Thalipeeth Pizza (Maharashtrian Style Pizza)

Read this Recipe In Marathi Here

Ingredients:

For Base

• Thalipeeth Flour or Mix all type of flours that you have: 2 Cups
• Finely Chopped Onion: 1/2 Cup
• Ginger, Garlic, Green Chilli Paste: as per taste
• Turmeric Powder: 1/4 th tsp
• Yogurt: 1 tbsp
• Salt to Taste

For Topping:

• Any kind of chutney or sauce or ketch up or pickle
• Finely Chopped or Grated Vegetables of your Choice
• Shredded Cheese

Procedure:

1. Mix finely chopped onion, paste, yogurt, salt & turmeric powder very well. Keep aside for 10 minutes.
2. Then mix flour in this mixture, add water and knead the dough very well.
3. Make small balls of the dough. Take one wet cotton cloth. Spread that cloth on any flat surface. Flatten one ball in the palm of your hands. Pat the ball with palm and the fingers to make a round flat disc. Dip fingers in water to make the patting easier.
4. Heat non-stick tava or griddle. Apply some oil. Take cloth and place thalipeeth on tava. Apply some water on cloth and remove the cloth.
5. Apply some oil to the edges. Cover it with lid. Cook it from one side for 1 minute. Then turn the thalipeeth. Apply some chutney/ ketch up/ sauce on the surface and then arrange chopped vegetables on the top. I used beet root, spring onion, carrot and capsicum. You can use vegetables of your choice. Finely put some shredded cheese and sprinkle some salt. Cover it with lid and cook it for 1-2 minutes.
6. Cut this pizza into pieces and serve hot with any sauce.

Source:
Aamhi Sare Khawaiye

This is my entry for SriLekha's EFM: Savouries event

Misal Paav

Ingredients:


For Usal:

• Sprouted Moth Beans (Matki): 2 Cups
• Small Sized Boiled & Cubed Potatoes: 2
• Peanuts: 1/4 Cup
• Finely Chopped Onions: 1 Cup
• Finely Chopped Tomato: 1/2 Cup
• Maharashtrian Garam Masala / Goda Masala / Kandyacha Masala : 1 tbsp ( as per taste)
• Red Chilli Powder: 1 tsp
• Shredded Jaggery: 1 to 2 tsp ( as per taste)
• Tamarind Pulp: 2 tsp ( as per taste)
• Mustard Seeds: 1 tsp
• Hing (Asafoetida) : 2 Pinch
• Few Curry Leaves
• Oil: 3 tbsp
• Salt to Taste
• Paav or Buns as required

For Garnishing

• Finely Chopped Onion
• Finely Chopped Tomato
• Finely Chopped Coriander
• Lemon Slice
• Thin Shev
• Pharsan

Procedure:

1. Wash sprouted matki. Drain water & keep aside.
2. In a heavy bottom pot add some oil. Fry peanuts & keep aside. Then in remaining oil fry matki for 5-6 minutes. Remove from pot & keep aside.
3. Add remaining oil in a pot. Heat oil. Add mustard seeds and curry leaves. As they splutter, add asafoetida. Add chopped onions. When they turn transperent, add tomatoes. Cook for 3-4 minutes. Then add masala and red chilli powder. Cook for 2 minutes.
4. Then add peanuts, potatoes and matki. Mix all these ingredients together. Add 3 cups of warm water. Then add salt, jaggery & tamarind pulp. Mix it. Cover the pot with lid and cook till matki is cooked. Be sure to keep some extra rassa or kat or water in this curry.
5. Put some butter on a pan and roast paav (bun) or bread for 2 minutes.


6. In a bowl, pour some matki curry. Then sprinkle some pharsan, thin shev, onion, tomato, cilantro and squize the lemon slice. Serve this bowl with paav.

This is my entry for Ammalu's Kitchen's JFI- Sprouts event

Announcing ' Winter Treat ' Event

Now winter is here so everybody is trying to keep warm themselves by all means. One way to keep warm in these days is to eat warm food. In summer we had 'Summer Feast', 'Summer Splash', 'Fun in Sun event' in this food blog word but for winter I did not find any such event. So I thought of hosting such event for some comfort food which not only keep you warm but keeps you going on whole day. So lets start preparing these dishes. It can be anything like simple coffee, soup, pakoras, noodles, pizza etc which are easily digestible and little bit healthy too.

Rules For This Event:

1. Cook any vegetarian or non veg dish that helps you keep warm in winter and post it on your blog. Last date of this event is Jan 10, 2009
2. Add a link back to this event announcement. If you want you can use this logo.
3. Multiple entries are allowed. You can also send already posted recipe, provided it should be linked to this event before you send it as an entry.
4. If you don't have a blog you can email me the recipe and photo, I will add that recipe in round up.
5. Please send me an e-mail to RecipeCenter@gmail.com with the following information

• Subject: Winter Treat Event
• Your Name
• Name of the Dish
• Type of Dish: Drink, Snack, Soups ...etc
• URL of The Dish
• Photo of The Dish

So girls looking forward to all your enthusiastic participation.... Keep Blogging

Grilled Brocolli Chat

Ingredients :

• Few Grilled Brocolli Florets
• Thin Shev
• Chat Masala to Taste
• Tamarind Chutney
• Salt to Taste
  

Procedure :

1. Mix all the ingredients in a large bowl and serve this healthy chat at any time.

Update: This is my entry for Sangeeth's Eat Healthy - During Pregnancy contest.

Fruits and Vegetables Raita

Ingredients:

• Yogurt: 1 Cup


• Coarsly Shredded Apple : 1 tbsp


• Coarsly Shredded Cucumber : 1 tbsp


• Coarsly Shredded Cabbage : 1 tbsp


• Coarsly Shredded Carrot : 1 tbsp


• Black Grapes (Cut into Half): 1 tbsp


• Clementine Segments: 5-6


• Chopped Green Chillies: 1


• Black Pepper, Salt & Sugar to Taste
  

Procedure:

1. Wisk yogurt.


2. Mix all ingredients very well in yogurt.


3. Keep in the freeze to chill.


4. Serve this chilled raita with any curry, rice and roti.

Aloo Kachori with Aloo Sabji

This is my good friend Surabhi's recipe. She is from Mathura. This dish is Raksha Bandhan Festive Dish in Mathura. So I just want to share this recipe with all of you and I am going to send this recipe for Preeti's Rakhi – Thread of Love event .

Aloo Kachori (Deep Fried Potato Puffs)


Ingredients:

For Stuffing:

• Boiled Potatoes: 2
• Finely Chopped Green Chillies: 3-4
• Ginger Garlic Paste: 1 tsp
• Finely Chopped Coriander Leaves: 1 tbsp
• Lemon Jucice: 1 tsp
• Salt to Taste

For Cover:

• Wheat Flour: 2 Cups
• Water
• Salt to Taste
• Oil for Deep Frying and for Cover

Procedure:

1. Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. Dough should be just like chapati dough. Cover this dough and keep aside for a while.
2. Then grate boiled potatoes. Add all other ingredients of stuffing in potatoes. Mix this stuffing mixture very well.
3. Make small ball of dough. Apply some oil on both palms & flatten the ball to form a 2 inch disc. Take small portion of stuffing and wrap that stuffing in each disc and roll into a small ball. Roll this ball to form a 3-4 inch round kachori.
4. Heat the oil in kadhai. Now lift the rolled kachori and carefully slip it into the hot oil.
   Immediately start flickering hot oil over the top of it with a spatula so that it will swell up. Flip the kachori and cook both sides till it become golden brown.
5. Serve this hot kachori with any chutney or Aloo Sabji.

Aloo Sabji

Ingredients:

• Boiled Potatoes: 2
• Cumin Seeds: 1 tsp
• Garam Masala: 1 tsp
• Amchur Powder (Mango Powder): 1 tsp
• Finely Chopped Green Chillies: 3-4
• Ginger - Garlic Paste: 1 tsp
• Finely Chopped Coriander Leaves: 1 tbsp
• Turmeric Powder: 2 Pinch
• Oil: 1 tbsp
• Salt to Taste

Procedure:

1. Make small pieces of boiled potatoes.
2. Heat oil in a kadhai. Add cumin seeds when they crackle add turmeric powder, green chillies and ginger garlic paste. Fry for a minute.
3. Then add potato cubes. Mix everything well. Then add masala powders, salt & mix well. Add small quantity of warm water. Cook this for 3-4 minutes.
4. Garnish this sabji with chopped coriander leaves and serve hot with kachori, roti or rice.
   

Shower of Awards and Vacation

In last couple of days I am showered with 4 different awards. Out of 4 , 3 awards are new to me. I am so happy and inspired to write more posts. Thanks to all of you who encourage me.

My dear friends Sireesha & Uma gave me ' Brillant Weblog Premio-2008' award. Thank you very much Sireesha and Uma.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:

Vaidehi, Usha, JZ, Meera, Hima, Mints, A & N, Pallavi

Dear Uma gave me 2 more new awards, 'Just Nice Photos Award' and ' Zpremios Dardo 2008 Best Blog Darts Thinker Award'. Thank you very much Uma.

I would like to gave these two awards to Vaidehi, Usha, JZ, Meera, Purva.

One more award to go. My dear friends Pallavi, Vaidehi and EC gave me 'Blogging Friends Forever' award. I got this award before, here are details

Again thank you very much all of you encouraging me. Congratulations to all. Enjoy your awards.

Now next important note is on 15th I am going India for loooooooooonnnnnnnnnnggggggggggg vacation. So I may not be able to post new recipes. I have some recipes in my draft, I will post them in couple of days. I will miss all blog events and new recipes from fellow bloggers. I would like to thank my all readers for good support. Please keep visiting. I will be back at the end of November. Till then Happy Cooking.

Chilled Cucumber Soup

To read this recipe in Marathi Click Here

Ingredients:

• English or Any Cucumber: 1
• Yogurt: 1 Cup
• Fresh Dill Leaves: 1 tbsp
• Fresh Coriander Leaves: 1 tbsp
• Fresh Lemon Juice: 1/2 tbsp or more
• Finely Shredded Ginger: As needed
• Salt & Pepper to Taste

Procedure:

1. Peel the cucumber, split lengthwise, remove seeds and sliced very thin.
2. Place cucumber slices in a bowl. Add some salt, toss slices and keep these slices in colander for 5-10 min. so that extra water will drain out.
3. Place all ingredients into a food processor. Blend until smooth. Pour this soup into a large bowl, cover and refrigerate until well chilled.
4. Garnish soup with slice of cucumber or dill leaves & serve this in a bowl or glass.
   

Nan Khatai

Ingredients:

• Maida (All Purpose Flour): 1 Cup
• Powdered Sugar: 1/2 Cup
• Cardamom Powder: 1/2 tsp
• Baking Powder: 1/2 tsp
• Ghee: 6-7 tbsp or more
• Sliced Dry Fruits: As required
• Salt : Pinch

Procedure:

1. Sieve maida and baking powder together 2-3 times. Then sieve powdered sugar. Add cardamom powder, salt and dry fruits. Mix all ingredients very well.
2. Add ghee, a little at a time, while mixing and kneading the dough until you have it the consistency of chapati dough. .It should be pliable enough to be shaped into a ball.
3. Put this dough in air tight container for few hours or overnight.
4. Preheat the oven to 450 F. Grease a cookie sheet.
5. Divide the dough into 16 portions. Shape those portions into round balls and flatten them a little between your palms. Arrange them on the baking sheet well away from each other.
6. Bake in the pre-heated oven for about 15 minutes or until the biscuits develop a few 'scars' on top and are slightly browned at the bottom.
7. Take them out of the oven and let them cool on the baking sheet itself. Once cool, store them in an air-tight container.

Source:
Happy Burp

We as a blogger always looking for more traffic for our blog. So friends here is one more way to drive traffic to your blog. You can join new Indian Bloggers Network 'enewss'.

This network is not only for foodies but for all types of blogger. If you want to join this new network, just click here. When you join this network don't forget to add me as your friend :) :)

Cantaloupe and Grape Juice

Ingredients:

• Cantaloupe Pieces: 1 Cup
• Black Grapes: 1 Cup
• Orange Juice: 1/2 Cup
• Sugar to taste (optional)

Procedure:

1. Add all ingredients in the blender and blend it till you get smooth paste. Strain this juice.
2. Put some ice cubes in glass and pour the juice.Garnish this juice with chopped grapes or cantaloupe pieces and serve this cold , healthy juice anytime.

This is my entry for Easy Crafts WYC: Juices and Ice-Cream and Mythreyee's Sweet Series: Cool Desserts , Sia's WBB-Summer Feast , Manina's Eating with seasons , Aartee's Summer Splash events.

Blogging Friends Forever Award

My new blogger friend Sripriya of Srikar's Kitchen gave me this new award call ' Blogging Friends Forever'. Thank you very much Sripriya for giving me this award. I am so honored.

The following rules apply to this award:
1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

I would like to pass this award to my regular blog reader Neha, Sireesha, Vanmala, Roopa and Rekha who is my new blog reader from UAE.

Veggie Burger with Baingan Bhaja

Ingredients:

• Paav or Buns : 2
• Round Slices of Tomatoes : 2
• Round Slices of Cucumbers : 8
• Round Slices of Onion : 2
• Round Slices of American Brinjal : 2
• Dry Peanut Chutney: As Required

Procedure:

1. First cook american brinjal slices just like Baingan Bhaja (Bengali Eggplant Fry).
2. Cut bun into two halves. Sprinkle some peanut chutney on one half. Then put cooked brinjal slice, sprinkle some chutney. Then arrange tomato, onion, cucumber slices on the top according to your prefernce and sprinkle some salt and chutney in between.
3. Then put second half of bun on all sliced vegetable. Insert toothpick with slice of cucumber to hold all veggies. Your burger is ready to eat.

Now one award, tag and magic lamp. Usha of Veg Inspiration gave me Friendship award. Thank you very much Usha for making me your friend. I am so honored.

Rashmi of En Vittu Virundhu tagged me.

The rules are:

"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?
Studying in Kolhapur, Maharashtra,India.

2. Five things on Today's "To do" list
Clean the house.
Post this recipe, award, tag & magic lamp.
Email to my best friends.
Go to Dick's to buy Swimming float my 33 month old son.
Go to playarea with my son.

3.I am addicted to :
Browsing the Internet
Blogging
Listening Songs

4.Things I would do if I were a billionaire:
I will go to India for good. Travelling. Some investment for my kid and family. Do some Charity.

5. Places i have lived:
Rahuri, M.S, India
Dapoli, M.S, India
Karjat, M.S, India
Kolhapur, M.S, India
Sangli, M.S, India
and now in Virginia - U.S.A

Sowmya of Creative Saga have passed me this magic lamp of luck!!!!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!* Start Copy Here*1. Add your site(s) to the list once you have received the Magic Lamp of Luck.2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!
* Start Copy Here*
1. Add your site(s) to the list once you have received the Magic Lamp of Luck.
2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!
3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.
4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!
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I would like to tag and pass this magic lamp to Preeti, Amruta, Usha, Ranji, Rupali, Anu.

Grilled Vegetable Salad

Ingredients:

• Red Capsicum : 1
• Green Capsicum : 1
• Broccoli: 3-4 Florets
• Cauliflower: 3-4 Florets
• Onion: 4-5 Slices
• Zucchini: 4-5 Slices
• American Eggplant: 2-3 Slices
• Salt to Taste (Optional)

Procedure:

1. Cut capsicums and florets in desired shape.
2. Grill all vegetables until they become tender. Do not over cook vegetables.
3. Mix all vegetables in a bowl and serve it. If you want you can sprinkle some salt or squeeze lemon over cooked vegetables. You can eat this healthy salad anytime when you want.
   

This is my entry for Archana's Summer Splash, Sia's WBB: Summer Feast, Sig's MM: Grill It! , Manina's Eating With Seasons: August and Manasi's Healthy Cooking events.

Chegodilu / Chekodilu ( Rice Flour Rings)

Ingredients:

• Rice Flour : 1 Cup
• Moong Daal : 1 tbsp
• Ajwain Seeds (Carom Seeds or Bishop's Weed): 1 tsp
• Red Chili Powder : As per Taste
• Salt to Taste
• Water : 1 & 1/2 Cup
• Oil for Deep Frying

Procedure:

1. Boil water in a sauce pan. Add moong dal and salt in it. Let it cook for 5 minutes.
2. Remove sauce pan from the heat, add rice flour, red chili powder and ajwain seeds. Mix it thoroughly and cover it.
3. After 5 minutes, remove the cover, mix above mixture and make a soft dough. If needed add some water.
4. Apply oil to hands and make lemon size balls of the dough. Roll the ball on any flat surface to form long strip.Cut the long strip and press the ends to form a ring. Follow the same procedure for remaining dough.
5. Heat oil in a kadhai (deep frying pan) and slowly drop some rings into the oil. Fry these rings until golden brown. Repeat the same procedure for remaining rings.
6. Store these rings in air tight container. These rings will remain good for at least a week. This is a very good tea time snack. Kids loves these rings including my 33 month old son.

This is my entry for Nupur's MBP July 08: Less Is More. I followed same directions as Raji gave here but just added ajwain as extra ingredient. Thank you very much Raji for sharing this recipe and thank you Nupur for hosting this event.

Masala Vada

To Read this recipe in Marathi Click Here

Ingredients:

• Chaana Daal (Yellow Gram) : 1 Cup
• Cinnamon Stick : 1
• Finely Chopped Onion : 1/2 Cup
• Finely Chopped Coriander : 1/2 Cup
• Finely Chopped Green Chillies : 2
• Besan (Chick Pea Flour) : 1 tbsp
• Red Chillies : 3-4
• Chopped Curry Leaves : 4-5
• Jeera ( Cumin Seeds ) :1 tsp
• Salt to Taste
• Oil for Deep frying

Procedure:

1. Wash and soak chaana daal for 4-5 hours.
2. Grind chaana daal, cinnamon stick, red chillies, jeera coarsely. Then add remaining ingredients except oil and mix well. Check the mixture. If mixture is not bonding to form vada add more besan.
3. Heat oil in a kadhai. Make small flat vadas of all mixture. Fry these vadas in kadhai till they become golden brown.
4. Serve these hot vada with any type of chutney or sauce or ketch up.

This is my entry for Vani's RCI:Andhra Festival Food event.

Dudhi Masala (Bottle Gourd Masala)

To read this recipe in Marathi Click Here

Ingredients:

• Small Dudhi (Bottle Gourd): 1
• Curry Leaves: 1 String
• Kala Masala (Maharashtrian Black Masala with Onion & Garlic): 2 tsp
• Hing (Asafoetida)
• Oil: 1 tbsp
• Salt to Taste

For Masala:

• Tur Daal (Yellow Lentil): 1 tbsp
• Sesame Seeds: 1 tbsp
• Coriander Seeds: 2 tsp
• Jeera (Cumin Seeds): 1 tsp
• Grated Coconut: 1 tbsp
• Peanuts: 2 tbsp
• Ginger - Garlic Paste: 1 tsp

Procedure:

1. Dry roast tur daal, sesame seeds, jeera,peanuts, coriander seeds & grated coconut till they become golden brown. Let it cool for a while. Then grind all these masala ingredients to fine paste with small amount of water.
2. Peel the Dudhi and cut into small pieces.
3. Heat oil in a kadhai. Then add curry leaves & hing. Then add masala paste. Cook the masla till it leaves some oil (atleast 5-6 minutes). Then add kala masala, mix well and cook for 1 minute.
4. Then add dudhi pieces and salt. Mix well and cover the kadhai with lid. Let it cook for 2 minutes then add small amount of warm water (according to required consistency). Again cover kadhai with lid and let it cook till dudhi pieces are fully cooked.
5. Garnish this dudhi masala with chopped coriander leaves and serve with roti or chapati or phulka or any rice.

This is my entry for Pooja's VOW:Bottle Gourd and Shrivalli's Curry Mela event.

Dudhi Raita (Bottle Gourd Raita)

To read this recipe in Marathi Click Here

Ingredients:

• Grated Bottle Gourd (Dudhi): 1 Cup
• Cold Dahi (Yogurt): 2 Cups
• Finely Chopped Tomato: 1 tbsp
• Finely Chopped Onion: 1 tbsp
• Finely Chopped Coriander: 1 tbsp
• Jeera or Cumin Powder: 1 tsp
• Salt to Taste

Procedure:

1. Boil grated dudhi till it get transperant. Drain and let it cool.
2. Beat the yogurt for 1 minute.
3. Mix all ingredients in to yogurt very well. If you don't have cold yogurt, keep raita in refrigerator for an hour.
4. Serve this chilled raita with any biryani or sabji.

This is my entry for Pooja's VOW:Bottle Gourd event.

Now it's award time. My good friend Easy Craft of Simple Indian Food gave me two awards. First one is Yum Yum Blog award and second one is Friendship award which is new for me. Thank you very much EC for passing me this awards. Because of food blogging I have lot of new friends so thanks to blogger.



Now I would like to pass this award to JZ of Tasty Treats, Roopa of My Kitchen Treats, Meera of Enjoy India Food and Uma of Essence of Andhra .

Honeydew Melon and Cantaloupe Soup

To read this recipe in Marathi Click Here

Ingredients:

• Honeydew Melon Pieces : 1 Cup
• Cantaloupe Pieces : 2 Cup
• Lemon Juice: 1/4 Cup
• Sugar: 1 tsp ( or more)
• Salt and Freshly Ground Black Pepper to Taste
• Mint Leaves or Coriander Leaves for Garnishing

Procedure:

1. In a blender, combine the honeydew and cantaloupe pieces, salt, sugar, lemon juice, and process until very smooth. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.
2. Pour the soup into serving bowls. Garnish with pepper powder and mint or coriander leaf. Serve immediately.

Source:
Fresco by Scotto

This is my another entry for Sia's WBB-Summer Feast , Manina's Eating with seasons , Aartee's Summer Splash event.

Grilled Watermelon Salad

Ingredients:

• Watermelon: 2 slices
• Cherries: 8-10
• Green Grapes: 8-10
• Olive Oil: 1 tsp
• Orange Juice: 1 tbsp
• Lime or Lemon Juice: 1 tbsp
• Chaat Masala (Optional)
• Shredded Cheese (Optional)

Procedure:

1. Cut watermelon slices into small pieces. Grilled these pieces for at least 1 minute. I have small grill so I made thin watermelon slices. If you have a big grill you can make little bit thick slices and grill slices for 2-3 minutes.
2. Deseed cherries. Cut cherries and grapes into 4 pieces.
3. Toss all ingredients into a mixing bowl. Mix all ingredients very well. Serve this salad at any time in these hot summer days.

Now after this cool recipe it's Award Time.

Sweet JZ of Tasty Treats gave me my new 'A Giant Bear Hug' award. Thank you very much JZ for this award.

I would like to pass this award to Asha of Foodie's Hope, Mansi of Fun and Food, Uma of 'Essence of Andhra', Sia of Passionate about Life and Spice

Sireesha of ' Mom's Recipe ' and Ranji of ' Ranji's Kitchen Corner ' gave me my second new award - 'Yum-Yum blog award'

Thank you very much Sireesha and Ranji for this award. I would like to pass this award to JZ of Tasty Treats, Asha of Foodie's Hope, Mansi of Fun and Food, Swati of 'Sugar Craft India'



Red Chillie of 'RedChillies' gave me 'Rockin' Girl Blogger' and ' Blogging With A Purpose' awards.





Thank you again JZ, Sireesha, Ranji and Red Chilli for these awards. Congrats to all and enjoy your awards.

This is my entry for Sia's WBB-Summer Feast and Manina's Eating With Season , Aartee's Summer Splashevents.

Kairas (Instant Raw Mango Pickle)

Ingredients:

• Raw Mango Slices: 1 Cup
• Grated Jaggery: 3/4 Cup
• Red Chilli Powder: 1 tsp
• Fenugreek Seeds: 1/2 tsp
• Mustard Seeds: 1/2 tsp
• Hing: Pinch
• Salt to Taste
• Oil: 2 tsp

Procedure:

1. Remove skin of mangoes and make thin slices.
2. Heat oil in a kadhai. Then add mustard seeds, fenugreek seeds and hing. Then add red chilli powder and mango slices. Then add salt. Mix everything very well. Cover kadhai with lid. Let it cook for 3-5 minutes.
3. When mango slices are 90 % cooked add jaggery and cook till slices get nicely done. If you want you can add small amount of water.
4. When this pickle cools down, store it in air tight container. It will remain good for 2-3 weeks in freeze.
5. Serve this kairas with anything like parathas, roti, rice or just apply on bread and have it.

This is my entry for Meeta's MM: Mango Mania, Manina's Eating With Season , Aartee's Summer Splash events.

Narali Bhaat (Sweet Coconut Rice)

Ingredient:

• Basmati Rice: 1 Cup
• Sugar: 1 Cup
• Freshly Grated Coconut: 1/2 Cup
• Cardamom Pods: 3-4
• Cloves: 3-4
• Saffron: 3-4 Strings
• Nutmeg Powder: 1/4 tsp
• Cashews: 5-6 (Cut into 2-3 pieces)
• Raisins: 5-6
• Yellow Food Color: 2-3 Drops (Optional)
• Ghee: 1 tbsp

Procedure:

1. Wash rice and soak in water for 1/2 hour. Then drain water and keep aside.


2. Heat ghee in a kadhai or pot. Then add cloves, cardamoms, cashew and raisins. Fry them very well.


3. Then add rice and saute for 3-4 minutes. Then add grated coconut, mix well.


4. Then add 2 and half cups of hot water, food color, saffron and nutmeg powder. Mix well and let it cook for a while.


5. When rice is 90 % done, add sugar and mix well. Cover the pot with lid and let it cook till rice is cooked well.


6. Serve this rice when it's hot.

This is my entry for Easy Craft's Mixed/Flavoured Rice Variety and Suganya's AFAM: Coconut events.

Pani Puri

Pani Puri is my favourite Street Food. When ever I go to India Pani Puri is the first dish that I eat. Pani Puri that we get in India have a very different taste that I like. I tried this at home, my friend's house, in restaurants but taste is not very close to Indian Street Side Pani Puri. Now I am going to India in August I will have these when ever I want. Till then I am enjoying this home made pani puri. This time I tried Latha and Laxmi's version. You can find original recipe here. For my convenience I am adding same recipe here.



Ingrdients:
For Pani
Dates: 2
Tamarind: One 3 inch piece.
Jaggery(Gur): 2 tsp
Black Pepper Corns: 1 tsp
Cumin (jeera): 1 tsp
Coriander Leaves: 2 twigs
Green Chilli: 1
Mint Leaves : 10
Black Salt: 1/2 tsp
Salt to taste.

For Puri
Rava(Sooji): 1 Cup
Maida( All Purpose Flour): 1 Cup
Wheat Flour: 1 Cup
Ghee: 1 tbsp
Salt to Taste
Oil for deep frying

For Filling
Kabuli Channa (Whole White Gram): 1 Cup
Potato: 2 Medium Sized
Onion: 2 Medium Sized (Finely Chopped).
Carrot: 1 - Grated (Optional)
Finely Chopped Green Chillies: 2
Finely Chopped coriander 2 twigs.
Thin Shev
Salt to taste.

Procedure:
For Filling

• Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa.
• Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling except Shev and mix well. Transfer to a serving bowl.
  

For Pani

• Soak the dates and tamarind in warm water.
• Grind along with all ingredients for the pani to a paste.
• Add 2 cups water and strain. Transfer to a serving bowl.

For Puri

• Mix the flours and rava with salt and ghee. Make a dough adding required water. Leave for 15 minutes.
• Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.
• Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying.
• Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.
  

Serving

• Serve puris in a plate and the pani and channa in two cups.
• Make a hole on the puri, fill with 1 teaspoon channa and 2 teaspoons pani and just eat. Sprinkle some thin shev, red chilli powder and decorate with coriander leaves.

This is my entry for Sia's MBP: Street Food



My friends Sireesha and JZ gave me 'ROCKING GIRL AWARD'. Thank you very much Sireesha and JZ.

10 Foods For Flattern Belly and Award

Here is very interesting video that I saw on MSNBC




My Friend Meera awarded me with 'Blogging with a Purpose' award. Thank you very much Meera.

I would like to pass this award to

• JZ of Tasty Treats
• Manasi of Fun n Food
• Sia of Monsoon Spices
• SMN of Cookspot
• Anjali of Anna Parabrahma

Enjoy the awards.

Upvaasache (Vrat) Thalipeeth

Ingredients:

• Upvaasachi Bhajani: 2 Cup
• Boiled and Mashed Potatoes: 1 Cup
• Roasted Peanut Powder: 1/4 Cup
• Finely Chopped Green Chillies: 3-4
• Finely Chopped Coriander Leaves: 1/2 Cup
• Lemon Juice: 2 tsp
• Salt to Taste
• Ghee for Shallow Fry

Procedure

1. Mix together bhajani, potato, peanut powder, green chillies, coriander leaves, salt and lemon juice. Add little water if required and make a soft dough. Keep aside for 20 - 25 minutes.
2. Make small balls of the dough. Take one plastic sheet and apply some ghee on one side. Flatten one ball in the palm of your hands and sheet. Pat the ball with palm and the fingers to make a round flat disc. Dip fingers in water to make the patting easier. Make 2-3 small holes to thalipeeth so that they can cook evenly.
3. Heat non-stick tava or griddle. Apply some oil. Remove thalipeeth from sheet gently & place it on the tava.
4. Apply some oil to the edges and through holes. Cover it with lid. Cook it from both sides.
5. Serve this hot thalipeeth with curd or any type of pickle.

Variation:
Soak Sabudana for 6-7 hrs in water, remove water & use that for thalipeeth instead of bhajani flour.

This is my another entry for Srivalli's Roti Mela

Click For Bri : Khandvi

This click is for you Bri. This is Khandvi very famous snack of Gujrath. For recipe click here. Thank you very much Jai & Bee for hosting such a nice event.

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.

The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.

Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details HERE.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

Steamed Modak

Makes: 6-7 Modaks

Ingredients
For Cover

• Wheat Flour: 1 Cup
• Oil: 2 tsp
• Salt to Taste
• Water

For Stuffing

• Fresh Grated Coconut: 1 Cup
• Grated Jaggery / Gur: 1 Cup (Adjust as per your taste)
• Cardamom / Elaichi Powder: ½ tsp
• Finely Chopped Cashews, Almonds and Raisins: 1 tbsp
• Ghee: 2 tsp

Procedure

1. Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. The dough should not be too soft. It should be just like Puri dough. Then add remaining oil and knead the dough. Cover this dough with clean pot or wet cotton cloth and keep aside for at least half hour.


2. For stuffing, heat ghee in kadhai. First fry all dry fruits till golden brown. Then add coconut and jaggery. Cook this mixture on a low flame till the jaggery melts and the mixture comes together. Then add cardamom powder and mix well. Keep this mixture for cooling.


3. Make small balls of dough. Apply some oil on a rolling board and roll these balls in small puries . These puries should not be too thick and too thin.


4. Place small amount of stuffing in the middle of puri. Merge all the sides of puri to make in the shape of a fresh fig. Prepare all modaks.




5. Boil water in a steamer or big kadhai.
   
6. Take a steamer plate or colander; apply some ghee or oil to it. Place all modaks on plate or colander and keep this plate or colander on steamer or kadhai. Cover with lead. Cook these modaks for 15 – 20 minutes.



7. Serve these modaks with warm milk or just eat like that.

Other Stuffing Options

• 1 Cup roasted sesame Seeds , 1/2 Cup shredded jaggery, Cardamom / Elaichi Powder ,Charoli. --> Make powder of sesame seeds. Then add all other ingredients and mix well,
• 1/4 cup finely chopped Cabbage, 1/4 cup finely shredded Carrot, 2 tbsp steamed Peas, 2 tbsp finely shredded Spring Onion, 2 tbsp sliced Onion, 2 tsp finely shredded Garlic, 1/2 tsp Black Pepper Powder, 1 tsp Soya Sauce, 1 tbsp Tomato Sauce, 1 tbsp Oil, small amount of Ajinomoto, Salt to tast ---> Heat oil in kadhai. Then add sliced onion. Fry till golden brown. Then add all other ingredients. Cook for 4-5 minutes. Then let it cool. (Serve these Modaks with any Sauce.)
• Boiled mashed potatoes, Aamchur powder, Coriander seed powder, Jeera Powder, Garam Masala, Red Chilli Powder, Sugar, Finely chopped Coriander, Sesame seeds, Oil, Salt to taste ---> Mix all ingredients except oil. Heat oil in kadhai and add potato mixture. Mix well for 2-3 minutes. Let it cool.
• Steamed Green Moong, Finely chopped coriander, Finely chopped Onion, Red Chilli Powder, Coriander seed powder, Jeera Powder, Garam Masala, Chat Masala, Lemon Juice, Salt to taste ---> Mix everything very well.

Other Cover Options

• You can use same ingredients for cover but just instead of steaming you can deep fry these modaks.
• 1 cup Maida, Salt and 2 tbsp Oil ---> Heat oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Use same procedure for filling modaks and deep fry them.
• 1 cup rice flour, 1 cup water, 1 tsp ghee, 1/2 tsp salt ---> Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid & stir again & again, cover again. Now remove pan from the heat. Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough. Keep covered aside. For preparing modak, grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Steam for about 15 minute (Source: Cusine Cusine -- I never tried this type of cover. This is just for information)

This is my entry for Suganya's AFAM: Coconut

Now some awards.

Shubha of 'Chutki Bhar Pyar' gave me 'Nice Matter Award'. Thank you very much Shubha for passing me this award. I would like to pass this award to

• skribles of 'Food with a Pinch of Love'
• Lavnya of 'Cookery Corner'
• Purnima of 'Fantasy Cooking'
• Srivalli of 'Cooking 4 all Seasons'

JZ of 'Tasty Treats' and Andhra Flavors of ' For Spicy Love' gave me 'Rockin Girl blogger'. Thank you very much JZ and Andhra Flavors for passing me this award. I would like to pass this award to

• EasyCraft of 'Simple Indian Food'
• Sireesha of 'Mom's Recipes'
• Srivalli of 'Cooking 4 all Seasons'
• Namrata of 'Finger Licking Food'
• Pavani of 'Cook's Hideout'
• Sandeepa of 'Bong Mom's CookBook'
• Saswati of 'Potpourri'

Wait one more award is here. Neha of 'Tasty Recipes' gave me' Yummy Blog Award'. Thank you very much Neha for passing me this award. I would like to pass this award to

• SASHREE of 'A Warm Welcome to all the foodies....... '
• Usha of 'Veg Inspirations '
• Lavi of 'Home Cook's Recipes'
• Pallavi of 'All Things Yummy'

You will find logo on side bars. Enjoy your awards.

Multigrain Cucumber Vada

Ingredient

• Thick Grated Cucumber: 1
• Ragi Flour: 1/4 Cup
• Rice Flour: 1/4 Cup
• Jawar Flour: 1/4 Cup
• Besan (Chickpea Flour): 1 Cup
• Finely Chopped Green Chillies: 2-3
• Finely Chopped Coriander: 1/2 Cup
• Turmeric Powder: 1/2 tsp
• Coriander Powder: 1/2 tsp
• Cumin Seeds: 1 tsp
• Ajwain: 1 & 1/2 tsp
• Salt to taste
• Oil for Frying

Procedure

• Add salt, all powders, cumin seeds, ajwain to grated cucumber. Mix very well. Keep this aside for 10 -15 minutes.
• Then add remaining ingredients to cucumber mixture. Add cucumber will leave water you may or may not need water to knead the dough.
• Make small lemon size balls of this dough.
• On a plastic sheet, shape vadas with these balls.
• Heat oil in the kadai and fry these vadas till it ger little bit red on medium heat.
• Serve these hot vadas with any sauce, ketch up, chutney or curd.

This is my entry for Manasi's Monthly Mingle: Appetizers & Hors'Doeuvres event.

Source:
Anjali of Anna Parabrahma