Thursday, December 27, 2012

Sweet Potato Kheer

Time 10 min
Full fat milk 3 cups
Boiled and smashed sweet potato 1/2 cup
Grated fresh coconut 1 tbsp
Sabudana 1 tbsp
Sugar 1/4 cup or more as per ur taste
Cardamom / Velchi powder 1/4 tsp

Soak sabudana overnight in little more than sufficient water. 
Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Tuesday, December 25, 2012

Sitafal Basundi

Time 30 min
Full fat milk 1/2 lit
Sitafal pulp 1.5 cup (approximately 2 large sitafal)
Khoya 50 gms
Sugar 2 tbsp or as per ur taste
Cardamom / Velchi popwder 1/4 tsp

Boil milk in microwave safe bowl (bigger size so that while boiling milk will not fall out) on high power for 15 min. Take out this condensed milk from microwave and allow it to cool.
Take 1 cup hot milk from condensed milk in mixer vessel, add khoya, cardamom powder. Blend till it becomes smooth. Now pour this in milk. Again in the mixer vessel add sitafal pulp and sugar again blend in blender till becomes smooth. Now pour this in milk. Mix well. Keep it in refrigerator and serve chill. Garnish with sitafal pulp.

U can avoid khoya by taking 1 lit full fat milk and reducing to half.

Vade Flour

Time 20 min
Rice flour 1 cup
Wheat  flour 1/2 cup
Besan 1/2 cup
Urad daal flour 1/4 cup
Cumin Coriander powder  1/2 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp

Roast all ingredients on high flame for 2-3 min. Stir continuously to have roasting effect evenly. Or microwave on high power for one minute. Allow it to cool. Store in tight jar and then place in refrigerator.

Saturday, December 22, 2012


Time 1 hr
Surati papdi 100 gms (sringrd, whole)
Chopped raw banana with skin 50 gms
Peeled suran/yam chopped into cubes 50 gms
Peeled purple yam/kand chopped into cubes 50 gms
Small size brinjals 2 (cut at center)
Peeled sweet potato/ratal chopped into cubes 50 gms
Peeled potato 2 medium size (cut at center)
Green peas 1/4 cup

Masala Paste: make smooth paste of
Ginger 2 inch
Garlic cloves 5-6
Green chilies 5-6
Green peas 1 cup
Coriander 1 cup
Fresh coconut ½ cup
Lemon juice 2 tsp
Salt to taste

cumin seeds ½ tsp
Asafoetida ½ tsp
Ajwain 1 tsp
Oil 3/4 cup or more

Muthia/Methi gatta
Besan 1 cup
Chopped fenugreek leaves ½ cup/kasuri methi 4 cup
Turmeric powder ¼ tsp
Red chili powder ¼ tsp
Cumin coriander powder ¼ tsp
Two pinch of baking soda
Salt to taste
Oil to deep fry

Making muthia
Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method
1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 
2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 
3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 
4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.


Time 45 min
For The Dough (crust)
Maida 1 cup
Hot oil 1 tbsp
Ajwain 1/4 tsp
Salt  1/2 tsp
For The Filling
Boiled mashed potato 1/2 cup
Boiled green peas 1/4 cup
Cumin seeds  1/4 tsp
Pinch of asafoetida
Ginger garlic paste 1/2 tsp
Chili powder  1/4 tsp
Cashewnuts and kismis 1/2 tbsp
Chopped coriander 2 tsp
Sugar 1/2 tsp
Oil  3 tbsp
Salt to taste

For making dough 
Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.
For the filling
Boil green peas in microwave for 3-4 min. Keep it aside.
Boil potato in cooker by adding water. Allow it to cool. Peel and keep it aside.
Heat oil in a pan and add the cumin seeds. After seeds crackle, then add asafoetida, then ginger-garlic paste, chili powder, and salt. Mix well. Then add mashed potato, green peas, dry fruits, sugar, coriander. Mix well. Switch off the flame. 
Allow it to cool and divide into 5-6 equal portions. 

Actual method
Roll one ball to make chapati of 8-9 inch in size. Then cut at center. Take one end, fold on other side, then press at the end, insert spoonful of stuffing, then again press to close ends. Deep fry in thick bottom pan or kadai on low flame.

Sukha Bhel

Time 10 min
Kurmura 2 cups
Finely chopped onion 1 tsp
Finely chopped tomato 1 tsp
Finely chopped coriander 1/4 tsp
Finely chopped unripe mango pieces 1/4 tsp
Farsan 1/4 cup
Crushed green chilies 1/4 tsp or less
Masala groundnuts 1 tsp
Pinch of chaat masala 
Salt as per taste

Mix kurmura and all ingredients very well, sprinkle chaat masala and serve.

I do seasoning of kurmura with pinch of mustard seeds, cumin seeds, asafoetida and turmeric powder. Then i use this kurmura to make bhel. 
If you are adding salt after seasoning then do not at the time of making of bhel.

Methi Puri

Time 20 min
All purpose flour / Maida 1 cup
Semolina / Rava 1 tsp
Fresh fenugreek / methi laves 1/2 up or  kasuri methi 1 tbsp
Chopped coriander leaves 1 tbsp
Dhana jeera powder 1/4 tsp
Ajwain 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Water 1/4 cup 
Sugar 1/4 tsp
Oil for deep frying
Salt to taste

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be thin like chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

If you want u can add more red chili powder. 

Kolhapuri Mirchicha Kharda / Thecha

Time 10 min
Green chilies 5-6
Fresh coriander 2 tsp
Garlic cloves 3-4
Oil 1 tsp
Salt to taste

Heat oil in kadai. Roast the green chilies and garlic for 3-4 min on medium flame. Allow it to cool. Crush with salt & coriander in khalbatta or blend it in the blender. Serve with dahi or as it is. Taste good with bhakari.

Pomfret Fry

Time 20 min
Pomfret fish slices 4-5 
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1/2 tsp
Rice flour 2 tsp
Besan 1/2 tsp
Kokum juice 2 tsp
Salt to taste
Oil for shallow fry

Clean the fish. Apply turmeric powder, ginger garlic paste, red chili powder, kokum juice and salt to the slices. Keep it for 10 min. Then mix besan and rice flour in another flat bowl. Dip the slices in the dry besan+rice flour mixture, shallow fry till it becomes crispy and golden brown.

You can add 1 tsp rava / semolina to the besan+rice flour mixture. 

Fresh Turmeric Pickle

Time 30 min
Fresh turmeric 250 gms (grated appro 2 cups)
Grated ginger 1/4 cup
Red chili powder 3 tsp
Salt 3 tsp (as per taste)
Asafoetida solid / Hingdi size of two chana daal
Mustard seeds with cover 1 tsp
Mustard split seeds/daal (without cover) 5 tsp
Fenugreek seeds 1 tsp roasted
Lemon juice 1.5 tbsp
Oil 3/4 cup
Sugar 1/4 cup

1. Wash turmeric then completely dry it with cotton, then grate turmeric and ginger. Keep it aside.
2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take grated turmeric and ginger in mixing bowl add red chili powder, salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Then add sugar.
8. Mix well. Now transfer this to the sterilized jar. 
9. On top of pickle pour lemon juice and then oil with mustard seeds. Cover the lid
10. Keep pickle for 2-3 days outside at cool and dry place. Then transfer to refrigerator by mixing once upside down with sterilized spoon. It taste good after about fifteen days.

Adjust red chili powder and salt as per your taste

Hingdi picture

 Roasted mustard daal

 Coarse powder of fenugreek, asafoetida and mustard daal

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