Monday, April 15, 2013

Matar Mushroom

An awesome combination of peas and mushroom. 

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
 Category: Veg
Green peas,soaked 1 cup

Mushroom,halved and blanched400 gram

Onion 1 medium

Oil 2 tablespoons

Cinnamon 2 inch piece

Green cardamoms 3

Tomato 1 medium

Cumin seeds 1 teaspoon

Spring onion,chopped 1/4 cup

Green chilli 2

Ginger paste 1 teaspoon

Garlic paste 2 teaspoon

Tomato puree 1/4 cup

Turmeric powder 1/2 teaspoon

Coriander powder 2 teaspoons

Cumin powder 1 teaspoon

Salt to taste

Red chilli powder 1 1/2 teaspoons

Cashewnut paste 1/4 cup

Fresh coriander leaves,chopped 1/4 cup

Kasoori methi ,crushed 1 1/2 teaspoons

Garam masala powder 1 1/2 teaspoons

Spring onion green,chopped 2-3 stalk

Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and sauté for ½ minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and sauté for 1 minute. Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and ½ cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha.

Wednesday, October 5, 2011

Puran Poli Recipe

Puran Poli Recipe

Puran Poli is a popular Marathi dish. Here is Puran Poli recipe.

  • 2 cups chana dal, soaked in water for 4 hours
  • 2 cups jaggery (adjust for sweetness)
  • 2 cups refined flour
  • 3 tbsp oil
  • 1 tsp cardamom powder
  • 1/4th tsp nutmeg powder
  • 1/4th tsp nutmeg powder
  • 3/4 tsp turmeric powder
  • Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
  • Add jaggery and cook further and then mash into a soft paste.
  • Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
  • Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
  • With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
  • On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
  • Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Thursday, September 1, 2011

Tomato Chuthey ( Hot, Spicy and yummy)

Dear Readers,
Ever wondered what can be done with the extra tomatoes you have at home. Here’s a simple easy recipe for making awesome Tomato chutney. You can have it with roti, rice, khichdi, salty biscuits, chips etc.  It just tastes amazing with anything. This is a hot and spicy tomato chutney. Perk up your meal with this recipe.
Preparation Time: 10 mins.
Cooking Time: 10 mins.

  • 2-3 tomatoes finely chopped
  • 1 small onion chopped
  • 1 tsp chopped garlic
  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp Jaggery / Sugar
  • 4 to 5 Curry Leaves (optional)
  • 1 tsp Red/Green chill
  • 1/2 tsp garam masala powder

1.   Heat the oil in a non-stick pan, add the green chilies, chopped garlic, mustard seeds, cumin seeds, curry leaves and sauté for a few seconds.
2.   Add the onions and sauté till they turn translucent.
3.   Add the chopped tomato, turmeric powder, salt , garam masala and sauté for another 4 to 5 minutes.
4.   Your Hot and Spicy Tomato chutney is ready to eat.
You can eat it while its still hot or you can store it in refrigerator and eat later.  In both the cases it tastes just awesome.

Wednesday, August 31, 2011

Pav Bhaji

Dear Readers,
I am back wit one more quick and awesome recipe which is called as PAV BHAJI. Pav Bhaji is a quick meal for anyone who loves tasty food but has limited time to cook. This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. If you want to tickle your taste buds and too lazy to cook a complete meal, Pav Bhaji will surely come for your rescue.
Preparation Time: 15 mins.
Cooking Time: 20 mins.
Ingredients: For Bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter
For Pav:
1ladi pav ( 6 or 12 pav)
4 tbsp Butter
1 tsp pav bhaji masala (optional)
For serving:
1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander (dhania)

For the bhaji

1.    Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2.    Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
3.    Add the tomatoes and simmer till the oil separates.
4.    Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
5.    Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

1.    Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
2.    Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
How to proceed

1.    Serve the hot bhaji on individual plates and top with the onion and coriander.
2.    Serve with the hot pav and lemon wedges.


Monday, August 29, 2011

Bread Upma

Dear Readers,
This is a lovely tasty and a quick snack..... I made this with ham burger buns....which were lying at my place....didn’t know what to do with it... This is normally made with any kind of bread.
Preparation Time: 10 mins
Cooking Time: 10 mins

Bread slices - 8 - 10
Green chilies - 3
Onions - 1 medium
Mustard seeds - 2tsp
Urad dhal- 3tsp
lemon juice - 4tsp
Salt to taste
oil / ghee
Nylon sev for garnish (optional)
Coriander leaves
·         Put the bread slices in a dry grinding jar and grind it into a powder or crumb. You can also cut the bread in small cubes, but grinding it gives a different taste. Keep this bread crumb aside.
·         In a kadhai or pan take some oil. Add the mustard seeds, urad dhal, and green chilies. Now add in the chopped onions. Sautee till the onions becomes golden brown.
·         Now add the bread crumb in and mix well. Add the salt now according to your taste and mix well again.
·         let the bread crumb get cooked well and become a bit crunchy. Now top this with a spoon of ghee and enjoy your delicious snack.
Enjoy this quick and easy snack.

Kanda Poha

Dear Readers,
Kanda (Onion) Poha is an all time healthy breakfast option for everyone. Its especially most famous in Maharashtra, However on my visit to Indore(M.P.) I found out that Poha is also an important snack. Here I am providing quick details for making Kanda Poha.
Preparation Time: 10 mins
Cooking Time: 10 mins

Thick Poha (flaked rice) - 2 cups
chopped onion - 1
Chopped potato - 1
chopped green chillies - 1 tsp
hing - 1 pinch
haldi - 1/2 tsp
Cumin seeds - 1/2 tsp
coriander for garnishing
grated coconut for garnish
oil for seasoning
salt to taste
sugar a pinch
Lemon wedges

·         Wash poha and drain water completely and leave aside for 5 minutes. To this poha add a pinch of sugar and salt to taste.
·         Heat oil in a pan add cumin (jeera) seeds, hing, green chillies, haldi, and lots of onion .( If you don’t like onion then you can use less of it.) cook for 5-minutes.
·         Now add the cubed potatoes and fry until the potatoes are cooked well and roasted.
·         Add poha and mix well and cover it for a minute. Add more salt if needed.
·         Garnish with coriander, coconut and sprinkle lemon juice just before serving or u can also use lemon wedges and serve alongside.

Your tasty Kanda poha is ready.


Dear Readers,

Upma, an extremely common yet lovable south indian snack, upma is a popular breakfast choice in mumbai too, quite affordable at rs 6 per serving, the tasty upma is served in small stainless steel quarter plates, garnished with coriander and coconut, along with mini wedges of lemon.
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/3 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1 cup semolina (rava)
salt to taste

For The Garnish
4 tsp finely chopped coriander (dhania)
4 tsp freshly grated coconut
4 tsp nylon sev

For Serving
4 lemon wedges
1.    Boil 2 cups of water in a deep pan and keep aside.
2.    Heat the oil in a kadhai and add the mustard seeds.
3.    When the seeds crackle, add the urad dal, curry leaves, onions and green chillies and sauté on a medium flame till the onions turn translucent.
4.    Add the semolina and sauté on a slow flame for another 3 to 4 minutes.
5.    Add the hot water and salt and cover and cook on a slow flame for 3 to 4 minutes, stirring once in between.
6.    Place equal portions of upma on 4 plates, garnish each plate with 1 tsp of coriander and 1 tsp of coconut and serve immediately.
Enjoy this wonderful and delecious upma with your friends and family.