Paneer bhuna rolls

Paneer bhuna rolls - Alka Shenoy

Splutter jeera . Add chopped onions.fry.add ginger garlic paste. Then add red chilli paste.fry till the rawness goes. add turmeric pd,coriander pd,and garammasala pd.Then add cashew paste. Add curds . bring to boil.add paneer cubes.cook till it becomes thick.garnish with coriander leaves. This is the filling. Now roll chapatis with maida or atta. Keep the filling as in the pic and shallow fry both sides and then cut into pieces

Caramel Pudding

Caramel Pudding - Tanuja Narwekar

6eggs + 12tbsp sugar

1/2 tsp vanilla essence blend or beat well till sugar dissolves 

add 2 bread slices crumbled n 2cups cold milk. Mix well. 

In a thick bottomed vessel take 4tbsp sugar + 2 tsp water n caramalise. 

Cool a bit n pour egg mix n cover n steam in cooker without weight for 25-30mins on med flame. 

Let it rest till cool then remove. Move a knife around the edges to loosen . Keep a plate over it n over turn. Serve chilled.

Palak Rasam

Palak Rasam - Tanuja Narwekar

Wash n chop half bunch palak, 

add 1 small cup thur dal ,

8 garlic cloves chopped n 

1small onion chopped. 

Pressure cook this . Mix n keep aside. 

In a pan heat 1 tsp oil, 

roast 1 tsp dhania(coriender seeds),

4-5 garlic cloves chopped, 

8-10 peppercorn n 

5_6 byadagi chillies( as per spice preference). 

Add this to 2 fistful grated coconut n grind till smooth using water.

Mix dal palak n this masala. season with oil, mustard seeds,jeera, kadi patta, hing little ,sauté finely chopped onion 1, 1 tomato chopped fine..fry till mushy n add the above mix. Salt n its done. Garnish with chopped coriander leaves.

Ragi Shevai

Ragi Shevai - Preeti Baliga

1) Ragi flour - 2cups
2) Water 5 cups
3) Salt- to taste


Method
In a kadai add water and salt & bring it to a boil.
While the water is heating add a tbsp of ragi flour & blend it well. Let it boils. Keep stirring in between.
When the water begins to boil, lower the flame and add all the ragi flour and cook this mixture on medium heat stirring without forming any lumps, till the water evaporates and the mixture comes together as a thick ball.
Switch off the gas and keep covered for 4-5 minutes.
Heat water in idli steamer and make small balls and Fill the sev press / chakkuli making machine and press directly onto an idli plates. Steam like idli for 7-8 minutes.
You can also sprinkle some coconut gratings before steaming or while serving.

Mysore style mixed veggies Kootu

Mysore style mixed veggies Kootu - Shamala Bhat

Togaribele (Pigeon Peas): 1 cup
Alasandekaalu(cowpeas) : 1 Tbsp
Mix Vegetable : Carrot, Beans, Chaoyte Squah(Seemebadanekayi), Potato
Turmeric: a big pinch
Brown Sugar or Jaggery – little for taste

To Grind
Grated fresh Coconut : 3 Tbsp
Red Chilies : 3~4
Urid Dal- 1 tsp
Chanadal-1tsp
Coriander Seeds – 2 tsp
Cumin Seeds- 1tsp
Pepper corns-5
Salt for taste

Method :
1. Clean and chop vegetables into small 1” pieces.
2. Clean and Wash Toordal and cowpeas.
3. Cook dal and veggies in pressure cooker with a big pinch of turmeric.
4. Fry the ingredients under ‘to grind’ category except coconut. Do not fry coconut.
5. Grind the fried masala with coconut with little water to make smooth paste.
6. Mix cooked dal vegetables and ground masala paste. Add salt, jiggery and bring to boil. Taste it to adjust salt levels.
7. Serve with hot rice and sundried & fried yogurt chili

Aappam

Aappam - Sarita Bhat


( Kerala dosa,in my way)
Raw Rice...21/2 cup
Leftover cooked Rice 1 cup
Coconut gratings 1cup
Coconut or Tender coconut water 1cup
Sugar 1tsp
& Salt to taste
Aappam kadai
Lil oil.
Method:
1Take coconut water in to a bowl,Add tsp of Sugar & Take a one boil.And keep this for fermanting atlest 7 hours.
2.Soak the Rice atleast 3 hours.Later grind with cooked Rice,coconut gratings,Fermanted coconut water,Grind to a fine paste.Add appropriate water,and batter should not be too thick & not too thin.And keep this batter for overnight atleast 8 to 10 hours.If good ferment that means good Dosa.
3.Next day morning add salt to taste,mix it well.If batter is thick add lil water.
4 Take out the Aappam ,you need NONSTICK AAPPAM KADAI .It come out very well.
5.Heat aappam kadai on medium heat ,pour 11/2 laddle of batter Hold the both hand of the kadai & turn whole kadai one round,Batter spread evenly on kadai.Cover the lid,flame should be medium.when you can see the side of the aappam came golden colour & crispy then take out from kadai ,This will come out very easily.No need any spatula.serve hot with ,Chutny,Veg stew,Chicken curry or mutton.
Enjoy ! Happy Cooking💐

Radish Paratha

Radish Paratha - Suresh Sawant

It's a my styled preparation

Mooli/Radish grated 2 cups around
Applied little oil and kept aside for 1o minutes. Then squeezed out the juice and both kept separately.
Green coriander handful
Parsley /ajwain 1 t spoon

Garlic flakes 3 /4 crushed finely
Green chillies 3 / 4 finely chopped
Salt and sugar as per taste
Leamon juice 1 t spoon
Cumin coriander rough crush 1t spoon
Oil 1 / 2 tspoons Mix all above items and rest it for 10 minutes.

Wheat flour 2 cups
Rice flour 2 / 3 t spoons
Gram Flour 2/3 t spoons
Jawari flour 2 t spoons
Salt as per taste
Turmeric Powder pinch of
Oil 2 t spoons
Take all above items and mix well .Now add Cabbage mix stuff with it and make perfect dove for Parathas.
When done rest it for 15 minutes.
Again add little oil and knead it to a soft.
Make med sized balls
Take one ball and roll it like as usually paratha is rolled.
Very first roast it on high flame then turn to other side. Now put gas on sim or medium.
When done apply desi ghee and roast for few seconds till the golden spots seen.
ransfer the ready Paratha to a serving plate with fresh yogurt or tomato sauce.
Your Radish Paratha is ready to serve.

Veg Momos With Red Chilly Garlic Sauce

Veg Momos With Red Chilly Garlic Sauce- Sarita Bhat

Ingredients:
1 cup all purpose flour/maida
1tbsp oil
¾ cup water
Salt
For the stuffing/filling

1½ cup finely chopped veggies (carrot,green bell pepper,cabbage,baby corn)
6-7 spring onion bulbs,save greens for garnishing
1 small onion,finevchopped
1 small tomato,pureed
7 garlic clove ,crushed
½ teaspoon grated ginger
1 teaspoon chilli flakes
1 teaspoon sugar
Salt,pepper
Oil
1tbsp soya sauce.
1tsp vinegar

Method

For the dough:
-Mix all the ingredients mentioned and form a soft dough and rest for an hour.In the mean time prepare filling and cool it.
- For the filling:
- Heat a kadai and add oil to it.Saute chilli flakes .Next add the crushed garlic and ginger.Saute till raw smell goes off.
- Add the spring onion chopped and saute till translucent.Next add the sliced onions and saute for few minutes.
- Add the chopped veggies, soy sauce, vinegar,salt and pepper.Saute in high flame for 4-5 minutes.
- Add spring onion greens and remove from flame.Cool the stuffing.
- Making veg momos:
- Take the prepared dough and divide into four equal portions.Working with one portion at a time,roll in into a thin big circle.Using a cutter or lid of round box cut into circles.Again knead the remaining dough and make as many circles as possible.
- Take one small cut circle and place 1½ teaspoons of prepared filling in the center.
- Now start pleating from one side and pleat in the same direction.Same like as Modak .Once done,seal the top and press slightly.
- Boil some water in a steamer or idly cooker and arrange the shaped momos in the plate.Steam for 10-12 minutes.
- Once done the momos will be glossy little bigger than we shaped.
- Serve veg momos piping hot with momos with garlic red chilli sauce.

RED CHILLI GARLIC SAUCE
INGREDIENT:
1pod crushed garlic
2 tbsp Red chilli powder
1tbsp soya sauce
1tsp vinegar
1tbsp honey
1tbsp Tomato sauce
Salt to taste
A pinch MSG ( optional)
Thickning sauce u need cornstarch water.
Red food colour.

Method:
In a bowl add red chilli powder soya sauce,vinegar,honey,tomato sauce,salt ,msg ,redfood colour ,and add 1cup of water & mix it very well.
In a wok add chopped garlic fry for a minute & add mixed sauce mixture ,and boil this for 5 mins.Then once again check ,if salt or sauce needed you can add this point.Then add cornstarch water ,make a thick saucy consistency.And again cook this for 2mins & keep it down.Cool it and store it in glass bottle.
Serve with momos,Fried item ,you can make a scezuan rice.Or dosa also

Misal Pav

Misal Pav  -  Suresh Sawant

It's a my styled preparation
Sprouted pulses around 2 cups
Pressure cooked while adding
Chopped onion 2 t spoons oil 1 t spoon
Asafoetida pinch of and turmeric powder little upto 3 / 4 whistles .Keep aside.
For garnishing
Onion chopped
Green Corriander
Fried small sized potato cubes but optional
Misal Farsan
Leamon pcs


Onion chopped half cup
Ggarlic Paste 2 t spoons
Red chilly Powder 2 t spoons
Corriander powder 1 t spoon
Garam masala powder 1 t spoon
Black masala 1 t spoon
Turmeric Powder little

Tempering Mustard seeds cumin seeds Asafoetida pinch of curry leaves

Oil 2 / 3 t spoons for preparation
Salt and jaggery as per taste
Tomato 1 chopped
Dry coconut paste 2 / 3 t spoons
Kokam petals 1 / 2
Green coriander little

Now in big thick bottom pot add oil and heat it.Add tadaka items .wait a little.
Add Gg paste then add chopped onion . Saute for 2 minutes. Now add tomato till become soft .
Add all masala powders and mix well . Add cooked sprouted pulses hot water salt and sugar Kokam petals coconut paste and boiled on high flame.
When done add little green Corriander.
Put gas on sim now .Let it be boiled for 2 minutes .Now switch off the gas.

To serve the Misal
In a serving bowl add above Usal
Then fried potato cubes
Then onion
Then Farsan
Then green Corriander and on top put Leamon pce
You can add fresh curd also while serving.Your Misal is ready to serve with Ladi Pav .

Dal Rice Khichadi

Dal Rice Khichadi - Suresh Sawant

It's a my styled preparation
Tuar dal 1 cup soaked in water for 15 minutes then drained
Moong dal half cup washed and drained
Rice 2 cups soaked in water for 5/10 minutes then drained
Wash and soak in water for half an hour Then drained.

Onion 1 big chopped
Tomato chopped 1 big
Garlic flakes 3 /4 crushed
Ginger grated half t spoon
Turmeric Powder little
Red chilly powder 2 t spoons
Coriander Powder 1 t spoon
Black Masala 1 t spoon
Green coriander chopped
Oil 2 t spoons or as req
Desi ghee 2 t spoons and Green coriander for garnishing

Tempering
Cumin seeds 1 t spoon
Curry leaves few
Red dry chillies 2

Now in a thick bottom pot add enough oil and heat it
Add tadaka items and fry a little
Add onions and saute a minute.
Add Ggarlic paste and saute for a minute Add tomato choppedand saute a minute
Add salt masala powders and saute a minute .
Now add dal rice and saute for 2/3 minutes.
Add hot water double qty of dal rice and
green Corriander little. Mix well and let it be cooked on high flame .
When it reaches to boil just check and
put gas on sim.
Cover it and let it be cooked for 2 / 3 minutes .
Now pour desi ghee allover on it. Again cover and wait for 2 / 3 minutes.
When done put off the gas.

Avial

Avial - Suresh Sawant

It's a traditional South Indian Delicacy.
Vegetables like raw banana String Beans yam pumpkin carrot Big cucumber snake guard drumstick in equal quantity .
Cleaned peeled washed and cut to a equal length of more than one inch.
In a big pot add cut vegs. Add half quantity of water around to the vegs quantity. Add salt as per taste and qtr t spoon turmeric water. Put on a gas and let the vegs be cooked. Just saute in between. When half cooked put gas on sim.
Take cumin seeds 1t spoon
Cumin seeds or as req Green chillies or as req
Grated fresh coconut 1 cup or as req
Take thease three items and grind to a coarsed. Add 1 cup soar yogurt and grind a little
Add this mixture to the vegs. Mix well and cook for 2 minutes.
Now add few curry leaves and 2 tspoons of coconut oil and mix well. After 2 /3 minutes. Put off the gas. Transfer to a serving bowl. Your Avial is ready to serve with plain rice.

Corn Kharavani Recipe

Corn Kharavani Recipe - Prasad Naik

Recipe
Heat oil in pan add Onion, Slit Green Chillies and Bilimba. Saute for five min till Onion are translucent. Add little water and add Boiled white Corn pcs. Add grated Ginger & Salt to taste. Reduce the flame, add coconut milk to avoid splitting.
One Boil and add 2 tbsp of Besan to make thick gravy. Corn Kharavani is ready to serve. Have it with hot Bhakri or plain Rice.

Flax Seeds Chutney Powder

Flax Seeds Chutney Powder - Dr. Shankari Shenoy

Ingredients:
1/2 cup flax seeds, dry red chillies (8-10), curry leaves (1 fist), coriander leaves (chopped 1/4 bunch), garlic flakes (6-8), jeera seeds(1 tsp).

Method: 

Dry roast flax seeds and dry red chillies seperately. Cool and powder in mixie along with salt to taste (preferable rock salt). Keep aside. In the same jar add garlic,curry leaves, coriander leaves and jeera. Powder it. Now mix with hand both powders well. Once again place in mixie and run so as it get mixed well. Serve with chappathi along with curd.
This is north karnataka dish. There are two types golden yellow and brown.
Flax seeds should not be consumed in whole form. It has to be powdered and can be added to curry, cookies and muffins.
Flax seeds has various health benefits like it helps to lower cholesterol and blood sugar level,due to laxative action it is good for constipation. Helps peri and menopausal women, helps weight management, reduces bone loss,increases immunity. It is high in omega 3 fatty acids hence good for heart.

Dairy Free and Sugar Free ladoos

Dairy Free and Sugar Free ladoos - Veena Joshi Kamath

Recipe

I used 1/2 cup dates, 1/4 cup mixed nuts ( I used almonds and cashews) and coarsely chopped in the cuisinart. Then added about 2 heaped teaspoons of smooth peanut butter and mixed well. Then made the ladoos.
It is improvised, so if the mix looks sticky you can add more nuts and if it is dry add more peanut butter. Keep aside open for sometime to dry. I usually make little so don't refrigerate. If longer than couple of days, you might want to.

Rulanva khadi

Rulanva khadi - Vinaya Prabhu

Recipe

1 cup rava
1 cup milk
1 cup ghee
2 cups sugar
Elaichi

Dry roast the rava till it is a golden yellow and keep aside.
Powder the elaichi. Grease a thali wd ghee and keep it ready.
Add sugar, milk and ghee to the roasted rava and keep stirring continuously for 20-25 mnts till it starts leaving the sides of the vessel and you can see the ghee separating. Add the elaichi powder, mix well and pour into the greased plate. Cut into desired shape after ten mnts.

Kubbe Sukke

Kubbe Sukke - Sanjay Mallya

1.Heat a pan and dry fry the following-
   1 large onion chopped small,
   3 teaspoons of coriander seeds,
   1 teaspoon of peppercorns and
  10 large garlic cloves.
Allow it to cool. 

2.Then grind it with 1 medium grated coconut ,Tamarind to taste and 15 fried red chillies.This should be coarsely ground. Ensure the masala is firm and not watery
3.Boil 1 kg of khubbo in water for 10mins in a pan with a closed lid. The color of the shell changes from black/ grey to a white / orange Color indicating it has cooked . Also the shells will open .
4.Once it cools, retain the part with meat and throw the other part of shell . Retain half a cup the boiled water in the Pan . Rest of the water can be thrown
5.Add the ground masala to the Khubbo and cook for appx 15 min in the pan over a medium flame .
6.Add one small sized diced onion browned in coconut oil as seasoning.
7.Add salt to taste.
8.Just before serving season with a few drops of coconut oil . Mix well and serve

.

3 Ingredients Mango Ice cream

3 Ingredients Mango Ice cream - Sarita Bhat

Ingredients
1 cup Alphonso Mango puree ( Fine puree , no fiber in this puree )
1/2 cup Mango bits.
½ can of Sweetened Condensed Milk
2 cups of heavy cream
Instructions:
Mix together in a small bowl the sweetened condensed milk and Mango puree.
Beat the Cream in electric mixer on high speed until the mixture becomes pretty thick.Add milkmaid + mango mixture,And mix it with very gently.Add mango bits.Mix it well very gently.
Transfer to a plastic storage bowl with tight fitting lid and place in the freezer for 3-4 hours or until firm.😊
Same basic technique can make many flavoured Natural Ice creams.

Sabzi Makhmali

Sabzi Makhmali - Vidya Nayak Shenoy

Soak 4 almonds and about 7 cashews.then remove the skin of almonds and grind it along with cashews and a piece of ginger one garlic clove and a pinch of garam masala powder and one green chilly only and adding some milk to this and not water.Then make into a fine gravy.Then chop some onions finely saute it...dont make it brown and then add the gravy and some sliced mushrooms and also some allready boiled carrots and peas.Mix well and add salt to taste ..if its thick add some more milk to this and bring it to a boil add some sugar to taste.Then finally when its ready add some fresh pepper powder to this... lil coarsely ground.And finally if u like add a spoon of cream into this and then garnish with some coriander leaves and pomegranate.Further u need to have it immidiately..if u make an keep it for long hours then u may not get the desired colour garam

masala powder and one green chilly only and adding some milk to this and not water.Then make into a fine gravy.Then chop some onions finely saute it...dont make it brown and then add the gravy and some sliced mushrooms and also some allready boiled carrots and peas.Mix well and add salt to taste ..if its thick add some more milk to this and bring it to a boil add some sugar to taste.Then finally when its ready add some fresh pepper powder to this...here i please dont use ready made pepper powder as it doesnt give any taste.So always fresh pepper powder and that too a lil coarsely.

Alu Mutter Tikki

Alu Mutter Tikki - Sandhya N Kamath

Recipe

Boil green peas and alloo...mash properly...fry onions...add ginger garlic paste..chilli pd ..chat masala...lil turmerc..and add to d aloo and peas mixture...add a few pcs of bread slices...make patties in a tawa...shallow fry for sometime ...remove ..in a plate place d patties...pour curds over it wid chips and mixture...:)add salt ..chilli pd...sugar and coriander leaves to d curds

Alambe Panna Upkari

Alambe Panna Upkari  -  Vidya Nayak

Recipe
Fry 1 big chopped onions till golden brown .....add 2tbsp chilli pd... fry well.. ..add haldi pd...2tsp coriander pd....lil hing...2tsp tamarind paste....fry little ...add alambe n salt...no need to add water....cook for 10 minutes.... ( if it becomes dry then add lil water)

Orange chicken

Orange chicken - Shivani S Pai

Recipe

Add salt & cornflour to the chicken pieces & keep aside for 5 mts
In a frying pan add oil, not too much... & add little salt so that chicken does not stick to pan & fry the chicken pieces. Remove on a plate.
In the same pan add chopped garlic & red capsicum. Fry for a while. Add the fried chicken & mix well.
Add orange juice about 1 cup or more depending on how much pieces you use & orange rind. Add little sugar, salt, little pepper powder & spring onions. Let it cook on sim for few mts.
Add cornflour dissolved in water for thickness you require. Finally decorate with spring onions.

Soya-Carrot stuffed Grilled Sandwiches

Soya-Carrot Stuffed Grilled Sandwiches - Prasad Naik

In small Vessel take one glass of water and one cup of Soya chunks and boil. Add Chopped Green Chillis, Chopped fresh Coriander and 5 pods of fine Chpooed Garlic, 3 tsp of Vinegar, one tsp of Garam Masala & Salt to taste. Keep stirring till water is absorbed by Soya chunks to cook well. Mix well till mixture becomes dry. Then this mixture grind coarsely in a mixer by just giving one or two twists may be for few seconds. Your soya Stuffing for Sandwich is ready.


I have added Gaajar and Cheese Spread in stuffing before Roasting in electric Griller. Your Soya Carrot Sandwich is ready to serve

Chicken Curry

Chicken Curry - Suresh Sawant

Chicken half kg Marinated with green paste of green chillies 2
Green Corriander little
Mint leaves few
Ginger and garlic paste 2 t spoons
Leamon juice and salt

Onion 2 med chopped or as req
Grated Fresh coconut qtr cup
Grated dry coconut qtr cup
Green Corriander chopped little
Ginger crush 1 t spoon
Garlic flakes crushed 7 / 8
Cumin seeds half t spoon
B peeper 4 / 5 Cloves 2
Roast all above items in little oil and grind to a fine paste

Malwani masala 2 t spoons or as req
Coriander powder 1 t spoon
Kashmiri red chilly powder half t spoon
OR
Red chilly Powder 2 t spoons or as req
Kashmiri red chilly powder half t spoon
Coriander Powder 1 t spoon or as req
Garam masala powder 1 t spoon or as req
Tomato 1 med made puree
Chopped onion 2 t spoons
Bay leaf 2
Cinnamon stick small pce

Now in a kadhai add oil and heat it
Add onion Bay leaves Cinnamon stick and saute till become dark brown.
Add tomato puree and saute till the oil separates. Add masala powders except garam masala powder.
Add chicken pcs and saute for 4 / 5 minutes. Add grinded paste and saute till the rawness ends.
Now add hot water as required the consistency of curry. Put gas on high till the boil come. Now put gas on sim.
Add garam masala powder green coriander . Mix it. Wait till the chicken pcs cooked properly.Just check if required then add salt.
When done put off the gas. Transfer the ready curry to a serving bowl
Garnish with green Coriander and
your Chicken Curry is ready to serve.

Chicken Sukka

Chicken Sukka - Suresh Sawant

It's a my styled preparation
Chicken half kg
Marinated with salt Leamon juice Ggarlic Paste and turmeric powder and rest it for minimum 2 hours
Onions 3 / 4
Garlic petals 6 / 7
Ginger crush 1 t spoon.
Cumin seeds 1 t spoon
B peeper 3 / 4 Cloves 2
Cardamom small 2
Cinnamon stick 1 small pce
Take all above items and grind to a Fine paste
Tomato 1 med chopped
Red chilly Powder 2 t spoons or as req.
Coriander Powder 1 t spoon
Garam masala powder half /1 t spoon or as req. Take all above items and grind to a Fine paste
Roast dry. .Cashewnuts few
Dry grated coconut 2 / 3 t spoons and grind to a powder .Keep aside
Now in kadhai add enough oil and heat it
Add onions paste and saute till become golden brown .Then add tomato paste and saute till the oil separates .Now add marinated chicken and saute for 4 / 5 minutes.Now put gas on medium.
Cover the kadhai and wait for 2 minutes.
Remove cover and saute a little. Again wait for 2 / 3 minutes. Just check in between. Sprinkle water if required.
Add cashewnuts powder .Close it and let the chicken be cooked till done.
When done transfer to a serving bowl.
Garnish with green Corriander and serve hot Chicken Sukka

Yellow Pumpkin Rassa,Mixed Veg And Simple Beetroot Salad.

Yellow Pumpkin Rassa,Mixed Veg And Simple Beetroot Salad  -  Suresh Sawant


Yellow Pumpkin Rassa

It's a my styled preparation
Yellow Pumpkin qtr kg
Carrot 1 med
Cut the vegs as per choice.
Onion 1 med chopped
Garlic flakes 3 / 4
Ginger small pce
Grated Fresh coconut 2 t spoons
Green coriander little
Cumin seeds half t spoon
Take all above items and grind to a paste Keep aside.
Corriander powder 1 t spoon
Red chilly powder 1 / 2 tspoons
Turmeric Powder little
Tempering Mustard seeds Cumin seeds Fenugreek seeds Asafoetida pinch of
curry leaves methi Seeds few
Dry red Chillies

Salt and sugar as per taste.
Oil 2 t spoons or as req
Tomato 1 chopped
Peanut crush 2 t spoons
Green Corriander chopped
for garnishing

In a kadhai add oil and heat it. Add tadaka items .Then add tomato salt and saute till become soft
Now add pumpkin pcs turmeric powder and saute for 2 / 3 minutes
Add grinded paste and saute for 2 / 3 minutes . Add masala powders and saute for 2 / 3 minutes
Now add hot water as required.
Put gas on medium. Cover the kadhai and wait for 2 / 3 minutes more.
Just check if done add peanut crush sugar if liked and mix it. Transfer the ready stuff to a serving bowl. Garnish with green coriander and serve hot Yellow Pumpkin Rassa.

Mixed Veg
It's a my styled preparation
Sweet corn fresh1cup boiled in salty water added little turmeric powder.
Drainedand kept aside.
Carrots 2 med cut into pieces
Potatoes 2 med
Peeled washed and cut into cubes
Onion 1 med chopped to a med sized pcs .Ginger garlic paste 2 t spoons
Onion 1 med chopped finely
Red chilly Powder 2 t spoons
Coriander powder 1 t spoon
(Masala powders you can vary the ratio as per choice )
Turmeric Powder little
Garam masala half tspoon
Green Corriander handful
Tomato 1 sliced
Tempering Mustard seeds Cumin seeds Asafoetida pinch of
Oil 2 t spoons
Butter 2 t spoons and Green Corriander for garnishing
Salt and sugar as per taste
In a kadhai add enough oil and heat it
Add potato cubes and fry till done.
Transfer to other plate. Add carrot pcs and saute for 2 minutes.Transfer to the same plate. Fry onion pcs just a little Transfer to the same plate.

Now add little oil if required and heat it. Add tadaka items and fry a little
Add onions and fry till become golden brown .Add ginger garlic paste and saute a little .Add tomato and saute a minute
Add All masala powders except garam masala powder and mix well .
Add fried vegs sweet corn salt and mix well
Now put gas on sim .Add chopped green Corriander and saute a minute.Sprinkle little water all over it. Cover the kadhai.
After a minute just check .Add garam masala powder sugar and saute a little and wait for 2 minutes. When done transfer to a serving bowl. Add butter all over it.
Garnish with green Coriander and serve hot Veg Mix .

Simple Beetroot Salad.
Beetroot qty 2 peeled grated and kept aside.
Green chillies crush 1 t spoon or as req
Salt and sugar as per taste
Green coriander chopped
Fresh yogurt 1 cup
Mix all above items and transfer to a serving bowl.
Tempering Cumin seeds and curry leaves.
Green coriander for garnishing
In a tadaka pan add little oil and heat it. Add tadaka items and fry a little. Add this tadaka to the salad. Your Beetroot Salad is ready to serve.

Tawshe Hulel

Tawshe Hulel - Vidya Pai

Half Coconut 

2red chilli 

tamarind grind coarse add spoon of mustard and grind lil remove and keep aside ..... 

Peel n chop cucumber4 1" ginger 

chop 3G chilli

chop salt 

Now mix well and to it add ground masala add water if req

This dish has to be had raw n chilled

Mutton Chops

Mutton Chops - Prasad Naik


Mutton :1 Kg.
Green Masala : Green Chillies, Fresh Coriander, Mint Leaves, 25 to 30 Petals of Garlic, 1/2 inch Ginger, 2 Cardamom, 5 Black Papper Corn, 2 Cloves, Salt and 1/2 tsp Haldi . 

Grind this Green Masala into fine paste. Keep 2 tbs of Green Grounded paste seperately to be mixed with grated Boiled Potato for flavour.

Now mix remaining Green paste with Mutton Chops and pressure cook till Chops are well cooked. Open the little and saute till Chops become dry and Masala is coated well on Chops. Bring the Chops to room temperature. Coat the Chops with Grated Potato with Green Masala, so that entire Chop is nicely coated with Grated Potato.
Roll the Chops with Rawa and dip them in Batter made of Four Eggs, Salt and Pepper. Shallow Fry them from all sides on Non Stick Tawa on slow heat and your juicy Mutton Chops are ready to serve 

Six-cup Burfi

Six-cup Burfi - Tanuja Narwekar

Ingredients - 

1 cup of besan, 1 cup of milk powder (Nestle Everyday) 1 cup of sunflower oil (Fortune) 2 cups of sugar and 3/4th (three-fourth)cup water and vanilla essence. 

Method- 

In a bowl mix besan and milk powder and make a paste with the oil and keep aside. Heat a kadai, add 2 cups sugar and boiling three- fourth cup of water and bring to a boil for 2 mins. Then lower the flame and add the besan paste. Keep stirring till it becomes very thick. Add vanila essence. Mix well and pour on greased plate. Cut within 2 mins, before it gets hard.

Mango Shrikhand

Mango Shrikhand - Sarita Bhat

Recipe :
Ingredients
Hung curd 1 cup( Preferably Nestle , Amul or any thick curd not too much water content in that)
Mango pulp 1/2cup
sugarpowder according to your taste
saffron milk 1tsp
Method :
In a bowl add Hung curd , Mango pulp & sugar mix it well.Later seive this mixture from fine seiver. Add saffron milk & keep it Fridge .While serving time if need add mango pcs.Your Mango shrikhand ready to eat.

Batata Piwali Bhaji /Veg Potato,Aamras Poori And Veg Cauliflower Rassa

Batata Piwali Bhaji /Veg Potato,Aamras Poori And Veg Cauliflower Rassa  - Suresh Sawant

It's a traditional preparation
Potatoes 3 / 4 Boiled peeled and
cut into cubes
Green chillies 3 / 4 chopped or as req
Curry leaves few
Cumin seeds 1 t spoon
Turmeric Powder little
Salt as per taste
Oil 2 t spoons or as req
Desi ghee half tspoon or as req for flavour
Grated Fresh coconut 2 t spoons
Green coriander chopped

In a kadhai add oil and desi ghee and heat it. Add Cumin seeds turmeric powder green chillies and fry a little.
Add potato cubes salt and mix well. Saute till the potato cubes become slight golden coloured. Now add grated fresh coconut and mix well. It's an optional but.
Put gas on sim. Cover the kadhai and wait for 2 more minutes. Put off the gas now. Transfer the ready veg to a serving bowl. Garnish with green coriander and serve hot.

Veg Cauliflower Rassa. 
It's a My styled preparation 
Cauliflower 250 gms. Cut the veg as per choice. Boil the vegs pcs till half done . Drain n Keep aside.
Onion1 med sliced
Ginger grated 1 t spoon
Garlic flakes 3/ 4 crushed
Cashewnuts few
Grated coconut 2 t spoons
Roast all above items in little oil one by one and grind to a paste. Keep aside.
Tomato 1 medium made puree
Green coriander chopped For preparation
Malwani Masala 2 t spoons or as req OR
Red chilly Powder 2 t spoons
Corriander Powder 1 t spoon
Turmeric Powder little
Garam masala powder 1 t spoon
Salt and sugar as per taste
Oil 2 t spoons for preparation
Tempering Mustard seeds Cumin seeds
Cinnamon stick small pce red drychillies

Fresh butter 2 t spoons and
Green Coriander for garnishing
In a kadai add oil and heat it
Add tadka items.Then add tomato puree and saute till the oil separates
Add Veg pcs salt and masala powders . Mix well and saute for 2minutes.
Now add onion coconut paste green coriander and mix well. Add hot water as required and mix well. Let it be cooked till done. Transfer the ready stuff to a serving bowl. Add butter and mix well.
Garnish with green coriander and Serve hot Veg Cauliflower Rassa

Aamras
Mango Pulp 2 cups
Preferrably alphanso or Payari
Sugar half cup or as req
Take both mango pulp and sugar and grind slightly to a thick consistency.
Then filter it if required . When done keep in refrigerator for cooling.
You can serve with Poories or paratha
Note
Mango itself having nice own flavour so not added anything more.

Poories
Indian puffed Bread
Wheat flour 2 cups
Salt as per taste
Hot oil 2 t spoons or as
In a big plate add wheat flour hot oil and salt. Mix well.Use very less water to make a perfect dove as much as stiff.
Then rest it for 15 minutes.
Now knead again the dove and make small sized balls in round shape.
Roll the balls in a round shape as poori.
In kadhai add enough oil and heat it
Fry the poories till become golden brown.while frying sprinkle hot oil on poories. that helps to get puffed the poories. When one side done turn to other side also .Transfer ready poories to a tissue paper plate.
Your Hot Poories are ready to serve now.

Simple Dosa

Simple Dosa - Suresh Sawant

It's my styled preparation
Dosa Stuffing preparation
Onion 2 med med sliced
Green Chillies finely chopped 3/4
Green coriander chopped
Chat Masala as per taste
Salt as per taste
Mix all above items

Lal Chutney
Red chillies 2 / 3
Kashmiri red chillies 2 / 3
Dry grated coconut 1 cup or as req
Roasted peanuts qtr cup
Tamarind pulp 1 tspoon or as req
Garlic flakes 7 / 8
Salt as per taste
In a kadhai roast dry coconut on low flame till become golden brown. Transfer
to other plate. Add red chillies and roast same way. When cooled add tamrind peanuts salt and raw garlic flakes and grind to a rough chutney consistency. Your Lal chutney is ready to serve
Dosa batter 3 / 4 cups
Turmeric Powder pinch of
Salt as per taste
Oil 2 t spoons
Water as required. Mix all above items and your dosa batter is ready.

Preparation for Dosa Batter
Rice 2 cups
Urad dal 1 cup
Fenugreek / Methi Seeds 1 t spoon
All above items soaked in water separately for 4 / 5 hours
Then together grinded to a Fine paste.
Keep the batter to ferment it for 7 / 8 hours.
Now the batter is ready for.

Preparation of Dosa
Heat dosa tawa and apply little oil.
Take one small onion cut it slightly from one side and brush it on tawa. This way batter will not stick to dosa tawa .Put gas on medium.Now spread dosa batter as usual all over tawa . Spread little oil all over it. Spread Lal chutney all over it.Now add onion mix and slightly press it. Wait till it becomes ready or till the colour becomes slightly brown Then fold it in a round shape .
Transfer the ready dosa to a serving plate and serve with chutney sambhar or as per choice.

Bharwa Baingan

Bharwa Baingan - Nandini Kini

          http://kiniskitchen.blogspot.jp/2016/06/bharwa-baingan-with-nachni-               bhakri.html

Raagi Shevai and Garlic Peanut Chutney

Raagi Shevai and Garlic Peanut Chutney - Vidya Pai


Ragi Flour - 1 cup
Store Bought Rice Flour - 1/4 cup
Salt to taste
Water around 2 cups
Gingelly Oil / Indian Sesame Oil - 1 tsp
Method:
Heat water to a boil. Remove it.
Take ragi flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well.
Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins.
After 15 mins, add a tsp of oil and Form it into a soft dough.
Now take your string hopper maker and fill it with the dough.
Oil the idli plates as well(if you want)
Spin the string maker so that you will get the dough as threads over it.
Stack the plate and steam it for 8 to 10 mins.
Remove and serve with chutney or tomato curry.

Fresh Sweet and Sour Mango Pickle

Fresh Sweet and Sour Mango Pickle - Prasad Naik 

Recipe :
One Kg Grated Rajapuri (Big Raw) Mango add 1/2 Kg Grated Jaggery (some times mangoes are very sour, so one need to add and balance the Jaggery as per taste), 10 tbsp Roasted coarsely grated Peanuts. While mixing all Ingredients, it leaves it juices.
Then make a Tadka with two tbsp of oil adding Hing and Mustered Seeds. Let it get cool, add Tadka in Mango Jaggery mixture. Your Fresh Sweet and Sour Mango Pickle is ready to serve

Lohsun vodi/garlic Sandige

Lohsun vodi/garlic Sandige - Nutan Shenoy-Kini
Garlic/Lohsun Sandige recipe
For a kg of rice flour, add a quarter kg of soaked n squeezed n ground poha. Add enough water, ratio is 3 mixture to 31/2 water. Add chilly powder n salt to taste. Keep the mixture on sim gas n keep stirring. It shud not stick to the bottom. It shud look translucent like when v make rice roti. Cover n keep at night. In the morning, add quarter kg chopped garlic to the mixture n mix well. Put small spooonfulls on plastic sheet n let it dry in good sunlight. After a day or two turn sides of the sandiges n let it dry well
Store when well dried. Deep fry n eat during monsoon.I chopped garlic in foodpro.

Onion Sandige/vodi
For these sandiges the ratio is half kg chopped onions to a kg of rice n quarter poha. Method is the same. U can pour chopped onions on the mixture when the mixture is hot n keep it covered overnight. But do not try that with garlic because it gets burnt when you fry it.

Bharali Vangi /Stuffed Brinjals

Bharali Vangi /Stuffed Brinjals - Suresh Sawant

It's a my styled preparation
Baingan/Brinjals thorny around 7/8
Cut like + shape but keep as one single pce
Onion 1 big chopped
Ggarlic Paste 2 t spoons
Grated Fresh coconut 2/3 t spoons
Peanut crush 2/3 t spoons
Salt jaggery tamrind pulp as per taste
Black masala 1 t spoon
Red chilly powder 2 t spoons or as req
Coriander Powder 1 t spoon
Garam masala powder 1 t spoon
Masala powders you can very the quantity as req
Green Corriander chopped
Tempering Mustard seeds Cumin seeds
Asafoetida pinch of curry leaves
Fenal seeds few Fenugreek seeds few
In a kadhai add tadaka items and fry a little. Add onions chopped and saute for a minute. Add Ggarlic Paste n saute for a minute Now add all masala powders
2/3 t spoons water peanut and coconut crush tamriand pulp jaggery salt and mix with masala.
Put gas on sim. Cover the kadhai and wait for 2 / 3 minutes.
Now transfer the ready stuff to other plate.Let it be cooled
Now stuff the mixture in brinjals tightly
Add little water to the rest of the stuff. Keep aside. In a flat deep pan add 2 / 3 t spoons oil and heat it. When heated
Put gas on sim or medium. Place all brinjals and cover the pan .
After 2 minutes just turn the brinjals
Cover the kadhai and wait for 2 / 3 minutes more.
Now add the water mixed with rest of stuff and mix with soft hands. Let it be cooked on low flame.
When cooked put off the gas. Let it be covered for 2 minutes.
Transfer the ready stuff to a serving bowl
Garnish with green corriander and serve hot Bharali Vangi

Raw Banana Kofta curry

Raw Banana Kofta curry - Suresh Sawant

It's a my styled preparation
Raw Bananas 2 / 3
Boiled peeled and smashed
Potatoes 2 big boiled peeled and smashed
Gram Flour 2 / 3 t spoons or as req
Turmeric Powder qtr t spoon
Green chillies 2 finely chopped
Red chilly Powder 1 tspoon
Coriander powder half / 1 t spoon
Garlic Paste 1 t spoon
Garam masala powder half t spoon
Green coriander chopped
Salt as per taste
Kofta preparation :Take banana potato stuff and gram flour and mix well. Add all above ingredients and mix well. When done make med sized balls or as per choice.
Heat enough oil in kadhai. When heated put gas on sim to medium. Add the balls and fry till become golden brown. Keep aside.
Gravy preparation :
Oil 2 / 3 t spoons
Onion 2 med chopped
Tomato 1 big chopped
Take both items and grind to a fine paste. Keep aside
Red chilly Powder 1 t spoon or as req
Turmeric Powder little
Coriander powder half /1 t spoon
Garam masala powde half/1 t spoon
Green chilly1/2 finely chopped
Ggarlic Paste 1 t spoon
Salt as per taste
Green coriander chopped little
Fresh cream 2 t spoons or as req
In a kadhai add oil and heat it. Add onion tomato paste and saute for 2 / 3minutes. Then add Ggarlic paste and saute for a minute. Add all masala powders and mix well. Add salt green coriander and hot water as required. Let it be boiled till the rawness ends.
Put gas on sim or medium now. Add all Koftas to the gravy and let them boil till mixed with gravy. Koftas usually Soak the gravy water. So add water if required.
Then add fresh cream. Keep some for garnishing.
After 2 minutes transfer it to the serving bowl. Garnish with green coriander fresh cream and serve hot Raw Banana Kofta Curry

Note you can adjust the red chilly powder and green chillies quantity as per your choice.

Masala Dosa

Masala Dosa - Suresh Sawant

Dosa Bhaji preparation
I have taken Green chillies instead of masala powders here
Potatoes 2/3 big boiled and smashed into pieces.
Onion 2 med med sliced
Ggarlic crush 2 t spoons
Green Chillies finely chopped 3/4 or as liked
Curry leaves few
Urad dal 1 t spoon
Coriander Powder 1 t spoon
Turmeric Powder little
Tomato 1big chopped
Green Corriander chopped
Cumin seeds 1 t spoon
Salt as per taste
Now in kadhai add oil and heat it
Add mustard seeds urad dal and let the dal become slight brown then add cumin seeds Ggarlic crush green chillies curry leaves and wait a little. Then add onions and saute for 2 minutes .Add potatoes turmeric powder and saute for 2 minutes. Add coriander powder salt tomato and mix well. Again saute for 2 minutes .Put gas on sim and cover the kadhai. Let it be cooked till done.
Just check in between .When done Garnish with green Corriander.
Your Dosa Bhaji is ready for stuffiing.

Preparation for Dosa batter
Rice 2 cups
Urad dal 1 cup
Fenugreek / Methi Seeds 1 t spoon
All above items soaked in water separately for 4 / 5 hours
Then combinely grinded to a Fine paste.
Keep the batter to fermant it for 7 / 8 hours.
Now the batter is ready for.

Preparation for Masala Dosa
Heat dosa tawa and apply little oil.
Take one small onion cut it slightly from one side and brush it on tawa. This way batter will not stick to dosa tawa .Put gas on medium.Now spread dosa batter as usual allover tawa . Spread little oil alover it. Wait till it becomes ready or till the colour becomes slightly brown. Now put dosa bhaji at one end and fold dosa in a round shape .
Transfer the ready dosa to a serving plate and serve with chutney sambar or as per choice.

Veg Bread Patties

Veg Bread Patties - Suresh Sawant

Ingredients- 

chicken 3/4 kg
Coriander leaves- 1 cup
Onion-1 big
Garlic -6-8 flakes
Ginger-1'
Tamarind- a small piece
Red dry chillies-2
Chilly powder-2tsp
Gharam masala-2 tsp
Coconut oil4-6 tsp
Curry leaves-2 spring
Pepper -1/2 tsp
Salt to taste
Method- in a mixer jar add coriander leaves, tamarind, chilly powder, pepper,ginger n garlic..grind into a fine smooth paste..adding lil water...
Take a kadai add coconut oil ,add finely chopped onion,fry until the onions r translucent... Then add dry chilly pieces,curry leaves saute fr 1-2 mins....now add cleaned chicken n let it cook on a medium flame with a lid covered...cook fr 15-20 mins ...then add ground paste, gharam masala,salt...mix it well ...cook until masala become completely dry...garnish with coriander leaves.

Carrot Pakoda

Carrot Pakoda - Shivani S Pai

Grate carrot ....to this add red chilly powder, white til, ginger garlic paste, curry leaves finely chopped, little coriander leaves, salt, rice powder, besan.
Mix all together do not add water as the grated carrot may have water content....even if required sprinkle little ...
Take small portion as used for onion pakodas & deep fry.
Serve hot

Onion Tawa Fry

Onion Tawa Fry - Pratibha Rao

Apply salt, red chilli powder and turemeric powder to the sliced onions.
Dust it with rice flour. (veenakka used rava)
And tava fry.

                                    Recipe Courtesy By Veena Mallya

Keli panna pathrado

Keli panna pathrado - Sandhya Kamath

Soak 1 cup moong and half cup rice together for about 3 hours.Grind with 1 cup grated coconut,15 dry roasted red chillies,hing size of a chana,salt and tamarind.Make a thick paste in mixer.Instead of spreading on pathrade leaves I cut the leaves into tiny bits and mixed in a bowl to the masala.Spread on banana leaves and steam for 1/2 an hour. 

Paneer Bhurji

Paneer Bhurji - Rajashree Jambavalikar

Take oil in a kadai heat it add finely cut garlic, onion green chillies saute till onion becomes soft add tomatoes salt cover and keep till its gets cooked add chilly n turmeric powder green coriander add paneer pieces cover and cook for some time serve with any flat bread

For mix salad finely cut onion tomatoes lettuce green chillies and coriander grated coconut with salt and sugar mix properly n serve.    

White Pumpkin Curry in Green Masala

White Pumpkin Curry in Green Masala - Suresh Sawant

It's a my styled preparation
Thur Dal half cup Soaked in water for 10 minutes
White pumpkin half kg
Peeled and cut into pieces
Added 4 / 5 Black peeper small cinnamon stick turmeric powder Little and Pressure cooked with dal till become soft. Keep aside.

Onion 1 med chopped
Garlic flakes 4 / 5 or as req
Ginger small pce
cumin half tspoon
Coriander seeds 1 t spoon
Green chillies 3 / 4 or as req
Green coriander chopped
Grated Fresh coconut 3 / 4 tSpoons.
Take all above items and grind to a fine paste. Keep aside.
Tempering of Mustard seeds Cumin seeds Asafoetida methi Seeds few and curry leaves.
Salt and sugar as per taste.
Oil 2t spoons or as req
Leamon juice 1 / 2 tspoons or as req
Green coriander for garnishing

In a thick bottom pot add oil and heat it.
Add tadaka items and fry a little. Add grinded paste and saute till the rawness ends. Add cooked pumpkin and saute for 2 / 3 minutes. Add salt sugar Leamon juice and mix well. Add water as required. Let it be cooked till the boil come. Put gas on sim and wait for 2 / 3 minutes more .
When done transfer to a serving bowl. Garnish with green coriander and serve hot White Pumpkin Curry.