CAPSICUM / SHIMLA MIRCHI BHAJI

The recipe don't need much preparations and no need to add so much spices in it. But still tastes awesome.Capsicum does not have its own taste or flavour .But when it is cooked ,it gives very nice taste as well as aroma. This recipe inspired by my sister-in -law/ bhabhi .

INGREDIENTS:

2-3 Capsicum [Shimla Mirchi ]
Red Chilli Powder
Turmeric
Salt
Cumin Seeds
Oil
Roasted Peanut Powder



METHOD:
STEP 1 - Chop the capsicum in small square pieces.
STEP 2 - Put a pan on gas ,add oil ,crackle the cumin seeds .
STEP 3 - Add capsicum pieces in it .Stir it for 1 minute.
STEP 4 - Add the spices and peanut powder, mix well and let it cook covered.
STEP 5 - Check at short intervals or if you feel its too dry add a little water [1-2 Tbsp].



Serve it with garnished coriander , it can be used as a side dish with chapatti, rice or bhakari. 

RAWA SHEERA /SUJI HALWA

A wonderful quick dessert that can be prepared in minutes. It does not require much advance preparations and can be whipped up even at short notice. It is a traditional , yet modern in its simplicity. The same dish is known as Rawa Sheera in Western India and in South India called as Rawa Kesari. The method is more or less similar .Though rawa/ sooji remains the key ingredient. In some variations milk is added instead of water. For flavouring usually cardamom is added  Saffron threads make it more delicious. It is often made for an auspicious occasion or pooja at home or when you just want to have something sweet.

    

INGREDIENTS:
1 Cups Rawa [Semolina /Suji ]
1  Cup Sugar
1/2-3/4 Cup Clarified Butter [Sajuk Tup ]
1/4 teaspoon Cardamom Powder
Few Saffron Threads [ Optional ]
1 Cup Milk/ Water /Milk
2 tablespoon Chopped Dryfruits [ As Per Choice ]
For Garnishing:
Raisins [ Kishmish]
Chopped Cashewnuts [ Kaju]


METHOD:
STEP 1 - Heat a wide pan on medium flame. Add ghee and then after heating add chopped dry fruits in it. Roast them for 1 minute.

STEP 2 - Add rawa/ sooji/ semolina and roast it well stirring occasionally. Make sure to roast sooji on low flame to avoid burning. Sooji will turns light pink in colour and you feel nice aroma.[It takes approx. 6-7 minutes ].

STEP 3 - After 7-8 minutes, add  hot milk gradually, mix it well to avoid lump formation and

then cover it for 4-5 minute .

STEP 4 - After all the milk is absorbed by sooji, remove the lid and add sugar. Mix it well stirring continuously. First the mixture will becomes runny,

cover it with lid and cook for next 3-4 minutes or till the moisture will get absorbed by sooji.

 STEP 5 - Remove the lid and cook for 2-3 minutes stirring in between until you see some ghee is oozing out from the sides. Add cardamom powder, saffron strands and mix well and cook for 1 minute. Your sheera is ready to serve.

                                   Serve immediately garnished with raisins and cashew nuts
.

NOTES :* If want to use saffron ,put it in 1 tbsp milk when you start the procedure.
              *Be careful when you add milk, as the mixture has tendency to splutter

DOUGHNUTS /DONUTS

I love to treat my family with this homemade Doughnuts. My daughters love doughnuts very much ,so wants to try them at home and tried it on Valentine'Day . Once you mastered this basic recipe for fluffy ,yeasted doughnuts ,you can do pretty much anything you like in terms of glazes, toppings and filling. You and your entire family ,especially your kids will love eating them for sure.You may fry it or bake ,here I made them fried .They tastes too good ,crusty ,puffy ,soggy either they covered with sugar or glazed with chocolate.

INGREDIENTS:

1 Tbsp Dry Active Yeast

3 Tbsp  Warm Water [110 degree F/ 45 degree C]

1 Tsp White Sugar

3/4 cups Milk
1/4 cup Margarine/  Butter

2 Egg Yolks

2 Cups All-purpose Flour

8 Cups Shortening For Frying/ Oil

¼ Cup White Sugar

For GLAZING:
1/4 Cup Powdered Sugar
100 Gms Brown Chocolate

100 Gms White Chocolate


METHOD:

STEP 1 - Smash up yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy.

STEP 2 - Scald/ boiled milk with margarine/ butter. Cool to lukewarm.

STEP 3 - Beat egg yolks. Add 1/4 cup sugar, and mix thoroughly.

STEP 4 -  Add the cooled scalded/ boiled milk mixture, and beat until foamy. Mix in the yeast mixture.

Step 5 -  Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make hard doughnuts. Cover, and let rise until doubled.

STEP 6 - Shape dough into small balls. Let rise on floured waxed paper until doubled.

STEP 7 - In a deep-fryer, heat shortening/ oil to 375degree F (190 degree C). Fry until brown. Roll in sugar. Let it cool.

STEP 8 - Melt the chocolate seperatly .Dip the doughnuts in it and put them on a wire rack so that extra chocolate will drop out.
STEP 9 - Cut them horizontally and you can stuff them with chocolate /beaten cream . 

VEG MANCHURIAN

Veg Manchurian is a very popular Indo- Chinese starter dish .You can make them dry or with gravy. On occasion I make this dry when enjoyed with noodles , fried rice, etc. The recipe does not need much lengthy process or preperations only it consumes time for cutting/shredding the veggies.Deep fried vegetable balls tossed in soy and chilli sauce.

 INGREDIENTS:

 FOR VEG MANCHURIAN BALLS:

1/3 Cup Maida [All-purpose Flour]

2 Tbsp Cornflour[Corn Starch]

¾ Cup Shredded Carrot [Gajar]

¾Cup Shredded Cabbage

3.4 Cup Shredded Cauliflower

½ Cup Finely Chopped Capsicum

1 Finely Chopped Green Chilli [Hari Mirch]

5-6 Cloves of garlic

½ Inch Ginger

½ Tsp Pepper Powder

1 Pinch Ajinomoto (MSG),[ optional]

1 Tsp + for deep frying Cooking Oil

Salt

FOR GRAVY:

2 Tsp Crushed Ginger

2 Green Chillies [Hari Mirch], slit and cut into halves

1 Tbsp Minced Garlic [Lasoon]

2 Tbsp Finely Chopped Spring Onion

1 Tbsp Cooking Oil

2 Tbsp Soy Sauce

½ Tbsp. Chilli Sauce

2 Tbsp Tomato Ketchup

1 Tsp Pepper Powder

2 Tbsp Cornflour [Corn Starch]

1 cup + 2 cup Water

METHOD:

FOR MANCHURIAN BALLS:

STEP 1 - Take a bowl, add garlic-ginger paste ,shredded carrot, shredded cabbage, chopped green chilli, 1 tsp oil, pepper powder, a pinch of ajinomoto (MSG), maida , cornflour and salt.

STEP 2 - Mix all ingredients properly. Prepare small round shaped balls from the mix. Do not add water in the mix for making balls as water from vegetables will be sufficient to bind them. In case mix is not binding properly and small balls cannot be made, add some water in the mixture.

STEP 3 - Heat oil in a kadai [pan]. Deep fry prepared balls on medium flame until they turn golden brown. Drain excess oil and transfer them to plate [spread kitchen paper napkin on the plate to absorb excess oil].

FOR GRAVY:

STEP 1 - Dissolve 2 tbsp cornflour in a 1 cup normal water.

STEP 2 - Heat 1 tbsp oil in a pan. Add minced ginger, minced garlic, chopped geen chilli and chopped spring onion. Saute for a minute. Add soy sauce ,chilli sauce and tomato ketchup; sauté  for a minute.

STEP 3 - Pour 2 cups water, pepper powder and salt. Bring mixture to boil over medium flame. When it starts boiling let it boil for a minute.

STEP 4 - Add dissolved cornflour in a pan. Mix all gravy ingredients properly. Cook it on low flame for 1-2 minute.

STEP 5 - Add deep fried balls and cook for 3 minutes over medium flame.

STEP 6 – Turn off flame and garnish it with chopped spring onion.

                         Serve hot and spicy Veg  Manchurian with Chinese Fried Rise or Veg Noodles.

NOTE:Do not add water in the vegetables mix while making balls as water from vegetables will be enough to bind them. In case mix does not bind properly and small balls cannot be made, add some water in the mixture.

Initially keep gravy thin and little watery otherwise it may become very thick when cooked completely.

Cook Manchurian balls just before serving. Do not cook them in advance otherwise they will turn soggy.

This recipe uses Ajinomoto (MSG) to get an authentic Chinese taste. However, you can avoid it if its not available or you are not comfortable using it because I didn’t used it and no change in taste.

CHOCOLATE CANNOLI

Chocolate Cannoli , really new for me. Never heard or tasted it till today . But want to try something interesting on the special occasion of Love that is VALENTINE’S DAY. Seriously , I am not very fond of deep frying but I swear this cannolies comes out very well without extra oil . . As for taste ,they are soft and light and perfectly filled with the fresh cream with grated chocolate. My daughters are very happy for the yummy treat .You can buy the cannoli shells from the bakery shop and store them in an air tight container . But I insist you to make them at home ,it works truly.         

INGREDIENTS :

For CANNOLI:

2 Cups All Purpose Flour

1/2 Cup Sugar

1/2 Cup Unsweetened Cocoa Powder

1/8 Tsp Salt

1/4 Cup Shortening [ Butter ]

2 Eggs ,Lightly Beaten

1/4 Cup Milk

2 Tbsp Honey

1 Egg White 

Oil For Frying

For FILLING :

2 Cups Fresh ,beaten cream 

2-3 Tbsp Grated Chocolate 

Powdered Sugar for dusting

METHOD:

STEP 1 - In a medium bowl,  stir together all purpose flour, sugar , cocoa powder and salt.

STEP 2 - Using a pastry blender, cut in shortening in to flour until mixture resembles coarse crumbs.

STEP 3 - In another bowl , stir together eggs, milk and honey . Add egg mixture to flour mixture .

STEP 4 - Stir just until the mixture form a ball like a dough . Divide the dough in half or equally in small sized balls.

STEP 5 - On a lightly floured surface, roll each portion in to a 3-4 inch square . 

STEP 6 - Wrap each square lightly around one end of the greased metal cannoli cylinder.

STEP 7 - In a small bowl ,lightly beat 1 egg white .Moisten overlapping dough with the egg white ;press gently to seal.

STEP 8 - Fry the Cannoli shells ,a few a time , in deep ,hot vegetable oil [ 350 degrees F ] about 1 minute or golden brown. 

STEP 9 - Using tongs ,carefully and gently lift them from oil and drain the excess oil .

STEP 10 - Repeat the same with the rest of dough . 

STEP 11 - Mix the fresh ,beaten cream and chocolate .Fill in the piping bag.

STEP 12 - Pipe the mix in each of the Cannoli . Lastly ,dust a little powdered sugar and grated chocolate.

             Serve , immediately after filling. 

NOTE: I don't have a cannoli cylinder , but no problem I used my fingers to roll the cannoli over it . You may use any cylindrical thing or like me use your fingers.

RED TOMATO CHUTNEY/ BHAJI

As I am born and grown in Maharashtra , very touchy about Maharashtrian spices .
I have enjoyed various vegetarian cuisines , but this tomato chutney is quiet close to my heart . I always love the combination of spice, tanginess and sweetness. My hubby loved this chutney/bhaji  so much . He used to make it when he used to stay away from home in Akola,Maharashtra . Its very quick and easy to make. I always make this bhaji when I fall short of any another vegetables or when I am in hurry.

INGREDIENTS:
3-4 Red Tomatoes, chopped
2 Onions, chopped finely
4-5 Garlic Cloves, chopped
1/2 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
1/4 teaspoon Turmeric Powder
Salt as needed
2-3 teaspoon Red Chilli Powder
1 tablespoon Oil
3-4 Tbsp Sugar
1 tablespoon Peanuts / Peanut Powder


METHOD:
STEP 1 - Wash and chop the tomatoes .Chop onions fine.Crush the garlic.
STEP 2 - Take a wide pan , put oil and lets add peanuts and crackle cumin,mustard seeds .If like to use asafoetida add a pinchful .
STEP 3 - Add chopped onion, garlic and saute well.When onions are little golden brown, add turemeric powder and mix.

STEP 4 - Add chopped tomatoes in it and cook the tomatoes well for 5-7 minutes.

STEP 5 - Add red chilli powder, salt and mix and cook again for next 2-3 minutes.

STEP 6 - Last but not least add sugar .Cook till the sugar melts and the sugar syrup dries totally .Your tomato chutney is ready.

Garnish with chopped coriander and serve hot like a side dish with varan-bhat ,chapatti.

      NOTE : If you are adding peanut powder ,add it at the time you add you spices.

VADA PAV

Vada Pav , sometimes spelled Wada Pav is a vegetarian fast food dish native to the Indian state of Maharashtra.A Simple creation with a deep fried patato patty / vada with some spicy dry chutney and a fried green chilly.You can make vadas with chana dal /gram flour .The vada can be had during any time of day like breakfast , brunchor as an evening snack.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

For VADA:
4-5 Boiled Potatoes
2-3 Chopped Onions
5-6 Garlic Cloves
1/2 Inch Ginger
Cumin -Mustard
Oil for frying
5-6 Green Chillies
Turmeric
Asafoetida
Salt
Coriander

For COATING The VADAS:
2 Cups Chana Dal Flour /Gram Flour
Turmeric
Red Chilly Powder
Salt
Water

For DRY CHUTNEY:
2 Tbsp Desicated Coconut
2 Tbsp Roasted Peanut
Cumin Seeds
Salt
Red Chilly Powder

For  PLATING:
10-12 Pav Sliced
1 Chopped onion


METHOD:
For VADA ;
STEP 1 - Boil, peel off and mash the potatoes.

STEP 2 - Take a wide pan , add oil and cumin -mustard seeds, asafoetida .

STEP 3 - Add chopped onion ,crushed garlic-ginger, chopped green chillies to it . Saute it well.

STEP 4 - Put turmeric ,salt and mashed potatoes in it . Mix it well.

Add fresh chopped coriander to it.

STEP 5 - Make small round balls with this potato mix using your palms.

STEP 6 - Take another wide pan with oil in it . Put on medium flame .

STEP 7 - Mix the Chana dal flour with all spices and water .

Make a batter and coat the vadas with this batter and fry them.

STEP 8 -  Fry all the vadas in it till nice brown colour. 

Keep them aside .

 For DRY CHUTNEY:
STEP 1 - Roast desicated coconut , peanuts seperately .
STEP 2 - Grind them with red chilly powder, salt ,cumin seeds and garlic in a mixer grinder.Your dry chutney is ready.[ for detail recipe see the chutney section].

For PLATING:
STEP 1 - Make a slit in each of the pav .

STEP 2 - Add a little dry chutney in them with a little chopped onion.

STEP 3 -  Put vada in each of the pav .

STEP 4 - Serve with some chopped onion ,fried green chilly and dry chutney.

 

Serve the vada pav hot .