Maharashtrian Drumstick Amati

Drumsticks Amati (Dal) in Marathi

Ingredients:
1/2 cup Toor Dal
7 to 8 Drumstick pieces (4 inch length)
For Seasoning: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder
5 to 6 Curry Leaves (Know more: Health Benefits of Curry Leaves)
4 to 5 Green Chilies, Sliced lengthwise
1/4 cup grated Coconut
1/4 cup Cilantro, finely chopped
1 to 1 1/2 tsp Goda Masala
1 tsp Jaggery
3 to 4 Kokum
Salt to taste

Method:
1) Wash and pressure cook Toor Dal for 6 to 7 whistles. Then Pressure cook drumsticks for 2 to 3 whistles. Add little salt to drumsticks while pressure cooking. Do not pressure-cook Toor Dal and Drumsticks together. Drumsticks need lesser time to cook. If Drumsticks for 6 to 7 whistles, they will become mushy.
2) Mash cooked Toor Dal, Heat a pan, add Oil and let it heat. Then add Mustard seeds, Cumin Seeds, Asafoetida, Turmeric, curry leaves and Coconut. Saute for few seconds. Add Cilantro and saute for more 15 seconds. Add mashed Toor dal in this seasoning and stir. Also add water to adjust consistency.
3) Once Amati starts boiling, add cooked Drumsticks. Stir and add Goda Masala, Kokum and salt. Let it boil over medium heat for 5 minutes. After 5 minutes, add Jaggery and boil for 2 more minutes. Turn off heat, cover pan with lid for 2-3 minutes to mingle all the flavors.
Serve Amati with white rice. Drizzle little ghee to enhance the flavor.

Labels:
Drumstick Dal, Shevaga amati

Mango Pineapple Salad

Pineapple and Mango Salad in Marathi

Ingredients:
1/4 cup Pineapple cubes (small)
3/4 cup thin strips of peeled Mango (2 inch long)
1/2 tsp Lemon Juice
1/8 tsp Chat Masala
1/8 tsp Black Salt
1/8 tsp Black Pepper
1 tsp Cilantro, finely chopped
1/8 tsp crushed red pepper
salt to taste
1 big Lettuce leaf for decoration

Method:
1) Mix lemon juice, chat masala, black salt together.
2) Mix pineapple cubes and Mango strips. Add lemon juice mixture and mix gently. Also add little salt if needed.
3) Place lettuce leaf in serving plate. Put mixed salad, garnish with black pepper and Cilantro. Refrigerate for an hour and serve chilled.

Labels:
Pineapple Mango Salad, Easy Salad Recipe, Fruit Salad

Paneer Kadhai

Paneer Kadai in Marathi

Visit my other Paneer Recipes: - Paneer Makhanwala | Vegetable Paneer Pizza | Paneer Kofta Curry | Paneer Hariyali | Chili Paneer | Palak Paneer | Paneer Masala | Paneer Matar

Ingredients:
250 gram Fresh Paneer
2 cup Onion, sliced lengthwise
1 tbsp Ginger paste
1 tbsp Garlic paste
1 and 1/2 cup Tomato Puree
1 tbsp Red Chili Powder
1 tsp Garam masala
2 tbsp Oil
2 dry Red Chilies
1 Bay leaf
1 Cinnamon stick (1 inch)
5-6 Black Pepper corn
1 tsp Coriander Seeds
2 Cardamom pods
3-4 Cloves
1/4 cup Cilantro, finely chopped

Method:
1) Heat Oil in a wok. Then, one by one add Red Chilies, Bay leaf, Cinnamon, pepper corn, Coriander seeds, Cardamom, and Cloves. Stir over medium heat until you sense the aroma. Then add chopped onion and ginger-garlic paste. Also add salt to taste.
2) Saute Onion until translucent, then add tomato puree, red chili powder and Garam Masala powder. Stir well. Let it cook for couple of minutes over medium heat. Add Paneer cubes and cook for 2 more minutes. Be gentle while stirring, otherwise Paneer can get crumble in the curry.

Note:
1) If Paneer is frozen, shallow fry before adding into curry.
2) Whole Garam Masala (Bay leaf, Cinnamon stick, Pepper corn, Coriander Seeds, Cardamom pods, Cloves) makes this dish more flavorful. However, if you don't have whole coriander seeds and pepper corn, you can use coriander powder and pepper powder instead. Use them in the gravy.
3) If you don't have any of the whole garam masala ingredients, use little extra garam masala powder.

Labels:
Paneer Kadhai, Spicy Paneer Kadai

Pineapple Raita

Pineapple Raita in Marathi



Ingredients:
3/4 cup Pineapple Tidbits
1 cup Yogurt
1/8 tsp Cumin powder
salt to taste
1 tsp Sugar
1 tsp Cilantro
1 Green chili (Optional)
1 Cherry for Garnishing (Optional)
4 to 5 Pineapple Tidbits for garnishing

Method:
1) Whisk Yogurt nicely. Add sugar and little salt. Add chopped green chili If you want little heat in taste.
2) Add Pineapple tidbits into whisked yogurt and mix well. Taste raita and add sugar and salt if needed. Transfer Raita to a serving bowl. sprinkle little Cumin Powder, garnish with 3-4 Pineapple tidbits, Cilantro and Cherry. Refrigerate for atleast an hour. serve chilled.

Tips:
1) Skip chili in case you want plain and sweet Raita
2) Add sugar as per taste.
3) Sprinkle little pepper powder for nice flavor. Do not mix before serving, it will change the color of Raita.

Veg Paneer Makhanwala

Veg Paneer Makhanwala in Marathi

serves: 3 persons

Ingredients:
½ cup Paneer Pieces
¼ cup Green beans (1/2 inch pcs)
¼ cup Carrot, small cubes
¼ cup potato, peeled and cubed
¼ cup Cauliflower pieces
½ cup onion cubes
3 tbsp Green peas
1 cup Tomato cubes (peeled)
1 Tbsp Tomato Paste
½ tbsp Cumin seeds
½ tbsp Red Chili Powder
½ tsp Garam masala
1 bay leaf
1½ tbsp Milk
1½ tbsp Butter
2 tbsp Ghee
Salt to taste

Method:
1) Heat 2 cup water in a saucepan. Add Green beans, Carrot, Potato, peas and cauliflower. Put a Bay leaf in the water to give nice flavor to vegetables. Stir and let the vegetables cook until tender. Reserve remained water for further use. Remove the bay leaf.
2) Blanch two tomatoes, remove skin and make small pieces of tomatoes.
3) Heat a nonstick pan, add Ghee and let it melt. Add Cumin seeds and onion, saute until onion becomes translucent. Add Garam Masala and give a nice stir.
4) Then add blanched Tomato pieces. Let it cook until the mixture leaves butter.
5) Add cooked vegetables, reserved water, tomato paste, salt and Chili Powder. Stir nicely.
6) Turn heat on medium low. Add Milk, butter, Paneer pieces and mix very gently. Cover pan with lid and let it cook for 5 minutes.
Serve hot with Chapatti, Naan, or Roti.

Labels:
Paneer Makhanwala, paneer Makhanvala recipe, North Indian Recipe, Punjabi curry

Sesame and jaggery Cakes

Sesame Vadi in Marathi

Approx 20 Vadis

Ingredients:
1/2 cup Roasted Peanuts, coarse Powder
1/2 cup grated and roasted dry Coconut
1/2 cup Sesame seeds
3/4 cup grated Jaggery
1/2 tbsp Ghee (approx 2 tsp)
1/2 tsp Cardamom Powder
Dry fruits (Almond, Cashew nuts wedges)

Method:
1) Dry roast Sesame seeds over medium low heat till color changes to light brown. Transfer roasted Sesame seeds to another plate and let it cool down. Put them into blender and blend for 3 to 4 seconds we don't want to crush them a little bit.
2) Before starting to make Sesame Vadi, grease 2 stainless steel plate with little Ghee. Now heat a nonstick pan. Add grated Jaggery and let it melt. Once it is completely melted, add Peanuts Powder, roasted Coconut, and roasted Sesame seeds. Mix all well. Add Cardamom Powder and dry fruits. Mix all well. You need to do it little fast because we don't want the mixture to become dry. Mixture should be very thick.
3) Pour this mixture over greased plates and spread evenly and make a 1/2 inch thick layer.
Once mixture cools down, cut into 2 X 2 inch pieces.

Labels:
Sesame Vadi, Tilachya Vadya

Konkani Solkadhi

Solkadhi in Marathi


Ingredients:
7 to 8 Kokum
1 cup Coconut Milk
1 Green Chili, Finely chopped
1 or 2 Garlic Cloves, finely chopped
2 tbsp Cilantro, finely chopped
1/2 tsp Cumin Powder
Salt to taste
1/2 tsp Ghee
1/2 tsp Cumin seeds

Method:
1) Soak Kokum into 1/2 cup Hot water for 30 to 45 minutes. Squeese and strain.
2) Take Cilantro and 1/4 tsp Salt in a bowl and crush by fingers nicely. Take green chili and little salt, crush it by using spoon.
3) Chop Garlic finely.
4) Crush Cumin seeds coarsely.
Without Temering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic and crushed cumin seeds. Add little salt if needed. Mix nicely.
With Tempering
In a bowl, add Coconut milk, Kokum water, crushed Cilantro and Chili, choppd Garlic. Add little salt if needed. Stir nicely. Heat a small saucepan, add Ghee. Once Ghee becomes hot add crushed cumin seeds and pour this tempering in Coconut milk mixture. stir nicely.
Solkadhi is generally served cold, but it can be serve lukewarm. While serving, sprinkle little Cumin powder. Do not mix Cumin Powder before serving, It will make the color little dull.

Note:
1) Add 1/4 cup Sour buttermilk to enhance the taste.

Ratale Kis - Sweet Potato Hash

Ratale Kis in Marathi

Serves : 2 to 3 persons


Ingredients:
4 1/2 cup grated Sweet Potato (approx 3 big)
1 tbsp Ghee
1/2 tsp Cumin seeds
4 Green chilies, finely chopped OR 2-3 Dried Red Chilies
1/4 cup Cilantro, finely chopped
1/2 tsp Cumin Powder
3 tbsp Roasted Peanuts Powder
salt to taste
1/2 tsp Sugar
2 tbsp Cilantro for garnishing
1 tbsp Lemon Juice
2 tbsp Scrapped Coconut (Fresh)
Grater (Use Big Hole side)

Method:
1) Wash Sweet potatoes thoroughly with water. Generally I don't peel the skin. I only remove if any black spots on the skin of Sweet Potatoes. It doesn't change the taste of the dish if you grate it with skin. But if you want, you can peel the skin and then grate it. While grating Sweet potatoes, keep ready one medium and deep bowl, half filled with cold water. When you done grating with 1/2 Sweet Potato, put the grated potato into cold water. It will help to avoid Discoloration. Finish grating with all three Sweet Potatoes.
2) Heat a wok or pan over medium heat. Add Ghee and wait until it becomes hot. Add Cumin seeds, let it crackle. Add Chilies and Cilantro. Stir for 5 to 10 seconds. Now hold handful grated Sweet potatoes in one hand and squeeze tightly and remove excessive water. Add it to the pan. Repeat the same with the rest and stir gently. Add cumin Powder and stir nicely. Do not add salt at this moment because the grated potatoes will reduce in quantity after it gets cooked. It could become salty if you add salt before its done.
3) let the Potatoes cook over medium heat. Do not cover the pan. Stir gently in between. within 6 to 7 minutes grated potatoes get shrink but they are not cooked completely. Then add salt, sugar, peanuts powder and stir well. Now cover the pan with lid and let it cook for few minutes more.
Once Ratale Kis is done Garnish with Lemon Juice, Cilantro, and freshly scrapped coconut. Serve hot with plain Yogurt.

Labels:
Ratale kis, Sweet Potato recipe, Potato hash recipe

Pindi Chole Chana Masala

Pindi Chhole in Marathi

Servings : 2 to 3


Ingredients:
3/4 cup dried Chickpeas
3 tbsp + 2 tsp Oil
1/4 cup Onion, finely chopped
2 tsp Ginger Paste
2 tsp Garlic Paste
2 Green chilies, slit vertically
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1/2 tsp Dry Mango Powder
1 1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tbsp Cumin Seeds
2 tsp Pomagranate Seeds Powder
1 medium Tomato
1 tsp Garam Masala
salt to taste
1 Red Chili Powder
For Garnishing:
2 tbsp Cilantro, finely chopped
few Onion rings

Click here for Chhole and Bhature Recipe

Method:
1) Soak 3/4 cup Chickpeas overnight or for 8 to 10 hours in the water. Pressure cook chickpeas to 4-5 whistles or until soft and tender. Do not overcook. Add some salt while cooking. Drain and reserve the water.
2) Heat a nonstick pan over medium heat, add and dry roast Cumin Seeds until dark brown in color. Transfer it to a bowl and dry roast Pomegranate seeds powder for couple of minutes. Transfer Roasted Cumin seeds and Pomegranate seeds powder to Mortar and Pestle. Crush and make a coarse powder.
3) Heat that same pan, add 3 tbsp Oil. Let it become hot. Add Green chilies, Turmeric Powder, Red Chili Powder, and Ginger-Garlic Paste. Stir nicely for around 30 seconds. Then add finely chopped Onion and let it cook until translucent and nicely done.
4) Once Onion is done, add Coriander powder, Cumin powder and Dry Mango powder. Add 1/4 cup reserved water. Bring it to boil over medium low heat for about 2 minutes.
5) Then add cooked Chickpeas and mix gently. Pour little reserved water if needed. Add salt and Roasted Cumin seeds and Pomegranate seeds powder mixture according to your taste. Also Add 1 tsp Garam Masala.
6) Add medium cubes of Tomato. Taste the gravy and add in some seasoning if needed. Cover the pan with lid and let it simmer for 2-3 minutes over medium heat.
7) Transfer it to serving plate. Heat 1 or 2 tsp Oil in a small saucepan, add 1 whole red Chili. Stir for few seconds and pour it over Chhole. Garnish with Cilantro and Onion rings.
Serve with Roti, Naan or even with white bread.

Labels:
Pindi Chole, Punjabi Chole Recipe, North Indian Chana Masala

Pumpkin Raita

Pumpkin Raita in Marathi

Serves: 2 to 3 persons


Ingredients:
2 cup Pumpkin, peeled and cubed
1/2 tsp Ghee
1/2 tsp Cumin seeds
3 green Chilies, chopped
1/4 cup Cilantro, finely chopped
1/2 to 3/4 cup Plain Yogurt
Salt and Sugar to taste

Method:
1) Pressure cook Pumpkin cubes to 2-3 whistles or until soft and tender. Mash pumpkin cubes after they cool down. mash nicely and try to remove lumps.
2) In a small saucepan, heat Ghee. Add Cumin seeds and Green chilies. saute for few seconds and pour it over mashed pumpkin. Add Salt and sugar to taste. Add Yogurt, Cilantro and mix well.

Note:
1) This Raita is great side dish in you Fasting meal. Otherwise, you can add Mustard seeds, Asafoetida, Turmeric to hot Ghee with Cuminseeds as additional seasoning.
2) Roasted Peanuts coarsed Powder taste great in this Raita.

Labels:
Pumpkin Raita, Kaddu Bhurta, Bhopla Bharit

How to make Paneer

Paneer in Marathi

Ingredients:
1/2 Gallon Milk (whole milk)
2 tbsp White Vinegar or Lemon Juice
1 Muslin Cloth (Cheese Cloth)
1 Colander


Method:

1) Take a heavy bottom Pan. Pour Milk in it and heat it on medium flame.
2) You will see milk is hot and steamy, start stirring with spoon. Otherwise, it will stick to bottom of the pan. keep the heat on medium low. First add 1 tbsp Vineger. Do not add all at a time. Swirl and drop all over the milk so that it will get spread everywhere. Stir nicely. Once milk starts curdling, turn off the heat and add remaining Vinegar. Keep stirring. Gradually, water and milk fat content separates.
3) Once milk is curdled, Place and spread a Muslin cloth in colander. Place Colander in a big vessel to store drained water. Pour curdled milk, separate solid Milk Particles and store drained water (Note 3). Wash these particles gently with running cold water, it will help to remove Vinegar's smell. While washing keep these granules in the cloth and let the water drain.
4) Hang milk solid granules for about 30 minutes. Then sqeeze tight to remove exessive water.
5) To make thick slab of Paneer, take a flat surface (eg. Cutting board). Place it into little slanting position. Put sqeezed Paneer cheese (with cloth) over it and place a heavy substance to create pressure on Paneer. This helps to remove water completely from Paneer and then you will get a nice block of Paneer Cheese. If you dont have any heavy substance, fill water in a pressure cooker, close the lid and use it as a weight. Be careful while doing it, otherwise water would spill out.
6) Within 6-7 hours, excessive water drains out and you will get nice Paneer slab to make delicious Paneer recipes.

Note:
1) If you are using cloth which is available at home, try to use very thin cloth and whose weaves are not too tight. If there are tight weaves, water wont drain out properly.
2) If you are using Lemon Juice to curdle milk, add little water to it and add this mixture slowly to hot milk. Do not overuse it, otherwise Paneer might get Lemony sour flavor.
3) Store this drained water in a Glass airtight container and refrigerate it. If you are going to make Paneer within a week, use it as Vinegar or Lemon Juice to curdle milk.

Soya Granules Cutlet

Soya Granule Cutlet in Marathi

Serves: approx 15 medium Cutlets


Ingredients:
1 cup Soya Granules
(I had used Ruchi Brand Nutrela Soya Granules)
1 cup boiled and mashed Potato
½ cup Steamed Peas
1 Carrot, Grated
7-8 French Beans, steamed small pieces
½ cup Cilantro, finely chopped
1 tsp Cumin Powder
¼ cup Red Onion, thinly sliced
1 tsp Ginger Paste
5-6 Green chilies, finely chopped
6-7 Curry leaves
2 tbsp Gram Flour
1 tsp Oil
Salt to taste
½ cup Roasted Semolina
Oil for shallow frying

Method:
1) In a saucepan, bring to boil 3-4 Cups of water. Add 1 tsp salt, and 1 cup Soya Granules. Simmer for 5 minutes on low heat. The strain the cooked granules and drain the water. Wash granule softly with cold water. Leave Granules to drain water for 10 minutes. Once water is drain, squeeze Granules and remove water as much as you can.
2) Heat 1 tsp Oil in a nonstick pan. Add Curry leaves, chopped green chilies, and Ginger paste. Sauté for few seconds. Add Onion and sauté until Onion become translucent. Once Onion is done, add Gram flour and stir on low heat until you smell sense nice smell of roasted Gram flour. Turn off heat and transfer roasted gram flour mixture to another bowl.
3) In a mixing bowl, add cooked granules, mashed Potato, steamed Peas, Grated Carrot, steamed French beans, Cilantro, Cumin Powder, Gram Flour Mixture and salt to taste. Mix nicely. Taste the mixture and add salt or Red Pepper to adjust flavor according to your taste.
4) Make medium and flat cutlet (patties). Spread roasted Semolina in a plate. Place 1 cutlet over it and Coat both the sides of Cutlet with roasted Semolina.
5) Grease nonstick pan with little oil. Place coated cutlets in the pan. Shallow fry them over medium low heat.

Note:
1) If you desire to give Garlicky flavor to Cutlets, add ½ tsp Garlic Paste in hot oil along with Ginger paste.
2) You can use Breadcrumbs instead of Roasted Semolina for coating.

Labels:
Veg Cutlet, Soya Granules Cutlet, Indian snack recipe, tea time snack, vegetable Cutlet, veg Pattice

Pizza Sauce

Pizza Sauce in Marathi

Ingredients:
2 Big Tomatoes, Red
¼ tsp Red Chili Powder
½ tsp Sugar
1 small stick of Cinnamon
½ tsp Ginger-Garlic Paste
Salt to taste

Method:
1) Wash tomatoes. In a deep pan add tomatoes and enough water to cover tomatoes. Boil tomatoes for 5 minutes. Turn off heat and cover pan for 5 minutes.
2) Peel and deseed and purée tomatoes.
3) In a nonstick pan, add tomato puree, Red Chili Powder, Sugar, Cinnamon, Ginger-Garlic Paste and Salt. Stir on low heat for about 10 minutes. Once sauce is ready, remove Cinnamon stick.

Pizza Base Recipe

Paneer Pizza Recipe

Quick Bread Pizza Recipe

Labels:
Tomato Pizza Sauce, Homemade Pizza Sauce, Indian style Pizza sauce

Homemade Pizza base

Pizza Base Recipe in Marathi



Serves : 1 Thin Crust Pizza Base

Ingredients:
¾ cup Maida (All purpose Flour)
1 tsp Dry Yeast
½ tsp Sugar
½ tsp salt
¼ cup lukewarm water
Little flour to roll Pizza

Method:
1) Take 2 tbsp lukewarm water in a bowl. Dissolve ½ sugar and then 1 tsp dry yeast, mix well. Cover the bowl and stand aside for 10 minutes. Mixture will become frothy within 5-10 minutes.
2) In a mixing bowl add ¾ cup Maida flour, salt, pour frothy mixture and little oil and start kneading. Add lukewarm water little by little and knead the dough for atleast 7-8 minutes. Dough should be smooth and elastic. Grease the dough with oil and put into a deep glass bowl. Cover bowl with plastic wrap and keep in warm place. Set the dough aside for 1 ½ hour to rise.
3) Once the dough rested, it becomes double in size, put it on rolling board. Preheat oven to 480 F (250 C). Knead and punch the dough to remove air bubbles. Use little oil or flour to avoid sticking.
4) Sprinkle little dry flour over rolling board and roll the dough into 1 cm thick circle. Prickle with Fork to avoid puffing the pizza while baking. Brush very little oil on the surface of Pizza.
5) Bake Pizza base for 6-8 minutes.

Pizza Sauce Recipe
Paneer Pizza Recipe

Labels:
Pizza Base, how to make pizza base at home, Pizza Dough, Yeast, Eggless Bread

Paneer Kofta Curry

Paneer Kofta Curry in Marathi


Ingredients:
:::: Kofta ::::
Click here for Kofta Ingredients
:::: Curry ::::
¾ cup Onion Paste (Step 1)
½ cup Tomato Puree (Step 2)
1 tbsp Ginger-Garlic Paste
½ tsp Garam Masala
¼ tsp Turmeric Powder
½ tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin powder
¼ cup Milk (whole Milk)
1 tbsp Oil
7-8 small Paneer pieces
Salt to taste
Garnishing:
1 tbsp Cilantro, finely chopped
3-4 Black Grapes, cut into half

Method:
First we are going to make Curry followed by Koftas. If we keep ready Koftas, they could get mushy.
::::Curry::::
1) Peel 2 medium Onions and pressure cook to 2-3 whistles. Grind to fine paste. We need ¾ cup Onion paste.
2) Pressure cook 2 big and juicy Tomatoes. Peel tomatoes, remove seeds and make purée.
3) Heat a wok or nonstick medium sized pan. Add oil and wait until oil is hot. Add Ginger Garlic paste and sauté about few seconds. Then add Turmeric Powder, Red Chili Powder and stir well. Add Onion paste. Lower the heat and simmer for 5 minutes.
4) After 5 minutes, add tomato puree and mix well. Add Coriander Powder, salt and give a nice stir. Lower the heat, cover pan and cook for few minutes. Add Garam Masala and mix. Again cover and cook.
5) Gravy is overall ready. Once Koftas are prepared, add milk to the gravy and simmer for 5 minutes on lower heat.

::::Koftas::::
Click here for Kofta Recipe

Simmer Curry on low heat, add milk and whisk gently. Cover the pan and cook for 5 minutes. After 5 minutes, add Paneer pieces.

Place Koftas in serving plate and pour required amount of hot gravy over Koftas. Garnish with Cilantro and Grapes. Serve hot with Naan, Roti or Chapatti.

Labels:
Paneer Kofta Curry, Kofta Recipes, Paneer Recipes, North Indian Recipes

Kofta Recipe

Kofta in Marathi

Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste
Click here for Kofta Curry Recipe

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Labels:
Kofta Recipe, Paneer Kofta, North Indian Kofta, Indian Curry, Kofta balls, Paneer Stuffed Potato Balls, Golden brown fried Indian Paneer

Shingada (Singoda) Flour Laddu

Shingada (Singoda) Flour Laddus in Marathi

In English Singoda means 'water chestnut'. Singoda flour is used to make Food during Fast in India.

Easy and tasty Laddu recipe

Servings: 5 to 7 Laddus


Ingredients:
1/4 cup Ghee
1/2 cup Shingada Flour
1/2 cup Sugar
1/2 tsp Cardamom Powder
1 tbsp kharik Powder (dry dates powder) - Optional
1 tbsp dry coconut powder (roasted) - Optional

Method:
1) In a wok heat 1/4 cup Ghee. Add shingada flour and stir on medium heat until you sense nice aroma of Shingada flour (approx 5-7 minutes). After roasting flour, add roasted coconut powder and dry dates powder. saute for 1-2 minutes. Remove pan from heat.
2) Add sugar and cardamom powder while flour is hot. Mix well and immediately make 1 inch laddus (balls) out of this mixture.

Label:
laadu recipe, Laddu recipe, Shingada Pithache ladu, Upvas recipe, Fasting recipe

shahi Tukda

Shahi Tukda in Marathi

Ingredients:
3 bread slice
3 cup whole Milk
½ cup sweetened Condensed Milk
2 tbsp Sugar
1 tbsp Pistachio slices
1 tsp Cardamom Powder
Pinch of Saffron
Ghee for frying

Method:
1) Boil and reduce Milk to 1½ cup to 1¾ cup. Add condensed milk and boil for 5 minutes. Add 2 tbsp sugar or to taste. Also add Cardamom Powder, Saffron and half of the Pistachio slices.
2) Remove edges of bread slices. Cut each slice diagonally and make 4 triangular pieces or cut into your favorite shape. Deep fry into Ghee or just shallow fry these pieces on low flame. Remove excessive Ghee. Bread slices should be golden brown and crusty.
3) In serving plate, place fried bread pieces and pour reduced milk over it. Garnish with Pistachio slices. Refrigerate for 2 hours and serve chilled as dessert.

Note:
1) Bread slices can be shallow fry in oil. However, Oil should be removed from bread slices; otherwise it could affect the taste.

Labels:
shahi tukda, Indian Dessert Recipe, Bread Pudding, Shahi Tukada recipe, Indian sweets

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

Pita bread recipe

Pita bread in Marathi

Ingredients:
¼ cup All purpose Flour
1 tsp Active Dry Yeast
3 tbsp lukewarm water (Note 1)
½ tsp Salt
½ tsp Sugar
1 tbsp Olive Oil



Method:
1) Take lukewarm water in a small bowl. Dissolve ½ tsp Sugar in it. Then add and dissolve Active Dry Yeast in that water. Cover and let it stand for 10 minutes or until mixture become frothy.
2) In a bowl, take All purpose flour. Add salt and mix together. Add yeast mixture to all purpose flour and mix with hands. Add little more lukewarm water if needed. Knead to smooth and elastic consistency. Use little oil to avoid sticking dough to hands.
3) Apply little oil to the dough to evade from drying and put it in a bowl. Cover the bowl and place it in warm place for about 1 hour to rise.
4) After an hour dough will rise to double in size. Punch down the dough to remove air bubbles.
5) Preheat oven to 450 F. Punch the dough and roll it out to ¼ inch thick circle. Try to gently brush off dry flour on rolled out bread. Try to keep the surface plain and not bumpy, this will help to puff up the bread.
6) Brush little Olive Oil on the rolled out dough. Put it on baking sheet and bake for 3-4 minutes. Then remove from oven, turn the side and bake for 2-3 minutes.
Serve hot Pita bread with chilled Hummus Dip.

Note:
1) Yeast should be dissolved in warm water (100-110 degrees F), but not hot water or it will die.

Labels:
baking, how to bake pita bread, pita bread recipe, middle eastern food, flat bread recipe