TOMATO SEVAI / VERMICELLI TOMATO UPMA INGREDIENTS Bambino vermicelli roasted or plain – 1 cup Ghee /oil – 1 tbsp Mustard seeds – ½ tsp Broken cashew – few Finely chopped onion – 1 Grated ginger – ½ tsp Green chilli chopped – 2 or as per taste Finely chopped tomato – 1 Turmeric pwdr
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PALAK PAKODA / SPINACH ONION FRITTERS / PALAK PYAAZ PAKORAS Ingredients Palak / spinach chopped finely – 3 cup Onion finely sliced length wise – 1 cup Besan /gram flour – 1 cup or as required Rice flour – 1 tbsp Fennel seeds or ajwain – 1 tsp [ crush it between the palms to get
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CHETTINAD MUTTON GRAVY INGREDIENTS FOR GRINDING PREPARATION METHOD Heat oil in a cooker ,add the bay leaves . Add the shallots and fry till brown . Add ginger garlic paste and fry till raw smell leaves . Add tomatoes + salt and fry till mushy . Add the mutton and mix well . Stir and
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MOONG SPROUTS SALAD / CHAAT INGREDIENTS Moong sprouts – 2 cup Finely chopped onion – 1 small Finely chopped tomato – 1 small Finely chopped cucumber- 1 small Finely chopped coriander leaves – 2 tbsp Green chilly finely chopped – 1 or as per taste OR red chilli pwdr Chaat masala – 1 tsp Grated
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KACCHI MURG KI DUM BIRYANI It is called kacchi as we are going to use uncooked [ raw ] meat. INGREDIENTS FOR MARINATING THE CHICKEN PREPARATION In a large bowl take all the above ingredients , mix well with clean hands and marinate for minimum 2 – 3 hrs or overnight in the fridge .
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DEVILED EGGS By Khushi Udhani Deviled eggs or devilled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.hey are generally served cold as a
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By Mohini Gupta STREETSIDE CHINESEPAKODA INGREDIENTS 100 gm all purpose flour 100 gm cornflour 1 tbsp rice flour (optional) 2 cup grated cabbage 1 cup grated orange carrot 1/4 cup finely chopped beans 1/2 cup spring onion leaves chopped (optional) 1/4 cup grated cauliflower 2 tbsp ginger garlic paste 2-3 green chilli chopped 2-3 tbsp
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MUMBAI PAV BHAJI RECIPE Pav Bhaji is a spicy mashed vegetable dish, served piping hot
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SARSO KA SAAG INGREDIENTS PREPARATION METHOD Take the chopped
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HUNAN CHICKEN INGREDIENTS Boneless chicken cubed – 250 gms Soya sauce – 1 tsp Maida – ½ cup Cornflour – 3 tbsp Pepper pwdr – 1 ½ tsp Baking soda – a generous pinch or ½ tsp eno pwdr to make the batter light Oil to deep fry Salt to taste Olive oil – 1
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PANEER MASALA / KADAI PANEER INGREDIENTS Paneer – 250 gms Onion finely chopped – 1 big Tomato – 2 [ puree] -not sour Capsicum – 1 [ cubed ]
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RESTAURANT STYLE VEG PULAV /PULAO INGREDIENTS *** We can also add 1 tomato chopped PREPARATION METHOD Heat ghee + oil in a heavy bottom pan. Add the whole garam masala and give a quick
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SOUTH INDIAN DAL CURRY INGREDIENTS PREPARATION METHOD Take the soaked dal + enough water + onion+ tomato + brinjal + green chilli + asafeotioda + garlic + turmeric pwdr in a cooker and pressure cook upto 3 whistles .[ you can also cook it in a open pan ] Once the pressure releases open it
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RAJGIRA / AMARANTH LEAVES STIR FRY INGREDIENTS Rajgira leaves – 1 bunch Onion finely chopped – 1 big Garlic crushed – 2 [optional ] Green chilli – 3 or as per taste Freshly grated coconut – ¼ cup for garnishing Jeera – ½ tsp Mustard seeds – ½ tsp Oil – 1 tbsp Salt as
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CHETTINAD CHICKEN CURRY / CHETTINADU KOZHI KULAMBU / CHICKEN CURRY MADE WITH FRESHLY GROUND SPICES / CHICKEN CHETTINAD / CHETTINAD CHICKEN GRAVY ) INGREDIENTS FOR GRINDING PREPARATION METHOD Heat oil in a pan ,add the bay leaves . Add the shallots and fry till brown . Add ginger garlic paste and fry till raw smell
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YAM / SURAN CUTLET INGREDIENTS Yam – 300 or 400 gms [we need 2 cup of mashed yam ] Boiled and mashed potato – 1 cup Besan – 2 tbsp Ginger garlic green chilli paste – 1 tbsp Jeera pwdr – 1/2 tsp Chilli pwdr – 1/2 tsp Turmeric – little Chaat masala pwdr –
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VEGETABLE MASALA OATS / OATS VEG MASALA KHICHDI INGREDIENTS METHOD Dry roast the oast for few seconds till hot to avoid stickiness .[optional ] Heat 2 teaspoon oil in pan , add cumin seeds let it sizzle. Add finely chopped green chilies, + curry leaves + ginger + onion to it, sauté till translucent .
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EGGLESS BESAN BREAD OMELETTE /TOAST INGREDIENTS Bread slices – 6 Besan – 1 cup Finely chopped onion – 1 small Finely chopped coriander leaves – 1/4 cup Turmeric pwdr – a generous pinch Ginger garlic paste – 1 tsp Finely chopped green chilli – 1 or as per taste Salt to taste Oil or ghee
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DUDHI /LAUKI / BOTTLE GOURD KORMA INGREDIENTS Dudhi / bottle gourd small cubes – 3 – 4 cup [ small size gourd ] Onion chopped – 1 Cumin seeds – 1 tsp Curry leaves – few Ginger garlic paste – 2 tsp Tomato chopped – 1 Chilli pwdr – 1 tsp or as per taste
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BEETROOT PARATHA INGREDIENTS Wheat flour – 2 or 2 1/2 cup Grated beetroot – 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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MASALA POHA INGREDIENTS Poha – 2 cup [ thick not thin ] Onion finely chopped – 1 big Potato finely cubed – 1small Cooked green peas + finely chopped carrot + finely chopped capsicum – 3/4 or 1cup Red chilli pwdr – 3/4tsp or as per taste Pav bhaji masala /garam masala / kitchen king
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INSTANT CRISPY JOWAR DOSA / JOLADA DOSA RECIPE / JONNA DOSA / SORGHUM DOSA INGREDIENTS Jowar flour – 1 cup Rice flour – 1/2 cup Finely chopped onion – 1 small Finely chopped green chilli – 1 Grated ginger – 1/2 tsp [ optional ] Finely chopped coriander leaves – 1 tbsp Finely chopped curry
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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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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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#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 – 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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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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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 – 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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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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VEG DALIA /DALIYA /BULGAR /BROKEN WHEAT PULAO / PULAV IN PRESSURE COOKER Good for your muscles: Yes, this nutritious diet works great for building muscles. Dalia is a rich source of proteins and if you are one of those who are looking to gain muscle mass, include dalia in your diet. It is loaded with essential vitamins. Eat a bowl of dalia and increase
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PEANUT BASIL PESTO DIP / SAUCE INGREDIENTS Basil leaves – 3 cup Roasted and skinless Peanut – 5 tbsp Pepper pwdr -1 tsp Parmesan cheese or any cheese – 2 tbsp Salt to taste [ be careful as we are adding cheese ] Garlic – 3 Lemon juice – 1 tsp Olive oil – 5
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MOONG AND CHANA DAL PAKODA / VADA / BHAJIA INGREDIENTS Moong dal – 1 cup Chana dal – 1/2 cup Fennel seeds- 1 tsp [optional ] Finely chopped coriander leaves – 1/4 cup Finely chopped green chilli – 1 Asafoetida – a generous pinch Eno / fruit salt – 1/2 tsp Salt to taste Oil
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CHEESY PANEER PARCELS INGREDIENTS FOR COVERING Maida – 1 cup Fine sooji / rava – 1 tsp Oil – 1 tbsp Salt to taste METHOD Mix all ingredients in a big plate . Slowly add water and start kneading . Knead it into a firm and stiff dough . Cover and keep aside for 30
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MYSORE MASALA DOSA INGREDIENTS FOR DOSA BATTER METHOD First wash and soak rice for 5 to 6 hours. [ add poha to it just 10 minutes before grinding ] Wash and soak urad dal for 4 hours. Drain both . Take urad dal and grind in a mixer , add little water at a time
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MANGALORE BANANA BUNS / BANANA POORI Mangalore Buns is a popular breakfast or tea time snacks in the Udupi-Mangalore region of Karnataka, India. This food belongs to Tulu Mangalorean cuisine or Udupi cuisine. The buns are mild sweet, soft fluffy puris made using all purpose flour and banana. These buns are also called as banana
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SANDWICH TOAST MADE WITH IDLI BATTER INGREDIENTS ***** You can use any stuffing like pav bhaji / potato bhaji /noodles etc etc. In the video ,you can see that masala dosa potato filling and pav bhaji sabji is used . PREPARATION Make idli batter using this recipe – Batter for soft idli and dosa VARITEIES OF
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RAVA DHOKLA UPMA INGREDIENTS Left over or fresh rava dhokla crumbled – 2 cup Oil – 1 tbsp Mustard seeds – 1 tsp Sesame seeds – 1 tsp Onion very finely chopped – 1 Finely grated ginger – ½ tsp Green chilli chopped – 1 or as required Curry leaves – few Freshly finely chopped
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CHEESY PANEER ENVELOPES / LIFAFA By Disha Lahori INGREDIENTS · Maida – 1 cup · rava / Fine sooji – 1 tsp · Oil – 1 tbsp · Baking soda – a pinch [optional ] · Salt to taste METHOD Mix all ingredients in a big plate . Cover and keep aside
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DRUMSTICK SAMBAR INGREDIENTS Moong dal – ½ cup Drumstick – 2 Oil – 1 tbsp Mustard seeds – 1 tsp Jeera – 1 tsp Fenugreek seeds – ¼ tsp Curry leaves – few Onion sliced – 1 Tomato chopped – 1 Tamarind – marble size Sambar masala pwdr – 2 ½ tbsp Turmeric pwdr –
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CRISPY LONAVALA CORN PAKODA Fried corn fritters made with besan (gram flour), sweet corn, spices . These crispy and tasty corn fritters are a regular snack during monsoons. This is a kind of bhajiya you may not find so easily in any other part of this country. Apart from Lonavala, this bhajiya or fritter is
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RAW BANANA KEBABS / CUTLETS / CROQUETTE INGREDIENTS Raw banana – 2 Potato – 1 Very finely chopped onion – ½ cup Finely chopped coriander leaves – 2 or 3 tbsp Green chilly + garlic+ ginger paste – 2 tsp Garam masala – ½ tsp Turmeric – ¼ tsp [ optional ] Chaat masala –
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DIWANI PALAK PANEER INGREDIENTS PREPARATION Clean ,wash and rinse and soak the palak leaves for sometimes . Again rinse and drain the excess water .Transfer it to a colander for excess water to drain off .Chop it roughly . Heat 1 tbsp oil + butter , add onion and fry till transparent . Add ginger
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PESARATTU / MOONG DAL DOSA INGREDIENTS Whole green moong dal with skin – 1 cup Raw rice – 1 or 1 ½ tbsp. Ginger – 1 inch Green chilli – 1 Jeera / cumin seeds – ¾ tsp Salt to taste Ghee or oil to drizzle Finely chopped onion + grated carrot + finely chopped
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SAMA / SAMAI / BAGAR / LITTLE MILLET PONGAL INGREDIENTS [ serves 4 ] Millet / sama / burgar – 1 cup Moong dal – ¼ cup Ginger grated or crushed – 1 ½ tsp Ghee – 2 or 3 tbsp Asafoetida – a pinch Whole black pepper – 1 ½ tsp Jeera – 1
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MASALA VADA INGREDIENTS PREPARATION METHOD Take the ginger + garlic + red chilli + green chilli + fennels seeds+ in a mixie jar and grind it to a coarse paste without adding water . Transfer this mixture to a mixing bowl. Now take the soaked dal in the jar and grind it coarsely .[ don’t
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CORN CHAAT / CORN SALAD Recipe by KHUSHI UDHANI INGREDIENTS Boiled corn kernels – 2 cup Boiled / roasted peanut – ½ cup Finely chopped onion – 1 small Finely chopped tomato – 1 small [ remove the pulpy part ] Finely chopped coriander leaves – 2 tbsp Green chilly finely chopped – as per
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MOONG DAL PAKODA / VADA / BHAJIA INGREDIENTS Moong dal – 1 cup Finely chopped coriander leaves – ½ cup Finely chopped green chilli – 1 or as required Rice flour – 1 tbsp Grated / crushed ginger – 1 tsp Asafoetida – a generous pinch Baking soda – a pinch Ajwain – ½ tsp
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