Saturday, 28 December 2013

Carrot and Oats Appe Pops

Appe is the one of the popular dish in whole South India. They are known different different names. Here I am trying to give healthy and attractive twist to Appe.


Ingredients: 
Grated carrot – 1 cup
Fine Samolina (Suji/rawa) – ½ cup
Quick oats - ½ cup
Curd – 3 to 4 tbsp
Green chilies – 3 or as per like

Ginger- 1 inch piece
Cumin seeds - ½ tsp
Salt to taste
Hing – 1 pinch
Chopped coriander - ¼ cup
Baking soda- ½ tsp
Water- 1 cup

Veg. oil or butter - as required


Procedure: 

Combine suji and oats in a bowl. Add curd and water, mix well. The consistency is like Idali batter. 
Keep this mixture for minimum 20 minutes for soaking . 
Crush chilies along with ginger and cumin seeds.
Then add carrot, chili crush, hing, coriander, salt, soda. Mix well.



Heat the non-stick 'Appe' pan. Pour or spray  little oil in the rounds.



Pour the above mixture in the pan. Cover and cook for few minutes.



Fry both sides until it will be cooked & became golden brown.



Make the pops with using the toothpicks.
Serve hot with black raisins chuteny or tomato ketchup.

They rock in  "Baccha Party". I submitted this recipe for Simply Tadka’s 2nd Blog-iversary Celebration with Giveaway.



These appe is very good for breakfast, tiffin or as snacks.
You may make uttapa/pancake from this same batter.

Black raisins chutney: Combine and grind : Black raisins, kokam (optional), red chilli powder, Rock salt, sugar

This recipe "Carrot Appe” has been selected as the winner for Recipe of the month (Feb 2012) Contest ‘Carrot Carnival’ on www.sanjeevkapoor.com

Tuesday, 24 December 2013

Methi Muthiya

Actually these muthiya have been made for Undhiyu. But I think, these are good snacks itself. It is very healthy in the winter. 



Ingredients:
Fenugreek (methi) leaves, chopped- 1 cup
Wheat flour- ½ cup
Gram flour (besan)- ¼ cup
Sorghum (jawar)or rice flour-  2 tbsp
Red chilli powder- 1 tsp
Turmeric powder- ½ tsp
Coriander powder- ½ tsp
Hing- ¼ tsp
Sesame seeds- 1 tsp
Lemon juice-half portion of lemon
Sugar- 1 ½ tsp
Salt- to taste
Soda-bi-carb- ½ tsp
Oil- 1 tsp
Water- ¼ cup
Oil for deep frying- as required


Method:

Wash and cut methi leaves. Combine all ingredients except oil. Make stiff dough. 
Add 1 tsp of oil and knead again. 




Make small oval, dumplings and deep fry them. Fry on low to medium flame, otherwise they remain raw inside. You may steam them.



Serve hot with tomato ketchup or any type of chutney.


For Undhiyu recipe: click here.

Monday, 23 December 2013

Eggless Tutti Frutti Cake



Ingredients: 
All Purpose Flour (maida)- ½ cup and 2 tbsp 
Baking powder- ¾ tsp
Baking Soda- ¼ tsp
Condensed milk, sweetened- ½ cup
Buttermilk-  ¼ cup
Veg. oil or melted butter- 3 tbsp
Pineapple essence- ½ tsp

Lemon yellow colour- 1 pinch (optional)
Tutti frutti-   ¼ cup (+ mix with ½ tbsp maida)
Oil or butter- ½ tsp for greasing

Method:
Sieve the flour, baking powder and baking soda in a bowl and Keep aside. Mix ½  tbsp of flour with ¼ cup tutti frutti and keep aside.
Combine condensed milk, buttermilk, oil, colour and pineapple essence in another bowl and beat well. Keep aside.
Add the flour mixture to the condensed milk mixture and mix gently using a spatula.
Make a batter of dropping consistency. If necessary and some little buttermilk and mix well.
Add tutti frutti and gently stir. Pour the mixture into a  greased and dusted cake mold.
Sprinkle some of tutti-frutti evenly over it and bake in a pre-heated oven at 180 C for 25 to 30 minutes.



Note:
This is a basic recipe. You may cut the upper crust of cake and decorate with any icing or any other things. 
Omit tutti frutti and use vanilla essence instead of pineapple essence, then this cake will become eggless sponge cake.  

Thursday, 19 December 2013

How to Preserve/Store Fresh Mushrooms

Many times we buy mushrooms, but we don't want to use immediately. They have only 2 days shelf life and also become blackish in refrigerator. So here is a solution..... 

Wash the mushrooms properly. (Sprinkle some All Purpose Flour/Maida on the Mushrooms generously. Now wash them under running water.) 


Cut the mushrooms into slices or quarters.

Then put them directly into a pot of boiling water for 1 minute.

Wash the mushrooms in cold water to stop the cooking process and drain.

Place them in plastic freezer containers. Seal and freeze. You can store them for 2 months.
See these frozen mushrooms after a week,  they still maintain their colour and texture.

Tuesday, 17 December 2013

Cooking Tip #1

Do not hold any spice powder packets directly on the dish while cooking, the hot vapors get into the packet and spoil the powder. 


Take out the required amount of powder on a spoon and then add it to the dish.



Wednesday, 11 December 2013

Fresh Turmeric And Ginger Pickle

An unusual and beneficial recipe of pickle.....must try!
Fresh turmeric root can provide enough nutrients to help you keep away from anaemia, neuritis, memory disorders and offer protection against cancers, infectious diseases, high blood pressure and strokes.
Ayurveda gives ginger the status of a virtual medicine chest. That’s because this wonder spice has time-tested digestion-friendly properties, in addition to its numerous other health benefits.


Fresh Turmeric roots:


Ingredients: 
  • Fresh Turmeric root, chopped- 1 ½ cup 
  • Ginger, chopped- 1 cup 
  • Green chilies, cut- ½ cup 
  • Juice of lemon- 3 to 4
  • Salt- 4 tsp 
  • Fenugreek seeds- 8 to 10 kernels 
  • Mustard seeds- ½ cup 
  • Asafoetida (Hing)- 1 tsp 
  • Oil- 1 cup or as required

Method:
  • Wash, pat dry and peel the turmeric roots and ginger, chop into small chunks. Wash and cut green chilies.


  • Combine turmeric, ginger and green chilies chunks. Add lemon juice, salt, mix well and keep it covered for overnight. 
  • Dry roast mustard seeds till feel a nice aroma. Do not burn, otherwise they tastes bitter in pickle. Let it cool and crush or grind coarsely. 
  • Add crushed mustard seeds next day and give a nice stir. 
  • Heat 1 tbsp oil in small pan, add fenugreek seeds and saute a while. Switch off the gas and add hing. Pour this on pickle and mix all nicely. 
  • Heat oil till it smokes. Switch off the gas. When oil come to room temperature, add this oil in pickle mixture bowl and mix well.
  • Transfer the pickle into clean, sterilise, dry and airtight glass jar. 
  • Pickle needs sufficient oil on the top, means pickle fully covered with oil. If required, add more oil. Never add raw oil directly. 
  • Marinate this pickle for approx 1 month. Stir pickle in between, once in a day. 

Tips:
  • Sometimes I use both types of Turmeric i.e. turmeric and White Turmeric/Mango Ginger. White Turmeric/Mango Ginger or Amba Haldi/Aambe Halad is nice and sour in taste. But sometimes mango ginger is bitter, so taste it before use.
  • My version of this pickle is not too spicy. I want to feel the real taste of turmeric and ginger. But you may make it more spicy. Add more chillies upto 1½ cup. 
  • If you do not want more oil in pickle. Once it marinated well, strain oil from pickle with fine plastic strainer and refrigerate. Pickle with less oil will stay fresh for long time in refrigerator. (This remaining oil can be used in other pickle or in making aachari subji or other aachari recipes.) 
  • According to your preference you can grate the turmeric and ginger, instead of chopping. 
  • You can use rock salt (saindhav namak) instead of regular salt. 
  • I bought 250 gm turmeric roots but I got 1 ½ cup chopped chunks from them after peeling and removing messy part of roots. You may be get more than or less than from 250 gm turmeric roots. It's depend upon turmeric root quality. 



ओली हळद आणि आल्याचे लोणचे

साहित्य: 
  • ओली हळद व आंबे हळद, बारीक चिरून- १ १/२ कप 
  • आले, बारीक चिरून- १ कप 
  • हिरव्या मिरच्या, बारीक चिरून- १/२ कप 
  • मीठ- ४ टीस्पून किंवा चवीनुसार 
  • लिंब- ३ ते ४
  • मेथी दाणे- ८ ते १० दाणे 
  • मोहोरी- १/२ कप 
  • तेल- १ कप किंवा  गरजेनुसार 
  • हिंग- १ टीस्पून
कृती: 
  • मी काही वेळा हळद व आंबे हळद अश्या दोन प्रकारची हळद वापरून सुद्धा हे लोणचे केले आहे. आंबे हळदीने छान आंबट चव येते, पण चाखून पाहावी लागते आधी कारण आंबे हळद कधीकधी कडू असते. 
  • मोहोरी मंद आचेवर भाजून घ्यावी. करपवू नये अन्यथा कडवट होते. खलबत्त्यात कुटून घ्यावी. खलबत्ता नसेल तर मिक्सरवर भरड दळावी. 
  • ओली हळद व आले स्वच्छ धुवून सोलावे, कोरडी करून चिरून घ्यावे. हिरव्या मिरच्या बारीक चिरून घ्याव्यात. 
  • एका वाडग्यात चिरलेली हळद, चिरलेले आले, चिरलेल्या हिरव्या मिरच्या, लिंबाचा रस व मीठ असे सर्व एकत्र करावे. छान मिक्स करावे. रात्रभर किंव्हा ५-६ तास तसेच ठेवावे. 
  • दुसऱ्या दिवशी त्यात कुटलेली मोहोरी टाकून मिक्स करावे. 
  • कढल्यात १ टेबलस्पून गरम करून त्यात मेथी दाणे परतून घ्यावेत. गॅस बंद करून हिंग टाकावी. हिंग फुलला पाहिजे. हि फोडणी लोणच्यावर ओतून  छान मिक्स करावे. 
  • स्वच्छ, सुक्या व हवाबंद काचेच्या बरणीत भरून ठेवावे.
  • छोट्या पातेल्यात तेल वाफ/धूर येईपर्यंत गरम करावे. तेल पूर्ण थंड झाल्यावर लोणच्याच्या बरणीत ओतून खाली-वर हलवावे.  
  •  लोणचे बरणीत भरल्यावर वर तेलाचा थर हवा नाहीतर बुरशी येते. (तेल कमी पडल्यास तेल वाढवावे. कच्चे तेल लोणच्यात कधीही घालू नये. तेल गरम करून थंड झाल्यावरच लोणच्यात टाकावे.) 
  • हे लोणचे मुरायला जरा जास्त वेळ लागतो. अंदाजे १ ते दीड महिना लागेल, नाहीतर कडू लागत. 

टीपा :
  • हळद व आले सोलून किसून घेतली तरी चालते. मग मिरच्याही अगदी बारीकच चिराव्यात. 
  • मी तयार केलेले हे लोणचे फार तिखट नाही. कारण मला हळदीचा व आल्याचा खरा स्वाद अनुभवायाचा होता. पण ज्यांना तिखट आवडत असेल तर त्यांनी मिरच्यांचे प्रमाण वाढवायला हरकत नाही.  
  • तुम्हाला जर लोणच्यात जास्त तेल आवडत नसेल तर लोणचे मुरल्यावर वरचे तेल बारीक (चहासाठी वापरतो ती) प्लास्टिकच्या गाळणीने गाळुन काढावे. पण मग हे लोणचे फ्रीझमध्येच ठेवावे लागेल. (हे तेल आचारी प्रकारच्या भाज्या बनवण्यास वापरू शकता.) 
  • आपल्या नेहमीच्या मीठाऐवजी सेन्देलोण (सैन्धव मीठ ) वापरू शकता. 
  • मी २५० ग्रॅम ओली हळद आणली होती. साले काढल्यावर व खराब झालेला भाग काढून टाकल्यावर मला १ १/२ कप हळदीचे तुकडे मिळाले. कदाचित तुम्हाला यापेक्षा जास्त किंव्हा कमी चांगले तुकडे मिळू शकतात, तुम्हाला कशी हळद मिळते यावर ते अवलंबून आहे. 

Monday, 9 December 2013

Sevai (Vermicelli) Kheer

This kheer is the most easiest but yummiest, anyone can prepare. :) It requires just few minutes. 



हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  
Ingredients:

  • Readymade short Vermicelli/ sevai- 1 cup
  • Clarified butter (Pure/desi ghee)- 1 tbsp
  • Water- ½ cup
  • Milk with cream- 1½ to 2 cup
  • Sugar- 5 to 6 tbsp (or as your like) 
  • Cardamom powder- ½ tsp
  • Raisins (Kishmish)- 2 tbsp
  • Almonds- 6
  • Cashew nuts- 6
  • Saffron (keshar)- 1 pinch (optional) 

Method:
  • Slice or chop almonds and cashew nuts coarsely.
  • Heat ghee in a nonstick pan. Add vermicelli and roast on low heat until color changes to light brown. Don't burn, stir continuously. 
  • Add slices of almonds and cashew nuts. Roast them for a minute along with vermicelli.
  • Add water (you may use totally milk instead of water), cover and cook for 2 minutes on low heat. 
  • Add sugar, saffron and milk. Once milk comes to boil, add cardamom powder and raisins.
  • Let the vermicelli cook on low heat. Stir in between, otherwise milk and vermicelli can stick to the bottom of the pan. 
  • Garnish with almond slices and saffron. Serve hot or chilled.

Friday, 6 December 2013

Tomato Pickle

Tomato pickle is most popular in south India. Making of tomato pickle is very easy.  You will experience the sweet, sour, salty and spicy flavors in the pickle.






Ingredients:

  • Tomatoes- 250 gm
  • Salt- 2 tbsp (or to taste)
  • Turmeric powder- ½ tsp
  • Mustard seeds-1 tbsp + ¼ tsp
  • Fenugreek seeds- ¼ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Sugar- 1 tbsp
  • Red chilli powder- 1~2 tbsp (as per like)
  • Oil- ¼ cup


Method:

  • Dry roast 1 tbsp mustard seeds and fenugreek seeds till feel a nice aroma. Let it cool and grind into powder.
  • Wash the tomatoes and pat dry, then cut them into little chunks.
  • Heat the oil in a pan, add ¼ tsp mustard seeds once it splutter add hing make the flame to low, now add tomato chunks, turmeric powder, sugar and salt.
  • Cook on low heat and stir occasionally till all ingredients blend together and tomatoes become a soft lump and oil will discharge on the sides. It will take about 15 min.
  • After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.
  • You can store this pickle for 20 days to and if you refrigerator  it will last for 3 months.
  • Enjoy with your any type of paratha or dosa.

Thursday, 5 December 2013

Paneer Tikka

Every lavish Indian dinner party is sure to have some tikkas .....




Ingredients:
  • Paneer/cottage cheese, cubed- 150 gm
  • Onion- 1 large size
  • Capsicum- 1
  • Tomato- 1
For Marinade:
  • Hung curd (chakka)- ½ cup
  • Homemade butter/ butter- 1 tbsp
  • Tikka/tandoori masala- 2 tsp
  • Ginger-garlic paste- 2 tsp
  • Cumin (jeera) powder- 1 tsp
  • Chaat masala- 2 tsp
  • Black pepper powder- ½ tsp
  • Red chili Powder- 1 tsp or to taste
  • Red food colour- a pinch (optional)
  • Rock salt/ Salt- to taste

Salad For Tikka:

  • Onion, Julienne- 1 cup
  • Tomato, deseeded and julienne- ½ cup
  • Capsicum, julienne- ¼ cup
  • Cabbage, julienne- ¼ cup
  • Carrot, julienne- ¼ cup
  • Chat masala, lemon juice, chilli powder, black salt/salt- to taste
Mix together all these ingredients.


Method:
Mix all ingredients for marinade and keep aside. Cut paneer into approx. ½″ thick cubes.
Marinate paneer cubes for min. 1 hour. If you want to keep them for extra more time, then keep them in the refrigerator.



Remove the seeds of tomato. Cut all vegetables into cubes. Rub salt and pepper on them, keep aside.

Put all vegetables cubes in the marinade. Thread the marinated paneer and vegetables onto seekhs / skewers in a combination of your choice. Grill on gas tandoor or any type of tandoor/barbeque or even in a pan.



Or you can use this roasting net.....



Or.... Preheat your grill on medium. Put the paneer skewers on it and brush with a little cooking oil. Grill till paneer is light golden and the veggies soft.
Do not overcook the paneer will become rubbery.


Place on a plate and sprinkle with Chaat Masala.
Serve with lemon wedges, salad and mint chutney. 
Serve piping hot as a starter!

Monday, 2 December 2013

Mint Coriander Chutney (Pudina Chutney For Tikka/Kebab)

This type of mint chutney is usually served with tandoori/grilled snacks like kebabs and tikkas, be it veg or non veg. But you may serve it with other snacks also. 




ही पाककृती वाचा मराठीतून …. इथे क्लिक करा. 


Ingredients:
Mint leaves- ¾ to 1 cup
Fresh coriander leaves- ½ cup
Onion, chopped- ¼ cup
Green chilli- 2
Curd- 1 tbsp
Rock salt or normal salt- to taste
Sugar- a pinch

Method:
Grind together all above ingredients into fine paste.
Serve this mint chutney with any tandoori snack or starter.

Friday, 29 November 2013

Beetachi Koshimbir / Pachedi (Maharastrian Beetroot Raita/Salad )

A healthy, yogurt base Indian salad goes well with anything.



ही पाककृती  मराठीतून वाचण्यासाठी इथे क्लिक करा.   

Ingredients:

  • Beetroot – 1 med. size (approx. 1 cup)
  • Yogurt/Curd- 1 cup (some less or more as your personal choice.)
  • Green chili- 2
  • Chopped fresh coriander- 2 tbsp
  • Roasted peanuts- ¼ cup (or more as your like)
  • Sugar- 1 pinch (optional)
  • Salt to taste

Method:
  • Wash, peel and grate the beetroot. Cut chilies into enough small pieces that you can remove later. Finely chop coriander. Peel & crush roasted peanuts coarsely. Bit the curd.
  • Combine grated beetroot, chillies, coriander, peanut crush, curd, sugar & salt in a bowl. Mix well. Pachedi is ready. Serve with any type of pulao/birayani.
  • You may make pachedi as same method with carrot, radish & cucumber individually. 
  • But remember one thing …. when you are going to use cucumber. Don’t grate it, it discharge water, because of that ruined the dish. Cut cucumber into very small pieces.

Friday, 15 November 2013

Eggless Banana Loaf Cake (Banana Bread)

When children come home from school, they are very hungry. At that time they should eat healthy food like this. It's really easy and quick to make. 




Ingredients:
Plain/ all purpose flour (maida)- ½ cup
Wheat Flour- ½ cup
Banana (over ripe )- 1 
Almonds and walnuts, chopped- 1 tbsp
Black Raisins (Dry grapes)- 1 tbsp
Milk- ¼ cup
Baking powder- ½ tsp
Baking Soda- ½ tsp
Sugar-  ½ cup
Vegetable Oil- ¼ cup
Nutmeg powder-  ¼ tsp or Vanilla essence- ½ tsp
Salt- a pinch 

Method:
Mix maida, baking powder, soda and sieve them together.
In a mixing bowl, mash the banana well. Add oil, sugar & nutmeg powder. Mix well until everything comes together.
Add the dry ingredients & mix gently with a spatula. Add black raisins, almonds and walnuts into the batter and mix gently. Just fold all ingredients in one direction.
Now put the batter in greased and dusted baking tin.
Bake for 20 to 30 min at 180 °C in a preheated oven.
Check with a knief by from centre ,if kniefe comes out clean then cake is baked, if not then give it some more time. 
When baked , let it cool and then remove from tin as if you remove it hot then it will not come out whole.




Note : If the cake batter looks dry, add in 1-2 tbsp of milk.

Thursday, 14 November 2013

Cheesy Masala Pav

Masala pav is a tangy street food, which is available in Mumbai.  This is a my version of "masala pav". Actually it is a one kind of open sandwich... which you can make for evening snacks.




Ingredients:
Pav buns- 4
Onion, chopped- ½ cup
Tomato, chopped- ½ cup
Capsicum, chopped- ½ cup
Garlic cloves, minced- 4
Jalapeno pepper or green chilli, finely chopped- 1 tsp
Olives, chopped- 1 tbsp
Basil leaves, chopped- 4
Dried oregano- ½ tsp
Olive oil- 1 tbsp
Salt and pepper- to taste
Process or cheddar cheese- as required
Butter- 2 tsp
Tomato ketchup- for serving


Method:

Heat oil in a pan, add garlic and onion. Saute till the onions turn translucent. 
Add capsicum, jalapeno or chili, saute for a minute.
Add tomato, salt, crushed black pepper, oregano and saute for 2 minutes. Masala is ready.


Heat butter on a tava (griddle), add ¼ th of the prepared masala and sauté on a medium flame for a few seconds.
Slit pav buns vertically, cut and place them on the masala. Grill these pav on a medium flame for a few seconds.

Spread the remaining masala evenly over these pav and grate the cheese over them.

Serve hot with tomato ketchup.

Wednesday, 13 November 2013

Varicha Bhat (Spicy Samo Rice) & Shengdaanyachi Aamti (Peanut Curry)

Ekadashi Special Fasting Recipe.......less oily and more nutritious. 


हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  



Varicha Bhat (Spicy Samo Rice)

Ingredients:
  • Vari/Bhagar(Morayo or Samo seeds)- 1 cup
  • Water- 2 ½ cups
  • Cumin Seeds- ½ tsp
  • Green chilli- 1
  • Scrapped fresh coconut- 2 tbsp (optional)
  • Peanut oil or clarified butter- 1 tbsp
  • Salt to taste

Method:
  • Dry roast vari till turns light brown. 
  • Heat peanut oil or clarified butter in pan. Add cumin seeds & scrapped coconut. Sauté for 1 minute. 
  • Add vari, salt & mix well. Add 2 ¼ of hot water & mix well. 
  • Cover and cook on low heat for 5 to 7 minutes or till all the water is absorbed & vari become soft like rice.
  • Serve hot with ‘Shengdanyachi Amati’ & yogurt.
  • Eat as it is with only yogurt, it’s also tasty.
  • It goes very well with Upavasachi kadhi, Upvasachi Batata Bhaji and Coconut Chutney also.
-----------------------------------------------------------------------
Shengdaanyachi Aamti (Peanut Curry)

Ingredients:
  • Roasted, peeled & unsalted peanuts- 1 cup
  • Potatoes- 2 med. size
  • Chili powder- 1 to 2 tsp (as per personal like)
  • Cumin Seeds- 1 tsp
  • Black peppercorns- 2
  • Clarified Butter (Ghee) or oil- 1 tbsp
  • Water-2 ½ cups or little more
  • Jaggery – a pinch (optional)

Method:
  • Grind peanuts & cumin seeds with some water into fine paste. Peel, wash & cut potato into small pieces.
  • Heat oil in wok, add black peppercorns, chilli powder & potato. Sauté for 2 minutes. 
  • Add some water & cook for 5 minutes. 
  • Add peanut pest, water & salt. Cover & cook for 5 minutes. 
  • Check the consistency of curry, if necessary then add water. Cook till potato cooks.

Tuesday, 12 November 2013

Dudhi (Bottle Gourd) Paratha

Dudhi/Lauki is a healthy vegetable which many do not like. My kids also do not eat it's curry. But paratha is not only healthy but tasty too. It can be eaten at the time of breakfast, lunch or dinner.
It tastes great when eaten with curry, subzi, curd, pickle, chutney or tomato ketchup.


Ingredients:

  • Bottle gourd (lauki /dudhi), peeled & grated- 2 ½ cups
  • Wheat flour- 3 cups
  • Gram flour (besan)- 4 tsp 
  • Turmeric powder- ½ tsp
  • Asafoetida (Hing) - ¼ tsp
  • Sesame seeds (Til)- 2 tsp
  • Red chilli powder or green chilli crush- 2 tsp or as per your taste
  • Cumin seeds powder (jeera powder)- 1 tsp
  • Ginger garlic paste- 2 tsp
  • Chopped coriander leaves- ¼ cup
  • Oil for kneding - 2 tbsp
  • Salt to taste
  • Oil for frying- as required

Method:
Peel and grate the dudhi. Squeeze lightly but do not throw it's juce.
Combine grated dudhi, turmeric powder, hing, ginger-garlic paste and gram flour. Microwave for 3 minutes.
Or heat 2 tsp oil in a pan, add grated dudhi, termeric powder, hing and ginger garlic paste and saute for few minutes. Cover and cook for 2-3 minutes on simmer. Add gram flour, mix well and swich off the gas.


Add coriander, chilli powder or crush, sesame seeds, cumin seeds powder and salt.


Now add wheat flour to it. Knead it to a dough of rolling consistency. Add more wheat flour if required. Divide the dough into equal portion.
  

Take one portion of the dough, roll out each portion into a small circle's.
Use plastic sheet/paper to roll. Using plastic paper, you can roll the paratha without using extra flour. When you are roasting paratha, it will required less oil this way.
Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.

Serve hot with green tomato chutney or chunda or tomato ketchup or curd or any Indian pickle.



Monday, 11 November 2013

Snake Gourd Seeds Chutney

Usually we discard snake gourd seeds. But here is my version of south Indian influences chutney made by snake gourd seeds. It is good variation for typical coconut chutney.



ही पाककृती वाचा  मराठीतून ……इथे क्लिक करा. 


Ingredients:


  • Snake Gourd seeds and pulp- ½ cup
  • Green chilies- 2 to 3
  • Mustard Seeds- ½ tsp 
  • Cumin Seeds- ¼ tsp
  • Fenugreek Seeds- 2-3 kernels (optional)
  • Turmeric Powder- ¼ tsp
  • Asafoetida (Hing)- a pinch
  • Oil- 1 tbsp
  • Tamarind- marble sized ball (or 2 tsp of pulp)
  • Jaggery, grated- 1 tsp or as to taste
  • Fresh coriander, chopped- 2 tbsp
  • Salt to taste 

Method:
Soak the tamarind in water and set aside.
Heat oil in a pan. Add mustard seeds; when they sputters, add hing, cumin seeds, chilies fenugreek seeds and turmeric powder. Add turmeric powder, snake gourd seeds and salt. Saute on simmer for 3-4 minutes. Let it cool.




Add fresh coriander, tamarind pulp,jaggery and grind it. 
Serve with dosa, neer dosa (ghavan), idali or any south-Indian snack. 

Saturday, 2 November 2013

Masala Dudh (Maharastrian Style Flavored Milk)

Masala dudh is specially made for Kojagiri Pournima. Kojagiri Purnima or the full moon day in Ashwin month is celebrated in Maharashtra. But I think it is not necessary that we make masala dudh for only Kojagiri pournima. We can served in other functions also like Satyanarayan puja, Haladi-kunku or other religious functions Even can served on kid's birthday party or any gathering like Diwali party......



Ingredients:
  • Milk - 1 liter (Use full fat milk for better result)
  • Sugar - 5 to 6 tbsp (or according to your taste)
  • Cardamom powder - 1 tsp
  • Nutmeg powder - 1 tsp 
  • Almonds - 15
  • Pistachio - 15 
  • Cashew nuts- 6 
  • Charoli (chironji) - 1 tsp
  • Saffron threads - 1 tsp
  • Mix nuts flex- 1 tsp

Method:
  • Dry roast almond, cashew nuts and pistachio little. Crush coarsely with using mortar and 
  • pestle. You may use grinder. But I like this coarse texture, you feel in your mouth.
  • Combine milk, saffron, sugar, cardamom powder, nutmeg powder, charoli and dry fruit 
  • mixture in a heavy bottom or nonstick deep pan . 
  • Boil milk on low flame for about 20 to 30 minutes. Stir occasionally. Milk should reduce 
  • a little. Garnish with mix nuts flex and saffron.
  • Serve hot or cold as per your like. But usually it is served hot.


मसाला दुध

साहित्य: 
  • दूध - १ लिटर (शक्यतो म्हैशीचे दुध वापरा)
  • साखर - ५ ते ६ टेबलस्पून (किंवा आपल्या आवडीनुसार)
  • वेलची पूड- १ टिस्पून
  • जायफळ पूड - १ टिस्पून
  • बदाम - १५
  • पिस्ता - १५
  • काजू - ६
  • चारोळी - १ टिस्पून
  • केशर - १ टिस्पून
  • बदाम, पिस्ता व काजू यांच्या पातळ चकत्या - १ टिस्पून (सजावटीसाठी )

कृती: 
  • बदाम, काजू आणि पिस्ता थोडे भाजून घ्यावेत. खलबत्त्यात किंव्हा मिक्सरवर भरडसर कुटावेत.
  • (एकदम बारीक पूड पण करू शकता पण मला असे तोंडात बारीक बारीक तुकडे आलेले आवडतात.)
  • एका जाड बुडाच्या पातेल्यात दूध, केशर, साखर, वेलची पावडर, जायफळ पावडर, चारोळी आणि कुटलेल्या सुकामेव्याची भरड एकत्र करा
  • सुमारे २० ते ३० मिनीटे मंद आचेवर दूध उकळा. मधेमधे नीट ढवळावे . दूध थोडे आटले पाहिजे
  • आपल्या आवडीनुसार गरम किंवा थंड सर्व्ह करावे. पण सहसा गरमच प्यायले जाते.