Avadhi Dahi Kababs - Rakshaben

Can u imagine to have Dahi Kabab without any potato just try it it is very mouth watering and soft kabab which melts in your mouth like makhhan.

Hanged curd 1 cup( hang it outside for 2 hrs after keep it in fridge with weight on it for overnight, so that you get Chhanna without water)
50 gm Mawa, 1tsp sugar, Kesar, Cashuenuts and ressins, chopped corieder, chopped fudina,1/2 cup dalia powder, 1/2 cup sliced and fried brown onions.

In pan take mawa add sugar, saffron, mix it add cut cashues and ressins, mix it properly remove from flame cool it and make small balls
In bowl take hanged curd( keep the hang curd on dry cloth & press so if any water remaining will come out), add chopped mirchi, salt, coriender, phudina,dalia powder, fried onions & mix it properly, if u feel the mixture is watery keep it in fridge for 1 hr it will become firm. Take small portion and feel the mawa ball inside cover it and give whichever shape u wish. Prepare all Kababs and keep it in fridge before frying it. Shallow fry it on fast gas and serve it with onion rings & frash Fudina(Mint)chutney.

Tender Coconut Souffle - Rakshaben

It is very simple & tasty if u like Tender cocconut Icecreame u will love this one.
Take one fresh tarapo(Green) with malai, 1 cup of condense milk, 2tsp Sugar,1 tabsp Gelatine powder,1/2 cup fresh cream optional( if u want to make it rich)

Take a pan pour half the nariel pani add sugar, gelatine and mix it properly cook for 2-3 mins., add condensemilk and cook on low flame add remaining narielpani and add the malai broken in to pieces to it( if malai is very thick then u can churn it in mixy). bring to room temp and keep in fridge for 2-3 hrs and enjoy mouth watering Tender cocconu sufele.

Same way u can use any fruits like, fresh strawberry, Pineapple, Orange, Black Grapes etc. For the same u have to use Fresh Juice and u can decorate it with chopped fruits.

Frankie - Rakshaben

Take 100 gms of Maida add little curd to it, add water and prepare better like Dosa, add salt to it. Keep it for 5-6 hrs. after that prepare Frankie base, (i.e pudas). If u don't mind eating Egg than u can add egg instead of curd, 1/2 egg for 100 gms of maida( I have never tried with egg),For filling inside boil pottatoes, smash it add salt, finely chopped onions, coriender,lime juice or amchur powder,mix it properly ,prepare long cutlets and shallow fry it on non stick. Now on non stick tava take prepared frankie base apply green chutney on it, add finely chopped onions , sprinkle amchur powder, Sanchal powder,Red chilly powder than put ready cutlet in between and roll it out , serve hot. You can even apply amli chutni if u like. For corn feling you take boiled and mashed corn add bread sliced(dipped in water and mashed), add little boiled and mashed potato for binding and prepare cutlet.
This corn cutlets test very good as corn tickky also, u can serve it as starter also.In that if u like u can add boiled finely chopped vegetables like French beans, carrot, peas etc.

Chilli Paneer - Pallika

http://rasaswad.blogspot.com/2009/12/anniversary-lunch-chilli-paneer.html

This one is from Vah re vah. Follow it to the letter - curry leaves and all. The only change I did was I added some baby corms to the leftover batter, fried them and added along with the paneer. Also added some mushrooms. It was really good..

Ingredients

Directions
pinch pinch ajinomoto
1 tsp chilli garlic sauce
1/2 tsp coriander powder
1 1/2 tbsp Corn flour
1/2 tsp cumin seeds
7 number curry leaves
1 number egg
1 tsp garlic chopped
1/2 tbsp ginger garlic paste
4 number green chillies
1 tsp lime juice
1 tbsp maida
for fying oil
1/2 cup onion
1 lbs paneer
1 cup red bell pepper
as per taste salt
1 tsp soya sauce
as needed water
1 cup yellow bell pepper


Cut paneer into cubes.

Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.

Take oil to fry add the mixed paneer into it and fry in very slow flame.

Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,

Finely finish it off with coriander leaves.

Chaat -Pallika

http://rasaswad.blogspot.com/2010/04/chat-night.html

Chat Night
So we had friends over, and one of them doesn't eat onions and garlic..so I thought up a chat menu that can be customized both ways..It turned out to be a huge hit..Here's what I came up with..

1. Mung dal wada with or without onions and spring onion dip. Mummy's recipe from here.
2. Khaman Dhokla. Used Talod na Dhokla and followed the package directions exactly (it's important to follow the proportions exactly). Then for the tadka, added mustard seeds, green chillies, sesame seeds, curry leaves and water. Boil and spread. Garnish with cilantro, fresh coconut and Sev.
3. Radga Pattice. Recipe follows.
4. Kulfi - Hugely popular..Ideas from showmethecurry.com, but modified quite a bit. Recipe follows.


Ragda Pattice:

Pattice:

Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.

Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.

Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).

Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, and water. Squeeze some lime juice. May also add garlic.

Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.

To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.


Kulfi

Boil about half a gallon of whole milk on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!

Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though

Ghaau No Sheero - Pallika

There are so many stories attached to this one. Here's one that comes to mind..When mom was a very little girl (Maybe 10-12 years), she made a small quantity of this exactly as per the recipe...the right proportions, and the right order and everything. Everyone in the house was extremely impressed..wow..little Beena made Sheero? They all loved it. The next time, when Baa was away, mom decided to make it again. This time, she wanted to make a lot of it, so everyone can have enough..just that .. she thought Baa was being too picky (Why is it that three generations later, this sentiment hasn't changed much?). She thought this whole process of heating up ghee, waiting for it to melt, roasting the atta, waiting for it to brown, adding the milk, waiting for it to be soaked up, adding the sugars and waiting for them to be reduced...was all too cumbersome...so she did the smart thing...She just put everything together in a big pot - ghee, flour, milk, sugar, gud - a good quantity of it..and started stirring everything together...for a while...You really don't want to know what happened...!!

Fast forward some 50 years...her daughter, that is, me was faced with making this dish in a large quantity. Actually, I'de been married only for a few days, and the tradition at my in-law's place is that the new bride doesn't enter the kitchen until a special ceremony is performed. And as part of that ceremony, she makes something sweet for the whole family. My mom-in-law asked me what I wanted to make, and I picked this. It's called Atte-jo-Seero in Sindhi. Just that my in-laws sometimes make it with oil, and water, and sugar (no Gud). I wasn't very comfortable with that version, but my mom-in-law said "Just tell me what you need and I'll prepare everything for you". She got everything out, and then left the kitchen, so I could cook without any pressure. Yeah, right..No pressure! Well..thankfully, I had made this several times..and so it turned out really well..and it's all we had for the meal that day (except, my mom-in-law also asked me to roast some papads to go with it(incidentally,in the old days, a new bride was asked to roast papads to check if she knows how to cook). Like all other wedding ceremonies, this one also ended with me being loaded with cash, including my hubby!!

So, here's the actual recipe. If someone know the exact measures, pls post them in the comments..

Heat up a good amount of ghee in a pan. Let it melt. Now add regular roti atta (as much as to make a thick paste). Keep roasting till it turns a nice golden brown and gives out wonderful aroma. Add milk to this and continue stirring (so as not to form lumps) till you get a soft mass. Now, with a spoon, get this soft mass to occupy only half of your pan, so that the remaining half can be used to measure the sugars. Fill half of the empty half with white sugar, and the remaining half of the empty half with chopped Gud. Mix everything well. Once Sheera consistency is reached, remove from fire and add cardamom, nutmeg and nuts. Serve warm.

Magas - Pallika

I don't have proportions for this. I make it twice a year for L.'s fasts. Of course, I also have the memories of getting a "bau ni goli" from Baa when I was a young girl. I think this was a standard sweet for her Seva.

Heat good amount of Ghee (I usually use about half a cup or so). Add Besan till you get a wet mixture. Keep roasting on a slow to medium heat till it turns a nice golden color, and your home is filled with Roasting besan aroma (Remember, you might not smell it in the kitchen yourself, but people in other rooms can). At this point, take it off the heat, and add ground sugar (in the US, just use regular Sugar). Roughly the same volume as the roasted flour. Mix well so the sugar melts. Add ground cardamom, grated nutmeg, and chopped nuts (optional). Transfer to a greased plate or a small casserole dish, and let cool for about half an hour to an hour. Make small indentations with a knife, and let cool completely. Now make the pieces and store in a cool, dry place.

Mag Ni dal no sheero - Rakshaben

Generally u have to use mung dal(Soaked for 5-6 hrs & made in to paste), but in that sheera lot of ghee is required so for our use I generally use Mungdal crushed in to powder not very fine powder it should be kakra( to make powder micro the whole mung dal for 2 mins. than after it cools down than crush it but don't make it very kakra also) Take 1 vati powder , 4-5 spoon of ghee mix it properly keep in micro for 2-3 min, mix it again & micro it for another 3-4 minutes. You should mix it in between to avoid darkning from middle. You should micro it till it becomes light brown in colour, add 21/2 vati of warm milk to it, again micro it till all the milk gets absorbed.add 1 vati of sugar , if u want to use mawa add 1 vati of mawa in that case u have to add 1/2 vati sugar more. Micro it till u get the consistancy. Now u can add elaichee, kesar, badam, pista whatever u wish to add. This method is with less of ghee as well as take less time to cook.

Churma na Ladoo - Pallika

This is one of my most favorite recipes..ever..It is a little bit of work..but it's worth it. I remember my mom packing a big container whenever we went on a trip..where she wasn't sure about finding decent food for me. All I needed was a couple of these ladoo's and milk, and I was good. The proportions are not exact, but I'll try to describe them as best as I can.

Take Ladoo no Lot (Coarse Wheat flour) in a bowl. Add enough ghee to make "Muthi padtu mon" (This means that as you rub the ghee in the flour, try to hold it in your fist. If the flour holds it's shape somewhat, that's enough ghee). Now add enough Milk to make a very soft dough, cover, and leave aside (The coarse wheat flour will absorb a lot of milk, so make sure there's extra). After the dough has rested for half an hour or so, knead it gently, and make fist-sized muthias. Make sure they are flat, with indentations made with your fingers. This will ensure even cooking. In a kadai, heat ghee and start frying the muthias on a low-medium flame. You can overlap the muthias slightly on top of each other. This would steam them and make sure they get cooked. We really want to make sure they are not raw in the middle, but not completely crisp either. Once you get a nice golden brown color, drain from the ghee and immidiately break into small pieces. Let cool slightly, and before it cools completely, run it through a blender or a food processor. Now, take a big Parat (Kathrot, or a big thaali), and sieve the ground muthia, or "churmu" through a very coarse sieve (Usually a stainless steel one with big holes works the best). Repeat with other batches of the muthias till all the churmu is ready. Now, drain out the ghee from the kadai, and dry roast sesame seeds (as per taste). Transfer the toasted sesame seeds to the Big Plate with the churmu. You may also add khus khus, and grated dry coconut, in a similar way. Grind some ilaichi seeds into powder and add to the churmu. Add freshly grated nutmeg and mix everything well. Now, heat a small amount of ghee in the kadai. Add Gud (roughly half the amount, by volume, of the total churmu). And heat it gently. You may also add a spoon or two of water at this stage. As soon as the Gud is melted, Add the Churmu to the melted Gud, mix everything thoroughly, and cover (so as not to lose heat). Now transfer small batch of this mixture back to the Thaali, and start making Ladoos (you may cover these with khus khus, if you like..I don't think my mom did that). Doing it in batches will make sure that all the mixture does not cool down at the same time, hence giving you time to form the ladoos. In case it cools down, you can gently heat the kadai again. Transfer the laddos to an airtight container only after they have completely cooled down and set. Enjoy!!

Mohanthal - Rakshaben

Take chana no kakro lot 2 katori, 50 gm 0f mawa, little more than11/2 katori of sugar, elaichee powder, kesar, 1/2-3/4 katori of ghee

Make chasni , as Palli was saying don't bother you have to boil it till sugar melts and never take to much of water.In other vessal take Ghee and when it starts melting add atta to it,mix it till it becomes gulabi(golden)

Kaju Katri - Rakshaben

Take 2 katori of kaju powder, 1/2 ltr of milk, 100 gms of mawa, 11/2 katori of sugar , kesar,elaichee powder

Make chasni to melt sugar, (add very little water) add kaju powder, milk to it let it boil when it starts thickening add mawa to it cook for 4-5 min., when it leaves the pan( consistancy should be thick) remove from gas add elaichee & kesar mix it properly.( Spe. Tip :Take little of ghee apply it on plastic sheet & put the ready daugh like mawa in it & with covering it with sheet mix it properly to make it smooth)Let it be in plastic sheet & make rotla out of it & cut in the shape you like.
Note : if some time you feel it is still not so thick you can keep it on gas again, & some times you feel it has turned out very hard you can add little milk and can cook it again.

Mango Barfi - Rakshaben

As it is mango season I would like to mention this ,
Take any mango Pulp 1/2 Kg or you can take katori measurement ( 6 Medium size Katori pulp), 1/2 ltr. of milk, 150 gm of mawa, 350-400 gm of sugar(4- 41/2 katori sugar)

Mix mango pulp( Afoos, rajapuri anything will do) with milk, let it boil (Special tip: Take nonstic pan with lid) till it becomes thick in consistancy, add sugar again let it boil, when it becomes thick again add mawa in to it, cook it for 4-5 min and remove it in greeced thali.

Cheese Paneer rolls - Rakshaben

Take 2-3 boiled & smashed potatoes, add 100 gms of grated paneer, 50 gms of grated cheese,1/2 finely chopped green capcicum , coriender finely chopped, salt, pepper to it mix it properly & make roll . Prepare Maida nu khiru or you can deep it in corn flour also and deep fry it.

For this you can also make it attractive by covering it with sali potatto. For it take 1-2 big potatto & prepere sali in water add salt to it , keep it in fridge for some time, than remove from water and let it dry for some time. cover the roll with it,make it tight and deep fry it. If u feel that u want be able to fry it than coat it with thin maida layer. (Maida nu khiru-add more water to prepare thin coating).

Ratallo na vada - Rakshaben

As we are preparing Allo vada, same way you have to boil rataloo & smash it, add salt, green chiiie paste, garlic paste, coriender leaves chopped finely, limboo, kismis, sugar (optional).Mix everything & prepare balls.
For coating prepere chana na lot nu khiru adding some rice flour and maida in it. Cover the balls of rataloo & deep fry it.

For pattice instead of allo cover you can use rataloo , it taste really good.

Crispy Vegetable - Rakshaben

Long strings of flower, carrot, potatto, French beans: cut every thing in long strings & half cook it.
take 3-4 tbsp of corn flour, 1 vati of maida add salt, black pepper, mix all the vegetable along with it, keep for some time, after that if required add little water and deep fry it. You can take bitter guard (Karela) also.

Cheese Straws..quick appetizer - Pallika

I took these to a friend's birthday party..and worked out well. The recipe is from

SmittenKitchen

Combine 11/2 cups grated sharp cheese like cheddar (I used a mexican blend), 1/2 cup soft butter, 3/4 cup of flour, salt, red chilli flakes, and a table spoon on cream into dough. Roll out and cut into strips. Bake at 350 for 10-15 mins. Cool and serve.

Matar Kachori - Pallika

Here's a Sanjeev Kapoor recipe that I've made a couple of times, and it works great!

MATAR KI KACHORI
These kachoris are stuffed with spicy peas and served with a chutney.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
FOR COVERING
Refined flour (maida)
1 1/2 cups
Salt
to taste
Desi ghee
5 tablespoons
Oil
to deep fry
Stuffing
Oil
1 tablespoon
Cumin seeds
1 teaspoon
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1/2 teaspoon
Green chillies, finely chopped
2
Green peas, blanched & crushed
1 cup
Asafoetida
a pinch
Split Bengal gram (chana dal), roasted and powdered
1 tablespoon
Garam masala powder
1 teaspoon
Chaat masala
1/2 teaspoon
Salt
to taste
Fresh coriander leaves, finely chopped
a few sprigs
METHOD
Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.

Lilva kachori - Pallika

This is not exactly our family recipe, but it's pure gujarati, and I've made it a few times. It's a big hit. I got the recipe from vahrevah.com

ngredients:

MASALA

1 bag Boiled Lilva/Peas

Little bit Green Chilies,

Little bit Coriander Leaves

Little bit Zeera

Little bit Ginger/Garlic Paste

Little bit Hing

Little bit Turmeric

Little bit Salt

Little bit Sugar

Little bit Coriander Powder (optional)

Little bit Lime Juice



DOUGH

1 cup Maida

Little bit Salt

½ Tbsp Suji (soaked in warm water)

1 Tbsp Ghee/Oil

Water for Dough

METHOD

Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste.

Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.

Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. MAKE SURE THE MIXTURE IS DRY

In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.

Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.

Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.

DON’T FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT

Patra - Pallika

I haven't made these in years, so please let me know if there are changes in this recipe. I'm writing from my memory of how mummy taught me.

Wash, clean and wipe dry the Patra leaves. Remove stems and thick veins. For the batter, mix besan, salt, tamarind juice, Gud, turmeric powder, red chilli powder and a pinch of garam masala. Make a thick batter. With your hands, paint the batter on the leaves, layer two leaves, and make sure there' enough batter between and over each later. Then roll it tightly. Steam till the batter sets. Cut into slices. Heat oil, add mustard seeds, hing, Tal, and add the patra slices, and saute till slightly crispy.

Bateka wada, Bhajiyas - Pallika

This recipe is not really a family recipe. I've adapted it to match the taste of roadside wada pav.

Bateka Wada:

Boil, peel and mash potatoes.

No tadka, Homestyle version - add salt, sugar, hing, lime juice, chopped cilantro, and green chilli - ginder paste.

With Tadka, Roadside version - For the tadka, heat some oil, add mustard seeds, curry leaves, hing, finely chopped green chillies, ginger and lots of garlic, may also add some coconut at this point, then add turmeric, small pieces of cashew nuts, and finally some chopped cilantro. Add this mixture to the potatoes, mix well, add salt and lime juice as per taste.

Batter: Besan, salt, turmeric powder, red chilli powder, dhana-jeeru, pinch of garam masala, amchur or chat masala, baking soda, and a tsp of hot oil. Add water and make a smooth batter.

Make medium sized balls of the filling (I flatten the roadside version a little bit). Then coat with the besan batter and deep fry. Serve with garlic chutney, and pav (if making wada pav).

Bhajiyas:

Use the same batter as above. Things you can dip in this batter are endless. Fry on a medium heat in oil, till golden brown.

Sliced raw potatoes, diced bell pepper, pieces of paneer (marinated in some spices), pieces of cauliflower (also marinated in basic spices), spinach leaves, sliced bananas, diced ripe mango, galka (a vegetable like zucchini), baby corn, sliced baby egg plants...

There's an interesting story about bhajiyas and dadaji. He used to say that any bhajiya whose name starts with a 'K' should be eaten carefully as it might be hot from inside, even if you feel they've cooled down - examples - kanda (not the dry version), kela, keri...his theory kinda worked...