Strawberry Smootie...!!!

Author: Siddhi Shirsat // Category: ,

This is a very easy to make drink. Can me made in jus 2-3 mins.

INGREDIENTS:

5-6 fresh strawberries or strawberry pulp
1 cup thick yogurt
2 tea spoon sugar
1 tea spoon honey
2 ice cubes


METHOD:

Cut the strawberries in pieces and blend them.Then add all the other ingredients in bender for 3-4 mins .

If using strawberry pulp blend directly.

Serve with a vanila or strawberry ice-cream scoop.

Makes 1 glass
Preparation time:5 mins

Tawa Pulav...!!!

Author: Siddhi Shirsat // Category: , ,


Tawa pulav is boiled rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food in india. I had tasted it in one of the restaurants in pune. We had loved it. So i decided to give it a try on day. So made it some days before refering to 2-3 recipes from net. Result was indeed good. I njoyed tossing it on tava the max...:-))

INGREDIENTS:

1 1/2 cup basmati rice
1 tomato chopped
2 cups mixed chopped vegetables(capsicum,carrot,cauliflower)
1/4 cup green peas(mutter)
2 onions chopped
1 tea spoon jeera
3 tea spoon chilli powder
3 table spoon pav bhaji masala
2 table spoon ginger-garlic paste
1 tea spoon cumin seeds
salt
3 table spoon coriander leaves chopped
1 table spoon limon juice
4-5 cloves
5-6 peppercorns
2" cinnamon
2 bay leaves
ghee

METHOD:

Wash the rice and drain water completely.Keep aside for 10 mins. Now take a pan and ghee. Add the rice in it and fry for 3-4 mins. Now add 3 cups of water. Add salt. Let it cook.

When the rice is done , spread it ona plate to cool and add little butter on it so that all grains seperate from each other.

Take green peas and cauliflower pieces ina bowl and add hot water to it and salt. They will become bit soft.

Heat a big tave.Add ghee. Add cumin seeds and saute till well browned.Add the onion and saute till lightly browned. Add ginger - garlic paste and tomatoes and saute till tomatoes become soft.

Now add all the vegetables and mix.Add pav bhaji masala, red chilli powder , salt and a little water. Mix and cook for two to three minutes. Stir nicely and countinously.

Now keep the veges aside of tava and add little ghee and add all the whole masalas and fry for 10-15 secs.Then mix it with tave bhaji. This are added later to avoid extra overwhelming taste which we would get if we add them before with cumin.

Now add little more ghee and add rice to it and mix it with the tawa bhaji. Add first only half quantity of rice, when its properly mixed add the rest ans keep on stiring countinously.

Add lemon juice and coriander leaves.Now toss the pulav with high flame for 2-3 mins.Remove from flame .

Serve hot plain or with raita.

Serves:3-4

Preparation time: 25 mins

Fried Mushrooms

Author: Siddhi Shirsat // Category: ,
This Fried mushrooms tasts realy nice.This is a typical frying method used in goa. They are realy simple to make.If forest grown natural mushrooms are used they taste more nice. I have used same natural grown mushrooms here.

INGREDIETNS:
8-10 natural mushrooms (or artificial mushrooms)
2 tea spoon chilli powder
1/2 tea spoon turmeric powder
2 table spoon rava(sooji)
salt
oil

METHOD:

Cut the mushrooms verticaly in 2 pieces each.

Apply turmeric powder, chilli powder and salt to the mushroom pieces evenly.

Heat a tava and add oil. Deep this mushrooms individualy in rava and shallow fry them till golden brown.

Serve hot.

NOTE: As this is a typical goan method of frying veges , you can even use sliced potatoes.brinjals and vertically sliced lady fingers insted of mushrooms.Method remaind the same.


Preparation time:10 mins

Banana Halwa...!!!

Author: Siddhi Shirsat // Category: , ,




This banana halwa is one of the common sweet dish prepared in goa. Its a very simple n tasty sweet dish. It can be prepared by any ripe bananas, but here we prepare with a local breed of big bananas called as 'mandoli keli'. It tastes best when prepared using this bananas. I have posted a pic of those special bananas below.



INGREDIENTS:

3-4 ripe bananas(Mandoli bananas preferred)
1/2 cup sugar
5-7 cloves
1 tea spoon cardoman powder
3 cups water
3 table spoon desi ghee or normal ghee

METHOD:

Peel the ripe bananas and slice them , so that round shapes pieces are formed with 1/2 cm thickness.

Take a kadai and add ghee ot it. Desi ghee is prefered as it gives a nice taste and aroma to the dish.When it becomes hot add the cloves to it . Cloves are added as they give a nice flavour to this dish, they go well with banana taste.After 1 min add the banana pieces and cook them in ghee for 4-5 mins.Stir again and again in middle so that they do not stick to the pan or burn.

Simultaneously take a vessel and add water and sugar to it. Cook the mixture till the sugar dissolves completely in it and forms a medium consistency sugat syrup.

When this banana pieces are cooked a bit in ghee add the sugar syrup and let them cook in it. After some 5 mins the banana pieces will absorb it and become soft.

Check the sweetness, if its less sweet more sugar can be added now. Do not allow the sugar syrup to dry up completely. Some of it must remain so that the halwa tasts good.I have shown a pic below to show the sugar syrup amount and consistency.

When the bananas are cooked add cardoman powder and remove from flame.

Serve hot or cold.


Serves :5-6
Preparation Time:15 mins





Spicy Paneer Biryani...!!!

Author: Siddhi Shirsat // Category: , ,



I wanted to try some new type of biryani as was bored with the regular vegetable biryani. I had some paneer in the freezer so decided to try paneer biryan. I had tried once panner biryani ina restaurant in pune , it was damn tasty. I dint know its recipe, so i decided to just give a try . It turned out very well . It was very tasty and spicy.

INGREDIENTS:
1 1/2 cup basmati rice
1 cup diced paneer pieces
2 big onions vertically chopped
1/2 cup thick yogurt
3 tea spoon chilli powder
1 table spoon biryani masala
2 tea spoon garam masala
1 tea spoon turmeric powder
1 tea spoon coriander powder
2 table spoon ginger-garlic paste
1" cinnamon piece
4-5 cloves
4-5 pepper
2 bay leaves
1/2 lemon
oil
ghee
salt


METHOD:

Firstly add 1 tea spoon chilli powder, turmeric, 1 tea spoon garam masala,salt to the yogut and mix well. Apply this paste on paneer pieces and keep them aside for marination for 2 hrs.

Now soak the rice in water. Add 1 tea spoon of oil on them and spread them on a cloth and keep for 30mins.

Heat a pan and add ghee and shallow fry the marinated panner pieces till they turn brown.When done remove them n keep aside.


Meanwhile heat a pan and add ghee and fry the chopped onions till they become soft. Now add the ginger-garlic paste and stir properly.

Take another pan and add ghee. Add all the whole masalas like cloves, pepper etc and fry for a min. Add the soaked rice in it and fry for 3-4 mins.

Now add this rice in the vessel c0ntaining onions. Add 3 n 1/2 cups of water n stir. Now add the biryani masala, chilli powder, garam masala and salt and mix well and close the lid and let the rice cook.

When the rice is almost 3/4 done. add the fried paneer pieces to it and mix slowly and carefully so that the rice do not break.Close the lid and cook for 5 mins. Sprinkle lemon juice on it and remove from flame.

Tasty paneer biryani is ready.

Serves :3-4
Preparation time:30 mins.

Bombay Pav Bhaji...!!!

Author: Siddhi Shirsat // Category: ,


Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of mumbai & Pune. In childhood when i use to go 2 mumbai i used to eat it a lot. Now we get it everywhere. Now we make it at home sometimes. Its very easy to prepare it.With ready made pav bhaji masala its ver simple.

INGREDIENTS:

2 cups boiled and grated potatoes
1/2 cup fresh/frozen green peas
1/2 cup finely chopped onions
3/4 cup chopped tomatoes
1/2 cup chopped capsicum
3/4 cup chopped cauliflower
2 tea spoon chili powder
2 table spoon pav bhaji masala
2 tea spn ginger-garlic paste
4-5 strands coriander leaves
7-8 pav(breads)(Laddi pav preffered)
butter
Salt

TO GARNISH
Finely chopped onion
chopped coriander
lemon piece


METHOD:
Boil vegetables like capsicum,cauliflower and green peas separately. Mash them a bit and keep aside.

Fry the onions in ghee or butter till onions turn slightly brownish. Add ginger garlic paste. Add tomatoes and fry till tomatoes are tender.

Now add mashed potato, cooked and mashed vegetables mixture and mix well. Add chilli powder, salt and pav bhaji masala.Add spices as per your taste.Add water if required to get the consistency. Use the water in which the vegatables were boiled.Cook until it gets a boil.

Remove from flame.Now pav have to be freid.Heat a tava .Slit the pav into half and apply butter both inside and outside.Add butter on tava and sprinkle some pav bhaji masala on it and put the pav on it. Turn and fry other side also Fry till it becomes crips and red.

Now serve the pav bhaji by adding little butter and by sprinkleing some lemon and garnishing with chopped onion and coriander leaves.

Serves :4-5
Preparation time:25 mins





Mushroom Gravy(Alambyache Tonak)

Author: Siddhi Shirsat // Category: , , ,

I am posting one more mushroom recipe today. 'Alambe' means mushroom in konkani and 'Tonak' is konkani word used for gravies prepared with fried grated coconut. This mushroom gravy tastes best when prepared with naturaly grown mushrooms.I have added more info on them here. I just love this dish with natural mushrooms. Artifically grown mushrooms can also be used but they do not taste as good as this natural ones.
 



INGREDIENTS:

2 cups verticaly chopped naturaly grown mushrooms( artificial will also do)
1 1/2 cup fresh grated coconut
4 onions chopped
1 1/2 tea spoon turmeric
2 table spoon home made goan garam masala( or garam masala)
3-4 dried kokum (sola)
1/2 tea spoon sugar
salt
oil
 
METHOD:

Take a kadai and add liitle oil. When its hot add 1/4 portion of the chopped onions and fry till till they turn light brown. Now add the coconut and fry for 4-5 mins. Remove from flame and cool.

Now take the fried coconut mixture and add turmeric in it. Grind this to a fine paste using water. Keep it aside.

Now take a vessel and add little oil. Fry 1/4 amont of the remaining chopped onion in it. when its light brown add the mushroom pieces and the remaining half quantity chopped onion. Mix well and add little water so that the mushrooms gets cooked.

When the mushrooms are almost cooked add salt and the masala powder. I use home made masala called as 'samar masala'.Its a goan masala. I vl post tis recipe some other time.Now add the ground coconut paste and mix well. Check the consistency of the gravy.It should be of medium thickness. If its more thick add more water and adjust. now add the sugar. check the taste of salt and masala and add more if required.

When the gravy starts boiling add the dried kokum and remove from flame.

Serve hot with paratha , chapati or rice.

NOTE: If dried kokum is not available use tamrind paste instead of it. Kokum is used as it goes well with mushrooms.It gives the required taste and bit of colour.

Preparation time: 25 mins

Patholi (Goan festive spl)

Author: Siddhi Shirsat // Category: , , ,


Today was Nagpanchami. In goa its celebrated in most of the hindu houses. Puja of nag idol is done on this day. As every year my family also celebrated it today.Patholi is a special sweet made on this day. It tastes realy awesome, with turmeric flavour.As they are covered in turmeric leaves and cooked.For those who do not know how are turmeric leaves, i am posting its pic.Here is its recipe.

INGREDIENTS:

2 cups rice flour
2 cups water
15 turmeric leaves
salt

For Filling
2 cups fresh grated coconut
1 cup Jaggery
1 tea spoon Cardamom powder
4-5 table spoon cashwe nut pieces


METHOD:

First dough for them must be made. For this heat the water, add salt.When the water starts boiling add the rice flour in it and stir countinously for 1-2 mins till it mixes well in water. Remove from flame immediately and keep on stirring till its fully mixed with the water and forms a rough dough.Keep it for cooling.

Now the filling must be made.for this take a kadai and add the jaggery in it. Cook till it melts and keep on stirring.Now add the coconut in it and keep on stirring countinously till it mixes well with the jaggery. Check the sweetness if more is required then add the jaggery.Add cashwe nuts and mix. When its almost cooked, add the cardoman powder and remove from flame.

Now the hot dough must have been cooled. now kned the dough properly so that it becomes soft.

Now the patholis must be prepared. Take a turmeric leaf and spread it.Nowspread a thin layer of the rice dough on the leaf using hands. If the dough sticks to hand use little water. It makes the spreading easier on leaf. cover the whole leaf with a thin layer of dough.

Now spread around 1-2 table spoons of stuffing on it evenly except the edges of leaves. Use more or less stuffing according to your choice.Now fold the leaf and press on the edges so that it is sealed completely, n no filling comes out. It can be folded horizontally or verticaly, both shape patolis i have shown in the pic.

Make all the remaining patholis in a similar manner.Now Pile them in the steamer or in a cooker vessel.Steam them for aorung 15-20 mins.

Remove them and serve. They must be eaten by removing the leaf(extra info for those who dont know :-))


Turmeric Leaves

NOTE: If you do not have turmeric leaves you can use parchment paper. But u wont get the traditonal turmeric flavour and taste.

You can even eat this patholis by pelling the leaf of a cooked patholi and shallow frying in ghee till slight red. This also tastes very nice.

Preparation Time:35 mins

Tawa Mushroom...!!!

Author: Siddhi Shirsat // Category: , ,


In Goa its mid of rainy season now. This time we get naturaly grown mushrooms. They grow in deep forests and people remove them and sell them in markets, as they have lot of demand. I just love this mushrooms very much-:).They are damn tasty and yummy. Below i have added pics on those mushrooms. I have added both the bigger mushrooms and small mushroom pics.They have lot of mud on them so they have be washed properly and carefully.Many tasty dishes can be prepared from them. Tawa mushroom is one such easy dish,which can be done very easily.You can even use button mushrooms in place of this local mushrooms.


Big Size Mushrooms

INGREDIENTS:

2 cups chopped natural mushrooms(or artificialy grown mushrooms)
2 big onions chopped lengthwise
1/4 cup fresh grated coconut
1/2 tea spoon chilli powder
1 tablespoon garam masala
1 tea spoon turmeric
salt
1-2 dry kokum or tamrind extract
oil

METHOD:

heat a pan and add oil and fry the onions till they become light brown.Now remove them from pan.

In the same pan add more oil if required and fry the mushrooms for 4-5 mins.Now add the onion to them and fry for 2-3 mins.

Now add the chilli powder, salt, garam masala and turmeric powder and mix well.Add the grated coconut now and mix. When they are almost cooked cut the kokum in 2 pieces and add to it and mix.Remove from flame.

They are ready.Serve hot.

Serves:3-4
Preparation time:15 mins.

Urad Dal Dosa...!

Author: Siddhi Shirsat // Category: ,

This is the simplest way of doing Urad dal dosa. This is a good and tasty breakfast. Can be served with any chutney or gravy.

INGREDIENTS:

2 cups dosa rice(or any normal rice)
1 cup urad dal
1 tbl spn chana dal (optional)
1 tea spoon fenugreek seeds(methi) (optional)
Oil
Salt As per taste

METHOD:

Soak all the ingredients separately for 7-8 hours.

Grind the urad dal separetly with chana dal and fenugreek with water to form smooth paste.Then grind the rice.Mix both the batters well and add salt.


Leave the batter for 5-6hours or overnight. Heat ghee on a pan and Make dosas.Thickness of the dosas depends on individuals taste.Generaly for chuneys or gravies thick dosas are made.


Serve with White Groundnut Chutney or any gravy.


NOTE:One table spoon of chana dal is added for making the dosas very crisp and one tea spoon of fenugreek seeds to give a nice color to it.

Even instead of chana dal 2 tablespoon of poha can also be used.But must be added before grinding.Must not be soaked.

Preparation time:25 mins

White Grondnut Chutney...!

Author: Siddhi Shirsat // Category:


This is a traditional common chutney made with many dosas, idlis etc. This can be served with or without seasoning.

INGREDIENTS:

1 cup fresh grated coconut
1″ piece ginger(optional)
1/4th tea spoon tamarind extract
4 green chillis

2 table spoon roasted ground nut pieces

Salt

For seasoning(Optional):

1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chilli

Oil

METHOD:

Grind coconut, ginger, tamarind, ground nut pieces,salt and chilies to a smooth paste adding required amount of water.


Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.


Serve the chutney with dosa or idli.

Preparation Time: 10 mins

Dry Fruits N Dates Laadus...!!!

Author: Siddhi Shirsat // Category: , ,

Well shravan month has started yesterday so i decided to make something sweet and also which can be stored for some days. We had dates at home so decided to make this laddus. I had seen a similar recipe on tv some months back, dint remember the exact recipe but tried something similar to it in my way and they were indeed very tasty. They are very nutritious laddus...Can be used as prasad also...can be made very quickly.

INGREDIENTS:

2 Cup Seedless dates(khajur)
1 Cup Cashew nuts
1 Cup Almonds
1 Cup Grated Dry Coconut(khobra)
1 tablespoon Poppy Seeds(khaskhas)
2 table spoon Desi Ghee


METHOD:

Grind cashews and almonds separately in a dry course powder and keep aside.If the dates contain seeds remove them and cut into small pieces.

In a pan heat the ghee and add dates.Let the dates cook with constant stirring for 5-7 mins..Cook till the colour becomes slight dark and they become soft .Keep aside for cooling.

Grind the cooked date mixture to form a course paste.Fry the poppy seeds in ghee for 1 min and remove from flame.

Mix date paste, almond powder, cashew powder, grated dry coconut and poppy seeds to form a even mixture.Form lemon sized balls out of this mixture.

Laadus are ready. Store them in container.

Preparation time:30 mins

Onion Pakodas(bhajis)

Author: Siddhi Shirsat // Category:


It was raining very heavily last week in goa. I could not resist the temptation to have hot onion bhajis and masala tea while its raining. Its a superb combo.Here is the simple recipe for it.

INGREDIENTS:

2 Onions
4 table spoon Bason
2 table spoon Corriander Leaves
1tea spoon Red Chilli Powder
1/4 tea spoon badishep
2 green chillis finely chopped
Salt to taste
Oil

METHOD:

Chop the onions into thin slices.Apply Salt and Keep it for a while.

After 5-10 minutes, it will be watery and soft, add bason, red chilli powder, finely chopped corriander leaves, green chillis,badishep and a spoon of hot oil.

Make paste out of it . If required add water. Water is not preferred as then the bhajis absorbs more oil while frying.

Heat oil and fry small portions of this mixture to golden brown colour.

Server hot.

Preparation time :10 mins.


China Grass Pudding...!!!

Author: Siddhi Shirsat // Category: , ,
China Grass, also known as Agar-Agar is a seaweed derivative and a 'vegetable gelatin'. Because of its gelatinous nature, it is used as a quick setting base . This puding is made using it. Its very simple and tasty desert.

INGREDIENTS:

1 packet China grass(Agar-Agar)

1/2 cup sugar

2 table spoon strawberry pulp

1/2 litre milk

2 bread pieces


METHOD:

Soak china grass in warm water. Boil milk with sugar for 10-15 minutes.

Take 1/2 of total milk, bread,strawberry pulp and china grass and mix it properly.Now mix this mixture with rest of the milk.

Grease a bowl with butter and pour the milk mixture into it. Keep it in the oven for 40 minutes.

refrigiraten it. Cut into desired size pieces and serve.

Preapation time: 20 mins

Mango Sheera(Suji ka Halwa)

Author: Siddhi Shirsat // Category: , ,
This mango sheera is bit different from the original sheera,it has mango flavour in it. Just give it a try any time for a change from normal sheera.Its more tasty then normal sheera.

INGREDIENTS:

1 cup rawa
1.5 cup mango pulp
1 cup milk
1.5 cup water
1/2 cup sugar
8-10 Almonds
Pinch of Safron
Ghee

METHOD:

Add ghee in a pan and heat it.Add rawa to it and fry on low flame till its slightly brown.

In another pan mix water and milk and boil it.Add it to the brownish rawa.

Let the rawa cook for some time (Till mixture becomes thick).Add sugar and mango pulp and cook again for a while.Check the sweetness and add sugar as mango pulp also contains sugar.

Meanwhile soak the almonds in water and pell and cut them in pieces.Garnish with almond pieces and safron and serve hot.

Serves:3-4

Preparation time:20 mins

Sweet Corn Seek Kabab!...

Author: Siddhi Shirsat // Category: , ,

I like sweet corn and I think its good source of fiber and roughage . So i try different recipes with it.But normaly we eat it by roasting it and sprinkling salt and lemon or by making corn chat.So decided to try some thing different.And here is the outcome...they realy taste nice.

INGREDIENTS:

1 cup sweet corns
2 Potatoes
4 Spoon Corn Flour
6 Cloves of Garlic
2 Green Chillies
1 Onion
1/4 Cup Corriander Leaves
1/2 tea spoon chilli powder(optional)
Salt to taste
1 tea spoon chat masala
Butter or Ghee

METHOD:
Add water to corn and cook over medium flame for around 20 minutes or till the corn is cooked. Keep aside to cool down.

Pressure cook potato in the cooker and keep aside to cool down.

In a mixie grind garlic, green chillie and onion to smooth paste.Grate the corns, grate the potatoes and mix them.

Add the grinded mixture, finely chopped corriander leaves, chilli powder,corn flour and salt to taste.

Make the elongated kababs from this mixture.Preheat oven to 200C.Grease the baking tray with butter/ghee and spread the kababs.Bake at 200C for 15 minutes.
Flip the sides of the kabab and bake for another 15 minutes.

They can be be also be shallow fried on tave instead of baking.

Sprinkle chat masala and serve with tomato ketchup.


NOTE:
While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.

Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. Add more or less according to the consistency of dough.

Serves: Makes 10-12 kababs
Preparation Time: 25 mins





Apple Milkshake...!!!

Author: Siddhi Shirsat // Category: ,

Today i am posting i more of a summer drink. Apple milkshake is a very healthy and a tasty beverage. As there is a saying a glass of apple milkshake a day , keeps the doctor away....:))...he he

INGREDIENTS:

2 medium sized apples (should be firm )
3 cups milk (chilled)
3 to 4 tea spoon sugar
1/2 tea spoon cinnamon powder
2 tea spoon honey
4-5 ice cubes(crushed)
2 scoops vanilla ice cream(optional)


METHOD:

Peel the apples and cut into small pieces.

Now beat them in a mixer till a paste is formed.

Pour milk and all the other ingredients and whip for 3 mins.

Serve chilled!...

Serves: makes 2 long glasses

Preparation time :5 mins

Sweet Corn Rice...!!!

Author: Siddhi Shirsat // Category: , ,

This is a very easy and tasty recipe.Whenever i want to make a quick lunch i make this. Sweet corns give it a very nice and sweet taste. It gets ready in no time.

INGREDIENTS:
2 cups basmati rice
1 cup sweet corns boiled
1/2 cup green peas (optional)
2 onions chopped lengthwise
2" cinamon stick
4-5 peppercorns
5 cloves
2 bay leaves
1/2 tea spoon shahi jeera
1/4 tea spoon turmeric
1/ tea spoon corainder powder
1 veg maggi cube
4-5 tea spoons chopped coriander leaves.
1/2 lemon juice
ghee
salt

METHOD:

Soak the rice in water and put on a cotton cloth for 30 mins after adding a spoon of oil.

Take a pan add ghee and fry the onions till golden brown then add the sweet corns and green peas. Fry for 5-6 mins.

Meanwhile take another pan add ghee. Now add all the dry whole masalas like cloves, pepper,cinnamon,shahi jeera and bay leaves.Fry for 2 mins. Add the soaked rice and fry for 4-5 mins.

Add the fried rice in the sweet corn mix. Mix it properly.Now add 4 cups of hot water.Add powdered maggi cube, turmeric powder, corainder powder and salt.close the lid and let the rice cook.

When the rice is almost done add lemon juice on top and garnish with coriander leaves.Remove from flame.
Its ready!..

Serve plain or with dal fry/gravy dish.

Serves:3-4
preapration time :15 mins

Sabudana Wadas...!!!

Author: Siddhi Shirsat // Category: ,

This sabudana vadas are one of the most famous and yummy fasting day item..but they are really tasty and crispy.I love to enjoy them widout any fast also:-)..If any of my friends or relatives are coming to our place to visit we make this recipe. Most of them like it. This recipe is my moms version i just love them.So one day i decided to try them and they became superb....Its really a very yummy snack


INGREDIENTS:

2 cup Sabudana(pearl Sago)
2 medium sized boiled potatoes
1 cup dry roasted Groundnut powder (not too fine)
3-4 green chillies
1/4 cup corriander leaves
Sugar to taste
Salt to taste
Oil/Ghee for frying

METHOD:
Wash and Soak sabudana for 4-6 hours with water.Use 1/2 cup water to soak.Soaking them in corect amount of water is necesary or else they do not soak properly and become hard.

Grind the green chilles and corainder leaves to a course paste.Grate the boiled potatoes finely.

Mix grated potato, soked sabudana, groundnut powder, green chillis and coriander paste,sugar and salt.Make a dough.

Make small flat round wadas out of this mixture.

Heat ghee.Deep fry them on medium flame or else they become brown soon form outside but remain raw inside. Make sure oil is well heated otherwise wada and oil both spoil.

Serve hot with chutney or sauce.I prefer only green corainder chutney as it goes very well with it.

NOTE:Quantity of water (1 cup sabudana and 1/4 cup water) is very important to get perfectly soaked sabudanas. Or else they becoem very hard or too soft.

Preparation time:25 mins

Egg Role...!!!

Author: Siddhi Shirsat // Category: , , , ,


Yest i was thinking of making something different and easy.I wanted to try something with egg. As one of my fren was supose 2 come 2 visit me ans she loves eggs.So i just surfed the net and found egg role, which seemed easy and tasty.Its a bengali dish.So i tried egg role with my modifications and they were indeed yummy. My fren liked them very much,She even took the recipe from me.

INGREDIENTS:

3 Spoon Heaps of Maida
1 Spoon Heaps of Wheat Flour
3 Eggs
1 Onion chopped vertically
2 Green Chillies
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
pinch of pepper.
Hot and sweet Tomato Ketchup
Salt to taste
Oil


METHOD:

Mix maida and wheat flour with salt to taste and little oil and knead the dough. Keep aside for atleast half an hour.

In a small pan, add little oil and heat it.Add sliced onions and green chillies to it.Then add the chilli powder and garam masala and cook them till onions lose their rawness and look light brown. Keep aside.

Break the egg each one in 1 bowl and add salt and beat them.

Make 3 balls out of the dough and roll them into regular thin chapatis one by one.Heat tawa and transfer the rolled roti on to the tawa. Put little oil from sides.When one side is almost done flip the roti and let the other side cook for a while.


Then add the egg mixture of one egg onto the cooking roti and spread it all over the roti and let it cook for a minute or so.Flip it, add oil from sides and cook from the egged side till egg is cooked completely.

When its almost cooked transfer the cooked egg roti on to this plate. Egg side on top.Sprinkle a bit of pepper.Spread the 1/3rd mixture of cooked onion and chilli in the middle as one line. Add single ketchup line to taste.

Now roll the egg roti into the egg roll.Repeat same process for remaining two rolls.



NOTES:
I didnt use complete wheat flour for roti as otherwise you tend to get wheat flour taste in the roll which I dont like in the roll. I didnt use complete maida because otherwise after cooking the rotis tend to get too hard. Hence this combination.
While rolling the roti, the best way to get perfect roll is to first put one side over the other such that mixture is covered and is tightly filled in from one side. and then roll it into the roll from same side.


Makes 3 rolls

Preparation time :15 mins

Simple Prawns Biryani...!!!

Author: Siddhi Shirsat // Category: , , , , ,
Many people like prawns.Even i am a fan of prawns...:))...Many tasty dishes can be made from prawns...Today i am posting one of them.Prawns biryani is realy tasty and can be made in no time. This recipe is my experiment.This is very simple and easy recipe. I took the recipe of my egg biryani and modified it a bit and made prawns and belive me it became realy spicy as i like and tasty...

INGREDIENTS:
2 cups basmati rice
1 cup prawns( shell removed and cleaned)
2 medium sized onions chopped
1 table spoon ginger garlic paste
1/2 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon corainder powder
1 veg maggi cube
2' cinnamon
4-5 peppercorns
4-5 cloves
3-4 bay leaves
1/2 lemon
oil/ghee
salt

METHOD:

Apply salt and little turmeric to the prawns.

Take a pan and add ghee and fry the onions in it till they become translucent.Now add the ginger garlic paste and mix well.Fry for 2 mins.

Now add the prawns to it. Add turmeric.In this dish small prawns are preferred over big ones as they give a nice aroma to the dish. If you have big prawns cut them in small pieces and use.Fry the prawns till they get gt cooked for 7-8 mins and get bit golden colour.

Meanwhile soak the rice in water and spread it on cloth so that all the water drains out. Add a teaspoon of oil to the rice before spreading as this helps to separate the rice after cooking and it does not get sticked to each other.Let it be on cloth for 30 mins.


Now take a pan and add ghee. Now add all the whole masalas like cinnamon, cloves, peppers and bay leaves. Fry them for 2 mins and add the rice to it. Fry the rice for 5 mins.

Now add the fried rice to the vessel containing the prawns mixture. Add 1 and 3/4 cups of water. If more water required add later.Now add the chilli powder, garam masala, corainder powder,powdered maggi cube and salt.

Close the lid and let the rice cook.Check for 10 mins if the rice is done. when the rice is almost cooked sprinkle juice of lemon on it.

Remove from flame.

Its ready .Serve Hot.

NOTE: Small prawns are prefered in this dish as they get mixed well and give a nice aroma.If using bigger prawns cut them in small pieces and use.

Serves:3-4
Preparation time:25 mins.


Sabudana Thalipith...!!!

Author: Siddhi Shirsat // Category: , ,

This is sabudana item thats favourite among everybody... Thalipith is a maharashtrian dish..Its also made of rice flour. I will post that recipe some other time.this one is simple recipe and is very tasty and crispy.this can be made as fasting food also.

INGREDIENTS:

1 cup saabudana(pearl Sago)
1/4 cup groundnut powder
4-5 green chillis
4 spoon corriander leaves
2 medium sized potatoes boiled
1/2 spoon sugar
Salt to taste
Oil/ghee/butter

METHOD:

Soak Saabudana in water for at least 6-7 hours.The water added should be 2 cms above sabudanas in the bowl.Soaking them in corect amount of water is necesary or else they do not soak properly and become hard.

Add salt, sugar, groundnut powder, finely chopped chillies and corriander leaves to sabudana and mix well.

Mash and add the potatoes to this mixture and form the sticky dough of this mixture.

Take the round ball of this dough and make thalipith out of it.

For those who don't know how thalipith is done on - apply little oil, ghee or butter to a heated tawa and press the ball on the tawa to form the round chapati like item sticking to the tawa - little movable because of oil. Press the dough with the help of flat bottemed bowl, so spreading of dough becomes easier on hot tawa.

Cook on low-medium flame with lid on the tawa for one side cooking.When its brown from the side thats sticking to the tawa flip the thalipith and cook it on the other side without lid.

Remove it when it becomes brown and bit crisy.

Serve hot with green chutney or sauce.


Serves:2-3

Preparation time :20 mins(excluding soaking time)


Mango Murabba(Jam)

Author: Siddhi Shirsat // Category:



Goa is famous for its mangoes as different varieties of mango trees grow in goa.almost all like eating mangoes...there are diff breeds of mangoes in goa like mankurad,alphonso,fernand.mangilal,pairi etc...the list is big...:))
mankurad is very popular among local people here...but i like mangilal more then it...


Any mango can be used for making mango jam but there a variety of mango called "Mussarat", if this type of mangoes are used for jam, jam becomes more tasty . As this mangoes are both sour and sweet so the combination makes a good jam.this mangoes are used more for jam in goa then eating. I have included the pic of raw mussarat mango and of ripe "mussarat" mangoes also above, they are bit red in colour.
In the above pic of jam, u can two shades of jams. One is orange and other one is yellow. The orange one has more sugar in it so it becomes darker in colour and can be stored for more time. where else the yellow one has less sugar and can be stored for few days.


INGREDIENTS:
12 Ripe Mangoes(Mussarat prefered)
1 kg of sugar
2 table spoon cardoman powder


METHOD:
Remove the pulp from all the mangoes. Grind the pulp so that it becomes a smooth and even paste.

Now take a vessel and cook the pulp in it ona medium flame. Keep on stirring continously as it shoud not burn or stick to the vessel.Cook it till it thickens a bit and maximum water evaporates from it.

Then add the sugar to it.Add sugar accoring to ur taste.Be carefull now coz if some water is there then suddenly bubbles get formed and they pop on top when sugar is added.After some time the mix will get a darker colour.Keep on stirring till the mix becomes dry like above pic.

Now add the cardoman powder to it and remove from flame.

Jam is ready!!!
bottel it ina air tight container and refrigirate it. It remains for 1 year.

Preparation time: 45 mins.

NOTE: Amount of sugar added depends on individual taste. So add the sugar according to your taste.
The colour of jam depends on the amount of sugar added.If more sugar is added it becomes more dark and more solid.

Puri Aloo Chana Chat...!!!

Author: Siddhi Shirsat // Category: , ,

Well chats are famous in india and many people just love them. They are tasty and easy to make things. I have eaten many chats in india at many places. Each place has its unique taste and preparation. I decided to make 1 chat at home and made this one by refering and mixing many recipes from net. It became very tasty and chatpatta. Give it a try.

INGREDIENTS:
1/2 cup white chanas boiled and mashed a bit.
chutneys.
10 puris
2 onions finely chopped
2 potatoes boiled
1 tomato finely chopped
1 cup fine shev
2 tea spoon chat masala
2 teaspoon garam masala
1 teaspoon jeera powder
2 table spoons curd(optional)
2 table spoons finely chopped corainder leaves

Three types of chutneys are required . Follow the recipe of sweet and spicy chutney from here

Third chutney is as follows. This is of thin consistency campared to other two
Ingredients:

1 tea spn jaggery

3/4 tea spn tamarind extract
1 tea sppon chilli powder

1/2 teaspoon cumin powder

1 cup water

Salt

Method:
Mix all the ingredients and boil for around 5-10mins.Chutney is ready.


MAIN METHOD:

cut the potatoes into small pieces.Add 1 tea spoon each of garam masala,chat masala and jeera powder to it.

Take a plate. Crush the 5-6 puris and spread on the plate. Now add 1 layer of potatoes on them.

Now spread the boiled chanas paste on them.Now add the sweet chutney and the spicy chutney according to your taste on this mixture. now add chopped onions and tomatoes.

On them spread the third chutney accoridng to ur taste.Add some curd in between if required.

Now garnish it a with a layer of shev and corainder leaves.sprinkle some chat masala and garam masala.Add some sweet chutney on top if required.

Serve Immediately.

Makes 2 plates

Preparation time:15 mins


Bhel Puri...!!!

Author: Siddhi Shirsat // Category: , ,

Bhel is a very famous and tasty chaat one can find anywhere in India. Everyone has a different style of making bhel. Any version of this dish is delicious.
Well this is one chaat recipe which i make frequently.I make different types of bhels and this is one of them. It is very simple and easy.Puffed rice or churmuri is the main ingredient of bhel.


INGREDIENTS:
2 cups puffed rice(churmuri/chirmuli)
1/2 cup finely chopped onion
1/2 cup shev
5 puris
2 table spoon chopped coriander leaves
1/4 cup farsan mix(optional)

CHUTNEY
Ingredients
2 table spoon tamrind soaked in 1/2 cup water
2 tea spoon chilli powder
1/2 table spoon jaggery
2 dates(optional)
salt

Method:
Grind all the things together into a paste. Add water to get the required consistency.It shoud not be too thick like chutney used for shev puri. It must be of thinner consistency.

METHOD:

Take a bowl. Mix the puffed rice with the shev and farsan mix. Crush some puris and add to this mixture.Now mix the onions with it.

Add some corainder leaves.Then add little chutney and mix well. Add the chutney accoriding to your taste.

Now put it in a plate and garnish with shev corainder leaves and crushed puris .

Serve immediately as the puffed rice becomes soft very soon.


Serves:2

Preparation time: 10 mins




Chicken Kadai Fry...!!!

Author: Siddhi Shirsat // Category: ,
This recipe i got from a recipe book which my mom had got long back. We had some chicken at home and wanted to try a dry chicken recipe so decided to make this.I made this with some addons and it became very yummy:-))

INGREDIENTS:

1/2 kg Boneless Chicken pieces
2 tb sp ginger-garlic paste
4 whole kashimiri red chillis
1 tea spoon coriander powder
2 green chillis chopped
4 onions chopped lenghtwise
4 tomatoes chopped
1 capsicum chopped
1/2 cup spring onions chopped(greens n whites)
1 teaspoon garam masala
2 table spoon chopped coriander leaves
1 chicken maggi cube
1/2 tea spoon sugar
salt
ghee

MARINATION PASTE
Method:Make a paste of ginger,garlic,green chillies and coriander. Apply it on chicken pieces and let it remain for or 3-4 hours.


METHOD:

Take a pan and add ghee to it. Then add the marinated chicken pieces to it and let them shallow fry for some time till slight golden brown.When they are almost done remove them.

Now take another pan and add ghee and fry the onions till they are bit brown. Now add the ginger-garlic paste to it.After some time add the kashmiri chillis and fry for 2 mins.

Then add the chopped tomatoes and green chillis and cook for 3 mins. Now add the capsicum pieces and cook for 5 mins.

Now add the fried chicken pieces. Mix them well with the mixture.Add salt.Add the chopped spring onions and stir well.Now add the coriander powder, garam masala and the powdered maggi cube.Add sugar.

when the chicken is cooked completely garnish it with corainder leaves and remove from flame.

Chicken is ready!...

Serve with hot parathas or nan.

Serves: 3-4
Preparation time: 25 mins.


Gajar Ka Halwa(Carrot Halwa)-Type 1

Author: Siddhi Shirsat // Category: ,

This recipe is something very easy to cook and i had been cooking this very often ... mainly because it is delicious, it has lots of milk and carrot which is good for health and plus very easy to cook...I tried many version of this halwa and this is the one which i like...Here i have put two pics , in first pic the halwa is fully dry where i have allowed all the milk to get absorbed in carrots by cooking it bit longer, where else in second pic i have allowed a little milk to remain.I like second type halwa with little milk remaining.




INGREDIENTS:
5 cup grated carrots
4 cup milk
1 cup sugar
5 spoon dry fruits
5 table spoon ghee
1/2 spoon cardoman powder

METHOD:Heat a pan and add ghee.Add the grated carrots and let them fry a little for couple of minutes on lowest possible flame.

Add a cup of milk to this and let the carrots cook on medium flame with constant stirring.Once the mixture starts drying out add another cup and keep on cooking, follow this till complete milk is added and carrots cook well.

Now add the sugar to it. do not add the whole sugar at once. Check out the sweetness and keep adding if required.Keep the consistency of the halwa according to your taste.I like to keep a little milk so i do not allow all the milk to get absorbed.You can dry the halwa fully by allowing all milk tog et absorbed in carrots.

When its almost done.In another pan add remaining ghee and fry the dry fruits well and then add them to the halwa.Sprinkle the cardoman powder on top of it.

Remove from flame and serve.Hot and chilled both tastes good.

Serves :3-4

Preparation time :25 mins




Mango Lassi...!!!

Author: Siddhi Shirsat // Category: ,

Mango season is almost over in Goa now.I had a big bottel of mango pulp at home, dint know what to do with it. I came acroos this mango lassi on one site and decided to try it . It became tasty. Its realy nice and tastier then regular lassi.Now i make it frequently as its very easy to make.


INGREDIENTS:

Mango pulp 3/4 cup
Curd/yogurt 1 cup
Milk 3/4 cup
Cardamom 1/2 tea spn
Sugar 2 teaspoons

METHOD:

Blend all the ingredients in a blender/mixer for around 2 mins to get a smooth mixture.
Serve chilled.

NOTE:Ripe mangoes can also be used instead of mango pulp. Peel mangoes and blend them in a blender/mixer to get a smooth pulp.Add more sugar if using mangoes. My pulp already add sugar added so i added little amount of sugar.Increase/decrease the amount of milk and sugar to get desired consistency and sweetness.

Makes 2 glasses.
Preparation time: 5 mins




Shev Batata Puri...!!!

Author: Siddhi Shirsat // Category: , ,

I am a big fan of chaats like pani puri,sev puri, bhel puri etc...when ever i pass by those chat stalls i cant control my self from having atlest one. This days its rainy season here so i dont prefer them as its not good to have them in this season as puri n all become soft. I wanted 2 have my favourite sev puri and coudnt move out as it was raning heavily... so i decided to make at home. I had never tried this at home anytime before. I searched on net and got lot of recipes, i combined 2-3 of them and made this one and it turned out to be awesome. My dad who do not like chaats also liked it...:)



INGREDIENTS:
14 puris
2 onions finely chopped
2 potatoes boiled
white chanas boiled and mashed a bit
1 cup fine shev
2 tea spoon chat masala
2 teaspoon garam masala
1 teaspoon jeera powder
2 table spoon finely chopped corainder leaves

Two types of chutneys are required. Recipes are as follows.

SWEET CHUTNEY
Ingredients:
5-6dates
2 tea spn tamarind soaked in water
1/2 tea spn roasted cumin seeds
1/2 tea spn coriander powder
2 tea spns jaggery
Salt

Method:
Make a thick paste of tamrind. Add all the remaining things and grind to a smooth paste.


SPICY CHUTNEY

Ingredients:
1 tea spn oil
1/2 tea spn mustard seeds
1/2 cup coriander leaves
3-4 green chilies
1/2 tea spn chili powder
1 tbl spn dessicated coconut
Salt

Method:
Heat oil and add mustard seeds. When they start to pop up, add green chilies, coriander leaves, coconut, chili powder, salt and fry for 2-3 mins. Grind it into a smooth paste.


MAIN METHOD:

Mash the potatoes and add salt to them.

Add salt ,1/2 chat masala and 1/2 garam masala, jeera powder to the chanas.

Now make a opening on the puris by breaking them in middle. Fill them with 1/2 teaspoon chana paste.Then add the mashed potato may be half teaspoon. this quantities depends on individual taste.

Now put the sweet chutney on top of it and then the spicy chutney.Adjust according to your taste. I added 1/2 teaspoon sweet and 1/4 teaspoon spicy chutney.

Now put some amount of chopped onions on this mixture and fill the puri.Add a lot of shev on it.

Now sprinket chat masala and some garam masala on top of it.Garnish with corainder leaves.Add some sweet chutney on top if required.

Shev batata puri is ready. Serve imediately.


Serves: 2

Preparation time : 20 mins




Simple Pulav(Using whole spices)

Author: Siddhi Shirsat // Category: , ,


I make different types of pulavs and biryanis.I prefer making them as they are very simply and gets ready in no time.I will keep posting diff types of them in future. As they contain diffrent types of vegetables they are healthy too.This simple pulav is one of them. Corn give a sweet taste, all the whole spices give a nice aroma to it.Its very simple and good to taste...


INGREDIENTS:
1 cup basmati rice
1 and half cups chopped vegetables (green peas, carrots, capsicum, corn)
1/2 tea spn black pepper
1″ cinnamon
5-6 cloves
2 bay leaves
1 tea spn shahi jeera
2 tbl spn cashew
2 green cardamom
1 black cardamom
3 green chillies
4-5 strands coriander leaves
1 veg maggi cube
Ghee
Salt

METHOD:

Heat ghee. Add pepper, cinnamon, cloves,shahi jeera,bay leaves, black and green cardamom. Fry for few minutes.

Then add cashews. Fry for a minutes, add rice, green chillies and vegetables.

Add salt and 1 and 3/4 cup water and add the powdered maggi cube. Cook on low flame till completely done.


Garnish with coriander leaves.

Serves : 2-3


Preparation time : 25mins

Thandai...(Summer Beverage)

Author: Siddhi Shirsat // Category: ,

Thandai is a North-Indian drink made especially when the hot, dry summer winds blow through the region leaving everything and everybody parched. This thirst-quencher is tasty and cools you down.This chilled almond-flavoured beverage is terrific for when the tempratures soar.
This is very famous in north india and prepared at special ocassions like holi.I have tasted it when i had been to north india and i had liked it.I like to try different types of beverages. I was searching for its recipe and found this one. And no need 2 tel that i tried it as some guests were supose 2 come...and they realy liked it.


INGREDIENTS:

15 almonds
1 tea spn peppercorns
1 tbl spn dry grapes(raisins)
4 dates (seeds removed)
1 tea spn fennel seeds (saunf/badishepi)
2 tea spn poppy seeds(khaskhas)
4 cardamom with pods
Sugar
Milk

METHOD:

Soak dates, almonds, peppercorns, raisins, fennel seeds, poppy seeds, cardamom overnight in the water. Minimum 4-5 hours are also enough.

Next day grind to a very smooth paste using the soaked water and little milk if required.(Do not forget to peel the almonds before grinding.)

Add sugar (as per your taste) and Milk to bring it to required consistency.

Add milk according to your taste.If u like strong flavour add little milk .Strain and refrigerate for some time.

Serve chilled.

Serves : 4
Preparation time : 15mins



Gobi Manchurian Dry(Indian style)...!!!

Author: Siddhi Shirsat // Category: ,

This is one of my favourite dishes...its made often at my place...This recipe is mixture of many manchurian recipes...This has a bit of indian taste campared to the original chinese manchurian,but it tastes superb.So i am posting it here.I made this few days back so removed pic and posting here...


INGREDIENTS:
Cauliflower 1 medium sized
1/2 cup besan
1/2 cup cornflower
14-15 garlic pods finely chopped
5 green chilles finely chopped
2 onions finely chopped
2 tomatoes finely chopped
1/2 cup tomato sauce
1/4 cup finely chopped corainder leaves
oil
salt


METHOD:

Cut the cauliflower into pieces and keep them in hot water for 20 mins so that they soften a bit.Add some salt to it.

Make a batter by mixing the besan and cornflour in water.Add little salt. It should be of medium consistency.

Deep the cauliflower pieces in that batter and deep fry them in oil till they become crispy.

Meanwhile take a pan. Add some oil and fry the onions till they are translucent.Now add the chooped green chilles and the garlic pieces. Fry for some time.Now add the tomatoes to it.Fry for 10 mins.Add a pinch of salt.


Now add he fried cauliflower pieces to this mixture and mix them properly with it.Now add the tomato sauce and mix well.Now close the vessel and cook on low flame for 10mins.


Now remove the lid and garnish with corainder leaves.Remove from flame.

Let it stand for 10 mins and then serve it.


Preparation time:30 mins.

Serves:4




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