Makhana Kheer

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4-5


Ingredients :

• milk - 1 ltrs.
• makhana - 100 gms.
• sugar - 4 table spoon
• green cardamom powder - 1/4 tea spoon
  
• cashews - 10
• raisins - 1 table spoon
• almond - 10
• ghee - 1 table spoon
  

Method:

Soak almond in warm water to blanch. Remove skin and slice it.

Put ghee in a pan and fry the makhanas till it is crispy. Grind the makhanas coarsely. Put milk in a thick bottom pan to boil. Reduce heat and simmer continuously till the quantity is reduced to 1/3. Put the grounded makhanas and simmer continuously for 5 minutes. Add cardamom powder cashews and raisins and take it out in a serving dish and garnish with almond. Can be served hot or cold.

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Spinach Dip

Ingredients

Spinach - 1 bag frozen
Sour cream - 2 table spoon
Mayonnaise - 2 table spoon
Salt - A pinch
Black pepper - a pinch

Method - Boil or steam spinach in microwave , and let it cool down for a while . Squeeze gently to drain water and smash little . Mix sour cream , mayonnaise and salt as per taste and fresh ground paper to the spinach . Put it in a bowl and keep in the refrigerator to chill .

Serve as salad , with garlic bread or other breads and can be used as a spread . It can be stored in the refrigerator for a week .

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Cheese Corn Bread

Preparation Time : 10 minutes
Cooking Time : 10 minutes


Ingredients:

• bread slices -
  
• fresh cream- 1/2 cup
• cheese cube - 4
• fresh corn - 2 table spoon
• capsicum medium size - 1/2
• tomato - 1 medium size
• tomato ketchup - 1table spoon
  
• salt to taste

Method :

Grate cheese, chop capsicum and tomato finely. Mix cream, cheese, capsicum, corn, tomatoes, ketchup and salt in a bowl. Now put mixture on the slices of bread and toast it in oven for five minutes. Serve hot.

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Suran Chatni ( ओल चटनी )

Preparation Time :10 minutes
Cooking Time : 5 minutes
Serves : 4-5


Ingredients :

• ol (suran) - 250 gms.
• ginger - 1 inch piece
• green chilly - 2
• mustard seed - 1 tablespoon
• lemon - 2-3
• mustard oil - 1 tea spoon
• salt to taste-
  

Method :


Peel and finely chop ginger, green chillies. Grind mustard seeds with a little water and keep aside.

Wash peel suran and put in a cooker with water, pressure cook till 3 whistle। Open cooker and mash suran in a bowl till fine paste। Mix chopped ginger, green chillies, mustard seed paste, mustard oil, salt and lemon juice and serve.

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Sakarauri

Preperation Time: 10 minutes
Cooking Time: 30 minutes
Serves : 4-5


Ingredients:

• Milk - 1 1/2 liters
• Plain Boondi - 2 cups
  
• Sugar - 2 table spoon
• Cashews - 25 gms
• Raisins - 25 gms.
• Almond - 5-6
• Green Cardamom Powder- 1/4 tea spoon
  

Method:


Soak almonds in warm water to blanch. Remove skin and slice it. Cut cashews in pieces.

Put milk to boil in a thick bottom pan. Reduce heat and simmer continuously till the quantity is reduced to half. Add boondi sugar cardamom powder,cashew and raisins, simmer for 2 minutes. Garnish with almond and can be served hot or cold.


Note: You can make boondi at home too.

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Pati Sapta

Preparation Time : 20 minutes
Cooking Time : 10 minutes



Ingredients :

• coconut - 1
• khoya/ - 250gms.
• sugar - 100gms
• cardamom powder - 1/4 teaspoon
• raisins - 50gms.
• ghee-
  
• maida(flour)-
  
• 
  

Method:


Sieve maida in a bowl, mix water and make a batter, keep aside. Grate coconut and khoya mix it well.

Heat a pan put the mixture and add sugar. Stir continuously till it is dry and the khoya mixes well in grated coconut. Add raisins and cardamom powder and put it in a bowl.

Heat non stick pan and grease it. Take the batter in a round serving spoon and pour it on the pan. Spread and cook both the sides til it is light brown. Spread one table spoon mixture on it fold and serve hot.

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Dalna(Maithil Style)

Preparation Time: 10 mins.
Cooking Time: 30 minutes
Serves: 5-6


Ingredients:

• Potato - 2 big size
• Baigan(egg plant) - 500 gms.
• Pumkin- 500 gms.
• Parval -250 gms.
• Beans -250 gms.
• Cauliflower-1 medium size
• Tomato - 250 gms.
• Green chilly - 2
• Red chilly - 2
• Cumin seed powder- 2 tea spoon
  
• Garam masala - 1/2 tea spoon
• Tumeric powder -1/4 tea spoon
• ginger paste- 1 tea spoon
• Coriander leaves - 2table spoon(chopped)
  
• Oil -2 table spoon
  
• Bay leaves - 2
• Panch foran- 1/2 tea spoon
• Hing - 1 pinch
• Salt to taste
  

Method:


Peel, wash and cut all vegetables into medium size and keep aside. Wash, cut tomatoes and green chillies.

Heat oil in a karahi , add hing, panch foran, bay leaves and red chillies. Now add cumin seed powder, tumeric powder, half cup water, cut tomatoes and ginger paste. Stir cook on low heat till the oil begins to separate.

Add all the vegetables, cut green chillies and salt. Cover, stir cook on high heat for 5 minutes. Reduce heat, stir till all the vegetables are cooked properly. Add water and cook for another 5 minutes. Sprinkle garam masala and cook for 2 minutes. Garnish with fresh chopped coriander leaves and serve hot.

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Baghare Baigan

Ingredients
Small round Brinjals - 10Cashews
Ginger and garlic paste - 2 table spoon
Onion - 1 medium ( paste)
Green chillies - 7 ( crushed )
coriander leaves - a bunch
Fresh tomato paste - 2 riped one
Amchoor powder - 1 table spoon
Saunf powder - 1 tea spoon
Coriander powder - 1 tea spoon
Cumin seed powder - 1 tea spoon
Turmeric powder - 1 tea spoon
Five whole masala - pinch
salt - to taste
Method
Slit Brinjal , in four pieces in such a way that head of the brinjal is still intact . In a small bowl mix salt and turmeric powder . Stuff brinjal with this mix and keep aside .Now in a pan deep fry that stuffed brinjal just by turning once ( As brinjals are delicate and it might break or scatter in that pan )
In a large skillet dry roast cashew nuts and dry grind like powder and put that away . Now in the same skillet put 2 large spoon of cooking oil and add a pinch of whole masala ( Cumin seed , mustard seed , fenugreek seeds , black cumin seed and saunf seeds )
Now add onion paste and ginger garlic paste and fry till little brown , add green chilli paste and dry roasted cashew powder and fry little bit , now add tomato paste and sauf powder , cumin and coriander powder and fry till good aroma of all ingredients . At the end just add amchoor powder and turmeric powder and salt to taste .This would be little thick like paste .
Now stuff ( paste ) little bit , in each fried brinjals carefully and keep them aside in a serving dish .Now add little bit of water in remaining paste just to make thick consistency like sauce . Let it boil once and switch of gas . Pour this sauce on top of the stuffed brinjal and garnish with chopped coriander leaves .
Serve with Paratha , Roti , naan or Rice .

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Vegetarian Fish

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves: 4-5


Ingredients:

• Green banana - 4 (big size)
• Rice - 3/4 cup
• Mustard seed - 3 table spoon
• Garlic - 5 cloves
• Green chillies - 2
• Red Chilly - 1
  
• Tumeric powder- 1/4 tea spoon
• Bay Leaves - 2
• Salt - to taste
• Fenugreek -1/4 tea spoon
• Tomato -2 big size
• Corriander leaves -
  
• Oil -
  

Method:

Soak rice in the water for half an hour and grind it to a paste.

Grind mustard seed, garlic, green chillies to a fine paste.

Peel of the banana and cut it into fish size but it should not be chick. Chop tomatoes and corriander leaves and keep aside.

Put tumeric powder and salt into the rice paste.

Now heat sufficient oil in a kadahi for frying. Take banana pieces and dip it in the rice paste and deep fry. Put fenugreek, bay leaves and red chilly in the kadahi and after it is light brown put the mustard garlic paste, tumeric powder, chopped tomatoes and salt. Stir nicely on low heat. Put water and let it boil for 10 minutes, put all the fried bananas in it and cook for 5 minutes on low heat garnish with corriander leaves and serve hot with rice.

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Moong Halwa (Desert)

Preparation Time: 30 minutes
Cooking Time : 30 minutes
Serves :4 - 5


Ingredients:

• moong dal(pulse) - 1 cup( dhuli)
  
• khoya/mawa - 1cup
• milk -1/2 cup
  
• sugar - 1 cup
• cardamom powder- 1/4 teaspoon
  
• raisins - 25 gms
• cashews - 25gms
• ghee - 1/2 cup
• almond -8-10
  

Method:


Wash and soak moong daal in a bowl for 20-30 minutes. Drain water and grind it coarsely but put very little water while grinding.

Put 1cup water in a pan and add sugar in it. Prepare one string syrup.

Put almond in a hot water, after five minutes drain and peel it, then cut into thin pieces.

Heat ghee into a thick bottom pan and add ground moong dal. Stir it on low flame till it is golden brown.

Add sugar syrup and stir it properly till it is of dropping consistency. Add khoya, raisins, cashews and cook till it blends thoroughly.

Garnish with almond and serve hot.

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Pachha Pu (Pancake)

Preparation Time: 10 minutes
Cooking Time : 20 minutes
Serves : 4-6



Ingredients :

• rice powder - 2cups
• wheat flour - 1cup
• sugar - 1cup
• dry coconut(grated)- 2 table spoon
  
• fennel seeds(saunf) powder- 2 table spoon
• cardamom powder -1/2 tea spoon
  

• ghee or cooking oil

Method :


Take rice powder and flour in a bowl and add water to make a thick batter and mix it well. Put sugar, coconut powder, saunf powder and cardamom powder in it and mix it well. Now put a frying pan on the gas stove, now grease the pan with ghee or cooking oil. Now take a big serving spoon, take out the batter and put it on the pan and spread it. Again put some ghee on the pan cake and turn it. Wait for few minutes and take it out and serve hot.

Note: This can be taken with aaloo matar, aaloo dum or with pickle too, according to taste.

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Vegetarian Stuffed shells

Ingredients

Jumbo Shells ( Any Brand ) - 1 pk

Ricotta cheese - 8 oz

Mozzerela cheese - 1 pk ( grated )

Chedder cheese - 1 pk

Frozen peas - 1 cup

carrot ( grated ) - 1 cup

Frozen beans - 1 cup

Tomato puree - 3 cans

Onion - 1 big

Green pepper - 1 big

Basil leaves - pinch .

oregano leaves - pinch

Salt

Method

In a vessel put enough water to boil shells ,add pinch of salt and a drop of oil . Once water boiling put jumbo shells in it and boil till its little tender , after that decant water and run cold water so that boiled shells are not sticking together . Keep them aside .

Stuffing

Crush ( Not paste ) green peas , carrot and beans . Now in a large bowl mix ricotta cheese , and crushed vegetables , little fresh crushed black pepper , paperika and salt to taste and keep aside .

Now stuff shells with the stuffing and put them in a large baking tray .

Sauce

Put a tea spoon of oil in a skillet and saute little cut onion and green pepper , add black pepper and salt , and all cans on tomato puree . Add little water so that sauce consistency is thick enough .

Let it boil for sometime ....then add Oregano leaves and Basil leaves a pinch ...which gives very good authentic aroma . Switch off gas.
Put sauce on top of stuffed shells in the baking tray in such a way , that all shells are covered properly . Sprinkle handful of Mozzrela cheese and little bit of cheddar cheese , and cover with aluminium foil and bake on 325F for 30 minutes . Now uncover the dish and turn oven to broil ( so that it is little golden on top ) for 10 minutes .
Serve with toasted Garlic bread and garden salads .

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Chicken Patties

Ingredients
Boneless Chicken - 2 lbs
Onion - 1 medium
Ginger / garlic paste - 1 table spoon
Dry roasted coriander seeds - 2 table spoon
( crushed )
Cinnamon powder - 1/4 tea spoon
Green chillies - 2 table spoon
( crushed )
Green coriander leaves - 2 table spoon
Salt - to taste
Cooking oil - 1 table spoon
Cooking spray - A can ( but little to spray )
Method - Take breast pieces of chicken and crush that in blender / grinder to mince . After that take all minced chicken and put that in a large bowl , add crushed onion , garlic & Ginger paste , crushed roasted dry coriander , cinnamon powder ,crushed green chillies , salt as per taste and cooking oil . Mix all together and leave for 4/5 hours to marinate . After that add cut coriander green leaves . Pre heat oven on 350 F , in the mean while put aluminium foil on the tray and take mixture like a small pin pong ball size and press little to give a shape round like patties and put that on the tray .
Spray cooking oil on all patties and bake it for 45 minutes or when it turns little golden brown flip other side and spray cooking oil again and bake it till golden brown .
Serve Hot with Cut onion , green salad and green chutni .
Its good for weight watchers and heathy meal for Non veg lovers !!!!

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Shahi Kathal

On Women's Day

Preparation Time: 15 minutes

Cooking Time:30 minutes
Serves : 5-6



Ingredients:

• Kathal(jack fruit) -500 gms

• onion - 100 gms ( grated)
  

• tomato - 100gms (finely chopped)
  

• garlic paste - 1 teaspoon

• ginger paste -1 teaspoon

• cumin seed -1/4 teaspoon
  

• cumin seeds powder - 1 1/2 teaspoon
  

• cardamom powder - 1/4 teaspoon
  

• cinnamon powder - 1/4 teaspoon

• cloves powder -1/4 teaspoon

• bay leaves -2

• cooking oil

Method:

Peel the kathal nicely and cut into 3-4 cm pieces and thickness about 1.5-2 cm. Now put the kathal in a cooker and boil it.Now place a pan on the gas stove and put some cooking oil and then put the boiled kathalpieces and fry it for five minutes then take it out.Put one tablespoon oil in the pan and the bay leaves when it is brown put the grated onion and fry till it is golden brown.Add garlic, ginger paste and again fry for one minute then add cumin seed powder, turmeric powder, chopped tomatoes.Now add 1/2 cup of water and when it starts boiling add cinnamon, clove and cardamom powder and put all the kathal in it then put salt.Fry it till the oil begins to separate from the kathal now put some water and let it boil for few minutes then take it out in a serving bowl.Take a frying pan and put one tea spoon full ghee and put 1/4 cumin seeds when it turns brown spread it on the cooked kathal and can be served.

Note: This shahi kathal can be taken with maal pua during Holi.

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Dahi vada

Preparation time: 1 hrs.
Cooking time: 30 minutes
Serves: 6-8


Ingredients:

• urad daal - 100 gms
• tamarind - 50gms
• jaggery - 50gm
• roasted cumin(jeera) powder - 50gms
• red chilly powder
  
• black salt
  
• salt to taste
  
• curd -1kg
• cashew - 2 teaspoon (cut into small pieces)
• raisins - 2 teaspoon
  

• Oil for frying

Soak urad daal in a bowl for 1hr.
Soak tamarind for 15 minutes


Tamarind Chatni:

• Mash soaked tamarind and sieve it
  

• Take a pan put one teaspoon oil in a pan and put tamrind jaggeri and salt in it and cook for 15 minutes on low flame and then take it out in a bowl.

• Blend the chilled curd in a bowl and put salt in it.
  
• Put cold water in a big bowl and add some salt in it.

Vada:

Drain wash the urad daal and put in the grinder and grind to thick paste and keep aside. Put the pan on the gas and pour oil in it and let the oil heat.Now put some water on your palm and give round shape of vadas and put two three pieces of cashew, and raisins in the middle of the vadas fry it till golden brown. Take out the vadas and put it in the salted water. After 10 minutes take out the vadas squeeze it and put it in a serving dish. Now put chatni, black salt, cumin powder and chilly powder on the vadas and serve.

Note: Those who don't like sweet chatni can take without it.

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Maal Pua

Preparation Time: 2hrs.
Cooking time : 30 minutes
Serves : 8-10

Ingredients :

• 250 gms -maida(flour)
• 250 gms -sugar
• 1/2 cup -milk
• 1 banana (mashed)
• 2 table spoon -fennel seeds(saunf) powder
• 2 table spoon dry grated coconut
• 25 gms cashew
• 25 gms raisins

• ghee or refined oil, as per taste for frying (ghee tastes better)

Take maida(flour) and sieve it in a mixing bowl. Put milk and water in it and make a batter and keep it aside for at least two hours.

For sugar syrup:
Take a pan and put sugar in it, add 2 cups of water and then put it on the gas stove. Simmer it till it is one string consistency. Now remove it from the gas and put it aside.

Pua:
Take the batter and put, mashed banana, fennel seeds powder, grated dry coconut, cashews, raisins in it and mix it nicely. Put a frying pan on the stove and pour ghee in it. Now take a big serving spoon and take out the batter and pour it in the ghee and deep fry till it is golden brown. Now take it out from the frying pan and put it in the syrup. After 2 minutes take it out and serve hot.

Note: It can be taken with mutton, chicken and aloo(potato) dum or saperately as a dessert.

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Green Peas Tikki Chaat

Preparation time:30 min.
Cooking time :30 min.
Serves: 4-6

Ingredients for tikki chaat:

• 200 gms.- dried green peas.

• 1 teaspoon cumin powder

• 1 teaspoon ginger paste

• 1/2 teaspoon garlic paste

• 2 tablespoon tomato puree

• 1/2 teaspoon garam masala powder

• 1/4 teaspoon turmeric powder

• Salt to taste

• 3 potatoes(big size), boiled

• 2 onions chopped (big size)

• 5 tablespoon onion finely chopped

• 4 tablespoon coriander leaves finely chopped

• 2 bay leaves

• 200 gms sev 0 number

• 50 gms. tamrind

• 50 gms. jageri(gur)

• 2 teaspoon black salt(kala namak)

• 1/2 cup curd

• oil for frying

Method:

Soak peas in water four hours before cooking.
Soak tamarind in water for 15 minutes.


Tamarind chatni:( It is also available in the shop)

• Mash the soaked tamarind and sieve it.

• Put 1 teaspoon oil in a pan and put mashed tamarind in it add jageri(gur) and salt, cook for 15 minutes on low flame then take it out in a bowl.

Green peas Chhole:

• Put the soaked peas(matar) in a cooker and pressure cook till two whistles.

• Put a pan on the gas, put 2 tablespoon oil then 2 bay leaves, when the bay leaves becomes brown put the chopped onion and cook till it is golden brown.

• Put the cumin and turmeric powder in it and add some water immediately, then put the tomato pure, ginger and garlic paste to it and fry on low flame till the oil leaves the pan.

• Add garam masala and fry for 2 minutes on low flame.

• Now open the cooker and put all the boiled peas in it and cook for 5 minutes then add some water and keep cooking for another 5 minutes.

Tikki:

• Take boiled potatoes and mash it.

• Put salt and 1/2 teaspoon garam masala in it and mix it well.

Now make balls of the mashed potatoes and give shape of tikkas and shallow fry in a pan.

Take the serving plate and put 2 tikkas in it. Now put the chhole and then spread some tamarind chatni and curd, now garnish with sev, black salt, finly chhoped onion, coriander leaves and serve hot.


Note: To save time you can buy bottled tamarind chatni from the store.

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Introduction

Pune


This blog is specially for the younger generation who don't have time to experiment and put variation in cooking, but they can search the recipe.

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