Monday, 31 December 2012

Bean Tortilla Wrap (My Style)

Breakfast, lunch, or dinner wraps are a great way to give a whole meal. They are portable handful so you can get out the door. It's a real comfort food for me.

Cheddar or proceed cheese- 1 cup or more as your like
Tomato ketchup- as required

For Dough-
Corn flour (Makki aata)- 1 cup
Plain flour- ½ cup
Whole wheat flour- ½ cup
Red chili powder or chilli flakes- 1 tsp
Dried mix herbs- 1 tsp
Black pepper powder- 1 tsp
Oil as required
Salt to taste
Water- ¾ cup approx.

For Filling-
Kidney beans (Rajma)- 1 cup
Chopped onion- ½ cup
Chopped tomato- 1 cup or tomato puree- ½ cup
Ginger-garlic paste- 2 tsp
Butter- 2 tbsp
Red chilli powder- 2 tsp
Garam masala powder- 1 tsp (optional)
Salt to taste 

For Salsa-
Chopped tomato- 1 ½ cups
Chopped or diced onion- 1 cup
Chopped  green spring onion- ½ cup
Diced capsicum- ½ cup
Chopped fresh coriander leaves- ¼ cup
Minced garlic- 1 tsp
Minced green chilli- ½ tsp
Chopped pickled jalapeño pepper - 1 tsp
Lemon juice- 1 tbsp
Vinegar in pickled  jalapeño pepper or any vinegar- 1 tsp
Black pepper powder- ½  tsp
Dried oregano - 1 tsp
Tabasco sauce or any hot chili sauce- 1 tsp (optional)
Salt to taste 

For Filling-
Soak the beans overnight or 8 hrs with pinch of soda bi-carb, boil them proparly. 
Heat butter and saute the onions till transparent. Add ginger-garlic paste & tomato. Sauté till they soften. Add the beans, salt, chilli powder, garam masala and mix well. Cook till the colour darkens, mashing the mixture as it cooks. Keep aside. 

For Salsa- Mix all ingredients in a bowl& keep aside. 

For Dough-
Mix all the ingredients together and make a soft dough with water. Do apporox. 8 parts of this dough.
Roll out into thick (compare to chapatti) rounds the size of a chapati and roast on a griddle (tawa) without any oil. 

For Serving-
After roasting tortilla, do low flame of gas. Rest the tortilla on griddle & do fast remaining task means….. spread the cheese in middle of tortilla, then put rajama filling on it, then put salsa on it, then spread some tomato ketchup (as shown in photo). If you want more cheese, then spread on upper layer. Wrap it and serve immediately.

I used some spices in dough because we Indians eat daily chapatti or roti & taste of roti is similar to tortilla & I want different taste to my tortilla. I used cheese in bottom layer because cheese melts due to heat of griddle. You can use cheese in upper layer also. You can reheat in oven also.

Saturday, 29 December 2012

Spinach Pasta

Our little ones hate to eat spinach. Every mother worries that how to feed nutritious food to her kid. Here is one yummy solution.

Penne Pasta- 250 gm
Shredded spinach- 1 to 2 cups
Finely chopped garlic- 2 tbsp
Onion- 1 cup (cut into 1 inch cubs)
Olive oil- 4 tbsp
Boiled sweet corn kernels – 1 cup
Black pepper powder-2 tsp
Mix (dried) herbs-1tsp
Chili flexes-1 tsp or as per taste
Grated Processed cheese- 2 cube or Parmesan cheese-1 cup
Sugar- 1/4 tsp (optional)
Salt to taste

Boil water with salt and little oil. Add pasta to hot water and cook for 4-5 minutes. Drain pasta & wash well with cold water. Keep aside.
Heat olive oil in large non-stick pan. Add onion and sauté over medium heat. When they turn translucent, add garlic and stir fry for a minute. Add spinach, salt and sugar. Sauté for 2 minutes. Add corn kernels, chili flex, black pepper powder, mix herb and mix well. Sauté for 2-3 minutes or till spinach cooked. Add pasta and cook well. Add pasta & mix well.
Put this pasta microproof  dish. Spread grated cheese on pasta. Microwave for 1 minute or till cheese melts.
Serve hot.

Baby Fenugreek Kokani Style Stirfry (Barik/Samudra Methichi Bhaji)

Baby fenugreek or barik methi means tender leaves of fenugreek seeds. This vegetable is extremely popular in Konkan belt. It is also called Samudra (sea) Methi. This is only available in coastal areas. These plants are grown on sandy tracts or near the sea. At my native, my mom grows in her back yard. You can grow in your kitchen garden in a tray.

Fenugreek is bitter so to balance it, onion & coconut are used to add a certain amount of sweetness. This is authentic recipe handed down from my mother.


  • Baby fenugreek leaves, chopped, washed, drained and squeezed - 8 to10 bunches (approx. ½ cup) 
  • Green chilles chopped in one inch pieces- 2 to 4 (as per your taste) 
  • Garlic cloves, peeled & crushed- 6 (just hit once with pestle/batta) 
  • Potato - 1 med (optional- I did not use here) 
  • Chopped onions- 2 medium size (1 cup- use more than fenugreek leaves) 
  • Turmeric powder- ½ tsp 
  • Asafetida (Hing)- ¼ tsp 
  • Oil- 3 to 4 tbsp 
  • Scraped fresh coconut- ¼ cup (actually I used some more, but choice is your) 
  • Salt to taste 
  • Sugar- ½ tsp or to taste 

  • Take each bunch and place it neatly on the chopping board. Chop off the ends and throw them away. 
  • Now cut it close to the piece of grass used to tie it up. 
  • The next cut is near the head of the vegetable. Take care not to chop the grass used to tie the vegetable. 
  • That's easy. Now remove the thread and start with the next one. As you can see, the vegetable is rather muddy. It is grown in sandy soil so it has to be washed in lots of water until the water does not have any traces of sand. 
  • Heat the oil in pan. Add the green chilies, garlic & onions. Fry till translucent. Add turmeric powder & hing. Sauté & mix well. 
  • Add the fenugreek leaves and salt. Reduce the flame & cover the pan. In a few minutes, the quantity of the vegetable would have reduced drastically and the vegetable starts sweating. 
  • Cook till the potatoes (if using) and fenugreek are well cooked. Add sugar & scraped coconut. Mix well & cover. Cook for another1 min on low heat. 
  • Serve hot with chapattis or bhakris or dal-rice as a side.

Wednesday, 26 December 2012

Moongke Healthy Laddu (Mugache Poustik Ladu)

Usually these laddus made from skinned split green gram flour, but I used here with skin split & add some additional ingredients to increase nutrition value of laddus. And I found these tastier than our regular moong laddus. These don’t stick in our mouth like regular laddus.

These laddus are suitable for fasting. These laddus are very good for pregnant women and new moms. In cold weather you can eat these laddus to get more energy.

  • Split green gram with skin (chilkewali moong dal)- 250 gm 
  • Powdered sugar- 100 to 125 gm (as per your taste) 
  • Clarified butter (desi ghee)- 125 gm 
  • Almond powder- ¼ cup 
  • Dry date powder- ¼ cup 
  • Edible Gum (Dink)- 2 tbsp 
  • Black raisins- ¼ cup 
  • Nutmeg Powder: ½ tsp 
  • Cardamom Powder: 1 tsp 

  • Dry roast moong dal in thick bottomed wok until golden brown or until u feel aroma smell of dal. Let it cool. Grind this dal into powder. 
  • Fry the gum in small amount of ghee, it will fluff up fast into white balls. Pound this gum into a coarse powder and keep aside. 
  • Sieve the powdered sugar to removing lumps. 
  • Mix green gram flour and ghee over a low heat in a non stick or heavy bottom pan/kadhai and constantly keep stirring to avoid lumps. 
  • When it releases an appetizing smell remove it from the heat and allow cooling. 
  • Add powdered sugar and reaming all ingredients to the gram flour and mix thoroughly. 
  • Now form small size balls of the mixture. 
  • Ladoos are ready to be served. 

  • Don't add ghee at a time. 
  • The gum cooks very quickly so when frying add very little at a time. Make sure that the gum does not burn or become dark brown. 
  • Almond powder and dry dates powder are also easily available in market. But you may make them at home.

मुगाचे पौष्टीक लाडू

  • सालवाली मुगाची डाळ- २५० ग्रॅम 
  • पिठीसाखर- १०० ते १२५ ग्रॅम (तुम्हांला कितपत गोड आवडत त्याप्रमाणात )
  • साजूक तूप- १२५ ग्रॅम 
  • बदाम पूड- १/४ कप (साधारण अर्धी वाटी )
  • खारीक पूड- १/४ कप (साधारण अर्धी वाटी )
  • डिंक- २ टेबलस्पून 
  • काळ्या मनुका- १/४ कप (साधारण अर्धी वाटी )
  • जायफळ पूड- १/२ टीस्पून 
  • वेलची पूड- १ टीस्पून
कृती :
  • सालवाली मुगाची डाळ खमंग गुलाबी रंगावर भाजून घ्यावी. थंड झाल्यावर मिक्सरवर दळावी. 
  • डिंक थोड्याश्या तूपात फुलवून (तळून ) घ्यावा. मिक्सरवर दळून घ्यावा. 
  • पिठीसाखारेतील गुठळ्या मोडून, ती चाळून घ्यावी.
  • एका जाड बुडाच्या भांड्यात/कढईत किंव्हा नॉन-स्टिक प्यानमध्ये गरजेप्रमाणे तूप घेऊन मुगाचे पीठ खमंग वास येईपर्यंत मध्यम ते मंद आचेवर ( जसे बेसन लाडू साठी बेसन भाजतो तसे ) भाजावे. सतत हलवावे अन्यथा खालून जळण्याची भिती असते.
  • थंड झाल्यावर चवीप्रमाणे पिठीसाखर इतर सर्व पदार्थ त्यात मिसळून लाडू बांधावेत.

Tuesday, 25 December 2012

Spinach & Rice Cutlet


  • Spinach leaves- ½ bunch
  • Cooked sticky rice- 1 cup
  • Green chilly-2
  • Garlic cloves- 5
  • Ginger- ½ inch piece
  • Boiled sweet corns- ¼ cup
  • Corn flour- 2 tsp
  • Mozzarella cheese small cubes- ¼ cup
  • Chopped onion- 1 tbsp
  • Cinnamon (dalchini)  powder- ¼ tsp
  • Sugar- 1 pinch
  • Butter- 1 tsp
  • Salt & pepper as per taste


  • Wash & blanch spinach leaves. Combine spinach leaves, chillies, garlic, ginger & grind spinach to fine paste. Use min. water to grind as possible.
  • Combine 1 tsp butter & onion in a microwave safe bowl. Microwave for 20 sec. Add spinach paste, thick spinach paste, rice, sugar & salt. Microwave for 3 min. Let it cool.
  • Sprinkle little pepper on cheese for seasoning. 
  • Smash this rice.  Add cinnamon powder, corn kernels, corn flour in rice & mix well. Take small part of rice , make ball. Make a depression with your finger in each rice ball and press in a mozzarella cube. Press this ball on palm, shape it. Make all cutlets this way. Arrange all cutlets in greased baking dish. Brush little butter on them.
  • Preheat oven, bake them on 200 C for 10 min of one side & 10 min of another side. You can deep fry them also.
  • Serve hot with tomato ketchup & mayonnaise.

Pesarattu Dosa (Mung Dal Ghavan)

This dosa is very popular in Andhra Pradesh. They are served with tomato chutney. This very nutritious breakfast.


For Dosa:
  • Split green gram- 1 cup
  • Semolina (Rawa, Suji) – 2 tbsp
  • Green chilli – 4 to 5
  • Coriander- ¼ cup
  • Ginger-garlic paste- 2 tsp
  • Turmeric powder- 1 tsp
  • Asafetida/Hing- 1 pinch
  • Salt- to taste
  • Oil- to cook
For Dosa Masala: (optional)
  • Scraped fresh coconut- ¼ cup
  • Finely chopped coriander- 1 tbsp
  • Poppy seeds- 1tsp
  • Green chilli crush or chilli flex- 1 tsp
  • Salt- to taste
  • Lemon juice-1 tsp (optional)

Wash the split green gram and soak over night or min 4 hours water. Drain the water used for soaking in a bowl, don’t waste it (It contains vitamins) and transfer this splits to a grinder. Add green chili, coriander, salt and grind to a smooth consistency using required amount of water (use same water which is used for soaking). You will need approx half cup of water.

Transfer to a bowl. Add rawa and turmeric powder and asafetida to the batter.

Heat a dosa pan/ tawa or griddle and grease the surface with oil. Pour a ladle of batter on the pan/tawa and spread it evenly around in a circular shape.

Cover and cook for 2 mins. Drizzle a little oil around the dosa and when cooked, flip it over and let it cook on the other side too till it became golden brown. Spread dosa masala on it. (You can eat as it is without this dosa masala. It is also tasty.)

Roll and serve hot with tomato ketchup or chutney.

  • You can eat this dosa for fasting. Avoid rawa (suzi), garlic, turmeric, hing & coriander. No need of dosa masala for fasting. Serve with curd or fasting coconut chutney.
  • You can use whole green gram. Soak over night. 
  • You can use sprouted whole green gram. 
  • You can omit rawa, I used rawa for crispiness. Instead of rawa, you can use rice flour. Bur rawa gives better result.

Sunday, 23 December 2012

Eggless Walnut Chocolate Fudge

Make delightful dessert for this Christmas!

Condensed milk- 1/2 tin (200 grams) 
Cocoa powder- 1/3 cup 
Vanilla essence- 1/2 tsp
Plain flour (maida)- 1 tbsp  
Butter- 1/2 cup (60 grams)  
Finely chopped or crushed walnuts- 1/2 cup
Butter for greasing- 1 tsp

Combine all the ingredients except the walnuts in a heavy bottomed saucepan and cook over a medium flame, stirring continuously.
Cook till the mixture thickens and starts leaving the sides of the pan (approx. 10 minutes).
Add the walnuts and mix well.
Put into a greased square tin and allow it to set at room temperature.
Cut into squares and store in an air-tight container.

Tip: You can use cashew nuts, almonds instead of walnuts.

Saturday, 22 December 2012

Easy Eggless Chocolate Cake

I am new in baking.  This is my first eggless cake. Yes, my first attempt is successful.

  • Plain flour (Maida) - 1 cup
  • Cocoa powder- 2 tbsp
  • Baking powder- 1 ½  tsp
  • Soda bi-carb- ½ tsp
  • Condensed milk- ¾ cup
  • Unsalted melted butter or homemade butter – 4 tbsp
  • Vanilla essence- 1 tsp
  • Walnut small pieces- ½ cup
  • 2 tsp melted butter for greasing 
  • Powdered sugar- 2 tsp (optional)
  • Water- 1 cup
  • Dark chocolate bar- as required
  • Cherries- 3

  • Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
  • Combine the condensed milk, melted butter, vanilla essence and mix well. If you like sweeter taste, add powdered sugar.
  • Add the prepared sieved plain flour-cocoa mixture and water and mix gently with help of a spatula. Add walnut pieces and mix well. The batter should be of dropping consistency.
  • Grease the cake tin with butter on all the sides.
  • Pour the prepared cake batter into a greased 175 mm. (7”) diameter tin and spread it evenly. (I used here 2 small heart shape mould.)
  • Bake in a pre-heated oven at 180 c (360 f) for 25 to 30 minutes or till done.
  • The cake is ready when it leaves the sides of the tin and is springy to touch.
  • When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould.
  • Let it little bit cool. Grate the chocolate on it. Garnish with cherry. 

Friday, 21 December 2012

Baked Eggplant, Tomato & Chilly with Cheese

Simple to cook but great taste with trendy look.......


  • Eggplant (Brinjal)- 1 large size
  • Tomato- 1 (It should be ripe & tough)
  • Chilies (Sp. Bhavnagari chili or any big chili )- 3
  • Grated Gouda or Mozzerela cheese- ½ cup
  • Grated processed or cheddar cheese- ½ cup
  • Finely chopped onion or spring onion- ¼ cup
  • Mustered sauce- ½ tsp
  • Black pepper powder- ½ tsp or as per taste
  • Balsamic vinegar – 1 tsp
  • Olives- 3
  • Dried rosemary or mix herb- 1 tsp
  • Chilly flex- 1 tsp
  • Olive oil- as required
  • Salt to taste


  • Cut the slices of eggplant & tomato. Marinate with salt, black pepper & vinegar.
  • Heat little olive oil in pan & sauté for just few min.
  • Prep the chillies. Make a small horizontal cut, parallel to the stem about 1 cm below it. Make a vertical slit perpendicular to the first slit to the tip of the pepper. I don’t remove the ribs & seeds . Sprinkle some salt on the peppers and keep it aside while you prepare the stuffing. Salt softens the peppers just enough to allow it to cook quicker.
  • Combine grated gouda cheese, chopped onion, pepper, rosemary, chilli flex, salt, little olive oil. Stuff the chillies with this filling. Place this filling on eggplant & tomato slices. Spread processed cheese on slices. Bake on 200C for 15 min or till eggplant cooks properly.
  • Serve hot as starter or with garlic bread & soup. 

Thursday, 20 December 2012

Mushroom n Pepper Spaghetti Pasta

Now a days, everyone like pasta but scared to try at home. Here is easy recipe......

Spaghetti pasta- 250gm
Finely chopped garlic- 2tbsp
Onion- 1 cup (cut into 1 inch cubs)
Capsicum- 1 cup (cut into 1 inch cubs)
Mushrooms, sliced- ½ cup
Olive oil- 4 tbsp
Black pepper powder- 2 tsp
Dried basil- 2 tsp
Chili flex- 2 tsp or as per taste
Grated Processed cheese- 2 cube or Parmesan cheese-1 cup
Salt to taste

Boil water with salt and little oil. Add pasta to hot water and cook for 4-5 minutes. Drain pasta & wash well with cold water. Keep aside.
Heat oil in large non-stick pan. Add onion, capsicum and mushroom. Sauté over medium heat., add garlic and stir fry for a minute. Add dried basil, chilli flex, salt and black pepper. Sauté for 2 minutes. Add pasta,mix well & sauté for few minutes. Spread grated cheese on pasta. Serve hot.

Wednesday, 19 December 2012

Crispy Chicken Tikka - Oven made

This is the tasty starter for party. This chicken tikka tastes like chicken lollypop, you can say... it is less oil  chicken lollypop.

Boneless chicken pieces- 500 gm
Lollypop masala- 2 to 3 tbsp (available in Super markets and Crawford market)

For the Marinade:
  • Any oil- 2 tsp
  • Chilli powder- 1 tsp (optional)
  • Crushed pepper- ½ tsp
  • Ginger-garlic  paste-1 tbsp
  • Salt to taste


  • Wash the chicken pieces properly.  
  • Mix all the ingredients of marinade and marinate chicken properly.
  • Marinate min 10 to 24 hours. Keep in a deep freezer. Put out from freezer before ½ hr to start cooking.
  • Preheat the oven to 200 C. (use convection mode)
  • Drain excess water from chicken. Add lollypop masala and rub on chicken pieces. 
  • Arrange the chicken pieces on the tray and bake for 25 to 30 minutes turning it in between..
  • Serve hot with any salad and sauce.
  • I have served here with Meyo salad (plz click here)

I used here lollypop masala but you can use  2-3 tsp of tikka masala or tandoori masala. But then you have to use 1-2 tbsp corn starch for crispiness.

Friday, 14 December 2012

Maharastrian Fish Curry - Ratnagiri Style (Papletache kalvan)

My grandma's native place is "Harne"......the beautiful village in Ratnagiri district (Maharashtra). This is a coastal area. ..... lots of fish, coconut, mango, jackfruit and many more.
My grandma and mom are used to make a fish curry like this style. I love this style. This curry is different & easy from Malwani fish curry & Goan fish curry. Try this, I am sure you never forget this taste.

  • Pomfret fish or any fish- 5-6 pieces/steaks (You can use any other fish like Ravas, Halwa/Black pomfret, Ghol, Surmai/King fish etc) 
  • Scraped or grated fresh coconut- ¾ cup to 1 cup (depends upoun quantity of curry) 
  • Garlic- 8 to 10 cloves (plz do not use ginger) 
  • Turmeric powder- ½ tsp 
  • Coriander seeds- ½ to 1 tsp 
  • Asafetida (Hing)- ¼ tsp 
  • Kokani masala/ our homemade masala or Malwani masala or Sunday masala – 3 to 4 tsp (as per your taste) 
  • Dried Kokum petals -3 to 5 
  • Fresh coriander, finely chopped- 2 tbsp 
  • Green chilies, cut into 2 pieces -2 
  • Salt- to taste 
  • Oil- 4 tbsp 
  • Water- as required 

Wash the fish pieces. Take wok or pan (do not keep on flame), combine masala powder, turmeric powder, hing, salt, chopped coriander, chili, kokum and oil. Mix well with hand.

Mix and rub this masala on fish with soft hand, marinate fish in this masala for min. 15 to 30 minutes.

Combine scraped fresh coconut, coriander seeds, garlic in a grinding jar. Add some water. (Add hot water if you used frozen coconut otherwise you don't get right texture and taste.) 
Grind into fine paste. (Plz do not use ginger for this curry, you can not get original authentic taste.)

Add this coconut paste in this same pan and some water to adjust a consistency of curry as per personal choice. Mix well.

Cover and cook on low heat for 15 minutes. But alert, do not overcook. Serve with soft hand. Serve hot with chapatti or rice bhakari/roti or hot rice.

Tip: Malwani masala and Sunday masala easily available in the market or in Indian stores.

पापलेटचे कालवण (रत्नागिरी पद्धतीचे )

  • पापलेटचे तुकडे- ५ ते ६ (दुसरे मासे वापरले तरी चालतील जसे हलवा, घोळ, सुरमई, रावस)
  • खोवलेलं ओलं खोबर- ३/४ ते १ कप (ज्या प्रमाणात तुम्हाला रस्सा ठेवायचा आहे)
  • लसुण  पाकळ्या- ८ ते १० (कृपया या कालवणासाठी 'आले' अजिबात वापरू नये)
  • धणे - १/२ टीस्पून
  • हळद- १/२ टीस्पून
  • हिंग- १/४  टीस्पून
  • घरगुती मसाला / मालवणी मसाला / संडे मसाला - २ ते ४ टीस्पून (किंवा तुमच्या आवडीप्रमाणे)
  • कोकम पाकळ्या- ४ ते ५  किंव्हा चिंचेचा घट्ट कोळ - १ टीस्पून (पण आम्ही कोकमच वापरतो)
  • बारीक चिरलेली कोथिंबीर - २ टेबलस्पून
  • हिरव्या मिरच्या, दोन भाग करून - २ ते ३
  • मीठ चवीप्रमाणे
  • तेल- ४ टेबलस्पून
  • पाणी- आवश्यकतेनुसार

  • एका पॅनमध्ये  स्वच्छ  धुतलेले पापलेटचे तुकडे, हळद, हिंग, मसाला, मिरच्यांचे तुकडे, कोथिंबीर, कोकम, मीठ आणि तेल घ्या.  सर्व मसाला एकत्र करा आणि हलक्या हाताने माश्यावर चोळा. १५  ते २० मिनिटे मसाल्यात चांगले मुरु द्या.
  • खोवलेल खोबर, लसुण, धणे आणि जरुरीनुसार पाणी घालून मिक्सरवर बारीक वाटा. (कृपया या कालवणासाठी 'आले' अजिबात वापरू नये, खरी चव मिळणार नाही. कोकणी पद्धतीच्या कुठल्याही माश्यांच्या कालवणासाठी आले वापरत नाहीत अपवाद फक्त कोलंबी आणि खेकडे.)  
  • फ्रीझर मधले खोबरे असल्यास वाटणासाठी गरम पाणी वापरा. नाहीतर चव आणि टेक्चर बदलते. 
  • हे खोबऱ्याचे  वाटण आणि जरुरीनुसार पाणी घालावे.  (ज्या प्रमाणात तुम्हाला रस्सा ठेवायचा आहे.) व्यवस्थित एकत्र करा.
  • झाकण लाऊन मंद आचेवर १५-२० मिनिटे शिजवा.
  • जास्त शिजऊ  नका. जोरजोराने ढवळू नका. माश्याचे तुकडे मोडतात. हलक्या हाताने वाढा.
  • गरमागरम भातासोबत किंव्हा तांदळाच्या भाकरी सोबत वाढा.

Thursday, 13 December 2012

Quick & Healthy Ice-cream

When your child ask for ice cream, you can making for them immediately. It is healthy and tasty too.   बच्चे भी खुश और मम्मी भी खुश ....

  • Bananas – 2
  • Dates- 10
  • Date pieces- 1 tbsp
  • Almond flex- 1 tbsp
  • Candied cherries - 3

  • Soak dates for 2/3 hours or till they become soft. Remove the seeds. 
  • Cut banana into small pieces.
  • Place the bananas and soaked dates in a mixer and blend until smooth. 
  • Add some date pieces in it & mix well. Put in container & dip-freeze for 30 mins. 
  • Arrange scoops in a dish. Garnish with remaining date pieces, almond flexes & cherries.

I have made this dish for Nilon's "Cooking Challenge" contest. The subject was "No Fire Cooking". I have got highest votes for this dish. This was gift hamper from Nilon.

झटपट आणि आरोग्यपूर्ण आईसक्रीम

  • केळी- २
  • खजूर- १०
  • खजूर, छोटे तुकडे करून- १ टेबलस्पून
  • बदाम, चकत्या करून-  १ टेबलस्पून
  • कॅंडिड चेरी-३
  • खजूर २-३ तास पाण्यात भिजत घाला म्हणजे ते मऊ होतील. आतील बिया काढून टाका.
  • मिक्सरच्या भांड्यात केळी कापून टाका. त्यात भिजवलेले खजूर पण टाका.
  • मिक्सरवर छान मऊसुत वाटून घ्या.
  • त्यात खजुराचे आणि बदामाचे अर्धे तुकडे घाला.
  • मिश्रण व्यवथित एकत्र करून फ्रीझरला किमान ३० मिनिटे ठेवा.
  • नंतर त्याचे स्कूप करून त्यावर उर्वरित खजुराचे आणि बदामाचे तुकडे पसरवा.
  • त्यावर चेरी ठेऊन  सजवा आणि आपल्या बच्चा कंपनीला खुश करा.

Wednesday, 12 December 2012

Cheesy Masti Platter

I have been trying many new recipes with my own touch for long time. But this is my first written recipe. I have made this for Amul Cheese Contest but unfortunately, I could not able to upload due to technical problem. But have send two recipes of this dish for "Alda India" recipe contest.... and I won!!!

Double Cheese  Spinach Bread Roll

  • Chopped spinach – 2 cups
  • Boiled sweet corn kernels - 1 tbsp
  • Grated mozzarella cheese – 1 cup
  • Grated cheddar cheese- ½ cup
  • Finely chopped garlic – 2 tsp
  • Dried oregano- 1 tsp
  • Black pepper powder- 1 tsp
  • Salt to taste
  • Olive oil or butter – 2 tsp
  • Veg. oil (for frying) - as required
  • Sliced bread – as required

Method :
  • Heat olive oil in the pan, add garlic, saute for few seconds.
  • Add spinach, corns, salt, oregano & black pepper powder. Saute for 1-2 min.  Let it littlebit cool. 
  • Add grated mozzarella & cheddar cheese. Mix it well. 
  • Remove crust sides from bread. Soak each slice, one at a time, in water for about ten seconds. Squeeze out water by pressing between palms. Place a bread slice on the work top, place some of the above mixture in the center on one side and roll the rest if the slice over to cover the stuffing firmly. Ensure that the edges are well sealed. 
  • Heat sufficient oil in a deep pan/wok and deep fry the rolls until golden brown. 
  • Drain and place on an absorbent paper. Serve hot.

Cheesy Noodles

  • Noodles – 1 pack or 200 gm
  • Butter – 1 tbsp
  • Processed cheese – ¼ cup (2 cubes)
  • Cream – ¼ cup
  • Curd/ Yogurt – ¼ cup (optional)
  • Finely chopped garlic – 2 tsp
  • Julian chopped onion – 1 med.
  • Julian chopped green capsicum– 1 med.
  • Finely chopped coriander- 1 tbsp
  • Black pepper powder- 1 tsp
  • Salt to taste
  • Butter – 1 tbsp
  • Jalapeno paper – 3 or 4 slices for garnishing
  • Tomato sauce – as required for garnishing

  • Boil water with salt and little oil. Add noodles to hot water and cook. Drain noodles. Keep aside.
  • Heat butter in a pan. Add garlic, sauté for a minute. Add onion and Capsicum and continue to sauté till they are slightly softened. Add salt & black pepper powder. Mix well. Then add noodles & grated cheese. Sauté for a minute.
  • Beat well cream & curd. Add in noodles & mix well. Remove from flame. Garnish with coriander, jalapeno paper & tomato sauce. Serve hot.

Cheesy Layer Salad
  • Boil sweet cons- 1 tbsp
  • Onion & tomato- 2 slices
  • Cheese slice- 1
  • Finely chopped green capsicum- 1 tbsp
  • Olive oil- 1 tsp
  • Balsamic vinegar- ½ tsp
  • Tabasco sauce - ½ tsp
  • Black pepper powder- ¼ tsp
  • Lime juice- ¼ tsp
  • Salt to taste

Put above dressing ingredients in bowl. Mix well. Add corns, onion, tomato, capsicum. Cut cheese slice into 4 pieces. Then keep on plate onion slice, tomato slice, cheese slice and capsicum & sweet corns on cheese slice.

Cheese Chips
Heat pan properly. Remove from flame. Spread grated Gouda cheese all over pan and sprinkle red chilly powder on it. Keep aside till it become cool. Cheese convert in thin layer. Remove this gently from pan. It is look like chips.

Indian Green Pesto Chutney 
Blend fresh mint, coriander, green chilli, cashew nuts, salt, and sugar. Add some cheese spread in this chutney & mix well.

Magic Tomato Sauce
Combine tomato ketchup , mix herb, chilly flex &  cheese spread in bowl. Mix well.

My prize from Alda India:

चीजी मस्ती

डबल चीज आणि पालक ब्रेड रोल 
  • उभा कापलेला पालक -२ कप 
  • उकडलेले मक्याचे दाणे- १ टेबलस्पून 
  • मोझ्झेरेल्ला चीज- १ कप 
  • प्रोस्सेड चीज- १/२ कप 
  • बारीक चिरलेला लसुन- ६ पाकळ्या 
  • ओरेगनो- १ टीस्पून
  • काळी मिरी पूड- १ टीस्पून 
  • मीठ- चवीप्रमाणे 
  • ऑलिव तेल किंव्हा बटर - २ टीस्पून 
  • तेल (तळण्यासाठी)- आवश्यकतेनुसार 
  • ब्रेड स्लाइस -आवश्यकतेनुसार
कृती :
  • एका पॅनमध्ये ऑलिव  तेल गरम करून त्यात लसूण  जरासा परता. 
  • त्यात कापलेला पालकमक्याचे दाणेओरेगनोमिरपूड आणि मीठ टाका. ३ ते ४ मिनिट परता. 
  • थंड झाल्यावर त्यात दोन्ही चीज घालून व्यवस्थित एकत्र करा.
  • ब्रेडच्या कडा काढून टाका. एक स्लाइस पाण्यात किंव्हा दुधात बुडून लगेच हातावर घेऊन दाबा. त्यात तयार केलेले सारण  भरून त्याला रोलचा आकार द्या. अशाप्रकारे सर्व रोल करून घ्या.
  • गरम तेलात सोनेरी रंगावर तळून काढा. चटणी आणि केचप बरोबर गरमागरम खा.

चीजी नुडल
  • नुडल- २०० ग्रॅम 
  • प्रोस्सेड चीज - २ क्युब 
  • क्रीम- १/४ कप (घरातील घट्ट साय देखील चालेल)
  • दही- १/४ कप 
  • उभा चिरलेला कांदा- १ कप / १ मध्यम आकाराचा 
  • उभा चिरलेली भोपळी मिरची - १ कप / १ मध्यम आकाराचा 
  • बारीक चिरलेली कोथिंबीर – २ टेबलस्पून 
  • मीठ- चवीप्रमाणे 
  • मिरपूड- चवीप्रमाणे 
  • टोमॅटो केचप - सजावटीसाठी 
कृती :
  • मीठ आणि थोडेसे तेल टाकून पाणी उकळत ठेवा. त्यात नुडल्स टाकून शिजून घ्या.
  •  पॅनमध्ये बटर गरम करून त्यात लसुन, भोपळी मिरची आणि कांदा गुलाबी रंगावर परतून घ्या. मीठ आणि मिरपूड टाका. 
  • नुडल्स आणि चीज टाकून एकत्र परतून घ्या.
  • दही आणि क्रीम एकत्र फेटून त्यात घाला व एकत्र करा. कोथिंबीर आणि टोमॅटो केचप ने सजवा. 

चीजी लेअर सलाड 
  • उकडलेले मक्याचे दाणे- १ टेबलस्पून 
  • कांदा आणि टोमॅटो- प्रत्येकी २ कप 
  • चीज स्लाईस - १
  • बारीक कापलेली भोपळी मिरची - १ टेबलस्पून
  • ऑलिव ऑईल- १ टीस्पून
  • बाल्सामिक व्हिनेगर - १/२ टीस्पून
  • टोबास्को सॉस- १/२ टीस्पून
  • काळी मीरी पूड- १/४ टीस्पून
  • लिंबाचा रस- १/२ टीस्पून
  • मीठ- चवीनुसार
ड्रेसींगचे सर्व पदार्थ एकत्र करून छान ढवळा. एका डीश मध्ये कांद्याची चकती त्यावर टोमॅटोची चकती, त्यावर चीजची अर्धी स्लाईस ठेवावी. त्यावर थोडेसे मक्याचे दाणे आणि कापलेली भोपळी मिरची ठेवा. त्यावर थोडे ड्रेसींग टाका.

चीज चिप्स
एक पॅन गरम करा. त्यावर किसलेले चीज पसरवा. लगेच गॅस बंद करा. चीजवर लाल मिरची पूड भुरभुरा. थंड झाल्यावर चीज एकत्र होऊन पापुत्रा होईल. हळूहळू पॅनपासून सोडवा. चिप्स सारखे दिसेल.

हिरवी पेस्तो चटणी- पुदिना, कोथिम्बिर, मिरची, साखर, लिंबू रस, काजू आणि मीठ एकत्र वाटा. त्यात थोडेसे चीज स्प्रेड मिसळा.

जादुई टोमॅटो सॉस-  टोमॅटो केचप , चिली फ्लेक्स, मिक्स हर्ब आणि चीज स्प्रेड एकत्र करा.