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

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

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

Tondli Bhat

Preparation Time - 5 Min                             Coking Time - 20 Min                       Serves - 4 

Ingredients :

Basmati rice - 1 cup

Tondli (Ivy gourd) - 200 gm

Chana dal - 1/4 cup

Cashew nuts - 8

Green chili - 2 

Curry leaves - 5

Ghee (clarified butter) - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Salt - 1 Tsp or to taste

Red chili powder - 1/2 Tsp 

Turmeric powder - 1/2 tsp

Ginger garlic paste - 1/2 Tsp (Optional)

grated coconut - 1/2 Tbsp

Cilantro - a few to garnish

Spices :

Bay leaf - 1

Pepper seeds - 1 tsp

Cinnamon - small piece

Clove - 1 

Cardamom powder - 1/4 Tsp

Cumin powder - 1/4 Tsp

Coriander powder - 1/2  Tsp

Method:

1) Wash and soak rice for 20 mins.

2) Cut off end and cut tondli (ivy gourd) vertically in four pieces and keep aside.

3) Heat ghee in pan and crackle mustard seeds. Add cumin seeds.

4) Add asafoetida, turmeric powder, green chili, curry leaves and ginger garlic paste, fry well.

5) Add soaked chana dal, tondli(ivy gourd), 1/2 tsp salt and 1/4 cup water. Keep the lid and let it cook for 10 mins.

6) Add all spices and red chili powder, cashew nuts and mix well. 

     Tip : You can use biryani masala instead of whole spices here.

7) Add soaked rice, 1/2 tsp salt and 2 cup water. Keep the lid and let it cook for 10-12  mins on  low-medium flame.

8) Garnish with fresh cilantro and coconut and serve hot.

Tondli Bhat

Quick Gajar Halwa/Carrot Halwa In Pressure Cooker

Preparation Time - 10 Min                      Cooking Time - 15 Min                         Serves - 4

Ingredients :

Grated carrot - 2 Cup

Milk - 1 Cup

Sugar - 1/2 Cup

Mawa (Khoya) - 1/4 Cup

Cardamom powder - 1/4 Tsp

Crushed cashew nuts - 1 Tbsp

Raisins - 1 Tbsp (optional)

Ghee - 1 Tbsp

Method : 

1) In a pressure cooker heat ghee. Add grated carrot and milk, mix it well and put the lid. Pressure cook it for 10 min.

2) Open the cooker lid and add sugar, mawa, and mix well and cook for another 5-7 min.on high flame.
    Tip : Instead of mawa you can use 3 Tbsp of milk powder.

3) Add cardamom powder, cashew nuts, raisins, mix well and serve.

Gajar Halwa

Spinach and Buttermilk Curry/Palakachi Takatli Bhaji

Preparation Time - 10 Min                         Cooking Time - 15 Min                     Serves - 4

Ingredients:

Finely chopped spinach - 1/2 bunch

Besan(gram flour) - 1 Tbsp

Buttermilk - 2 Cup

Groundnuts(pea nuts) - 2 Tbsp

Asafoetida - 1/4 Tsp

Mustard seeds - 1 Tsp

Dry red chili - 2

Chopped garlic - 5 cloves

Curry leaves - 4

Cumin seeds - 1 Tsp

Turmeric powder - 1 Tsp

Red chili powder - 1 Tsp

Salt - to taste

Method:

1) In a wok add finely chopped spinach,ground nuts and 1/2 cup of water and let it cook for 7-8 mins.

2) Take buttermilk and besan in a bowl and whisk it well. Add this mixture and salt to partially cooked spinach and let it cook for 10 mins on low flame stirring on regular intervals.

3) In another pan heat oil and crackle mustard seeds.

4) Add asafoetida, cumin seeds, turmeric powder, garlic, curry leaves and dry red chilies and saute well for 1 min.

5) Add red chili powder and immediately add this tadka(tempering) on cooked spinach and buttermilk mixture and mix well.

6) Serve hot with your favorite bread or rice.

Spinach And Buttermilk Curry

Paneer Butter Masala

Preparation Time - 10 Min                                    Cooking Time - 15 Min                          Serves - 5

Ingredients :

Paneer - 200 gm

Butter - 1/4 Cup

Onion - 1 small

Tomato - 3 Big

Ginger garlic paste - 1 Tsp

Milk - 1/2 cup

Cream - 2 tbsp

Kasoori Methi - 2 Tsp

Cashew nuts - 8

Coriander powder - 2 Tsp

Cumin powder - 1 Tsp

Turmeric powder - 1/4 Tsp

Red chili powder - 1 1/2 Tsp

Garam masala - 1/2 Tsp

Salt - to taste

Method:

1) Soak cashew nuts in lukewarm water for 30 mins.

2) Cut the paneer in cubes and fry it till golden in color and keep on paper towel.

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

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

5) 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.

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

7) Add fried paneer, milk 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.

Paneer Butter Masala

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 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.

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.

Sambar

Preparation Time - 10 Min                           Cooking Time - 30 Min                 Serves - 4

Ingredients :

Tuvar dal - 3/4 Cup

Chopped tomato - 1/2 Cup

Chopped onion -  1/2 Cup

Drumsticks - 2

Chopped cauliflower - 1/2 Cup

Chopped radish - 1/2 Cup

Chopped Carrot - 1/2 Cup

Chopped egg plant(Brinjal) - 1/4 Cup

Garlic - 6 cloves

Curry leaves - 6

Ginger paste- 1 Tsp

Dry red chili - 4

Turmeric powder - 1 Tsp

Red Chili powder - 1 Tsp

Sambar masala - 2 Tsp

Coriander powder - 1 Tsp

Mustard seeds - 2 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Tamarind paste - 1 1/2 Tsp

Jaggery - 1 Tbsp

Salt - 2 Tsp

Oil - 2 Tbsp

Method:

1) Wash tuvar dal till water runs clean and pressure cook up to 20 mins or 3 whistles.

2) Heat oil in pan and crackle mustard seeds.

3) Add cumin seeds, asafoetida, turmeric powder and dry red chilies.

4) Add curry leaves, garlic and ginger paste and saute well.

5) Add onion and fry well for 2 minutes and add tamarind paste and jaggery.

6) Add all other vegetables, 1 tsp of salt and saute well for 5 min.

7) Add red chili powder,coriander powder and sambar masala and mix well.

8) Put these half fried vegetables in pressure cooker and add cooked dal, mix well.

9) Add 2 cups of water, 1 tsp of salt and put the lid. Let it cook for 8-10 mins.

10) Garnish with fresh cilantro and serve hot with idli , rice, vada or dosa.

Sambar

Guacamole/Mexican Dip

Preparation Time - 10 Min                                                     Serves - 4

Ingredients:

Avocado - 1

Finely chopped tomato  - 3 Tbsp

Finely chopped onion - 2 Tbsp 

Finely chopped  green chili - 2 Tsp

Finely chopped cilantro - 2 Tbsp

Lemon juice - 1/2 tbsp

Salt - 1 Tsp or to taste

Method:

1) Grind 1 tsp of green chili, 1 tbsp of cilnatro, 1 tbsp of onion, 1 1/2 tbsp of tomato together and keep aside.

2) Cut avocado in half and scoop out the pulp in a bowl and mash it well.

3) Add the ground mixture,salt,lime juice and remaining finely chopped ingredients and mix well and serve.

    Tip : You can refrigerate for half an hour and then serve.

Guacamole/Mexican Dip

Khavyachi(Mawa) Poli With Ricotta Cheese

Preparation time -  40 Min                               Cooking Time - 20 Min           Serves - 4      

This recipe makes 8 medium size khawa poli (Mawa sweet roti).

Ingredients:

For Stuffing :

Ricotta Cheese - 1 Cup

Sugar - 1 Cup

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp (Optional)

For Cover :

All purpose flour(Maida) - 1/3 Cup

Wheat flour - 1/3 Cup

Salt - 1/4 Tsp

Oil - 2 Tbsp

Ghee - 4 Tbsp

Method:

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

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

3) Add water and knead into a stiff dough.

4) Cover the dough with wet cloth,paper towel or clear-wrap and keep aside.

5) In a pan add ricotta cheese and fry for 15-20 mins on low flame stirring continuously till cheese become dry and get khoya(mawa) like structure.
Tip : You can use fresh khoya(mawa) instead of ricotta cheese, fry it for 7-8 mins and other step remain same.

7) Add sugar, cardamom powder, nutmeg powder and mix well for 1/2 min. Switch off stove and let it cool for 10 mins and make equal size balls.

8) Take a ball of dough and flatten it, place the stuffing and close all edges slightly. Flatten it carefully into circle of 5 inches diameter and fry both sides well on hot griddle. Add little ghee on griddle while frying and serve hot.
 Tip - The ball of the dough should be smaller than stuffing ball. I take dough ball half of the size of stuffing ball.

Khavyachi Poli

Mawa Poli

Veggie Bread Balls

Preparation time - 20 Mins                             Cooking Time - 15 Mins              Serves - 6

Ingredients :

Bread slices - 6

Potato - 3

Finely chopped Onion - 1 Cup

Green peas - 3/4 Cup

Gated carrot - 1/2 Cup

Finely chopped green chili - 2

Finely chopped cilantro - 1/4 Cup

Ginger paste - 1/2 Tsp

Fennel seeds - 1 Tsp

Coriander powder - 2 Tsp

Red chili powder - 2 Tsp or to taste

Dabeli masala or garam masala - 1 tsp

Salt - 3 Tsp or to taste

Bread Crumbs - 1 Cup

Oil - to deep fry

Method:

1) Boil and mash potatoes and keep aside.

2) Boil green peas for 2 -3 mins and keep aside.

3) In a bowl mix together, mash potatoes, onions, green peas, carrot, green chili, ginger paste and cilantro.

4) Cut the bread crusts off. 

5) Now one after one dip bread slices in water, immediately take out and squeeze it to remove excess water.

Mix these bread slices in cutlet mixture.

6) Add salt, red chili powder, fennel seeds and coriander powder, mix well.

7) Take a ball off this mixture,dip into bread crumbs and deep fry till gets golden brown color.

8) Serve hot with tomato ketch up or coriander chutney.
Tip: You can also add spinach, beet root in these veggie balls.

Veggie Bread Balls

Eggless Coffee Cookies

Preparation Time - 10 Min                         Cooking Time - 15 Min

Ingredients :

All purpose flour - 1 1/4 Cup

Butter - 1/2 Cup

Powdered sugar - 1/2 Cup 

Pure vanilla extract - 1/2 Tsp

Instant Coffee powder - 1/2 tbsp

Salt - 1/4 Tsp

Baking powder - 1/2 Tsp

Baking soda - 1/2 Tsp

Water - 2 Tsp

Vinegar - 1 Tsp

Method:

1) In a bowl take butter and beat it for 1 min.

2) Preheat oven to 350° F or 180° C.

3) Add powdered sugar and beat the mixture well for 2 mins.

4) In another bowl mix together all purpose flour, baking soda, baking powder and salt.

5) Add this flour mixture to butter and sugar mix.

6) Add vanilla extract, salt, vinegar, water and beat well for 2-3 mins.

7) Add coffee powder and mix well.

8) Make small balls of mixture and put on greased baking sheet. You can grease the sheet with oil, butter or pam spray.
    Try to make all balls of same size. You can use ice-cream scoop for that.

9) Bake for 14 mins and let it cool for 20 mins on wired rack and then serve.

Eggless Coffee Cookies