DESI FOODS
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SPAGHETTI RECIPE (INDIAN STYLE ): Ingredients 1 1/2 cups boiled spaghetti... 1 chopped onion 1 large sized tomato 2 tbsp chopped capsicum 1 tbsp chopped celery 4 tbsp tomato ketchup 1/2 tsp chilli sauce 1/2 tsp mustard (rai / sarson) powder 100 gms fresh cream 1 cup sliced mushrooms (khumbh) (optional) 1 tsp lemon juice 2 tbsp butter salt to taste cheese to serve To be ground into a paste 4 cloves of garlic (lehsun) 12 mm. (1/2") piece ginger (adrak) 4 red chillies Method Put the tomato into hot water for 10 minutes. Remove the skin and chop. Heat the butter and fry the onion till pale in colour. Add the celery and fry again for 1/2 minute. Add the paste and fry again for 1/2 minute. Add the tomato pulp and the capsicum and fry for 3 to 4 minutes. Add the spaghetti, tomato ketchup, chilli sauce, mustard powder, three quarters of the cream and salt and cook for 1 minute. Add the lemon juice and the mushrooms and cook again. Serve hot with the remaining cream and the grated cheese.

Vatana Nu Shak : Ingredients Green peas,shelled 1 1/2 cups Ginger 1 inch piece... Green chillies 2 Oil 2 tablespoons Asafoetida a pinch Mustard seeds 1/2 teaspoon Coriander powder 2 teaspoons Cumin powder 1 teaspoon Red chilli powder 1/2 teaspoon Salt to taste Garam masala powder 1/2 teaspoon Method Grind ginger and green chillies to a fine paste. Heat oil in a pan and add asafoetida. Add mustard seeds and once they crackle add ginger and green chilli paste and green peas. Sauté for two minutes, stirring continuously. Add coriander powder, cumin powder and red chilli powder. Cook on medium heat for one minute, stirring continuously. Stir in two cups of water and bring it to a boil. Reduce heat and simmer for ten to fifteen minutes, stirring occasionally or till green peas are completely cooked. Stir in salt and garam masala powder and serve hot.

Bharela Bhinda or Stuffed Okra: Ingredients 30 Bhindi/Okra, small-size... 5-6 leaves Curry leaves 2 tbsp Coriander leaves, chopped 1 cup Besan/Gram flour 1 tsp Red chilli powder tsp Turmeric Powder 1 tsp Coriander-cumin powder 1 tsp Sesame Seeds 1 tsp Sugar tsp Amchur powder (Mango powder) 6-7 tsp Oil 1 tsp Fresh coconut, shredded Salt to taste Directions: Stuffing: Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes). Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing. Preparation: Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart. Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt. Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool. Stuff each okra with the stuffing mixture carefully and keep aside. Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt. Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides. Add remaining stuffing mixture and cook for another 3-5 minutes. Garnish with shredded coconut and coriander leaves. Serve hot with Rice and Roti/Roti/Chapatis.

BANANA BARFI :) Ingredients: 4 large ripe banana (pake kele)... 11/2 cup milk (doodh) 2 cup sugar 2 tblsp clarified butter (ghee) 75 gm coconut (nariyal) 1/2 cup crushed walnut (akhrot) Method: Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add butter and stir continuously till it turns brown in colour. Now add sugar, grated coconut and walnut and stir. Remove it from the flame. Grease a plate with butter and spread the mixture in the plate. Its thickness should be 1/2. When it settles to be cut in pieces, cut barfi in desired shape. Garnish with dry fruits and serve. Sounds yummy right????????????????? Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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YUMMY SPRING VEGETARIAN SPRING ROLL:) INGREDIENTS: Spring roll wrappers10... Onion ,thinly sliced1 medium Spring onions,thinly sliced2 Carrots,cut into thin strips2 medium Green capsicum,cut into thin strips1 medium Cabbage,finely shredded1/2 small Oil2 tablespons + for deep-frying Saltto taste White pepper powder1/4 teaspoon Soy sauce1 tablespoon Bean sprouts3/4 cup Spring onion greens,chopped2 stalks Cornflour/ corn starch1 tablespoon Method To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss. Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water. Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper. Cut into smaller pieces and serve. ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

QUICK LUNCH OR BREAKFAST: (ONION PARATHA) Ingredients 1 cup whole wheat flour (gehun ka atta) 1/4 cup chopped onions... 1/4 cup chopped coriander (dhania) 1 1/2 tbsp chopped green chillies a pinch of asafoetida (hing) salt to taste oil for cooking Method Combine all the ingredients in bowl, add water and knead to a soft dough. Divide the dough into equal portions. Roll out each portion into medium round thick size paratha. Heat the pan and shallow fry each paratha using little oil and cook on both the sides till it is golden brown in colour. Serve hot with butter, desi ghee and curd... :) ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Know more about this member, Click Here

Sabudana Vada Recipe: Ingredients Sago (sabudana)1 1/2 cups Potatoes,boiled and mashed3 medium... Roasted peanuts,coarsely ground1 cup Green chillies,finely chopped3 Fresh coriander leaves,chopped2 tablespoons Lemon juice1 tablespoon Salt Oil Method: Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

VEGETABLE PULAV: (THIS IS A QUICK RECIPE WHICH I USE WHEN I AM REALLY IN A HURRY :) ))) INGREDIENTS: - Rice (soaked in water for 5 or 10 minutes)... - Finely chopped vegetables (carrots, potatoes, onions, green peppers, etc) - Green peas, corn, french beans - Ghee (clarified butter) - Cumin seeds, red chilli powder, turmeric powder, cumin coriander powder, garam masala powder. Method: - Add ghee or oil in a pressure cooker. (Ghee taste better) - Add cumin seeds and saute till it changes color. - Add the soaked rice (drain out the water first) and saute it for 1 or 2 minutes on a medium flame. - Add all the vegetables and add all the spices to it according to your taste. - Add water to it. (1 cup rice= 1.5 cup water) - Pressure cook it till 2 or 3 whistles. - Serve it hot with curd. Note: Vegetables can be used of your choice.

RAVA(SOOJI) UTTAPAM: (CAN BE MADE IN BREAKFAST OR LUNCH AS WELL) Ingredients: 2 cup semolina (sooji)... 1 cup sour curd (khatta dahi) 1 tsp salt (namak) 1/2 tsp red chilly powder (lal mirch) 3 onion (pyaj) 2 tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) oil for cooking 1 tsp coriander leaves (dhania patti) Method: Mix dahi, namak and sooji with 1/2 cup water. Cover it and leave for 2 hours. Finely chop adrak, pyaj, hari mirch, tomato and dhania. Mix lal mirch in batter. If you do not want to add lal mirch leave it. Heat a non stick pan/tawa and spread 1 tbsp batter on it. Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier. Serve it with sambhar, coconut chutney or even ketchup is ok if you are in a hurry. :) Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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SPAGHETTI RECIPE (INDIAN STYLE ): Ingredients 1 1/2 cups boiled spaghetti... 1 chopped onion 1 large sized tomato 2 tbsp chopped capsicum 1 tbsp chopped celery 4 tbsp tomato ketchup 1/2 tsp chilli sauce 1/2 tsp mustard (rai / sarson) powder 100 gms fresh cream 1 cup sliced mushrooms (khumbh) (optional) 1 tsp lemon juice 2 tbsp butter salt to taste cheese to serve To be ground into a paste 4 cloves of garlic (lehsun) 12 mm. (1/2") piece ginger (adrak) 4 red chillies Method Put the tomato into hot water for 10 minutes. Remove the skin and chop. Heat the butter and fry the onion till pale in colour. Add the celery and fry again for 1/2 minute. Add the paste and fry again for 1/2 minute. Add the tomato pulp and the capsicum and fry for 3 to 4 minutes. Add the spaghetti, tomato ketchup, chilli sauce, mustard powder, three quarters of the cream and salt and cook for 1 minute. Add the lemon juice and the mushrooms and cook again. Serve hot with the remaining cream and the grated cheese.

Vatana Nu Shak : Ingredients Green peas,shelled 1 1/2 cups Ginger 1 inch piece... Green chillies 2 Oil 2 tablespoons Asafoetida a pinch Mustard seeds 1/2 teaspoon Coriander powder 2 teaspoons Cumin powder 1 teaspoon Red chilli powder 1/2 teaspoon Salt to taste Garam masala powder 1/2 teaspoon Method Grind ginger and green chillies to a fine paste. Heat oil in a pan and add asafoetida. Add mustard seeds and once they crackle add ginger and green chilli paste and green peas. Sauté for two minutes, stirring continuously. Add coriander powder, cumin powder and red chilli powder. Cook on medium heat for one minute, stirring continuously. Stir in two cups of water and bring it to a boil. Reduce heat and simmer for ten to fifteen minutes, stirring occasionally or till green peas are completely cooked. Stir in salt and garam masala powder and serve hot.

Bharela Bhinda or Stuffed Okra: Ingredients 30 Bhindi/Okra, small-size... 5-6 leaves Curry leaves 2 tbsp Coriander leaves, chopped 1 cup Besan/Gram flour 1 tsp Red chilli powder tsp Turmeric Powder 1 tsp Coriander-cumin powder 1 tsp Sesame Seeds 1 tsp Sugar tsp Amchur powder (Mango powder) 6-7 tsp Oil 1 tsp Fresh coconut, shredded Salt to taste Directions: Stuffing: Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes). Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing. Preparation: Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart. Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt. Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool. Stuff each okra with the stuffing mixture carefully and keep aside. Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt. Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides. Add remaining stuffing mixture and cook for another 3-5 minutes. Garnish with shredded coconut and coriander leaves. Serve hot with Rice and Roti/Roti/Chapatis.

BANANA BARFI :) Ingredients: 4 large ripe banana (pake kele)... 11/2 cup milk (doodh) 2 cup sugar 2 tblsp clarified butter (ghee) 75 gm coconut (nariyal) 1/2 cup crushed walnut (akhrot) Method: Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add butter and stir continuously till it turns brown in colour. Now add sugar, grated coconut and walnut and stir. Remove it from the flame. Grease a plate with butter and spread the mixture in the plate. Its thickness should be 1/2. When it settles to be cut in pieces, cut barfi in desired shape. Garnish with dry fruits and serve. Sounds yummy right????????????????? Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!