Random Recipes

Shengdane ladoo
Peanut Ladoo
With winters kicking in slowly need to get that good protein in the body. Here’s a simple recipe for kids snack or just munching




Ingredients:

1. 1 kg peanuts
2. 1 kg jaggery powder
3. 1-2 tbsp ghee ( clarified butter if required)
4. Mixer grinder with dry jar

Procedure:

1. Take deep thick bottom pan and dry roast peanuts. Let it cool then peel off the skin
2. Take the grinder and coarsely grind the peanuts with short pulses along with little jaggery in small batches.
3. You will get dry powder.
4. Now take small portion and form small ball. The natural oils will help the ball come together
5. If you feel the mixture is too dry add ghee and start rolling between palms until its holds the shape
6. Follow the same for entire mixture

With Diwali being over and getting over the sweet try this new but old recipe of poha. I bet you will love it.

Dadpe pohe



Ingredients::
1. 2 cups thick poha ( flattened rice)
2. 1/2 cup coconut water/ plain water
3. 1/2 cup freshly grated coconut.
4. 1 tbsp sugar
5. 1 onion finely chopped
6. 2 green chilies finely chopped
7. 2-3 tbsp peanuts
8. Handful cilantro finely chopped
9. 1 tsp mustard seeds
10. 1 sprig of curry leaves
11. Salt to taste
12. 2-3 tbsp lemon juice
13. 2 tbsp oil for tempering

Procedure:

1. Sieve the poha in a bowl and add onion, freshly grated coconut, cilantro, lemon juice, and salt. Mix everything with your fingertips.
2. Sprinkle some coconut water on the pohe so that it becomes wet and soft but not mushy. Cover with plate and keep something heavy on it to soak in all the juices for 5-10 min
3. In a small saucepan heat 2 tbsp of oil. Add mustard seeds, when they crackle, add peanuts and fry until golden brown, add chopped green chilies, and curry leaves. Switch off the flame once you see the chilies become crisp.
(do not burn the tempering)
4. Pour the tempering on the mixture and cover with lid for 2-3 minutes.
5. Open the lid and give a mix. Serve with some lemon juice and grated coconut on top.

Notes:
1) You can use red poha instead of the white thick.
2) Thin poha can also be used but be careful while adding coconut water as it tends to get mushy quickly
3) You can add fried peanuts later after adding the tempering too.
4) Serve the dadpe pohe immediately after making it as it becomes drier when kept for long time.

Amongst the spicy, this is one of my favorite snacks. The shelf life is good too as most of the stuff is roasted and fried and stored in an airtight container. So here is the quick and easy recipe.

Patal Pohe Chiwda (Flattened Rice savory snack mix)

Ingredients:
1) 1 kg patal pohe/thin flattened rice .
2) 1 cup peanuts
3) 1/2 cup dry coconut thin slices
4) Onion (optional) 3 medium or 2 large thinly sliced
5) 1/2 cup futana /roasted chana dal daliya
6) 1/2 cup Green chilies cut to medium size ( you can increase if you like more spicy)
7) 2 tsp Turmeric powder
😎 Salt to taste
9) 2-4 sprigs of curry leaves
10) 2-3 tbsp Powdered sugar
11) 1 tsp each mustard seeds, cumin seeds
12) 1 tsp each Chat masala and black salt (optional)
13) 1 1/2 cups Oil
14) 1 tsp Asafoetida

Procedure:
1) Sieve the pohe on paper so all the powder is removed
2) Take a big wok with a thick bottom and dry roast pohe on low- medium flame making sure not to burn at the bottom. Spread on paper to cool
3) In the same wok take oil. once hot add onions and fry until light brown and crispy
4) Once done with the onion remove it on a plate and then start roasting peanuts, coconut slices, and roasted chana dal and keep aside
5) Lower the flame if you feel the oil is too hot. Now add mustard seeds let it splutter, then cumin seeds
6) Next goes in green chillies and fry until they look crisp add a pinch of salt at this step to quicken the process
7) Once the chilies are done add curry leaves. now add other fried ingredients and roast for 30 seconds to a minute to blend in the taste. Make sure not to burn. Lower the flame
😎 Add salt, chat masala, turmeric powder, asafoetida give a mix, and switch off the flame.
9) Remove the wok from the heat and add roasted poha and mix everything gently making sure pohe is covered with oil.
10) Put back the wok on low flame and keep roasting the chivda until crispy. you hear the crispy sound
11) Let it cool and lastly add powdered sugar as per your taste. adjust salt and chat masala as well. Enjoy with hot Tea

One of the most favorite sweet during Diwali is Besan Ladoo


Ingredients:
1) 1kg besan/chickpea flour
2) 1/2 kg powdered sugar
3) 1/2 kg ghee/clarified butter
4) Few raisins/cashews/pistachios for decor

Procedure:
1) First sieve the besan in a plate
2) Take a thick bottom wok and start roasting the flour on medium to low flame
3) You will get a nice aroma..keeping the flame low keep roasting until you see the flour turning brown
5) Now start adding ghee 1-2 tbsp at a time. Keep roasting until it turns dark brown in color and starts to leave the edges ( I used around 400grams of ghee)
6) now it forms a thick paste. Remove batter on a plate so it will cool off
7) after about 20-25 minutes try making dough of the batter and add 1 tbsp of sugar at a time
😎 once mixed start rolling ladoos within the palms
9) Add one raisin/pistachios on the top and relish on the ladoos

Note:
1) roasting the flour needs lots of patience. So make sure you do it nice and slow as it if you increase the flame to speed the process might get the flour burnt
2) if you see lumps while roasting then with help of katori or whisk keep breaking the lumps
3) Similarly, for sugar too add one tbsp at a time. Its start melting while the batter is warm and then you try shaping ladoos

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It's been a long time since my last post.. this Diwali coming back with more sweets posts with recipes. So Stay tunedd
For now enjoy Wheat flour Shankarpali

Ingredients:
1) 2 Cups Wheat Flour
2) 1/4 cup ghee (clarified butter in liquid form)
3) 1/2 cup luke warm Milk
4) Pinch of salt
5) 1/2 cup sugar
6) Oil for frying

Procedure:
1) In a small bowl add milk and sugar, whisk it until sugar dissolves
2) In another bowl take the flour, add salt and add ghee a little at a time till the flour comes together and looks crumbly
3) Now add the milk and sugar mixture to the flour to form a soft dough. The dough should not be too tight or too soft.
4) Let it rest for 15-20 min. Till then take a deep frying pan and heat oil on a low flame
5) Now take a rolling pin and on a clean platform start rolling with the help of a pizza cutter cut into small squares/diamond shapes
6) Start frying until golden brown on medium to low flame.

Note:
1) Make sure the oil is not too hot or else it will burn the shankarpali and remain undercooked. to make crispy and crunchy shankarpali always fry on medium flame maintaining the heat temperature.
2) While adding milk n sugar add little at a time so the dough doesn't become too loose it will make the shankarpali hard.

Everyone's favorite cross-continental dish.
This super easy, creamy and delicious dish is my husband's favorite too. This father's day giving him a surprise.
Happy Father's day to all!


Butter Chicken/ Murg Makhani

For Marination
1. 2 lb chicken boneless, skinless breast/thighs (tenderloins are quick to cook)
2. 1/2 cup plain yogurt
3. 1 tbsp minced garlic
4. 1 tbsp grated ginger
5. 1 tsp turmeric
6. 2 tsp chilli powder
7. 1 tsp kashmiri chilli powder
8. 2 tsp salt

For sauce
1. 2 tbsp butter/ oil
2. 1 large onion chopped
3. 2 tbsp garlic minced
4. 1 tbsp ginger finely chopped
5. 1 tsp jeera powder
6. 1 1/2 tsp coriander powder
7. 2 cup chopped tomatoes
8. 1 tsp chilli powder ( more if you want a little spicy)
9. 1 tsp salt
10. 1 cup heavy cream/ full fat evaporated cream
11. 1 tbsp honey/ sugar
12. 1 tsp kasuri methi
13. 2 tbsp cilantro leaves for garnish

Procedure
1. Clean and wash the chicken under running water. Cut into bite size pieces
2. In a bowl mix all the ingredients mentioned under marinade along with chicken. Marinate for 1 hour to overnight if possible
3. In a large skillet heat oil add chicken in batches and fry for 3-4 minutes each side. Set aside
4. OR Air fry chicken for 20 minutes flipping halfway through
5. In same pan heat butter add onion and cook till translucent
6. Add garlic, ginger saute until raw smells goes off.
7. Add dry spices except kasuri methi saute for few seconds
8. Add tomatoes and cook until mushy and well done
9. Remove the mixture from heat , let it cool. Transfer to a blender and make smooth paste using little water
10. Transfer the paste to sauce pan on low -medium heat, simmer 5-10 minutes and now add cream, honey, give a mix.
11. Add chicken pieces, give a stir and simmer again for 10 minutes
12. Add crushed kasuri methi and cilantro
13. Serve warm with jeera rice/ naan/roti

Blueberry Muffins

Here's to all the Mom's who always lookout for everyone and support us in every step of our lives.
A Quick, healthy and easy to go breakfast or after school snack for kids.
Happy Mother's day!!


Ingredients
1. 1 cup wheat flour
2. 1 cup oats flour (you can use rolled oats instead or skip and use 2 cups wheat flour)
3. 3/4 cup sugar
4. 2 1/2 tsp baking powder
5. 1/4 tsp salt
6. 1/4 cup oil
7. 1/2 cup any milk
8. 1/2 orange juice ( you can skip and use 1 cup milk instead)
9. 1 tsp Vanilla extract
10. 1 1/2 cup blueberries fresh/frozen ( I used fresh), If using frozen make sure to thaw as per package instructions

Procedure:
1. Preheat oven to 350F. Grease the muffin pan or use muffin liners keep it aside
2. Gather milk, sugar, oil, juice, vanilla extract in a bowl and beat until sugar is dissolved
3. Sieve flour, baking powder, salt together in another deep bowl
4. Pour the wet ingredients over dry ingredient and keep mixing until all is blended well. Do not over beat/mix
5. Now add blueberries and mix gently
6. with help of ice cream scoop or deep ladle pour 1/4 cup mixture in the muffin holes
7. Bake for 30 minutes. Keep check at last 5-10 minutes
8. Muffins are done when poked with tooth pick the center should come out clean.
9. Place the muffin on wire rack for cooling. Once cooled can be stored at room temperature for 3-4 days or in refrigerator for a week.
10. Enjoy at breakfast or as evening snack.

Happy Gudi Padwa to all!
For any festive occasion.
Puranpoli

Ingredients

For the dough
1. 1/2 cup wheat flour
2. 1/2 cup maida
3. 2 tbsp oil
4. 1 cup warm water for kneading the dough
5. 1/4 tsp salt
6. 1/4 tsp turmeric

Procedure
1. In a deep bowl take the flours, add salt, turmeric, oil mixing with finger tips initially
2. Knead into a soft dough adding water little at time.
3. We need stretchy and soft dough. Apply oil and set it aside for an hour or so. Till then we make the puran

For stuffing (Puran)
1. 1 cup chana dal
2. 1 cup grated jaggery (1/4 cup more if you have very sweet tooth)
3. 1/2 tsp cardamom powder ( optional). I skipped it
4. 1/2 tsp ginger powder
5. 1/4 tsp nutmeg powder
6. 1 tsp sauf powder ( fennel seeds)
7. 1/2 cup Ghee
8. 1/4 tsp salt
9. 1/4 tsp oil
10. 2 cups water

Procedure
1. Wash and soak chana dal in enough water for at least for an hour or 30 minutes ( this speeds up the cooking process)
2. Rinse and drain the dal and put in pressure cooker
3. Add water , salt, turmeric powder, oil and pressure cook for 5-7 whistles
4. Let pressure release naturally
5. Once cooled drain and reserve the excess water
6. In a deep wok take cooked dal, add jaggery to it and keep stirring and mixing until it starts to thicken on low to medium flame
7. Once all the water is evaporated add saunf powder, ginger powder, nutmeg powder give mix
8. Let the mixture cool down but still warm enough to touch and then blend it to a smooth and soft consistency in a food processor or foodmill while its still warm.

Assembly:
1. Make lemon size balls from the stuffing and dough
2. Keep tawa/griddle on medium flame to make sure its hot
3. Make well in the dough or just roll it to small puri size
4. Take the puran ball and stuff it in the dough like you do for any stuff paratha
5. Start closing the edges and seal the end
6. press gently and start rolling while dusting flour on both sides
7. roll the poli gently first from center to outside and then edges to inside
8. You can roll this thin or keep it a little thicker. I like mine thin to about 10 inches in diameter.
9. Place very gently on hot griddle and roast on both side generously applying ghee until golden brown
10. Similarly to it for rest of the dough
11. Serve warm with warm milk and ghee on the side or katachi amti.

Maharashtra's most humble and the delicious street food


Vada-pav

Ingredients

For stuffing
1. 4-5 medium size potatoes. Boiled, peeled and mashed
2. 1 -2 tbsp oil
3. 1tbsp green chilli - garlic paste ( add 1-2tsp more if you like very spicy)
4. 3-4 curry leaves chopped
5. 1 tsp mustard seeds
6. 1 cup besan
7. 1/2 tsp hing divided
8. 2 tsp salt
9. 1/2 tsp turmeric powder
10. Oil for frying

Procedure
1. Take oil in kadhi/ wok. Once hot on medium flame add mustard seeds let it splutter
2. Add curry leaves lets it splutter, now add chilli - garlic paste saute 30sec until raw smells goes off and also making sure not to burn
3. Add hing, then mashed potatoes and mix till blended well.
4. Now add salt, cilantro and cover and cook for 5 min on low flame.
5. After 5 min give a mix and remove the stuffing in a plate and let it cool ( you can also keep in refrigerator for quicken the cooling process
6. Make equal size balls of the stuffing and slightly press in palms to flatten a bit. Keep aside
7. In deep wide kadhai put some oil for frying on medium flame

For batter and frying:

1. Take besan in deep bowl, add salt, turmeric powder, pinch of hing
2. Add 1/4 cup water little at a time to make sure the batter is semi thick consistency. ( we don’t need runny).
3. Now take potatoes stuff balls and dip in the batter, coat evenly and drop it in hot oil carefully. Deep fry on both sides until lightly brown.

Assembly:

1. Take pav, slightly cut in center
2. Apply dry garlic chutney on one side, green chilli chutney on other side
3. Put vada in the pav press slightly and enjoy it hot with fried green chillies and a cup of tea.

Happy Holi to all my followers!

Let's do healthy eating. One of my favorite's


Methi Thepla/Paratha

Ingredients
1. Methi leaves one bunch, clean washed and chopped
2. 1-2 tbsp chilli- garlic paste ( more if you like spicy)
3. Salt to taste
4. 1 tsp ajwain
5. 1/2 tsp turmeric powder
6. 1/4 cup besan
7. 2 tbsp sesame seeds
8. 2 cups wheat flour
9. 2 tbsp oil
10. 1 tsp kasuri methi
11. Oil for shallow frying
12. Water for kneading the dough

Procedure:-
1. In a bowl take the chopped methi leaves add salt, turmeric powder, chilli- garlic paste, ajwain and give a nice mix and let it sit for 10-15 min
2. After 15 min add wheat flour and besan and start making the dough with the water released by the methi mixture. Add water only when required
3. Add 1 tbsp oil and roll into soft dough. Let it rest.
4. After 5-10 min apply oil again. Divide the dough into equal size balls
5. Apply little sesame seeds to the balls and start rolling with rolling pin into phulka size rotis but keep little thick.
6. Place the thepla on hot pan/tawa and roast on medium flame applying oil. Be generous while applying oil as it keeps the thepla soft and gives longer shelf life too.
7. Serve warm with curd/pickle.