Puri

Preparation Time - 15 Min                         Cooking Time - 20 Min                      Serves - 6

Ingredients:

Whole wheat flour - 4 Cup

Salt - 2 Tsp

Oil - 2 Tbsp + to deep fry

Method:

1) Mix wheat flour, salt and 1 tbsp of oil. Add water as required and knead a stiff dough.

2) Let the dough rest for 10 mins. Add few drops of oil and knead again for 5 mins. 

3) Make small balls of dough and roll into a circle of 4 inch. Apply few drops of oil to rolling board and rolling pin so puri will not stick to it. Do not dust rolling board with flour.

4) Deep fry all puri and serve hot with shrikhand or dry potato sabzi. 

Puri

Shrikhand

Ingredients:

Thick yogurt(curd) - 4 Cup (1 kg)

Fine Sugar - 1 Cup or to taste

Cardamom powder - 1/4 Tsp

Saffron(Kesar) - 6 strands

Milk- 1 Tbsp

Almonds or any nuts - 1 Tbsp

Method:

1) Put curd in a muslin cloth, tie and hang it for 2 hrs. 

2) Put saffron strands in milk and keep aside. 

3) After 2 hrs take few paper towels and rub on tied yogurt to absorb any remaining water.

4) Open the muslin cloth and transfer curd in a bowl. Add sugar and mix well. 

5) Strain this mixture to remove any lumps using a medium fine strainer, preferably of steel. You can also use Puran-Crusher.

6) Add cardamom powder, saffron milk and mix well. 

7) Refrigerate for 1 hr, decorate with your favorite nuts and serve. 

Shrikhand

Khandvi

Preparation Time - 5 Min                   Cooking Time - 10 Min                        Serves - 4

Ingredients:

Besan - 1 Cup

Curd - 3/4 Cup

Water - 1 1/4 Cup

Ginger paste - 1/2 Tsp

Green Chili paste - 1/4 tsp

Asafoetida - a pinch

Turmeric powder - 1/2 Tsp

Salt - 1 Tsp or to taste

For Tempering:

Oil - 2 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Curry leaves - 4

Chopped green chili - 2

Chopped cilantro - 2 Tbsp

Desiccated coconut - 1 Tbsp

Method:

1) In a bowl mix besan, water, asafoetida, turmeric powder, green chili paste, ginger paste ans salt and whisk it well. Make sure there are no lumps.

2) Apply oil on back side of 2-3 big steel plates and keep them ready to spread khandvi mixture or you can grease a piece of  aluminium foil. I prefer foil as one can simply throw it after use no need to wash any plate.

3) Heat wok and add this besan mixture in it. Cook for 7-8 min. on low flame stirring continuously.

4) Use a flat spoon and spread this mixture on greased foil or plate. Using knife make vertical marking of 1- 1/5 inch wide.

 


5) Start at a corner and roll up each khandvi. When khandvi is of your desired size cut it and roll the remaining. Place all rolled khandvi in a plate.

 


6) Heat oil in a pan and crackle mustard seeds. Add cumin seeds, curry leaves and green chili and immediately switch off stove.

7) Add this tadka(tempering) on rolled khandvi. Garnish with fresh cilantro and coconut and serve.

Khandvi

Dry Bhindi Sabzi/ Bhendichi Bhaji

Preparation Time - 10 Min                       Cooking Time - 15 Min                      Serves - 3

Ingredients:

Bhindi(Lady finger/Okra)  - 250 Gm

Chopped onion - 1 Cup

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Red chili powder - 1 1/2 Tsp

Turmeric powder - 1/2 Tsp

Garam masala - 1/4 Tsp

Salt - To taste

Oil - 2 Tbsp

Method:

1) Wash bhindi and dry on paper towel. Once dried chop in round pieces and put in plate.
    Tip: If you have time then put chopped bhindi near fan for 30 min. so that sabzi will never be sticky.

2) Heat oil in pan and crackle mustard seeds. Add cumin seeds and asafoetida.

3) Add onion and fry till translucent. Add chopped bhindi and mix well.

4) Let it cook for 7 min on medium flame. Add red chili powder, turmeric powder, garam masala and salt mix well and cook for another 5-7 min.

5) Serve hot with chapati.

Dry Bhindi Sabzi

Chakali With Sour Cream

Preparation Time - 10 Min                         Cooking Time - 15 Min                      Yield - 20 Chakali

Ingredients:

Rice Flour - 1 Cup

Gram Flour (Besan) - 2 Tbsp

Sour Cream - 3 - 4 Tbsp

Carom seeds - 1 Tsp

Sesame seeds - 2 Tsp

Turmeric powder - 1/2 Tsp

Red chili powder - 1/2 tsp

Coriander powder - 1 Tsp

Salt - to taste

Oil - to deep fry

Method:

1) Mix all ingredients and knead a dough and let it rest for 10 min. Make sure dough is not very soft or very hard.

2) Put the dough in chakli maker and make chakali in a plate or plastic paper.

 


3) Deep fry the chakali in oil on medium flame till golden brown in color.

4) Drain on paper towel and then serve. Allow to cool and store in air tight container.

Chakali

Tuvar Dal Funake/Vafole

Preparation Time - 5 Min              Cooking Time - 25 Min                               Serves - 6

Ingredients:

Tuvar dal - 1 Cup

Finely chopped cilantro - 1/2 Cup

Cumin seeds - 1 Tsp

Ginger - 1/2 inch piece

Garlic - 3 Cloves

Curry leaves -  4

Green chili - 1

Lemon juice - 1 Tsp

Red chili powder - 1/4 Tsp

Turmeric powder - 1/2 Tsp

Coriander powder - 1 Tsp

Salt - to taste

Sesame seeds - 2 Tbsp

Desiccated coconut - 2 Tsp to garnish

Oil - 1 Tbsp to shallow fry 

Method:

1) Soak tuvar dal in lukewarm water for 3-4 hrs.

2) Grind soaked dal, cumin seeds, ginger, garlic, curry leaves and green chili together to coarsely paste. Do not add water.

3) Add chopped cilantro, red chili powder, turmeric powder, coriander powder,lemon juice and salt in grind mixture and mix well.

4) Make small balls/dumplings of mixture and roll them in sesame seeds.

 

5) Steam these dumplings in pressure cooker for 15 mins.

6) Cut the dumplings in small pieces and shallow fry till brown in color. Garnish with coconut and serve hot.

Tuvar Dal Funake (Vafole)

Stuffed Methi Mooli Paratha/Fenugreek Radish Bread

Preparation Time - 15 Min                    Cooking Time - 45 Min                                Serves - 4

Ingredients :

For Cover -

Whole wheat flour - 2 Cup

Sesame seeds - 1 Tsp

Carom seeds - 1 Tsp

Salt - 2 Tsp

Oil - 2 Tsp

For Stuffing -

Chopped fenugreek leaves - 2 Cup

Grated Radish - 1 Cup

Ginger paste - 1 Tsp

Besan - 1/4 Cup

Asafoetida - a pinch

Red chili powder - 1 Tsp

Turmeric powder - 1/2 Tsp

Garam masala - 1 Tsp

Cumin seeds - 1 Tsp

Lemon juice - 2 Tsp (Optional)

Salt - to taste

Oil - 1 Tbsp

Method:

1) Mix all ingredients for a the cover and knead a dough like chapati and keep it aside.

2) Heat oil in a wok, add asafoetida, cumin seeds and ginger paste and saute well.

3) Add turmeric powder, red chili powder and garam masala and mix well.

4) Add fenugreek leaves, radish, salt, lemon juice and let it cook for 5-7 mins.

5) Add besan and mix well and let it cook for 5 minsor till the mixture becomes dry on low flame. Switch off stove and let it cool for 5 mins.

6) Take a small ball of cover dough roll it into 2-3 inches circle. Put the stuffing(put approx. 2 Tbsp) in it and close all edges. Roll it into 6-7 inches of circle like chapati.

7) Fry it nicely on both sides on hot griddle applying few drops of oil.

 

8) Serve hot with pickle or curd.

Methi Muli Paratha

Lemon Rice

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

Ingredients :

Rice - 1/2 Cup

Green Chili - 1

Curry leaves - 6

Lemon juice - 2 Tsp

Dry red chili - 2

Turmeric powder - 1/2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Chana Dal - 2 Tsp

Urad dal - 2 Tsp

Cashew nuts - 6

Asafoetida - a pinch

Salt - To taste

Oil - 2 Tbsp

Method:

1) Wash rice under clean water and soak for 10 min. Cook rice and keep aside.
     Tip: Cook rice only 90% so it will not be sticky.

2) Heat oil in a wok and crackle mustard seeds.

3) Add dry red chili, cumin seeds, asafoetida, curry leaves, green chili and fry for a moment.

4) Add chaa dal, urad dal and cashew nuts and fry till little brown in color.

5) Add turmeric powder, lemon juice and salt and mix it. Keep the flame low.

6) Add cooked rice and mix well and serve.

Lemon Rice

Nachniche Thalipith/Ragi Flour Roti

Preparation Time - 5 Min                         Cooking Time - 10                            Serves - 2

Ingredients:

Raagi flour (Nachni) - 1 Cup

Finely chopped onion - 1/4 Cup

Finely chopped cilantro - 1/4 Cup

Finely chopped green chili - 1

Salt - to taste 

Method:

1) In a bowl mix all ingredients, add water as required and knead a dough.

2) Sprinkle few drops of oil on hot griddle and put a small ball of dough on griddle. Put little water on your hand and shape the dough in small circle.

3) Fry well on both sides and serve hot with pickle or curd.

Ragi Flour Roti

Eggless Chocolate Cake

Preparation Time - 7 Min                                                       Cooking Time - 30 Min                    

Ingredients:

All purpose flour - 1 Cup

Granulated sugar - 1 Cup

Unsweetened cocoa powder - 1/4 Cup + 1 Tbsp(5 Tbsp)

Baking powder - 1/2 Tsp

Baking soda - 1/2 Tsp

Salt - a pinch

Milk - 1/2 cup

Oil - 1/4 Cup + 1 Tbsp (5 Tbsp)

Vanilla extract - 1 Tsp

Hot water - 1/4 Cup + 1 Tbsp (1 Tbsp)

Method:

1) Preheat oven to 350° F or 175° C.

2) In a bowl take flour, cocoa powder, baking powder, baking soda and salt and mix well.
    Tip : Sift the flour mixture 2 -3 time to mix dry ingredients nicely.

3) Add sugar and mix well.

4) In another bowl mix oil, milk, hot water and vanilla extract and mix well.

5) Add this milk mixture in flour mixture and mix nicely.



6) Pour the batter in greased pan(8 inch) and bake in preheated oven for 30-35 mins (depending on your oven) or till tootpick inserted in the center comes out clean.

 


7) Let the cake cool for 30 mins and then remove from the pan. Apply chocolate frosting and serve.

Chocolate Cake

Palak Bhaji/Spinach Curry with Coconut

Preparation Time - 10 Min                   Cooking Time - 12 Min                     Serves - 4

Ingredients:

Chopped spinach - Half bunch

Chopped onion -1

Chopped tomato - 1

Garlic - 2 Cloves

Desiccated coconut - 2 Tbsp

Red chili powder - 1 1/2 Tsp

Turmeric powder - 1/2 Tsp

Tamarind paste - 1 Tsp

Jaggery - 2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Salt - to taste

Oil - 1 Tbsp

Method:

1) Heat oil in pan and crackle mustard seeds. Add asafoetida and cumin seeds.

2) Add garlic and saute well. Add onion and fry till golden brown in color.

3) Add tomato and fry for 3-4 min till become soft.

4) Add turmeric powder, red chili powder and mix well.

5) Add chopped spinach, jaggery, tamarind paste, salt and 1/2 cup of water and mix well.

6) Let it cook for 5 min. and add coconut mix well and cook for 5 mins.

7) Serve hot with chapati.

Spinach Curry With Coconut

Mula Kothimbiriche Varan/Radish-Cilantro Dal

Preparation Time - 5 Min                         Cooking Time - 30 Min                          Serves - 4

Ingredients:

Tuvar dal - 1/2 Cup

Radish - 1 Small 

Chopped cilantro(Kothimbir) - 1/2 Cup

Green chili - 2

Garlic cloves - 3

Chopped onion - 1

Red chili powder - 1/2 Tsp

Turmeric powder - 3/4 Tsp

Cumin powder - 1/2 Tsp

Asafoetida - a pinch 

Salt - to taste

Oil - 1 Tbsp

Method:

1) Wash tuvar dal till water runs clean and keep aside.

2) Chop radish in cubes and add it to tuvar dal. Add chopped cilantro,green chili and 1 cup of water to dal and pressure cook for 20 min or  up to 3 whistles.

3) Heat oil in wok and crackle mustard seeds. Add asafoetida, cumin seeds and garlic and saute well.

4) Add onion and fry till golden in color. Add turmeric powder, red chili powder and cumin powder and mix well.

5) Add pressure cooked dal and 1-2 cup of water to get desired thickness. 

6) Add salt and let it cook for 5-7 min on medium flame.

7) Serve hot with chapati or rice.

Radish Cilantro Dal

Quick Cauliflower Sabzi

Preparation Time - 7 Min                Cooking Time - 10 Min                       Serves - 4

Ingredients:

Chopped cauliflower - 500 Gm

Chopped cilantro - 1/4 Cup

Curry leaves - 4

Red chili powder - 2 Tsp

Turmeric powder - 1 Tsp

Salt - To taste

Mustard seeds - 1 Tsp

Oil - 2 Tbsp

Method:

1) Heat oil in a wok and crackle mustard seeds.

2) Add curry leaves, chopped cilantro and fry for a moment.

3) Add turmeric powder, red chili powder and immediately add cauliflower.

4) Add salt mix well and cook for 10 mins on medium high flame. Serve hot with chapati.

    Tip: Sprinkle few drops of water if required.

Cauliflower Sabzi

Rasagulla

Preparation Time - 30 Min                          Cooking Time - 22-24 Min                Yield - 8 Rasagulla

Ingredients:

Organic milk - 3/4 Liter 

Lemon juice - 1 Tbsp

Sugar - 1 1/4 Cup

Water - 4 1/2 Cup

Method:

1) In a saucepan boil milk on low flame and add lemon juice to separate paneer. 

2) Sift it using muslin cloth and wash it under running water to remove sour taste of lemon. Squeeze it well to remove water.  Tie the cloth and hang it for 30 mins.

 

3) To make a smooth paneer, put it in a grinder and grind for 3 mins. Knead it with hands for 3-4 mins. 

4) Make small balls of paneer dough and keep aside. Make sure there are no cracks in balls.

 5) Meanwhile make sugar syrup. In a pressure cooker add water and sugar in it, mix well and let it boil for on medium high flame.

6) When sugar syrup is boiled start adding paneer balls in it one by one.

 

7) Keep the pressure cooker lid and let it cook for 10 min. Do not  put the whistle. After 10 mins reduce heat to medium low and cook for another 10-12 min.

8) Let the cooker cool down completely and them remove the lid. 

9) Take rasagulla in bowl, refrigerate for 30 mins and serve.

Rasagulla

Coconut Ladoo

This recipe makes 15 small size ladoo.

Ingredients:

Desiccated coconut - 1 Cup

Ground sugar - 1/2 Cup

Milk cream(Malai) - 2 Tbsp, Thick

Ghee - 1 Tbsp

Cardamom powder - a pinch

Raisins - 12-15 to decorate

Method:

1) Heat ghee in a pan and lightly toast/fry coconut. Make sure color of coconut does not change.

2) In a bowl mix cream, sugar and cardamom powder.

3) Add fried coconut and mix well.

4) Make small balls of mixture and decorate with raisins and serve.

Coconut Ladoo

Pineapple Raita

Preparation Time - 5 Min                                             Serves - 4

Ingredients:

Chopped pineapple - 1 Cup

Yogurt(Curd) - 1 Cup

Sugar - 1 1/2 Tbsp

Salt - 1/4 Tsp

Chaat Masala - a pinch

Red chili powder - a pinch (Optional)

Method:

1) In a bowl mix chopped pineapple and 1/2 tbsp sugar. Keep this aside for 10 min.

2) Add yogurt in bowl and mix it well. Add salt, remaining sugar, chaat masala and red chili powder and mix well.

3) Refrigerate it for 1 hr and serve.

Pineapple Raita

Fruit Bread

Preparation Time -  85 Min                     Cooking Time - 20 Min                    

Ingredients:

All purpose flour - 1 1/2 Cup

Active dry yeast -  2 Tsp

Milk powder - 2 Tbsp

Salt - 1/4 Tsp

Sugar - 2 Tbsp

Butter - 1 Tbsp

Milk - 1/4 Cup

Water - 1/3 Cup

Pure vanilla extract - 1 Tsp

Tutti Fruitti - 1/3 Cup

Method:

1) In a bowl take flour, yeast, milk powder, salt and sugar and mix well.

2) Add 1/3 cup of water, 1/4 cup of milk and vanilla in it an mix well to form a dough. Knead the dough for 3-4 mins.

3) Let the dough rest for 15 mins and add butter in it and knead again for 3-4 mins.

4) Add tutti fruitti in dough and knead again for 2 mins. Put the lid on bowl and let the dough rest for 30 mins. It will be fluffy and soft.

5) Sprinkle little flour on surface or apply butter and spread the dough. Beat it with hands to remove any air. Apply little butter on your hands and shape the dough.





 6) Put the dough in greased loaf pan and let it rest at room temp for 40 mins. Apply little milk on top with brush or you can sprinkle with hands.

7) Preheat oven to 400° F or 200° C.

8) Bake in preheated oven for 15-20 mins.

9) Let it cool for 30 min. cut in slices and serve with tea.

Fruit Bread

Kaju Butter Masala

Preparation Time - 7 Min                 Cooking Time - 15 Min                      Serves - 4

Ingredients:

Cashew nuts - 1 Cup

Tomato - 4

Onion - 1

Ginger garlic paste - 1 Tsp

Butter - 2 Tbsp

Cream - 1 Tbsp

Milk - 1/2 cup

Kasoori methi - 1 Tbsp

Coriander powder - 2 Tsp

Cumin powder - 1/2 Tsp

Turmeric powder - 1/4 Tsp

Red chili powder - 1 Tsp

Garam masala - 1/2 Tsp

Salt - to taste

Method :

1) Soak cashew nuts in lukewarm water for 1 Hour and split open the cashew nuts.

2) Make very fine paste of onion and keep aside.Make fine puree of tomato and 8 of soaked cashew nuts and keep aside.

3) Heat butter in pan and add ginger garlic paste and saute well for 2 mins.

4) Add onion paste and saute well for 5 mins. Add tomato and cashew nuts paste and fry for 7-8 mins.
    Tip: Sieve the tomato puree to get a nice fine texture of gravy.

5) Add red chili powder, turmeric powder, cumin powder, coriander powder and garam masala and mix well.

6) Add cashew nuts, milk, 1/4 cup of water and kasoori methi, mix well and cook for 5 min. Switch off stove and add salt and cream and serve hot with naan or your favorite bread.

Kaju Butter Masala

Panchamrut

This traditional chutney is often made in Maharashtra on festivals with Puran Poli.

Preparation Time - 10 Min                     Cooking Time - 7 Min                         Serves - 4

Ingredients:

Sesame seeds  - 1/4 Cup

Ground nuts - 2 Tbsp

Cashew nuts - 2 Tbsp

Jaggery - 2 Tbsp

Tamarind paste - 1/2 tbsp

Oil -1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 Tsp

Asafoetida - a pinch

Curry leaves - 6 

Chopped green chili - 1

Turmeric powder - 1/2 Tsp

Red chili powder - 1/4 Tsp (Optional)

Salt - to taste

Fresh coconut - few to garnish

Method:

1) Dry roast sesame seeds, ground nuts and cashew nuts and let it cool and grind sesame seeds and ground nuts coarsely and make pieces of cashew nuts. 

2) Heat oil in pan and crackle mustard seeds and add cumin seeds.

3) Add asafoetida, turmeric powder, chopped green chili and curry leaves fry well.

4) Add tamarind paste, jaggery and red chili powder and mix well. Add ground nuts and cashew nuts.

5) Add ground sesame seeds, 1/2 cup water and salt, mix well.

6) Let it cook for 5 mins stirring occasionally.

7) Garnish fresh coconut and serve.

Panchamrut

Samosa

Preparation Time - 20 Min                           Cooking Time - 30 Min                          Yield - 15 Samosa

Ingredients:

For Cover:

All purpose flour - 2 1/2 Cup

Carom seeds - 1 Tsp

Ghee or Oil - 4 Tbsp

Salt - 1 Tsp

For Stuffing:

Potato - 3 Big

Green peas - 1/2 Cup

Ginger - 1 inch piece

Cumin seeds - 1 Tsp

Dry mango powder(amchur) - 2 Tsp

Red chili powder - 1 Tsp

Coriander powder - 1 1/2 Tsp

Garam masala - 1 Tsp

Coriander seeds - 2 Tsp

Funnel seeds - 1/2 Tsp

Salt - to taste

Oil - 1 Tbsp + to deep fry

Method:

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

2) In a bowl mix add flour, carom seeds and salt. Heat ghee(or oil) in a pan and add it to flour. Mix well with spoon.

3) Add water as required to flour and knead the dough of medium consistency. Cover the dough with wet cloth or clear wrap and keep aside.

4) Dry roast coriander seeds and funnel seeds and keep aside.

5) Heat 1 tbsp of oil in a pan and add cumin seeds. Add ginger and saute well.

6) Add mashed potato and mix well.

7) Add green peas, dry mango powder, red chili powder, garam masala, coriander powder, salt and mix well. Let it cook for 2-3 mins and switch off stove.

8) Take a small ball of dough and roll into 6 inch circle like chapati.Cut the circle in half.

9) Take a semicircle and apply water on straight edge(diameter) and join it to form a cone.

10) Fill the stiffing in it. Apply water on circular edge of cone. Make a small fold as shown in picture at one edge and then seal it.





11) Deep fry these samosa on low flame till golden brown in color, it will take 3-4 min. Serve hot with your favorite chutney.

Samosa