MEXICAN POTATO SALAD

No oil,no heavy sauces and no time consuming.I was craving for something very tasty dish for mid time snack but low in calories.I had one boiled Potato but did not want to eat just like that.So,I thought I would try this version and to my surprise it was a great outcome.I was proud of myself that I invented something really delicious that could satisfy my taste buds and without compromising my health.

Again this leads to a great 'Portion Control' as you will eat limited amount of Potato and more of vegetables or Salads.If you see the amount of Cheese I have sprinkled,one can literally count them.

INGREDIENTS:

1. Medium sized boiled potato - 1,Chopped
2. paprika - 1 Tsp
3. Mustard Sauce - 1 Tsp
4. Salt to Taste
5. Honey - 1 Tsp
6. SALAD of your choice
7. Cheddar Cheese - 1 Tbsp (Optional)
8. Ground Pepper - As needed(Optional)

STEPS:

• Have salad cut in the plate first
• Marinate chopped Potato slices with Paprika,Mustard Sauce,Salt and Honey
• heat the Pan on medium flame and sauté the marinated Potatoes.
• Keep Sautéing and when you feel that marination is cooked,increase the flame to get the Potatoes little caramelized.
• Spread the Potatoes on Salad in plate and sprinkle the Cheese and Pepper

KANDE POHE FOR PORTION CONTROL |कांदे पोहे

I and my husband were born to the Families that prepare Pohe every other day.When it comes for brakefast or Family function,the very first thing come in mind is POHE.Not only that,Pohe has its own history and importance when comes to arranging marriages.Yes!!!!Couples used to say,sepecially,elderly, "Aamcha Pohyacha Kaaryakram jhaala tevha."(This is in Marathi Language) which literally means "When we(my and my spouse's family) had program of eating Pohe together".This is to indicate that the person when he/she first met his/her spouse.Of course along with Families as it mostly used to be arranged marriage and Pohe was a fixed and authentic menu in that case.Ask any Maharashtrian family,you will get to hear this.Now,I do not think there anything left to know about how important is Pohe in ou lives!!!
 Just like them,we too love Pohe from bottom of our hearts.No matter what Cuisine we eat,eating Pohe has its own importance in our life.Ans so is the case for many many people.
          Now,it is needless to say that most of us try to have a good balanced diet and Rice and it's products are big no no.But having eaten a food since childhood and which very dear not only to tongue but soul,it becomes really really hard to give up all of a sudden.I would say,we remain in denial stage in that case.And same thing happens with me and my husband.
          So this is my small effort to help ourselves and you all keep the balance in diet and yet satisfy out taste buds and make our soul delighted.
          I have used ONE CUP of Pohe which can be easily prepared for 4 people and yet will have the same satisfaction as regular portion of Pohe.
          Also, I would like say one thing here,POHA is technically right word but when it is single grain.So POHE is appropriate.Just like CHANAA and CHANE :D

INGREDIENTS:

1. Thick Pohe -  1 Cup
2. OIl - 3 Tbsp
3. Medium Size Onion - 1,Chopped
4. Bell Pepper or Capsicum - 1,Chopped
5. Mashrooms - 10, Chopped
6. TADKA - Mustard Seeds (raai),Cumin Seedss(Jeera), and Tumeric Powder(Haldi) 1 Tsp each and Asafoetida,1/2 Tsp
7. Peanuts
8. Sugar - 1 Tsp (Optional)
9. Salt for Taste
10. Lime Juice - 1 Tbsp
11. GARNISHING - Coconut,14 Cup and Cilantro,chopped,Shev or Bhujia

STEPS:

• SOAKING POHE - In a Colander, wash pohe gently and keep aside to let water drain out.Do this after you add vegitables in oil, so that Pohe wont be too soggy.Do not ever do it in the first place.
• In a shallow pan or Kadhai,add Oil and let it heat on medium flame.
• To that add Raai,Jeera and Peanuts.After they are fried well, add the vegetables and Sauté for around 1 minute make sure the oil is mixed well.
• Now add Asafoetida or Hing,Turmeric Powder and Salt to the vegetables.This way we can avoid burning of Hing and Turmeric .Now sauté again very well until smell aroma of Hing and Haldi.
• Keep stirring Vegetables until they are fried or cooked well.You can somky and crunchy texture when you don't use the lid.If you want Vegetables just like cooked and soft,you can cover with lid.
• After Vegetables are cooked,make flame the slow.Here comes the important part.I have seen many people who do this mistake.They simply add soaked Pohe to Tadka which results in lumps.He re is how you do it - by now water is all drained out.loosen the pohe gently with hands.They should literally dance when you toss them,that when they are good to go in tadka.This makes nice fluffy Pohe.
• Add Pohe to Vegetables,add Sugar and Lime juice and mix well very gentlly.Now bring the flame to medium and keep string for 2 to3 minutes.
• Close the lid and let all of it cook for3 to 5 minutes on low flame.
• Garnish with Coconut,Cilantro and Bhujia while serving and piece of Lime

TIPS:

• You can add all your favorite Vegetables.Boiled Potatoes make it 'Batata Pohe'
• I do not like Tomatoes in Pohe hence I used Lime juice.You can always add Toamtoes.

Vrat ki Aloo Jeera Sabji |Upaasachi Jeera Batatyachi Bhaaji |उपासाची जीरं बटाट्याची भाजी |Cumin and Potato Sabji for Fast

There are so many occasions we observe fast.Making heavy food is not a good idea but we end up with them without any choice left.We end up consuming double the calories of what we consume on a regular day.Day is ended with guilt in mind instead of contentment and happiness.

That is why I tend to try making healthy,easy and quick recipes that make me happy.It makes me happier when I share with you all.Let us start :D

Time : 10 Minutes (Boiling time for Potatoes excluded)
Serving : 2 People

INGREDIENTS :

1. 8 to 10 Baby Potatoes or 2 big size Potatoes (I have used baby Potatoes).Make chunks as you like.
2. Ghee or Clarified Butter - 1 Tbsp
3. Green chilli - 2,chopped
4. Cumin Seeds or Jeera - 1 Tbsp
5. Lime Juice - 2 Tbsp
6. Sugar - 1 Tbsp (Optional)
7. Dates - 3 to 4 ,chopped
8. Salt or Sendha Salt for Taste
9. Dry or Fresh coconut,grated - 1/4 Tbsp
10. Coriander or Cilantro - 1/4 cup (Chopped)

• In a shallow pan,add Ghee and let it heat on medium flame
• Now add Jeera or Cumin seeds and let them fry properly.We do not want raw smell and texture but nice crunch.
• After Jeera is fried well add Chilli and Salt.
• Now, add boiled Popatoes,Sugar and Lime juice and start sauteing.Sauté until Potatoes start developing golden brown color and become crisp.
• Add grated coconut and Dates.Mix well and put the flame off
• Garnish with Cilantro while serving.

TIPS :

•  Validity of ingredients for fast changes from person to person.You can add or take out the ingredients accordingly.
• You can sprinkle grated coconut along with Cilantro as well.
• Make sure Jeera or Cumin seeds are not uncooked.That really spoils everything.

PAALAK RICE |SPINACH RICE |पालक भात

This is a very convenient way to make kids and those who hate Spinach eat Spinach.Very easy,simple and healthy with minimum ingredients.Ideal in winters,lazy weekends.

Time : 15 minutes (Time needed to cook rice is not included)
Serving - 2 to 3 People ideally but I am not responsible if your loved one eats all because he/she might fall in love with it :D

INGREDIENTS :

1. Uncooked Rice - 1 Cup
2. Raw Spinach/Palak Purée - 2 Cup (Has to be thick like ketchup)
   
3. Gralic minced or crushed - 2 Tsp
4. Crushed Pepper - 1/2 TSP (I have used moderate amount considering kids )
5. Cashews - 8 to 10 cut in to half or as you like (I did not use them),OPTIONAL
6. Salt for Taste
7. Oil - 3 Tbsp

STEPS:

•  COOKING RICE : It is up to you to decide the texture of rice depending upon who is going to eat (Like kids or elderly person or you are making it for party).How I did is, washed the rice,added 1 Tbsp olive oli,and mixed well.Then I added 2 cups of water and cooked in Rice Cooker.
• Let cooked rice cool down.By that time,we can prepare the Palak Purée.
• Make the raw Palak Purée in blender.It should not be too watery.
• In a shallow pan, add 2 Tbsp of Oil.To that add Garlic,Salt and Purée.Mix it well and close the lid.
• Keep it on medium flame.Let it cook.At the same time water starts evaporating making Purée thick as you see in the picture below.
  
• To that add Pepper and transfer the rice.Now,keep the flame low.
• Star mixing Rice and Purée gently.It takes little time and patience.Make sure Palak spread evenly everywhere.
• Again close the lid and let it cook for 5 - 10 minutes on low flame.This allows the aroma to blend in rice and make it perfect.
• Serve hot.It tastes nice as it is but you can eat with any gravy or ghee.

TIPS

• Do not use narrow pan.Use the shallow one so that it will be easier to mix.
• You can change the quantity of Paalak and Pepper according to your taste.

NO ROAST TILGUL | QUICK TILGUL |झटपट तीळगूळ वडी

No Syrup,no roasting but yet delicious Tilgul Vadi without any mess.

Time : 20 minutes
Servings : Makes around 20 Vadi or bars

INGREDIENTS:

1. Raw Sesame seeds - 1/2 Cup
2. Jaggery (Finely powdered) - 1 Cup
3. Dry grated coconut - 1/3 Cup
4. Ghee or Clarified butter - 3 Tbsp

STEPS:

• Grind the sesame seeds in grinder.make it fine powder.now the quantity becomes almost one cup after grinding.
• In a plate take Sesame powder,Jaggery,Dry coconut and Ghee as shown in picture.
  
• Now mix it well.Very well.Make sure that all the ingredients are mixed and spread evenly.
• Keep this plate in Microwave for 30 seconds to let the Ghee melt.Now that you have already mixed the ghee,it is evenly spread through out the mixture.
• As shown in photo below,keep the foil ready.Spread the mixture evenly with greased rolling pin.now pat it properly at the corners with hands.
• Now quickly make the bars as shown in picture.Do it before it cools down or it becomes difficult to  achieve the required shape and texture.
  
• sprinkle some more coconut powder and let it cool down completely.
• Jhatapat Tilgul vadi is all set to be served

TIPS:

• Use Microwave safe plate.If you feel more ghee is needed,add as needed and keep in microwave for another 30 seconds.
• It tastes even better if the mixture is well crushed with pestle.(add Ghee later)

TeelGul Laadu |तीळगूळाचे लडु |ಎಳ್ಳುಬೆಲ್ಲ using MicroWave

'Sesame Jaggery' balls or Laddu in HIndi.This is prepared during the festival of 'Makar Sankranti' also know as 'Makara Sankramana'.This is mainly worshipping 'SUN'.This festival is celebrated with different tradition all over India.In Maharashtra and Karnataka, this Teelgul (Marathi) or Ellubella(Kannada) is prepared.

I have tried to simplify the method keeping 'beginners' in mind.I have made Jaggery Syrup in Microwave.
Time required : 60 minutes
Servings :  12 to 15 balls depending on size.

INGREDIENTS :
Selecting Jaggery :Do not use the hard one or the one comes in cubes.that is not meant for melting.Also it will be as hard as it was after the syrup cools down.Use the soft version,famously knows as 'chikki cha gul (Meaning : Jaggery for making Chikki).
     In USA, I was lucky enough to get powdered soft jaggery which you will see in photo below.Soft jaggery is easy to cut or mash.

1. JAGGERY(Finely mashed or powdered) - 2/3 Cup
2. Roasted Sesame seeds (I roasted at home.you can get in the market as well) - 1 Cup
   
3. Ghee or Clarified butter - 1/2 cup (You might not need all of it.  
4. Dry coconut powder   2 Tb Spoon.I have colored it with edible color.You can use color of your choice or simply keep as it is.If you use colored coconut powder, atleast 1 Tbsp for each color.
   

Prerequisites :

1. A microwave safe bowl, greased generously with ghee.
2. A plate,greased with Ghee to keep the balls
3. Some water in a bowl. 
4. Greases laddle

STEPS:

• In the greased bowl transfer the jaggery.Keep it for "Express cook" that is on high wattage for 7 to 8 minute in total.I suggest divide these minutes into two or 3 parts in order to avoid burning of jagery.
• You will get the jaggery syrup as you see in the picture.
  
• To that add the roasted Sesame seed and mix well with laddle.This should be done little quick because jaggery starts to cool down becoming solid again.
• Now grease yout hands with ghee, then wet with water and start making Laadu or Laddu of around 1 inch size.
• A soon as the ball is ready, dip into dry coconut powder and keep in the plate that is already greased.Repeat this for every Ball
• Teelgul Laadu are ready to serve. 
  
  
  
    

 TIPS :

• I suggest ceramic bowl for Microwave.
• Dip each ball into coconut powder as soon as it is ready because once cooled down,coconut may not stick properly.
• I have added Sesame seeds 1 cup because I like its aroma.If you want, you can reduce the quanity.
• Do not add all of sesame seeds at a time.Do it in little parts to avoid the total mess and that way seeds will be spread evenly in Jagggery syrup.

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