Upvas Aloo Bhaji

Ingredients:

Potato - 2

Ground nut powder - 2 Tbsp

Ghee(Clarified Butter) - 1 Tbsp

Cumin seeds - 1 Tsp

Red chili powder - 1/4 Tsp

Lemon juice - 1/2 Tsp

Sugar - 1 Tsp

Salt - to taste

Method:

1) Boil potato and cut in cubes.

2) Heat ghee in pan and add cumin seeds.

3) Add potato, ground nut powder, red chili powder, lemon juice, sugar and salt. Mix well and saute for 3-4 mins.

4) Serve hot with rajgira puri or yogurt(curd). You can garnish with fresh cilantro if you like.

Upvas Aloo Bhaji

Sabudana Khichdi

Ingredients:

Sabudana(Tapioca) - 1 Cup

Boiled potato - 1 

Ground nut powder - 1/2 Cup

Green chili - 3

Ghee (Clarified butter) - 2 Tbsp

Cumin seeds - 1/2 Tsp

Sugar - 2 Tsp

Salt - to taste

Method :

1) Wash and soak sabudana in a bowl for 5 hrs or overnight.
    Tip: Wash sabudana 3-4 times to wash off any starch. Put enough water in sabudana to soak, approximately till water comes 1 cm above sabudana.

2) In a bowl mix ground nut powder with soaked sabudana. Chop boiled potato in cubes and keep aside.

3) Heat ghee in pan and add cumin seeds, green chili and saute well.

4) Add chopped potato and fry for 1 min.

5) Add sabudana mixture, salt and sugar and mix well. Keep the lid and cook it for 5-7 min.

6) Serve hot with lemon wedge, curd or ground nut chutney. You can garnish with fresh cilantro if you like.

Sabudana Khichdi

Boondi Raita

Ingredients:

Yogurt - 1 Cup

Boondi (masala or kara) - 1/4 Cup

Red chili powder - 1/4 Tsp

Chat masala - 1/2 Tsp

Sugar - 1 Tsp

Salt - to taste

Finely chopped cilantro - 1 tbsp

Method :

1) In a bowl take yogurt and whisk it well.

2) Add red chili powder, cumin powder, sugar, salt, and finely chopped cilantro and mix well.

3) Add boondi and mix well.

4) Sprinkle little red chili powder and cilantro and serve.

Boondi Raita

Paneer Bhurji

Preparation time - 30 min                          Cooking time - 25 min                    Serves - 4

Ingredients:

Milk - 4 Cup + 2 Tbsp

Cashew nuts - 8

Chopped capsicum - 1 

Onion - 1 

Tomato - 2 

Finely chopped green chili - 2

Ginger-garlic paste - 2 Tsp

Ghee(Clarified butter) - 2 Tbsp

Cumin seeds - 1 Tsp

Turmeric powder - 1 Tsp

Red chili powder  - 1 Tsp

Coriander powder - 1 Tsp

Cumin powder - 1 Tsp

Garam masala - 1 Tsp

Salt - to taste

Lemon - 1 or Vinegar - 1 tsp

Method :

1) In a saucepot heat 4 cup of milk. When it comes to boiling milk add juice of half lemon or vinegar and stir well. After 5 mins switch off stove and sieve the milk. Put paneer on paper towel to absorb any water.
If you have paneer at home then you can skip this step and use crumbled paneer.

2) Heat ghee in pan and add cashew nut pieces. Fry till golden in color, take out and keep aside.

3) Add capsicum in the same pan and saute well, take out and keep aside.

4) Now add little ghee in pan and add cumin seeds.

5) Add green chili, ginger garlic paste and saute well.

6) Add chopped onion and saute well till golden in color.

7) Add chopped tomato and fry well till they become soft.

8) Add red chili powder, turmeric powder, cumin powder and garam masala. Mix well.

9) Add paneer, fried capsicum, cashew nuts and mix well and let it cook for 5-7 mins on medium flame.

10) Add 2 tbsp of milk, mix well and add salt and immediately switch off stove.

11) Garnish with fresh cilantro and serve hot with chapati.

Paneer Bhurji

Eggless Chocolate Cookies

Ingredients :

All purpose flour - 1 Cup

Granulated Sugar - 1/4 Cup

Brown sugar - 1/2 Cup

Cocoa powder(Unsweetened) - 1/4 Cup

Baking powder - 1 Tsp

White chocolate chip - 3/4 Cup

Brown Chocolate chip - 1/4 Cup

Baking soda - 1/2 Tsp

Oil - 1 Tsp

Milk- 1 Tbsp

Salt - a pinch

Softened Butter - 1/2 Cup or 1 stick

Method :

1) Preheat oven to 350° F  or 180° C.

2) In a bowl beat butter for 1 min until smooth.

3) Add granulated sugar and beat well for 1 min. Add brown sugar and beat well for another min.

4) Add vanilla extract, oil, milk and vinegar and mix well.

5) In another bowl mix all purpose flour, baking powder, baking soda, and cocoa powder. 

    Tip : Sieve the mixture to remove any lumps.

6) Add the flour mixture in butter mixture and beat well for a min. Add chocolate chips and mix well.

7) Make small balls of mixture and put on greased tray and bake for 12-15 mins in preheated oven. Cool for 15 min and then serve.

Eggless Chocolate Cookies

Kolhapuri Misal Pav

Preparation Time : 12 Min                     Cooking Time : 25 Min                      Serves - 4

Misal pav is very popular, spicy and tasty one dish meal in Maharashtra. This is not authentic Kolhapuri recipe, this is my mother's recipe which I find very easy.

Ingredients:

Sprouted Matki (Moth) - 1 1/2 Cup

Onion - 1

Garlic - 4 Cloves

Ginger - 1 inch piece

Curry leaves - 4

Tomato - 1 (Optional)

Goda masala - 1 Tsp

Red chili powder - 1 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Coriander powder - 1 Tsp

Cumin powder - 1/2 Tsp

Asafoetida - a pinch

Mustard seeds - 1 Tsp

Cinnamon - 1/2 inch stick

Cloves - 1 or 2

Black pepper - 1/2 Tsp

Salt  - 2 Tsp or to taste

Tamarind paste - 1/2 Tsp

To Serve :

Farsan - 2 Cup

Finely chopped onion - 1/2 Cup

Lemon - 1

Cilantro - 1/4 Cup

Pav - 8

Method :

1) Coarsely grind together ginger, garlic, curry leaves, onion, black pepper, cinnamon, and cloves and keep aside.

2) Puree the tomato and keep aside.

3) Heat oil in pan and crackle mustard seeds and add asafoetida.

4) Add ground onion mixture and a pinch of salt and fry well for 5-7 mins.

5) Add tomato puree and fry for 5 mins.

6) Add turmeric powder, red chili powder, goda masala, coriander powder, and cumin powder and mix well.

7) Add sprouted matki, tamarind paste and salt and 2-3 cup of water. Put the lid and let it cook for 15 min.

8) Garnish with fresh cilantro, farsan, finely chopped onion and serve hot with pav and lemon wedge.
    Tip: For all mild eaters who don't like spicy can add 2 tbsp of yogurt while serving.

Kolhauri Misal Pav

Stuffed Baked Tomato Chaat

Preparation Time - 10 Min                       Cooking Time - 20 Min               Serves - 2    
              

Ingredients :

Tomato  - 3 medium size

Sprouted moong beans - 1/4 Cup

Onion - 2 Tbsp

Finely chopped capsicum - 1 Tbsp

Corn - 1 Tbsp

Green Chutney - 1 Tsp

Red chili powder - to taste

Salt - to taste

Nylon Sev - 2 tbsp to garnish

Yogurt - 2 Tbsp

Method :

1) Preheat oven to 400° F or 200° C.

2) Cut tomatoes in half (cut horizontally)  and scoop out pulp.
 
2) Put the tomato halves on on paper napkin to drain for 10 mins.

3) In a bowl mix sprouted beans, onion, capsicum, corn, green chutney, red chili powder and salt.
    Tip : You can add grated cheese if you like.

4) Fill this mixture tomato halves and put in greased muffin pan.

5) Bake in preheated oven for 18-20 mins and cool for 5 mins.

6) Garnish with nylon sev and yogurt or tamarind chutney and serve.

Stuffed Baked Tomato Chaat

Eggless GingerSnaps

Preparation Time - 30 Min                         Cooking Time - 15 Min        

This simple recipe makes 22-25 gingersnap cookies.

Ingredients:

All purpose flour - 1 Cup

Brown Sugar - 1/2 Cup

Ground cinnamon - 3/4 Tsp

Ground Ginger - 1 Tsp

Ground Cloves - 1/4 Tsp

Salt - a pinch

Baking soda - 1/2 Tsp

Granulated sugar - 1 Tbsp

Softened butter - 1/8 Cup or 1/4 Stick

Oil - 1 1/2 Tbsp

Milk - 1 1/2 Tbsp

Honey - 2 Tbsp

Method :

1) Preheat oven to 350° F or 180° C.

2) In a bowl whisk butter nicely. Add sugar and beat well for 2 mins.

3) Add milk,honey and oil and mix well.

4) In another bowl take flour, soda, salt, cinnamon, ginger and cloves and mix well.

5) Add butter mixture into this, mix well. Refrigerate this mixture for 30 mins.

6) Make small balls of mixture, flatten them in palms approximately 1 inch circle and roll them in white sugar.

 
7) Keep on greased tray approx 2 inches apart and bake for 15-18 mins. Cool for 30 min and serve.

Gingersnap Cookies

Green Pigeon Peas(Tuvar Lilva) Kachori

Preparation Time - 15 Min                        Cookies Time - 20 Min                  

This recipe makes 12-14 Kachori.

Ingredients :

For Stuffing:

Green pigeon peas(Green Tuvar) - 1 1/2 Cup

Ginger - 1 inch piece

Finely chopped green chili - 1 or 2

Cilantro(Coriander leaves) - 1/4 Cup

Cumin seeds - 2 Tsp

Oil - 1 Tbsp

Red chili powder - 1/4 Tsp

Goda masala - 1 Tsp

Coriander powder - 2 Tsp

Fennel seeds - 1 Tsp

Dry mango powder (Amchur) - 1 Tsp

Sugar - 1/4 Tsp (Optional)

Salt - 1 Tsp or to taste

For Dough:

All purpose flour : 1/2 Cup

Gram Flour (Besan) - 1 1/2 Tbsp

Whole Wheat Flour - 1/4 Cup

Salt - 1 Tsp

Oil - 2 Tbsp

Method:

1) In a bowl mix all purpose flour, besan and salt.

2) Heat 2 tbsp oil in pan and add it to flour mix.

3) Add water and knead the stiff dough. Cover the dough with wet towel,paper napkin or clear warp and keep aside.
   Tip: If possible use hot water to knead the dough.

4) Wash and coarsely grind pigeon peas with ginger, green chili and funnel seeds.

5) Heat oil in pan add cumin seeds.

6) Add crushed pigeon peas mix and cilantro and mix well.

7) Add red chili powder, coriander powder, goda masala, sugar, dry mango powder and salt and mix well.

8) Fry for 6-7 min. on medium heat. Let it cool for 10 mins and make equal size balls.
     Tip : You can take a drop of water in hand while making stuffing balls, it makes a job easy.

9)  Take a small ball of dough and flatten it, place the stuffing and close all edges slightly, remove any excess dough. Flatten it in 2 inch diameter circle.

                       

10) Deep fry these kachori and serve with green chutney. You can also serve these with tomato ketchup, curd(yogurt) or can make Kachori Chat.

Tuvar Lilva Kachori

Eggless Chocolate Chip Muffins

Preparation Time - 10 Min                                    Cooking Time - 20 Min

This recipe makes 8 standard size muffins.

Ingredients :

All purpose flour - 1  Cup

Granulated Sugar - 1/4 Cup

Packed brown sugar - 3 tbsp

Chocolate chip - 1/2 Cup

Baking powder - 2 Tsp

Baking soda - a pinch

Salt - a pinch

Butter - 1/4 Cup or 1/2 Stick

Yogurt or Buttermilk - 1/4 Cup

Pure vanilla extract - 1/2 Tsp

Water - 2 Tbsp

Oil - 2 Tbsp

Method:

1) Preheat oven  to 375° F or 190° C.

2) In a bowl mix yogurt, oil,vanilla extract,water and melted butter, whisk it well.
    Tip: You can use milk instead of yogurt/buttermilk.

 
3) In another bowl mix all purpose flour, sugar, salt, baking powder and baking soda.
    Tip : If you sieve the dry mixture(except sugar) for 2-3 times ingredients mix together very well.
            Do not pack down the flour in measuring cup. First loosen your flour with a spoon and then fill in measuring cup.

4) Add chocolate chip to flour mixture and mix well and add milk mixture. Mix the ingredients lightly to a smooth batter.
    Tip : Do not over mix, muffins may become hard.

5) Put paper liners to muffin pan and put the batter. You can garnish with few chocolate chips.
     Tip: Fill only 1/2 or 3/4 of muffin cup with batter.

6) Bake in preheated oven for 16-20 mins or toothpick inserted in the center comes out clean.

7) Let it cool for 15 min and then serve.

Tandlachi Bhakri/Rice Flour Roti

Preparation Time - 10 Min                       Cooking Time - 15 Min

This recipe makes 8-10 bhakri.

Ingredients:

Rice flour - 1 1/2  Cup

Salt - 1/4 Tsp or to taste

Oil - 1 Tsp

Method :

1) In a saucepan take 1 1/2 cup of water, add salt and oil and bring it to boil. Switch off stove.

2) Add rice flour and mix well and put the lid for 10 mins.

3) After 10 mins add little water as required and knead a dough. You can add little oil if required.

4) Divide the dough in 8-10 equal size balls.

5) Roll each ball in a circle of 7-8 inches like chapati.
    Tip: Sprinkle little rice flour on rolling board and also apply to rolling pin so bhakri will not stick to it.

              

                


6) Carefully take bhakri in your palm and fry it on hot griddle. Take little water on your palms and sprinkle over upper side of bhakri.
     Tip: Keep top surface of bhakri up when you transfer it from rolling board to griddle.
            Apply water only on top surface of bhakri and not on both sides.

 7) Apply butter over bhakri and serve hot with your favorite curry.

Tandlachi Bhakri

Bharli Vangi/Stuffed Egg Plant

Ingredients:

Egg plants(Brinjal) - 6-7

Sugar - 1/2 Tsp (Optional)

Mustard seeds - 1/2 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Finely chopped cilantro - 1 Tbsp

For Masala Stuffing :

Finely chopped onion - 3/4 Cup

Garlic paste - 2 Tsp

Ginger paste - 1 Tsp

Finely chopped cilantro - 3 tbsp

Ground nut powder - 2 Tbsp

Sesame seeds powder - 2 tsp

Red chili powder - 1 1/2 tsp or to taste

Turmeric powder - 1/4 Tsp

Coriander powder - 3 Tsp

Cumin powder - 1 Tsp

Dry mango powder (Amchur) - 1 Tsp 

Garam masala - 1 Tsp

Salt - to taste

Method:

1) In a bowl or plate nicely mix all ingredients for masala stuffing and keep aside.

2) Make 4 slits to egg plant and stuff mix masala and keep aside.

3) Heat oil in a pan or wok and crackle mustard seeds.

4) Add asafoeitda, sugar, cilantro and remaining mix masala if any.

5) Put the stuffed egg plant in pan, sprinkle little water(1/4 Cup) and put the lid. You can add a pinch of salt if required.

6) Let the egg plants cook from one side and turn them carefully and let them cook from other side.

7) Garnish with fresh cilantro and serve hot with chapati or bhakri.

Bharli Vangi

Fried Modak/ Rava Modak

Preparation Time - 10 Min                   Cooking Time - 40 Min

This recipe makes 21 medium size modak.

Ingredients :

For Cover :

Semolina/Rava(Fine suji) - 3/4 Cup

Oil - 2 Tbsp

Milk - As required 

For Stuffing :

Grated coconut - 1/2 Cup

Grated jaggery or Sugar - 1/4 Cup + 2 tbsp

Poppy seeds - 1 Tbsp

Coarsely cashew powder - 3 Tbsp

Raisins - 2 Tbsp (Optional) 

Cardamom powder - a pinch

Nutmeg powder - a pinch

Ghee (Clarified Butter) - To deep fry

Method:

1) Heat 2 tbsp oil in a pan. In a bowl take semolina and add hot oil into it. Add milk as required and make a medium stiff consistency dough. Wrap it and let it rest for min 30 mins.

2) In a pan add jaggery and after 1 min add other ingredients of stuffing. Heat it for 1 min and let it cool.

Tip: You can also mix all stuffing ingredients in a bowl and microwave the mixture for 1 min.

3) Take a small ball of dough and roll it into circle of 2-3 inches, like puri.

4) Place 2 tsp of stuffing in center and close all edges by making small folds or you can pinch the edges.

 

5) Deep fry modak till light golden in color and serve.

   

Mexican Salsa

Preparation Time - 10 Min                                      Cooking Time - 5 Min           

Ingredients :

Finely chopped tomato - 2 Cup + 1 tomato

Finely chopped onion - 1/4 cup + 1 tbsp

Jalapeno or green bell pepper- 1/4 Cup + 1 tbsp

Garlic - 2 Cloves

Finely chopped cilantro - 2 Tbsp + 1 tbsp

Lemon juice- 2 Tsp

Cumin powder - a pinch

Red Chili powder - 1/4 Tsp

Salt - 1 Tsp

Method:

1) In a saucepot mix tomato, onion, cilantro, bell pepper (or jalapeno), garlic and cilantro.

2) Add salt, lemon juice, cumin powder, red chili powder.

3) Add 2 tbsp of water mix well and let it boil on high flame for 5 mins.

4) Let it cool for 10 min and then add one chopped tomato, one tbsp each of onion,cilantro and jalapeno. Refrigerate it for half an hour and serve.

Strawberry Lassi

Preparation Time - 5 Min                                                   Serves - 2

Ingredients :

Fresh Strawberry - 11

Yogurt(Curd) - 1 Cup

Milk - 1/4 Cup

Sugar - 3 Tbsp

Method:

1) Cut 8 strawberries in 4 pieces and keep aside.

2) In a blender add yogurt, milk, sugar and strawberry pieces and blend it until smooth. It takes 2-3 mins. Meanwhile cut another 2 strawberries in small pieces and keep aside.

3) Pour into glasses and garnish with small pieces of strawberry.  Decorate with remaining strawberry and serve.

Strawberry Muffins

Ingredients:

All Purpose flour - 1 1/4 Cup

Granulated sugar - 1/4 Cup + 1 Tbsp

Brown sugar - 1/4 Cup

Butter(unsalted) -  2 Tbsp (1/4 Stick)

Vanilla extract - 1/2 Tsp

Fresh strawberry cut in cubes - 3/4 Cup

Baking powder - 2 Tsp

Baking soda - a pinch

Milk - 1/2 Cup

Oil - 2 Tbsp

Salt - a pinch

Method:

1) Preheat oven  to 375° F or 190° C.

2) In a bowl mix milk, oil,vanilla extract and melted butter, whisk it well.

3) In another bowl mix all purpose flour, sugar, salt, baking powder and baking soda.
    Tip : If you sieve the dry mixture for 2-3 times ingredients mix together very well.

4) Add strawberries to flour mixture and mix well and add milk mixture. Mix the ingredients lightly to a smooth batter.

5) Put paper liners to muffin pan and put the batter.
     Tip: Fill only 3/4 of muffin cup with batter.

6) Bake in preheated oven for 20-23 mins or toothpick inserted in the center comes out clean.

7) Let it cool for 15 min and then serve.

Kacchi Dabeli

Ingredients:

Potato - 4

Tamarind-date chutney - 1/4 Cup

Cumin seeds - 1 Tsp

Oil - 1 Tbsp

Salt - 1 Tsp or to taste

Dabeli masala - 2 Tsp

Chat masala - 1/4 Tsp

Lemon juice - 1 Tsp

Finely chopped onion - 1/2 Cup

Nylon sev - 1/2 Cup

Roasted groundnuts(peanuts) - 1/2 Cup

pomegranate - 1/2 Cup

Cilantro - 1/2 Cup

Butter - 1/2 Stick

Burger bun - 12

Method:

1) Boil, peel and mash potato and keep aside.

2) Heat oil in pan and add cumin seeds.

3) Add 3 tbsp of tamarind-date chutney, dabeli masala, chat masala, salt and 1/2 cup of water and cook for 2 mins.

4) Add mash potato and lemon juice and mix well. Let it cook for 5 mins on low flame.

5) Transfer this mixture into a plate and spread chopped onion ,peanuts, pomegranate and cilantro.

6) Split open burger buns horizontally and spread 1/2 tsp of date-tamarind chutney, put 2 tbsp of the dabeli mixture. Sprinkle few more peanuts, pomegranate and nylon sev and roast filled bun on hot griddle

applying little butter and serve hot.

You can apply cheese in filling to make cheese dabeli. Apple, strawberry and grapes also taste good in dabeli.