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Potato Vada(Batata Vada)(Maharashtra's popular fast food snack.)
Potatoes-4 boiled & mashed
Chickpea Flour-2 cups
Oil for frying
Ginger Garlic Green chilly paste-1 tbsp
Coriander leaves-2 tsp
Lemon juice-2 tsp
Turmeric powder-1 tsp
Red chilly powder as needed
Salt as needed
Water as needed
Procedure:-
(1)To the mashed potatoes add ginger garlic green chilly paste salt & turmeric powder & lemon juice & coriander leaves make them into balls.
(2)In another utensil take chickpea flour & salt . Add red chilly powder & turmeric powder. Then add water & make a thick batter.
(3)Dip the potato balls in the chickpea mixture coat them well & fry them in oil in a deep frying pan till golden brown.
(4)Serve hot with any chutney or tomato ketchup.
Upma(A popular indian breakfast dish made with rava(semolina)
2 cups Sooji or Rava
1/2 cup butter
2 tbsps oil
1tsp jeera
1tsp mohori
1 pinch asafoeida powder
2-3 green chilles finely chopped
1 red chilly
1 tomato
1 carrot cut into small pieces
1/4 cups peas
1/4 cup cauliflowe
Curry leaves
1tsp urad dal
Coriander leaves
Salt to taste
Procedure:-
(1) Roast rava in butter fully.
(2) In oil put mustard seeds, jeera & asafoetida powder & urad dal & allow to splutter.
(3)Then add curry leaves, green chillies & red chilly then add the tomatoes, carrot, cauliflower & peas & let cook. Add salt to taste.
(4)After the vegetables are cooked add sooji alongwith enough water & sprinkle coriander leaves on top.
Sheera(A sweet indian dish made of rava (semolina)
Sugar-1 cup
Butter-1 stick unsalted
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
Banana-1 optional
kesar-optional
Cardamom seeds-few
water-as needed
milk-1/2 cup
salt-1 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add milk & water alongwith banana cut into small pieces.
(3)Then add sugar, raisins, almonds, charoli, kesar, cardomom seeds & cook till it comes to a small smooth texture & cook it fully.
(4)Then you can add butter on the top.
Onion Pakode (Kanda Bhaji)(An highly tempting & mouth-watering spicy maharashtrian snack made with onions. A good treat to have on rainy days.)
Ingredients:-
2 large onions cut into strips
2 tsp turmeric powder
3 tsp red chilly powder
1 tsp of cumin-coriander powder
1 cup of chickpea flour or besan
2-3 green chillies optional
1/2 cup coriander leaves for garnishing
Oil for deep frying
Salt to taste
Procedure:-
(1)Mix all the ingredients together except oil in bowl & add very little water while mixing and make a batter.
(2)Take oil in a kadai when it is piping hot put spoonful of the above mixture into it & deep fry till done.
!3)Serve with tamarind or green chutney or my son's favorite tomato ketchup.
Vegetable Cutlets(A cutlet made with vegetables, potatoes & spices & is a very fulfilling dish.)
2 potatoes-boiled & smashed
1/2 cup french beans(boiled)
1/2 cups green peas(boiled)
1/4 cup whole corn(boiled)
1/4 cup carrots cut into small pieces(boiled)
1 tsp tumeric powder
1 tsp red chilly powder
1 tsp coriander-cumin powder
1 tsp jeera
2 tbsp bread crumbs
2 slices of bread
1 tbsp coriander,green chilly ginger garlic paste(take 1 tbsp coriander leaves,2 green chillies,5 garlic cloves 1/4 inch ginger)
Cashew nuts chopped
Oil for shallow frying
Salt to taste
Procedure:-
(1)In a little oil fry the jeera then add the paste alongwith turmeric powder & red chilly powder. Then add the cashews & stir for a minute. Grate thefrench beans, peas, carrots, whole corn in a food processer & then add to the above mixture. Add it to the potato mixture.
(2)Then make small pieces of the bread & mix them in the mixture. Add salt & make a big round of the mixture. Then make small flat rounds of the mixture. In a pan take oil once hot dip the rounds in bread crumbs & fry the cutlets in hot oil. They have to be crispy & golden brown. Serve it with any chutney of your choice.
Kanda Pohe(It is a very famous, delicious, nutritious & all time favorite breakfast & snack dish in Maharashtra.)
Onions-2 medium finely chopped
Potatoes-1 small cut into cubes
Peas-1/2 cup
Peanuts-1/4 cup
Mustard seeds-1 tsp
Asafoetida powder-a pinch
Green chillies-2 finely chopped
Curry leaves-2-3 finely chopped
Turmeric powder-1 tsp
Oil-1 tbsp
Sugar-1/2 tsp
Lemon juice-1 tsp
Salt to taste
Scrapped coconut-2 tbsp
Coriander leaves for garnishing.
Procedure:-
(1)Soak poha for 2-3 minutes in water. Drain water & after about 10 minutes scatter them with a fork sprinkle salt & lemon juice & keep aside.
(2)In a saucepan take oil & when hot add mustard seeds once they crackle add asafoetida powder then add curry leaves & green chillies. Then add onion & fry them for a minute.
(3)After that add potatoes. peanuts & peas alongwith salt & sugar & cook for about 10 minutes or till potatoes are cooked.
(4)Then add the poha mix well & check the salt.
(5)Garnish it with coriander leaves & scrapped coconut.
Spicy Upma(A spicy version of the popular indian breakfast dish made from semolina/sooji.)
1 cup rava or sooji
1/2 stick butter
1 tbsp oil
1 tsp mustard seeds
1 pinch asafotida powder
2 green chillies chopped fine
4-5 curry leaves chopped fine
1 large onion chopped fine
1/2 cup peas
Coriander leaves for garnishing
Coconut for garnishing
Water as needed
Salt to taste
Procedure:-
(1)Roast sooji or rava in butter till you get a nice aroma.
(2)Take oil in a pan once hot add mustard seed when they crackle as asafotida powder, curry leaves & green chillies.
(3)Then add onions fry for 1 min then add salt & green peas.Cook for about 10 min till onions are soft. Then add water & boil it.
(4)To this mixture add sooji till it absorbs water & mix it well till done.
(5)Garnish with coriander leaves & coconut.
Tip:-You can add add potatoes, cauliflower also with green peas.
Chicken or Vegetable puffs
pepperidge farm pastry sheets one pack
chicken grounded- 1 lbs
1 onion chopped fine
1 tomato chopped fine
1 tsp ginger-garlic paste
Salt as per taste
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp garam masala powder
Oil-2 tbsp
(1)Thaw the pastry sheets as per the instructions on the package. Make the filling before hand. Prepare it before thawing so it cools down.
(2)In a pan take oil, once hot add the onions & fry them till golden brown.
(3)Than add the ginger-garlic paste & cook till the raw smell of ginger garlic goes away.
(4)Then add in the tomatoes & cook them for 2 to 3 minutes.
(5)Then add the washed ground chicken with the dry ingredients & cook by adding little water. Cook till the kheema is completely cooked & dry.
(6)Cool down completely. Then take the thawed pastry sheets. Cut them into squares.Roll them a little so that the filling fits in easily. Fill the filling on each of them & seal them completely.
(7)Bake them in the oven for about 400 degress F for 25 minutes on each sides till well done.
Vegetable filling:-Ingredients:-
Potatoes-3 big size boiled cut into cubes, 1 tsp cumin seeds, 1 tsp cumin-coriander powder, 1 onion chopped fine,1 tsp ginger garlic paste,2 tsp lemon juice.1 tsp garam masala powder, 1/4 cup green peas, 1/4 cup red pepper shredded
Salt to taste, coriander leaves for garnishing.
Procedure:-
(1)In a pan take oil. Once hot add the cumin seeds & allow them to splutter. Then add the chopped onions & when onions turn into golden brown color add the dry powders one by one.The add the potatoes green peas & red pepper add salt & coriander leaves & then sprinkle lemon juice on top. Then proceed as per instructions written above.
Bakarwadi(Maharashtra's favorite snack item)
Dry grated coconut-1 cup
5-6 green chillies
10 garlic flakes
1 inch ginger
Coriander leaves -1 bunch
Coriander seeds -2 tsps
3-4 Cloves
cinnamom powder-1 tsp
2-3 bay leaves
1 pinch of cardamom powder
1 pinch of nutmeg/jaiphal powder
khus khus/poppy seeds-2 tsp
1 cup besan/chickpea flour
Maida-1/2 cup
salt to taste
red chilly powder to taste
Sugar-1 tsp
Oil for deep frying
Maharashtrian kala masala/Goda masala
Method:-(1) In oil roast coconut, green chillies, garlic flakes ,ginger,garam masala & 1 tsp kala/goda masala & salt to taste & grind this in the blender/food processor(without water). This makes the filling or the bakar ready.
(2)Take besan, maida,mirchi powder & kala & goda masala & red chilly powder,salt & sugar & knead a stiff dough.
(3)Divide the roll into 3 rounds. Roll the dough into a big round like a chapati.
(4)Spread the filling on it.
(5)Fold it over & make a roll , fold the corners properly & cut them into small pieces.
(6)Press the edges gently to hold in most of the stuffing while frying.
(7)Deep-fry on slow fire until dark brown. If you fry on high heat, the inside of the roll will not get a chance to cook.
Khaman(Is a most popular Gujarati dish made from gramflour & is mostly eaten as snack.)
Chana Daal 1 cup
Urad Daal 2 tbsp
Yogurt 1/3 cup
Water 1/4 cup
Chickpea Flour (Besan) 1 Tbsp
Salt to taste
Turmeric Powder -1/4 tsp
Asafoetida powder a pinch
Green Chili & ginger minced 2 tsp
Oil 2 Tbsp
Lemon/Lime Juice 1 Tbsp
Baking Soda 1/2 tsp
For seasoning
Oil 2 Tbsp
Mustard Seeds 1 tsp
Asafoetida powder a pinch
Green Chilies 2 chopped
Lemon/Lime Juice 1 Tbsp
Sesame seeds-1 tsp
Cilantro chopped for garnishing
Coconut 1 to 2 Tbsp, grated for garnishing
Method:
1. Combine Chana and Urad Daals, wash well and soak in water overnight (at least 8 hrs).
2. Drain out water and add daals to food processor or blender.
3. Add Yogurt and grind daals into a coarse mixture but not too coarse (If using blender, add 1/4 cup water to help with grinding).
4. Remove mixture into a bowl and add Chickpea Flour, Salt, Turmeric Powder, Asafoetida. If you used a food processor to grind and did not add the 1/4 cup water for grinding, add it now.
5. Mix well, cover and keep in warm place overnight to ferment.
6. Once fermented, add Green Chili ginger Paste Oil and Lemon/Lime Juice. Mix well.
7. Grease a vessel with oil & put water at the bottom of the steamer.
8. When the water starts to steam, add Baking Soda to the batter and mix well in one direction.
9. Pour the batter into the greased vessel.
10. Place dish back in the steamer, cover and steam for 20 minutes.
11. After 20 minutes, remove Khaman from the pot and leave on counter to cool for 20 minutes.
12. When 5 minutes are left, start on the Seasoning.
13. Heat Oil in a small skillet.
14. Add Mustard Seeds and allow them to pop then add the hing sesame seeds. curry leaves & green chillies. Pour it over the khaman. Sprinkle coconut & coriander leaves on top.
Sabudana Khichadi(An indian dish made from soaked sabudana(sago/tapioca) is extremely popular in Maharashtra. It is a obvious choice when somebody is having a fast.)
Sago (sabudana)-2 cups soaked in very little water overnight
1 small potato cut into cubes
1 tbsp ghee
1 tsp cumin seeds
1 tsp hing(asafotida powder)
2 green chillies chopped fine
1 tsp sugar
1/4 cup peanuts roasted skin removed & made into fin powder
Coconut shredded
Salt to taste
Coriander leaves
Procedure:-
(1)In a pan take ghee Once hot add the cumin seeds & hing. Then add the green chillies. Then add potatoes along with some salt & sugar.
(2)Cook them till potato are cooked then add the sabudana & peanut powder. Cook the khichadi covered till done. Then add coconut & coriander leaves.
Thalipeeth(A extremely nutritious & tasty dish from Maharashtra & is a combination of various flours & spices. It is cooked differently in various parts but in US one can combine this different flours to get the same taste.)
1/2 cup wheat flour
1/2 cup rice flour
1/2 cup chickpea flour
1/2 cup ragi(millet) flour
2 tsp coriander-cumin powder
1 small onion finely chopped
2 green chillies finely chopped
1 tsp turmeric powder
Oil as needed
Salt to taste
Coriander/cilantro for garnishing
Method:-
- Knead the above ingredients except oil in a soft dough.
- On a flat surface take a ziploc bag tear it open from one side. Now take a golf-size ball of the dough & oil the palms of your hands & put the dough inside the plastic bag & flatten it with you palm.
- Heat a griddle & then roast the thalipeeth on it with little oil
- Serve hot with yogurt or sweet pickle or butter
- Alternatively you can also bake this thalipeeth in a preheated oven at 350 degrees F for 15 minutes on each side till done.
Rava Idlli(An extremely popular & very delicious south indian breakfast item.)
3/4 cup urad daal washed & soaked for 8 hours
1 cup rava/sooji
10-12 cashews broken
1 tsp mustard seeds
2-3 curry leaves chopped fine
1/4 cup coriander leaves chopped
Salt to taste
Procedure:-
- Grind the daal & rava into a thick paste add salt & let it ferment for about 8-10 hours.
- Once the batter has risen add the rest of the ingredients. Mix well.
- Pour the batter into idlli mould & steam them for around 12-15 minutes.
- Serve hot with coconut chutney & sambar.
Bhel Puri(A famous & simple indian food from Mumbai streets)
2 onions chopped fine
1 big potato boiled & cut into cubes
1 tomato finely chopped
lime juice as needed
1 tsp red chilly powder
Raw mango diced 2 tbsp(optional)
1 tsp chat masala
Date & tamarind chutney as needed
Mint chutney as needed
Coriander leaves for garnishing
Whole corns boiled(optional)
Salt to taste.
Procedure:-
(1)In a mixing bowl take the Bhel mix add the rest of the the ingredients & serve with coriander leaves on top.
Ragda Pattice(A famous & simple indian food from Mumbai streets)
3 big potatoes boiled & mashed
2 tsp turmeric powder
2 tsp red chilly powder
2 cups yellow peas soaked overnight
Sweet tamarind date chutney
Mint chutney
Chat masala
Oil for shallow frying
Salt to taste
Coriander leaves for garnishing
1 small onion for garnishing
Fine sev(optional)
Procedure:-
To make tikkies:
Mix the 1 tsp turmeric powder & 1 tsp red chilly powder in the mashed potatoes & make small flat rounds of the mixture & fry them in shallow oil. till crisp.
To make the Ragda:-
- Pressure cook the channa with little turmeric powder & salt till done.
- To this add red chilly powder & salt. Then bring it to a boil.
- Now put .2 tikkies in a plate. Pour ragda on top to cover the tikkies completely. Then add the chaat masala & the chutneys. Garnish with onions & coriander leaves on top. You can put fine sev too.
- Serve hot.
Pani Puri/Gol Gappa
Puris-store bought
1 cup of sprouted moong beans steamed
1-2 potatoes boiled & finely chopped
1/2 cup boondi optional
Ingredients for the pani:-
1/4 cup of jaggery soaked in water
7-8 dates
1/2 cup coriander leaves
1/4 cup mint leaves
1 tsp cumin seeds
2 " ginger
2 green chillies
1 1/2 tsp tamarind extract
Salr to taste
Grind the above ingredients into a paste & then add 4-5 cups of water & adjust salt.
How to stuff puri:-
Put the moong beans, potaotes boondi in the puri & fill it with water & serve.
Sev Puri(A very famous indian food on Mumbai streets.)
Flat puri-as needed
Sev(available at indian grocery stores)
1 onion finely chopped
1 potato boiled peeled cut into cubes
1 tomato seeds removed & chopped fine
Tamarind date chutney
Green chutney or coriander chutney
Chaat masala
lemon juice
Coriander leaves chopped fine
Procedure:-
- Put the puris on a plate & spread a little sweet chutney on them then put the onions, potato,,tomato & chaat masala. Top it with sev & then put both the chutneys on top. Sprinkle lemon juice. Decorate with coriander leaves.
Shrimp Pakoda(Pakoda made with shrimp/prawns & very tasty.)
Shrimp cleaned washed deveined & cut into small pieces
2 tsp turmeric powder
2 tsp red chilly powder
1/2 cup besan/chickpea flour made into a thick paste with little turmeric powder, red chilly powder & salt
2-3 green chillies chopped fine
2 tsp ajwain/carom seeds
1 onion finely chopped
Coriander leaves
Oil for deep frying
Salt to taste
Procedure:-
- In th besan paste add the shrimp,onions turmeric powder, red chilly powder, green chillies, carom seeds & coriander leaves & salt mix well.
- In a pan take oil once hot add a spoonful of the batter & fry the pakodas till done.
- Serve with any chutney or sauce of your choice.
Fish Cutlets(An easy to make fish recipe)
2 king fish fillets
1 cup pohe(puffed rice) soaked
2 tbsp ginger-garlic paste
1/2 cup pudina paste
2 potatoes boiled & mashed
butter
Breadcrumbs as needed
1 tsp turmeric powder
Salt to taste
Procedure:-
(1)Steam the fish & remove the bones.
(2)Then put the potatoes,pudina paste,pohe,turmeric powder,ginger-garlic paste & salt to taste
(3)Coat them with breadcrumbs & shallow fry them in butter.
(4)Serve with green chutney or tomato ketchup.
Mumbai Sandwich(A vegetarian sandwich dish made fresh on Mumbai streets)
2 slices of white bread
Cucumber-cut into round pieces
Potatoes boiled & mashed
Onions chopped into long strips
Amul butter or any butter
Green chutney
Tomato ketchup(optional)
Salt to taste
Black pepper powder to taste
Procedure:-(1)Take one slice of bread & apply the green chutney to it.
(2)Then put the cucumber slices,onions & potatoes on it & sprinkle it with salt & pepper.
(3)On the other slice of bread apply butter & place it on top of the vegetables. Put ketchup on top. Cut the sandwich into 9 square pieces as shown in the picture. Serve immediately.
Misal Pav(A famous maharashtrian breakfast & snack dish)
Pav
Matki 2 cups soaked overnight
Thick spicy sev
Onion 3 finely chopped
2 tsp red chilly powder
2-3 cloves garlic
1 tsp turmeric powder
1 tsp mustard seeds
1 pinch hing
1 large tomato finely chopped
2 tsp garam masala powder
2 tbsp oil
Salt to taste
2 tsp lime juice
Coriander leaves for garnishing
Procedure:-
(1)Once the matki is soaked overnight place it in a strainer & put it there for one day till sprouts come out.
(2)In a pan take oil & once hot add mustard seeds & hing powder.
(3)Then add the onions & fry them for a minute.
(4)Then add the& j matki alongwith red chilly powder & turmeric powder & salt. Add the tomatoes.
(5)Add water & cook matki till fully cooked. It should be of a little watery consistency.Add garam masala.
(6)At this point take a small pan, once hot put the remaining oil and in the oil put the garlic & pour the oil over the matki.
(7)Garnish with coriander leaves on top.
(8)In a bowl take the matki usal put onion on top then put the sev & then top it with coriander leaves. Sprinkle lime juice on top.
(9)Serve hot with pav. You can add chilly powder as per your taste.
Chapati Noodles(Noodles made with leftover or even fresh chapattis. Very nutritious.)
Leftover or fresh made chappaties 4
Pav bhaji masala
Green pepper cut into long strips
Onion cut into long strips
1 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp red chilly powder
1 tomato chopped fine
2 tbsp oil
Salt to taste
spring onion leaves for garnishing(optional)
Procedure:-
(1)In a pan take oil, once hot add the cumin seeds when they splutter add the onions then add the ginger-garlic paste.
(2)Add the pav bhaji masala with red chilly powder, & then add salt & tomatoes.Cook till oil separates the masala.
(3)Then add the green papper. Take the chapatis two at a time. Roll into a roll. Cut them into long strips starting from the sides. Add them to the mixture & mix them up. Check salt at this point. Garnish it with spring onion greens. Serve hot.
Potato Pakoda(Batata Bhaji. Pakoda made with potaoes)
1 big potato or 2 medium potatoes peeled & cut into thin circles
1 tsp turmeric powder
2 tsp red chilly powder
1/2 cup chickpea flour/besan
Salt to taste
Water for making the batter
Oil for deep frying
Procedure:-
- In a mixing bowl take the chickpea flour & add the turmeric powder & red chilly powder to it.
- Then add sufficient water to make a semi thick paste. finally add salt.
- Add salt to the cut potato circles
- Then dip the potato circles in the batter & deep fry them in oil.
- Serve hot with any chutney or sauce of your choice.
Dahi Pohe(Curd flavoured puffed rice served with gulpohe & is very popular at the Gokulashtami festival.)
2 cups thick poha
3-4 green chillies chopped fine
3 cups of curd
Oil- 1 tbsp
1 tsp cumin seeds
a pinch of asafoetida powder
3-4 curry leaves
1/2 tsp sugar
Salt to taste
Coriander leaves for garnishing
Procedure:-
- Soak the poha in water for a 1 minute. Take out the water & separate them with a fork.
- Then beat the curd add it to the pohe. Then in a pan take oil put the cumin seeds, asafoetida powder ,curry leaves & green chillies add this to the pohe along with salt & sugar. Garnish with coriander leaves.
Seekh kebabs(Grilled minced meat(kheema) flavoured with spices on skewers)
Ground Lamb/chicken -2 lbs
Onion-fried
Coriander – 2 tbsp, finely chopped
Green Chilies - finely chopped
Ginger Garlic Paste – 2 Tbsp
Coriander Seeds – 2 Tbsp
Whole Dry Red Chili – 2
Egg – 1 beaten well
Dry Mango Powder – 1 tsp(optional)
Whole Black Peppercorns – 1/2 tsp
Garam Masala – 1 tsp
Salt – to taste
Bread Crumbs
Method:
1. In pan, dry roast Coriander Seeds, Dry Red Chilies and Whole Black Peppercorns until golden brown and then cool them.
2. Wash and the meat & make it dry.
3. To the Meat, add Fried Onions, Coriander Leaves, Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.
4. Grind the cooled whole spices into a fine powder and add it to the meat.
5. Mix well & cover and keep in the refrigerator for 2 hour to marinate.
6. Remove from fridge, and mix in 1 beaten egg. Then add bread crumbs to hold it together.
7. Shape them into ovals & roast them in a oven at 400 degrees for 40 minutes till done. Flip them over in between.
8. You can also shallow fry them in oil.
9. Serve hot with any chutney or sauce of your choice.
Chicken Tandoori( An extremely popular chicken dish made with roasted chicken, yogurt & tandoori masala.)
Ingredients:-
1 packet chicken legs or thighs
2 tbsp lemon juice
1/2 cup curd
1 tsp cumin-coriander powder
1 tbsp tandoori masala
1 tbsp ginger-garlic paste
1 tsp red chilly powder
Salt to taste.
Procedure:-
(1)Wash chicken throughly & make cuts in the leg & thigh pieces with a knife.
(2)Marinate them with the rest of the ingredients given above & keep it in the refrigerator overnight.
(3)Preheat oven to 450 degrees & then put the pieces in a oven proof container & put them in the oven.
(4)Let them roast for 30 minutes & then turn them over with little butter.
(5)Let them roast for another 20 minutes till done.
(6)Serve hot.
Rava Dosa(Pancake made from semolina. It is very popular in South India.)
1 cup urad daal
2 cups sooji(semolina)
Water as needed
Salt to taste
Oil for drizzling
Procedure:-
(1)Wash the daal & soak it for about 8 hours.
(2)Then grind it to a smooth paste. Let the mixture ferment in a warm place. Keep the mixture for about 10 hours. Add salt. Add sooji.
(3)Once the sooji-daal mixture becomes smooth, heat a griddle, once hot pour the mixture on it in a outward spriral motion drizzle it with oil. turn & cook the other side too. Serve hot with chutney or sambhar or both.
Gobhi Manchurian(An indian chinese dish. Very famous in metropolitian cities.)
Cauliflower cut into florets
2 green chillies chopped fine
1 medium onion chopped fine
1tsp ginger-garlic paste
Soya sauce
Red chilly sauce
2 tsp vinegar
1 tsp black pepper powder
2 tbsp all purpose flour
1/4 cup cornstarch
Tomato Ketchup
Salt to taste
Oil for deep frying
Spring onion greens chopped fine for garnishing
Procedure:-
(1)Make a batter of 2 tsp of cornstarch,all purpose flour.black pepper & salt, Put oil in a pan for deep frying.
Once oil is hot dip one floret of the cauliflower in the mixture & fry in hot oil. Proceedfor the remaining cauliflower.
(2)In another pan take 1 tbsp of oil, once hot add the green chillies & the onion then add the ginger-garlic paste, then add tomato ketchup, soya sauce, vinegar, red chiily sauce & saute till oil separates the masala. Then add the remaining cornstarch dissolved in water & cook till the mixture thickens. Then add the fried cauliflower & see that the sauce coats the cauliflower. Garnish with spring onion greens. Serve hot.
Gul Pohe(Jaggery flavoured puffed rice extremely simple to make for breakfast & is mostly distributed as prasad during Gokulashtami festival alongwith dahi pohe.)
Jaggery-1/2 cup
Puffed rice/pohe-1 cup
1/2 tsp cardamom powder
Salt-1/4 tsp
Procedure:-
- Soak the puffed rice/pohe in water for 1 min then drain the water & separate the pohe with a fork
- Mix the jaggery in little water & salt & apply it to the puffed rice. Then add the velchi/cardamom powder.
Vada Pav(It is an indian vegetarian fast food dish mostly eaten in Maharashtra & is very popular on Mumbai streets. It is also called indian burger.)
Potatoes-4 boiled & mashed
Chickpea Flour-2 cups
Oil for frying
Ginger Garlic Green chilly paste-1 tbsp
Coriander leaves-2 tsp
Lemon juice-2 tsp
Turmeric powder-1 tsp
Red chilly powder as needed
Salt as needed
Pav
Garlic chutney
Tamarind chutney
Water as needed
Procedure:-
(1)To the mashed potatoes add ginger garlic green chilly paste salt & turmeric powder & lemon juice & coriander leaves make them into balls.
(2)In another utensil take chickpea flour & salt . Add red chilly powder & turmeric powder. Then add water & make a thick batter.
(3)Dip the potato balls in the chickpea mixture coat them well & fry them in oil in a deep frying pan till golden brown.
(4)Take the pav & apply the garlic & tamarind chutneys to them & place the pav in between & serve hot. Garma Garam vada pav is ready.
Tomato Omlette(An omlette made with tomato & chickpea flour, good for breakfast & even as a snack)
2-3 tomatoes mashed & made into a paste in a food processor or blender
1 cup of chickpea flour or besan made into a thick paste
1 tsp of ajwain seeds or oregano leaves dried
1 tsp turmeric powder
2 tsp red chilly powder
1 onion chopped fine
Finely chopped coriander leaves
Salt to taste
Procedure:-
(1) In a bowl take the chickpea flour paste,, tomato paste, ajwain seeds, turmeric powder, red chilly powder, onions & coriander leaves mix it well.
(2)Heat a frying pan, once hot pour the batter 2 big spoons on the tava & cook on both sides till done.
(30Serve hot with tomato ketchup.