Sheetal Kamat

When I was small, Dad use to take me to walk from FC Road to Laxmi-road every thursday. I use to love those walks just because at the end of walk on Laxmi-road in Janata Dugdha Mandir he use to give me 'Piyush' for drink. I love this drink so much so that whenever I go to pune I end up drinking this too much :) Then last couple of years back mom started preparing this at home with exact taste and bhooom.. Yesterday I wanted to do same thing and here I got it.

5 Cup Curd
1 Lemon
8 Spoon Sugar
A Pinch of Nutmeg powder
A Pinch of Lemon Yellow Colour
Salt to taste

  • Mix curd, sugar, nutmeg powder, salt, lemon yello colour and lemon juice
  • Mix around 2-3 cups of water to get the flowing consitency for the mixture
  • Beat this mixture for a while till sugar mixes completely
  • Serve chilled

Use thick milk to prepare the curd, and don't make curd sour. The lemon gives the enough sourness for the perfect taste.
PS: Sometimes because of lemon's bitterness this turns out little bitter, So today, I tried using 1/2 spoon of vinegar instead and it gave amazing effect, no bitterness at all and perfect taste.

Sheetal Kamat

I love this all time snacks and when I saw the packet in the Grocerry Store I thought of trying this at home. And Then realised its so easy and quick to prepare. You must try this out.

Crispy Mung Daal
1 Cup Mung Daal
A pinch of Eating Soda
Salt to taste

  • Wash the mung daal and soak it in 4-5 cup of water with eating soda
  • Keep it overnight
  • In the morning wash the mung daal again and drain it over a cotton cloth
  • Heat the oil in a pan
  • Fry the mung daal in it over medium heat and again drain the oil from the mung daal on the paper napkin
  • Mix salt to taste and serve when it comes to normal temperature

I fried the mung daal keeping the stainless steel strainer in the oil and putting mung daal in it. That helped me in easy picking of the mung daal, otherwise it gets little difficult to get the mung daal out of oil.
When the mung daal is put into the oil, there would be lot of big bubbles coming out from the oil. Gradually these bubble will reduce in size. When they are almost on zero size mung daal is ready to be removed from the oil.

Sheetal Kamat

This one is maharashtrian dish, special in any wedding or any other function. The best part of the dish is its simplicity and easy preparation.

Masale Bhaat
1 cup Basamati Rice
1/4 cup Curd
1/2 cup Gherkins
1/2 Potato
1/4 cup Muttor
1/2 cup Corriander leaves
1/2 cup grated Coconut
1/2 spoon Red chilli powder
1/2 spoon Garam Masala
8-9 Cashews
A pinch of Cardamom powder
2 Cloves
1 Cinnamon Stick
1 Bay Leaf
1/4 spoon Mustard Seeds
A pinch of Asafoetida
1 spoon Ghee
Salt to taste

  • Wash basamati rice and let the water strain properly
  • Add red chilli powder, garam masala, cardamom powder, curd to this rice and keep aside for 10 minutes
  • In a cooker, heat the ghee and let the mustards sputter in it
  • Add asafoetida, bay leaf, cloves, Cinnamon stick and cashews and fry for a minute or two
  • Add the sliced gherkins and cubed potatoes and fry for another couple of minutes
  • Add the basamati rice, muttor and salt in it and fry for another couple of minutes
  • Add 2 cup of water and put a lid and let it cook with 4 whistles.
  • Before serving garnish with coconut, corriander leaves and ghee

You can use even gobi or bringal instead of potato or gherkins.
Coconut and corriander garnishing gives it really different flavour than the normal pulav

Sheetal Kamat

The first time I had prepared this, I had messed up with the dish, then I did little R&D and found out where I went wrong. After that when I tried this on weekend, It came out well.

1 Liter Milk
2 Spoon White Vinegar
2.5 Cup Sugar
2 drops of Rose essence

  • Heat milk in a vessel
  • Mix the white vinegar in a spoon of water and keep ready
  • When milk starts boiling, add 1/2 spoon vinegar-water mixture
  • Keep flame on high and stir the milk continuously
  • Add remaining mixture too 1/2 spoon at a time
  • When last dose of the vinegar-water mixture is added the milk will cuddle completely to form very soft paneer.
  • Immediately take out from the heat and strain the water
  • Run through the cold water so that vinegar smell and colour goes away
  • Put it in a cloth and remove all excess water from paneer using this cloth
  • Mean while, In a cooker, mix sugar and 6 cups of water and heat on high flame
  • Knead the paneer to form soft dough. It takes around 2-5 minutes of effort to actually get the soft nice dough
  • Prepare 10 small balls out of it
  • By this time the sugar-water syrup will be boiling. Add the balls in it and boil for 5 minutes
  • Put a lid on the cooker (without whistle) and boil for another 5 minutes
  • Add 1/4 cup of water in the syrup and again boil for 5 minutes without lid
  • Let the mixture cool down, do not keep a lid till it cools down
  • Add rose essence and refrigerate it

When the balls are added to the sugar syrup they should float otherwise they are not kneaded well.
Also knead the mixture when it is little warm only to get softer balls.

Sheetal Kamat

I had prepared this long time back, around 20 days back and just forgot to post this recipe in my hectic schedule. The recipe is simple and tasty :)

Chicken Lollipop
8 pieces of Chicken Lollipops
1/2 cup Maida
1/4 cup Corn Flour
1/2 spoon Ginger Paste
1/2 spoon Garlic Paste
1/2 cup Corriander leaves
1 Spoon Red chilli powder
1/4 spoon Turmeric powder
1/4 spoon Garam Masala
1 Egg
A pinch of Edible Red Colour
Salt to taste

  • Marinate the lolipops with salt, ginger and garlic paste and keep for 5 minutes
  • Add finely chopped corriander leaves, red chilli powder, turmeric powder, garam masala, red colour, maida and corn flour and mix well
  • Add the egg and again mix well
  • Keep aside for 1 hour with marination.
  • Heat oil in a pan and fry the lollipops on medium heat

You can add curry leaves powder a pinch to get a different taste.
Also can wrap the bony side of the lollipop with aluminium foil, I was out of stock when i prepared this.

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