Vegetables Kolhapuri by Harshlata Paringe

Ingredients :- 

4 chopped onion  

2 chopped tomatoes 

125 gm paneer 

few cauliflower florets 

French beans 

carrot 

1 chopped capsicum 

green peas 

2 dried chillies 

1~2 star anise 

1 black cardamon 

1inch cinnamon stick 

1~2 bay leaves 

7~8 cashew nuts 

3~4 garlic cloves 

1inch chopped ginger 

1 tsp coriander powder 

1 tsp onion-Garlic paste

Oil as required

1 tsp butter 

Method

Soak few dried red Bedgi Chillies in hot water for 15-20 minutes

Heat up 1tsp oil in the pan and add cauliflower florets, stir fry. add carrots, french beans, Capsicum. stir fry and keep it aside.

 

Heat up about 1 tsp oil in a pan, add onion, garlic, ginger and fry on medium heat until onion get nice golden color. add tomatoes and cashew nuts. cool the mixture, add soaked red chillies and blend it to a paste. 

Heat up 1tsp oil in the pan add butter and let it melt, add star anise,black cardamon,cinnamon,bay leaves,dried red chillies and fry for about a minute 

Add the blended masala and fry on medium heat for about 4~5 minutes, add Onion-garlic paste,coriander powder, fry for 4-5 minutes 

Add hot water to adjust the consistency and mix well, cook the gravy for another 3~4 minutes 

Add fried veggies, paneer, green peas and mix it well 

Cover and cook sabzi on medium heat for just 5 minutes till ready 

Crispy Beetroot Cutlet by Surekha Nikam

Ingredients

1 Potato

1 Beetroot 

4/5tbsp Poha 

1/3Cup Small chopped  Capsicum 

1tbsp Coriander Powder

1/2tbsp Red Chilli Powder

1/2tbsp Cumin Powder

Salt as per test

1tbsp Garlic & Green Chilli Paste

Finely Chopped Coriander leaves

1cup Semolina 

Method

Cooked  Potato & Beet root  60 to 70 %

Peel the potato and beet root 

Pressure cook potato and beet up to 2 whistles.

Grind Poha in a mixer.

Grate boiled potato  and beet.

Mix ground  poha, finely chopped  Capsicum, Coriander Powder, Red Chilly Powder, Cumin Powder, Salt, Garlic & Green Chilli Paste, Finely Chopped Coriander leaves, boiled Potato  and Beetroot.

Shape the cutlets of the mixture.

Apply thick semolina on all sides of the cutlet.

Shallow fry

Serve with sauce

Aloo Palak Tikki by Prachi Apte

Ingredients

1cup shredded Palak( spinach) 

2 Boiled Potatoes

1tbsp.Ginger garlic chilly paste  

1 tbsp. bread crumbs/rice flakes as required .

Salt 

Oil 

Method

Boil Spinach and grind to a paste

Mix it with boiled mashed potatoes along with salt, garlic ginger chilly paste.

Add bread crumbs/ rice flakes to make small patties.

Dip patties in bread crumbs.

Shallow fry in pan.

Garnish it with some cheese and serve along with tomato sauce and mint chutney.

Vegetarian Momos by Mrs Ujjwala Khandare

Ingredients: 

For making stuffing

1 1/2 cup Grated cabbage

 1/4 cup grated carrot

1/4 cup finely chopped Onion

salt to taste

1 tsp shredded ginger 

1/4 tsp black paper

1/2 tsp finely chopped green chillies

1 tsp oil 

Method: 

Mix all ingredients in the bowl and leave it for 10 minutes. Strain out the water and stuffing is ready.

For chutney 

3 dried red chillies 

2 small chopped tomatoes 

3-4 garlic cloves

1/4 tsp cumin seeds

Salt to taste

1 tsp lemon juice

1 tsp ghee 

1/4 water 

Method: 

Grind all above ingredients and chutney is ready 

For coating 

1 cup Ragi flour (nachani flour)

Salt to taste

1 tsp ghee 

1 cup water 

Method: 

Boil 1 cup water, add salt and ghee and then mix the Ragi flour in it.

Bind it int a dough 

Make small balls, roll out into  small puri, 

Add one spoonful of stuffing inside 

Seal the puri like momos

Steam it 15 for minutes. Momos are ready 

Serve it with chutney

Vegetarian Haryali by Mrs Savitra Vijay Pawar

Ingredients :

1cup chopped Broccoli 

1cup Green peas 

1cup Carrot  

1 cup Potato  

1/2bunch Spinach   

1 Beet root  

3 Tomato   

10 Cashew nut 

2 Onion   

Oil, 

10 cloves Garlic 1 

1inch Ginger 

2 Bay leaves

2small pieces of Cinnamon

6 black pepper

1Black Cardamom

5 Cloves

1 Star Aniseed

Salt to taste

1/4tsp Turmeric powder 

1tsp Coriander-Cumin powder,

1tsp Red chilli powder

1/2 tsp Garam Masala

1/2cup Fenugreek leaves

Preparation : 

* Clean and cut vegetables as per required size

Method:

Step 1

Take 1tsp oil and stir fry Broccoli, Green peas, Carrot, Potato. Once cooked well, take out in bowl.

Step 2: 

Blanch Spinach, cool and grind into paste 

Step 3 :

Heat oil, add bayleaves, Cinnamon, Black paper, Black cardamom, Cloves, Star anise  

Add Onion, Garlic, Ginger, stir fry till onion is red, 

Add Tomatoes and Cashew nuts and fry for 3~4 minutes. 

Once cooled, grind the mixture. Gravy is ready. 

Step 4 :

Heat oil in pan, add gravy and cook on low flame for 5 ~ 7 minutes  

Add Turmeric powder, Red chilli powder,Coriander-Cumin powder

Add Spinach paste and mix well.  

Add pre-cooked vegetables. Mix well for about 4 ~ 5 minutes. Add hot water as per requirement. 

Add salt to taste. Add Fenugreek leaves and ½ spoon garam masala. Cook for 5 minutes. 

Vegetarian Hariyali is ready to serve.

Garnish with beetroot and tomatoes

Doda (Wheat Halwa) By Neeta Badre

 

Ingredients:

1cup Wheat

250ml Milk 

2tbsp Curd 

1/2cup Sugar 

Dry fruits - as per your preference

2tsp Coco powder 

4tbsp Ghee

Preparation:

1.Keep the wheat soaked for five hours, then tie it overnight to sprout.

2.In a bowl of wheat sprouts, add 1 table spoon  milk and grind it coarsely. 

3.Put wheat paste in a heavy pan and roast it on low flame.

 4.Add two teaspoons of curd and milk and mix it well. 

5.Add sugar and cook till dry. 

6.Mix two teaspoons of cocoa powder into two teaspoons of milk and add it to the wheat mixture. 

7. Add finely chopped dry fruits and ghee to it.

Jamai Special by Charu Shah

  by Charu Shah

Dal used: Udad dal, Moong dal, Chana dal

Ingredients

1cup Udad dal

1/4 cup Moong dal

1/4 Chana dal

2 green Chillies

1 inch Ginger

4/5 Garlic cloves

1tsp Turmeric powder

Salt to taste

1 chopped onions

small bunch of Coriander leaves

Pinch of Eno

Oil as required

Method:

1. Wash and soak udad dal, Moong dal, Chana dal for 3/4 hours 

2. Drain water and grind it along with 2 green chillies, 1 inch ginger, 5/5 garlic cloves, Turmeric and salt.

3. make a smooth past adding 2 tbsps of water. 

4. Remove in a bowl, 

5. Add chopped onions, chopped coriander leaves and a pinch of Eno. 

6. Mix it well in one direction only. 

7. Heat appe pan, grease with oil and drop the small mixed paste into the pan, 

8. Add few drops of oil in each pan and cover it. 

9. Turn them a while to roast the upper side. 

10. Remove them and serve them with mint coriander chutney. You can also serve it with thick besan-curd curry