Cheese Paratha

Ingredients:

For dough preparation-
1 Cup wheat flour
1/4 tbsp salt
1 tbsp oil/ghee
water (as req.)

for cheese stuffing-
Regular cheese (grated)
2 onions finely chopped
1 or 2 green chilies
coriander (finely chopped)
1/2 tbsp black pepper powder

Method:

Preparing the dough.

• In a large mixing bowl take wheat flour, salt, ghee and water. Mix everything properly and make a dough.

Stuff preparation

• In a bowl mix cheese onions, chilies, coriander and black pepper powder.
• Make two small balls from dough. flatten them in a round shape and sprinkle some wheat flour on it.
• On one of the dough circle place the stuffing in a center and spread it evenly.
• gently press the second dough on the top of it and press it or roll it and seal the edges towards the end.
• Sprinkle some flour on it.
• heat a pan/tawa spread butter on the pan and add the rolled/stuffed paratha on it.
• when the base is partially cooked flip the other side of the paratha. repeat this step until you see brown spots. spread some butter on other side too.
• Once it is cooked well remove the paratha and serve it with achar (pickle) or tomato sauce. 

Cold Coffee

Ingredients:

3 tbsp coffee powder
1/2 tbsp cocoa powder (Optional)
1/4 cup warm water
3 tbsp sugar
2 cups chilled milk
ice cubes ( As Req.)
scoop of chocolate/icecream

Method:

• First mix coffee powder, cocoa powder, sugar and warm water, boil for 2 minutes until all dissolves.
• Strain the mixture in a strainer. (let it cool till it comes to room temperature).
• Combine the mixture with chilled milk and 2 to 3 ice cubes and blend until all blends well.
• Serve cold coffee with in tall glass (with a scoop of chocolate/icecream).

BATATA POHA

Ingredients:

2 cups poha

1 large boiled potato (cut into pieces)

1 onion (finely chopped)

1 green chili (finely chopped)

half bowl green peas

1 tspn mustard seeds (rai)

1 tspn cumin seeds (jeera)

1/2 tspn turmeric powder (haldi)

chopped coriander leaves

few curry leaves

 grated fresh coconut (optional)

lemon piece

2  1/2 tspn oil

2 tspn sugar 

salt as required

Preparations: 

Pick 2 cups poha. rinse the poha in clean running water twice or thrice. use a strainer to rinse the poha. keep the poha in the strainer and rinse it in running water. make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft. the poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer.

Method:

• Heat a pan and add oil, mustar seeds & cumin seeds.
• When seeds splutter add onion and mix it well until it turns golden brown in colour.
• Sprinkle 1/2 tspn turmeric powder, 2 tspn sugar and salt (as required) in the poha. mix it well.
• Add green chilies, curry leaves saute for half a minute.
• Later add pieces of potato, saute the potatoes till light golden and crisp.
• Add the poha. stir gently but very well till everything is mixed evenly.
• Cover the pan tightly with a lid and steam poha for a minute or two on a low flame. switch off the flame and keep the lid covered on the pan for a further 5 minutes.
• Remove the lid and garnish the poha with chopped coriander leaves and grated fresh coconut.
• Serve batata poha hot with lemon pieces.

Chocolate Milkshake

Ingredients:

1 Dairy milk bar

2 tspn sugar

2 cup milk

Method :

In blender combine all ingredients and blend until smooth. 

Pour into glass and serve.

check the below link for video:
https://www.youtube.com/watch?v=Nh6RcvTrOhI&feature=youtu.be

Recipe by :  sampada pandhare

Thank you.........

TILGUL

TILGUL

Ingredients:

4 cups polished sesame (polished til) 500 gms

2 1/2 cup jaggery (chikki jaggery)

1 cups roasted peanuts crush

1 cup grated dry coconut

1/4 cup pure ghee

1 tspn cardamon powder

Method:

• Roast sesame in a pan till it turns golden brown in colour.
• Roast grated coconut for 5 min approx.
• Take chikki jaggery in a non stick bowl and start boiling it. when it turns light red in colour add ghee into the mixture and keep stirring.
• Now add sesame seeds, roasted coconut, crushed peanuts and cardamon powder and mix it well.

For the ladoo:

• Make the ladoos while mixture is hot.
• Grease hands with little ghee.
• Make small round shaped ladoos.
• If mixture becomes hot while making ladoos, then reheat the same mixture for 5 min.

DAHI PURI

सामग्री :

पापड़ी के लिए:

1-1/2 कप आटा, 3 कप मैदा, 1/4 कप तेल, 1 टी स्पून लाल मिर्च पाउडर, 1/2 टी स्पून हल्दी पाउडर, 

1/4 टी स्पून हींग, 1 टी स्पून जीरा, 1 टी स्पून अजवायन, 2 टे.स्पून तेल, नमक स्वादानुसार।

हरी चटनी के लिए:

50 ग्राम हरा धनिया, 1/2 कप कसा हुआ नारियल, 1 टी स्पून नींबू का रस, 1 हरी मिर्च, नमक 

स्वादानुसार।

लाल चटनी के लिए:

4-5 खजूर, 1 टे.स्पून इमली, 1/4 टी स्पून लाल मिर्च पाउडर, नमक स्वादानुसार।

दही के लिए:

4 कप दही, 3 टे. स्पून चीनी, 2-3 करी पत्ता, 1/4 टी स्पून सरसों के दाने, 1/4 टी स्पून जीरा, नमक

 स्वादानुसार, 2 टी स्पून तेल।

सर्रि्वग के लिए:

2 आलू, बारीक कटा हरा धनिया।

कितने लोगों के लिए : 5

विधि :

पापड़ी के लिए:

जीरा और अजवायन को पीस लें। मैदा, आटा, लाल मिर्च पाउडर, हल्दी, नमक, हींग, तेल और पिसी हुई 

अजवायन जीरा मिलाकर सख्त गूंध लें। छोटी-छोटी पापडि़या बनाकर गरम तेल में तल लें।

हरी चटनी:

नारियल को कद्दूकस कर लें अब इसमें हरा धनिया, नमक, नींबू का रस और हरी मिर्च डालकर बारीक पीस लें।

लाल चटनी:

खजूर और इमली को एक साथ उबालकर अच्छी तरह मैश कर लें। पानी डालकर पकाये मिक्सी में डालकर

 एकसार कर लें अब इसमें नमक और लाल मिर्च पाउडर डालकर अच्छी तरह मिला लें।

दही के लिए:

दही को फेंट कर उसमें चीनी और नमक मिला लें। तेल को गरम करके उसमें सरसों, जीरा और करी पत्ता 

डालकर चटकने दें और दही में डालकर मिला लें।

आलू को उबालकर छोटे टुकड़ों में काट लें। अब इसमें नमक और चाट मसाला मिला लें। सर्व करने के लिए 

एक प्लेट में पापड़ी को डालें अब ऊपर से आलू के टुकड़े डाल दें, 3 टे.स्पून दही डालकर मिला लें, 1 टी 

स्पून 

हरी चटनी और लाल चटनी भी डाल दें। ऊपर से लाल मिर्च पाउडर, चाट मसाला और बारीक कटे हरे धनिये 

से सजाकर सर्व करें।

RECIPE BY SHITAL PAWAR

THANK YOU

PISTA KULFI

Ingredients:

 2 Cups of evaporated milk 

 1 Cup condensed milk 

 30 gm Whipped cream 

 1/2 tsp Ground green cardamom powder 

 1/4 Cup of green sliced pista 

 Sugar to taste

method:

• Pour evaporated milk, condensed milk and whipped cream in a mixer.
• Add ground green cardamom powder & sugar.
• Blend well the mixture.
• Then add sliced green pista and stir slightly.
• Now fill the mixture in Kulfi cones or ice cream tray.
• Place it in the freezer for a whole night.
• At the time of serving, keep the outer surface of the ice cream tray or cones in contact with   water for just 5-6seconds and remove it in a plate.
• Pista Kulfi is ready to be served.

Strawberry Milk Shake

Ingredients:

1 cup fresh Strawberries 

4 cup Milk 

Sugar to taste

Few Ice cubes 

Method:

Wash strawberries properly and remove the stems. Blend strawberries and little milk together in a blender until crushed properly into a smooth paste. Add the remaining milk, sugar and crushed ice. Blend again for another few seconds. Served chilled in glasses.

Note : If strawberries are not available, strawberry essence can be used.

Jeera Pepper Kadi

Ingredients:

1 cup fresh/frozen coconut

1 tsp cumin seeds (jeera)

1 tsp coriander seeds

6-7 peppercorns

3-4 red chillies

1/4 tsp tamarind extract or 1-2 pieces of normal tamarind

1-2 tspn finely chopped garlic

Oil

Salt to taste

Method:

Heat oil and fry cumin, coriander seeds, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water(to a consistency of sambar) for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala. Serve with hot rice.

Beetroot Halwa

Ingredients:

2 cups peeled and grated beetroot

1 cup sugar

1-2 tsp ghee 

1/2 tsp cardamom powder

5-6 Cashew nuts 

Method:

Heat ghee in a thick kadai. Add the beetroot. Keep mixing it once in a while. Keep the heat on medium to avoid burning. When it looks cooked and reduced in quantity, add sugar & mix well to cook it. When the mixture starts looking dry, take off heat. Add cardamom powder and mix.Serve warm or chilled. Add cashews fried in ghee on top.

Mango Burfi

Ingredients:

2 cups Mangopulp  

Sugar

1/2 tsp Ilayachee(Cardmom) powder 

1 tsp ghee

3-4 Cashewnut (cut into medium sized)

Method:

Peel off the mangos and collect the pulp. Make the pulp smoother by using mixer or blender. Take the pulp in a pan and heat it on a medium flame. Go on stirring the pulp till it becomes semisolid. If the stirring is interrupted, the pulp may get stuck to the bottom and get burnt. In order to avoid this,it is better to use nonstick pan. Measure the semisolid pulp and take the same quantity of sugar. Go on heating and stirring the pulp and sugar in the pan till it stops sticking to the sides. Put off the flame once the pulp becomes solid and attains orange color. Mix ilayachee powder with the pulp. Smear ghee to the rolling pad and spread the mixture over it. Spread it with the help of rolling pin. Garnish with cut cashewnut Cut it to suitable size and shape. Allow the burfis to cool and then store them in airtight container.

Curd Rice

Ingredients:

2 cups cooked rice

5 tbsp curd

4-5 green chilies

5-6 curry leaves

1/2 tsp each of mustard seeds, cumin seeds, urad dal

2 tbsp oil or ghee 

1 pinch hing

5-6 coriander leaves

Salt to taste

Method:

Heat oil in a pan and add mustard, cumin seeds and urad dal. When they start popping, add curry leaves, hing and chilies. Add salt. Remove from the gas and pour this on rice and mix well. Add curd. Garnish with coriander leaves.

Tomato Omelet

Ingredients:

3/4 cup besan

1/2 cup wheat flour(optional)

2 tbl rava

3/4 cup tomato (chopped)

1/2 cup onion (chopped)

1/2 tea cumin seeds

1/2 tea ginger (chopped)

1 tea chili powder or 2-3 green chilies (chopped)

1/2 tea coriander powder(optional)

1/2 tea cumin powder(optional)

4 strands coriander leaves (chopped)

1 pinch turmeric powder

Oil/ghee

Salt to taste

Method:

Mix all the ingredients except oil/ghee with water to get to dosa batter consistency.

Heat tava(nonstick), spread the batter into thin omelets. Drizzle some oil/ghee on top. Turn the omelet upside down and fry on other side.

Serve hot with tomato ketchup or green coriander chutney.

Momos

Ingredients:

2 cups flour

Salt to taste

Water

1/2 kg pork mince

1 large onion chopped very fine

8-10 cloves of garlic chopped very fine

3 tbsps soy sauce

1 tbsp chilli sauce

1 tsp freshly ground pepper

Salt to taste

3 tbsps oil

Method:

Mix the flour and salt to taste and add a little water at a time to make a stiff dough. Heat the oil in a pan and add onions fry till spluttering. Add the garlic till it to turn golden. Add the meat and brown. Add the soy and chilli sauces and mix well. Add the freshly ground pepper, salt to taste and cook till the pork is done. Divide the dough into equal-sized balls and roll into very thin circles.

Dab a tiny bit of water on the edges of the circle. Put 1 tbsp-full of pork in the centre of each circle. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half  and pinch the edges shut. Place the Momos in a steaming dish and cook for 10-15 minutes. Serve piping hot with tomato achaar and Thukpa.

Tomato Pickle

Ingredients:

3 large red tomatoes

4 green chillies

Salt to taste

Method:

Boil and peel tomatoes and mash roughly. Grind the green chillies and salt in a mortar and pestle.

Mix well with the tomato paste and serve with fried or steamed momos.

American Chop Suey

Ingredients:

3/4 cup boiled noodles

1 1/2 cups crispy fried noodles

2 cups shredded cabbage

1/2 cup onions (sliced)

1/2 cup bean sprouts

1/2 cup french beans, (cut parboiled)

1/2 cup carrot (sliced parboiled)

1 tsp chilli sauce

1 tbsp oil

salt to taste

For Sauce:

1/4 cup brown vinegar

1/4 cup sugar

3/4 cup water

2 tbsp cornflour

1 tbsp soy sauce

4 tbsp tomato ketchup

Method:

Combine all the ingredients for the sauce in a pan, mix well and bring to a boil. Cook until the sauce is thick. Keep aside. Heat the oil in another pan and add the vegetables. Stir fry over a high flame for 3 to 4 minutes. Add the prepared sauce, noodles, chilli sauce and salt and cook for a few minutes. Add half of the fried noodles and mix well. Serve hot, topped with the remaining fried noodles.

It is also called as American Chop Suey.

Cucumber Raita

Ingredients:

1/4 kg Fresh curd

1 cucumber(large)

2 tsp dry mint leaves

1/4 tsp black salt

1/2 tsp roasted cumin powder

Method:

Mix the above ingredients. Garnish with coriander leaves and serve with pulao.

Capsicum Pulao

Ingredients:

1 cup Rice 

1 big Chopped Capsicum (deseeded)

2 Green Chillies 

1/2 tsp Mustard Seeds

1/2 tsp Urad dal

15 Groundnut (Peanuts)

10 Curry leaves

1/4 tsp Turmeric powder 

Coriander leaves

2 tsp Coconut grated 

1/4 tsp Sugar

1 tsp Lemon Juice

3 tsp Oil

Salt to taste

Method:

Cook 1 cup of Rice with 2 cups of water in a pressure cooker. Chop the Green Chillies. Keep them aside. Remove cooked rice from the pressure cooker, spread in plate. In the frying pan, heat Oil. Add mustard seeds, once the seeds splutter, add urad dal. Once the dal ingredients turn golden brown, add groundnuts and fry for about a minute until the nuts change color. Drop curry leaves into the pan and fry for a minute more. Add chopped green chillies and fry them for a minute. Next add chopped capsicum, turmeric powder and fry until the capsicum pieces are cooked. When capsicum pieces are cooked, add Salt and sugar and mix well. Now add cooked rice and and mix well. Then add lemon juice, grated Coconut and mix well. Garnish with Coriander leaves. Ready to serve.

Masala Bhindi

Ingredients:

1/2 kg Ladyfingers (bhindi)

4 tbsp Gram flour (besan)

1 tsp Turmeric powder

2 tsp Red chilli powder

4 tsp Dry mango powder (amchur)

4 tsp Coriander powder

4 tsp Roasted cumin powder

4 tsp Garam masala powder

5 tbsp Oil

Salt to taste

1/2 tsp Cumin seeds

4 Green chillies,chopped

Method:

cut heads and tails of bhindi and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder.  Add 2 tbsp of oil and salt and mix well. Stuff this masala into the bhindi. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add bhandi and sauté for 5 minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the bhindi are crisp. Serve hot. 

Aam Ras

Ingredients:

3 Chilled Ripe Alphonso Mangoes (Haapoos)
Sugar if required
Dry Fruits (Optional)

Method:

First peel their skin and chop the flesh into medium pieces. Taste the mangoes if they are sweet need not add sugar. Grind them into a processor until thick and smooth. Pour this Mango puree into the serving bowl scraping from all the side of the processor. Now keep this bowl in the refrigerator for 2 hours. Then garnish with Dry food. Serve chilled.