Baked Shankarpala

Baked Shankarpala in Marathi

Time: 1 hour
Yield: 3 to 4 cups Shankarpala

Baked Shankarpala

Before Baking

Ingredients:
1.5 to 2 cups Whole wheat flour
1/2 cup melted ghee
1/2 cup powdered sugar
1/2 cup Milk
1/2 tsp baking powder

Method:
1) Take ghee and sugar into a medium bowl and beat until mixture becomes light.
2) Sieve baking powder and wheat flour through a fine mesh.
3) Add wheat flour to sugar-ghee mixture. Add milk and make a semi-stiff dough.
4) Cover the dough for 10 minutes.
5) Preheat the oven at 300 F. Keep the baking pan ready. Divide the dough equally into tennis bal sized portions. Roll it with rolling pin. It should be thick like paratha. Cut diagonally with Pizza cutter or Shankarpali cutter. Put them into baking trey (each shankarpala should be separate from each other). Bake for 30 to 35 minutes.
Remove from the oven and Cool them for few minutes. Baked shankarpala is ready !!

Teelkoot - Sesame Chutney

Tilkut in Marathi



Time: 25 minutes
Makes: 1.5 cups chutney

Ingredients:
1 cup Black Sesame Seeds
1/4 cup roasted Peanuts
1 tbsp Red Chili Powder
1/2 cup dried Curry Leaves
Salt to taste
1 tbsp Jaggery
1 tbsp Tamarind
1/4 cup dry Coconut, grated

Method:
1) Dry roast Sesame Seeds for 3 to 4 minutes. Dry roast grated coconut over medium low heat until brown. Peel the roasted peanuts.
2) Wash and clean curry leaves. To make the curry leaves dry, spread them over a clean cloth and dry them in shadow until moisture evaporates. Do not dry them in direct sunlight. Heat a pan and dry roast curry leaves. It will make them completely dry and Tilkut will last longer.
3) Put Black Sesame seeds, peeled peanuts, roasted coconut, Red Chili Powder, roasted curry leaves, jaggery, Tamarind and salt to taste. Grind all in a grinder and make a fine powder. Store in an airtight container.

Sabudana Chikwadi Papad

Chikwadya in Marathi

20 chikwadya medium size

Ingredients:
1/2 cup Sabudana
1/2 tsp salt
Water to soak the sabudana

Method:
1) Put Sabudana in to a container. Add sufficient water to cover the sabudana. The water level should be 1/2 inch above the sabudana. Add 1/2 tsp salt and mix gently. Soak for 4 to 5 hours.
2) Take the Idli stand. Grease each mold with little oil. Put the sabudana into each mold and make a singer layer (see picture). Heat 2 cups of water in Idli cooker. Once water starts boiling, put the stand inside the cooker. Cover with the lid (remove the weight). Steam cook for 10 minutes. After 10 minutes turn off the heat and let it sit for at least 7 minutes.
3) Open the pressure cooker and take the stand out. Leave it out for 5-6 minutes. Gently remove Chikwadya with the help of a spoon. Place them on a plastic sheet separately. Dry them under sunlight. When one side is completely dry, flip and let the other side dry.

Tips:
1) You may add some cumin, grated potato or coarsely crushed green chilies along with the sabudana while steam cooking.

Rajma Pulav

Rajma Rice in Marathi

Time: 35 to 40 minutes
Makes: 3 servings

Ingredients:
1/2 cup Rajma, dried
1 cup Basmati Rice
2 Bay Leaves, 2 Cloves, 2 Cardamoms
1.5 tsp Garam Masala
2 medium tomatoes, finely chopped
1/2 cup onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 tbsp Ghee
1/2 tsp Turmeric, 1/2 tsp red chili powder, 1/2 tsp Kashmiri red chili powder
Salt to taste
1/4 cup Cilantro, finely chopped

Method:
1) Soak Rajma in water for 7 to 8 hours. Pressure cook Rajma, add some salt. Cook Rajma beans firm but still not hard.
2) Soak rice in water for 10 minutes. Drain water. Heat oil into a deep pan. Add bay leaves, cloves and cardamoms. Add drained rice and saute until completely dry. While roasting rice, heat 2 cups water on another stove.
3) Once rice is roasted nicely, add hot water. Also add 1 tsp salt. Let it boil over high heat until water on the surface is almost evaporated. At that point, cover the pan and reduce heat to low. Let the rice cook. Give a gentle stir once or twice. Once rice is cooked, keep it aside until we make Rajma curry.
4) Heat 1 tbsp butter in a pan. Add turmeric powder, red chili powder and ginger-garlic paste. Add onion and saute until translucent. Add tomatoes and little salt. Cook tomatoes until completely mushy.
5) Add cooked Rajma beans and around 1/4 cups water. Boil for few minutes. Add garam masala. Boil gravy until thick enough as we are going to mix it with rice.
6) Add rice to the gravy and mix well (tip). Cover and steam cook for 5 to 8 minutes over medium-low heat. This will help to infuse the flavors.
Garnish rajma rice with cilantro and serve hot with raita.

Tip:
1) Add Rice to the gravy in batches. It will be convenient for mixing and you will be able to mix in just enough rice proportionate to the gravy.

Vegetable Pulav

Vegetable Pulav in Marathi

Time: 30 minutes
Makes: 3 servings

Ingredients:
1 cup Basmati rice
1 + 3/4 cups hot water
3/4 cup Carrot, small dices
3/4 cup Green peas
1/4 cup French beans, cut into 1 inch pieces
2 tbsp ghee
1 tbsp cashew nuts
2 bay leaves, 2 cardamom pods
1 green chili, slit lengthwise
1 tsp ginger garlic paste
Salt to taste

Method:
1) Soak rice in water for 5 minutes. Then drain the water and keep the rice aside for 10 minutes.
2) Heat a nonstick saucepan. Add ghee and wait till it melts. Add bay leaves, and cardamom. Add green chili, ginger garlic paste and cashew nuts. Saute for few seconds.
3) Add drained rice and saute over medium-high heat until it becomes completely dry. It will take about 5 to 7 minutes. You will notice the difference in rice. Add french beans, carrot and peas. Saute for couple of minutes.
4) Add hot water and salt. Give a nice stir. Keep the heat on high. Cook uncovered.
5) Within few minutes you will see very less water on the surface. At this time, turn the heat to very low and cover the pan. Cook until rice is completely done. Stir one or two times only to prevent burning rice. Over-stirring will result into broken rice grains. This way you will get fluffy rice with each grain separated.

Tips:
1) You may add your choice of vegetables to the pulao.
2) Adjust the amount of ghee according to your need.

Phodaniche Tak

Fodniche Tak in Marathi

makess: 2 cups
Time: 5 minutes
Ingredients:
2 cup Buttermilk, thin consistency
1/2 Tsp Ghee
1/2 tsp Cumin seeds
1/4 tsp Asafoetida Powder (hing)
1 cm Ginger piece, crushed
2 Green chilies, cut into half
1 Kokum (Optional)
2 tbsp Cilantro, finely chopped
salt to taste

Method:
1) Pour buttermilk in medium saucepan.
2) Heat Ghee into a small saucepan. Add Cumin seeds, Asafoetida Powder, Green Chilies and crushed Ginger. Also add Cilantro in it, and pour it over Buttermilk. Add salt and mix well.
3) Use Kokum, if buttermilk is not enough sour. Take 2-3 tbsp lukewarm water in a small bowl. Soak kokum for some time and add this water in buttermilk for sour taste.
4) This buttermilk can be served as cold. But if you want it little lukewarm, put the saucepan over low heat and let it be there for couple of minutes or until lukewarm. Do not make it hot, otherwise it will get curdle.
Serve this spiced buttermilk with the meal.

Tips:
1) Add kokum only if the buttermilk is not sour enough.

Stuffed Capsicum

Stuffed Capsicum in Marathi

Time: 40 minutes
Makes: 2 to 3 servings

Ingredients:
4 small capsicums
1/4 cup green peas
1/4 cup corn kernels (boiled)
1/2 cup small paneer cubes
1/4 cup onion, finely chopped
1/4 cup carrot, small cubes
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp red chili powder
1/4 cup coconut milk
Salt to taste
2 medium Potatoes, boiled and mashed
1 tbsp oil + 3 tbsp oil for shallow frying

Method:
1) Heat 1 tbsp oil into a pan. Add Onion and carrot. Saute for a minute. Cover and cook for 3-4 minutes. Add coconut milk and turn heat to medium.
2) Add corn and green peas. Sprinkle some salt. Cook till vegetables become tender.
3) Add garam masala, coriander powder, cumin powder and red chili powder. Mix well. If you still see coconut milk separately, increase the heat and saute till mixture becomes dry. transfer it to a separate bowl.
4) Slice the tops off the capsicums and remove all ribs and seeds. Stuff the capsicums with mixed veg mixture.
5) Add salt to mashed potato. Mash well and make it lump-free. Seal the stuffed capsicum with mashed potatoes.
6) Take a medium pan. Heat 3 tbsp oil. Place capsicums in the pan, sealed side down. Cover and cook over medium heat for atleast 25 minutes. Flip the sides carefully during these 20-25 minutes to assure even cooking. (capsicum's skin becomes soft and slightly wrinkly)

Pour ladleful of tomato-onion gravy or any spicy gravy you like. Serve hot with chapati or rice. Try Makhani Gravy on stuffed Capsicum

Tips:
1) In addition, you may use other vegetables of your choice.

Rice Flour Chakali

Rice flour Chakali in Marathi

Time: Prep Time- 15 minutes | Cooking time- 20 minutes
Makes: 15 medium chakali

Ingredients:
1 cup Rice Flour
1 cup Water
1/4 cup butter
salt to taste (tip 1)
1/2 tsp cumin seeds
2 tsp green chili paste
Oil for frying

Method:
1) Take rice flour into a deep bowl
2) Take a small pan and heat water in it. Add salt, cumin seeds, chili paste and butter. Let the water boil. Add this boiling water to rice flour and mix with spoon. Cover for 15 minutes.
3) Once mixture becomes warm, knead it.
4) Grease chakali machine with oil. Stuff the mixture in it. Heat sufficient oil in kadai to deep fry chakali. Keep flame beween medium and high.
5) Take small plastic papers (tip 5). Press chakali machine. Slightly rotate the maker round and round until you get a spiral shaped chakali. stick the tip so that it won't open after dropping into hot oil
6) Gently lift the chakali and leave into hot oil. deep fry until golden color. Place deep fried chakali on paper towel.
Once chakalis are completely cooled down, store them into an airtight container.

Tips:
1) When you add salt, taste a drop of water. It should taste little salty than usual. After adding rice flour, the salt will get adjusted.
2) If you want long lasting and crunchy chakalis, fry them till they get nice deep golden color. If you get the chakalis out of oil when they are white, they will taste crunchy at first but they may become soft after a while. Also do not overfry. If color turn dark brown, chakali will taste bitter.
3) Do not fry chakalis over low heat. Chakalis become oily.
4) Rice flour does not have enough gluten. before frying, Rice flour chakali can break while handling. Hence, lift chakali very gently. Also, careful while leaving it into hot oil.
5) Use 5" x 5" plastic paper. Press 1 chakali on 1 paper. It will make easy handling of chakali. Aluminum foil or butter paper can be used instead of Plastic paper.

Pineapple Pastry

Pineapple Pastry in Marathi

Time: 15 minutes

Ingredients:
8 OZ tub of whipped cream (Tip 1 and 2)
2 to 3 tbsp powdered sugar
few drops of pineapple essence (4 to 5 drops)
1/4 cup pineapple chunks
8 to 10 glazed cherries
2 sheets of pineapple flavored sponge cake (8 x 4 x 1) (Tip 2)
10 x 10 inch square hard cardboard wrapped with aluminum foil

Method:
1) Add pineapple essence and sugar in whipped cream. Fold very gently. Do not whisk vigorously. Whipped cream looses its foamy texture if over mixed.
2) Place one cake sheet on card board. Slather whipped cream on that cake sheet evenly. Make 0.5 to 1 cm layer. Spread pineapple chunks.
3) Put second sheet of cake on top and spread whipped cream evenly. Also spread it on four vertical sides. Make all sides smooth.
4) If you have icing bag, then fill it with whipped cream and decorate the cake. Also, use pineapple chunks and glazed cherries for decoration.
Serve immediately. Or refrigerate.

Tips:
1) Whipped cream melts if kept at room temperature. So be quick when working with whipped cream. Keep all the ingredients ready and then bring the whipped cream out of the fridge.
2) Whipped cream can be made at home by whipping heavy cream. Pour chilled heavy whipping cream into chilled bowl. Beat until it forms soft peak. Soft peaks should fold over when the beaters or whisk are lifted. At this point, add 2 tbsp sugar and few drops of pineapple essence. Beat again until mixture thickens and becomes foamy. Continue beating until cream reaches desired consistency.
3) When you bake the cake, it will rise and might create a bump on the surface. To get nice and even cake sheet, run a serrated knife horizontally just below the bump to cut it. Then cut the square cake into two equal rectangles. This way you will get two sheets of sponge cake.
4) At the time of cutting cake, use sharp knife.

Pineapple Flavored sponge cake

Pineapple flavored cake in Marathi

Time: Preparation- 20 minutes | Cooking time- 45 to 50 minutes
Makes: 15 to 16 pieces

Pineapple cake can be made without eggs. For eggless cake recipe link and couple of changes you need to make for pineapple eggless cake, please check Tip no. 5

Ingredients:
1 and 1/2 cup All purpose Flour
1 and 1/2 stick unsalted butter, softened (3/4 cup)
1 cup granulated sugar
3 medium eggs (Room temperature)
1/4 tsp Pineapple essence
1 tsp baking powder
1 tsp baking soda
2 tbsp yogurt
1/2 cup milk (room temperature)
Pinch of salt
Method:
1) Preheat oven at 350 F (175 C) for atleast 10 minutes. Grease an 8 x 8 inches pan with butter.
2) Sift all purpose flour, Baking Soda, Baking powder, and salt. You may find small lumps of baking powder. Break them with fingers.
3) In a glass bowl, add sugar and softened butter. Beat at medium speed with hand mixer or electronic stand mixer till mixture becomes light and creamy. It will take minimum 2-3 minutes.
4) Now add eggs and beat well. Mixture will become fluffy and smooth. Do not over-beat. Over-beating eggs and butter will curdle the mixture.
5) Add Yogurt and pineapple essence. Add flour and milk alternately in three batches. Mix slightly after adding each batch of flour.
6) Pour the batter in greased pan. Spread the batter evenly and make the surface plain.
7) Put the cake batter in the oven on middle rack. Bake for 40-45 minutes.
8) After 40 minutes, check the doneness of cake by piercing a skewer in the center. If it comes out clean, then the cake is done. If you find wet batter on skewer. Bake for another 5 to 8

minutes or till skewer comes out clean. (Use cleaned skewer every-time you check)

Tips:
1) Do not add fresh pineapple pieces in the batter. Cake becomes soggy because of juices in pineapple. You may add dried pineapple pieces.
2) Once you put the batter in heated oven, do not open the oven. It will reduce the temperature and cake won't get baked well.
3) If using extra large eggs, use only 2 eggs.
4) When comes in contact with acidic ingredient (here yogurt), baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened.
5) Click here for Eggless sponge cake recipe. Use pineapple flavor essence instead of vanilla essence. In Eggless vanilla cake recipe, the given ingredients would make only 8 to 10 pieces. For 15 to 16 pieces double the amount of ingredients.

Tomato Rasam

Tomato Rasam in Marathi



Time: 40 to 50 minutes

Serves: 3 to 4 persons



Ingredients

3 medium tomatoes, finely chopped

1/4 cup toor dal

3 cups plain water

For tempering:- 1 tbsp oil, 2-3 pinches mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric powder, 2 dried red chilies (broken), 1/2 tsp urad dal, 15 to 20 methi seeds, 2 cloves of garlic (crushed), 1 spring of curry leaves.

10 to 12 black pepper, crushed

1 green chilies, chopped

1.5 tsp coriander powder

1/2 tsp cumin powder

2 tsp tamarind

Salt to taste



Method:

1) Pressure cook toor dal by adding 2 cups water. Once toor dal is cooked, drain and save the water. Squeeze out water from dal too.

2) Add 1/2 cup hot water in tamarind. Let the tamarind soak in for 10 minutes. Then squeeze the tamarind and get the juice.

3) Mix 2 cups plain water and 2 cups dal water into a saucepan. Bring it to a boil. Add chopped tomatoes, green chili and half of tamarind juice. Simmer for atleast 20 minutes or until tomatoes soften and mashed up.

4) Heat oil in a tadka pan. add urad dal, methi seeds. Wait till color turns to light brown. Add garlic, and red chilies. Add mustard seeds, hing, turmeric and curry leaves. Pour this tadka over rasam.

5) Add salt, crushed pepper, coriander powder and cumin powder. Boil for atleast 10 to 15 minutes.

Check the taste and adjust the spices. Add some tamarind juice if sourness is required.



Serve hot with rice or have it as a soup.



Tips:

1) Use nicely ripe red tomatoes.

2) If you don't like chunky rasam, puree 2 tomatoes instead of chopping.

3) Rasam should be spicy. However, to make it subtle, reduce the amount of black pepper.

4) Flavors intensify (in good way), if you serve rasam after couple of hours.

Tomato Rice

Tomato Rice in Marathi

Serves: 2 persons
Time 10 to 15 minutes

Ingredients:
2 cups cooked Rice (basmati)
2 big juicy red tomatoes, finely chopped
3 to 4 big garlic cloves, roughly chopped
2 tbsp ghee or oil, 2 pinches cumin seeds, 1/8 tsp hing, 2 green chilies, 1 spring of curry leaves
Salt to taste
chopped cilantro for garnishing

Method:
1) Heat ghee into a pan. Add garlic and cook over high heat. Stir continuously. Saute garlic until edges become brown.
2) Once garlic cooks nicely, add cumin seeds, hing, green chilies, curry leaves. Fry for 15 to 20 seconds.
3) Add chopped tomatoes and salt. Cover and cook over high heat, stir occasionally. Let tomatoes become completely mushy.
4) Mix in the rice and toss well. Rice should get coated with sauteed tomato. Cover pan and cook for couple of minutes over medium-low heat.
Garnish with cilantro and serve hot.

Tips:
1) dried Red chilies can be used instead of green chilies
2) Garlic should get nicely brown (do not burn). Raw flavor of garlic doesn't taste good.
3) Choose good quality, red, fully riped and juicy to get tomato flavor.
4) You may add garam masala in the recipe. However, garam masala overpowers flavor of tomato.

Paneer Lollypop

Paneer Lollypop in Marathi

Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry

8 to 10 ice candy wooden sticks OR baby corns

Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.

Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.

Spinach Stir Fry

Palak Sabzi in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste

Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.

Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.

Padwal dalimbi usal

Padwal dalimbya in marathi

Time: 25 to 30 minutes
Serves: 3 to 4 persons

Ingredients:
1 and 1/2 cup Snake gourd slices (Step 2)
1 cup Soaked and sprouted Vaal beans (Step 1)
For tempering: 2 tsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/8 tsp turmeric powder, 1/2 tsp red chili powder, few curry leaves
2 to 3 tbsp fresh scraped coconut
2 tbsp jaggery
Salt to taste
Other optional ingredients: 2 kokum pieces, 1 tsp Goda masala, 1/2 tsp freshly roasted crushed cumin

Method:
1) Soak 1/2 cup Vaal beans in water for 12 hours. Drain all the water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about atleast 10 hours (It may take longer in winter season). Once Vaal Beans are sprouted, loose the knot. Take a container half filled with warm water. Transfer sprouted Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can break because of harsh handling. After soaking 1/2 cup dried Vaal beans, we get 1 cup Dalimbya.
2) Cut the snake gourd lengthwise. Scrape and remove all the seeds. Make 1 cm slices.
3) Heat oil into a pan. Add mustard seeds, hing, turmeric powder, red chili powder and curry leaves. Add dalimbya and sliced snake gourd. Sprinkle some water and some salt.
4) Cover the pan and let it cook over high heat. Sprinkle few tbsp water in between to avoid sticking. Also, adding too much water reduces the curry's flavor. So, add only when it's required.
5) Check the doneness of dalimbi by pressing between thumb and index finger. If its almost done, add coconut, jaggery and salt. Also add some water. Little watery consistency tastes better than dry sabzi.
Serve hot with Chapati

Tips:
1) If you are going to use optional ingredients, then add kokum along with the snake gourd. Add goda masala and crushed cumin alongwith coconut.
2) Proportion of Dalimbya (soaked and peel vaal) and snake gourd can be changed to your preference.

Raagi flour dosa

Nachani Dosa

serves: 12 to 15 medium dosa
time: 30 minutes

Ingredients:
1 cup Nachani Flour (Raagi flour)
1/2 cup Rice Flour
1/2 cup Urad Dal
7-8 Methi seeds
Salt to taste
Oil to drizzle while roasting dosa

Method:
1) Soak Nachani Flour and Rice flour in water for 5 hours. The consistency should be thick. Also soak urad dal and methi seeds together in water for 5 hours.
2) Grind urad dal to fine paste. Add very little water while grinding. Now mix urad dal paste and soaked flours together. Add enough water to get usual dosa consistency. Add salt.
3) Heat a nonstick tawa. Pour a ladleful batter and spread with spoon in swirling motion.
Drizzle a teaspoon oil around the dosa. After one side is done, flip the dosa and roast the second side.
Serve hot with - Coconut chutney, sambar, garlic chutney.

Tips:
1) Consistency of batter should be just like usual dosa batter. Nicely spreadable batter will make thin and light dosas.
2) Its a very good breakfast option. To make dosa for breakfast soak flour and urad dal overnight. Then grind urad dal in the morning and make dosas as per above method.
3) Cook the both sides of dosa. Uncooked Nachani flour doesn’t taste good.
4) To variate the recipe, add chopped cilantro, onion, tomato or green chili to your preference.

Soya Methi Malai

Soya Methi Malai in Marathi

Serves: 3 persons
Time: 40 minutes

Ingredients:
1.5 cups Methi leaves, finely chopped (plz see imp tip no. 1)
3/4 cup Soya Chunks
1/2 cup Green Peas (Frozen)
1/2 cup finely chopped onion
For tempering: 1 tbsp Oil, 2 pinches cumin seeds, 1/ 8 tsp turmeric powder, 1 tsp ginger-green chili paste, 1 tsp red chili powder
2 tsp Kitchen king masala
1/4 to 1/2 cup Heavy cream
Salt to taste
For Garnishing - 2 tbsp Chopped tomato

Method:
1) Wash and finely chop methi leaves. Soak soya chunks in hot water for 5 minutes. Drain the hot water and add cold water. Leave it for 2 minutes and then squeeze soya chunks to remove all the water. Roughly chop them.
2) Heat oil in Kadai. Add cumin seeds, saute for 5 seconds and then add ginger-green chili paste. saute for 10 seconds. Now add onion, turmeric, red chili powder and 2 pinches of salt. Suate until onion becomes translucent.
3) Add green peas and cook for couple of minutes. Now, add soya chunks and methi leaves. Stir for 2 minutes. Add kitchen king masala. Cook till moisture in methi leaves evaporates. Do not cover while cooking. Check the salt and adjust the spices.
4) Turn the heat to low. Add heavy cream as much as required. Stir continuously to prevent curdling. Keep the flame low.
After adding cream, do not boil too much. There are chances of curry getting spoiled.
Serve hot with Chapati, or any other Indian bread.

Tips:
1) To reduce bitterness of fenugreek, soak the chopped fenugreek into cold salt water for 10 minutes. Then squeeze and use. But, soaking in water, methi loses its nutritional value to some extent. Hence, use this method only if you can't bare the bitterness. (the bitterness reduces a little after adding cream)
2) Soya granules can be used instead of soya chunks.
3) green peas give a sweetness to the curry. However, its an optional ingredient. The curry can be prepared with fenugreek and soya chunks.
4) Incase, if kitchen king masala is not available, use garam masala.

Spinach Rice

Spinach Rice in Marathi

Time: 30 minutes
Serves: 2 persons

Ingredients:
3/4 cup basmati rice
1 cup finely chopped spinach
3/4 cup hot water
1 tbsp butter
1/4 tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup chopped onion
1 small green chili
Whole spice: 2 bay leaves, 1 cardamom, 2 cloves
Salt to taste

Method:
1) Soak rice in water for 10 minutes. Drain the water after 10 minutes. Leave the rice for 10 minutes.
2) Add 1/2 cup of water to spinach and puree.
3) Heat 1 tbsp butter into a deep nonstick saucepan. Add cumin seeds, whole spices. Saute for 5 seconds. Add ginger garlic and green chili. Add onion and saute till translucent.
4) Add soaked rice. Roast for few minutes over high heat. Stir continuously to avoid burning the rice. You will notice that rice has become completely dry and rice grains are popping when touched directly to the pan's bottom. That means rice is roasted perfectly.
5) Add 3/4 cup hot water, salt and spinach puree. Keep the flame on high. Boil until you don't see water on the surface of rice. Then put the flame on medium low and cover the pan. Cook for 8 to 10 minutes or until rice is cooked completely.
Fluff with a fork. Serve hot with raita and fryums/ papad.

Tips:
1) To make this rice more healthy and colorful, add vegetables like peas, carrot, french beans, cauliflower etc
2) Roasting rice helps to keep the grains separate after cooking. Also, use hot water and follow step 5 for better results.
3) Kids would love to eat this green rice. Do not add green chili to make it kids friendly.

Paneer Methi

Paneer Methi in Marathi

Serves: 2 to 3 persons
Time: 25 to 30 minutes

Ingredients:
1 big bunch of Methi, washed and picked
150 gram paneer, small cubes (Tip)
1 small onion, sliced lengthwise
1 medium tomato, medium cubes
1/2 inch ginger
3 to 4 big garlic cloves, roughly chopped
2-3 Black pepper
1 tbsp plain yogurt
1/2 cup cream (Tip)
Tempering: 1 + 1 tbsp Oil, pinch of turmeric
1 tsp Coriander powder
Salt to taste

Method:
1) Heat 1 tbsp oil into a pan. Add black pepper, ginger, garlic and onion. Saute till onion turns translucent. Add tomato and cook till tomato becomes mushy. Let this mixture cool down. Puree without adding water.
2) Finely chop methi leaves. Heat oil into a pan. Add turmeric and methi leaves. Also add 2-3 pinches of salt. Cook uncovered until water content of methi leaves evaporate.
3) Now add tomato- onion puree and yogurt. Stir well and cook for few minutes. Add little more salt and coriander powder.
4) Turn the heat to low (Tip). Add paneer and cream. Also add some water to get the desired consistency. Cook for few minutes.
Serve hot with Chapati, Naan or any Indian bread.

Tips:
1) When using store bought paneer, cut them into cubes and immerse into hot water. Drain the water after 2 minutes. This way, paneer becomes soft.
2) Incase, the cream is unavailable, mix 1/2 cup milk powder to 1/4 cup water without any lumps.
3) Do not add cream when flame is high. High flame will curdle the cream (when mixed with salt).

Stuffed Paneer Paratha

Stuffed Paneer paratha in Marathi

Time: 40 minutes
Yield: 6 to 8 medium parathas

Ingredients:
Stuffing
2 cup grated paneer
3-4 green chilies, finely chopped
1/4 cup Cilantro, finely chopped
1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp amchoor powder, 1/2 to 1 tsp grated ginger
Salt to taste
Cover
3/4 cup Maida
1 cup wheat flour
1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder
1/4 cup yogurt
Water as needed
2 tbsp oil
2 tbsp cilantro, finely chopped
1/2 tsp salt
Other ingredients
Butter or oil to roast paratha
Dry flour for dusting

Method:
1) Take grated paneer into a bowl. Add green chili, cilantro, coriander-cumin powder, dry mango powder, ginger and salt and mix gently.
2) To make the dough, mix maida, wheat flour, cumin, turmeric, red chili powder, yogurt, oil and salt. Pour required amount of water and make a soft dough. Cover it and let it rest for 15 minutes.
3) Divide the dough into 6 to 8 equal portions. Divide the stuffing into same amount of equal portions.
4) Roll the dough ball into 2 to 3 inch diameter circle. Then put 1 portion of stuffing. Gather all the edges and seal. Roll it with a rolling pin by sprinkling little flour.
5) Heat a tawa. Place rolled paratha at the center. Drizzle little oil or melted butter. Roast both sides until brown spots appear.
Serve this paratha with green chutney or mint chutney.

Tips:
1) Add chopped mint leaves along with cilantro for more flavor.
2) Carom seeds can be replaced by cumin seeds.