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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Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Ingredients :

For Usal:
Matki / Moth bean Sprouted (Can use other Sprouts as well)
1 Onion - Finely chopped
2 Large Potatoes
2 Green chillies - Finely chopped
2 tsp Ginger-Garlic paste
1 tsp Chopped coriander leaves
Turmeric powder / Haldi - 1/4 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Lemon juice
Garam Masala Powder / Goda Masala - 1/2 tsp
Curry leaves 5-6
Oil 1-2 tbsp
Salt to taste

For Rassa (Spicy thin Gravy):
Dry coconut Cut to small pieces (better if Grated) - 1/2 cup
1 Tomato - chopped
1 Onion - chopped
3/4" Ginger - chopped
Garlic - 4/5 Cloves
Goda masala or Garam masala - 1/2 tsp
Turmeric powder / Haldi - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder / Dhania powder - 1 tsp
Cumin powder / Jeera powder - 1/2 tsp
Coriander leaves chopped
Oil 2-3 tbsp
Asafoetida / Hing - 1/4 tsp
Mustard 1/2 tsp
Tamarind Juice - 1 tbsp(can use lemon juice)
Sugar - 1 tsp
Salt to taste

To serve:
Pav Buns / Bread Buns
Onions - Finely Chopped
Coriander leaves - Finely chopped
Lemon - Wedges
Farsan / Mixed Namkeen

Preparation :

To prepare Matki Usal:
1. Way to sprout Matki - Wash and soak matki (moth beans) for 7-8 hrs in water. Keep it closed in a warm place or use a sprout maker to make sprouts.
2. Boil the Matki sprouts and Potatoes in cooker for 8-10 mins.
3. Heat oil in a Pan / Kadai and add mustard seeds, Hing, Jeera and curry leaves. Saute for half a minute. Add chopped onions and green chillies and fry until the onions turn golden brown.
4. Add Boiled Matki and Potatoes (Cut them in Cubes) and let them cood for 2 mins.
5. Add Turmeric powder, Red chili powder, Garam Masala and salt. Mix well. Pour a little water and close the lid and let it cook for few minutes so that salt and other spices are absorbed.
6. Your Matki Usal is ready.

To prepare Rassa / Tarri / Kat (Spicy Gravy):
1. Roast the dry coconut pieces.
2. Heat 1 tbsp Oil in a Kadai / Pan and add chopped Onions, Chopped Ginger and Garlic. Saute until they turn slight golden brown in color.
3. Add tomatoes and cook till it become mushy and let it cool completely.
4. Once cooled , Grind the mixture of coconut,onion and tomato to a very smooth paste.
5. Heat 2 tbsp oil in a Pan and add Mustard, Hing and the above paste and let it cook for a minute.
6. Add Coriander Powder, Cumin powder, Turmeric powder, Red Chilli powder , Salt and Sugar and mix well and cook for some time.
7. Add about 3 cups of water, Tamarind juice and Garam Masala powder. Boil well for about 5-10 mins. The consistency should be watery, so add more water if required.
8. Sprinkle with chopped coriander leaves and your Rassa is ready.

Way to Serve Kolhapuri Misal Pav :
In a Bowl, Add farsan and Usal and gently mix. Squeeze lemon and add chopped onion and coriander leaves and some farsan over it.
In another small bowl take some Rassa.
Serve hot with Pav and chopped onions and Lemon Wedges.

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Veggie Fingers Recipe

Veggie Fingers Recipe

Ingredients :
Potatoes - 3 (Boiled and Mashed)
Carrots - 1/2 cup (Chopped)
Fenugreek (Methi) - 1/4th cup (chopped)
Beans - 3-4(chopped)
Salt to taste
Pepper to taste
Bread crumbs - 1 cup
Oil for frying

Preparation method for Veggie Fingers :
Mix all the ingredients in a bowl.
Take some mixture and shape them up like fingers.
Dip these fingers in Bread Crumbs completely.
Deep fry these Veggie Fingers mixture till its colour changes to Golden Brown.
Serve Hot with Tomato ketchup or Green Chutney.

Tip : To make it even more tasty you can added grated Cheese to the mixture.

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