Microwave Rava Upma

Microwave Upma in marathi

Time: 20 minutes
Servings: 2 to 3

Ingredients:
3/4 cup Sooji (Rava, Semolina)
1 to 2 tbsp Ghee
For Tempering - 1 tbsp Ghee, pinch of mustard seeds, 1/4 tsp cumin seeds, 1/2 tsp Urad Dal, pinch of Hing, 3 green chilies, 4-5 curry leaves, 1/4 tsp Ginger grated
1/2 cup onion, finely chopped
1/4 cup Green Peas (Optional)
1/2 cup Tomato, finely chopped (Optional)
Salt and sugar to taste
1 tbsp Ghee (Optional)
Cilantro, Lemon, fresh coconut for garnishing
Microwave safe glass bowl with glass lid

Method:
1) Roasting Semolina (Roast it in a microwave safe plate)
3/4 cup Rava :- 1.30 min + 1.30 min + 1 min + 1 min = Total 5 minutes
2) Tempering (Use a big glass bowl which has lid)
Heat the ghee:- 1.30 min
Add mustard seeds, cumin seeds, urad dal :- 1.30 to 2 mins - Stir once in between
Add asafoetida, green chilies, curry leaves, ginger - High Power :- 30 to 40 seconds
3) Cooking Onion, Tomato
Add finely chopped onion :- 1.30 min + 1.30 min + 1 min + 1 more min if needed = Total 4 to 5 mins - Stir once or twice in between
Add Tomato, green peas :- 1.30 min + 1.30 min - stir once in between
Add 1 and 1/4 cup water, salt and sugar to taste - Mix :- 1 min
4) Upma
Add roasted semolina, mix - Cover the container :- 2 mins + 2 min - Stir once in between and also add some ghee.
Keep the upma covered for 3 to 4 minutes before serving.

Tips:
1) Every microwave's power differs a little bit. So the time given in the above recipe may vary by a minute.
2) Ghee can be substitute with oil. However, ghee makes the upma more delicious.
3) Add cashews according to the availability and choice.
4) Upma will be ready to eat within 20-22 minutes if the time utilized properly. Chop onion, tomato, chilies while microwaving sooji.
5) In first 3 steps keep the glass bowl uncovered. In 4th step cover the bowl with lid

Sevai Upma Vermicelli Upma

Vermicelli (Sevai) upma in Marathi

Serves: 2 persons
Time: 15 minutes

Ingredients:
1 and 1/2 cup Vermicelli (I used Bombino Sevai)
1 cup Water, hot water.
1 tbsp Ghee
For tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of asafoetida,
2 to 3 green chilies, chopped
3 to 4 curry leaves
1/4 cup carrot, small cubes
1/4 cup Green peas, frozen
2 tbsp Fried peanuts/ roasted peanuts
Salt to taste
1/2 tsp Sugar
Cilantro for garnishing

Method:
1) Heat ghee in a pan. Roast vermicelli over medium heat until golden in color.
2) Remove the roasted vermicelli from the pan. Prepare the tadka by using the leftover ghee after roasting vermicelli. Add mustard seeds and let them crackle. Then add cumin seeds, asafoetida, green chilies and curry leaves.
3) Add carrot cubes and green peas. Cover the pan and cook them for few minutes over medium heat.
4) Add fried peanuts and roasted vermicelli. Saute for a minute. Keep the flame over medium low heat.
5) Add half of the hot water. Mix, add salt and sugar to taste. Cover the pan, let the vermicelli cook and absorbs the water. Add more water and cook the vermicelli nicely.
Garnish with cilantro and serve hot.

Vari Tandul - Samo Seeds Rice

Vari Tandul in Marathi

Time: 10 to 15 minutes
Serves: 2 to 3 persons

This Rice goes great with Peanuts curry. Click here for the recipe
Other Related Recipes: Fasting Potato bhaaji | Other Fasting Recipes

Ingredients:
3/4 cup Samo seeds (Vari Tandul)
2 and 1/2 cup warm water
1/4 tsp Cumin seeds
1 tbsp Ghee
Salt to taste

Method:
1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them.
2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.

Tips:
1) You can make plain bhagar by skipping Cumin seeds.
2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice.
3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.

Baingan Aloo curry Rassa

Baingan Aloo Curry in Marathi

Serves: 2 to 3 persons
Time: 20 to 30 minutes

Ingredients:
5 to 6 small Eggplant OR 1 Chinese Eggplant
2 medium Potatoes
1 Tbsp Oil
For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves
1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse)
1 tsp Maharashtrian Masala (Goda Masala)
1 tbsp Tamarind pulp
1 tbsp Jaggery
Salt to taste
1 tbsp finely chopped coriander

Method:
1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes.
2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat.
3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally.
4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes.
Serve hot with Chapati or Millet Roti (Bhakari)

Tips:
1) If you don't get small eggplants, use 1 medium Chinese eggplant.
2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.

Instant Vegetable Pickle

Instant vegetable pickle in Marathi

Yield: approx 1 and 1/2 cup
Time: 20 minutes

Ingredients:
1 cup carrots, small pieces (1 cm)
1/2 cup cauliflower, very small florets
1/4 cup Green Peas
1 tsp Salt or to taste
1 and 1/2 tsp red Chili powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
4 to 5 Fenugreek seeds
1/4 + 1/4 tsp Mustard Seeds
1 tbsp Lemon juice
1 tsp Oil

Method:
1) In a mixing bowl, add carrots, cauliflower and green pea. Add salt, red chili powder, turmeric powder, asafoetida powder and mix well. Grind 1/4 tsp mustard seeds coarsely and add it to the mixture.
2) Heat oil in a small saucepan (eg. egg pan). Add fenugreek seeds and let it become little brown. Remove from oil with a spoon, keep aside. In that hot oil, temper 1/4 tsp mustard seeds, let it crackle and transfer it to a small glass bowl to cool down.
3) Crush the fenugreek seeds and add it to vegetable mixture. Add prepared tadka to the mixture and mix well.
4) Finally, add lemon juice and mix nicely.
This pickle is ready to serve. It will stay fresh for 5-6 days in refrigerator.

Chole Chana Masala - (Usal Pav)

Usal Pav recipe in Marathi

serves: 2 to 3 persons

Ingredients:
3/4 cup Dried Chickpeas
2 tbsp Oil
1 cup Tomato, finely chopped
3/4 to 1 cup Onion, finely chopped
1/2 tsp Cumin seeds
1 tsp Red chili Powder
2 Green Chilies
4-5 Curry Leaves
1 tsp Ginger paste
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Cinnamon Powder
1/2 tsp Garam Masala
2 tbsp Tamarind Pulp
1/8 tsp black Pepper Powder
Salt to taste

Method:
1) Soak Chickpeas for 8 to 10 hours into water. Pressure cook until Chickpeas become soft and tender. Do not overcook Chickpeas. Add little salt to while cooking.
2) Heat a pan, add oil and let it become hot. Turn heat on medium. Then add Cumin seeds, Red Chili powder, Green chilies and Curry leaves. Now add Ginger paste. Saute for few seconds, add chopped onion and little salt. Let onion cook over medium heat. Once Onion is done, add Cinnamon Powder, Cumin powder and Coriander powder. Saute for 20 seconds. Then add chopped Tomatoes. Cook until soft and tender.
3) Once Tomato is cooked add chickpeas and approx 1 cup water. Give a nice stir. Cover pan with lid and cook for 2-3 minutes. Then add Tamarind Pulp, Pepper powder and Garam Masala. Let it boil for few minutes. We have added salt while cooking chickpeas and sauteing Onion, add salt only if needed.

Garnish with Cilantro and chopped Onion. Serve hot with Slice bread or Dinner Roll.

Labels:
Usal Pav, Chana Masala, Chole Bhature

Vegetable Coriander Soup

Vegetable Soup in Marathi

Servings: for 3 to 4 persons (approx 1 cup per person)

Ingredients:
2 tbsp grated Carrot
2 tbsp Cauliflower, finely chopped
2 tbsp Cabbage, finely chopped
2 tsp Garlic paste
2 tbsp Oil
3 tbsp Cilantro, finely chopped
4 tbsp Green Onion (Only green part)
Salt to taste
1/4 tsp Black pepper powder
1 tsp Vinegar or Lemon juice
2 tbsp Corn Starch
4 cups water
1 tsp Soya sauce


Method:
1) Heat a wok or pan. Add garlic paste and saute until pink in color. Do not saute too long.
2) Add Cauliflower, Carrot and Cabbage. saute for 30 to 40 seconds over high heat. Add half of the green onions, saute for 10 to 15 seconds. Immediately add 3 and 1/2 cups water out of 4 cups. Also add salt to taste. Stir well.
3) To thicken the soup, we will be adding Corn starch. Mix 2 tbsp corn starch in the remaining 1/2 cup of water. Remove all the lumps. Once the soup starts boiling, add corn starch mixture into it and keep stirring to prevent lumps.
4) Let it simmer for couple of minutes to let the rawness of Corn starch go away. After 2 minutes turn off the heat. Add vinegar and Cilantro. Give a nice stir. Pour into serving bowl. Sprinkle little Pepper and garnish with Green Onions. Also add few drops of soy sauce if you like.

Note:
1) In this soup vinegar tastes better than lemon juice. But if you don't like flavor of vinegar, lemon juice also works.
2) Adjust the consistency of soup according to your liking.

Vegetable Sandwich

Vegetable sandwich

Serving: 1 Sandwich




Ingredients:
2 slice of Bread
6-7 thin slices of peeled Cucumber
5 thin slices of Tomato
4-5 slices of potato (Boiled and peeled)
1-2 slices of onion
1 tbsp Butter
Pinch of Black Salt
::::Green Chutney::::
1½ cup Cilantro
4-5 Green Chilies
1 tsp Cumin Powder
Pinch of Sugar
Salt to taste



Method:
1) To make Green Chutney, grind Cilantro, green Chilies, Cumin Powder, salt, sugar and little water together.
2) Remove edges of bread slices. Spread butter and green chutney on one side of each bread slice.
3) On one bread slice, place Cucumber slices, Tomato slices. Sprinkle black Salt. Place Potato slices and sprinkle little salt. Now place Onion Slice. Put other bread slice over it and press a little.

Cut into Bite size pieces with knife. Serve with Green Chutney and Tomato Sauce.

Labels:
Vegetable Sandwich, veg sandwich, quick and easy sandwich, sandwich recipe, sandvich recipe

Mini Uthappa

Mini Uttappa in Marathi

Ingredients:
½ cup Urad Dal
1¼ to 1½ cup Rice
Salt to taste
1 Onion, sliced thinly and lengthwise
1 Tomato, finely chopped
1 tsp Green chili paste
Cilantro finely chopped
¼-cup oil



Method:
1) Soak rice and Urad Dal together in water for 7-8 hours. After 7-8 hours, drain water. Put Urad dal and rice into grinder. Add little water and grind to smooth paste. Add 1 tsp salt while grinding. This mixture should be of medium consistency.
2) Place ground mixture to warm place at least for 10-12 hours for fermentation. Cover the mixture container with lid. If climate is cold, it could slow down fermentation process. In that case, preheat oven for 2-3 minutes and switch off the oven. Put mixture container with lid in the oven. This will keep mixture warm and it will help to ferment mixture. After 10-12 hours, when mixture is fermented, add little salt if needed.
3) Once mixture is ready, take sliced onion into bowl and rub little salt to it.
4) Heat nonstick tawa, grease with ½ tsp oil, pour around 1/3 cup batter and spread in round shape to little thick layer. Sprinkle onion, tomato and chopped cilantro. Spread little green chili paste if you like the chili taste with Uthappa.
5) On medium heat Cover tawa with lid and let the Uthappa cook on steam. Once one side is done, turn the side and let it cook for couple more minutes. Serve hot Mini Uthappa with Sambar and Chutney.

Note:
1) To make Masala Uthappa, spread Potato stuffing (which we generally make for Masala Dosa) along with Onion and Tomato. Spread it to one side of Uthappa, keep this side down, and cook Uthappa for 1 minute. Serve hot with Chutney.

Labels:
Mini Uttappa, Onion Uttappa, Tomato Uthappa, South Indian Recipe, Onion Tomato Uthappa

Upavasachi Khandvi

Upavasachi Khandvi in Marathi

Very Delicious Indian Fasting Food Item.

Ingredients:
½ cup Vari Tandul (Samo)
½ cup Grated Jaggery
1½ cup Water
2 Tsp Pure Ghee
1 Tsp Cardamom Powder
¼ cup Fresh Grated Coconut


Method:
1) Wash vari tandul with water. Drain.
2) Take a heavy bottom pan. Heat 2 tsp ghee in it. Add washed Vari Tandul and stir till color turns to light pink (?) or for 2-3 minutes.
3) In other pan, heat 1½ cup water. Add hot water in roasted Vari Tandul. Give a nice stir and cover it with lid. Sometimes, Vari tandul absorb all the water and becomes dry. We want moist mixture. If it becomes dry, you need to add little hot water. Taste little vari tandul to check whether it’s cooked properly.
4) Once Vari Tandul absorbs all the water, add grated jaggery, grated coconut and Cardamom Powder. Mix well and remove all the lumps. Turn the heat on medium. Cover the pan with lid and let it cook for few minutes.
5) Grease a stainless steel plate with little ghee. Pour all the mixture in the plate and spread evenly to make 1 cm layer.
Sprinkle grated coconut on it and Cut into 2 inch pieces.

Labels:
Khandavi Recipe, Sweet Khandavi, Vari Tandul Khandavi, Bhagar khandavi, vari tandool khandavi

Upasache Ghavan

Upasache Ghavan

Ingredients:
1 cup Vari Tandul (Moraiyo / Samo)
1 cup Sabudana (Sago)
2 green chilies, finely chopped
2 tbsp fresh grated coconut
2 tbsp roasted peanuts powder
½ tsp Cumin seeds
Salt to taste
Pure Ghee


Method:
1) Soak Sabudana and Vari Tandul together in water for around 4-5 hours. Keep water level 2 inch above Sabudana and Vari Tandul.
2) After 4-5 hours, grind sabudana and Vari Tandul by adding little water. Add chilies, cumin seeds, grated coconut, peanuts powder and salt to taste. Consistency of the batter should be medium thick.
3) Grease Non-stick tawa with 1 tsp Ghee. Turn the heat on medium. Pour 1 big spoonful batter and spread it in round shape on tawa just like pancake.
4) Drizzle little Ghee around edges of ghavan. Cover with lid for ½ minute. Let the one side cook. Turn the side, once first side is done properly and let the other side cook.

Note:
1) Ghavan could become mushy and soggy when you steam cook by covering the pan. It generally happens because of sticky sabudana. So try to cook it by covering pan for first ghavan. If it becomes soggy then don’t cover with lid, just cook both sides without covering the pan.
2) You can add chopped cilantro in the batter.
3) Adjust quantity of chilies according to your taste.

Chakali

Labels:
Fasting Recipes, Sabudana Ghavan, sago Recipes, Fasting meal, Fasting Food, varil Tandool recipe, Sabudana Recipe.

Vatali Dal

Vatali Dal in Marathi

Ingredients:
½ cup Chana Dal
For Tempering: 4 tbsp Oil, ½ tsp Mustrad Seeds, ½ tsp Cumin Seeds, ½ tsp Asafoetida Powder, 1 Tsp Turmeric Powder, 4-5 Curry leaves
3-4 Green Chilies
½ tsp Sugar
¼ cup fresh Grated Coconut
1 tbsp Lemon Juice
Chopped cilantro
Salt to taste



Method:
1) Soak Chana dal in water for 3-4 hours. After 3-4 hours, drain all the water and grind coarsely without adding water.
2) In a wok, heat 3-4 tbsp oil. Temper with, ½ tsp Mustard Seeds, ½ tsp Cumin Seeds, ½ tsp Asafoetida Powder, 1 Tsp Turmeric Powder, 4-5 Curry leaves, chopped Chilies. Stir for few seconds.
3) Then add coarsely ground chana dal. On medium heat, sauté chana dal. Add salt and sugar as per taste. Keep the heat on medium low
4) sprinkle 2 tbsp water all over chana dal, sauté and cover pan with lid. Repeat this for 3 to 4 times or till chana dal gets cooked.
5) Once chana dal cooked properly, then add grated coconut and chopped cilantro. Add Lemon juice. serve hot.

Chakali

Labels:
Chana Dal, Vatali Dal, vatli Chana Dal, Spicy Chana Dal, Instant Chana Dal Recipe, Vatali Dal Recipe.

Veggie Wraps

Veggie Wraps

This is oil-free vegetarian version of my favorite snack veggie wraps.

Servings 2 rolls

Ingredients:
2 Chapaties (Wheat Tortilla)
1 small onion cut in thin strips
3 spring onions, chopped
1 small tomato, chopped
1 small cucumber, peeled
1/2 cup Green Pepper, chopped
1/2 cup Cilantro, finely chopped
1/2 cup Mint Leaves, finely chopped
1 cup Non Fat Yogurt
1 tsp Lemon Juice
1 green chili
2 pinches black pepper
1 pinch chat masala
Salt

Method:
1) Heat a non stick frying pan and saute onion briefly (without oil) till it changes color. Cut Cucumber into rings.
2) Mix Yogurt with salt, black pepper, mint, cilantro, lemon juice and finely chopped chilies. This makes a good spread for wraps.
3) Heat Chapatis lightly. Take Chapatis on a flat surface and apply the prepared spread. Put the remaining Veggies and roll tightly to form the wraps.
4) Eat Fresh.

Note:
1) Try different veggies to make these wraps more healthy and colorful.
2) Use Medium sized Chapatis, so that the size of the wraps is not more than 5-6 inches in length.

Chakali

Vegetable Stock

Vegetable Stock

1) Vegetable stock is readily available in any Supermarket.
2) You can make vegetable stock at home. Use available vegetables, Carrot pieces, green onion, vegetable stems, cabbage, cauliflower, celery..etc. Take available vegetables and 2 ltr water into deep skillet. Boil water till it gets the vegetable flavor (approximately 7-8 minutes). Cover the skillet with lid. Strain vegetables. Use strained water as vegetable stock.
3) In super market, vegetable stock cubes are also available. By using 1 cube, we get 2-3 cups vegetable stock. Boil 2-3 cups water. Put on cube and boil water till cube dissolve in the water.
4) You can use vegetable stems (Excluding bitter vegetables), tips of vegetables to make vegetable stock.

Labels:
Vegetable Stock, How to make vegetable stock, homemade vegetable stock, healthy vegetable stock

Veg Fried Rice

Veg Fried Rice in Marathi

Serving: 2 to 3
Time: 20 minutes to cut vegetables + 20 minutes to saute vegetables and rice



Ingredients:
1 cup Basmati Rice
4 cup Vegetable Stock
1 Cup thinly Sliced cabbage
¾ cup Thinly Sliced Bell Pepper (lengthwise)
¾ cup finely chopped green onion
½ cup thinly sliced carrot (lengthwise)
¼ cup thinly sliced French beans (slanting pieces)
1½ tsp Ginger paste
1½ tsp Garlic Paste
2 Green Chilies
2 tbsp Soy Sauce
1 tbsp Vinegar
2 Tsp Oil
Salt to taste

Method:
1) Here is a recipe for vegetable stock.
2) In a deep pan, boil 4 cups of vegetable stock. Add 1 cup Basmati Rice. Do not Cover the pan. On medium high heat, let the rice half-cooked (Cook upto 90%) (If you have made vegetable stock by using “Vegetable stock cubes” then add very little salt as it already includes salt.). Drain the water and gently transfer rice to flat plate and let it cool down. Apply little oil very gently. Be very gentle, rice grains should not break. (Note 1)
3) Heat 2 tsp oil in a wok. Keep the heat on high. Add chopped green chilies, Ginger-Garlic Paste and sauté. Put this mixture to cooked rice.
4) Sauté each vegetable separately (except Green Onion) on high heat for approximately 30 seconds. Do not add oil. Add 1 tbsp Soy sauce and little salt while sautéing bell pepper.1/2 tbsp soy sauce while sauteing cabbage and 1/2 tbsp soy sauce while sautéing carrot. Do not add soy sauce to rest of the vegetables. All vegetables will get flavored with Soy sauce, this will make easy to spread soy sauce all over the rice. At last, sauté green onion only for 10-15 seconds. Mix all vegetables in the rice.
Heat the same wok and put rice (including vegetables and fried ginger garlic paste), vinegar. Fry on high heat. Add salt if needed. You can add little Soy sauce while frying the rice to enhance the taste.
Serve hot with veg Manchurian.

Note:
1) If you are going to make fried rice in the evening then cook rice in the morning. Do the same according to step 2. Then cover that plate with another plate (upside down). Refrigerate for 3 to 4 hours. It will make the rice cold and keep the grains separate. This will make fried rice fluffy and not soggy.

Labels:
Vegetable Fried Rice, Indo chinese food, spicy fried rice, chinese food, chinese recipe, vegetable fried rice recipe, veg fried rice recipe

Veg Manchurian

Veg Manchurian

Ingredients:
For Manchurian Balls
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
3 tbsp Corn Starch
1 Green Chili
Salt to taste
Oil for deep-frying
For Manchurian Sauce
2-3 Green Chilies
½ tbsp Ginger Paste
4-5 Garlic Cloves, finely Chopped
1 tbsp Corn Starch
2 tsp Oil
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tsp Sugar
1 to 1 ½ cup Vegetable Stock
Salt to taste


Method:
1) First, we will make Manchurian Balls. In a mixing bowl put all the vegetables:
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
Mix all the vegetables and rub little salt to all vegetables. Put Chopped green chili. Put 3 tbsp Cornstarch and mix well. Use 1 or 2 tsp water if needed. The mixture should be thick and sticky.
2) In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop teaspoonful of mixture in heated oil. Deep fry until it turns to brown color. If we drop little bigger amount of mixture, it will remain uncooked from inside.
3) Use vegetable stock for Manchurian Sauce, as it gives nice flavor. You can use water instead. Use a shallow saucepan to make this sauce.
4) Heat 2 tsp oil; add Chopped green chili, Chopped Garlic, Ginger paste and sauté for approximately 30 seconds. Add Sugar, Soy Sauce, and 1 ½ cup Vegetable Stock. Bring it to boil. Mix 1 tbsp Cornstarch to ¼-cup water, remove all lumps. Put this mixture to vegetable stock. It will give nice thickness to Manchurian Sauce. Add little more corn starch if needed.
5) Then add salt to taste, Vinegar and stir well. Taste the sauce, add if any ingredient required according to your taste.
6) On low flame, add Manchurian Balls into Manchurian sauce. Mix them well. Garnish with finely chopped Green Onion, thinly sliced Bell pepper and cabbage.

Note:
1) There is cornstarch in the Manchurian Balls mixture. If you are using your hand to drop the mixture in oil, keep little water in a bowl. Cornstarch used to stick to hands. Therefore, you can use water to remove stickiness.
2) While making Manchurian Sauce, make it sequentially. Otherwise, it could affect the taste.
Labels:
Manchurian Sauce, Veg Manchurian, Dry Machurian, Manchurian recipe, Indo Chinese recipe

Vegetable Cutlet

Vegetable Cutlet in Marathi

Ingredients:
1 Potato, Boiled and peeled
½ cup Green Peas
¼ cup Carrot pieces
¼ cup French Beans pieces
1 medium Onion, finely chopped
1 tbsp Ginger-Garlic Paste
5 tbsp Besan (Chickpea Flour)
5-7 Green chilies OR Red chili Powder
1 tsp Garam Masala
1 tsp Chat Masala
1 tsp Amchoor Powder
½ cup finely chopped Cilantro
¼ cup roasted Semolina
Oil
Salt to taste


Method:
1) Steam cook Green peas, Carrot pieces and French beans pieces together. Add little salt while cooking. Drain excessive water.
2) heat 1 tbsp oil, in a nonstick pan. Add Ginger-garlic paste and finely chopped green chilies. Stir for 5 seconds. Add chopped onion. Let it cook until color changes to brown. Then add Besan and sauté for couple of minutes on medium heat.
3) Grate boiled potato, put all steamed vegetables, Garam Masala, Amchoor Powder, Chat masala, Cilantro, salt and roasted Besan Flour. Mix. Besan will work as binding agent. However, excessive water content in vegetables makes the mixture very sticky. If it happens, add 1 bread slice.
4) Divide mixture into equal parts. Give desired shapes with hands or with the help of cookie cutter. Heat a nonstick pan; grease it with 1 tbsp oil. Apply little roasted semolina to both sides of Cutlet. Shallow fry all cutlets on medium heat. Fry both sides until color turns to golden brown.

Labels:
Veg Cutlet, Cutlet recipe, vegetable cutlet, Veggir Cutlet recipe, cutlet recipe

Veg Burger - Moong Patties

Veg. Burger – Moong Pattie

Ingredients:
४-६ Burger Buns
२ टेस्पूनButter
Cheese Slices
Onion and Tomato round slices
Tomato ketchup
:::Ingredients for Patties:::
1 cup sprouted Moong (Green Gram)
1 Boiled Potato
1 medium onion
1 small piece of Ginger, grated
3 tbsp Besan (Chickpea Flour)
5-6 Green chilies
Cilantro and Chili Chutney
½ cup chopped Cilantro
1 tsp Amchoor Powder
Oil
Salt to taste




Method:
1) In a nonstick pan, heat 1 tbsp oil. Add grated ginger, chopped green chilies, finely chopped onion and sauté. Once onion is translucent, add Besan and stir until you sense nice aroma of Besan. Remove from heat and let it cool down.
2) Pressure-cook Moong to 2-3 whistles. Do not overcook and remove excessive water.
3) Peel boiled potato and grate it. Add Cooked Moong, fried Besan, salt, Amchoor Powder, chopped Cilantro. Mix and knead gently.
4) Make patties out of the mixture. Heat a non-stick shallow pan or tawa, add 2 tbsp oil and place patties on it. Cook both sides of each patty until golden brown.
5) Preheat Oven to 350 degrees F. Spread little butter and green chutney inside of Burger Buns. On the base slice of bun, place one patty, tomato and Onion slice, Cheese slice. Place other slice of burger bun.
6) Bake for 6-7 minutes or until cheese melts. Serve hot with Tomato Ketchup.

Note:
1) While shallow frying Patties, coat patties with some roasted semolina. It will give nice crisp to patties.
2) You can add other veggies like spinach, Cabbage leaves or even lettuce.
3) You can use wheat Buns, which would be more healthy than white buns
4) If the mixture becomes little soggy, add some breadcrumbs or bread slice. As we have already added Besan, there should not be any problem.

Labels:
Veggie Burgers, Vegetarian Burgers, burger recipe, homemade burger

Vegetable Biryani

Vegetable Biryani in Marathi

Ingredients:
1 cup Basmati Rice
2 medium Onion, sliced lengthwise
½ cup Peas
5-6 Florets of Cauliflower
½ cup Carrot and French beans pieces (Add other veggies of your choise)
Puree of 2 medium Tomato (boil tomatoes in hot water until starts leaving skin. Peel and purée)
8-9 Cashew Nuts
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Milk
¼ to ½ cup Plain Yogurt, well beaten
1 tbsp Ghee
½ tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tbsp Vegetable Biryani Masala
Salt to taste
2 tbsp Oil

Method:
1) In a deep saucepan boil 2½ cup water. Add ½ tbsp Oil and ½ tbsp Salt. Then add 1 Cup Basmati Rice. Let it cook on Medium heat. Cover with lid for few minutes. Do not cook rice completely. Let it be uncooked slightly. Drain and transfer rice to a flat plate for cooling.
2) Cook vegetables. Do not overcook them, Keep them uncooked slightly.
3) Heat a nonstick pan; add 2-3 tbsp oil and sauté Onion, Cashew nuts, Ginger-Garlic Paste. Sauté for 2 minutes on medium heat. Then add Tomato Puree, ½ tsp Red Chili Powder, ½ tsp Turmeric Powder. Cover and cook for 2-3 minutes. Then add Yogurt, Biryani masala and mix well. Then add cooked vegetables and very little salt. Let it cook for few minutes.
4) In other pan spread rice and make a layer. Then make layer of gravy. Again make Rice Layer followed by layer of Gravy. Make 3-4 more layers like this.
5) Pour ½ cup milk over the surface. Cover pan with lid and let it cook for 10-12 minutes. Keep the heat on medium. Once Biryani is ready, drizzle Ghee over Biryani to enhance richness.

Note:
1) To make Biryani in the Oven, preheat oven to 400 F. Grease an oven safe container. Layer rice and gravy in Oven safe container as explained in step 4 & 5. Cover with lid (Oven safe) or Aluminum Foil. Keep the container for 15 minutes in preheated oven.

Upama

Upma in Marathi

Ingredients:
½ cup Semolina (Farina)
1¼ to 1½ cup Water
½ cup Onion, finely chopped
2 tbsp Oil OR 2 tsp Ghee
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafoetida Powder
2-3 Green Chilies, finely chopped
3-4 Curry Leaves
¼ tsp grated Ginger
½ tsp Urad Dal
3-4 Cashew Nuts
Salt to taste
1 tsp Sugar
2 tbsp finely chopped Cilantro
2 tsp Lemon juice

Method:
1) Roast Semolina on medium heat until golden brown. Keep stirring while roasting, otherwise it could burn.
2) Heat a wok. Keep the heat on Medium. Add Oil and temper with Mustard seeds, Cumin Seeds, Asafoetida powder, Ginger, and Urad dal. Let Urad dal become Pinkish red, and then add Curry leaves, green Chilies, Cashew nuts. Stir for 10 seconds. Then add chopped Onion. Let it become translucent. You can add ¼ cup finely chopped tomato for flavor.
3) Then add roasted semolina and sauté. While sautéing heat 1½ cup Water on other stove top. Add salt and sugar to the water. This will spread salt evenly to Semolina.
4) Once water starts boiling add it to Semolina. Stir well and lower the heat. Cover wok with lid and let it cook for few minutes.
5) Once Upma is done, garnish with Cilantro. Add Lemon juice and serve hot.

Note:
1) Some people like very moist Upma, so add extra ½-cup hot water.

Labels:
Upama, Upma recipe, South Indian Upma Recipe, Indian breakfast