Talipeeth

In childhood my mom use to make this recipe with leftover rice,  I never used to like it. But when I started working my friend Shweta used to prepare this whenever she finds leftover rice in hostel,it is really having awesome taste when you have it hot one.
After so many days I tried this recipe myself in home it came really nice and even my husband loves it.. he had almost 7..:P
It is basically Maharastra recipe, where we used to get Talipeeth separate floor(mix of all lentil,grains, wheat,jawar,bajra floor)But here in my home mom used to do with leftover rice.

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients:
Left over rice - 2cups
Rice Floor - 1 cup

Onion - 2
Green Chilly - 2-3 according to taste
Turmeric powder - 1/2tsp
Fresh Coriander

Oil
Salt to taste


Direction For dough Preparation:
1. Finely Chop Onions and coriander.
2. In mixer jar add rice and green chilly, grind for 3 min until rice become paste (don't make smooth paste just grind until rice broke and become bit sticky)
3. Transfer the mixer to bowl and add all chopped ingredients,salt,turmeric
4. Mix above mixture well.
5. Add rice floor slowly (add by spoon), mix the floor with hand. Add the rice floor until the consistency of rice become Chapathi dough or where you can roll small pancake with help of hand or roller pin.
6. Now make equal 6-8 halves of above mixture.(this is depends on size of Talipeeth)
7. Take thick plastic sheet, apply 3-4 drops oil. Now take dough and press it by hand until it became thin and round. You can even roll with chapathi roller pin by applying more oil.
8.Heat tawa, apply bit of oil and fry for 2-3 min, until it turns to brown.
9.Serve hot Talipeeth with cold Curd and Red Chilly chutney or Pickle

Eggless Date Cake

My mom always love to have cake, even she is vegetarian but never thinks of it when it comes to Cakes..:). During my childhood mom use to take cake whenever we come across bakery (we hardley come across such good quality and fresh cake as we are getting today since we used to leave in small town).But always I used to finish the cake first by just giving some pieces to my mom, never she complained about this...:(  Now I grown up and married, when my mom First time visited my home after marriage I thought to prepare CAKE only for her, this what result reciepe. It came out really nice I served this with Vanilla ice cream its awesome..:)

Prep Time: 20 min

Cook Time: 25 min

Serves for: 6 persons

Ingredients:

18 seedless dates(Khajoor)

3/4 cup milk

1/2 cup sugar

1 cup all purpose flour/maida 

1/2 cup oil

1 tea spn baking soda

1 tbl spn cashews, walnuts(optional)

Method:
1. Heat milk and dates for few minutes,until dates became soft to grind.
2. Add sugar and grind them to a smooth paste along with the milk. 
3. Add oil to the above mixture and mix well.
4. Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Add the nuts and mix.
5. Preheat the oven at 280C. Bake the cake in a greased oven proof dish for 20-25min (or till a tooth pick inserted in the cake comes out clean).

Serve the piece of cake with Vanilla ice cream..:), Love this recipe


( the original recipe is from Aayis Recipe.com, I made changes according to my taste)

Veg-Momos

Momos are food originated in Tibet and northern Nepal. They are steamed or fried dumplings with a minced meat or vegetable filling. They are served piping hot, and are often enjoyed with spicy tomato sauce and I am big fan of momos.

Prep Time: 15 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients:

2 cups Maida

1/2 Cabbage, grated

3/4 cup of Paneer

1/2 tbsp Salt

1/2 tbsp oil

1/2 tsp Ginger paste

2-3 green chilli, finely chopped

3 medium-sized Onions, chopped

A pinch of Baking Powder

For Chutney:

5 Garlic flakes, chopped

5 Red Chillies, chopped

Little Vinegar

Preparation:

1. Mix maida, baking powder and water to make smooth dough. Leave the dough for 2-3 hou.

2. Roll out medium sized puris from dough.

3. Now make a mixture of grated cabbage,paneer,chilli,onion, ginger paste and salt to stuff in, saute this mixture in 1/2 tsp oil for min.

4. Stuff the Puri with this mixture and collate it. Repeat the step to make all the momos.

5. Steam the momos in an idli utensil for about 10 minutes. Or you can also fry them in oil.

6. To prepare chutney, churn garlic, red chilli and vinegar in a mixer.

7. Serve the momos with chutney.

Stuffed Gobi Paratha

Prep Time: 20 min

Cook Time: 30 min

Serves for: 4 persons

Ingredients:
For Dough:
Wheat floor - 2cups
Oil - 1tsp
Salt to taste


For Stuffing:
Grated Gobi - 2 cups
Onion - 1
Green Chilly - 2-3 according to taste
Ginger Garlic paste- 1/2tsp
Oil   - 3-5 tsp
Garam masala - 1tsp
Coriander powder - 1/2tsp
Turmeric powder - 1/2tsp
Mustard seeds - 1/2 tsp
Cumin seeds- 1/2 tsp
Carom seeds-1/2 tsp
Coriander
salt to taste


Direction For dough Preparation:
1. In bowl add wheat floor and salt mix them well.
2. Add oil and use water to prepare dough (consistency should be like Chapatti dough).
3. Apply some oil to your palm and knead dough for 2-3 min.
4. Keep the kneaded dough in closed container for about 1 hour.


Direction For stuff Preparation:
1. Finely chop onion, green chilly and coriander.
2. In pan heat oil, add mustard seeds,Carom seeds and Cumin seeds for seasoning.
3. Add chopped green Chilly, onion and grated Gobi.
3. Saute the above mixture for about 3-4 min in medium heat, until raw smell of gobi goes off.
4. Add spices (Garam masala, Coriander powder, and Turmeric powder), Ginger Garlic paste and salt to taste.
5. Add chopped coriander and saute the mixture for 1 min.
6. Remove above prepared stuffing, and let it cool.


Direction for Preparation:
1. Take dough and make small thick chapatti with help of rolling pin (Apply wheat dust to roll chapatti)
2. Use 2tsp of cabbage stuffing and complete the filling in the above chapatti.
3. Roll the Paratha using wheat dust and apply some oil.
4. And Fry the paratha on pan by applying ghee.
5. Serve hot with curd and pickle.

Pune-Special-Tawa-Pulav

I stayed in Pune for about one year, I always love to eat street food. I am big fan of Chocalate toast,Cold coffee,pani puri and offcourse Tawa pulav. So thought of trying out my favaourite dish Tawa Pulav and below is the reciepe and result of my taste.

Prep Time: 30 min

Cook Time: 15 min

Serves for: 4 persons

Ingredients:

Making Rice:

Rice - 2 cup (I used a handfull of Basamatti rice to give flavour to pulav)
Water  - 4 cup
Salt to taste

Vegetables Required:

Onion - 1
Green Chilli - 5-6
Beans - 2-3
Tomato - 3
Garlic / Ginger paste
Curry leaves
Coriander - for garnish

Pulav Masala:

Cinnamon - 1 inch
Clove - 2
Black pepper - 4-5 
Bay Leaves - 1
Zeera / Mustard seeds - for seasoning
Vegetable oil - 5-7tsp
PavBhaji masala - 2tsp
Garam masala- 1/2tsp
Coriander powder - 1/2 tsp
Red chilli powder 1/2tsp (please make sure to add according to taste as we are already adding green chilli)
Turmeric Powder - 1/2tsp

Direction For preparation:

1. Prepare rice separately in microwave (otherwise outside).
2. Chop Onion,Chilli,Beansand Tomato.
3. Finely chop Curry leaves,Coriander.
4. In frying pan heat vegetable oil and add all Pulav masal ingredients and curry leaves for seasoning except Red chilli,turmeric, garama,corriander powder and pavbhaji masala.
5. Add Green chilli, ginger / garlic paste ( you can add 1/2tsp red chilli powder to give nice colour to pulav)
6. Add All the chopped vegetables, saute for 3-4 min until all the vegetables are cooked.
7. After all vagitables are cooked, add Garam masala,Coriander powder,Turmeric powder,red chilli powder and PavaBhaji masala.
8. Saute above mixture for min until all the masala mixed properly, now add small bowl of water(about 100ml) mix well.
9.Add rice which is already prepared,mix well. add chopped coriander leaves.
10.Cover lid of pan and keep for 5 min.
11. After 5 min Serve hot Rice with choice of Raita.

Dal Kichadi

This is all time favorite recipe of me... I used to prepare this almost every time like whenever I am not in mood to prepare food, tired with my office work, when health is upset almost all the time. It’s easy to prepare and we can have hot Kichadi with Ghee... :)

Prep Time: 10 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients: 

Rice - 2 cup

Moong Dal - 1cup

Green Chilly - 1-2(according to taste)

Onion - 1

Garlic - 6cloves

Ginger - 1"

Cinnamon - 1"

Pepper Seeds - 4-5

Oil or Ghee - 2tsp

Turmeric powder - 1/2tsp

Mustard seeds - 1/2 tsp

Cumin seeds- 1/2 tsp

Coriander

Salt to taste 

Direction for Preparation: 

1. Wash Rice and Dal together drain out the water and keep away for 5-10min

2. Chop Onion, Green Chilly, Garlic, Ginger and Coriander.

3. In a cooker Heat Oil (I usually use Ghee as it adds more taste to kichadi), add Cinnamon, Pepper seeds, Mustard seeds and Cumin seeds for seasoning.

4. Now add Garlic, Ginger, Onion and saute for few min or until onion turns transparent.

5. Add Turmeric and salt to taste.

6. Add Rice and Dal saute for 1 min and add water (it should be 1:3 ratio i.e. 1 cup rice and Dal then 3 cups water) 

7. Add Coriander and close the lid of cooker let it cook for 5-6 whistle.

8. Serve hot with bundi raita.

Stuffed Karela

My husband is big fan of karela, he loves to eat Karela in any form even thought I don't like much still I used too prepare and have with him. I never new we can prepare stuffed karela but after seeing this recipe in TV show I modified according to my taste and prepared, trust me it comes out really nice.

Prep Time: 60 min

Cook Time: 20 min

Serves for: 4 persons

Ingredients:

Karela - 2

Gram floor - 2tsp

Oil - 5tsp

Salt to taste

Chilly powder - 1tsp

For Stuffing:

Paneer - 1/2Cup

Onion - 1

Tomato - 1

Cheese - 2 slice (use 2tsp)

Green chili - paste 1/2tsp

Ginger Garlic paste- 1/2tsp

Garam masala - 1tsp

Coriander powder - 1/2tsp

Turmeric powder - 1/2tsp

Mustard seeds - 1/2 tsp

Cumin seeds- 1/2 tsp

Coriander

Salt to taste

Direction For dough Preparation:

1. For removing the bitterness of Karela (bitter gourd), cut them in two halves and scope out all the seeds.

2. Rub salt on them and keep it for 20 min after that squeeze out all the water.

3. In boiling water add pinch of turmeric and add these Karela.

4. Boil them for 2-3 min.

5. Take away from water and let them dry for 10 min.

Direction For stuff Preparation:

1. Finely chop onion, tomato and coriander.

2. Scrumble the paneer in a bowl.

3. Add 2tsp of oil in frying pan, add Mustard seeds and Cumin seeds for seasoning.

4. Now add chopped onion, saute until the onion colour turns into golden.

5. Add Tomato and Scrumbled panner saute until the tomato become bit soft.

6. Add Chilly powder, Green chili paste and salt to taste (make sure taste as you’re adding both chilly powder and chilly paste)

7. Add all the spices (Garam masala, ginger garlic paste, Coriander powder, and Turmeric powder)

8. Add chopped coriander and saute the mixture for 1 min.

9. Remove above prepared stuffing, and let it cool.

Direction for Preparation:

1. Take Karela and fill the above filling in both halves, add slice of cheese between two halves of karela after filling the stuff and join them press bit so that it should not open while shallow frying(you can add more cheese according to your taste)

2. In frying pan add 3tsp oil and let it heat.

3. In a bowl mix Gram floor, salt and chili powder

4. Take above stuffed Karela and roll bit in above gram floor mixture.

5. Now shallow fry them in the hot pan for about 5 min, until Karela become soft.

6. Cut them into small pieces and serve hot with Chapatti or Rice.