Cabbage Sabzi-Band Gobhi matar ki Sabzi-Cabbage peas-Cabbage Masala

Preparation time-30 minutes
Serving-2

Ingredients:

• Chopped cabbage-2-3 cup
• Green peas (fresh/frozen)-1/2 cup
• Bay leaves-2
• Cumin seeds-1/2 tsp
• Ginger- 1 inch, garlic 5 to 7 cloves paste
• Chooped green chiili-2 (small)
• Finely chopped onion-2 (medium)
• Chopped tomato-1 (large)
• Turmeric powder-1/2 tsp
• Red chilli powder-1/3 tsp
• Coriander powder-1/3 tsp
• Cumin powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Cooking oil-3 tbsp
• Salt to taste

Method:

• Heat oil in a pan, add bay leaves, cumin seeds and green chilli fry it for few seconds.
• Add ginger and garlic paste Fry it for 1/2 minute on medium flame.
• Add chopped onion Fry the onions till it turns golden brown on medium flame. Approximately 3-4 minutes.
• Add turmeric powder, red chilli powder, cumin powder and coriander powder.
• Mix the spices and fry it for a minute on low flame.
• Add chopped tomato, cover the pan and fry till tomatoes turns soft.
• Add chopped cabbage, green peas and salt to taste, mix it.
• Cover the pan and cook it for 14-15 minutes on low-medium flame (Keep stirring in between).
• Add garam masala powder, Mix it.
• Cover the pan and cook in on low-medium flame for a minute.
• Turn off the flame, garnish with coriander leaves and ready to serve.

Tip - 

• If you are using fresh peas, fry it with onions and spices for 3-4 minutes.

Kesar Peda Recipe.. Just In 10 Minutes | Milk Powder Peda Recipe

Ingredients:

• Milk powder 1 cup

• Sweetened condensed milk 150 gm 

• Cardamom powder 1/3 tsp

• Saffron 1 pinch

• Warm milk 2 tbsp

• Sliced pistachios for garnishing 

• Butter/ghee 1 tbsp

Method:

• Soak the saffron strands in warm milk and keep it aside.

• Heat a pan on low-medium flame, add ghee/butter.Let it melt.

• Once ghee is melted, add sweetened condensed milk.

• Mix it well.

• Add milk powder and mix it well. Break the lumps. 

• Cook it for 2 min on low medium flame. Keep stirring

• Now, add cardamom powder and saffron soaked milk.

• Keep mixing till starts to leave sides of the pan and come together as a dough.

• Turn off the flame and cool down  mixture for 5-6 min.

• While it's still warm take a small portion and make small ball and flattened it with  tip of fingure and garnish them with pistachio.

• Peda is ready.

Tip:

• Use non-stick pan for this recipe.

Mix veg raita | raita for biryani | maharashtrian style raita | curd salad | traditional indian raita recipe

Ingredients:

• Cucumber(finely chopped) ¼ cup 

• Onion finely chopped 1/8 cup

• Bell Pepper ¼ cup

• Tomato(finely chopped) ¼ cup 

• Yogurt ¾ cup 

• Milk 1/8 cup 

• Green chili finely chopped 3 (depending on spiciness)

• Sugar ¼ tsp 

• Chat masala 1/8 tsp 

• Cumin Powder 1/8 tsp

• Salt to taste

Method:

• Take Yogurt in a bowl. Whisk and make it smooth. Add milk and whisk again to mix well. We are using milk to make yogurt little thin consistency. 

• Add chopped chopped green chili, sugar, chat masala, cumin powder, and salt to whisked yogurt. Mix well.

• Then put chopped cucumber, onion, bell pepper, and tomato. Mix it well, cover and chill for one hour before serving.

• Serve with any Masala Rice dish, paratha.  Specially, it tastes great with Tawa Pulao.

Corn flakes chivda | makai poha chivda recipe

Ingredients:

• Dried corn flakes(makai poha) - 4 cups  (not ready to eat cereal variety)

•  Oil 3 - 4 tbsp

• For Tempering:

• Mustard Seeds 1/4 tsp  

• Cumin seeds 1/4 tsp 

• Asafoetida Powder 1 pinch 

• Turmeric Powder 1/4 tsp 

• Red Chili Powder 1/2 tsp 

• Curry leaves 6-7

• Green Chilies(finely Chopped) 3-4

• Roasted Peanuts  1/3 cup 

• Coriander Powder 1/2 tsp 

• Cumin Powder 1/2 tsp 

• Amchoor Powder (Dry Mango Powder) 1/2 tbsp 

• Salt and sugar to taste

Method:

• Take a little amount of makai poha spread it on a paper towel and microwave it for 1 minute. Prepare all poha in same way.(no need to fry it.)

• Our poha is ready. Let's move towards tempering.

• Heat a big non-stick pan on medium flame.

• Add oil, cumin seeds, mustard seeds,Asafoetida , curry leaves saute for few seconds.

• Now add green chilis stir it for few seconds. Add turmeric powder saute it.

• Add peanuts, saute it for 10-20 seconds.

• Reduce flame to low and add red chili powder, saute it.

• Quickly add corn flakes, mix it well.

• Add coriander powder,cumin powder, amchoor powder, sugar and salt to taste.

• Mix it well with big spoon. Hold handles of  the pan and toss gently to mix all ingredients nicely.

• Turn off the heat and transfer pan to any other place. Do not keep it on hot coil, otherwise chivda could burn. 

• Once chivda is cooled, store it in airtight container.

Tips:

• To enhance the taste, fry dry coconut pieces and chana (not dried one) dal with peanuts.

• You can use only red chili powder if you don't want to use green chilies.

•  Some corn flakes are little thick some are thin. Amount of oil required is depend on the thickness of corn flakes. So do not add entire amount of flakes in one time. Add one cup at a time.

Moong dal halwa recipe | moong dal sheera recipe

Ingredients:

• Moong dal(green gram) - 1/2 cup (wash it and soak it for 4-5 hours in cold water)

• Ghee  - 1/2 cup (melted)

• Sugar - 1/2 cup

• Milk - 1 1/2 cup 

• Dry fruits 1/4 cup

• Cardamom powder 1/4 tsp

Method:

• Remove water from soaked moong dal, put dal in grinding jar and coarsely grind it.(do not add water)

• Moong dal paste is ready. Keep it aside.

• Boil milk add  a pinch of saffron. Mix it well, keep it aside.

• Turn on  flame, heat a pan on medium flame.

• Add ghee, Reduce flame to low medium and add moong dal paste in 2 parts.

• Add  half of it and stir it, now add remaining paste and stir it. keep stirring.

• Mix moong dal paste and ghee properly on low medium flame.

• Roast the moong dal paste on low medium flame, till it turns light golden (it takes approximately 15-17 minutes). keep stirring.

• After 15-17 minutes dal is roasted properly, now add sugar.

• Mix it and cook it for another 6-8 minutes on low flame.

• After 6-8 minutes, add milk and cook it for 8-10 minutes on low medium flame.

• Keep stirring. Make sure there are no lumps.

• After  8-10 minutes add cardamom powder and dry fruits and mix it well.

• Cook it for 2-3 minutes on medium flame to make it dry, keep stirring.

• Turn off the flame. Add 1 tsp ghee at the end (completely optional) it makes halwa soft. Mix it well.

• Moong dal halwa is ready.

Tips:

• You can use room temp milk or boiling milk doesn't matter.

• Saffron is optional, but it gives halwa nice flavor and color.

Quick Coconut burfi recipe...just in 15 min | how to make coconut burfi |coconut burfi with condensed milk.

Cooking time: 4-5  minutes
resting time:10-15 minutes
Total time: 15-20 minutes.

Ingredients:

• Desiccated coconut- 75 gm or  1 cup (use measuring cups for measurement)

• Sweetened condensed milk- 76.5 gm or almost 1/2 cup (use measuring cups for measurement)

• Cardamom powder - 1/4 tsp

• Saffron 1 pinch(optional)

• Ghee/butter- 1 tsp

Method:

• Heat a pan on low flame, add condensed milk and desiccated coconut in the pan.

• Mix it and cook it for 2-3 minutes on low flame, keep stirring.

• Turn off the flame and add cardamom powder, mix it well.

• Grease a plate with ghee and put the mixture in the plate, spread it evenly.

• Leave it for 10-15 minutes to set, cut it into shape of your choice.

• Coconut barfi is ready to serve.

Tips: 

• If you want to add saffron, add it after adding condensed milk.

Sweet tamarind chutney

Ingredients:

• Tamarind(size of lime)
• Jaggery about 2 tbsp
• water 1/2 cup

Method:

• Take a bowl add tamarind, jaggery and water.
• Microwave it for 1 minute or till starts to boil. 
• Let it cool and grind it to fine paste.

Tips: 

• Remove seeds from pulp before using.
• You can add 1/4 tsp coriander powder to it for better taste.

Instant rava dosa / onion rava dosa / rava dosa using idli rava

Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.

Ingredients:

• Onion(chopped) 1 large

• Rava/sooji 1 cup

• Rice flour 1/2 cup

• Cumin powder 1 tsp

• Yogurt  1/2 cup 

• salt to taste

Method:

• Take a big mixing bowl. Add sooji and rice flour.

• Mix it well by adding little water at a time. Make sure there are no lumps.

• Add  water needed.

• Now add cumin powder, salt to taste, chopped onion. Mix it really well.

• Consistency of batter should be watery.

• batter is ready. Rest it for 1 hour. 

• After 1 hr turn on a flame, heat a pan on medium flame.

• When pan is properly heated, apply oil  on pan by with the help of  paper towel.

• Whisk the batter properly before pouring. Pour batter on pan, add oil on side.

• When side is little golden in color turn over and let the other side cook properly.

• Dosa is ready. Serve hot with peanut chutney.

Serving suggestions:

Rava dosa is very flavorful. You may eat this snack with peanut coriander chutney.

Traditionally Rava Dosa is served with Sambar and coconut chutney.

I have the recipes for Sambar and peanut coriander chutney on my website.

                                             

                                

Masala doodh-masala milk

Masala doodh is a popular Indian drink. In Maharashtra, it is made for Kojagiri Pournima. This full moon comes in the first month of winter. This milk tastes awesome during cold winter. Let’s see how to make masala doodh.

Ingredients:

• Milk 2 cups 

• Sugar 2 tbsp 

•  Almonds 10

• Pistachios 10 (unsalted )

• Green cardamom 1/4 tsp

• Nutmeg / Jaiphal 1/4 tsp

• Saffron strands 7~8 

Method:

• Take almonds, pistachios, green cardamom and nutmeg powder into a blender jar.

• Blend everything into fine powder.
• Doodh masala is ready.

• Turn on the flame heat a pan .
• Take milk into the pan and boil it for 8-10 minutes on medium flame.
• Stir in between.

• Add sugar and stir well. 

• Add doodh masala into boiling milk and stir well.

• Add saffron and stir it.

• Boil for another 5-6 minutes. Masala doodh is ready.
• Turn off the flame.

• You can enjoy this hot masala milk on any other day.

Tips:

• Pistachios should be plain one. Do not use salted pistachios.

• Saffron gives nice color and flavor.

Sambar- maharashtrian tadka dal - quick and easy sambar

Ingredients : 

• Boiled and mashed toor dal 1 cup(measurement before boiling) 

• Lime size ball of tamarind

• Jaggery 2 tbsp

• Cumin seeds 1/2 tsp

• Mustard seeds 1/4 tsp

• Red chili powder 3/4 tsp

• Maharashtrian kala masala/ goda masala 1 tsp

• Garlic paste 1 tbsp

• Red chili 3-4

• Curry leaves 8-10

• Turmeric powder 1/4 tsp

• Hing 1 pinch

• Oil 2 tbsp

• Salt to taste

Method:

• Turn on flame. Heat a pan on medium flame.

• Add oil and let it heat properly.

• Add cumin seeds and mustard seeds, let it crackle for few seconds.

• Add hing and saute it for few seconds.

• Add curry leaves, saute it till crunchy.

• Add red chilis, saute it for 10 seconds. 

• Add garlic saute it till turn slightly golden.

• Reduce flame to low. Add turmeric powder, stir it quickly.

•  Add maharashtrian kala masala/ goda masala, red chili powder stir for 10 seconds.

• Now add  cooked toor dal, mix it well.

• Add water as needed. Now add tamarind, jaggery. Add salt to taste. 

• Let it boil for 10-15 minutes on medium flame.

• Sambar is ready.

Serving suggestions:

• Serve it with idli, dosa , uttapam, plain rice, Jeera rice, pulav, chapati.