SEV PURI

Ingredients:-

Puri
Sweet chutney
Green chutney
Nylon sev
Chopped onion- 1 cup
Chopped tomato- 1 cup
Grated carrot- 1/2 cup
Chopped coriander leaves- 2 tbsp
Curd - 1/2 cup
Red chilli pwdr
Chat masala pwdr

Procedure:-

• Arrange 7-8 flat Puri in a plate.
• Put curd, sweet chutney, khara/green chutney on each puri.
• Sprinkle a pinch of chat masala, red chilli pwdr, then add chopped onion, tomato, grated carrot, chopped coriander and finally sprinkle nylon sev.
  

PANEER BUTTER MASALA

Ingredients:-

Paneer/ cottage cheese - 300 gms
Onion- 2 nos.
Tomato- 2 nos.
Butter- 3 tbsp
Bay leaf- 1 no.
Clove- 2 nos.
Cashew paste- 2 tbsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr- 1tsp
Garam masala pwdr-2 tsp
Turmeric/ haldi- 1/2 tsp
Ghee/ clarified butter - 2tbsp
Chopped cilantro- 2 tbsp
Salt to taste

Procedure:-

• Cut paneer into cubes and fry them in ghee, set aside.
• Heat butter in a wok, saute bay leaf and clove.
• Saute ginger, garlic paste and grated onion for 5-6 minutes.
• Add tomato puree and cashew paste fry for 5 minutes.
• Now add coriander pwdr, red chilli pwdr, garam masala pwdr, haldi and salt.
• At the end add fried paneer cubes, stir them in gravy.
• Sprinkle cilantro.
• Serve hot with chapathi/naan/kulcha.

PALAK CUTLET

Ingredients:-

Cooked Rice- 1 cup
Boiled potato- medium size 2 nos.
Spinach/palak - finely chopped- 2 cups
Green chilli paste-1 tsp
Ginger paste-1 tsp
Coriander leaves- chopped 1/2 cup
Besan- 2 tbsp
Garam masala pwdr- 1 tsp
Salt to taste
Oil to fry

Procedure:-

• Mash boiled potatoes and rice together.
• Add all other ingredients and mix well.
• Make round shaped patties of 3" diameter.
• Shallow fry on medium heat.
• Serve hot with tomato sauce.

COCONUT RICE

Ingredients:-

Rice- 1 cup
Water- 2 cups
Shredded coconut-1 cup
Mustard - 1 tsp
Red chillies- 3 nos.
Urad dal- 1 tsp
Curry leaves- 1 string
Cilantro- 5-6 strings
Oil to saute
Cashew to garnish
Salt to taste

Procedure:-

• Cook rice and keep aside. (For her/him, who doesn't know to cook rice:- Add water and rice in cooker, keep cooker on stove, turn on heat, after 2 whistles turn off heat, rice is ready, as simple as that.)
• Heat oil in a wok, saute mustard, urad dal, curry leaves, red chilles and shredded coconut.
• Fry for 3-4 minutes, then add salt.
• Mix it with rice, sprinkle chopped coriander leaves, garnish with fried cashew and serve.

MASALA PURI

Ingredients:-

Puri
Dry peas -1 cup
Green chillies- 2 nos.
Cloves- 2 nos.
Cumin seeds-1 tsp
Chopped onion- 1 no.
Oil to saute
Salt to taste
Chat masala pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Green chutney-1 tbsp
sweet chutney- 1 tbsp
Curd- 1/2 cup
Chopped coriander leaves- 2 tbsp
Grated carrot- 1/2 cup
Finely chopped tomato- 1 cup
Finely chopped Onion-1 cup
Fine sev/ Nylon sev-1 cup

Procedure:-

• Soak dry peas for 4-5 hrs.
• Boil them with green chillies, cloves till soft, Keep aside.
• Saute cumin seeds, chopped onion.
• Add Boiled peas, salt, garam masala pwdr, red chilli pwdr, chat masala, green chutney and sweet chutney.
• Arrange 7-8 puris in a plate, pour peas gravy on puris, above that a tbsp of curd.
• Sprinkle grated carrot, chopped tomato, chopped onion, coriander leaves and nylon sev.

Its very easy to make, u never go wrong. You can use more/less qty of masala pwdrs/chutney according to your taste.

PURI AND CHUTNEY FOR CHAATS

Chaat is a term which brings water in everyones mouth. There are many types in it viz., Pani puri, Sev puri, Masala puri, bhel puri etc. For everything we need puri, sweet chutney, khara/green chutney. If u keep these 3 ready, its very easy to make chaats.

Puri:-
Ingredients:
Fine sooji/semolina- 2 cups
Oil- 1 tsp
Salt to taste
Oil to deep fry puris

Procedure:-

• Mix sooji, salt, oil , water and make a soft dough. Keep it covered for half an hour.
• Roll the dough like chapathi but a bit thinner.
• Cut it into small puris by using a small lid.
• Deep fry in oil.

Sweet Chutney:-
Ingredients:
Dates-3-4 nos.
Tamarind- lemon size
Cumin seeds- 1 tsp
Jaggery- 1tsp

Procedure:-
Grind all the ingredients together to get sweet chutney.

Green Chutney:-
Ingredients:
Chopped coriander leaves- 1 cup
Chopped Pudina- 1/2 cup
Green chillies- 5 nos. (or as per your taste)
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Salt to taste

Procedure:-
Grind all the ingredients together to get green chutney.

RAGI DOSA / FINGER MILLET PANCAKE

Ingredients:-

Urad dal/ black gram- 1cup

Ragi/ finger millet flour- 2 cups

Baking soda- 1/2 tsp

Salt to taste

Butter milk- 1/2 cup (optional)

Procedure:-

• Soak black gram for 4 hrs, then grind it.
• Add ragi flour, salt, soda, butter milk and water , make thin batter.
• Keep batter for 4-5 hrs to ferment.
• Pour a ladle full of batter on hot griddle, turn upside down after 2 minutes.
• Remove from griddle after 1 minute.
• Eat hot n crisp dosa with coconut chutney and a blob of butter on dosa, believe me its heaven!!

BUTHI / RICE BALL

Ingredients:-

Rice- 1 cup

Water- 2.5 cups

Salt to taste

Grated Ginger-1 tsp

Grated garlic- 1 tsp

Curd- 1/2 cup

Milk- 1/2 cup

Procedure:-

• Bring water to boil in a vessel, add rice, cook till done.
• Drain out the remaining water.
• Allow rice to cool for sometime.
• Add ginger, garlic, salt, curd and milk, mash and mix thoroughly.
• Make 2-3 rice balls.
• Serve with pickle/ chutney.

HOLIGE-SIKARNE

Click on links below for recipe-
Holige
Holige saaru
Sikarne

AVALAKKI / POHA

Ingredients:-

Thick Poha- 2 cups

Curry leaves- 1 string

Onion- 2 nos.

Green chillies- 4 nos.

Peanut- fistful

Turmeric pwdr- a pinch

Salt to taste

Oil to saute

Procedure:-

• Soak poha in water for 5 minutes and drain it properly.
• Heat oil in a wok, fry peanut, remove from oil, keep aside.
• In remaining oil saute green chillies, curry leaves.
• Add chopped onion and fry till they become translucent.
• Stir in turmeric pwdr and salt. Remove from heat.
• Mix this with poha.
• Sprinkle peanuts and chopped coriander leaves.
• Microwave for a minute and serve.

RAJMA

Ingredients:-

Rajma/ red kidney beans- 2 cups
Ginger, garlic paste- 2tsp
Finely chopped onion- 1 cup
Chopped Tomato- 1 cup
Green chillies- 2 nos.
Chopped coriander leaves- 2 tbsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Coriander pwdr-1 tsp
Haldi/turmeric pwdr- 1/4 tsp
Curd- 2 tbsp
Salt to taste
Oil to saute

Procedure:-

• Soak rajma overnight.
• Heat oil in a pressure cooker pan, saute ginger-garlic paste, green chillies and onion.
• Then add red chilli pwdr, garam masala pwdr, haldi and coriander pwdr.
• Add curd and stir it well and then add chopped tomatoes.
• Now add rajma, salt and water. Close the cooker lid and cook till 4 whistles.
• Garnish with chopped coriander leaves.
• Serve with rice/chapathi/roti/naan.

JEERA RICE

Jeera Rice is very easy to make and less time consuming.

Ingredients:-

Basmati Rice- 1 cup
Water- 2 cups
Thinly sliced onion- 1 cup
Cumin seeds- 2 tsp
Cumin pwdr-1 tsp
Fried cashew- 2 tbsp
Salt to taste
Ghee/clarified butter- 2 tbsp

Procedure:-

• Heat ghee in a Pressure cooker pan, saute Cumin and onion.
• Add Cumin pwdr and salt.
• Add soaked and drained basmati rice, fry for a minute.
• Add water, close the cooker lid.
• Turn off the heat after 2 whistles.
• Garnish with cashews, serve hot with any gravy.

CARROT HALWA

I used to make carrot halwa in a different style, used to cook carrot in cooker, tastes okie dokie. This time my friend Punjabi Kudi helped me by sharing typical Punjabi Carrot Halwa recipe. It was AWESOME!!!!!!

Ingredients:-

Shredded carrot- 3 cups
Milk- 2 cups
Sugar- 1/4 cup or as required
Cardmom pwdr- 1/2 tsp
Clarified butter/ghee- 4 tbsp
Cashew, raisin, almond pcs- 2 tbsp

Procedure:-

• Heat clarified butter/ghee in a pan and fry cashew, almond, raisins, keep aside.
• In remaining ghee, fry shredded carrot for 10 minutes.
• Mean while, keep milk for boiling on another stove, boil till milk reduces to a cup.
• After frying carrot, add milk and keep stirring till all the milk evaporates.
• Now add sugar, cardmom powder. Stir till halwa leaves sides and bottom of pan.
• Turn off the heat. Add fried cashew, almond and raisins.
• Serve hot/chilled.
• Serve it with vanilla ice-cream, its a best dessert forever.

MANGO SHAKE

Ingredients:-

Mango Pulp- 2 cups
Milk- 1 cup
Sugar - 2-3 tsp
Ice cubes- as required

Procedure:-

Blend above said ingredients together, pour it in a serving glass, add ice cubes and relish ur drink, slurp!!!!!

KAJU MASALA

Ingredients:-

Cashew/ Kaju- 1/2 cup
Ginger, garlic paste- 1 tbsp
Green chillies- 2 nos.
Red chilli pwdr-1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 2 nos.
Finely chopped tomato/ tomato puree- 2 nos.
Curd- 2 tbsp
Cilantro- 2 tbsp finely chopped
Turmeric pwdr/haldi- 1/2 tsp
Besan - 1 tbsp
Oil to saute
Salt to taste
Ghee to fry cashew

Procedure:-

• Fry cashew in ghee/clarified butter, keep aside.
• In a wok, heat oil, add ginger-garlic paste, green chillies, then chopped onion, saute till soft.
• Add tomato, fry for 3-4 minutes.
• Now add, garam masala pwdr, red chilli pwdr, haldi, curd and salt.
• Add besan flour to 1/4 cup of water, stir and remove lumps.
• Add besan slurry to masala, Stir it and cook it for few minutes.
• At the end, add fried cashew and chopped cilantro.
• Serve hot with chapathi/roti/naan/kulcha.

MASALA KULCHA

Ingredients:-

All Purpose flour- 2 cups
Curd- 2 tbsp
Baking powder- 1/2 tsp
Green chillies- 2 nos. (finely chopped)
Cilantro- 2 tbsp ( finely chopped)
Garam masala pwdr- 1 tsp
Salt to taste
Oil- 1 tbsp
Sesame seeds /til- to garnish
Clarified butter/ ghee to smear

Procedure:-

• Mix all purpose flour, baking powder, curd, green chillies, cilantro, garam masala, oil, salt with warm water, kneed it and make soft dough. Let it sit for an hour.
• Divide dough into even sized dough balls.
• Roll them into thick round shape.
• Place it on a hot griddle until bubbles form on top surface.
• Turn it upside down, bake for 2-3 mins.
• Apply ghee, sprinkle sesame seeds and finely chopped cilantro.
• Serve hot with any side dish.

BHINDI / OKRA FRY

Ingredients:-

Okra-10-12 nos.
Besan flour- 2 tbsp
Red chilli powder- 1 tsp
Any Masala powder- 1 tsp
Niger seeds powder/ uchellu pudi/gurellu pudi- 1 tsp
Salt to taste
Oil- 1 tbsp
To fry- 2 tbsp oil

Procedure:-

• Mix all the ingredients except okra.
• Make a lengthwise Slit in okra, stuff the mix in it.
• Fry them with oil.
• Fried okra is good companion for chapathi/roti/naan/kulcha.

MANGO LASSI / SMOOTHIE

Ingredients:-

Curd/yogurt- 1 cup

Mango pulp- 1 cup

Honey/sugar- as per your taste

Ice cubes- 4 cubes

Procedure:-

• Blend yogurt, mango pulp(any brand) , sugar/honey together in a blender.
• Pour it directly to glasses, add ice cubes.
• Enjoy yummy mango lassi!!! slurp!!!

WEEKEND PLATTER

MASALA KULCHA, KAJU MASALA, BHINDI FRY, CAKE AND MANGO LASSI

Platter for our 7th wedding anniversary dinner!

JOLAD MUDDE WITH SHENGA TAMBULI

( JOWAR FLOUR BALL WITH PEANUT CHUTNEY)

Ingredients:-
To make 2 balls:

Jowar flour - 1/2 lb
Water - 2cups
Salt to taste

Procedure:-

• Make slurry of jowar flour by adding 2tbsp of flour to half a cup of water.
• In a pan pour water, add salt, bring it to boil.
• Add slurry, keep stirring until it starts boiling.
• Add remaining flour, let it cook for 10-15 minutes on medium flame.
• Stir it properly to remove lumps.
• Remove from heat, make it into balls when hot.
• Serve hot with ghee/clarified butter and peanut chutney.

PEANUT CHUTNEY ( SHENGA TAMBULI)

Ingredients:-

Fried and peeled pea nuts - 1 cup
Green chillies-2 nos.
Curry leaves - 1 string
Cilantro- 1/4 bunch
Salt to taste

Procedure:-

• Grind all the above said ingredients together coarsely.
• Serve it with Mudde.