KADHI & Phunke (Maharashtrian dish)

KADHI

Ingredients:

 2 Cups yogurt

 4 tsp Besan

2tsp Ginger garlic paste
2 Green chillies, chopped
Salt To Taste
chopped Corianders leaves
2 tsp Oil
Seasonings:

 1/4 tsp Cumin seeds 

1 Pinch Asafoetida

1/2 tsp black pepper

2 cloves
1/2 tsp Cinnamon
Few Curry leaves
Preparation:

Beat the yogurt and add two cups of water. Add the besan, salt and mix well.

Heat oil in a deep pan, add all seasonings. Fry until they splutter.

Add yogurt mixture on slow heat, then add curry leaves and stir continuously.

Garnish with coriander leaves.

Phunke

Ingredients:

 2 cups Chana daal

 1 cup moong daal

 1 cup urad daal
2tsp Ginger garlic Chopped
2 Green chillies, chopped
Salt To Taste
chopped Corianders leaves
Method:

Wash 3 dals and fill enough water in daal bowl to cover deep. Soak overnight.

Next morning, drain all the water from the daal, add green chilli, ginger garlic, coriander and salt, then grind  to a paste.

Make  a shape of Tikki, patties, shown in the image or as per your choice.

Then boil a pan of water with a steaming pot on top. Oil the steaming pot to stop sticking. Place a tikki into the steamer and steam for 10-15min

Then mix the Tikki in Kadhi and eat it hot. 

VEG BURGER

Ingredients

4 Bread buns

2 medium Potatoes, boiled and mashed

1/2 cup boiled Green peas

1/2 cup Boiled corn

1 tsp red chilli sauce

Pinch of chat masala

1tsp garlic paste

1/2 tsp  Ginger, chopped

Slice of onion, tomato and cucumber

Salt to taste

1/2 cup Refined flour (maida)

2 tsp Bread crumbs

Oil

Method

Mix together boiled corn, boiled green peas, mashed potatoes, ginger, garlic, chilli sauce, chat masala, refined flour, salt and mix well. Divide the mixture into four equal portions and shape each portion into a round Pattie, then coat each Pattie with breadcrumbs. Heat sufficient oil in a pan and shallow fry the patties on medium heat until golden brown. Drain and place them on an absorbent paper. Apply butter on bread buns, put the vegetable Pattie in between the bread buns, top with a slice of onion, tomato and cucumber spread some mayonnaise and tomato sauce  and serve immediately. 

 

CHOCOLATE CAKE

Ingredients

1 cup maida(Self raising flour)

2 tsp baking powder

3-4 tsp Cocoa powder

1 cup butter

1 cup icing sugar

1/2 cup milk(If needed)

4 eggs (for eggless cake add 400gm condense milk)

Vanilla essence1 teaspoon

Method
Preheat oven to 180 º C. Grease cake tin. Sieve self-raising flour with baking powder and cocoa powder.

Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix the eggs(for eggless mix the condense milk).

Mix the flour, cocoa, baking mixture two to three spoons at a time.

Add some milk to make a smooth batter.

Lastly mix in vanilla essence.

Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes. 

MANGO HALWA CAKE

 I thought this recipe because, my husband don't like cake so I made this halwa cake on his birthday.

Ingredients

1 cup sooji (semolina)
¾ cup sugar
1½  cup whole milk
4 tsp ghee

5 tsp mango pulp
½  tsp cardamom powder(elaichi)
1tsp almonds, cashew nuts and pistachio

Garnish
2 tsp cashew nuts

2 tsp almonds

2 tsp pistachio

Method:

Heat ghee in a deep pan.

Add semolina and heat for few minutes with constant stirring in low-medium heat.

Add milk. Mix well and heat until you get desired consistency.
Add sugar, mango pulp, almonds, cashew nuts and pistachio. Heat few more minutes in low-medium heat.
Add cardamom powder and heat few seconds in medium heat.

Then make a heart shape of halwa.

And garnish with cashew nuts, almonds and pistachio .

Serve either hot (preferred) or cold

Delicious Recipes

PUDACHYA VADYA

Ingredients:
Cover:

         1 cup Besan (Chickpea flour )

         1/2  cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder

          pinch of hing

         2 tsp Coriander
2 tsp Oil
 Stuffing:
4-5 medium onion, finely chopped

        1tsp Poppy seeds(roasted)
5 Garlic cloves

         1 inch Ginger
1/2 cup grated dried coconut,

         2  tsp of coriander
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp red chilli powder

         1 pinch hing

         2 tsp Garam Masala
4 tsp oil

        Salt to taste 

For Stuffing:

          Heat 4tsp oil, add cumin seeds, hing and ginger-garlic, sauté onion until nicely brown. Add poppy seeds, grated  coconut, red chilli powder, garam masala add salt. Mix nicely, then add coriander.

For Cover:

         Heat 2tsp oil in a deep pan, add cumin seeds, 2 bay leaves, pinch of hing, ginger garlic paste, 1tsp red chilli powder 1/2 tsp turmeric powder, finely chopped Coriander and sauté for 2min. Add 1 cup of water. When  the Water starts boiling, add 1 cup besan(Chickpea flour ) then stir it continues to avoid lumps. Cover it for 10-15 min with wet maslin cloth. Then take a transparent plastic bag and  cut it from the side, apply some oil to both the side, then place the besan mix into the bag and cover it from another side of bag and roll it like a medium thin roti, then spread a thin layer of stuffing mix properly on it and fold from both the corner into the middle side and spread some coriander, grated coconut and poppy seeds and cut it into even pieces and serve hot.

SCHEZWAN GARLIC BREAD

Ingredients:

• 1 French loaf - slice the loaf in 2 cm 
• 4 tps butter
• 6 cloves Minced Garlic
• 2tsp schezwan sauce
• Dried Oregano   

Method:

• Apply butter and schezwan sauce (keep aside around 2 tsp of butter) on all of slices.
• Melt butter in a small pan add minced garlic and cook it for 3min.
• Finely spread the butter mixture on bread and then sprinkle some oregano.
•  Toast the bread slice in an Oven approx 5-6 mins. 
• Garlic Bread is ready.