Eggless Custard Powder Cookies

Preparation Time - 7 Min                  Cooking Time - 15 Min                 Yield - 15 Cookies

Ingredients :

All purpose flour - 1/4 Cup

Powdered sugar - 3 Tbsp

Custard Powder -  3 Tbsp

Cardamom powder - a pinch (Optional)

Butter - 1/4 Cup or 1/2 Stick

Milk - 1 Tbsp

Method:

1) Preheat oven to 375° F or 190° C.

2) Take butter in a bowl and beat for 1 min until fluffy.

3) Add powdered sugar and beat again for a min.

4) Add milk and mix well.

5) Add all purpose flour, custard powder and cardamom powder and mix well to form a dough.

6) Make small balls of mixture, roll in granulated sugar and put on a greased sheet.

7) Bake for 13- 15 min in preheated oven.

Custard Powder Cookies

8) Cool for 10 min and transfer to wired rack. Cool for another 20 min. and serve.

Curd Rice

Preparation Time - 2 Min                  Cooking Time - 30 Min                              Serves - 4

Ingredients:

Rice - 1 Cup

Curd(Yogurt) - 1 Cup

Dry red chili - 2-3

Cashew nuts - 4 (Optional) 

Urad dal - 2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1/2 Tsp

Asafoetida - a pinch

Curry leaves - 5

Salt - to taste

Sugar - 1 Tsp

Cilantro - 2 Tbsp

Method:

1) Wash rice till water runs clean and cook with 2 1/2 cup of water for 15 mins.

2) In a bowl whisk curd and add sugar, 3/4 cup of water and 1/2 tsp of salt and whisk well.

3) Add curd in rice and mix well.

4) Heat oil in a pan and crackle mustard seeds.

5) Add cumin seeds, asafoetida, curry leaves, urad dal, cashew nuts and dry red chili and saute it for a moment.

6) Add this tadka(tempering) on rice. Add 1/2 Tsp of salt and mix well.

7) Garnish with fresh cilantro and serve.

Curd Rice

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

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.

   

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.

Bread Fry

This easy and quick recipe is a great snack.

Preparation time - 2 Min                      Cooking Time - 7 Min                 Serves - 2

Ingredients :

Bread slices - 5

Chopped onion - 1/2 Cup

Chopped green chili -1 

Oil - 1 Tbsp

Cumin seeds - 1 Tsp

Red chili powder - 1/4 Tsp

Turmeric powder - 1/4 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Lemon - 1/4 piece

Nylon sev - 1 Tbsp to garnish (Optional)

Cilantro - a few to garnish

Method:

1) Make small pieces of bread and keep aside.

2) Heat oil in pan and add cumin seeds.

3) Add green chili and onion and saute well till onions become soft.

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

5) Add bread pieces and mix well to apply masala all over bread pieces.

6) Add salt, sugar and lemon juice and mix well.

7) Garnish with fresh cilantro and nylon sev and serve hot.

Rabdi/Rabri

Rabri is famous sweet of north India. It takes 2 hrs to prepare rabri.

Ingredients :

Whole milk - 1 Liter (4 1/4 Cup)

Sugar - 1/2 Cup

Cashew nuts - 8

Blanched almonds - 8

Cardamom powder - 1/4 Tsp

Method:

1) In a heavy bottom broad pan (I prefer wok) boil milk.
Tip: Always use whole milk preferably organic milk for rabri. In India prefer buffalo milk.

2) Once milk start boiling reduce flame and put perforated frying spoon in it.
    You can use any spoon but frying spoon gives nice texture to rabdi.

3) When cream forms on milk put it on side rim of pan.

4) Repeat this procedure till milk reduces to 1/3 of the quantity. It normally takes 1.5 hrs.

5) Add sugar, cashew nuts, almonds and cardamom powder, mix well. You can add saffron if you like.

6) Let the milk on stove for another 30 mins and then switch off stove.

7) Let it cool for 2 hrs and then serve.

Wheat Flour Biscuits

Preparation Time - 10 Min                                   Cooking Time - 15 Min    

This recipe makes 24 biscuits.

Ingredients:

Wheat flour - 1 Cup

Butter - 1/8 Cup or 1/4 stick, softened at room temp

Powdered sugar - 1/4 Cup

Milk - 1/4 Cup or less 

Salt - 1/4 Tsp

Baking powder - 1 Tsp

Baking soda - 1/4 Tsp

Crushed cashew nuts or chocolate chip - 1/4 Cup (optional)

Method :

1) In a bowl mix together wheat flour, sugar, baking powder, and salt.

2) Preheat oven to 400° F or 200° C.

3) Add butter and cashew nuts(or chocolate chip) and mix well. 

4) Add milk as required and knead a soft dough.

5) Roll the dough flat into thickness of 1 cm.

6) With biscuit cutter or anything with sharp edges cut the biscuits.

7) Put on a greased sheet and bake in preheated oven for 15 mins or till cookies turn golden in color.

8) Let it cool for 30 mins and then serve.

Wheat Flour Biscuit

Olya Kajuchi Usal In Green Gravy/ Kaju Curry

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

Ingredients :

Cashew nuts - 1 Cup

Chopped onion - 1/4 Cup

Garlic - 2 cloves

Cilantro - 1 1/2 Cup

Coriander powder - 3 Tsp

Garam masala - 1 Tsp

Red chili powder - 1 Tsp or to taste

Turmeric powder - 1/2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Salt - 1 Tsp or to taste

Oil - 2 Tbsp

Method:

1) Soak cashew nuts for 2 hrs in water. If you are using fresh cashew fruits then no need to soak, just peel and use.

2) Grind cumin seeds, garlic, onion, cilantro and 5 soaked cashew nuts to fine paste by adding little water.
    Tip : You can use cilantro stems.

3) Split open soaked cashew nuts and keep aside.
 
4) Heat oil in a pan and crackle mustard seeds.

5) Add ground masala paste and saute well for 5-7 mins.

6) Add red chili powder, turmeric powder, coriander powder and garam masala. Saute well till oil separates from masala.

7) Add 2 cup of water, salt and soaked cashew nuts and let it cook for 10 mins on medium flame.

8) Serve hot with chapati or rice.

Kajuchi Usal/Kaju Curry

You may like -

Kaju Butter Masala

Olya Badamachi Usal

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

Methicha Khuda/Methi Salad

Preparation Time - 10 Min                                                     Serves - 4

Ingredients :

Finely chopped methi (Fenugreek leaves) - 2 Cup

Finely chopped onion - 1/4 Cup

Finely chopped tomato - 1/4 Cup

Lemon juice - 1 Tsp

Red chili powder - 1/2 Tsp

Salt - 1/2 Tsp

Sugar - 1/4 Tsp

Oil - 2 Tsp

Cumin seeds - 1 Tsp

Method:

1) In a bowl mix methi, onion and tomato.

2) Heat oil in small pan and add cumin seeds. Switch off stove and after few seconds add red chili powder.

3) Add this tadka on methi mixture.

4) Add salt,sugar and lemon juice and mix well and serve.

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