BREAD UPMA

BREAD UPMA

This is usually done from day old bread that remains after making some sandwiches or other bread dishes.

Serves: 2
Preparation time: 10min

Ingredients:
5-10 breads cut in to small pieces, 1/2 onion chopped, 2 tbsp fresh coconut (optional), 3-4 green chilies, a pinch turmeric, 6-7 curry leaves, a pinch asafetida, 1/2 tsp each mustard seeds, cumin seeds, 1 tsp sugar (optional), 2tsp lemon juice, groundnuts, Oil and Salt.

Method:
1.Heat oil and add mustard, cumin seeds, and groundnuts. When they start popping add curry leaves and chilies.
2. Add onions and fry till they turn brownish.
3. Add bread pieces and mix well.
4. Add sugar, lemon juice, coconut and salt. Mix well.

CHATPATA CORN USAL

CHATPATA CORN USAL

It's a good choice for evening snacks to make Chatpata Corn Usal. It's very easy & fast to cook :-) Try it out!

Ingredients:
1 cup corn, 1 tbsp oil, 2- 3 chilies, ½ tsp turmeric powder, ½ tsp mustard seeds, ½ tsp garlic paste, ½ tsp ginger paste, pinch of asafoetida, 1 tsp garam masala, salt for taste, 1tsp lemon juice, 2 tsp grated coconut and coriander to garnish.


Method:
1) Grind the corn.
2) Make chili paste and add salt to it.
3) Take oil in pan and heat it. Add mustard seeds, chili, garlic and ginger paste to it.
4) Add turmeric and asafoetida and mix it well.
5) Add grind corn to the above mixture.
6) Add garam masala and mix it well.
7) Cook it for 5 mins.
8) Add lemon juice to it.
9) Serve it hot by garnishing it with grated coconut and finely chopped coriander.

DATE CAKE! (Eggless)

DATE CAKE

Ingredients:
20 seedless dates (khajoor), ¾ cup milk, ¾ cup sugar, 1 cup all purpose flour or maida, ½ cup ghee, 1 tsp baking powder, 1 tbsp cashews & walnuts.

Method:
Soak the seedless dates in warm milk for 1 hour.
Add sugar and grind them to smooth paste along with the milk in which it is soaked.
Add ghee and mix.
Sieve together flour and baking powder.
Add the flour 1tbsp at a time to the above mixture and mix slowly.
Add cashews and walnuts to it and mix it well.
Preheat the oven at 350 F.
Bake the cake in a greased ovenproof dish for 35-40 mins or till a knife inserted in the cake comes out clean.

PS: The color of the cake largely depends on the dates used. I have made it with black dates. So do not panic if your cake does not look exactly like mine.

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PANEER CHILI

PANEER CHILI

A Paneer prepared in chili and Soya sauce gravy.

Serves: 2

Preparation time: 15mins

Ingredients: 1 cup Paneer chopped into cubes, 3-4 green chilies, 1 tsp. Soya sauce, 1 tsp. tomato ketchup, 1/2 tsp. ginger-garlic paste, 1/2 cup onions slices, 1/2 cup capsicum slices, 1 tbsp. Oil, 2-3 strands coriander leaves, Salt for taste.

Method:

1.Heat oil and fry the Paneer cubes till they turn slightly brownish. Take them out. 2. In the remaining oil, add ginger-garlic paste and onions. Fry till onions turn translucent.
3. Add capsicum, finely chopped green chilies and fry till they become soft.
4. Add Soya sauce, tomato ketchup, salt and Paneer.
5. Mix well. Garnish with coriander leaves.Serve hot as a starter. :-)

"MANGO-STRAWBERRY TRIFLE"

"MANGO-STRAWBERRY TRIFLE"

Delicious Mango – Strawberry Trifle :-)
Ingredients

1 large Alphonso cubed, 5 /6 strawberries cut into small pieces, 2 cups vanilla custard, 1 cup strawberry jelly, 4 plain cup cakes cut into thin round slices (use any plain cake of your choice),1/2 cup orange juice to soak the cake (use fresh or tin ).

Method

You can make the trifle in individual glasses or a large bowl .

1.Place the cake slice at the bottom of each glass,

2.Drizzle the orange juice over the cake to soak it a little,

3. Top it with mango and strawberry pieces,

4. Spoon strawberry jelly over the fruit layer,

5. Pour custard till the fruit bits and jelly are completely covered,

6.Place next layer of cake and continue till you fill the glass completely leaving space for the top most layer of custard and top with more mango bits for decoration,

7. You can also use whipped cream as an option to top up the glasses.

8. Chill the trifle thoroughly (5 to 6 hrs) and then serve.

KAIRICHI DAL (RAW MANGO DAL)

Kairichi Dal

Its favorite dish in Maharashtra in summer season.

Ingredients:

3/4 cup Chana Dal

1/2 cup shredded Raw Mango (Kairi)

3-4 Green Chilies

1Tsp Ginger paste

1/2 cup shredded coconut.

For Tempering:

4 Tsp Oil

1 Tsp Mustard Seeds

1 Tsp Asafoetida Powder

1 Tsp Turmeric Powder

1/2 Tbsp Sugar

salt to taste

For Garnishing:

Chopped Cilantro and 2 red chilies .

Method:

1) Soak chana dal 4 hours in the water. Drain all the water. Grind Dal coarsely in grinder with 2 green chilies. Make a fine paste of remaining chilies.

2) Peel raw mango and grate it.

3) Add chopped cilantro, grated coconut and grated raw mango to the grind Chana dal & chili mixture.

4) Add salt to taste and little sugar. If u need you can add more chili paste.

5) In a small nonstick pan heat 3-4 tbsp oil. Add Mustard seeds, Asafoetida Powder, Turmeric Powder and Ginger Paste.

6) Put this Tempering in ground mixture .

7) Mix it well. Garnish it with 2 fried red Chilies :-)

Kairicha Panha (Raw Mango Juice)

Kairicha Panha (Raw Mango Juice)

Kairicha Panha is a sweet and tart drink made from raw mangoes. An excellent coolant and the best welcome drink. :-)

Ingredients to make approx 10 glasses of Panha:

1 large green raw mango,

at least 20 tsp of sugar,

10 to 12 glasses of cold water,

2 to 3 tsp salt,

a generous pinch of saffron,

pulp of 1 ripe alphonso mango (optional).

Method:

1. Peel and cook the raw mango in a pressure cooker till soft and pulpy.

2. Remove all the pulp after the mango has cooled a bit.

3. Add one glass of water and the pulp of one ripe alphonso mango to it and mix it with a hand blender or in an ordinary blender to make it smooth.

4. Next add the rest of the water, sugar and salt and stir until completely dissolved.

5. Lastly add the saffron. Give it a taste.

Note: · Quantity of sugar depends on how sour the mango is. So adjust accordingly. · Also increase the quantity of water if you want a thinner consistency.

Chill thoroughly before serving.