Aappe / Paniyaram

Makes around 30 small size Aappe / Paniyaram.

Ingredients:-

1. 2 Cup Rice
2. 1 Cup Urad Dal
3. 1 Large onion ( finely chopped )
4. 1/2 Cup Grated Coconut.
5. Salt to taste
6. 3-4 Green Chilies ( finely chopped )
7. Cilantro (finely chopped )

Method:-

1. Soak rice and urad dal separately for 7-8 hours and then grind them together to make a smooth
    batter. Use little water if required while grinding.

2. Let the batter ferment and rise overnight. ( 7-8 hours )

3. Once the batter is ready ( fermented -- like an idli batter) add chopped onion, grated coconut,
    chopped chilies, chopped cilantro, salt to taste and mix well. Add little water in case if the
    mixture is too thick.

4.  Heat the aape / paniyaram pan on medium high.

5.  Drizzle some oil  and add this mixture in each of  the mold and cover the pan with a lid. After 3-
     4 minutes check and turn the paniyarams once golden brown and cooked from one side.

 6. Let them cook on the other side for 3-4 minutes and then transfer them to a plate.

 7. Repeat the same procedure for rest of the paniyarams.

8. Serve hot with some coconut / onion / tomato chutney.

Enjoy!!!!

Mango Lassi / Mango Smoothie

The most super simple and quick recipe of all. A pure mango delight!

Ingredients:-

Serves 2

1. 1 Cup Mangoes ( Peeled and Chopped) / Mango Pulp
2. 1 1/2 Cup Fresh Yogurt
3. 2-3 Tbsp Sugar ( Or as required )
4. 1/4 Cup Water
5. Kesar ( Optional )

Method:-

1. Blend together all the ingredients till smooth.
2. If you are using Mango pulp it will take less time to blend well.
3. Refrigerate till you are ready to serve.
4. Serve chilled. You may add ice ( optional).

Enjoy!!!

Mango Sheera / Mango Sooji Halwa

Inspiration -- My good friend Arati. She treated me with this lovely Mango Sheera and I had to try making it!!! Its a super sweet treat for all.

Ingredients:-

1. 1 Cup Sooji / Rava / Semolina
2. 1 Tbsp Ghee / Clarified butter
3. 1 1/2 Cup Mango Pulp / Mangoes ( Peeled and Chopped )
4. 1 1/2 Cup Milk
5. 1 Cup Sugar
6. 1 Tsp Cardamom powder
7. 1/4 Tsp Kesar ( Crushed )
8. Kesar ( few strands to garnish)
9. 1/4 Cup Water
10. Nuts ( roughly chopped around 2 tbsp or more)

Method:-

1. Heat ghee in a heavy bottom pan.
2. When it is hot ( not smoking hot ) add chopped nuts and saute till golden brown ( about 30
    seconds).
3. Then add Sooji / Rava to it and saute on medium heat till slightly puffed and golden
    brown.
4. Add mango pulp / mangoes and saute for a minute or so. Then add milk, water, kesar and mix
    well. Cover and let it cook for 3-4 minutes. Stir occasionally.
5. When the water and milk mixes well and the mixture thickens a bit add sugar to it and mix well.
    Now the halwa will loosen and become syrupy once again.
6. Cover and let it cook for 4-5 minutes more till it cooks completely and thickens. Stir
    occasionally to avoid burning and anything sticking to the bottom of the pan.
7. Once the halwa is almost ready add cardamom powder and mix well.
8. When ready to serve garnish with some kesar and chopped pistachios (optional ).
9. Serve hot / cold. Your choice.

Enjoy!!!

Misal Pav

          This is a traditional Maharashtrian recipe and every "Marathi Manoos" loves it. It is normally served in a bowl with tiny layers of Poha, farsan / namkeen mixture, crushed bhajji / aloo pakoras and loads of "Misal Sample", garnished with some chopped onion and cilantro. All those who love spicy food and curries will love our simple misal pav for sure.

          It is quick and simple vegetarian recipe and I hope you all will enjoy making it.

Ingredients:-

1. 1 Cup Matki Sprouts ( Boiled )
2. 2 Cup Onions ( Finely chopped )
3. 1 1/2 Cup Tomato ( Finely chopped )
4. 1/4 Cup green peas
5. 1 Tsbp Chickpea Flour / Besan
6. 2 Tbsp Milk
7. 2 Tsbp Red Chili powder ( More if required )
8. Salt ( To taste )
9. 1 1/2 Tbsp Misal Masala
10. Lemon Juice ( to taste )
11. Cilantro ( Finely Chopped )
12. 1/2 Cup Oil
13. 1 Tsp Asafoetida
14. Curry leaves
15. 1 Tsp Mustard Seeds
16. 1 Tbsp Ginger Garlic paste
17. 2 Cups Farsan / Namkeen mixture
18. 1 Cup Cooked Poha ( Optional )

Method:-

1. Heat oil in a large heavy bottom non stick pan. When the oil is hot but not smoky add asafoetida,
    curry leaves and mustard seeds.

2. When the mustard seeds sputter after a few seconds turn off the heat, wait for a few seconds
    and then add 1 Tbsp red chili powder and chopped onions. Mix well and turn the heat back on
    to medium.

3. Sprinkle some salt and saute for a few seconds till the onions turn translucent.

4. Next add ginger garlic paste and saute for a few more seconds.

5. Now add the chopped tomatoes and mix well. Cover the pan and let the tomatoes and onions
    cook for 4-5 minutes on low heat. Stir occasionally.

6. Cook the mixture till oil separates from it and onion and tomatoes are soft and almost mashed.

7. Add 1 Tbsp Besan to it and mix well. Saute for a few minutes cover for 2-3 minutes. The oil
    separates again and the besan is now cooked.

8. Add milk and stir the mixture so that the milk blends well with it.

9. Now add some misal masala and saute the mixture once again for a few seconds.

10. Add the sprouted and boiled matki / moth beans and green peas and saute for a minute or so
     and add around 3-4 Cups of water. Add red chili powder and salt to taste.

11. Cover and let the misal ( "Sample" as they call it ) cook for 5-10 minutes.

12. You will see a red layer of oil separated on top of the curry. It means that that misal is almost
      ready.

13. Check the taste and add masala / salt / red chili powder / water / lime juice if required. The
      misal sample is supposed to be thin and soupy but not watery.

14. Let it boil for a few more minutes and it will be ready to be served.

15. While serving, add some poha, top it with some farsan and then pour in the misal sample.
      Garnish with some chopped onion and cilantro and serve hot and immediately with pav / bread
       and a wedge of lemon / lime.

Enjoy!!!!

Veg Pin Wheels

Ingredients:-

1. 1 Cup Chopped vegetables ( Green / Red / Yellow peppers, grated carrots, onion, tomato etc)
2. 1/4 Cup Paneer ( Tiny cubes)
3. 1 Tbsp Soy sauce
4. 1 Tbsp Chili garlic sauce / sriracha / hot sauce
5. Ginger garlic grated
6. 1 Puff Pastry sheet ( Makes 8 Pinwheels )
7. 1 Tbsp Milk
8. Salt ( to taste )

Method:-

1. In a bowl mix all the chopped veggies and paneer.

 

2. Add grated ginger garlic, soy sauce, chili sauce / hot sauce / sriracha and mix well. Add salt if 

    required as Soy sauce already has a lot of salt. 

3. Roll out the puff pastry sheet a little bit and spread the mixture on it.

4. Leave a little space from both the sides to seal the roll.

5. Roll the sheet tightly and apply milk on the edge and then seal it firmly.

6. Cut it out into rolls and arrange them on a lightly greased baking tray. You will have 7-8 perfect 

    pinwheels and 2 cut outs from the ends. But they taste yummy too. So you can use them.

7. Preheat the oven at 350F. 

8. Bake the Pinwheels for 8-10 minutes or till crisp and golden brown.

9. Garnish with some chopped veggies / sauce and serve hot.

Enjoy!!!

Kerela Spinach Curry ( Keerai Mologootal )

             Comfort food after a rigorous schedule! Thanks Pavithra for this wonderful recipe. The best thing about this soupy dal is that it requires very less ingredients and   time. A healthy and comforting mix which you can enjoy with rice and pickle or just like a soup.

Ingredients:- 

1. 2 Cups Spinach ( Washed and Pureed )
2. 1 Cup Toor Dal ( Boiled and mashed )
3. 1/4 Cup grated coconut
4. 2 - 3 Dried red chilies ( Deseeded)
5. 1 Tbsp Urad Dal
6. 1/2 Tbsp Oil
7. 1 Tea Sp Asafoetida
8. Salt to taste
9. 1 Tea Sp Mustard Seeds

Method:-

1. In a pan heat a few drops of oil and add some asafoetida to it. Next add urad dal, 2 red
    chilies and saute them till the dal turns golden brown ( on a low heat ).

2. Blend coconut, toasted urad dal and red chili by adding very little water to make a fine paste.

3. In the same pan boil together mashed toor dal and spinach puree for 4-5 minutes. Then add the
    coconut, chili and urad dal paste to it and mix well. Add little water to get the required
    consistency ( This curry is neither thick nor very thin ).

4. Add salt to taste and let the curry cook for 5-10 minutes.

5. In a small pan heat rest of the oil. Add asafoetida and mustard seeds. When the mustard seeds
    start sputtering, break and add 1 or 2 dried red chilies and toast them for a few seconds till their
    color changes a bit. Turn off the heat and add this tempering to the curry.

6. Your spinach curry is now ready ( total time needed to cook the curry is around 15-20 minutes).

7. Serve hot with chapati / rice.

Enjoy!!!

Lachcha Paratha

 

Inspiration behind making this paratha is my lil sister Shruti! She tried it and described it so beautifully that I had to give it a try :) Shruti -- Thanku. 

Ingredients:-

1. 2 1/4 Cups Whole Wheat flour ( For dough and dusting )

2. Salt ( To taste )

3. 1 Tbsp Oil / Ghee

4. Water ( As required )

5. Chopped Cilantro / Mint / Garlic / Ajwain ( Carom seeds ) / Black Pepper ( Optional )

Method:-

1. Mix whole wheat flour, salt, ghee together. Knead the flour into a semi soft dough using water. 

2. Apply some oil on the dough and knead it once again. Cover and keep aside for 10-15 minutes.

3. After 10-15 minutes knead the dough lightly once again to get a smooth soft surface. Now divide 

    the dough equally into golf size balls.

4. Heat a tava / skillet to make the parathas.

5. Dust some flour on the board. Roll one of the balls to form a flat paratha / tortilla as shown 

    below and brush some oil / ghee.

6. Sprinkle some chopped cilantro / mint leaves / chopped garlic / chopped spinach or just some 

    garlic powder / crushed carom seeds / Black pepper / Chili powder ( optional )

 7. Sprinkle some more dry whole wheat flour on it.

 8. Start folding the paratha like you do while making a paper fan.

 9. Close the ends and press firmly.

 10. Now start rolling it into a coil to form a circle. Press firmly and then dip it into some dry flour
       before rolling

11. Roll this coiled dough into a flat paratha / tortilla once again. Use some more flour if required to
      make sure it doesn't stick to the surface.

12. Put this paratha on the hot tava  / skillet. In a few seconds it will start changing its color. Apply
      some oil / ghee.

13. Flip the paratha to cook the other side.

14. Slightly press the paratha evenly while it cooks. Apply some more oil / ghee on this side and flip
      it once again.

15. Again press evenly and you will notice the layers start separating while it cooks.

16. You will have to cook for a few more seconds on both the sides and then transfer it to a
      plate.

17. Hold the paratha vertically on the surface and press to slightly crumble the paratha so that the
     the layers separate completely and the hot vapor formed escapes.

18. Repeat this same process for the rest of the dough.

19. Serve hot with any curry or pickle.

Enjoy!!!

Bhel

Ingredients & Method :-


Green Chutney:

1. 4-5 Green Chilies
2. 1 Cup Cilantro( Roughly Chopped )
3. 1/4 Tbsp Garlic ( Roughly Chopped )
4. 1/2 Cup Mint leaves
5. Salt ( to taste )
6. Lemon Juice ( To taste )

Blend the ingredients together till you get a nice and smooth paste . Add little water if required.

Red Chutney:

1. 1 Tbsp Red Chilies /  Red Chili powder
2. 1 Large size Clove of Garlic
3. Water ( Few Tbsp s )
4. Lemon Juice ( To taste )

Blend the ingredients together till you get a nice and smooth paste.

Tamarind Date Chutney :

1. 1/4 Cup Tamarind Pulp ( Thick )
2. 1/4 Dates ( Soaked in warm water for 2- 3 hours )
3. Jagger y / Sugar ( As required )
4. Salt ( to taste )
5. Red Chili powder ( to taste )
6. 1/4 Tbsp Chaat masala

Blend the ingredients together till you get a nice and smooth paste . Add little water if required. This chutney is normally sweet and sour to taste.

Bhel:

1. 2 Cups Kurmure / Murmure / Puffed Rice
2. 1 Cup Farsan Mixture / Namkeen
3. 1/4 Cup Onion ( Finely chopped )
4. 1/4 Cup Tomato ( Finely Chopped )
5. 2 Green Chilies Finely chopped
6. 1 Tbsp Green Chutney ( Or as required )
7. 1 Tbsp Red Chutney ( Or as required )
8. 2 Tbsp Tamarind - Date Chutney( Or as required )
9. Pomegranate ( Optional )
10. Cilantro ( Finely chopped )
11. 1/4 Tbsp Chaat masala
12. 1/4 Tbsp Red Chili powder
13. Salt ( to taste )
14. 1/4 Tbsp Cumin powder
15. Fine Sev ( As required )
16. Grated / Chopped Raw Mango ( Optional )


Mix all the above ingredients except Sev. Garnish the bhel with Sev, chopped cilantro, chopped raw mango and some chutneys. Serve immediately.

Note: Bhel has a very nice tangy, sweet and spicy taste. The quantities of ingredients can be
         modified as per your taste to make it just the way you like it. You may also use the store
         bought chutneys ( To save some time ). Add little quantities of chutneys and spices and keep
         your testing spoons handy.

Enjoy!!!

Sabudana Khichadi

Ingredients:-

1. 1 Cup Sabudana / Tapioca ( Soaked overnight / 8 hours )
2. 2 Tbsp Peanut powder ( Roasted peanuts coarsely crushed)
3. 1 1/2 Tbsp Ghee / Clarified butter
4. 5-6 Green Chilies Chopped ( As per your requirement )
5. 1 Potato ( Boiled and chopped )
6. 1 Tea Sp Cumin seeds / Jeera
7. Salt ( to taste )
8. Sugar ( to taste )
9. Cilantro / Coriander leaves ( finely chopped )
10. Lemon juice ( to taste )

Note:-

Sabudana should be washed and soaked overnight or for 7-8 hours in water. It should not be sticky.

Method:-

1. Mix peanut powder, salt to taste, sugar, lemon juice with the soaked non sticky Sabudana and
    keep aside.
2. Heat some ghee in a pan. When hot add cumin seeds, chopped green chilies and chopped boiled
    potato.
3. Saute for a few seconds till the chilies sputter and the potatoes change their color slightly.
4. Then add the sabudana mix prepared and saute for a 2 - 3 minutes.
5. Let it cook for 4 - 5 minutes and stir occasionally so that the khichadi doesn't stick to the bottom
    of the pan.
6. Sprinkle some more salt / sugar / lemon juice if required.
7. Garnish it with chopped cilantro / freshly grated coconut.
8. Total time for the khichadi to be ready should be around 8-10 minutes.
9. Serve hot with Yogurt, Peanut Chutney or Cucumber Raita.

Enjoy!!!

Doodhi Chutney ( Lauki Ki Chutney )

Ingredients:-

1. 1 Cup Doodhi / Lauki / Bottle gourd ( Peeled , Chopped )
2. 1 tbsp Chana Dal
3. 1/2 tbsp Oil
4. 3 - 4 Green Chilies
5.  1/4 Tea Spoon Asafoetida
6. Curry leaves
7. 1/4 Tea Spoon Cumin seeds
8. Salt ( to taste )
9. Lemon juice ( to taste )
10. Corainder leaves / Cilantro ( finely chopped -- optional to garnish)

Method:-

1. Heat some oil in a pan. Add asafoetida, cumin seeds, green chilies, chana dal and curry leaves.
    Saute them for a few seconds and then add the chopped lauki.

2. Sprinkle some salt and saute it for a few seconds.

3. Cover the pan and let the lauki cook. Stir occasionally to make sure nothing sticks to the bottom
    of the pan.

4. When the lauki is soft and cooked turn the heat off. Roughly blend it in a blender.

5. Add some lemon juice and mix well.

6. Transfer the chutney to a serving bowl, garnish with chopped cilantro and serve with chapati or
    rice.

Enjoy!!!

Black Gram Curry

Ingredients:-


1. 1 Cup Black Gram ( Soaked overnight and boiled )
2. 2 Red Onions ( Cubed )
3. 1/4 Cup Coconut ( grated )
4. 1 Bay leaf
5. 2-3 Cloves
6. 5-6 Black Peppercorns
7. 1 Red Chili
8. Cinnamon ( small stick )
9. 1 Star Anise
10. 1 tbsp Oil
11. 1 tbsp Ginger Garlic paste
12. Salt ( to taste )
13. Red Chili powder ( as much as required )
14. 1 Tea Spoon Cumin powder
15. 1 Tea Spoon Coriander powder
16. 1 Tea Spoon Garam masala
17. Cilantro ( finely chopped - to garnish )
18. Lemon juice ( to taste )
19. 1 Tea spoon Cumin seeds
20. 1/4 Tea spoon Asafoetida

Method:-

1. Heat some oil in a pan. When hot add asafoetida and cumin seeds.

2. When the cumin seeds are golden brown add the bay leaf, cloves, pepper corns, red chili,
    cinnamon stick, star anise. Saute the spices for a few seconds and add the chopped onions.

3. Sprinkle some salt and saute the onions for a few seconds.

4. Add ginger garlic paste and saute for sometime till the onions are translucent.

5. When the raw smell of the ginger garlic paste is out add red chili powder, cumin powder,
    coriander powder, grated coconut and mix well. Saute for a few minutes

6. Saute till the powdered spices blend well with the onion and coconut mixture. 

7. Turn off the heat and when the mixture cools down blend it into a smooth paste. Add little water 

     if required.  

8. Heat a tbsp oil in a pan again. When hot add the paste and saute well for a few minutes. It will 

   start losing the moisture and look like:

9.   Keep sauteing till all the moisture is out and oil separates from the mixture.

10. Add the boiled Black gram / chana and mix well. When the chana is coated with the mixture
     add some water ( to get the desired consistency -- as thin or thick as desired ).

11. Cover the pan with a lid and let the chana gravy cook for 10-15 mins. Stir occasionally.

12. After 10-15 minutes turn of the heat. Garnish with cilantro.

13. Serve hot with chapati / naan or rice.

Enjoy!!!

Gulkand Gulab Jamun

Ingredients:-

Gulab Jamuns:-

1. 1 Cup Milk powder
2. 1/4 Cup Maida / All purpose flour
3. 1/2 tbsp Ghee / clarified butter
4. 1 Pinch baking soda
5. Milk ( as required )
6. Gulkand ( for stuffing )

Sugar syrup:-

1. 3 Cups Sugar
2. 3 Cups Water
3. 1 tea spoon Cardamom powder
4. Few Saffron strands
5. 1 tbsp Milk

Method:-

1. Mix milk powder, flour baking soda, and ghee in a bowl.
2. By adding milk little at a time knead it into a firm dough.
3. The dough shouldn't be very soft or very firm.
4. Divide the dough into very small (an inch size) equal parts. Gulab jamuns have a absorb oil and
    sugar syrup and enlarge in size.
5. Flatten the dough and place some gulkand on it. Close it ends to cover the gulkand. By pressing
    the stuffed dough ball in between your palms slightly ( one at a time ) make balls. This
    step needs to be completed very patiently. The best way to know if you have made the balls
    correctly is to see if the surface is shiny and free of cracks.
6. Repeat the process for the rest of the dough. Cover them with a slightly moist cloth till you are
    ready to fry.
7. In the meantime in a pan take sugar and water mix well and turn the heat to medium high.
8. Add saffron and cardamom powder and mix well.
9. Add milk ( helps to clear the sugar syrup ).
10. Get it to a boil and turn off the heat.
11. Heat some oil in a heavy bottom non stick pan on medium heat for frying the gulab jamuns.
12. When the oil is hot add 4 - 5 gulab jamuns at a time and do not touch them with the ladle for a
      few seconds. When they rise upwards its the correct time to move and rotate them. Else they
      will develop cracks.
13. Keep rotating them continuously and slowly so that they get fried evenly and have a nice even
      color all over. Frying slowly will take some extra time but for the perfect jamuns its a must!
14. Immediately after frying transfer them for a few seconds on a paper towel and then to the sugar
      syrup.
15. Repeat the same process for the rest of the jamuns.
16. Rotate the jamuns in the sugar syrup a couple of times so that they absorb sugar syrup.
17. Will be ready to eat after 15-20 mins.
18. Serve hot or cold as desired.
19. You may stuff them with almond or cashew pieces instead of gulkand. Or they could be plain
       without any stuffing.

Enjoy!!!!

Methi Mathari

A wonderful tea time snack!

Ingredients:-

1. 1/2 Cup Wheat Flour
2. 1/2 Cup All purpose flour
3. 1 tbsp Ghee / clarified butter
4. 1/4 tbsp Salt ( to taste )
5. 1/4 tbsp crushed kasoori methi / chopped fresh methi / fenugreek leaves.
6. 1/4 tbsp Red Chili powder ( as required )
7. Oil ( For frying )
8. 1/4 - 1/2  Cup water ( for the dough )
9. 1 tea spoon crushed Carom seeds

Method:-

1. Mix all the dry ingredients in a large bowl.
2. Add ghee to it and mix well.
3. Knead the flour to form a semi - soft dough by adding little water at a time.
4. Add a few drops of oil and knead the dough well.
5. Cover and keep it for 10-15 mins.
6. Heat oil in a heavy bottom pan on medium heat for frying the mathari.
7. Divide the dough equally into medium size balls.
8. With a rolling pin roll the dough balls into a thin tortilla / paratha.
9. With a fork pierce the tortilla / paratha all over.
10. Cut it into squares / diamonds / rounds or the desired shape with the help of a knife / cookie
     dough cutter.
11. When the oil is hot fry the matharis in small batches till golden brown.
12. Transfer them to a paper towel to absorb all the extra oil.
11. Repeat the process for the rest of the dough.
12. Store them in an air tight container.
13. You may sprinkle some chaat masala / amchur powder while serving. ( Optional )

Enjoy!!!

Garlic bread

Ingredients:-

1. French baguette
2. Salted butter ( As required, preferably should be at room temperature)
3. Olive oil
4. Garlic ( finely chopped and crushed ) / Garlic powder
5. Basil leaves ( finely chopped / dried crushed )

Method:-

1. Mix together butter, olive oil, garlic / garlic powder, basil leaves in a bowl.
2. Cut the bread into desired shape and sizes.
3. Apply the butter mix to each of the bread slices.
4. Preheat the oven at 350 F.
5. Toast the bread for 10-12 mins / till golden brown.
6. You may season it with some more salt and pepper / Parmesan cheese  if required. ( optional )
7. Serve hot.

Enjoy!!!

Cream of Asparagus Soup

A soup full of goodness

Ingredients:-

1. 1 lb Asparagus ( Trimmed, cleaned )
2. 1  Onion (yellow / white)
3. 3 Cups Vegetable Stock
4. 1 tbsp Butter
5. 1/2 Cup Heavy cream
6. Salt ( to taste )
7. Black Pepper ( as required )
8. Cajun pepper / Red Chili Powder ( for garnishing )

Method:-

1. Clean and cut the Asparagus into small pieces.

2. Dice the onion and keep aside.

3. In a soup pot heat some butter. Once the butter melts add the diced onion and sprinkle some
    salt. Saute the onion for sometime on low heat till nice and soft.

4. Add the chopped Asparagus and saute for a few more minutes till you see a slight change of
    color.

5. Next add some vegetable stock and stir well. Let the onion and Asparagus cook for 5-7 minutes
    or till the Asparagus is soft.

6. Press the Asparagus pieces with the ladle to see if they are nice and soft ( shouldn't get too
    mushy).

7. Once everything is cooked and soft turn off the heat.

8. With a blender blend it well to form a puree.

9.  Sieve the puree to get rid of  unwanted hard woody stocks.

10. Transfer it to the soup pot once again and turn the heat on to medium.

11. Once it comes to a boil add some heavy cream and mix well. ( For weight watchers this step is
      optional)

12. Season your soup with some salt and pepper, mix well and let it boil for another 1 - 2 minutes.

13. Once ready to serve transfer the soup to the soup bowls.

14. Beat some cream, just a little to make it thick enough to float on the soup.

15. Add this cream on top of the soup and with a tooth pick make some swirls  or any design you
      like. ( optional )

16. Garnish it will some Cajun pepper / red chili powder and freshly cracked black pepper.

17. Serve hot.

Enjoy!!!

Pasta for Kids

A quick pasta recipe by my friend Avani.

Ingredients:-

1. 1/2 Cup Pasta ( Of your choice )
2. 1/2 tbsp Butter
3. 3 - 4 tbsp Heavy cream
4. Salt ( to taste )
5. Pepper ( to taste )
6. Chopped Veggies ( Carrots / Onion / Green peppers / Mushrooms any veggies of your choice )
7. Garlic ( chopped / powdered )
8. Cheese ( Parmesan / your choice )
9. Cilantro / Parsley

Method:-

1. Boil pasta in water, some salt and 1 tbsp oil till nice and ready. Separate it with the help of a
    sieve and keep aside.

2. In a pan heat some butter. Add chopped veggies of your choice. Sprinkle some salt and pepper
    saute for a few seconds.

3. Add pasta, heavy cream and Parmesan cheese. Mix well and let it cook for a few minutes.

4. Once thick enough as desired add salt, pepper and garlic powder to taste and turn the heat off.

5. Garnish with some cilantro / parsley / cheese and serve hot.

Enjoy!!!

Aloo Paratha

Ingredients:-

Stuffing:-

1. 3-4 Potatoes (medium sized )
2. 1 tbsp Ginger ( grated )
3. 1 tbsp Green Chilies ( finely chopped / as much as required )
4. 1/4 tbsp Cumin powder
5. 1/4 tbsp Coriander powder
6. 1/4 tbsp Chat masala
7. Salt ( to taste )
8. 1/4 tbsp Turmeric powder
9. 1 tbsp Oil
10. 1-2 tbsp Ghee
11. 1/4 tbsp Cumin seeds
12. Cilantro ( finely chopped ) -- Optional

Dough:-

1. 2 cups whole wheat flour
2. Salt ( to taste )
3. 1 tbsp oil ( for kneading the dough )
4. Water ( as required )

Method:-

Dough:-

1. Make a soft dough with the above mentioned ingredients by adding very little water at a time.

2. Use oil to knead the dough so that it doesn't stick.

3. Cover and keep aside for 10-15 minutes.

Stuffing:-

1. Boil, peel and mash the potatoes.

2. In a pan heat some oil. Add some cumin seeds and saute them for a few seconds.

3. To this add turmeric powder, chopped green chilies and grated ginger. Saute for a few seconds
    and add the mashed potatoes. Saute them and add cumin powder, coriander powder, chat
    masala, salt and mix well.

4. Keep aside.

Parathas:-

1. Make small balls of the dough and keep aside.

2. Dip one of the ball in some wheat flour and with the help of a rolling pin roll it into a very small
    thick circle. Add one heaping spoon full of the stuffing to this.

3. With the help of your fingers close the ends of the dough circle to form a stuffed ball. Make sure
    there are no gaps/ cracks. Press the ends where ever required.

4. Dip this once again in the wheat flour and dust some flour on the platform. Roll the stuffed ball
    into a flat paratha. Slightly thick and evenly flattened.

5. Heat a tava / griddle on medium high. Put this paratha on the tava and let it cook till you see a
    slight change in color or some tiny bubbles.

6. Flip it and let it cook on the other side. With a spatula press evenly on both the sides to make
    sure it cooks well. Apply some ghee / butter on the paratha and flip it again.

7. Cook on both the sides till you see light brown color spots which indicate the paratha is cooked
    evenly on both sides.

8. Repeat this same process for the rest of the dough and stuffing.

9. You may store the stuffing and dough in the refrigerator for 1 -2 days and use whenever you
    want.

10. Serve hot with mango / chili / lemon pickles and yogurt.

Enjoy!!!

Palak Paratha

Ingredients:-

1. 1 Cup Palak / Spinach ( Chopped )

2. 1 Cup Wheat flour ( as required )

3. 1/2 tbsp Red Chili powder (as required )

4. 1/4 tbsp Cumin powder

5. 1/4 tbsp Coriander powder

6. 1/4 tbsp Garam masala

7. Salt ( to taste )

8. 1 tbsp oil 

9. Ghee (  to apply on the parathas)

10. 1/4 tbsp Ajwain / carom seeds

Method:-

1. Take the chopped spinach in a  large bowl. To it add all the dry ingredients except wheat flour 

    and 1/2 tbsp oil.

2. Mix well. Start adding wheat flour little at a time to knead into a soft dough. Apply some oil and    

    knead well. Let the dough rest for 10-15 minutes ( covered ).

3. Heat a griddle / tava on medium high heat.

4. Make small equal size balls out of the dough prepared.

5. With a rolling pin, roll one ball on the platform into a medium sized circle / tortilla. Dust 

    some wheat flour if required to make sure that it does not stick.

6. Put this paratha on the griddle / tava. When you see the color has changed a little and some small 

    bubbles, flip the paratha to the other side. Spread some ghee while pressing the paratha slightly 

    with the help of a spatula / ladle ( to make sure it cooks evenly ).

7. Flip the paratha and repeat the process.You  will see light brown spots on it. Remove the paratha 

    from the griddle / tava once it is cooked from both the sides. 

8. Repeat the same process for the rest of the dough.

9. Serve hot with pickle / chutney.

Enjoy!!!

Rajma Masala

Ingredients:-

1. 1 1/4 Bowl Rajma ( Soaked overnight, Boiled, 1/4 bowl slightly mashed )
2. 2 medium Onions ( finely chopped )
3. 1 medium Tomato ( finely chopped )
4. 1 tbsp Ginger - Garlic paste
5. 1 tbsp Oil
6. 1/4 tbsp Cumin seeds
7. 1 tbsp Rajma masala
8. 1/4 tbsp Garam masala
9. 1/4 tbsp Chaat masala
10. 1/4 tbsp Kasuri methi
11. 1/4 tbsp turmeric powder
12. 1 tbsp Red Chili powder ( or to taste )
13. 1 tbsp Salt ( or to taste )
14. Cilantro ( finely chopped )
15. 1/4 tbsp butter
16. 1 tea spoon Hing / Asafoetida
17. 1 Bay leaf

Method:-

1. Heat 1 tbsp oil in a pan. Add hing, cumin seeds, turmeric powder and bay leaf, saute.
2. To it add chopped onions, sprinkle some salt. Saute the onions for a few seconds till translucent.
3. Add ginger garlic paste and saute till it loses the raw smell.
4. To it add the chopped tomatoes and saute for a few more minutes. Cover the pan with a lid
    and let them cook for some time.
5. Saute and cover again. Cook the mixture till the time oil starts separating and the onion and
    tomatoes have cooked well and become very soft.
6. Then add some Rajma masala and mix well.
7. Add the rajma and mashed rajma to it and saute for a few minutes.
8. Next add some water to get the desired consistency, salt, red chili powder and crushed kasuri
    methi. Mix well and cover the pan with the lid. Let it cook for a few minutes.
9. Add some garam masala and mix well. Cover and cook for 2-3 minutes and then turn off the
    heat.
10. Garnish with chopped cilantro and some butter / fresh cream.
11. Serve hot with rice or chapati / naan.

Enjoy!!!

Chatpate Adraki Aloo

Ingredients:-

1. 1 Bowl Mini potatoes ( Boiled and peeled )

2. 1 tbsp oil

3. 1 tbsp Red Chili powder

4. 1/4 tbsp lemon juice 

5. 1/4 tbsp Cumin powder

6. 1/4 tbsp Coriander powder

7. 1/4 tbsp turmeric powder

8. 1/4 tbsp Amchur powder / Chaat masala

9. 1/2 tbsp Salt ( or to taste )

10. 1/4 tbsp Asafoetida / Hing

11. Ginger julienne s

12. 1/4 tbsp Kasuri methi

13. 1/4 tbsp Cumin seeds

14. Cilantro (finely chopped)

Method:-

1. Coat the potatoes with the mixture of chili powder, coriander powder, cumin powder, amchur, 

    turmeric powder, salt and lemon juice.

3. In a pan, heat some oil on medium high. To it add Asafoetida, kasuri methi, ginger julienne and
    cumin seeds.

4. Saute the cumin seeds and ginger julienne for a few seconds and add the potatoes.

5. Saute the potatoes for a 4-5 minutes, till they are slightly crispy from outside.

6. Turn off the heat.

7. Garnish with cilantro and serve hot.

Enjoy!!!!