MeriRasoi

Raw Banana Patty oops Burger Patty

2026-03-17T19:43:00.001-04:00

I started exploring cooking with Raw Bananas recently. All I knew until now was Banana Flower Subji or Plantain chips. Other than this Raw Bananas were a Jain substitute of potatoes..... but then when I saw many varieties of Banana at produce markets, that's when I started including them in my grocery list alongside regular ones.

Here are my versatile Raw Banana Patty which could be a mini meal by itself, a great party starter or a great patty for your burger.

Ingredients:

Raw Bananas: Two (medium to large size)

Celery: One Stalk

Carrots: 1 small or half of a medium one

Corn Kernels: a handful

Chickpea Flour: 2 tbsp.

Ginger Garlic Paste: 1/2 tsp. (optional)

Salt: one leveled tsp.

Turmeric: 1/2 tsp.

Red Chilly Powder: 1/4 tsp.

Cumin Powder: 1/4 tsp.

Coriander Powder: 1/2 tsp.

Crushed Fennel Seeds: 1/4 tsp.

Procedure:

Pressure cook Bananas for two whistles or 2 mins high in Insta Pot. Cool down. Meanwhile, wash and peel carrot, wash the frozen corn kernels, wash clean celery stalk and then run the veggies through a chopper. In another mixing bowl mash the boiled bananas and then mix the chopped veggie mixture. Add ginger garlic paste and all of the spices and chickpea flour. Mix it together. The mixture comes along really well.

Divide the mixture into equal portions and slightly flatten in any shape, you may use a patty maker or cookie mold. Shallow fry them with very less oil on an iron skillet/tawa. I used three tbsp oil to fry 10 patties from my mixture. Frying them on an iron skillet enhances its nutritional value.

Serve them on a plate or Banana leaves. Garnish with Cilantro/ Coriander leaves.

The Verdict: Super yumm!

Butter Chocolate Sponge Cake: My Original Take

2015-07-24T17:28:00.001-04:00

Just out of Oven

Baking cakes always fascinates me. It is my family's favorite teatime/ milk time snack. I always wanted to create my own recipe for cake that too following India style measurements. As a child I remember of having nicely baked rich cakes without frosting. I had heard about 1:1:1 ratio for Butter: Sugar: Flour, I followed it using powdered sugar and three whole eggs, putting everything together in a blender and bake. The results were not satisfactory. So I used the same ratio again but this time became extra cautious with the technique and ingredients, this resulted in minor alterations in flour and sugar quantities. So here is my own recipe for my Butter Chocolate Sponge cake.

You Require:
Butter 1 stick
Milk 1/4 Katori
Vanilla Essence 1tsp.
Eggs: 3
Cocoa Powder: 2 tbsp.
Baking Powder: 1/2 tsp.
Baking soda: 1/4 tsp.
Self Raising Flour: 1 Katori+ 2 tbsp.
Sugar: 1and 1/4 katori (granulated or crystalized)

I have used raw crystalized sugar
I have used "katori" meaning Indian bowl used everyday to serve dals and curry vegetables on the plate.

Procedure:
Sift together cocoa, baking powder, baking soda and self raising flour in a bowl. In another bowl start creaming the butter. About 30 sec.. Add sugar and cream thoroughly for about 2 minutes. Add Vanila essence and add separate 3 eggs, putting the yolks in the sugar- butter cream. Blend throughly for about 30 sec.. Now beat the egg whites until frothy, giving breaks in every 15-20 seconds. Switching to sugar-butter-egg yolk bowl mix milk and flour mixture alternately. This would be very thick. Add egg whites and blend throughly giving breaks for about a minute and a half. Pour in prepared tin and bake at 350 degree fahrenheit for 45-50 mins.

Merirasoi Tip(s):
1. Make sure all the ingredients are at room temperature.
2. Start preheating the oven at the time you start working on the batter.
3. Make your cake tin ready before you star the cake preparation.
4. The quantity of the batter is good for 6"-8" round tins.
5. I have used round steel bowl also known as pressure cooker dabs.
6. This cake comes out nice in cooker oven too on Gas Mark 4. Link is here.
7. Check the cake after 35 minutes.
8. If you feel that the cake has a good crust even before it is fully baked, simply cover it with a piece of aluminum foil while baking.

Verdict:
Supersoft, spongy, buttery India Style cake.

How I Baked My Cake: Cake In Pressure Cooker

2015-07-01T11:18:00.000-04:00

It was the day before I was expecting my cousin and his family to visit us. I was extremely happy and thrilled to imagine my home filled with my own people and our kids around. The moment I thought of kids, the idea of making snacks ran into my mind. Nutritious, healthy and on the go snacks always are our saviors!! I mostly make my own cakes from scratch, but this time thought of buying a white cake mix and convert it into a marble cake, I just wanted to save time. After my morning tea I started off with the instructions given at the back of the box. Meanwhile I turned the oven nob to 350 degree Farenheit to preheat. My batter was ready. I checked the oven, it was cold!!!!!! OMG it did not preheat!! Then I posted my query on Facebook in Euphoric Delights Group and also Googled and also checked all the websites I trusted for cooking. Many of the recipes called for sand or sea salt to layer the bottom of the cooker. I did not have sand or sea salt in my pantry!! I had lined the baking tin with parchment paper and had already poured the batter in it. I did not even have microwave safe bowls at hand to microwave the batter( as they are still packed in boxes since we moved into our new home)!! Took a breath and decided to do what I feel is going to work genuinely. Summing up a few cake baking basics+ my experience + my perception+ my thought process. Hope you enjoy the read!

Procedure:

Perfect Formula: Always work with tried and tested formula for baking with a new technique.

It is safe as you know about that formula/recipe in terms of heat settings and time.

Quantity And Baking Tins: The total quantity of the cake batter is also an important factor. It decides the time it would take for baking the cake thoroughly. It also decides the required heat settings. Usually the cake mixes have substantial quantities to fill up three 5"-8" round tins, two 8" -9"round tins or one big 9"-10" round tin or half sheet trays. Cakes from scratch or Indian cake formulas have quantities that would fill up one 6"- 8" round tin or two 5" round tins or small trays.

Type Of Baking Tins: We could bake he cakes in aluminium disposable trays, dark non-stick bake-ware, heavy weight white aluminium bake-ware, glass bake-ware etc. The baking temperature and time varies for all of the mentioned bake-wares. The difference is not huge but good bakers always keep it in mind.

Pouring The Batter: Always pour the batter into a well lined tin with parchment paper or by spreading butter/ non-stick spray and then coating it well with all purpose flour.

Pressure Cooker into an Oven: The first and foremost thing to keep in mind is pressure cooker is not a baking equipment. It is meant for pressure steaming. It is the make and the depth and shape of the equipment that we convert it into a oven. So, to do so first make sure that you remove two main things that make the cooker a steaming equipment. Remove gasket and whistle/rocket from the cooker. This is very very important. Most of the blogs or websites I surfed had gasket in the cooker on while baking. Alternatively do not use cover of the pressure cooker. Use a dome shaped steamer lid (like the one in dhokla/idli cookers) that fit the round edge of your particular cooker so that the heat does not escape. These steps would save your cookers from going bad.

My Marble cake:

(After preparing the batter as per box instructions, I saved one cup of cake batter and mixed it with one quarter cup of chocolate syrup and poured it in rest of the white batter making swirls with the spatula)

After taking care of all the above important steps I preceded with the following:

Heat Settings: For the particular cake shown the picture I preheated the cooker for ten minutes with its lid on, on gas mark 7.

Continue To Bake: Then I placed the round stand plate and then placed my lined and filled cake tin in side the cooker. Luckily my tin fitted the pressure cooker as you see in the picture. Baked it for 40-45 mins. I had an over browned crust at the bottom of the cake, after cooling it completely, chopped off a very thin layer of the cake.

After this baking adventure I feel That:

Cake mix+ one 9'-10" round tin+ cooker baking = Gas Mark 6 or 7 for 35 minutes. Gave a choice of gas mark 6 or 7 as it also depends upon which burner you put your baking equipment and how is your cooking range overall. Gas mark 5 would also work but would take 10 mins extra. Keep checking the cake after 30 mins. If you see the cake well risen and firm insert toothpick and check it its done. If the toothpick comes out clean then remove it from heat.

The Verdict: My cake was saved. It came out firm (without a single crack), well risen, well baked and super soft!! A big hit!!

Dates And Dry Fruits Rolls: Khajur Barfi

2015-06-26T23:33:00.000-04:00

It is a well known fact that eating nuts is always very beneficial to health. With a growing kid, runner husband and I doing many chores the whole day, decided to make a healthy snack for my family. It is very handy to eat on the go or even couple it with a cup of milk. This barfi is even great for having a sweet bite after lunch/dinner. Here goes the recipe.

You Require:
Dates (pitted)
Walnuts (shelled)
Almonds
Pistachios (shelled)
Sunflower Seeds: Little Less than a handful

Procedure:
Make sure the dates are at room temperature. Coarsely crush the pitted dates in a blender/grinder/food processor. It would a sticky semi dough like formation. Measure these blended dates. Mine was 4 loosely filled cups. Now measure the nuts. I took 2cups shelled Walnuts and 1 cup Almonds, 1/4 cup Pistachios and a small handful of sunflower seeds. The intention is to have the nuts just lesser than the dates binding. Roast these nuts in the conventional oven for 15 minutes on 325 degree fahrenheit. Cool down the nuts. Crush them coarsely in a food processor. When you are ready with dates and the nuts mixture, heat a nonstick pan and add 1/2 teaspoon ghee(clarified butter) now add the blended dates and about after a minute add the nuts mixture, mix thoroughly. Turnoff heat. Slide this mixture in the mixing bowl and form a dough like ball, divide it into three big portions and form logs of the mixture. Wrap these logs with aluminum foil and refrigerate for two hours. Now cut wheels from these logs. The snack is ready to consume.

Merirasoi recipe variation(s):
1. Add figs alongside dates in 1:1 ratio to add nutrition and grainy texture to the snack.
2. Run these wheels optionally on roasted poppy seeds to have seedy and beautiful outline.
3. The nuts could also be toasted on stovetop using a saucepan or a non-stick pan.

Merirasoi Tip(s):
Use the food processor to form dough after heating the dates and nuts mixture together, it would make the job easy.

Verdict:
Super yummy and healthy. A big hit in my family!!

Ladi Paav: The Famous Indian Rolls

2015-03-12T15:04:00.000-04:00

After trying many recipes for the Mumbaiyya Paav, I landed upon this one. I tried it with a very minute variation and the result was amazing!!. I am sharing my experience of making paav. This is a fool- proof recipe I am going to rely forever.

You Require:
Yields 12 medium size rolls
For The Dry Mix:
All Purpose Flour/ Maida: 2 cups
Milk Powder: 1 Tbsp.
Salt: 1 Tsp.
Liquid mix:
Milk: 1/2 cup
Water:1/4 Cup+2 Tbsp.
Sugar: 1 Tbsp.
Above All:
Active Dry yeast : One Sachet(8gms)
Softened Butter/Olive Oil: 2 Tsp.
Ingredients to use on the surface:
All Purpose Flour/ Maida: 2-4 Tbsp.
Oil: for brushing
Melted Butter For brushing

Procedure:
Make a mix with milk and water. Warm it in the microwave for one minute, dissolve sugar.
Add dry yeast and let it stand for 10 minutes.You will see that the mixture is frothy and the yeast is activated. In a bowl sieve maida and add other dry ingredients, mix well. Make a well in the middle of dry mixture and add the yeast mixture gradually. Form a sticky, messy mixture. Add butter/oil and work on it to form a soft elastic dough. This is how gluten is formed. It would take around 8-10 minutes. Cover the dough and let rest for one hour. It will rise twice or thrice its original size.
Brush a tin/ tray with very little oil and dust it with some flour. After an hour, punch the well risen dough and work on it for about one -two minutes, dust around one or two tbsp of maida to avoid sticking it on the work surface. Form equal size balls and place them in the ready tin/tray.
Cover it and let rest for another 45 minutes. Preheat the oven on 400 Degree Farenheit/ 200 Degree Centigrade. Brush the rolls with milk just before baking them. Bake for 12-15 minutes.
Brush with melted butter as soon as the rolls are out of oven and cover immediately for 10 minutes.
Always keep the bread rolls covered.
These rolls are bouncy, soft and very yummy.

Merirasoi Tip(s):

1. Use the yeast mixture only when its frothy and risen in the liquid mixture cup. A non-active poor quality yeast would not yield well risen rolls. This is a checkpoint on whether or not to move ahead for the process.
2. Be gentle and have a firm hand while kneading and handling the dough at any point during the whole process. Coat the dough with oil to avoid the formation of any crust before resting the dough for the first rise.
3. Don't add too much of dry flour after the first rise.
4. Be careful while brushing milk on the ready to bake rolls.
5. The rolls would be hard to feel when you take them out of the oven, Brushing some melted butter would leave a shine on the rolls.
6. Immediately cover the rolls with a clean damp kitchen towel as soon as you brush with butter.
7. Wash your hands thoroughly before handling the dough with hands.
8. You could use parchment paper to make he baking tray ready.

Merirasoi Recipe Variation:
No variation for the paav, use some warm ghee after baking they would have the desi aroma!!

Three Slice Sandwich: Quick and Filling

2015-02-09T21:28:00.004-05:00

Sandwich is a universal food. We may find n number of sandwiches all around the globe. I am sharing one my of sandwich recipes that I make at least once in a fortnight. Its filling and nutritious!!

You Require: (for two sandwiches)

Bread Slices: 6
Boiled Potatoes: 2 Small
( I have used two small red potatoes)
Tomatoes (Roma or Beefsteak): 1-2
Avocado: 1 Ripe
Fresh Mozerella ball
Green Chutney
Butter as required
Salt
Black Pepper

Procedure:
1. Boil or microwave the potatoes and slice them round.
2. Peel and cut Avocado in half slices
3. Slice Tomatoes in rounds.
4. Slice the cheese in rounds.
5. Put a griddle on medium heat on the stove and butter it.
6. Lay the bread slices on a board or work surface.
7. Put the potato and tomato slices on the very first bread slice, sprinkle some salt and black pepper.
8. Stack second slice on the potato-tomato slices.
9. Spread green chutney on this and put Avocado slices and quickly grill mozerella slice on the griddle and stack it on the Avocado slices.
10. Close the sandwich with the third slice.
11. Grill this sandwich thoroughly on the griddle on both the sides, it would flatten considerably.

Meri Rasoi Tip(s):
1. Make sure the tomatoes are crisp.
2. Do not burn the sandwiches in order to toast them thoroughly.

Meri Rasoi Recipe Variations:
1. You may use any kind of bread, like multigrain bread or even dinner rolls.
2. You may use mango chutney, red chilly and garlic chutney, mayonise or even hot ketchup.
3. You may also use a panini grill to toast the sandwich.
4. You could also use grated mozerella cheese.
5. You could use any other type of cheese like pepper jack or processed cheese slices.
6. If any of the above ingredient is not available, the sandwich would still taste good.

The Verdict:
I always enjoy this sandwich with cheese strands and the burst of flavor with the surprise chutney on the middle slice.

Butter Chicken

2014-06-09T01:11:00.000-04:00

Butter Chicken is one of the most famous Indian delicacy, I prepared it the previous weekend. So here is the merirasoi version of butter chicken.
Ingredients:
Marinade:
700 gms Boneless chicken
4-5 tbsps yoghurt( preferably hung)
2 tbsp ginger garlic paste
2 Tbsp. Tandoori masala
Red chilly powder
1 tspTurmeric powder
Salt to taste

Gravy:
4 green Cardmoms
One bay leaf
One large onion
One medium Roma/Beefsteak tomato
One tsp. Jeera (cumin)
2-3 tbsp tomato paste
4 Garlic pods
Ginger equal to garlic
1 tsp turmeric
1 tsp Red Chilly
1 tbsp Tandoori Masala
6 tbsp fresh/ light cream
One dollop approx / one tbsp butter
2 tbsp olive oil/ cooking oil

Procedure:
Wash and clean the chicken throughly. Pat it dry. Marinate it with the above listed ingredients. Keep aside. Make a paste with onion tomato ginger, garlic and jeera. In a pan heat oil and put Cardmom pods followed by bay leaf. Quickly add the paste and sauté for two minutes. Cover with a lid. Again sauté. Cover. After about three- four minutes add butter, tomato paste, and other dry spices, add little water and cover cook for another 5 minutes. Now add the chicken, sauté well and let it simmer till the chicken cooks through. Keep stirring in between and add water approximately two cups, little by little. Now taste the gravy and adjust the salt and spice level. Add cream and simmer for two minutes. Garnish with chopped cilantro. Could remove bay leaf.

Merirasoi Tip(s):
1. Roast the onion-tomato paste nicely.
2. The above measures are close to perfect measurements. You could eyeball on most of the ingredients.
3. Remove the tomato membrane before using it, you could increase the amount of tomato paste by one more tsp. or tbsp. Make sure that the tomato is ripe, very fresh and crispy.
4. You could also use butter to sauté the onion-tomato paste.
5. Use one tsp coriander powder to give the recipe a strong flavor.
6. Marinate the chicken for half an hour.
7. Keep your gas nob on medium to medium high heat.
8. Make sure that the gravy is not watery.

The Verdict:
Simple and super yummy.

Whole Grain Pasta With Spinach

2011-09-26T00:29:00.002-04:00

Pasta for Mandar's Lunch

This recipe has been on hold for a very very long time. It was last year that it "got" created:):).
I was nursing Amogh and needed some change and variety in my food. I also wanted to make something which I could pack for Mandar's lunch. Since then it has been repeated a few times. This post is specially for all nursing moms and my mommy and Kancha mama, who were asking for a good pasta recipe:):). This has all the ingredients easily available anywhere in the world.

You Require:
Whole Grain Pasta: 2 cups
Finely Chopped Spinach: 2 Cups
Minced Garlic: 1tsp.
Turmeric: One pinch
Medium Size Onion: 1
Crushed Walnuts: 1/4 cup
Parmesan Cheese: As Desired
Black Pepper: As Desired
Salt: To taste
Olive oil: 1tbsp.
Water: to cook the pasta

Procedure:
In a big pot or saucepan pour water and cook the pasta as per instructions provided at the back of the pasta box. I have used mezze penne. Thought it would be ideal for this recipe. While the pasta cooks, cut onion in half and then slice it lengthwise. Mince garlic. One or two cloves are sufficient to make a tsp.. Finely chop spinach. Strain the pasta, reserving 1/4 cup of pasta water and keep aside. In a big frying pan heat olive oil, first saute garlic, after a few seconds add onion and again saute for five mins on medium heat. Cover the pan and reduce the heat. After five minutes add chopped spinach. Turn the nob on medium heat. Saute and cover. When the spinach shrinks add black pepper , turmeric and salt. Reduce the heat. Cover the pan. After three-four minutes, add pasta. Turn the nob on medium to medium high heat. Add a ladle of pasta water to make it little moist. Keep sauteing. Now put crushed walnuts. Mix the pasta well. Cover the pan. Remove the pan from heat. Finally garnish it with parmesan cheese as much you think is right for yourself.

Merirasoi Recipe Variation:
1. You could add chopped carrots to add a new flavour. Cook the carrots properly before adding the pasta.
2. Crushed Pinenuts or Almonds are also good.
3. You could increase or reduce the quantity of spinach.
4. You could add red chilly flakes to make it spicy.

Merirasoi Tips:
1. Manage the heat control well in the recipe.
2. Do not overheat the oil. Just heat it a little more than warm.
3. Be careful while adding salt, as pasta is seasoned while cooking. Also be careful if you use parmesan cheese, as its already salty.
4. Toast the nuts before crushing. If you have crushed ones at hand, still toasting is required.
5. Baby spinach tastes best!!

The Verdict:
I thoroughly enjoyed the pasta!!
Excellent for lunch boxes and pot lucks. Kids love it too!!

Happy Janmastami!!

2011-09-12T01:04:00.002-04:00

We celebrated Janmastami also called Krisnastami at home with our nandlal!!
Awake till midnight, offered traditional "Naivedyam" of Panjiri, Dudh-Pohe and Sheera to Krisna.
This year I specially ordered a palna from Indore. My Dad bought it for me and Aashay's parents delivered it here. Every festival has become very special as Amogh has joined us.We are trying our best to introduce our culture and festivals in an interesting way to him with maintaining the authenticity. The preparations fill us with zeal n' zest. The whole environment changes and we simply feel happy and satisfied. I pray to God to give us enough strength, will and ability to do the same every year!!

Though this post is coming late, still it has an inevitable significance on my blog!!
Just can't resist to mention the old golden memories of our visit to Gopal Mandir,Rajwada,Indore,M.P.,India.
Jai Ho Kanhaiyalal!!
This post is for my Dad-Mom and Lil' Bro Krunal!!

Eggless Marble Cake

2011-08-21T16:24:00.001-04:00

Amogh was asking for a cake since two three days!! Cake with milk is his favorite evening snack!! The love for cake runs in our family Mandar and I also enjoy cakes especially as a coffee snack. I usually prefer making eggless ones as they are good to have anytime!!
I took out one old books by Tarla Dalal " The Pleasures of Vegetarian Cooking". Got one recipe for an eggless sponge cake. When I wrote down the measurements and was pondering upon what kind of a cake I want, found that the intensity of the sweetness would be more for a teatime cake. So I rewrote the measurements and increased the quantity of flour and water. It yielded an amazing cake and I gave it a twist by converting a normal cake into a tri color cake. The original recipe also called for "self raising flour" and a 6" diameter round baking tin. I used plain flour and 9" by 81/2" rectangular tin. Perfect for Rakhi theme.

Here is my rewritten recipe:
You Require:
All Purpose Flour: 1 1/4 cups
Sweetened Condensed milk: 200 gms.(half quantity of 397gms. tin)
Butter(melted): 60 ml. (2 fl. oz.)
Vaniila Essence: 1 tsp.
Baking Powder: 1 tsp.
Soda Bi carb.: 1/2 tsp.
Water: 125 ml.
Baking Tin
Nonstick spray
Two food colors of your choice
Hand Blender
Three Bowls
Procedure:
Sift together flour, baking powder and soda bi carb.. Spray a mixing bowl with nonstick spray.
Pour condensed milk, now cream in butter little by little. Add a teaspoon of vanilla essence and mix it well. Now blend in flour mixture and water little by little starting and ending with flour mixture. It would yield a very thick batter.
Preheat the oven on 400 F.
Now pour the batter in other two nonstick sprayed bowls to make three equal parts.
Color two parts. Grease and dust the baking tin. Pour the plain batter and let it settle for about a minute,now pour second colored batter onto the plain batter and let it settle. Now pour the third colored batter and let it settle as well. The batter would push itself to form a design.

Put it for baking. Bake 400 F. for ten minutes and then bake it on 300 F. for 12 minutes.
Cool the cake and serve.

Meri Rasoi Tip(s):
1. Make sure that all the ingredients are at room temperature.
2. Do not overwork the batter.
3. Use of nonstick spray makes handling of the batter easy.
4. Use of nonstick spray avoids the wastage of the batter.

Meri Rasoi Recipe Variation:
1. Add 30 ml. melted butter and 25 ml. water to make it extra moist.
2. Add flour coated cherries to add a unique taste.
3. Make it a zebra cake by dividing the batter into two portions and coloring one with chocolate color or 2 tbsp. cocoa powder.
4. Ideal cake for using as a base for puddings.

As I cooled the cake, gave the very first bite to Amogh and was extremely happy as he loved it!!

Mixed Berries Yogurt Parfait

2011-07-09T17:36:00.003-04:00

It was a usual Sunday morning and we went out to a breakfast place. I and Mandar ordered our choices and were looking out for Amogh. In the chilled beverages and readymade snacks section found one fruit and yogurt parfait. Thought it would be ideal for him. We took it and Amogh finished it in no time!! Later we came home and I read more about the Parfait. It's a European dessert, dominantly consists sugar, cream, yogurt and fruits. When read its recipe on the internet I resvoled to go for an authentic version with little additions of my choice. We invited the Mudhagounis for dinner and made this as dessert. I assembled the dessert in simple wine glasses and everybody just loved it!!

Serves 6.

You Require:

Mixed Berries: 1 Pint

(I used Strawberries and Blueberries)

Sugar: 1/4 cup+1tbsp.

Light cream: Half Pint

Greek Yogurt: 500 gms.

Corn Flakes:1/4 cup

Honey: Two tbsp.

Zest of an Orange

Nuts available at hand for garnishing.

Procedure:

Wash the berries and drain. Cut the Strawberries in quarters. Put in a bowl, sprinkle one tbsp. sugar and set aside. Save the Blueberries as they are. In a ziplock bag crush the corn flakes with a rolling pin and set aside. Whisk sugar and cream till light and fluffy. In another big bowl unpack the Greek Yogurt and mix the sugar-cream mixture carefully.Now add two tbsp of Honey and zest one Orange. Fold the entire mixture carefully till its completely integrated. Refridgerate the mixture for half an hour. You could also prepare this mixture and save in the fridge a day before guests are expected.

Assembly:

Use a scoop or serving spoon for the sugar-cream-yogurt mixture. In a glass scoop the yougurt mixture then layer the crushed corn flakes and then layer the berries. Repeat once more. Garnish with nuts or berries. Serve.

MeriRasoi recipe variation:

1. You could use fruits like oranges,cantaloupe,grapes and papaya.

2. You could zest one lime or lemon as preferred or omit the tart.

3. Cheerios could also be used as it is.

4. Nuts like Pistachios,Almonds, Walnuts, Pecans go well in the preparation.

5. Sun dried fruits could also be used.

6. Hung yogurt ( yogurt hanged in cheesecloth to drain its water) could be used in place of Greek Yogurt. Heavy cream could also be used.

MeriRasoi Tip(s):

Be careful while incorporating the sugar-cream mixture in yogurt to maintain the air formed in whisking. Make sure that the fruits are fresh.

The Verdict:

Mandar said " the body of the preparation is a cross between Shrikhand and Ice-cream!!"

As I gave the mixture spatula to Amogh he couldn't stop eating the whole spatula!!

Nothing more to say:):)

Spinach Medley

2011-06-16T23:58:00.000-04:00

As I opened the fridge for fixing our dinner, saw a whole variety of vegetables. Couldn't land on one thing to make. Wanted to have something different surely!!!! And a recipe struck my mind......it was about an year ago when we were searching apartments and we had three appointments for Sunday morning, one after the other. Couldn't cook for lunch and entered a bakery-restaurant in Springfield. There was a lunch buffet going on and I saw this Spinach preparation with all the vegetables in it. It was yummy and tried my own version of that Spinach and vegetables. I named it Spinach Medley.

You Require:

Spinach: Finely Chopped- Two Cups

String Beans and Carrots: Finely cut & diced small: Half cup

Green peas and Corn Kernels: One Fourth Cup

Paneer: Half Cup (cut into small cubes)

Onion: one (medium sized, finely chopped)

Garlic: One clove(minced)

Wheat Flour: one Tbsp.

Oil: Two tsp.

Mustard Seeds: Half tsp.

Turmeric Powder: One tsp.

Red chilly Powder: One tsp.

Garam masala powder: Half tsp.

Salt: To taste

Water: One+ fourth cup

Butter: one tsp.(at the time of serving)

Procedure:

Wash, wipe and cut all the vegetables. In a small saucepan heat half cup water and put the beans, carrots, corn and peas to steam. Put a big pot or saucepan on medium heat. Pour oil.

When the oil is heated up, splutter mustard seeds. Turn the heat nob on medium low. Add garlic and onion. Saute for one minute and cover. Meanwhile dissolve the wheat flour in one fourth cup water and keep aside. Check on the onion,when it is translucent add turmeric powder and red chilly powder, saute again for half a minute. Turn the heat nob on medium. Add chopped spinach and let it shrink completely. Cover for about half a minute. Add salt, now add all the steamed vegetables, saute. Now add Garam masala and put the paneer cubes in it. Cover for half minute. Reduce heat. Add half cup water to the vegetables. Let it simmer and then add the flour mixture stirring continuously.

Cover and simmer on medium low heat for about a minute or two. Spinach Medley is ready.

Garnish it with plain unsalted butter.

MeriRasoi Recipe Variation:

Could reduce the quantity of spinach a little.

You could also add soaked and cooked chickpeas as well. Saute chickpeas prior to spinach in that case.

You could also saute paneer separately before adding to the spinach mixture.

Baby corns cut into thin slices could also be used.

Meri Rasoi Tip(s):

1. Control the heat in this recipe.

2. Wheat flour-water mixture gives a gravy body to the preparation. It should be a runny mixture with no lumps in it.

3. Spinach should be very very finely cut as it also contributes to form a gravy like consistency. Could use a food processor to chop the spinach.

4. The gravy like consistency is the main attraction of this preparation,could adjust the quantity of water, the outcome shouldn't be very runny or dry and crispy.

Quick N' Easy Appams

2011-06-09T16:55:00.000-04:00

Antara invited me and Amogh for a play date as it was very hot outside.

She invited Samaira and Daran with their moms as well. So quickly thought of making appams for kids. It's a very simple recipe that has all the ingredients available at hand.

You Require:

Rice flour : 1/2 cup

Semolina(rava or sooji): 1/2 cup

Potato: One small(boiled and mashed)

Carrot: One small(grated)

Bicarbonate of soda: 1/3 tsp.

Red Chilly Powder/Black pepper Powder: as preferred(very small qty.)

Sugar: 1/4 tsp.

Yogurt: Two tbsp.

Salt to taste

Water as required

Procedure:

In a mixing bowl put rice flour and semolina. Add potato and carrot. Mix well with clean hands.

Now add chilly powder/pepper powder,salt sugar and yogurt. Add water stirring the mixture. The consistency of the mixture should be that of a thick cake batter. Finally add bicarbonate of soda. Let the mixture rest for ten minutes. Heat the appam patra on the stove and put little oil in each cavity. pour the batter with a small spoon and cover. Let it sit for three-five minutes on medium heat .Remove the lid and turn the appams. Roast for three-five minutes on the other side as well. Use little oil if required. Serve with condiments,ketchups, chutneys or even daal!!

MeriRasoi Recipe Variation:

You could skip the potato if you do not have one boiled at that very moment.

Carrot is also optional and you could also add veggies like sweet corn kernels, finely cut green beans or even boiled spinach!!

Do add cilantro and green chillies if making without veggies!!

MeriRasoi Tip(s):

1.Once the appam patra is heated keep it on a medium heat throughout.

2. Do not overload the batter with too much of veggies.

3. Make sure that the yogurt you are using is not very sour and tangy.

The Verdict:

Super yummy and healthy!!

Enjoyed even by all the mommies and my hubby!!

Baingan Bharta: Indian Take On Baba Ghanoush

2010-12-26T17:17:00.000-05:00

Bharta served with roasted naan

Mouth waters to hear Baingan Bharta. The smoky and earthy aroma enters our mind and one starts craving for it. This is the most popular form of the big purple eggplant. It rejuvenates everyday dinner plate and satisfies the guests as gives a homely touch to the party menu.

One cold evening made the bharta with naan and daal.

Here is the recipe:

You Require:

Big Purple eggplant: One

Onion: One medium size chopped finely in cubes

Ginger: Half inch peeled and grated

Garlic : 2 cloves (smashed,peeled and finely chopped)

cilantro leaves for garnishing
Oil: 2 tbsp.
Mustard seeds:1/4 tsp.
Cumin seeds: 1/4 tsp.
Asafoetida: One pinch
Turmeric Powder: 1/4 tsp.
Red Chilly Powder/cayenne/Paprika: 1 tsp.
Coriander powder: 1/4 tsp.
Garam Masala: One Pinch
Salt: to taste

Procedure:
Wash the eggplant and make four-five big slits all over with a knife. Brush a little oil on the eggplant.
place it in a foiled tray and put in the oven on low-medium broil. Keep it rotating at regular intervals. When it is completely roasted, turn off the broil nob and let it rest till it cools down.
Peel the eggplant and obtain the roasted, smoky,juicy pulp in a bowl.
this is the stage that you could give the eggplant different tastes and flavors.
For a typical Indian bharta we need to give it a tadka( तडका ).
In a saucepan or kadhai ( कढ़ाई) heat two tbsp. oil on a medium flame.
As you see that the oil is hot put mustard,cumin asafoetida at once and lower down the heat nob. Now add chopped onions and saute. Cover for thirty seconds and add ginger-garlic, saute and again cover for thirty seconds. Now add turmeric,chilly, coariander and garam masala one by one and saute. Again bring it to medium heat and now add the eggplant pulp. Bring the heat on medium high and suate brisk. Add salt to taste and put cilantro leaves(कोथिम्बिर) as a garnish. Remove from heat. Serve it with Chapatties, bread or naan.

Merirasoi Recipe Variation:
1. You could add sweet petite green peas after adding onions.
2. One tsp. of yoghurt and sour cream to the bharta prepared either way.

3. The Second Method: (Bachelor's Take)
You could also avoid tadka(तडका) that is the oil heating and cracking the mustard and cumin process.
Just add chopped onions, oil and all the listed spices in the eggplant pulp. Thawed or bbqed corn kernels could also be used. Also add raw,chopped tomatoes in this method.

This a great way to consume baingan bharta and perfect for cook outs and BBQ.
Merirasoi Tip(s):
1. Roast the eggplant throughly in the oven.
2. Controlling the heat intensity plays an important role in this recipe.

Fried Pomfret: Seafood Lover's Delight

2010-12-12T20:16:00.000-05:00

पापलेट फ्राय is one such delicacy that seafood lovers anywhere in the world crave for.
It is one such fish that is served on the plate as everyday variety to delicacy to impress guests. It is very popular among marathi people especially from the coastal and Mumbai region. Its found in abundance in Mumbai coastline.
Growing up I always remember that whenever anyone from our close relatives used to visit Mumbai they would bring marinated pomfret in an oval shaped steel lunch box. We used enjoy the तवा (flat iron skillet) grilled pomfret, that used to reach our home after an overnight journey in the Avantika express.The marinate used to be so good that it seasoned and flavored the fish perfectly without overpowering the original taste. The spices used in the marinate were simple everyday Indian spices. The marinate even preserved it for at least twenty hours so that the fish stayed fresh through the overnight journey. My mom-dad, my aunts and even my mother-in-law follow this infinitely old recipe.

Here is the age old fried pomfret recipe:
You Require:
For Marination:
Pomfret pieces(पापलेट टुकड़ी ): 7-8 big
Salt: to taste
Turmeric Powder: 1 tsp.
Red Chilly Powder: 2 tsp.
Coriander-Cumin powder: 1.tsp.
Black pepper crushed: 1/2 tsp.
Fennel powder: 1/2 tsp.
Tamarind pulp:
1 tbsp.(concentrated)
1 small Indian bowl (कटोरी) if extracted fresh and diluted.

Have added fennel and black pepper as I love the flavor of these spices. Traditionally they are not used.

For Breading:
Chickpea flour : 1 cup.
Semolina or fine bread crumbs 1 cup.
For Grilling:
Oil as required 1/4 to 1/2 cup approx.
Procedure:
Wash you hands. Clean the fish pieces throughly. Again wash your hands.
In a mixing tray or bowl place the fish pieces. Add all the spices and salt on the pieces one by one.
Rub on the fish and finally pour the tamarind pulp. Refrigerate. Let it rest for at least one hour minimum to one complete day at maximum. Take it out at least half an hour prior to frying(if sitting for a longer period the fridge).
When you are ready to grill it, put any flat or waved griddle or a skillet on medium heat. Place the chickpea flour in one dish/tray and semolina or bread crumbs in the second.
When the skillet is hot(not very hot) put one tsp. oil and carefully take one piece of the marinated fish and roll it in the chickpea flour,lift it up,shake it and then roll it in the semolina/bread crumb tray and put it on the skillet.
Let it roast on both the sides at least five minutes or to the desired color and crispyness.
You can cover for about thirty seconds to give it a chance to cook through steam. Do not cover for a longer time.
Add oil on the skillet as required during roasting. Nonstick pans require less oil.
Garnish it with Cilantro, onions and carrots as seen in the picture.
Enjoy it with Chapatties or rice or even consume as it is!!
Super yummy and simple to make!!!!!
Merirasoi Tip(s):
1. Be careful while handling and turning the fish.

2. Nonstick pans require less oil.

3. Use of minimal oil or no oil would make it an absolutely recommended health food.
Seafood in itself is healthy and nutritious.
4. If marinating for an hour or two the fish tray could be kept on room temperature.

Merirasoi Recipe Variation:
1. You could use this marination and breading method for various fish like carp, catfish, mackerel, Rohu to name a few. Butterfish is the closest to the pomfret outside India.
2. Salmon requires more spices and techniques as it is different than the white fish.
3. Readymade fish fry masala could also be used.

Bappa Morya!! : Directly from Gadkari Kitchen

2010-10-03T19:15:00.000-04:00

तिखट पंचामृत : पारंपरिक वैशिष्ट्य
Ganapati or Ganesha Chaturthi (गणेश चतुर्थी ) is one such festival that almost every Indian enjoys and brings in enthusiasm. It is celebrated in huge and small groups. The community comes together. Ganesha is obstacle and sorrow destroyer. His blessings bestow wisdom.He is the symbol of art, knowledge, prosperity and happiness.

Every family has its own tradition and way of celebrating this festival. Traditions are passed generations to generations. The age of the traditions add glory to the festival. Modaks (मोदक ) both fried and steamed are offered to the deity this particular day. Other than this there is an array of delicacies that is served on the plate. Every community and family has its own fixed menu. Gadkari family from Indore also celebrates this festival with religious fervor and lots of enthusiasm. All the relatives gather, do some work, associate and do a group activity. Like making दूर्वा (durva : grass in trielevated shape), रंगोली (rangoli) and other decorations, etc.. Everybody is involved in preparations.On Ganesha Chaturthi the pooja and food bring a summary of harvest of fruits, veggies, grains, legumes and flowers. After an elaborate pooja(veneration) the food that is served is an annual feast that has around 16-17 items. All the ladies in our family gather and cook with a special devotion. I learned a lot from this festival.

One of my favorites and among rarely made recipe is the तिखट पंचामृत . Its a side dish rather a chutney.
Its rich and nutritious!!

You Require:
1. Tamarind Pulp(इमली का गूदा ) : One Cup
2. Peanuts(मूंगफली) : 1/2 to 3/4 cup (Roasted, peeled and powdered)
3. Cashew Halves (काजू): 1/8 cup (roasted)
4. Dry Dates(खरिक) : 1/4 cup(seeded and chopped)
5. Dry Coconut Slices: 1/8 cup
6. Manukka(मनुक्का )/Raisins: 1/8 cup
7. Jaggery(गुड ) : 1/4 cup(grated) To taste.
8. Salt : To taste
9. Red chilly Powder: To taste
10. Tumeric(हल्दी ) : One pinch.

For Tampering ( तड़का या फोडनी ) :
Oil: One tbsp.
Mustard Seeeds: (राई ) 1/8 tsp.
Cumin Seeds(जीरा) : 1/8 tsp.
Curry Leaves(करीपत्ता): 3-4 (optional)

Procedure:
1. Roast the peanuts. Keep aside to cool. Roast the cashews. Keep aside. Chop dry dates.
2. Soak tamarind for one hour in a quantity so that you could obtain one cup of diluted yet thick (here refers to a consistency that is not runny) pulp.
3. Meanwhile peel and powder the peanuts.
4. Obtain tamarind pulp. Pour tamarind pulp in a saucepan.
5. Add Jaggery. Put on medium low flame. Stir in till it thickens a little.
6. Add salt and red chilly powder and turmeic powder.
7. Keep stirring the tamarind-jaggery-salt-chilly-tumeric mixture till it is fragrant and looks thoroughly cooked.
8. Add peanuts powder. Immediately add cashews and dry dates.
9. When it boils, remove from heat.
10. In a small saucepan heat oil and crack mustard seeds and cumin seeds.
11. Pour this tampering onto the mixture.

Recipe Variation:
You could also add poppy seeds at step 8.
The traditional recipe does not have poppy seeds.
Use of curry leaves in tampering would also enhance the flavor,traditionally the tampering is simple.

This recipe was given to me by Kumudini kaki.
Thanks a ton kaki!!
Another gem in my recipe treasure!!
The taste:
Its sweet-tangy and could be hot too if you prefer.
An ultimate classic chutney.
Its healthy to eat this chutney in winters as jaggery and peanuts fight cold. Tamarind and other dry friuts enhance its nutritional value.
Could be used as spread on paraths and breads!!

Raksha Bandhan, Narali Poornima: The Coconut day!!!!

2010-09-08T00:05:00.000-04:00

COCONUT TRUFFLES: नारियल के लड्डू !!!
The Coconut is one of such ingredients that could be revered in the kitchen for its versatility!!
Its presence in the pooja is sacred and the quorum is not complete without the coconut. It adds flavor to salads n' dressings and dips n' chutneys and to all the legumes. A must have for connoisseurs in the kitchen. One of its versatility facet is its presence in the sweets. Its found in abundance in the southern part of India and coastal Maharashtra. It is the bread and butter for many families as it is a big trade commodity for them.Coconut is used extensively (in varied forms) in southindian and maharashtrian cooking. The श्रावण पौर्णिमा is observed as coconut day all over Maharashtra. It is offered in venerations and also a sweet is made using coconut mandatorily.
In central and northern India it is celebrated as Rakshabandhan a day for Brothers and sisters. Though the sweets made this day have coconut in them by default.
It was Amogh's first Rakshabandhan and I made coconut ladoos.
Miloni sent him Rakhi and we were hapy happy:):)

You Require:
Sugar: Two Tbsp.
Water: Three-Four Tbsp.
Khoya(Mawa): Two Tbsp.
(Khoya is concentrated milk solids available in Indian stores)
Dry Coconut Powder: Four-Six Tbsp. or as required.
Charoli: One tsp.
Raisins(मनुक्का) : One tsp.
Cardamom: One seeded

Procedure:
1.Grate or desiccate the Khoya. Keep aside.
2. Put a small to medium sized saucepan over medium heat and pour water. Immediately add sugar.
3. Wait till the sugar dissolves and let it boil for about two-three minutes.
4. As the sugar syrup thickens add the grated khoya to the syrup and keep stirring so that the milk solids melt a little and get roasted.
5. Turn off the heat nob and quickly add cardamom, coconut powder and the dry fruits.
6. Add one tsp. clarified butter. You will notice the mixture coming together and forms a dough consistency.
7. Shape ladoos(truffles).
8. Roll them in fresh grated coconut for a snowy finish.(Optional)

Merirasoi Tip:
1. Roast the khoya on medium heat.
2. I have made the ladoos in smaller quantity,use your perception for a larger quantity.

Merirasoi Recipe Variation:
1. Fresh छैना or ricotta cheese or paneer could also be used instead of Khoya. A slight difference in taste is definitely expected.
2. Use Rose water or Kevda water to enhance the taste.

Special Comments:
Its a quick and successful recipe. Its a saver and a heart winner!!
Its great for fasting too!!

Classic Dessert: Caramel Pudding

2010-08-29T00:21:00.000-04:00

It was really long that I had prepared any classic dessert. One of the weekends made Caramel pudding (classic version),and remembered the old days when we used to enjoy the pudding calling it as a steamed yummy cake tasting like गाई च चीक ( a pudding cake obtained by steaming first milk that the cow yields after delivering her young one). Its a delicacy thats made out of simple everyday ingredients. We don't have to rush to the marketto buy a very special ingredient. All the ingredients of the recipe are readily available in the kitchen.
Its a very basic pudding that could be used in varied manners. Its very easy to make. I learned the basic proportion of eggs and milk from my cousin brother Gautam and later on added flavors and extracts to try varied versions.

You Require:
Milk : Half a litre
Sugar: To Taste
Eggs: Three
Vanilla essence: One Tsp. or One Cardmom
For The Caramel:
Sugar: Two Tbsp.
Water: One Tbsp.

Procedure:
1. In a saucepan pour milk and put it on medium heat, bring it to boil . Meanwhile take out eggs from the refridgerator and keep them aside to attain room temperature. Add sugar to the milk.
2. Remove milk and sugar mixture from heat and let it cool.
3. Meanwhile make the caramel. Heat a small aluminum tadka pan or a small saucepan and add sugar on the heated pan, it starts to melt and change color. Add One tbsp. water and stir. When it gets brown and thick remove from heat.
4. When the sweet milk becomes lukewarm add vanilla essence or cardmom.
5. In a bowl crack the eggs and beat them lightly and add milk mixture into the beaten eggs.
6. Beat the mixture till its frothy. You have the final mixture ready.
8. In another bowl pour caramel and spread it by moving the bowl round. Pour the final mixture into the caramel spread bowl.
7. In an uncovered pressure cooker or a big vessel steam the final mixture for fifteen to twenty minutes.
The pudding is ready!! It will be firm yet soft and will be like a set jelly.
Enjoy it with set jellies or cut fruits or ice creams.
Cardmom gives a tarditional, homely and more of an eatstern touch.

Merirasoi Recipe Variation:
* Add three slices of bread( preferably hand crushed) at step 6.
* Brioche would make it special.
*Any other fancy breads specially used for making desserts would also give an unusual touch.
* Indian tuti fruity bread adds an excellent taste to it.
Merirasoi tip:
1. Making the caramel requires medium to high heat.
2. Make sure that the milk-sugar-vanilla mixture and the beaten eggs are on lukewarm to room temperature.

Aayi's Favorite: "Takku"

2010-07-09T15:48:00.000-04:00

Apart from the main course in lunch/dinner they are the side dishes and salads that bring life to the food.
Many consume the salads as much as the quantity of a main dish or subzi for eating healthy.
One of such salad side dish I have been eating since my childhood is "Takku". My mom used to make it at least twice a week. Its is a shredded carrot salad with a tampering. My mother's family origin is in Yevatmaal a small town in Maharashtra state in India. It is rarely famous for tamperings to the marathi salads and chutneys. I say rarely famous as a few people interested in cooking know the fact.
You Require:
Carrots: 1-2
Salt : to taste
Sugar: 1/2 tsp.
Red Chilly Powder: 1/2tsp or to taste
Lime juice: a few drops
For tampering:
Oil- 1tsp
Heeng: One pinch
Mustard seeds: 1/8 tsp.
Procedure:
Wash and throughly clean the carrots. Peel.
Grate the carrots on finer side of the grater. Transfer in a bowl. Add salt,sugar and chilly powder.
In a small kadai(a vessel specially designed for tadkas i.e. tampering) put oil and heat it on a medium low flame. As the oil heats up splatter the mustard seeds and heeng in oil and remove from the flame and pour immediately on the grated carrot. A sizzling sound comes and an aroma of carrots diffuses in the kitchen. Add the lime juice, mix it well and serve.Optionally garnish it with finely chopped coriander leaves.
Merirasoi tip:
1.Turn off the nob when you see that the oil is heated i.e. just before you prepare the tampering.
2. Have the forceps or the shanshi at hand.
Merirasoi Recipe Variation:
I tried it out without the lime juice as I'm nursing and added shelled crushed walnuts to make it nutritious.

Plagiarism Warning

2010-06-03T11:43:00.000-04:00

Dear Readers,

I bring it to the notice of all that Merirasoi is the original concept and intellect property of Swapna Kulkarni,Fairfax,VA,USA. since 2007. Do not copy my content or my blog name for your website or any blog on any platform. Any content of my blog could be taken with my permission(written) only.

All of the work on my blog is copyright protected.

Please feel free to contact me at kulkarniswapna29@gmail.com.

A NOTE ON "MASALAS"

2010-05-25T08:49:00.000-04:00

The blog being read worldwide I felt the need to mention and clarify a little about the word "Masala".

Indian cooking aims at arousing senses and involves a variety of spices, seasonings and flavors.

Masala is basically a combination of spices,seasonings and flavors. These combinations are numerous and each unique combination is used to make a unique preparation of a particular taste. These are readily available in an Indian grocery store. Some of the masalas you might come across reading my blog are as under:

1. Tandoori Masala: Used for baked, BBQed or fried chicken/lamb.

2. Garam Masala: Its a powder of dried herbs and spices for curries and stirfries and any preparation of rice.

(bay leaf,whole black peppers,star anise, whole cinnamon,cumin are few ingredients to name)

3. Chhole Masala: Used to make Indian chickpea curry.Chhole is chickpea curry.

4. Chaat Masala: Tangy spice for appetizers.

5. Paav Bhaji Masala: Used to make mashed mixed vegetable curry. The mashed vegetable curry is consumed with Indian dinner rolls called "Paav". The dish is called "Paav- Bhaji".

6. Kitchen King Masala: Used for any preparation of vegetables,rice or eggs.

7. Sambhar Masala/Sambhar Powder: Used to make lentil preparations. Sambhar-Rice is the main course in South India. The lentils are cooked with various vegetables in it.

8. Rasam Powder: Used to make a tangy digestive broth consistency soup usually coupled with rice. This soup itself is known as Rasam. Rasam is usually consumed with rice or could be taken in a cup too. Advisable to take after meals. Its a South Indian soup.

9. Jeeravan: A powder used to sprinkle on the top of snacks and appetizers.

10: Chicken Curry/Lamb Curry Masala: Used to make chicken or lamb curry.

Kathi Roll:Burritos of the East

2010-05-11T22:28:00.000-04:00

Kathi Rolls or Kati Rolls have said to be originated in Kolkata(Calcutta) during the Nizam era.

The original kathi rolls were kabobs wrapped in Paranthas(layered roasted Indian flatbread).

Later, the kathi Rolls evolved as a famous street food all around and various versions came with a newness in the wrap or in the filling.

Kathi Roll is originally a non-vegetarian preparation.These days we always have vegetarian and healthy versions.

Made this weekend special with kathi rolls. Here's my version of vegetarian kathi rolls.

I used whole wheat flour as the main ingredient of the wraps and avocado spread to make it healthy.

They are sumptous and filling!! They are the Burritos from the East!!:):)

You Require:

For the Wraps:

Whole Wheat Flour: Two Portions

All purpose Flour : One Portion

Corn Starch: 1 tsp.

Soda Bi Carb: One pinch

Oil: 2 tsp.

Water: As Required

For the Filling:

Onions: One medium Sized (chopped length wise)

Carrots: One thick grated

Paneer: 7-8 oz. approx. Cut into long sliced rectangles

Yogurt: 2 tsp.

Tandoori masala: 2 tsp.

Turmeric: 1/2 tsp.

Red Chilli Powder: 1 tsp.(or to taste)

Garam Masala : 1/4 tsp.

cardmom Powder: 1/4 tsp.

Cumin Powder: 1/4 tsp.

Salt: to taste

Chopped Coriander leaves.

Oil: 2 tbsp.

For the Inner Coat:

Avocado Spread:

Avocado: One Fully ripe, seeded and chopped.

Hung Yogurt/Greek yogurt: One tbsp.

Salt: to taste

Black pepper: little(as desired)

Green Chutney:

Coriander/Cilantro leaves- One bunch

Green Chillies: 4-5

Roasted channa dal: a handful

salt : to taste

water: as required

Procedure:

Sieve all the dry ingredients in a mixing bowl. Add oil and knead with water to make a soft paliable dough. Make small balls of the dough. Roll each one and roast lightly(very dark and big and spots should not appear) completely(not raw) on a hot flat skillet on medium flame. Keep aside. Make them in advance to make the work fast and simpler. These could be kept fresh for 24 hrs..

In a small bowl put all the spread ingredients together and mash it with a fork, work on it till it reaches the spread consistency. Keep aside. Or Put the ingredients of green chutney in a grinder and whizz it. Readymade are also available these days.

Put a non-stick frying pan on medium flame. Heat oil, add chopped onions.

Saute' for about half a minute add grated carrot and paneer at once. Turn the nob on medium-low flame. Add yogurt. Add all the above listed spices one by one and keep sauteing' carefully with a spatula in order to maintain the length of paneer rectangles. Do this for about five minutes. Sprinkle chopped coriander leaves on top. Remove from heat and cover the frying pan. The paneer gets soft very soon and the carrots cook enough to go in a wrap.

Assembly:

Put a flat skillet on medium high flame.

warm it enough. Meanwhile, place each roti/tortilla on a flat surface.

spread the avocado spread or green chutney

on the wrap and put it on the skillet put

the filling mixture as seen in the picture

. Fold the roti/tortilla from both the sides

to make a wrap. Roast it a little on the

skillet and serve hot with ketchup.

Recipe Variation:

1. Lettuce and sour cream could also be used with filling mixture while assembling the wrap.

2. Chat masala could also be used to give a tang to the mixture.

3.Chicken Kathi rolls:

Make the rotis/tortillas and the spread and keep aside.

Marinate the chicken (boneless cut into pieces)(two breasts)

in 4-6 tbsp. yogurt, 3-4 tbsp.chicken curry masala and 2tbsp.ginger-garlic paste for at least 30 min..Omit the carrots and follow the same spices for making the filling.

The only difference would be the cooking time for chicken. Around 20min approx..

Make a very thick gravy consistency mixture so that it doesn't drop after filling.

4.Jain Version:

1.Omit onions and carrots.

2. Use chat masala and jeeravan in place of tandoori masala.

Meri Rasoi Tip(s):

1.Rotis/tortillas and the spread or chutney could either be made in advance or brought from the market to make things easy.

2. Avocado spread(if making at home) preferably should be fresh.

3. Rotisserie chicken or chicken cooked through boiling or steaming could also be used to minimize the cooking time.

The Verdict:

Sooooooovery tasty and a heart winner!!

Great for pot lucks too!!

Mawa-Poli (Mawyachi Poli)

2010-04-08T21:53:00.000-04:00

Its been almost an year that I am back with you all....

There was a project that i had to accomplish....getting my baby alright....

Here I am with Amogh:):) to share all of my recipies......

Was searching really long for mawa in the US and then finally one day bought the Milk-Mawa-Powder from an Indian grocery store. Just a little milk-water solution and the powder transformed into Mawa. We used to get good quality mawa also called Khoya at any local dairy,sometimes my dad would buy it for us while returning home after work and all of us used to enjoy them fresh and warm. Sometimes Shobha would be seen serving these polis for Atya and Pappa and we would also join them taking advantage of our sudden visit......we hardly informed our relatives,family and kins about our visit over the phone.........good old days!!

Immediately decided to make mawa-poli a childhood nostalgia of quick evening snack.........mmmmm

You require:

For The Stuffing:

Mawa Powder -1 Katori

Milk-Water solution- 2-4 Tbsp.

Sugar(granulated or powdered) - 1/2 to 3/4 katori as desired.

Cardmom

For The Covering:

Wheat flour- 1 Katori

Water- As required to knead

Oil- 1 Tsp.

Procedure:

Knead the wheat flour as done for paranthas'.

Let it stand for 10 mins...

Meanwhile take mawa powder in a mixing bowl and add cardmom seeds to it, gradually add milk-water solution to it and when the mawa comes together add sugar and now blend it with palm without involving the fingers for about 45 sec.. Make small balls of the wheat flour dough. Microwave the sweet mawa for about 20 sec.. Make balls of the sweet mawa(when it is still warm) almost the same size (say a little more than 3/4 size of the wheat flour dough) balls.

Pat the dough balls with hand just to spread it a little and make a small well....stuff the sweet mawa balls. Put a Tawa on flame. Roll the ready balls with a rolling pin and roast the poli with ghee to desired crispiness and enjoy them.

We enjoy this solely, could be tried with chutney for hot and sweet taste bud!!

Missed out to take the pictures as couldn't resist to taste them!!

Recipe Variation:

Shahi Mawa Poli:

For The Stuffing:

Mawa-1 Katori

Sugar- 1/2-3/4 katori as desired

Cardmom seeds

Rava/Semolina- 2 tsp.

Dry Coconut Powder-2tsp.

For The Covering:

Wheat Flour- 3/4 cup

All purpose flour- 1/4 cup

Oil- 2 tsp.

Water- As required to knead the dough

Ghee- for roasting the poils.

Procedure:

Make sweet mawa and then add rava and dry coconut powder.

Make the polis as described above.

Merirasoi Tip(s):

1. Be careful while rolling the stuffed balls.

2. Put ghee on the polis when they are almost ready to come off the tawa/skillet.

3. Dont add too much milk-water solution to form the mawa little is enough.

4. Frozen mawa is also available and could be used instead.

5. Mixed nut powder could also be added to enhance the taste and richness.

The Verdict:

Equally good replacement for puran poli!!

The taste:mmmmmmmmm...yummmmm

Marathi Manusacha Vada-Paav

2009-03-08T23:15:00.000-04:00

Vada-Paav is synonymous to Mumbai!! The fast life, the struggle, the tight pocket, vada-paav is the solution to all and bread winner to so many in the big maze!! Globalization took people to every corner of the world and vada-paav to wherever the Mumbaikars went. Today the improved living standards and nostalgia of the place has put this dish in an altogether different perspective. Today if we remember our land then we like to have the hard core street food eaten in our own homeland!!
The reasons behind consumption of the dish are now entirely different!!
I made vada-paav this Friday evening and imagined ourselves in Mumbai!!
The special thing in this being my successful attempt of making the paav, the original soft -bun at home.The recipe goes like this,
You Require:
For the Vada:
Boiled potatoes: Two Big Ones.
Minced Garlic: One Tsp.
Minced Ginger: One Tsp.
Finely choppd cilantro: Approx. one Tbsp.
Finely Chopped Green Chillies: One Tsp.
Turmeric Powder: 1/2 Tsp.
Red Chilly Powder: 1/2 Tsp.
Jeeravan /Garam Masala: One Tsp.(Use the one available)
Salt to Taste
For Tampering:
Oil: One Tbsp.
Few Mustard seeds
Few Cumin Seeds
Curry leaves four-five
Asafoetida: a pinch
Turmeric powder:1/8 Tsp.
For Coating:
Chickpea flour i.e. besan: Three-Four Tbsp.
Salt: Approx. One Tsp.
Turmeric Powder: 1/2 Tsp.
Red Chilly Powder: 1/2 Tsp.
Water: As required.
Oil for deep frying
Procedure:
In a mixing bowl, mash the boiled potatoes with little chunks. Add all the above listed ingredients. Mix well. In a small kadhai or a saucepan, heat oil and add all the listed ingredients one by one and immediately remove from heat. Pour this Tampering(tadka or phodni) to the mixture.Mix well again.
In another bowl, mix the chickpea flour i.e. besan with salt, turmeric, red chilly powder and water in a thick ribbon-drop consistency.
Heat oil for deep-frying.
Now make medium sized balls out of the potato dough and coat them with the chickpea flour batter. Fry the balls till golden yellow with a tinge of maroon color on them.
Keep aside.
For The Paav:
All Purpose Flour: One Cup
Whole Wheat Flour: One Cup
Sugar: Two Tbsp.
Salt: One Tsp.
Active Dry Yeast: One Tbsp.
Oil: Two Tsp.
Warm Water (not hot) : One cup
Procedure:
In a mixing bowl, seive together the all purpose flour and the whole wheat flour.
Add rest of the ingredients in warm water and wait for two-three minutes till dissolved.
Now make a well in the flour,add slowly the warm water mixture half the quantity, gently start kneading the dough pouring in warm water mixture in between. Make a soft, paliable dough.
coat it with half a tsp. of oil and let rest for two hours. It will double in quantity.Now punch it and knead it and let it rest for another one hour. It will again rise, now make balls out of the dough and arrange them in a microwave and oven safe tray. Let rest for anoher half an hour.
Give it a milk wash with a brush and now either microwave on medium high for 8-10 mins.
or bake on 350 degree F. for 10-12 mins..
Microwaving doesn't make them appear red roasted, though are done fast.
Assembling the dish:
Cut the paav into half and put peanut chutney or any other chutney of your choice with vada stuffed in between the paav accompanied with green chillies as shown in the picture.
The Verdict:
Ultimate!!
Takes you down the memory lane!!
A note on the cooking time:
I made the paav bread well in advance of making the vadas.
Buying the paav or the bread is definitely time-saving, I made the vada-paav as my paav turned out to be a great success!!
The procedure is not so lenghty as it seems!!
The Vadas take appox. one hour including the boiling time for the potatoes.
A note on the Paav bread recipe:
I was in search of paav or the ladi-paav recipe since a long time.
My search ended as I got The Bread Line Africa Bake -Off preparation taken and demonstrated by one of the blogger Navita Hakim on her blog called
cooking-up-a-storm-zaayeka.blogspot.com Though the rest time for the dough is lengthy but the outcome is simply awesome!! I couldn't believe that these are the homemade paav.
Though the original recipe demonstrated the french style rolls, I just made the simple paav or can say the buns. Indians abroad only have the option of Hamburger rolls for Paav-Bhaji,
Vada-Paav or Misal Paav, now this recipe would definitely help those looking for original paav.
Its been quite a time that I am trying out my hand on baking breads, with the grace of God!! I am happy with the results!! A little research is definitely required!!

Pithale Aani Dhudhi Paratha

2009-02-15T19:17:00.000-05:00

Every Evening fixing meals is a challenge. The late afternoons bother every stay home and even working woman about fast and healthy dinner. Here is one fix that I am sharing with you all. I made Parathe with dudhi i.e. the bottlegourd and Pithale a smooth accompaniment to go along.
You Require:
For Pithale:
Besan i.e. ChickPea Flour- Two Tablespoons
Onion-OneMedium Size -diced
Green Chiily/Whole Dry Red Chilly-Two-Medium Size
Turmeric Powder-1/2 tsp.
Coriander Leaves-Finely Chopped
Garlic-Two Cloves-Smashed
Oil-Two Tsp. for Tampering
Mustard Seeds-1/8 tsp.
Salt-To Taste
Water-One Cup

Preparation:
Dissolve the chickpea flour in a quarter of water. Place Kadhai or a frying pan or any saucepan on medium -low heat. Heat oil. Put mustard seeds, asafoetida followed by garlic and then chillies of your choice. Add onion and saute for about 30 sec.. Cover it for a minute. When the onions are sweaty n' steamy put turmeric powder salt and now pour about a quarter of water in it and cover for 2 mins.. Turn the flame on medium high. Remove the cover and now pour the chickpea flour mixture through a strainer in it. Let the mixture simmer for about 2 mins. with the lid on. Turn the flame on medium-low. Remove the lid and you will see a thick smooth bubbling preparation. Garnish it with chopped coriander leaves.Remove from heat and keep covered till served.

For Parathas:
Whole Wheat Flour- One Cup
Bottlegourd-One Small - Finely Grated
Turmeric Powder-One Tsp.
Ajwain i.e.Carom Seeds-1/8 Tsp.
Red Chiily Powder-As preferred
Salt- To Taste
Oil-Two Tsp. for kneading and 5 Tbsp. for roasting.
Water-One Cup Approx. for kneading

Preparation:
In a mixing bowl first put the whole wheat flour. Add all the mentioned spices n' seasonings.
Add oil and knead with water till desired consistency is achieved. It should be easy to roll but not very loose or tight.
Make small balls out of it and roll one by one and roast them in a cycle on a hot skillet.
Serve it with the Pithale'.

The Taste: Utterly Marathmola and Yummy!!

Recipe Variation:
1. You can also steam the bottlegourd or dudhi prior adding it to the flour. This will be in a mashed form.
2.You can also add one teaspoon ginger-garlic paste to increase the taste and flavor of the parathas.
3. You can also knead the flour in yougurt which increases moisture in a way that increases the shelf life of the parathas. In my this particular attempt of parathas I added one tablespoon yougurt and one teaspoon of cream.
4. You can also add curry leaves in pithale' in tampering.

Meri Rasoi Tip(s):
1. Be cautious while adding water when kneading the flour. Bottlegourd and yogurt has moisture that is sometimes enough to knead the flour. Decide the quantity of water according to the desired consistency and already added moisture though bottlegourd and yogurt.

More About Pithale':
Pithale' is common in almost every household of Maharashtra. Maharashtra is one of the western states among 28 states of India. Chickpea flour called as Besan' or Dali che peeth is widely used in Marathi cuisine. Pithale' the favorite of all,rich or poor. If a lady runs out of vegetables she makes this fast. Pithale' is often consumed with thecha' and garlic infused oil tampered with mustard seeds. Thecha' is a dry chutney made with garlic sesame seeds and lots of dry whole red chillies.
Another variation of pithale' is the Zhunka'. It is made out of dry roasted chickpea flour. It is in a little dry form. In this onion is used in long thin chopped form.
Zunka'or Pithale' with Bhakri'(a flatbread made out of millet flour) is said to be the staple food of saints and great men in Maharashtra.