot enough, put the tikkis one by one.
12. Shallow fry them.
13. Once tikki gets a dark golden brown color, flip it and fry other side also.

Serve hot with a 'chaat' style garnishing of chopped onion,chopped cilantro, khatta meetha sauce(preferably tamarind sauce), sev and if you like Curds in chaat then curds also. To add healthy contents, you can garnish grated Carrot,grated Beet root as well. Grated Beet root gives nice color combination to the dish.

Aloo tikki chaat is ready to eat now!!!!

Have a nice evening!!!!!!!!

दाल मखनी / Daal makhani

One of the very delicious punjabi recipes..and my favourite too..daal makhan marke..:) daal makhni :)

Preparation time:10 minutes
Cooking time : 15 minutes

Ingredients:

3/4 cup split black urad daal
3 T spoon chana daal(Bengal gram)
3-4 green chillies or to taste
2-3 garlic cloves ( 3 if large otherwise 4 medium)
cumin seeds 1 T spoon
dry coconut grated 2-3 T spoon
puree of 2 tomatoes.
grated ginger around 1 T-spoon
salt to taste
2 T spoon butter
for tempering: turmeric, mustard seeds,cumin seeds,curry leaves.
Whole garam masala : 2 Cloves, 2 cardamom,small stick of cinnamon,bay leaf

coriander leaves finely chopped for garnishing

Procedure:

1. Cook urad daal and Bengal gram together in pressure cooker.
2. Heat up 1 T spoon oil in wok.Once oil is hot put cumin seeds and let it splutter. Then put cloves, cardamom, cinnamon,bay leaf ( Whole garam masala). Stir well. Add a ground mixture of garlic,ginger,green chillies,1 T spoon cumin seeds,grated coconut(dry). Stir well.
3. Now,Pour tomato puree and mix everything well and keep stirring. Add little water.
4. Add 3-4 T spoon of Butter. And mix well while stirring.
5. Add cumin seeds powder,coriander powder,red chili powder,turmeric. Add curry leaves.
6. Let the mixture come to a proper boil closing with the lid .
7. Once the mixture is properly boiled,Pour the cooked urad daal now along with the drained water.
8. Mix well and stir gently.
9. Add salt to taste. Check the taste and add salt/spices if needed.
10. Put finely chopped coriander leaves generously.

Serve hot with hot chapatis or naans. :)

Note: Add or reduce green chillies,garlic cloves as per your taste.

Happy eating!!!!!

Spicy Poories with Koool Aloo Raita!!

I got this label 'Duo recipes ' to portray some recipes which comes in mind together. I mean if recipe 'A' comes in mind then automatically B comes along to compliment A :)

Alright, so here comes one of my favourite...Spicy poories...a simple recipe with very few ingredients..and yet so yummy :)

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients:

Puri:

2 cups wheat flour

water to make a dough

Ajwain seeds

Sesame seeds

oil for deep frying

salt to taste

Red chili powder as per taste

2 tsp Turmeric powder

Half tsp Garlic paste(optional)

2tsp Gram flour/ Besan

For Raita:

7-8 small or 5-6 medium sized potatoes.

Yogurt

salt to taste

4 green chillies chopped

pinch of asafoetida powder

1 tsp sugar

1 tsp mustard seeds powder

coriander powder

For tempering: 2 tsp oil,mustard seeds,cumin seeds,1 tsp urad dal,curry leaves.

chopped cilantro for garnishing

Procedure:

Puri:

1. Mix all the ingredients together along with 2 tsp oil and knead a stiff dough.
2. Make small sized balls and apply little oil on ball and then roll them into round puris.
3. Heat the oil in a nonstick pan or a wok.
4. Deep fry the puri. As soon as you put the puri in pan, press it gently with the spoon.This makes the puri to puff well.

Raita:

1. Cook the potatoes in pressure cooker.
2. Once they are cooled down, peel them off.
3. Cut into small cubes.
4. Churn the yogurt well so that it will not leave water once mixed with potatoes.
5. Add this yogurt in chopped potatoes along with sugar.
6. Heat up the oil in small kadhai and put mustard seeds,cumin seeds,urad dal,asafoetida powder,chopped green chillies and curry leaves.
7. Pour this tempering on Raita.
8. Mix well.
9. At the end just before serving add salt as per taste.
10. Garnish with chopped cilantro.

कैरीचे पन्हे / Raw mango cool drink ( sharbat)

Ingredients:

1 Big raw(green) mango or 2 medium sized mangoes

Sugar ( Quantity will be known in the procedure followed)

1 tsp Cardamon powder

Procedure:

1. Cook the whole mango in a pressure cooker(around 4-5 whistles. depends on your cooker) It should be well cooked, soft to make a pulp.
2. Once cooker is cooled, remove the mango(es).
3. Peel the mango.
4. Mash the mango well to make a pulp.
5. Take the quantity of sugar as much as the pulp quantity.
6. Grind pulp,sugar,cardamon powder together in mixer.
7. Take 2-3 spoons of this mixture and mix well in water,put pinch of salt for taste and churn it well to make a smooth transperent 'Sharbat'.
8. Add sugar if still necessary to be added as per taste.
9. The above mixture is now can be stored in a airtight bottle in fridge .
10. Whenever you want to make sharbat, take 2-3 spoon of this mixture and make sharbat.

आंबे डाळ / Mango-chana daal

This is a traditional Maharashtrian recipe prepared during 'चैत्र मास' that is Summer :)Mango is a summer (seasonal) fruit and so is a keen ingredient in this recipe.

Women in Maharashtra arrange for a get together called as 'हळदि कुंकू ' means they perform Godess Gauri puja at home and then invite married women at home for a religious function.There are 2 main dishes served for this function. Ambe daal ( amba means mango in Marathi and daal is known to all :)

Traditionally it is accompanied with sweet and sour पन्हे a cool raw mango drink/Sharbat.

Which will be my next recipe.

Preparation time : 20 Minutes

Ingredients:

200gm split bengal gram/chana dal

1/2 cup shredded raw mango

3-4 green chillies

4 T spoon oil,mustard seeds,asfoetida powder,turmeric powder

salt to taste

half tsp sugar

finely chopped coriander leaves.

procedure:

1. Soak Chana daal in water for 5-6 hours.
2. Drain water totally.
3. Grind chana daal, green chillies together in a mixer. Grind it coarsely. In between coarse and fine. Not too coarse not too fine.
4. Peel raw mango and grate it. Add this shraded mango in ground daal.
5. Heat up oil in a small iron wok/kadhai.
6. Once oil is hot, put asafoetida powder, mustard seeds.
7. When mustard seeds crackle, put turmeric.
8. Turn off the heat and put this Tempering on ground chana daal.
9. Add sugar.
10. Mix well.
11. Add salt just before you serve this daal otherwise it may leave water.
12. Garnigh with chooped coriander leaves and serve.

मक्याचा चिवडा / Corn Flakes Chivada

Post after looooong long time... almost after 4 months... coming up with a category called 'chivada' in Maharashtra, 'Chivado' in Gujrat. Chivada can be done with different snack makers like Puffed rice(चूरmoo ), Rice flakes(पोहे ) , Corn Flakes. Chivada is a good option as Tea time snacks :) or also can add few more things and make Bhel out of it.Today i am giving with Corn flakes. Being one of the healthy foods, it gives healthy touch to snacks along with a good taste :) Because nothing is important in life than your Health and well being :) isn't it? 

 preparation time: 10 minutes cooking time: 5-7 minutes. Ingredients: 

200gm corn flakes ( I use Tesco’s plain corn flakes but  any brand can be used as per your choice) 

4-5 (or as per your taste) chopped green chillies 

3 tea spoons oil for tempering. 

Mustard seeds, Cumin seeds , Curry leaves 

Pinch of Asafoetida powder 

Ground nuts and or Cashew nuts optional

Salt as per taste

1 tea spoon Coriander powder

Turmeric

1 tea spoon powdered sugar 

3 pinches of Amchoor mango powder 

Some kind of Mixture or Sev for garnishing. 

  Procedure:

1. Heat up the oil in a wok.
2. Keep the flame to medium and temper the oil with mustard , jeera and curry leaves. Let it crackle then add turmeric powder,asafoetida powder,chopped green chillies, peanuts. You can use red chilli powder in place of green chillies too. Add coriander powder. 
3. Reduce the flame to sim now and add corn flakes slowly. Little quantity at a time.
4. Now add salt,amchoor powder, powdered sugar.
5. Add fried cashew nuts if you want.
6. Mix well with a spoon.
7. Toss the pan gently so that all the ingredients get well mixed with the corn flakes.
8. Mix the sev in the chivada.
9. Turn off the heat and transfer it to another pan.
10. Once chivada is cooled down keep it in airtight container.
11. You can garnish it with finely chopped tomato / onion and coriander leaves and serve :)

Enjoy a healthy snack :)