Puran poli / Bele obbattu

Type: Sweet

Serving: 10 to 12 nos

Preparation time: 1 Hour

Ingredients:

All purpose flour(Maida) – 150 grams

Bombay rava(Samolina)  - 100 grams

Salt a pinch

Oil – 1 ½ cup

Ghee – ½ cup

Turmeric powder – ¼ teaspoon

Cinnamon powder – 1 teaspoon

Arhar dal/ toor dal – 100 grams

Water

Grated coconut – 1 cup

Refined Jaggery – 100 grams

Nutmeg powder- 2 pinch

Preparation Method:

Take a bowl put maida, rava, salt, 1½ cup of water, turmeric powder mix it prepare a soft dough finally add oil little by little mix it close a lid keep it aside for resting atleast for 1hour.

Soak dal for 30 minutes, place a vessel on the flame with water of ½ liter let it boil put soaked arhar dal turmeric powder a teaspoon of oil cook dal , till it is cooked exactly( i.e,dal should not be too much mashy it should be cracked in center).

After dal is cooked stain the water from it lower the flame put crushed jaggery in it mix it in between till jaggery is Completely melt, put grated coconut cook dal for 10 minutes. Lastly add cardamom powder & nutmeg powder turnoff the  flame. Let it cool then grind it in a mixer into a fine thick paste without adding anymore water. Adding extra water may spoil the stuffing consistency & also you cannot store it for a longer time.

Now take a banana leaf show it to the fire just to make it soft or plastic sheet grease it with oil, grease your hands, take a small amount of dough spread  it on the leaf without any hole in it make a small ball of stuffing fill it in the dough & pat the poli into round shape heat a pan place the poli on it roast it on both the sides with some ghee or oil serve it. Do the same with remaining stuff & dough.

Best served with ghee, coconut & poppy seeds kheer, warm milk, ripe mango pulp.   

Read More

Frankie

Type: Snack

Serving: As desired

Preparation time: 45 minutes

Ingredients:

All purpose flour/ multigrain atta/wheat flour(Any one) – 2 cups

Salt to taste

Water – 1 cup

Boiled eggs (Cut into round pieces )– 2 to 3 / Chicken Breast – 50 grams

Capsicum (Red, Green, Yellow) (Finely chopped length wise) – ½ cup

Cabbage (Finely chopped length wise) – ½ cup

Onion (Finely chopped length wise) – ½ cup

Red chilli sauce/ chili paste/ schezwan chili sauce (Anyone)

Barbecque sauce/white sauce/mayonaise /mustard sauce (Anyone)

Preparation Method:

Mix the first 3 ingredients prepare a chapathi dough & prepare plain chapathi’s keep it a side.(Note: You can use tortilla’s too).  Take a roti/tortilla spread chilli paste on it then place chopped capsicums,onion,cabbage, shredded chicken or egg around 3 pieces exact in the centre of the roti(3/4^th of the roti length wise) put some mayonise on the top if required you can grate some cheddar cheese on it & wrap it from down & left & right wrap the half part from down with a tissue paper/ aluminium foil. If you want hot Frankie keep it in the microwave for 2 minutes in convection mode.

Preparation of chicken: Take the chicken breast marinate with barbeque sauce/any other sauce for 15 minutes. Take a pan put a spoon of oil/butter cook the chicken in it then shred it or cut it into medium size pieces.You can even deep fry the chicken with your favourite marination.

Best served with any dips or sauces.

Read More

Veg Biryani

Type: Breakfast/Lunch/Dinner

Serving: As desired

Preparation time: 45 minutes

Ingredients:

Basmati Rice/ Sona masuri rice – 2 cups

French Beans, Carrot, Cauliflower, Knolkhol, Green peas – 1 cup (Note: You can add mushroom, paneer) – cut into medium diced shape

Bread – 3 pieces (Sliced into small cubes)

Tomato (apple tomato) – 1medium size (finely chopped)

Onion – 2 medium size (finely chopped)

Green Chili – 2 to 3 slit

Chili powder (medium spiced) - 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger & Garlic paste – 1to 2 teaspoon

Oil – 1 cup                                                                                         

Ghee – ½ cup

Bay leaves – 2

Sha jeera/Black cumin seeds – 1 teaspoon

Cardamum (Small & Big) – 2 each

Cloves – 4 to 5

Star anise -1 to 2

Black Rock Flower – 2

Mace - 1

Cinnamon – 1 inch

Coriander leaves –A handful (chopped)

Mint leaves (optional) – A handful (chopped)

Curd – 1 small cup sweet curd

Salt to taste

Biryani masala powder – 1 teaspoon

Saffron – Optional (Soaked in milk)

Fried Cashewnuts - 10

Preparation Method:

Soak rice for 30minutes Cook  rice with some salt in a vessel 3/4^th done & the rice should not be sticky, keep it a side. Take a biryani kadai/ hundi keep it on the flame put oil, when the oil is hot enough fry bread cubes into golden brown color take it aside, fry one finely chopped onion in the oil into brown & crisp keep it aside, add some more oil & ghee in the kadai, then put black cumin seeds, bay leaf, star anise, mace, black stone flower, cloves, cinnamon, cardamom, fry it for a while, then put chopped onion fry it till light brown, put chopped vegetables fry it well for about 8 to 10 minutes on low flame with lid closed, add mint leaves, green chili, ginger & garlic paste, sauté it put turmeric, coriander, chili, biryani powder fry it till the raw smell is gone, put tomato fry till soft, add salt, curd, rice mix it delicately well & close the lid cook the biryani on a hot griddle under low flame for about 15minutes then lastly add fried bread & chopped coriander leaves,saffron. On the top garnish with fried cashewnuts, brown onion. (Note: Deep fry paneer in oil separately mix it while adding bread).

Best served with any gravy or cucumber & onion raita or with plain curd & boondi.

Read More

Egg Roti

One of the most yummy snack/roti . My family just love it. It tastes like egg puff.

Type: Snack/Roti

Serving: As desired

Cooking time: 45 minutes

Ingredients:

All purpose flour(maida) – 2 cups

Eggs – 5 to 6

Salt to taste

Water – ¼ cup

Milk – ½ cup

Oil – 1 cup

Chili paste – 6 teaspoons

Preparation Method:

Firstly prepare Chili paste, soak dry chili in warm water for 15 minutes grind it into fine paste either with water & salt.(Remove the seeds before soaking) 

Take a bowl for mixing put maida, salt, water mix it, add  milk & prepare a dough, add half cup of oil mix it well leave it to rest for 30minutes(Note: The dough should be prepared into parata consistency).  Now take handful of dough make a ball shape knead it with a roller with sprinkling some maida on it now apply oil on one side & role it in & out ½ cm each then role it from one tip to the end again knead it smoothly into thin size heat a pan put the parata on it apply chili paste in the center spread it a bit break a egg in the center of it close the parata from four side putting sides on the egg it should look like a square put oil around it cook it on medium flame when the egg is half cooked turn it on the other side cook it for 2 minutes if you like crispiness then put some more oil serve it hot.

Best served with palak chicken, butter chicken, tomato sauce, plain or with any gravy.   

Read More

Chakkali /Tenggol

One of the simple & easy snack even tasty & healthy. South Indians prepare it on Krishna Janmashtami, it is one of the favourite of Lord Krishna & also mine too.     

Type: Snack

Serving: As desired

Cooking time: 1 Hour + 10 minutes

Ingredients:

Black Gram – 1 cup

Rice Flour – ½ cup

Salt to taste

Oil for deep frying

Sesame seeds – 1 teaspoon

Chili powder – 1 teaspoon(optional)

Preparation Method:

Soak black gram for an hour, wash & rinse it grind it into a fine paste using some water around ¼ cup then take it into a bowl add rice flour, salt, sesame seeds, chili powder mix it well you will get soft dough now take the chakkali making machine fix the tenggol preparing plate & grease some oil inside the machine take handful of dough fill it in the chakkali machine heat the oil for deep frying when it is hot enough to fry take the machine press it into clockwise in the hot oil then fry it both the sides into light golden color take it out from the oil keep it on tissue paper serve it hot.    

(Note: Do not fry it too much because it will be hard to eat fry it into proper consistency  just till the bubble stops appearing)

Read More

Mirchi / Chili Bhajji (Pakora): Type 2

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Gram flour (Besan) – 1 cup

Bajji mirchi (less spicy) -5 slit

Soda a pinch

Chicken 65 powder – 25 grams

Chili powder (optional)- ¼ teaspoon

Water – ½ cup

Oil for deep frying

Preparation Method:

Soak slit chili’s in salt water, take a bowl put gram flour, soda, chicken 65 masala powder, chili powder, water mix it well without any lumps.

Keep the oil on flame for deep frying, when the oil is hot enough to fry lower the flame dip chili in the batter so that batter fully covers the chili leave one by one in the oil stir it in between fry it into golden brown, take it out put on the tissue paper then serve it hot.

Best served with green chutney, tomato sauce, chopped onion, grated carrot, chopped coriander leaves. 

Read More

Mirchi / Chili Bhajji (Pakora): Type 1

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Gram flour (Besan) – 1 cup

Green Chili (Less spiced) – 5

Ajwain (tymol seed) – 2 pinch

Asafoetida – 2 pinch

Soda (Sodium bicarbonate) -2 pinch

Salt to taste

Oil for deep frying

Chili powder – ½ teaspoon

Preparation Method:

Slit each chili’s into two lengthwise soak it in salt mixed water for atleast 10minutes (1/2 cup of water with ½ spoon of salt).

Take a bowl put refined fresh gram flour, ajwain, asafoetida, soda, salt, chili powder, add around half a cup of water prepare a thick batter like idli batter without lumps.

Now heat the oil for deep frying dip chili in the batter fully live in the hot oil fry it till golden brown in medium flame. Take it out of the pan serve it hot.

Best serving method cut the bhajji length wise put some chopped onion, grated carrot, chopped coriander leaves, lemon juice , or with tomato sauce, green chutney.

(Note: If the chili is spicy then remove the seeds from it, put some lemon juice on it)   

Read More

Egg Masala

Type: Gravy

Serving: As desired

Cooking time: 20 minutes

Ingredients:

Egg (Boiled) – 6

Ginger & garlic paste – 1 teaspoon

Onion (Finely chopped) – 2 Big size

Tomato (finely chopped) – 1 medium size

Oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Chili powder –1 teaspoon

Coriander powder – 1 teaspoon

Garam Masala – ½ teaspoon

Coriander leaves – 1 tablespoon

Sugar a pinch

Salt to taste

Preparation method:

Keep a pan on the flame, put oil, add cumin seeds, onions fry till light brown, put ginger garlic paste fry it for few seconds, put tomato fry it till oil raises upside, then add chili, coriander, garam masala powder, salt, sugar, fry it if water is required you can add few drops of water, lower the flame, cut the egg into 2 pieces place it on the gravy close the lid cook it for 2 minutes, finally put chopped coriander leaves turn off the flame serve it hot.

Best served with bread, pav, dosa, chapati.

Read More

Cabbage Dosa

This is one of the tasty & interesting recipe whoever eats it for the first time will definitely discuss about it.

Type: Snack

Serving: 2 to 3

Cooking time:1 Hour +15 minutes

Ingredients:

Rice(Sona masuri/raw rice) – 1 cup

Dry red chilli(less spicy) -8

Tamarind – half lemon size

Jaggery – 1 lemon size

Cumin seed – 1 teaspoon

Coriander seeds – 2 teaspoon

Coconut – 1/4 cup

Salt to taste

Water for grinding

Oil – 2 to 4 teaspoons

Cabbage (finely chopped) – ½ cup

Onion (finely chopped) – 1 cup

Preparation Method:

Soak rice for an hour, put it in a grinder with tamarind, jaggery, cumin, coriander seeds, coconut, dry chili grind it with little water to prepare a thick batter.

Take the batter into a bowl put cabbage, onion , salt mix it .

Keep a non-stick tava / preferably rock griddle on the flame grease it with oil put the batter of around 2 tablespoons press on the top(it should be thick like pan cake) put oil on the top close a lid cook under medium flamefor 2 minutes then open the lid & twist it roast it for another 3 minutes serve it hot.

(You can add tasting salt of half a teaspoon if you like Manchurian, it tastes exactly like cabbage Manchurian but not deep fried).

Best served with tomato sauce.   

Read More

Hot Chocolate lava cake(Steamed & eggless)

Type: Dessert

Serving: 8 to 10

Cooking time:25 minutes

Ingredients:

All purpose flour(maida) – 150grams

Curd – 160ml

Milk Crème – 1 tablespoon

Bitter chocolate (cooking chocolate) – 50grams

Cocoa Powder – 2 tablespoons

Baking Soda – 1teaspoon

Sodium Bicarbonate(soda) –half teaspoon

Oil – 60 ml

Vanilla essence -1 teaspoon

Sugar powder – 1teaspoon

Preparation Method:

Take a bowl put curd, baking soda, soda mix it well keep it aside for 15 minutes(for bubble formation), refine maida, cocoa powder, vanilla essence, sugar powder(icing sugar) twice mix the curd mixture & oil together well without lumps.

Now double boil chocolate (Keep a pan on stove boil some water around 2 cups take another small bowl put chocolates in it & hold it on the boiling water stir it till it melts), now add nicely beaten crème in it & mix it well keep it aside.

Now place a big pan on the stove pour water 4 cups, place a cup inverse in the middle of it, keep a plate on the cup let it boil.

Take aluminium foiled container/ mould (disposable) put 2 tablespoons of cake mixture in it then in the middle 2 tablespoons of melted chocolate & on the top another 2 tablespoons of cake mixture (Totally 3 layers) fill only 3/4^th of the mould because it will raise.

Keep it on the top of the plate for steaming & close another pan inversely on the top as a lid. Steam it for 8 minutes & leave another 2 minutes in the pan. Do the same with remaining mixture. Dust some icing sugar on the top of the fudge. Cut it & serve hot.

You can bake it even in the microwave in convection mode for 8 to 10 minutes in the aluminium moulds (disposable).

Best served with vanilla ice-cream.

Read More