Puran poli

HOLIGE

INGREDIENTS:-

Chana dal - 2 cups

Jaggery - 2 cups

Cardamom powder - 1 teaspoon

Maida - 2 cups

Turmeric powder - a pinch

Salt - a pinch

Sooji - 2 tea spoon (for more smoothness)

Oil - 2 teaspoon

METHOD OF PREPARATION:-

• Cook chana dal in pressure cooker and drain excess water.
• Cook the dal mixed with jaggery for 10 minutes and allow it to cool.
• Grind without adding water. Add cardamom powder and mix well.
• Mix maida with sooji and turmeric powder and form a dough by adding water and oil. Keep this covered for at least 2 hours.
• Take a ball of dough and spread with hands. Take a ball of chana mixture and keep inside the this. Cover the dough and seal at the ends.
• Apply oil on a plastic cover, keep the filled ball on it and roll it flat like you do for chapati.
• Fry on tava and add ghee on both sides.

USEFUL TIPS:

• Can use milk instead of water to form the maida dough.
• Use toor dal along with chana dal to get more smoothness.

Maddur Vada

INGREDIENTS:-

Maida - 3/4 cup
Rice flour - 1/4 cup
sooji - 1/2 cup
Finely chopped onion - 1 cup
Chopped curry leaves - 10
Chopped coriander leaves - 2 tablespoon
Salt - as per taste
Green chilly - 3 to 4
Cumin seeds - 2 teaspoon

Oil - 1/2 cup

Oil - for deep frying

Grated coconut - 2 tablespoon

METHOD OF PREPARATION:-

• Grind green chillies, cumin seeds and grated coconut to a fine paste.
• Mix the ground mixture with all the other ingredients except oil.
• Heat oil, add to the mixture and mix well to form a dough and check for salt.
• keep aside for 15 minutes.
• Heat oil for deep frying.
• Take a fistful of the dough and pat it into a circle. Not too thin.
• Place the vada carefully and deep fry it until it gets golden brown on both the sides.

Carrot halwa

INGREDIENTS:-

Carrots - 1/2 Kg
Sugar - as per taste (nearly 2 cups)
Cashew nuts - 10 to 12
Raisins - 6 to 8
Cardamom - 10 medium
Milk - to boil carrot
Ghee - 5 tablespoon

METHOD OF PREPARATION:-

• Grate  carrots and boil them in pressure cooker by adding little milk or water.
• Transfer the boiled carrots into a kadai, add ghee and fry thoroughly.
• Add sugar and stir fry till water content is gone.
• Powder the cardamoms and add it to the mixture in the kadai.
• Fry cashew nuts and raisins in ghee and add them into the kadai.
• Check for sugar and remove from flame.
• Allow to cool and refrigerate after that.
• Tastes good when eaten cold.
• Can also add condensed milk  (milk made) for more taste instead of milk.

Almond Honey Shake

INGREDIENTS:-

Milk - 2 cups
Honey - 3 tablespoon
Sugar - 2 tablespoon
Almonds - 18 to 20
Fennel seeds - 2 teaspoon
Poppy seeds - 1 teaspoon

METHOD OF PREPARATION:-

• Grind almonds, poppy seeds, fennel seeds and sugar in a blender till they become powder.
• Add milk and honey and again run the mixer till milk gets blended properly.
• In a glass put ice cubes and pour the blended mixture
• Milkshake is now ready to serve.

Paneer veg sandwich

INGREDIENTS:-

Bread slices - 4
Chopped onion - 1 medium
Chopped tomatoes - 1 medium
Chopped capsicum - 1 small
Grated paneer - 200 gms
Red chilly powder - 1 teaspoon
Coriander powder -  1 teaspoon
Garam masala powder - 1 teaspoon
Salt - as per taste
Sugar - 1 tablespoon
Butter
Water
Cheese - 2 slices
Oil - 1 tablespoon
ghee - 2 teaspoon

METHOD OF PREPARATION:-

• Heat oil in a kadai
• Add chopped onion and fry till brown
• Add chopped capsicum and stir fry for a minute
• Add chopped tomatoes and fry till they are tender
• Add red chilly powder, salt, coriander powder, garam masala powder and sugar and mix well
• Add grated paneer and stir thoroughly
• Let the mixture boil well. Add water if the consistency is too thick
• Check for salt and remove from the flame.
• Rub butter over the bread slices and stuff with the above prepared mixture. Keep a slice of cheese. Close with another butter rubbed slice of bread and press.
• Heat little ghee in a tava and fry the bread on both sides.
• Instead of tava, it can be toasted keeping inside  a toaster to get more crispness.
• Serve with tomato ketchup or green chilly sause.

Tomato soup

INGREDIENTS:-

Tomatoes - 10 to 12
Garlic - 4 cloves
Carrot - 1 small
Onion - 1
Sugar - 1 tablespoon
Oil - 1 teaspoon
Butter - 1 tablespoon
Bay leaf - 1
Pepper corns - 4 to 6
Salt - as per taste

METHOD OF PREPARATION:-

• Wash and cut tomatoes into quarters.
• Peel, wash and chop garlic.
• Peel, wash and cut carrots into roundels.
• Wash and slice the onions.
• Heat oil and butter in a pan, add bay leaf, pepper corns and sliced onions and saute till brown.
• Add chopped garlic and stir fry.
• Add carrot and tomatoes, stir for a minute and add 3 cups of water. bring it to a boil.
• Cook for 10-15 minutes with lid covered.
• Strain the mixture through a strainer.
• Reserve the liquid. Remove bay leaf and pepper corns from the residue and allow to cool.
• Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer.
• Add the reserved liquid to the pureed tomatoes and adjust the consistency.
• Put it back on heat.
• Add salt, sugar and freshly ground peppercorns and let it simmer for a couple of minutes.
• Tangy tomato soup is ready to  serve.

Rice flour roti

AKKI ROTTI

INGREDIENTS:-

Rice flour - 3 cups

Chopped onions - 1 medium

Chopped coriander leaves - 1 table spoon

Salt - as per taste

Chopped green chillies - 1 table spoon

Oil

Water

Scrapped coconut - 2 table spoon

METHOD OF PREPARATION:-

• Add all the above mentioned ingredients in a bowl except water and mix well
• Make some Luke warm water and add to the mixture and form a dough.
• Grease a butter paper on a flat platform and take a  fistful of the dough and pat over the butter paper to make chapathi like round.
• Heat a tava and fry the rottis on both sides in low flame.
• Rub butter on both the sides and serve with coconut chutney or coriander chutney.



Aloo tikki

INGREDIENTS:-

Bread slices - 5 to 6
Potatoes - 200 grams
Pepper powder - 1 tea spoon
Red chilly powder - 2 tea spoon
Salt - as per taste
Sugar - 1 table spoon
Chopped Coriander leaves -  1 table spoon
Oil - for deep frying

METHOD OF PREPARATION:-

• Boil the potatoes and mash them well in a bowl.
• Dip the bread slices in water, remove and squeeze the water out. Put the potatoes into the bowl containing water.
• Add red chilly powder, pepper powder, salt and sugar.
• Mix well and form a dough. Water content should not be there.
• take fistful of dough and make into tikkis of desired shapes using different moulds. Use oil for greasing the mould.
• Heat oil for deep frying and fry the tikkis till they become brown  on both sides.

Goan Fish Curry

Preparation time: 60 minutes

Cooking time: 20 minutes

Marination time: 20 minutes

INGREDIENTS:-

2 medium sized- Promfret or any other fish.
Oil - 2 table spoon
Chopped onion - 1 small
Green chillies - 2 (slit and halved)
Salt - as per the taste
Vinegar - 1 table spoon

 For the paste:

Cumin seeds - 2 tea spoon
Coriander seeds - 2 table spoon
Whole red chillies - 8
Scrapped coconut - 1 cup
Chopped ginger - 2 inch piece
Chopped garlic - 15 cloves
Tamarind pulp - 2 table spoon


METHOD OF PREPARATION:-

• Clean, wash and cut each fish into five to six pieces.
• Dry roast cumin seeds, coriander seeds and the whole red chillies.
• Make a fine paste of the roasted spices along with the scraped coconut, ginger, garlic and tamarind with a little water.
• Apply half of the ground paste to the fish pieces and marinate for 20 minutes.
• Heat oil in a pan. Add chopped onion and fry till golden brown in colour. Add green chillies and cook on medium heat for 3-4 minutes stirring constantly.
• Add the remaining ground paste and stir well. Saute for 5 minutes till a nice aroma is given out.
• Add 2 cups of water and bring to a boil.
• Add the marinated fish pieces and salt to taste. Cook on low heat for about 5 minutes or till the fish is done.
• Stir in vinegar and serve with steamed rice.

Amritsari Fish Fry

Preparation time: 60 minutes

Cooking  time: 10 minutes

           Marination time: 40 minutes


INGREDIENTS:-

Boneless fish - 600 gms
Vinegar - 6 table spoon
Gram Flour- 1 cup
Yogurt - 1/2 cup
Egg - 1
Carom seeds - 1 tea spoon
Salt - as per taste
Lemon juice - 1 table spoon
Red chilli powder - 1 table spoon
Ginger paste - 2 table spoon
Garlic paste - 2 table spoon
Oil - to deep fry
Chat masala - 1 tea spoon


METHOD OF PREPARATION:-

• Clean, wash and cut fish into one and a half inch size cubes.
• Marinate in vinegar for 20 minutes. Remove from vinegar and pat the fish dry.
• Make a batter of gram flour, yogurt, egg, carrom seeds, salt, lemon juice, red chilli powder, ginger paste and garlic paste.
• Keep the fish in this marinade for 20 minutes.
• Heat oil in a kadai and deep fry the fish till golden brown and crisp.
• Serve hot sprinkled with chat masala.

Konkan Prawns Ghassi

Preparation time:30 minutes

Cooking time: 20 minutes

Marination time: 60 minutes


INGREDIENTS:-

Prawns - 18-20 (shelled and deveined)
Scrapped coconut - 1 cup
Salt - as per taste
Chopped onion - 2 medium sized
Red chilli - 4 (dry roasted)
Coriander seeds - 2 tea spoon
Cumin seeds - 1 tea spoon
Peppercorns - 8 to 10
Fenugreek seeds - 1/4 tea spoon
Turmeric powder - 1/2 tea spoon
Garlic cloves -  5
Tamarind pulp - 2 table spoon
Oil - 3 table spoon


PREPARATION METHOD:-

• Wash prawns thoroughly under running water. Drain and pat them dry. Sprinkle salt and keep aside for one hour preferably in the refrigerator.
• Grind scrapped coconut, peppercorns, coriander seeds, cumin seeds, whole red chillies, turmeric powder, tamarind pulp, fenugreek seeds, garlic and half of the chopped onions to a smooth paste using sufficient water and keep it aside.
• Heat oil in a kadai and fry the remaining chopped onions till light brown.
• Add the ground paste and saute for 2-3 minutes. Add 2 cups of water and mix well. When it comes to a boil add prawns and adjust seasoning.
• Simmer for 15 minutes or till cooked.
• Serve hot with steamed rice.