Wednesday, October 10, 2018

NAVARATRI SPECIAL_ MAHARASHTRIAN SABUDANA VADA RECIPE__ FASTING RECIPE

Sabudana vada recipe
      Maharashtrian
Recipe for fasting


Preparation time..2hrs
Cooking time..20 minutes
Recipe type..snack for fasting
Serving..12 no. Of vada
Cuisine.. Maharashtra
Author.. Chef Prabhakar Prajapati

INGREDIENTS: 1cup=240ml

  1. 1 cup of Sabudana ( sago)
  2. 1cup boiled potatoes
  3. 1/2 cup peanut
  4.  1tblsp fresh coriander leaves chopped
  5. 1/2tspn cumin seeds
  6. 1-2 green chilli chopped
  7. Sendha namak ( rock salt) as per taste
  8. 1 tsp lemon juice
  9. 1 1/2 tblspn kuttu ka atta ( buckwheat)
  10.  Oil for deep fry

Method:

Preparation of Sabudana vada..
  1. Wash and soak Sabudana in a water for 2-5 hrs 
  2. Drain and wash to remove starch completely
  3. Rost peanuts and crushed it
  4. Boiled potatoes and mashed it
  5. Mixed together Sabudana , mashed potatoes, crushed peanuts, green chilli,salt, cumin, lemon juice, and coriander leaves mixed well.
  6. Knead very well for 1 min. If sticky then just grease your fingers lightly. Kneading helps in binding the dough well and prevents the Sabudana vada from braking while frying.

How to make Sabudana vada

  1. Make 10 to 12 balls and then slightly flatten to make the parties or vada. Do not make them too thick as they may break.
  2. Heat oil in a kadai until hot enough.
  3. Drop a small portion of the mixture to check if the oil is hot enough. The dough has to rise without browning quickly.
  4. Next take 1tsp of the mixture in your hand and roll it to a small vada . Drop it in the hot oil to check if it doesn't disintegrate . If the ball breaks then add the some kuttu atta in the mixture and mix it well.
  5. Then Shape them to vada.
  6. Drop the Sabudana vada in a hot oil one bu one and deep fry until golden brown. The vada will puff well and turn crisp on the outside.
  7. Drain them to a kitchen tissue . Serve vada with coconut chutney 😋

Monday, September 3, 2018

JANMASHTAMI SPECIAL🍯...KESAR SHRIKHAND RECIPE

JANMASHTAMI SPECIAL 🍯

KESAR SHRIKHAND RECIPE..🍯👶


Shrikhand is a popular Indian traditional sweet from the western Indian State of Maharashtra and Gujarat that is made from hung curd. Serve Kesar Shrikhand Recipe as a festive like Janmashtami or dinner party dessert.

Cuisine: Maharashtra cuisine
Course: sweet
Diet: Vegetarian
Author: Chef Prabhakar Prajapati
 Prep in 120 M
 Cooks in 5 M
 Total in 125 M
 Makes: 4 Servings

Ingredients

  • 2 cups Hung Curd (Curd hang in a Muslim cloth overnight)
  • 1/2 cup Caster Sugar or powdered sugar
  • 4 pinch Saffron strands , soaked in warm milk (2 tablespoons) for 1 hour
  • 1/2 cup Mixed nuts , sliced/julienned (I used Pistachio, Almonds & Cashewnuts)
  • 1/2 teaspoon Cardamom (Elaichi) Powder, freshly pounded

Directions for Kesar Shrikhand Recipe

  1. To prepare Kesar Shrikhand Recipe, In a small mixing bowl,add the kesar and warm milk. Let it sit for at least 1 hour.
  2. Once the saffron is soaked enough, take the hung curd in a mixing bowl and add caster sugar, cardamom powder and mixed nuts (barring a few to garnish).
  3. Mix well. Add the soaked saffron with milk and give a nice stir.
  4. Refrigerate for 2 hours or until chilled.
  5. Serve cold Kesar Shrikhand Recipe as a Janmashtami festival special.

Thursday, August 16, 2018

Tri-Colour Idli or Tiranga Idli 🇮🇳

Tri-color Idli🇮🇳

Aajadi Khane ki 🇮🇳😋

Serve patriotism with a taste.



  • 1 hr
  • Prep Time

  • 30 mins
  • Cook Time

  • Easy
  • Difficulty

  •     


    Ingredients


    Idli Batter - as required-- 750gm
    Separate in 3 part for colour mixing
    For Orange Color-- Batter
    Tomato - 1 big chopped
      Cilantro 1tblsp
      Green chilli 1no. Chopped
    Red powder 1/2tspn
      Degi mirch powder 2tsp
      Oil 2tsp
      Salt as for taste
      Batter 250 gm
    For Green Color--Batter
    Cilantro/Mint - 1 cup
    Green Chilly - 1
    Green colour- 1/4 tsp
      Salt as per taste
      Batter 250gm

    Directions


  • 1 hr
  • Prep Time

  • 30 mins
  • Cook Time



  • Preparation--

    1Take the required portion of the idli batter and divide it into three equal parts. Keep one part as such for the white color of the tricolor idli.
    For Orange Color--
    1Chop the tomatoes green chilli cilantro .
    2In a frying pan heat oil and Saute the tomatoes green chilli and cilantro with chilli powder for just a couple of minutes for the raw taste to go and colour.
    3Cool it and grind it to a smooth paste.
    4Mix it with one portion of the batter to make the orange color of the tiranga idli.
    For Green Color--
    1Chop the cilantro (or mint leaves) roughly.
    2Saute it with the green chilies for just a couple of minutes to remove the raw flavor.
    3Cool it and grind it to a smooth paste.
    4Mix it Green colour with the third portion of the batter to make the green color of the tricolor idli.
    5To make the tricolor Idlis
    6Take a Idli plate grease oil and take a spoon for filling colour batter in the Idli plate one by one and got a tricolour which is shown on picture then steam for 15 to 20 minutes.
    7
    serve hot. With coconut and tomato chutney 😋


    Monday, August 13, 2018

    Pav Bhaji 🥗🥘 Recipe

    Pav Bhaji Recipe

    Mumbai street Special

    Preparation time ___15 minutes
    Cooking time_____25 minutes
    Serve ____3 pax
    Recipe blogger__Chef Prabhakar Prajapati

    Ingredients:
    2 medium Potatoes (approx. 1½ cups chopped)
    1/2 cup Green Peas (fresh or frozen)
    3/4 cup chopped Cauliflower (approx. 1/4 head of cauliflower)
    1/2 cup chopped Carrot (approx. 1 medium)
    1 large Onion, chopped (approx. 3/4 cup)
    1 tablespoon Ginger Garlic Paste
    2 medium Tomatoes, chopped (approx. 1¼ cup)
    1/2 cup chopped Capsicum (approx. 1 small)
    1½ teaspoons Red Chilli Powder (or less)
    1/4 teaspoon Turmeric Powder
    1 teaspoon Cumin-Coriander Powder, optional
    1 teaspoon Readymade Pav Bhaji Masala Powder
    1 teaspoon Lemon Juice
    Salt to taste
    2-3 tablespoons Ghee 
    Butter for serving
    2 tablespoons finely chopped Coriander Leaves
    8 Pav Buns, for serving

    Method


    1- Take all the vegetables listed in the ingredients. Wash them in running water and then cut into small pieces.
    2- Transfer chopped potato, cauliflower,carrot,and green peas in to a 2-3 litr capacity pressure cooker. Add 1/2 cup water and salt to taste.
    3- close the pressure cooker with a lid and cook over medium flame for 2 whistle. Turn off the flame. Open the lid after pressure release naturally. It will take around 5-7 minutes.
    4- mash the boiled vegetable gently with potao masher until little chunky texture .
    You can mash cooked vegetables into a texture you like_ with small chunks or smooth with no chunks at all.
    The texture of your Bhaji would depend on how you mashed the veggies.
    5- Heat 2-3 tblspn of ghee in a pan over medium flame . Add chopped onion and ginger garlic paste. Sauté until onions translucent.
    6- add chopped capsicums, chopped tomatoes,and salt
    7-  sauté until tomatoes and capsicums turn soft.
    8- add 1half tea spn of red chilli powder,1/4 tspn turmeric powder, 1tspn cumin and coriendco powder and ready made pav bhaji masala.
    9- stir and cook for a muminu.
    10- add 3/4 cup water mix well and cook for 2-3 minutes.
    11- add boiled and mashed vegetable and 1tspn of lemon juice.
    12- mix well and cook for 4-5 minutes taste for the salt at this stage and add more if required. Turn off the flame. Add chopped coriander leaves and mix well. Bhaji is ready for serving.
    13- cut the pav buns horizontally into halves. Heat tava over medium flame . Add a tblspn of butter and place halves pav buns over it.
    Shallow fry both side until light brown spots appears. Transfer to the serving plate , shallow fry remaining pav.
    14- transfer prepared bhaji to a serving bowl and garnish with a cube of butter and chopped coriander leaves .
    Serve Hot with butter roster pav buns.
    15- serve with chopped onion and lemon
    Wedges.






    Monday, May 21, 2018

    SINDHI BIRYANI RECIPE

    SINDHI BIRYANI RECIPE

    Sindhi Biryani (Urduسندھی بریانی‬) (Sindhiسنڌي برياني‎) is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisineand Sindhi cuisine.[1] Sindhi biryani is served in nearly all the flights of Pakistan International Airlines (PIA).

    RECIPE OF SINDHI BIRYANI

    READY IN: 1 hr 30 mins
    SERVES: 20
    YIELDS: 20 3/4 cup rice serving besides the potatoes and meat

    INGREDIENTS

    DIRECTIONS

    1. Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
    2. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
    3. Fry this until the tomatoes are tender and the water is dry.
    4. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
    5. On other side boil the potatoes until they're half cooked.
    6. Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
    7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
    8. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
    9. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
    10. Gently mix it before serving.
    11. Serve with Raita.

    Monday, March 26, 2018

    DHINGRI DULMA CURRY

    DHINGRI DULMA CURRY RECIPE

    It's a Awadhi cuisine recipe which is a colourful combination of mushroom and paneer, cooked with tomatoes and tempered with shahi jeera.

    dhingri dolma recipe 


    course main course
    cuisine awadhi, north indian
    prep time 20 minutes
    cook time 25 minutes
    total time 45 minutes
    servings 3
    calories 340 kcal
    author Chef Prabhakar Prajapati

    ingredients (1 cup = 250 ml)

    • 250 grams paneer,crumbled or grated
    • 200 grams white button mushrooms, sliced or chopped
    • 1 medium onion, chopped or ⅓ cup chopped onion
    • 1 large tomato, cut in 1 cm cubes or ¾ cup tomato cubes
    • ½ inch ginger + 3 to 4 garlic cloves, crushed in mortar-pestle or 1 teaspoon ginger garlic paste
    • ½ teaspoon caraway seeds(shah jeera)
    • ¼ teaspoon red chili powder (lal mirch powder)
    • ½ teaspoon black pepper or white pepper powder(kali mirch powder or safed mirch powder)
    • 2 tablespoons butter or ghee or oil
    • 2 tablespoons chopped coriander leaves
    • ¼ teaspoon garam masala powder
    • ½ inch ginger, julienne
    • salt as required

    how to make recipe

    preparation for dhingri dolma recipe:

    1. rinse or wipe 250 grams of button mushrooms. slice or chop the mushrooms.
    2. also chop the onions and cut the tomatoes in cubes. 
    3. crush the ginger and garlic to a paste in a mortar-pestle.
    4. grate the paneer or you can crumble it also.


    making dhingri dolma recipe:



    1. melt butter or ghee in a pan. you can also use oil instead of butter.
    2. add the shah jeera/caraway seeds and saute till they splutter.
    3. then add onions and saute them till they turn light brown.
    4. next add the ginger garlic paste and saute till the raw aroma of the paste goes away.
    5. now add the tomatoes.
    6. then add the spice powders - 1/4 tsp red chili powder and 1/2 tsp black pepper or white pepper powder.
    7. stir very well and saute till the tomatoes soften.
    8. now add the chopped mushrooms. stir them well and begin to saute them.
    9. the mushrooms would first begin to release water. saute on a low to medium flame stirring ocassionally, till the all the water dries up.
    10. a light browning of the mushrooms along the edges is fine.
    11. now add the grated or crumbled paneer.
    12. sprinkle garam masala powder and salt.
    13. stir and mix the paneer with the rest of the ingredients. simmer for 2 minutes till the paneer is cooked.
    14. switch off the flame and add chopped coriander leaves and ginger julienne. stir well.
    15. serve dhingri dolma with rotis, naan or chapatis. you can also serve with bread.

           

    Wednesday, March 14, 2018

    Baigan kalonji with Mughalai Lachha Paratha

    Baigan kalonji With Mughalai Lachha Paratha


    This is a Indian recipe where eggplant is cooked in a crushed tomato and onion gravy flavored with Nigella Seeds.
      
      
       
       
       
       people
       
      Prabhakar Prajapati

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    • 1/2 cup crushed tomato by Grater 
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    1. Add crushed tomatoes
    Serve with any Paratha ..I served here Mughalai paratha .

    Now I am going to preparing Mughalai Lachha Paratha


    MUGHALAI LACHHA PARATHA RECIPE

    prep time
    15 mins
    cook time
    35 mins
    total time
    50 mins
    ingredients (1 cup = 250 ml)
    • 2 cups wheat flour (atta)
    • 1 to 2 teaspoon ghee or oil
    • salt as required
    • water as required for kneading
    • ghee or oil as required for applying on the dough as well as roasting
    how to make recipe
    1. combine all the dry ingredients for the dough. add ghee and water in parts. knead to form a smooth dough. add more water if required for the dough. cover the dough and keep aside for 20 minutes.
    2. take a medium sized ball of dough. roll it into 6 to 7 inches diameter disc on a dusted rolling board.





    3. apply ghee or oil liberally on the paratha disc. sprinkle some flour on the top.
    4. from the edges start to fold & pleat the paratha till the end.
    5. roll the pleated edges tightly. join the edges.
    6. lightly dust with flour and now roll into round parathas of about 4 to 5 inches in diameter.
    7. heat the tava. the tava should be hot. place the paratha on the tava.
    8. turn the paratha when one side is partly cooked. apply ghee on this side. cook for a minute.
    9. now turn again and apply ghee on the other side.
    10. flip again for a couple of times, till the parathas are browned evenly and well cooked. press the sides with the spatula while frying the parathas.
    11. alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.
    12. serve the lachha paratha hot with any indian dal or a vegetable curry of your choice. I served with Baigan kalonji 😊🙏👌

    NAVARATRI SPECIAL_ MAHARASHTRIAN SABUDANA VADA RECIPE__ FASTING RECIPE

    Sabudana vada recipe       Maharashtrian Recipe for fasting Preparation time..2hrs Cooking time..20 minutes Recipe type..snack f...