Hara Bhara Kabab

These are popular vegetarian kebabs in India, however in restaurants these are almost always deep fried. If you are one of those who like their kebabs deep fried then you must do that.Hara bhara kebab is a great snack for any party, goes well with chai. It can also be used as patties in sandwiches or burgers. These kebabs are vegan, full of greens and easy to make. The bright green color of the kababs comes from the spinach puree, which is mixed along with mashed boiled potatoes and green peas.

I have seen them in most of the restaurant’s menu card and have been waiting to try it at home from very long. Hara Bhara Kebab is easy to make at home.

Ingredients :

  • Spinach (palak) – 2 cups
  • Boiled and mashed potato – 3
  • Green peas – 1 cup half fried
  • Ginger – 1 inch
  • Garlic – 2 to 3
  • Green chillies – 2 to 3 ( as per your taste )
  • Roasted Peanuts – half cup
  • Coriander leaves
  • Almonds ( badam ) – 3 to 4
  • Chaat masala – 1 tsp
  • Salt – as per taste
  • Cooking oil for deep frying

Directions :

  • Blanch the spinach in water and drain it. In a blender add spinach,green peas,green chilli ,coriander leaves,almonds,roasted peanuts,ginger,garlic blend them to make a smooth paste .
  • Take a bowl add potatoes ,chaat masala,green paste ,salt and mix well.
  • Divide the portion into equal parts and shape each portion into a ball and press it between your palms and flatten it .
  • heat oil in a pan for deep frying.
  • Now deep fry the kabab till golden brown and crisp from both the sides.
  • Serve hot with green chutney and sauce .

GUJRATI KHAMAN DHOKLA RECIPE

Khaman Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a snack. This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes. Here is an easy way to make Khaman Dhokla, which is soft and spongy and tastes super-delicious.

Ingredients

  • Chickpea flour / besan – 2 cup
  • Sugar – 5 tsp
  • Citric acid – 1/2 tsp
  • Baking soda -1 tsp
  • Turmeric powder – 1/4 tsp
  • Salt as per taste
  • Oil – 1tbsp
  • Water – 1 glass
  • Mustard seeds – 2 tbsp
  • Chopped Green chilly – 2
  • Curry leaves – for tempering
  • Corainder leaves for garnishing

Directions

  • Take a bowl add chickpea flour, sugar, salt, citric acid, turmeric powder.
  • Add water and whisk well to get a thick and smooth batter.
  • Now add baking soda to the batter and mix lightly until batter is light and fluffy.
  • Grease container with oil. Pour the batter and fill the container 3/8 like we do for baking cake.
  • Steam in a steamer or in pressure cooker for 20 mins till the dhoklas are cooked.
  • Insert a toothpick to check if dhoklas is cooked if it comes out clean then khaman dhokla is ready. And keep aside.
  • Heat oil in a pan add the mustard seeds, green chillies, curry leaves and saute on a medium flame.
  • Then add 1 glass of water , 1/2 tsp sugar and mix well.
  • let it come to a boil and remove from the heat.
  • Pour this tempering over the prepared dhoklas .
  • Cut into pieces garinsh with fresh coriander leaves and serve it with green chutney or tomato sauce .

SABUDANA VADA|SAGO VADA

As popular fasting snack recipe or vrat recipe made with sago pearls or tapioca pearls. it is very popular dish in maharashtrian cuisine, but is equally popular in other near by states too. it is generally served during fasting season.

Ingredients

  • Sabudana / sago – 1 cup
  • Boiled and mashed potatoes – 1/2 cup
  • Roasted crushed peanuts – 1/4 cup
  • Freshly chopped coriander leaves – 2 tbsp
  • Cumin seeds ( jeera )- 1/2 tsp
  • Finely chopped green chilly – 2
  • Salt as per taste ( for fasting use rock salt)
  • Lemon juice – 1tsp

Directions

  • Add 1 cup sabudana and soak with water in a large bowl for 3 to 4 hours.
  • Drain off the water completely.
  • Now add the soaked sabudana in a large bowl add potato, green chilli, cumin seeds ,salt, peanuts ,coriander leaves and lemon juice mix all together.
  • Mash with your hand properly.
  • Grease your palm with water and prepare sabudana vada.
  • Now heat oil in pan for deep frying vada’s.
  • Drop a small portion of the mixture to check if the oil is hot enough.
  • Drop the prepare sabudana vada in hot oil one after the another.
  • On a medium high flame deep fry until golden brown.
  • Drain them to a tissue or in kitchen towel .
  • Serve sabudana vada’s with tomato chutney, curd or with green chutney.!

TAMARIND CHUTNEY | GREEN CHUTNEY

Tamarind chutney | imli ki chutney

Ingredients :

  • Seedless tamarind ( imli) – 1/2 cup
  • Water – as per required
  • Cumin powder – 1/2 tsp
  • Sauth powder – 1/2 tsp
  • Jaggery ( gud) – 8 tbsp
  • Black salt – as per taste
  • Salt – as per taste

Directions :

  • Soak tamarind in water for 15 to 20 mins in a small bowl.
  • Squeeze the pulp from the tamarind with your hand in the same bowl.
  • Strain the pulp and keep aside.
  • Add water in a pan let it boil then add jaggery, cumin powder, sauth powder, salt and stir it well .
  • Refregirate and serve the tamarind chutney with chaat or snacks.
  • You can have the consistency of the tamarind chutney as per your choice.

Green chutney

Ingredients :

  • Coriander leaves – 1/2 cup
  • Yogurt ( curd) – 5 tbsp
  • Chopped Tomatoes – 2
  • Ginger – 1 tbsp
  • Garlic – 1 tbsp
  • Green chilli – 2 chopped
  • Cumin seeds – 1 tsp
  • Salt as per taste
  • Water – as per required

Directions :

  • Take a jar add coariander leaves, chopped tomatoes, ginger, garlic, green chilli, cumin seeds, salt, yogurt ( curd) and water to make a fine paste.
  • If required add a more water.
  • Chutney is ready.

Veggies Sandwich

Vegetable sandwich is a type of vegetarian sandwich consisting of various vegetables.This veg sandwich is made without a grill, toaster or oven. It is just made on a tawa in a simplest way.

Ingredients :

  • Bread slices – 4
  • Butter / ghee – 2 tbsp
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Chopped boiled potatoes -2
  • Chopped onion – 1 medium size
  • Chopped tomatoes – 1 medium size
  • Chopped carrot -1
  • Green chillies – 2 (as per taste )
  • Pinch of Turmeric powder
  • Pinch of red chilli powder
  • Chaat masala – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Salt as per taste
  • Half lemon squeeze
  • Fresh chopped coriander leaves.

How to make :

  • Heat oil in a pan add cumin seeds and allow to splutter now add green chillies, boiled potatoes, onion ,tomatoes, carrot. mix well and cook for 5 -6 minutes.
  • Now add salt, turmeric powder, red chilli powder, chat masala, garam masala.
  • Add a lemon squeeze and freshly chopped coriander leaves.
  • Stir and saute for a minute .Set this aside.
  • For pan top grilling – grease butter over the bread slices and toast them both the sides.
  • Place the prepared veggies .
  • Cover with another slices of bread and press down.
  • Cut the bread into half and serve
  • Finally Serve hot with sauce or chutney .

Tips :

  • You can add vegetables of your choice.
  • You can also use cheese or cream for more flavours.

Sweet Pue / Gulgule

Gulgule / Sweet Pue is a North Indian sweet dish that is very easy to make and tastes delicious. It is usually made for karwachauth, basauda .Maharashtrians also make Gulgule using jaggery instead of sugar and a mix of whole wheat flour, jowar flour and rice flour.

Ingredients :

  • Wheat flour – 2 cup
  • Jaggery/ gud – 1/2 cup
  • Fennel seeds /Saunf – 1 tbsp
  • Pinch of Baking soda
  • Khuskhus – 1/2 tbsp
  • Water
  • Oil for deep frying

How to make sweet pue / gulgule:

  • Cover the jaggery with hot water and stir till dissolved.
  • Take a bowl add wheat flour, sauf, baking soda, and khuskhus.
  • Now add the jaggery solution to it to form a batter of dropping consistency.
  • Heat oil in a pan. Now add a equivalent to a tbsp of the batter over high heat.
  • Then lower the heat and cook gulgule till they turns golden brown.
  • Remove the gulgule in a tissue paper or kitchen towel to soak excess oil.
  • Repeat this process with the rest of the batter.
  • Serve hot !

KAJU CURRY

Kaju curry, a rich and royal dish in which whole cashew nuts are simmered in rich creamy onion-tomato gravy. Cashews are nutritious and having pleasant flavor and taste. Kaju curry is perfect for dinner party and special occasions. The addition of Indian spices along with fresh cream makes a curry very delightful and serves hot with roti or butter nan .

Ingredients :

  • Cashews – 1 cup
  • Chopped Onion – 2 medium size
  • Chopped tomatoes – 1
  • Ginger garlic paste – 1 tbsp
  • Green chilly – 2 to 3
  • Cumin seeds – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coariander powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Salt – as per taste
  • Ground cashews paste – 3 tbsp
  • Water – as per required
  • Fresh cream – 1/ 2 cup
  • Coariander leaves – for garnishing

Directions :

  • In a grinder add chopped onion, Tomatoes, green chillies, cumin seeds and grind it into a paste.
  • Heat 1 tbsp of ghee or oil in a pan. Add cashews and roast them on medium heat till they are golden brown in color.
  • Remove them to a bowl and set aside.
  • Now in the same pan, add 2 tbsp oil or ghee.
  • Add ginger garlic paste and saute for a minute.
  • Then add the spices and saute for a minute.
  • Now add onion tomato paste and saute till the oil traces are not showing on the top.
  • Add ground cashews paste and saute for 2 to 3 mins.
  • Add the roasted cashews saute for a min and add salt.
  • Now add water as per required and stir well . Cover it and cook for 5 mins.
  • Add fresh cream and stir well .
  • Transfer to a serving bowl and garnish with fresh coarinder leaves or with parsley.
  • Serve hot with naan and rice.

Rava Cheese Uttapam

Uttapam is yet another healthy breakfast recipe.Uttapam is little thicker and is topped with cheese and different types of veggies like onion, tomato, green chilli, etc. which makes it even more healthier and tastier.

Ingredients

  • Rava / suji – 2 cup
  • Curd – 1/2 cup
  • Finely chopped Green chillies – 3 to 4
  • Finely chopped onion – 2
  • Finely chopped tomatoes – 2
  • Grated cheese – 1 cup
  • Salt as per taste
  • Water – 1 cup
  • Oil – 2 tbsp

Directions

  • In a bowl add rava with water and set aside for 10 mins.
  • Now add curd, salt and 2 tbsp water to the soaked rava. Mix the batter it must be not too thin or too thick. To bring consistency you can add more water.
  • Heat the pan on medium flame.
  • Grease the pan with oil and pour half of the batter and spread a bit gently.
  • Sprinkle the veggies and press with a spatula.
  • Add 1 tbsp oil along the edges of rava uttapam then flip it.
  • Cooks until the veggies are partial done and flip back and cook until the rava uttapam lightly crisp.
  • Sprinkle some grated cheese over the uttapam and allow the cheese to melt.
  • Remove it from a pan on plate and serve hot! With chutney or sauce.

ANARSE RECIPE

Anarse is a sweet dish prepared with numerous styles and shape for many festivals like Holi, Diwali and so on. It known as Adhirasam in Southern India and in Himachal, Uttarakhand it is known as Anarsa.This is very popular in Maharashtra.


It taste super duper delicious and is easy to make as well. Try making anarsa at your home, following this simple recipe and I am sure everyone at your home will like it. Enjoy!Serve Maharashtrian Anarse Recipe during evening with a hot cup of tea or along with festive meal.

Ingredients

  • Rice flour – 1 cup
  • Jaggery / gud – 2 cup
  • Poppy seeds – 5 tbsp
  • Ghee for frying

Directions

  • Crush the jaggery in a bowl.
  • Add rice flour in a bowl and add crush jaggery into it.
  • Mix well and make a smooth dough. Cover the dough for around 20 mins and keep aside.
  • Take poppy seeds in a separate plate to coat the anarse.
  • Heat ghee in a pan to deep fry the anarse.
  • Grease the hands with some ghee and take a small size dough and roll giving it a round shape.
  • Dust this ball with some poppy seeds.
  • Now gently slide the anarse in medium hot ghee for deep frying and fry until golden brown.
  • Drain out the anarse on kitchen paper towels to remove excess ghee.
  • Serve this hot!

UPMA RECIPE

One of the most common Indian breakfast, Rava Upma or simply Upma. It makes a filling and satisfying meal, especially with a side of chai or filter coffee. It’s more common in South India but now I see it just as much everywhere in India.

To make upma, you start by roasting the sooji until it’s fragrant. This is one step that you can do in advance and save time!

So if you are planning to make upma this week, roast the sooji beforehand and keep it in airtight container.

Ingredients

  • Roasted Sooji /rawa -1 cup.
  • Oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Chopped onion – 1 medium size
  • Finely chopped green chillies – 2
  • Peanuts – 2 to 3 tbsp
  • Salt as per taste
  • A pinch of sugar
  • Turmeric powder – 1 tsp.
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Water – 3 cups
  • Coriander leaves for garnishing.
  • Half lemon juice

Directions

  • In a pan add 1.5 tablespoons oil on medium heat. Add mustard seeds and fennel seeds and let them pop.
  • Add onion, green chillies and peanuts . Cook for 2 minutes until the onions are soft. Add the spices and mix well for 2 minutes.
  • Add 3 cups of water.And then add salt to the water.
  • Add lemon juice and mix it well. You may also add sugar if you like little sweet taste in your upma.
  • Now let the water come to a boil. Once the water comes to a boil, start adding the roasted sooji little at a time.
  • Mix sooji after each addition in one direction with a wooden spatula.
  • Then cover the pan with lid and set heat to low. Let it remain like that for 2 mins.
  • Remove lid and Turn off the heat.
  • Garnish with coriander leaves and serve hot!
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