Cabbage Broccoli Kabab

Cabbage Broccoli Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

You may notice that the last recipe I posted used Cabbage too.. Its because, this is left over from the last week's Cabbage :) I had lot of left over Broccoli too.. So last evening I decided to make a mix vegetable out of it but it was only when I actually started making it I thought this would make great Kababs. They are really tasty and very easy and quick to make. I made them in half an hour.


Ingredients
2 Cups Cabbage
3 Cups Broccoli
1 Tomato
1 Spoon Oregano
1 Spoon Jeera
1 Spoon Mustard
1 Spoon Chaat Masala
1/2 Spoon Red Chilli Powder
1/2 Lemon
1 Spoon Coriander Leaves
1 Spoon Pudina Leaves
2 Spoon Maida
1 Spoon Rice Powder
A Pinch of Asafoetida
1/4 Cup Cashews
Salt to taste
Oil

Method

• Heat half spoon of oil and add in tomato puree.
• Add in oregano and red chilli powder and cook till completely done. Keep aside.
• In a pan, heat another spoon of oil and let mustard, jeera splutter. Add in Asafoetida.
• Add in Broccoli chopped into small pieces and cook with constant stirring till broccoli is almost done
• Add in finely chopped cabbage, pudina leaves, coriander leaves and cook till cabbage turns light brown.
• Add in earlier cooked tomato paste, lemon juice and salt to taste and cook for another minute. Take off heat and let it cool down.
• Add in maida, rice powder and chaat masala. Mix well. Make balls with these mixture and press them between palms with a cashew.
• Heat pan and add 2 spoons of oil and cook on both sides till they are brown.

Notes
I even had tomato paste ready for I had made it for Rice Bowl last week. I had made double quantity and had used half of it. Its a great item to store in fridge for quick flavoring

Kadboli

Kadboli

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Kadboli is Maharashtrian faral dish. You might wonder why am i posting this after so many months of diwali. But given that world cup has started in full swing, i thought it would be good to have some crunchy home made snack instead of just plain chips. So late on sunday I decided to make them whole lot of kadbolis and soon realised that it is too much of work to shape them. Thats when I came up with the idea of using chakali gun with this disc to shape them instead. With these they are bite size and make perfect snack for movies or games :)


Ingredients
4 Cup Rice Powder
3 Cup Milk
1 Cup Butter
Salt to taste
Oil

Method

• Mix rice powder with butter and salt really well
• Add in milk and make the dough
• Take a small lemon sized balls and roll them with hand and make a long rope shape. Give it in a shape of circle. Fry in medium hot oil till pink in color
• Alternately, put in the dough in the chakali gun and press the circular shapes in the medium hot oil and fry till pink in color

Notes
Dont fry till brown in color as the color darkens a bit after a while.

Rava Dosa

Rava Dosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Rava dosa made into my favorite list the day I ate it opposite my college back in pune. The crispiness of the dosa along with the cashews spread on it made it so much more enjoyable. So when I saw my mom preparing it when I was in India in December and learnt that its so quick and simple, I had been meaning to make it like a long time. Today on Sunday I thought it would be a perfect way to make a tasty brunch that requires minimal efforts.


Ingredients
1 Cup Rava
1 Cup Rice Powder
1/4 Cup Maida
1/2 Spoon Jeera
1/4 Spoon Asafoetida
Finely chopped Roasted Cashews
2 Green Chillies
Salt to taste
Ghee

Method

• Mix rava, rice powder, maida, finely chopped green chillies, jeera, asafoetida with salt.
• Add in lots of water to make a thin batter.
• Keep aside for 20 minutes
• Add in more water so that it is thin consistency
• Heat tawa on medium flame
• Grease tawa with Ghee and pour the 1/2 cup batter at a time spreading it over the tawa.
• Let it cook till the dosa gets light brown color.
• Sprinkle couple of drops of ghee and flip the dosa and let the other side be cooked
• Sprinkle some cashews and fold on either side and serve.

Notes
When I tried making it I didnt let the batter sit for those 20 minutes, because of which the batter kept on thickening - blaming it to the Rava. It made first two dosas thick and soggy. So I strongly suggest letting the batter sit for 20-30 minutes.
To spread the batter on the tawa I dropped the batter on tawa from a bit of distance and slowly over areas that didnt have batter, letting it form the mesh and yet avoiding forming layers, hence keeping it thin.

Chakali

Chakali

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This time for Diwali I decided to prepare some faraal - snack items prepared especially for Diwali. So the preparation started with getting recipes from mom. When I looked at recipe for chakali, I just couldn't believe it is going to be so easy to make it and yet so quick. I had fun preparing this one and it tasted awesome. Item that is my and ajoy's favorite.


Ingredients
2 Cup Rice Powder
1 Spoon Maida
1/2 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Carom Seeds
1/4 Cup Unsalted Butter
Oil
Salt to taste

Method

• Mix rice powder, maida, sesame seeds, carom seeds, red chilli powder, salt in a plate
• Add in the butter and mix well.
• Make a soft dough ball (not too tight, not too loose but soft consistency) by adding water to it and kneading it well
• Knead half portion of it and put it in chakali maker.
• Heat oil on high
• Turn the heat to medium, make chakalis from the maker on a plate and transfer them to the oil.
• Fry from both sides till light red in color
• Repeat for remaining ones, making sure oil is hot enough before adding chakalis to the oil.
• Let it drain the oil on the kitchen towel, cool it and store it in air tight container

Notes
If you are using homemade butter, then wash it with cold water before use.
The chakalis should be taken out before they turn completely reddish as the color darkens after removing and cooling it down.

Puran Poli

Puran Poli

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I always loved the puran poli my mom made. Some people prepare it as paratha and I always have the urge to tell these people that puran poli and puran paratha are two different things and Poli as name suggest should be thing and soft. I got the recipy for this one from mom and tried it earlier this year. I could get the taste, but not the thinness and softness the way mom can. So few months back when I was in pune, I learnt the tactics to get the right puran poli and here i am sharing it especially for dasara. Wishing you all Happy Dasara.


Ingredients
4 Cup Chana Daal
3 Cup Jaggery
2 Cup Wheat Flour
1 Spoon Maida
1 Cup Rice Powder
1/2 Cup Oil

Method

• Mix maida and wheat flour and make the very loose dough out of it.
• Put the dough in the steel vessel and press in using fingers to make valleys and hills (:) I love to do this)
• Pour in the oil so that all valleys are filled in with the oil. Keep aside for atleast couple of hours
• Cook chana daal in pressure cooker
• Remove the excess water and put it into pan. (The excess water is used for preparing Katachi Aamati)
• Add jaggery to the pan and cook till mixture is thick
• Strain the mixture through Puran Yantra. Keep it aside to cool down
• While Making puran polis, Heat the tawa on low flame
• Make the puran ball of twice the lemon size.
• Take dough of lemon size and stretch it so that its big enough to cover the puran ball. Close the puran ball with this dough
• Press the ball with palms to flatten it. The elastic cover if goes outwards, press it back inwards gently.
• Apply generous quantity of rice floor on to the rolling plate. Dip the ball into the rice flour and and start rolling the poli.
• Intermittently keep checking that the poli is not sticking to the rolling plate and apply rice floor now and then.
• Rolling should be done very softly and always in outward direction.
• Cook the poli on the tawa over low flame. Cook the one side completely and then turn over and cook the other side. Again turn over, fold it and serve

Notes
The elasticity of the dough helps in making puran poli's cover softer and thinner so make sure the dough is very loose and was let to mix properly by keeping aside for enough time.
While rolling puran poli, start with smaller one, try it out and then gradually increase the size till you are confident. Use generous amount of rice powder initially which later you can reduce to amount you are comfortable with.
While checking if poli is stuck to the rolling plate, put the palm with fingers wide open and tilt the plate to get the poli on your palm. Same while transfering it to tawa. Never try to pick with just fingers, its a delicate afair.
If you see that there is lot of dough on sides of poli, it means you used more than needed dough, so reduce the quantity next time. The best quantity is half or little less of puran.
rolling only in outward direction helps in spreading puran outwards and thus uniform thickness as well as the cover of the puran wont break.
Also the last but not least tip, its very difficult and tidious process, so dont be disheartened if you dont get the BEST results at first attempt you will start getting better. I have tried to point out all minute details my mom told me, so I hope that will help.

Cucumber Omelette

Cucumber Omelette

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

After long time I am posting a recipe.. Last few weeks I was out of action.. But yep I had prepared few items I wanted to post but didnt have enough energy to do so.. Anyways will prepare those item sometime later and post them.. No worries..
Today when I was late, I wanted to cook something quick, yet that will suffice my hunger so here is what I cooked.. This is inspired by the dosas mom use to make when I was small..


Ingredients
1 Cucumber
1 Cup Rice Powder
3-4 Green Chillies
1 spoon Jeera
Salt to taste
Oil

Method

• Grate the cucumber
• Mix the cucumber, rice powder, finely chopped green chillies, jeera and salt to taste.
• Make batter out of this mixture with flowing consistency using water
• Heat the tawa and spread oil
• Spread the batter and cook on medium flame till the side is done
• Flip it and cook on the otherside and then serve

Notes
Use nonstick tawa for better result, as the rice powder dosa becomes quite sticky.
Sometimes I also add a spoon or two of rawa to make it little less sticky.
This tastes best with the coconut green chutney but if you dont have enough time to prepare this it even goes with pickle

Gobi Lollipop

Gobi Lollipop

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I wanted to cook something different with gobi as ajoy keeps getting this quite frequently and i was kind of bored to eat gobi sabji again. Then I had also read about chicken lollipop and had urge to cook bhaji from gobi.. So here is the recipe i came up with :) It has unique taste and resembles lollipop so the name :)


Ingredients
1 small Gobi
2 spoon bason
1 spoon corn flour
1 spoon rice powder
1 spoon rawa
1/2 spoon turmeric powder
1/2 spoon red chilli powder
1/2 spoon cumin powder
1/2 spoon corriander powder
1/2 spoon garam masala
Salt to taste
Oil

Method

• Separate mid sized florets of gobi and keep aside
• Mix bason, corn flour, rice powder, rawa, turmeric powder, red chilli powder, cumin powder, corriander powder, garam masala in a bowl
• Add salt and water to make thick batter
• Heat oil in a pan and add a spoonful of hot oil in the batter and mix well
• Dip the gobi floret in batter and fry till brown
• Wrap the ends with aluminium foil and serve hot with pudina chutney

Notes
I added a pinch of red colour to the batter to get little red coloured lollipop style gobis as red chilli powder does not give enough redness

Dudhi(Bottle gourd) Dosa

Dudhi(Bottle gourd) Dosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

In the search of eating some different vegetables than the usual routine we get every week we got bottle gourd.. Which turned out to be too huge for both of us to finish, so we had variety of items out of it.. This one is one of the fastest bfast out of it..


Ingredients
1 cup grated dudhi(Bottle gourd)
1 cup rice powder
1/2 cup bason
1 spoon jeera
2 spoon saunf
1/2 spoon methi
2-3 green chillies
1 cup milk
1/2 cup water
Salt to taste

Method

• Crush jeera, saunfm methi to get powder
• Mix it with rice powder, bason, and grated dudhi(Bottle gourd)
• Add finely chopped chillies, salt, milk and water
• Heat tawa (preferably non stick tawa) and pour this prepared batter on it and spread it quickly

Notes
These dosas are little thicker than normal dosas and taste best when served with pickle

Palak-Methi-Vada

Palak-Methi-Vada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Mom dad arrived yesterday and I wanted to cook something different.. And i also wanted to finish off all the green vegies i had so came up with this vada.. It tasted pretty well..


Ingredients
2 cup palak(spinach) leaves
1 cup methi leaves
1/2 cup corriander leaves
3 cup bason
3 spoon rice powder
1 green chilli
1 spoon red chilli powder
1/2 spoon jeera powder
1/2 spoon corriander powder
Salt to taste
Oil

Method

• Chop all the green vegies - palak, methi and corriander finely
• Mix them well and add finely chopped green chillies
• Add bason, rice powder, red chilli powder, jeera powder, corriander powder, salt and mix well
• Add little water and form thick vada dough
• heat oil in a pan
• Add 2 spoon of heated oil to the vada batter and mix well
• Make small flat vadas out of this dough and fry them in oil on medium heat

Notes
Add salt to the chopped vegies and keep aside for some time that way there will be some water because of salt that can be accomodated while making dough itself otherwise batter might become sticky and loose after some time.
Make vadas flat so that they are crispy and fried inside out

Tomato Corn Omelette

Tomato Corn Omelette

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This item is a quick and delicious recipe.. Mom use to cook tomato omlette and i modified it little to get this new one :)


Ingredients
4 Tomatoes
1 cup sweet corn
1 cup bason
1 spoonful Rice powder
1/2 tea spoon Garlic paste
4 green chillies
1 spoon jeera
Salt to taste
Oil

Method

• Mix bason, rice powder and salt and keep aside
• Crush the jeera slightly and add it to the above mixture
• In a mixer add tomatoes, half cup corn, chillies and garlic paste and grind them to form puree
• Add the puree to the mixture and mix well to form the uniform batter. Use little water if required
• Add remaining corn to it and mix
• Heat the tawa and take spread the mixture on it to form omelette
• Cook it till the side on tawa is crispy, and cook on the other side till it turns brown
• Serve with chutney or sauce

Notes
you can optionally add 1-2 spoons of corriander leaves in the tomato while crushing, but i served it with chutney which has corriander so i avoided it. But while serving with tomato ketchup it would taste good

कोथिंबीर वडी (Corriander Tikki)

कोथिंबीर वडी (Corriander Tikki)

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today when Ajoy returned back, i wanted to cook something with kothimbir considering he loves kothimbir and here i cooked a mom's recipe.. It tastes awesome and very very easy to prepare.. It goes well in starters and can be a hit item in the parties...


Ingredients
2 cup corriander leaves
1/2 cup Besan
1/4 cup rice powder
1 spoon red chilli powder
Oil
Salt to taste

Method

• Wash and chop the corriander leaves very fine
• Mix besan, rice powder, chilli powder, salt and a spoon of oil with these finely chopped corriander leaves.
• Add little water if required and form a cylindrical ball with this mixture
• Grease it a little bit and cook it on vapour in pressure cooker for 15 - 20 min till the knife comes out of this ball without mixture sticked to it
• Let the ball cool down and then cut it into thin pieces
• Deep fry the tikkis and serve with sauce

Notes
If by any chance you happen to add little extra water add more besan so that it forms tight ball
Add salt with care as this mixture tends to get salty even with little salt

उकडीचे(Steamed) Modak

उकडीचे(Steamed) Modak

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

It was Ganesh Jayanti Last week and I had decided to cook modaks that day.. But it happened that i changed my mind and went to pune to surprise in-laws and parents.. So decided let me try my hand on this today.


Ingredients
1 cup grated coconut
3/4 cup jaggery
1.5 cup water
1 cup rice powder
Salt
Oil

Method

• Heat pan and add grated coconut and jaggery
• After around 5-7 minutes the jaggery would dessolve into the cocunut and form our filling for the modak.
• Heat water in the pot
• Once water is almost boiling add little oil and salt to it
• After water boils completely add rice powder and mix well
• Take out the mixture from the stove and mix it well to form uniform dough
• Make small balls of this dough and flatten them
• Add the mixture and pack the ball giving it little plates at top to form modak shape
• To cook modak keep a vessel with water on the stove, on top of it put the vessel which has holes grease it and put the modaks on it
• Cook the modaks by covering them with small cloth or a plate for about 7-10 minutes

Notes
Its a coconut item and doesn't stay good for long, so consume these in a day