Dry Apricot Chutney

Ingredients

Dry Apricot – 20

Sugar – 7 to 8 tbl sp

Salt – ½ tsp

Red chilli powder – 2 tsp

Few raisins

Garlic – 3 flakes

Ginger – 1 small piece

Cloves – 2 cloves

Cardamom – 2 crushed

Vinegar – 1  tbl sp

Method

First cook dry apricots along with raisins, garlic, ginger, cloves and cardamom by adding  3 cups of water till it becomes soft.

Blend this to a fine paste and then add sugar, vinegar, red chilli powder and salt.

Take a heavy bottom pan and cook till it becomes thick.

Remove from fire.

Store it in an airtight container for future use.

Raw Jackfruit Sabzi/Kathal Curry

Ingredient

Raw jackfruit – 500 gm

Onion – 1

Garlic – 3 to 4 crushed

Green chilli as per taste

Few curry leaves

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Amchur powder – 1 tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Method

Cut jackfruit into small pieces.

Heat oil in a pan and add garlic, sauté till the raw smell goes and then add onion and sauté till translucent.

Then add green chilli, few curry leaves. Stir fry for few seconds  and then add raw jackfruit pieces, coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Stir fry for a minute and then add a cup of water and cook on a low flame for 10 to 15 minutes.

In the end, add amchur powder and garam masala, cook for few seconds and remove.

Garnish with coriander leaves and serve hot with rice or roti.

 

Stuffed Vegetable Paniyaram

Ingredients

Idli batter – 1 cup

Mustard seed – 1 tsp

Carrot – 1 grated

Capsicum and spring onion chopped

Coriander leaves

Green chilli and salt as per taste

Method

Heat oil in a pan, add mustard seeds. When they start to splutter, add green chilllies and fry for a minute. Then add all the vegetables and salt as per taste.

Take a paniyaram mould, put little oil in each mould and pour the batter. Cover and keep for 1to 2 minutes. When it is done, flip to the other side and cook it is cooked. Remove and sprinkle chilli powder on top and serve with chutney.

Peanut Butter Recipe

Ingredients

Roasted peanuts = 1 cup

Pinch of salt

Honey/sugar as per taste

Any vegetable oil – 2 to 3 tbl.sp

Method

Remove the skin of roasted peanuts and blend to a fine paste by adding salt and vegetable oil.

Take in a bowl and add sugar or honey.

Capsicum Curry in Peanut Sauce

Ingredients

Capsicum – 4

Onion – 1 small

Tomato – 2 small

Ginger garlic paste – 1 tsp

Lemon juice – 1 tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Roast and blend it to a paste

Peanut – 3 tbl.sp

Dessicated coconut – 1 tbl.sp

Sesame seed – 1 tbl.sp

Coriander seed – 2 tsp

Cumin seed – 1 tsp

Method

First roast all the ingredients given and blend it to a paste.

Heat oil in a pan, and sauté till translucent.  Then add ginger garlic paste and sauté till the raw smell goes and then add onions and sauté till translucent. 

Add tomato and cook till it is totally mashed up, and then add blended masala and red chilli powder, turmeric powder and salt. Cook till it starts boiling.

Add chopped capsicum and lemon juice and cook for few minutes. Remove from flame. Garnish with coriander leaves and serve hot with rice or roti.

Coconut Lemon Rice

Ingredients

Rice – 2 cups

Green chilli – 1

Grated ginger – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Peanuts – 1 tbl.sp

Red chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Lemon juice – 1 tsp

Freshly grated coconut –  ¼ cup

Coriander leaves for garnishing

Method

Heat oil in  a pan, add mustard seeds, when it start to splutter add cumin seed.

Then add grated ginger and green chillli and sauté till the raw smell goes. Add peanuts and roast it for few minutes and then add red chilli powder, turmeric powder and salt.

Fry for few seconds and then add cooked rice.

Mix well all the ingredients and add lemon juice and one table spoon of water.

Simmer on a slow flame for few minutes.

Remove and garnish with grated coconut and coriander leaves.

Misal Pav

Ingredients

To make usal

Mix sprout – 250 gm

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Asofoetida – ¼ tsp

Salt as per taste

For making paste for the gravy

Onion – 1 cup

Garlic – 3 to 4

Ginger – 1 small piece

Tomato – 1 cup

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – 1 small stick

Cloves – 3 to 4

Dry coconut –  ½ cup

For making gravy (kat in Marathi)

Paste

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

For garnishing

Coriander leaves

Chopped onion

Farsan/chiwda

Serve with pav and lemon

Method

 For making usal, heat oil in a pan, add ginger garlic paste. Sauté for few minutes and then add sprouted beans and powder masala. Add a cup of water and pressure cook it till one whistle. Keep aside.

For making the paste of the gravy

Fry all the ingredients given on a low flame till you get a nice aroma. Blend it to a fine paste.

For making the gravy

Heat oil in a pan, add the blended paste and stir fry for 2 minutes and then add all the powder masala and cook till it starts boiling.

For serving

In a plate, keep pav and sliced lemon. Take a bowl, first add the cooked beans and then garnish it with chopped onion, farsan and coriander leaves and serve

Chocolate Fudge

Ingredients

Cocoa powder– ½ cup

Condensed milk – 1 cup

Butter – ½ cup

Vanilla essence – ½ tsp

Coarsely chopped dry nuts (almonds, pistachio, walnut, cashewnuts)

Method

Combine all the ingredients and cook on a double boiler till all the ingredients melt and become a smooth paste. Do not boil it.

Add vanilla essence and pour it in a baking tray and leave it to set for 2 to 3 hours.

Corn Bhel

Ingredients

Corn kernels boiled – 1 cup

Potato boiled and chopped – 1 cup

Chopped onions

Chopped tomatoes

Sweet chutney

Green chutney

Coriander leaves and nylon sev

For making sweet chutney

Tamarind pulp – ½ cup

Dates soaked in water – 7 to 8

Jaggery – 1 tsp

Roasted cumin powder – 1 tsp

Red chilli powder – 1 tsp

Black salt as per taste

Green chutney

Mint and coriander leaves – 1 cup

Green chillli – 1 or 2

Lemon juice – ½ tsp

Salt as per taste

Method

 Take a bowl, first add  boiled corn kernels, then chopped potatoes.

Top it with chopped tomatoes and onion. Add sweet chutney and green chutney as per taste. Garnish with coriander leaves and nylon sev and serve.

Ghugra (Spicy Karanji Recipe)

Ingredients

For the dough

All purpose flour – 1 cup

Salt - ¼ tsp

Hot ghee/oil – 1 tbl.sp

Water for kneading the dough

For the stuffing

Green peas – 150 gm boiled

Freshly grated coconut – 3 to 4 tbl.sp

Sesame seed – 1 tbl.sp

Cumin seed – 1 tsp

Asofoetida – ¼ tsp

Ginger green chilli paste – 1 tsp

Lemon juice – 1 tsp

Sugar – 1 tsp

Salt – as per taste

Method

Make a dough from the given ingredients given.

For making the stuffing, heat 2 tsp of oil in a pan, add first cumin seeds, when they start to splutter, add asofoetida and then sesame seeds. When the sesame seeds are roasted add grated coconut and ginger green chilli paste and stir fry till coconut changes its color to light brown.

Add green peas, lemon juice and coriander leaves and cook on a slow flame for 2 to 3 minutes.

Remove and lightly mash it.

Make small puris from the dough, put one spoon of stuffing and close it in a semi circle shape by sealing the edges with water.

Deep fry in oil and serve hot.

Dahi, Aloo, Mutter Curry

Ingredients

Baby potatoes – ½ kg

Green peas – 150 gm

Onion -1

Ginger – 1 small piece

Yoghurt – 1 cup

Asofoetida – ¼ tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Paste of 7 to 8 cashewnuts

Salt as per taste

Coriander leaves for garnishing

Method

Boil baby potatoes, cut into two and keep aside.

Boil green peas.

Heat oil in a pan, add oil, add asofoetida and then onion and cook til it becomes translucent.

Add red chilli powder, coriander powder, cumin powder, garam masala  and paste of cashewnuts and stir fry for a minute.

Add potatoes and green peas along with yoghurt and salt and cook till the gravy becomes little thick.

Garnish with coriander leaves and serve hot.

Maharashtrian Amti (Dal Recipe)

Ingredients

Dal cooked – 1 cup

Red chilli powder – 1 tsp

Cumin powder – ½  tsp

Jaggery – 1small piece

Freshly grated coconut/ paste of dry coconut – 2 tbl.sp

Tamarind pulp – 2 tsp

Few curry leaves

Coriander leaves for garnishing

Salt as per taste

For tampering

Asofoetida – ¼ tsp

Mustard seeds – 1 tsp

Whole red chilli – 2

Method

Heat oil in a pan, add mustard seeds, when it start to splutter, add asofoetida and whole red chillies and fry for a minute, add cooked dal to it. Stir and add red chilli powder, roasted cumin powder, jiggery, coconut, curry leaves and tamarind pulp.

Stir well and leave it to boil.

Remove and garnish with coriander leaves and serve hot.

Egg and Pepper Pasta

Ingredients

Pasta – 250 gm

Garlic chopped – 3 to 4 cloves

Onion – 1

Roasted capsicum – 1

Egg – 1

cheese

White pepper and salt as per taste

Mixed Italian herbs – 1 tsp (optional)

Method

Heat 1 tbl.sp of oil in a pan and add chopped garlic, fry for few seconds and then add onions and sauté till it turns translucent.

Then add pasta, white pepper and salt and egg and stir fry for few minutes till egg is cooked.

Cut roasted capsicum into small pieces and mix with pasta along with cheese.

Serve hot.

Make Naan Without Yeast, Tandoor or Oven

Ingredients

Wheat flour –  2 cups

All purpose flour – 1 cup

Yoghurt – 1 cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt as per taste

Nigella seed/kalonji

Method

In a bowl, sift together wheat flour, allpurpose flour, baking powder, baking soda and salt.

Add youghurt and enough water to knead it to a soft dough.

Leave it aside for an hour.

With the help of a rolling pin, roll thick naan, sprinkle little nigella seed on top and cook on a pan or bake in the oven at 200 degree celcius.

Tomatoes and Green Peas Soup

Ingredients

Tomato – 250 gm

Green peas boiled – 1 cup

Onion – 1

Carrot – 1 grated

Cream –  1 tsp

Tomato sauce – 2 tbl.sp

Garlic flakes – 2

All purpose flour – 1 tsp

Milk – ½ cup

Cinnamon – 1 small piece

Cloves - 2

Vegetable stock

Salt and pepper as per taste

Method

Boil green peas, grate carrot, chop tomatoes.

Heat butter in a pan, add garlic cloves, sauté forfew seconds and then add cloves, cinnamon.  Stir fry for a minute and then add chopped onion.

When onion turns transclucnet add all purpose flour and stir fry for few seconds and then add vegetable stock, tomato and carrot. Leave it to boil. When it starts boiling, strain the water (blend the leftover tomato and carrot and again add to the soup, this will give thickness to the soup)

To the soup add boiled green peas, tomato sauce, milk and salt and pepper.

Garnish with cream and serve hot.

Spinach Rice

Ingredients

Rice – 1 cup

Spinach leaves 1 cup

Onion – 1

Yoghurt – 3 tbl.sp

Ginger garlic paste – 1 tsp

Green chilli/ red chilli powder – as per taste

Bay leaf – 1

Cinnamon – 1 small piece

Cloves – 3

Cumin seed – 1 tsp

Turmeric powder – ¼ tsp

Lemon juice – 1 tsp

salt as per taste

Method

 Soak rice in water for half an hour. Chop spinach leaves finely. Heat oil in a pan; add bay leaf, cinnamon, cloves and cumin seeds. When cumin seeds splutter, add onions and fry till translucent. Add ginger garlic paste and sauté till raw smell goes. Add green chili, yoghurt, turmeric powder and salt, stir fry for few minutes and then add 2 cup of water and lemon juice. Cover and leave it to boil.

When water starts boiling, drain all the water from rice and add the rice to the boiling water. When the rice is ¾ cooked, add spinach leaves, give a stir and then cover and simmer on a low flame till rice is fully cooked.

Serve hot with your favorite curry.

Green Peas Masala

 Ingredients

Green peas – 100 gm

Onion – 1

Ginger garlic and green chilli paste – 1 tsp

Tomato puree – 2 tbl.sp or 2 medium size chopped tomatoes

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Few curry leaves

Salt as per taste

Few coriander leaves

Dry roast and blend it to a fine paste

Red chillies – 2 to 3

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – 1 small piece

Cloves – 3

Dessicated coconut – 1 tbl.sp

Cashewnut – 7 to 8

Method

Heat oil in a pan, add onions, sauté till light brown in color and then add curry leaves and ginger garlic and green chilli paste and stir fry till the raw smell goes.

Add tomato puree and fry for 2 minutes.

Add garam masala, turmeric powder, salt and green peas and stir fry for 2 to 3 mintes and then add roasted masala. Mix well, add little water and leave it to simmer on a low flame for few minutes. Remove and garnish with coriander leaves.

Serve hot with rice or roti.

Tandoor Chicken

Ingredients

Chicken leg pieces – 2

Ginger garlic and green chilli paste – 1 ½ tsp

Red chilli powder – 2 tsp

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Yoghurt – 4 to 5 tbl.sp

Lemon juice – 2 tsp

Red food color

Tandoori masala – 2 tsp (optional)

Salt as per taste

Chaat masala

Method

Clean and wash chicken piece and marinate it with all the ingredients given except chaat masala.

Refrigerate it for 3 to 4 hours, for best result, leave it overnight.

Bake this in an oven at 250 degree celcius for half an hour or till done.

Sprinkle chaat masala on top and serve.

Stuffed Green Peas Cutlet

Ingredients

Potato – 2

Green peas – 1 cup

Ginger garlic  - 1 tsp

green chilli - 2

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour – 1 tbl.sp

Oats – 1 tbl.sp

Rice flour and soya flour for coating

Chaat masala

Method

Take 2 big potatoes, boil and mash it.

Boil green peas and keep aside.

To the potatoes, add corn flour, oats, red chilli powder, cumin powder and salt. Mix well and make small flat circles.

Heat oil in a pan, add ginger garlic and green chilli, sauté for 2 minutes till the raw smell goes and then add boiled green peas, salt and coriander leaves.

Gently mash the green peas mixture.

Use this as a stuffing in the potato. Make oblong shape balls.

Coat it with rice and soya flour and shallow fry in oil.

Sprinkle little chaat masala on top and serve hot with chutney.

Manchurian Balls

 Ingredients

Cabbage finely chopped – 100 gm

Schezwan sauce – 3 to 4 tbl,sp

Ginger garlic and green chilli  paste – 1 tsp

Corn flour – 2 tbl.sp

All purpose flour – 4 to 5 tbl.sp

Salt as per taste

Food color – optional

Method

Combine all the given ingredients, sprinkle little water and make small round balls. Deep fry in hot oil and serve hot with tomato ketchup.

Jalebi Recipe

Ingredients

All purpose flour – 1 cup

Yoghurt – ½ cup

Sugar – 1 cup

Water – ¾ cup

Cardamom powder – ½ tsp

Few saffron threads
food color

Method

In a bowl, combine together yoghurt and all purpose flour, add little water to make it a pouring consistency. Add cornflour, if the batter has become too thin. Cover and leave it to ferment for another 24 hours.

Next day, again knead it for 10 to 15 minutes.  Add food color to it.
Take a plastic bag, pour the batter into it. Keep oil for heating, when the oil is hot,  start making jalebis. Deep fry in hot oil.

Make one thread sugar syrup by adding water, cardamom powder and few saffron thread.

Dip this jalebis into it, so that it is coated well with sugar syrup.

Remove and serve hot.