DRUMSTICK SOUP Recipe courtesy – Bindu Sampath INGREDIENTS Tender drumsticks – 2 Butter – 1 tbsp Oil – 1/4 tsp [optional – adding so that butter doesnt burn ] Finely minced garlic – 1 tsp Finely chopped onion – 1/4 cup Salt to taste Pepper to taste Finely chopped coriander leaves – 1 tbsp Corn
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SWEET POTATO / RATALU / SHAKARKAND SALAD RECIPE INGREDIENTS Boiled sweet potato small cubes – 3 cups Olive oil – 2 tbsp Lemon juice – 1 or 2 tsp Finely minced garlic – 1 Pepper pwdr – 1/2 tsp or as per taste Chilli flakes – 1/4 tsp Chaat masala – 1/2 tsp Salt to
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LITCHI LEMONADE Recipe courtesy – Tanvi Desai INGREDIENTS Litchi – 12 or 15 Sugar – 2 or 3 tbsp or as per taste Lemon juice – 1 big lemon Chilled water – 3 cups Fresh Mint leaves – few Ice cubes – few Lemon slice + mint leaves for garnish PREPARATION Remove the skin and
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ORANGE BLOSSOM INGREDIENTS Any chilled orange cold drink like fanta or miranda – 2 cup Vanilla ice cream – 2 or 3 scoops METHOD Take both the ingredients in a mixing jar and blend it till frothy . Serve chilled orange blossom in a tall serving glass . Serve immediately . NOTES We can also
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CARROT PARATHA INGREDIENTS Wheat flour – 2 or 2 1/2 cup Grated carrot – 1 cup Finely chopped coriander leaves – 1/4 cup Green chilli ginger garlic paste– 1 tsp Chaat masala – 1/2 tsp Besan – 1 tbsp [optional] Jeera pwdr – 1/2 tsp Garam masala pwdr – 1/4 tsp Salt to taste Oil
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BEETROOT APPLE SALAD INGREDIENTS PREPARATION Peel the apple + beetroot and slice it finely like match stick . I have used a match stick peeler. METHOD Take olive oil + lemon juice + pepper pwdr + salt in a mixing bowl and mix well . The dressing for salad is ready. Now add all the
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MULTIGRAIN DOSA / WHEAT , JOWAR . BAJRA AND RAGI DOSA INGREDIENTS 1 cup – raw rice 1 cup – par boiled rice 1 – cup skinless whole urad dal 1/2 cup – ragi / millet flour 1/2 cup jowar flour 1/2 cup bajra flour 1/2 cup wheat flour 1/2 tsp – fenugreek seeds Fist
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MULTIGRAIN IDLI / WHEAT , JOWAR . BAJRA AND RAGI IDLI INGREDIENTS 1 cup – raw rice 1 cup – par boiled rice 1 – cup skinless whole urad dal 1/2 cup – ragi / millet flour 1/2 cup jowar flour 1/2 cup bajra flour 1/2 cup wheat flour 1/2 tsp – fenugreek seeds Fist
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NACHOS By Disha Lahori INGREDIENTS 1/2 cup maize flour 1/3 cup maida / all purpose flour 2 tbsp oil Salt to taste 1/4 tsp turmeric 1 tsp mixed herbs /oregano 1/2 chilli flakes [even chilli pwdr will do ] Oil for deep frying METHOD Mix all the ingredients well in a mixing bowl . Gradually
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SOUTHINDIAN NACHOS By Disha Lahori INGREDIENTS 1/2 cup maize flour 1/3 cup maida / all purpose flour 2 tbsp oil Salt to taste 1/4 tsp turmeric powder Handful curry leaves, washed, dried and deep fried and crumbled between palms 1/2 tsp sambar masala Oil for deep frying METHOD Mix all the ingredients well in a
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MARBLE NANKHATAI /COOKIES Recipe courtesy – Ruchita Chauhan INGREDIENTS Maida – 1 cup Cornflour – 1 tbsp Unsweetened cocoa pwdr – 1 tbsp Sugar – ½ cup Melted Ghee – ½ cup Vanilla essence – 3 or 4 drops [ not more than that ] Baking pwdr – 1/4 tsp [optional ] PREPARATION Preheat the
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VANILLA NANKHATAI /COOKIES INGREDIENTS Maida – 1 cup Cornflour – 1 tbsp Sugar – ½ cup Melted Ghee – ½ cup Vanilla essence – 3 or 4 drops [ not more than that ] Baking pwdr – 1/4 tsp [optional ] PREPARATION Preheat the oven at 180*. Grease and dust the baking tray. METHOD Take
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CHOCOLATE NANKHATAI /COOKIES INGREDIENTS Maida – 1 cup Cornflour – 1 tbsp Unsweetened cocoa pwdr – 2 or 3 tsp Sugar – either ½ cup or as per taste Melted Ghee – ½ cup Vanilla essence – 3 or 4 drops [not more than that ] Baking pwdr – 1/4 tsp [optional ] PREPARATION Preheat
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CHICKPEA SALSA /SALAD INGREDIENTS PREPARATION METHOD In a bowl take all the ingredients one by one . Mix all the ingredients with clean hands by applying light pressure . Mix well so that all ingredients blend well. Chickpea salsa is ready to serve . Goes well as stuffing for tacos /nachos / topped on bruschetta
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APRICOT / KHUBANI WITH FRESH CREAM Recipe courtesy –Julie Philip INGREDIENTS Dried apricot – 10 or 12 Sugar – 1 cup Water – 2 cup Chilled fresh cream – 1/4 cup Vanilla essence 2 drops OR a pinch of cardamom pwdr Few saffron strands for garnish [optional] PREPARATION Wash the dry apricot . Take 2
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EASY FISH CURRY INGREDIENTS Any fish – 300 gms [ with firm flesh and fresh ] Tamarind – lemon size soaked in 1 cup hot water Freshly grated coconut – 1 cup Onion chopped – 1 Tomato chopped – 2 small Red chilli pwdr – 1 1/2 tsp or as per taste Coriander pwdr –
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TADGOLA / PALM FRUIT CUSTARD INGREDIENTS PREPARATION METHOD Boil the remaining milk in a pan. Add the sugar and mix well. Keep the medium low. Once it starts boiling ,lower the flame to lowest . Now slowly add the custard pwdr mixture into it and mix well. Cook for 2 – 3 minutes by continuously
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MANGO CUSTARD INGREDIENTS Milk – 500 ml [ from this take ¼ cup and keep aside ] Vanilla custard pwdr [any brand ]– 2 heapful tbsp Sugar – 4 or 5 tbsp or as per taste Mango peeled and finely chopped – 1 big bowl or as required Dry fruits chopped – 3 or 4
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GREEN SABUDHANA KHICHDI / HARIYALI SABUDANA KHICHDI INGREDIENTS Sago / sabudana / – 1 cup Potato finely diced – 1 big Chopped coriander leaves –1 or 1 1/2 cup tightly packed Ginger – a very small piece Oil + ghee – 1 tbsp Green chilli – 2 or 3 or as per taste Skinless roasted
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TADGOLA LEMON JUICE /COOLER INGREDIENTS METHOD Peel the brown outer part of tadgola and chop it into small bits. Take the tadgola + sugar / honey and blend till smooth . Now add lemon juice + water + ice cubes and blend till all mix well . Pour it in a glass and serve chilled.
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TADGOLA TENDER COCONUT CRUSH INGREDIENTS PREPARATION METHOD Take the coconut water + malai + tadgola + sugar / honey and blend it . Instead of blending we can just mash both the tadgola + tender coconut flesh with hands nicely . *. Instead of adding sugar / honey , we can add a scoop of
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PAPAD KATORI / BOWL [oil free ] By Shweta Galinde INGREDIENTS Big or small papads as required Microwave safe bowl of any size Any salads which you want to serve in it *** I have used lizzat papad of big size for this bowl ,I used 1 1 /2 papad . METHOD Grease the microwave
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HOME MADE CHEESE Recipe courtesy Alpa Savaliya Made by Shweta Galinde INGREDIENTS Ghee made from cow milk – 100 gms Milk powder – 2 tbsp Corn flour – 1 tbsp Baking soda – 1/4 tsp Cheese essence – 1/2 tsp Citric acid powder – 1/8 tsp Salt – 1/4 tsp METHOD Heat ghee in a
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TADGOLA / ICE APPLE / NUNGU BASUNDI INGREDIENT PREPARATION METHOD Boil the milk in a pan, once it boils reduce the flame to low and allow it to simmer. Simmer the milk for 20 mins. Keep stirring using a ladle scrape the cream at the sides and mix the top layer which is formed on
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SOFT GOURD / GALKA / GILKA / GHOSALYACHI / SILK GOURD /DAL INGREDIENTS Moong dal – 1/2 cup Galka [ tender ones ] – 2 medium size or 2 cup chopped Turmeric – 1/2 tsp Green chilli chopped – 3 or 4 or as per taste Salt to taste Oil + ghee – 1 1/2
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MANGO SHEERA / KESARI INGREDIENTS Rava – 1 cup Mango pulp – 1cup Sugar – 3/4 or 1 cup or as per taste Water – 2 cup Cardamom pwdr – 1/4 tsp Ghee – 5 or 6 tbsp Cashew nuts – few PREPARATION Use sweet mangoes .Peel the mango and chop it into small pieces
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ malvani recipe ] By Dine in with Disha #MALVANI_CHICKEN is the famous preparation of Konkan region. This authentic cuisine is combo of Konkani and Goan style food. It’s a coastal region hence they use more of dry and fresh coconut for the cooking. Today Malvani Chicken is served
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ VARAN , BATTI ,GHOTLELE VANGYACHI BHAJI, MATTHA, koshimbir ] By Dine in with Disha #Khandeshi_Varan_Batti is a mixture of MP’s Dal Bafle and Rajasthani dal baati. It’s boiled first just as Bafle and then either deep fried in ghee or roasted as Baati. Batti is served with plain
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 11 [ kairi panha / karela stuffed with peanuts / katachi amti ] By Dine in with Disha PURANPOLI is an authentic Maharashtrian Dish. It’s a kind of stuffed Paratha, filled with sweet dal stuffing. Water in which dal is boiled is called Kat, and a spicy preparation from this
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 10 [ kadve valache bhirde / rice bhakri / papad cha khuda ] By Dine in with Disha Basically a Konkani Dish. It’s made either in red Konkani masala or in green chilli paste, goda masala. Today we will make it in green Chilli paste. Bhirade is served with easy
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 9 [ patwadi in kandeshi gravy / kandeshi gravy recipe / soya bean chi sukhi bhaji / khandeshi garam masala ] By Dine in with Disha #PATWADI / MAASWADI🔶 is traditionally made in each and every Maharashtrian house. It’s made out of gram flour /besan, dry Soyabean chunks 🍛💥are made
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 8 [ paan sharbat / gulacha sheera / laapsi / kadhi / toor dal khichdi ] By Dine in with Disha #Toor_dal khichdi is also known as Sai Baba ki khichdi. It’s offered to Sai, in the temples of Khandesh, on every Thursday. Toor Dal/ Split Pigeon peas cooked with
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SINDHI RECIPES By Dine in with Disha #Sindhi cuisine, A Cuisine which is not very famous but it’s Full of Flavours and Variations. Generally everyone knows about Sindhi Kadhi Chawal or Dal Pakwan. But this Cuisine has many such varieties. Today we will make Sai Bhaji / Dal Palak 🍵which is made by split chickpeas
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE [ ANGOORI PANHA/ PANNA / ZUNKA/ JOWAR BHAKRI /BURKA /CHUTNEY ] By Dine in with Disha #Maharashtrian Zunka bhakar🍛 with Spicy 🔥 Burka chutney and 🍇Angoori Panha🍹 झुणका भाकर The name itself a symbol of Maharashtrian food… An easy and Dry preparation of gram flour served with Jowar or Bajra bhakri,
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MAHARASHTRIAN CUISINE – 6 [ *MULTIGRAIN THALIPEETH/ KALNYACHE APPE/SURALICHYA VADYA /KANDESHI THESA ] By Dine in with Disha Thalipeeth, Kalnyache Appe, Spicy Suralichya VadyaThalipeeth,🍪 Very famous the most healthiest breakfast of Maharashtra, You must have been tested😋 different varieties of Appe but Kalne ke Appe is with healthy💪 twist, Suralichya Vadya is with 🌶spicy ZING..
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MAHARASHTRIAN CUISINE [AMRAKHAND / DAL GANDORI/दाल गंडोरी /JOWAR BHAKRI ] By Dine in with Disha Dal Gandori (Malegaon special)🍵, Jowar bhakri🍪, Amrakhand🍶Served with Salad🍱 and Kokum Sharbat 🍹 #Dal Gandori is made by Toor dal/split pigeon peas and Green Sorrel which is called आम्बट चूका in Marathi, is a sour and spicy preparation served with
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MUSKMELON / CANTALOUPE / KHARBUJA SMOOTHIE INGREIDENTS 1 cup of sweet muskmelon pieces. 1 tsp fresh lemon juice. Sugar as required depending on the sweetness of the fruit . Pinch of black pepper powder. [optional ] 1/2 cup chilled water . Cherry and papaya pieces for garnishing. Tall glass to serve PREPARATION Peel the skin
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MAHARASHTRIAN CUISINE – 4 [ भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna ] By Dine in with Disha #चीवडीची भाजीचे फुनके / Chivadi chi bhaji che funke, Kadhi, Shengdana dry chutney with Imli Panna #Chivdi chi bhaji, very famous in Vidarbha and Khandesh regions…versatile and very tiny
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MAHARASHTRIAN CUISINE – 3 [BHARIT / KALNE PURI / GEHU KHEER /RED AND GREEN THESA/THECHA / SALAD ] By Dine in with Disha BHARIT, KALNE KI🍪 PURI, GEHU KI🍶🍶KHEER, RED 🔴AND GREEN✳ THESA/THECHA and SALAD #Bharit / bharta usually made by🍆🍆 purple/black brinjals, but Khandesh is the only region of Maharashtra where you get green
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MAHARASHTRIAN CUISINE – 2 /KACCHA FANAS / RAW JACKFRUIT IN KHANDESHI GRAVY By Dine in with Disha KACCHA FANAS / RAW JACKFRUIT IN KHANDESHI GRAVY Jackfruit, is a versatile fruit which is used raw as vegetable and ripen as a fruit. In MAHARASHTRA it’s available everywhere. ••INGREDIENTS•• ½ kg Raw Jackfruit cut into small pieces
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MAHARASHTRIAN CUISINE – 1 /GONGURA BHAJI /BAJRA BHAKRi /STUFFED BHAKRI /LAAL CHUTNEY /FROOTI PANNA By Dine in with Disha GONGURA BHAJI A sour leafy Vegetable which is full of Nutrients but not very popular. Gongura Bhaji is specially made by Maharashtrian sub-cast, लेवा पाटील. अंबाड्याची भाजी Specially cooked for the wedding events and offered to the Goddess
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RICE BALLS PAYASAM INGREDIENTS Rice flour / idiappam flour – 1 cup click here for flour recipe – Idiyappam recipe Coconut milk – 3 cup click here – How to extract Coconut milk at home Grated jaggery – 1 cup or as per taste Cardamom pwdr – ½ tsp Dry ginger pwdr – 1/2 tsp
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