Curd/Dahi Pudding

Curd or dahi pudding is very easiest recipe. When I ate this pudding first time at my friends house I was amazed because the taste of this pudding is like same as 'Kharwas'. Kharwas is the marathi name of a sweet steamed pudding made out of milk given by a cow or buffalo within a day after she has calved. Cheek (in Hindi). I just wanted to share this recipe. If any one like Kharwas or cheek then just try it !!!!!!

Ingredients:

• Condensed Milk - 1 Cup
• Milk - 1 Cup
• Plain Curd - 1 Cup
• 1/2 tsp cardamom powder
• 1/2 tsp nutmeg powder
• 1/2 cup dry fruits (Almonds, Pistachio) Crushed.

Method:

• Mix all the above ingredints well and keep it in the pressure cooker for 30 minutes for normal heat. Do not place the whistle on the cooker.
• After taking it out let it be cool and keep it in the refrigerator for some time and it is ready to serve.

Chilli Pakora

This is a ultimate snack in winter season. There are lots of varieties in pakoras but I think this is one of the spicy pakora. This delicious snack for those who enjoy the spicy food ----



Ingredients:

• 1 cup Besan / Gram flour
• 1 tbsp rice flour
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp chaat masala
• 1 tsp cumin powder
• 1 tsp ajwain
• salt to taste
• 2 boiled potatoes
• 6-8 large green chillies
• oil for deep frying

Method:

• In the besan add rice flour, salt, red chili powder, turmeric powder & ajwain. Add water as required & make little bit thick batter. Keep aside for 15 min.
• Slit green chillies & remove the seeds.
• Peel & grate boiled potatoes then add chaat masala, cumin powder & pinch of salt. Mix well.
• Stuff a little portion of this potato mixture in to the green chillies & again cover the chillies using this mixture.
• Heat oil in a kadhai. Deep stuffer green chillies in to the besan batter & deep fry until golden brown.

Poha Cutlet

Phoha Cutlet is so easy to make & tasty too -----

Ingredients:

• 2 Boiled potatoes
• 3 cup thick poha
• 1 small onion chopped
• 3-4 green chillies
• 1/2 cup cilantro
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• salt to taste

Method:

• Wash poha evenly and keep aside in a bowl.
• In a large bowl combine chopped onion, chopped cilantro, finely chopped green chilly, lemon juice, sugar & salt.
• Mash the potatoes & add to the onion mixture.
• Add washed poha & mix gently all together.
• Mix everything & make small balls & press gently.
• Shallow fry them in frying pan on medium heat.

Rawa / Suji Laddu

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  Ingredients:
• 2 cups fine rawa (semolina) + 1 tbsp melted ghee
• 1 cup fresh grated coconut
• 1 and a half cups sugar + 1 cup water for syrup
• 1 tsp Cardamom powder, resins & 1 tsp ghee
  
  Method:
• Mix rawa and ghee in a glass bowl.
• Microwave on high power for 4 to 5 minutes. Stir in-between after 2 minute.
• Roast on light golden yellow color. Keep aside.
• In a small glass dish, microwave coconut on high power for 1 minute, stirring once in-between after 30 seconds. Keep aside.
• Mix water and sugar in bowl and microwave on high power for 3 minutes, stir to dissolve sugar and microwave again for 1 to 2 minutes.
  Syrup should be just slightly sticky.
  Check stickiness with thumb and index finger.
• Mix rawa, coconut, cardamom powder, resins and remaining ghee together.
  Mixture will be very loose at first. Keep it aside for cooling.
• After 3-4 hours when it becomes dry but soft enough, roll into small round laddu.

Corn Tikki

Ingredients:

• Fresh corn grated - 2 cups
• Corn flour as required - 3 tbsp
• Coriander leaves/cilantro(chopped) - 1/4 bunch
• Cumin seeds - 1 tsp
• Til or sesame seeds - 2 tsp
• Garam masala powder - 1tsp
• small 1 onion chopped
• Ginger garlic paste - 1tsp
• Green chillies -2 nos.
• Oil - for frying
• salt to taste
  
  Method:
• Make a mixture of chopped green chillies, cilantro, onion & garlic-ginger paste.
• Add garam masala, cumin seeds, sesame seeds & salt to taste.
• Now add the grated corn.
• Keep this mixture aside for 20 min.
• To get a firm texture add corn flour & mix well.
• Make round balls out of the mixture & press it gently to give it a round shape.
• For deep frying heat oil in a kadhai.
• Check the temperature for cooking the tikkis by adding a small piece into the oil.
• If it floats up without breaking then oil is ready for frying.
• Add the tikkis slowly in the oil & cook till golden brown.
• Serve hot & crispy tikkis/patties with your favourite chutney or tomato kechup.

Mango Salsa

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Ingredients

• 4-5 mangos - chopped into ~ 1/2 - 1 inch chunks
• 1 small Red onion - chopped (could use 1/2 if you don't like onion so much)
• 1 - 2 jalapeno peppers, chopped (# depends on how spicy you like it!)
• 1/2 cup or more freshly chopped cilantro
• 4-5 tomatoes, chopped
• Salt and pepper to taste
  
  serve it with chips or tortia.