VRAT KA SALAD/ उपासाचे सॅलेड

Yes!!!!! healthy,easy and filling.Start any fast with this delightful salad.

 

Ingredients : 

1. Medium Sized Cucumber
2.  
3. Boiled Potato - 1
4. Pitted Dates - 5 to 6
5. Roasted Peanuts - 1/2 cup
6. Apple - 1
7. Dried Cranberries - 1/2 cup
8. Lime Juice - 1 Tb spoon
9. Salt to taste
10. Grated coconut (fresh or dry) - 1/2 cup
11. Cilantro,finally chopped - 1/2 cup

STEPS:

•  Dice all the ingredients (except Ingredient number 5 and 7to11) the size you like
• Mix well.To that add Peanuts,Lime Juice,Salt,Grated coconut and Cilantro and toss well.
• Salad is ready to be served

TIPS:
You can add or take out the ingredients as validity of ingredients differs from person to person in case of fasting or Vrat or Upwas.

ITALIAN ROASTED POTATOES-OVEN AND SKILLET ROAST

'Italian Roasted Potatoes',easy,healthy and less time consuming recipe.One of the important dishes in Italian Cuisine.So tasty and crispy.Let us learn the recipe.

Servings : 4 People

 

Ingredients: 

1. Big size Potatoes - 2 (washed well)
2. Olive Oil - 1 Tbsp
3. Italian Herbs(Dry) - (I have used Oregano,Thyme,Rosemary,Basil,Parsley) - 1 Tsp each
4. Garlic Salt - 1 Tsp

STEPS:

• Make the slices of Potatoes in any shape you want.If you keep the slices thinner,they will be crispier.
• In a tray spread the slices.Add Olive Oil,Sprinkle Italian herbs and Garlic Salt.
• Now toss the mixture well.Make sure that all the slices are marinated well.

• FOR OVEN
  

1. Preheat the oven at 400 F.(Baking sheet might burn at temperature above 400 F.Please go through the instructions before using it)
2. In a oven proof tray,keep spread the baking sheet.If you don't have one,grease the tray.
3. Arrange the marinated Potatoes as shown in the photo
4. Bake for around 40-50 mins.
5. After 20-25 minutes or if you feel the potatoes are roasted,take the tray out,turn the potatoes and keep it back in Oven for next 20-25 minutes for roasting.

• FOR TAWA/SKILLET PAN

1. Heat the tawa on medium to high heat and roast them well so that perfect texture is acheived.
2. Tawa roasted Potatoes are shown in the following photo
   

TIPS:

• Time needed to oven roast varies according to the quanitity and temperature.Please have a look at intervals to see the progress of roasting to avoid overburning.
• The quantity of herbs can be adjusted as needed.

NO GARLIC AND ONION - FRENCH BEANS AND CARROTS IN TOMATO GRAVY

A very quick and less time consuming sabji with thick gravy of Tomato.Tastes very delicious.It is a good start for 'BEGINNERS' who are learning Punjabi Garvy or Sabji.

Servings - 4 bowls

INGREDIENTS:

1. Chopped French Beans(around 1 inch size) - 1 Cup
2. Chopped Carrots - 1/2 Cup
3. Tomato Purée - 1 cup Store brought or Home made
4. Oil or Butter - 2 Tbsp
5. Garam Masala or Kitchen King Masala - 2 Tbsp
6. Kashmiri Red Chilli Powder - 1 Tbsp
7. Kasuri Methi - 1 Tsp
8. Cold Milk - 1/2 Cup
9. Bay leaves - 5
10. Salt to Taste

STEPS:

• In a pan, heat the butter or oil.
• To that add the French Beans and Carrots and Bay leaves.Sauté for around 3 minutes.Close the lid and let them cook for around 5 to 7 minutes on medium heat.
• Now,toss the veggies well.To that add Garam masala,Red chilli Powder,Salt and sauté for another 1 miutes so that spices are fried well.
• Add Tomato Purée and Kasuri Methi.Add around 1 cup of Water.Close the lid and let it cook for 5 more minutes
• After that, open lid and let it cook so that excess water is gone.
• Now once grave becomes thick, add the cold Milk and let it cook for another 3-4 minute without closing the lid.
• Once you get the consistency you want, put the flame off.
• The sabji ready to serve with Chapati,Rotis,Rice etc.
• You can garnish with little butter while serving.

TIPS :

• I would recommend home made Tomato Purée.(Visit 'Prerequisite' tab on the home page)
• Never add Kasuri Methi to oil for frying.
• Do not use Kasuri methi in excess.
• You can decide the consistency of gravy
• Do not use Tomato crush as you will get the silky and soft texture for gravy.You will see gravy loosing the water if you used only crush
• You can add Cauliflower,Bell pepper if you like.I personally like combination of these two veggies hence I did not go for any other.

QUICK QUESADILLAS

This is a Mexican dish.I am sharing the recipe which I used making this 'Quick Quesadillas'.I am saying 'quick' because I did not go to market to bring any of the items required and they were all available at home.

If you do not have 'Tortillas', you can always make 'Maida Roti or Chapati'.That is why I am again and again saying 'QUICK'.

SERVINGS : 2 People

Ingredients :

1. 2 Big Size Tortillas (Corn or Flour).I used flour Tortillas with 'Cheddar and Jalapeño' flavor.
2. big Bell pepper or Capsicum -1, Chopped into long slices
3. big Onion - 1, Chopped into long slices
4. Cheddar Cheese - 1/2 cup (Shredded)
5. 2 Tb Spoon Oil
6. Chipotle Sauce or Paprika.In case you do have it,use any masala you like. 
7. Salt to Taste

STEPS:

1.  TO MAKE STUFFING

• In a pan heat the oil.To that add chopped Bell pepper and Onion.
• Add salt and sauté it.LEt it cook well.Let it caramelize to some extent.
• Add Chipotle Sauce or Paprika and let it cook for another 2 -3 minutes  

     2.   TO MAKE QUISADILLA

• Keep 'PANINI MAKER' to preheat.
• On the Tortilla, fill the half part with Stuffing and spread cheese on it.
• Fold the other part on it and bake in the Panini Maker.If you are not using the Panini maker,please find the alternative in the 'TIPS' section
• Repeat the same test for remaining Tortillas.
• Cut them into pieces.
• Quisadillas are ready to serve with salsa or any other dipping
• Serve hot

TIPS : 

• The ingredients used in the stuffing are not must and limited to.I have used whatever was available and can be used in Mexican food too.
• You can add or remove any of the ingredients as per your likes and dislikes
• If you are not using Panini Maker, you can always use normal 'Skillet' and press the Quisadilla with heavy spatula or Pav bhaji Masher'
• I have already mentioned above that if Tortillas are not available, Maida roti or Chapati are just perfect.

AAMRAS | आमरस | आंब्याचि शिकरण

'Aamaras' or 'Aambyaachi shikaran' is the popular, must and unavoidable thing in Maharashtrian cuisine.Ofcourse,this dish is popular in Karnataka,especially in North Karnataka.Any occasion that occurs during mango season, is incomplete without the AAMRAS.'Shikaran' means,we can say cruss.All in all, it is crush of Mango.

I would like to share this thing here is that,whenever my Dad or Mom used to make this Ammras,we kids used to be around just tobe the first to lick the Mango skin and Seed.And we used to be more than happy.This tradition has been going on for many many year in each and every home.You can ask anybody in Maharashtra about Aamras,and he or she will definitely share this funny experience for sure.

Let us learn the traditional procedure of making Aamras.

SERVINGS : IT depends on how much you like :-)

INGREDIENTS :

1. Ripe Mangoes - 2 in Number (Of any breed.Alphonso is preferred).
2. Sugar -  4 Table Spoon.Jaggery Can be used.But this is absolutely optional.
3. Salt to Taste
4. Coarse Pepper - 1/4 Tea Spoon (Do not worry.You will not at all feel the taste).This is added to avoid any side effects of Mango and for good digestion.

STEPS :

• Wash the Mangoes neatly.
• Wash your hands neatly.If available, use the plastic gloves.
• Gently press the mangoes with fingers until pulp becomes smooth and easy to come out.
• In one container or bowl (Should be broad) take a cup of milk.
• Take out the stem part and some of it's juice go out.This step is done so that the glue whichever is there near it's stem,goes out and is not consumed.
  
• In another Pan, squeez the mango.Take out the pulp and keep the skin and seed in the milk.Repeat the same step for second mango.
• Now again,squeez all the pulp in milk from skin and seed.
• Now to Mango the mango pulp, add the Mango Milk,Sugar,Salt and Pepper and mix well.
• Smash the pulp well with hands.
• Refridgerate for some time and serve.The Ideal companion is 'Poori'.But goes perfect with Chapati too.

What I do????..... I simply eat it and eat it and eat it.....until some one pats me on back and says stop now :P

TIPS :

•  It will have some lumps.These lumps are the ones that give the Aamras it's texture and identity.But still if you do not like,you can blend in the Blender.
• I do not add any dry fruits.Usually not added.But you can if you wish.

कैरी चे पन्हे | Kairi che Panhe | Raw Mango Juice

'Kairi che Panhe' also called 'panha' some times is a sweet juice made out of Raw Mango (Kairi). This is also know as 'paanka' in Kannada.This is an authentic beverage of Maharashtra and also found in many regions of Karnataka.

As soon as the 'Chaitra Maas' begins(First month of Hindu Calender), which falls between March and April,the very first thing comes in mind is 'Kairi cha Panha' and 'Kairi chi Daal'.It is a must in every home as long as one is able to get the raw mangoes.A refreshing drink.Let us learn to make it.

There are different versions of making this Panhe.Some people add Sugar and Some add Jaggery.Also,method of preparation is different in many ways.This is one of them,which I really find easy

Servings : 8 to 10 glasses.

Ingredients :

1. Raw mango - 1 (Big size)
2. Jaggery - 2 Cups
   
3. Cardmom Powder - 1/4 Tsp (It is required while serving)
4. Salt - As required

STEPS :

• Pressure cook the Raw mango.Let it cool down.
• Peal it and take out the pulp in a bowl.Mash it well
• To that add jaggery andleave it for around 1 hour.After Jagerry is softened,mix it well in the pulp.
  
• Blen this in the blender so to avoid the fibrous texture.
• Now this Pulp is ready.Refrigerate it.It should remain good for atleast 8 days in Fridge.

SERVING METHOD : 

1. While Serving,Take out the pulp.To that add the Cardmom Powder.
   
2. Keep adding water water until you get the consistency you get.Consistency should be neither too thick,nor too watery.
3. Add the salt if needed and serve it.
4. You can add Ice cubes while serving.

TIPS :

• Add the Cardmom powder fresh.Do not mix in the pulp while refrigerating.It over takes the other flavors.
• We have already added the Jaggery in excess amount so that when water is added, the taste is balanced.But, depending upon sourness of mango, you can always adjust the quantity of Jaggery.
• Adding Cardmom is optional.

Lahsooni Dal | लहसूनी दाल | Yellow dal with Garlic

I had been to one of the Indian Restaurants here and had this dal.I am just in love with it.It tasted so heavenly to me and I tried this recipe today.Very easy,healthy and quick.

Ingredients :

1. Cooked Tuar Dal  - 1 Cup
2. Garlic or Lahsoon,chopped - 2 Tbsp
3. One medium Onion - Finely chopped
4. Butter - 1 Tbsp
5. Cumin Seeds - 1 Tsp
6. Turmeric - 1/2 Tsp
7. Coriander or Cilantro ,chopped - 1/4 cup
8. On Green Chilly - Finely Chopped

STEPS:

• First of all,mash the chopped Garlic a little.
• Now to theDal. add Turmeric powder and mash it well and keep aside.
• In a Pan, add Butter.Once it's hot, add Cumin seeds,Onion and Chilly.
• Now add salt.Then, Add 1 Tbsp of garlic to that butter.
• Once everthing is fried well in butter,add the dal.Add water and the remaining Garlic and Coriander leaves.
• Close the lid and let it boil for around 5 to 7 minute.This is needed so that the aroma of garlic is spread well.
• Remove the lid and let it cook for some more time to let the excess water evaporate.Now depending upon the consistency you want,out the flame off.
• While serving,add little butter and garnish with Coriander leaves.

TIPS:

• I have used Coriander stems as well as this adds really nice flavor.
• Keep the flame on MEDIUM heat trough out because we do not want butter to turn into ghee and we do not want the ingredients to be over fried.

TRIFLE PUDDING

A well known and all time favorite dessert is this.It is nothing but 'cakes,fruits,whipped cream,custard arranged in layers in the bowl.Very easy and interesting sweet dish.
Let us learn

SERVINGS : 4

Ingrediaents :

1. To make Custard - Custard powder with your favorite flavor(2 Tbsp),Milk (2 Cups),Sugar (1/2 Cups)
2. Sponge Cake - 250 Grams, cut into cubes of around 1 inch
3. Fruits : Kiwi,Pineapple,Apple - 1/2 cup each cut into small chunks
4. Strawberry Crush - 1 Cup
5. Whipped Cream - Depends upon how much you like( I have mixed it well with mango pulp to get the flavor and taste).

STEPS :

• Custard : In a heavy bottom pan, add the Milk and Sugar and keep for boiling on medium flame.Now in a bowl,add Custard powder and 4 Tbsp milk and mix it well.Now start adding this custard mix to the boiling milk there by stirring the milk continuously.This is must to avoid the lumps in custard.After it's prepared,let it coll down to room temperature.
•  
• Now comes the layering part of this whole mix.Let us see the pictures below to see the arrangement of the ingredients.
• 
• 

•  Keep the Trifle in fridge for around 30 to 40 minutes and serve it.

TIPS :

• While making the custard,one has to be very patient and cautious.Always keep flame on medium to low.High heat can burn the bottom and it adds the undesired smell to the custard.
• But at the same time, also take care that custard does not remain uncooked.The uncooked custard tastes bitter.
• You can adjust the consistency of the Custard according to your choice.
• Trifle is nothing but layered arrangement of cake,fruits,custard,whip cream etc.So you can always arrange and decorate the trifle the way you like.
• You can choose the fruits of your choice.If you like, you can add dried Raisins,Cranberries,Cherries,Fruits etc.
• Make the arrangement just 3 to 40 minutes before serving.So that you can keep in fridge and serve it fresh.Coz if it is kept for more time, the cake turns out to be just soggy lump and spoils the taste.

How to Make Saffron water | केशर पाणि

I had seen this trick in one of 'Vahchef's' videos when chef 'Sanjay' needed saffron water for some reason and he casually shared this tip of making the perfect Saffron Liquid.I exactly do not remember the recipe I see more and more and more recipes of him,but all I remembered of this important and easy TIP.

Needless to say that saffron is used world wide.In Indian dishes,two things come to mind immediately,those are 'Shrikhand' and 'Biriyani' where this saffron liquid is a must.Now,let us learn to make this.

Ingredients :

1. Kesar or Saffron - 8 to 10 Strands.

STEPS :

• Heat a heavy bottom utensil or you can also use a laddle.
• When it is hot, put the flame off and immediate place the Saffron strands on the hot surface.
• Within some seconds,you will get to feel the nice aroma of saffron.
• Now Saffron strands are hard and can be crushed very easily.Transfer the Saffron to a bowl.
• Crush with hands or spoon.
• Add around 4 Tsp of water and leave for 10 minutes.
• After some time,you will see a nice orange water. 

TIP :

• Milk can be used instead of water.

नाचणी चे आंबिल | ರಾಗಿ ಅಂಬಲಿ | Red Millet Savory Porridge

'Nachani cha Ambil(Marathi)' is a fanous and 'must have' beverage in all Maharashtrian and Karnataka homes.But let me tell you, not only in India, but this beverage is consumed in many parts of the world with different names.'Raagi Ambali or Abmli' is the Kannada name..It's a savory porridge.

This is the most popular summer cool drink in both villege and cities.If you go the villages in Karnataka (North) and Maharashtra, you will definitely get to see this and of course you cannot deny their hospitality. Because Red Millet is rich energy source, one cannot say no to it.

Ragi keeps the body cool.

Let us learn how to make.There must be many versions of making this.It is one of them.

The following measurements makes around 6 glasses depending upon the consistency one likes.

Ingredients :

1. Ragi or Red Millet flour - 1/2 Cup
2. Green chilli - 1 (Depending upon how much spicy you want, you can adjust the quantity)
3. Garlic - 2 cloves
   
4. Salt to Taste
5. Butter milk - As Required (For 6 people, around 1 liter must be sufficient).

STEPS :

• In a container,add 750 ml water and keep to boil.
• Add salt
• Cut the Chilly and garlic and mash it and add immediately to the water.
• Now, make a paste of Ragi flour.This paste need not be thick one,Make sure,there are no lumps in the paste.
  
• By this time,water must be boiling.Bring the flame to low.
• Now start adding the Ragi flour Paste with one hand and keep stirring the water continuously with the other hand.
• Do not stop stirring until the porridge is cooked.It takes around 5 -7 minutes to be cooked.This helps avoid lumps in the porridge.
• When it is really cooked,it turns out to be dark brown.
• Keep For cooling.
• In a glass, add this Ragi ambli and buttermilk.Mix well and is ready to serve.
  

TIPS : 

• You can add some extra salt to Ambli.So when you add the buttermilk, the taste gets balanced
• Make sure that the flour is cooked well.Uncooked porridge results into bitter taste.
• You can refrigerate this  Ambil or Ambli and add fresh butter milk whenver needed to serve.
• This is supposed to be drunk cold.
• You can add chopped MINT leaves to buttermilk.It tastes really good.
• You can skip adding chilies and garlic,Makes better option for kids

लसणाचि चटणि | Garlic Chutney | ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ | Garlic Chutney

This is the chutney found in Maharashtra and most of Karnataka.Main ingredients is garlic along with dry coconut.Tales less than 5 minutes to make.There are many versions where sesame seeds and peanuts are added too.but this version just awesome and goes perfect with chapati, roti, rice etc

Ingredients :

1. Dry grated cocnut or Coconut flakes - 1 Cup
2. Garlic cloves - 1/4 Cup
3. Kashmiri Red Chilli Powder - 3 Tbsp
4. Cumin seeds - 1 Tbsp
5. Salt to taste
6. Sugar - 1 Tbsp (Optional)

Steps :

• Add all the ingredients to the grinder and grind it as much as you can.
• Stop the grinder after every 30 seconds,give a mix and grind again.It stars loosing oil and then your chutney is ready. 

TIPS :

• Depending upon the Coconut, the chutney may remain dry.In that case, add 2 Tbsp of edible oil and grind again.
• Keep in ait tight container.
• Try this : Add butter to chutney.Apply this mixture to the bread and grill it.The out put you get is just heavenly.Same applies to Chapati or Roti.

BURRITO BOWL

The easiest recipe on this earth I would say.This Mexican bowl has a special place in my heart.Let us learn the recipe.

The below measurement serves 1 person

Ingredients :

1.  Cooked Rice - 1 Cup (You can choose to have white or brown rice)
2. Guacamole - 1 Cup (You can adjust the quantity according to your taste)
3. Lettuce,shredded - 1 Cups       
   
4. 1/2 Onion -  Finely chopped
5. 1/2 Bell Pepper or Capsicum - Finely chopped
6. Salsa - chopped onions,chopped Tomatoes- 1/2 cup each,cilantro - 1/4 cup,coarse pepper (1/2 teas spoon),salt to taste,Lime Juice (1 Tbsp)
7. Baked Beans - 1/2 cup ( In a pan, add baked beans, little water, salt to taste and boil for around 5 mins,along with mashing it).
8. Boiled corns (Optional)
9. Cheese (Mozzarella or Parmesan) - 1/2 Cup (Optional)
10. Sour Cream - 1/2 Cup (If you do not have, take yogurt in a container, whip it nicely and it is a great substitute)

STEPS :

• In a pan, take 1 tsp of Oil or Butter.To that add Bell peppers and Onions,Salt and sauté until they are nicely fried and cooked. Set it aside.
• In a Bowl a plate, spread the rice.
• Next layer is Guacamole
• Baked Beans
• Then comes Sour Cream
• Now fried Bell peppers and Onions
• Next one is Salsa,Lettuce,Corn
• Cheese

TIPS : I do not think there is any thing as this is the effortless but yet delicious recipe.I have not added the Chipotlé sauce.You can add if you like.

Tadka/Phodanicha Bhaat/Vaggarane Anna - Using BROWN RICE

Brown Rice is good for health but at the same time it does not taste as good as white rice.So most of the times, we eat this as a punishment just because we do not have option (Including me).

This is what made me come up with this recipe.Believe me,you will begin to love the brown rice with this recipe.It tastes better than the white rice when prepared.

Ingredients :

1. Cooked Brown Rice  - 2 Cups
2. Oil - 2 Tb Spoons
3. For Tadka/Fodani/Vaggarane - Mustard seeds and Cumin Seeds (1 Tea Spoon each), asafoetida and Turmeric Powder (1/2 Tea spoon each)
4. Garlic, chopped - 1 Tb Spoon
5. Onion - 1 in count,chopped
6. Chopped vegetables that you like
7. Green chillies - 1,chopped (I have used Jalapenos for a change.Give a try)
8. Peanuts - 1/4 Cup (Optional)
9. Salt to Taste

STEPS :

• In a pan, heat the oil.To that, add Mustard and Cumin seeds.After they splutter, add Asafoetida and Turmeric Powder.
• Now add, all the veggies,Garlic and Peanuts and saute them until they are well fried and cooked.When fried,you should get nice aroma.
• Add salt and mix it well.
• Now to this,add the cooked brown Rice  and mix it well with the Tadka or Fodani .Do it for 5 to 10 minutes.
• Garnish with Coriander and other vegetable.
• Brown rice is ready to serve.

TIPS : If you wish, you can add little Garam masala and Lime juice in this.

MATAR PANEER/मटर पनीर/Peas and Cottage Cheese in Tomato Gravy

Yeah!!! The most liked Punjabi dish it is.Let us see how to prepare.Very easy,quick and delicious.

Ingredients :

1. Paneer or Cottage Cheese - 200 grams (Cut into 1/2 inch cubes)
2. Green peas (fresh or frozen) - 1 Cup
3. Tomato Purée - 2 Cups. Click here for the recipe of home made Tomato Purée
4. Butter - 2 Table Spoons (Melted)
5. Kasuri Methi - 1 Tea Spoon
6. Kashmiri Red Chilli Powder - 1 Tea Spoon
7. Garam Masala - 1 Table Spoon (Kitchen King Masala is the alternative)
8. Milk (Not Heavy Cream) - 1 Cup
9. Maida or All Purpose Powder - 1 Table Spoon(Not shown in the Photo)
10. Salt to Taste

STEPS :

• First, in a pan, heat the butter on low to medium flame.To that add the Paneer cubes as shown in the photo below.This step is needed, so that paneer is slightly fried in golden brown color hence attaining a good texture and taste.
  
• Once, Paneer cubes are slightly fried from one are two side, bring flame to low and add Kasuri Methi,Garam Masala,Red Chilli Powder and Salt.Stir well until you smell a nice aroma of these spices.
• To this add Green Peas and Tomato Purée.If the Purée is very thick.Add water such that all the ingredients can be cooked for around 5 minutes on medium heat with lid closed on it.
• Take the lid off. Add a Cup of Milk and keep cooking on low to medium heat
• Maida : Now why maida??? this is the one which gives the desired thickness,silky texture and great taste to this gravy. To the maida, add water such that it becomes like batter (not thick paste),remove lumps and add it to the boiling gravy.On the medium heat,keep sturring the gravy for around 2 minutes to avoid any lump.
• Let the gravy cook for another 2 to 4 minutes and put the flame off.
• Matar Paneer is ready to serve with any Roti,Naan or even Rice.

TIPS :

• Never ever keep the butter on high flame.It may convert in to Ghee (Clarified Butter),there by giving the unwanted smell in this gravy (yes, we want butter but not Ghee here in)
• The idea of 'Maida paste' works really great.Try and tell me.
• Kasuri Methi :  Add little, it is heavenly.Add more than required, it is the spoiler as it over takes all other aromas.So be careful while adding it.Do not exceed the quantity more thatn 1Tea Spoon for the above measurements in the list

HOME MADE VEG BURGER/ALOO TIKKI BURGER

I know, you might have got the idea as the name suggests itself.So, come on, let us see, how to make it and make tummies of our loved ones happy happy :)

Ingredients :

1. 2 big Potatoes - boiled
2. green peas(Frozen or fresh) - 1/2 Cup
3. Any Garam Masala - 1 Table Spoon
4. Tomato Ketchup or Puree - 2 Table Spoon
5. Salt to Taste 
6. Crushed mint or Pudina (dry or fresh) - 1 Table Spoon
7. All purpose flour or Maida - 1/2 Cup
8. Butter (Melted to room temperature) - 1/4 Cup 

STEPS :

• Except Maida and Butter, mix all the ingredients(From #1 to #6),mash it well and make a nice dough.And then make the Tikki or Patties as shown below
  
• Dip the patties in maida from both the sides.
• In a heated Tawa or Skillet, pour the butter and keep the patty to fry.
• Now, once the bottom is well baked and fried, add some butter to upside and turn the patty upside down. (Repeat the step if needed)
• Take out the patty after it is well fried from both the side.
• Garnish this tikki with your fevorite veggies and cheese in a burger bread and serve.

TIP :

• grated carrots,beet root etc can be added to the potatoes.

HOME MADE TOMATO PURÉE

Needless to say that Tomato Purée is the most wanted item in the kitchen as it rules many of the cuisines world wide.

Let us learn, how to make it.The recipe is pretty easy and quick.

The following measurement makes around 250 ml of Purée

Ingredients :

1. Red Tomatoes - 4 (cut into halves)

STEPS:

• Boil the Tomatoes in the pressure cooker.Not more than 2 whistles.Do not add water to Tomatoes while boiling in the Pressure cooker
• After,they are boiled and cooled down, peel the skin and smash in the blender.
• Now strain this purée with the help of a strainer as shown in the photo to separate the unwanted seeds from the purée.
• Purée is ready to use.

TIPS:

• Tomatoes can also be boiled without Pressure Cooker.Do not cut the Tomatoes but slightly cut the outer skin(It helps peeling the skin after boiling) and keep in a container.Add water accordingly and keep for boiling on the stove.They should be boiled in 15-20 minutes.

QUICK CHUTNEY FOR IDLI / DOSA / VADA / PAKODA

Yes!!!!! It just takes not more than five minutes to prepare.And believe me, taste is just heavenly.
 Let us see how to prepare this.

The following measurement makes around 4 bowls(Standard Size) of chutney and depending upon the consistency.

Ingredients :

1. Grated Dry Coconut - 1 Cup (Now a days, it is easily available in the market)
2. Green chillies - 2, chopped (No need to be chopped finely)
3. Garlic Cloves - 2 to 3
4. Gingler - 1/2 inch ,chopped
5. Salt to taste
6. Sugar - 1 Tea Spoon (Optional)
7. Buttermilk - 2 Cups
8. Oil - 1 Table spoon
9. For Tadka - Cumin Seeds and Mustard seeds (1/2 Tea Spoon each),Udad Daal or Split Black Gram(1 Tea spoon), Asafoetida and Turmeric powder (1/4 Tea Speen each), 2 Dried red chillies.

 STEPS :

• Except buttermilk and Oil, Transfer all the ingredients to grinder and grind well and transfer this dry chutney to a bowl.
• To this add the butter milk.Depending upon the consistency of chuteny you prefer, you can adjust the quantity of buttermilk.Mix it well.At this point, chuteny is ready but without Tadka
• In a pan, heat the oil.First add Mustard and Cumin seeds.After they start to splutter,add Udad daal and let fry on low heat.Flame should be low to just medium, because we do not want Udad daal to over burn.The Cruchy daal adds very nice aroma to this chutney
• Put down the flame and Hing or Asafoetida,Turmeric and Dry chillies immediately and stir with spoon.Using this technique will save Hing,Turmeric and Chillies from over burning.
• Pour this Tadka on the Chutney and mix well.
• Chutney is ready to serve with Idli,Dosa,Vada etc.The tangy taste of curd is what makes this chutney so special

TIPS :

• You can serve withou tadka too.But, Tadka adds nice flavor :)
• If butter milk is not ready, just do this : After you take out chutney from the grinder, add yogurt or curd,some water and blend it and add it to the chutney
• If you are curd lover,you can just blend the curd without water and add to this Chutney

HOW TO ROAST PEANUTS IN THE MICROWAVE/MICROWAVE ROASTED PEANUTS

Peanuts are used almost over India.But in Maharashtra specially, the roasted peanut powder is a must ingredient in daily meals.This is used in most of preparations of 'Bhaaji'.'Sabudana Khichadi' cannot be thought without roasted peanut powder.Other than this. it is used for preparations of 'Chutneys', 'Raita' etc.

All in all, It has to be always readily available at home.But roasting the peanuts has never been an easy task.I have seen my mother used to roast them in the pan which was to be kept on flames.Or there used to be commercial oven shops called 'Bhatti' from where one could buy them.But,store bought roasted peanuts contained 'sand grains' as the pan that was used to roast was kept on the hot sand and sand was obviously mixed.So,cleaning the peanuts was really difficult and time consuming.

May be the life style has changed but not the taste buds.With the tight schedule, it is really difficult to give time for such things.Thankfully, we have Microwave ovens now and this has made our life pretty easier.It takes just 3 minutes to roast certain amount of peanuts that too wihtout changing taste and texture.

Let us see, how it can be done.

Ingredients :

Peanuts - 1 Cup

Steps :

• Take a Microwave safe Plate (Of around 10 inch Diameter).
• Spread the peanuts on the plate as shown in the photo.
• Keep the center part empty.Because,peanuts kept in the center get totally burnt.They just turn black.
• Now, keep the plate inside the microwave and heat for 2 minutes and 30 seconds(Do this by pressing the '30 seconds' buttons 5 times which is there for just heating').
• This much of heat is enough to roast them.
• Take out and let it cool down.They become crunchy after cooling down.

TIPS:

• Now the peanuts are ready to be powdered
• If you want, you can take out the skin as it becomes easy after roasting.
• Depending upon your Microwave wattage, timing may slightly vary.

Turicha Dali chi Ussal/तुरिच्या डळिचि उसळ

Turichi daal(Marathi Name) means 'Pigeon Pea Split' or popularly known as 'Dal or Daal'.
I have been eating this ussal since my childhood.I used to be more than happy whenever my mom prepared this.
The secret I would like to share,I will write in TIPS section.Now let us learn to make this easy,tasty and simple ussal.

The following measurement serves around 3-4 people.

Ingredients:

1. Tur Daal or Split Daal - 1 Cup
2. 1 Onion - chopped
3. Garlic- 1 Table Spoon,chopped
4. Kanda Lasun Masala - 1 Table spoon (Substitute is red chilly powder)
5. Coriander leaves - for garnishing
6. For Tadka - Mustard Seeds and Cumin seeds(1 Tea spoon each)  and Hing and Turmeric Powder (1/4th Tea Spoon each)
7. Salt to taste
8. Oil for Tadka - you can adjust the quantity as per your wish

Steps :

1. First we will see, how the daal should be cooked.In a container, add around 4 cups of water with daal and let it boil medium heat.Keep checking the consitency of daal.We want daal such that,it should be cooked but should not turn to be a paste.You can imagine the consistency of daal in the second photo.In that you can see,each grain is cooked and daal does not look mashed.Please note, it is very important to have a good consistency.
2. Drain out remaining water.
3. In a pan, heat the oil.Add Mustard and Cumin seeds,Hing,Turmeric.
4. To this add chopped onions and garlic.
5. When Onions and garlic are cooked, add Kanda Lasun Masala and Salt and stir for 2 minutes so that masal is fried well.
6. At last, add the daal,mix it well.Keep stirring for 2-3 minutes.Let remaining water evaporate. This ussal is supposed to be dry.
7. Garnish with Coriander leaves.
8. Your Ussal is ready to serve along with Roti,Chapti,Rice etc.

TIPS:

• As I have already mentioned,please take care that dal is not ever cooked.
• Do not add masala at the beginning as it may burn and add bad essence.
• Add water if needed while cooking the daal.
• You can adjust the taste of spice as per your wish.
• As I said,here comes the secret....Add some oil (that you use in your kitchen for cooking) to ussal in your plate and then eat with jowar roti and Raw onion.And believe me, it is just heavenly and you will not ask anything after you eat this.I personally do not like hot jowar rotis.I like which is cold and I deliberately keep it for 5 to 6 hours and then eat.Many people like Jowar roti this way.The above combination tastes even better when eaten with this cold roti.