Dahi Vada

Dahi Vada

Ingredients:-

1. 2 Cups Yogurt

2. 1 Cup Udid Dal / Urad dal / White lentils

3. 2 - 3 green chilies

4. 1/4 tbsp Ginger ( grated )

5.  Salt ( to taste )

6. Red Chili powder ( as per your requirement )

7. Black pepper powder (( as per your requirement )

8. Black salt ( as per your requirement )

9. 1/2 Cup water

10. 1 bowl Luke warm water

11. Oil ( for frying the vadas )

12. Chaat masala ( optional )

13. Sugar ( to taste )

Method:-

Dahi / Yogurt:-

1. To 2 Cups of yogurt add 1/4 Cup of Water and beat well. Break lumps if any to get a smooth 

    even texture.

2. Add salt, sugar ( to taste ).
3. Refrigerate till the dahi vadas are ready to be served.

Vadas:-

1. Wash 1 cup of Urad dal thoroughly several times.

2. Soak it in water for 5-6 hours.

3. Blend the urad dal, green chilies, ginger till nice and smooth adding very little water at a time.

4. The mixture formed should be thick in consistency.

5. Take this mixture in a bowl and with a spatula / whisk, whisk it for 5-10 minutes so that it
    gets creamy and fluffy ( this will help the vadas to be light and crisp).

6. Add salt and mix well once again.

7. In a pan heat some oil on medium high to fry the vadas.

8. With the help of a spoon or your hands start dropping a spoonful of mixture very carefully into
    the oil ( try to add it uniformly so as to get equal size vadas).

9. Fry the vadas till golden brown. Make sure that the oil is not very hot as we need to fry these
    vadas slowly.

10. Transfer them to paper towels to get rid of excess oil.

11. Repeat the same process for the rest of the vadas.

12. Once you are done with frying all the vadas, take some luke warm water in a large bowl.

13. Transfer all these vadas in to the water.

14. Press them into the water for a few seconds with your hands. Then remove them out and
      squeeze out the water by gently pressing them in between your palms ( one at a time ).

15. Now you may add these vadas to the yogurt and mix gently so that all of them are coated with
      the yogurt.

16. While serving sprinkle some red chili powder, black salt, pepper powder and chaat masala.

Enjoy!!!!


Dahi Vada made by Kirti Ambole :-

Brinjal Masala Rice

( Vangi Bhath )

Ingredients:-

1. 1 Cup Rice ( Any variety -- Washed )
2. 1 Cup chopped brinjals / eggplant ( cubes )
3. 1 medium sized onion ( finely chopped )
4. 1/2 medium sized tomato ( finely chopped )
5. 1 tbsp Red Chilli powder ( as per your requirement )
6. 1 tbsp Salt (to taste )
7. 1/2 tbsp Garam masala powder
8. 1/2 tbsp Corriander powder
9. 1/2 tbsp Cumin powder
10. 1/4 tbsp Turmeric powder
11. 1/4 tbsp Hing / Asafoetida
12. Cilantro (finely chopped - to garnish )
13. 1 Bay leaf
14. 1/2 tbsp Cumin seeds
15. 2 tbsp Oil
16. 1 tbsp Ghee ( Clarified butter )

Method:-

1.  Heat 2 tbsp oil in a pressure cooker.

2.  Add a bay leaf, Cumin seeds, Asafoetida and Turmeric powder. To this add chopped onions,
     sprinkle some salt and saute for a few mins till translucent. Next add ginger garlic paste and
     saute for a few more mins till the raw smell of onions and the ginger garlic paste goes away.
3. Add chopped tomato and eggplant cubes and saute for another 2-3 mins and then add washed
    rice. Keep sauteing continuously for another 2 mins so that the rice doesn't stick to the pan and
    is evenly toasted.
4. Now add some red chilli powder, cumin powder, coriander powder, garam masala. Mix well and
    saute for 1 more minute. Then add two cups of water, salt to taste and let it come to a boil. Add
    1 tbsp ghee.
5. Pressure cook (2-3 whistles).
6. Garnish with chopped cilantro.
7. Serve hot.

Enjoy!!!

Puneri Batata vada

(Aloo / Potato vada)

Ingredients:-

1. 3-4 Potatoes ( boiled and mashed )

2. 1 cup Besan / Chickpea flour

3. 5-6 Green chilies ( minced ) [ Or as per your requirement ]

4. 3 - 4 cloves of Garlic (minced)

5. 1/2 inch ginger ( minced )

6. Salt ( to taste )

7. 1/2 tbsp Red chili powder

8. 1/2 tbsp Turmeric powder

9. 1/4 tbsp Asafoetida

10. 1 cup cold water

11. Eno fruit salt ( plain ) / soda

12. Cilantro (finely chopped)

Method:-

Batter for the cover :-

1. In a bowl add besan, salt ( to taste ), turmeric powder, red chili powder ( 1 tea spoon ), 

    Asafoetida, 1/2 cup water. Mix well. Make sure there are no lumps. 

2. If required you may add more water very little at a time and keep mixing. The batter should not 

    be very thin / watery.

Vada mixture:-

1. In another bowl / plate take the mashed potatoes. 

2. To them add the minced green chilies, garlic, ginger, finely chopped cilantro and salt ( to taste ).

3.  Mix and knead well.

4.  In a pan heat some oil. Add 1 tea spoon asafoetida, 1 tea spoon turmeric powder. Now add this 

     mixture of potatoes and mix well. The heat should be on a medium low.

5. Once everything is well incorporated turn the heat off. 

6. Let this mixture cool down a bit and then make small golf size balls of it. Flatten them with the 

    help of your palms. Keep them aside.

Batata vada:-

1. Heat oil in a large pan, to deep fry the vadas. Turn the heat to medium high. 

2. Add Eno / soda to the batter prepared and mix gently.

3. Once the oil is hot enough to fry the vadas, coat the flattened vadas with the batter.  Very 

    carefully from one side of the pan leave them one by one into the oil. 

4. Fry the vadas turning the sides (1-2 mins on each side ) till you know they are cooked. Repeat 

    the process for the rest of the vadas. 

5. Transfer them to a paper towel to get rid of the excess oil.

6. Serve hot with pav ( bread ) and mirchis ( fried green chilies ). 

Mirchi / fried green chilies:-

1. Once you are done with frying the vadas, in the same oil deep fry some green chilies.

2. Sprinkle some salt on them. 

3. Mirchis will be ready to eat with the vada pav.

Enjoy!!!

Tiramisu

      This is an awesome recipe of Tiramisu for all the vegetarians as it is eggless. I learnt to make it from one of my closest friend Avani and today decided to share it with you all .

    Avani your recipe is a hit with all my friends and guests. Love you..

Ingredients:-

1. 1/2 pack Lady fingers
2. 1 8 oz Cream cheese packs
3. 500 ml Heavy cream
4. 5- 6 tbsp Sugar ( as per your requirement )
5. 3 cups freshly prepared Coffee ( no sugar added )
6. 1/2 cup Cocoa powder

Method:-

Coffee:-

1. Add 3 - 4 tbsp instant / regular coffee to 3 cups of boiling water. Let it boil for a couple of
   minutes and turn the heat off ( you may use your coffee maker instead ).

Whipped cream:-

1. Whisk the heavy cream for 10-12 mins with an electric whisk to get the whipped cream ready.

                 

                                   
Layering:-

1. Beat the freshly prepared whipped cream and cream cheese to till they blend well together.
2. Add sugar ( as per your requirement ) and 2-3 tbsp of freshly prepared coffee to it.
3. Mix well. Keep it aside.

                                   
Tiramisu:-

1. Open the packet of lady fingers. You will need a tray to make tiramisu.

2. Dip each lady finger in the coffee prepared and arrange them very close to each other as the first
    layer in the tray.

3. Cover it with the layering prepared. Sprinkle cocoa powder evenly to cover it completely.
    Sprinkle very little sugar on it.

4. Sprinkle cocoa powder evenly to cover it completely. Sprinkle little sugar on it.

5. Repeat the same process for the number of layers you want.

6. Cover with the lid / aluminium foil / plastic wrap ( make sure it doesn't touch the sprinkled cocoa powder) and set it in the refrigerator for 6-8 hours.

Enjoy!!!

Stir fried carrots

Ingredients:-

1. 1 bowl thinly sliced carrots

2. 3 - 4 Green chilies ( as per your requirement )

3. 1/4 tbsp Mustard seeds

4. 1/4 tbsp Asafoetida / Hing

5. 1 tbsp Oil

6. 1 tbsp Salt ( or as per your requirement  -- to taste )

7. 1 tbsp Lemon juice

8. 1/4 tbsp turmeric powder

Method:-

1. Thinly slice the carrots.

2. Slit a few green chilies.

3. Heat some oil in a pan. To it add mustard seeds, asafoetida, slit green chilies. Saute the chilies
    for a few seconds and then add the carrots.

4. Add salt ( to taste ) and lemon juice. Saute for a few mins.

5. Cover the pan with the lid and let it cook for a few mins ( It would take roughly 7-8 mins for the
    carrots to cook). Make sure it doesn't stick to the bottom.

6. Serve hot with the meal. 

Enjoy!!!

Instant Tilgul vadi

5 Minutes Recipe 

Ingredients:-

1. 1/4 Cup Roasted Sesame seeds ( Til )

2. 1/2 Cup Jaggery ( Gul / Gudh)

3. 1 tbsp Grated Coconut ( dry )

5. 1/4 Cup Roasted Peanut powder ( unsalted )

6. 1 tbsp Ghee ( Clarified butter )

7. 1/4 spoon Elachi powder ( Cardamom powder )

Method:-

1. Microwave the jaggery for 30 secs.

2. Add 1 tea spoon ghee. Mix well and microwave for another 30 secs. You might have to 

    microwave for another 15 secs on high power if the jaggery hasn't melted completely.

3. Add roasted sesame seeds, peanut powder, grated coconut and cardamom powder. 

    Mix well.

4. Grease a plate with some ghee.

5. Spread the mixture. Sprinkle some grated coconut and flatten it with a spatula.

6. Cut as shown with a knife. Let the mixture cool down completely.

7. Later you will be able to separate the cubes easily with the help of a knife or spoon. 

Enjoy!!

Suralichi vadi / Khandvi

Suralichi vadi / Khandvi

Suralichi vadi or Khandvi are cooked chickpea flour rolls. They have a wonderful taste and are served as a side in the meal. They can be great as a snack too. The only complaint you would have is the moment you serve they will disappear :) Everybody loves these rolls a lot. They do not need many ingredients but it is a tedious task to make them. It really needs a lot of patience to make them correctly. 

The best suralichi vadi / khandvi I have ever tasted is the one prepared by my aunt. She is the one who inspired me to learn how to make them foolproof, as hers have always tasted very good. When she made them she used stainless steel plates. Now it has become easy to make them as we have the aluminum foils handy.

Ingredients:-

1. 1 cup Besan ( Chickpea flour )

2. 1/2 cup Yogurt

3. Salt ( to taste )

4. 1 tea spoon Turmeric powder

5. Mustard seeds

6. 1 tbsp Oil

7. Cilantro ( finely chopped )

8. Aluminum foil

9. 3 cups Water 

10. Hing / Asafoetida

Method:-

1. In a bowl add besan and yogurt. Mix it well and break all lumps. Add 3 cups of water, salt to 

    taste and 1 tea spoon turmeric powder. Mix again to form a smooth batter.

2. In a non stick pan add 1/2 tbsp oil and turn the heat to low.

3. When the oil is hot add the batter and keep stirring to make sure no lumps are formed.

4. Keep stirring constantly for 8-10 mins. The batter will start thickening. 

5. Make sure you cook this mixture on a very low flame. Needs a lot of patience but the output will 

    be very good only then.

6. Keep a lid for half a min. Again stir well and break lumps ( if any )

7. In the mean time grease a sheet of aluminium foil with oil ( just a few drops ).

8. Check the besan mixture. Once thick and cooked you may turn off the heat.

9. On the greased aluminum foil spread the cooked besan as shown in the picture real quick . As far 

    as possible it should be a thin and an even layer. 

10. Add grated coconut and chopped cilantro.

11. In a pan take 1 tbsp of oil. Heat on medium high. Add mustard seeds and hing Once the
      mustard seeds start sputtering add turmeric powder. Turn off the heat.
12. With a spoon add this tempering on the besan ( add everywhere on the spread ).
13. Let the besan cool completely.
14. When it cools down cut the besan spread with a knife vertically. With the tips of your fingers
      try to separate the corners of the spread. Once separate, start rolling.

15. Garnish with some freshly grated coconut and chopped cilantro.
16. The rolls will look like:

Enjoy!!!

Spicy Stuffed Jalapeno Peppers

       I would like to thank my very good friend Jalpa for sharing this wonderful and quick recipe. Generally served as a side with the meal. It takes less than 15 mins to make it. I had tasted her version and tried making it myself today. Trust me you will fall in love with these Spicy lip smacking Jalapenos like everybody else has.

Ingredients:-

Recipe for 7-8 Jalapenos

1. Jalapenos
2. 1 tbsp Corriander powder
3. 1 tbsp Cumin powder
4. 1 tbsp Garam masala
5. 1/4 tbsp Turmeric powder
6. 1 tbsp Lemon juice
7. 1 tbsp Oil
8. Salt ( to taste )
9. 1 clove Crushed garlic / garlic powder ( Optional -- To enhance the taste )

Stuffing:-

1. Mix all the dry ingredients (Corriander powder, Cumin powder, Garam masala, Turmeric
    powder, salt ) in a bowl.
2. To this add lemon juice and oil and mix well.
3. The stuffing looks like:

Method:-

1. Wash and wipe the Jalapenos with paper towels.

2. Slit the Jalapenos and with the point of your knife scoop out the seeds and clean them.

 3. Stuff the Jalapenos with the mixture.

4. Heat 2 tbsp of oil in a pan. Add these stuffed Jalapenos and saute them on medium low heat for 

    3-4 minutes or till soft and cooked.

5. Transfer them to a paper towel to remove excess oil.

6. Serve hot.

Enjoy!!!

Aamti

Aamti 

      Aamti is a typical Maharashtrian sweet and sour dal ( lentil soup ) prepared in many different ways and served hot with rice.  

Type 1 -- With kokam / amsul and sugar

Ingredients:-

1. 2 cups Toor dal.

2. 3-4 dried Kokam / Amsul 

3. 1 tea spoon Hing ( Asafoetida)

4. 1 tea spoon Mohri / Rai ( Mustard seeds )

5. Salt (to taste)

6. Sugar (to taste)

7. 1 spoon oil / ghee ( for tempering )

8. Cilantro ( finely chopped  -- optional to garnish)

9. Coconut ( freshly grated )

10. Water 

11. 2 tea spoons Turmeric powder

12. 1 - 2 spoons Red Chilli powder ( to taste )

13. Curry leaves ( if available -- to enhance the taste)

Method:-

1. In a pressure cooker add washed dal, water, 1 tea spoon turmeric powder, some hing powder 

    and a tea spoon of oil. Pressure cook this dal ( 3-4 whistles on a medium low flame.You 

    should be able to mash the cooked dal easily). Mash this cooked dal and keep aside.

2. In a pan heat some oil. Add a tea spoon of hing, mustard seeds, curry leaves. When the seeds 

    start sputtering add 1 tea spoon of turmeric. Mix well and to this add the boiled and mashed dal 

    immediately.

3. Add enough water, to get the exact consistency desired by you and keep stirring. 

4. Increase the flame to a medium high.

5. You may now add salt, sugar ( as per your taste ), red chilli powder, grated coconut ( optional ) 

    and Kokam. Stir and let the dal boil for a while.

6. Add chopped cilantro and mix well.

Type 2 -- With tamarind and jaggery

Method:-

1. Use the same method as above. Add tamarind and jaggery instead of kokam and sugar. 

2. Boil well.

       Both the preparations have a sweet and sour taste but through different sources. Serve hot with rice.

Enjoy!!!

Guacamole

Guacamole

Ingredients:-

1. 2 Avocados

2. 1/2 medium sized onion (finely chopped)

3. 2 cloves of garlic ( Finely chopped and then crushed with a pinch of salt to form a paste )

4. Cilantro  (finely chopped)

5. Minced Jalapeno peppers ( 1/2 spoon / to taste)

6. Black pepper powder ( to taste )

7. Salt ( to taste )

8. Lemon juice ( to taste )

Method:-

1. Mash the avocados ( peeled and seeded ) and transfer them to a bowl.

2. To this add finely chopped onion, freshly prepared garlic paste, cilantro, minced Jalapeno 

    peppers ( to make it spicy ), black pepper, salt and lemon juice to taste. Lemon juice not only 

    gives guacamole a wonderful flavor but it is also said that it helps in maintaining the green color 

    of the avocados as they have a tendency to turn black if left open for a while.

3. Mix well. Store in a closed container in the refrigerator till you are ready to serve.

Enjoy!!! 

Instant Rava Idli

Instant Rava Idli

       I used to wonder if there was a way to make Idlis instantly without using the instant Idli mix or soaking and grinding the rice and waiting for the batter to rise for hours. Thanks to my friend Soniya who showed me a quick way of making rava idlis with very less and easily available ingredients in the kitchen. Trust me these idlis taste just like our regular rice or rice rava idlis. They are light, spongy and yummy. You can make them absolutely whenever you want and in less than 20 mins. 

Ingredients:-

1. 2 Cups Sooji / Rava ( Fine variety ) -- Will make approximately 12-14 idlis

2. 1/2 cup yogurt.

3. Eno fruit salt ( You will find it in any Indian store )

4. Salt ( to taste)

5. 1 to 1 1/2 Cups Water

Method:-

1. To 2 Cups of Sooji / Rava add 1/2 cup Yogurt, salt to taste, 1/2 cup of water. Mix well.

2. Depending on the consistency of the batter add more water, one spoon at a time and keep 

    mixing. 

3. Make sure there are no lumps and keep aside for 5-10 minutes.

4. Sooji absorbs a lot of water from the batter. Add some more water if required. This batter is 

    slightly thicker than the dosa batter. It should not be very watery.

5. Just before making idlis add 3/4 tbsp Eno to the batter and mix gently. This will make the idlis 

    spongy and light.

6. Grease the idli plates / rack with oil.

7. With a spoon fill all the racks with idli batter and keep them in the idli cooker / steamer. Turn the 

    heat on to medium high. 

8. Steam these idlis for 10-12 mins.

10. Remove the lid. Insert a knife in one of the idlis and check if it comes out clean. Turn off the 

      heat when the idlis ready.

11. To scoop out the idlis clean and without breaking from the rack, take some water in a small 

      bowl. Dip a spoon into the water, just to make it wet (each time) and scoop out the idlis with 

      this wet spoon. They will come off easily. 

12. Your idlis will be ready to be served. 

Enjoy with some hot sambar and coconut chutney!!!!

Boondi Raita

Boondi Raita

This raita can be made in different ways like all other raitas. Some of them like it with soft Boondi and others prefer it to be crispy.

To make the Boondi soft add it to hot water for a few minutes and then squeeze out all the water and keep aside. Mix it with the yogurt mixture just a few minutes before you are ready to serve / eat. Else it tends to break.

To make the raita with crispy Boondi in it, you should add the Boondi directly to the yogurt mixture before serving it.

Ingredients:-

To make one bowl Boondi Raita ( Serves 3 - 4 )

1. 1/2 Cup Boondi ( Plain / Masala / Jeera Boondi)
2. 1 cup plain yogurt
3. Salt (to taste)
4. Sugar (to taste)
5. Cilantro ( Finely chopped )
6. Tamarind chutney / pulp (to taste)
7. Chaat masala (to taste)
8. Red Chilli powder (as per your requirement)
9. Black Pepper powder (to taste)
10. Black salt (to taste)
11. 1/4 tbsp Cumin ( jeera ) powder

Method:-

1. Beat the yogurt and add 1/4 cup water to it. Mix well.
2. To this Yogurt add salt, sugar, black pepper powder, jeera powder and chaat masala as per your
    taste and requirement.
3. Add Boondi to this mixture when ready to serve and mix well.
4. Sprinkle some black salt, red chilli powder and chaat masala. Garnish with some chopped
    cilantro and tamarind chutney / pulp.

Enjoy!!!!

Tilapia fry

Tilapia Fry ( Fish fry )

My mom's recipe :)

Ingredients:-

1. Fish Fillets

2. Ginger paste

3. Garlic paste

4. Sooji / Rava

5. Salt

6. Red Chilli powder

7. Lemon juice

8. Cilantro

9. Oil

10. Turmeric powder

Marinade:-

    For 2 fish fillets mix 1 tbsp ginger paste, 1 tbsp garlic paste, salt to taste, 1 spoon red chilli or 

     more  as per your spice requirement, 1 spoon lemon juice. 

Crust:-

   To 1 cup Sooji / Rava add some salt ( to taste) and red chilli powder. Mix well.

Method:-

1. Clean and cut the fish fillets into medium sized pieces.

2. Marinate the fish with the marinade prepared.

3. Make sure you coat the fish pieces well.

4. Keep aside for 15 mins.

5. Coat the marinated fish well with the crust mixture and keep aside.

6. In a pan heat some oil. Turn the flame on to medium low.

7. Add the pieces of fish to the pan. Let them cook on one side for 4-5 minutes.

8. Turn the pieces and let them cook for another 4-5 minutes.

9. Insert a tooth pick or a knife to check if the fish is cooked. If it comes out clean you will know 

    its cooked. 

10. Remove the pieces on a paper napkin to remove the excess oil.

11. Transfer the fried fish to the serving plate. 

12. Garnish with some chopped cilantro.

13. Serve hot.

Enjoy!!!

Beetroot Lassi

Beetroot Lassi

Ingredients:-

1. Beetroot

2. Yogurt

3. Water

4. Salt

5. Sugar

Method:-

1. Boil the beetroot. Peel and cut into cubes.

2. Blend the beetroot cubes, yogurt, sugar and salt ( as per your taste ), water ( to get the      

    consistency required by you. Could be thick or thin)

3. Strain the mixture. 

4. Refrigerate. Serve chilled.

Enjoy!!!

Tostitos Chaat

Quick Chaat

Here is a quick recipe for all "Chaat lovers" with most of the ingredients you might have in stock. 

Ingredients:-

1. Tostitos chips ( To make a healthy version of the chaat use baked chips )

2. Yogurt ( Dahi )

3. Sev / Shev ( fine variety)

4. Onion ( finely chopped )

5. Cilantro ( finely chopped )

6. Tamarind and Dates chutney ( I have used the store brought chutney )

7. Sriracha sauce ( Used it instead of the green chutney / Red chutney )

8. Chaat masala

9. Salt

10. Black pepper powder

11. Sugar

12. Red Chilli powder

13. Potato

( Note: Use Onion, potato, yogurt and cilantro as per your requirement)

Method:-

Yogurt mix:-

1. Beat the yogurt and break the lumps ( if any ).

2. Add some chaat masala, salt, sugar, black pepper powder, red chilli powder ( everything as 

    per your taste ).

3. Mix well and keep it aside.

Filling:-

1. Boil potatoes.

2. Peel, finely chop or mash and keep aside.

3. Finely chop onions. Keep aside.

4. Chop cilantro and keep aside separately.

Shev Batata Dahi Puri :-

1. Arrange the Tostitos chips in a plate as shown in the pic above.

2. Fill each of the chips with potatoes.

3. Sprinkle some salt and black pepper powder. ( Very little salt should be sprinkled else the 

    potatoes will taste bland. )

4. Add the yogurt mix on each of them.

5. Add some Tamarind and Date chutney on each. ( As per your taste )

6. Add some finely chopped onion.

7. Add sev generously on all the chips.

8. Add some Red chutney / Sriracha sauce on top.

9. Garnish with some cilantro and serve.

Enjoy!!! :)