bayngan bharta

coming up!

gobi paratha

coming up!

veg burger,aloo tikki

coming up! quick veg burger with special aloo tikki

sabudana khichidi

soak 1cup of sabudana (sabakki, tapioca) for half an hour, drain the excess water and just sprinkle water enough to keep it moist and cover it with damp kitchen towel. keep it moist overnight or at least 4 hours.after which the sabudana must be swollen and separate, not sticking to each other.

dry roast 2tbsp of groundnuts and prepare very coarse particles to the size of mustard seeds using a processor.

in a pan heat 2tbsp oil, add mustard and cumin seeds, once they splutter add turmeric powder (optional, if you dislike the yellow color avoid it)finely chopped green chillies, saute (at this stage you may add slices of boiled potato or green peas or have it plain, as per your choice)and add the sabudana. mix gently and cook for 2-3 min. Add 1tsp of sugar, salt to taste and the groundnut powder, mix well gently and let it cook for another 3-5min.

do not add water to cook the tapioca.

maddur vade

to a bowl add 1 cup rice flour, 1/2 cup maida, 1/2 cup roasted rava, if you are roasting rava just before preparing, make sure it is back to room temperature before adding it. Add  finely chopped green chili and onion. Add 1tbsp of desiccated coconut. add 1tsp cumin seeds, salt, pinch of sugar mix well.

dry roast groundnuts and red chili, crush them to a coarse mixture and add to the flour.

do not add any water add 1tbsp melted butter/ghee/oil and knead the dough. The juice from onion should be helpful to knead a stiff dough, only when this juice is insufficient,.instead of adding water, dip fingers in a bowl of water and continue kneading. Make the dough tight and knead well with minimum water.

once the dough is ready, take a lemon sized portion of dough, press and flatten between the palms. Deep fry in oil on medium-low flame, frequently turning the sides, until it turns into golden yellow color on both sides.Once done serve with chutney.

for perfect maddur wada which does not absorb excess oil, the dough should be tight & stiff, hence use as lil water as possible. Fry the maddur wadas soon after kneading the dough, if the dough is left aside for longer, onion leaves out juice, which might require some more flour to compensate for the stiffness

microwave super fast chocolate cake

4tbsp maida/all purpose flour
4tbsp sugar or more,as you like per your taste
1tbsp baking powder
3tbsp oil+ ghee
3tbsp milk
2tbsp coco powder (unsweetened)
1 egg
1tsp vanilla essence

mix all the dry ingredients. Add oil and ghee to it

blend egg, milk, vanilla essence in a blender (or by hand thoroughly) add this to the dry contents and mix very well. Add chopped nuts and raisins or even chocolate chips if you like to. mix again

place it in a microwave safe large container (large mug, the dough will raise up to 4times) bake for 3 min at 1000 watt power. giving constant 45deg rotations to the container every 30 seconds. Check by piercing a knkife through it, if the cake is done. Invert it on a plate and do the icing or have it just like that!

i couldn't believe microwave cakes could be so soft! so tasty! so easy! so quick! and it doesn't even need greasing, i used the same lage bowl in which i mixed the dough, came out so clean on the plate! absolutely delighted :)

karela masala

shahi paneer

soak few cashew nuts in a bowl of milk.

in a pan add oil and roast spices i.e, garam masala powder, cumin powder, coriander powder (or dry roast the seeds together and grind to a fine powder)add very finely chopped onion, ginger garlic paste and green chili paste. add a cup of tomato puree when the onion turns pink. cook with a closed lid on a medium-low flame with frequent stirring until oil separates out.

while the mixture is cooking, make a fine paste of the soaked cashew along with the same milk, and add this paste as well. Let the mixture boil once. Add some water if required to get the desired consistency, of gravy. Finally add paneer cubes which are roasted to light golden brown color with a lil oil in a pan and drain the excess oil on a kitchen towel. Mix well add salt (also a pinch of sugar, optional)and let the gray boil once while the paneer soaks and absorbs it. Garnish with chopped fresh green coriander leaves and serve

churmuri susla

Wash neatly the puffed rice/ churmuri. Soak it for 5-6 minute,just to make soft enough.
Heat Oil in pan add mustard seeds,after they splutter add curry leaves, asafoetida. Then fry the peanuts till they turn brown. Now add chopped green chilies and onion. Saute it well. Now add soaked puffed rice, Coarsely grinded Roasted daliya/putani kalu, salt to taste and lil sugar and mix well. Close with a lid and cook it for 3-4 minute on low flame. Sprinkle some lemon juice and mix it. Garnish with Coriander and fresh coconut

bread masala

in a pan, heat lil oil, throw in some cumin seeds and mustard seeds to splutter. Add coriander seeds, some cashew nuts. Add chopped garlic, ginger,onion and once they are roasted add tomatoes, cook for somemore time. cool and make a fine thick paste,using very little water.

in a pan heat oil again and add red chili powder, garam masala and pavbhaji powder, mix them and roast a while on low flame. Add the paste prepared, make sure the consistency is tick but not completely dry. Add salt to taste.

just before serving add the roasted/plain peices of bun (slightly bigger pieces, may be cubes of 1", hence bun is preferred,if you like using bread, use not-sliced whole loaf and cut lage cubes) coat the paste thoroughly on all sides of the bread/bun gently mix. serve on a plate, top it with a fist full of fresh chopped onion, coriander leaves and sprinle some lemon juice

since bread is blonde the gravy better be lil more spicy to taste and make it extra spicy for the true taste of this spicy snack :)

microwave egg less pumpkin bread

1/2 cup all-purpose flour + 1/2 cup wheat flour
1 tsp salt
1 & 1/2 tsp baking powder
1 piece cinnamon
1/2 cup sugar
1/2 cup milk
1 cup boiled pumpkin (1 whistle in cooker)
3 spoons oil+ghee(melted butter)
some raisins and almonds

Blend all ingredients in mixer/blender at a very low speed. Spread batter in microwaveable loaf (or as i used a microwavable dish which needs to be greased with ghee and then sprinkle some flour on it) Microwave at medium power for 9 minutes; rotate 1/4 turn every 3 minutes. Increase power to high. Microwave for 3 minutes. check if there is unbaked batter by piercing a knife edge in the center. Once well baked. Let stand 5-10 minutes.

if you microwave on high power for more, say 6min instead of 3, you will get harder bread, tastes like rusk. But should not over bake as it will burn the center portion.

nevri with a twist, tastes awesome, not the authentic.. but an improvised recipe

prepare a tough dough like poori,with lil water by mixing
maida : 4 :: rice flour : 1 :: rava : 1 :: wheat flour : 1 and a spoon or 2 of oil/ghee
and let it set for an hour or more. This is for the covering

roast a fist of rava(thin) and fist of wheat flour with a tea spoon of ghee until it smells fragrant of the flour, taking extra care not to over roast, i.e they should not change color much. keep it aside. Roast dry fruits in ghee adding them in the order cashew, almonds and at last raisins, once raisins swell let the mixture cool, and just put them in to a chopper to chop it into a coarse mixture,not very fine, keep them aside. then in a heavy bottomed pan, melt medium sized cup powdered jaggery, sprinkling few drops of water and adding a spoon of ghee, when it comes to boil add a medium sized cup of desiccated coconut. Mix it well and cook while stirring for some time. add the roasted rava - wheat flour mixture, stir on low flame for a while.Finally add the corse dry fruits mixture and a spoon full of cardamom-sugar powder. The filling mixture is done

roll out the covering dough into pooris put the filler on one half, close it in a semi circle shape, tightly seal the edges and give some design by pinching and rotating the extra edges. deep fry in oil at low flame and medium heat. The oil should not be very hot, it will produce blister like bubbles over the nevris. enjoy them hot or store in an air tight container.

ginger pepper kashay

For 2 cups of kashay, crush a thumb sized piece of peeled ginger. Along with 5-6 whole black pepper seeds. Add this paste to 1 and a half cup boiling water. Add 2 tsps of powdered jaggery (or more according to taste)and boil well until it melts and gets properly mixed. Finally add hot milk 1/2 cup, wait until one more boil, immediately stain and serve hot.

raagi malt

mooga udda

to make 2 cups of this delicious authentic beverage, roast 4 tsp whole green moong on low flame for 5-10min, or until it is slightly brown and gives out nice aroma.

make a dry fine powder from the roasted green moong. You may add cardamom along with the whole moog to powder or add cardamom powder separately later. Mix water and jaggery syrup (as per taste). Let it rest for a while (in fridge), strain the juice/ decant only the top liquid and enjoy it chilled, Discard the bottom powder or add it to the plants.

Its healthy, natural, easy, quick and yummmmmmmmmm :)

flavoured lassi

mushroom paneer masala fry

dice onion,tomato, capsicum, paneer,mushroom (mushroom tends to darken on exposure to air,so cut them just before cooking)

in a frying pan, heat oil, fry chakke, lavang and daal chini, add garam masala powder, ginger garlic paste, onion fry for a while. then add capsicum,paneer and finally tomatoes. stir fry. at last add mushrooms, sprinkle some water and close the lid letting it cook for around 8min. when mushrooms have reduced in size and are completely cooked, add salt to taste and stir on high flame to evaporate all the excess water.

powder dry roasted mixture of coriander seeds,cumin seeds, lil channa dal and urrad dal,black pepper seeds. once the powder is ready mix garlic and make a fine paste. prepare separate tadka=seasoning, out of this mixture by adding it to hot ghee in a pan, add chili powder and fry. take extra care not to burn this mixture.

finally add the seasoning to the mushroom paneer masala,mix well, stir fry for a while.

you may add some drops of lemon juice just before serving, to add lil tangy flavour, good to serve even otherwise

phenori

Mix maida, lil rice flour, baking powder and a pinch of salt and ghee. Add sufficient water to make a dough like puri dough. Keep aside the dough for an 1 hr.

Mix sugar and cardamom and powder it. Keep it aside.

Make 5-7 small balls from the dough. Roll out into very thin chapathis. Apply a bit of ghee on one of the chapati, sprinkle lil maida on it. Keep the next chapati on it slightly lower tothe 1st one, it should not overlap completely. Repeat the procedure to stack up all of them one lil below the other.

Roll the chapathis into a tight roll without pressing much. Cut the roll into equal pieces.
roll each piece into small circles carefully from center to the sides.

Heat oil in a pan. Deep fry on a medium flame. While frying, slightly pat on the layers to separate them a bit. Fry them until the beautiful slight buff-golden color appears. Spread the powdered sugar-cardamom mixture while they are hot.

bondi kirkula

bondi is banana flower

chop the flower in a particular fashion, that is make criss cross slits on it vertically then chop horizontally..must be finely chopped. Soak it in water for some time to remove its stickiness.

in a pan prepare tadka of mustard, lassun, curry leaves,add the chopped bondi cook with lil water sprinkled on top.once cooked add salt and desiccated coconut