Bhindi Bhaji [ marathi style ] This Vegetable can be eaten during Fasts.

Ingredients :

• Bhindi - 1 / 2 kg. [ sliced into 1 / 2 inch piece ]
• Green chillies - 2 to 3 [ sliced ]
• Sugar - 1 tsp
• Butter milk - 1/ 2 cup
• Roasted peanut powder - 1 / 2 cup
• Ghee - 2 tsps
• Cumin seeds - 1 tsp
• Fresh grated coconut - little
• Salt - asrequired
• Coriander leaves - little
• Curry leaves - little

Method :

Heat the ghee. Add cumin seeds and green chillies. Add the sliced bhindi and the rest of the ingredients. Cook uncovered. When the subji  completly done and become dry remove from the gas. Garnish with fresh grated coconut and coriander leaves.

Red Pumpkin Bhaji [ marathi style ]

Ingredients :

• Red pumpkin - 1 / 2 kg. [ unpeeled ]
• Poppy seeds - 1/ 4  cup
• seasame seeds -  1 / 4 cup
• Dry coconut [ copra ] - 1 / 4 cup
• Fenugreek seeds - 1tsp
• Asafoetida - 1 / 4 tsp
• Kala masala - 3 tsp
• Oil - as required
• Mustard seeds - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 1 / 2 tsp
• Salt - asrequired
• Jaggery - little
• Tamarind paste - 1 / 2 tsp

Method :

Heat oil, and add mustard seeds, 1 / 4 tsp of asafoetida and the turmeric powder.Add fenugreek seeds and saute till it become brown. Then add pumpkin pieces and mix well. Add 1 cup water and cook till the vegetable become soft. Roast and powder poppyseeds, seasame seeds and coconut. Add roasted powder, salt, jaggery, chilli powder and tamarind to the pumpkin. Add kala masala and cook for 5 minutes more. When the subji completly done remove from the gas.Garnish with kurry leaves and coriander leaves.

Rasmalai

Ingredients :

• Paneer [ prepared from cow's milk ] - 1 litre

For sugar syrup :

• Sugar - 500 gms.
• Water - 3 1 / 2 cups

For malai :

• Milk - 1 litre
• Sugar - 1 cup
• Saffron - little
• Blanched & sliced almonds,pistha - 2 tablespoon

Method :

Prepare paneer and knead it to a smooth dough. Then make balls and flatten it. Then cook it in sugar syrup like rosogollas. [ u can see the recipe in my blog. ] Cover and keep it in the syrup for at least 10 hours. Then boil 1 litre milk in heavy kadai, till it is reduced to half of its quantity. Add saffron, sugar, and stir well till dissolved. Then remove boiled ras malai from the syrup. Press gently to remove excess syrup. Put  in cold water and squeeze again. Then put it in boiling milk and cook for another 5 to 10 minutes. Remove from the fire. Garnish with fried almonds, pistha, Serve chilled in individual cups.

Apple Cinnamon Milk Shake

 "   An apple a day keeps the doctor away " also proves true for acidity. When whipped  up as a  milkshake, as chilled milk is known to over come acidity for some people.


Ingredients :

• 
  
• Peeled and chopped apples - 2 cups
• Chilled milk - 2 1 / 2 cups
• Sugar - 2 table spoon
• Cinnamon powder - 1 tsp
• Crushed ice - required to serve

Method :

Blend the apple and sugar in a mixer or blender to a smooth puree using little milk. Then add cinnamon powder, and remaining milk and blend again. Pour into 3 individual glasses and top with crushed ice. Serve immediately. Enjoy your yummy apple cinnamon milk shake.

Papaya Mango Smoothie

                  

Papaya and mango both are said to be alkaline by nature and good for acidity. do remember to try this when mango is in season.

Ingredients :

• Chopped papaya - 1 cup
• Fresh chopped mangoes - 1 cupSugar - 1 tsp [ optional ]
• Lemon juice - 1tbsp [ optional ]
• Crushed ice - required to serve

Method :

Combine all the ingredients except the ice in the mixer and blend till smooth. Then add some crushed ice into 2 individual glasses and pour the smoothie over it. Serve immediately.

Date and Banana Shake

Ingredients :

• Milk - 2 cups 
• Dates [ khajur ] - 1 / 4 cup [ deseeded ]
• Ripe banana - 1
• Sugar - 1 tsp [ optional ]
• Ice cubes - 6 to 7

Method :

Heat little milk in a vessel and soak the dates in it for 10 to 15 minutes till they soften. Keep aside to cool. Then combine the soaked dates, milk, banana and sugar with ice cubes in a mixer and blend till smooth. Pour into 2 individual glasses and serve immediately.

Make the most use of these alkaline bananas by whipping a shake early in the morning.

Amti [ Maharashtrian Toor Daal ]

Ingredients :

• Toor daal - 1 cup
• Jaggery - 2 tsp
• Tamarind paste - 1 tsp
• Red chilli powder - 2 tsp
• Kala masala - 1 1 / 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Asafoetida - 1 / 4 tsp
• Turmeric powder - 1 / 2 tsp
• Oil - 2 tsp
• Grated fresh coconut - 2 tsp
• Curry leaves - little
• Onion -1 big [ finely chopped ]
• Garlic flakes 2 [ finely chopped ]
• Coriander leaves - little [ for garnishing ]

Method :

Wash the daal well. Cook in  plenty of water on medium heat till soft or cook in pressure cooker. Heat the  oil. Add seasoning, chopped onion, garlic and curry leaves, fry till the onion become brown. Then add the cooked daal and stir well. Add salt, jaggery,tamarind paste, grated coconut, and kala masala. Add some more water if required. Bring to boil in low flame. Allow to boil for 10 minutes. Then remove from the gas and garnished with fresh coriander leaves.Serve with roti, tepla.

Note :

Mung or masoor daal can be used instead of toor daal.