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Blog Diwali Festival Festival recipe Indian cuisine Maharashtrian Cuisine Snacks Vegetarian

Baked Shankarpali

  • Baked Shankarpali

  1. 1





Enjoy this diwali with an oil free, no deep fry recipe. Baked Shankarpali is baked instead of deep fried. Happy Diwali

Serves:  4      Difficulty : Easy       Cooking time: 30 min




Ingredients

Sugar 1/2 cup
Milk 1/2 cup
Ghee/clarified butter 1/4 cup
Maida/All purpose flour 2 1/2 cup

Method

Pre-heat the oven at 180 Degree Celsius for 10 minutes.

In a mixing bowl, add sugar, milk and stir it till the sugar dissolves. Add ghee and continue mixing. Add maida or refined flour, mix well and knead it well with hands.

Make large balls of the dough. Flatten it on a flat surface and cut them into diamond shape with knife or a cutter.

Bake it at 180 degree Celsius for 10 -15 minutes or till it turns nice golden brown in color.

Baked shankarpali for diwali is now ready to be served. Enjoy!

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Categories
Blog Breakfast Dessert Festival recipe ganesh festival recipes Home Cooking Indian cuisine Maharashtrian Cuisine Rice recipes Vegetarian

Microwave modak recipe for Ganesh Chaturti

  • Modak  - A ganesh festival recipe

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Microwave Modak is a quick to make Modak recipe and would be a perfect dish for this Ganesh Chaturti festival. This is a modified version of the traditional Modak recipe for a Microwave is used for the cooking instead of a traditional gas stove. The recipe remains the same, taste remains the same. Less mess and less time consuming dish,

Serves:  4      Difficulty : Intermediate       Cooking time: 40 min




Ingredients

Jaggery 1 cup
Cardamom powder 1/4 tsp
Grated coconut 2 cup
Rice flour 2 cup
Salt a pinch
Ghee or Clarified Butter 2-3 drops

Method

For the filling:

In a mixing bowl, add jaggery and microwave it for 1 minutes on high power till it melts. Add cardamom powder and mix well. Add grated coconut and mix well. Microwave the jaggery and coconut mixture on high power for 1 & 1/2 minute. In between, give it a nice mix. Allow it the mixture to come to a room temperature.

For dumpling:

In a microwave safe vessel, pour 2 cups water. Add a pinch salt, and 2-3 drops of ghee and mix it. Microwave it for 2 minutes or till the water boils.
Add the rice flour into it and mix it well. Allow the mixture to come to a room temperature. Knead the flour with hand and make a soft dough of it. Make small balls of lemon size of the dough

Assembling

Make the balls into a cup shape. Fill in the cup with the sweet filling and seal the cup. We get a nice sweet dumpling. Place the dumpling in a microwave steamer/idli steamer with water in it, and microwave on high power for 6 minutes or till the dumpling cooks. Allow it to cool before serving.

Delicious microwave modak is ready to be served. Enjoy!

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Blog Breakfast Home Cooking Indian cuisine Maharashtrian Cuisine Meals North Indian Food Rice recipes Vegetarian

Veg Khichdi recipe


This veg khichdi is loaded with lots of veggies, rice & lentil. It is a perfect food for the toddlers as well as elders. An easy to digest meal and an easy to prepare recipe as well.

This is a staple dish in some cuisines and enjoyed as a comfort food in India

     

Ingredients:

  • Rice (1/2 cup)
  • Moong daal (1/2 cup, broken)
  • Carrots(1/4 cup)
  • Curry leaves(few)
  • Cauliflower florets(1/4 cup)
  • Green peas (1/4 cup)
  • Salt (1 tsp or as per taste)

Method:

  1. In a pan add a cup of water and bring it to boil. Add washed and drained rice, moong daal/ lentils. Add 1 cup of water, diced carrot. cauliflower florets, green peas, turmeric powder, 1 tsp of salt or as per your taste, few curry leaves.
  2. Mix it well and bring it to a boil.
  3. Once it comes to boil add 1/2 cup of water and mix it well.
  4. Close it with the lid, reduce the flame to simmer and allow it to cook. Stir it ocassaionally in between.
  5. Add 1/2 cup of water little by little till the rice and vegetables are cooked well.
  6. Once the rice is cooked & becomes soft & the water will be evaporated, switch off the flame.

Vegetable khichidi is now ready to be served. Serve it warm along with some accompaniment like papad or pickle.

khichidi

Categories
Home Cooking Indian cuisine Maharashtrian Cuisine North Indian Food Snacks Vegetarian

Vada Pav



Vada pav is my favorite street food on the streets of Mumbai. No trip to Mumbai is complete without tasting this delicacy.


Ingredients:
For vada

  • Potatoes (2 large, boiled & mashed)
  • Green chilly (1, chopped)
  • Onion(1, chopped)
  • Turmeric powder(1 tsp)
  • Chilly powder(2 tsp)
  • Coriander leaves(few, chopped)
  • Salt as per taste.
  • For batter
  • Bengal gram flour/besan (1/2 cup)
  • Chilly powder (a pinch)
  • Baking powder(a pinch)
  • Salt(1 tsp)
  • Turmeric powder(1 tsp)
  • Water to make thick batter (about 1/2 cup)

Method:

  1. In a mixing bowl, add potatoes, green chilly, onion, turmeric, chilly powder, coriander leaves, salt and mix well.
  2. Take small portion of the mixture and make small lemon size balls. Press it gently to give it a shape. Keep this vada aide.
  3. To make the batter, in another mixing bowl, add bengal gram flour, chilly powder, baking powder, salt, turmeric powder, little by little water and mix well to form a thick batter.
  4. Now dip the vada in the batter and coat it all over.
  5. Heat oil in a pan to deep fry.
  6. Add the vada into the oil and deep fry till it turns nice golden brown in color.
  7. Take the vada off the flame into a tissue paper.
  8. Now cut the pao and spread some mint chutney on it.

Place the vada like a burger and serve when warm. Enjoy your vada pav!

Vada Pao

Categories
Breakfast Dal recipe Home Cooking Indian cuisine Maharashtrian Cuisine North Indian Food Rice recipes Vegetarian

Kanda poha (Poha upma)





Ingredients:

  • Rice flakes (1 tbsp)
  • Cooking oil (1 tbsp)
  • Mustard seeds (1/2 tsp)
  • Cumin seeds (1/2 tsp)
  • Asafoetida powder(a pinch)
  • Split black gram daal(1 tsp)
  • Curry leaves (few)
  • Onion(1 medium size, chopped)
  • Salt (as per taste)
  • Green chilly (1, chopped)
  • Turmeric powder (a pinch)
  • Roasted Peanuts or masala peanuts (1 tbsp)
  • Sugar (1 tsp)
  • Lime juice (of half a lime)

 Method:

  1. Soak rice flakes in water. After 2 minutes drain out the excess water and cover the rice flakes. Keep this aside for 10 minutes so that the rice flakes absorb the water and becomes soft.
  2. Heat a pan, add cooking oil, mustard and allow it to splutter.
  3. Add cumin seeds, asafoetida powder or hing powder, split black lentils and saute them well in a slow fire till the lentil becomes golden brown color.
  4. Add a few curry leaves into it, After 15 seconds add one medium chopped onion and saute.
  5. Add salt, green chilly and saute till the onion starts to turn light golden in color.
  6. Add turmeric powder, masala peanuts/roasted peanuts, mix well.
  7. Add the soaked rice flakes and mix well.
  8. Close the lid and let it cook for a minute on very slow flame. After a minute, add a teaspoon of sugar into it and juice of half a lime.

Delicious kanda poha is now ready to be served for breakfast. Enjoy!

 

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Categories
Dessert Diwali Festival Home Cooking Indian cuisine Maharashtrian Cuisine North Indian Food Snacks Sweet dish Vegetarian

Rava ladoo


Rava ladoo is very simple to make and made with only 4 ingredients. It is a combination of Semolina, sugar, some ghee and dry fruits.




Ingredients:

  • Cashew nuts(roasted in ghee, 1 tbsp)
  • Semolina(1 cup)
  • Powdered sugar (1/2 cup)
  • Cardamom powder (a pinch)
  • Ghee(1/3 cup, melted)

Method

  1. Heat a pan, add semolina and broil it in a slow flame. As you continue to broil the semolina, you will notice its aroma changes and it will start to smell like toast. Be careful and keep on stiring so that the color does not change to brown.
  2. Allow it to cool and bring it to room temperature.
  3. Make a coarse powder in a food processor.
  4. Add sugar into the powdered semolina and mix well.
  5. Add cardamom powder & cashew nuts and mix again.
  6. Add ghee and mix well.
  7. Make small lemon size balls out of the mixture. Dip your hands in water while making balls, this will become easy for you to make balls of the mixture.!

Rava ladoo is now ready to be served. Enjoy!

 

 

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Categories
Dessert Diwali Festival Festival recipe Home Cooking Indian cuisine Maharashtrian Cuisine North Indian Food Snacks Vegetarian

Diwali special : Karinji


Kariji is a sweet dish made with refined flour and stuffed with coconut, poppy seed and dry fruits. It is deep fried for a crisp finish.





Ingredients for 10 karinjis:

For the dough:

  • Maida/Refined flour (1 cup)
  • Semolina( 1/3 cup)
  • Ghee/unsalted butter(1 tbsp)
  • Salt( a pinch)
  • Milk (1/3 cup, warm)

For the filling:

  • Dried shredded coconut(1 cup)
  • Sugar(powdered, 1 cup)
  • Cardamom powder (a pinch)
  • Poppy seeds (roasted, 1 tbsp)
  • Semolina/rava(roasted, 1 tbsp)
  • Cashewnut (1 tbsp, chopped)
  • Rasins (1 tbsp)

Oil to deep fry

Method:

For the dough

  1. Add Maida or refined flour in a large mixing bowl, to it add semolina or rava and mix well.
  2.  Add  melted ghee or clarified butter and mix to incorporate it into the flour.
  3. Add a pinch salt and add a little more than one third cup of warm milk to make a dough.
  4. Knead the dough well and make sure you don’t add excess milk as the final dish will not be crispy.
  5. Knead it till the dough leaves the side of the bowl without sticking and you will know that the dough is ready.
  6. Wrap the dough in a cling foil an keep it for about half an hour. In the mean time we will go ahead and make the sweet filling for the Karanji.

For the filling

  1. In another mixing bowl add dry shredded coconut and powdered sugar.
  2. Add some cardamom powder and dried roasted poppy seed.
  3. Add one table spoon of roasted rava or semolina and mix them well.
  4. Add one tablespoon of chopped cashewnut and raisin and mix them well. So the filling for the Karanji is ready.

 Assembling

  1. After the dough has rested for about half an hour remove the cling film, knead it once more and divide it into small balls.
  2. Take a rolling pin and roll the ball into a flat disk.
  3. Now take the filling that was made earlier and fill in the disk. Add a generous portion of filling so that when you fold it there is not air pockets inside.
  4. Apply milk to the edges fold the 2 ends together and seal the stuffing inside. Press it nicely so that the filling does not come out.tte
  5. Now to cut the edge using a cutter or knife
  6. That will give it a nice half moon shape
  7. Heat oil in a pan to deep fry and once the oil is hot add the karanji to it. Reduce the flame and deep fry till it turns nice golden colour
  8. Remove it to a kitchen towel and allow to cool.

Karanji is ready to be served to your family and friend this Diwali. Enjoy!

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