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.
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
Almonds ( badam ) – 3 to 4
Chaat masala – 1 tsp
Salt – as per taste
Cooking oil for deep frying
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.
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.
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
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 .
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.
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
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.!
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.
Wheat flour – 2 cup
Jaggery/ gud – 1/2 cup
Fennel seeds /Saunf – 1 tbsp
Pinch of Baking soda
Khuskhus – 1/2 tbsp
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.
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 .
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
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.
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.
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
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 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.
Rice flour – 1 cup
Jaggery / gud – 2 cup
Poppy seeds – 5 tbsp
Ghee for frying
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.
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.
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
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.