Guacamole

Guacamole in Marathi

Avocado is a nutritious Fruit which has many health benefits. Learn More about Health Benefits of Avocado


Ingredients:
1 Ripe Avocado
1/4 cup Red Onion, finely chopped
1/4 cup Tomato, finely chopped
1/4 cup Cilantro, finely chopped
1 tbsp Lemon Juice
1 small Green chili, finely chopped
Salt to taste
1/8 tsp Black pepper

Method:
1) Halve and deseed the Avocado. Scoop out the fleshy portion into a bowl. Mash with fork, but keep some small lumps for nice texture.
2) Add the remaining ingredients and mix well.
Serve with Tortilla chips. It goes great as side dish with any Mexican dish.

Note:
1) Unripe Avocado has dark green skin and ripe one has dull 'brownish green' colored skin. Buy ripe avocado to make guacamole. Do not buy overdone Avocado. It might be spoiled from inside. You will feel the difference in the texture of overdone and perfectly done avocado by touching them.
2) To served chilled Guacamole, put the guacamole into a bowl, plastic wrap to cover it and refrigerate for an hour.
3) Adjust quantity of Onion-Tomato according to your taste.
4) Bake Tortilla chips for 4 to 5 minutes before eating. Baking makes tortilla chips more appetizing and more crispy.

Labels:
Guacamole, Avocado Dip, avocado snack, healthy avocado recipe

Idli Rava Khandvi

Idli Rava Khandavi in Marathi

Ingredients:
1/2 cup Idli Rava
1/2 cup Jaggery, grated
1 cup Water
2 tbsp Ghee
1/2 tsp Cardamom Powder
1/4 cup Fresh Coconut, grated

Enjoy Khandvi during Fast

Method:
1) In a nonstick pan, heat Ghee over medium heat and roast Idli Rava till color turns Pink. Boil 1 cup water in other pan and pour it in roasted Rava. Stir nicely and remove lumps with spatula, if any. Turn the heat over medium low. Cover the pan with lid and let it cook for couple of minutes.
2) After 2-3 minutes, add grated coconut, Cardamom Powder and Jaggery. stir nicely. Cover again and let it cook for 3 to 4 minutes.Mix well and remove all the lumps. Turn the heat on medium. Cover the pan with lid and let it cook for few minutes.
3) Grease a stainless steel plate with little ghee. Pour all the mixture in the plate and spread evenly to make 2 cm layer. Sprinkle grated coconut on it and Cut into 2 inch pieces.

Note:
1) In grocery stores, there are various Idli Rava brands available with different quality. Some has fine granules, some has little bigger granules. To make the perfect consistency Khandvi Mixture, Use water in the following proportion.
Rava with Fine Granules = 1 Portion Rava : 2 Portions Water
Rava with bigger Granules = 1 portion Rava : 2 1/2 Portions Water

Gobhi Manchurian

Gobhi Manchurian in Marathi

Servings: 2 persons



Ingredients:
1 & 1/2 cup Cauliflower Florest (Small Florets)
::::For Batter::::
1/4 to 1/2 cup Corn Starch
1 tbsp All Purpose Flour (Optional)
1/2 tsp Red Chili Powder
1/4 tsp Black Pepper Powder
Salt to taste
Oil for Deep Frying
::::Sauce::::
1 tbsp Oil
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tbsp Soy Sauce
1/2 tsp Sugar
1/2 cup Onion, finely chopped
2 Green chilies, finely chopped
1/2 tsp Chili Flakes
1 tbsp Vinegar
1 tsp Corn Starch
Approx. 1/2 cup water
salt to taste
::::For Garnishing::::
2 tbsp Scallions, finely chopped
1/4 cup Cabbage, thinly sliced (Optional)


Method:
1) First we will make Sauce. For that, heat a nonstick pan on High heat. Add oil, saute Ginger-Garlic Paste, Green Chilies. Then add Sugar and Soy sauce, saute for few seconds.
2) After few seconds, add Onion and let it cook on medium heat. Meanwhile, Mix 1 tsp Corn starch and 1/4 cup Water. Once Onion is done, add this mixture in the cooked Onion. Now, add Chili Flakes, Vinegar and salt. We need a thick sauce, so, add little water if needed. Corn starch should cook properly, so let the sauce cook for about 1 or 2 minutes. Remove from heat and keep aside.
3) Now start making Cauliflower nuggets. In a medium and deep pan, heat around 2 liters of water. Add some salt and 2 pinch of Turmeric. Once water starts boiling add cauliflower florets and cook for about 2-3 minutes. Do not cook completely, we need half cooked Florets. Also don't cover the pan while water is boiling. (Note 1)
4) Drain and put these florets on a paper towel. Let the Florets cool down. Meanwhile, make the batter. In a bowl, mix corn starch and All purpose flour. Add water and make thick batter. Add Red Chili Powder, Black pepper and salt to taste. Mix well, remove all the lumps
5) Heat oil for deep frying. Once oil is heated, turn the heat on medium. Dip and cover the florets with the batter. Deep fry on medium heat till color changes to light brown.
6) Put fried florets on a paper towel to remove excessive oil. Put them in a bowl and sprinkle little Red chili Powder over all florets.
7) Reheat the sauce, add Scallions and Cabbage mix well. Now put fried florets in cover with the sauce. Serve hot as an Appetizer.

Note:
1) If you use don't cook Florets before frying, they will remain uncooked inside after frying. But if you cook them completely, they wont taste good. That's why we are cooking them slightly and not completely.
2) For the batter, you can use only Corn starch without adding All Purpose Flour. But, do not use only All purpose Flour, as Corn starch gives crisp after frying.
3) Use small florets, as large sized florets might remain uncooked inside after deep frying.

Labels:
Gobhi manchurian, Appetizer recipe, Cauliflower Manchurian, authentic Chinese

Gulkand Burfi

Gulkand Barfi in Marathi

Servings: Approx 12 pieces


Ingredients:
1 1/4 cup Khoya, Crumbled (Khoya from Ricotta Cheese)
1/4 to 1/2 cup Sugar
3 tbsp Gulkand
1 tsp Pure Ghee










Method:
1) How to make Khoya from Ricotta Cheese
2) Heat a nonstick skillet, add 1/2 tsp Ghee. Roast crumbled Khoya on medium heat for about 6-7 minutes. Now add sugar and mix well. First add 1/4 cup of sugar. Let the sugar get absorbed in Khoya. Now taste a little part of it and add more sugar, only if needed. Keep stirring. Let the mixture cook on medium low heat until it forms a nice ball.
3) Once mixture becomes thick, turn off heat. Grease a plate only in the centre (Grease around 4 inch X 4 inch area)
Take out approxiamtely 1/3 of mixture and put it over greased area. Pat and make 1 cm layer. Layer should be evenly spread. Try to give Square shape to this layer, It makes easy to cut square pieces. Let this mixture cool down.
4) Add 2 to 3 tbsp Gulkand into remaining 2/3 mixture of Khoya. Put it on low heat. Stir and mix nicely. Stir for 2-3 minutes and turn off the heat.
One this mixture is warm enough to handle, put it on the Plain Khoya Layer and spread evenly over it. Do it very carefully, otherwise layers could get disturbed.
After sometime, Layers will cool down. Now cut into pieces. Serve fresh or store for 2-3 days into refrigerator.

Note:
1) I used Cardamom flavored Gulkand for this Mithai, that is why I dint use Cardamom Powder. If you want to give more flavor of Cardamom, add 2-3 pinch with Sugar.
2) Don't use too much ghee, otherwise Mithai will become very Buttery and glazy.
3) If the mixture is too hot to handle, take a thick plastic sheet, grease one side with Ghee and put otherside on your palm. Pat the layer with greased side of Plastic sheet.

Labels:
Gulkand Burfi, Indian Sweets, Diwali sweets, homemade sweets, how to make mithai

Garlic Dal

Garlic Dal in Marathi


Ingredients:
1/2 cup Toor Dal
2-3 Garlic Cloves, finely chopped
3 tbsp Cilantro, finely chopped
2 Green chilies, Cut each into 2 pieces
3-4 Curry leaves
For Tempering: 1 tsp Oil, 1/8 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida Powder, 1/4 tsp Turmeric Powder
2 tsp Lemon juice
Salt to taste

Method:
1) Wash Toor dal with water. Add 1½ cup water and Pressure cook Toor dal to 5-6 whistles or till soft and tender. Whisk and make dal very smooth.
2) Heat a wok or any saucepan on medium heat. Add oil and let it become hot. Add Mustard seeds, let it splutter. Immediately add cumin seeds, Asafoetida Powder, Turmeric powder, and Curry leaves. Give a nice stir; add chopped Garlic Cloves and chilies, sauté for 10-15 seconds. Then add chopped Cilantro and stir for 5 seconds, add Cooked and whisked dal. Stir nicely.
3) Add salt to taste. Also add water if needed. Bring it to boil. Add lemon Juice.

Serve with white rice. To enhance flavor, add 1 tsp Ghee over Rice.

Labels:
Maharashtrian Dal, Varan, Dal, Dhal, Indian tadka dal

Hummus

Hummus in Marathi

Hummus Dip generally served with Pita bread. Click here for the recipe of Pita Bread.

Serves : 1/2 cup

Ingredients:
¾ cup cooked Chickpeas
1-2 Garlic flakes
1-2 tsp roasted Sesame seeds
1 tbsp Lemon Juice
¼ cup water
1 tsp Olive Oil (Note 1)
¼ tsp Black pepper
2 tbsp chopped Cilantro
Salt to taste


Method:
1) Put all the ingredients in a blender and blend it to fine thick paste. Refrigerate for few hours. Chill and serve with Pita bread.

Note:
1) I did not add Olive Oil as per traditional recipe, still it tasted good. So if you want to make Hummus dip more healthy and Oil free, don't use Olive Oil.


Labels:
Hummus dip sauce, homemade hummus, hummus recipe, pita bread and hummus, middle eastern food

Idli Sambar recipe

Idli in Marathi

Ingredients:
1/2 cup Urad Dal
1 & 1/2 cup Idli Rava
Salt to taste
1/4 cup Pressed Rice (thin variety)
1 tsp Sugar

Method:
1) Soak Idli Rava and Urad Dal separately for 5 hours. Do not add too much water to Idli rava, add only enough to soak the Rava. Add Pohe to soaked rava.
2) After 5 hours drain water from urad dal. Grind to very smooth paste. Add little water if needed. Paste should be very fine and smooth. Then add Rava, sugar and salt to the grinder. Grind it with urad dal paste. Transfer it to another Pot. Take a deep pot as the mixture will rise after fermentation. Cover and set aside in warm place for 10 to 12 hours.
3) Once batter is well fermented, stir in one direction. Grease Idli molds with little oil. Fill them 3/4 with the batter. Take Idli cooker, add water (fill upto 2 inches) and let it heat up. If you are using normal pressure cooker, remove the weight before using, as we want to steam cook, not to pressure cook.
4) Once water starts bubbling, place the filled Idli stand, cover with lid and steam cook for 12 to 15 minutes. Turn the heat off and let the cooker stand for 5 minutes. Scoop out idlis by using knife of sharp edged spoon.
Serve hot with Coconut chutney or spicy Sambar.

Note:
Cold climate is unsuitable for fermentation. In that case, preheat over 250 F for 3 minutes. Turn off the oven and put the batter covered in the oven. and let it sit in the oven for 8 to 10 hours for fermentation.

Farali Misal

Farali Misal (Click here for step by step images)

Farali Misal in Marathi



Ingredients:
For Peanuts Curry::
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp peanuts powder
½ cup water
2 Kokum
2-3 green Chilies
1 tsp Jaggery
Salt to taste
For Potato Bhaji::
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
2 tbsp Peanuts powder
1 tsp Lemon Juice
½ to 1 tsp Sugar
Salt to taste
For Sabudana Khichdi::
¾ cup Sabudana (Sago)
2 tsp Ghee
½ tsp Cumin Seeds
3-4 green Chilies
2 tbsp fresh grated Coconut
1 ½ to 2 tbsp Peanuts powder
Salt and Sugar to taste
1 tsp Lemon juice
Other Ingredients:
Potato Sali
Chopped cilantro for garnishing
Chili Paste (few Chilies + salt + little Cumin Powder)
1 cup Yogurt



Method:
1) Soak ¾ cup Peanuts in water for atleast 7-8 hours. Then add salt and pressure-cook to 3-4 whistles or nice and tender.
2) Wash Sabudana and remove excessive water. Cover the container with any lid. Soak for 4-5 hours.

3) Potato bhaji: Click here

4) Peanuts Curry: Click here

Keep Potato bhaji and peanuts Curry ready. Prepare Sabudana khichdi 5 minutes before serving Misal. Because reheated Sabudana Khichdi doesn’t taste good.

5) Sabudana Khichdi :
Add salt and sugar to soaked Sabudana. Heat 2 tsp Ghee to wok. Put Cumin seeds and chopped green chilies. Add Sabudana and stir well for 2 minutes. Add grated Coconut and Peanut powder and stir well. Cover with lid, let Sabudana cook for 1-2 minutes. Then add lemon juice mix well.

6) Before serving Misal reheat potato bhaji and Peanuts curry.
In a plate put spoonful Potato curry, Khichdi and Peanuts curry. Add little Lemon Juice, little Potato Sali, sprinkle little Cilantro and serve. Serve 1 or 2 spoon plain Yogurt with Misal. Add little chili paste if needed.

Note:
1) If you don’t have Batata Sali, keep ready homemade Potato chiwada. Also, you can use readymade Potato Chiwda.
2) You can make lot of variations. You can make Yam and Pumpkin curry just like Potato bhaji. In that case, do not pressure cook Yam and pumpkin. Peel them, cut into cubes and stir-fry. Also you can serve Khamang Kakdi (Cucumber Salad) as side dish.

Labels:
Indian Fasting Food, Potato Recipe, Vegetarian Recipe, Upvas recipe, Maharashtra Food, Marathi Food recipe

Gajar Halwa - Carrot Pudding

Gajar Halwa

Ingredients:
3 cup grated carrots
1 cup Milk
½ cup sugar
2 tbsp Ghee
½ tsp Cardamom Powder
7-8 Almonds


Method:
1) Soak Almonds in water for atleast 4 hours. Peel and slice thinly. Peel Carrots and grate them. Now heat a nonstick pan, add 2 tbsp Ghee. Put grated Carrots and stir for 2-3 minutes.
2) After 2-3 minutes, add milk. Stir on medium heat. Cover pan with lid and let it cook for 10 minutes.
3) Once Mixture becomes thick, add sugar and stir well. On high heat, let the mixture become thick. Add Cardamom powder and keep stirring till the desired constancy.

Gajar halwa can be served hot or at room temperature. Serve Gajar Halwa with Vanilla Icecream. This combination tastes Amazing.

Note:
1) If Almonds are not available, use peanuts.

Labels:
gajar Halwa, Gajar Halva, Gajaracha Halwa, Carrot Pudding, Corrot Halwa, Carrot Sweet dish, Indian Dessert

Ginger Potato Candy

Aale Batata Wadi in Marathi

Ingredients:
1 cup grated Ginger
2 cup Sugar
1/2 cup Milk
1/2 cup powdered Sugar
2 cup grated boiled potato
1 Tbsp Pure Ghee
1 tsp Cardamom Powder
Almond pieces for garnishing

Method:
1) In a nonstick pan, combine 1 cup grated Ginger, 2 cup Sugar, 1/2 cup Milk, 1 Tbsp Pure Ghee. Stir them on High Heat. Keep stirring till the mixture thickens.
2) Once the mixture becomes thick, add 2 cups of grated boiled potato and keep stirring.
3) Now turn the heat on medium and add powdered sugar, cardamom powder. Mix well.
3) Mixture will thicken in few minutes. Grease backside of steel plate or any plain hard surface with Ghee.
4) Pour the mixture and spread evenly to 1 or 2 cm layer. Garnish with Almond pieces. Cut the mixture layer into small pieces (1 x 1 inch) once it cools down.

Tips:
1) You can use Nutmeg powder instead of Cardamom Powder.
2) Mixture should be of proper consistency. Otherwise mixture will stick to steel plate.
3) Keep Vadya open till they cool down.

Labels:
Alepak recipe, Ginger Candy Recipe, Ale Batata wadi

Hot and Sour Soup

Hot and Sour Soup

Ingredients:
4 cups Vegetable stock
4-5 French beans, chopped
½ cup carrot, grated
1/2 cup Cabbage, shredded
3-4 mushrooms, chopped
1 small Green capsicum, chopped
1/2 cup Onion, chopped
2-3 stalk Spring onion greens, finely chopped
2-3 cloves Garlic, chopped
1 inch piece Ginger, grated
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp corn flour
2 Green chilies
Salt to taste
1 tbsp sugar
2 tbsp Oil
Some Flat Noodles, fried

Method:

1) Cook Noodles with a pinch of salt. Once noodles are done, cool and drain. Fry them and keep aside.
2) Heat oil in a deep pan. Add onion, garlic and ginger and sauté for a minute.
3) Add French beans, carrot, cabbage and mix. Briefly sauté for 1-2 minutes on high heat
4) Add mushrooms and continue to sauté. Then Add Capsicum and continue to sauté.
5) Add soy sauce then vegetable stock. Mix and add salt, sugar and mix. Add corn flour mixed in a little water and keep aside
6) Once the soup starts boiling, Add corn flour mixture slowly.
7) Let it thicken a bit and the add vinegar and stir.
8) Pour into individual soup bowls. Garnish with spring onion greens, fried noodles and serve hot.

Note:

Don’t overcook vegetables. Sauté vegetables in big wok (Chinese style) while on high heat.

Green Tomato Curry

Green Tomato Curry

Ingredients:
2 Green Tomatoes, cubed (1 inch)
1 medium Onion, finely chopped
2 tbsp Dry Coconut Powder
1 tbsp Besan (Chickpea flour)
1 tsp Ginger Garlic Paste
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Tamarind Pulp
For tempering: Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida powder, ½ tsp Turmeric Powder
1 & ½ tsp Red chili Powder
Finely chopped cilantro for garnishing
Salt to taste


Method:
1) In a wok, heat 1 tbsp oil, add Ginger Garlic Paste, Besan and Coconut, sauté until you sense nice aroma of Ginger garlic and Besan. Now add chopped onion and sauté until it is cooked. Let the sautéed mixture cool down. Then put it into grinder, add little water and grind to smooth paste.
2) In a wok, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Pour the paste we have prepared in step 1. Add little water if needed. Bring it to boil. Add Coriander-Cumin Powder and Tamarind Pulp. Then add diced tomato. Cover the wok and let it cook on medium heat. Add salt to taste. Once tomato is cooked, garnish with Cilantro and serve hot with Chapati.

Note:
1) If you want to make this curry more spicy, then add Curry Masala or Garam Masala.

Labels:
Tomato Curry, Tomato curry recipe, Green tomato curry, spicy curry recipe

Ghavan - Crispy Indian Pancake

Ghavan

Ingredients:
½ cup Rice Flour
2 Tbsp Besan
1 & ½ cup Sour Buttermilk
¼ cup finely chopped onion
2-3 green chilies
2 Garlic cloves
½ tsp Turmeric Powder
½ tsp Cumin seeds
¼ cup finely chopped Cilantro
Salt to taste
½ Cup oil



Method:
1) sift Rice Flour and Besan together. Add Buttermilk and make very thin consistency batter.
2) Add Cumin seeds, chopped green Chilies, Turmeric Powder, Crushed garlic, Cilantro, salt to taste and mix well.
3) Heat a nonstick Tawa. Grease with little oil. Spread the batter thinly and let the both sides to cook. Serve hot with Green chutney or Spicy Garlic chutney.

Note:
1) If you don’t like sour taste of buttermilk, use water instead.
2) Onion is optional; plain Ghavan too taste grate.
3) Make the batter with thin consistency. It will make Ghavan crispy.


Labels:
Ghavan, spicy pancake, Amboli recipe, Ghavan Recipe, Ghawan Recipe, Maharashtrian Pancake recipe

Fried Noodles with Icecream

Fried Noodles with Ice-cream in Marathi

Serving : 2 persons

Ingredients:
½ cup Flat Noodles
3-4 scoops Vanilla Icecream
2 tbsp Almond, Pistachio slices
1 tsp Sesame seeds
Oil for deep-frying
Ingredients for Sweet Sauce
2 tbsp Honey
3 tsp sugar
¼ cup Water



Method:
1) Heat 2 cups of water. Put noodles and let it cook for few minutes. Drain. Let the noodles cool down.
2) Deep fry cooked noodles to golden brown color.
3) In a small nonstick pan, heat ¼-cup water, add 3 tsp sugar and let the sugar dissolve. Once it starts boiling, remove from the heat and transfer the sugar syrup to small bowl. Add honey and mix.
4) Take a plate or bowl. Place some fried noodles on it. Pour 2 spoons sweet sauce. Put 2 scoops of Vanilla Icecream. Garnish with Almond, Pistachio slices and Sesame seeds.


Labels:
Dessert Recipe, Ice Cream, Noodles with Icecream, Cold Dessert Recipe, quick and easy dessert recipe