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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TOMATO SALSA RECIPE INGREDIENTS Medium ripe tomatoes – 3 Onion finely chopped – 1 Finely minced garlic – 1 tsp [optional] Finely chopped coriander leaves – 2 tbsp Finely chopped green chilli – 1 Tomato ketchup /sauce – 1 tbsp Chilli sauce – 1 tsp Lemon juice – 1 or 1 1/2 tsp Honey –
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SINDHI ALOO TUK / TUK PATATA / DOUBLE FRIED POTATOES Recipe courtesy – Disha Lahori & Mina Ahuja INGREDIENTS Big potato – 4 Oil to deep fry Salt to taste Red chilli pwdr + coriander pwdr + chaat masala / amchur pwdr as required PREPARATION Peel the potato and slice it into thick roundels of
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RAWA /SEMOLINA /SOOJI IDLI Recipe courtesy – Valli Rawa idli is a simple and healthy south indian idli recipe made with semolina or sooji batter. it is an ideal morning breakfast recipe and can be prepared without the hassle of grounding and fermenting the batter. it is made with spices and savoury and hence can
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MOOLI / RADISH KA PARATHA WITHOUT STUFFING Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.1 INGREDIENTS PREPARATION METHOD Divide the dough into equal portions
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RAW BANANA IN ROASTED COCONUT Green bananas may provide some additional nutrients and benefits that yellow bananas do not. They’re rich in resistant starch and pectin, which are filling, improve digestive health and help lower blood sugar levels. health benefits of raw bananas you must know: Rich in vitamins. Raw bananas or green bananas comprise most essential vitamins
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ALOO PANEER CHEESE GRILLED SANDWICH INGREDIENTS Bread slices as required Mashed potato – 1 cup Grated paneer – 1 cup Very finely chopped onions – 1/4 cup Very finely chopped coriander leaves – 1/4 cup Chaat masala – 1/2 tsp Mixed herbs/oregano- 1 tsp Chilli flakes – 1/2 tsp Salt to taste Butter as required
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SPAGHETTI AGLIO E OLIO – is a traditional Italian pasta . INGREDIENTS PREPARATION METHOD Heat oil in a pan . Add the garlic and fry till light brown .[don’t burn it] Lower the flame and add chilli flakes + salt ,mix well . Add the cooked spaghetti and mix well so that it blends with
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SINDHI KOKI Popular dish from Sindhi Cuisine, Sindhi Koki is a flatbread with a fabulous taste and interesting texture. It is a breakfast dish made using wheat flour, spices, and herbs. Sindhi koki recipe is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and
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GUJARATI PATRA / ALU VADI / PATHRODE / COLOCASIA LEAVES SNACK INGREDIENTS Taro Leaves /arbi leaves /colocasia leaves – 5 small Besan gram flour – 1 1/2 cup Tamarind – small lemon size soaked in 1/2 cup hot water Ginger +garlic + chilli paste – 1 tsp Turmeric – 1/4 tsp Red chilli pwdr –
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SINDHI SAI BHAJI [ sai means green – bhaji means veges ] INGREDIENTS Palak leaves – 1 bunch Khatta leaves – 1 small bunch Chana dal – 1/4 cup Onion finely chopped – 1 big chopped Tomatoes finely chopped – 2 Green chilli finely chopped – 1 Ginger garlic paste – 1 1/2 tsp Potato
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DINDIGUL THALAPPAKATTI BIRIYANI INGREDIENTS PREPARATION METHOD Heat oil in a heavy bottom pan. Add the onion paste and fry till oile separates Add the cooked mutton pieces without any water and mix well . Add coriander leaves + mint leaves + lemon juice + curd + salt and stir fry for a minute . Add
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BESAN WAFFLES / CHEELA WAFFLES INGREDIENTS Besan /gram flour – 1 cup Fine sooji /rava – 2 tbsp Curd – 2 tbsp Finely chopped onions – 2 tbsp Finely chopped coriander leaves – 2 tbsp Red chilli pwdr – 1/4 tsp Turmeric pwdr – a generous pinch Ginger garlic paste – 1/4 tsp Salt to
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SABUDHANA WAFFLES /OIL FREE SABUDHANA VADA INGREDIENTS 3 potatoes [ boiled and mashed well ] 1 cup peppercorn size sabudana [ soaked for minimum 5 hrs or over night] 1/2 cup roasted peanut [ remove the skin and blend into coarse powder] 2 green chillies finely chopped. ½ cup finely chopped coriander leaves. Salt as
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HOMEMADE BURGER RECIPE INGREDIENTS PREPARATION Make tikkis /cutles of your choice . Click on the link below – METHOD Slice the bun from middle . Toast it on a hot pan . Top the base with mustard sauce / mayo and spread it . Now place few torn lettuce . Place the cheese slice .
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INSTANT RAGI DOSA INGREDIENTS Ragi / nachani flour – 1 cup Rice flour – 1/2 cup Jeera – 1 tsp Finely chopped green chilli – 1 Curry leaves finely chopped – few Coriander leaves finely chopped -2 tbsp Rava – 1 or 2 tbsp [optional ] Salt to taste. PREPARATION Take all the ingredients in
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VEG DALCHA / SAALNA FOR BIRYANIS OR PULAO INGREDIENTS Toor dal – 4 tbsp Chana dal – 3 tbsp Oil – 2 tsp Whole garam masla – 1 piece of cinnamom + 2 clove + 2 green cardamom Onion finely chopped – 1 Tomato finely chopped – 1 Brinjal sliced – 2 small OR any
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SINDHI BUGHA CHAWAL / SINDHI BIRYANI RECIPE COURTESY BY MINA AHUJA INGREDIENTS Basmati rice – 1 cup [ 250 gms ] Oil + ghee – 2 tbsp Onion finely sliced – 1 big Tomato finely sliced – 2 small Whole garam masalas – 1 cinnamom + 2 green cardamom + 2 clove + 2 bay
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