Mango Mint Summer cooler| kairi ginger pudina sherbat - sarbat

Another refreshing cooler rich in vitamin c ,a twist to maharashtrian summer drink mango panha.Try this you will definetely like it.

Ingredients:

2 large mango ( ripe yellow or green raw) pureed  ( I had used raw mango chunks boiled & deskined  just like we use for mango panha drink)
1 tbsp grated ginger (adrak)
4 tbsp sugar
3 tbsp lemon juice
rind of 3 lemons

For the garnish
mint sprigs
mango slices



Method
1.In a saucepan, combine the ginger and sugar with 1 cup of water and simmer for 5 to 7 minutes.
2.Allow to cool completely.
3.Add the lemon rind and lemon  juice to this syrup.
4.Add the mango pulp and mix well in mixer/blender.
5.Transfer into a freezer proof container and freeze till slushy. (see tip 3)
6.Remove from the freezer and beat till all the rice crystals are broken down.
7.Freeze again and repeat step 5 and 6.
8.About 15 minutes before serving, transfer the sorbet from the freezer to the refrigerator to soften a little.
9.Scoop out using an ice-cream scoop and serve immediately, garnished with mango slices and a spring of mint. (see tip 4)

Tips
1.If using yellow sweet mangoes (hapus amba)  add lime juice
2. If using raw green mangoes  , omit the lemon juice and add enough sugar to taste at step 4
3. You can serve drink without freezing sherbat just by cooling in fridge & adding ice cubes.
4.Skip icecream if not readily available.

Cheese paneer samosa | crispy corn samose

A samosa is a fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by chutney

Cheese SAMOSA recipe was lying in my notebook since months .Last sunday had prepared this tasty & delicious samosa as evening starter cum dinner.It was so tasty that we ended up in eating 15 -20 samosas skipping the dinner. . In this homemade recipe of Cheese paneer corn patti Samosa ,Cheese and paneer has been used along with corn to make it more healthy .This is a twist from regular aloo (potato) & green peas (matar) stuffing. So it is very good for health.paneer (indian cottage cheese) is a source of protein,. Cheese is a source of calcium & corn is a source of fibres ,folic acid .Means it will serve as healthy snack also.

This recipe can be served as starter as well as snacks also. Its also known as three cheese as it uses 3 different types of cheese ie,processed,mozarella & cottage cheese

Difference between patti samosa & punjabi samosa (north indian samosa)Patti samosa are crisp ,small and triangular & can have fried onion,paneer ,cheese,poha as a filling.Golden brown and crispy on the outside and soft and spicy on the inside punjabi samosas taste as good as they look. The traditional punjabi samosa is large and its filling is mainly made up of potatoes and peas. Adding cashew nuts and raisins makes it a rich and tasty snack. For that extra zing you can also add some amchur powder or black salt to the filling mixture. Serve hot delicious samosas with a sweet or spicy chutney or top them with hot chole.

In Hyderabad, Andhra Pradesh, India, a smaller version of the samosa with a thicker pastry crust and mince-meat filling referred to as lukhmi is consumed, as is another variation with onion fillings.

Preparation time - 20 minutes
Cooking time - 1o minutes
Serves - 3 person

Ingredients:

For stuffing:
1 cup corn crushed in mixie
1/2 cup mozzarella cheese
1/2 cup processed cheese (I had used amul brand)
1/2 cup home made cottage cheese - paneer ( you can buy readymade also)
1/2 tea spoon chili flakes
1/2 tea spoon pepper powder
1/4 cup finely chopped coriander leaves
2 tea spoon  coarsely grind ginger & green chilies paste
1 tsp sugar
1/2 tsp lemon juice
Salt to taste

For outer layer - covering ( samosa patti).You can use readymade samosa pattis or  spring roll wraps
2 cups refined flour (maida /all purpose flour)
1 tsp pepper powder
2 tsp corn flour
1 tsp ajwain(owa / carom seeds/ vamu)
2 table spoon butter / oil
Salt to taste

Other ingredients :
1/2 cup water
1 tbsp maida
Oil for frying


Method :

1.Heat ghee .next  add hot ghee salt, ajwain,pepper powder into the maida and mix well. Knead the flour with the help of luke warm water. The dough should be hard. Cover it and leave for 30 minutes to set.

2.Mix all the ingredients of stuffing gently. Be careful while adding salt as cheese already has salt.

3.Make small balls from dough and roll small thin puries. Divide them into 2 parts, Fold each half into a triangle to form a cone. Seal the cone by applying maida water paste. Fill 1 tbsp of the filling inside the cone.

 

4.Make a small fold or pleate on the joint of the cone.Now close the cone with maida water paste. Press the corners opposite to the pointed side with fingers to make them sharp giving it a triangular samosa look.Seal the borders properly.  press the samosa so that it becomes flat.
5.Repeat the same process for remaining. Heat oil in a pan and fry samosas at medium flame. Fry till light pink. When done, remove from flame. 

6.Drain over absorbent tissue to remove excess oil .

Hot and tempting cheese samosa is ready to serve. Serve it with chili tomato sauce & mayonnaise dip

Tips :
Add fresh vegetables like grated carrot,beans,green peas onion, capsicum etc. as per your choice. 
For better result use homemade fresh paneer.

Kali Masoor dal | Punjabi style MASUR MAKHANI

Kali Masoor ki Dal  (also known as black lentil) is a very tasty & healthy recipe. Todays dal is a twist to normal masoor dal by using a tomato onion gravy ,thereby enhancing your tastebuds.

Masoor is probably the most commonly used Daal in India. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). Saabut means whole and the brownish skin is left on in this type of Masoor Daal.  Saabut Masoor takes slightly longer to cook than Masoor Daal.A variety of masoor lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. Masoor are sold in many forms, with or without the skins, whole or split.

Health benefits:

·Whole masoor, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fibre. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal.
· Masoor contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, masoor also contain dietary fibre, Folate, vitamin B1, and minerals all with virtually no fat.
· Masoor, like other legumes, are rich in soluble fibre.They are a good source of potassium and iron.
 

Ingredients
 Black whole Masoor (sabut masoor daal /kale akha masoor) 1 bowl
 Onion 1 medium sized
 Tomatoes 2
 Ginger 1 inch
 Ginger Garlic paste 1 tsp
Cumin seeds (jeera) - 1 tsp
 Green chillies 2-3
Red chilli powder - 1 tsp
 Turmeric powder 1/4 tsp
 Cumin Coriander (dhane jeera) powder 1 tsp
 Salt as per taste
 Oil 2-3 tsp

 

Method :

 
  1.Rinse and soak masoor Dal  in water for 2-3 hours 

  2.Take a pressure cooker and put Dal along with salt and twice quantity water .
  3.Pressure cook it till 4 whistles .

 4.Saute chopped onions  in 1 tsp oil for 1 minute,next add ginger green chillies and saute it for few seconds ,add chopped  tomatoes & saute for another  minute.allow it to cool.
5.Next grind the ingredients in step 4 to a smooth paste in mixer.
6. In the meantime, take some oil in kadai or pan, add jeera when it splutters add ginger- garlic  paste & and saute it, Next add  red chilli powder,turmeric powder and cumin coriander powder and fry properly till oil separates out from mixture
7.Then add onion tomato,chilli ,ginger paste &salt in step 5 & fry for 2-3 minutes
 8.Now add masoor dal in the above mixture and  adjust the water according to the consistency you want (thick /thin).
 9.Either simmer it or close the lid and wait for two more whistles of cooker.Adjust the consistency and garnish it with coriander leaves
10.Serve with plain basmati  rice or chapati/ plain paratha.

Tip

1.  If you have forgot to soak black masoor dal, it can be still be cooked without soaking .In this case you have to take  presuure cook for 6-8 whistles.

2.You can use grated ginger & garlic instead of paste

MATKI CHI USAL |MATKICHI RASSA BHAJI (AMTI) | MOTHBEANS STIRFRY

Matkichi usal /mothbeans stir fry /matkichi amti :

Matki, MothBeans or Moat is a small brown bean. It is particularly popular & favourite in Marathi /maharashtrian  cuisine. Now Usal can be a dry stir fry made with beans or a liquid curry. We like both the consistencies. It is a dry stir fry when you need to carry in the lunch box and watery for enjoyment at home.This Matki usal  is also used in Misal of Misal-Pav

I have posted the procedure for both matkichi usal & matkichi amti /rassa bhaji
Matki Usal is  one of those dishes that is enjoyed at as a  lightly flavored lunch for morning breakfastand and as an evening or dinner time snack converted to a  Misal pav .Pls click here for famous kolhapuri misal pav Yet the real secret lies in the spice used i.e Goda masala or Kala Masala and jaggery  for a perfect  maharashtrian Matkichi Usal .

Matkichi Amti. This amti is a watery version of the Usal. Basic differentiator of Usal from an Amti is the souring ingredient ( tamarind/ kokam(garcinia indica)/tomatoes.)

Ingredients : 

1 matki (moth beans - soaked overnight and sprouted),
1 medium sized onion
2 crushed garlic cloves (optional),
1 tsp ginger garlic paste
6-8 curry leaves
2 to 3 tsp black masala,
2 tsp red chili powder,
2 tsp grated jaggery or sugar,
1 tsp mustard seeds,
1 tsp turmeric powder,
a pinch of asafoetida
salt to taste 
Grated coconut and chopped coriander leaves for garnish

MATKICHI AMTI/RASSA BHAJI

 3 tsp kanda khobra vatan (coconut onion paste )
1-2 tsp tamarind juice /kokam

Method:

1.Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.
2. Heat some oil in a pan. Chop onions into small pieces.
3. Add mustard seeds, asafoetida, curry leaves, turmeric powder and then onions and garlic.
4. After onion pieces turn transperent,add ginger garlic paste  add matki and mix well. Add 1 cup water.
5. Cover and cook over medium heat for 8-10 minutes till it is half cooked.
6. Now add black masala, jaggery, chili powder and salt.Pour some water , keep lead and cook it for 5-10 minutes. It's depend on individuals choice, whether you like very soft makti or little crispy .
7.Garnish with coconut and coriander leaves.


8. If you want to make matkichi rassa bhaji /matkichi amti  follow the process from step 1  & add 3 tsp of kanda khobra vatan (coconut onion paste ) & tamarind juice along with rest of the ingredients in step 6 & add water as per the consistency you require & let  the bhaji get a rolling boil .Pls click here for maharashtrian kanda khobra vatan recipe.



matki rassa bhaji / amti garnished with onion,coriander,sev farsan &lemon slice

Tip:
1.You can pressure cook for 1-2 whistles or boil the beans in water before making the curry. If pressure cooking add very little water in the cooker along with matki.
 2.Serve usal in a bowl topped with Sev and chopped onion & coriander with lemon juice sprinkled  as a evening snack. this can be paired with a pav (bun bread) or u can also use brown bread .It tastes awesome, just try it.
3. If you want extra spicy curry prepare kat & add instead of kanda khobra vatan in step number 8. Pls click here to make kat /tarri/kaat.


kaat /tari