Sheetal Kamat

Today i wanted to cook something spicy and yet had to finish off carrot and beet that i had stocked in fridge for quite a few days.. So i decided to experiment and it turned out really nice and healthy recipe.

Beet-Carrot Cutlet
2 Beet Roots
6 Carrots
2 Bread Slices
1 onion finely chopped
1 spoon Red Chilli Powder
1 spoon Garam masala
1/2 spoon Jeera Powder
1/2 spoon Corriander powder
1 spoon garlic-ginger paste
Bread crums/Fine rava

  • Grate Beet roots and carrot
  • Heat oil in a pan and add finely chopped onion to it
  • After a while add garlic-ginger paste, corriander powder, jeera powder, garam masala, red chilli powder
  • After heating for a while add grated carrot and beet root
  • Cook the mixture well with lid
  • Once mixture is well cooked add crushed bread slices and salt to it and take off from the stove
  • After mixture cools down prepare the patty of shape you like.
  • Roll it in bread crums/fine rava
  • Shallow fry the cutlets on the tawa with little oil

You can optionally add cooked potato/beans to the mixture

Sheetal Kamat

Today I decided to try puran poli as well.. Puran poli came up well except its sides which didn't have any puran but i guess with 2-3 more trials i might be able to prepare the puran poli as nice as my mom does.. But anyways with the remaining puran i made these fried modaks which my dad loves..

Fried Modak
1 cup chana daal
1/2 cup jaggery
4 spoon heaps wheat flour
2 spoon heaps maida

  • Cook daal in the cooker and remove the water from it
  • Heat a pan and add the cooked daal and jaggery.
  • Cook it for around 5-7 minutes to form puran - our filling for the modak
  • Make dough by mixing wheat flour, maida, 1 spoon of hot oil and water
  • Keep aside for half an hour to hour
  • Make small balls of the dough and roll them to form thin rotis of puri size
  • Add the puran we had prepared earlier and close the modaks by making few plates at the top
  • Deep fry the modak on medium heat

These modaks are prepared of puran so that they can stay for 2-3 days.
Fry the modak at top side really well otherwise the cover might remain half cooked as its kind of thick because of plates

Sheetal Kamat

It was Ganesh Jayanti Last week and I had decided to cook modaks that day.. But it happened that i changed my mind and went to pune to surprise in-laws and parents.. So decided let me try my hand on this today.

Ukadiche Modak
1 cup grated coconut
3/4 cup jaggery
1.5 cup water
1 cup rice powder

  • Heat pan and add grated coconut and jaggery
  • After around 5-7 minutes the jaggery would dessolve into the cocunut and form our filling for the modak.
  • Heat water in the pot
  • Once water is almost boiling add little oil and salt to it
  • After water boils completely add rice powder and mix well
  • Take out the mixture from the stove and mix it well to form uniform dough
  • Make small balls of this dough and flatten them
  • Add the mixture and pack the ball giving it little plates at top to form modak shape
  • To cook modak keep a vessel with water on the stove, on top of it put the vessel which has holes grease it and put the modaks on it
  • Cook the modaks by covering them with small cloth or a plate for about 7-10 minutes

Its a coconut item and doesn't stay good for long, so consume these in a day

Sheetal Kamat

This time when I got fresh cauliflower in Fresh i decided to try out this recipe.. It turned out really nice and different flavour..

Gobi Paratha
6 spoon heaps wheat flour
1 Cauliflower
1 small onion
1 spoon jeera
1 spoon red chilli powder
1/4 spoon turmeric powder
1 spoon amchur powder

  • Make dough just like we prepare normal rotis
  • Grate the cauliflower and onion
  • Mix it with salt and keep it aside for 10-15 min
  • Mixture would be watery, separate water from the mixture
  • Mix jeera, red chilli powder, turmeric powder, amchur powder to form the filling
  • Make round balls of dough and press and form cup kind of shape
  • Add filling to the cups and close them to form ball
  • Roll parathas out of it
  • Fry on low flame on tawa with abdundant ghee/oil

If the flower is not fresh you might want to cook the filling in a pan on heat, but fresh flower gets cooked well if paratha is fried on low flame.
You might want to add one cooked and grated potato to the mixture to get alu gobi paratha.
I fried paratha on one side with oil and one side with ghee, that gives nice aroma and taste

Sheetal Kamat

I have very selective liking for laadus.. And this one is one of them :) And when I asked mom for recipe it turned out that this one is simplest to prepare :)

Groundnut Laadu
3 cup groundnut
1/2 cup jaggery

  • Bake groundnuts in a pan
  • Remove groundnut cover
  • Grind the groundnuts in mixer
  • Mix groundnut powder and finely chopped jaggery
  • Grind this mixture once again in the mixer
  • Prepare small lemmon sized round balls - laadus out of this mixture

Somehow removing cover of groundnut does not suite me :) so I used groundnut with cover and still it tasted same :)

Sheetal Kamat

Nutty Rice was what I had on one of my bday in Taj, Bangalore. It tasted awesome and both myself and ajoy just loved it. When I was eating it I decided that I am surely going to try and make this. And guess what first attempt itself was upto the taste. Its very easy and tempting recipe one can impress guests with.

Nutty Rice
2 cups of cooked rice
4 spoon cooked corn
2 spoon groundnuts
2 spoon cashews
4 green chillies
1 spoon raisins
1/2 spoon jeera
2 spoon ghee
Salt to taste

  • Heat ghee in a pan
  • Add jeera and let it sputter
  • Add cashews, groundnuts and raisins
  • Once nuts turn light brown add chillies
  • Wait for nuts to turn dark brown and then add cooked rice, corn and salt
  • Mix it well and cook for 3-5 minutes

You can use 4-5 curry leaves as well if you like.
Using long grain rice like basamati gives nice aroma to the dish

Sheetal Kamat

This is the recipe that I am using from the book that I got as a gift during my wedding.. The book is called 'हमाखास पाकसिद्धी' (Sure shot cooking).

Veg Spring Rolls
5 spoon heaps of maida
1 egg
3 carrots
1 cabbage
2 onions
1 spoon Soya sause
1/2 spoon pepper
Salt to taste

  • Mix maida, egg, salt and enough water to form thin batter
  • On a nonstick pan make thin small dosas
  • Store all these dosas one above another by applying little corn flour in between them so that they don't stick to each other
  • Cut carrots, onions, cabbage to form long thin pieces
  • Heat little oil in pan and add cut carrots, cabbage and onion
  • Half cook it on high flame mixing them well from time to time
  • Add soya sauce, black pepper powder and salt to taste
  • Mix 1/2 spoon maida and little water to form the paste which we are going to use for packing rolls
  • On each dosa prepared earlier, put vegetable in the middle, fold both the ends and make roll of it and close them with sticking paste that we prepared.
  • Fry these rolls on medium flame

Preparing thin dosas is important to get thin and crispy coating for spring rolls
Also its good to prepare small small dosas so that while serving you need not cut the rolls and which saves from risk of mixture being coming out of the roll

Sheetal Kamat

Whenever i use to go to restaurant this was the one recipe that i loved.. I always thought of trying this at home but was under impression that cooking kabab needs some special machinary or something like that.. Then i have problem making ajoy eat palak :) so i had to try this recipe on tawa :) it turned out really nice and ajoy mentioned that i should be cooking this instead of palak vegetable :) Here is the recipe...

Harabhara Kabab
3 medium sized potatoes
3 cup peas
2 palak gaddi
1 cup corriander leaves
1/2 gaddi pudina leaves
1 medium sized onion
4 green chillies
3 lemons
2 spoons corn flour
2 bread slices
3 spoon butter
Salt to taste

  • Boil 2-3 cups of water in a pot
  • Add cleaned palak leaves in it and boil for a while and then drain the water and keep aside
  • Grind the onion in the mixer to form the paste
  • Heat the pan and add the butter to it
  • Add onion paste and cook till it turns light brown
  • Mean while grind the palak leaves in the mixer and then add to the onion paste that has turned light brown
  • Cook for a while till mixture is well cooked and vert little watery
  • Keep aside for cooling
  • Steam potatoes and peas in a cooker
  • Grind the corriander leaves, pudina leaves, chillies in a mixer to form the paste
  • Mix this with the cooled down palak-onion mixture
  • Grate the potatoes and add them to the mixture
  • Half crush the peas and add them to mixture
  • Add lemon juice, corn flour, small pieces of bread slices and salt to it
  • Mix well to form the paste
  • Form the lemon sized balls, flatten it a bit and stic the cashew piece to it
  • Shallow fry on the tawa
  • Serve with pudina chutney

You can sprinkle little chaat masala on the fried kababs, i haven't tried this as yet as i didn't have chaat masala at home but i guess it might taste good.

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