Cooking Dil Se...!!!

Mango Sheera(Suji ka Halwa)

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Sweets

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

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Sweet Corn Seek Kabab!...

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Starters

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

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Apple Milkshake...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

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

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Sweet Corn Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

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

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Sabudana Wadas...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Fasting Day Dishes

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

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Egg Role...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, Evening Snacks, Kebabs N Rolls, Non-Veg Recipes, Quick Dishes

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

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Simple Prawns Biryani...!!!

Author: Siddhi Shirsat // Category: Non-Veg Recipes, Prawns Dishes, Pulavs N Biryanis, Quick Dishes, Rice Dishes, Seafood Recipes

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.

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Sabudana Thalipith...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Fasting Day Dishes

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)

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Mango Murabba(Jam)

Author: Siddhi Shirsat // Category: Jams N Murabbas

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.

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Puri Aloo Chana Chat...!!!

Author: Siddhi Shirsat // Category: Chaats, Evening Snacks, Street Food

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

Comments (0)

Bhel Puri...!!!

Author: Siddhi Shirsat // Category: Chaats, Evening Snacks, Street Food

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

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Chicken Kadai Fry...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes

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.

Comments (0)

Gajar Ka Halwa(Carrot Halwa)-Type 1

Author: Siddhi Shirsat // Category: Desserts, Sweets

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

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Mango Lassi...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

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

Comments (0)

Shev Batata Puri...!!!

Author: Siddhi Shirsat // Category: Chaats, Evening Snacks, Street Food

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

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