Potato maseyal

Ingredients :

• Potato - 1 / 2 kg
• Big lemon - 1
• Poppy seeds [ kasa kasa ] - 1 tsp
• Grated fresh coconut - 2 tbl. sps.
• Ginger - 1 small piece
• Green chilli - 2 to 3
• Curry leaves - little
• Fresh chopped coriander leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Asafoetida - a pinch
• Oil - 3 tsp

Grind together :

Grind coconut, poppy seeds, green chilli, and ginger in mixer and make smooth paste, and keep aside.

Method :

Boil and peel the potatoes. Then mash it. Then heat oil in kadai, add asafoetida, curry leaves and fry for 2 seconds.  Add ground masala, mash potatoes to that and mix well. Add salt and turmeric along with 2 glass of water. When it starts boiling reduce the flame. When the masala becomes thick,add the lemon juice and remove from the gas. Garnish with chopped coriander leaves. Serve with poori, roti, and rice.

Sabudhana Khichdi

Ingredients :

• Sabudhana - 1 cup [ soaked in water for 3 hours ]
• Potato - 2 [ peeled and cut into very small pieces ]
• Fry peanut powder - 3 tbsp.
• Fried peanut - 1 handful
• Oil - to fry
• Cumin seeds - 1 tsp
• Salt - as required

Masala :

• Ginger chilli paste - 2 tsp
• Sugar - 1 tbsp
• Lemon juice - 1 tbsp
• Fresh chopped coriander leaves  - little
• Fresh grated coconut - little
• Curry leaves - 2-3

Method :

Soak the sabudhana in water for 3 hours . [ while soaking add salt and sugar. ]  Heat oil, add cumin seeds, peanuts and small pieces of potatoes. Fry for 2-3 minutes till the potatoes becomes soft. Then mix the soaked sabudhana along with lemon juice, ginger chilli paste and peanut powder. Keep the gas in low flame. Close the kadai with a lid. Fry for 5 minutes till the masala gets mixed with the sabudhana. Finally add the grated coconut to that. Before removing, garnish with coriander and curry leaves. Serve hot.

This is a Maharashtrian Dish prepared especially for fast.

Zardha Pulav

Ingredients :

• Basmathi rice - 1 cup
• Cardamom - 3to 4
• Pure ghee - 3 tbl. sps.
• Kesari powder - 1 / 4 tsp
• Milk - 1 / 4 cup
• Water - 1 1 / 2 cup
• Sugar - 1 / 2 cup
• Peeled almonds - 5to 6
• Broken walnuts - 1 tsp
• Rose water - 1 1 / 2 tsp
• Sweetles khova - 100 gms.
• Powdered sugar - 2 tsp

Method :

Wash and soak rice for half an hour. Heat ghee in a heavy bottomed vessel, add cardamoms and fry for a minute. Add 1 1 / 2 cups of water with kesari powder. When it starts boiling add rice and hot milk. Close the vessel and cook in low flame till rice becomes tender. Make a thick sugar syrup by dissolving it in 1 / 2 cup of water and boiling it, crumble khova and powdered sugar, rose water, finely chopped nuts. When rice is cooked and moisture is evaporated add sugar syrup and khova mixture. Mix gently and cook in low flame for 10 to 12 minutes till moisture dries up. Arrange in a serving plate and garnish with kesar and chopped nuts. Enjoy your yummy zardha pulav.

Stuffed Ladies Finger

Ingredients :

• Ladies finger - 1 / 2 kg [ tender ones ]
• Onion large - 3
• Green chillies - 8 to 10
• Salt - as required
• Oil - for frying
• Fresh grated coconut - little [ for garnish ]
• Chopped coriander leaves - little [ for garnish ]

Method :

Wash and cut ends from ladies finger. Using a sharp knife make a long slit in the center and carefuly take seeds from inside. Then mince onions, green chillies, and the seeds [ which is taken away from ladies finger ] into very fine pieces. Fry them in oil till raw smell is lost. Then mix salt to that, and stuff inside ladies finger. Then take a non- stick flat pan and arrange stuffed pieces in it with oil. Cook in reduced flame, with a lid on top turning gently in between.  When vegetable become soft remove from the gas and garnish with fresh grated coconut and chopped coriander leaves. Serve with rice and roti.

Chocolate muffins

Ingredients :

Sift together :

• Maida - 2 level cups [ 200 gms. ]
• Baking powder - 1 / 2 tsp
• Cooking soda - 1 / 2 tsp
• Cocoa - 3 tbl. sps. [ level ]
• Salt - a pinch

 
Blend in a mixie :

• Sugar - 1 cup [ heaped ]
• Fresh cream - 3 / 4 cup
• Fresh thick curds - 3 / 4 cup
• Vanilla / Chocolate essence - 1 / 2 tsp

Method :

Powder sugar in a mixie [mixer]. Add other ingredients and whip lightly. Mix sifted ingredients to that in clock wise direction. Blend with spatula using cut and fold method. Pour in muffin moulds, top with choco chips and bake at pre-heated oven at 180˚C for 20 to 25 minutes.

Raisin vanilla muffins

Ingredients :

Sift together :

• Whole wheat flour - 1 cup
• Cornflour - 1 / 4 cup
• Milk powder - 1 tbl. sp
• Baking powder - 1 tsp
• Baking soda - 1 tsp
• Salt - a pinch

Boil together :

• Milk - 1 1/2 cups
• Raisins - 1 / 2 cup

Cream together :

• Butter - 1 / 2 cup
• Powdered brown sugar - 3 / 4 cup
• Vanilla essence - 1 / 2 tsp

Method :

Sift the mentioned ingredients together twice. Boil raisins in milk until it becomes soft. Allow it to become luke warm. Then add [cream] butter and sugar until it becomes light and fluffy. Add vanilla essence and whip again. Mix sifted ingredients and raisins with milk. Mix gently. Pour in muffin moulds and bake in a preheated oven at 180˚C to 200˚C for 20 to 30 minutes. Serve muffins when it is warm.

Carrot Pulav [ rice ]

Ingredients :

• Rice - 1 cup
• Carrots - 3 [ big ]
• Onions - 2 medium sized
• Roasted peanuts - 2 tbl.sps.
• Oil - 2 tbl. sps.
• Ghee - 2 tbl. sps.
• Salt - as required
• Cinnamon - 1 inch piece
• Cloves - 2

For masala powder :

• Coriander seeds - 2 tsp
• Cumin seeds - 3 / 4 tsp
• Dry red chillies - 3 to 4
• Grated dry coconut - 2 tbl. sps.

 [ heat a tea spoon of oil fry the above ingredients, finally add coconut fry till brown and powder. ]

Method :

Cut onions into small pieces. Blanch whole carrots in boiling water for 2 to 3 minutes and then grate it. Cook rice, allow it to cool and separate the grains. Then heat oil, fry cinnamon, clove and onions. Fry till it becomes transparent. Add grated carrots, fry till the raw smell goes. Sprinkle water if necessary. Add rice, salt, powdered spices and fry over high flame for few minutes. Before removing from the gas, add powdered  peanuts and ghee. Mix well and garnish with coriander leaves. Serve with fried papad and thick curd.