Masala Pav

This is a quick and easy to make spicy dish,Ladi pav stuffed with spicy stuffing made of onion,tomatoes and capsicum,flavoured with pav bahaji masala,topped with cheese for richness… Available on all pav bhaji stalls.

This recipe is not much different from the pav bhaji recipe but is served differently…

Ingredients:

4 Ladi pav

4 tbsp Butter

1 tbsp Jeera

2 tbsp Ginger garlic paste.

1 cup chopped Onion.

1 cup chopped Tomatoes

1 cup chopped Capsicum.

½ tsp Chilli powder.

1 ½ tsp Pav Bhaji Masala.

¼ tsp Turmeric powder.

1 tbsp Lemon Juice.

4 tbsp Chesse grated

2 tbsp Coriander leaves chopped.

Salt to taste.

Method:

In a pan,heat 2 tbsp butter,add jeera seeds,when they crackle add onions and ginger garlic paste.

Sauté for 30mins.Now add capsicum and tomatoes,add chilli powder,turmeric powder,pav bhaji masala and salt,stir for a minutes,add ½ cup of water,cover and cook for 8 mins,stirring and mashing in between.Add lemon juice and mix well.

Divide in 4 portion and keep aside.

Heat ½ tbsp butter on a griddle,add little pav bhaji masala and chopped coriander leaves,

slit Ladi pav and roast on both the sides till crisp.

Stuff one portion of prepared masala in the pav,sprinkle some cheese and roast for a minute.

Close with other side of pav and roast for another minute,finish all the four pav’s this way.

Remove in the serving plate,top up with remaining stuffing,sprinkle grated cheese and chopped coriander leaves.

Serve immediately.

Happy Cookind!!!

Sameera.

Mithai Cake

If you are a brand new baker and on a look out for easy simple recipes,this one is definitely for you.

Here I have used ras malai essence if same is not available you can always replace it with vanilla essence.Cardamom powder and Kesar does the magic

You can even make Mithai Muffins out of the same recipe.

Ingredients:

100 gm Butter.

130 gm Sugar.

150 gm Flour(maida).

2 Eggs.

1tsp Baking Powder.

1tsp Rasmalai Essence.

1/4 tsp Yellow Colour.

1/4 tsp Cardamom Powder.

1/4 tsp Kesar.

1/8 cup Warm Milk.

1/2 cup sliced Dry fruits (Pistachio & Almonds)

1 tbsp Dried Rose Petals.

Method:

Soak Kesar in warm milk and keep aside.

Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.Keep aside.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence,colour and Cardamom powder.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add Kesar infused milk,mix well.

Pour into lined/greased baking tin.Top up with sliced fry fruits and rose petals.

Bake at 180degreeC for 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,de mould and let it cool.Cut into pieces and enjoy.

Happy Cooking !!!

Sameera

Cheese Paratha.

Parathas form an important part of North Indian breakfast and there is no way you can ignore them. Stomach-filling and delicious, stuffed parathas can be enjoyed with curd, pickles and even your favourite sabzi. You must have heard of the usual parathas like aloo paratha, paneer paratha, gobhi paratha; however, here is a paratha recipe that will make you eat them in no time. Cheese Paratha is something that you can easily prepare in the comfort of your home.They are really easy-to-make and can be prepared in a jiffy. It is a perfect dish to pack for your kids’ lunch box and they will love you for it!

Ingredients:

For Dough:
2 cups Whole Wheat flour.

A pinch of Carom seeds.

2 tsp + 1 tsp Ghee.

Water for kneading the dough.
Salt to taste.

For Stuffing:
2 Green chilli, finely chopped.

1 inch Ginger, finely chopped.

A pinch of Chilli flakes.

A pinch of Oregano.

⅓ cup Mozerella Cheese grated.

2 tbsp Coriander leaves chopped.

Salt to taste.

Other Ingredients:

Ghee for smearing.

Dry Flour.

Method:
For Dough:
In a bowl, add whole wheat flour, salt to taste, ghee and mix once.
Now, add water and knead it properly, apply ghee cover and keep aside for half an hour.

Make equal size balls in even numbers and keep aside.

For Filling:
In a bowl, add green chilli, ginger, salt,chilli flake, coriander leaves, oregano and grated cheese.

Mix it well.

Keep aside.Now take two equal portions of the dough and roll it using a rolling pin,on one paratha spread little ghee and sprinkle dry Flour.

Spread the prepared filling .

Now place the other rolled paratha on top of it properly.

Press the corners with fork to seal the edges.

Now, apply some ghee on a pan and place the paratha and cook slightly crisp from one side.

Flip it and cook from the other side till done.

Smear ghee and serve hot with pickle, green chutney, mayonnaise or ketchup.

Happy Cooking!!!

Sameera.

Tandoori Roti.

Tandoori Roti is an Indian flat bread made with wheat flour using tawa on a gas stove.Traditionally it is made in tandoor oven and goes well with any vegetable or curry dish.
Usually we prefer going to our favourite indian restaurant to relish tandoori items due to lack of tandoor in our kitchen,but trust me the roti made with this recipe has taste as well as texture exactly same like the one made in tandoor.
To make this roti you will need iron tava as roti will not stick to nonstick tava.

Ingredients:

2½ cup Wheat Flour.

1 tsp Sugar.

1 tsp Baking Powder.

¼ tsp Baking Soda.

½ tsp Salt.

½ cup Curd.

Water for kneading.

2 tbsp Oil.

Butter for smearing.

Method:

In a bowl mix together wheat flour, sugar, baking powder, baking soda and salt.

In this now add curd and start to kneading the dough,add water as required and continue to knead for 5 minutes.
Now add 2 tbsp oil and knead until the dough turns smooth and soft.
cover and rest for 1 hour.
After 1 hour, kenad the dough again till smooth.

Pinch a ball sized dough and dust with wheat flour.
roll gently, making sure the roti is slightly thick,on one side of the rolled roti sprinkle some water and spread uniformly.
Heat iron tawa on medium flame,once the tawa is hot transfer the roti onto the tawa.
placing waterside down, press gently, so that the roti sticks to the tava.

Cook for a minute or until the roti partially puffs up and the base is cooked.

At this stage flip the tawa onto the flame and cook until the roti is cooked uniformly.

Scrape the roti and remove in a plate,brush the roti with butter.

Serve immediately with curry of your choice.

Happy Cooking!!!

Sameera.

Mudda Bhaji.

This dish comes from the neighboring state of Karnataka, the North-Western part, to be precise.commonly made on kolhapur karnataka border….’Mudda Bhaaji’ or ‘Muddi Palya’ (in Kannada) is generally thick in consistency (denoted by the word ‘Mudda’), which is close to the Maharashtrian ‘Gola’ bhaaji. ‘Palya’ means Vegetable (bhaaji).

Also during summer season,there is a scarcity of good green leafy vegetables,so this recipe comes handy..

In Karnataka usually this dish is served in wedding meals…

Ingredients:

1/2 cup Turdal.

2 Green Chilies.

1/4 tsp Turmeric powder.

1 tbsp Oil.

1 cup finely chopped Spinach.

1 tsp Tamarind Pulp.

1 tsp Jaggery Powder.

Salt to taste.

For Tempering:
1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/8 tsp Asafoetida.

2 tbsp chopped Garlic.

2 Dry Red Chilies.

1/2 tsp Red Chilli Powder.

2 tbsp raw Peanuts.

Method:

Wash turdal and pressure cook with sufficient water for 4 whistles.

Once the pressure is released,beat the dal well till it forms into a thick lumpy paste,keep aside.

Clean and chop palak finely.Keep aside.

Heat up oil in a pan,add chopped green chillies,add spinach and cook for about 3-4 minutes.

Now,add the cooked dal, turmeric powder,tamarind pulp,jaggery and salt, mix well.
Simmer on medium heat for about 5 minutes or till the palak is well cooked.

For Tempering:

Heat oil in a pan.
Add peanuts and fry until these turn light golden.
Add mustard seeds, Cummin seeds and asafoetida.
Add garlic and fry until it gets nice golden color.
Add dry red chilies, red chili powder and mix well.

Remove the prepared bhaji in a serving bowl and
add this tadka on the bhaji.Serve hot with bhakri or rice.
Tip:Tadka is not mixed into the sabji.

Happy Cooking!!!

Sameera.

Milk Masala Powder.

During festivals like kojagiri poornima,haldi kunku masala doodh is usually made in all Maharashtrian households.This masala doodh is made by adding this masala powder to hot milk along with sugar.

I always add a few teaspoons of this masala powder to various Indian sweets like phirni, kheer, gulab jamun, sheera,etc..Also gives a distinct flavour when added to Milkshake and kulfi.

Usually I make this milk masala powder in bulk and use it whenever required.

Ingredients:

½ cup Almonds.

½ cup Cashew Nuts.

½ cup Pistachios – unsalted and shells removed.

20 Green Cardamoms – only seeds and the husks removed.

2 tspn Nutmeg Powder.

1 tbsp dry Rose Petals.

½ tspn Saffron Strands.

Method:

Heat a pan and add all the dry fruits,
dry roast for 3 to 4 minutes on a low flame.

Remove and keep aside in a plate or tray.
In the same pan, add the saffron strands.
Stir for more than half a minute, till the color of the saffron changes to a darker shade. Remove and keep aside.
Once the dry fruits cool down, add everything in a dry grinder jar, add rose petals,cardamom seeds,kesar and nutmeg powder.Grind to a fine powder.
Remove the milk masala powder and keep in an airtight container or jar. Store in the fridge, use as required.

To serve, dissolve 2 to 3 teaspoons of the milk masala powder in a glass of hot milk or chilled milk. Add sugar as required. Stir and serve masala milk.

Happy Cooking!!!

Sameera.

Cheesy Potato Wedges.

Potato wedges are always a hit dish with kids and when they have added cheese to it….they become irresistible.

Ingredients:

4 large Potatoes.

1/2 tsp Oregano.

1/2 tsp freshly grounded Pepper powder.

Salt to taste.

2 tbsp Corn flour.

Oil for frying.

1/2 cup grated Mozarella /Pizza Cheese.

Method:

Clean and halve each potato, further cut each half into three pieces vertically.

Boil them in sufficient water for two minutes. Drain away the water.Pat dry the potatoes put them in a bowl,add corn flour and mix well, keep aside.

Heat sufficient oil in a kadai and deep fry the wedges, a few at a time, till golden and crisp.

Drain on an absorbent paper.

Arrange on a microwave safe dish,salt, pepper powder,cheese and Oregano.

Microwave  on high for 30 secs or till the Cheese is melted completely

Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Tel Vangi.

Tel Vangi is a very popular dish in Maharashtrian Cusine,Maharashtrian cuisine has variety of stuffed vangi recipes, every region has their own.This recipe is believed to be from solapur region.

No water is added to this recipe is cooked using only oil,hence the name tel vangi..

Ingredients:

6  kateri Vangi(Brinjals with thorn).

6 Cloves Garlic.

1 inch Ginger.

4 Green Chillies.

Hand full of Coriander Leaves.

5 tbsp roasted Peanut Powder.

1/2 tsp Turmeric powder.

2 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/4 tsp Asafoetida.

6 Curry Leaves

Salt to taste.

Method:

In a mixie make a fine paste out of green chillies, ginger, garlic and coriander leaves.
Add the peanut powder,turmeric powder and salt to the mixture,keep aside.

Cut the brinjals in a way that you can stuff them (Do not cut them all the way.)Keep them soaked in water or else they will turn black.

Remove brinjal from water one by one,pat dry and stuff with green masala,stuff all the brinjals similarly,keep aside.

Heat some oil in the pan add mustard seeds, cumin seeds, asafoetida and curry leaves,add the stuffed brinjals and toss them around in the pan. (Do not use a spatula.)
Add remaining masala.Cover and let cook for 5 to 7 mins.

Once cooked,remove in serving bowl and serve hot with Bhakri of your choice.

Happy Cooking!

Sameera.

Egg Fried Rice

This is a Chinese style rice preparation which is very easy to make at home and loved by all.

Chinese is one of the most popular cuisines in India, easily available on every street here.

This easy stir fry of rice, veggies, and egg,is an easy recipe for lazy days.Inspite of being simple its very flavorful.

Ingredients:

1 cup Long grain Rice.

3 Eggs.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1/2 tspn Red Chilli sauce

Salt and Pepper powder to taste.

Method:

Wash & soak rice for half an hour in 2 cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

Shredd all the vegetables.Keep aside.

Beat the eggs till light and fluffy and keep aside.

Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables and eggs,Stir fry for 2 minutes on high flame.Add sauces mix well.

Add cooked rice,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and serve hot with gravy of your choice.

Tip:Shredded chicken or shrims can also be added to this rice.

Happy Cooking !!!

Sameera.

Schezwan Egg Fried Rice.

This is a Chinese style spicy rice preparation which is very easy to make at home and loved by all.

Chinese is one of the most popular cuisines in India, easily available on every street here.

This easy stir fry of rice, veggies, and egg,
is an easy recipe for lazy days.Inspite of being simple its filled with many flavors.

Schezwan Sauce adds lots of flavour to this dish,if you are not a big fan of the same,you can skip it and instead add 1/2 tsp of red chilli sauce.

Ingredients:

1 cup Long grain Rice.

3 Eggs.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1 tbsp Schezwan Chutney.

Salt and Pepper powder to taste.

Method:

Wash & soak rice for half an hour in 2 cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

Shredd all the vegetables.Keep aside.

Beat the eggs till light and fluffy and keep aside.

Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables and eggs,.Stir fry for 2 minutes on high flame.Add sauces mix well.

Add cooked rice,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and serve hot with gravy of your choice.

Tip:Shredded chicken or shrims can also be added to this rice.

Happy Cooking !!!

Sameera.