VEG HOT DOGS | HOT DOG VADA PAV

I know that I don't have to give any introduction about Vada Pav. Vada pav is one of the most loved snack in India.

Now, here is my story!!!! I always get tempted towards hot dogs.I Personally think that it is American vada Pav :D....But I don not eat I it contains sausage.And same is the situation for many many people who are pure vegetarian.So I though I should do something that gives feeling of eating Hot Dogs...So, I am presenting Vada Pav with a twist in its appearance.Hope you all like this

INGREDIENTS:

1. Medium Sized Potatoes - 6 (Have them boiled and take out skin)
2. FOR BATTER - Besan (1 Cup),Ajwain/Ova (1 Tbsp),Salt for taste, Mohan/Moin - 2 Tbsp,Baking Soda (1/4 Tbsp)
3. FOR POTATO STUFFING - 2 Tbsp oil,Cumin Seeds (1 Tbsp), Salt to Taste, Garlig and Ginger paste 1 Tsp each(Optional), Turmeric Powder 1 Tsp,Boiled Chana Dal 1/4 Cup(Optional)
4. Hot Dog Buns as Needed
5. Vada Pav Chutney
6. Green Chutney
   

STEPS : 

• POTATO STUFFING - In a Pan, Heat 2 Tbsp of Oil.Add Cumin Seeds,Turmeric Powder,Ginger and Garlic Paste,Salt.Now add Boiled Potato(Mash it well before adding) and Chana Dal.Mix everything very well for around 10 minutes.Let the stuffing cool down
• BATTER - In a bowl, Transfer Besan.To that add Salt,Ajwain and Baking Soda.To that add water such that batter is remains thick.It should not be runny.We do not want dough at the same time.All we need is thick batter in which we should be to able to dip the stuffing well.When oil is heated for boiling, take out 2 Tbsp of oil to add to batter as Mohan.Moin. Again give it a nice mix.
  
• VADA - Make Sausage shaped Vadas out of Potato Stuffing.There is no binding agent in stuffing so the rolls may start coming apart.To avoid that, press them little bit making like a Patty.
  
• FRYING : Now that the rolls may fall apart,this is the trick to avoid that - Hold the roll at near ends with both the hands on each side.Dip in batter and leave immediately but very gently in oil.Again, do not do with single hand.
  
• SERVING - Open Hot dog Bun.On the base, spread Garlic Chutney.On that Keep a Vada and spread green chutney on it.Now close the other side and serve it.
  

TIPS : 

• This Vada pava is going to be really big.So you can Cut in half in case you are making in bulk.

MOONG DAL DOSA | MOONG DAL CREPE | GREEN GRAM CREPE

Name says it all.Very easy and healthy option.I have trie to keep the recipe very simple here.Hope you all like it

Moong Dal Dosa served wit Curry and Peanut-Coconut Chutney

INGREDIENTS:

1. Moong Dal/Green Gram Split - 1 Cup (I have used the one with skin)
2. Salt as needed
3. Oil as needed

STEP:

• Soak Moong Dal for 6 to 8 hours.
• Grind it adding little water until it becomes a fine paste.Make sure it does not remain coarse.
• Transfer the thick batter to container.Add salt and add water such that its neither too thick nor too runny.
• Let it set for 3 to 5 hours (I grinded at 7 in the morning as /i was going to make dosa at around 11.30 AM).
• keep skillet on low heat.Spread the batter evenly and turn heat to medium.Leave some drops of oil on Dosa.
• Let it bake.It starts loosenig from skillet.Now flip it on the other side to bake.
  
• Repeat the steps for all dosas.
• Serve with Sambar or any curry and Chutney.

TIPS:

• Bring heat to LOW before spreading the batter on skillet.
• If you like you can green chillies and garlic to soaked Moong dal while grinding.

ज्वारी चे थालिपीठ | Sorghum Thalipith | Jwari or Jowar Thalipith

Thalipith or Thalipeeth is one of the authentic food items of Maharashtra.Some times it is a great snack.some times an alternative for meals and is a healthy and tasty food of all the time.

Traditionally, the main ingredients added to Sorghum flour are Salt,Red chilly powder,little turmeric and finely chopped onions.Knead the dough with little oil.Make Dough balls and spread them through out the skillet or Kadhai with hands, keep on the flame to bake.While the first batch is baking repeat the same steps using other skillet or Kadhai and keep ready for the next batch.The final result was Thin but big crispy,tasty Thalipeeth.

I am sharing the recipe of Thalipith in which I have added grated carrot and finely chopped cabbage.

Thalipith with Hard/Crispy Texture

Soft Thalipith

 INGREDIENTS:

1. Sorghum Flour/Jowar Flour - 2 Cups
2. Grated Carrots - 1/4 Cups
3. Finely chopped Cabbage - 1/4 Cups
4. Red chilly powder - 1 Tbsp
5. Turmeric Powder - 1/2 Tbsp
6. Salt for taste
7. Oil
   

STEPS:

• Knead the dough along with other ingredients except oil in warm water.Make dough balls as shown picture below.Dough not be too sticky or too stiff
  
• Coat each dough ball with oil.
• Take a skillet and season it with oil.
• Take a ball and start spreading it evenly on the skillet with hands.Make the holes.This very important to have it baked properly and to remove without sticking(In case non stick skillet is not used)
  
• Keep the skillet on medium flame to bake.After some time, you will see that Thalipith has baked to a point where you can flip ot to the other side.Flip it and let it bake it on the other side.
• Repeat the same steps every time
• FOR HARD BUT CRISPY TEXTURE - Spread it thin and bake without covering it with lid.
• FOR SOFT TEXTURE - Spread not too much thin and bake with covered lid for both the sides.
• Thalipith is served with Yogurt.Can also spread some butter.

TIPS:

• Always keep the dough covered in order to keep it moist.
• Thalipith in kadhai gives better results if you have real flame and not glass top or Induction.
• You can add vegetables of your choice.
• You can also have vegetables as toppings.Just sprinkle the vegetables on the spread dough tap with fingers.
• 
  

QUINOA AND ZUCCHINI PATTIES WITH INDIAN SPICES (USING JOWAR/SORGHUM FLOUR)

Very easy recipe for kids and adults.Needless to say that these are patties are full of nutrients and one can eat without having guilty feeling

INGREDIENTS:

1. Quinoa - 1 Cup (Cup that comes with Rice cooker)
2. Zucchini - 1 (Grated or boiled )
3. Jowar/Sorghum Flour - 1/2 Cup (Standard Cup)
4. Garam Masala - 2 Tbsp
5. Ginger Paste - 1 Tbsp
6. Salt to Taste
7. Oil for seasoning the Pan

STEPS:

• TO COOK RICE - I have cooked rice in Rice cooker. Add 3 cups of water to one cup of Quinoa and let it cook.
• Let the cooked Quinoa cool down.To that add Zucchini,Sorghum Flour,Garam masala,Ginger paste,Salt.
• Grease your hands with oil and Mix well all the ingredients together.
• Now make Patties as shown in photo(The plate is greased as well).Do not make them dense so that they become crispy.
  
• Take a shallow pan and keep on medium heat.Spreas little oil in the pan and Place the Patties to shallow fry.
• When one side is fried well,flip and let them fry well.
• Crispy Quinoa patties are ready to serve with Ketchup/Sauce or any of your favorite Chutney.
  

TIPS:

• You can add raw onion if you like.

DRY OKRA | सुकी भेंडी | सूखी भिंडी

The main characteristic of Lady's Finger,yes it's stickiness sometimes leads to a great mess.Who doesn't want crispy Sabji out of it!!!! Here is the recipe that guarantees no mess, completely dry and crispy BHINDI which you can certainly use in Kadhi or Dahi  Bhindi

The recipe starts from choosing good Okra.Let us see how we can choose it without breaking it's end.
Just slightly press the end of Okra a little holding in between two finger.It you feel its hollow, that means its good and has not developed seeds in it.The Okra with seeds is fully grown and is hard in texture.

 

INGREDIENTS:

1. Okra - 400 grams
2. Lime Juice - 1 TBSP
3. Mustarad seeds and Cumin seeds - 1 Tsp each
4. Asofoetida and Turmeric Powder - 1/2 Tsp each
5. Oil - 2 TBsp
6. Salt to taste
7. Garam Masala - 1 tsp (Optional)

STEPS:

• Cut Okra.The dices should not be very thick.In a bowl, transfer Okra and marinate it with Lime Juice (Keep it marinated for around 10 minutes atleast)
• In a shallow pan (As shown in Photo), add oil and let it heat.To that add Mustard Seeds,Cumin seeds.
  
• Once the seeds are fried well, add Asofoetida(Hing) , Turmeric Powder, Salt and Garam Masala
• To that, now add marinated Okra and let it shallow fry.Do not cover with lid.
• Stir Occasionally until shallow fried well.You see the magic of Lime juice when you can literally toss Okra in Pan.

TIPS:

• Use shallow pan so that there is plenty of room for water to evaporate.
• Always keep heat level on Less than medium.(I have covered the knob of my stove in picture above)
• Eat as it is or you can add in Kadhi or make Dahi Bhindi

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.