Methi Rice

Ingredients

1 bunch fresh methi leaves
Garlic pods 8-10 crushed
1 cup rice
2 cups water
Salt as per taste
Red chilli powder
Jaggery or sugar (as required. I add jaggery because methi leaves are little bitter)

for tadka
Oil 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Hing a pinch

Method 

Methi Rice

1. Wash & chop the methi leaves. Keep aside. Heat oil- add mustard seeds, cumin seeds, turmeric powder, hing, garlic. Let the garlic turn little brown. 
2. Add methi leaves, salt, red chilli powder & sugar/ jaggery. After methi leaves become soft add rice & mix well. Add boiled water & close the pan. Cook the rice for 3-4 whistles.
3. Serve with curd.

Kanda-Kairi (raw mango & onion) Instant pickle

Kanda-Kairi

My aunty was here last week & she taught me this very simple instant pickle. It just takes 10 minutes to make & trust me you will love it with roti, rice or even bread slices!

Ingrediants
1 medium size raw mango (kairi)
1 medium size onion (kanda)
1 tbs jaggery
1/2 tsp red chilli powder
Salt as per taste
2 tbs oil for making tadka
1 tbs mustard seeds
1/2 tsp hing
1/2 tsp turmeric powder

Method

1. Wash the raw mango & grate it. Peel & grate the onion. Keep in a big bowl. Add red chilli powder, salt, jaggery. 
2. Make tadka -- heat oil add mustard seeds, hing & turmeric powder. Let the tadka cool down. Add it to the raw mango-onion mixture. Mix well.
3. Store in a glass jar/ ceramic jar in the fridge. Use within 4-5 days.
   

Veg Au Gratin

A simple veg baked dish which needs very less effort. 


Ingredients
Green peas (frozen or fresh) 1 cup. If you take fresh peas you will have to half boil it before using it
Beans- 50 gms (cut into small pieces)
carrots - 2 small (Peeled & cut into cubes)
baby corn - 100 gms (pressure cooked & cut into small pieces)
american corn 100 gms (boiled)
cauliflower- cut into small florets (boiled)
Potatoes 2 medium size (boiled & peeled)
cheddar cheese for top layer 100 gms (grated)

For white sauce
wheat flour 1 cup
milk 2 cups
cheddar cheese 100 gms (grated) 
pepper 1 tbs
salt as per taste

Method

1. Prepare white sauce- Heat a pan and add the butter. After the butter melts add the wheat flour and stir for a while till the color changes to light brown. Add milk and stir continuously. See to it that no lumps are formed in this process. Add salt, pepper powder and grated cheese. The sauce will start thickening after sometime. Keep stirring continuously so that the sauce is not burnt from the bottom. If any lumps are formed you can use a hand mixer or blend the sauce by using a mixer. The white sauce is ready.
2. Half boil carrots, peas, beans, cauliflower. Mix all the above vegetables & add to the white sauce.Add salt & pepper if required. Take a baking dish and pour all the white sauce with vegetables in the dish. Grate the potato as the top layer and add grated cheddar cheese.
3. Pre heat the oven at 180, and bake for 20-25 minutes till the above layer is light brown in colour

Chickpeas & Red beans salad

Ingredients

1/4 cup red beans (rajma)
1/4 cup chickpeas (Chole)
1 small onion (finely chopped)
1 finely chopped capsicum ( you can add red/ yellow bell peppers too)
1 small carrot (chopped into small pieces)
American corn 1/4 cup boiled
Salt as per taste
1 Green chilli (finely chopped or crushed)
1 Lemon juice
Coriander leaves for garnish (chopped)



Method

1. Soak red beans & chickpeas for 3-4 hrs. Pressure cook till 3 whistles. Drain water and cool down.
2. Mix all above ingredients including chickpeas & red beans, add salt, green chillies, 1 small lemon juice. Mix well. garnish with coriander leaves.

Paneer Butter Masala

Rich, creamy & restaurant style Paneer butter masala for you. Perfect for parties and also your family meals! My version of Paneer butter masala for you all!

Ingredients
Paneer 1/2 kg (cut into cubes)
onions 3 medium size (finely chopped)
tomatoes 2 medium size (pureed)
Ginger-garlic paste 2 tsp
water 2 cups (as required)
cashew paste (grind 10-12 cashews with water in a mixer)
kasuri methi- 1/2 tsp
salt as per taste
cumin powder 1 tsp
coriander powder 1 tsp 
red chilli powder 1 1/2 tsp
dollop of butter
oil for frying the masala (2 tbs)
coriander leaves for garnish

Method

1. Heat oil in a frying pan & add finely chopped onions. Fry till golden brown. Keep stirring frequently to avoid it from sticking it to the bottom. When the onions turn golden brown in colour add ginger garlic paste & tomato puree. Fry for 2 minutes.
2. Add cashew paste. Stir well. Add kasuri methi, salt, red chilli powder, cumin powder & coriander powder. Bring it to a boil. Add paneer pieces. Add water as required. 
3. After it starts boiling add a dollop of butter. Garnish with chopped coriander leaves
   

Sweet Pongal

'Makara Sankranti' is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of India. In Tamil Nadu Sweet Pongal is prepared on this auspicious day. I learnt this delicious recipe from a dear friend of mine.

Ingredients

Raw Rice - 1/2 cup heaped
Moong Dal - 1/8 cup 
Jaggery - 3/4 cup
Water - 3 cups(for cooking rice) + 1 and 1/4 cup(for jaggery syrup)
Ghee - 2 tbsp
Cashews - 8 broken
Raisins - 1 tbsp
Cardamom powder - a pinch

edible camphor (optional) a pinch







Method

1. Dissolve jaggery in boiling water, to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
2. Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that) and cardamom. Keep aside
3. In a pressure cooker dry roast moong dal till golden brown.Then add rice and give a quick stir.Add 3 cups of water and pressure cook for3-4 whistles until mushy.Mash it well.Then add jaggery syrup.
4. Add the jaggery syrup and cook well in medium flame for 5 mins.If it starts getting dry add milk and keep mixing till you get the pongal consistency. Roast the cashews & raisins in ghee and add to pongal.

Apricot Preserve

The other day I went grocery shopping at one of the local shops near my house, and saw dried apricots! I have always been a fan of apricots and I wanted to try these dried fruit. I picked up a 250 gm packet and on my way back home was thinking what to make out of these fruits. My 3 y.o daughter has recently started eating lot of jams and preserves. So what better than turning these golden beauties into a preserve!!
Here goes my recipe.


All you need is 1 cup of sugar, 1 inch cinammon stick, 1 star anise, and a pinch of salt, 3 cups of water.

Soak the apricots in 3 cups of water for 8-10 hrs. You could soak it overnight

 

Next morning, Finely chop the apricots in a food processor or with a knife. Place the apricots in a thick bottom pan. Add sugar, water, cinammon and star anise. Cook on seam for about an hour. Keep stirring ocassionally till the mixture thickens.

Ladle into a clean glass jar or an airtight container. Can be stored in refrigerator for upto a month.

 

 Enjoy the preseve with a slice of toasted bread and butter!

 

 



Kothimbir Vadi

Yet another famous Maharashtrian finger food, "Kothimbir Vadi" (Coriander fritters) Kothimbir is marathi word for coriander leaves. This snack is easily available in most of the food shops in Maharashtra. This is used by making 'Besan' (chickpea flour) 
The vadis are deep fried after steaming them. I did not fry the vadis, instead I served them after it was steamed.

Ingredients
1 cup chana dal (soaked in water for 6-8 hrs)
2 tbs ginger-garlic paste
2 green chillies (finely chopped)
2 cups of finely chopped kothimbir
citric acid a pinch
garam masala 1 tsp 
poppy seeds 2 tsp
salt as per taste
sugar 1/2 tsp

Method

1. Grind the pre-soaked chana dal in a mixer. Do not make a very thin paste.
   
2. Add ginger garlic paste, green chillies, sugar, salt, garam masala, poppy seeds and finely chopped kothimbir. Add citric acid and mix well.
3. Steam the vadis in a pressure cooker or a pan for 10-15 minutes. Let it cool down completely. Remove the 'Kothimbir vadi' and cut it into small pieces.
4. It can be eaten immediately or you can deep fry the vadis.Serve with tomato sauce or any chutney of your choice.
   
   
   
   
   
   

 *Kothimbir - coriander leaves
* Besan- chickpea flour

Serves 4-5 persons

Lasun Mirchi thecha (garlic & green chilli chutney)

'Thecha' is a popular chutney kind of a dish prepared using green chillies, garlic and oil. It is prepared in the rural parts of Maharashtra. It goes well with rotis, breads. One can put oil or ghee with 'thecha' as it is very spicy chutney

Ingredients
1 cup garlic
1 cup green chillies (spicy chillies)
coriander leaves very few (optional)
oil for frying- 2 tsp
salt as per taste

Method

1. Heat oil in a kadhai or a wok. Peel garlic and add the garlic and green chillies. Fry till garlic changes its colour. Add coriander leaves (if you want the spicy taste to come down a bit)
2. Blend all the 3 ingredients (coriander leaves, garlic and green chillies) with salt in a mixer or use the mortar & pestle to pound it with your hand.
   
   Shelf life of 'Thecha' is about a month if refrigerated

Tomato Saar

Enjoy this hot 'tomato saar' on a rainy day.. 'Tomato saar' is similar to tomato soup, but the only difference is we use tempering in 'tomato saar'. It is commonly done on many festivals in Maharashtra. This is my treat to my family on a nice rainy day!!

Ingredients 
Red tomatoes 4 large

hing 1/4 tsp
cumin seeds 1tsp
curry leaves 4-5 (for tempering)
garlic cloves 2-3
ghee 2-3tsp
ginger  1inch
green chilies 2
salt as per to taste
sugar 1 tsp
turmeric powder 1 tsp
coconut milk 4-5 tbs
chopped coriander leaves for garnish (as required)
 
Method

1. Boil tomatoes till soft.Remove the skin and puree tomatoes in a grinder.
2. Add water to this puree as per the desired consistency. Add salt and sugar and let it boil over medium heat. 'Tomato saar' is almost ready. (Tempering needs to be done separately)
3. Make a paste of green chilies, garlic and ginger. Add it to the 'Tomato Saar' as per your taste. If you want to make the 'saar' spicy, add more of the paste.
4. For tempering, heat a small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, hing, turmeric powder , curry leaves. Add coconut milk and stir well.
5. When 'tomato saar' starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.
6. Garnish with lots of coriander leaves and serve hot with rice. Goes well with parathas. Can be served as soup too!

Serves- 4 ppl

Strawberry yogurt

'Beat the Heat'  is the mantra these days! With the mercury rising day by day, everyone will surely enjoy this cool strawberry yogurt. Replace strawberry with fruits of your choice like mango, kiwi
Ingredients (2 - 3 serving)
1/4 kg homemade curds
1 cup strawberries + extra to garnish
Sugar 1/4 cup (preferably powdered)

Method

1. Make hung curd by using a muslin cloth- Pour the curd in the muslin cloth and hang it to a tap for 4-5 hrs or overnight.
2. Wash the strawberries and remove the stalks. Blend the sugar and strawberries together. Add the hung curd and blend again.If the mixture is too dry add little milk to it to make it a smooth paste like consistency. Chill for good 2-3 hrs. Serve chilled with cut strawberry pieces.

Chocolate cupcakes with chocolate icing

I'm currently in my homecity, Pune.I love catching up with my family and friends here. I baked these cupcakes for most of my friends here and they enjoyed it a lot! You just cant go wrong with these cupcakes..Give it a try and you will enjoy baking it for your loved ones

Ingredients

For cupcakes

200 gms plain flour

200 gms caster sugar

100 gms unsalted butter, softened

2 tsp baking powder

1 tsp salt

4 tbs cocoa powder

150 ml milk 

1 tsp vanilla essence

3 eggs

For icing

100 gms unsalted butter, softened

175 gms gms icing sugar

25 gms cocoa powder

sugar sprinklers (optional)

Method

Preheat oven to 180 degree C. Sift the flour, baking powder, and cocoa powder into a bowl. Add sugar, salt and butter. Mix until it resembles fine breadcrumbs.  

In a separate bowl, whisk together eggs, milk, vanilla essence until well blended

Slowly pour in the eggs mixture to combine. Gently whisk until smooth. 

Place the paper cupcake cases into the trays. Carefully spoon the mixture into the cases, filling each only only half full.

Bake for 20-25 minutes until lightly coloured. Check with a toothpick, by inserting it in the muffin- it should come out clean.  Leave for few minutes, then transfer the cupcakes on a wire rack to cool completely.

For icing, beat together the butter, icing sugar, and cocoa powder until smooth.

Transfer the icing into a piping bag and pipe onto the cupcakes. Decorate the cupcake with the sugar sprinklers of your choice.

One more variation to the above cupcakes which I baked for my daughter's 3rd birthday are Strawberry cupcakes with pink icing!

Strawberry cupcakes with pink icing

Use all the above ingredients for cupcake expect for the cocoa powder. Instead, use 3 tbs of strawberry crush (add to the egg mixture)

For the icing use 3-4 drops of food colour to make it pink in colour.

** These cupcakes can be stored upto 3 days in a airtight container

Amrakhanda

A mango flavored 'Amrakhanda' (mango flavoured hung curd) is a popular sweet dish in Maharashtra and prepared on the day of 'Gudi Padwa', which is the new year for Maharashtrians. It is a sweet dish which is best enjoyed on this particular day with fried puris. The mango puree is mixed with sweetened Shrikhand (hung curd). I have added small mango pieces to this Amrakhanda to give it a different twist.

Ingredients
home made Curd 1 Ltr 
1.5 cup powdered sugar
1 cup Alphanso mango pulp
saffaron 1 tsp ( mixed in 2 tbs of milk)
1 Alphanso mango cut into small pieces

Method 
Take a muslin cloth and put curd tightly in that cloth for whole night

Next morning, remove the hung curd in a large mixing bowl and add all other ingredients expect mango pieces and keep stirring for 10 mins unless it is properly mixed. Mix the saffron in this amrakhanda. Use a hand blender to make a smooth paste.

Garnish with mango pieces. Store in refrigerator and serve with hot puris.

Corn Chatpata

A quick snack! All you need is corn kernels, rest all the ingredients are easily available at home

Ingredients

Corn kernels (canned) or fresh corn 200 gms
Onion medium size 1 (finely chopped)
Amul butter 2 dollops
chat masala 1 tsp
coriander leaves (for garnish)
red chilli powder 1/2 tsp
lemon juice 1 tbs
salt as per taste


Method

1. Melt butter in a pan. Add finely chopped onions. Saute for 2 minutes. Add corn, lemon juice, salt, red chilli powder, chat masala and salt. Ready to serve! 
2. Enjoy this quick snack
   
   * If you are using fresh corn you will need to boil the corn for 5 minutes or use a pressure cooker and cook for 2-3 whistles.
3. Can be served as corn canapes as shown below- 
   

Lemon peri peri chicken and Mashed potatoes

There are many versions of making a perfect mashed potatoes. Most of the recipe do not add cheese but  I have added my twist to it with a cube of grated cheese. It makes the mashed potato cheesy and yummy for kids to eat!
I have used griddle pan to cook the chicken. Alternatively you can cook the chicken by preheating an oven at  200°C. Brush a baking tray with olive oil to grease. Cook for 1 hour or until the chicken is golden and the juices run dry when the thickest part is pierced with a skewer.

Mashed Potatoes
Ingredients
4 medium size potatoes
2 tbs butter
1 cheese cube (grated)
4-5 tbs milk
fresh ground pepper
salt as per taste

Method

1. Wash the potatoes and pressure cook them till they are completely cooked. It may take about 5-6 whistles to cook the potatoes (depends on the kind of potatoes you are using)
2. Warm the milk and butter together in a microwave or pan on the stove. Peel the potatoes and put them in the pan. Use a potato masher to mash the potatoes. Add milk to achieve the proper desired consistency. Add salt, pepper and grated cheese. Mix well. Serve with Lemon Peri Peri Chicken

 Lemon Peri-Peri Chicken
Ingredients
1/2 kg boneless chicken breast (2 pieces)
olive oil to grease and for marination- 4 tbs
6 garlic cloves coarsely chopped
1 inch ginger coarsely chopped
Lemon juice 1/4 cup
coriander leaves or parsley leaves 1 tbs cup chopped finely
chilli flakes 1 tsp
pepper and salt as per taste

Method

1. Wash the chicken under running water. Cut the breast pieces into small bite size pieces.
2. To make the Lemon Peri Peri marinate mix all ingredients (olive oil, garlic, ginger, lemon juice, chilli flakes)  in a food processor. Blend well. Transfer this to a mixing bowl. Add pepper, salt and chopped coriander or parsley leaves. 
3. Marinate the chicken pieces by adding the Lemon Peri Peri. Keep for marination for 2 hours.
4. Heat a griddle pan. Brush the pan with olive oil. Add the marinated chicken pieces and change the sides of the chicken so that it is cooked evenly from all sides. This will take about 1/2 hour to cook. Serve with mashed potatoes.

Tri Colour Pasta in homemade white sauce

You can use any pasta of your choice. I particularly used this one because my little one likes the colors of this pasta. The sauce is made from wheat flour, therefore I call it 'healthy pasta'. I have added shredded chicken in the pasta to make it more yummy for kids! If you do not want to add chicken, try mushrooms, broccoli or corn to make it more colourful!


Ingredients
3 tbs wheat flour
1 tbs amul butter
1/2 tsp of pepper powder
milk 2 cups
Amul cheese cubes 2 (grated)
mixed herbs 1/2 tsp
boneless chicken 150 gms
tricolor pasta 2 cups (or any pasta of your choice)
salt as per taste

Method

1. Cook pasta as per the instructions on the packet. Add little salt and oil to the boiling water so that the pasta does not stick to one another.
2. Cook the chicken with little salt and shred it into bite size pieces. Keep is aside.
3. White Sauce-
   Heat a pan and add the butter. After the butter melts add the wheat flour and stir for a while till the color changes to light brown. Add milk and stir continuously. See to it that no lumps are formed in this process. Add salt, pepper powder, mixed herbs and grated cheese. The sauce will start thickening after sometime. Keep stirring continuously so that the sauce is not burnt from the bottom. If any lumps are formed you can use a hand mixer or blend the sauce by using a mixer. The white sauce is ready.
4. Take a microwave safe cookware and add the pasta, chicken and mix well. Add the sauce. Preheat oven at 180 degrees and cook the pasta for 10-12 minutes.
   
   * The white sauce can be stored in deep fridge for about a month

Wheat Ladoos

Is your kid a fussy eater? These wheat laddos are the best option to give them as a mid day snack. Wheat is a healthy option to use in making ladoos. I have also added **'dinka', almonds powder to make it more healthier for kids. My little one loves to take these ladoos to her school or eat it as a mid day snack

Ingredients
1 cup of wheat atta
1/2 cup of desi ghee  (clarified butter)
3/4 cup of powdered sugar ( as per the sweet taste)
dinka 1 tbs
15 almonds

Method

1. Take some ghee in a kadhai,  add the wheat atta and roast till wheat changes colour to light brown or till you get that heavenly smell of the atta getting roasted.
2. Make almond powder by using a mixer grinder. Add this powder to the roasted atta. Mix well.
3. Take the remaining ghee in a small pan and fry the 'dinka' till they popup and become crispy. Cool the 'dinka' and crush well using back side of a 'katori'. Add the ghee to the roasted atta, add the 'dinka' powder, powdered sugar to the atta and mix all the ingredients well.
4. Make small ball shape ladoos. Can store the ladoos till a week.

** 'Dinka' is edible gum in English or popularly known as 'Gond ' in Hindi. It is very good source of calcium and growing bones

Soya Chunks Rice

Ingredients
1 cup of Soya chunks
2 cups of Basmati rice
4 cups of boiled water (for rice)
2 green chillies
Garam masala ( 5-6 peppercorns, 4-6 cloves, 2 bay leaves, 1 star anise,1 inch cinnamon stick)
Biryani masala 1-2 tsp (as required)
Salt as per taste
Fresh Pudina leaves 1 tbs (alternatively use pudina chutney)
3 medium size onions (pureed)
2 medium size tomatoes (pureed)
Ginger garlic paste 2 tsp
Oil 3 Tbs
Coriander leaves for garnish

Method

1. Soak Basmati rice in water for about 1/2 hr. Drain out water and keep it aside for later use
2. Cook the soya chunks as per the instructions on the packet. Add little salt while cooking the chunks. Drain out the water from the chunks
3. Make onion puree by grinding the onions in a blender.
4. Boil the tomates and peel the skin and make puree using a blender.
5. Heat oil in a kadai and add the whole garam masala and and slit green chillies. After it starts leaving the aroma add ginger garlic paste and onion puree. Saute for 5-8 minutes or till onion starts leaving oil from sides. Add the tomato puree and saute it for 5 minutes. Keep stirring continuously and do not let this masala burn. Add soya chunks and pudina leaves (in case you are using pudina chutney add it at this stage) and stir well. Add the biryani masala.
6. Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while . (If you are using a pressure cooker to cook the rice, wait till 4 whistles, seam the flame cook till 2 more minutes)
7. After the rice is cooked well add coriander leaves as garnish. Serve with boondi raita

Gul Poli (Jaggery roti)

'Gul Poli' or Jaggery Roti is made in Maharashtra on 'Makar Sankrant' day. This is a festival of harvesting. It is called as 'Lohri' in North India, 'Pongal' in South India. Many people celebrate this festival by flying kites. 


Ingredients
For the filling
Jaggery (melted) 1 cup
Khus khus (poppy seeds) 3 tbs
Til (Sesame seeds)  2 tbs
Peanut powder (roasted) 1/4 cup
Besan 1/3 cup
Ghee 2 tbs (for roasting besan)
Cardamom powder 1 tsp or Nutmeg powder 1 tsp (any one of the powder)
pinch of salt (if the jaggery contains salt then do not put salt
Ghee or oil for roasting the rotis

For the roti (outer cover)
2 cups wheat atta (not heapful)
1/4 cup maida
salt ( a pinch)
Oil 2 tbs for mixing the atta
Water (as needed for kneading the dough)

Method

1. Put a double boiler and melt the jaggery. Measure it for a cup. Keep aside.
2. Dry roast khuskhus and make powder using a blender. 
3. Dry roast til and keep as is. (Do not make powder)
4. Roast peanuts and remove the skin and make powder.
5. Heat ghee in a small non stick pan and roast besan till it starts to leave aroma.
6. Mix all the above ingredients in step 2 to 5 in melted jaggery. Mix well. Add cardamom powder or  nutmeg powder
7.  knead the dough by mixing the wheat atta and maida and rest it for more than an hour.
8. Take a small ball of dough and take proportional filling and make paratha like rotis.
9. Roast with very little oil or ghee. 
10. Serve with ghee.
    
    Gul Poli  is always served with ghee. As Jaggery known to have lots of heat in it, it is recommended to eat this roti with ghee to balance the flavors with jaggery!

Carrot Halwa (Gajar ka Halwa)

My most favourite Indian sweet dish that I relish in winters is Carrot halwa or most popularly known as 'Gajar ka Halwa'. This is one of the most popular sweet dish in North India.

Ingredients
5 cups of grated carrot (1 kg Delhi carrots)
4 cups of boiled milk
3/4 cup sugar
1/2 cup khova (or 2 malai pedha if khova is not available)
10 almonds (blanched and cut in long pieces for garnish)
Cardamom 2-3 powdered (Optional)
pinch of salt
2 tbs of desi ghee (clarified butter)

Method

1. In a non stick pot heat the desi ghee and add the grated carrots. Cook for about 8-10 minutes. Add boiled milk and cook on low flame for about 1 hour stirring occasionally.
2.  Add sugar and mix well and cook till the sugar has dissolved and all the milk has been absorbed.
3.  Add the khova after milk has been absorbed. Stir well. Add blanched chopped almonds and powdered cardamom.
4. Serve hot or at room temperature.