Tamarind Chutney

Ingredients :

• 1/4 cup tamarind
• 1 cup Jaggery
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 2 cups water
• salt to taste

Method :

Remove seed from tamarind. Soak it in 1¼ cup hot water for 60 minutes.Mash tamarind in water and strain through a metal colander and discard fibers. Press mashed tamarind with spoon while straining to get more pulp out.Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.Add red chilli powder, cumin powder and salt, mix well. Taste for sweetness and add more jaggery if you want to make sweeter chutney.Turn off flame and allow it to cool at room temperature.

• Jaggery (Molasses

 

Ingredients:

• Dates – 1/2 cup
• Tamarind – 1/4 cup
• Jaggery (Molasses) – 1/2 cup
• Red chili powder – 1/2 tsp
• Roasted Cumin powder – 1/2 tsp
• Dry Ginger powder (sonth / sukku) – 1/4 tsp
• Black salt – 1/4 tsp
• Water – 2 cups

- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

Ingredients:

• Dates – 1/2 cup
• Tamarind – 1/4 cup
• Jaggery (Molasses) – 1/2 cup
• Red chili powder – 1/2 tsp
• Roasted Cumin powder – 1/2 tsp
• Dry Ginger powder (sonth / sukku) – 1/4 tsp
• Black salt – 1/4 tsp
• Water – 2 cups

- See more at: http://www.ticklingpalates.com/2013/05/date-tamarind-chutney-recipe-sweet.html#sthash.hCFo7Lz0.dpuf

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Apple Milkshake

Ingredients:

• Apple - 1 (small)

• Milk - 1/2 litre

• Sugar - to taste

• Crushed ice / ice cube - according to your preference

Method:

In a juicer / blender add all the ingredients except ice cubes and blend it well. transfer it to the serving glass and top it with crushed ice / ice cubes. Serve chilled.

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Instant Methi Corn Aappe

Ingredients :

• 2 Cup Sweet Corn
• 1 Cup Rawa
• 2 Green Chillies
• 1/2 Cup Methi Leaves ( Fenugreek )
• 1/2 Cup Coriander Leaves
• 1/4 Spoon Garlic Paste
• Pinch of Eno
• Salt to taste

Method
In a mixie, crush together green chilies and corn till smooth paste.Add salt, rawa, garlic paste in it and mix. Add finely chopped methi leaves and coriander leaves to this mixture and mix.Add Eno and if required little water and make batter by mixing well.

Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.

Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot with coconut chutney or tomato sauce.

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Palak Moongdal Curry

Ingredient :

• 250gms Palak (clean wash and chop) -Spinach
• 1/2 cup moong dal (Split and Husked GreenGram)
• 2 to 3 green chillies
• few curry leaves
• 5 garlic pods mashed
• 1 onion chopped
• 2 red chillies
• 1/4 tea spoon turmeric powder (haldi )
• 1/4 tea spoon Asafoetida (hing)
• 1 tsp Mustard ( Rai )
• 1 tsp Cumin Seeds ( Jeera )
• 1 tsp urad dal ( spilt black gram )
• salt to taste
• 1 tbsp oil or ghee ( clarified butter )
  

Method :
Fry moong dal in a kadai / pan without oil in a medium flame until golden brown.  Add 2 cups of water to it and boil.When the dal is half cooked add chopped onions, green chillies, chopped spinach, salt and turmeric powder.Mix well and close the lid.  Cook for 8 to 10 mins in a medium flame until the curry is done.  Heat a table spoon of oil/ ghee in a pan.  Add mustard seeds, cumin seeds and split black gram.  When mustard seeds starts spluttering add curry leaves, Asafoetida, mashed garlic and red chillies.  Fry for few sec. and add the thadka to the curry.  Mix well and serve hot wtih rice or rotis.

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Methi Malai Mutter

 

Ingredients :

• 2 1/4 cups chopped fenugreek (methi) leaves
• 1/2 tsp cumin seeds (jeera)
• 1 onion, chopped
• 2 large tomatoes
• 3/4 cup boiled green peas
• 3/4 cup milk
• 2-3 tsp fresh cream
• a pinch of sugar
• 3 tbsp oil
• 1-2 tsp garam masala
• salt to taste

To be ground into a paste

• 1 onion
• 4 green chillies
• 1 piece of ginger
• 3 cloves of garlic
• 3-4 cashewnuts
• 2 tsp poppy seeds

Method : 

  Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water. Put the tomato in hot water for 10 minutes. Remove and blend into a puree. Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek. Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden. Add the paste and fry for 1 minute. Add the tomato puree and garam masala and fry again. Add the peas, fenugreek, milk,cream, sugar, salt and a little water and cook for a few minutes.Serve hot.

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Palak Paneer

Ingredients :

• 1 kg spinach
• 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
• 1 tsp cumin seed
• 4 tomatoes (blanched in hot water, peeled and pureed)
• 2 onions
• 1 1 inch piece of ginger 
• 7-8 garlic flakes 
• 2 green chili
• Pinch of sugar granules
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 3/4 tsp red chili powder
• 1/2 tsp coriander powder
• 3/4 tsp garam masala
• 3/4 tsp dry mango powder
• 3 tsp oil
• 1 tsp butter
• 1 tsp fresh cream 

Method :
 Remove spinach leaves from stem and wash leaves well.Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 6-8 minutes.Switch of the heat and let the spinach cool down.Blend the spinach mixer in a blender and make a thick spinach paste.Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed .When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.Take it out in a serving bowl and garnish with fresh cream.Serve hot with rotis or steamed rice.

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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! 

 

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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.

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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.

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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.

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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.

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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.

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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. 

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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.

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Banana Payasam

Ingredients :

• 2 Ripe Bananas
• 2 cups Milk
• 1/2 cup Powdered Jaggery
• 1/2 tsp Cardamom powder
• 2 pinch Saffron 
• 3 tsp Butter
• Finely sliced dry fruits (Badam, Cashewnuts & Raisins)

Method :
Heat a little butter in a pan, roast the sliced dry fruits along with raisins and keep it aside.Mash the riped bananas with hand so as to form a rough paste.Heat a little butter in a pan and allow it to melt. Add the banana paste to it and fry till it turns slight brown. Add jaggery to it and keep mixing properly when all the jaggery is uniformly mixed, add milk to it and simmer and allow it to cook.Add the saffron to the payasam and bring it to boil. Add cardamom powder and roasted dry fruits to it.Mix properly and bring it to boil .Serve Hot .

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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.

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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.

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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

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Puri / Poori

Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Ingredients :

• 1 cup whole wheat flour
• 1/2 cup water (lukewarm)
• 1/2 teaspoon salt
• 1 teaspoon oil
• Oil to deep fry

Method :

Mix whole-wheat flour and salt . Add water as needed and  make tight dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball,roll it and deep fry in oil and serve hot

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Coconut Burfi / Narala chi vadi

Ingredients :

• 2 Cup Grated Fresh Coconut ( take only white part)
• 1 Cup Sugar
• 1 Boiled & Grated Potato
• 2 Tsp Ghee ( Clarified Butter)
• 2-3 Tsp Powdered Sugar
• 1/2 Tsp cardamom powder

Method :

In a Big Pan add Grated Coconut, Sugar and Potato.

 Keep stirring on High Flame for 4-5 Minutes and then lower the flame. The mixture will start thickening and it will froth from all sides.

Keep stirring it till it dries.Add cardamom powder and mix well.

Now off the Gas and let the mixture cool for 2-3 mintues.Now add powdered sugar to the mixure and again mix well and then transfer the mixture into a ghee smeared plate.Spread evenly with a spoon.

Cool and cut into square or diamond shapes using a knife.

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