MARBLE STRAWBERRY FROZEN GREEK YOGURT

Well, Title and Picture say it all.Let us go for the recipe.It looks lengthy but to describe in two sentence,it goes like this :- 1. Make two sets of Yogurt of different shades.2.Mix them together and freeze.
now, let us see step bu step recipe

INGREDIENTS:

1. Hung Greek Yogurt - 2 Cups.Click here for the recipe of Hung Yogurt. I have used Low fat Yogurt.But I Recommend using Whole fat to get thicker and Softer Texture.
2. Fresh Strawberry Puree - 1 Cup
3. Sugar - 1 Cup
   

          

STEPS:

Here we are going to make Marble Yogurt which  means we have to make two sets of yogurt mixture with different shades.Let us make two parts saying PART A and PART B.At the very end we are going to combine the two parts.

PART A : 

• Take 1-1/2 Cup of Yogurt in a Big Bowl (This is because we are going to pour Part B later in this bowl too).Importantly, Keep the bowl in Freezer for some time before we use it.
• To That, add 3/4 Cup of Sugar and 5 Tbsp of Strawberry Puree.
  
• Here comes the main part.Whisk it for 8 to 10 minutes.Make sure that Sugar is dissolved completely and yogurt has become soft.
  
• Keep it to Freeze.

PART B :

• In another bowl, Add remaining Yogurt. Add remaining Sugar and Some of the Puree.
  
• Whisk the mixture until it becomes soft, mean while adding Strawberry Puree.It will help you come up with a Pink shade you would like to have.The more the Puree is,Darker is the color.
  
• Keep it to Freeze.

AFTER BOTH MIXTURE ARE FROZEN COMPLETELY (APPROXIMATELY 6 HOURS LATER)

• Take out Part B mixture, Blend it completely,Put it back back to Bowl and keep in Freezer.
• Take out Part A Mixture ,Blend it completely. Do not Pour back to the bowl at this moment.
• Take out Part B mixture too.
• Start Adding Part A and Part B Mixture Little by little in the Bigger bowl and give it a mix with the help of Pop Stick as shown in Picture below.
  
• Once the mixture is set well,Keep to freeze.
  
• Let it freeze completely

NOW THE FROZEN YOGURT IS READY TO SERVE.

Impress your loved ones and your guests with this love filled Bowl

• I used low fat yogurt hence the Texture I got was little crunchy as result of low fat.Also, Sugar that has dissolved also adds some crunch to it.But the over all out come is amazing.
  

हिरव्या वाटाण्याचि/मटाराचि उसळ | Hiravya Vatnyachi/Matarachi Usal | GREEN PEAS USAL USING GODA MASALA

It is very simple to prepare.We are using "Goda Masala" or "गोडा मसाला" as main spice for making this Usal.This Usal tastes really tasty.
You can use this as evening snacks too. Sprinkle some Raw Onion, Sev or Bhujia. Squeez Lime and Serve with Bread.So you can make it in bulk and give it a totally different twist for evening Snack.
Now a days Goda Masala is available in market which is pretty much similar to the Home made one in taste.

NOTE : GODA MASALA and GARAM MASALA are NOT the same.

INGREDIENTS:

1. Dry Green Peas - 1 Cup (Soaked for 8 to 10 hours)
2. One Onion - Chopped
3. Tomato Purée - 2/3rd Cup (If puree is not available, use 2 madium sized Tomatos). Click here for Home made Tomato Purée recipe
4. Oil - 4 Tbsp
5. For Tadaka - Cumin and Mustard Seeds (1 Tsp each) and Asafoetida and Turmeric Powder (1/2 Tsp each)
6. Bay leaves - 4
7. Godda Masala - 3 Tbsp
8. Red Chilli Powder - 1/2 Tsp
9. Garlic and Ginger (Minced) - 1/2 Tsp each
10. Butter - 2 Tbsp (Optional)
11. Cilantro for Garnishing
12. Salt for Taste

STEPS : 

• Pressure Cook Soaked Green Peas until they are really soft.I let it whistle for around 7 times.
• Let it cool down or atlest wait until pressure is completely gone.
• In a pan, Add oil and let it heat.To that, add Mustard and Cumin Seeds.Once they start spluttering, add chopped Onions,Salt and Bay Leaves.
• Now add Asafoetida and Turmeric Powder.(Adding these two thing later keeps them from burning).
• Once the Onions come to almost cooked, add Goda Masala and sautée for 1 minute.
• Now add Tomato Purée and let it cook well.Let it cook until all water is evaporated and you see thick paste.
• Add boiled Green Peas or Matar.Add water if needed according to consistency of gravy you like.
• Add minced Garlic and Ginger,close the lid and let it cook for 8 to 10 minutes on Medium flame.
• Put the flame off.Add butter and garnish with Cilantro.
• You can serve it with Rice,Chapati or Roti etc.

TIPS:

• Do not exceed the quantity of Ginger and Garlic or else the real taste of Other spices will be lost.
• Add water as needed to achieve the desired consistency of Gravy.

HUGGI | ಹುಗ್ಗಿ | गव्हाचि खीर | Gavhachi Kheer | Whole Wheat Pudding |

"Huggi"(In Kannada language) is a traditional food item of Karnataka and Maharashtra too,specially in the rural areas.In Marathi it's called "Gavhachi Kheer" but "Huggi" is the popular name.

SPECIALITY : The main thing that is special is that, it is not a side dish or dessert.It is a "Main Course".Still in villages or in rural area, Huggi is served as main course at Marriages,Family Functions and Get together etc.It is also served as "Prasad" in the Temples.Because wheat is grown in farms, which makes people in villages, easily available that too plenty and is economical and needless to say healthy, Huggi is still the most liked and loved food.

Huggi is prepared using whole wheat but I have used Cracked wheat to prepare.The following measurement serves 2 to 4 people.

INGREDIENTS:

1. Cracked Wheat - 1 Cup
   
2. Jaggery - 2 Cups
3. Green Cardamom or Elaichi - 1
4. Nutmeg Powder - 1/4 Tsp (Optional)
5. Handful of Peanuts
6. Raisins or Manuka - 1/4 Cup
7. Grated Coconut (Fresh or Dry) - 1/2 Cup (I prefer the fresh one)

STEPS:

• Soak Cracked Wheat for over night or atleast 8 to 10 hours.
  
• Transfer(with the soaked water) it to Pressure Cooker.Add Cardamom,Nutmeg,Peanuts and Raisins and cook until 5 whistles.
• Let it cool down completely.
• Add Jaggery and mix well until Jaggery dissolved.
  
• Now, in a pan,transfer the mixture and keep it for boiling on medium heat.Add grated Coconut.
  
• Put the flame off as soon as you see bubbles start popping up.Keep stirring occasionally while boiling.
• Huggi or Whole Wheat Kheer is ready to serve.
• Serve with Ghee (Clarified Butter)
  

TIPS:

• You can mix milk in it while eating.It tastes delicious.

PORTION CONTROL -MUGACHI KHICHADI | मुगाचि खिचडी | Moong Dal Khichadi - PRESSURE COOK METHOD

This is one meal that is prepared,served and gorged by each and every Indian.No matter what royal food he/she happens to eat but this Khichadi is one thing that always brings comfort not only to belly but to heart.

It is method of preparation varies in every region.Might vary in ingredients,taste but the ultimate result is hot,aromatic Khichadi.Right from Toddlers to Grown ups to Old ones, this is the only ideal food.

This is the recipe where I have been able to control the portion of rice in it but yet achieve the same taste,texture and contentment of eating it.I have used 1:1.5 ratio od Rice and Moong dal respectively which serves around 3 to 4 people.That means,1 Cup of rice is shared among 3 to 4 people there by making one eat controlled portion of rice and more of Dal.But,believe me you will still enjoy it and infact be more comfortable and less or almost no guilty while eating.

There is no oil used in this.

INGREDIENTS:

1. Rice - 1 Cup
2. Moon Dal or Green Dal Split - 1-1/2 (I have used the one with skin)
3. Garam Masala or Goda Masala - 2 Tbsp
4. Turmeric Powder - 1 Tsp
5. Cumin and Coriander Powder - 1 Tsp each (Optional)
6. 2 Garlic Cloves - chopped
7. Salt for Taste.
8. Chopped Vegetables of your choice
9. Coconut (Dry or fresh) and Cilantro for garnish

STEPS:

• Wash Rice and Dal and transfer it to Pressure Cooker.
• To that add 7 Cups of Water.(We are making it soft verson,not the grainy one0.
• Add Salt,Masala,Cumin and Coriender Powder,Turmeric Powder,Garlic,Vegetables.
• Mix everything well with ladle and close the lid
• Let cook until 4 to 5 whistles.
• After the steam is gone,open the lid and let it cool down a little.
• Garnish with Coconut and Cilantro.
• Serve with Ghee (Clarified butter) on it.And needless to Pickle(achar) and Papad :)
  

TIPS:

• You can add little ginger if you like.
• This Khichadi is prepared mainly considering KIDS and hence no Chilly at all.But you can always add if you like.

ORANGE SORBET WITH GINGER FLAVOR

A good and easy option for summers.Better way to avoid heavy dairy products and still enjoy the feeling of Ice cream.Completely vegetarian,no chemicals,no preservatives.It takes almost 24 hours to be ready for serving.Steps are more here but actual making is really easy with less involvement of time.

INGREDIENTS:

1. Orange Juice - 1 Cup (Concentrated)
2. Sugar - 1 Cup
3. Ginger Juice or Extract - 5 Tbsp
4. Salt to Taste

STEPS :

• ORANGE JUICE - Make Pureé out of Oranges.Strain the juice and keep aside.
• GINGER EXTRACT - Take around 1 inch Ginger.Chop it finely.Now smash it using Mortar and Pestle.Now add some water(2 Tbsp) and again smash it.Take the extract out, Repeat this for two to three times.Do not throw the remaining ginger.
• SORBET - The whole process takes approximately 24 hours.So one has to start the preparation the previous day to get Sorbet on the day its going to be served.
• DAY 1(In the Morning) - SORBET MIXTURE - In a pan, Add Orange Juice,Ginger Extract and the remaining ginger,Sugar,Salt and 11/2 Cup of Water.Now we have Sugar to Liquid ratio as 1:2.
• Keep this mixture to boil on medium feet.Keep on stirring so that it does not burn at the below.
• Once it starts boiling,put the flame off and let it cool down completely.
• In a bowl transfer the mixture and keep it in the freezer to freeze.Let it freeze completely.It takes around 8 to 10 hours.
  
• After it is frozen,take it out.Prick it with a fork so that it loosens up.You can easily transfer it to blender to blend.
  

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• Blend it neatly (I used "Ice Crush") button for this.Shuffle the mixture ass needed while blending.
• Now you can see that it is turning into nice,smooth and creamy mixture.Once blended well again transfer back to the same bowl.Make it even by patting the bowl and Keep it back for freezing for another 12 hours at least.
  
• IMPORTANT - The process of blending and putting back for freezing back has to be really quick.Do not let it melt after blending.Or else,that smooth,creamy texture we have achieved will be lost.
• DAY 2 - Now Sorbet is ready to be served for the next day.Now its ready and you can serve anytime you want.
  

मोकळं तिखट | Mokala Tikhat |Chanda Dal Upma

This is another Authentic and Traditional food item. "Mokala" means free(Here indicating that each grain is separate and dry ). "Tikhat" acutally means bitterness of Chilly,but sometimes, Chutneys are reffered as "Tikhat" in Marathi language as they spicy. It is actually dry chutney,we can say made from Chana dal. It is also called "Vatli Dal/Daal" (वटली डाळ) where "Vatli" means "Ground" and "Daal" means lentil

This makes a healthy,easy and tasty snack.Less ingredients but yet loved by everyone.This is specially made during festivities as "Prasad"(Offering to God).Especially in "Ganapati Festival".

INGREDIENTS:

1. Harbhara Dal/Chana Dal - 1 Cup (soaked for 4 to 5 hours)
   
2. Oil - 4 Tbsp
3. Mustard Seeds and Cumin Seeds - 1 Tsp each
4. Asafoetida (Hing) - 1/2 Tsp
5. Turmaric Powder - 1 Tsp
6. Red Chilly Powder - 1 Tbsp
7. Salt for Taste
8. Fresh Grated or Dry grated Coconut - 1/4 Cup
9. Cilantro/Coriander - 1/4 Cup (Finely chopped)

STEPS :

• Take out water from soaked Chana Dal.
• Grind it to Coarse paste add little water.
  
• In a Pan, Add oil.Once oil is hot, add Mustard seeds,Cumin Seeds, Hing,Turmeric Powder,Salt and let everything fry well(Make sure it does not burn).
• Now, bring heat to low and transfer the Chana Dal Paste.It starts sticking to pan if heat is not lowered.
• Start mixing it with Tadka.Once, mixed weel,bring the flame to medium flame.
• Its not finished here.Actual cooking begins now.
  
• Keep on stirring,mixing constantly the paste until it becomes dry and completely cooked.Make sure that it does not remain uncooked.Needs patience here as you have to keep it stirring and smashing all the time.
• If you feel that its getting too dry but still uncooked, sprinkle water and close the lid.Repeat as needed.
• Once cooked, let it cool down a little.Squeeze lime juice.Garnish with Coconut and Cilantro and serve.
  

TIPS: 

• You can add Green chilies instead of Red Chilly powder.
• You can add Onions if you like.
• Tastes good with Yogurt/Curd when o down completely

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.
•