2 litres of whole milk
3 cups sugar
2 tea spoon cardoman powder
4 drops of kewra essence(optional)
4-5 table spoon pistachio powder
Basundi or sweetened milk is a very popular Maharashtrian sweet dish.It is a dense sweetened paste made by boiling milk on low heat until the milk is reduced by half.It is mostly served with puris. Basundi-puri combo tasts 2 good.I had made this on raksha bandhan.
When the milk reduces to half the quantity and forms a thick paste add pistachio powder and stir.Take out from heat, add cardamom and almonds.
Serve hot or cold with hot puris.Chilled Basundi tastes good .
INGREDIETNS:
1 1/2 litre whole milk
11/4 cup sugar(approx)
5-6 saffron strands
1/4 tea spoon cardamom powder
2-3 table spn heavy whipping cream
5-6 saffron strands
1/4 tea spoon cardamom powder
2-3 table spn heavy whipping cream
2 table spoon pistachio powder
2 tea spoon sliced almonds
2 tea spoon sliced almonds
METHOD:
Heat milk in a thick bottomed pan. When it gets boiled reduce the flame to medium.
Cook till the milk reduces to half. Add the sugar and cook till the sugar is dissolved. Add sugar accoridng to your taste
Now add saffron strands diluted in little warm milk and add to the cooking milk. Add whipping cream and mix well. The consistency of the milk should be very thick.
When the milk reduces to half the quantity and forms a thick paste add pistachio powder and stir.Take out from heat, add cardamom and almonds.
Preparation Time:30 mins
Palak(Spinach) Pakoda...!!!
Author: Siddhi Shirsat // Category: Evening Snacks, side Dishes, Starters
INGREDIENTS:
1 Bunch of fresh Palak(spinach)(10-12 leaves)
1/2 Cup Bason
1 tea spoon Red Chilli Powder
1/4 tea spoon Turmeric Powder
1/4 tea spoon jeera powder
1/2 tea spoon Corriander Powder
1/2 Cup Bason
1 tea spoon Red Chilli Powder
1/4 tea spoon Turmeric Powder
1/4 tea spoon jeera powder
1/2 tea spoon Corriander Powder
1 tea spoon ajwain(carom seeds)
Salt to taste
Oil
Salt to taste
Oil
METHOD:
Wash Palak leaves and keep aside to dry a bit.
Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder,carom seeds and salt to taste with water to form a paste with water.
Heat oil in a kadai.When its slightly warm, add a spoon of oil into the bason paste.Because of this the pakodas absorb less oil.
When oil is hot, dip one palak leaf at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour. Fold the leaf a bit and dip, for the pakodas to get a shape.
Repeat the same for the other leaves.
Serve hot pakodas with sauce or chutney.
NOTE: Use fresh palak leaves so that pakodas become crispy as they are fresh and tender.
Preparation Time:15 mins
This is one of the famous paneer dishes which we get in restaurants.Its very easy to prepare it.It tastes good with puris or parathas.
INGREDIENTS:
200g Paneer
2 Onions
3 Tomatoes
2 tea spoon ginger-garlic paste
1/2 spoon turmeric powder
2 tea spoon red chilli powder
2 Onions
3 Tomatoes
2 tea spoon ginger-garlic paste
1/2 spoon turmeric powder
2 tea spoon red chilli powder
2 tea spoon kashmiri chilli powder
1 tea spoon spoon garam masala
1 tea spoon jeera powder
1 tea spoon corriander powder
1 tea spoon spoon garam masala
1 tea spoon jeera powder
1 tea spoon corriander powder
2 table spoons chopped corainder leaves
Salt to taste
Salt to taste
oil
METHOD:
Grate the paneer, Chop onions and tomatoes.
Heat little oil in a pan and add finely chopped onions.Once onions turn slightly reddish, add ginger-garlic paste.
After a while add turmeric powder, red chilli powder, garam masala, jeera powder, corriander powder to it and stir well.Add tomatoes and cook them well till oil separates.
Take the mixture off the stove and let the mixture cool down.Grind the mixture to a smooth paste.
Again heat a pan and add this mixture with little water.Add the grated paneer and salt and let it cook for some time till paneer is cooked well and gravy has enough thickness.
Garnish with corainder and serve hot with puris or parathas.
Preparation time:20 mins.
Cucumber Dosa...!!!
Author: Siddhi Shirsat // Category: Breakfast Items, Dosas N Idlis, Evening Snacks
This cucumber dosas are realy tasty dosas. I just love them. They have a very different and sweet taste. Makes a good breakfast.INGREDIENTS:
1 1/2 cup rice
1/4 cup fresh garted coconut
2-3 table spoons jaggery
3/4 cup grated cucumber remove seeds if any)
Salt
Ghee
Honey(optional)
2-3 table spoons jaggery
3/4 cup grated cucumber remove seeds if any)
Salt
Ghee
Honey(optional)
METHOD:
Soak the rice for atleast 5-6 hours or overnight. Grind rice with all the other ingredients. Add water according to the required consistency while grinding.
Heat a tava and add ghee. Make dosas of medium thickness.Bit crispy dosas tastes nice.
Serve hot by applying honey. Plain dosas also taste nice.
Preparation Time:15 mins
Masala Soda...!!!
Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Street Food, Summer Drinks.
Masala soda is a popular roadside appetizer, but can be made at home also . Home made masala soda is as tasty as outside as well as hygenic n safe. INGREDIENTS:
500ml chilled soda
8 table spoon kokum syrup
1/2 tea spoon rock salt(kala namak)
2 table spoon lemon juice
4-5 black peppercorns(crushed)
10-12 fresh mint leaves(torn)
1/2 tea spoon jal jeera powder
1/2 cup crushed ice
METHOD:
Combine kokum syrup,rock salt,lemon juice,jaljeera and crushd black peppercorns in a glass jug and stir to mix well.
Take two glasses and add crushed ice and mint leaves.
In the glass jug add soda, stir well and adjust.Por this into the glasses containing ice and mint leaves
Serve immediately.
Preparation time:5 mins
INGREDIENTS:
4-5 table spoon chopped Almonds
Bring the milk to boil in a deep heavy pan.Add the sugar and leave to simmer over a low heat for almost 2 hours until the milk is reduced to one quarter.Keep stirring in between . It will get reduced to almost 650-700 ml of rabri.
When its almost done add pistachio powder.Remove from the heat and add the kewra esscence.
Sprinkle with the cardamon powder and garnish with almond.
Serve hot or cold . Chilled rabri tastes more nice
Preparation Time: 2 hrs
Vada pav – Indian version of burger, must be one of the most loved street foods. Vada or batata vada is a spicy potato mixture with a coating of gram flour, deep fried in oil. Pav is a special kind of soft bread, almost square in shape.Its mre popular in mumbai and pune, not that popular here in goa But still i love it. I used to enjoy it when i used 2 go 2 mumbai in my summer hoildays. I had tried it at home, this is the outcome. It tasted quite good-:))
INGREDIENTS:
FOR VADAS
VADA STUFFING:
2 potatoes boiled
1 tea spoon chopped garlic
1/2 tea spoon turmeric
1 table spoon choped corainder
2 green chillis chopped
salt
oil
METHOD:
Chop the potatoes in small pieces.Take a pan and add oil. When it heats up add the garlic and stir. Then add the green chillis.
After 1 min add chopped potatoes and turmeric powder and mix well . Add salt. When its almost done add coriander leaves and remove from flame.Its ready...
VADA COATING
1/2 cup gram flour (besan)
1 tablel spoon rice flour (added for crispiness)
1/2 tea spoon chilli powder
Salt
1 tablel spoon rice flour (added for crispiness)
1/2 tea spoon chilli powder
Salt
oil
pinch of baking soda
METHOD:
In a small vessel, mix bason, red chilli powder,rice flour, eating soda and prepare thin batter using water.Heat oil in a pan, add 2 spoon of heated oil to the batter.Its ready
MAIN METHOD:
Heat oil for deep frying.
Make small round flat balls from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Make small round flat balls from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
OTHERE INGREDIENTS:
4-5 pav (breads)
5-6 green chillis( apply salt and deep fry)
Sweet tamrind chutney(optional)
MAIN METHOD:
Take a pav. cut open but make sure one end is still connected.Apply coconut-garlic chutney on the lower half and green chutney on the upper half.Now all the sweet tamrind chutney on green chutney. This is optional for those who do not like spicy stuff.
Now place the vada on the lower half and close the pav.Press it a bit to flaten.Below is apic of the bread with chutneys applied and the vada.
Vada Pav is ready.Serve with fried green chillis.
NOTE:
Heated oil is added in vada batter so that it absorbs less oil n becomes less oily.
Preparation time: 30 mins
This chutney is very popular in konkan. I can be easily prepared and stored for some days.It can be eaten with many things like bread, chapati etc.INGREDIENTS:
1 cup dried grated coconut
2 table spoons chilli powder
1 tea spoon chopped garlic
1/2 tea spoon tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
2 table spoons chilli powder
1 tea spoon chopped garlic
1/2 tea spoon tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
1/2 tea spoon sugar
Salt
Salt
METHOD:
Dry roast coconut and tamarind till it turns slightly brownish.
Grind together with all other ingredients. This is dry powder, so do not add water.
It can be stored in air tight containers for about a month.
Preparation Time:10 mins
PATTIS RECIPE:
INGREDIENTS:
2 large cooked potatoes
1-2 slices of white bread(edges removed)
1/4 cup finely chopped onion
A pinch turmeric
1 tea spoon coriander powder
1 tea spoon cumin powder
1-2 slices of white bread(edges removed)
1/4 cup finely chopped onion
A pinch turmeric
1 tea spoon coriander powder
1 tea spoon cumin powder
1 tea spoon chilli powder
Salt
Salt
ghee
METHOD:
Grate the potatoes.Soak white bread in water and squeeze off excess water.
Mix it with all other ingredients. Make small balls of it, flatten on the palm of your hand and shallow fry them from both sides in ghee.
RAGDA RECIPE:
INGREDIENTS:
1 cup dry yellow peas(soaked overnight)
A pinch turmeric
Salt
A pinch turmeric
Salt
METHOD:
Pressure cook the peas with turmeric and salt till they are soft and mushy.Turmeric makes them cook faster.
OTHER INGREDIENTS:
8-10 puris used for chats
1/2 cup finely chopped onion
4-5 strands of chopped coriander leaves
1/2 cup finely chopped onion
4-5 strands of chopped coriander leaves
1 cup shev
1-2 tbl spn lemon juice
1-2 tbl spn lemon juice
1/2 tea spn chaat masala
1/2 tea spn rock salt
1/2 tea spn cumin powder
1/2 tea spn rock salt
1/2 tea spn cumin powder
This recipe also requires two types of chutneys.Sweet tamrind chutney and
Spicy green chutney. For its recipes check the link.
MAIN METHOD:
Take the hot ragda and mix rock salt, cumin powder and chat masala in it. Mix properly. Now add both the tamrind chutney and the spicy chutney in it and miz properly.Take them amount of chutnyes accordign to your taste.
There are two methods of setting ragda pattis.Above pic shows method one .
METHOD 1:
Take a plate and arrange pattis in it, 3-4 enough. Now add the hot ragda on it.
Add chopped onions, lemon juice, chopped coriander leaves, sprinkle some crushed puris.Add chutneys if required. Sprinkle shev according to your liking.Serve immediately.Above is a pic of it.
METHOD 2:
In a serving bowl, take hot ragda which has all the chutneys mixed.Now add 1 or 2 pattis, such that it soaks ragda.
Add chopped onions, lemon juice, chopped coriander leaves, crushed puris.Add chutneys . Sprinkle shev according to your liking.Serve immediately.Below is a pic of it.
Preparation time:30 mins
INGREDIENTS:1/2 cup chopped mint(pudina) leaves
1 cup chopped coriander leaves
6-8 green chilies
1 tbl spn lemon juice
Salt
1 cup chopped coriander leaves
6-8 green chilies
1 tbl spn lemon juice
Salt
METHOD:
Add all the ingredients to a mixer and add water and grind. No need 2 chop and add, use whole chilles and all.
Preparation time:5mins
INGREDIENTS:6-7 seedless dates
1/2 cup tamarind extract
1/2 tea spn cumin seeds
1/2 tea spn coriander powder
2 table spoon jaggery
Salt
1/2 cup tamarind extract
1/2 tea spn cumin seeds
1/2 tea spn coriander powder
2 table spoon jaggery
Salt
METHOD:
Roast the cumin seeds(fry without oil) and powder them.
Grind all the ingredients to a smooth paste using little water.
preparation time: 5 mins
Tea has different varieties and its taste varies from its different flavours.For instance, milk tea which is ancient tradition English tea, black tea and green tea.Lemon tea is one of them.There are many benifits of drinking lemon tea in the morning, like it prevents you from body discomfort and mental tanginess. If ur tired then have a cup of it and fell the difference.Its good for skin too:-)). Its preapration is almost similar to noraml tea and taste is also great.lemon tea blends well with honey instead of sugar.INGREDIENTS:
2 Cups water
1 tea spoon tea powder
1/2 cup lemon juice
honey or sugar
METHOD:
Heat water in a vessel. Add tea powder and lemon juice.
Boil it. Remove from flame and pour in a glass and add honey according to taste and stir well.
Lemon tea is ready.
Fruit Biscuit Pudding...!!!
Author: Siddhi Shirsat // Category: Desserts, Ice-Creams N Puddings, Sweets
This is a very simple and tasty desert. Gets ready in no time. Every one will enjoy it.I had made this some days ago and it turned out good.Biscuits and bread it very crispy and yummy.
INGREDIENTS:
6-7 marie biscuits
4 bread slices
2 bananas 1 apple or chickoo( or any other fruits also can be added)
2 cups milk
4 bread slices
2 bananas 1 apple or chickoo( or any other fruits also can be added)
2 cups milk
1 tea spoon unsalted butter(optional)
3 table spoons custard powder
4 table spoons sugar
3 table spoons custard powder
4 table spoons sugar
METHOD:
Put milk ina vessel and heat it. When its quite warm remove some quantity of it in a bowl may be 4-5 table spoons. Now miz the custard powder tho this milk and make a paste. Now add sugar to the milk.
When the milk gets boiled add the custard paste to it. Remove from flame and keep on stirring. Now keep it agian on low flame and mix well. kepp it for 3-4 mins. It will become thick. Now add a spoon of butter and mix well. This butter is added to give it a shine.Keep it for cooling.
Now take a bowl. Horizontal edges bowl is prefered as layers can be arranged uniformely.Now crush the marie biscuits and add to the bowl bottom. Make a course powder of them and form a 1 cm layer at the bowl bottom.
Cut the edges of the bread slices and put above the biscuit powder to form the second layer.Now cut the fruits.Put half quantity of fruits on the bread layer. Now pour the cooled custard on it to from the 4th layer.
Put the remaining fruits on it. Close the bowl and keep in refregerator. Freeze for 1 hour in refrigerator and then keep it in deep freezer for 1 hour. Serve by cutting the according to the layers means all layes must be included.
Can be served with strawberry sauce or jelly also. Plain also tasts good.
Preparation time: 20 mins.
INGREDIENTS:
2 cups chopped fenugreek leaves(methi)
1/2 cup besan (gram flour)
3 cups wheat flour
2 tea spoon chili powder
1/2 cup besan (gram flour)
3 cups wheat flour
2 tea spoon chili powder
1 tea spoon corainder powder
1 tea spoon cumin powder
4 table spoon butter
Salt
4 table spoon butter
Salt
METHOD:
Chop methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves.
Mix all the other ingredients.Add methi leaves to the ingredients mixture . Kned it intoa soft dough. Apply oil and leave for 1-2hours.
Make paratha of medium thickness and fry it and apply butter on both the sides.
Serve hot with pickle or sauce.
NOTE:Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this some of its nutrients are also lost. So it is your choice to do it or not. Leaves can be used directly also.
Serves:4-5
Preparation time:15 mins
.