Vegetable Kababs by Swapnaja Deshmukh

Ingredients:-

3/4th cup Cowpeas

1tsp chopped Garlic 

1 tbsp chopped Mint

Chopped Coriander leaves 

1medium chopped Onion

1tsp Red chilli powder

1/2tsp Coriander powder

1/2tsp Cumin powder

2 chopped Green chilli

1/4th tsp Garam Masala 

1 Lemon  

1/4 cup Brown bread powder/Bread crumbs 

1 small chopped Beetroot

2tbsp Oil/ Ghee/ butter  

Method

1. Take 3/4th cup cow-peas (red lobia)

2. Wash the lobia with water for 2 times and add water 

3. Soak the cow-peas for 3 hours

4. Add 1/2 cup water and 1/2tsp salt 

5. Pressure cook red lobia upto 4 whistles 

6. Strain off any excess water and transfer to a mixing bowl 

7. Mash it very well 

8. Add 2 green chopped chilies, 1 tbsp chopped garlic, chopped mint, chopped coriander leaves, 1 medium sized chopped onion, 1 tsp red chilli powder,1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4th tsp Garam masala, 1 small size chopped beetroot , salt as per taste, 1 lemon juice , 1/4 cup brown bread powder or bread crumbs.

9. Mix it well 

10. Grease hands with oil, take the mixture and make kebabs

11. Shallow fry on low medium flam

12. Cook till both the sides are golden and crispy 

Lehsuni Matki Palak by Bharti Koli

Ingredients:-

120 gm. Washed and dried, shredded spinach

25 gm. Washed and dried chana dal

3 tbs gram flour ( besan )

1 onion (chopped)

½ tbs chana masala powder

½ tbs  chat masala

½ inch ginger (chopped)

1 green chilly (chopped)

1 tbs salt

1 cup refined oil

Method:-

1. Soak the chana dal for an hour and then cook it in presser cooker. 

2. Drain the excess water.  

3. Take a pan and heat it over moderate flame.

4. Add dal in the pan and fry it few seconds.

5. Add finely spinach (chopped), onion, and green chilly in the pan.

6. Stir well and add besan, salt, Chana masala powder, chat masala ginger, onion.

7. If want a tangy flavor add little lemon juice.

8. Remove from flame and allow the mixture to cool.

9. Make balls of this mixture. Shape them like cutlet.

10 Take a pan, add refined oil in it for frying.

11 Deep fry the cutlets till turn it golden brown from both sides

12 Transfer the cutlets in a serving plate, keep cutlets in tissue paper to drain extra oil.

13 Serve the delicious cutlets with green chutney or tomato ketchup.

Anjeer Dates Halwa by Sukhada Nadkarni

Ingredients

6 Figs 

6 Dates

2tbsp Almond Powder 

4tbsp Ghee 

1tsp Cardamom powder

Method

1. Soak Figs and Dates  overnight

2. Blend them separately 

3. Heat pan and add Ghee.

 4. Pour the mixture of Figs and Dates and stir it till halwa consistency 

4. Add Almond powder, stir it properly 

5. Halwa is ready, 

6. Garnish it with Dry fruits 

Anjeer Khajoor Rolls by Mansi Ayre

Ingredients :

250grams Dried fig 

300ml Water 

125grams 

25grams Cashew nuts

25grams Walnuts 

20grams Almonds  

20grams Pista 

70ml Desi ghee 

70grams Poppy seeds 

Method: 

1. In a bowl take 250 grams dried figs in 300 ml water . Soak for 4 hours.

2. In another bowl, add 125 grams dates in 300 ml water. Soak for 2 hours 

3. Grind Cashews, Walnuts, Almonds and Pista in a paste 

4. Grind the soaked Figs and Dates

5. In a pan add ghee, add blended mixture of figs and dates . Cook until it brown

6. Transfer the prepared mixture of Dates and Figs on a butter paper and flattened it with the help of spatula 

7. Spread dry fruits stuffing evenly on it . 

8. Wrap it up.

9. Refrigerator for 5 minutes 

10. Take a plate full of poppy seeds 

11. Roll the dry fruit stuffing to cover it with Poppy seeds

12. Refrigerator it for 30 minutes

13. Cut the roll into small pieces and serve. 

Sago Fruit Pudding by Shubhangi Koli

Ingredients

½ Cup Sago 

¼  Water

½ litre  Full Cream Milk

Fruits-Grapes/Pomegranate etc.

Dry Fruits

½ Cup Sugar Powder

1 Tbsp  Cardamom Powder

Method

1. Soak Sago for an hour

2. Boil ½ litre Milk till it thickens

3. Boil 2 Cup Water &  Soaked Sago  on  Medium Flame

4. Mix boiled sago into thickened milk.

5. Mix ½ Cup Sugar Powder.

6. Mix chopped dry Fruits & fresh fruits

7. Mix 1 tbsp Cardamom Powder 

8. Garnish with dry fruits 

Banana Barfi by Kalpana Patil

Ingredients

4 ripe Bananas

1 cup Chopped Jaggery

1 cup wheat flour

2 tablespoons ghee

2 spoons semolina

Dry-fruits

Method 

1. Chop 4 bananas and smash it  or grind in mixer.

2. Take 1 cup chopped jaggery, dissolve jaggery by mixing 1 cup of water .

3. Take a cup of wheat flour, roast in 2 tablespoons of ghee until reddish on medium flame.

4. Take 2 spoons semolina, roast it and mix in wheat flour, roast it again

5. Mix finely chopped bananas into wheat flour

6. Mix Jaggery water to make batter

7. Roast dry fruits in hot ghee and add in batter

8. Pour 1tbsp ghee in a pan, and add the batter, mix till it thickens

9. Transfer in a plate and let  it set.

10. garnish with dry fruits and cut into pieces.

Coconut Barfi by Vahida Palekar

Ingredient: 

500gms grated coconut 

250gms Jaggery

Almond,pistachios,walnut, cashew grind it coarsely 

Saffron

200gms Ghee 

Method:

1. Take ghee and add grated coconut then stir it continuously till little golden 

2. Add jaggery 

3. Add all coarsely ground dry nuts 

4. Add saffron 

5. Saute till batter becomes dry 

6. Transfer in a plate and keep till set. 

7. Cut into desired shapes.