healthyfoodie

                                                    Veg Kolhapuri Vegetable kolhapuri is originated from western Maharashtra Kolhapure.  It is basically a thick coconut based extra spicy curry  loaded with vegetables. Preparation Time : 15 mins Cooking Time : 25 mins Total cook Time : 40 mins Servings : 4 to 6                                                                                             Ingredients: Carrot - 1 Potato - 1 Capsicum - 1 Green Chilli - 1 pc Cauliflower - 150 gms Peas - 100 gms Beans - 100 gms Onion - 1 Tomato - 3 (puree) Ginger - 1 inch piece Dry coconut - 1/4 cup (grated) Seasame seeds - 1 tsp Cream - 2 tsp Oil Cashew : 4 to 6 (soaked for 30 mins)" Green coriander -  Asafoetida - 1 pinch Cumin seeds - 1/4 tsp Tumeric powder - 1/4 tsp Coriander powder - 1 tsp Garam Masala - 1/2 tsp Red chilli powder - 1/2 tsp Salt to taste Method:   First rinse, peel and chop the vegetables. Steam all veggies in a pres

                                                  Ragda Patties Ragda Pattice is a street food of Maharashtra and Gujarat. It is a spicy white peas curry serve over potato patties and garnish with chopped onion, nylon sev and coriander leaves. Preparation Time : 15 mins Cooking Time : 15 mins Total cook Time : 30 mins Servings : 4 to 6  Ingredients: For Ragda: White peas : 1 cup (soaked overnight) Water : 3 cup Tomato : 1 (paste) Ginger : 1 inch Asafoetida : 1 pinch Cumin seeds : 1/4 tsp Tumeric powder : 1/4 tsp Coriander powder : 1 tsp Garam Masala : 1/2 tsp Red chilli : 1/2 tsp Salt to taste Oil For Pattice: Potato : 4 to 5 (boiled) Coriander powder : 1 tsp Red chilli powder : 1/2 tsp Salt to taste Oil For Garnish: Onion : 1 (chopped) Coriander leaves : as required (chopped) Nylon sev : as required Method: For Ragda Firstly pressure cook soaked peas along with water , tumeric powder and salt. Once the pressu

                                PUNJABI DUM ALOO   Punjabi Dum aloo is a north Indian dish. It is made from baby potatoes, tomato, onion gravy and loaded with fresh cream. Preparation Time: 20 mins Cooking Time : 15 mins Total Cook Time : 35 mins Servings: 4 to 6  Ingredients: Baby Potatoes - 10 to 12 Onion - 1 (large) Tomato - 1 (puree) Ginger - 1/2 inch Asafoetida - 1 pinch Cumin seeds -1/4 tsp Cinnamon stick(dalchini) - 1/2 inch Cardomom (badi elaichi) - 1 Cloves (laung) - 2 to 3 Garlic - 2 to 3 (optional) Cashew - 6 to 8 (soaked for 30 mins) Bay leaf - 1 Coriander powder - 1 tsp Tumeric powder - 1/4 tsp Garam masala - 1/2 tsp Red chilli - 1/2 tsp Coriander leaves - 2 to 3 tsp  Freash Cream - 1 to 2 tsp Oil  Salt to taste Method: Take the baby potatoes and water in a pressure cooker. Give 1 to 2 whistle on a high flame. After 5 mins open the pressure cooker lid and let them cool once  cool peel the potatoes. Heat the oil in a non

  BREAD PAKORA WITH STUFF                     POTATO Bread pakora is one of the favourite breakfast and tea time snack. It serves with spicy chutney or tomato sauce. Preparation Time : 20 mins Cooking Time : 15 mins Total Cook Time : 35 mins Serving : 4 to 6 Ingredients: For stuffing: Potato - 5 to 6 (boiled) Asafoetida - 1 pinch Cumin seeds - 1/4 tsp Ginger - 1 inch Green chilli - 1pc Red chilli - 1/2 tsp Coriander powder - 1 tsp Garam masala - 1/2 tsp Dry mango powder - 1/2 tsp Coriander leaves - 3 to 4 tsp Salt to taste For Batter: Gram flour - 1 cup Red chilli - 1/2 tsp Tumeric powder - 1/4 tsp Salt to taste Cumin seeds - 1/4 tsp Water : 1/2 to 2/3 cup Other ingredient: 4 to 6 bread slice. Oil for deep frying Method FOR STUFFING Boil the potato in a pressure cooker. Peel them and mash it either by hand or by shredder. Heat the oil in a non stick pan add asafoetida, cumin seeds ginger, green chilli, mash potato, co

h ttp://fkrt.it/alvtpLuuuN                                     GAJAR HALWA       Gajar Ka  Halwa is a popular dessert in India during       winters. Preparation Time : 15 mins Cooking Time : 45 mins Total cook Time : 1 hr Serving : 4 to 6 Ingredients: Carrot - 1 kg Milk - 3/4 litre Sugar to taste Ghee - 4-5 tsp Raisin - 7-8 Cardamom powder - 1 tsp. Almond - 8-10 nos. Cashew - 10-15 nos. Method: First rinse, peel and grate the carrots either by shredder or by food processor. Add all  grated carrot and milk in a non stick pan .                                                                                                                                                                                                                                                                                                                                                   Boil the mixture on a lo

                                    HARA BHARA KABAB http://fkrt.it/alvtpLuuuN Hara Bhara Kabab is a vegetable cutlet made from spinach, green peas , potato and carrot.It is fully loaded with nutrition.   Preparation Time : 15 mins Cooking Time : 15 mins              Total Cook Time : 30 mins  Serving : 4 to 6 Ingredients: Spinach - 10 - 15 leaves Potato - 2 nos. (medium size)  Carrot - 2 nos. (medium size) Peas - 1 cup Ginger- 2 inch (chopped) Green Chilli - 1 pc Coriander powder - 1 tsp Tumeric powder - 1/2 tsp Salt to taste Red chilli - 1/2 tsp Garam masala - 1/2 tsp Gram flour - 2 tsp Chaat masala - 1 tsp Oil Method: Wash the spinach several times, peel and chop the carrot. Boil spinach, carrot and peas in a pressure cooker with a little water. Give 2 to 3 whistle on a high flame . When the pressure goes down open the lid and take it out in a sieve to drain the water and let it be cool.                  Now boil the potato

      MISAL PAV( Mumbai street Food)           Misal Pav is a Maharashtrian dish made from sprouted moth beans, moong or mix beans with tomato gravy, onion ,a special goda masala and farsan. It is serve with side of pav. Preparation Time : 10 mins Cooking Time : 20 mins Total time : 30 mins              Serving : 4 to 6 Ingredients: Moth beans , moong or mix beans - 1/2 cup (soak for 2 nights) Potato - 1 medium size ( boiled) Onion - 2 medium size (chopped) Tomato - 1 no. (paste) Tomato - 1 no. (chopped) Water - 2 1/2 cup Oil - 2 tsp Tumeric powder - 1/4 tsp  Curry leaves - 4 to 6 Mustard seeds - 1/2 tsp Ginger paste - 1 tsp Asafetida - 1/4 tsp  Cumin seed - 1/2 tsp Garlic paste - 1 tsp Salt to taste Red chilli powder - 1 tsp Garam masala or Goda masala - 2 tsp Lemon juice - 1 tsp Coriander powder - 1 tsp Coriander leaves - 1/2 cup Tamarind paste - 1 tsp Farsan or chiwda - 1 cup (for topping) Pav - 8 -10 nos. Method: Take the sprout