Foodies Us!

TARRI POHA

2021-05-05T16:46:00.001-04:00

Helo Foodies!!!!

How have you all been??

Today I am sharing an yummiest breakfast recipe with you all. This recipe belongs to Nagpur. We all know Nagpur is famous for Oranges but I feel its not only about Oranges from Nagpur but yes Tarri Poha is also very famous there. People love this dish and love to have it as a first thing in the morning. The famous, most loved and most wanted breakfast for Nagpurkars is one and only Tarri Poha. You can see various stalls are set up early morning and 100s of people there enjoying this delicious breakfast almost every morning.

Trust me you all are going to love this dish and would surely make it more often and enjoy it. I will be sharing an authentic recipe with you all so you would actually get to enjoy and feel like you are eating the Nagpuri Tarri Poha sitting at your home.

This dish is also known as Saoji Tarri Poha, Nagpuri Tarri Poha, Chana Poha or Vidarbha Tarri Poha. Various names for one dish isn't it interesting? So lets get started with our recipe details and preparations.

TARRI POHA

Ingredients for Tarri -

1 cup boiled black chick peas or kala chana
1 medium onion
2-3 garlic cloves
1 inch ginger
Pinch of hing (Asafoetida)
2-3 tbsp oil
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala or goda masala
Salt to taste
Water

Recipe for Tarri -

1. To begin with soak kala chana in enough water for 6-7 hours or overnight. Boil the chana or pressure cook it for 3 whistles. If you are using Instant Pot for cooking boil it for about 20-22 minutes.

2. On the other side heat a tsp of oil and add roughly chopped onion, garlic and ginger to it and fry them nicely till you get a nice golden coloured onions. Cool it down completely and grind it to a smooth paste.

3. In other pan heat 2 tbsp oil and add the ready masala paste to it and sauté nicely. Cook the paste till it starts to release oil.

4. Once you see the oil starts releasing then add all the dry spices to it and mix them well. Add little water and cook all the ingredients for 2-3 minutes.

5. Now add the boiled chana to it, season with salt and mix well. Add a cup of water and let it boil for 5 minutes. Keep stirring in between. Add more water if required to adjust consistency of tarri.

6. Boil it nicely till the chana is nice and tender and you see oil over the tarri.

Now lets start making Poha.....

Ingredients for Poha -

3 cups of thick poha (Flattened rice)
1 large onion
1 medium sized potato
1/4 cup green peas
1/4 cup peanuts
3-4 green chilies
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of hing (Asafoetida)
Salt to taste
1 tsp sugar
8-10 curry leaves
2 tsp oil
Handful of coriander leaves finely chopped

Recipe for Poha -

1. To start with slice onions, chop potatoes and chilies.

2. Now heat up oil in a large pan and add mustard seeds and cumin seeds and let them splutter and add curry leaves to it and sauté for 30 seconds.

3. Now add sliced onions and fry them nicely till you see the golden colour starts appearing on them.

4. Add potatoes and mix nicely. Now cover the pan with lid and cook potatoes nicely.

5. When the potatoes are half done at this stage add chilies, peanut and green peas to it and cook everything nicely.

6. On the other side soak poha in enough water and get rid of excess water. You can also put poha in a sieve and run under water so the poha gets soaked nicely.

7. Now add turmeric powder and hing to onions and potatoes and mix. Add soaked poha to it. Season with salt and sugar and mix gently.

8. Cover and cook for few minutes on low heat. Mix well and add coriander leaves to and gently mix again.

NOW LETS START ASSEMBLING OUR TARRI POHA!!!!!

Assemble Tarri Poha -

In a bowl take poha and pour the chana tarri over poha and garnish with finely chopped onion, coriander leaves and lime wedge. You can also add sev if you like.

*Note - You can increase or decrease the spice level as per your taste. Usually the dish is bit spicy but if you are not used to spicy foods you can decrease the spice level.

Make sure to make this dish and do not forget to like and subscribe and most important do you forget to pour in your suggestions using comment box for improvement.

Thank you.

VEGETABLE KORMA

2020-09-28T17:08:00.003-04:00

Vegetable Korma is lightly spiced curry from Indian cuisine. Korma is called or known as Kurma. I am sharing a rich creamy and buttery recipe of Vegetable Korma with you all. Its a restaurant style recipe that I am sure you all will love the most. Besides going and enjoying this dish in a restaurant you can make this dish at home and enjoy with family and friends.

About Korma or Kurma - Korma is a curry dish that is popular in India as well as in Central Asia. The base of curry can coconut paste, milk, yogurt cream, onion or tomato paste or nuts and seeds paste or combination.

In North Indian and Mughlai cuisine generally, milk, yogurt (curd) and cream are added. Whereas South Indian version is made up using coconut along with nuts and seeds.

There are many many versions of making Korma, The taste and the flavour vary with the cooking technique and ingredients used in the Korma.

About today's special Vegetable Korma recipe - This Veg Korma tastes awesome. Its not only sweet-tasting korma but also has spiced complex flavours. Green chilies bring some heat to the dish. You can also use dry red chilies.

I am sharing Mughlai style rich and creamy Veg Korma recipe with you all. I have added a generous amount of butter and cream to this dish which I am sure you all will fall in love with.

The Vegetables can be of your choice (cauliflower, french beans, peas, coloured bell peppers, paneer. potatoes). You can also add mushrooms or tofu to the korma.

The mix vegetable korma can also made up using pressure cooking method. Its a bit quciker version of making this dish. But I am sharing a recipe that can be made in pan. You can pressure cook after you sauté all the veggies.

This restaurant style Vegetable Korma is a weekend lunch on occasions. We like the mixed vegetables so I do make it more often. Serve this dish with Naan, Puris, Parathas or Soft Chapatis.

VEGETABLE KORMA

Ingredients -

2 large onions
1 medium roma tomato
2 garlic cloves
1 inch ginger 1 bay leaf
2-3 green cardamoms
2-3 cloves
4-5 pepper corns
1 cup water
Half tsp cumin seeds
Half cup cream
Half cup butter
1 cup cauliflower florets
1/4 cup green peas
1/4 cup french beans
Half cup mixed coloured bell peppers
10-12 cubes of paneer
1 onion thinly sliced
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 garam masala powder
1/2 tsp coriander powder
1/4 tsp cumin powder
1 tsp sugar
Salt to taste
Coriander leaves and 2 tsp extra fresh cream for garnish

Recipe -

Heat up a cup of water in a pan and add 1 tsp butter to it. Once the water starts boiling then add roughly chopped onion, roughly chopped tomato, garlic and ginger to it.
Once the onions and tomatoes starts turning tender then add cardamom, cloves, bay leaf and pepper corns to it and let everything cook nicely.
Once everything is cooked nicely you can remove all the spices from it and grind the other ingredients to a smooth paste. You can also grind onion tomato all together with the spices and strain the paste.
Heat up 3-4 tsp butter in a pan and add cumin seeds to it and let it splutter.
Once the cumin seeds start spluttering then add the grounded onion tomato paste to it and cook nicely.
Once the oil starts oozing out of the paste, add all the spices to it and add the chopped veggies and mix well.
Add water and season with salt.
Cover and cook by stirring in between.
When the veggies are half cooked then lower the heat and add 3-4 tsp fresh cream to it and mix nicely.
Now add paneer cubes and cover and cook nicely. Keep stirring in between.
You can adjust the consistency of the gravy you can add more water to it.
Add sugar and add more cream to it.
Add the remaining butter to increase richness of your gravy.
Once the veggies are cooked nicely serve Vegetable Korma. Garnish with coriander leaves and fresh cream.

*Notes - You can skip adding water and add milk instead of water. Milk would increase more richness to you dish.

You can adjust sugar as per your taste.

PALAK VADA

2020-09-09T15:40:00.000-04:00

Palak Vada is a very nice and flavourful tea time snack. The recipe I am sharing with you is a local snack or a breakfast dish from my Vidarbha Region. I have grown up having this so many times for breakfast. This dish is served locally in restaurants and also we make it at home.

This dish is loaded with iron rich spinach and also onions and some common spices thats available in our kitchen. Palak Vada can simplified as Double Deep Fried Spinach And Onion Fritters.

This dish is easy to make and can be made for breakfast, evening or tea time snack. We also like to have it for brunch. I highly recommend you all making this dish at home and I am very much sure you all will love it.

Let's get started.....

PALAK VADA

Ingredients -

2 cups of palak (spinach)
1 large onion sliced
2 cups of gram flour (besan)
1 tsp red chili powder
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
Water to make batter
Oil for frying

Recipe -

Take spinach, onions and besan in a large mixing bowl.
Season with all the spices.
Now add water gradually and mix well.
Do not add more water as we don't need runny batter.
Batter should be a like a little thin dough.
Heat oil for frying
Grease palms with little oil and take a small ball out of the batter and flatten it by pressing between palms.
Add the flattened spinach patty to oil and fry on medium heat.
Follow the process for the remaining batter.
Half fry the patties and soak extra oil on a kitchen towel.
Re-fry the patties till they turn golden brown and crispy.
Serve the Palak Vadas with fried and salted chilli and enjoy.

DADPE POHE

2020-08-29T15:54:00.008-04:00

Dadpe Pohe is a Maharashtrian recipe that gives an amazing twist everyday rice flakes. Pohe, rice flakes or flattened rice is breakfast staple in most Maharashtrian homes. There is more than one way to prepare delicious poha. Kaanda poha has a lot of onions in it. Similarly, the batata poha has potatoes and no onion in it. The kaanda batata poha is the most common variety and has both onions and potatoes in it. The taste varies quite a lot if you alter the poha ingredients.

Dadpe Pohe recipe uses raw, unwashed poha, which is mixed with vegetables and tempered with very aromatic ingredients. It is salty, slightly sweet, and wholesomely delicious. The raw poha in dadpe pohe gets softened because of the moisture that is released by vegetables. You wont be able to tell poha is uncooked; it absorbs the flavours so well.

Dadpe Pohe recipe is spicy, sweet and makes for a perfect breakfast or an evening snack served along with a cup of Hot Ginger Tea.

Furthermore, before I wrap up the recipe, I would like to add some tips, suggestions and variations to Dadpe Pohe recipe. Firstly, the traditional recipe uses the combination of onions and coconut which makes it a tasty recipe. Yet if you do not like onions you can avoid it, especially if you want to make if no onion no garlic recipe. Secondly, the traditional recipe is made with thin nylon poha which makes it perfect. You can also make this recipe with medium poha but certainly with not thick poha. Lastly the has to be served immediately once it is prepared. It can turn soggy and hence you may have to plan is accordingly and serve it once it is done.

DADPE POHE

Ingredients -

1 onion finely chopped
3/4 to 1 cup coconut, grated
2 tsp lemon juice
1 tsp sugar
1/2 tsp salt
2-3 cups of poha
1/2 cup coconut water
2 tbsp oil
2 tbsp oil
1 tsp mustard
1/2 tsp cumin
A pinch of hing (asafoetida)
2 green chilies finely chopped
1/2 tsp turmeric
7-8 curry leaves
2 tbsp coriander leaves, finely chopped

Recipe -

In a large bowl take finely chopped onion, 1/2 cup coconut, 1 tsp lemon juice, 1 tsp sugar and 1/2 tsp salt
Mix well making sure everything is well combined
Now add poha and mix well
Sprinkle coconut water on it and toss again
Rest for 10-15 minutes making sure poha absorbs moisture and turns soft
Meanwhile in a pan heat oil and fry peanut until peanuts turn crunchy
Then add mustard seeds to the oil and let it splutter and then add cumin seeds to it. Then add hing, curry leaves and turmeric to it
Pour the tempering over poha and add fried peanuts and mix well.
Add coriander leaves and mix well.
Garnish Dadpe Pohe with grated coconut and coriander leaves and serve.

*Notes - If you don't have coconut water available you can replace it with cucumber as well. Cucumber help to add moisture to Dadpe Pohe.

I personally like cucumber in Dadpe Pohe so I do add it always.

MODAK

2020-08-20T17:19:00.004-04:00

GANPATI BAPPA MORYA!!!

MODAK is a sweet dumpling made during Ganesh Chaturthi festival.

Modak is an Indian sweet popular in states of Maharashtra, Goa and in the regions of Konkan in India. The sweet filling inside of modak consist of freshly grated coconut and jagery or dry roasted coconut and powdered sugar while the outer soft shell is made from rice flour or wheat flour for crispy outer cover.

RELIGIOUS SIGNIFICANCE - Modak is considered to be the favourite sweet of Hindu deity, Ganesha or Ganpati. During Ganesh Chaturthi, the puja usually concludes with an offering of 11, 21, 51 or 101 Modaks to Ganesha as prasaad or prasadam. Modaks are made with rice flour shells or wheat flour shells. Now a days there are varieties of modaks like Mava Modak, Chocolate Modak, Peda/Pedha Modak and so on.

Today I am sharing a fried version of Modak, Fried Modak as the name suggests is a fried version of the steamed modak and much easier to make than steamed version.

"This year Ganesh Chaturthi is starting on August 22,2020."

The outer covering of the dumpling is made from whole wheat flour and hence it is a bit dense as compared to ones made form all purpose-flour (maida). Please remember to roll the dough thin and not thick. While rolling the centre can be a little thick but the edges have to be thin as when you bring together the edges the thickness increases and on frying it becomes pretty dense and hard or crisp.

The recipe of the out cover is from my mom's recipe of Modak. Let's get started.....

MODAK

Ingredients -

For The Outer Covering

2 cups of whole wheat flour (atta)
1/2 teaspoon salt
2 teaspoons warm oil
Water as required to knead dough

For The Inner Filling

1.5 cups shredded dry coconut
1 to 1.5 cups powdered sugar
4-5 tsp charoli or cashews crushed

Recipe -

Preparing the covering

Sieve the flour with salt and add the warm oil to it.
Add water gradually and knead to a smooth but firm dough.
Once the dough is kneaded, keep it covered for 20 to 30 minutes.

Making Stuffing

Dry roast the shredded coconut.
Let it cool down completely.
Add 1 cup powdered sugar to it and add the charoli or cashews to it and mix well. (You can add a bit of more sugar to it to adjust sweetness as per your taste)

Preparing and shaping

Take a small ball from the dough.
Roll thinly into a circle about 2-3 inches diameter.
Gently take this circle on your palm.
Now add the filling in the centre.
Now start pinching the edges one by one. This comes from practice.
Bring together all the pinched folds together and taper the centre.
After stuffing and shaping, keep them aside. Cover with a cloth so that dough does not dry out.
Heat oil for deep frying.
Deep fry in medium hot oil till golden and crisp.
Place on paper towels.

Modaks are ready to offer our beloved Ganpati Bappa and chant Ganpati Bappa Morya!!!!

KHANDVI

2020-08-09T17:39:00.004-04:00

Khandvi is a very famous Gujarati cuisine. Also known as Patuli, Dahivadi or Suralichi Vadi in Marathi. This is a savory snack in Maharashtrian cuisine as well as Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.

Khandvi is readily available across India and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home.

Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric and sometimes green chilli peppers. The batter is cooked down to a thick paste and then spread thinly on a flat surface. Khandvis are then rolled up tightly into 2-3 cm (1 inch) pieces. With its impeccable taste and easy process, this snack has gotten popular all over India slowly and steadily. Not only for a snack, but it is also served in Gujarati breakfast and is made in almost all Gujarati households on a regular basis.

This Khandvi is -

Delicious
Super tender and soft
Gluten-free
Perfect o serve with Masala Tea
Perfect for your weekend breakfast

Today sharing Khandvi recipe in microwave. Very quick and easy and anytime to make dish for my all dear foodies.

KHANDVI

Ingredients -

1/2 cup chickpea or gram flour
2 cups buttermilk
1/2 tsp turmeric
Salt to taste
1 tsp ginger and green chilli paste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
1/4th tsp hing (asafoetida)
10-12 curry leaves
2 tsp fresh coriander leaves

Recipe -

Mix chickpea flour, buttermilk, salt, turmeric powder, ginger chilli paste in a bowl.
Make sure there are no lumps.
If a few lumps are there, simply strain the mixture through sieve.
Now microwave the batter for 1 minute. Remove from microwave, scrape the sides and whisk nicely making sure there aren't any lumps.
Now microwave again for 1 minute and whisk it well again.
Repeat this for one more minute and whisk again. Basically after 3 minutes check he consistency. It should be semi solid/thick. If not then microwave for 45 seconds again.
Overall 3 minutes to 3minutes and 45 seconds, whisking it for every minute and the batter should be ready to spread.
To spread the batter, you can use plates, baking tray, silicone mat or aluminium foil. I used aluminium foil.
Grease it with oil.
Take a ladle full of the cooked batter and pour on the foil. Using flat spoon like dosa flipper, spread it slowly and evenly thin. You don't need to spread it too thin. Repeat this for the rest of the batter.
Let it cool down for 20-30 minutes.
After 20-30 minutes you can start rolling them up. You can also cut the batter spread into thin strips and then start rolling them and repeat the sam for all the strips.
After rolling, in a tadka pan heat up oil. Once the oil is hot, add the mustard seeds, sesame seeds, hing and curry leaves.
Now add this mixture over the rolled up khandvis. Also sprinkle chopped coriander leaves.

READY TO SERVE!!!!!

Notes -

The batter should be of semi-solid (thicker than dosa batter) consistency. Also when suing microwave, the time might vary as per your heat setting. So keep stirring the mix after every one minute after cooking.
Coming to spices you can add or skip grounded chilli ginger paste.
You can also use freshly grated coconut for garnish.
As usual adjust the spices and salt according to your preference.

FLAUTAS

2020-08-01T18:53:00.000-04:00

Hola Mi Amigos!!!!

We have a long weekend here in Canada. Its a civic holiday, so thought to make this long weekend special....

So this being Saturday night I have made a tempting, crunchy, crispy, cheesy flautas.

What is Flautas????

Flautas is a Mexican food dish that typically consists of small tortilla that contains filling. Filling can be of your choice vegetarian or non-vegetarian. But our beloved blog Foodies Us is specially made up for sharing variety of vegetarian ercipes so I am sharing a vegetarian flautas recipe with you all.

The dish is often topped with condiments such a sour cream or guacamole. Corn tortillas are usually used to make flautas. You can also use regular flour tortillas to make flautas although using corn is more traditional.

Flautas are a crowd-pleasing Mexican dish that can be made many different ways. "Flautas" is a Spanish word for "Flute". Once you go through the recipe details and know ow it is made you will know why.

THE BASICS - Flautas are typically made with corn tortillas. They're stuffed with a filling that may include meat, chicken or potatoes with cheese and onions. The filling is usually spiced with additions like cumin, garlic, bay leaves, lime juice, cilantro and/or cayenne pepper. Filling flautas with potatoes is a traditional way to make them in Mexico.

The filling is cooked on stove so the flavours meld together. The filling gets spooned along the center of each tortilla. Then they're rolled up tightly and can be secured with a toothpick. Each flauta is then fried or baked until golden brown and crispy.

So today I am sharing a traditional Potato Flautas recipe with you all and lets get started........

FLAUTAS

Ingredients -

8-10 corn tortillas
4 large potatoes - boiled
2 garlic cloves
1 sp cumin powder
1 cup shredded mozzarella cheese
Salt to taste
2 tsp butter
1 cup of fresh salsa (for salsa recipe you can check my salsa recipe on the blog)

Recipe -

Take the boiled potatoes in a bowl and mash them.
Heat butter in a pan and add crushed garlic to it and add mashed potatoes to it.
Add cumin powder and season with salt to taste, mix well and remove from heat.

Pre - Heat oven to 180 degrees

Microwave tortillas for 30 seconds
Place the potato stuffing at centre of each tortilla and add cheese over the stuffing.
Roll the warm tortillas tight and place them on a baking tray and bake them for 10-12 minutes or till the tortillas nice golden brown and crisp.

How to serve Flautas?????

Place the flautas in serving plate and garnish with sour cream, lettuce and salsa. Enjoy hot crispy flautas with chilled freshly made salsa and enjoy your weekend with your family and friends.

Sharing pictures how to serve flautas in different ways -

Butter Garlic Spaghetti

2020-07-26T14:41:00.000-04:00

Spaghetti an authentic Italian cuisine. A very easy and super quick to make dish for you all.
Today sharing a very yummy buttery and quick to make Butter Garlic Spaghetti with you all. This dish can be made anytime and can be enjoyed with family and friends. You can also carry this in your lunch box. With few simple ingredients you can make this dish and enjoy!!!!
This Butter Garlic Spaghetti is also not so spicy that even kids can enjoy.

Butter Garlic Spaghetti

Ingredients

Spaghetti
2 tsp butter
4-5 garlic cloves
Half tsp red chili flakes
1/4th tsp black pepper
Salt to taste
Water to boil spaghetti

Recipe

Boil spaghetti as per the instructions on packet.

Finely chop garlic cloves and keep aside.

Heat butter in pan and add finely chopped garlic cloves to it. Sauté it on medium heat. Sauté it till the garlic turn golden in color and then add boiled spaghetti to it. Add in the red chili flakes and black pepper to it. Season with salt as per your taste and toss well.

Serve nice and hot Butter Garlic Spaghetti and enjoy!

GRILLED TOFU SALAD

2020-07-18T17:48:00.000-04:00

Hello dear Foodies!!!!!!

This weekend I am here with an amazing and healthy recipe made with Grilled Tofu and Crunchy veggies and crunchy crispy walnuts.....

What is Tofu????

Tofu is also know as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid blocks of varying softness; it can be silken, soft, firm or extra firm. Beyond these braod categories, there are many varieties of tofu. It ha a subtle flavour, so it can be used in savoury and sweet dishes. It is often seasons or marinated to suit the dish and its flavours, and due to its spongy texture it absorbs flavours well. It is most often treated as a meat substitute. It is a traditional component of East Asia and Southeast Asian cuisines and has been consumed in China for over 2000 years.

Benefits of Tofu -

Tofu contains several anti-inflamatory antioxidant and phyto-chemicals making it a great addition to an anti-inflamatory diet. Tofu is also a good source of 'complete' protein - meaning that it has a well balanced amino acid profile - in addition to fibre, potassium, magnesium, iron, copper and manganese. An excellent food from a nutritional and health perspective, tofu is thought to provide many of the benefits as Soya Beans.

About our recipe -

By ingredients, this recipe is dairy free / non-dairy, egg-free, optionally gluten free, grain-free, peanut free, plant based and vegetarian.

For a nut-free grilled tofu salad, simply omit the walnuts or toss it with 1/2 cup sunflower seeds instead.

GRILLED TOFU SALAD

Ingredients -

Extra firm tofu
1 cup mixed bell peppers chopped in small cubes
Half onion sliced
2 red radish sliced
Half cup walnuts
1 tsp sesame seeds
2-3 lettuce leaves
4 tsp olive oil
2 tsp balsamic vinaigrette
2 pinches of black pepper
Salt to taste
2 tsp dark soy sauce
1 tsp chili garlic sauce
2 tsp maple syrup
Oil for shallow frying

Recipe -

Press tofu and soak extra waters from it. I usually wrap tofu block in tissue and press it nicely so the water is soaked nicely.
Mix soy sauce, chili garlic sauce, maple syrup and 1 tsp olive oil nicely.
Cut tofu into cubes or in desired shape and marinate tofu in sauce mixture for 15-20 minutes.
Take chopped bell peppers, sliced onions, radish and walnuts in a mixing bow and add olive oil, balsamic vinaigrette, black pepper to it and keep it aside.
Heat skillet and add little olive oil to it and place the marinated tofu over it and cook tofu for 10-15 minutes. roast it from all the sides. You can also grill them on grill.
Season the salad with salt. Make sure you season salad at last so the salad wont be water and soggy at the time of serving.

Serving / Salad Assembling -

Place the lettuce leaves on a plate and place salad on it. Then Place the grilled tofu on it and garnish with sliced radish and sesame seeds and serve.

Khus Cooler

2020-07-11T16:01:00.001-04:00

Hello Foodies!!!

So today I am again sharing a Chilled recipe with you all Khus Cooler.

Khus is also used as a flavouring agent, usually as khus syrup. Khus syrup is made by adding khus essence to sugar, water and citric acid syrup. Khus essence is dark green thick syrup made from the roots. It has a woody taste and a scent characteristic of khus.

Vibrant green Khus Sharbat usually labeles as Khus Syrup can be found at South Asian Stores, but its availability may be limited to summer months. Using this concentrated syrup you can make a variety of drinks by mixing in chilled water, lemon/lime sodas or ginger ale. Khus Syrup can also be used to flavour milkshakes or as a dessert syrup.

So lets start up with our today's very simply and quickest recipe Khus Cooler.

KHUS COOLER

Ingredients -

1 cup khus syrup
5 glass of water
Half cup chia seeds
5 tsp lemon juice
2 tsp black salt
Ice cubes

Recipe -

Take khu syrup in a large bowl and add chia seeds to it,
Add water to it and mix well.

Refrigerate the above mixture for upto 30 minutes. In this time the chia seeds will also get soaked niecly in the khus sharbat.

Now pour the ready sharbat in glasses.
Squeeze lemon juice to it
Season with black salt as per your taste,
Add ice and enjoy.

*Note - You can also make the sharbat in glasses directly using chilled water and let the chia seeds soak in the glasses itself.

*Note - Lemon and black salt can be added as per your taste.

BOW TIE PASTA SALAD

2020-07-04T17:18:00.000-04:00

Hello dear foodies!!!

How are you all? I am back!!! As promised I am sharing a very tempting and yummy recipe with you all.

We all are enjoying summer season. Due to Covid some of us are still locked into our homes and some of us are still working being considered as essential workers but weekends are the days when we all never fail to relax and have fun with our family, friends and loved ones.

So today I am going to share a summery recipe with you all. As soon as heat arrives, the last thing you want to do is spend hours in a hot kitchen. Of course, you still want to serve your loved ones homemade dishes, but we think they should be things like quick and easy dinner recipes. Thats where pasta salad comes in play. Because who doesn't love pasta salad?

Cold Pasta Salads are not only creamy and delicious and a great way to get garden vegetables into a dish the kids will eat, but they're also the ideal barbecue side dish for summer, because they are meant to be served chilled. If you whip a big batch of pasta ahead of time, you can assemble a pasta salad in minutes, so you can spend less time at the end of the day inside cooking and more time fun summer activities with you family, friends and kids.

If you are planning a backyard barbecue perhaps adding to your weekend recipes so here is a very simple and a delicious pasta salad recipe for you all. This is going to be a perfect pairing with grilling recipes, and everything will taste even better when wash it down with a fresh summer drink.

BOW TIE PASTA

Ingredients -

1 pack bow tie pasta
1 medium sized cucumber
1 medium sized onion
1 cup baby arugula leaves
1 cup of mixed bell peppers (red, orange and yellow)
8-10 grape tomatoes
4-5 spoon full of sun dried tomatoes (store bought)
Handful of finely chopped parsley
1 tsp black pepper powder
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
Salt to taste

Recipe -

Boil pasta as per packet instructions and run the cold water over the cooked pasta so it doesn't stick.
Dice cucumber, slice onion, chop mixed bell peppers and cut grape tomatoes into halves.
Take olive oil, balsamic vinegar and black pepper in a bowl and mix well.
Take pasta in a mixing bowl and add chopped veggies to it.
Add baby arugula leaves and sun dried tomatoes to it.
Add the olive oil, balsamic vinegar and black pepper seasoning to it.
Add parsley and season the salad with salt as per your taste and toss well.
Serve immediately or you can chill it in refrigerator for sometime and serve chilled.

*Note - You can also add the olive oil from the sun dried tomato bottle, it enhances the taste even more.

*Note - You can serve the salad immediately or even chill it for 20-30 minutes and serve.

Sol Kadhi

2020-06-27T17:32:00.000-04:00

Hello dear foodies!!!!

So good to see you all after very very long time. Sorry for being away for so long.

So starting from today I will be posting 1 recipe every weekend. I hope you all will shower your love and best wishes again for my blog as you did it before.

So we are in Summer now and we enjoy chilled juices, mocktails, cold drinks and ice creams in this season. So today I am going to share an amazingly tasty and refreshing recipe with you all. People who belong to Maharashtra, India are very well familiar with the drink named Sol Kadhi.

Yes!!! I am sharing a very quick and very easy to make drink recipe with you all.

Sol Kadhi is basically type of drink and an appetizer originating from Indian subcontinent usually eaten with rice or sometimes drunk after or along with the meals. Popular in Goa and Maharashtra's coastal region, made from coconut milk and kokum, also known as Amsul or Amsol. It is a dried fleshy skin of a fruit called Garcinia Indica or Ratambe in Marathi, deep purple-pink color, full of antioxidants.

Sol Kadhi is prepared with liquid extract of fresh coconut known as coconut milk and is mixed with kokum. I hope you all will love this recipe.

Lets get started......

SOL KADHI

Ingredients -

1 cup freshly grated coconut
8-10 Kokum
5 cups of water
2 green chilies
1 garlic clove
finely chopped coriander leaves for garnish, half tsp sugar and salt to taste.

Recipe -

Soak Kokum in warm water for 15-20 minutes.
Take freshly garted coconut, chilies and garlic in a grinding jar.
Add a cup of water to and grind all the ingredoents nicely.
Strain the coconut mixture in a bowl.
Squeeze the soaked kokum and strained the kokum water and mix it with coconut mixture.
Add remaining water to it.
Then add sugar and season with salt as per your taste and mix well and Sol Kadhi is ready.

*Note - Refrigerate the ready sol kadhi for 30 mins and garnish with freshly chopped coriander leaves and serve.

*Note - If you don't get the fresh coconut you can also use the frozen fresh coconut as well that we het in the stores theses days.

*Note - Kokum is already coated with some salt so be mindful when you add salt to the Sol Kadhi.

Orange Lime Punch

2018-05-31T09:53:00.000-04:00

Summer its here and we need refreshing and chilled fresh juices to enjoy the sunny weather.
I personally love experimenting with different fruits squeezing out their juice extracts and mix them up to enjoy sweet, sour and tangy taste. When we think of sweet and sour tangy taste Orange is a first fruit that pops in mind. So today I am sharing a yummy lemony orange drink with you all.
Orange Lime Punch is a very yummy and refreshing drink that you will enjoy this summer. Enjoy this drink at anytime of the day. Kids will enjoy this too. A juicy treat to all my dear foodies.
The oranges that I used were very sweet in taste so I didn't add any sugar to it. So de[ending upon the taste of oranges that you use, you can decide if you need to add sugar to it or not.

Orange Lime Punch

Ingredients

6 oranges
1 lemon
Few mint leaves
1 tsp chaat masala
Sugar (If Needed)
Crushed ice cubes

Recipe

Squeeze juice out of oranges and lemon.

Crush mint leaves using a pastel and mortar.

Add crushed ice in a tall glass. 1 tsp of lemon juice and few crushed mint leaves over it. Sprinkle chaat masala and give it a mix. Now pour orange juice to it and serve.

Enjoy the refreshing Orange Lime Punch at any time of the day and soothe yourself this summer.

Tortilla Pinwheels

2018-05-29T09:45:00.000-04:00

Tortilla Pinwheels shows how to make endless varieties of roll-up appetizers. A classic appetizer with a tangy twist. These pretty Tortilla Pinwheels can be made ahead and will be waiting for you in he refrigerator to slice and serve at party time. A great addition to your appetizer menu at anytime of the year. These Tortilla Pinwheels are very easy to make and can be served in minutes. The taste of these pinwheels is really tangy that even kids enjoy them. When you will serve these pinwheels your guests will go crazy and will finish it up in few moments and you will asked to make some more.

You can carry these in lunch box, picnics or Sunday brunches. Enjoy making them and tickle up your easy buds with a tangy taste of these Tortilla Pinwheels.

Tortilla Pinwheels

Ingredients

2 tortillas
1 green bell pepper
1 medium sized onion
1 jalapeño
1 carrot
5 tsp mayonnaise
1 tsp siracha sauce
Half tsp olive oil
Few pinches lack pepper powder

Recipe

Finely chop all the veggies.

Take mayonnaise, olive oil, siracha sauce and black pepper in a mixing bowl. Mix all the wet ingredients well.

Now add finely chopped veggies to it and mix well.

Now take one tortilla in a plate. Spread the ready veggie mayo stuffing over the tortilla. Roll the tortillas tightly twisting the ends of it.

Follow the same procedure for the remaining tortillas.

Now cut them into half inch discs (pinwheels).

Refrigerate them for an hour and serve.

*Note - You can also refrigerate them without cutting and cut before serving.

Wheat Dumplings - Steamed

2018-04-30T19:59:00.002-04:00

Popular Nepali street food "DUMPLINGS" or "MOMOS". I seriously don't remember when I had these yummy dumplings or momos for the first time.
A pleasant winter, rainy or summer evening, craving for something light but yummy will definitely lead you to make these yummy Steamed Wheat Dumplings or Momos.
We usually get to eat dumplings made up of All Purpose Flour (Maida). But I am sharing a Wheat Dumpling recipe with you that is healthier version of it. We can make different types of stuffing for these dumplings like mix veggie, paneer, cabbage, Chinese style and so on. Today I am sharing Info Chinese style of these Wheat Dumplings. I know everyone loves Chinese food so I thought of sharing Indo Chinese style of dumplings first. I will be sharing other varieties soon.

Wheat Dumplings - Steamed

Ingredients

Dumpling Cover :-

1 cup wheat flour
Salt as per taste
2 tsp oil
Water to knead dough

Stuffing :-

Half cup finely chopped green bell pepper
1 cup shredded or finely chopped cabbage
Half shredded or finely chopped carrot
3-4 green onions finely chopped
1 medium sized onion finely chopped
1/4th tsp ginger garlic paste
Salt to taste
1 tsp soya sauce
1 tsp tomato ketchup
Salt as per taste
Half tsp black pepper powder
1 tsp oil

Recipe

Dumpling Cover :-

Take whole wheat flour in a mixing bowl. Add salt as per taste and add oil to it. Rub flour between your palms for 3-4 minutes.

Now start adding little water to it and knead the dough. Let the dough rest for 15-20 minutes.

Stuffing :-

Heat oil in a wok and add all the chopped veggies to it. Add ginger garlic paste, soya sauce, tomato ketchup, black pepper powder to it and season with salt. Mix it well. Cook for 2 minutes and remove from heat. Let it cool down completely.

Assembling Dumplings :-

Knead the dough again.

Now take a very small part out of it and roll it into 4-5 inch diameter disc. Now place 1 tsp of the ready stuffing into it.

Start pleating forming a bundle. You can shape the dumplings the way you like.

Repeat the procedure and make remaining dumplings.

Heat water in a steamer and steam the dumplings for 10-15 minutes.

Finally serve these Wheat Dumplings with any sauce of your choice or simply gulp them just like that.

Urad Dal Pakoda

2018-04-25T19:36:00.000-04:00

Urad Dal batter is generally associated with the South Indian Vada, but here I am sharing a Pakoda Recipe made with urad dal batter and it tastes amazingly yummy.
Though it is fried but I have tried adding little health to it by adding Spinach and Curry Leaves to it. Also onions, ginger and green chilies add an amazing crunch to it. Enjoy this snack hot and crisp with green or red chutney or ketchup.
When it comes to make pakoras we don't need to bother a lot about the shape of it.
Serve these pakoras as appetizer, carry them in lunch box, skip chili and serve it to kids, have them for breakfast or brunch. I would say simply enjoy these pakoras anytime ;)

Urad Dal Pakoda

Ingredients

1 cup soaked urad dal
Half cup gram flour (Besan)
10-15 spinach leaves
1 onion
3-4 green chilies
Half inch ginger
8-10 curry leaves
Half tsp turmeric powder
1 tsp red chili powder
Salt as per taste
Oil to deep fry

Recipe

Take soaked dal in a grinding jar and add ginger to it. Add little water and grind it to a smooth paste.

Chop spinach leaves, onions, green chilies and curry leaves.

Take grounded urad dal paste in a mixing bowl. Add gram flour (besan) to it. Then add onions, spinach, green chilies, curry leaves and all the dry spices to it. Season with salt as per your taste and mix well. Add little water to adjust consistency.

Heat enough oil for frying. With the help of spoon put the pakoras in to hot oil for frying. Fry all the pakoras from all the sides till they turn golden in color and turn crispy.

Serve them with green or red chutney or ketchup.

Penne Pasta Salad

2018-04-23T18:48:00.000-04:00

Pasta Salad is a dish that you need to bring to your Summer Potlucks, Lunches or Dinners. It comes together is a snap and can be made ahead of time for a great menu addition!
Your family and friends will love this Penne Pasta Salad that is not only easy to whip up but is filled with delicious summer ingredients. The ultimate, light and convenience cooking Penne Pasta Salad is the ideal take for workplaces, lunches and weekend picnics. Whip up this Penne Pasta Salad and watch it to be the first bowl go empty just in minutes. This fresh and delicious Pasta Salad is perfect for serving a crowd next your Barbecue or cottage dinner as well.
Serve it to kids and they will surely love the tangy taste of this salad.
The Pasta Salad is a side dish that can be prepared with one or more types of pasta, usually chilled. It can be served as an appetizer, side dish or main course.
I will be sharing more Pasta Salad recipes with you soon. Lets get started with Tangy Penne Pasta Salad today!

Penne Pasta Salad

Ingredients

1 pack of penne pasta
1 large tomato
Half onion
3-4 spring onions
Handful of parsley
1 green bell pepper
1 small garlic clove
2 tsp olive oil
3 tsp mayonnaise
Half tsp black pepper powder
2 tsp lemon juice

Recipe

Boil pasta as per the instructions of package. Drain the boiled pasta and pour cold water over it and let the boiled pasta to cool down.

While the pasta is boiling chop onion, tomato, bell pepper, spring onions and parsley.

Salad Dressing :-

Take mayonnaise in a bowl, add olive oil, lemon juice and black pepper to it. Grate garlic into it. Mix it well and keep it aside.

Mixing Salad :-

Take the boiled pasta in a large mixing bowl. Add chopped veggies to it. Toss them all together nicely. Now add the dressing to it and toss again.

Serve chilled.

*Note - You can add different veggies that you like.

*Note - You can add white pepper instead of black pepper.

*Note - You can use red, green, orange or yellow bell pepper to make your salad more colorful.

Coconut Chana Dal Chutney

2018-04-18T18:43:00.001-04:00

Be it a wholesome crispy dosa or a little white fluffy idli, none of them are complete without the coconut chutney; here is a new version of the Coconut Chutney with Roasted Chana Dal recipe. This South-Indian chutney recipe will have you licking your fingers clean even after wiping every bit of it from your plate. With a gritty twist of chana dal, this coconut chutney will break the monotony and will enhance the flavor and aroma of your regular coconut chutney.This is the easiest chutney that I make regularly. I love it more than the regular Coconut Chutney we make with Idli or Dosa. You can enjoy this chutney with pakoras or parathas too.

Coconut Chana Dal Chutney

Ingredients

Half cup fresh grated coconut

Half cup roasted chana dal (Dalya)

4-5 green chilies

Salt to taste

Handful of coriander leaves

Recipe

Take all the ingredients in a grinding jar. Add little water to it, season with salt and ground it to a smooth paste.Thickness of chutney depends upon you.

*Note :- You can add curd to it if you like.*Note :- Also you can pour tempering over it and serve.

Stuffed Gobhi Paratha

2018-04-17T17:54:00.001-04:00

Gobhi Paratha is another popular paratha from Punjab along with Aaloo Paratha, Paneer Paratha, Onion Paratha etc.
Gobhi Paratha is often made for breakfast at Punjabi Homes as well as served at Punjabi Dhabas.
This Gobhi or Cauliflower grows in Punjab. This vegetable is enjoyed by people of all ages and is specially at most celebrations and gatherings. For this recipe Gobhi Paratha, it is combined with onion, a bit or ginger and garlic and some common spices and is used as a stuffing for parathas. Serve these hot golden brown paratha with Curd, Raita or Pickle of your choice and enjoy.
You actually don't need to be the cooking expert for making these parathas. This dish is one of the best options when you crave to eat something different and which is not too tedious to make. This can be eaten up as breakfast dish or also you can serve them for lunch or dinners as a one meal dish.

Stuffed Gobhi Paratha

Ingredients

Stuffing :-

250 grams cauliflower florets
1 medium onion
1-2 garlic
Half inch ginger
1 tsp red chili powder
Half tsp cumin powder
Half tsp coriander powder
Half tsp garam masala
Half tsp turmeric powder
A handful of coriander leaves
Salt as per taste
1 tsp oil
Ghee or Oil to grease parathas

Paratha :-

2 cups whole wheat flour
Water to knead dough
Salt to taste
Oil to grease dough

Recipe

Stuffing :-

Grate cauliflower and finely chop onion.

Grate or mince ginger garlic. Finely chop coriander leaves.

Heat oil in a pan and add finely chopped onion and sauté well. Add ginger garlic to it and mix well.

Lower the heat and add all dry spices to it and sauté for 30 seconds.

Now add grated cauliflower to it, season with salt and add coriander leaves to it. Mix well and cover it with lid and cook well on medium heat.

Take out it in a bowl and keep aside.

Paratha :-

Take whole wheat flour in a mixing bowl and add salt as per taste to it. Now start adding little water to it and knead a dough like we need dough for roti. Grease it with little oil. Let the dough rest for 15 minutes.

Assemble Paratha :-

Take a small part out of the dough and roll it into 2 inch disc. Place 1 spoonful of ready stuffing into it and close from all the sides. Roll it again nicely.

Heat a skillet and place the rolled paratha over it and apply little oil to the paratha on both the sides and cook till it turns golden brown from both the sides.

Following the same procedure make the remaining parathas. Serve hot parathas with curd, yogurt, pickle of your choice or chutney of your choice.

Spinach Cabbage Rice

2018-04-13T17:59:00.000-04:00

Spinach Cabbage Rice is a quick fix meal with few basic ingredients that we find in our kitchen. Interestingly this combination of Spinach and Cabbage is really good and a great way for kids to eat some greens and protein all in one meal. We can say that this Spinach Cabbage Rice has a fabulous Asian inspired flavor.
A quite different recipe that a regular style of rice dishes that we usually make at home. Earlier I ahem shared Spinach Rice but adding a twist of Cabbage that is Asian flavor to the common Spinach Rice gives and amazingly yummy taste and flavor with the benefits of health makes it really great in taste.
Once you serve this rice to your guest I am 100% sure they are going to love it and it will be one of the most famous dishes that you make at home. Kids will love it too. You can carry this with you in your lunch box. A one pot meal that can b made simply anytime.

Spinach Cabbage Rice

Ingredients

3 cups cooked rice
1 cup spinach puree
1 cup cabbage chopped lengthwise
1 tomato finely chopped
1 bay leaf
2-3 green cardamoms
2 green slit chilies
Half tsp turmeric powder
1 tsp red chili powder
Half tsp cumin powder
Half tsp coriander powder
Salt as per taste
1 tsp oil
Half tsp cumin seeds

Recipe

Heat oil in a pan and add bay leaf, green cardamom and cumin seeds to it and let them crackle. Now add finely chopped tomato, slit green chilies and cabbage to it and sauté for 30 seconds.

Then add spinach puree to it and mix well. Let all the ingredients cook for 1 minute. Keep stirring in between.

Now add all the dry spices turmeric powder, red chili powder, cumin powder and coriander powder and mix well.

Now add cooked rice to it, season with salt and mix nicely. Cook for a minute and serve hot.

*Note :- As you see there is no onion and garlic in this recipe so our Jain friends can enjoy it too.

*Note :- You can add ginger and garlic while blending spinach to a puree.

*Note :- You can grind green chilies with spinach if you want.

Matar Paneer

2018-04-08T11:34:00.000-04:00

Matar Paneer is a very delicious combination of soft paneer and healthy green peas in a mild spicy tomato gravy, is a tasty treat to taste buds anytime. This simple Matar Paneer recipe makes irresistibly tasty curry that can be served with Roti, Naan, Paratha or with Steamed Rice. It is an ultimate vegetarian dish regularly enjoyed by vegetarian Indian food lovers.
Because everyone needs an easy paneer recipe to make in their kitchen and this one right here is everything that a good paneer curry should be - creamy, comforting and luscious. Indian for doesn't have to be difficult and this Matar Paneer dish proves that very well.

Matar Paneer

Ingredients

250 gms paneer
1 cup green peas
2 tomatoes
1 tsp red chili powder
1 tsp garam masala
Half tsp sugar
2 green chilies
2 pinches of black pepper powder
1/4th tsp turmeric powder
10-12 cashews
Salt as per taste
Half tsp kasuri methi
2 tsp butter
1 bay leaf
1 cup water

Recipe

Chop paneer into cubes or the desired shape.

Roughly chop tomatoes and chilies. Ground them to a smooth paste.

Soak cashews for 20 minutes and ground them to a smooth paste.

Heat butter in a pan and add bay leaf to it. Sauté for 30 seconds and add grounded tomato paste to it and mix well. Cook the paste till oil starts oozing out.

Now add sugar, red chili powder and garam masala. Add kasuri methi crushing it between in your palms. Mix well. Add half cup of water to it and give a nice stir.

Now add cashew paste to it and mix well. Let the gravy boil for 2 minutes the add paneer cubes and peas to it. Season with salt mix well and let it cook for a minute.

Serve hot with Naan, Paratha, Roti, Pulao or Steamed rice.

*Note - Taste of sugar can be balanced as per your taste.

Kadhi

2018-03-29T18:28:00.001-04:00

Maharashtrian Kadhi in a creamy yogurt curry simmered with besan mixture. There are so many varieties of this simple dish. People across India cook this dish in different ways. For Example : Gujarati Kadhi version, Punjabi Kadhi, Rajasthani Kadhi, etc.
Maharashtrian Kadhi is quite different from the North Indian Kadhi. It is slightly sweeter and is onion and garlic free. You can enjoy this kadhi with steamed rice or enjoy it as soup as well.
In Maharashtra this is served with Puran Poli, Vada and Bhaje or with Spicy Masala Bhat. I personally love to dip Vadas in it and have it.
You can enjoy making this Kadhi at your home and enjoy it with simply Steamed Rice, Roti, or as a Soup. The taste of this Kadhi will surely tickle up your taste buds and will add an amazing curdy and gingery flavor to your meals.

Kadhi

Ingredients

4 tsp gram flour (Besan)
1 cup dahi (Yogurt)
2-3 cups water
1 tsp ghee or oil
8-10 curry leaves
2-3 green chilies finely chopped
Half tsp mustard seeds
Half tsp cumin seeds
1/4th tsp turmeric powder
1 inch ginger minced or grated
2 tsp finely chopped coriander leaves
Salt as per taste
1 tsp sugar
2-3 pinches asafoetida (Hing)

Recipe

Take gram flour in a mixing bowl and add curd to it and mix well. Add water to it and mix well. Make sure there are no lumps in the mixture at all.

Heat ghee or oil in pan and add mustards seeds and cumin seeds to it, let them crackle and then lower the heat. Now add green chilies and curry leaves to it. Add asafoetida and turmeric powder to it and mix well.

Pour this tempering over the curd and gram flour mixture. Stir and then add salt and sugar as per your taste.

Now put the mixture on lower heat. Let it boil on medium heat.

Finally garnish Kadhi with coriander leaves. Serve hot with Rice, Moong Dal Khichdi, Masala Bhat, Roti or enjoys it as a Soup.

Kolhapuri Bhadang

2018-03-26T18:26:00.002-04:00

Bhadang is a type of Murmura or Kurmura.
Kolhapuri Bhadang is a spicy chivda made from puffed rice and is my all time favorite snack. We can also call Puffed Rice as Murmura, Kurmura or Churmure. This Kolhapuri Bhadang is usually quite spicy. An authentic Maharashtrian recipe for you all.
You can call this dish as a Diet Recipe too as it has only 1 tsp oil and that it. So people who look out for less oily recipes can definitely give this dish a try. This is kids favorite too. You can enjoy this at the evening times while having a cup of tea or for light breakfast. You can give this to your kids in their lunch box too.
A very quick and one of the easiest recipes to make and enjoy. You can also make Bhel using this Bhadang or simply toss it with onions, tomatoes, coriander leaves and squeeze some lemon over it and enjoy tangy Kolhapauri Bhadang.

Kolhapuri Bhadang

Ingredients

2 cups bhadang murmura
1 tsp oil
1 tsp red chili powder
Half tsp turmeric powder
Half cup peanuts
Half cup daliya
2 pinches of hing (Asafoetida)
8-10 curry leaves
1 tsp cumin seeds
Salt as per taste

Recipe

Heat oil in a pan and add peanuts, curry leaves and daliya to it. Fry them nicely and add turmeric powder, red chili powder, hing to it and mix well.

Now add bhadang murmura to it and toss well. Season with salt as per your taste.

*Note - Be careful while adding salt as Bhadang Murmura already has salt.

Store this Kolhapuri Bhadang in an air tight container.

Masala Bhat

2018-03-22T19:11:00.000-04:00

Masala Bhat or Masale Bhat is a spiced rice and veggie one pot meal. This is one of my favorite rice dishes. It is a Maharashtrian rice dish cooked with assorted vegetables and can be served as it is or with any pickle of your choice or Maharashtrian style Kadhi. I personally love to enjoy this rice with Kadhi.
Masala Bhat is a popular Marathi cuisine with the mixture of spices. You can carry this in your lunch box as well. It can be considered as complete meal without any side dish to it. However these days it is often served as a rice dish in a thali or in a proper full course meal with other curries and rotis.
So my dear Foodies go ahead and prepare this Masala Bhat and enjoy with your family and friends.

Masala Bhat

Ingredients

2 cups rice
1 potato
1 carrot
Cauliflower florets
Half cup peas
1 Onion
Half cup peanuts
1 tsp red chili powder
Half tsp turmeric powder
1 tsp goda masala
Half tsp cumin powder
Half tsp coriander powder
1 bay leaf
2-3 cardamoms
2 garlic cloves
Half inch ginger
3 cups water
Salt
2 tsp oil
1 tsp cumin seeds
Handful of coriander leaves
2-3 tsp freshly grated coconut

Recipe

Wash rice and soak for 20-30 minutes.

Chop onion, potato, carrot and cauliflower florets.

Mince or grate ginger and garlic.

Heat oil in a pan and add cumin seeds, bay leaf and cardamom pods to it and sauté for 30 seconds.

Now add onions to it and fry them for 30 seconds.

Now add minced or grated ginger and garlic to it and sauté them well.

Now add remaining vegetables and peanuts to it and mix well.

Now add all dry spices to it and mix well. Fry all the ingredients for 30 seconds.

Now add soaked rice to it and mix well. Add two cups of water to it, season with salt and mix well. Cover it with lid and cook nicely.

*Note- Adding extra water depends upon the rice quality that you are using.

Garnish Masala Bhat with finely chopped coriander leaves and grated coconut. Serve hot with or without any side.

Crunchy Wrap

2018-03-19T19:57:00.000-04:00

Dear Foodies again a very tempting Mexican Dish for you all.
CRUNCHY WRAP!!!!
I first had this dish at Taco Bell outlet in Mall's Food Court and I loved it.
So after trying various Mexican dishes like Salsa, Tacos, Burritos etc. then I tried making this Crunchy Wrap at home and it turned out amazing.
So today I am sharing this very tempting dish with you all. Do give this dish a try and you all will love this dish a lot. Kids will love this too. Authentic Mexican taste will surely take you to Mexico and the heavenly taste will make your tongue and tummy very very happy :)

Crunchy Wrap

Ingredients

4 tortillas
1 cup refried bean stuffing
1 cup chopped lettuce
1 onion finely chopped
1 cup grated cheese
1 cup salsa
1 cup sour cream

Recipe

Place tortilla in a plate and apply refried bean stuffing at the center of tortilla. Apply a spoon full of sour cream over it. Spread salsa over it.

Garnish with chopped lettuce, finely chopped onion and grated cheese.

Wrap the tortilla tight around the stuffed ingredients.

Heat up a skillet and put the wrapped tortilla over it. Cook it from both the sides till you get a nice golden crispy crust over the wrap.

Make all the the wraps following the same procedure.

Serve hot with sour cream dip or salsa and chips.

*Note - For Refried Bean stuffing and Salsa recipe you can check out the recipes that I have shared earlier. You will get detailed recipes of these.