This time we got the shell shaped(like small diwali panati/diya) tostitos, our favourite mexican corn chips! Its goes really well with the chunky salsa. But my taste buds (seems to be missing the chaat) brought a chatpatta thought to mind. So is born a tostitos chaat that taste so much like the channa jor garam back home....aamchi ruchira agadi sukhawli :)
Ingredients: 10-12 Shell shaped tostitos scoops 2 tbsp sweet corns 2 tbsp finely chopped onions 2 tbsp finely chopped tomatoes 2 tbsp finely chopped cucumber 1 green chilli/jalapeno finely chopped 1 tsp chaat masala 1 pinch of garam masala 1 tbsp fresh corriander finely chopped Juice of 1 lemon Salt to taste
Directions: Mix all ingredients except tostitos to make a chaat mix. Line the tostitos shells on plate. Place a spoonful of the mixture on each shell. Serve just like that. This can make a nice light starter for a vegetarian party or can be used as a last course of the meal!
I have tried the shahi bread pieces recipe of my dear friend Vijayta . Its also called Shahi Tukda. Its really a no hassle recipe, gets ready in no time and outcome is simply delicious. It was indeed needed to celebrate the awards and pass on to the next line of winners. I am passing the awards in the order I have received them :)
Firstly I thank Usha for passing the "Blogging with a purpose" award to me
Congratulations to all of you…..let us grow the tree of friendship!
I have also been "Tagged" by Usha. Thanks for the same. The rules are as below: "At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog".Let the person who tagged you know when you’ve posted your answers."-
1.What was I doing ten years ago? Enjoying the much need vacation after my SSC exams.
2. Five things on Today's "To do" list >Complete this post >Congratulate the winners >Plant the vegetable seeds in my small backyard garden. >Try some new recipe for the evening snacks >Brainstorm for putting the best dinner from the things available in the refrigerator to welcome the weekend.
3.I am addicted to : Well I won’t say addicted but I like to read blogs. Mostly I read marathi articles and recipe blogs. Everyone out here in the blogosphere is so talented and innovative.
4.Things I would do if I were a billionaire: I would like to roam around the world, help the needy and offcourse some shopping!
5. Places I have lived: Nagpur, Pune, Mysore, Bangalore, Fort Valley(GA)
Usha has also passed on the "Magic Lamp of Luck". Thanks Usha and magic has started doing wonders already.
The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere.We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!
1. Add your site(s) to the list once you have received the Magic Lamp of Luck.
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Aaloo paratha is everyones favourite breakfast. I like to make it with the aalo sabji or bhaji of pav bhaji. If you are making pav bhaji for dinner then make it little more in quantity for making aalo paratha as the next morning breakfast. The paratha made of buttery pav bhaji is just out of this world!
Note the ingredients and recipe.
1 1/2 cup bhaji( bhaji of pav bhaji or any aaloo sabji)
1 cup wheat flour
1 tsp carom seeds
1 tsp sesame seeds
salt to taste
Note: Most of the times you may not have bhaji available at the time of making aaloo paratha. Then make a aaloo paratha mix using
3 medium sized mashed boiled potatoes,
1 tsp chilli powder,
1/2 tsp turmeric,
1/2 tablespoon oil or butter,
1 tsp cumin seeds,
1 small onion finely chopped and
1 teaspoon ginger garlic paste.
Use this mix in the recipe instead of bhaji.
Make a dough mixing all ingredients together and using little water if required. Knead it well to make nice soft dough.
Divide the dough into 8-10 parts. Make a ball of each part and roll into a 7-8 inch round parathas.
Heat a griddle on medium heat and roast the paratha 5 min on each side. Brush with ghee or butter while roasting.
Serve hot with plain yogurt and mango pickle. Yummy breakfast!
Orange and almond two adorable flavours make these adorable, Orange Almond cookies. These are great as to snack upon any time of the day. I have made these using whole wheat flour in order to add the fibre content. This way I can have these cookies without feeling guilty about it.
1/3 cup Almonds
1/3 cup Sugar
4 tablespoon Ghee
Juice of one orange
Zest of 0ne orange
1 cup Whole Wheat Flour
1/2 cup All purspose flour
1/2 tsp Baking powder/Pinch of Baking soda
Salt to taste
Pre-heat the oven at 350F.
Roast almonds and coarsly grind them. Zest the orange.
Mix half orange zest, half almonds and some sugar together. This mixture will be used to top the cookies.
Beat eggs using a whisk till it doubles in volume. Add orange juice, remaining zest and sugar to the eggs and mix well. Now add melted ghee (when cooled) to the wet ingredients and beat well.
In another bowl mix whole wheat flour, all purpose flour, salt half of the ground almonds and baking powder/soda. Keep aside.
And incorporate dry ingredients together by adding in 3-4 parts. Adding in parts ensures easy mixing.
Butter and flour the baking sheet. Put a scoopful of batter 2-3 inches apart. If the batter is too thin you can use the muffin tray to keep your cookies in shape. Now sprinkle the zest and almond topping on each cookie.
Bake for 15-20 minutes. When done cool on a wire rack. Serve as you like it!
Koshimbir in marathi is similar to raita. Any combination of salad items with yoghurt or lemon juice can make a wonderful koshimbir. Maharashtrian favourite danyacha kut( coarsly grounded roasted peanuts) is also added to few of them.
This Gajar koshimbir is quick and can me made with minimun hassle. Its made with just 5 ingredients including salt. My mom made this for me once and since then it has become a regular in my household too.
3 medium sized carrots grated
1 green chilli chopped
Juice of 1 lemon
Coarsly grounded roasted peanuts
Salt as per taste
Just mix all ingredients together and the gajar koshimbir is ready to accompany your favourite food.
Don't go on its simplicity. Make it once and taste it for yourself. Its really very crunchy, tangy and will add a burst of flavour to your every bite. Enjoy!
I always wondered how khari must be made. As kid I used to like it very much.
I have tried making khari to know that the end result is nowhere close to it in my first attempt. In my second attempt though my khari came out perfectly fine, crisy and mutilayered, perfect texture and taste too. I was pleasantly surprised at myself.
My younger brother being a chef told me that you can't be assured about the end result of a perfect khari or pastry puff. But I still tried and will peasantly surprise him with this post of mine.
1 cup All purpose flour
2.5 tbsp butter for kneading
Pinch of salt
3-4 tbsp milk
6-7 tbsp margarine or butter
Note: Margarine having a higher melting temperature will give better result. Butter being easily available, I have used butter. Just increase the refrigeration time when using butter.
1) Mix salt and 2 1/2 tbsp butter in the flour to form a crumbly mixture. Knead this mixture using milk to form a little soft dough. Let the dough rest for 20-30 minutes in a cold place or refrigerator. 2) Take out the dough and kead well again. Divide it into 5 parts. Make a ball of each part and roll out a circular chapati making 5 flat breads.
3) Now take one flat bread and spread about 1 tbsp butter/margarine at room temperature on it evenly.
Cover with another flat bread.
4) Repeat for all 4 flat breads to form a layer of bread and butter. Cover with the 5th flat bread.
Keep this layered rotis in the refrigerator for 15 minutes.
5)After 15 minutes, take out and roll it out to make little thinner. Then spread some more butter on top to form a thin layer of butter. Fold this into a square.
Square shape can be formed by closing the flap action on all four sides (right, left, up and down) .
6) Make sure that the buttered portion is completely covered. Refrigerate again for another 15-20 minutes.
7) Take out the folded pastry sheets. Roll it to make it thin. Again spread a thin layer of butter. Cover it folding properly and refrigerate.
8) Repeat this action for about 6-8 times. The intention of doing this is to make as many layers as possible. Refrigeration is done so that the layers are intact and do not mix into each other. Chilled butter in between the layers keeps the layers separate.
9) When you are satsified that enough layers are made the finally roll (roll lightly otherwise butter will come our tearing the dough) the dough into a flat bread of about an inch thickness. Cut into desired shapes( squares, rectangles or triangle etc).
10)Refrigerate again before baking. Store the extra pieces in a ziplock bag and keep in freezer. Use as and when reuired.
Preheat the oven at 450F. Line the pastry sheet pieces on a baking tray.
Pop the baking tray in the oven and turn down the oven temperature to 400F.
Bake for 15-25 minutes.
Enjoy with a hot cup of tea. Wonderful tea time snack!
Variations/Note: Any kind of filling (apples, pears, some sauted veggies etc) can be used to make different varieties of puffs or turnovers using these pastry sheet.
Apple Turnovers: Put peeled and chopped apples, sugar and cinnamon mixture on a 4 inch square pastry sheet. Fold diagonally and seal the edges. Bake following the baking instructions to make a perfect Apple Turnover.
Peach Turnovers: Same as apple turnover just add peaches instead of apples.
Veg Puff: Put sauted cabbage sabji on the pastry sheet, fold to form a rectangular shape and seal properly. Bake as per the above instructions. Veg Puff is ready.
Samosa is the most popular Indian snack around the world. Liked by one and all, its a very filling snack. Its unique triangular solid shape makes it stand apart from a variety of appetizers.
The fillings can vary to make different varieties of samosa like paneer samosa, keema samosa or the authentic potato stuffed samosa. You can think of any innovative fillings and make a different samosa altogether.
Recipe for the original potato filled samosa.
2 cups All purpose flour
4 tbsp soft butter or ghee
1 teaspoon salt
1 teaspoon carom seeds(ajwain)
Water to knead the dough (Use milk for kneading if you are planning to bake the samosas instead of deep frying)
2 Large sized boiled potatoes
1 medium sized onion chopped
3-4 cloves of garlic finely chopped
3-4 green chillies coarsly chopped
1/2 teaspoon turmeric
Salt as per taste
2 tablespoon Oil
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1/2 cup green peas(optional)
2 tablespoon fresh corriander coarsly chopped
Few Curry leaves
1 teaspoon garam masala(if you like it spicy)
Mix flour, butter/ghee salt and carom seeds to form a coarse crumble. Knead with water or milk depending on your cooking style. If you are planning to bake knead with 4 tablespoon milk. Otherwise knead with water.
Keep aside in a cool place or refrigerator for few minutes.
Now for making the stuffing, heat oil in a pan. Add Mustard seeds when oil is hot. When mustard seeds splutter add cumin seeds and curry leaves. Now add garlic, onions and green chillies. Saute till onions turn translucent. Now add turmeric, salt and garam masala(optional). Saute well.
Now Add boiled and chopped potatoes and peas. Mix well and cook covered for few minutes.
When done garnish with corriander. This Stuffing is a mutlipurpose one. Its used as masala in masala dosa, filling for batata-vada(vada of the vada pav), as a side dish in main course Indian food, its stuffed in breadpakodas too. Truely versatile.
For making samosas: Take out the dough and knead well to make it soft. Divide in appx 5-6 balls. Roll out each ball into a cirular sheet. Cut it into halves. Whole dough will make 10-12 semicircular sheets.
Take one sheet and make a cone shape out of it, keeping the center of the semicircle as your one corner of the cone. Fill the potato stuffing inside it and seal edges of the cone. Similarly make all the samosas.
For baking preheat the oven at 375 degree F. Line samosas on a baking tray. Bake for 20-25 minutes.
Or Deep fry the samosa in vegetable or canola oil on medium heat. Fry them till nice golden brown in color. Drain on a paper towel to remove excess oil.
Serve with tamarind or pudina chutney. Or Simply serve with fried green chillies like you get on a street food shop.
Or Serve with yogurt on top to make a samosa chaat. Top with tamarind and pudina chutney, some chopped onions, some fine shev, chaat masala, salt and chilli powder.
Or Serve as appetizers in the party if you are planning a light main course.