Kurkri Bhindi Evening Snacks

Ingredients

• 1/2 Kg fresh okra/Bhindi, split

• 6 tbsp gram flour
• 1/2 cup cornstarch
• 2 cups cold water
• 1 tsp cayenne pepper/Black Pepper
• 1 onion cutted in long length
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ajwain
• 1/2 tsp red chilli powder
• 2 chillies finely chopped
• Oil for deep frying
• 1/2 tsp of chat masala to sprinkle

Method:

1. Heat oil

2. Mix gram flour and corn starch together.

3. Gradually add cold water  whisking continuously until you get a pancake batter-like consistency.

4. Mix spices and additional flour together and coat split okra, onioin in mix.

5. Add spiced okra to tempura batter and slowly place okra into hot oil. Let fry for 2-3 minutes then remove and drained.

6. Sprinkle Chat masala and serve it with hot tea in evening snacks.

Aloo Paratha style-1/आलू पराठा

Ingredients:

For Potato Masala-

1. 5 medium sized boiled potato (mash them)
2. 1/2 cup ginger grated
3. 1/2 cup coriander chopped
4. 2-3 green chilli chopped
5. 1/2 tsp asafoetida
6. 1/2 tsp salt
7. 1 packet of maggie magic masala

For final prep-

1. Dough of wheat flour- 4 cups
2. Ghee/Butter for cooking- 5-6 tsp

आवश्यक सामग्री:

आलू मसाला के लिए:

1. 5 मध्यम साइज के उबले हुए आलू (मैश करे हुए या कद्दू कस किये हुए)
2. 1/2 कप अदरक कसा हुआ 
3. 1/2 कप धनिया की पत्ती बारीक कटा हुआ 
4. 2-3  हरी मिर्च बारीक कटी हुई 
5. 1/2 छोटी चमच्च हींग 
6. 1/2 छोटी चमच्च नमक 
7. 1 पैकेट मैगी मैजिक मसाला 

पराठा के लिए:

1. गेहू का अट्टा मडा हुआ - 4 कप 
2. घी/बटर- 5-6 चमच्च 

Method:

1. Mix all the ingredients of potato masala, mix well and divide the stuffing in 8 equal portions.
   
2. Now Divide the wheat flour dough in 8 equal ball and keep aside
3. Now take each ball roll them, apply a little ghee or butter and fill the potato mash masala as prepared in step-1 and close it
   
4. Roll it again carefully (so that the stuffing doesn't splits out) to your desired size
   
5. Now on a frying pan a medium flame, cook it until golden brown from all sides.
6. Do the same process with the all.
7. Serve this paratha with Curd, Green Chutney

विधि : 

1. आलू मसाला के लिए आवश्यक सामग्री को अच्छे से मिक्स करे और 8 बराबर हिस्से में बाट लें 
2. माड़े हुए आटे के भी 8 बराबर के हिस्से में बाट लें 
3. अब आटे के एक गोले को लें, उसे बेले, फिर घी लगाये और 1 हिस्सा आलू का मसाला रखे और उसे बंद करे 
4. अब फिरसे भरे हुए गोले को बेले रोटी की तरह 
5. अब तवे को मीडियम गैस पे गरम करे और इस बेले हुए पराठे को दोनों तरफ से सुन्हेरा होने तक सके, घी लगाकर 
6. इसी तरह बखी सब के साथ प्रोसेस करे 
7. इन गरम पराठे को दही या हरी चटनी के साथ परोसे 

Baigan ka bharta

Ingredients:

1. Baigan big size-1
2. Green chilli chopped-1
3. Garlic Cloves- 4
4. Onion Chopped-1
5. Tomato Chopped- 1/2
6. Grated ginger- 1 tsp
7. Curry leaves (option)- 4-5 leaves
8. Mustard Oil- 4 tsp
9. Cumin seeds- 1tsp
10. Turmeric powder- 1tsp
11. Red chilli powder- ½ tsp
12. Garam masala- ½ tsp

Method:

1. Pork knife dipped in oil in different parts of egg elephant and roast directly on flame till the egg elephant softens and cooks completely
2. Now let it cool down and mash it
3. In a Fry Pan add oil, as the oil heats up, add cumin seeds, curry leaves, chopped garlic, grated ginger and let the garlic turns to golden colour.
4. Then add Onion and chilli powder and cook the onion till it turns transparent
5. Now add tomato, turmeric powder and cook it for 5 minutes with covered lid.
6. Finally add mashed cooked egg elephants, salt, garam masala, mix it well and cook it for next 5 minutes & here is Baigan ka Bharta ready to serve with Roti, Chapatti,bread. 

Simple Lauki ki Sabzi

Ingredients:

1. Lauki- 1 peeled and chopped in mid size
2. Cumin seeds- 2 tsp
3. Asfotedia- ½ tsp
4. turmeric powder- 1 tsp
5. Salt- ½ tsp
6. Lemon juice of ½ lemon
7. Oil- 1 tsp

Method:

1. In a cooker, add oil and keep it on medium flame.
2. As the oil heats up add asfotedia, cumin seeds and when th seeds starts to crackle  add mid-size chopped lauki to it
3. Mix it then add turmeric powder and salt.
4. Mix it again and add ¼ cup of water, cover the lid of cooker and cook it till 2 whistles of cooker at medium flame.
5. As the pressure of cooker releases squeeze lemon and mix well
6. Serve the sabzi with Chappati, Roti

Home made Salt

Ingredients:

1. 1 bowl of White Salt
2. 2 tablespn of Senda Salt
3. 1 tbspn of Black Salt
4. 1 tbspn of black pepper powder
5. 
   

Method:

1. Mix all the ingredients well and here the salt is ready to sprinkle on raita, fruits, salads etc

Suji Ka Halwa/sweets

Ingredients:

1. 1/2 cup of Rava/Suji
2. 2 tblspn of Desi Ghee
3. 4 tblspn of brown/white sugar
4. 1 1/2 cup of water

Method:

1. Take a kadhai add rava and place it on medium flame.
2. Roast Rava till its colour changes to dark golden brown
3. Add Desi ghee to it, turn the gas to low flame and roast it for next 5 minutes
4. Now add water to it cook it on medium flame till the water evaporates.
5. Here is the yummmy halwa ready.

Reddish Stuffed Paratha

Time taken- 15 minutes

Ingredients will make around 4 parathas.

Ingredients:

1. Reddish- 3
2. Chopped green chilli- 2
3. Wheat flour-3 cups
4. Garam masala- ½ tsp
5. Coriander Powder- ½ tsp
6. Salt – 1 tsp
7. Ghee or butter for making paratha
8. Reddish leaves

Method

1. Crush Reddish with the crush machine as given in image and mix ½ tsp of salt and keep it aside
2. Cut reddish leaves, green chillies.
3. Now drain all the juice of reddish from the crushed salt mix reddish and use this water while making dough used for making paratha, if less than can use water
4. Mix garam masala, coriander powder, salt, chopped reddish leaves, green chilled to white reddish, here your reddish stuff is ready to be filled while making paratha
5. Now make a roll out of dough, apply some ghee or butter and fill around 1-1 ½ spoon of stuffing and now roll it again
6. Cook this paratha on medium flame till both side of paratha turns to golden colour.
7. You can serve this paratha with curd or pickle.

Dry Masala Peanut

Time taken- 30 Minutes

Ingredients:

1. Peanuts- 250 gms
2. Oil-2 tsp
3. Garam Masala- 1 tsp
4. Coriander Powder- 1/2 tsp
5. Dry Mango Powder- 1/2 tsp
6. Black Salt- 1/4 tsp
7. Salt- 1/2 tsp
8. Roasted cumin seeds powder (bhuna jeera powder)- 1 tsp
9. Red chilli powder- 1/2 tsp

Method:

1. Roast peanuts on slow flame for 15 minutes, cool them and rub peanuts so that its red covers are off 
2. Dust out the red covers from peanuts
3. Now in a fry pan, add oil, as the oil heats up add peanuts and all the ingredients and mix well 
4. Here dry masala peanuts are ready, you can store them in a air tight container

Mumbai Road Side Sandwich

Ingredients

1. Bread- 1 packet (broad size)
2. 1 tomato  sliced
3. 1 cucumber- sliced
4. 1 Onion- Sliced
5. 1 Boiled Potato- sliced
6. 1 Boiled Betroot- sliced
7. Amul Butter- 100 grams slab on room temperature
8. Green chutney 
9. Tomato Ketchup
10. Salt to taste

Method

1. Slice all the vegetable.
2. Spread Butter on bread slice and second layer of green chutney on 2 slices
3. Now start keeping each slice of vegetable on bread layer wise.(tomato, cucumber, onion, potato, betroot)
4. Sprinkle salt after each layer of vegetable
5. Now cover the second layer of bread (butter and chutney applied) on top
6. Cut this sandwich in pieces, spread ketchup and here is your road side mumbai style sandwich ready to serve

Dosa Podi Masala

Time taken 15 minutes

Serving- cool and store in air tight container

Ingredients

1. Arhar daal-1/4 cup
2. Chana Daal-1/4 cup
3. Coriander seeds-1/3 cup
4. Sesame seeds- ½ cup
5. Red Dried chillies- 20-25

Method:

1. Roast all the ingredients one by one so that moisture leaves the ingredients
2. As all the ingredients cools down, grind them and your podi masala is ready which you can spinkle on Dosa, curry, dry vegetable.

Makai Poha Namkeen

Time taken- 15 minutes

Servings: cool and store in a air tight container

Ingredients:

1. Makai Poha -1 cup
2. Chat masala- ½ tsp
3. Oil for frying

Method:

1. Heat Oil at medium flame and as the oil warms ups add Makai poha, as you will put Makai poha in oil it will increase the size to double
2. Now remove them and place them on absorbent paper to soak extra oil
3. Now add Chat masala and mix well, now you can store this namkeen for 15 days.

Crispy Namkeen Sev

Time taken-30 minutes

Serving- Cool and store in a air tight container

Ingredients

1. Gram flour-1 ½ cup
2. Rice flour- ¾ cup
3. Turmeric- ½ tsp
4. Red chili Powder- ¼ tsp
5. Salt- ½ tsp
6. Ajwain- 1 tsp
7. Water for kneading
8. Oil for frying

Method

1. Mix all ingredients and knead it in soft dough
   
2. Now place a fry pan on medium flame, add oil and let the oil heat up
3. In the meantime start putting the dough in sev making machine as shown in image
4. Now put small dough in oil and check whether the oil is warm enough for frying
5. Not start pressing the sev making machine above the fry pan and fry the sev for 2-3 minutes from each side
   
6. As the colour changes to light golden remove these fried sev from fry pan and keep it on absorbent paper to soak extra oil.
7. Cool these sev and enjoy them in bhelpuri, namkeens

Sweet and Sour Marinade

Servings- 4-6 portions

Time taken 10 minutes

Ingredients

1. 2 tbsp of Sugar
2. 2 tbsp of Ketchup
3. 2 tbsp of Vinegar
4. 1 tbsp of Soy Sauce
5. 1 tbsp of garlic powder
6. 2 tsp of cornstarch

Method

1. Mix all the ingredients well and can use for marinade of vegetable 

Tandoori Vegetable Marination

4-6 portion

Time taken 10 minutes

Ingredients:

1. 2 garlic cloves
2. 2 tbsp of garam masala
3. Juice of 1 lime
4. 1 cup of curd
5. 3 tbsp of oil
6. ½ tsp of salt

Method

1. Crush Garlic cloves
2. Mix all the ingredients well and this can be used for margination of vegetables.

Bread Dhokla

Servings-2

Time Taken- 15 Minutes

Ingredients:

1. 8 slice of Bread
2. ¾ cup of curd
3. 1 tsp of turmeric
4. ½ tsp of Red Chilli Powder
5. 5-6 curry leaves
6. 1 chopped green chilli
7. 3 tsp of oil

Method:

1. In a bowl add curd, half turmeric, red chilli powder, and salt as per taste, mix it well
2. Now spread curd mixture on all bread slices evenly both sides and keep them one upon one and cut them in 6 cubes.
3. Take a fry pan add oil, when the oil heats up add mustard seeds, curry leaves and green chillies, when mustard seeds starts o crackle, add turmeric and then add prepared bread cubes to it.
4. Mix well.
5. Here is Bread Dhokla ready to serve.

Morning Break fast Flatten Rice- Poha

Mumbai style Kanda Poha

Serving- 4

Time taken - 15 minutes

Ingredients:

1. Flatten Rice (Poha)-250 grams
2. Onions finely chopped -2 cups
3. Roasted Peanuts- ½ cup
4. 2 finely chopped green chillies
5. 1 tsp Mustard Seeds
6. 6-7 Curry Leaves
7. 1 tsp Turmeric
8. ½ tsp Sugar
9. 1 Lemon
10. ¼ cup of Chopped coriander leaves
11. Oil 4 tsp
12. Salt to Taste

Method:

1. Take a vessel, wash Flatten Rice with water and keep it aside for drain
2. In a fry pan, pour oil and keep it on medium flame.
3. As the oil heats up add Mustard seed, Curry leaves, chopped green chillies.
4. As the mustard seeds starts to crackle, add onion and peanuts and fry them for 4 minutes.
5. Now add turmeric powder, salt and drained flatten rice to fry pan and start mixing it well
6. Now add sugar, lemon and again stir it so that its mix well
7. Add coriander leaves and your yummy Poha is ready to serve.

Masla Peanut

Serving-4

Time taken-10 minutes

Ingredients:

1. Roasted Peanuts- 2 cups
2. Chopped onion-1/2
3. Tomato-1 chopped
4. Chopped green chilli-1
5. ½ squeezed lemon
6. ½ spoon chat masala
7. Salt to taste

Method:

1. In fry pan add peanuts and keep it on low flame, as they turn warn add all the ingredients to the peanut
2. Cook all them for 5 minutes at low flame and tasty masala peanuts are ready.

Masala Chana

Chana Curry

Servings- 4

Time taken (preparation)- 10 hrs

(cooking)- 40 minutes

Ingredients:

1. Black Grams 2 bowls
2. Nicely chopped big size Onion- 2
3. Chopped Tomato-2
4. Chopped Green Chillies-4
5. Grated Ginger-25mm
6. Lemon- ½
7. Oil- 2 tsp
8. Coriander Leaves- 2 tsp chopped
9. Hing- ½ small spoon
10. Jeera- 1 tsp
11. Turmeric powder- ½ tsp
12. Garam masala- ½ tsp
13. Salt as per taste 

Method:

1. Soak Black grams in water overnight
2. In a cooker add Oil and let it get warm, now add hing,  jeera
3. When jeera starts to crackle, add ginger and chopped green chillies
4. When Chillies are fried add chopped onions, Tomatoes, soaked black grams, ½ glass of water , Turmeric powder and salt
5. Cover the cooker with its lid and cook at medium flame for 6 whistle
6. After 6 whistles, turn off the gas. Let the pressure get release itself
7. Now add garam masala, squeeze lemon, coriander leaves and mix it well
8. Yummy Masala chana is ready to serve with roti, paratha, naan.

Haryali Mushroom Tikka Recipe

Haryali Mushroom Tikka Recipe

Servings:
4 person
Time Taken(preparation)- 2-3 hours

Time Taken (Cooking)-45 minutes

Ingredients
Button Mushroom- 250 grams
Gram Flour-6 spoons
Curd- sufficient to matter gram flour batter
Coriander leaves-1/2 cup chopped

chillies-3
Ginger-25 mm
Garlic-3 cloves
Sticks for grilling- 8-10
Oil- 1 spoon
Salt- to taste

For Decoration-
1 Onion Sliced
1 Tomato
1 spoon vinegar
1/2 tsp Chat Masala


Method-

1. Make a fine paste of coriander leaves, chillies, ginger & garlic.
2. Now Mix this paste in gram flour and then add curd enough so a thick batter is formed
3. Wash all Mushroom button and mix them in batter.
4. Now add salt as per your taste 
5. Now add one spoon oil and mix well
6. Now keep this batter in fridge for minimum 2 hours for marination
7. Pre heat the Oven or microwave grill at 190 degree for 10 minutes
8. After 2 hours now place each mushroom in Stick and keep them all in oven for 45 minutes at 190 degree
9. After 20 minutes flip all the sticks so that they cook from all sides equally

Mumbain Vada Pav

Yummy Tasty Vada Pav

Ingredients:

For Vada

1. 3 cups of boiled and mashed potatoes
2. 3 green chilled roughly chopped
3. 2 inch og peeled and roughly chopped ginger
4. 1 1/2 tspns of mustards seeds (rai/sarson)
5. 1/2 tspns of asafoetida (hing)
6. 10-12 curry leaves
7. 1/2 tsp turmeric powder
8. 1/2 lemon
9. 3 tsp chopped coriander leaves
10. Salt as per taste 

For Outer Covering:

1. 3/4 cup of Gram flour (Besan)
2. 1/4 tsp turmeric powder
3. 4-5 pinch of salt
4. a pinch of baking soda

Other Ingredients:

1. Pavs or plain buns
2. Dry Garlic Chutney
3. Oil for deep frying

Method:

1. Pound the green chillies, ginger and garlic using a mortar and pestle.
2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3. Add the pounded mixture and sauté again for a few seconds.
4. Add the potatoes, turmeric powder, lemon, coriander leaves and salt and mix well.
5. Remove from the fire and cool
6. Divide it in 8-10 equal portions. Shape into rounds
7. In a bowl combine all ingredients of outer covering with 1/3 cup of water
8. Dip each vada in this gram flour mixture
9. Deep fry in hot oil, till golden brown. Drain Oil and keep aside.

Tips:

1. Slice each pav into haf, spread Dry garlic chutney, place a vada and serve immediately.