Gudi Padwa Special Recipe – Puran Poli

Gudi Padwa  falls on the first day of the chaitra of the year which marks the beginning of a Hindu New Year. This auspicious occasion is celebrated by all Hindus; especially Maharashtrians and this year it is falling on 28th March, 2017. And we all know it is incomplete without Puran Poli topped with hot ghee and puran kadi

  • Prep time: 51-60 minutes
  • Cook time: 21-25 minutes
  • Serve: 4
  • Taste: Sweet

Ingredients

  1. Split Bengal gram (chana dal) 1 1/4 cups
  2. Jaggery (gur) grated 1 1/2 cups
  3. Saffron (kesar) a pinch
  4. Green cardamom powder 1/4 teaspoon
  5. Nutmeg powder a pinch
  6. FOR THE DOUGH
  7. Refined flour (maida) 1 1/2 cups
  8. Salt a pinch
  9. Pure ghee 1/2 cup

Method

  • Step 1

Wash and boil chana dal. Drain and coarsely grind it. In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.

  • Step 2

Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into sixteen to twenty equal portions and roll into balls.

  • Step 3

Mix maida and salt. Add three tablespoons of ghee and sufficient water to make soft dough. Cover with a damp cloth and keep aside for one hour.

  • Step 4

Divide dough into sixteen to twenty equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.

  • Step 5

Dust it with flour and roll out into four to five inches diameter disk of medium thickness. Heat a tawa and cook puran poli until done on both sides.

  • Step 6

Remove. Serve hot with generous helping of pure ghee on it and cold milk.

Do try this recipe at your home and share your experience with us in the comment section below. We’d love to hear from you 😀

Light And Healty Food: Pasta and Brocolli

This is one the easiest pasta dishes  one can make. With broccoli, a few other ingredients and only one pot. Light and healthy this recipe will put dinner on the table in 15 minutes

Ingredients:

  • 12 oz uncooked pasta (use brown rice or quinoa pasta for gluten-free)
  • 6 1/2 cups fresh broccoli florets, no stems
  • 5 cloves garlic, smashed and chopped
  • 1/4 cup grated Parmesan or Romano
  • 2 tbsp olive oil, divided
  • kosher salt and fresh cracked pepper

Method:

  1. Bring a large pot of salted water to a boil.
  2. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
  3. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
  4. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
  5. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
  6. Add 1/2 cup of reserved pasta water and mix well adding more if needed.
  7. Serve in pasta bowls with additional grated cheese on the side.

Classic Desert- Double Chocolate Brownie

A little bit of sugar never did anyone harm.  For a lot of us  dessert is our favorite comfort food. These dark, rich fudge brownies are one of our all-time  favorites.

Ingredients:

  • 6 tablespoons unsalted butter, plus more for pan
  • 6 ounces coarsely chopped good-quality semisweet chocolate
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar

Method:

  1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  2. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  5. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

 

 

 

 

A Special Makar Sankranti Special Recipe – Undhiyu

Ingredients:

  • Surti Papdi/ Valor Papdi (beans) – 1 cup
  • Fresh Green chickpeas – ½ cup
  • Brinjal(Eggplant)/ Baingan – ½ cup
  • Raw bananas – 1 cup
  • Sweet potatoes – 2 cups
  • Yam cubes – 150 grams
  • Green Chilies – 1 cup
  • Grated garlic – 1/2 cup
  • Crushed Gingers – 1 small size
  • Coriander Leaves – 1 cup
  • Fenugreek Leaves – 1 cup
  • Wheat flour – ¼ cup
  • Bengal Gram Flour – ½ cup
  • Baking Soda – 1 tsp.
  • Red Chili powder – 1 tbsp.
  • Grated Coconut – ½ cup
  • Asafoetida – 1 stick
  • Coriander Powder – ¼ tsp.
  • Cumin Powder – ¼ tsp.
  • Turmeric Powder – ¼ tsp.
  • Carom Seeds – ½ tsp.
  • Sesame seeds – ½ tsp.
  • Peanuts – ½ cup
  • Cashew nuts – ½ cup
  • Sugar – ½ tbsp.
  • Lemon Juice – ¼ tbsp.
  • Peanut Oil – 1 large tbsp.
  • Water – 2  large cups
  • Salt – as per taste

Pre-Preparation:

 Take the beans, both Surti Papdi and valor Papdi. String and pod in a bowl. Approximately take 100 grams and then rinse it properly. Keep it aside for some time. After some time, peel off their skin and slit chop them.

 Take 8 to 10 medium sized brinjal (Eggplant) in a bowl of water and rinse them properly. Remove the upper portion of brinjal but do not chop or split them apart.

 Now take other veggies like potato, sweet potato, and yam in another bowl. Properly rinse them and chop them and keep aside.

 Now, peel off the skin of washed 4-5 bananas and chop them into small cubes.

Crush the ginger with the mortal pestle and grate the garlic.

Preparation:

  • Mix finely chopped fenugreek and besan (Gram flour) in mixing bowl. Take 100 grams of fenugreek and half cup besan, add water to the mixture. Approximately take 1 tbsp red chili powder and grated coconut to the mixture.
  • Slight mix a pinch of baking soda in the mixture and other powders like cumin and coriander. You may add sugar and lemon for the taste, but that is optional.
  • Keep adding oil and make a stiff dough. Add salt as per taste.
  • Once the dough is done, rest it for some time approximately 10-15 minutes.
  • Take the dough, apply oil in palms and start making dumplings of oval shape.
  • In the frying pan, take the oil and fry the dumplings.
  • Prepare a paste from Masala Powders like chili, coriander, garlic, and ginger.
  • Take the coconut and grate it. In another bowl, wash the coriander leaves and keep it.
  • Crush to a paste, the mixture of ginger, garlic and green chilies. With this crushed pastes add sesame seeds and the red chili powder, coriander powder, cumin powder. Also, crush some peanuts and cashew nuts for enriching the taste. Mix it properly.
  • To finalize the taste, sprinkle the lemon juice, sugar, and salt as required.
  • Apply the amount of Oil as we have to marinate the vegetables with the paste. Bring the brinjal, bananas and potatoes. Slit these veggies and stuff them with the paste. This process is called as Marination.
  • Let it rest for 30 minutes
  • Take the pressure cooker, heat the sesame oil. After the oil is heated, add carom, ½ tsp. of asafoetida and cumin seeds, stir till the color change.
  • Add the peas to the heated oil and stir well again for some time but peas should not be burned.
  • Add the vegetables to it. First, make a layer of yam, then banana and lastly sweet potato.
  • Stir well till the veggies and the masala mix with each other properly. Add the 1 cup water in increment as needed.
  • Place the Gatta we made in the last layer
  • Cover the cooker and let it cook.
  • After a while, check the mixture and add Papdi.
  • Once it is cooked, add turmeric, flour, ajwain and salt.
  • Now again let it cook till the Yam is perfectly made.
  • Add coriander leaves and some lemon juice to raise the taste buds
  • Add sugar and check for salt if required.

Super Food-Flax Seed Raita

Flax seeds are one of the richest sources of omega-3 fatty acids, which are essential to build immunity, manage cholesterol and prevent heart disease. They can be tricky to add to your diet, so here is a simple and healthy flax seed raita recipe.

 

Ingredients
• 1 cup thickly grated bottle gourd (doodhi/lauki)
• 1 cup fresh yoghurt, beaten
• 1/2 cup finely chopped mint (pudina) leaves
• 1/4 tsp cumin (jeera) seeds, roasted
• 1/4 tsp black salt (sanchal)
• 1/2 tsp sugar
• 1½ tbsp flax seeds
• Salt to taste

Method
• Roast the flax seeds and blend them in a mixer.
• Combine the bottle gourd with 1/4 cup of water in a deep pan and mix well. Cover and cook on a medium flame for about five minutes or till all the water evaporates. Keep aside to cool.
• Combine all the ingredients, including the cooked bottle gourd in a deep

bowl and mix well.
• Refrigerate for at least an hour.
• Serve chilled.

 

 

 

 

 

 

 

 

 

 

 

 

 

Diwali Special: Rice Kheer

Kheer, the creamy, milky and the most delicious rice pudding prepared all over in India. It is believed to be in existence for more than 2000 years

Serves: 3

Ingredients:

  • 2 litres full-cream milk
  • 1 can (400 gms) sweetened condensed milk
  • 1 tsp cardamom powder
  • 1 cup sugar
  • 1 cup Basmati rice
  • 50 gms almonds blanched and slivered
  • 50 gms raisins
  • A few strands of saffron
  • Rose petals to garnish (optional)

Method:

  • Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
  • Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

 

 

Diwali Special: Shankarpali

Shankarpali is a famous Maharashtrian sweet made during Diwali.

Serves: 4-5

Ingredients:

  • 500 gms maida (refined flour)
  • 250 gms rava (semolina)
  • ½ cup milk
  • 1 cup dalda / ghee / oil (I have used dalda vegetable fat)
  • 300 gms pithi sakar (powdered sugar)
  • a pinch of salt
  • 200 ml oil (around 3 cups) for deep frying

Method:

  1. Take a small Pan heat the Dalda/ ghee and keep aside. Alternatively you could microwave it.
  2. Now sift flour, then add semolina, powdered sugar and salt. Put warm dalda / ghee. Rub the dalda with the flour through your finger. It should appear like bread crumbs.
  3. Time to add milk. Start kneading to form a soft and smooth dough.
  4. Keep kneading the dough for about 15 to 20 mins with pressure.You can utilize your stamina to burn extra calories while kneading the dough
  5. Keep the dough aside covered with a damp cotton cloth for about 10 to 15 mins. Its time now to make big balls out of the dough and roll them with the chapati roller.
  6. Roll them into round shape similar to a roti but keep the width about ½ inch. Take a knife and cut them into square shape.
  7. Now make vertical and horizontal lines each measuring more than a inch square. Alternatively you could cut them into diamond shape.
  8. Heat oil in a kadhai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
  9. Serve yummy Shankarpali on a platter with other Diwali sweets to your loved ones. Store them into an airtight container. This should last for about 10 days.