Rumali Vadi

                                                                Rumali vadi



This recipe is my mom's speciallity. I learnt this recipe from her.

Rumali Vadi:

Ingredients: For outer cover:

4 boiled potatoes, 2tsp corn flour, 2tsp besan, 1tsp ginger-garlic-coriander leaves-green chili paste, salt to taste.

For filling: 3tbsp chopped fresh coriander leaves, 3tblsp freshly grated coconut, 1tbsp chopped green chili or as per taste,1 tsp lime juice, salt to taste. Mix all the ingredients and keep aside.

Method:

Mash boiled potatoes and add corn flour, besan, ginger garlic coriander leaves and green chili paste, salt to taste to it. Mix well.   Take a large, square cloth or rumal, wet it and spread it on the kitchen platform. On that put that potato mixture. Spread it evenly on it and spread the filling on top of it. With the help of cloth roll it as tightly as possible, beginning at the narrow end. Do not remove cloth. Place this on the double boiler and steam it for 20 min. Then let it cool down. For best results, keep it in refrigerator for ½ hour. Cut it into pieces. Roll these pieces in the mixture of poppy seeds, sesame seeds, and semolina and shallow fry till light brown in color. Serve it with pudina chutney or sauce.

 This recipe was made by my mom, she is a master chef. Now also she likes to try new recipes.I am learning from her.

Kheema Khajache Kanavle

Kheema Kanavle:

Ingredients for filling:

Use finely chopped kheema ½ kg, 1 tbsp curd, haldi, red chilly pd, salt, 2 tbsp ginger garlic paste.

For masala:

1tejpatta, finely chopped onion, khuskhus, cashew nut, dry coconut, garam masala, oil.

Method:

Marinate kheema with 1tbsp curd haldi, red chilli pd, salt. Take a pan add oil & tejpattta, saute chopped onion in oil till it turn translucent, then add ginger- garlic paste, saute. Add marinated kheema then add 1cup hot water &let it cook. Then add garam masala, khuskhus, cashew nuts, dry coconut. Cook till it is almost dry. Let it cool. Can add fresh chopped coriander.

Ingredients for covering:

1cup fine semolina (rava), 1cup Maida, 4tbsp vanaspati ghee or oil, ½ tsp baking powder, ¼ tsp salt, milk or water ½ cup, Corn flour.

 For filling: Take 2tbsp vanaspati ghee and gradually add corn flour to it till it forms into a soft dough.

Method:

Sieve together semolina, maida, salt and baking powder in a wide bowl. Add 4tbsp of warm ghee or oil in it. Then with the help of water or milk knead into stiff dough and keep aside and cover it with damp cloth for 2hrs. Make 3 equal sized balls of the dough, if u want can add color of your choice to the dough. Roll it into chapatti and keep 3chapattis aside. Take one chapatti and apply some corn flour mix on it in thin layer. Make sure it is spread evenly. Then put another chapatti on top of it, again apply corn flour on it. Repeat this procedure for all the chapattis. Now roll this and u will get elongated 3 layered roll. Cut this roll into 1” pieces. U will get approximately 25 pieces, keep it under damp cloth. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle,

apply water to seal open end. Keep the Kanavle under a damp cloth.
Gently slide it into the hot oil and deep fry till crisp. Drain on absorbent paper. Do not overcook. It will go with pudina chutney.

 Enjoy this delicious treat and let me know.....

Green Peas Soya Cutlet

Hi,I prepared this dish yesterday.I got many compliments for it so I decided to post.

Green Peas Soya Cutlet:
Ingredients:
1cup coarsely crushed Green Peas,1cup soaked Soya Granules,1tsp cumin seeds and fennel seeds (saunf ) each, 2 tbsp ginger garlic paste, 1/2 tsp turmeric,1 tbsp coriander powder, salt and red chilli powder as per taste, 3-4 smashed boiled potatoes, 1tbsp cornflour, corn flakes crumbs,a pinch asafoetida,1 tsp sugar, 1 lemon juice, oil.
Method:
Mix cornflour and salt in smashed potatoes and keep aside. In a pan heat oil add fennel seeds and cumin seeds. When it crackles add asafoetida and ginger garlic paste, saute for 2mins. Add coriander powder, turmeric, red chilli powder and saute again for 2 mins. Add coarsely crushed green peas and soaked soya granules. Saute till the mix is dry then add salt, sugar and lime juice. Switch off the gas and let it cool down.
Make small balls of smashed potatoes and flatten them, stuff mix in the balls and seal it. Roll it in corn flakes crumbs and shallow fry it. Serve it with imli chutney or pudina chutney.

These are the recipe published in Times Of India- Thane Plus on 19th May.I was really thrilled when I got a call that they want to publish my recipes. It was a great experience.

Thandai ice cream:

Thandai mix powder:

10-15 blanched almonds, 1 tsp poppy seeds, 3-4 green cardamom, 3-4 black pepper, 1 tsp aniseed (saunf) and dry rose petals or rose syrup. Grind it together to make fine powder.

Method:

Take ½ liter vanilla ice-cream add 2 tbsp Thandai mix powder and 2 tbsp of milk powder and churn it for 2-3 minutes. Transfer it in air tight container and allow it to set in deep freezer for 3-4 hrs.

Servings:  5-6persons

Preparation time:  15 minutes

Total time: 3-4 hours

Oreo ice-cream:

Ingredients:

1 packet Oreo biscuits, 1 liter vanilla ice cream, 50 gm Chocó chips, 2 tbsp Chocolate syrup, 2 tbsp Caramel syrup, roasted nuts and shredded dark chocolate for garnishing.

Method:

Make 3 portions of vanilla ice-cream. Add chocolate syrup in one portion, caramel syrup in the second and crushed Oreo biscuits in third portion. In a air tight container, put 1^st layer of chocolate syrup portion, sprinkle some Chocó chips on top of it, then 2^nd layer of caramel syrup portion on top of it, can sprinkle some nuts on it, then final layer of Oreo biscuit portion and sprinkle chocó chips, shredded dark chocolate and allow it to set in the freezer for 6-7 hours. Top it with chocolate syrup before serving.

Servings:  10-12 persons

Preparation time:  15 minutes

Total time:  6-7 hours

Kheema Pulao:

Ingredients:

2 cups basmati rice, ½ kg kheema, oil, 1 tbsp ginger garlic paste, 2 medium sized onions  chopped,  fresh coriander leaves, 7-8 almonds & 7-8 cashew nuts roasted or fried, 2-3 cloves, 5-6 black pepper, 1 inch cinnamon, 2 cardamom, 1 tejpatta, ½ tsp turmeric powder, red chili powder & salt to taste.

For Pulao Masala:

1 tbsp coriander seeds, ½ tsp jeera, 2 inch cinnamon, 4-5 cloves, 2 cardamom & 4-5 black pepper. Grind this together to make Masala powder.

Method:

Put kheema in a pressure cooker and add one tsp salt and some water and pressure cook on high heat for 10 minutes and strain out the stock for cooking pulao.

Wash & drain the rice for an hour before preparation.

Heat oil in a wok or kadhai and add whole masala & chopped onion & saute. Later, add red chili, turmeric powder, ginger- garlic paste, pulao masala and saute it for 2 minutes.

Then add kheema, let it mix with masala and let it simmer for 3 minutes. Add rice and saute it for 2-3 minutes. Add 3 cups of hot water/stock and salt to taste and cover the wok and let it cook till done.

Garnish pulao with almond, cashew nuts, fried onions, fresh coriander leaves and boiled eggs is also a choice.

Servings:  4-6 persons

Preparation time:  15 minutes

Cooking time:  30 minutes

Cheese Chicken cutlet:

Ingredients:

Minced chicken 200 gms, Grated cheese, 1 egg, 1 cup bread crumbs, Oil, 1 finely chopped big onion (optional), 1tblsp corn flour and 1 mashed boiled potato, 1 tbsp grated ginger and garlic each, 2-3 chopped green chilies (as per taste), ½ tsp turmeric powder, ½ tsp red chili powder, 2 tbsp chopped fresh coriander and mint leaves, 1 tsp garam masala, chat masala & salt to taste.

Method:

Cook minced chicken with salt to taste and ½ tbsp turmeric powder for 10 minutes. Drain out excess water from the cooked chicken. Mix all the above ingredients except cheese in a bowl. Add corn flour and one mashed boiled potato, finely chopped onion (optional) for binding the ingredients. Make small balls and flatten them, stuff cheese in the balls and seal it. Dip this cutlet in beaten egg and roll it in bread crumbs and shallow fry till it turns golden brown.

Serve it with chili sauce/mint chutney/tomato ketchup.

Servings:  8-10 pieces

Preparation time:  15-20 minute

Cooking time:  15 minutes

Chicken Caferal

I learned this recipe in Goa when I was on vacation. Everyday we had different activities. I won  dart competition there, my husband won table tennis tournament and my daughter was busy with different activities including painting, swimming, etc.It was really fun out there. One should really take break once a year with family, its rejuvenating.

Chicken Caferal:
Ingredients:
Green Chillies 8-10 or as per your taste, garlicflakes 10-15, ginger 2", cinnamon1", cloves10-12, blackpepper10-12, cumin seeds 1tsp,sugar 1tblsp, fresh coriander 1 bowl, 200 grms chicken, 2 medium size finely chopped onion,1 medium size finely chopped tomato, salt to taste.
Method:
Grind all the ingredient except onion and tomato to a fine paste. In a pan take 2tblsp oil add onion and saute till transulent. Then add tamato and saute for 2min. Then add 2tblsp grinded paste. Add Chicken and saute for 2min, can add little water and cook till tender. Add salt, cook for 5mins. Garnish with fresh coriander, serve hot with rice or chapati. Try n Enjoy........

Banana Pan Cake

Banana Pan Cake:
Ingredients:
2 medium sized banana smashed, 1 cup milk, 3 eggs, 1/4 tsp cardamom powder, 1 pinch salt, castor sugar as per taste, wheat flour as required, butter .
Method:
Beat eggs in a bowl with milk. Then add smashed banana and castor sugar as per your taste. Then add salt and cardamom powder. Add wheat flour till the batter is thick. All you need to make sure is that the batter has the apt consistency to be spread equally. With the help of butter roast pan cake from both the sides. Serve hot.

Cheese Rolls

                                          Cheese Rolls with Raw Mango Dip


This recipe is my daughter's one of the favorite dish....it is easy to make with minimum ingredients.

Ingredients for cheese roll:

4medium sized boiled potato peeled and smashed. 4 cheese cubes, 2tblsp chopped fresh coriander leaves and mint leaves, 2-3 green chillies finely chopped or as per taste, 1" grated ginger, salt as per taste, cornflour, corn flakes crumbs.

Method:

Mix all the ingredients in the smashed potato except cheese. Cut cheese cubes in long pieces. Make small balls of potato mix. Make small balls and flatten them, stuff cheese in the balls and seal it. Dip this cutlet in cornflour batter and roll it in corn flakes crumbs and shallow fry till it turns golden brown.

Ingredients for raw mango dip:

1bowl fresh coriander leaves, 1/2 bowl fresh mint leaves, 1tsp cumin seeds, 1/2 " ginger, 4-5green chillies as per
your taste, 1tsp dry coconut, 1/2 bowl cut pieces of raw mango, 1/4 bowl jaggery or sugar, salt to taste. (Use black salt to enhance the taste.)

Method:
Grind all the ingredients to a fine paste to make spicy and tangy dip.....

Serve cheese rolls with my favorite raw mango dip.....Enjoy !

Beetroot Halwa

Today I am posting this interesting dessert recipe.This is close to my heart becoz of its taste and color.

Beetroot Halwa:
Ingredients:

Beetroot grated 1kg, 100grms sugar or as per taste, 1/2tsp cardamon powder, roughly chopped nuts, 200 grams milk powder, 2 tsp ghee.

Method:

In a pan heat ghee and add grated beet root, saute for 5mins on low flame. Then add sugar. Sometimes beetroot is sweet in taste, so adjust quantity of sugar as per your taste. Let it cook in its own juices till it reduces. Then add milk powder and stir continuously. It helps in reducing remaining moisture. Put off the flame and add cardamon powder and chopped nuts. Serve hot or if u like chilled then refrigerate for some time. 
Note:
1.Can add fresh cream instead of milk powder.
2. After cooking 1kg beet root  reduces to 1/4th quantity.

Saoji Dry Chicken

                                                           Saoji Dry Chicken

Ingredients:

½ kg chicken, 2midium size onion finely chopped,2 tbsp ginger garlic paste, 2tsp red chilly pd as per taste, 1tblsp Saoji masala, 2-3 tbsp grated dry coconut, 1  tbsp sesame seeds (Till),1tblsp poppy seeds, 1-2 tej patta, 1 pinch cinnamon pd, salt to taste, 1tblsp kokum concentrate, a pinch of sugar, 1tsp black pepper pd, 1 tbsp thick curd.

Method:

Marinate chicken with 1tsp red chilly pd, salt and black pepper powder for 2 hrs. In a kadhai heat 2 tbsp oil add tej patta, cinnamon pd and chopped onion. Saute till onion turns light brown. Then add ginger garlic paste and saute for 3-4 min. Then add red chilly pd, Saoji masala, grated dry coconut, poppy seeds, 1tblsp kokum concentrate, curd,sugar, saute for 2- 3 min. Then add marinated chicken saute for some time then add 1cup water and let it cook. Garnish with coriander leaves and serve hot.

Enjoy this delicious recipe as a starter.

Chocolate Cake

                                                             Chocolate Cake

Chocolate cake

Ingredients:

8-10 Digestive Marie biscuits, 2 tbsp butter, 1cup coffee syrup (1tbsp coffee,1cup water boiled and cooled), whipped double cream, chocolate cake crumbs, chocó chips or chocolate curls for decoration.

Method:

Crush Digestive Marie biscuit and mix butter in it. In a flat tray set this mixture and sprinkle some coffee syrup on it and refrigerate for 1-2 hours. Then set 2^nd layer of cake crumbs and sprinkle some coffee syrup on it press gently. Decorate with whipped cream and chocó chip, chocolate curls, cherries, etc. 

Easy to make and very delicious!!!

Stuffed Pomfret Malvani style

I was really lucky to get this size of pomfret. Can use any other fish of your choice for this preparation. Recipe of this dish is as follows.

Stuffed Pomfret with malvani masala n garlic:

Ingredients:

1 large pomfret, malvani masala, tamarind pulp, 1bowl peeled and chopped garlic, 15-20 flakes of garlic, oil, salt to taste, 2 tbsp semolina and 2tbsp rice flour for coating fish.

For Malvani masala:

2 tsp coriander seeds, 1 tsp aniseed (sauf), 2” cinnamon, 4-5 green cardamom,   1 tejpatta, 1 tsp black pepper, 11/2 tsp poppy seeds, a small piece of nutmeg, 1tsp cloves. Roast all the ingredient on medium flame till aroma starts coming and make powder, add 2tsp red chili powder, 1tsp turmeric powder, 21/2 tbsp dry coconut.

Method:

In a pan saute chopped garlic on 1 tsp oil. When it turns light brown remove from pan ,add tamarind pulp as per taste in it, salt to taste and 2tsp malvani masala. U can use ready made malvani masala, but check if it has salt, then don’t put additional salt. Marinate fish with this masala and keep it for 1hr. Then dust this fish with semolina and rice flour. Then in a grill pan put 1tsp oil and place fish and allow to cook. Place some garlic flakes which are not peeled, on the pan they will also cook with fish and will turn brown, if u want can sprinkle some salt and masala on garlic, it tastes better. Let it cook from both sides. Serve hot.

Enjoy this yummy preparation and do let me know if u like it....