PINEAPPLE CHEESE SANDWICH :-)

PINEAPPLE CHEESE SANDWICH :)

Very simple and quick dish

Serves: 2
Preparation time: 5 mins

Ingredients

2 cheese slices, 2 pineapple slices (each slice cut in to 4 pieces), cherries; 1tbsp powdered sugar, butter, 4 bread slices and tooth peak.

Method
1. Take a bowl and add sugar and butter to it. Mix it well to make a paste. 2. Take 2 bread slices and spread the above paste on the bread slices. 3. Put cheese slice on one of the bread slice. 4. Put 4 pineapple pieces over the cheese slice. 5. Cover it with the other bread slice.Cut it in to desired shape and decorate it with a cherry :)

Apple Shake !!

APPLE SHAKE !!!

Ingredients
2 medium size chopped apples, 2 glass Milk, 1 tbsp whipped cream and 4tsp Sugar.
Method
Combine all ingredients in a blender and blend until smooth.
Pour into glasses and enjoy!

GRATED SPICY SWEET POTATO (Ratalyacha Kees)

HARTALIKA TEEJ PUJA and FASTING RECIPES

Hartalika Teej welcome the monsoon season and are celebrated primarily by girls and women, with songs, dancing and prayer rituals

GRATED SPICY SWEET POTATO (Ratalyacha Kees)

Ingredients

2 Sweet Potatoes, 1tsp cumin seeds, 2-3 green chilies chopped, 1tbsp crushed roasted peanut powder, 1 tbsp Oil / Saajuk Tup (ghee), Salt as per taste and Chopped coriander to garnish

Method

1. Wash the sweet potatoes thoroughly, wipe them dry with a cloth, peel the skin off and then grate them. (Make sure that if you are not going to cook the grated sweet potatoes immediately, cover them with water)
2. In a pan/ kadai, heat the oil/ghee. Add the jeera and then the green chilies. Fry for a minute or so, and then add the grated sweet potatoes (make sure to squeeze out the water from the sweet potatoes before adding to the pan).
3. Mix well, cover with a lid and cook for about 3-4 minutes till white steam escapes from the pan. Once cooked, add the crushed peanut powder and salt to taste.
4. Garnish with coriander leaves and serve hot.
To enjoy it even more, serve it with lemon slice, butter milk and cucumber raita on the side. :)

CUCUMBER RAITA
Ingredients1 chopped cucumber, 1 tsp sugar, 2 finely chopped green chilies, 2 tbsp curd, salt to taste.
MethodTake a bowl and add cucumber, curd, chili, salt and sugar.
Mix it well and serve :-)

SABUDANA VADA !!!

SABUDANA VADA

Serves: 2
Ingredients:
1 cup sago (Sabudana), 2 medium sized boiled potatoes, 1 medium sized raw grated potato, 4-5 green chilies, 1/2 cup coriander leaves, 1/2 cup peanut powder, salt to taste, 1 cup groundnut oil or ghee for frying and 1tsp red chili powder.

Method:
1. Soak sago (Sabudana) in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Mash the boiled potatoes.
3. Make a paste of salt and chilies in a grinder.
4. Now combine the sago, chili paste, grated and mashed potatoes, coriander leaves, red chili powder and peanut powder. Mix it properly using a little bit of water. 5. Make small balls of the mixture and flatten them. 6. Heat some oil or ghee in a pan.
7. Deep-fry these vadas till golden brown and crispy. 8. Serve hot with chutney. Tip: Grated raw potato makes the vadas crisp.

SWEET POTATO APPLE PORRIDGE

Sweet Potato Apple Porridge

Ingredients:
1 cup boiled and sliced sweet potato, 1 cup curd, 1tbsp sugar/ honey, 1 cup chopped apple
Method:
1. Mash the sweet potato slices when it gets cool.
2. Mix sweet potato, curd, sugar / honey and chopped apple.3. While serving garnish it with apple pieces and cherry.

SABUDANA THALIPEETH !!

Sabudana Thalipeeth

Serves: 2
Ingredients:
1 cup Sabudana (wash well and drain water. Leave for 5 to 6 hours), 2 medium size boiled potatoes, 2-3 green chilies, 1/2 cup coriander leaves (finely chopped), 1cup peanut powder (dry roast and powder coarsely), groundnut oil or butter to fry, salt to taste, 1tsp red chili powder and little groundnut oil to make dough
Method:
1. Soak sago (Sabudana) in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Grate boiled potatoes.
3. Make a paste of salt and chilies in a grinder.
4. Mix Sabudana, grated potato, Chili paste, coriander leaves, red chili powder and peanut powder and knead to soft dough. 5. You can add oil to prevent dough from sticking to your hands.
6. Make small balls of the dough.

7. Flatten it into a chapatti using your fingertips. 8. Heat a pan and add 1 tsp oil and cook thalipeeth on medium heat.
9. Turn over and cook both sides till thalipeeth is golden brown. 10. Serve hot with chutney & Curd.

PAV BHAJI !!

PAV BHAJI

Ingredients

4 Potato medium size, 1 cup capsicum chopped, 1 cup Cauliflower flower, 2 onions finely chopped, 2 tomato finely chopped, 2 Green chili chopped, 1 cup French beans, 4 tbsp butter, 2 tsp. Pavbhaji masala, 1-1/2 tsp Red chili powder (according to taste), 1/2 tsp. turmeric powder, 1/2 tsp. garam masala, salt to taste, 1 cup water - for boiling vegetables, 8-10 Pavs (soft buns), 2 tbsp. green coriander leaves finely chopped, 1 Onion Small size finely chopped (for serving), 2 tbsp. lemon juice, Green masala chutney (to apply on Pav/Bun)

Method

1. Cut Potato into half. Wash the vegetables thoroughly with water.
2. Pressure-cook all the vegetables (capsicum, Cauliflower, Potato, French beans) till well done.

3. Mash them coarsely.

4. Heat 2 tbsp. of butter in a frying pan or kadai. Add green chili.
5. Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
6. Add Pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. 7. Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick; keep on stirring and mashing pieces in between.
8. Heat half of the butter in a thick-bottomed pan or a tawa. Slice Pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 9. Apply Green masala chutney to Pav (chutney: grind red chili powder+ corainder leaves + garlic + salt together) 10. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion, coriander and lemon wedges.