CHEESE GARLIC PARATHA

Ingredients :
8 tablespoons wheat flour
8 cheese cubes (grated)
2-3 small sized garlic flakes (finely chopped)
2 small sized green chillies (finely chopped)
water
salt to taste

Preparation :
1. Add enough quantity of water and salt to the what flour.
2. Knead the batter with the consistency to make rotis
3. Roll 8 medium sized rotis
4. Heat rotis on tawa for 30 seconds (half cooked rotis)
5. Now take the half cooked roti in a plate
6. Apply butter to the roti
7. Spread grated cheese over it generously
8. Over cheese, spread chopped garlic and green chillies.
9. Again spread cheese over it
10. Apply butter to the second roti
11. Place the other roti over the first roti (with butter portion inside)
12. Now press the paratha with the help of roller or press it by hand
13. Place the paratha on hot tawa
14. Cook both the sides for 1-2 minutes
15. Serve it hot with tomato ketchup

Pohe
.
Pohe is one of the popular breakfast items in maharashtrian cuisine. There are various
types of pohe like Dadape Pohe, Kolache pohe, Gulache pohe, Vangi pohe, Kande pohe,
batate pohe etc. The recipe which I have posted here falls under the category of kande as
well as batate pohe. I have used both the ingredients in this recipe.

In maharashtrians, pohe is also popular dish served during “Baghnyacha Karyakram”

(where boy comes to girls place for marriage talks).
Ingredients:
2 cup thick Pohe
2 finely chopped onions
1 Potato chopped in squares
½ cup boiled green peas
Handful of roasted peanuts
½ lemon’s juice
2 tspn Sugar
Water
Salt to taste

¼ cup oil
1 tspn mustard seeds
1 tspn cumin seeds
¼ tspn asafetida
1 tspn turmeric powder
8-10 curry leaves
2-3 chopped green chilies

Freshly grated coconut

Finely chopped coriander

Preparation:
Wash Pohe.
Drain all the water and keep aside for 10 to 15 minutes.
After 10-15 minutes add salt and sugar to the soaked pohe and keep it aside.

Heat oil in a pan.

Add mustard seeds, cumin seeds, asafetida, curry leaves and green chillies to the oil.
Now add chopped onion and fry it.
Once is it semi-cooked, add potatoes, peanuts and green peas
Cover the mixture with lid and allow it to cook
(You may sprinkle some water if required)

Remove the lid and add soaked pohe to it.

Mix the entire mixture
Sprinkle some water and cover it with lid
Allow it to cook for 5 minutes
Add lemon juice in the end.

Serve hot by garnishing it with fresh coconut and coriander.

Note : You may also garnish it with yellow sev.

.
Posted by Amarendra at 2:56 AM 0 comments
Labels: Evening Snacks, Traditional Marathi

Tuesday, December 22, 2009

Bread Upma
This is one of my favourite snacks. The recipe is also very simple and take very less time
to make. Bread upma is generally made from Maida bread. However, I have added
multigrain bread also to this recipe as an healthy option.
Ingredients:
6 breads (Pav)
1 finely chopped onion
1 finely chopped tomato
1 vertically chopped capsicum
1 vertically chopped carrot
¼ cup green peas
2 chopped green chilies
¼ spoon asafoetida
½ tspn mustard seeds,
½ tspn cumin seeds
1/2 tsp sugar
¼ cup Oil
Salt to taste
Coriander to garnish

Preparation:
Break the bread into 5-6 pieces each.
Put it in mixer grinder and grind it for 1-2 minutes (Alternatively you may make small
pieces manually)
Boil green peas in water with a pinch of salt and keep it aside.

Heat oil in a pan.

Add mustard seeds, cumin seeds, asafetida and green chillies.
Now add onion and fry till it becomes transparent.
After that add remaining vegetables and allow it to cook for 5 minutes.
Add sugar and salt to the vegetables.
Finally add bread mixture and mix it well.
Garnish it with finely chopped coriander.
Serve hot.
Posted by Amarendra at 8:24 PM 0 comments
Labels: Evening Snacks

Maggie Noodles Upma

.
My Aai hates eating Maggie noddles. She has perception that the tastemaker (masala) that
we get in Maggie noddles pack has non-veg smell. So whenever I purchase noddles, she
use to make Noddles Upma from it (without using the taste-maker) Here is the recipe.
Ingredients:

1 pack Maggie Noodles

1 finely chopped onion
1 cup finely chopped capsicum, carrot, french beans etc. (mix vegetables)
1 finely chopped green chilly
1 tbspn Oil
¼ tspn mustard seeds
5-6 curry leaves
¼ tspn asafetida (Hing)
Water
A pinch of salt (Maggie noodles contains salt)
Corriander for garnishing

Preparation:
Put water and 2-3 drops of oil in a vessel and bring it to boil
Now put the noodles in it and allow it to cook for 2 minutes
Take off the heat and drain the excess water
Heat oil in a pan
Add mustard seeds, curry leaves and asafetida to hot oil for tempering
Now add chopped onion and allow it to cook
After onion becomes transparent add remaining vegetables & green chilly to it
Allow the vegetables to cook
Add a pinch of salt to it
Add the cooked noodles to the vegetables
Garnish it with chopped coriander
Serve Hot

Note : You may add vegetables of your own choice to make it more colourful.
.
Posted by Amarendra at 2:19 AM 0 comments
Labels: Evening Snacks

Monday, December 21, 2009

Handvo (Handwa)
.
Personally, I am fond of Gujrati recipes. I love eating Undhyu, dhoklas, and all type of
gujrati farsans. Handvo (or Handwa) is a Gujarati dish. It is made up of various dals and
bottlegourd. You may classify it as a type of dhokla also. You also get readymade Handwa
flour in stores.

In this recipe, I have not used bottlegourd (dudhi) but have used vegetables available in
my refrigerator like green-peas, carrot etc. This is a modified version of Handvo which we
prepare at home.

Ingredients:
1 cup rice
1 cup mix dals (toor dal, moong dal, chana dal, urad dal)
2 tspns rawa (Sooji)
1 cup sour curd
1 cup mix finely chopped / grated vegetables (green-peas, carrot, capsicum, etc.)
½ tspn sugar
1 tspn soda or fruit salt
1 tspn turmeric powder
1 tspn red chilly powder
Salt to taste
For Tempering:
½ cup oil
1 ½ tspn mustard seeds
2-3 tspns sesame seeds
½ tspn asafetida (hinga)

Preparation :
Wash rice and dals together
Grind it into a fine paste
Add rawa and curd to the paste
Leave it aside for 6-7 hours for fermentation
Add rest of the ingredients to the batter

Take oil in a non stick pan and heat it.

Add mustard seeds, asafetida and sesame seeds and let it crackle
Pour the batter into the non-stick pan
Close the lid of pan and allow it to cook for 10-15 minutes
Now change the side and allow it to cook for another few minutes
Cut it into small pieces and serve hot

Posted by Amarendra at 8:44 PM 0 comments

Labels: Evening Snacks, Side Dishes

Thursday, November 26, 2009

Dudhi Thepla
Thepla is a very simple gujrathi recipe. In theplas, methi theplas are popular, however
we can make theplas from bottle-gourd, spinach, raddish or vegetable of your choice. You
may have it anytime during the day. It can be served as a break-fast item, during meals
or during tea-time also. Dudhi theplas are tasty as well as nutritious.

Ingredients:
1 cup grated bottlegourd (Dudhi)
2 cups wheat flour
½ cup chopped fresh coriander
½ tspn turmeric powder
1 tspn red chilli powder (or green chilly paste)
1 tspn ginger-garlic paste
1 tspn dhana-jeera powder
½ lemon juice
water
Salt to taste
Oil

Preparation :
Take grated bottle-gourd in a vessel
Sprinkle some salt over it and keep it aside to 20-25 minutes to facilitate release of water
from it
Now add wheat flour, turmeric powder, red chilly powder,chopped coriander, ginger-
garlic paste, lemon juice and dhana-jeera powder to it.
Heat 1 tablespoon oil and pour it on the mixture
Now knead all the ingredients together to make smooth dough
Add water if required
Make small balls from the dough
Roll them into round shape of rotis
Heat pan and roast the thepla on both the sides
Pour few oil drops on the both the sides
Serve with chutney / curd / sauce / sweet pickle

Note : Adding 1 cup curd to the abovemixture (instead of lemon juice) will make the
theplas soft.

Posted by Amarendra at 11:52 PM 0 comments

Labels: Evening Snacks, Indian Bread

Monday, November 23, 2009

Moong Dal Chilla
Moong Dal chilla is a diet recipe. If you indulge in some high caloried food during this
marriage season, a two days No-Cereal Diet (NCD) will help you compensate the extra
calories and help you to maintain your weight.

Moong Chilla along with fresh fruits, salad, roasted chanas and butter-milk in your diet
helps you to compensate the extra calories gained. The taste of chillas is also awesome.
You may have it with plain curd also.
Ingredients:
2 cups split moong dal (chilti dal)
½ cup green moong (optional)
2 finley chopped onions
2 finely chopped green chilies
1 tspn ginger-garlic paste
½ cup finely chopped fresh coriander
1 sachet of Eno (Fruit salt) or A pinch of soda
Oil for frying
Salt to taste

Preparation:
Sprinkle pinch of soda on moong dal and moong
Soak moong dal and moong in water for 5-6 hours
(If you wish to use fruit salt / Eno, then do not add soda at this stage)
Remove the excess water and grind it into a smooth paste (medium consistency)
Add finely chopped onion, green chillies, coriander, ginger-garlic paste and salt to it.
Mix it well and set it aside for 15-20 minutes
If you have not used soda for soaking, add 1 sachet of Eno to the batter
Heat a non-stick pan on medium heat
Add 1 tspn of oil on the pan
Pour the batter on the pan and spread it evenly
Close the lid of pan and allow it to cook for 5 minutes
Now turn the chilla and drizzle some more oil drops.
Cook on both the sides, till it becomes brown in colour
Serve hot with tomato ketchup or chutney.

Note : You may add finely chopped cabbage or spinach to enhance the taste
Posted by Amarendra at 10:53 PM 0 comments
Labels: Diet Recipes, Evening Snacks, Indian Bread

Friday, November 20, 2009

Kolhapur Special Misal Pav
This is not my recipe. This recipe has been forwarded to me by Akshaya Parkar (Akshu),
my friend and ex-colleague, who is an excellent cook.

I miss Akshu ke hath ka khana since the day I left Microsynth, my first job.

*******

Misal Pav (Spicy curry with bread) is a traditional Indian dish sold in the streets of
Mumbai, Pune and parts of Maharastra, India. It consists of spicy curry usually made of
chick peas and chilly powder gravy. The final dish is topped with Punjabi mix or sev
(Indian noodles), onions, lemon and coriander (cilantro). It is usually served with bread
toasted with butter. The dish is inexpensive and a poor man's meal.

The best Misal Pav available is at Thane outside Mamledar Office. Usually the Pav served
is a Bun Pav, but in Kolhapur it is a Sandwich bread. Puneri Misal, as name suggest from
Pune is also tasty. Shree Datta Guru Snacks at Panvel delightfull Misal Pav. Misal Pav in
Shree Datta Snacks Spot near Goregaon Station (East) is also very tasty

Ingredients :
2 Potatoes
4 onions
2 tomatoes
50 gm sprouts
½ tsp seasme Seeds
½ tsp poppy Seeds
½ coconut
½ tspn coriander Seeds
1 tablespoon curd
10 gms garlic
10 gm ginger
2 springs coriander leaves
4 tablespoon oil
1 tspn garam masala
Salt – to taste
Bread
Chilly powder to taste
100 gms chivada & shev

Preparation :
Soak the sprouts 24 hours before you make misal.
Boil Peel & keep the potatoes aside.
Grind together Ginger, Garlic, Popy Seed, Seasme seeds, Coconut, Coriander Seeds,
Coriander Leaves into fine paste.
Chop onion and tomato.
Take a vessel and heat oil, add chopped tomato, onion, garam masala powder, chilli
powder.
Then add grinded masala.
Fry it well till it leaves oil.
Separate water from sprouts & add to fry masala
Now add fresh and salt & cook well.

To Serve :
Take bowl and add small cubes of boiled potato.
Top with shev and chiwada add prepared sprout curry to it.
Garnish with chopped onion & curd.
Serve hot with bread

Wednesday, November 11, 2009

Mokal Bhajani
'Bhajaniche thalipeeth' and 'bhajaniche wade' are common in maharashtrian homes. But
still there is one more recipe which is made by using bhajani i.e. ‘Mokal Bhajani’. It can
be categorized as evening snack dish. The taste is as awesome as thalipeeth.

Ingredients :
2 cups thalipeeth bhajani
2 chopped onions
1 tsp chilly powder
½ tsp asafoetida
1 tspn mustard seeds
½ tspn turmeric powder
2-3 tbspns Oil
few curry leaves
Salt to taste
Fresh grated coconut (for garnishing)
Finely chopped coriander (for garnishing)

Preparation :
Take bhajani in a bowl
Add chilly powder and salt
Now add sufficient quantity of water to make batter of thick consistency

Heat oil in a pan

Add mustard seeds, hing , turmeric powder and curry leaves to the oil
Put chopped onion and fry it for 10 minutes
Pour the bhajani batter into the pan
Stir the mixture for 5 minutes
Keep lid on the pan and allow it to cook for 10-15 minutes
Remove the lead
Saute the mixture till it becomes a bit dry (Add oil if necessary to make it a bit crispy)
Garnish it with grated fresh coconut and chopped coriander
Serve hot
Posted by Amarendra at 5:05 AM 2 comments
Labels: Evening Snacks, Traditional Marathi

Tuesday, September 29, 2009

Dahi Batata Puri

Chaat is a broad term and it encompasses many dishes like Bhel, Pani Puri, Dahi Batata
Puri, Ragda Pattice, Sev Puri. In Girgaon (Charni Road), there is famous Chaat-walla at
Tarabaug (2 min walking distance from charni road station & my Hinduja college). All the
chaat items served by him are mouth-watering. You will also love his masala puri, which
he gives after you make payment. There is also a little khao galli near Madhavashram
Lane which is not so famous. However, the Dahi Batata Puri and pani puri, you get is
amazing.

Dahi Batata Puri comes 5 – 6 puris per plate.The ingredients used are similar to Sev Batata
Puri. However, the basic difference between these two chaats is the shape of puris. The
puris used for Dahi Batata puri are puffy while for Sev puri the puris are flat. Also, curd /
yogut is not used in Sev Puri, which is one of the major ingredient used in Dahi Batata
Puri.

Ingredients :
1 packet puffed puris (used for pani-puri) (1 packet contain 50 puris)
3-4 medium sized boiled potatoes
1 finely chopped onion
½ cup boiled sprouted moong
Dhana-jeera powder
Chaat masala
Chilly powder
Green chutney (mint – corriander chutney)
Red chutney (red chilly – garlic chutney)
Sweet chutney (Tamarind, dates & jaggery chutney)
Finely chopped corriander
2 cups thick curd
1 cup fine sev (bhelpuri sev)
2 tspn Sugar
salt to taste

Preparation :
Mash the boiled potatoes after removing the outer skin.
Sprinkle red chilly powder and salt over the potatoes.

Beat the curd to remove its lumps.

Add sugar and salt to the curd.

For Dahi Batata Puri:

With the help of thumb, make a hole in the centre of the puffed puri.
Arrange 5 to 6 puris in a plate.
Stuff mashed potato, onion and boiled moong in each puri.
Now pour red chutney, green chutney and sweet chutney in the puri.
Now sprinkle chaat masala and dhana jeera powder over the puris.
After that pour beaten curd over the puris
Lastly garnish it with sev and corriander.
Serve immediately otherwise it will become soggy

Note :
1. Some people also make Dahi batata puri with “Ragda”.
2. Filing of soaked and drained “boondi” along with potato and moong also enhances the
taste
Posted by Amarendra at 4:33 AM 0 comments
Labels: Chowpatty Chaat, Evening Snacks

Thursday, September 24, 2009

Vegetable Idli

Vegetable Idli is a very common recipe. Only variation made here is adding chopped
vegetables in the batter, which will enhance the taste of our regular Idli.

The vegetables I have used are uncooked, however, you may saute the vegetables in oil
before adding it to the batter. Further, ingredients like grated coconut, mushrooms,
green-peas could also be added to this recipe. Further, chutney ingredients like ginger-
garlic paste, mint leaves etc. could also be added to make it more spicy.

Ingredients
3 cups rice
1 cup split bengal gram (Urid Dal)
2 cups of finely chopped mix vegetables
(Carrot, Capcisum, sweet corn, etc.)
1 tablespoon chopped corriander
1- 2 finely chopped green chillies
Oil for greasing
2 teaspoons fruit salt (Eno)
Salt to taste

Preparation:
Soak rice and urid dal overnight i.e . roughly for about 4 to five hours.
Wash and drain the excess water.
Grind the rice and urid dal together in mixer.
Transfer the mixture in a bowl
Adjust the batter to medium consistency.
Add finely chopped vegetables, corriander, green chillies and fruit salt to the mixture.
Grease idli mould (Idli patra) with oil and pour the mixture into it.
Steam the idlies for fifteen to twenty minutes.
Once the Idlies are cooked, keep the mould aside for few minutes to cool down.
Gently take out the idlis from the mould.
Serve hot.
Posted by Amarendra at 5:39 AM 0 comments
Labels: Evening Snacks

Pani Puri
Rarely you will find a person who doesn’t like Pani Puri. This is an all-time favourite chaat
item of everyone. Our trip to chowpatty would be incomplete without Pani-puri. It is also
known as "Golgappa" in North and "Poochka" in East.

Stuffing of pani-puri could be either made up of potatoes, moong, boondi or ragda or

combination of any of these. The taste of pani can be enhanced by serving it chilled.

Further, puris can be made at home also, but it makes the task a bit difficult. Hence,
puris should be bought readymade.
Ingredients :
Pani-puri Puris (A pack containing 50-100 puris)
Dates-tamarind chutney
1 cup boiled moong
1 cup soaked and drained boondi (optional)
2-3 boiled potatoes cut into small pieces & slightly mashed

For pani
3-4 tspn Pani-puri masala (Readymade dry masala)
½ cup chopped mint leaves
½ cup chopped coriander
3-4 green chillies
1/2 tspn black salt
1 tspn cumin seeds (Jeera)
1-1 ½ tspn dry mango powder (Amchur powder)
1 to 1 ½ litre water
Salt to taste

Preparation :
For Pani
Make smooth paste of mint leaves, corriander, green chillies, cumin seeds in mixer-
grinder.
Take water in a vessel and add paste, pani-puri masala, black salt, amchur powder and
salt to it.
Keep the pani in freeze for cooling.
While Serving
Make a small hole in the centre of each puri
Fill the puri with small quantity of mashed potatoes, moong and boondi.
Add some dates-tamarind chuty into the puri
Lastly dip the filled puri in pani and serve it.
Posted by Amarendra at 12:41 AM 0 comments
Labels: Chowpatty Chaat, Evening Snacks

Wednesday, September 16, 2009

Saanza (Vegetable Saanza)
Upma is originated from south and in most of the Udipi restaurants, we get south Indian
Upma for breakfast. In Maharashtra, upma is prepared in a bit different manner and is
called “Saanza”.
Saanza is a yellow coloured upma. Turmeric is used as in ingredient while preparing
Saanza which is not used in Upma. Generally, there are two type of Saanzas – viz Plain
Saanza (Tikhat Mithacha Saanza) and vegetable Saanza. Plain Saanza is made without
vegetables while in vegetable Saanza, onion, potatoes, cauliflower, green-peas, etc. is
used. Also, instead of lime juice, butter-milk is used which gives it a unique taste.

Here is the recipe of vegetable Saanza.

Ingredients :
2 cup coarse rawa (Semolina)
3 cups water
1 cup butter-milk
2-3 finely chopped onions
1 chopped potato
1 chopped tomato
1/2 chopped carrot
¼ cup green peas
¼ cup peanuts
2-3 finely chopped green chillies
8-10 curry leaves
1 tspn mustard seeds (Mohri / Rai)
½ tspn cumin seeds (Jeera)
½ tspn turmeric powder
Pinch of asafaetida (Hing)
1-2 tspn sugar
Salt to taste

For garnishing :
Finely chopped coriander
Grated fresh coconut
Yellow Sev

Preparation :
Roast Semonina on a low flame till you get aroma at a distance and keep it aside.
Take water in a vessel and keep it for boiling
Add green peas to the boiling water

Add oil to the kadai for heating.

When oil is hot, add mustard seeds, cumin seeds, asafaetida, curry leaves, peanuts and
green chillies.
Add finely chopped onion to the above mixture
Fry till it turns light pink
Now add potato, tomato & carrot.
Cover the mixture with lid and let it cook.
Add turmeric powder and salt to the mixture.
Transfer roasted semolina to the kadai
Saute the mixture for 3-4 minutes
Now add boiling water and butter-milk to the mixture
Mix the mixture gently
Immediately close it with lid and let it cook.
After 10-15 minutes pour sugar on the mixture
Again mix the mixture

At the time of serving add grated coconut, yellow sev and coriander to it.

Note :
Lime juice may be used instead of butter-milk, but in traditional Saanza, butter-milk it
used.
You may also add vegetables like French beans, cauliflower etc.
Posted by Amarendra at 9:25 PM 0 comments
Labels: Evening Snacks

Saanza (Tikhat Mithacha Saanza)

As compared to vegetable Saanza, this is very simple to prepare. The method of
preparation is similar to that of vegetable Saanza. The only difference is, no vegetables
are used to make this.

Ingredients :
2 cup coarse rawa (Semolina)
3 cups water
1 cup butter-milk
2-3 finely chopped green chillies
¼ cup peanuts
8-10 curry leaves
1 tspn mustard seeds (Mohri / Rai)
½ tspn cumin seeds (Jeera)
½ tspn turmeric powder
Pinch of asafaetida (Hing)
1-2 tspn sugar
Salt to taste

For garnishing :
Finely chopped coriander
Grated fresh coconut
Yellow Sev

Preparation :
Roast Semonina on a low flame till you get aroma at a distance and keep it aside.
Take water in a vessel and keep it for boiling

Add oil to the kadai for heating.

When oil is hot, add mustard seeds, cumin seeds, asafaetida, turmeric powder, curry
leaves, peanuts and green chillies.
Transfer roasted semolina to the kadai
Saute the mixture for 7-8 minutes
Add salt to the mixture.
Now add boiling water and butter-milk to the mixture
Mix the mixture gently
Immediately close it with lid and let it cook.
After 10-15 minutes pour sugar on the mixture
Again mix the mixture

At the time of serving add grated coconut, yellow sev and coriander to it.
Posted by Amarendra at 9:22 PM 0 comments
Labels: Evening Snacks

Monday, September 7, 2009

Potato Wada (Batata Wada)
Potato wada, commonly known as batata wada is my all time favourite snack. Whenever
potato bhaji is left over, we use to add ginger-garlic-chilly paste to it and make batata
wadas out of the leftover bhaji. There are many ways to prepare it. In North, people add
saunf to it, while in some southern parts Urad Dal or Onion are added while making the
filling of wadas.

We too make it in a slightly different manner. First we prepare dry potato bhaji and add
spices to make it more tasty for wadas. Here is the recipe.

Ingredients

For filling
6-7 Boiled potatoes
2-3 Tspns ginger garlic paste
1-2 Tspns crushed green chilles paste
1 Tspn lemon juice
1/2 Cup finely chopped corriander
1-2 Table spoons oil
Mustard seeds
Asafoetida (hing)
Turmeric powder
Curry leaves
Sugar (optional)
Salt
For Batter
1 cup Gram flour (besan)
1/4 Tspn chilli powder
Asafoetida (hing)
Turmeric powder
1 Tablespoon oil
A pinch of soda (optional)
Water
Salt

Preparation :
For filling
Peel the potatoes and cut it into small pieces to make dry potato sabzi.
Take a Kadai and heat oil. Add mustard seeds, asafoetida, curry leaves and turmeric
powder to the hot oil
Now add chopped potatoes and cook it for 5-10 minutes.(As we fry for dry potato sabzi)
Now add salt, finely chopped corriander and let the mixture cool for 10 minutes.
After 10 minutes apply green chilly paste and ginger garlic paste to the potato mixture.
Also add lemon juice and sugar and adjust the spice / salt as required.
After the mixture is ready, make small lemon sized balls and keep it aside.

For Batter
Take besan in a bowl.
Add chilly powder, asafoetida, turmeric powder, soda and salt to the besan.
Now add water to it to make medium consistent batter.
At the end, add 1-2 teaspoons of hot oil to the batter (Mohan)

Now heat oil in a kadai.

Dip the potato balls in the batter and add it to the hot oil.
Deep fry till it gets golden brownish colour.
Serve it with spicy garlic chutney
Posted by Amarendra at 9:48 PM 0 comments
Labels: Evening Snacks

Tuesday, August 25, 2009

Instant Bread Dhokla
This is my first recipe submitted to Ganeshotsav contest when we were staying
in Girgaon. I was in school (may be in 6th or 7th standard) when I made this
recipe. It was surprised to me when I won third prize for this recipe in "Annakot
spardha"

Now this has become a very very common recipe. But still I love this recipe and
hence I am sharing it.

Ingredients:

Bread Slices
Curd
Green Chutney
Oil
Mustard Seeds
Salt

Preparation :

Take 2 bread slices.

Apply curd on one side of each bread slices and keep it for 10 minutes.
Thereafter apply green chutney and put the slice of bread on other one. (Just
like sandwich).
Then heat oil in a pan and after heating put mustard seeds in it.
Thereafter pour it on bread. It will look and taste like dhokla
Posted by Amarendra at 3:36 AM 0 comments
Labels: Evening Snacks

Friday, August 21, 2009

Chatpate Alu
This recipe is very close to my heart since I have shown this on Television program on Zee
Marathi - "Aamhi Saarey Khavayye" with Prashant Damle. This recipe is inspired by a
traditional Gujarati recipe, which you find in Gujarati weddings.

Ingredients :
4-5 Potatoes1 Bowl Cashews
¼ Bowl Sesame (Til)
1 Tspn Aamchur Powder
2-3 Tspns Dhana Jeera Power
2 Tspns Pepper Powder
1 Tspn Red Chilly Powder
3-4 Tspns Asafetida
Coriander
Salt

Preparation :

Boil Potatoes and remove the skin. Cut it into vertical pieces.
Take water in bowl and add salt & Asafoetida (Hing) to it. (Take 3-4 spoons of hing)
Soak the cut potato pieces into the water for 15 minutes
Till that time, fry cashews in oil and keep it aside
Mix Aamchur Powder, Dhana Jeera Powder, Pepper Powder, Red Chilly Powder in a plate
and dip potato pieces into the masala.
Now heat oil into Kadai and add sesame seeds (Til) to it.
Now, put potato pieces and fried cashews into Kadai.
Add some sugar to taste and garnish it with finely chopped coriander.