WATERMELON (TARBUJ) JUICE

Ingredients:-

Watermelon (Tarbuj) - 2 cups

Black salt - as per required

Sugar - 1/2 cup (optional)

Lemon juice - few drops

Pepper powder - 1 tsp

Method:-

Wash the watermelon and cut into small cubes. Discard the outer white layer and remove all the seeds. In a mixer add sugar, lemon juice and watermelon pieces and blend it together. Refrigerate for a while and serve chilled by adding ice cubes, black salt and pepper powder. Enjoy the easy chilled juice in summer. 

NOTE:- If your watermelon variety is more sweet, then it no need to add sugar. You can add few drops of honey for a good flavour. Add 1/2 cup of water if the juice is very thick. You can also add a pinch of chat masala over it and enjoy the healthy and tasty drink.

                                             

PANEER KHEER RECIPE (KHEERA)

Ingredients :-

250 gm grated paneer

Low fat milk - 1 ltr

Sugar - 2 cups (or as per your taste)

A pinch of Salt 

Cardamom (elaichi) powder - 1/2 tsp

Cashews and raisins - 1/4 cup (fry in ghee)

Shredded almonds few

Rose essence - few drops

Saffron (kesar) (optional)

Method :-

Bring the milk to boil in a deep pan. Cook the milk in simmer till it reduces and thickens slightly. Now add sugar and stir it continuously to boil. Mix the grated paneer to it and cook for 5-8 minutes. Add cardamom powder and rose essence. Finally add cashews and raisins after roasting in ghee. Garnish with almonds and remove from flame and let it cool. You can be enjoyed Paneer kheer in hot or in chilled condition.

Note: Don't over cook the kheer after added panner to the milk. The kheer should not be too watery, it should be normal like any other kheer texture. You can also add 3-4 tsp milk maid (available in market) for better test and colour.

SABUDANA UPMA / KHICHDI RECIPE

Ingredients :-

2 cups Sabudana (Sago)

1 big onion (finely chopped)

Boiled potatoes (I've used here baby potato)

2-3 green chillies

1/2 cup roasted peanuts

Few curry leaves

A piece of grated ginger 
Tomato chopped - 1 no.
Capsicum chopped - 2-3 tsp

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds 

1 dry red chilli 
A Pinch of Hing (Asafoetida)
A Pinch of Sugar

1/2 tsp Red Chilly powder

Lemon juice 1 tsp

Salt as per taste (can also use Black salt in your fasting day)

Oil 2 tsp for frying

Method :-

Wash and clean the sago 2-3 times thoroughly. Drain the water, just sprinkle a little handful water over the sago and soak over night (about 5-6 hours would also be enough). Take a pan, heat oil. Add cumin seed, mustard seed, curry leaves, red chilly, When it start to splutter add green chillies, grated ginger and chopped onion, hing and saute for a minute. Then add boiled potatoes, chopped capsicum, roasted peanuts and sabudana. Stir fry for 5 mins in medium-high  flame. Add salt, sugar and mix well. Make sure that sago does not get sticky, so continuously stir it. Finally add lemon juice, chopped tomato and coriander leaves chopped and remove from heat. Serve hot with curd or any chutney.  

Some Important Tips:- 
1. If you'll use small pearls of Sago, then soak it about 1 hr. and large pearls should be soaked overnight (5-6 hrs max).
2. I always prefer to use large pearls and good quality of Sago for Upma / Khichdi.
3. Don't over cook the Sago after adding to the pan, better to use non-stick pan.
4. If you have a very small or nylon quality of Sago, You should just dry roast it in low flame about 2 mins and then soak in water.
5. The most important step is how to know your Sago is ready for upma: After absorbed the water completely Sago must be soft and floppy (Press it in your fingertips) and take it in your palm and it should be remain dry n separates. 

Note:- It's a Maharashtrians favourite dish. This dish is typically eaten during fasting. By omitting onion can use only ginger and more potatoes. It also makes a healthy snacks and  eaten in breakfast as well. My family loved this dish and once in a week I surely make it. Just try in your kitchen and enjoy it....

HEALTHY BREAD UPMA RECIPE

Ingredients :-

6-7 pieces Bread slices (cut into small cubes)

One chopped Capsicum

One big chopped onions

Two-three green chillies chopped

One tomato chopped 

Few curry leaves, chopped coriander leaves

A pinch of hing

1/2 tsp jeera (cumin seeds) 

1/2 tsp mustard seeds

1/2 tsp sugar

A pinch of turmeric powder

2 tsp refined oil

1/2 tsp Lemon juice

Salt as per taste

Method :-

Heat oil in a pan. Tamper cumin, mustard seeds and hing. When it splutter, add curry leaves, onion, chopped green chillies and saute for a minute. Then add chopped capsicum and fry. Add tomato, turmeric powder n salt to it and cook it thoroughly for 5 mins. Now add bread cubes, sugar, lemon juice and just stir for a while. Mix well the bread cubes with the veggies. Switch off the flame and garnish with coriander leaves. Serve right away!!

Note:- You can add boiled potatoes or green peas for better test.

SPICY CHILLI PANEER RECIPE

Ingredients:-

200 gm paneer (cut in cube size)

1 chopped capsicum

2 chopped onions

1 tsp grated ginger and garlic

2 sliced green chillies

Corn flour -1 tsp (mixed with little water) 

Vinegar - 2 tsp

Kasoori methi - 1/2 tsp

Soya sauce - 2 tsp

Tomato puree - 2 tsp

Black pepper powder - 1/2 tsp

Sugar - 1/2 tsp

salt as per reuired

Oil 2-3 tsp for frying

Method :-

Make a thick batter of corn flour, deep the paneer cubes and fry in hot oil till golden brown.

Take a non-stick pan. Heat oil, add chopped ginger and garlic, chopped onion, sliced green chillies and fry for a minute over a high flame. Add capsicum and sprinkle vinegar, saute for 2 mins. Then add the paneer cubes, soya sauce, tomato ketch up, sugar, salt, kasoori methi and black pepper. Simmer for few minutes till the paneer mix properly with sauce. Serve hot.

You can take it as starter or even make gravy for your main course.

Note:- If you want to make gravy, then take the soya sauce, tomato sauce, corn flour, sugar, water in a bowl and mix well. Before adding paneer, boil this mixture in  the pan in slow flame and simmer for few minutes and let it cook. Stirring continuously the gravy. Then add paneer and serve hot. 

DAL TADKA RECIPE

Ingredients:-

1 cup masoor dal (Split red lentils)

1 cup chana dal (bengal gram dal)

1/2 cup moong dal (whole green gram)

1/2 cup biri/urad dal (black gram dal)

1 tsp haldi

Salt - 1/2 tbsp

For Tadka :-

2 chopped onions

2 tsp chopped ginger - garlic

2 green chillies chopped

2 medium tomatoes chopped

1 tsp cumin seeds

1 tsp mustard seeds

2 dried red chilli

1 tsp butter

1 tsp tadka masala (available in market)

1/2 tbsp garam masala

A pinch of hing (asafoetida)

few kasoori methi leaves

Coriander leaves for garnish

Oil or ghee - 2 tsp

Salt as per taste

Method :-

Soak the dals in water for 20-30 mins. Clean and wash all the dal well in cold water. Pressure cook the dal with salt and turmeric. Take care that the dal is not mushy. Heat oil in a pan and add cumin and mustard seeds. When it splutter add hing, red chilii, onion, ginger n garlic chopped and fry for a minute. Then add chopped tomatoes and saute for another 2 mins. Add all the masala, kasoori methi leaves and cook for a while. Now add boiled dal, mix well and bring to boil for 5-8 mins. Garnish with chopped coriander and butter and serve hot with chapati/naan.

PANASA KATHA TAWA BARA (RAW JACKFRUIT CUTLET)

Ingredients:-

2 cups Boiled Jack fruit (Panasa)

1 no Boiled potato

1 tsp besan (bengal gram flour)

2 tsp Bread crumbs 

1 big Finely chopped Onion

3-4 nos. chopped Green chillies

1/2 tsp chopped Ginger n Garlic (optional)

Few chopped Coriander leaves

2 tsp grated raw Mango 

1 tsp Chaat masala
1/2 tsp Red Chilly powder
1 tsp Tandoori Masala 
Salt to taste

Oil for shallow frying (I've used here mustard oil for frying, which gives a nice aroma)

Procedure:-

Wash and peel the jack fruit and cut into small cubes. Boil the jack fruit pieces adding salt and little haldi (turmeric) powder in a pressure cooker for 10 mins. When it cools down, mash the boiled jack fruit cubes and potatoes. Add all the above ingredients into this mashed jack fruit. Mix well it. Divide into equal sized balls and flatten into round shape or shape into oval cutlets. Roll it over the bread crumbs.

Heat a little oil in a frying pan. Put the cutlets over it and fry both sides in a medium flame. 

Enjoy hot n yummy cutlet with onion rings and green chutney.. :) :) :)

Happy Cooking !!!                                   

EGG TOAST SANDWICH

Ingredients:-

Sandwich Bread 1 Packet

Ingredients For Batter:-

Egg : 4 nos.

Milk : 1 cup

Sugar : 2 tsp

Turmeric powder : 1/2 tsp                                        

Salt as required

Ingredients For Masala:-

Onion : 2 nos. (finely chopped)

Tomato : 2 nos. (finely chopped)

Capsicum : 2 nos. (finely chopped)

Carrot : 1 no. (grated)

Green Chilies : 4-5 nos.

Ginger-garlic paste : 1 tsp

Black Pepper powder : 1 tsp

Chat Masala : 1 tsp

Garam Masala : 1/2 tsp

Tomato ketch-up : 1 tsp  

Salt as required

Procedure:-

Mix all the above ingredients and make a smooth batter. Cut the bread in triangle shape or cut from middle.

Heat oil or butter in a pan. Deep bread slices into the batter and fry and keep a side.

Heat another pan. Add oil, when heat oil add cut green chillies, chopped onion, ginger-garlic paste and sauté for a minute. Then add chopped capsicum and grated carrot to it. Now mix tomatoes and black pepper, garam masala, chat masala, salt and cook for a while. Finally add tomato ketch-up and remove it from fire.

Again heat a pan (optional-add some oil). Put the masala or veggies on middle of two bread slices and let it stand for a few minute on fire. After 1 min switch of the flame and serve hot in a plate with mustard sauce. 

[* For toaster :  Sandwiched above prepared egg/bread toast with veggies masala and put it                 

                             in toaster for some minutes.]

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Love Lock Series" hosted by Divya.
• "Kids Delight-Warm Foods To Beat The Rain" hosted by Pradnya.

    

BADAM (PEANUT) CHUTNEY

Ingredients:-

1 cup roasted badam (Peanut)

3-4 green chillies

5-7 garlic cloves

1 tsp tamarind

1/2 tsp cumin (jeera) seeds

Salt as required

Method:-

Blend all the above ingredients and make a paste. Your peanut chutney is ready to serve with plain rice or roti. 

VEGETABLE CUTLET (VEGETABLE CHOP)

Ingredients:-

1 no. finely chopped beetroot

1 no. finely chopped carrot

1/2 cup chopped cauliflower

1/2 cup green peas

1 no. chopped onion

3 nos. potatoes

2 tsp roasted peanuts

1 tsp ginger-garlic paste

Few chopped green chillies

1 tsp dalchini (Cinnamon)powder

2 tsp roasted Jeera(cumin seed), Dhania(coariander seed), Saunf (fennel seed)

1/2 tsp black pepper powder

1 cup suji (rawa) or bread crumbs

Oil for deep frying

Salt as required

Preparation of Vegetable Chop:-

Wash and boil potatoes. Peel and mash them and keep aside. Heat oil in a pan. Add onion and sauté for few seconds. When it turns to brown add ginger-garlic paste. Fry for a while and add all the finely chopped vegetables to it. Add  salt and cook the vegetables for 5-8 mins. When the vegeis are semi cooked add black pepper and dalchini podwer. Add the roasted peanuts. Blend the roasted jeera, dhania, saunf seeds and finally add to the cooked vegetables. Turn off the flame and let them cool down. Now make covers from small balls of mash potatoes and fill up by adding the vegetable masala into it. Roll it on suji or bread crumbs and place onto a plate. Heat oil in a kadhai and deep fry each balls till golden brown. Remove the balls and keep on a tissue paper for soaking oils. Now your vegetable chop is ready to serve with tomato ketchup..

VEGETABLE MANCHURIAN RECIPE

Ingredients For The Vegetables Balls:-

2 cups finely chopped cabbage

1 cup grated carrot

2 chopped green chillies                                        

1 tsp ginger-garlic paste

4 tsp maida (plain flour)

2 tsp corn flour                                                                  

2 tsp soya sauce               

1/2 tsp pepper powder

Salt as required

Oil for deep frying

Ingredients For The Gravy:- 

1 big capsicum [chopped in medium size]

2 chopped onions

1 chopped tomato

1 tsp chopped ginger-garlic

2 green chilies [cut in length wise]

2 tsp vinegar

2 tsp soya sauce

1/2 tsp chilly sauce

1/2 tsp tomato puree

1/2 tsp sugar

1/2 tsp pepper powder

2 tsp corn flour [mixed with 1 cup water]

A pinch of ajinomoto

Salt to taste

Procedure:-

Mix all the above ingredients for balls and keep aside for 5-8 mins. Heat the oil in a pan, make small balls and deep frying the balls till golden brown. Drain the oil on absorbent paper and keep aside.

For gravy heat the oil a separate pan. Add chopped ginger n garlic, onions, capsicum and fry for 2-3 mins.  After few time add vinegar to it on high flame. Add cut tomato, green chilly to it and saute it over high flame. Mix corn flour with clod water,add to the pan and stir into it. Mix soya sauce, tomato puree, chilli sauce, ajinomoto, sugar and salt and let it cook for 4-8 mins. Gently add the fried balls to the gravy and simmer for a few minutes. Add pepper powder over it and serve hot Manchurian with Chinese fried rice.

        

NOTE :-   Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli                                                                                                                                                                                            

                             

CHINESE FRIED RICE

Ingredients :-
2 cups Basmati rice
2 carrots (cut in length wise)
1/2 cup grated cabbage
1/2 cup french beans (cut in length wise)
1/2 cup capsicum
1 big chopped onion
1 tsp finely chopped ginger and garlic
2 green chillies (cut in length wise)
1 tsp ginger-garlic paste
1 tsp soya sauce
1 tsp pepper powder
2 tsp vinegar
2 tsp butter or oil
Salt as required

Method :-

Wash the rice and cook uncovered on low heat. Add salt and 1 tsp ghee to the rice. Don't overcook the rice. When rice is done drain the water and spread out on a plate.

Heat oil or butter in a pan. Add onion, ginger-garlic chopped and fry. Then add ginger-garlic paste, green chili, all the vegetables. Stir fry the vegetables for 3-4 mins. Mix vinegar to it and fry on high flame. The vegetables are not to fully cooked. It should be half cooked and crispy. Add cooked rice, mix it and then add soya sauce and fry for 2-3 mins. Add salt and pepper powder to it. [for more taste and colorful, i have mixed some grated paneer to it which make it delicious and yummy.]

Enjoy this tasty Chinese fried rice with raita and Manchurian. 

PALAK CHANA CURRY

Ingredients:-

Two bunch fresh palak (Spinach)

One cup boiled kabuli chana (chickpeas)

Tomatos - 2 big

Onion - 2 medium (chopped)

Ginger-garlic paste

Green Chilli - 3 nos

Dhania powder - 1 tsp

Jeera powder - 1 tsp

Curry powder - 1 tsp

Garam masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Pinch of hing (asafetida)

Salt as per taste

Oil - 1 or 2 tsp

Butter - 1 tsp

Garam masala Gota [Cinnamon(dalchini), 2 cardamom(ilaichi), 2 cloves] 

Method :-

Wash and clean the palak. Boil the palak in some hot water for 3-4 mins, drain and blend to make a paste. 

Heat oil in a kadhai. Add hing and gota garam masala to it. When it crackles, then add chopped onion and fry till it turns golden brown. Add ginger-garlic paste, all the masala powder, haldi, green chilli and fry for few minutes. Then add tomato and salt to it and fry til they are soft. When tomato mixture will start leaving the oil, add chana and palak puree to it and leave to cook for 5-8 mins. Add water as needed to keep the gravy consistency to your liking. Stir this once in a while to avoid burning the bottom. Finally add butter or fresh cream and cover few seconds. 

Serve hot palak chana recipe with tandoori roti or naan... 

HOT N SPICY CHILLI CHICKEN GRAVY

Ingredients For Marinate:-

1/2 kg boneless chicken (cut in small cubes)

1/2 cup hung curd

1 egg white

1 tsp ginger-garlic paste

1 tsp red chilli powder

2 tsp soya sauce

2 tsp corn flour

1/2 tsp lemon juice

Salt to taste

Oil for deep frying

Ingredients For Gravy:-

2 nos. big Onion (cut in cube shape)

1 no. capsicum

1 tsp chopped ginger and garlic

A pinch of ajinomoto

2 tsp Soya sauce, tomato sauce, chilli sauce

1/2 tbsp black pepper powder

1 tsp chicken masala powder

1 tbsp garam masala powder

2 tsp corn flour

1 tsp Vinegar

1/4 tbsp sugar

Salt to taste

Method :-

Wash the chicken and cut in small cubes. Mix all the above ingredients and marinate the chicken for 1/2 an hour. Heat the oil in a pan and deep fry the marinated chicken till golden brown.

Now in a separate pan heat 2 tsp oil. Add chopped ginger-garlic, onion and fry. Then add capsicum and green chilli and fry for 2 mins. Add vinegar to it for better smell. Add ajinomoto, black pepper powder and fried chicken. Stirring it well. Add chicken masala and garam masala powder to it. Dissolve corn flour with water, soya sauce, chilli sauce, tomato sauce and mix it. Add this sauce to the chicken for gravy and allow to boil covered, for 10 mins on low flame. Add sugar and salt as per taste. Stirring continuously to avoid lumps. Remove it from fire and garnish with fresh chopped coriander and serve hot with naan or tawa roti.

GOBI PAKODA WITH CHILLI CHATPATTA

Gobi Pakora :-

Ingredients :

1 no. small chopped cauliflower

1 cup besan (gram flour)

1/2 cup corn flour

A pinch of haldi powder

Salt as per taste

1 tsp ginger-garlic paste

3-4 chopped green chilli

1 tsp ajwain (carom seeds)

1/4 cup chopped coriander leaves

Oil to deep fry

Method :

Wash the cauliflower and cut in small pieces. Take the besan and cornflour in a big bowl and mix thoroughly by adding water to it. Add salt, haldi powder, ginger-garlic paste, chopped green chilies, few ajwain and chopped coriander leaves. Mix all the ingredients and keep aside for 5 mins for better result.

Take a pan, add oil. When the oil is hot, deep each piece of cauliflower gently in it till they turn golden brown in colour. Sprinkle chat masala over it. Now your gobi pakora is ready to serve hot..

Chilli Chatpata :-

Take 7-8 fresh green chilies. Cut halfway vertically by a knife. Put it in hot water and boil for 5-7 mins. Add pinch of salt to it. After some time take it from water and add 2 tbsp lemon juice, 1 tbsp chat masala, pinch of black salt. Mix it well and keep for 5 mins.   

Enjoy the crunchy gobi pakora with chilli chatpata with the evening tea or cofee.