Mum's Delicious Cuisine..

Egg Biryani ( easy way )

noreply@blogger.com (Sonali Bhogle) — Sat, 06 Jan 2018 07:42:00 +0000

Egg Biryani is the most easiest, delicious and flavorful biryani that one can make at home with very few ingredients. It is one of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors.

Watch how to make Egg Biryani on YouTube at :

Recipe with Photos

Ingredients :

3 cups Cooked Basmati rice
6 Eggs
2 finely chopped Onions
2 onions cut into thin slices for garnishing
2 tsp Ginger Garlic paste
2 finely chopped Green chili
3 Cloves
4-5 Black pepper
2 Bay leaves
1 Brown (big) cardamom
2 Green cardamom
1.1/2 tsp Red chili powder -
1.1/2 tsp Coriander powder
1.1/2 tsp Garam Masala Powder
2 Cinnamon sticks
1.1/2 tsp Cumin seeds
3-4 tbsp Vegetable oil
Salt to taste
Chopped coriander leaves

Method :

Keep three eggs for boiling.Boil them on medium flame for 15-20 minuted or till cooked fully and keep aside.

Now heat oil in a pan. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.Heat 1tbsp oil in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

Now again take some oil and heat in a pan. Fry thin strips of onion in oil till golden brown and keep aside for garnishing.

Now in the same pan take more oil and add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.Fry for a minute.

Reduce the heat.Add chopped onions, green chili, ginger garlic paste and fry until light golden brown.

Add red chili powder, coriander powder, garam masala and salt. Mix well.

Add cooked rice , Slowly toss the rice upside down and mix well.

Once you are done with the rice. Then add fried onion slices and add the scrambled eggs to the rice . Mix and slowly mix it taking care that you do not break the rice grains.

Put the rice in the center of the serving plate Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate..Garnish with coriander leaves and serve hot.

Kothimbir Wadi

noreply@blogger.com (Sonali Bhogle) — Sun, 31 Dec 2017 15:24:00 +0000

Yet one more favorite Maharashtrian snack is the Kothimbir Vadi. Kothimbir is the Marathi word for coriander leaves.

Watch How to make Kothimbir wadi on YouTube

Recipe with Photos

Ingredients:
1/2 packed cups Coriander Leaves, finely chopped
1 cup Gram Flour/Besan
3-4 Green Chillies, finely chopped
4-5 Garlic cloves, finely chopped

¼ cup roasted crushed peanuts
1 Tsp Sugar
2 Tbsp Oil
Salt to Taste
1-2 Cup or as required Water

Method:

Heat Pan/ Kadai.Add oil and wait till it gets heated.Now add chopped garlic and green chillies to it.

Add water, Sugar and Salt .Once it boils add gram flour, crushed peanuts and chopped coriander leaves and stir vigorously.

If you stop stirring lumps can be formed.Stir until mixture becomes thick.Mixture should become nicely thick.It will take approx 8-10 min.

Grease one plate with oil and pour batter into it. Spread it evenly. Let it cool properly before you un-mould it.

Cut it into desired shapes. Now you can either serve it as it is or continue with next step.

Heat oil in a pan and Shallow or Deep Fry on both sides till they turn golden brown and crisp.
Serve these Kothimbir Vadis as snacks with any chutney or tomato sauce or as side dish with Rice and Dal and enjoy.

Shahi Tukda

noreply@blogger.com (Sonali Bhogle) — Wed, 27 Dec 2017 14:33:00 +0000

Shahi Tukda bread pudding Indian sweet of fried bread slices soaked in hot milk with spices, including saffron and cardamom.

Ingredients:

• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron

Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard.

Now To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it.

Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk.

Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides or you can even deep fry bread slices in ghee or oil.

Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

Jeera Aloo / Potato Vegetable for fast / Upwasachi Batatyachi Bhaaji

noreply@blogger.com (Sonali Bhogle) — Thu, 21 Dec 2017 06:57:00 +0000

Jeera aloo are stir fry potatoes with a seasoning of cumin seeds. They make an ideal accompaniment for food eaten on days of 'fast' .

Watch how to make Jeera Aloo on YouTube

Recipe with Photos

Ingredients :

4 boiled potatoes
1 teaspoon cumin seeds
2 teaspoon green chilies paste
3 teaspoon grated coconut
1 teaspoon finely chopped coriander
Salt to taste
1 tablespoon ghee

Method :

Boil and peel 4 potatoes.

Cut them into 1" big cubes.

Heat ghee in a pan and add 1 tsp cumin seeds. Wait till they sizzle.Add green chillies paste and salt and saute for a minute.

Add the potato cubes, mix well. Reduce the heat to low and let it cook for 2 minutes.

Add grated coconut and mix well.

Turn off gas and add chopped coriander, mix well.

Serve hot with Fast Rice and Peanut Curry.

Malvani Style Kaleji Gravy / Malvani Chicken Liver Gravy

noreply@blogger.com (Sonali Bhogle) — Tue, 19 Dec 2017 05:52:00 +0000

Malvani Kaleji Gravy is a dish from the Malwan area of the Konkan region. Malvani cuisine is famous for its spicy quotient and its favorite ingredient – coconut! Trying this Malvani Kaleji Gravy recipe at home is an easy way to get a delicious meal.

Watch how to make Malvani Style Kaleji ( Chicken Liver) Gravy on YouTube

Recipe with Photos

Ingredients :

500 gm Kaleji ( Chicken liver)
2 tablespoon Malvani Vatan ( for recipe of Vatan click on the word)
2 teaspoon malavani masala
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoon of chopped coriander leaves
salt to taste
1.1/2 tablespoon Butter
1 tablespoon oil
1 cup of water

For Marination :

1.1/2 teaspoon green chillies paste
1.1/2 teaspoon ginger garlic paste
2 teaspoon curd

Method :
Take kaleji in a bowl and add curd , green chilies paste , ginger garlic paste to it.

Mix well and marinate this for 30-45 minutes.

Now in a kadai add butter and oil.

When butter-oil gets hot add red chilli powder and saute. Then add 1 tsp of coriander, malvani vatan and stir for 2 minutes.

Now add turmeric and malvani masala and mix well.

Add marinated kaleji to this and saute for 5 minutes.

When kaleji change the color, add water to it. Add salt , mix well till the kaleji pieces get coated with the masala. Cover with lid.

Now let the kaleji cook on medium flame for 30-40 minutes. When kaleji is cooked, switch off the flame and garnish with freshly chopped coriander leaves.

You can add a smoky flavor to kaleji gravy. For it, heat charcoal on gas and put it in a small bowl and place this bowl in gravy. Pour 1 teaspoon of ghee on it and cover with lid for 5 minutes.

Open the lid after 5 minutes and remove charcoal bowl .
Serve hot Malvani kaleji gravy with steamed rice or bhakari.

Malvani Khobaryachya Vatan / Malvani Coconut paste

noreply@blogger.com (Sonali Bhogle) — Sun, 17 Dec 2017 14:20:00 +0000

Malvani Vatan and Malvani Masala are an important ingredients used in Malvan coast of Maharashtra. Without these two, Malvani food is incomplete!

Ingredients :

4-5 Onions ( cut them into vertically thin slices)
14-15 garlic cloves
2 inch garlic -finely chopped
1 cup freshly grated coconut
1 cup dry coconut powder
7-8 red chillies
1/2 cup chopped coriander leaves
Salt as per taste or 2 teaspoon
1-2 tablespoon Oil

Method :

Heat oil in kadai. Fry red chilles in it and grind them in a mixture and keep aside. Now In the same oil fry garlic and ginger till it turn brown. Then add chopped onions in it and fry till golden brown. Once onions become brown , add grated coconut, mix and stir. If mixture is too dry then you can add little oil. Now add dry coconut powder, mix and roast till the mixture turns brown in color and little crispy. Turn off gas and add salt . Now add red chillies powder to this mixture and mix well. Add chopped coriander to this mixture and grind this roasted mixture to get a fresh Vatan.

It can be preserved in refrigerator for 2 weeks and you can use this in every type of malvani veg & non-veg dishes.d

Puri / Poori

noreply@blogger.com (Sonali Bhogle) — Sat, 16 Dec 2017 07:15:00 +0000

Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Watch how to make Puri / Poori on Youtube

Recipe with Photos

Ingredients :

1 cup whole wheat flour
1 teaspoon sooji ( barik rawa )
1/4 cup maida ( all purpose flour)
1/2 cup water (lukewarm)
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon oil
Oil to deep fry

Method :

Mix whole-wheat flour, maida, sooji, sugar , salt and oil.

Add water as needed and make tight dough.Dough for puri should be firm but smooth.

Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball.

Roll the balls and deep fry in oil.

Serve hot with shrikhand.

Moong Dal Pakoda / Moong Bhajiya / Yellow Lentil Fritters

noreply@blogger.com (Sonali Bhogle) — Mon, 11 Dec 2017 12:55:00 +0000

Moong Bhaji is a famous street snack in Mumbai. They are fried fritters made from yellow moong dal (petite yellow lentils ) which are slightly spicy in taste.

Watch how to make Moong dal Bhajiya on YouTube

Recipe with Photos

Ingredients :

1 cup Yellow Moong Dal (Split/ petite yellow lentils)
3-4 Green chilies or 1-2 teaspoon crushed green chillies
1 teaspoon cumin seeds
1 teaspoon coriander powder
4-5 Garlic cloves
7-8 Black pepper
¼ tsp Asafoetida Powder
Salt to taste
2-3 Boiled potatoes
Oil for deep frying

Method :

Soak Moong dal atleast for 3-4 hours. Drain.

Grind cumin seeds, garlic cloves, green chilies and black pepper. Add dal into the ground powder and grind dal without adding water.

Put ground dal mixture into mixing bowl.

Add coriander powder ,mashed potatoes and salt to taste. Mix well.

Add 1 tablespoon of hot oil and mix well.

Heat oil for deep frying. Keep flame on medium. Drop small balls of dal mixture to heated oil.

Deep fry till golden brown.

Serve hot with tamarind Chutney or Green Chutney or Tomato Sauce or Garlic Chutney.

Gajar ka Halwa / Gajar Halwa

noreply@blogger.com (Sonali Bhogle) — Thu, 07 Dec 2017 16:30:00 +0000

Gajar (Carrot) Halwa is an indian traditional dessert made with carrots and milk/ khoya. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi , Eid-al Fitr and Raksha Bandhan. It is served hot during the winter.

Watch how to make Gajar Halwa on YouTube.

Recipe with Photos

Ingredients :

4 Cups Grated Carrots .
1.1/2 Cup Sugar
2 Tbsp Khoya
2-3 Tbsp Dry Fruits Pieces
1 Tbsp Clarified Butter / Ghee
1/2 Tsp Cardamom Powder

Method :
Take fresh carrots and peel off the skin.

Grate the carrots.

Heat ghee in a thick-bottomed pan, add grated carrots and saute for five minutes.

Add sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.

Now in a small pan take 1 teaspoon of ghee and saute khoya in it till it melts.

When the carrot and sugar mixture dries little bit then add khoya to the mixture and saute for 3-4 minutes.

Then add cardamom powder, dry fruits pieces and mix well and cook for 2 minutes.

Garnish with some dry fruits and serve hot or at room temperature.

Bhajani che Thalipeeth

noreply@blogger.com (Sonali Bhogle) — Sat, 02 Dec 2017 17:01:00 +0000

Bhajani Thalipeeth is a popular snack from Maharashtra. Thalipeeth is served with home made butter or ghee or yogurt. Bhajani is a flour made of roasted grains and pulses like rice, chanda dal, wheat, urad dal ( black lentil) . It is flavoured with some roasted coriander seeds, black paper, cumin seeds and cloves.

Watch how to make Bhajani che Thalipeeth on Youtube

Recipe with Photos

Ingredients:

2 cup bhajani flour
2 finely chopped onion
2 tablespoon chopped coriander leaves
1 teaspoon sesame seeds
1 teaspoon poppy seeds
2 pinch of eating soda
1/4 teaspoon turmeric powder
2 teaspoon red chilly powder
Salt as per taste
water for kneading dough
oil for deep frying

Method:
Take chopped onions, coriander leaves , salt,red chilly powder,turmeric powder and soda in a bowl.Combine everything well. Now add bhajani flour.

Knead a soft dough with water and make equal balls. Do not knead the dough too much to maintain the crispness of thalipeeth.

Take a plastic sheet and grease it with oil or a wet muslin cloth. Place a dough ball on it and press with palm to roll out.

Mix sesame seeds and poppy seeds and spread 1/2 teaspoon of it on the rolled dough ball and roll out more to make a thin and round thalipith.

Make 5-7 holes on thalipith with your finger.

Heat the kadai and pour oil for deep frying.Once oil is hot put thalipith in kadai and fry from both side till crispy.

Serve thalipeeth with yogurt, homemade ghee or butter.

Banana Chips / Kelyache Wafers

noreply@blogger.com (Sonali Bhogle) — Thu, 07 Sep 2017 14:49:00 +0000

Ingredients :

Raw banana - 3 to 4
3 to 4 cups of water
Salt to taste
Oil for deep frying

Method :

Take one banana and peel it.

Take water in bowl and using slicer , slice the banana directly into the bowl of water. Do the same with remaining bananas.

Heat oil for deep frying in kadai. Remove some of banana slices from the bowl ,dry then with clean kitchen napkin.

When oil is medium hot,add slices to kadai and fry them on medium heat. Keep stirring using a slotted ladle.

Once the bubbling sound stops, drain from oil.Place the chips on kitchen paper towel to remove excess oil.Repeat until all slices have been fried.Set aside to cool. To store, place in an airtight container. If you like to have chips spicy, sprinkle some salt and pepper in the jar and shake well.

Cheese Corn Peas Tawa Pulao

noreply@blogger.com (Sonali Bhogle) — Fri, 01 Sep 2017 14:38:00 +0000

Ingredients :

1 Cup cooked rice
1 tbsp butter / oil
1 onion, finely chopped
1 tsp ginger-garlic paste
1 tomato, roughly chopped
¼ cup peas, fresh / frozen
1/4 cup corn
1 tsp red chilli powder
1 tsp pav bhaji masala
salt to taste
1/4 tsp turmeric powder
2 tsp lemon juice
3 cheese cubes
few coriander leaves, finely chopped

Method :

Boil peas and corn in water until tender and keep them ready.
In a large pan or kadai take some butter and saute finely chopped onions.

Once the onions turns slightly translucent, add in ginger garlic paste. Next is to add roughly chopped tomato and cook till they turn soft.

Add red chilli powder, salt , turmeric powder and pav bhaji masala. Mix well till the oil starts to separate.

Add boiled peas and corn to the pan .

Add cooked rice, cheese cubes and mix well .

Squeeze some lemon juice and add coriander leaves mix well. Serve tawa pulao with grated cheeze on it and with your favourite onion-tomato raita or curd.

Talani che Modak / Fried Modak

noreply@blogger.com (Sonali Bhogle) — Mon, 21 Aug 2017 07:56:00 +0000

A modak (मोदक) is a sweet dumpling popular in Western and South India.Modak has a special importance in the worship of the Hindu god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya.During the Ganesh worship ceremony,known in India as Ganesh Chaturthi the puja sometimes concludes with an offering of modaks to the deity and as prasad. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed.l

Ingredients :

For outer Covering

3 Cups Whole wheat Flour
1 teaspoon salt
1 tablespoon warm ghee
Water to knead the dough

For Stuffing :

4 Cups Grated Coconut
2 Cups Powdered Jaggery
A pinch of salt

Method :

For stuffing :
Take the coconut and jaggery in a heavy bottomed pan. Keep on stirring the mixture on low flame. When the mixture becomes fairly dry and turns a shade darker, take off heat. Let it cool.

For outer covering :
Mix all the ingredients except water mentioned in covering ingredients. Warm ghee should be rubbed nicely with the flour. Add little little water and make a stiff dough. Stiff dough will make the modak covering crunchy. Keep the dough aside atleast for 1- 2 hours before making modak out of it.

To make modak :
Take small balls of the dough, roll it into small puris. To make the modak crispy the puri should be thin.To make modak of same size cut out the puri with a round shaped cutter.Now spread spoonful of stuffing over the puri.Fold the edges and gather them in the center. Seal it properly.
Heat oil and deep fry the modaks. The oil should not be too hot as the modak can get burnt and remain uncooked from inside.Stir them at regular intervals to make sure that they are cooked from all sides. Serve them hot.

GulabJamun

noreply@blogger.com (Sonali Bhogle) — Tue, 14 Jun 2016 06:26:00 +0000

Ingredients :

For Making Gulabjamun Balls
1 cup milk powder (Use ful fat milk powder)
¼ cup all purpose flour or maida
1 tsp oil or ½ tsp ghee
A pinch of salt (optional)
A pinch of baking soda
1 to 2 tbsp yogurt
A few blanched pistachio or almond slices for garnishing

For the sugar syrup
2 cups water
1.5 cups sugar
3-4 green cardamoms powdered
A pinch of saffron (optional)

Method :

First sieve dry ingredients into a mixing bowl(milk powder, plain flour and baking soda).
Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough.Now pinch small portions rolling it into a smooth ball as shown in pic below. Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.

Prepare Sugar Syrup
Meanwhile to a saucepan add sugar, water and powdered cardamom and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and set aside.

Frying the gulab Jamun

Place a frying pan on flame and pour oil to deep fry the balls.
Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.The balls will sink to the bottom and then it will gently rise up.

Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.

Once they turn golden brownr remove balls from flame and place on a tissue paper to remove excess oil.
Transfer them to the prepared sugar syrup.The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.

Garnish gulabjamuns with pistachio or serve them warm with a scoop of cold ice cream.

Chirote

noreply@blogger.com (Sonali Bhogle) — Thu, 29 Oct 2015 15:50:00 +0000

Ingredients
1 cup = 250 ml
1 cup all purpose flour / maida
1/8 cup melted ghee/clarified butter (30 ml)
1/4 cup + 2 tbsp milk
1/2 cup powdered sugar
ghee/oil for deep frying

Rice flour paste
4 tbsp ghee
2 1/2 tbsp rice flour

Method :

In a mixing bowl, add maida, hot melted ghee and milk and knead the dough. Cover and leave the dough aside for 20 mins.
Divide the dough into 6 equal balls and roll each of them like a chapati/tortilla. The tortilla / chapati should be thin and almost of the same size.

Now make the rice flour paste, add melted ghee to the rice flour and make the paste.
Chirote has layered texture, for which we need to use 3 chapatis or tortillas at a time.
Take 1 chapati, spread the rice flour paste. Place the second chapati on top of it, again apply the paste and place the third one.
Now roll tightly from one side and paste the opposite end firmly with the rice flour paste.
Similarly do for the next 3 chapatis, you need to be really quick as the rice flour mixture would start thickening and you cannot heat it again as the rice flour will get cooked. You can make this mixture twice, if you think you will not be able to paste the chapatis quickly.Leave the rolls aside for a while, so that the melted ghee thickens and the chapatis would stay together firmly.Once the ghee thickens, cut the rolls into 1 inch pieces.
Now one way is to roll the pieces with the plain sides up and the second way would be to roll lightly with the swirled side up.
I prefer the second way as the chirotes look good using that method. All you need to do is place the swirl side up and gently roll the pieces, so that you can see the layers.In a kadai heat enough oil or ghee for deep frying, once the oil is hot reduce the heat to medium.Deep fry the chirotes until golden brown and drain on absorbent paper.Immediately sprinkle 3-4 pinch of powdered sugar on it. Since the chirota is still hot, it will absorb the sugar powder easily.

Besan Shev / Sev

noreply@blogger.com (Sonali Bhogle) — Thu, 29 Oct 2015 15:41:00 +0000

Ingredients :

1 cup besan ( chickpea flour)
3 cup rice flour
1/2 stick butter melted
3 tbsp cumin coriander powder
Pinch of asafoetida
1 tbsp red chilli powder
Salt to taste
Water to knead dough
Oil to fry sev

Method :

Mix besan, rice flour, cumin coriander powder, asafoetida, red chilli powder and salt. Add melted butter to the mixture and mix well. Start adding water to form a dough. Consistency of the dough should be like chapati dough. Make sure the consistency is right. Heat oil for frying. Add dough to sev maker and start forming sev in the oil. Deep fry the sev on medium high heat until they turn crispy and golden brown. Let the sev come to room temperature before storing them.

Crispy Chapati Rolls

noreply@blogger.com (Sonali Bhogle) — Tue, 23 Jun 2015 11:31:00 +0000

Ingredient :

1 Cup Gram flour (Besan)
1/2 Tsp Ajwain
1 Tsp Dhania-jeera Powder ( Cumin and Dry Coriander powder)
1 Tsp Red Chilli Powder
1/2 Tsp Turmeric Powder
1-2 Tsp Sesame Seeds
A pinch of Baking Powder
A pinch of Asafoetida(Hing)
1/2 Cup Finely Chopped Coriander Leaves
Salt to Taste
Water.
Oil for Frying

Method :
In bowl take gram flour and add all above ingredients to it and mix it up well.

Now add water little by little to make a thick paste or mixture.

Now take a chapati and spread the made mixture over it .

Then place second chapati on it, spread mixture on it again , place third chapati on it and again spread the mixture.

Now Roll this layer of 3 chapaties tightly into a roll and seal the edges with little water.

Steam cook this roll for 10 minutes.

Let it cool for 15 minutes Then cut the roll horizontally.

Heat oil in kadai and deep fry rolls on medium flame.Serve with Tomato Ketchup.

Stuffed Mango Oats Kulfi

noreply@blogger.com (Sonali Bhogle) — Thu, 21 May 2015 09:08:00 +0000

Ingredients:

2½ cups milk (about 500 milliliters)
1 cup Oats
1.½ cup powdered Sugar or more or less as per the sweetness required
2 Tsp Milk Powder
2 Tsp Honey
Finely chopped almonds.
1 Alphonso mango

Method :

Combine Milk and Oats in a non-stick pan and mix well.

Bring this mixture to a boil and then simmer for sometime.When it starts thickening add , Powdered Sugar and Milk Powder to it , Mix well and simmer again till thickens. Cool completely.

Now take half of this mixture into grinder/mixer and grind it to form a thik paste.Mix this paste back to remaining mixture.

Add chooped almonds and honey to mixture and mix it well.

Now cut upper part of mango ,remove the seed from mango as shown in the below picture and pour the kulfi mixture into mango , cover it again with cut part as shown and freeze till set.

When kulfi gets completely set remove the peel of mango and cut into pieces and serve.

Butter Garlic Mushrooms

noreply@blogger.com (Sonali Bhogle) — Wed, 20 May 2015 16:15:00 +0000

Ingredients :

12-14 Mushrooms cut into quarter
7-8 finely chopped Garlic Cloves
3-4 finely chopped green chillies
2 Tsp red chilli flakes
1 Tsp soya sauce
2-3 Tsp Butter
Salt to taste

Method :

Heat butter in a pan. When it melts add garlic, green chillies and fry till they turn light brown in color.

Add mushrooms and mix well and close with lid till mushrooms are cooked.

Then add soya sauce, salt, chilli flakes, mix well and fry for 2 minutes.

Serve Hot.

Crispy Okra / Crispy Bhendi

noreply@blogger.com (Sonali Bhogle) — Fri, 30 Jan 2015 10:41:00 +0000

Ingredient :

250 gm Okra
2 tbsp Besan
2 tbsp Rice floor
1.1/2 tsp Red chilli powder
Salt to taste
Oil for deep frying
Water if required

Method :
Wash Okra, Dry it out and cut into thing vertical pieces.

Mix cut okra with besan , rice floor, red chilli powder, salt. Add little water if required.

Heat oil in pan and deep fry okra till it become crispy.

Serve .

Chocolate Puri / Chocolate Poori

noreply@blogger.com (Sonali Bhogle) — Wed, 21 Jan 2015 05:30:00 +0000

Ingredient :
For Stuffing :

1/2 Cup Grated Dairy Milk or Dark Chocolate
1/2 Cup dessicated Coconut.
2 tbsp finely chopped Cashew nuts
2 tbsp finely chopped almonds
2-3 Tbsp Drinking Chocolate Powder
2-3 Tbsp Powdered Sugar
2 Tbsp Butter

For outer Covering :

1 Cup All purpose flour (Maida)
1 Tbsp Butter
1/2 Cup Powdered Sugar
2 Tsp Drinking Chocolate Powder
Water as required.

Method :
For stuffing, in a bowl take all above ingredients and mix them well and keep aside.
Now for outer covering, in a bowl mix All purpose flour, powdered sugar, drinking chocolate,butter and add water little by little to make a dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth.
Now divide dough into small ball, Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle of puri size..Deep fry in oil.Garnish by dusting drinking chocolate Powder and melted chocolates and serve.

Masala Egg Omlete

noreply@blogger.com (Sonali Bhogle) — Tue, 20 Jan 2015 07:22:00 +0000

Ingredients :

2 Eggs
1 tbsp Finely Chopped Coriander leaves
1 finely chopped onion
1 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste

Method :

Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.

Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. Slowly flip over and cook the other side for about 10-12 seconds.

Slide the omelet onto a plate and serve with bread or buns.

Beet root rice / Beet rice

noreply@blogger.com (Sonali Bhogle) — Sat, 17 Jan 2015 10:29:00 +0000

Ingredients :

1 1/2 cup Basmati Rice
1 Cup grated beetroot
1 cup Fresh or frozen grated ccconut
1 1/2 tbsp Sugar
6 tsp Ghee
Cardamom powder to taste
1 inch Cinnamon stick
3 to 4 Green Cardamom
5 to 6 Cloves
Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked

Heat 3 tsp ghee in a pan, add whole spices, add beetroot, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, cover and cook on low heat for 15 minutes

Open cover after 10 minutes, Beetroot rice is ready to serve!

Til Laddoo / Tila che ladu

noreply@blogger.com (Sonali Bhogle) — Thu, 15 Jan 2015 06:37:00 +0000

Ingredients :

White Sesame seeds 1 cup
Jaggery/Gud 1 cup
Raw Peanuts 1/2 cup
Roasted channa daal (split and ready to eat) 1/4th cup
Ghee/Clarified butter 1/4 th cup
Cardamom powder 1/2 teaspoon

Method :

Note : This jaggery is specially called "Chikki cha gul". It is meant for making laddoos and is less brittle when cooked. You can use the regular jaggery if it not available in your local Indian grocery store.

Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle, into big pieces. Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.
Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/laddoos, 1 inch in diameter. Store in a container. Will stay for a long time.

Popcorn

noreply@blogger.com (Sonali Bhogle) — Sun, 02 Feb 2014 06:41:00 +0000

Ingredients :

1 tbsp Oil
1 cup of popcorn (kernels, un-popped)
1 tsp Butter
1 tsp Salt
1 tsp Turmeric powder

Method :
In a medium pan pour the tablespoon of oil and heat over medium heat.

When oil is hot, put salt and turmeric powder and throw in popcorn. Make sure all of the kernels are touching the bottom of the pan .

Cover the pan and wait until you hear kernels start to pop. Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

Pick up the pan and start to shake until all for a few moments. Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and serve hot.