केळफुलाची भाजी निवडायला किचकट

७०-८० केळ्यांचा फणा ज्यातून निर्माण होतो ते केळफूल फुलासारखं दिसतच नाही. केळफुलाच्या वरची गुलाबी, लाल रंगाची जाड पानं उलगडत गेलं की आत पिवळसर फुलांचे केळ्याच्या घडासारखे घड दिसतात.
केळफुलात कोलेस्टोरॉल नाही, साखर नाही, पण भरपूर चोथा आणि कॅल्शियम असतं. सोडियमने समृद्ध असलेल्या या केळफुलात चांगल्या प्रतीची प्रथिनं असतात, तसेच मॅग्नेशियम, आयर्न आणि कॉपरही असतं. केळफुलाचा अर्क साखर नियंत्रणात ठेवतो, शरीरातल्या जंतूंची वाढ रोखतो.
केळफुलाची भाजी निवडायला किचकट. कारण त्यातल्या प्रत्येक फुलातला कडक दांडा आणि पातळ पापुद्रा काढावा लागतो. पण ती अतिशय पौष्टिक असल्याने जरूर खावी. चिरल्यानंतर भाजी ताक किंवा लिंबू घातलेल्या पाण्यात घालावी नाही तर काळी पडते.

केळफुलाचे अप्पे
साहित्य : १ वाटी बारीक चिरलेलं केळफूल, १ वाटी बारीक रवा, १ वाटी दही, १ मोठा चमचा बेसन, २ मोठे चमचे मोहरी, हिंग, हळद घातलेली तेलाची फोडणी, प्रत्येकी १ चमचा तीळ आणि लसूण-मिरची ठेचा, चवीला मीठ, साखर, पाव वाटी कोमट पाणी, १ चमचा इनो फ्रूट सॉल्ट.

कृती : चिरलेलं केळफूल कुस्करावं. एक मोठा चमचा फोडणी वगळून इतर सर्व जिन्नस एकत्र करावेत, नॉन स्टीक अप्पेपात्रात थेंब थेंब चमचा फोडणी घालून त्यात पीठ घालावं, झाकण ठेवून ४ मिनिटांनी अप्पे उलटावे. परत थोडीथोडी फोडणी घालून दुसरी बाजू भाजावी. 

७०-८० केळ्यांचा फणा ज्यातून निर्माण होतो ते केळफूल फुलासारखं दिसतच नाही. केळफुलाच्या वरची गुलाबी, लाल रंगाची जाड पानं उलगडत गेलं की आत पिवळसर फुलांचे केळ्याच्या घडासारखे घड दिसतात.
केळफुलात कोलेस्टोरॉल नाही, साखर नाही, पण भरपूर चोथा आणि कॅल्शियम असतं. सोडियमने समृद्ध असलेल्या या केळफुलात चांगल्या प्रतीची प्रथिनं असतात, तसेच मॅग्नेशियम, आयर्न आणि कॉपरही असतं. केळफुलाचा अर्क साखर नियंत्रणात ठेवतो, शरीरातल्या जंतूंची वाढ रोखतो.
केळफुलाची भाजी निवडायला किचकट. कारण त्यातल्या प्रत्येक फुलातला कडक दांडा आणि पातळ पापुद्रा काढावा लागतो. पण ती अतिशय पौष्टिक असल्याने जरूर खावी. चिरल्यानंतर भाजी ताक किंवा लिंबू घातलेल्या पाण्यात घालावी नाही तर काळी पडते.
केळफुलाचे अप्पे
साहित्य : १ वाटी बारीक चिरलेलं केळफूल, १ वाटी बारीक रवा, १ वाटी दही, १ मोठा चमचा बेसन, २ मोठे चमचे मोहरी, हिंग, हळद घातलेली तेलाची फोडणी, प्रत्येकी १ चमचा तीळ आणि लसूण-मिरची ठेचा, चवीला मीठ, साखर, पाव वाटी कोमट पाणी, १ चमचा इनो फ्रूट सॉल्ट.
कृती : चिरलेलं केळफूल कुस्करावं. एक मोठा चमचा फोडणी वगळून इतर सर्व जिन्नस एकत्र करावेत, नॉन स्टीक अप्पेपात्रात थेंब थेंब चमचा फोडणी घालून त्यात पीठ घालावं, झाकण ठेवून ४ मिनिटांनी अप्पे उलटावे. परत थोडीथोडी फोडणी घालून दुसरी बाजू भाजावी.

- See more at: http://www.loksatta.com/annsankar-news/healthy-vegetables-in-this-season-1176657/#sthash.9pGxXyjw.dpuf

७०-८० केळ्यांचा फणा ज्यातून निर्माण होतो ते केळफूल फुलासारखं दिसतच नाही. केळफुलाच्या वरची गुलाबी, लाल रंगाची जाड पानं उलगडत गेलं की आत पिवळसर फुलांचे केळ्याच्या घडासारखे घड दिसतात.
केळफुलात कोलेस्टोरॉल नाही, साखर नाही, पण भरपूर चोथा आणि कॅल्शियम असतं. सोडियमने समृद्ध असलेल्या या केळफुलात चांगल्या प्रतीची प्रथिनं असतात, तसेच मॅग्नेशियम, आयर्न आणि कॉपरही असतं. केळफुलाचा अर्क साखर नियंत्रणात ठेवतो, शरीरातल्या जंतूंची वाढ रोखतो.
केळफुलाची भाजी निवडायला किचकट. कारण त्यातल्या प्रत्येक फुलातला कडक दांडा आणि पातळ पापुद्रा काढावा लागतो. पण ती अतिशय पौष्टिक असल्याने जरूर खावी. चिरल्यानंतर भाजी ताक किंवा लिंबू घातलेल्या पाण्यात घालावी नाही तर काळी पडते.
केळफुलाचे अप्पे
साहित्य : १ वाटी बारीक चिरलेलं केळफूल, १ वाटी बारीक रवा, १ वाटी दही, १ मोठा चमचा बेसन, २ मोठे चमचे मोहरी, हिंग, हळद घातलेली तेलाची फोडणी, प्रत्येकी १ चमचा तीळ आणि लसूण-मिरची ठेचा, चवीला मीठ, साखर, पाव वाटी कोमट पाणी, १ चमचा इनो फ्रूट सॉल्ट.
कृती : चिरलेलं केळफूल कुस्करावं. एक मोठा चमचा फोडणी वगळून इतर सर्व जिन्नस एकत्र करावेत, नॉन स्टीक अप्पेपात्रात थेंब थेंब चमचा फोडणी घालून त्यात पीठ घालावं, झाकण ठेवून ४ मिनिटांनी अप्पे उलटावे. परत थोडीथोडी फोडणी घालून दुसरी बाजू भाजावी.

- See more at: http://www.loksatta.com/annsankar-news/healthy-vegetables-in-this-season-1176657/#sthash.9pGxXyjw.dpuf

७०-८० केळ्यांचा फणा ज्यातून निर्माण होतो ते केळफूल फुलासारखं दिसतच नाही. केळफुलाच्या वरची गुलाबी, लाल रंगाची जाड पानं उलगडत गेलं की आत पिवळसर फुलांचे केळ्याच्या घडासारखे घड दिसतात.
केळफुलात कोलेस्टोरॉल नाही, साखर नाही, पण भरपूर चोथा आणि कॅल्शियम असतं. सोडियमने समृद्ध असलेल्या या केळफुलात चांगल्या प्रतीची प्रथिनं असतात, तसेच मॅग्नेशियम, आयर्न आणि कॉपरही असतं. केळफुलाचा अर्क साखर नियंत्रणात ठेवतो, शरीरातल्या जंतूंची वाढ रोखतो.
केळफुलाची भाजी निवडायला किचकट. कारण त्यातल्या प्रत्येक फुलातला कडक दांडा आणि पातळ पापुद्रा काढावा लागतो. पण ती अतिशय पौष्टिक असल्याने जरूर खावी. चिरल्यानंतर भाजी ताक किंवा लिंबू घातलेल्या पाण्यात घालावी नाही तर काळी पडते.
केळफुलाचे अप्पे
साहित्य : १ वाटी बारीक चिरलेलं केळफूल, १ वाटी बारीक रवा, १ वाटी दही, १ मोठा चमचा बेसन, २ मोठे चमचे मोहरी, हिंग, हळद घातलेली तेलाची फोडणी, प्रत्येकी १ चमचा तीळ आणि लसूण-मिरची ठेचा, चवीला मीठ, साखर, पाव वाटी कोमट पाणी, १ चमचा इनो फ्रूट सॉल्ट.
कृती : चिरलेलं केळफूल कुस्करावं. एक मोठा चमचा फोडणी वगळून इतर सर्व जिन्नस एकत्र करावेत, नॉन स्टीक अप्पेपात्रात थेंब थेंब चमचा फोडणी घालून त्यात पीठ घालावं, झाकण ठेवून ४ मिनिटांनी अप्पे उलटावे. परत थोडीथोडी फोडणी घालून दुसरी बाजू भाजावी.

- See more at: http://www.loksatta.com/annsankar-news/healthy-vegetables-in-this-season-1176657/#sthash.9pGxXyjw.dpuf

७०-८० केळ्यांचा फणा ज्यातून निर्माण होतो ते केळफूल फुलासारखं दिसतच नाही. केळफुलाच्या वरची गुलाबी, लाल रंगाची जाड पानं उलगडत गेलं की आत पिवळसर फुलांचे केळ्याच्या घडासारखे घड दिसतात.
केळफुलात कोलेस्टोरॉल नाही, साखर नाही, पण भरपूर चोथा आणि कॅल्शियम असतं. सोडियमने समृद्ध असलेल्या या केळफुलात चांगल्या प्रतीची प्रथिनं असतात, तसेच मॅग्नेशियम, आयर्न आणि कॉपरही असतं. केळफुलाचा अर्क साखर नियंत्रणात ठेवतो, शरीरातल्या जंतूंची वाढ रोखतो.
केळफुलाची भाजी निवडायला किचकट. कारण त्यातल्या प्रत्येक फुलातला कडक दांडा आणि पातळ पापुद्रा काढावा लागतो. पण ती अतिशय पौष्टिक असल्याने जरूर खावी. चिरल्यानंतर भाजी ताक किंवा लिंबू घातलेल्या पाण्यात घालावी नाही तर काळी पडते.
केळफुलाचे अप्पे
साहित्य : १ वाटी बारीक चिरलेलं केळफूल, १ वाटी बारीक रवा, १ वाटी दही, १ मोठा चमचा बेसन, २ मोठे चमचे मोहरी, हिंग, हळद घातलेली तेलाची फोडणी, प्रत्येकी १ चमचा तीळ आणि लसूण-मिरची ठेचा, चवीला मीठ, साखर, पाव वाटी कोमट पाणी, १ चमचा इनो फ्रूट सॉल्ट.
कृती : चिरलेलं केळफूल कुस्करावं. एक मोठा चमचा फोडणी वगळून इतर सर्व जिन्नस एकत्र करावेत, नॉन स्टीक अप्पेपात्रात थेंब थेंब चमचा फोडणी घालून त्यात पीठ घालावं, झाकण ठेवून ४ मिनिटांनी अप्पे उलटावे. परत थोडीथोडी फोडणी घालून दुसरी बाजू भाजावी.

- See more at: http://www.loksatta.com/annsankar-news/healthy-vegetables-in-this-season-1176657/#sthash.9pGxXyjw.dpuf

Jawas Chutney

Introduction:
Jawas chutney is made up of Flax or Jawas seeds which is very good source of Omega 3 fatty acids and very healthy. This chutney goes as a side dish in your regular meal.

Ingredients:
t /2 Cup Flax Seeds
4 Cloves of Garlic
1 1/2 tsp Red ChiliPowder
1 1/2 tsp Cumin Seeds
Salt for taste



Method
Heat up pan on medium heat
Dry roast flax seeds on low to medium heat and keep on stirring continuously
Once flax seeds are roasted nicely from all sides then let it cools down completely.
Transfer flax seeds into blender and add garlic, Red Chili powder, whole cumin seeds and Salt
Blend everything to make it into fine powder
Your Jawas or Flax seeds chutney is already.

Tilgul Poli

Introduction:
Whether you have tasted Tilgul poli or not, one with sweet tooth can tell you what a delight it is to have a bite of warmy, little crisp tilgul poli with a comforting flavoring from cardamom and nutmeg. Winter is not just to have soup and rice, try out these Maharashtrian delights this winter, I am sure you gonna love this type of variation in your winter diet menu!

Preparation time : 25 mts
Cooking time : 30 mts
Serves : 2 people

Ingredients:
For Stuffing
1/4 cup Sesame Seeds
1/4 cup roasted Peanut powder
1/2 cup grated Jaggery / Gul
1/4 tsp Cardamom powder
dash of Nutmeg powder
For Dough
1/2 cup Wheat Flour
1/4 cup Maida
1/4 cup warm Milk
2 tbsp Oil



Method
Dry roast sesame seeds until it gets deep golden color.
Put dry roasted sesame seeds in blender and grind to make it in to fine powder.
Mix together sesame seeds powder and roasted peanut powder with 1/2 cup of grated jaggery.
For flavoring add cardamom powder and a dash of nutmeg.
For dough mix together whole wheat flour with maida and salt to taste.
To that add hot oil and mix well till the time flour mixture turns out crumbly.
Add warm milk and knead in to little bit of stiff dough.
Leave dough to rest for 2 hours.
After 2 hours divide dough in to 4 equal size balls.
Take stuffing in to microwave safe bowl and warm up for 30 seconds.
After microwaving stuffing, immediately divide stuffing in to 4 equal size balls.
Now take one of flour dough, deep it in to dry flour and roll out in to small puri.
Put the stuffing in the middle of puri and bring all edges together and closes all the edges really good.
Squeeze out any excess dough.
Again deep it in to dry flour and roll gently like paratha.
Roast on skillet on medium to high heat until both the size of poli gets light golden spots.
Apply ghee or butter.

Tips:
This type of stuffing stays good for more than a month, so that you can make stuffing ahead of time and use whenever required.
Warming up stuffing in microwave helps the jaggery to get warm up and helps to give a little binding to filling.
If you do not have microwave then you can add few spoons of milk in stuffing to give it binding.

Carrot and Beet Juice

Introduction:
Carrot and beet root juice makes a perfect detoxifying juice which is very useful while you are dieting or trying to loose weight. This juice also helps keep your skin healthy within.

Ingredients:
1 medium size Carrot
1/2 Beet
1 tbsp Lemon juice
1/4" Ginger
1 small piece of Green Chilli
1/4 cup Mint Leaves
1/4 tsp Black Salt
1/2 tsp roasted Cumin Powder
1/4 tsp Black Pepper

Method
First peel the skin off from carrot and beet root.
Now chop them up roughly.
Put the chopped carrot and beet in to a blender pot.
To that add ginger, green chilli and mint leaves.
Now close and blend to make in to coarse paste.
Now add water and again blend for few seconds.
Take a strainer and strain out all the juice in to a bowl.
Try to strain most of the pulp possible.
Now season the juice with black salt, black pepper, roasted cumin powder, lemon juice.
Mix well.
Serve immediately when its fresh!

Chirote

Introduction:
Scrumptious sweet with the surprise syrup dripping in each bite. Try out this Mumbai menu this Diwali to add extra sweet in your Diwali menu.

Preparation time : 10 mts
Cooking time : 30 mts
Serves : 4 people

Ingredients:

-------For Chirote--------
1 cup All purpose flour / Maida
1/4 cup Rava / Sooji / Semolina
1/4 cup Water
2 tbsp Oil

--------For Filling--------
2 tbsp Butter / Ghee
2 tbsp Rice Flour

--------For Syrup--------
3/4 cup Sugar
1/2 cup Water
Saffron strands
1 tsp Lemon Juice



Method
--------To make Dough--------
Add rawa in blender and grind giving pulse 3 to 4 times.
Mix rawa in maida, add hot oil and mix well.
Mix mixture by hands to make it crumbly.
Add water and start to knead to make smooth and soft dough, like chapati dough.
Cover and keep it to rest for 2 hours.

--------To make Sugar syrup--------
Mix water, sugar and saffron in sauce pan and boil over medium heat for 6 to 7 mts.
Add some lemon juice once syrup is ready.

--------To make Chirota-------
Divide dough in 6 equal size balls.
Take ball and roll in very smooth roti. Make 3 thin rotis.
Take one roti, spread butter, sprinkle rice flour, place another layer of roti on the top of it.
Again spread some butter, sprinkle rice flour, place third layer of roti and repeat the same process.
Now start to roll three rotis.
Divide roti roll in equal size ball amking slight cross cut.
Now Roll each piece of dough to make in to kind of ovel or rectangular shape.
Deep fry until golden brown.

Mutton Sukka

Introduction:
Lamb pieces gets a wonderful coating of aromatic and spicy masalas. Its absolutely easy to cook. A must try recipe!

Preparation time : 20 mts
Cooking time : 30 mts
Serves : 2 people

Ingredients:
1 lb Mutton
2 tbsp Oil
1 Onion finely chopped
1 Tomato finely chopped
2 tbsp Tambda rassa masala paste
1 tsp Coriander powder
1/2 tsp Garam Masala
1 tsp Red Chilli powder

Method

Cooking Mutton
Heat tea spoon oil in pressure cooker.
After oil is hot add finely chopped onion and cook until onions softens a bit.
Add ginger garlic paste, turmeric powder, mix well and coo for a minute.
Add lamb pieces, water, salt, mix well, cover and cook until 8 whistles.
After lamb is cooked, separate lamb from stock and keep aside.



Cooking Sukha Mutton
Heat up 2 tbsp Oil. After oil is hot add finely chopped onion and cook until onions gets light golden color.
After onions are done, add ginger garlic paste and cook for a minute.
After one minute add coriander powder, garam masala powder, mix well and cook for 2 mts.
After 2 mts add tomatoes along with red chilli powder, mix well.
Add a splash of water, cover and cook for 4 to 5 minutes.
After tomatoes are cooked completely, add tambda masala paste. Click here for the recipe of Tambda masala paste , mix and cook until oil separates from the spices.
Then add boiled lamb pieces, salt, mix well.
Cover and cook for 10 mts.
Serve hot with Jwarichi Bhakari!

Homemade Yogurt

Introduction:
Having a homemade yogurt is very inexpensive and needs no special equipment or grocery stuffs. It tastes superb and goes in any recipe which calls for the use of yogurt.

Ingredients:
Whole Milk
1 tbsp yogurt



Method
Put whole milk in to sauce pan and put that on medium heat.
Allow it simmer until it comes to a boil.
After that turn off the heat and allow the milk to come to a room temperature.
After the milk comes to a room temperature, transfer that in to a plastic container.
To that add any previous batch yogurt and mix well.
Cover the plastic jar and keep that at warm place for 10 to 12 hours.
After the yogurt is set, pop that in to refrigerator.

Bombil Masala

Introduction:
Bombil masala or Dry Bombay Duck Fish is one of the quick fix for non vegetarians. This is a type of fish that you can store in you time for months and just take it and cook in a jiffy. Super quick and easy one.

Ingredients:
5 pieces of Bombil
1 tbsp Oil
1/2 cup diced Onion
1/4 cup chopped Coriander Leaves
1 tsp Chilli powder
1/2 tsp grated Garlic
1/2 tsp Goda Masala
2 tsp Vinegar



Method
Take bombil and peel out its wings.
Then cut bombil in to about 2" pieces.
Wash all cut bombil pieces in cold water very well.
Mix vinegar and water and soak bombil in vinegar water for 10 mts.
Now heat oil and add onion.
Saute onions till that gets good browning around its edges.
Add garlic, mix and cook for about a minute.
Add chilli powder, goda masala, mix and cook for 2 mts.
Add soaked bombil pieces, add salt and mix.
Cover and cook for 5 to 8 mts or until bombil turns tender.
Garnish with loads of coriander leaves!
Serve hot with chapati or rice!

Til Ladoo

Introduction:
Til Ladoo as known as Tilache ladoo is a traditional Maharashtrian sweet prepared on the ocassion of Makar Sakranti. A very simple recipe and needs just 3 ingredients...

Ingredients:
1 cup Til / Sesame Seeds
1 tsp Ghee
1/2 cup Gul / Jaggery / Gudh
1 tsp Milk
1/4 tsp Jaifal pud / Nutmeg powder
1/4 tsp Velchi Pud / Cardamom powder



Method
Take sesame seeds in a pan and dry roast them on a low heat until it change its color and gets deep golden color.
Once the sesame seeds are roasted well, take them out in to separate dish.
Now in another pan add tsp of ghee.
Then add grated jaggery, mix well.
Cook on a medium heat for 3 to 4 mts until jageery is very well melted.
Next lower down the heat and add tsp of milk and mix well.
Now add dry roasted sesame seeds and mix well.
Add nutmeg powder and cardamom powder and mix well.
Now grease the palm of your hands well with ghee.
Take a tablespoon of sesame mixture and roll them to make that in to small balls.
You need to be real quick while doing this.
Stays good up to a week. Store in an airtight container

Upasachi Kachori

Introduction:
Upasachi kachori is one of the numerous dishes that are prepared when people are fasting or having vrat/upas. Its is very delicious, crispy and crunchy. Just follow the recipe and I am sure you will fall for these Kachoris again and again.

Ingredients:
For Kachori Filling / stuffing
1 tsp Ghee
1 tsp Cumin Seeds / Jeera
1" Ginger shredded
2 Green Chillies Chopped
1/2 cup fresh shredded coconut
1 tsp Cashew nuts
1 tsp Lemon juice
1 tsp Cumin powder
Salt and Sugar to taste
1/2 cup Coriander Leaves
For Cover or coating of Kachori
1 large Potato boiled, peeled and mashed
1/2 cup Varai Flour/ Samo seeds flour
Salt to taste
2 tbsp coarsely ground sabudana / tapioca



Method
To make stuffing
Heat ghee in to a pan.
After the ghee is heated add cumin seeds and let them sizzle up.
Then add green chilli, ginger and mix well.
Add cumin powder and mix well.
Add shredded coconut, cashew nuts and mi well.
Cook for 4 to 5 mts.
Then add salt and sugar to taste and mix.
Turn of the heat and take out the mixture in to mixie pot.
To that add coriander leaves and lemon juice.
Blend to make that in to a coarse paste.
Stuffing is ready!
To make coating or cover of the kachori
First take some samo seeds / vrat ke chawal/ varai in to a mixie pot and grind to make that in to a fine powder.
Likewise put sabudana / tapioca in to blender and grind to make it coarse powder.
Boil potatoes, peel them and mash them very well.
In the mashed potatoes, put varai flour, salt to taste and mix well.
Knead that to make it in to a stiff dough.
To assemble Kachori
Take spoonful of stuffing mixture and roll that to make it in to small ball.
Keep all the ball ready from chutney stuffing.
Now take big spoonful of mixture from cover dough.
Flatten it out between your palms.
Stuff the filling bowl and cover and close that up.
Now roll the stuffed kachori ball in to coarse sabudana mixture.
Deep fry the prepared kachoris on a low heat until nice and brown from all the sides.
Serve hot with chutney or kethcup!
Tips
The kachori stays nice and crispy up to 4 to 5 hours.
If you want you can flavor the cover of kachori by adding some green chillies and cumin seeds n to cover dough.

Aloo Matar Curry

Introduction:
Aloo Matar curry is a classic Maharashtrian recipe prepared with the combination of onion and tomato masala with the goodness of peanuts and coconut. Follow this easy step by step process to make a perfect Aloo mutter curry which tastes great with Puri.

Ingredients:
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/8 tsp Hing
8 to 10 Curry Leaves
1 cup finey chopped Onion
1 tsp Ginger Garlic paste
1 tomato diced
1 tsp Pav Bhaji Masala
2 tsp Coriander powder
1 tsp Red Chilli powder
2 Medium Potatoes
1/2 cup green Pease
1/4 cup Roasted Peanut powder
1/4 cup Coconut powder
1/2 tsp Jaggery/Gul



Method


Pre-heat oil in the pan and add mustard seeds
Once mustard seeds starts popping up then add cumin seeds, hing, curry leaves and finely chopped onions. Cook it for 4~5 mins
Once onions starts getting light browning color then add ginger garlic paste and mix
Add tomatoes in the pan and add pav bhaji masala, coriander powder and red chili powder and mix it well. Cook it for 7~8 mins until tomatoes gets mashed up with onions
Add potatoes and mix it well.
Add water, green peas, roasted peanut powder, dried coconut powder, salt add jaggery and mix.
Put pressure cooker lead and cook it till 2~3 whistles
Once pressure cooker is cooled down then garnish aloo matar curry with coriander powder.
Aloo matar curry is ready to serve.

Methi Shankarpali

Introduction:
Methi shankarpali makes a perfect crispy, crunchy and flavorful tea time snack. It has a good shelf life and its easy to carry as a snack for picnics.

Ingredients:
2 cups All Purpose Flour / Maida
2 tbsp Oil
2 tbsp Kasoori Methi
1 tsp Chili powder
1/2 tsp Turmeric powder
1 1/2 tsp Salt
1/4 tsp Cumin seeds



Method
Take flour in to a bowl.
To that add oil and mix well. Rub oil well with flour to make it crumbly.
Then add chili powder, kasoori methi, salt, turmeric powder, jeera, salt and mix well.
Add water and knead that to make in to a stiff dough.
Cover and allow it to rest for 10 mts.
Now divide the dough in to small golf size balls.
Now take one of the dough ball and roll that out in to thin roti.
Now cut that in to desired shape with the help of pizza cutter or knife.
Deep fry until it gets deep golden color.
Shake off all excess oil from fried shankarpali and take that out on to plate lined up with tissue papaer.





Related R

Aloo Palak Sabzi

Introduction:
Learn how to make healthy and delicious Aloo Palak sabzi in no time. Its a simple dish made from saut'eed spinach leaves and boiled aloo / potato. It makes a great lunch box sabzi for kids as well as for grown ups. Tastes great with phulka, chapati.

Ingredients:
2 tbsp Oil
1 tsp Cumin Seeds
1 cup finely chopped Onion
1/2 cup Tomato diced
1 tsp Ginger garlic paste
1/4 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Garam Masala
1 1/2 tsp Coriander powder
4 cups Spinach Leaves finely chopped
1 large potato boiled



Method
Boil potato. Peel the boiled potato and cut that in to small cubes.
Wash and chop spinach leaves finley.
Heat oil in a pan. After the oil is hot add cumin seeds and let them sizzle.
Then add chopped onion and cook until onions get light golden color.
Add ginger garlic paste and mix well.
Then add coriander powder, garam masala, red chilli powder, turmeric powder and mix well.
Cook the masala for 2 minutes.
Then add tomatoes and mix well.
Cook for 2 more minutes.
Add spinach leaves, mix well and cook for 3 to 4 mts or until spinach leaves wilt down completely.
Now add potato, salt to taste and mix well.
Cover and cook for 3 to 4 more minutes.
Serve hot with chapati.

Phodnichi Poli

Introduction:
This is Maharshtrian's one of the most common breakfast dish. This is a healthy way to use up leftover rotis. Addition of vegetables even makes it one step healthier. It also makes great lunch or evening snack option.

Ingredients:
5 leftover Chapati
2 tbsp Oil
1 cup Onion finely chopped
3 to 4 Green chillies
8 to 10 Curry Leaves
1 tsp Cumin Seeds
1 tsp Mustard seeds
1/8 tsp Hing
1/4 tsp Turmeric powder
Salt to taste
Sugar to taste
1 cup finley chopped Spinach Leaves



Method
Take chapati and break it down roughly.
Now put the chapati pieces in to food processor and process till it gets coarse texture.
Remove the chapati crumble in separate dish.
Heat oil in a pan.
After the oil is hot add mustard seeds and let them dance around.
Then add cumin seeds and let them sizzle too.
Add hing and mix.
Add onion followed by curry leaves and green chillies.
Mix well and saute onions till it gets light golden color.
Then add chapati crumble with salt and sugar to taste and mix well.
Add spinach leaves, mix, cover and cook for 5 mts.
Serve hot with a drizzle of lime juice!

Amla Chutney

Introduction:
If you are craving for something tangy and spicy then here it is. Amls is in season and making Amla Chuteny is a great way to include amla in your diet!

Ingredients:
1/2 cup Amla
1/4 cup Chana Dal
3 Green Chillies
1 big Clove of Garlic
1 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
pinch of Hing
8 to 10 Curry Leaves
2 tbsp Coriander Leaves



Method
First wash amla very well and cut that in to small pieces.
Wash and soak chana dal for 4 hours.
Now put amla, soaked chana dal, garlic, green chilli and salt in to a blender.
Blend to make that in to coarse paste.
Now add water and give that a blitz.
Now take out amla chutney in to a bowl.
Now heat up tsp of oil.
After the oil is heated add mustard seeds, cumin seeds, hing, curry leaves and turmeric powder.
Mix well.
Now pour tempering over chutney add coriander leaves and mix well.

Lal Math Dal

Introduction:
Red Amarnath leaves loaded with antioxidents, proteins, vitamins, calcium, iron and minerals, health benefits of Amarnath leaves are numerous. But it is hard to indulge in your daily diet and enjoy it as well. Change the daal with the amarnath leaves and get the new flavors everytime!

Ingredients:
1 tsp Ghee
1 tsp Oil
1 tsp Cumin Seeds
2 cups boiled Toor Dal
2 cups Chopped Lal Math
1/8 tsp Hing
8 to 10 Curry Leaves
1 tsp Minced Garlic
1 Tomato diced
1 Green Chiilli chopped
1 tsp Coriander powder
1/2 tsp Red Chilli powder
1/2 tsp Jaggery / Gudh / Gul
1 tsp Kasoori Methi



Method
Wash Toor Dal very well and boil that with some water up in to pressure cooker until 2 to 3 whistles.
After the dal is cooked, mash it upp very well.
Take red amarnath sabzi, separate out leaves from the stems.
Wash the lal math leaves very well and chop them up roughly.
Now heat up ghee and oil in a pan.
After its heated add in cumin seeds, add hing, curry leaves and minced garlic.
Mix well and cook for a minutes.
Then add diced tomatoes and season the tomatoes with coriander powder, chilli powder, green chilli.
Mix well and cook for 7 to 8 mts.
Now add chopped amarnath leaves, cover and cook very well.
Add boiled dal in to cooked lal math and mix well.
Season with salt, kasoori methi, jaggery and mix well.
Cover and let it simmer for 8 to 10 mts.
Serve hot with rice or Chapati

Crispy Fish Fry

Introduction:
Fish fry is one of the easiest and quick recipe. Needs very basic ingredients and gets ready in jiffy. A perfect recipe for crisp lovers!

Ingredients:
Marination Ingredients
1/2 lb Fish
2 tsp Ginger Garlic Paste
1/2 tsp of Finely Chopped Green Chilies
1 tsp Vinegar
1 tbsp Chopped Coriander Leaves
Masala Ingredients
1/4 tsp Turmeric Powder
1 tbsp Red Chili Powder
1/2 tsp Garam Masala
1/2 tsp Cumin Powder
1 tsp Coriander Powder
Salt to Taste
2 tbsp Rice Flour
2 tbsp Sooji or Rava



Method
To marinate fish
Wash and pat dry fish.
Cut fish in about 2" long cubes.
Now take ginger garlic paste, green chilli, vinegar, coriander leaves, salt in to mixing bowl.
Put fish pieces in the above marinade, mix fish very well.
Cover and allow it to rest for 10 mts.
Fish Fry preparation
Now take all dry masala in to a bowl.
Mix turmeric powder, coriander powder, cumin powder, chilli powder, garam masala, salt.
Mix above ingredients very well.
Now in a separate dish mix rice flour and sooji well.
Now take marinated fish and rub it well in dry masala powder. Give that a good coating of masala.
Then again coat masala fish in sooji and flour mixture.
Heat oil in a pan, and shallow or deep fry fish till it gets good golden color.
Serve hot with mint chutney!


Tips
Use fish of your choice like Tilapia, mackerel, pomfret...
Adjust the spices to your taste.
Make sure the fish is completely dry before you add that in to marinade.

Khawa Modak - Marathi Recipe

Introduction:
Celebrate Ganesh Chaturthi with the preparation of this quick, easy and delicious Khoya Modak. Ganpati Bappa Morya!!!

Preparation time : 5 minutes
Cooking time : 2 minutes
Serves : 3 to 4 people

Ingredients:
1 1/2 cup Mawa / Khawa / Khoya
3/4 cup Sugar
drop of Yellow Food Color



Method
Take mawa and grate that with grater.
Now add grated mawa to the pan, start the heat on medium high heat.
Just heat up the mawa for about two minutes.
After mawa starts to loose out ghee from it, turn the heat off.
Add powdered sugar in to mawa, add yellow food color and mix well.
Transfer mixture in to dish and refrigerate for an hour.
Now take the modak mould and stuff it with mawa mixture.
Modak is ready!
Tips
If you don't have Modak Moulds then just roll the mawa mixture in to small balls just like Pedha.
If you like add a bit of Cardamom powder for flavoring.
It stays good for up to week.

Ukadiche Modak - Marathi Recipe

Introduction:
Very unique and special Maharashtrian delicacy which is prepared on the occasion of Ganesh festival. Sweet coconut filling in nice and soft rice flour coating tastes just amazing.

Preparation time : 10 mts
Cooking time : 30 mts
Serves : 2 people

Ingredients:
To make Ukad
1/2 cup Rice Flour
1 tsp Glutinous rice flour
2/3 cup of water
pinch of Salt
1 tsp Ghee/Butter/Oil
Stuffing
1/2 cup shredded Coconut
1/4 cup Jaggery
1 tbsp Poppy seeds
Cardamom powder
Assorted nuts



Method
To make Ukad
Mix rice flour and glutinous flour well and seive 2 to 3 times.
Boil 2/3 cup of water, to that add pinch of salt and tsp of ghee and pour rice flour and mix well.
Cover and keep for 10 mts.
To make Stuffing
Take poppy seeds in microwave bowl and microwave for 2 mts.
Mix jaggery and coconut with poppy seeds and microwave for 30 seconds.
After 30 mts again mix coconut mixture well and cook for 2 minutes.
Add cardamom powder and nuts.
To arrange Modak
Take ukad, wet hands with water as well as some oil and knead ukad in soft dough.
Split dough in equal size balls.
Now start to pat ball in to small bowl size shape, now stuff filling and start to make plates around stuffing.
Gather all plates at the center of stuffing and try to seal edges.
Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or plate, cover that one with wet towel.
Place Modaks over towel, leaving enough space around each modak.
Steam for 10 mts over medium heat.
Garnish with a dollop of ghee.

Chakali - Tastes good as Bhajani Chakali

Introduction:
Diwali feast is almost incomplete with out having home made savory, crispy Chakali's. Nothing can beat the taste of home made chakali and especially if its with the bonus of Bhajani chakali taste. A must try recipe!!

Preparation time : 20 mts
Cooking time : 40 mts
Serves : 4 to 6 people. Depending how much you die for it, for me this much is enough for myself only.

Ingredients:
2 cups Maida / All Purpose Flour
1/4 cup split Moong Dal + 3/4 cups water to boil
1/2 cup water to mix in dal once its boiled
1 tbsp Red Chilli powder
1 tbsp Sesame seeds
1/2 tsp Turmeric powder
2 tsp Coriander powder
Salt to taste
1/2 tsp Ajwayan / Carom seeds / Owa



Method
Rinse moong dal 2 to 3 times under cold water and drain off. Put washed moong dal in pressure cooker, add 3/4 cups water and cook until 2 whistles.
Take maida in any put and place that pot in Idly cooker and steam for 15 mts.
Now strain of steamed maida using strainer.
Take boiled moong dal, to that add 1/2 cup water and mash well.
Take maida to that add all dry spices, mix well.
Add moong dal paste and start to make it in to dough.
Now wet your hand with cold water and take small dough from chakali dough. Knead it one more time to make smooth and soft.
Put dough ball in chakali mold and start to make chakali on wax paper.
Deep fry chakali until golden brown.
Tips
If you don't have Idly Cooker then steam maida in regular pressure cooker with out putting whistle on.
If you don't have chakali molds make using of Icing or piping bags using star nozzle.
You may need extra 1 or 2tbsp of water, depending on how more or less dry spices you use.