Methi subji [Maharashtrain Style]

Ingredients :

• Methi leaves - 1 bundle [ wash and chopped ]
• Onion - 2 to 3 [ peeled and chopped ]
• Green chillie - 2 [ slit in to 3 pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Fresh grated coconut - 1 / 4 cup
• Fried peanuts - 1 / 4 cup [ powder in mixture ]
• Oil - 2 table spoon
• Cummin seeds - 1 / 2 tsp

Method :

Heat oil in a frying pan, add cummin seeds. When it splutters add onions along with slit green chillies. Fry till onion become transparent.  Then add methi leaves, fry for 2 minutes. Add salt and turmeric powder. When all the water gets absorbed, put peanut powder, grated coconut and fry  till subji becomes almost dry.  Remove from the gas. Serve with roti, and  dahl rice etc.

Grill sandwich

Ingredients :

• Bread [ fresh ] - family pack
• Amul butter - 1 / 2 cup
• Green chutney - 1 / 4 cup

 [ grind coriander leaves, palak leaves 2 to 3, green chillies, roasted & peeled ground nuts little, 1 tsp of lemon juice, salt. Grind all together to a fine paste . ]

Required vegetables :

• Potato - 2 [ boiled peeled and sliced ]
• Beet root - 1 [ boiled peeled and sliced ]
• Onion - 1 [ peeled and sliced ]
• Tomatoes - 2 [ sliced ]
• Cucumber - 2 [ peeled and sliced ]
• Capsicum - 1  [ sliced ]

Method :

Take 2 slice bread and apply butter. Then take 2 bread slices and apply green chutney and keep aside. Then keep vegetables in bread slices [ one by one ] and close with other piece of bread. Press gently and keep in between the well greased electric grill sandwich toaster. When the both sides become brown remove from the toaster. While serving cut into 4 pieces and serve with green chutney and tomato sauce.

Potato cake

Ingredients :

• Potatoes - 1 / 2 kg
• Sugar - 1 kg
• Sugarless koa - 100 gms
• Cardamom powder - little
• Borneal flakes [ pacha karpuram ] - little
• Saffron - a pinch
• Kesar colour - a pinch

Method -

Pressure cook potatoes. Then peel outer skin and mash without any lumps. Then mix koa with the mashed potatoes well till both blends properly. Then keep one heavy bottom kadai [ non- stick ] on fire with sugar and enough water to cover it. Boil the syrup till two string consistency is reached. Remove  from the gas and add potato mixture and stir well till it blends, without forming any lumps. Again keep it back over fire and stir well. Add ghee and mix well till halwa starts to leave sides of the vessel. Mix colour, cardamom powder, powdered borneal, saffron [ which is dissolved in hot milk ] and mix well. Pour on a greased tray. Allow it to cool and then cut into pieces. Your tasty potato cake is ready to eat.

Note : You can use sweet potato  also.

Til Mil Matar

Ingredients :

• Fresh shelled peas [ matar ] - 2 cups [ boiled ]
• Tomato - 1 [ cut into small pieces ]
• Fenugreek leaves [ kasoori methi ] - 2 table spoon
• Oil - 2 tbsp
• Sesame seeds - 1 1 / 2 tsp [ dry roasted, to garnish ]
• Chopped coriander leaves - little
• Fresh cream  - 1 table spoon

Spice mixture for gravy :

• Onions - 2 [ roughly chopped ]
• Garlic flakes - 2
• Sesame seeds [ till ] - 2 tsp
• Cumin seeds - 1 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 2 tsp
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Sugar - 1 / 2 tsp

 [ grind all together using little water to a fine paste in mixcer. ]

Method :

Heat 2 tbsp oil in a kadai. Reduce heat, add the spice mixture and fry for 3 minutes till nice smell comes. Stirring continuously. Add tomato pieces, boiled peas and kasoori methi. Fry for some more time till oil comes out. Fry in low flame. Finely sprinkled with a roasted sesame seeds. Garnish with chopped coriander leaves and fresh cream. Serve with roti, parathas.

Wheat pongal

Ingredients :

• Broken wheat [ lawpsi ] - 1 cup [ soaked overnight ]
• Rice - 1 / 2 cup
• Toovar dahl - 1 / 4 cup
• Moong dahl - 1 / 4 cup
• Tamarind paste - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Salt -as required
• Asafoetida - 1 / 4 tsp
• Ginger - 1 / 2 inch piece [ finely chopped ]
• Green chillies - 2 [ finely chopped ]
• Black pepper - 12 [ crushed ]
• Cummin seeds - 1 teaspoon

Vegetable used :

• Potatoes - 2 [ peeled and cut into small pieces ]
• Carrots - 1 / 2 cup [ cut into small pieces ]
• French beans - 1 / 2 cup [ cut into small pieces ]
• Fresh peas - 1 / 4 cup
• Tomatoes - 2 [ cut into small pieces ]

For seasoning :
Ghee - 4 to 5 table spoon
Mustard seeds - 1 tsp
Red chillies - 1 [ broken ]
Curry leaves - little
Onion - 2 [ peeled and sliced ]

For garnishing :
Coriander leaves - little
Cashewnut bits - 10 to 12 [ fried in ghee ]

Method :

In soaked wheat rava [big ] add the washed rice, both dahl, green chilli, ginger, crushed pepper, cummin seeds, asafoetida, salt ,  turmeric powder and tamarind paste . Mix well, add more water and to bring it to 2" above the level of the rice. Pressure cook and wait for 3 whistles to come. Cook the vegetables adding just enough water and little salt. Heat ghee in a kadai, add mustard seeds, red chillies, curry leaves and onion slices. Fry till the onion is light brown and crisp. Add the boiled vegetable and saute for 5 minutes in low flame. Add to the wheat pongal, mix well adding 2 tbspn of ghee  at the end. Garnish with coriander leaves and fried cashewnuts. Transfer to a vessel and serve hot with coconut chutney and sambhar.

Papaya milk shake

Ingredients :

• Ripe papaya  - 250 gms [ peeled, seeded and cut into pieces ]
• Sugar - as required
• Vanilla essence - a few drops
• Milk - 5 cups

Method :

Blend all the above ingredients in a mixie.  Keep in the fridge for 1 / 2 an hour or add ice - cubes to that. Serve chilled along with breakfast.

Thakaali pattani bath

Ingredients -:

• Sooji [ rawa ] - 1 cup
• Big onions - 2 [ chopped fine ]
• Green peas - 1 / 4 cup [ shelled or frozen ]
• Big red tomatoes - 3 [ boiled and blended ]
• Turmeric powder - 1 / 2 tsp
• Ginger paste or chopped finely - 1 / 2 tsp
• Lemon juice - 2 tsp
• Oil - 3 table spoon
• Salt - as required
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1 / 2 tsp
• Green chillies - 2 to 3 pieces [ slit ]
• Kurry leaves - little
• Asafoetida - 1 / 4 tsp
• Ghee - 2 tsp

Method :

Boil 1 cup of water and salt in a deep non- stick kadai. Add the peas and cook till the vegetable  become soft. Keep aside, in same kadai , heat oil and add  mustard seeds. When it pop add chopped onion, and fry for few seconds. Then add the tomato puree along with 2 cups of water, and allow to boil for 5 minutes in lower flame. Heat a tablespoon of ghee, and the green chillies, ginger and asafoetida powder. Gradully add the sooji stit for a minute, on a low flame till it turns translucent. Add the boiling water and stir fast to avoid lumps. When it becomes soft, add the peas with water, tomato puree, lime juice, salt, turmeric. Mix well. Keep the gas in lower till the whole mixture leaves the kadai. Add remaining ghee, curry leaves. Remove from the gas. Garnish with chopped coriander leaves. Serve hot with white chutney and a sambhar.