Dates Laddu

Dates Laddus in Marathi

Time: 15 minutes
Yield: 10 to 12 small laddus

Ingredients:
25 Dates, Pitted (1 cup after grinding)
1/2 cup Almonds, coarsely ground
1/2 cup grated dry coconut, lightly roasted
1 tbsp ghee
1 tsp Poppy seeds

Method:
1) Heat ghee into a pan. Add poppy seeds and roast for few seconds. Then add ground almonds, lightly toasted dry coconut and ground dates. Saute over low flame for 3 to 4 minutes.
2) Mix well. Transfer this mixture into a plate. Grease palms with little ghee. Take a small portion, press tightly and make round shaped laddu. Make laddus while mixture is still warm.
Do not make big laddus. One laddu should be the same size of a lemon.

Tips:
1) Black dates can be used instead of regular dates.
2) I had only used almonds. However, 1/2 cup mixture of pistachio, cashews and almonds can be used. If you want to add more dry-fruits, increase the amount of dates accordingly.
3) More ghee can be added to your taste.
4) I had used ready-made sliced almonds. Try not to use them because it becomes very difficult to shape laddus (they fall apart).
5) Use moist dates to make soft laddus.

Bean Sprouts salad

Bean Sprouts Salad in Marathi

Time: 15 minutes
Serves: 2 to 3 persons

Ingredients:
100 to 125 grams bean sprouts
6 to 8 thin slices of cucumber (peeled), cut in half and cut in half moon slices
1/2 tsp ginger, sliced
1 scallion, sliced thin
1 small carrot, grated on large holes
1 tablespoon cilantro, minced
1 tablespoon sesame seeds, toasted
juice of 1/2 lime
1 tsp oil
1 tsp soy sauce
1 green chili, finely chopped (optional)

Method:
1) Add 1 tsp oil to hot frying pan and quickly fry ginger pieces until crisp. Remove from the pan. Drain the oil and reserve.
2) In bowl, combine sprouts, cucumber, scallions, carrot, cilantro and green chili and mix well. Add lime juice, remaining oil from pan, soy sauce, fried ginger, and toasted sesame seeds. Garnish with sesame seeds.

Tip:
1) Sprouts are very delicate. Hence, do the mixing very gently. Also, do not over-mix, it will mush the sprouts.

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.
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.

Dalia Idli

Daliya idli in Marathi

Time: Prep time-20 minutes (excludes soaking time)| Cooking time- 35 to 40 minutes
Serves: 13 to 15 medium idlis.

Ingredients:
1 cup Daliya
2 cups hot water
For Tempering: 1 tbsp Oil, 2 pinches mustard seeds, 2 pinches Hing,
2 green chilies and 4 to 5 curry leaves, finely chopped
1/2 tsp Urad dal, 1/2 tsp Chana dal
1 tsp Ginger, grated
1/2 cup plain Yogurt, (preferably sour tasted)
Salt to taste
1 tsp Eno fruit Salt
Idli stand
Idil Cooker or normal pressure cooker

Method:
1) Soak daliya in hot water for about 4 hours. After 4 hours, drain and save the excessive water (Tip 1). No need to squeeze out the water. Grind soaked dailya to a semi-fine paste.
2) Heat oil in a small pan. Add chana dal and urad dal. Saute until color changes to pink. Then add mustard seeds, hing, chopped green chilies and curry leaves. Pour this Tadka to ground daliya.
3) Add yogurt, ginger and salt to taste. Mix well. The consistency should be same like Rice Idli batter. If the batter is too thick, add little saved water to adjust the consistency.
4) Add water in cooker upto 2 and 1/2 inches from the bottom. Put the pressure cooker on high flame. Grease the Idli stand with little oil
5) Divide the batter into 2 equal portions (tip 6). Add 1/2 tsp Eno fruit salt in one portion. Mix with a spoon and start filling Idli molds with batter.
6) Once water in pressure cooker starts boiling, put the Idli stand inside. Close with the lid. Remove the weight, if using normal pressure cooker.
7) Steam cook for 12 to 15 minutes. Turn off the heat and let it rest for 7 to 8 minutes.
8) Then remove the Idlis with sharp edged spoon (Tip 2). Again add water in the pressure cooker and make second batch of Idli as per the above method.

Tips:
1) Use this water to make sambar. It does not affect the taste.
2) These idlis are made of daliya (unpolished cracked wheat). Hence, they don't become very spongy and light like normal rice idlis. Remove the Idli stand 10 minutes after turning the gas off. Let it sit outside for few minutes. Then remove idlis with a spoon.
3) These idlis are little grainy. Therefore, make some sambar alongwith chutney.
4) Its a good breakfast alternative for diabetes patients who want to avoid Rice in there diet.
5) Add some vegetables like carrot, peas to the idli batter to make it more tasty and healthy.
6) My Idli stand has only 9 compartments. Therefore, I had to divide the batter into 2 equal portions. If your Idli stand has 12 or 16 compartments, then you can make the idlis in one batch.

Fenugreek Laddu Methi Laddu

Fenugreek Laddu in Marathi

Time: approximately 2 hours
Yield: 25 medium laddus

Ingredients:
1 cup Wheat flour
2 cups Soybean flour
1 cup Cashew powder
1 cup Dry dates powder
1/2 cup Almond powder
1/2 cup Pistachio powder
2 cups Dry coconut, grated and roasted
50 gram Dink Powder (Edible Gum)
50 gram Fenugreek seeds
2 to 2 and 1/2 cup Jaggery, grated
Approximately 1/2 kg Ghee

Method:
1) Heat a pan nicely. Then turn off the gas. Roast the fenugreek seeds for few minutes. Ground the roasted fenugreek to fine powder.
2) In a deep bowl, take around 2 cups of warm ghee. Add fenugreek powder and Dink powder. Mix and beat the mixture for around 15 minutes. Do it alternate days for about 8 days. Beating fenugreek along with the ghee helps to reduce bitterness of the fenugreek.
3) Roast the powder of Cashew, Almonds, Pistachio, Dry dates separately by adding a tablespoon ghee for each roasting.
4) Roast the soybean flour and wheat flour. Add few tablespoon of ghee while roasting.
5) Mix all the ingredients. (Roasted powder of Cashew, Almonds, Pistachio, Dry dates, Roasted Coconut, beaten Dink and Fenugreek powder, Roasted flours)
6) Take the jaggery into a pan. Add 2 to 3 tbsp water. Heat the pan and melt the jaggery. Once jaggery is melted, turn off the heat. Add the above mixture immediately. Mix nicely and make the laddus while mixture is still hot.

Beet Root Juice

Beetroot Juice in Marathi

Time: 15 minutes
Serves: 2 persons

Ingredients:
1 Beet, medium
1 tomato, medium
1 carrot, medium
1/4 cup water
1/4 tsp Cumin powder
Salt and sugar to taste
1 tsp lemon juice (Optional)

Method:
1) Pressure cook Beetroot and carrot upto 1 whistle (tip 1). Cut the beetroot and carrot into medium chunks. Also dice the tomato.
2) Put the beetroot, carrot and tomato into a grinder. Grind to a fine paste. Add little water only if required.
3) Strain the mixture through a cheesecloth-lined mesh strainer. Squeeze and remove all the juice out.
4) Add cumin powder and salt. Stir and taste the juice. Now add sugar and lemon juice (tip 2).

Tips:
1) Beetroot can be used raw, without steam cooking.
2) You may not need to add sugar as Beetroot has its own sweetness. If tomato has enough sour taste, then there might be no need of lemon juice too.

Corn Flakes Chaat

Corn Flakes Chat in Marathi

Serves: 4 persons
Time: 10 minutes (If all ingredients are ready)

Ingredients:
1 cup sprouted Green moong
1/2 cup cooked Chickpeas (canned chickpeas)
1 cup Corn Flakes
1/2 cup finely chopped onion
3/4 cup Yogurt, beaten (add pinch of salt)
Tamarind chutney (approx 1/2 cup)
Green chutney (Approx 1/4 cup)
1 tsp Chat masala (or to taste)
1 tsp Red chili powder (or to taste)
Salt to taste
finely chopped Cilantro, for garnishing

Method:
1) If you are going to use Dried moong beans and dried chickpeas, read tip 1 below.
2) Keep 4 serving plates ready. Put 1/4 cup cooked moong beans and 2 tbsp cooked chickpeas in each plate. Add handful of corn flakes (slightly crushed). Then add onion and green chutney. Drizzle yogurt and tamarind chutney. Sprinkle chat masala and red chili powder. Garnish with cilantro.
Serve immediately. otherwise corn flakes will soak the moisture and the chat will become mushy.

Tips:
1) Soak Mung beans and Chickpeas separately, for 8 to 10 hours into warm water. Also, pressure cook them separately or put them into two separate containers while pressure-cooking. Add little salt to mung beans and chickpeas. Another thing to remember is put around 1 cup water into pressure cooker. Do not add water in the container. It will steam cook them.

Greek Salad

Greek Salad in Marathi

Time: 15 minutes
Yield : 1 bowl
Ingredients:
2 Lettuce leaves, torn in bite-size pieces
1 small Tomato, cut into wedges
5 to 6 Cucumber slices
1 small red Radish (5 to 6 slices)
1 Scallion, sliced diagonally (1 inch pieces)
Red Onion, 5 to 6 julienne
Dressing
1 tbsp Olive oil
1 tsp Lemon Juice
Pinch of Dry oregano, crushed
1 small garlic clove, minced
Salt and pepper to taste

Method:
1) Mix all the ingredients given under dressing.
2) At the time of serving, put the cut vegetables (except lettuce) in the dressing. Mix gently.
3) Now, introduce torn lettuce to the vegetables. and toss gently. Do not mix for longer. It may make the vegetables mushy.
Serve immediately.

पुदीना कोथिंबीर पराठा - Pudina Paratha

Pudina Paratha in english

साहित्य:
२ कप गव्हाचे पिठ
१/४ कप पुदीना पाने, बारीक चिरून
१/४ कप कोथिंबीर, बारीक चिरून
२ मिरच्या, एकदम बारीक चिरून
१/२ टिस्पून जिरे
१/२ टिस्पून ओवा
१/२ कप दही
१ टेस्पून चाट मसाला
१ टिस्पून गरम मसाला
चवीपुरते मिठ
३ टेस्पून तेल + पराठे भाजण्यासाठी तेल

कृती:
१) परातीत गव्हाचे पिठ, पुदीना, कोथिंबीर, मिरची, जिरे, ओवा, २ टेस्पून तेल आणि चवीपुरते मिठ घालून मिक्स करावे. दही घालून छान मळून घ्यावे. प्लेन गोळा बनवून त्याला बाहेरून तेलाचा हात लावावा म्हणजे पिठ सुकणार नाही. साधारण १/२ तास झाकून ठेवावे.
२) मळलेल्या पिठाचे साधारण ६ गोळे करून घ्यावे. पातळ पोळी लाटून त्यावर थोडे तेल लावावे. त्यावर थोडा चाट मसाला आणि गरम मसाला भुरभूरावा. हातातील उघडझाप करणार्‍या पंख्यासारख्या घड्या घालाव्यात. सर्व लेयर्स वर दिसतील अशाप्रकारे धरावे. नंतर एक टोक हातात धरून दुसरे टोक पहिल्य़ा टोकाभोवती फिरवावे आणि घट्ट रोल करावा. सर्व लेयर्स वर दिसले पाहिजेत.
३) थोडे पिठ भुरभूरवून परत लाटावे. गरम तव्यावर दोन्ही बाजूंनी शेकावे. भाजताना थोडे तेलही घालावे. पराठा तयार झाला कि दोन्ही हातात धरून अगदी अलगद चुरगाळावा म्हणजे सर्व लेयर्स व्यवस्थित सुटतील. जोरात चुरगळू नये.
स्टेप २ सोपी करण्यासाठी खाली दिलेला व्हिडीओप्रमाणे पराठा तयार करावा.


मध्यम आकाराचे पराठे बनवावेत. गरमागरम पराठे दही आणि लोण्याबरोबर सर्व्ह करावे.

टीप:
१) डाएट पराठा करण्यासाठी तेल न घालता पराठा बनवावा. फक्त हा पराठा किंचीत कोरडा होतो.

ग्वाकामोले - Guacamole

Guacamole in English

आवोकाडो हे खुप पौष्टीक आणि चविष्ट असे फळ आहे. भारतात आवोकाडो पाहायला मिळत नाही पण अमेरीकेतील बाजारात तरी अगदी सहज available असतो. कॉर्न चिप्सबरोबर आवोकाडो डीप किंवा ग्वाकामोले संध्याकाळच्या खाण्यासाठी चांगला आणि healthy पर्याय आहे. त्याचीच ही झटपट कृती.
आवोकाडोच्या औषधी गुणधर्मांविषयी वाचण्यासाठी इथे क्लिक करा - Avocado Health Benefits.

वाढणी: २ जणांसाठी

साहित्य:
१ पिकलेला आवोकाडो (टीप १)
१/४ कप लाल कांदा, एकदम बारीक चिरलेला
१/४ कप लालबुंद टोमॅटो, बारीक चिरून
१/४ कप कोथिंबीर, बारीक चिरून
२ टिस्पून लिंबू रस
१ लहान हिरवी मिरची, बारीक चिरून
किंचीत मिठ
१/८ टिस्पून मिरपूड

कृती:
१) आवोकाडोमधील गर काढून घ्यावा. एका बोलमध्ये आवोकाडोमधील गर काट्याने (Fork) मॅश करून घ्यावा. पूर्ण मॅश करू नये, किंचीत गुठळ्या राहू द्याव्यात.
२) मॅश केलेल्या आवोकाडोमध्ये लिंबाचा रस, चिरलेला कांदा, टोमॅटो, कोथिंबीर, आणि मिरची घालून मिक्स करावे. थोडे मिठ आणि मिरपूड घालावी.
ग्वाकामोले किंवा आवोकाडो डिप, टॉर्टीया चिप्सबरोबर खुपच छान लागतो तसेच मेक्सिकन राईस आणि इतर मेक्सिकन डिशेस बरोबर मस्त जमून जातो.

टीप:
१) कच्च्या आवोकाडोचे साल गर्द हिरवे असते, तर पिकलेल्या आवोकाडोचे साल काळपट हिरवे झालेले असते. पण आवोकाडो घेताना खुप जास्त पिकलेलाही घेऊ नये, निट तपासून घ्यावा. सर्व बाजूंनी firm असला पाहिजे. कधी कधी जास्त पिकलेला आवोकाडो आतून खराब निघतो, तसेच चवीलाही चांगला लागत नाही.
२) ग्वाकामोले जर थोडा थंड करायचा असेल तर ग्वाकामोले एका काचेच्या बोलमध्ये ठेवून त्यावर प्लास्टिक रॅप करून तासभर फ्रिजमध्ये ठेवावे म्हणजे काळपट पडणार नाही. तासाभराने थंड ग्वाकामोले, टॉर्टीया चिप्सबरोबर सर्व्ह करावे.
३) कांदा टोमॅटोचे प्रमाण आवडीनुसार कमीजास्त करावे.
४) खायच्या आधी टॉर्टीया चिप्स ओव्हनमध्ये ५ मिनीटे बेक करावे, गरम चिप्समुळे चव खुप छान लागते आणि चिप्स जास्त कुरकूरीतही लागतात.

Aliv Ladu

Aliv Ladu in Marathi

Serves: 6 to 7 Laddus



Ingredients:
1/8 cup Aliv seeds (Halim Seeds / Garden cress seeds)
1/4 cup Milk
3/4 cup Jaggery
1 cup Scrapped Coconut (Fresh)

Method:
1) Soak Aliv Seeds in cold milk for approximately 3-4 hours. After 3-4 hours Aliv seeds will get swollen.
2) Heat a pan, add soaked Aliv seeds, Jaggery, Coconut. Mix well and simmer over medium heat. When the mixture becomes thick enough to form Laddus, turn off the heat and let the mixture become lukewarm. Make medium sized Laddus.

Labels:
Aliv Ladu, Maharashtrian Laddu, Healthy laddu

Amsool saar

Amsool saar

Servings : approx. 2 cups

Ingredients:
5-6 Amsool
2 tsp Jaggery
1 tsp pure ghee
¼ tsp Cumin Seeds
Pinch of Asafoetida powder
1 green chili, finely chopped
1 tbsp finely chopped Cilantro
2 cups water
Salt to taste


Method:
1) Soak 5-6 Amsool in half-cup water for 1 hour. After one hour, squeeze all Amsool in the water and reserve the squeezed Amsool to make Amsool Chutney.
2) Heat a saucepan. Add ½-cup Amsool flavored water and 1½ to 2 cup more water in that saucepan.
3) Take another small saucepan. Heat 1 tsp Ghee in it. Temper ghee with Cumin seeds, Asafoetida powder, and chopped green chili. Put this Tadka in Amsool water. Add salt to taste and 2 tsp Jaggery. Heat the amsool water. Garnish with chopped cilantro and serve hot as soup.

Labels:
Kokum Saar, Amsool Sar, Kokum, Kokum Curry, Kokum Kadhi, Kokum Recipe, Maharashtrian Recipe

Corn & Pineapple Salad

Corn and Pineapple Salad

Colorful and Delicious!!!

Servings: Approximately 1 & half cup
Ingredients:
1 Cup Whole kernel sweet Corn
1/4 cup green bell pepper, cut into pieces to the same size of corn
1/4 cup red bell pepper, cut into pieces to the same size of corn
2 pineapple slices, cut in chucks of 2 cm cubes
2 Green Chillies
1 tbsp Lemon Juice
2 tbsp Pineapple Juice
Cilantro for Garnishing
Salt to taste
Black Pepper, Fresh ground to taste

Method:
1) Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use.If using natural,uncooked corn,
boil corn in salted water until soft. Drain thoroughly and cool.
2) Cut green bell pepper and red bell pepper into pieces to the same size of corn.
3) Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size)
4) Chop Green Chillies. Clean , wash and chop cilantro.
5) Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
6) Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

Labels:
Corn Salad, Pineapple Salad, Corn, Pineapple, Salad Recipe, Corn recipes,Heart Healthy Recipe, Diet Food, Diet Recipe, easy recipe, easy salad recipe, Low fat recipe, fat free diet recipe, fat free diet recipe.

Tomato Soup

Tomato Soup

Ingredients
½ kg tomatoes
1 tbsp Rice Flour (to make soup thick)
2 bay leaves
1 tsp cumin Seeds
½ tsp cumin powder
1 tsp red chili powder
1 tbsp ghee
Asafoetida
1 ½ tsp sugar
Salt to taste
Cilantro for garnish

Method
1) Cook Tomatoes in a pressure cooker. 3 whistles should do fine to cook tomatoes. Cool and the peel the skin off.
2) Mix rice floor in 1/2 cup of water without lumps.
3) Add rice floor mixture, chili powder, sugar and salt with tomatoes in a blender. Make tomato puree. Strain it to remove the seeds and tomato skin. Add water to make soup from the puree.
4) Add Cumin powder and bay leaves to the soup. Take the soup to the pot and boil over medium heat.
5) Heat ghee in a small pan for tempering. Add cumin seeds and Asafoetida. Once the seeds start spluttering, add it to the soup. Mix it and simmer over low heat for 2-3 minutes
6) Garnish with Cilantro and serve hot.

Note:
1) To give nice cumin flavor, add cumin seeds while cooking Tomatoes in a pressure cooker.
2) Use bay leaves only while soup is boiling, later remove them.
3) Use fresh cream while serving if you like.

Methi Laddu

Methiche Ladu in Marathi

Ingredients:
50 to 75 gram Methi Powder (Ground Fenugreek Seeds)
2 Cups Whole Wheat Flour
1 Cup Grated dry Coconut
50 gram Dink (Edible Gum)
1 cup Dry dates Powder
50 gram Khaskhas (Poppy seeds) (Roasted and powdered)
2 ½ cups Powdered Sugar
2 ½ cups Pure Ghee
½-cup Dry fruits (Optional)
1 tsp Cardamom Powder

Method:
1) Roast Khaskhas and powder it.
2) Heat ½ cup pure ghee. Transfer it in a glass bowl. Soak Fenugreek powder in it for atleast 12-15 hours.
3) Roast grated dry coconut.
4) Heat 2 cups pure ghee and deep fry Dink. Keep aside fried Dink and add wheat flour.Roast until it becomes golden brown and leaves nice aroma. Turn off the heat; add Dry dates powder, soaked fenugreek powder, khaskhas powder, roasted dry coconut, cardamom powder, dry fruits, fried Dink and powdered sugar, mix all together. And make laddus (round balls) while the mixture is hot.

Note:
1) Some people like more ghee flavor, so add ½ cup hot ghee while frying wheat flour.
2) Instead of wheat flour, we can use soyabean flour, Moong dal flour according to your choice.

Labels:
Methiche Ladu, Methi Ladu, Fenugreek Seeds Laddu