Biscuit Sandwich Pakora

Biscuit Sandwich Pakora

Ingredients :

For the filling:

• 2 medium size boiled potatoes
• 1 tspn green chili, finely chopped
• 2 tbsp finely chopped cilantro/coriander leaves
• 1 tsp Ginger-Garlic Paste
• 2 tspn raisins
• 1 tspn roasted groundnuts
• Salt to taste

For the outer crisp coating:

• 2 cups besan (chick pea flour/gram flour)
• 1 cup cornflour
• a pinch of hing
• 1/4 tspn red chili powder
• water
• salt
• vermicelli  or crushed cornflakes

And 8-10 Marie Biscuits and oil for frying.


Method :
Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.Add the coriander leaves, green chili,ginger-garlic paste,raisins, ground nuts and salt to the mashed potatoes.Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Preparing the besan batter:
In a bowl, take the besan (chick pea flour/gram flour) and cornflour.Add the red chili powder, asafoetida and salt.Add around 1/2 cup water and mix. .The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.Add a few drops of oil to the batter and mix well.Keep the ready batter aside.

Assembling and Frying the Biscuit Pakora:
Before you do the following steps, heat up some oil for deep frying the pakoras.Take 2 tbsp of the mashed potato mixture and apply it on the biscuit evenly.Cover this potato stuffed biscuit with another biscuit . I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second biscuit .You have now a beautiful biscuit sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.Coat the stuffed biscuit sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed biscuit sandwich a long time in the batter as the biscuit tends to break.Coat pakoras with vermicelli or cornflakes. By now, your oil is hot and you can easily slid the besan batter coated biscuit sandwich in the oil.Fry the biscuit pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve them hot or warm with tomato sauce or with any chutney of your choice,  or even coconut chutney. .Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.

 

Tomato Soup

Tomato Soup

Ingredients :

• Ripe Red Tomatoes -  4

• Carrot - 1

• Beetroot - 1 small piece

• Corriander Stems - 4

• Garlic - 3 cloves

• Ginger - 1 inch size

• Cinnamon stick - 1 inch in size

• Cloves - 2

• Pepper  - 5

• Bay Leaf  - 1

• Star Anise - 1 small

• Corn Flour - 2 spoons

• Water - 2 cups

Method :

Cut the tomatoes into 4 parts and transfer them into a vessel that could fit in your pressure cooker. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic to. add a small bit of beetroot, one chopepd carrot, corriander stems and 2 cups of water. pressure cook all together upto 3-4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.

Cool them and remove the spices(cinnamon,cloves,star anise and bay leaf) except pepper.

Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.

grind and filter the soup. while you filter, the nutrients of the vegetables is also filtered!! but filtering is just to remove the tomato skin. boil the soup. add the corn starch to the boiling soup and give a stir. let the soup boil in sim for about 2-3 mins. add salt to taste, bit of pepper powder and a bit of aji-na-motto(optional, acts as a taste maker). serve hot! 

 

Narali Bhat ( Sweet Coconut Rice)

Narali Bhat ( Sweet Coconut Rice)

Ingredients :

• 1 1/2 cup Basmati Rice
• 1 1/2 cup Fresh or frozen Coconut
• 1 1/2 tsp Sugar
• 6 tsp Ghee
• 1/2 tsp Saffron
• Cardamom powder to taste
• 1 inch Cinnamon stick
• 3 to 4 Green Cardamom
• 5 to 6 Cloves
• Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked.Heat 3 tsp ghee in a pan, add whole spices, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, add saffron water, cover and cook on low heat for 15 mts.Open cover after 10 mts, Narali Bhat is ready to serve!  Traditionally jaggery is used to prepare Narali Bhat, you may make use of jaggery instead of sugar.

Gobi Parantha..

Gobi Parantha..

Ingredients:

• 4 cups Whole Wheat Flour

• 2 cups Grated Cauliflower

• Finely chopped Coriander leaves

• 1-2 Chopped Green chillies

• 1 Teaspoon Ginger-garlic paste

• Garam Masala as per taste

• 1/2 Dhane-Jeera powder
• 1/2-1 Teaspoon Amchoor( Dried Mango) Powder
• Salt to taste

• Butter /Oil for frying

Method:
Make dough out of whole-wheat flour (atta).
Mix grated cauliflower (gobi), green chillies, ginger-garlic paste, coriander leaves, garam masala, dhane-jeera powder, amchoor powder , salt as a filling in paratha.Make two medium size roti, add the filling to the one roti and cover it with the second one. Now roll it slightly.Cook on a pre-heated Tawa and pour half tablespoon oil or butter on it.Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.Cook on a low heat till golden brown.
Serve Gobi Paratha hot with curd.

Moong Daal Bhaji / Pakoda

Moong Daal Bhaji / Pakoda

Ingredients :

• 1 cup moong daal(yellow) ( green gram)
• 2-3 finally chopped green chilies
• 1/2 tablespoon ginger garlic paste
• 1/4 tablespoon mango powder
• Some chopped coriander leaves
• Salt to taste

Method :
First wash moong daal and soak it in the water for 3-4 hours.Take it out from water. Mis all other ingredients with daa and grind the mixture Deep fry on medium heat to golden brown.Fry slowly so that you will get crispy moong pakode.Serve hot with tamrind or pudina (mint)chatni.

Spicy Appe / Spicy Appam

Spicy Appe / Spicy Appam

Ingredients :

• 1/4 cup urad dal
• 3/4 cup rice
• 1-2 Tsp Coriander-Green chillies-Ginger Paste
• Oil for frying
• Salt to taste

Method :
Soak rice and dal separately for 3-4 hours. Grind them separately to a smooth paste and keep in different containers. Allow it to ferment for 10-12 hours. Mix both the batter together, add salt , add Coriander-Green chillies-Ginger Paste and mix well. Heat Appe Maker and add some oil to all the moulds. Now Half fill the moulds with batter and prepare appam by cooking on both sides.
Serve hot with coconut chutney.

Tiranga Pulao / TriColor rice

Tiranga Pulao / TriColor rice

Ingredients :

• 3  Cups Cooked rice
• 2 Finely Chopped Onion
• 8 Green chillies
• 1 bunch Mint leaves
• 3 Tomatoes
• A pinch of  Turmeric powder
• 6 Cardamom
• 8 Cloves
• 2 ” piece Cinnamon stick
• 2 Tsp Shahijeera / caraway seeds
• Small piece Ginger
• 1 Tsp Ginger garlic paste
• 1/4 Tsp Cumin seeds
• 4 Tbsp Ghee / Clarified Butter

Method :
Chop the tomatoes into small pieces and grind into fine paste in mixie. Clean the mint leaves from the bunch and grind them into paste along with two green chillies.  Divide the cooked rice into three equal parts. Heat  a tbsp of ghee in a pan. Fry some chopped onion and saute till they are soft. Add half the ginger garlic paste, 1/3 of garam masala (cardamom, cloves, cinnamon, shahijeera) , little turmeric powder and saute a little more. Now add the tomato paste and let it boil for few minutes to remove the raw smell. Add one part of rice along with salt as per taste. Mix well and fry for few minutes more. Remove from fire and keep it aside. This is tomaro rice.

Now Clean the pan and heat 1 tsp of ghee and add chopped onions, 2-3 slit green chillies, cumin seeds and chopped ginger. Saute them till onion is soft  and add another part of rice, some garam masala  along with salt as required. Mix and fry it well till all spices are mixed well. Take it out and keep aside. This is jeera rice..

Clean the pan and heat the remaining Ghee. Fry the remaining chopped  onions and green chilies till soft. Add ginger garlic paste,  little turmeric powder , garam masala and fry for a  minute. Now add the mint leaves paste and fry a little. Add the remaining rice along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.
Spread the green pudina  rice first in  a serving plate. Next put the jeera rice. Lastly put the tomato rice neatly. Garnish with onion and lemon slices and serve hot.. This tricolor pulao looks very bright, colorful and attractive without any artificial colors..

DrakshaRatan Korma / AngoorRatan Korma

DrakshaRatan Korma / AngoorRatan Korma

Ingredients :

• 1 Cup Fresh Grapes
• 2 Tbsp Cashew-nuts Paste
• 1 Cup Milk
• 1 Cup Fresh Cream
• 3/4 Cup Curd 
• 50 / 75 Grams Khoya / Khoa
• 2-3 Tsp Sugar
• 1 Tsp Black Paper Powder
• 1 Tsp Cardamom Powder
• 2 Tbsp Water
• 2-3 Tsp Truity Fruity
• 2 Tsp Finely  Chopped Coriander
• Salt to Taste

Method :
Take a Pan / Kadai . Add cashew-nuts paste and water and mix well.Then add curd ,Sugar mix well and On the Gas ,put Pan on it ans stir for 5 minutes till mixture becomes little thick.Then off the Gas, Add Milk, Khoya, Fresh Cream, Black Paper Powder and Salt to the mixture and mix well.Now add Grapes, Truity Fruity, Coriander leaves& Mix well .

Garnish with some chopped grapes and Truity Fruity and Serve Hot with Butter Roti.

Anda Bhurji / Egg Bhurji

Anda Bhurji / Egg Bhurji

Ingredients :

• 4 Eggs
• 1 Finely chopped Onion
• 2 Finely chopped Green chillies
• 1 Tsp Chilli powder
• 1/2 Tsp Haldi 
• 1/2 Tsp Garam Maasala
• 1 Tsp Cumin seeds
• Salt to taste
• 2-3 Tsp Oil
• 1/4 cup Finely chopped Cilantro / Coriander leaves

Method :
Blend the eggs well.Add salt ,red chilli powder, turmeric powder, garam masala to blended eggs.Now heat oil in a pan, add cumin seeds and saute for a minute.Then add chopped onion and chopped green chillies, Saute till onion become soft and light pink in color .Now add blended egg's mixture to it and continuously stir and let it cook for 5 minutes.Mix coriander leaves and serve hot.

Sabudana Khichdi

Sabudana Khichdi

Ingredients :

• 1 cup Sabudana / Sago (medium size pearls) wash, drain and soaked overnight
• 1/2 cup coarsely pound roasted peanuts
• 1-2 Tsp sugar
• 1 Tbsp ghee
• 1 Tbsp Fresh Grated Coconut
• 1 Tsp cumin seeds
• 3-4 green chillis, finely chopped
• salt to taste

Method :
Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.Heat  ghee in kadai ,once hot, add cumin seeds and let them brown a bit. Add the chopped green chillies and suate for 2 minutes.Finally add the sago-peanut mixture and combine well with the seasoning on low heat and Then add coocnut and toss the sago mixture continuously for 8-9 minutess. Serve hot.

Alu Vadi

Alu Vadi

Ingredients :

• 5-6 colocassia leaves (Alu chi pane in Marathi)
• 1/2 cup gram flour
• 1/4 cup rice flour (for crispiness)
• 1 Tsp ginger-garlic paste
• 2 Tsp black maharashtrian masala or garam masala
• 1 Tsp tamarind paste
• 2 Tsp jaggery or sugar
• 1 Tbsp white sesame seeds
• 1 Tsp turmeric powder
• 1-2 Tsp chili powder
• 1/4 Tsp asafoetida
• Salt to taste
• Oil for frying

Method :


Remove stems and wash colocassia leaves. Drain and wipe off the excess water.Mix gram flour and rice flour. Add sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.Spread the paste on one leaf,spread some sesame seeds, put another leaf on it and again spread some paste on it , the sesame seeds. Like this arrange all the leaves one above the other with the layer of paste in between them.

Wrap the leaves tightly and make a roll. Tie it with a thread if required.Steam cook alu vadi for about 25 minutes.

Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is cooked. Let cool and slice.Heat oil in a deep frying pan. Deep fry the pieces in hot oil. Or shallow fry them on a flat griddle. Remove when golden brown and crisp. 

Shahi Tukda

Shahi Tukda

Ingredients:

• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron


Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard. Now  To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it. Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk. Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides. Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

Sweet Corn Cheese Roti / Paratha

Sweet Corn Cheese Roti / Paratha

Ingredients :

• 1.1/2 Cup whole wheat flour
• 4 tbsp soya flour
• 1/2 Cup boiled and crushed Sweet corn kernels ( makai ke dane)
• 2 tsp Ginger - Green chilli Paste
• 1/2 Cup Grated Cheese
• 1/4 cup Finely chopped Coriander
• Salt to taste
• Oil for kneading & cooking

Method :
 

1. Combine all the ingredients in a bowl and knead it into a semi-stiff dough using enough water as required. Keep aside for 10 minutes under a wet muslin cloth.(P.N : keep dough aside for only 10 min , nor more than that ) Knead again using soya oil till smooth and divide it into equal portions.Roll out one portion of the dough into circle using a little flour for rolling.Cook the roti on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.Repeat for remaining dough.Serve hot.

Apple WalNut OatMeal

Apple WalNut OatMeal

Ingredients:

• 1 apple
• 1/2 cup apple pulp
• 1 cup milk
• 1/2 cup rolled oats
• 2 Tsp Walnut Pieces
• 1/4 Cup Sugar
• 1/4 tsp Cinnamon Powder
• 1 cup of water

Method :

Chop the apple into small pieces .Now take a sauce pan with water and apple pulp in it and boil.Add chopped apple to the above mixture.Then Add rolled oats , walnuts peices, sugar and cinnamon powder to it and stir well.Boil the mixture till it becomes thick.Off the stove when the mixture becomes thick.Add milk to it and stir well.Garnish with some apple pieces and walnut.Hot and yummy apple walnut oatmeal is now ready to serve.

Tandoori Prawns / Shrimps

Tandoori Prawns / Shrimps

Ingredients :

• 7-8 Pieces of Jumbo Prawns
• ¼ cup Yogurt
• 1 tsp Tandoori Masala
• 1 tsp Chili powder
• ½ tsp Turmeric
• 1 tsp Coriander powder
• 1 tsp Garlic and ginger paste
• 2 tbsp Olive oil
• 1 tsp chopped coriander leaves
• Salt to taste

Method :

Mix yogurt, salt, tandoori powder, chili powder, coriander powder, garlic/ginger paste, olive oil, and turmeric powder together. Then add shrimp to the yogurt mixture and marinate for 4 hrs or overnight. Grill the shrimp on a grill pan or on an outdoor grill until done.Garnsih with coriander leaves and serve.

Gajar ka Halwa / Gajar Halwa

Gajar ka Halwa / Gajar Halwa

Gajar (Carrot) Halwa is a traditional dessert made with carrots and milk/ khoya

Ingredients :

• 2 Cups Grated Carrots .
• 1 Cup Sugar
• 2 Tbsp Khoya
• 2 Tsp Fresh Cream
• 2-3 Tbsp Dry Fruits Pieces
• 1 Tbsp Clarified Butter / Ghee

Method :

Heat ghee in a thick-bottomed pan, add grated carrots and saute for five minutes.Ad sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.When mixture dries little bit then add khoya to the mixture and saute for 3-4 minutes. Then add fresh cream , fry fruits pieces and mix well and cook for 2 minutes. Garnish with some dry fruits and serve hot or at room temperature.

GulPoli / Gulachi Poli / Jaggery Roti

GulPoli / Gulachi Poli / Jaggery Roti

Gulpoli as the name suggests is the poli/flatbread with jaggery filling. Gulpoli is generally made for the MakaraSankranti festival.

Ingredients :

For the dough

• 1 cup Whole wheat flour
• 1/2 cup All purpose flour(Maida )
• 4 Tbsp Oil
• Less than 1 cup or As required Luke warm water 
• Salt - a pinch 
• Clarified Butter (Ghee)  for roasting.

For the filling

• 1 cup Grated Jaggery
• 1/4 cup Besan
• 4 Tbsp Sesame seeds 
• 1 Tsp Cardamom powder
• 1 Tsp Clarified Butter (Ghee )

Method :

Take the  both the flours and mix well. Heat oil in a tadka/seasoning pan. Pour the hot oil on to the flour. Mix well so that the oil coats the entire flour.  Add water in parts to make a tough dough. Cover the dough with wet cloth or bowl and rest it for 1/2 hour.

Now,Roast sesame seeds Roast besan in a tablespoon of ghee. Grind sesame seeds .Now Add the ground mixture, roasted besan, cardamom powder to the jaggery and Mix well. Make sure there are no tiny pieces of jaggery. 

Divide the dough and filling into equal portions each. Take a ball of dough. Roll it into a small circle. Place the filling on the roti and cover with the edges. Seal and roll into a roti of medium thickness. Heat a tawa. Smear some ghee and roast the polis on both side, till brown spots appear. The poli will be crisp and tastes awesome when hot. It is equally good even when it comes to room temperature.

MultiGrain Mathari

MultiGrain Mathari

Ingredients :

• 1/2 Cup Wheat Flour
• 2 Tbsp Rice Flour
• 2 Tbsp Finger Millet / Raagi / Nachani Flour
• 2 Tbsp Sorghum / Jowar/ Jwari Flour
• 2 Tbsp CornFlour
• 2 Tbsp Finely chopped Coriander leaves
• 2 Tbsp Ajwain ( bishop's weed)
• 1 Tbsp White Til seeds ( sesame )
• 1 Tbsp Hot Clarified butter / ghee
• 1 Tsp Black Paper Powder
• 1/2 Tsp Red Chilli Powder
• Salt as per taste
• Water as required
• Oil for deep frying 

Method :
 
Mix all flours in a bowl. Add Clarified butter, Ajwain,Sesame seeds,Coriander , salt, Red chilli powder,Black paper powder.Then add water as needed and  make tight dough Set the dough aside and cover with a damp cloth. Let the dough rest for 15-20 minutes.Then divide dough into small ball,roll it and make light marks with Fork.Deep fry in oil and serve hot / cool.You can store them in Air tight container for 4-5 days.

Kalakand / Malai Barfi

Kalakand / Malai Barfi

Kalakand / Malai Barfi is very traditional and delicious dessert, made with milk. Its soft and grainy in texture.

Ingredients:

• 8 cups omilk
• 1/2 cup sugar
• 2 to 3 Tsp lemon juice (for making paneer)
• 2 Tsp Curd
• 1 Tbsp Chopped Dry Fruits for Grnishing
• Silver Foil ( Optional)

Method :

Making Paneer:

     Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Then add Curd..The curd will start separating ,turn off the heat.Once the milk fat has separated , drain it using a strainer line with cheesecloth, or muslin cloth.Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

    Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.Pour it over greased plate keeping about half inch thick.

Garnish with Silver Foil and Dry Fruits pieces.Let it cool for about one hour. Cut the kalakand in squares and serve

Masale Bhat

Masale Bhat

A staple of any Maharashtrian wedding menu, this special rice preparation is a spicy, vegetarian and Maharashtrian version of the North Indian  Pulav. The spice that really makes this dish “masaledaar” (spicy) is the Maharashtrian Goda/Kala Masala. Adding a vareity of veggies like peas, gherkins (thondli/tinda), cabbage, cauliflower, onion and eggplant (single or combination) to this quick and easy one pot concoction not only enhances the flavor but also adds to the overall color and texture of the dish.

Ingredients :

• 1 cup Basmati rice
• 2-3 Tbsp oil
• ½  tsp mustard seeds (rai/mohri)
• ½  tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• ½  tsp red chilli powder
• 1-2 pinches asofoetida (hing)
• ½ cup fresh peas
• 2-3 tsp Cashew Nuts pieces
• 2 ½  cups water
• salt, to taste
• 1½ tsp Maharashtrian Goda/Kala Masala (if can’t find it, you can use the regular Garam Masala)
• Grated Fresh coconut (optional for garnishing )
• Finely chopped Fresh coriander(  for garnishing )
• Ghee (clarified butter optional)

Method :

Rinse the basmati rice in water and set aside.

Heat oil in a large pot and add mustard and cumin seeds.When they cackle add turmeric powder and pinch of aesofoetida.Then add the peas and sauté for a min. Add the rice and cashew nuts and sauté for another min or so.Season with salt, goda/kala masala and red chilli powder. Add water, mix well and cook covered for 15-20 mins on medium-low heat, stirring once in a while, till the rice soaks up all the water and is well cooked.Garnish with chopped coriander and grated coconut. Serve hot with a teaspoon of melted ghee