Palak Paneer Recipe | Cottage cheese and Spinach curry Recipe

Palak Paneer Recipe | Cottage cheese and Spinach curry Recipe

Ingredients :
½ kg Spinach palak
200 gm Paneer (cottage cheese), cut into cubes
1 tbsp Moong dal optional for color
1 Tomato chopped
7-8 Garlic flakes
2 pcs green chili
½ tsp red chili powder
¼ tsp turmeric powder
Pinch hing
½ tsp cumin seeds
½ tsp garam masala
2 tsp fresh cream
2 tbsp oil ghee/butter
Salt to taste

Preparation :
1. Remove spinach leaves from stem and rinse thoroughly in water.
2. Take a deep pan and add washed spinach leaves, garlic flakes, green chily, soaked moong dal (for color) and chopped tomatoes.
3. Add little water, cover the lid and cook for 5 mins.
4. Turn off the heat and make the spinach cool.
5. Now blend the spinach mixture with a blender and make a thick smooth paste.
6. Heat oil in a deep heavy pan and add cumin seeds.
7. When the seed starts crackling add spinach paste and stir for a min.
8. Add turmeric powder, hing , salt, water (if required) and mix well.
9. Add pieces of cottage cheese, fresh cream, red chily powder, garam masala and mix it well.
10. Cook till the gravy starts boiling.
11. Garnish with fresh cream and serve hot with Roti, Naan or Jeera Rice.

Notes: You can also add fried paneer cubes into the spinach curry.

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Potato Vermicelli Cutlet Recipe

Potato Vermicelli Cutlet

Ingredients:
1 cup Vermicelli Sewai
3 potatoes Boiled and mashed
1 carrot Grated
½ inch ginger grated
2 pieces green chilly chopped
¼ cup green peas boiled and crushed
coriander leaves Freshly chopped
1 tsp cumin powder
¾ tsp Garam masala
1 tsp Red chilly powder
1/3 cup Bread crumbs as needed
2 Tbsp Peanut powder roasted
2 tsp lemon juice
Salt to taste
Oil for frying

For coating:
1½ Tbsp All purpose flour
Vermicelli Roasted

Preparation :
1. Boil water in a deep pan and when the water starts boiling add vermicelli. Mix it well and cook 3-4 minutes till it gets tender.
2. Once the vermicelli gets cooked, drain off to a colander and rinse with water. Set aside and let it cool down completely.
3. Grate the boiled potatoes or you can finely mashed it also.
4. Put boiled vermicelli in a bowl and add grated potatoes, grated carrot, chopped Coriander leaves , chopped green chilly, grated ginger or ginger paste, green peas, Garam masala powder, Cumin powder, Salt to taste, , Red chilly powder, bread crumbs, roasted peanut powder and lemon juice. Mix all the ingredients until well combined.
5. If the mixture is sticky add more bread crumbs accordingly.
6. Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.
7. Put all purpose flour/maida in a bowl and make thin paste with water. Mix it well till no lumps.
8. Put dry roasted vermicelli in a grinder and coarsely powder it. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.
9. Dip each Cutlet one by one with flour paste and then coat with dry roasted vermicelli all around the cutlets completely. Prepare rest of the Potato vermicelli cutlets in the same way.
10. Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.
11. Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
12. Fry the until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.
13. Serve hot with any green chutney or tomato ketchup.

Notes:
I have added green chilly but do not add green chilly if you are going to make for kids.
If you do not have roasted vermicelli then you can also use bread crumbs for coating.

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Tawa Pulao Recipe

Tawa Pulao Recipe

Ingredients :
¾ cup Rice
1 Cup Finely chopped Mixed Vegetables (Carrot, Bean, Potato, Peas, Bell Pepper)
1 medium sized Onion Chopped into small pieces
1 medium sized Tomato Chopped into small pieces
2 tsp Ginger, garlic, green chili Finely chopped or crushed or paste
1 tsp Cumin Seeds
½ tsp Turmeric Powder (Haldi)
2 tsp Pav bhaji masala Powder
1 Tbsp Fresh Coriander Leaves
1 Tbsp Spring onion Chopped
Salt to taste
Water As required
1 Tbsp Oil
1 Lemon cut into 4 pieces

Preparation :
1. Wash rice 2-3 times and soak it in water for 10 minutes. Drain the water.
2. Boil 5-6 cups of water in a pot. Once water starts to boil, add rice and cook till 90% cooked. Drain the rice and keep aside. Make sure you do not overcook rice.
3. Heat oil in a pan. Usually tawa pulao is a street food in India and it is fried on a huge tawa. As, we do not use that kind of huge tawa at home, we are using pan to fry the pulao.
4. In the oil, add cumin seeds. After 30 seconds, add onion. Sauté till onions are light brown
5. Add ginger-garlic-chili paste and saute for another 1 minute.
6. Add tomatoes, chopped vegetables(bell pepper, potato, green peas. carrots, beans) and salt. Sprinkle a few drops of water and cover it for 5 minutes or till vegetable are cooked well. You may use any choice of vegetables and cut into very small pieces, so it gets cooked soon.
7. Add cooked rice, salt, turmeric powder and pav bhaji masala powder. Mix gently and cook for 2-3 minutes.
8. Turn off the heat. Garnish with fresh coriander leaves, spring onions and a piece of lemon.
9. Serve immediately.

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Roti PIzza Recipe

Roti Pizza Recipe

Ingredients :
3 pieces of roti
3/4 tsp Pizza seasoning/Italian seasoning or as needed
Red chilly flakes as needed
1 tbsp Olive oil
Cheese spread as required
Pizza pasta sauce as required
1/2 tsp Black pepper powder
1/2 tsp Chaat masala
Mozzarella cheese
Salt to taste

Mixed Veggies :
1 medium sized onion Finely chopped
2 tbsp red capsicum
2 tbsp green capsicum
5-6 chopped black olives
1/4 cup boiled sweet corn kernels
1 small deseeded tomato Finely chopped

Method :
1. Put finely chopped mixed veggies in a bowl and add all the spices and mix it.
2. Take roti and take some cheese spread and spread all over the roti.
3. Now apply some pizza pasta sauce and spread it.
4. Spread some grated mozzarella cheese.
5. Put some finely chopped veggies and spread all over the roti.
6. Lastly add some more grated mozzarella cheese and sprinkle little olive oil.
7. Repeat the same process for rest of the roti.

To make Roti pizza in Oven:
1. Grease the baking tray with some olive oil and put roti pizza in a tray.
2. Now bake pizza in pre-heated oven on 180 degree Celsius for 7-8 minutes or till cheese melted and roti become slightly crisp

To make Roti pizza in a pan:
1. Grease non-stick pan with olive oil and put roti pizza in a pan and cover the lid and cook it on low flame till cheese melted and roti become slightly crisp.
2. It will take around 7 minutes to get ready in a pan.

3. Take out the Roti pizza from Oven and pan and lastly garnish it by sprinkling some pizza seasoning, red chilly flakes etc.
4. Take pizza cutter and cut into four slices.
5. Roti pizza is ready to serve. Serve hot and enjoy !

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Karanji | Gujiya | Ghughra Recipe

Karanji | Gujiya | Ghughra Recipe

Ingredients :
For the filling:
2 cups Jaggery finely grated
1 cup Whole Wheat Flour
1 cup Desiccated Coconut Powder
1/2 cup Sesame seeds (Til seeds)
1/2 cup Sooji (Semolina Rava)
1/4 cup Poppy seeds (Khaskhas)
1 tsp Cardamom (Elaichi) Powder
1 pinch Nutmeg powder
3 Tbsp Cooking oil

For the outer crust:
1/2 cup Sooji (Semolina Rava)
1/2 cup All Purpose Flour (Maida)
1 Tbsp Sugar
1 tsp Salt
1 cup Milk
3 Tbsp Ghee
Cooking oil

Preparation :

1. To begin making the Maharashtrian Karanji Recipe (Gujiya), we will first make the filling.
2. Begin by dry-roasting the Desiccated Coconut Powder, Poppy seeds and Sesame Seeds in a pan. Roast them separately, until they turn Golden Brown in Color.
3. After they cool down, grind them in a mixer by adding first poppy seeds then sesame seeds and then coconut till you get a coarse texture.
4. Now Roast the Sooji on medium heat in a shallow bottom pan with 1 Tbsp ghee or oil till it turns golden brown. Keep it aside.
5. Roast the whole wheat flour with the remaining ghee/oil in the same pan, until golden brown and keep aside.
6. Now, put all the filling ingredients including the coarse powders, Whole Wheat Flour, Sooji, Jaggery, Cardamom and Nutmeg in a food processor, and blend them well for 2-3 minutes till they form a fine powder. The delicious coconut filling for the Karanji is now ready and keep it aside to use later.
7. Now prepare the crust for the Karanji.
8. Heat 3 Tbsp of ghee or oil in a small pan and keep aside.
9. Now in a deep Bowl take Maida, Rava, Sugar and salt and pour the hot ghee/oil made above and knead the mixture with your hand. While kneading keep adding water and milk to the mixture little at a time. Once the dough is pliable and firm, keep it aside and cover it with a damp cloth for a couple of hours.
10. Once the dough is well rested, take some dough in your hand and roll it using a rolling pin and base to form a small circular poori / Chapati shape (3-4 diameter).
11. Add 1-2 Tbsp of the Karanji filling prepared above and carefully fold the poori and give the shape of karanji with your fingers or you can use karanji mold available in the market to shape them.
12. Repeat the procedure for all the dough to make karanji and keep aside for frying.
13. Now deep fry all the Karajis in hot oil and fry them till they turn golden brown in color.
14. Your Maharashtrian Karanji / Gujiya / Ghughra is ready to be served.

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Fruit Salad with Custard Recipe

Fruit Salad with Custard Recipe

Ingredients :
500ml Milk
2 Tbsp Custard powder
2-3 Tbsp Milk (for dissolving custard powder)
6 Tbsp Sugar
2 cup Fruits (Grapes, Banana, Apple, Mango)

Preparation :
1. Heat the milk in a pan. While the milk is being heated, Take custard powder in a bowl and add 2-3 Tbsp Milk to the custard powder and dissolve the Custard powder till there are no lumps and the mixture is smooth.
2. Now gradually add the custard powder mixture to the heated milk spoon by spoon while stirring the milk so that there are no lumps formed.
3. Then add sugar to the mixture and mix it well and let the milk simmer for sometime.
4. Heat the mixture till the custard mix has thickened. Now take the custard mix in separate bowl and let it cool completely and then refrigerate it for an hour.
5. Once the custard mix is cooled, add all the fruits to the mixture. You can add grapes, Banana, Apple, Mangoes, Pomegranate, Chickoo, Orange, Kiwi etc.
6. You can also take the fruits in a Glass and pour chilled custard mix over them when serving.
7. Serve Chilled !

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Corn Tikki Recipe | Corn Cutlets Recipe

Corn Tikki Recipe | Corn Cutlets Recipe

Ingredients :
1 cup Corn coarsely crushed in mixer
4 to 5 Boiled potatoes
4 to 5 finely chopped Green chilies
1 tsp Garam masala
4 Tbsp Chopped coriander leaves
1 Lemon Juice
Bread crumbs to bind and coat
Salt to taste

Preparation :
1. Take a Big bowl and in that take crushed Corn, Boiled Potatoes, Green chilies, Garam Masala, Coriander Leaves, Lemon Juice and add bread crumbs accordingly to bind. Mix all the ingredients.
2. Now take some mixture in hand and make small tikki's and coat them in bread crumbs. Repeat the same procedure for the remaining mixture.
3. Now in a deep pan, heat oil for deep frying. Deep Fry all the tikki's till shallow brown and crispy.
4. Serve the Corn Tikki / Corn Cutlet hot with Tomato Ketchup or Green chutney.

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Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Ingredients :
1 Bunch Spinach (Palak)
1 Cup Green Peas, Frozen Or Fresh
4 Medium Size Potatoes, Boiled And Peeled
4 Green Chillies, Finely Chopped
8 Garlic Pods, Crushed
2 Inch Piece Of Ginger, Minced
2 Cups Breadcrumbs (Can use CornFlour instead to bind)
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/3 Tsp Chaat Masala Powder
Salt To Taste
Fresh Coriander Leaves, Finely Chopped
Oil To Deep Fry The kababs

Preparation :
1. Boil green peas and Potatoes and keep aside. Also boil the Spinach in its own water.
2. Now blend the boiled spinach into a fine puree and take it in a big bowl.
3. Mash the boiled potatoes and add it to the bowl along with Boiled Green peas, Green Chilies, Ginger, Garlic, Salt and other Ingredients. Also add breadcrumbs and mix well to bind the mixture.
4. Now heat Oil in a deep frying pan. While the oil is heating, make small sized patties or kababs of the mixture and keep ready for deep frying.
5. Fry the kababs in Hot oil over medium flame. Fry till they turn crispy and golden brown.
6. Serve hot with Green Chutney or Tomato Ketchup.

Chef Tips :
1. For a healty option, you can opt to shallow fry them instead of deep frying.
2. You can use cornflour instead of breadcrumbs for binding the kababs.

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Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Ingredients :
8 Bread Slices
½ Cup Besan (Gram flour)
¼ cup Rice Flour
½ teaspoon Ajwain (carrom seeds)
½ teaspoon Red chili powder
Water as required
Salt to taste
Oil for frying

Preparation :
1. In a bowl, take Besan, Rice Flour, Carrom Seeds, Red Chili Powder, Salt and mix well.
2. Add water to the mixture and make a smooth semi thick batter with medium consistency.
3. Now take the bread slices and cut 1/2" thick pieces from all 4 edges. Keep the middle soft portion to make sandwich (it will not be used in this recipe).
4. Now dip the edges in the batter prepared above and gently coat all around.
5. Take a pan and heat oil for frying.
6. Deep fry all the edges in hot oil until Golden Brown and crispy.
7. Serve hot with Green Chutney or Tomato sauce or Enjoy with Tea as Snacks.

Tips :
Do not dip the bread edges in the batter for longer time as bread edges would become soggy and would crumble in the batter.

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Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Ingredients:
8-9 Medium Carrots (Gajar)
4 Cups Milk
4 Tbsp Ghee (Clarified Butter)
10-12 Tbsp Sugar (or as required)
5-6 Green Cardamom (Choti Elaichi)
Some Cashews chopped (Kaju)
Some Almonds chopped (Badam)
1 Pinch of Saffron (Kesar) - optional
Some Raisins (Kishmish)

Preparation :
1. Rinse, Peel and then grate all the Carrots in a hand held grater. You will get approx four cups of Grated Carrots.
2. In a deep thick bottomed pan, take milk and grated Carrots.
3. Bring the mixture to a boil on a low to medium flame and let it simmer.
4. Keep stirring the mixture while it simmering on a low flame.
5. The Carrots will start to cook in the milk and the milk will start to evaporate and reduce in quantity.
6. When the milk has reduced by 3/4th, Add Ghee, Sugar and Cardamom to the mixture and stir well and continue to simmer and cook on a low flame.
7. Keep cooking till all the milk has been evaporated. Add the Cashews,Almonds, Crushed Saffron and raisins towards the end and switch off the burner.
8. Serve Gajar ka Halwa Hot, Warm or Cold or as you like it !

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Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Ingredients :
2 Cups Coriander Leaves Chopped (Cilantro)
2 Tbsp Mint Leaves
2 Green Chilies Chopped
1/2 inch Ginger piece
10 Pieces Peanuts (Groundnuts / sing )
1 tsp Sugar (optional)
1 tsp Lemon Juice
Salt To Taste
Water as Required

Preparation :
1. Take Groundnuts, Green Chili, Ginger, Sugar and Salt in a small jar of Mixer grinder and grind them until smooth.
2. Add Coriander Leaves, Mint Leaves, Lemon juice and water and grind again to make it a smooth paste.
3. Adjust the quantity of water to get the required consistency.
4. Coriander Chutney with Mint is ready to serve.
5. Can use it with various Chaats like Bhel Puri, Sev Puri, Ragda Pattice or any other Indian Chaat which calls for a Tangy and Spicy Chutney. Can also use it as a dip for snacks like Fritters and Bhajiyas.

Tips and Variations :
1. Grind Peanuts, Green Chili and ginger first, otherwise chutney may not grind well.
2. Can add a couple of garlic cloves for nice garlic flavor.
3. Adjust Chili quantity to make it less or more hot and spicy as per your palate.

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Cheese Corn Balls Recipe

Cheese Corn Balls Recipe

Ingredients:
3/4 Cup Sweet corn (boiled)
2 Medium Potatoes (boiled and peeled)
3/4 cups Cheese grated (I used a 50:50 ratio of mozzarella and Amul processed cheese)
2 Tbsp Corn flour
1 tsp Ginger-Green Chili paste
1/4 tsp Black Pepper powder
1/4 cup Coriander leaves chopped
Salt to taste
Oil for deep frying
Corn flour for coating
Breadcrumbs for coating

For Batter :
2 Tbsp All Purpose Flour
2 Tbsp Corn flour mixed in 1/2 cup water
Salt to taste

Preparation :
1. Boil the Potatoes. Do not over boil. Cool, peel and grate them.
2. Now Coarsely grind the boiled Sweet corn in a mixer grinder.
3. Take a deep bowl and add the grated Potatoes, Boiled Sweet Corn, Grated cheese, Black pepper powder, Ginger, Green chili paste, Salt, Coriander leaves and Corn Flour. Mix all the ingredients to a smooth mixture. If the mixture appears soggy or has a lot of moisture, add breadcrumbs to help bind the mixture. Now with your hands make small lemon sized balls of the cheese corn mixture and refrigerate for a few minutes.
4. Now in a heavy bottomed vessel, heat oil for deep frying. Coat the Cheese Corn Balls in Cornflour batter and then evenly coat them with Bread Crumbs.
5. Place each ball in the hot oil. Do not over crowd. Deep fry till Golden brown in color. Carefully remove the fried balls onto an absorbent paper.
6. Serve the Cheese Corn Balls with Tomato Ketchup or Coriander Chutney.

Tips :
You can add any flavor of your choice like Garlic powder, Oregano or Red Chili Flakes to the mixture.

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Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ingredients :
For the Potato Patty :
4 medium sized Boiled Potatoes
¼ tsp Garam Masala Powder
1 tsp Chaat Masala Powder
½ tsp Red Chili Powder
Oil as required for roasting patty
Salt to taste

For Serving :
4 Cups Cooked White Peas Curry
½ tsp Salt
2 Tbsp Green Chutney
2 Tbsp Tamarind Chutney
1 Medium sized Onion finely chopped
Coriander leaves finely chopped for garnishing
Bhujia or Sev for garnishing

Preparation :
Potato Patty :
1. Firstly Boil all the potatoes, then peel them.
2. Take the potatoes in a bowl and mash them.
3. Now Add Garam Masala, Chaat Masala, Red Chili powder, Salt and mix well.
4. Take some mixture of the above in your hands and roll them with your palm and flatten them to make potato patty. Do the same for all mixture.
5. Now take a Tawa and heat it and grease it with some oil.
6. Place number of pattice on the tawa as per the size of tawa.
7. Drizzle some oil over the patties and cook for a couple of minutes.
8. Similarly cook the other side of the patties until both sides are golden brown in colour.
9. Repeat the procedure for all the patties and keep aside. Your patties are ready.

Assembling the chat :
1. In a serving Cup or plate, Take a couple of Potato patties.
2. On top of the patties spread a cup of Hot Ragda Curry (White peas Curry).
3. On top of it spread ½ Tbsp green chutney, ½ Tbsp Tamarind Chutney.
4. Garnish with some Chopped Onion, Coriander Leaves and Sev on top
5. Serve immediately after assembling the Ragda Pattice Chaat.

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Onion Thalipeeth | Kandache Thalipeeth Recipe

Onion Thalipeeth | Kandache Thalipeeth Recipe

Ingredients:
2 Cup Chopped Onion
1 Cup Jowar Flour
2 Cup Wheat Flour
1 Cup Chick Pea Flour
1 Cup Rice Flour
2 Tbsp Garlic Paste
1 Tbsp Carom Seeds (Ajwain)
1 Tbsp Crushed Cumin Seeds (Jeera)
1 Tbsp Crushed Fennel Seeds (Sauf)
5 Tbsp Sesame Seeds
1&1/2 Tbsp Red Chilly Powder
1 tsp Turmeric Powder
1/2 Cup Chopped Coriander Leaves
Salt as per taste
Oil
Water

Preparation:
1. Take a big bowl and add chopped Onion, Garlic Paste, Sesame Seeds, crushed Sauf, crushed Jeera, Ajwain, Red Chilly powder, Coriander Leaves, Turmeric and salt in it.
2. Now add 5-6 Tbsp Oil to it and mix it well.
3. Add all the Flours one after the other and mix it well.
4. Now knead the mixture till the dough become smooth by adding enough water and keep it aside for 10 minutes.
5. Now heat the tawa on a low flame.
6. Take a wet cotton cloth and spread it on a rolling board.
7. Take some dough in your palm and spread the thalipeeth evenly on the cloth.
8. Make a hole at the center of the thalipeeth to add oil.
9. Now carefully with the help of the cloth place the thalipeeth on the tawa.
10. Cover thalipeeth with lid and keep on low flame for about 1 minute.
11. Roast thalipeeth on both sides and keep adding oil as required.
12. Keep roasting till brown spots appear on thalipeeth.
13. Thalipeeth is ready. Repeat the above procedure for the remaining dough.
14. Server Kandache Thalipeeth (Onion Thalipeeth) with pickle, Butter, Curd or Thecha.

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Tamarind Chutney | Meethi Imli Chutney Recipe

Tamarind Chutney | Meethi Imli Chutney Recipe

Ingredients :
1/2 lb tamarind, seeded (Meethi Imli)
2 cups Boiling water
2-1/2 cups Sugar / Jaggery
1-1/2 Tbsp roasted Cumin seeds
1 tsp Black Salt
1 tsp Black pepper
1 tsp Red Chili powder
1/2 tsp Ginger powder
1 Tbsp salt

Preparation :
1. Take some boiling water. Now break the tamarind into small pieces and soak it the water for 1 hour.
2. After an hour, take the soaked tamarind in a strainer and mash it into a pulp by pressing the tamarind to remove all the pulp.
3. Add Sugar/Jaggery to the pulp and mix well.
4. Add the remaining ingredients and mix well. Add more sugar, salt or pepper as per your taste.
5. Tamarind Chutney is ready.
6. Chutney can be refrigerated for 2-3 months.

Notes:
1. Tamarind Chutney can be drizzled over Ragda Patties, Dahi vada, Bhel Puri and any kind of Chaat.
2. It can be used as a dipping sauce for Samosas, Pakoras, French Fries, Veggie Fingers or any kind of Fritters.

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Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ingredients :
2 Cup Dry White Peas
Water As required
Salt to taste
½ tsp Sugar
1 tsp Turmeric Powder
1 Tbsp Oil
2 Dried Red Chili
1 Small piece Cinnamon stick
1 Clove
1 Cardamom
½ tsp Cumin Seeds
1 Onion (Chopped)
2 Tomatoes (Chopped)
1 Ginger (Chopped or Crushed)
1 Garlic (Chopped or Crushed)
1 Green Chili (Chopped)
½ tsp Garam masala Powder
½ tsp Dry Mango Powder (Amchur Powder)
2 Tbsp Grated Coconut
Cilantro (Coriander Leaves)

Preparation :
1. Wash the dry peas 2-3 times with water and then soak it for about 6 hours or overnight. Add ½ tsp salt and ½ tsp sugar in the water while soaking.
2. Drain the peas and boil them in a pressure cooker with 4 cups of water, salt and turmeric powder for 3 whistles on a high flame.
3. Heat ½ Tbsp oil in a small pan. Add cumin seeds, dried red chili, clove, cardamom, cinnamon stick. Saute for 3 minutes.
4. Add onion, ginger and garlic and saute till onions become light brown.
5. Add Tomatoes, green chili, Garam masala powder, amchur powder. Saute again for 4-5 minutes till tomatoes are cooked.
6. Now turn off the heat and let it cool.
7. Grind the masala Gravy to smooth puree.
8. Heat ½ Tbsp oil in a large pan. Add hing, boiled peas with water and grinded gravy. Mix well and let it boil for 7-8 minutes.
9. Turn off the heat. Your Ragda is ready. Garnish with coriander leaves.
10. Serve with Rice as a curry or serve with Ragda Pattice or as a Samosa Ragda chaat.

Notes :
1. You may add 2 cups of peeled and chopped potato pieces while boiling the peas. In this case add little more salt according to the potatoes.
2. Grinding the gravy masala is optional. You may directly add the peas and cook.

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Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Ingredients :
2 medium Capsicum / Bell Pepper (Shimla Mirch)
½ Cup Besan (Gram flour)
¼ cup Rice Flour
¼ teaspoon Ajwain (Carom seeds)
½ teaspoon Red Chilli powder
Salt as per taste
Water as required
Cooking oil as required for deep frying

Preparation :
1. Now cut thin Slices of all the Capsicum (Bell Pepper) and remove the seeds and keep aside.
2. In a bowl, mix Besan, Rice Flour, Ajwain, Red Chilli Powder and salt. Add Water to it and make a smooth thick batter.(Assure there are no lumps)
3. Take Oil in pan to deep fry and heat the oil on medium flame.
4. Now dip the Slices of Capsicum into the Batter prepared and coat all around.
5. Deep fry the slices in Hot oil until both sides turn golden brown and look crispy.
6. Take the fried pakoras out on a Kitchen napkin to remove excess oil.
7. Repeat the above procedure for all the slices of Capsicum.
8. Serve hot fried Pakoras / Fritters with Green chutney or Tomato Sauce.

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Jeera Rice In Pan | Jeera Rice in Pressure Cooker Recipe

Jeera Rice In Pan | Jeera Rice in Pressure Cooker Recipe

Ingredients :
1 cup Basmati rice
4 pieces of cloves
2 pieces of bay leaf
1 inch of Cinnamon stick
2 pieces of dry red chilly
1 piece of big black cardamom
1 tsp cumin seed
½ tsp lemon juice
Chopped Coriander leaves
Salt to taste
1½ Tbsp Ghee

Preparation:
1. Take 1 cup Basmati Rice in a deep bowl and wash it with water. Keep it soaked in water for about 30 minutes and after that drain the water and keep the rice aside.

Jeera Rice in Pan (without Pressure Cooker):
2. Now heat Ghee in a pan on medium heat. After the ghee is hot, add Cloves, Bay Leaf, Cinnamon Stick, Black Cardoman, Dry Red Chilly and saute for some time.
3. Now Add Cumin Seeds and let them crackle and fry till they become dark brown in color.
4. Now add the Basmati Rice and saute on medium heat till for a couple of minutes or till the rice is well coated with ghee.
5. Add 2 cups of water (1 cup rice = 2 cups water approx), Add salt as per taste and bring it to a boil.
6. Now lower the flame and cover the lid and cook for 5-6 minutes.
7. Now open the lid, add lemon juice and saute for another minute. Again cover the lid and cook till rice become soft.
8. When the rice is cooked, add Chopped Coriander leaves and mix it well.
9. Now switch off the flame and cover the lid and let it stand covered for 10 minutes.
10. Jeera Rice in Pan is ready to serve. Serve it with Dal Takda or curry of your choice.

Jeera Rice in Pressure Cooker :
2. Take a Pressure Cooker, Heat Ghee in it on medium flame and after that add Cloves, Bay Leaf, Cinnamon Stick, Black Cardoman, Dry Red Chilly and saute for some time.
3. Now Add Cumin Seeds and let them crackle and fry till they become dark brown in color.
4. Now add the Basmati Rice and saute on medium heat till for a couple of minutes or till the rice is well coated with ghee.
5. Add 2 cups of water (1 cup rice = 2 cups water approx), Add salt as per taste and mix it well.
6. Now Close the pressure cooker and cook over medium flame for 2 Whistles. Turn off the flame.
7. Keep the cooker aside to allow the steam to escape naturally before opening the lid.
8. Now open the cooker and gently fluff the rice. Lastly add chopped Coriander leaves and mix it well.
9. Jeera rice in pressure cooker is ready to serve.
10. Serve Hot Jeera Rice with Dal Fry or any Curry of your Choice.

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Veg Poha Cutlet Recipe | Beaten Rice Cutlet Pattice Recipe

Veg Poha Cutlet Recipe | Beaten Rice Cutlet Pattice Recipe

Ingredients :
2 cups beaten rice poha (Thick)
3 medium sized potatoes boiled
¼ cup chenna / Paneer grated
¼ cup Carrot Grated
1 tsp Chat masala powder
½ tsp Black pepper powder
½ tsp Garam masala powder
½ tsp Red Chilly powder
1 inch of Ginger (Chopped)
2 piece Green chily (Chopped)
Coriander leaves/cilantro
2 Tbsp Maida (All purpose flour)
1 tsp Lemon juice
Salt to taste
Bread crumbs
Oil

Preparation :
1. Take the Beaten Rice (Poha) and wash it thoroughly with water in a sieve. Keep aside for 10 minutes to make it soft.
2. Mash the boiled potatoes with a fork or you can grate them too.
3. Now take mashed potatoes in a bowl and add soaked poha, Carrot (grated), Paneer or chenna (grated), Chat masala powder, Black pepper powder, Garam masala powder,  Red chilly powder, Ginger (Chopped), Green chily (Chopped), Coriander leaves, Salt to taste,  and add lemon juice. Mix well all the ingredients.
4. Take a portion of the mixture and shape them in the form of a cutlet with your hand or you can give them a desired shape. Prepare the Cutlets from the remaining Mixture.
5. Now take Maida (all purpose Flour) in and bowl and make thin paste with water. Add Salt and Black Pepper and mix it well till there are no lumps.
6. Dip each Cutlet prepared above in the flour paste prepared above and coat them with bread crumbs all around. Repeat same for all the Cutlets.
7. Now take a pan and add some oil for shallow frying the Cutlets. Fry the cutlets on each side until they turn golden brown and appear Crispy.
8. Fry all the cutlets and serve them hot in a plate with Sauce / chutney.

Tips :
1. To make the cutlets more crisp, you can refrigerate the cutlets before frying.
2. To make them more tasty, sprinkle some chaat masala on the Cutlets before

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Sabudana khichdi Recipe | Tapioca Pearls Pilaf Recipe

Sabudana khichdi Recipe | Tapioca Pearls Pilaf Recipe

Ingredients:
250gms Sabudana (Tapioca)
1 medium sized Potato chopped
1 Tbsp Peanuts (Mungfali)
1 tsp chopped cilantro
3-4 chopped green chilly
1/2 tsp Jeera (Cumin Seeds)
1-1/2 tsp Ghee
¼ tsp Black Pepper
1 tsp lemon juice
Rock salt to taste

Preparation:
1. Gently wash and soak sabudana (tapioca) in about 1/2 cup of water for 6 to 8 hours.
2. Roast the Peanuts in a pan until it becomes light brown or crunchy and keep aside.
3. Now take ghee in a pan and add jeera after the ghee has become hot.Now add potato and cook till Potatoes becomes soft.
4. Now add soaked Sabudana, Black Pepper, Rock Salt, Cilantro, Lemon Juice, Roasted Peanuts, Green Chilly and Mix Well.
5. Keep Stirring gently making sure that Sabudana do not stick to each other. Cover for a couple of minutes.
6. Sabudana Khichdi is ready.
7. Garnish with Cilantro leaves and serve Hot !

Recipe Tips :
1. To save time, soak the Sabudana in warm water for about 2-3 hours.(Water should not be hot.)
2. You can add boiled potato instead of raw potato.
3. If you don’t stir frequently sabudana (tapioca) will stick to each other.

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Palak Paneer Kofta Curry Recipe

Palak Paneer Kofta Curry Recipe

Ingredients :
To make kofta:
200 grams Paneer / Chenna Crumbled
250 grams fine Spinach chopped
1-2 tbsp Gram flour
1/2 tsp Red chilli powder
1/2 tsp Garam masala
Oil to deep fry
Salt to taste

For Curry:
2 medium sized tomatoes
3 medium sized Onion chopped
5-6 cloves of Garlic
½ inch piece of ginger
½ tsp Turmeric powder
1 tsp Red chilly powder
1/4 tsp Garam Masala
1 ½ tsp Coriander powder
Fresh coriander leaves chopped
Salt to taste
1/2 tbsp Oil
1 tbsp Butter
¼ tsp Cumin seed
Kasuri Methi
2-3 tbsp of Fresh cream

Preparation :
For Koftas :
1. Take Chopped Palak (Spinach) in a Pan and cook on Medium Flame.
2. Squeeze out the water from the spinach once it cools down.
3. Now Take a deep bowl and put grated paneer / chenna in it and add blanched Spinach along with all the spices (Red Chilly Powder, Garam Masala, Salt to taste.)
4. Finally add Besan / Gram Flour for binding the Koftas.
5. Take some portion of the above mixture and make small balls by rolling it between your palm. Prepare the balls for the remaining mixture.
6. Take some oil in a deep pan and Deep fry these Balls on medium heat taking care not to overlap them.
7. Fry the balls till they are golden brown turning them occasionally.
8. Take them out over a paper towel or absorbent paper. Your Koftas are ready.

For Curry :
1. Take Chopped Tomato, Chopped Onion, Chopped Garlic, Chopped Ginger and add a little water and grind them to make a smooth paste.
2. Take a deep Pan and heat 1/2 Tbsp oil and 1 Tbsp Butter. Once the oil become hot enough, add Cumin seed and saute till it become light brown.
3. Now add the above smooth paste to it and mix well.
4. Add all the spices Red Chilly powder, Coriander powder, Turmeric powder, Garam Masala, Salt to taste, Fresh Cream and mix it well.
5. Add a glass of water, mix it well and bring it to a boil.
6. Once the gravy starts boiling add kasuri methi, freshly chopped coriader leaves and add fried palak paneer koftas prepared above, one by one and cook for another 2-3 minutes.
7. Now take the Palak Paneer Kofta Curry in a serving bowl taking care that the koftas dont break.
8. Garnish the Palak Paneer Kofta Curry with some fresh cream and chopped coriander leaves.
9. Serve Hot with Tandoori Roti, Kulcha, Naan, Paratha or Phulka Chapati.

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Makki Di Roti recipe | Makki Ki Roti | Indian Corn Bread

Makki Di Roti recipe | Makki Ki Roti | Indian Corn Bread

Ingredients :
2 Cups Makki ka atta (Cornmeal)
1/2 cup Wheat Flour (Atta)
1-1/4 cup Water (or as required for dough)
Salt to taste
3/4 teaspoon Ajwain / Carrom seeds
1/4 cup Oil / Ghee

Preparation :
1. Mix all the ingredients in a big bowl and knead a soft dough.
2. While Kneading, add water slowly and gradually to make the dough smooth and soft and now it is ready.
3. Take a plastic Ziplock bag and cut it open and place it on your rolling surface and grease it in the center.
4. Make a small ball out of the dough and place it between the two sheets of plastic and drizzle some oil on top of it.
5. Now spread the dough ball around using your hand or flat bottomed plate and make it look like a large disc. Now the roti is ready.
6. Now carefully remove the roti from the plastic disc and transfer it on a hot seasoned Tawa.
7. Grease the roti along the way and allow it to cook on the bottom.
8. Now flip it over and cook the other side too.
9. Apply oil/Ghee as needed and cook both sides until the roti turns brown and is cooked thoroughly.
10. Crispy brown Makki di Roti is ready. Repeat the process with the remaining dough.
11. Serve hot with Sarson ka Saag or Daal !

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Sarson ka Saag | Sarson ki Sabji Recipe

Sarson ka Saag | Sarson ki Sabji Recipe

Ingredients :
For the saag:
1 bunch Mustard leaves (sarson)
½ bunch Spinach leaves (palak)
½ bunch Bathua leaves (chenopodium)
2 to 3 inch white Radish root (mooli)
1 cup chopped Radish leaves (mooli ke patte)
1 cup Fenugreek leaves, chopped (methi leaves)
3 medium sized Tomatoes, chopped
2 medium sized Onions, chopped
7-8 Garlic, chopped (lahsun)
2 inch Ginger, chopped (adrak)
2 green chilies, chopped (hari mirch)
¼ tsp asafoetida powder (hing)
½ tsp red chili powder (lal mirch powder)
2 Tbsp Maize flour
2 to 3 cups of water
Salt as required

For the tempering :
1 medium sized onion, finely chopped
1 to 2 Tbsp oil
Puree of cooked Saag / Sabji

Preparation :
1. Clean all the greens and then chop them.
2. Wash all the chopped Green Vegetables with water.
3. Now take all the ingredients listed under saag except for maize flour in a Pressure cooker or a Pan with lid.
4. Let the mixture cook for 5-7 minutes. IF cooking in a pan, then cover the lid and let the greens cook.
5. Now pur the cooked greens along with the stock and mize flour in a blender.
6. Blend till smooth and then pour the puree of the greens in a pan.
7. Simmer for a good 20-25 minutes.
8. In another small pan, Heat oil or ghee, add the chopped onions and fry till they become light brown.
9. Add the prepared Saag of green puree aboe and stir and simmer for about 3-4 minutes stirring occasionally.
10. Serve the Sarson ka saag hot with some chopped onions, Whole Green Chillies and garnish with some butter on top of the saag along with Hot and fresh Makki di roti. Can also serve with Fulka Roti, Tandoori Roti, Puri, Naan or Kulcha.

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Murmura Ladoos | Kurmura Laddu | Puffed Rice Ladoos

Murmura Ladoos | Kurmura Laddu | Puffed Rice Ladoos

Ingredients:

Kurmura / Murmura (Puffed rice) - 100 gms
Jaggery (gud) - 250 gms

Preparation:

1. Heat a pan on a Low flame and add jaggery to it. Let the jaggery melt for 2 minutes.
2. Now increase the flame to medium and cook the jaggery and keep stirring for another 2-3 minutes.
3. Now check the consistency of melted jaggery by putting a drop of it in cold water and see if a ball is formed.
4. Now Turn off the flame and add kurmura / Murmura (Puffed rice)
5. Mix it properly and let the mixture cool down a bit to a warm state.
6. Now grease your palms with water and take small portion of the mixture and role it between your palms to form small balls of approximately 2 inches.( or size as per required)
7. Now make ladoos from the remaining mixture and make sure the ladoos are made before the mixture Cools down completely.
8. Murmura Ladoos are ready to serve. You can also store it in airtight containers to store it and consume with some days while they are crispy.

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Til Gud Ladoo Recipe | Sesame Seeds Ladoo Recipe

Til Gud Ladoo Recipe | Sesame Seed Ladoo Recipe

Til gud ka ladoo is a winter sweet and is generally made during sankrant / Pongal. This is a simple recipe made with til and jaggery. Til is sesame seeds and jaggery or gud is unrefined cane sugar. You can also enjoy them as Sesame Brittle. Til gud kha aani goad goad bola is also a famous phrase used by Maharashtrians.

Ingredients:
1 cup sesame seeds ( til )
1 cup jaggery or gud broken in small pieces.
3 Tbsp ghee
1/2 tsp crushed cardamom
1/2 cup water

Preparation:
1. Roast the Sesame seed (Til) in a frying pan on medium heat while stirring continously till they become light golden brown in colour. It should take about 4-5 minutes. Now keep the sesame seeds out in a bowl and keep aside.
2. Now take some water and Jaggery in the frying pan and simmer over medium heat till it starts melting and caramelising. Keep stirring for 4-5 minutes.
3. Now check the melted jaggery if it forms a ball when a drop of it is put in cold water. If it does lower the heat to low.
4. Add Roasted Sesame seeds (til), Ghee and Cardomom to the melted jaggery and mix it thoroughly.
5. Now grease a plate and take out the mixture on this greased plate.
6. Take one tablespoon of this mixture in your palm and try to make them in the shape of round balls. They should be roughly 1 inch in diameter.
7. Make all the ladoos from the mixture while it is still warm.
8. Til gud Ladoos or sesame seed ladoo can be stored in an airtight container for months.

Tips :
For a little variation, you can also add little crushed Peanuts or Daliya to the mixture before making ladoos.

Along wih Til Gud / Sesame Ladoos, Peanut Chikki / Sing chikki / Peanut Brittle is also prepared.

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Peanut chikki Recipe | Peanut Brittle Recipe | Sing chikki | Groundnut Chikki Recipe

Peanut chikki Recipe | Peanut Brittle Recipe | Sing Chikki | Groundnut Chikki

Ingredients :
1 cup groundnuts / peanuts OR 160 grams peanuts (moongfali)
½ cup jaggery powder OR 3/4 cup crashed Jaggery / Gud
1/4 Cup water
Some oil or ghee for greasing

Preparation :
Roasting peanuts:
1. Add 1 Cup Peanuts to a thick bottom Pan or Kadai.
2. Now roast the peanuts on a low-medium flame and keep stirring frequently till they become crunchy.
3. Roast till you see some black spots on the peanuts and if possible taste a few to see if they have been cooked properly and have become crunchy.
4. Now remove the peanuts in a separate tray and let them cool down.
5. After the peanuts have cooled down, remove the husks or peanut coating by rubbing them between your palms. You can also use a winnow or a sieve with large perforations.
6. Keep these peanuts aside while we cook the jaggery / gud.

Making jaggery syrup and peanut chikki:
1. In the same kadai or pan, take 3/4 cup jaggery or 1/2 cup Jaggery powder and add some water.
2. Heat the jaggery on a low flame and keep stirring with a spoon or spatula till the jaggery gets dissolved.
3. Now keep stirring and check the syrup sample if the jaggery syrup reached to a soft ball like consistency.
4. when the jaggery comes to this consistency, quickly add the peanuts and give a quick stir and mix very well.
5. Grease a plate or marble board with oil or ghee.
6. Switch off the flame and quickly pour the chikki mixture on the greased plate or marble board.
7. Now Flatten out the chikki with rolling pin (belan).
8. Then with a knife, cut the chikki horizontally and vertically.
9. Let the peanut chikki cool at room temperature.
10. Once cooled, break them and serve the peanut chikki. If not serving, then store them in an airtight container / jar at room temperature.

Recipe Tips :
1. Recipe can be doubled.
2. Be attentive when cooking jaggery syrup. if it is not cooked properly, then the chikki will be chewy or can become too hard.

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