Cooking Dil Se...!!!

Kalakand...!!!

Author: Siddhi Shirsat // Category: Sweets

Kalakand or Qalaqand is a popular Indian and Pakistani sweet made out of solidified, sweetened milk and cottage cheese(chenna). It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India.The term qand in qalaqand is derived from the Arabc language and means sweets.Its one on the most demanded sweet during festival times in india.I like its taste so i decided to give it a try and found out that its recipe is very simple.Had a good experince in making it.Home made pure kalakand gets ready in no time.

INGREDIENTS:

2 litres whole milk

3 table spoon lemon juice/vinegar

1-1/2 cup sugar

1/2 cup slices almonds and pistachoes

1 tea spoon kesar elaichi syrup

METHOD:

Boil 1 litre milk and when it starts boiling add lemon juice to it and stir.Milk will get curdled and whey will get seperated.Remove it from flame and strain the solid.This solid is called chenna.Wash it in running cold water.Keep it in muslin cloth and tie a knot and hang it for 1 hour so that all the liquid drips.

Boil the remaining milk and when it gets boiled reduce the flame and cook it on low flame.Stir it countinously.Cook till its quantity gets reduced to almost half.Add in the stored chenna and cook over medium flame till the mixture thickens.

Add in sugar and kesar-elaichi syrup. Cook till the mixture thickens completely and leaves the sides of the pan.It should be enough dry.

Take a plate and spread the hot mixture on it and spread evenly using a flat surfaced plate.Now sprinkle the sliced pistachoes and almonds.Let it get dry and set.

When the mixture gets cooled and dry, cut it into cubes and serve.You can even shape them in your choice shape.I had used biscuit cutter to cut the half set kalakand and then allowed it to set fully as its difficult to give shape to fully set kalakand.

Preparation Time: 30 mins

Comments (3)

Chicken Calzone...!!!

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

A Calzone is an Italian turnover made from pizza dough and stuffed with cheese ,salami, meat or vegetables and a variety of other stuffings.When baked the dough swells up to somewhat resemble a “stuffed stocking or trouser leg” which is what a calzone means in Italian.It is often served with marinara sauce or some other dip.I decided to use chicken stuffing along with mozerella cheese.This was my first try to make calzones and they turned out very good and tasty.In above pic you can see one opened calzone with the stuffing .They are easy to make and carry anywhere easily for picnics or as mid time snaks.So now i am planing to try some more calzones with different experimented stuffings:-))

INGREDIENTS:

For Outer Covering:

2 cups all purpose flour

2 tea spoon active dry yeast

2 tea spoons mixed dry herbs

2 table spoon olive oil

1 tea spoon sugar

salt

For Stuffing:

1 n 1/2 cup boneless chicken

2 big onions chopped

2 cups mozerella grated mozerella cheese

1 cup tomato puree

1 tea spoon pepper powder

1 tea spoon oregeno

3-4 table spoon green paste(ginger-garlic-green chillis and corainder paste)

1 tea spoon chilli powder

1 tea spoon turmeric powder

salt

olive oil

METHOD:

For the dough mix sugar and yeast in 1/4 cup warm water and keep aside closed for 10 mins.Mix flour,salt and dry herbs.When yeast become active add it to the flour mixture and kned into a soft dough.Add olive oil and kned more for 2 mins.Keep aside closed for 1 hour in a warm place.After 1 hour it must have got doubled.Press the dough ball little to remove the air and again keep it closed for 1 more hour.

To make the stuffing.Apply salt and turmeric and green paste to chicken pieces.Keep aside for 1 hour.Now take the pieces and cook till 3/4 done.Now make small pieces of the cooked chicken and keep aside.

Heat a pan and add oil.Saute the onions till golden brown.Now add the shredded cooked chicken and saute for 1 min.Now add the chilli powder and pepper powder.Mix and saute for 2 mins.Now add salt and tomato puree and let the puree coat the mixture.Close the lid and let it get cooked for 3-4 mins.Now finaly add the oregeno and toss.Remove from flame and let it cool.

Now divide the dough into small balls.Roll each ball into 4-5 inch diameter circle.Add one table spoon of chicken filling and one table of grated cheese over it.Apply little water on the edges of the rolled circle.Close it into semicircle and seal the edges using fork.

Reapeat this procedure with all the remaining balls and filling.I have put a pic below to show the prepared raw calzones.

Keep them closed for 10 mins to rise a little.Preheat the oven/microwave at 180 degrees for 10 mins.

Grease oven safe dish and bake them at 180 degrees for 25-30 mins or till they turn brown.I baked for bit longer as i wanted them crisp.

Serve hot with marinara sauce.

Preparation Time:35 mins

Comments (2)

Crispy Tortilla Chips...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Mexican Dishes

This crispy and tasty mexican corn tortilla chips are very popular all over the world.A tortilla chip is a mexican snack made from corn tortillas, which are cut into wedges and then fried or even baked sometimes to make a healthier version.They are served mostly with salsa.This tortilla chips can also be used as garnish over some of the soups.They are realy tasty can crispy.Even left over tortillas can be used to make this.

INGREDIENTS:

1 cup maize flour

1 cup all purpose flour

2 tea spoon chilli flakes

2 tea spoon oregeno

1/2 tea spoon pepper powder

salt

oil

METHOD:

Kned the tortilla dough along with salt, chilli flakes and oregeno using water.Roll round and thin tortillas from it.

Now slightly dry roast the tortillas till half done on griddle for 2 mins.Then cool it.Cut it into triangular wedges.

Heat oil in a kadai and deep fry them till crisp.Spinkle some more chilli flakes and pepper powder.

Serve with Salsa or sauce.

Store them in air-tight container.They remain good and crisp for some days.

Preparation Time : 10 mins

Comments (1)

Blog Awards...!!!

Author: Siddhi Shirsat // Category: Awards

I have been presented all this awards by SE(Denufood).I am very delighted to have them and i thank her a lot. Now i present this awards to some of my new blog mates. They are Ushnish,Pavitra and also i present them back to SE(Denufood).

Comments (3)

Goan Chicken Xacuti(Shakuti)...!!!

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

Chicken Xacuti or shakuti is a very famous and authentic goan chicken gravy dish. All goans who eat non-veg like this recipe very much, infact its the most common chicken dish in goa.Its very spicy and tasty.Its often eaten along with special bread called as 'pav' in goa or steamed rice or even vadas.

INGREDIENTS:

For Marination:

1 cup chopped corainder leaves
4-5 green chillis
10-12 garlic cloves
2 inch ginger piece
2 table spoon lemon juice
2 table spoon curd
2 tea spoon turmeric powder
salt

For Main Dish:

600 grams chicken pieces(medium size)
3 cups chopped onions
1 1/2 cup freshly grated coconut
3/4 tea spoon Turmeric powder
1 table spoon tamrind pulp
5-6 garlic cloves
1/4 tea spoon freshly grated nutmeg powder
1 cup thick coconut milk(optional)
salt
oil

Whole spices:

8-10 dry red chillis
1 n 1/2 table spoon corainder seeds
1 tea spoon cumin seeds
1 tea spon carom seeds(ajwain)
1 tea spoon fennel seeds(badishep/saunf)
2 table spoon poppy seeds(khaskhas)
2 inch cinnamon stick
10 black peppercorns
4 star anise
6-7 cloves

For Garnish:

chopped corainder leaves
sliced onion
lemon wedges

METHOD:

To make the marination fry green chillis and garlic pods in little oil for 3-4 mins.Peel the garlic pods.Then grind green chillis and garlic pods with corainder leaves and ginger to form a paste.Apply salt and turmeric to the chicken pieces.Apply the green grinded paste and curd and sprinkle lemon juice and mix it well with the chicken pieces.Refrigerate it for min 5 hours .

Heat a kadai and add one table spoon oil and add 3/4 cup chopped onion and fry it till light brown, then add grated coconut and fry it for 4-5 mins till it becomes brown.Keep it aside.Heat another kadai and add little oil and fry all the whole spices along with red chillis for few mins.Take care so that the spices do not burn.

Now grind the roasted spices with roasted coconut and onion mixture along with turmeric powder to a smooth paste using water.Heat a vessel and add oil.Fry 1/2 cup of the remaining chopped onions till they become brown.Now add the marinated chicken pieces and saute for 3-4 mins.

Add the remaining chopped onions and water till the chicken pieces get dipped and close the lid and let the chicken pieces get cooked.When they are almost cooked, add the grounded coconut paste.Mix it well.Add little water if needed.Add salt and nutmeg powder.Close the lid for more 3-4 mins.Let it simmer on low heat.When it starts boiling add coconut milk and cook for 1 min.Remove from flame.

While serving spinkle lemon juice and sliced onion.Serve hot xacuti with bread or hot steamed rice.

NOTE:

My vegetarian friends can use mushroom in this recipe instead of chicken, that it will be mushroom xacuti.But that time marination is optional and even if you do it do not keep marinated mushrooms for more then 1 hour.

You can even add 2 chopped tomatoes to it when chicken is half cooked, but then do not add tamrind pulp as it can get sour.

You can add coconut milk or you can even skip it.But if u add it, do not add more water while cooking or else it will become watery.Check the amount of water.

If you want less spicy then you can reduce the amount of red chillis.

In goa its always served with lemon wedges and sliced onions.It tastes best when spinkle with little lemon juice and onion slices.

Comments (8)

Falafel Frankie...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Middle Eastern Recipes

As i am trying some middle eastern recipes this days, this is my first recipe. I made falafel.Falafel is a fried ball or patty made from spiced chickpeas and/or fave beans. Originally from Egypt, falafel is a popular form of fast food in the Middle East. It is mostly served alone as a snack or in bread called as pita bread along with salads, pickled vegetables and hot sauce, and drizzled with tahini based sauces.I made this falafel and made a frankie from them. Its taste was nice and different.We must try some different cuisine for a change sometimes.

INGREDIENTS:

For Falafel:

1 cup chickpeas

2 table spoon lapsi rava(wheat semolina)

1 table spoon besan

3/4 cup chopped corainder leaves

1/2 cup finely chopped onions

1 table spoon sesame seeds

1 tea spoon corainder powder

1/2 tea spoon cumin powder

1/4 tea spoon pepper powder

3-4 green chillis

1 table spoon parsley

4-5 garlic cloves

salt

For Salad:

1 cup chopped cabbage

1/2 cup sliced onion

1 table spoon lemon juice

pepper powder

salt

For Frankie:

1 cup wheat flour

1 cup maida(all purpose flour)

1/2 tea spoon baking powder

1 table spoon butter

salt

1/2 cup Tahini Sauce

METHOD:

Soak the chickpeas in water for min 7-8 hours.Now grind chickpeas along with lapsi rava, besan,green chillis, garlic,corainder,cumin powder,corainder powder,pepper powder,parsleyand baking powder.Add very little water while grinding, it should form a very dry course paste.Keep the mixture covered for 1-2 hours.Then mix raw chopped onions, salt and sesame seeds in it.

To make the dough for frankies mix wheat flour,maida,salt,butter and baking powder and kned it using cold water.Keep the dough for 30 mins.

Make small balls of the prepared chickpeas mixture and flatten them on hand.Deep fry them till golden brown and crisp.Falafel are ready.You can enjoy them wid tahini sauce also.

Now to make frankie, make rotis of the kneded dough.To make salad mix cabbabe and onion and add salt and lemon juice.Keep it for 10 mins and them add pepper powder.

To make the frankie, first apply tahini sauce to the roti, then add fried falafel in line as shown below.Add salad.

Role into a tight role and seal.Frankie is ready.

NOTE: This dish is not mush spicy, as middle eastern dishes are not as spicy as our indian dishes.If you can want you can add some spices to your choice to suit your taste.

Prepration Time : 35 mins.

Comments (0)

Tahini Sauce...!!!

Author: Siddhi Shirsat // Category: Chutneys N Sauces N Dips, Middle Eastern Recipes

Tahini Sauce is a very famous dip of middle eastern cuisine.Major part of it consist of ground sesame paste called as "tahini paste" which is one of the main ingredient of middle eastern recipes.

Before i had a very less knowledge of middle eastern recipes and one day i saw one recipe on one of the cookery shows and i found it interesting and tasty. So i did more research on it and tried to make some of the famous middle eastern recipes. This sauce is the base for max of them so made it first.Give it a try, its taste is realy unique and nice.

INGREDIENTS:

1 cup sesame seeds

1/2 cup olive oil

5-6 garlic cloves

1/4 cup lemon juice

salt

METHOD:

First dry roast the sesame seeds and let them cool.When they get cooled, grind them dry in mixie till they get crushed well and oil comes from them.Now add some olive oil and grind more till it forms a smooth paste.Add more olive oil if paste is not of pourable consistency and blend more.Tahini paste is ready. This can be stored alone for 3-4 weeks and can be used in many recipes.

Now to make tahini sauce from it take tahini paste and add crushed garlic cloves and salt and grind to fine paste.Now remove it in a bowl and add olive oil and lemon juice and mix.If its not of sauce consistency add little warm water.

This sauce can be stored in freezer for 2 weeks.

Preparation Time:10 mins

Comments (0)

Watermelon Cooler...!!!

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

I had watermelon at home and felt like trying some refreshing drink with it as the climate was bit hot in goa from last 2 days.I took inspiration from sugarcane juice and tried its ingredients and it tasted very nice and different.It was very refreshing.

INGREDIENTS:

2 cups chilled watermelon cubes

2 tea spoon sugar

1/2 tea spoon chopped ginger

1/2 tea spoon pepper powder

1/4 tea spoon jaljeera powder

3-4 fresh pudina leaves

METHOD:

Remove seeds from watermelon pieces. Add water melon pieces, sugar,ginger,pepper powder and jaljeera powder and blend for 2-3 mins.

Pour in glasses and add chopped pudina leaves and serve immediately.If kept for some long time it can get spoiled.

NOTE: For good results add chilled water melon pieces.

Amount of sugar added depends on the sweetness of watermelon. If the watermelon is very sweet no need to add sugar.

Makes two glasses.

Preparation Time: 5 mins

Comments (0)

Pan Fried Rice...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Rice Dishes

This is very quick and tasty chinese fried rice.I make it often as it gets ready in 10-15 mins.I have added some prawns to it, but sometimes i even add shredded boiled chicken and scrambled egg, it becomes even more tasty with it.

INGREDIENTS:

1 cup basmati rice

1 cup chopped spring onion

1/2 cup finely sliced carrot

1/2cup sliced capsicum

1 cup chopped cabbage

1/2 cup cleaned small size prawns

1 table spoon soya sauce

1 table spoon chilli sauce

1/2 tea spoon pepper powder

salt

oil

METHOD:

Apply salt and turmeric to prawns and keep aside.Wash rice in water and keep it soaked for 10 mins. Now saute the rice in oil for 2 mins and add 1 3/4 cup water and little salt and cook the rice.Cool it .

Shallow fry the prawns for 4-5 mins in oil.Take a pan and add one table spoon oil. When it gets heated up add soya sauce and saute for 1 min. Now add the chilli sauce and saute more.Adding soya sauce and chilli sauce at this stage gives a nice aroma.Now add chopped carrots and capsicum and saute for 2 mins.

Now add the spring onion and cabbage. saute for 1 mins.Add the fried prawns and mix. Add salt and little pepper.Now add the cooked rice and mix well.spinkle some pepper powder and mix.Toss on high flame for 2 mins.

Remove and serve hot with machurian or any other chinese side dish.

NOTE: You can even add shredded boiled chicken and scrambled to this.

Preparation Time: 20 mins

Comments (3)

Garlic Flavoured Mushroom Pizza with Bechamel Sauce...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Pastas N Pizzas

I like baking pizza sometimes and that day i was in mood of baking some different pizza. I wanted to make something different from the normal tomato sauce or marinara sauce pizza...so i decided to make white sauce also called as bechamel sauce pizza with the veges i had at home. I also decided to give the plain base some flavour, as i was bored from the normal plain base. So i added some crisp fried garlic and chilli flakes and herbs to the base.So this is how this pizza was made and it tasted damn yummy, base had a nice flavour....i just loved it...:-))

INGREDIENTS:

For Pizza Crust:

1 n 1/2 cup all purpose flour

2 tea spoon chopped garlic

1 tea spoon chilli flakes(paprika)

2 tea spoons mixed herbs

2 tea spoon active dry yeast

1 tea spoon sugar

1 table spoon olive oil

salt

For Toppings:

1 n 1/2 cup sliced mushrooms

1 cup chopped capsicum

1 cup caramalized onions

1 cup grated mozerella cheese

olive oil

chilli flakes

oregeno

For Bechamel Sauce:

2 table spoon butter

1 table spoon chopped garlic

2 cups whole milk

2 table spoon cornflour

1/2 tea spoon pepper powder

1 tea spoon chilli flakes

2 fresh basil leaves

1/4 tea spoon nutmeg powder

salt

METHOD:

Take 1/4 cup warm water and add sugar to it .Add yeast in it and cover and keep for 10 mins.Heat little oil in a pan nad saute the garlic till light brown in it. Cool it.Take flour in a bowl, add salt,chilli flakes and mixed herbs. Add the yeast mixture and kned it into a soft dough. Then apply olive oil and kned again for 2 mins. Keep covered for 1 hour. It will rise and become double.Knock it and remove all the air in it and again cover and keep for more 1 hour.

To make the sauce heat a vessel, add butter to it. Now add chopped garlic and fry till it becomes light brown. Add basil leaves torn in hand and saute for 1 min. Now add the cornflour and saute it on low flame for 1-2 mins till raw smell goes. Now add milk to it and stir for 2-3 mins till it becomes quite thick like sauce. Now add chilli flakes, pepper powder and nutmeg powder.When thickened enough remove from flame and keep.

Make a ball of the doubled dough and roll it into a pizza.Do not make it too thick or too thin. It should be as thick as 4-5mm. Now take a fork and prick the base at some places.Now apply olive oil on it.Spread the bechamel sauce evenly on the whole base.Now spread the toppings on it.Spinkle little pepper powder, salt , oregeno and chilli flakes. Finaly spinkle the grated mozerella cheese on it.

Preheat a oven/microwave for 5 mins at 180 deg.Bake it for 20-25 mins at 200 degs Sprinkle some seasonings and serve hot.

NOTE: To make carmalized onions, saute sliced onion with butter till golden and add some salt and pinch of sugar.

Preparation Time: 25 mins.

Comments (2)

Lauki Kheer with White Chocolate...!!!

Author: Siddhi Shirsat // Category: Chocolate Recipes, Desserts, Sweets

Lauki (Bottle Gourd) kheer is very popular in india.Even i like its taste.But the authentic kheer recipe is very simple,so i decided to try something new ,Thinking whatever may be the outcome i tried it. I decided to add some different flavours to it.I added star anise to flavour the bottle gourd , thought as its similar to nutmeg and nutmeg is used to flavour sweet dishes and believe me, star anise gave such a wonderful flavout and aroma to the kheer that whoever ate it loved that flavour. It went very well with the taste of lauki. I even added white chocolate pieces and when they melted it gave a very nice heavenly taste and flavour to the kheer. The kheer had turned out awesome, i was very happy with my experiments:-))..Those who do not know what is lauki(bottle gourd) i have put its pic below.

INGREDIENTS:

2 cups grated bottle gourd(lauki)

1/2 litre whole milk

1/2 cup chopped dryfruits(pisatachoes,almonds)

1/4 cup cashew powder

3/4 cup sugar

35 gms chopped white chocolate

2 whole star anise

2 table spoon ghee

4 cardomom pods

METHOD:

Heat a kadai and add ghee. When the ghee is heated up add star anise and cardomom pods and stir on low flame.Saute for 2 mins. If grated bottle gourd has extra water squeeze it to remove the water.

Add the grated bottle gourd to the kadai and saute. Keep stirring so that the star anise flavour gets infused in it.Saute till all the water in bottle gourd dries up and it gets cooked well.It will take 7-8 mins. Till then all star anise and carmomom flavour must have got infused well with it.

Simultaneosly boil milk in a pan.When it gets boiled reduce the flame and stir it. Cook it on low-medium flame till it gets reduced to 3/4.Now add this reduced milk to the sauted bottle gourd mixture in kadai. Mix well and cook for 1 min. Now remove all the star anise from it and let it get cooked. Star anise is removed so that the flavour does not become too strong. Strong flavour of it wont taste good.

Now add the cashewnut powder and sugar and stir well. Let it get cooked more. Now add the chopped dryfruits and cook for 2 mins, till now kheer must have got enough thick.

Now remove it from flame and add white chocolate pieces immediately. The chocolate pieces will melt in it.

It tastes best when served warm.

NOTE: To grate bottle gourd. First peel it, cut and remove seeds. Then wash it and grate.

The amount of star anise depends on your taste, you can increase or decrease according to your taste. Adding two star anises here gives the average required flavour.

Add sugar according to your taste as even white chocolate will contain sugar, so add it accordingly.

Preparation Time: 25 mins

Comments (4)

Prawns Tortilla Quesadilla...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Mexican Dishes, Non-Veg Recipes, Prawns Dishes, Seafood Recipes

I am in mood of trying some mexican dishes this days so i decided to make this quesadilla.A Quesadilla is a mexican snack food made of cheese and some other stuffing on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes from spanish, and literally means "cheese tortilla".Sometimes its also called as "tortilla pizza". I decided to make some different stuffing for it, different from the regular veg stuffing, so i made it using prawns and eggs and it tasted very nice on its own.I also wanted to make those tortillas bit spicy so i added some italian herbs and chilli flakes, which enhanced its taste and flavour more.When i made quesadilla using it, it tasted more good along with cheese.I was very happy on my try:-))

INGREDIENTS:

1 cup grated mozerella cheese

oil

For Corn Tortillas:

1 cup maize flour

1 cup all purpose flour(maida)

1 tea spoon oregeno

1 tea spoon paprika(chilli flakes)

pinch of baking powder

pinch of turmeric(optional)

2 tea spoons butter

salt

For Stuffing:

1 cup cleaned prawns

2 eggs

2 cups spring onion chopped

1 cup onion chopped finely

1 tea spoon pepper powder

2 tea spoon chilli flakes

1 tea spoon oregeno

1 table spoon soya sauce

2 table spoons tomato ketchup(optional)

pinch of sugar

salt

METHOD:

Mix all the ingredients of tortilla and add enough water and kned it into a firm and soft dough.Keep it aside for 30 mins.Marinate prawns in salt and turmeric and keep for 1 hour

For the stuffing, heat a pan and add little oil. When its gets heated add soya sauce and stir . If soya sauce is added at this stage,its gives a nice aroma and taste and also its raw smell goes. Stir it for 1-2 mins.Now add the chopped onions and saute for 4-5 mins.

When the onions are almost done add the prawns and let them get cooked for 4-5 mins.Saute them frequently.When they are cooked well, add chopped spring onions and mix well.Now add salt, pepper powder and chilli flakes. Saute for 2-3 mins.

Beat eggs in a bowl along with little salt and add it to the above cooking mixture, stir for 2 mins after adding them so that the eggs coat the veges mixture well and get cooked for some time.When eggs mixture get cooked well add little more pepper powder and spinkle pinch of sugar. If u adding tomato ketchup add at this stage and mix well and cook for 1 min. Remove from flame and keep aside.

Now take lemon size balls of the above dough and using a rolling pin roll out thin rotis like of our normal chapati size. First you place a raw tortilla in a plate, now take the above stuffing mixture in the centre of tortilla, leave 1 inch edges and fill the rest with the stuffing in center, next spread the 3 -4 table spoons of grated cheese, wet the edges of tortilla with water, place another tortilla on top and press the edges with the help of a fork.I have shown the pic below of raw quesadilla.

Pre heat a tawa, place the above quesadilla on tawa, roast the tortilla pizza both sides on medium heat only with little oil. The cheese inside must melt.Turn it carefully. If you want you can add some more oil on both sides of the pizza, while frying. Fry till its cripsy on both sides.

Remove when done. Cut in slices using a pizza cutter.Serve hot with salsa.

Preparation Time : 30 mins

Comments (2)

Vegie Oat Pancakes...!!!

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

Oats have become very popular in these few years in india mianl cause of its health benefits. Different dishes are being tried from them apart from the regular porridge. Even i felt like trying something different and healthy from them.Pancakes can be made from them , but often they are sweet pancakes using fruits or plain. So i decided to try somthing different with veges and some mild herbs and spices. So made this pancakes and the outcome was realy good. They were very tasty.A perfect and healthy breakfast or snack.Try them for a change from regular sweet dishes from oats.

INGREDIENTS:

2 cups rolled oats

1 cup besan

1/2 cup green peas

1 cup grated carrot

3/4 cup finely chopped onion

2 tea spoon oregeno powder

1 tea spoon pepper powder

2 green chillis chopped(optional)

2-3 fresh mint leaves torn

salt

oil

METHOD:

Grind the oats to from fine powder.Take a bowl and mix oats powder and besan in it.Boil green peas and mash them.

Add grated carrot, mashed peas and chopped onion . chillies to the mixture of besan and oats.Add enough water to form a batter of thick dosa consistency. Finely add pepper powder and oregeno, salt and mix well.

Heat a non stick pan and add little oil. Remove small pancakes and let them get cooked.Do not cover them while cooking. Cook them in open.When one side done, turn and cook the other side.

Remove when doen and serve them hot with tomato sauce or chutney.

NOTE: You can add more vegetable of your choice, like you can even add grated beetroot or finely chopped capsicum.

Preparation Time : 15 days

Comments (0)

Ratale(Sweet Potato) Feni...!!!

Author: Siddhi Shirsat // Category: Fasting Day Dishes, Sweets

Most of you all must have heard of sutar feni which is a very popular maharashtrain sweet dish. Its called sutar feni as it is like coil made of flour threads.This is a sweet dish similar in look to it but this is made of sweet potato. Its a very quick recipe and good sweet dish for fasting days...:-))

INGREDIENTS:

4-5 sweet potatoes

1 cup desi ghee

1 cup sugar

METHOD:

Peel the sweetpotatoes and grate them. Heat a nonstick tawa and add ghee.

Spread some part of the grated mixture in a layer evenly and put some ghee on top.Close it with a lid and let it get fried on medium flame.After 3-4 mins remove the lid and the lower part of it must have got crispy.

Now turn it on other side and add some more ghee and let it get fried. Do not close the lid now. When both sides are become crispy and golden brown, remove from it.

Sprinkle sugar and serve hot.

Preparation Time: 10 mins

Comments (1)

Cabbage Rolls with Mexican Salsa...!!!

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

Mexican cuisine is also very popular in world like italian cuisine. Specialy salsa with tortilla chips is a must in mexican cuisine. This cabbage rolls is a very healthy and filling recipe and when we serve it with authentic mexican salsa , it becomes a perfect and tasty combo. This rolls are perfect snack or starter.

INGREDIENTS:

1 medium fresh cabbage

For Stuffing:

4 boiled and mashed potatoes

1 cup green peas

1 cup grated carrot

2-3 chopped green chillis

1/2 cup roasted peanut powder

1 tea spoon turmeric

2 tea spoon chilli powder

2 table spoon lemon juice

1 tea spoon mustard seeds

salt

oil

For Salsa:

4 tomatoes chopped

1 capsicum chopped

1 onion finely chopped

3 red serano chillis

1 tea spoon red chilli powder

1 table spoon lemon juice

salt

olive oil

METHOD:

Remove fresh whole leaves of cabbage and wash them and refrigerate till use.For Stuffing heat a non stick pan and add oil. When it gets heated up add mustard seeds.When they splutter,add chopped green chillis and onion. Saute till it becomes soft.

Now add grated carrot and let it get cooked fully. Now add the green peas and saute them for 2-3 mins. Now add the mashed potatoes ans stir well. Add chilli powder and turmeric powder and mix it well.Spinkle some water and close it and let it get cooked on low flame for 3-4 mins. Sprinkle lemon juice and remove from flame.

For salsa heat olive oil, add serono chillis and chopped onion, chopped capisicum and saute.Let them get cooked well.Now add chopped tomatoes and salt. Add chilli powder and cook till tomatoes get soft.Add lemon juice and remove from flame and let the mixture cool a little. Finally grind the mixture together in a mini-grinder for 2 mins. without any water.Do not grind it too fine, it should be a course paste.

Now finally to assemble the rool, take each cabbage leaf, add 1 table spoon of prepared stuffing and sprinkle some peanut powder and roll it into a roll.Fix a toothpick to close the roll firmely and roll does not open.

Serve with salsa.

Preparation Time: 25 mins

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