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

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

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.

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.

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

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

Mokli Dal(Vatli Dal)/Dry Chana Dal

Preparation time : 2 Hrs to soak dal                            Cooking time : 12 Min              Serves : 5

This dry chana dal is often made in Maharashtra on festivals.

Ingredients:

Chana Dal(Gram lentil) - 1/2 Cup

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Green chili - 1

Ginger paste - 1 Tsp

Red chili powder - 1 tsp

Turmeric powder - 1 Tsp

Asafoetida - a pinch

Salt - 1 1/2 Tsp or to taste

Sugar - 1/2 Tsp

Lemon Juice - 1/2 Tbsp

Shredded coconut - 1 Tbsp

Cilantro - a few to garnish

Method :

1) Wash and soak chana dal for min 2 hrs in lukewarm water. Drain excess water and grind it coarsely by adding little water with green chili, ginger and cumin seeds.

2) Heat oil in pan and crackle mustard seeds. 

3) Add asafoetida, turmeric powder, red chili powder and ground chana dal. Fry well stirring continuously on medium flame.

4) Add salt,sugar and lemon juice mix well and put the lid and let it cook for 5-7 min on low flame.

5) Garnish with coconut and fresh cilantro and serve.

Vatli Dal/Mokli Dal

Masala Paratha

Preparation time - 25 Min                       Cooking Time - 30 Mins          Serves - 4

Ingredients :

For dough :

Wheat flour - 2 Cup

Carom seeds - 1 Tsp

Sesame seeds - 1 Tsp (Optional)

Salt - 1 Tsp

Oil - 1/2 Tbsp

For Masala :

Red chili powder - 1 Tsp

Coriander powder - 1 Tsp

Cumin powder - 1 Tsp

Chaat masala - 1 Tsp

Dry mango powder(Amchur) -1 Tsp

Garam Masala - 1 Tsp

Salt - 1 Tsp

Ghee - to fry paratha

Method:

1) Heat 1/2 tbsp oil and add this in wheat flour and mix well.

2) Add salt, carom seeds, sesame seeds and water as required and knead the dough of medium consistency.

    Cover the dough and keep aside for 20 mins.

    Tip : If you take water exactly half of the flour amount then it makes perfect dough for paratha.

3) In a small bowl mix well all spices.

4) Take a small ball of the dough and roll it to paratha of maximum diameter possible. Apply ghee all over paratha and then sprinkle spices mix all  over.

5) Starting from one side of paratha start making fold of minimum width possible towards another side. The more folds you make more layers will form in paratha. 

You can also cut the paratha in small pieces and put the pieces on each other and then roll the paratha to form layers.

 

6) Form the pinwheel from the folds and roll the pinwheel into circle of approx 7 inch diameter.

7) Cook paratha on heated skillet from both sides adding 1 tsp of ghee. Make sure you fry both sides well

8) Serve the crispy paratha hot with raita, curd(yogurt) or pickle.

Masala Paratha

Kadhi

Preparation time - 5 Min                Cooking time - 8 min                 Serves - 4

Ingredients:

Curd(Yogurt) - 1 Cup

Gram flour(Besan) - 1 1/2 Tbsp

Ghee or Oil - 1 tbsp

Curry leaves - 6 

Ginger paste - 1 Tsp

Chopped green chili - 2 

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Salt - 2 Tsp or to taste

Sugar - 1 Tsp

Cilantro - a few to garnish

Method :

1) Take curd in a bowl and whisk well.

2) Add 1/2 cup water and gram flour (besan) and mix well. Make sure there are no lumps.

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

4) Add cumin seeds, asafoetida, green chili, ginger paste and curry leaves. Fry well.

5) Add curd and besan mixture.

6) Add 1 cup water, salt and sugar. Cook on low flame for 8-10 mins stirring occasionally. 

   Never cook kadhi on high flame and make sure you stir it occasionally.

7)  Garnish with cilantro and serve hot with rice or khichdi.

Kadhi

Ambat God Varan/Chinch Gulachi Amti

Preparation time : 30 Min                         Cooking time : 12 Min                  Serves : 4

Ingredients:

Tuvar dal - 1/2 Cup

Tamarind paste - 1/2 Tbsp

Jaggery - 1 Tbsp

Curry leaves - 8

Oil - 1 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 2 Tsp

Asafoetida - Two pinch

Red chili powder - 2 Tsp

Turmeric powder - 1 Tsp

Salt - 3 Tsp

Cilantro - a few

Method :

1) Wash tuvar dal till water runs clean. Add 1 1/2 cup water, a pinch of asafoetida and 1/2 tsp of turmeric powder and pressure cook up to 20 mins or 3 whistles. 

2) Heat oil in pan and crackle mustard seeds.

3) Add cumin seeds, asafoetida and 1/2 tsp of turmeric powder.

4) Add curry leaves, tamarind paste, jaggery and red chili powder.
Tip : You can also add garlic if you like.

6) Add tuvar dal, salt, 1/2 cup water and cook on medium flame for 7 mins.

7) Garnish with cilantro and serve hot with chapati, dal or bati.

Ambat God Varan

Indian Carrot Salad/Gajar Salad

Preparation Time - 10 Min                                                                 Serves - 4

Ingredients:

Grated carrot (Gajar) - 1 Cup

Radish pods(Mulyachya shenga) - 1/4 Cup

Red chili powder - 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Salt - 1/2 Tsp or to taste

Sugar - 1 Tsp or to taste

Lemon juice - 2 Tsp

Oil - 1/2 Tbsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Asafoetida - a pinch

Cilantro - a few(optional)

Method :

1) In a bowl take grated carrots and add chopped radish pods.

2) Add lemon juice, salt, sugar.

3) Heat oil in small pan and crackle mustard seeds.

4) Add cumin seeds and asafoetida and turmeric powder.Switch off stove and add red chili powder.

5) Add this tadka immediately on carrots mixture and mix well.

6) Garnish with fresh cilantro and serve.

Carrot Salad

Dry Aloo Sabzi/Dry Potato Curry

Preparation Time - 20 Min                    Cooking Time - 8 Min                   Serves - 4

Ingredients:

Potato (Aloo) - 4

Chopped onion - 1 Cup

Oil - 2 Tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Chopped green chili - 3

Curry leaves - 4 (Optional)

Ginger paste - 1 Tsp

Red chili powder - 1/4 tsp 

Turmeric powder - 1 tsp

Salt - to taste

Lemon juice - 1 tsp

Cilantro - a few to garnish

Method :

1) Boil and peel potato and cut into small cubes.

2) Heat oil in pan and crackle mustard seeds.

3) Add cumin seeds and asafoetida.

4) Add turmeric powder, curry leaves, green chili and ginger paste, saute well. If you like you can also add garlic paste.

5) Add onions and 1/2 tsp salt and fry till they are soft. I prefer vertically cut onions for this curry.

6) Add red chili powder, mix well.

7) Add potato and mix well on medium flame.

8) Add lemon juice and salt, mix well.

9) Let it cook for 3-4 mins on low flame. Switch off stove. Garnish with fresh cilantro and serve hot with chapati.

Dry Aloo Sabzi

Til Gul Poli

Preparation Time - 30 Mins                   Cooking Time -  30 Mins           Serves - 4 

This is a Maharashtrian recipe for til-gul poli, generally made on Makar Sankranti.

Ingredients :

For Stuffing :

Til (Sesame Seeds) - 1/2 Cup

Gul (Jaggery) - 2 1/4 Cup

Gram Flour (Besan) - 1/4 Cup

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp (Optional)

Oil - 2 Tsp

For Cover :

Wheat Flour - 3/4 Cup

All purpose flour (Maida) - 3/4 Cup

Oil - 2 Tbsp

Method :

1) Fry sesame seeds on low flame till golden in color and keep aside. Grate jaggery and keep aside.

2) In a bowl mix wheat flour and all purpose flour. Heat 1 Tbsp oil and add it in the flour.

3) Add water to flour and knead a dough.

4) Cover the dough with wet cloth or paper napkin and keep aside.

5) Grind sesame seeds coarsely in mixer.

6) Heat 2 tsp oil in pan and add gram flour in it. Fry well for 3-4 mins on very low flame.

7) Add grated jaggery in it and mix well for 2-3 mins till jaggery start boiling.

8) Add cardamom powder,nutmeg powder and sesame seed powder mix well,switch off stove and keep this mixture aside.

9) Take a ball of dough and flatten it, place the stuffing and close all edges slightly. Flatten it carefully into circle of 6 inches diameter and fry both sides well on hot griddle.

10) Serve hot by adding a tsp of ghee on poli (chapati).

      You can add poppy seeds or ground nuts with sesame seeds if you like.

Til Gul Poli

Tilachi Chikki/ Til Gul

Preparation Time - 5 Min                    Cooking Time - 10 Min

Ingredients :

Til (Sesame seeds) - 1 Cup

Gul (Jaggery)  - 1 Cup

Ghee (Clarified Butter) - 1 Tsp

Method :

1) Fry sesame seeds till light brown and keep aside.

2) Heat ghee in pan and add jaggery in it. Use heavy bottom pan to make chikki.

3) Let the jaggery melt on low flame. 

4) Once jaggery syrup comes to boiling point switch off stove.

5) Add fried sesame seeds in it and mix well.

6) Grease a plate or aluminium foil and add this mixture into it and roll the mixture. I prefer to roll it on aluminium foil. Also grease the rolling pin. 

7) Cut it when it is hot.

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

Tilachi Chikki

Kaju Katli

Preparation Time - 10 Min                                        Cooking Time - 10 Min

This very easy recipe makes about 18-20 Kaju Katli.

Ingredients:

Cashew Nuts (Kaju) - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1 Tsp

Method:

1) Grind cashew nuts in mixer. Sieve the cashew nut flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.

     Always use heavy bottom pan to make kaju katli.
  
3) Add in cashew nut flour and milk powder and mix well.

4) Stir continuously till mixture becomes dry.Keep the flame very low else mixture may become little brown. 

4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Take another plastic paper and put on the dough and then roll it. Keep thickness approximately 1/4 inch.

7) Cut the kaju katli in diamond shape. If you like you can add silver foil but I avoid to use it. You can grease the cutter or knife with a drop of ghee so that it will not stick to kaju katli and cutting becomes easier.

8) Let it cool for 15 mins and then serve.

Kaju Katli