Tattie Scone

Tattie Scone is an Scottish recipe.

Ingredients

1. 2 cups mashed potatoes
2. 1-1/2 cups plain flour (more if necessary)
3. 1/4 tsp salt
4. 1 tsp melted butter (more if necessary)

Procedure: 

1. Mash potatoes well, beat in butter with a fork.
2.  Add flour to mashed potatoes.
3. Knead with hands and form into a soft ball. 
4. Roll to the size of Chapati, (roll out until 1/4-inch thin)
5.  and Cut into 4 parts when done.
6. Fry on Tawa / pan for  3 minutes per side, till slightly brown.
7. Serve warm with melted butter.
8. Can also have with any leafy vegetable the Indian way :) 

Paneer Chili Fry

Paneer chili Fry

Ingredients:

1. 100 Gm Paneer
2. 1/2 Cup green and red capsicum
3. 1tsp ginger paste
4. 1-2 green chili
5. 1 onion finely chopped
6. turmeric a pinch
7. 1 tsp cumin
8. salt to taste
9. 2 tbsp oil

Procedure:

1. Cut paneer into small pieces and capsicum too
2. In oil fry onion, when translucent add cumin, ginger paste and slit green chily.
3. fry well and add turmeric and salt.
4. now add chopped capsicum, do not cook much, just fry for a minute.
5. then add paneer , mix everything together for 2-3 minutes.
6. if needed add salt.
7. serve hot with chapati or roti.

Kesar Phirni

Kesar Phirni 

Ingredients:

1. 1 Liter milk
2. 40-50 gm rice soaked for 3-4 hours then grind to coarse paste
3. 1 cup sugar
4. 1/2 teaspoon cardamom powder
5. 1/2 teaspoon fresh grated nutmeg
6. few pinch kesar (saffron) 
7. Pistachio and almond blanched 3 tablespoon

Procedure:

1. In a thick bottom pot boil milk for 10 to 15 mins.
2. When boiling add rice paste (paste should be semi liquid, not to thick as it may tend to become lumps)
3. and keep stirring continuously.
4. It will start becoming thick.
5. Add kesar  and sugar.
6. Then add Almond and pistachios.
7. Traditionally served on small clay plate.
8. serve cold.

Gulgule

'Gulgule' Made up of Chana flour (besan), Jaggery, and Fennel Seeds
My mother makes this during the 11 day festival of Ganesh Chaturthi

Ingredients:

1. 1 cup Besan Flour ( Chana Flour)
2. Half cup Jaggery (Raw Sugar)
3. 2 tsp Fennel seeds
4. Milk as required to make thick consistency of batter.
5. 2-3 Cups of oil for deep frying.

Procedure:.

1. Mix everything together.
2. Deep fry on low flame because as it contains Jaggery it tends to brown quickly.
3.  So to avoid it and cook properly fry on low / medium flame.Enjoy

Corn Tikki

15 August 2010 Indian Independence day special ' Corn Pattice' with Tomato Ketchup, Coriander Chutney, Spicy  yogurt. 

Ingredients:

1. 1 cup Sweet Corn kernels (uncooked)
2. 2 boiled and mashed potatoes
3. 2 green chillies
4. 1 tsp ginger garlic paste
5. 1 tsp garam masala
6. 1 cup fresh chopped coriander
7. Salt to taste
8. 1 cup semolina
9. 2 tbsp plain flour (maida)
10. Oil for shallow fry

Procedure:

1. Mix well all above ingredients except Semolina and Plain flour.
2. Add Plain flour if only necessary. (if you can make tikki without adding the flour thats good, if not add flour )
3. After making tikki, roll the tikki in semolina and shallow fry in a pan. Fry until slightly brown.
4. Serve with coriander chutney or tomato ketchup or spicy yogurt.
5. Adding Spicy yogurt recipe in my next post. Enjoy

Haldiche Lonche

Haldiche Lonche

 (Fresh Turmeric Pickle with Fresh Ginger and lemon )

Ingredients:

• 200 gms Fresh raw halad (turmeric ) - cleaned and grated
• 3-4 gms lemons , cut quarterly
• 2 lime juice
• 50 gms fresh ginger grated
• 50 gms salt
• 2 tbsp chili powder
• 4-5 dry red chili
• 2 tbsp fenugreek seeds
• 2 tbsp fennel seeds
• 2 tbsp mustard seeds 
• 1 tsp turmeric powder
• 1/2 tsp hing ( asofoetida )
• 5 tbsp oil

Procedure:

1. Mix together grated turmeric, ginger and lemon with salt and keep it in airtight container for 24 hours.
2. Next day you will see it has released water from itself.
3. Now make oil for it, heat a pan and add oil in it keep medium flame, when heated add mustard seeds, fenugreek seeds, fennels seeds , dry red chili , let it fry for a min. Turn off the gas when popped and add asofoetida i.e, hing and chili powder now let it cool for 4-5 hours, do not pop in hot.
4. When properly cooled mix with the earlier mixture. The oil should be in the top float in the container, if you feel its less can heat some extra oil, cool it and add to the mixture.
5. Keep the pickle outside for 15 - 20 days afterwards refrigerate it.
6. Enjoy 

Carrot Kesar Kheer

Ingredients:

• 2 cups carrots ( peeled and grated)
• 1 cup sugar
• 2-3 strings of Saffron soaked in 2 tbsp  milk / keasr
• 1/4 cup sliced almonds
• 1 tsp cardamom powder
• 5 cup full cream milk

Procedure:

1. Boil milk in a thick bottom pot add carrots, cook till the carrots are soft and cooked.
2. It might take 30 - 40min. Do on low- medium flame.  add Almonds , Keep stirring in between while cooking.
3. Add sugar, cardamom powder and saffron.
4. Cool the mixture and serve topped with remaining almonds

Curry Powder

I found this website with recipe for  lots of curry powder around the world.

http://cookeatshare.com/popular/keens-curry-powder-ingredients

ENJOY

Maharashtrian 26 January and 15 August thali

We specially prepare all this during 26 January and 15 August every year i.e., Republic and Independence day of India.

Masale Bhat (Spicy Rice)

Jalebi (Chana flour sweet)

Papadum

Dalichi amti "(Yellow lentil curry)

Matta (spicy buttermilk)

Sliced cucmber

Masale Bhat

Ingredients:

1 cup uncooked rice

1/2 cup peas

1 tsp cumin and coriander powder

1/2 tsp garam masala

1 onion sliced lengthwise

1tsp ginger garlic paste

1-2 green chili

2 tbsp oil

salt to taste

Procedure:

1)  Heat oil in thick bottom pan and fry onions, chili for 2-3 mins.

2) Add cumin and  coriander powder, garam masala , ginger garlic paste and fry again for 1 min.

3) now add rice and fry for 4-5 min continuously.

4) Add peas, salt and boiling water (1 cup rice = 2 cup water 'depends on which  rice you are using)

5) cook until rice is cooked. Don't use pressure cooker for this rice.

Dalichi Amti (Yellow Lentil curry)

Ingredients:

1 cup toor dal (yellow lentil cooked )

2 cloves garlic crushed

1tsp red chili powder

1tsp cumin

1/2 tsp turmeric powder

1/4 tsp  tamarind juice

1/2 tsp jaggery / brown sugar/ sugar

2 tbsp oil

1tbsp fresh coconut grated (optional)

salt to taste

Procedure:

1)Heat oil in thick bottom pan on low flame, add cumin, garlic, turmeric powder, chili powder. When fried for  half a min add the cooked dal .

2) let it boil for 2-3 mins, while boiling add sugar, tamarind paste, salt, coconut.

Matta (spicy buttermilk)

Ingredients:

1 Cup (dahi) yogurt

salt to taste

ginger 1/2''

fresh coriander 1/2 cup

2 cups cold water

1tsp cumin powder

procedure:

1) In a mixing jar of a mixer add yogurt , salt, chopped ginger, and fresh coriander and mix it with 2 cups of cold water. and cumin powder.

Healthy Blends

This Article is from Yahoo : http://au.lifestyle.yahoo.com/womens-health/nutrition/healthy-eating/article/-/6916600/healthy-blends/

Assemble the recommended seven serves of fruit and vegies on your kitchen bench, and the prospect of choking them all down in a day can seem impossible. Blend them into an ice-cold smoothie, however, and suddenly a healthy diet becomes very doable.

“Smoothies are a good way to reach your dairy and fruit intakes for the day, if they’re made with skim milk or yoghurt and whole fruits,” says WH nutrition expert Sharon Natoli. These puréed powerhouses can do more than help you hit your nutrition quotas – they’re designed to tackle a variety of health concerns. Finally, a chance to use your blender for something other than margaritas...

INSTRUCTIONS FOR ALL RECIPES: combine ingredients and blend until smooth

The tummy soother

You pilates your way to a lean, mean middle, and then digestive woes like water retention, bloating or constipation sabotage your flat-stomach dreams. This gut-friendly smoothie will help: it contains the enzyme papain as well as potassium, both of which calm an angry digestive system, plus four grams of fibre to tame an upset tummy. Ginger and mint nix nausea, fend off flatulence and freshen your breath. Bonus: probiotics in yoghurt boost friendly bacteria in your digestive tract to lessen bloating.

WHAT YOU’LL NEED 
1 cup peeled, seeded and cubed papaya
1 cup frozen sliced peaches
1 medium pear, cubed, skin optional
1 tbs ground flaxseed
1 tsp sliced ginger
6 mint leaves
½ cup low-fat Greek yoghurt
6 ice cubes

Garnish with mint after blending

Makes 3 serves. Per serve: 456kJ, 2g fat (0.5g sat), 21g carbs, 15mg sodium, 4g fibre, 4g protein

The baby protector

This prenatal superstar packs the nutrients you need when you’re expecting: folate from orange juice reduces the risk of birth defects, iron in prune juice helps blood carry oxygen to the baby, and calcium in milk helps prevent bone loss, says Cheryl Forberg, nutritionist and author of Positively Ageless. Blackberries, apricots and kiwifruit offer healing vitamin C for a postnatal edge.

WHAT YOU’LL NEED 
3 tbs frozen orange juice concentrate
1 cup frozen blackberries
2 cup peeled, cubed kiwifruit
2 apricots, skin optional
½ cup skim milk powder

1 cup prune juice, frozen in ice cube trays (or ½ cup prune juice and 1 cup ice cubes)

Makes 3 serves. Per serve: 837kJ, 0.6g fat (0g sat), 45g carbs, 78mg sodium, 6g fibre, 6g protein

The immunity builder

Loaded with boosters such as beta-carotene and vitamin C from mango, rockmelon and pineapple, this smoothie primes your infection-fighting army for action. “Vitamin C increases the production of white blood cells and antibodies,” says Dr Tanya Zuckerbrot, author of The F-Factor Diet . Finally, the duo of almonds and almond milk delivers a healthy dose of defence-fortifying zinc.

WHAT YOU’LL NEED 
1 cup peeled, pitted, cubed mango
1 cup chopped rockmelon
½ cup cubed pineapple, fresh or canned
⅓ cup ground almonds
½ cup unsweetened almond milk
1 cup ice cubes

Garnish with sliced almonds after blending

Makes 3 serves. Per serve: 628kJ, 6.8g fat (0.5g sat), 22g carbs, 41mg sodium, 4g fibre, 4g protein

The energy booster

Potassium-rich bananas deliver energising carbohydrates, while protein powder and peanut butter give you the energy you need to get through that three o’clock slump. Pantothenic acid, a B vitamin found in yoghurt and honey, helps convert food into fuel. Iron-rich wheat germ and cinnamon up blood oxygen levels so you won’t get winded during your midday workout.

WHAT YOU’LL NEED 
2 frozen bananas, peeled and chopped
2 scoops chocolate protein powder
2 tbs peanut butter
2 tbs wheat germ
1 tsp cinnamon
1 tbs honey
¾ cup low-fat Greek yoghurt
4 tbs skim milk powder

2 cup ice cubes

Makes 3 serves. Per serve: 1042kJ, 7g fat (2g sat), 38g carbs, 102 mg sodium, 4g fibre, 25g protein

The hunger killer

This hearty blend is stocked with filling fibre from fruit and protein from tofu. “Fibre helps you feel full without contributing tons of kilojoules, and protein is the most satiating nutrient,” says Lisa Drayer, author of The Beauty Diet. Get added ammunition from the omega-3 fatty acids in flaxseed oil. “Omega-3s help increase your metabolic rate and burn fat,” says dietitian Christine Avanti. “They’ve also been found to reduce the size and number of fat cells, especially in the belly.”

WHAT YOU’LL NEED
1 cup strawberries, hulled
1 cup cubed mango
1 lime, peeled and seeded
2 tbs flaxseed oil
½ cup silken tofu

1½ cup ice cubes

Makes 3 serves. Per serve: 690kJ, 10g fat (1g sat), 18g carbs, 6mg sodium, 3g fibre, 3g protein

Better blending

Add power, protein and personality to your own smoothies, with these tips from juice bar owner

Dr Catherine Wilbert

BASE 
Use Almond milk, skim milk, soy milk, rice milk, kefir, tofu, coconut milk or soy yoghurt
Skip Ice cream

Tip Go low-fat (once blended, you can’t tell the difference) and use frozen fruit to add texture

PROTEIN 
Use Protein powder, tofu, low-fat yoghurt, cottage cheese, peanut butter or almond powder
Skip Raw eggs – it’s not worth the salmonella risk

Tip Look for protein powder with more protein than sugar

GREENS
Use Kale, spinach, romaine, silverbeet, rocket, celery and/or fresh herbs
Skip Broccoli – it’s healthy, but not good juiced

Tip Vegies can be bitter – try 70-30 fruit-to-greens

FIBRE
Use Wheatgerm, ground flaxseed, high-fibre fruits (raspberries, blackberries, avocado)
Skip Dried fruit

Tip For extra fibre, leave skin on thin-skinned fruits like pears and peaches

SWEETNESS
Use Honey, stevia, ripe bananas, juice concentrate
Skip Artificial sweetener
Tip Stick to a tablespoon of sweetening stuff

Tomato Saar

One of my favorite curry.  Tomato Saar - Tomato curry / soup

Ingredients:
6 med. size tomatoes - whole boiled in water for 7-8 min.
100 ml coconut milk (depends on taste )
1tsp chili powder
1tsp (cumin + coriander powder)
1tsp ginger garlic paste
1 tsp turmeric powder
1tsp mustard seeds
1 tsp cumin seeds
pinch of asofoetida
6-7 curry leaves
fresh coriander for garnishing
1tbsp oil
pinch of sugar
salt to taste
Procedure:
1) Grind the tomatoes.
2) In the pot add oil ginger garlic paste, cumin- coriander powder, turmeric, chili powder, asofoetida and fry for few seconds.
3) Add the tomato puree with salt and sugar. Boil for 2min.
4) In another small pot heat oil add cumin seeds, mustard seeds, curry leaves and few chopped garlic cloves and asofoetida. Fry for few seconds and add to the boiling tomato curry.
5) Serve with rice or can have in Winter as soup.

Green vegei - Stir fry

This is an Konkani (Coastal recipe from Konkan) stir fry. Learned from my mother.

Ingredients:
1 bunch of Leafy vegei - cleaned and chopped.
1 med. size onion - chopped
1 green chili- chopped
1 tsp cumin
2 tbsp fresh grated coconut / frozen
1 tbsp oil
salt to taste
Procedure:
1) Heat oil in a pan and add onion, chili and cumin. Fry for 2-3 min.
2) Add chopped leafy vegetable. Fry for 2-3 min on high flame.
3) Add salt and grated coconut. and Serve with Chapati or with 'peaj'(Konkani Style rice soup)

Black Gram Curry - Ghuta - Satari style

This was taught to me by my Father. One interesting thing is , for this curry you have to give tarka in a stone bowl called thikri.  

Ingredients:
1/2 cup whole black urad- roasted and roughly grinded
2 tbsp chana dal
1/2 tsp turmeric powder
6-7 garlic cloves
1 tbsp cumin seeds
2 green chili's
pinch of asofoetida
salt to taste
Procedure:
1) Cook grinded Urad and Chana dal , turmeric, salt, chili together for 2 whistles in pressure cooker.
2) After cooking put it in a pot and let it boil, can put water to bring the desired consistency.
3) heat thikri / small pan on high flame, and then turn off the flame. add oil, crushed garlic, cumin and pinch of asofoetida. Fry.Than add to boiling cooked dal and cover with lid. Let it boil for 2-3 min.
Serve with rice.
(if using thikri, you have to put tarka to dal with thikri in dal as well. And then close lid and turnoff the gas, let the dal boil in the heat of thikri. Remove thikri before serving the dal)

Rajma

Yesterday I learned this recipe from a Punjabi lady. The rajma she cooked was mind blowing. Going to learn few more recipes from Punjab. Will update you all with it.

Ingredients:
1 Cup Rajma (Soak in warm water overnight or 8-9 hours)
5 medium sized onion chopped
2 medium sized tomatoes chopped
1 tbsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste (5-6 petals)
1 tsp garam masala
1 tsp turmeric powder
3 tbsp oil
1 tbsp chili powder

salt to taste

Fresh coriander to garnish

( Grind onion tomatoes to puree ,separately)

Procedure:

1) Pressure cook soaked rajma for 15 min or upto 3 whistles. (add pinch of salt while cooking)

2) Heat oil in cooker, add cumin, onion paste, fry for a 1 min then add pureed tomatoes, turmeric powder, chili powder, ginger garlic paste, garam masala, salt. FRY for 15-20 min stirring every after few minutes until It will release  oil to side.

3) Then add the cooked rajma, stir and again pressure cook for 2-3 whistle.

4) Serve hot with rice or Chapati, roti. Garnish with Cut ginger or tomato or Coriander.

(Note: Mash 2 tbsp of rajma before adding to the masala to make the thick consistency)

Masoor Biryani

On request by my sis in law (brothers wife).
This is one of my favorite recipe, and well know in my friends and family. The recipe was passed to me by one of my mother's friend (Mane madam). Once I had it in her house when I was in college and I liked it.
It is best serve with Mango pickle and ghee.

Ingredients:
1 cup basmati rice Soaked for 1 hour and water removed
1 cup sprouted masoor
1 tbsp ginger garlic paste
2 onions - chopped lengthwise
1 tamal patri (bay leaf)
2 green chili cut lengthwise
1'' dalchini (cinnamon )
a pinch shah jeera  (black cumin seeds) / cumin seeds
1/2  dagad phool (star aniseed )
2 lawang (cloves)
4-5 meerha (whole black pepper)
1/2 tsp garam masala
3 tbsp oil / ghee
2.5 cup boiling water
salt to taste

Procedure:
1) Heat oil in a thick bottom pot.
2) Add spices one by one, then add chilies and onion. Fry for few minutes till onions are translucent not browned. Then add ginger garlic paste and garam masala fry for a min.
3) Add rice and fry for 3-4 min stiring continuosly on a medium flame. Then add massor and fry for 3-4 min again.
4)Its important to add BOILING water to it now. Add salt.
5) Cook uncovered on medium first then on low.
6)Keep a little water more, so if you feel the rice is not cooked can add a little water to it.
Serve hot, garnish with a leaf of coriander.

Makhana kheer (Lotus seeds pudding)

Ingredients:
6 cups milk
3 cups makhana.
1 cup sugar
4 Cardamoms finely grounded.
7-8 Cashews sliced
5-6 raisins.
2 tsp ghee

Procedure:
1.Heat ghee in wok (skillet) and fry makhanas for 5 min or until light golden.
2.Coarsely ground the makhana and keep aside,
3.Heat milk to boil in a pot.
4.Once milk starts boiling, let it simmer for 10 min.
5.Now add crushed makhana,cashews,raisins,cardamom in it and cook it for another 10 min on low flame.
6.keep stirring on time to time.
pudding is ready, serve hot or cold.

Stir fry

Ingredients:
1 cup beans
1/2 zuchinni chopped
1 carrot diced
1 onion diced
1/2 bowl fresh coriander
1tbsp soy sauce
1tbsp ginger garlic paste
1 tbsp oil
salt to taste

Procedure:
1) heat wok add oil than ginger garlic paste, soy sauce. Fry for 1-2 min.
2) add onions, carrot, beans, zucchini, and fry for 2-3 min. Add salt.
3) Garnish with coriander.
Serve with Congee
Can top with roasted peanuts or cashew nuts or Sesame seeds

Congee

Congee (Chinese rice soup)

Ingredients:
6 cups water
1/2 cup jasmine rice
1/2 tsp grated ginger
salt to taste

Procedure:
Add rice, water  and garlic in a large pot. When water is boiled, turn it down to medium low and put the lid on. Let it cook in medium low for 1 - 2 hours or until the congee is creamy. Stir occasionally.
Serve with Stir fry

Vietnamese spring roll with peanut sauce

Once we tried this rolls in a Vietnamese restaurant and we liked it, its raw and its healthy.

Ingredients:
For rolls:
60g dried rice vermicelli noodles
8 rice wrappers (22cm diameter)
12 leaves fresh Thai basil, chopped
3 sprigs fresh coriander, chopped
1-2 Carrots (cut lengthwise)
1 Cucumber (cut lengthwise)
few lettuce leafs 


For Peanut sauce:
1/2 cup creamy peanut butter

• 1 tbsp granulated sugar
• 1 tbsp soy sauce
• 1 small garlic clove, mashed to a paste
• 1 tsp chili paste
• 1 tbsp sesame oil
• Juice of 1 lime
• 2 tbsp water

Procedure:
For spring rolls
1)Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
3) In a row across the center and  place a handful of vermicelli, basil, coriander and lettuce, leaving about 2 inches uncovered at each side.
4) Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
5)Cut roll in half if desired. 
    Repeat with remaining ingredients.


For sauce:
In a small bowl mix all the ingredients of the sauce and stir rigorously to mix well.

Ragada Pattis

Ragada Pattis (Spicy peas curry with Potato pattice)

This is my one of the most favorite food.My mom is expert in this. Love you mom.

Ingredients:
For pattice
500gm Potatoes
1 cup bread crumbs
1 green chili crushed
1tbsp ginger garlic paste
1 tsp turmeric powder
salt to taste

For tamarind Chatni
1/2 cup tamarind soaked
1/4 cup dates
2 tbsp jaggery
salt to taste
1/2 tsp chili powder

For Mint chatni
1/2 cup mint
1/2 cup fresh coriander leaves
1 green chili
salt to taste

For Ragada
2 cups dried peas (soaked overnight)
1tbsp garam masala
1/2  tsp turmeric powder
1tsp ginger garlic paste
1tsp chili powder
2-3 bay leafs
salt to taste

For Garnishing
2-3 finely chopped onion
a bunch of coriander chopped
1 cup yogurt

Procedure:

For pattice
Boil potatoes until soft. Then peel and mash with bread crumbs, ginger garlic paste, salt, chili, turmeric powder and make some pattice.Shallow fry the pattice on frying pan until a little crispy .Here in above picture I baked the pattice, as I was running out of time.

For chutneys:

Tamarind Chutney : Grind all the Ingredients in a grinder. Taste and adjust salt and Jaggery.
Mint Chutney         : Grind all the Ingredients in a grinder. Taste and adjust salt.

For Ragada:

Soak the peas overnight. Next day boil until soft. Add some salt while boiling.
In a pot add oil, bay leaves and fry for few seconds then add ginger garlic paste, turmeric powder, garam masala and cooked peas, boil for 10 min. Taste and add salt and a little chili powder.

For Serving : first put pattice in a plate then ragada and then chopped onions, coriander, and top with mint chutney, tamarind chutney and yogurt. Yummy