Rice Phirni' Gudi Paadwa Special.

Happy Gudi Paadwa!

Here i have my Gudi paadwa special recipe "Phirni" which am sure you all sweet lovers will love to eat on such auspicious occasion of New Year.

Ingredients :

1/2 cup Soaked rice paste.
1/2 ltr milk.
1/2 cup sugar ( Can be reduced if required as per the preference for diet conscious)

Cardamom

Dry fruits.

Method:

Add soaked rice paste to milk & let boil.

Add sugar to the mixture & stir well till the mixture turns thick.

On the other hand take ghee in a pan & add all dry fruits to the same.

Then add the dry fruits in the ghee to the phirni.

Keep in freeze to cool.

Ummm...Delicious "Phirni" ready to be served as a sweet dish to delight your dine on "Gudi Padwa" :-)

Kadi baati in hot summers recipe.

Hmm, so my Viewers, doesnt that name "Kadi Baati" makes you a bit surprised & curios to know that so far we had been hearing about "Daal baati" but now what is this new name somewhere similar but sounding unique ie; so called " Kadi Baati".

Yeah friends its an new addition to my experiments list that i tried with keeping in mind the importance of keeping our body cool in such hot summers.

So let me end your curiosity by sharing this recipe for you all to know & try my new recipe so called "Kadi Baati" :-)

Ingredients :

• 1 cup Curd.
• 3 tbsp Besan
• Green Chilly.
• Ginger & garlic paste
• Turmeric powder
• Salt
• Chopped onion.

For Tempering :

• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Ajwain.
• Mustard seeds
• Udid dal

Method:

• Add 1/2 cup water , salt to besan & mix well.
• Mix curd to the besan mix & run in mixer, if required add some water to it so it forms into thick paste.
• In a pan pour oil & add all tempering ingredients to temper, add onion, green chilly & ginger garlic paste to it & let onion turn to light brown color.
• Add turmeric powder.
• Then add Besan & Curd mixture to it
• Add salt to taste & keep to boil on small flame.

For Baati :

Knead the dough of Wheat flour, salt, turmeric powder, coriander & cumin powder , ajwain & chilly powder.

make the small doughs out of it & deep fry in Ghee till they cook well.

Once the Kadi comes to boil, leave baati's in Kadi & keep stirring.

Stirr well till the kadi boils well & baati softens in kadi.

Finally Kadi baati ready to be served with khichade or plain Rice :-)

Baingan (Brinjal) Pakode.

Hi all,

Its very nice to come up with a new recipe with some new spices & self experiments :-)

This is what my personal belief derived from the satisfaction that i got to have something unique served at the dinning & have been complimented by,

Yeah thats the truth that happened with me when i made some more experiments in making pakodes out of something which was lying in the Freeze at home to my surprise just because of some perceptions of my family members that "Vaangi nako amala" the exact Maharashtrian accent used at our home :-/ which means "we dont want to eat Brinjal".

So this gave me an opportunity once again to prove my excellence to my Mom that i can make eat others what has been lying in her custody for so long :-P

So here what i did:

• I chopped the brinjals in a round shape.
• On other hand i added Besan in water with Ginger Garlic Paste, a pinch Turmeric powder, Salt to taste, Coriander powder, a pinch Ajwain & cumin seeds powder.

• Then i mixed well the round chopped brinjals in Besan, marinated them well with besan.

• Lastly i fried the every single marinated brinjal piece in oil poured in the pan till they turn light yellow color. (Tips : If you want the Pakodas to become more spongy you can add a pinch of eatable soda powder to the besan mixture).

Hmm, now as said in my last posts too put the pakodes on tissue paper for extra oil to get soaked making pakodas more healthier, especially for those so called diet conscious at your home :-)

Carrot Halwa (My Winter Special)

Do you think of enjoying the winter season without having some of the winter specials in your menus??? ;-) Really not,
So here is something i want to share about my winter special menu as i could not resist the temptation  after seeing those red fresh carrots on my way to market with my mom on the cool streets during winter!!!

Ingredients :

1 Kg Carrot

250gm Sugar

250gm Maawa or Milk Powder or Milk Maid (Tips : the proportion of milk maid or powder may vary by reducing the quantity if sugar is already added)

1/2 Bowl Ghee

Dry Fruits for Garnishing.

Method :
1st keep scraped Carrot for steaming till it starts leaving water from it &
is dried.
Then add sugar to it & keep for further steaming & once sugar is mixed well with
the carrot add Maawa or Milk Powder or Milk-Maid to the Halwa.

Stir till all ingredients mix well then add Ghee to the mix & let
Halwa become soft & dry for Garnishing with dry fruits toppings & ready to
serve.

Aloo (Potato) Chaat! Fasting Snacks.

Ingredients :
Potato
Curd
Cumin Powder
Salt


Method :
Boil Potatoes & cut them into pieces.
Deep fry the pieces in oil till they turn crispy, light brown color.

Add the fried pieces in Curd.
Add Cumin powder + Salt to taste & stir well.

Keep the mixture for sometime in fridge to chill & serve cool to have with Lunch or dinner or just have it as the fasting snacks :-)

Theplas (Gujarati Dish).

"Theplas" have been my all time favorite snacks, so i made an attempt to give a try in making them at home with all ingredients that i could just taste while eating them :-), But satisfactorily i managed to get them cooked well an appropriate.



Ingredients :
1/2 bowl chopped Fenugreek.
1/2 bowl Besan.
1 bowl Wheat Flour.
1/2 cup Curd.
Salt to taste.
1/2 tbsp Cumin Powder.
1/2 tbsp Red Chilly powder or green chillies paste.



Method :
Mix well all the ingredients together & form it into a dough.

Make small doughs out of it & shape them in small rotis like "Thepla".

Bake each thepla from both sides, you can also apply some ghee on it & remove them in a plate ready to serve with pickle or curd :-)

Moong Dal Idli.

Bored of making the idlis with same recipe using rice :-\ made me think on the  changes that can be brought in the recipe. so tried something different this time replacing rice with moong dal & landed up  with nice fluffy idlis bringing yummy compliments on the dining table :-) Thus thought of sharing ...here it goes like this...   

Ingredients:

2 bowls Moong dal.

1 bowl Udid dal.

2 tbsp Curd.

1 pinch baking soda.

salt to taste.


Method:

Moong Dal & Udid dal has to be soaked in water to soften & then grind them
separately in fine smooth paste.

Add both the mixture together & add curd,baking soda & salt to taste.

Keep the batter to ferment for about an 1/2 & hour.

Fill the mix in Idli stand for steaming.Tips : apply oil before pouring the mix
so the Idlis when steamed can be easily removed.

Moong dal Idlis are ready to serve with sambhar or chutney as per the audience
choice ;-)

Fried Pasta.

Recently i have come across a yummy recipe by one of my friend who loves cooking & also inviting friends to accompany him in enjoying those recipes.
So its because of that on my request he sent me one of the recipe but the quantity was less seems as it was about to finish but on receiving my sms he still managed to click the snap & send it to me ;-P
Recipe goes like this....

Ingredients :
4tbsp Olive Oil.
2tbsp Tomato puree.
Salt to taste.
1/4 tbsp Vodka.
1 tbsp Cream.
1 bowl Pasta.
Mint Leaves.
Coriander Leaves.

Method :
Pour olive oil in a pan to heat.
Add Tomato Puree.
Add salt & stir it well.
Now you can add vodka & mix well.
Add some mint leaves & keep the mixture for simmer.
Once all the above ingredients are mixed well add the cream to it & stir well.
Now add the pasta to the mix & keep it for 5min & garnish with coriander leaves ready to serve.
ummm...iam sure just like me you too willing to enjoy the taste well,,,,,about me i can have it from my friend who has been the cook here but for you all you can also cook it with the help of recipe updated & say Yummy! ;-)

Mushroom Gravy.

Ingredients :
200gm Mushroom.
Chopped Onion.
Green Chillies,Coriander,Ginger Garlic Paste.
Tomato puree.
Curry leaves.
1/2 tbsp Turmeric powder.
1 pinch Salt.
1/2 tbsp Mushroom masala.
2 tbsp Curd.

Method :
1) Boil Mushrooms for 5 min.

2) On other hand,make oil to heat in a pan.

3) Add curry leaves & chopped onion in a hot oil & fry till turns light brown in

color.

4) Add the Green Chillies,Coriander,Ginger Garlic Paste to the onion.

5) Then add tomato puree & stir well.

6) Add turmeric powder,Garam masala or Mushroom masala if available.

7) Add 2 tbsp Curd to the mix.

8) Finally add boiled Mushrooms to the gravy mix & add 1/2 glass water & keep
for simmer for 5-10min.
Ready to serve as a starter or with bread/roti....:-)Yummy!

Sabudana Thali Pith.

After Ganeshutsav its Navratri where we enjoy variety of items as our fasting snacks.

Thus, its recently i have visited one of my friends place without any formal invitation to learn a new recipe from her which she was about to make in snacks & i learned this very new recipe which is called "Sabudana Thali Pith".
Mostly Thali pith is very famous in Maharashtra & this could be treated as a bit twist in it ;-P


Ingredients :                                
Sabudana (Grind into Flour like)
Boiled Potatoes.
Green Chillies.
Corriander.
Groundnut (Grind).
Salt to taste.

Method :
Mix well Sabudana Flour,Smashed boil potatoes,Grren Chillies coriander Paste.
Also add grated groundnut to the mixture & 1/2 tbsp salt.
Mix well the mixture & form it into dough like.
Once the dough is ready start making round
shape rotis (Thalipith)with the help
of your fingers (Tips : For it to not stick you can use plastic paper placed on
the kitchen platform or plate for rounding in roti shape).
On other hand make pan to heat & bake well the thali pith from both sides &
while doing so also apply some ghee to it & remove on the foil paper ready to
serve with curd or chutney.

Crispy Dhokla's in your snacks :-)

Ingredients :
200gm Besan.
100gm Rice rawa ( used mainly in Idlis).
50gm Curd.
1 pinch Soda.
1/4 tbsp Turmeric Powder.
Salt.
Oil to Fry.

Method :
Mix well the Besan, Rice rawa, Curd, salt, Soda, Turmeric powder & keep for 2.00
hrs for fermentation.
Once its fermented properly,spread the mixture in a plate & keep for steaming in
a water filled close vessel while steaming take care that the evaporated water
dont falls on the plate as the mixture should be dry.(Tips : before spreading
mixture on the plate spread oil so that the mixture dont sticks & can be easily
removed once steamed)
Once the batter is steamed remove the plate out & keep it to cool & then cut the
mixtures into small dhokla shape pieces & on other hand make oil to heat & put
the pieces to deep fry in the oil till they turn light brown color & ready to
serve with chutney or sauce.

Kheema recipe.

The time when Mom & Dad are out of town is very boring especially when you are in kitchen without the interference of your Mom :-\ thats what happened with me recently when my parents had been out of station & i was isolated in the kitchen but during such time if you get someone who really want to learn your recipe that thought really cheers you up & get into a cooking mood & same was what happened with me when my friend was there at my home to learn the recipe of kheema & i really excel in that heres how it went through......

Ingredients :
400gm Kheema.
3 Onions chopped.
3 Tomatoes chopped.
5 green chillies paste.
1tbsp Ginger Paste.
1tbsp Garlic Paste.
coriander paste.
1/2 bowl Curd.
Curry leaves.
Oil.
Method :
1st Marinate the Kheema with chopped onion, Green chillies Ginger Garlic
coriander Paste,
add 1/2 tbsp turmeric powder & salt to taste.
Add curd to the mixture.
Steam the Kheema mixture for about 20 min.
On other hand pour oil in the pan to heat & once oil is heated add curry leaves
& chopped onion & stirr it till it turns light brown color then Add chopped
tomatoes to the mixture in pan & smash it.
once the mixture is turned into gravy add 1/4 tbsp turmeric powder ,1/2 tbsp red
chilly powder(To be added for the color),1 tbsp Meat Masala, also add 3 tbsp
Curd and chopped coriander.
Once the mixture is mixed well add steamed Kheema to the mixture & keep it for
5-10min.


Ready to serve, for relishing you can also spread butter on the top.

Sweet Corn Cutlets with Tamarind Chutney.

Wow!...if its raining we like eating some hot crispy dishes then what could be a 1st option     ...but obvious you may feel like eating either Pakoda's , samosa's & bla bla bla..." Mom i m bored of eating same monotonous recipes all the time can we try something new this time"
this is what really feel like saying at that moment.. :-(
so u might have sweet corn available in your fridge or on the street near to your apartment so just pick some sweet corns from there & do make this recipe ...so cripy &
Yummy by
Mummy......

Ingredients :

Sweet cornGreen chilliesCorianderGarlicGinger
Corn FlourRice flourOil to fryMethod :

*Grind Sweet Corns in a mixer till it forms thick batter.
*Also grind Green chillies,coriander,garlic,ginger together.

*Mix well both the mixture & add corn flour to the mixture.*Shape the mixture in round cutlets.
*On other hand ,Pour oil in a pan to heat.*Once oil is heated deep fry the doughs but before you put them in oil spread 

them on rice flour such that both the sides of 
cutlets are mixed well in rice flour.*Fry the cutlets till they turn light brown color & crispy & remove them on a tissue paper for excess oil to get soaked & ready to serve.

You can serve with Tamarind chutney easy & fast to make...

Tamarind chutney :

Mix Tamarind,Jaggery , red chilly powder & Salt to taste & grind.
Tamarind chutney is so yummy to be served with crispy sweet corns cutlets...

SEA FOOD CORNER. ( Thaali ).

I am very fond of Sea food & addition to it if its from some maharashtrian ghaati (hilly region) then cant resist the taste of that spiciness with lot of green chillies & coconut .....really yummy!

So now i will take you to the "Typical Maharashtrian ghaati ( hilly region )food"


SEA FOOD CORNER :-)

that includes "Bombil cha rassa"
(Bombil Fish Curry), "Talaleli mandeli" (Crispy Mandeli Fry ) & "Kolambi batatyachi chi bhaji" (Prawns & potato mix).
we will start with

SEA FOOD CORNER. (Fish Curry)

If you find any person in Hilly region drinking something in his lunch sounding ....phurrr don't be confused about is he drinking tea or any other drink ???with lunch because its nothing but spicy green color fish curry that he is taking puff of...;-)

"Bombil cha rassa"
Bombil Fish Curry.

Ingredients :
Bombil Fish pieces.

For giving Tarka;
1 Onion chopped.
3 Tomatoes chopped.
Curry Leaves

For Gravy;
Make a Paste of 
1/2 Coconut.
4 Green chillies.
Garlic.
Ginger.
Coriander
3-4 curry leaves.

Masalas;                                              
1/2 tbspn Turmeric Powder.              
1/2 tbspn Meat masala.
Salt to taste.                        
Lemon.

Method :
1) Pour oil in a vessel ( kadai) to heat.

2) Give tarka by all ingredients require for tarka mentioned above in order of  
curry leaves,onion & then tomatoes.

3) Add all masalas given above to the tarka & mix well.

3) When tarka is ready add the coconut paste prepared for the for gravy.

4) Add 1 glass water & stir well.

5) And wait for gravy to boil , on boiled add fish pieces to the gravy from top 
& stir slowly & wait for some more boil.

6) Squeeze lemon from top to taste.

Ready to serve with Rice or just drink.... sounding phurrr ;-p

---

SEA FOOD CORNER. ( Fish Fry).

Moving to our Recipe i.e
( Talaleli Mandeli ) Mandeli Fry...

Very fast & easy to make....
you just require the following




Ingredients :

Cleaned Mandeli Fishes.
1 tbspn Red Chillies powder.
1/2 tbspn Turmeric Powder.
1/2 tbspn Salt to taste.
1/2 tbspn Chaat Masala.
1/2 tbspn Cumin Powder.
Lemon.
Oil to fry.


Method :

1) Add Chillies powder , Turmeric Powder , Salt , Chaat Masala & Cumin Powder to fish & mix well. (Tips : Chaat masala makes fish tastes ...chatpata).

2) Squeeze Lemon on the mixture.

3) On other hand make Oil to heat in a pan.

4) When oil becomes hot spread Fishes on a pan to fry till they are baked properly & fried till crispy.

5) You can also squeeze lemon from the top when frying the fish.

6) Once the fishes are fried well & becomes crispy remove them from the pan & put on the tissue paper for excess oil to get soaked.

Ready to serve... have it alone or with your lunch.
So Spicy to enjoy!

SEA FOOD CORNER. ( Prawns potato fry).

"Kolambi batatyachi chi bhaji" (Prawns & potato mix).

Ingredients :
1/2 bowl Prawns.
1/2 bowl chopped potato.
3 Tomatoes chopped.
2 Onions chopped.
3 Green Chillies chopped.
Chopped Coriander.
Chopped Garlic.
Curry leaves.
Oil.
Salt to taste.
1/2 tbspn Meat Masala.
Lemon.


Method :
1) Pour oil in pan to heat.

2) Add curry leaves, chopped Garlic & chopped green chillies to oil.

3) Once your tarka is ready add chopped onions to it & fry it till it turns light brown color.

4) Add chopped tomatoes & coriander to fry & keep stirring till all ingredients in pan mix well.

5) Now you add meat masala & salt to taste & mix well the mixture in pan.

6) Once your mixture is well fried & ready , add prawns & chopped potato to it & stir (Tips : sometime prawns when heated turns too small so to avoid that you can fry them in oil before adding to the mix) .

7) Cover the pan with a plate to ensure prawns & potatoes are steamed properly & baked.

8) When its baked remove in the plate & you can also squeeze a lemon on it.
Ready to serve...umm very tasty!

Crispy Modaks for Ganesha.

How good plate full with modaks look in the hand of "Lord Ganpati"... really!

I still remember the last Ganesh utsav when i made 51 Modaks on the visarjan day
that was really something that gave me an opportunity to learn
a dish which i can say i am very expert in...more than my mom (as being said &
Complemented by herself ;-) ).
My Recipe goes like this.......







Ingredients :
1/2 Bowl Rice  Flour.
1/2 Bowl Jaggery.
1 Bowl Grated Coconut.
4 Cardamom.
1/2 Nutmeg (Jaiphal).
Salt to taste.



Method :
1)Add the salt to rice flour & knead it till it turns into soft dough ; Tips:
you can also use hot water & some oil to make it soft.

2)On other hand mix grated coconut jaggery in a a pan & keep it on a slow flame
; Tips : you can also grate jaggery that could help to melt it fast.

3)Keep stirring it well till jaggery melts & gets mixed well while coconut turns
light brown color also add a pinch of salt to taste.

4)Then, run cardamom & nutmeg in mixer till it becomes a powder like & sprinkle
it on the coconut jaggery mix to form in so called "Saran"
to be filled in Modak.

5)Now start making small puri's of rice flour & fill it with saran & shape them
into Modak like ; Tips : you might find shaping a bit difficult but theres a
solution for it like you can use "Modak saancha " available in shops just like
we have it for Karanji.

6)Now once filling up is finished & shaped into modak keep a water to boil in a
vessel & adjust a chalni on it such that it should not touch water , then cover
it with a plate or a cloth to ensure modaks are steamed properly.
once steaming is done modaks are now ready to be served as prasad ;-)



AS a twist to the recipe rather than steaming the modaks you can also fry them
in a Ghee or Dalda till they turns light brown color to enjoy "Crispy
Modaks"....YUmmy! 
"Lord Ganesha " will surely bless you if you really do this much efforts to give
him a bhog of Modaks made by you... :-) as i also tried doing it!

"Dudhi ka raita" for all Dudhi Haters!

Ghiya( Bottle Gourd) Raitaa
Dudhi......shuck! hahah this used to be an exclamation when i found Dudhi in my

lunch box.....than wht i use to do is by skipping my lunch & go on hunting in
canteen for something in snacks & then back to class late after recess & stand
outside the class as a punishment by teacher......phew! awesome day..
In evening when returned home Mom removes the lunch box for washing finds that
dudhi back the way as it was packed
So one day my smart Mamma decided to pave the way out of it & then one fine day i found a very new dish
in my lunch box which i kept guessing by the time my friends finished  & it was

just that i tasted it so little & all of sudden it disappeared from my lunch
box .......oh really was not able to resist the temptation that took me
throughout the day to think about & wait to reach home & grab mama & ask "Mom
What  had you given in my lunch box today ,sorry but cant still make out what
was it that was so chatpataaa..."
& you know what that was a not April month but still i thought that was a 1st
time when i was made such a big fool to know that it was a "Dudhi......sh...k!
So really wont mind sharing the Recipe stolen from moms kitchen by which even you can think of fooling
around those haters just like me;-)
here we go .....

Ingredients :
1 bowl grated Dudhi
1/2 bowl Curd
Curry leaves
Oil
Mustard
Cumin Powder
1/2 tbspn Black salt
1/2 tbspn chopped chillies.
1 pinch pepper powder.
1/2 tbspn udid dal
1 Lemon.
Method :
1st boil the grated dudhi in only 1/2 cup water till it becomes soft like we do
it for Gajar halwa,
Then once its done remove the hot water from it till becomes dry after all water

is soaked out from it,
then add curd to it & mix well with the help of spoon,
add all the masala's to it like black salt, cumin powder , pepper powder.
on other hand put oil in a pan wait till it's hot & ready for the tarka,
then add mustard & curry leaves u can also add udid dal to taste once ur tarka
is ready add this tarka to dudhi curd mix.
you can keep this mix in fridge to cool down with your salad & serve it like a
salad with food or can have it just with plain rice or roti by just squeezing lemon on
the mixture at the time of having it...
ummmm......isnt that very chatpata "Ghiya kaa Raita"
& forcing you to eat your most hated dudhi ;-)

Recipes from Fermented Items (An attempt to save food from being thrown).

NO matter how prospered we are but we are always advised by our Mom that not to throw the food in dustbin as its really worth,
Lets save the food thats really going scarce at least for those from small & undeveloped places..
so giving you some of the menus that can be home made with the
ingredients already available at your home 
like when you find the kneaded flour remaining out of the Chapatis made last
night & you find it has started fermenting.........
what do you do?
of course you will look for a dustbin to throw it but remember that many items
from some of your favorite menus like Idli , Dosa are also made after
fermenting the ingredients eg rice, dal etc.

So than do think before throwing the fermented flour that you can also have so
many items made out of it,
But now i can share 1 of the recipe that my mom use to make out of it
thats named as "Malpova" 
here we go...
first put the fermented kneaded flour in the mixer add some water to it in the 
measurement

of 1 bowl of kneaded flour + 1/2 cup water,
to make your mix sweet add 1/2 bowl Sugar or Jaggery
run the mixer till your ingredients forms into thick (batter) paste like (just 
like you
prepare it for cake), to have some flavor to it you can also add 1/2 tbsp 
cardamom powder
& dry fruits mix once the paste is ready.

Now you put Ghee or Dalda on a pan to heat & with the help of spoon (used for 
serving gravy) take the
mixture & spread it on the pan in round shape (like utappam)
bake it properly from both sides & then once it turns light brown color also
check that its not sticky ,
then remove from the pan & put it on Tissue paper to have all excess Ghee or
Dalda soaked from it & ready to be served.

So,before you throw any food items think twice just like my Mom on about experimenting some new 
tasty items that can be made out of it.