Category: Food Cook School

Maize flour onion pakoda bhajji quick and easy

 

Click here to see Maize flour onion pakoda recipe in Marathi

Maize flour onion pakoda bhajji

Maize flour onion pakoda bhajji

Ingredients:

  • 4-5 medium size onions
  • 2 Cups of Maize Flour
  • 4 tsp rice flour
  • 2 tsp chili powder
  • ½ tsp turmeric powder
  • Salt for taste
  • ½ tsp carom seeds
  • Coriander leaves chopped finely [Optional ]
  • 2-3 green chilies chopped finely [Optional ]
  • Oil for frying

Procedure:

  1. Chop the onions vertically thin.
  1. On onion add maize flour, rice flour, red chili powder, turmeric powder, salt, carom seeds. Mix this mixture diligently [Slowly. Add little water if needed].
  1. Heat the sufficient oil in a Kadai. Once the oil is hot reduce the flame (heat) and use your fingers to drop the onion mixture which we prepared in above steps slowly in to hot oil. Don’t go for making round Pakoda’s. With your fingers drop the mixture in zigzag manner
  2. Deep-fry, stirring occasionally with a spoon or using slotted spoon till the pakoda turn golden and crisp.
  1. Drain on absorbent paper. Serve hot

 

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Quick and crispy Cabbage pakoda bhajji

Click here to seeCabbage Pakoda Bhajji recipe in Marathi

Cabbage pakoda bhajji

Cabbage pakoda bhajji
Ingredients:

  • 250 gms of finely chopped cabbage
  • 4 tsp corn flour
  • 2tsp rice flour
  • ½ cup maize flour
  • ½ cup gram flour
  • 1 tsp turmeric powder
  • Red chili powder
  • Salt for taste
  • Finely chopped Coriander leaves [Optional]
  • 2-3 green chilies chopped finely [Optional]
  • Oil for frying


Procedure:

  1. Chop the Cabbage finally (Vertically)
  1. On chopped cabbage add corn flour, rice flour, maize flour, gram flour, turmeric powder, red chili powder, Salt. Mix the mixture diligently (slowly. Add little water if needed)
  1. Heat the sufficient oil in a Kadai. Once the oil is hot reduce the flame (heat) and use your fingers to drop the Cabbage Pakoda mixture which we prepared in above steps slowly in to hot oil. Don’t go for making round Pakoda’s. With your fingers drop the mixture in zigzag manner
  2. Deep-fry, stirring occasionally with a spoon or using slotted spoon till the pakoda turn golden and crisp.
  1. Drain on absorbent paper. Serve hot

 

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Gajar kaa halwa recipe step by step

Click here to see “Carrot Halwa recipe or Gajar Halwa recipe” in Marathi 

Gajar kaa Halwa

Gajar kaa halwa recipe step by step

Ingredients:

  • 1 Kg carrots (Gajar in Hindi and in Marathi), grated
  • ½ Liter Milk
  • 2 Cups Sugar
  • 4-5 Green Cardamom Powder
  • Raisins (Manooka)
  • 5-6 cashew nuts, chopped
  • 2 tsp pure Ghee
  • Grated Khoya/Or Mawa [Optional]

Procedure:

  1. In a bowl, take all carrots and wash them cleanly. Peel the carrots and grate finely
  2. Take this grated carrot in a Kadai (Do not add ghee or milk at the beginning), now add 1 cup of milk or half of the milk described in ingredients section of this recipe. Keep stirring this mixture until it cooked well or until milk dries out. Add remaining milk and follow the same procedure.
  1. Once the milk is dried out, Add 2 cups of Sugar and keep stirring until the mixture dries in. We call this mixture as Halwa now upon.
  1. Once all sugar is melted and the Halwa becomes dry enough apply the 2 tsp of pure Ghee around inner surface of Kadai in which we are cooking Gajar Halwa. Stir well and mix up the mixture few times.
  2. Now add green cardamom powder, cashew nuts and raisins and continue to cook for few more minutes.
  3. Serve hot or at normal temperature.

Useful Tips:

  1. Do not heat the grated carrot in Ghee first instead cook the grated carrot in Milk which will help keeping natural color of carrot and also it helps making Gajar halwa tastier.
  2. Applying Ghee at the end will make Gajar Halwa tastier.

Click here to see “Carrot Halwa recipe or Gajar Halwa recipe” in Marathi
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Ganpati Bappa favorite Modak recipe

Click here to see “Modak” recipe in Marathi

Ganpati Bappa favorite Modak recipe

 

Ganpati Bappa favorite Modak recipe
Ingredients:-

  • 1 Grated Coconut
  • 1 Cup chopped Jaggery or Sugar
  • 4, 5 Cardamom powder
  • 1 Cup wheat flour
  • Taste for Salt
  • 2 tsp Hot Cooking oil
  • Few Cashew Slices
  • Few Almonds Slices
  • Few raisins
  • Oil for Frying

Procedure:

  1. In a cooking pan or bowl on low flame take the grated coconut, add chopped jaggery or Sugar and cook to make sticky mixture. Add cardamom powder, cashew slices, almonds slices, raisins and mix this mixture well. Keep it aside.
  1. In a different bowl take the wheat flour add 2 tsp hot cooking oil, Salt and soak to make firm dough. Cover it and keep it aside.
  2. With your hands knead the soaked wheat flour well and make golf sized balls out of the dough and keep them in a bowl.
  3. Take these ball’s one by one and roll them thinly in to a circular shape of about 4-5 inches in diameter. Now take these circles on your palm to add filling in the center (The filling which we are referencing here is the one which we prepared in step 1)
  4. One by one pinch the edges and bring all pinched edges to center
  5. On a medium hot oil deep fry these Modaks until they turn golden brown

 

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Steam rice cutlet recipe – Rice Vada recipe

Got bored with daily common breakfast foods or have lots of left over cooked rice or you would like to try something new recipe from steam rice. If yes, then here is the recipe of “Steam rice cutlet” or “Rice Vada recipe” [Commonly known in India] to try and enjoy the taste of Indian foods. Good news is this recipe is easy to make and can be made up from leftover rice as well.

Click here to see Vada or Cutlet from Steam rice recipe in Marathi

Cutlet or Vada from steam rice

Steam rice cutlet recipe

Ingredients:

  • 1 Cup Steam rice (You can use either leftover rice or fresh one)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • Salt for taste
  • A pinch of asafetida (Hing in Hindi or commonly known in India)
  • 7-8 Garlic cloves
  • Half inch Ginger smashed well
  • Handful of cilantro leaves chopped finely
  • 1 Cup Gram Flour (Besan in Hindi or commonly known in India)
  • 2 tsp Corn Flower
  • 1 Cup grain (Suji or Rava)
  • Oil for frying

Procedure:

  1. In a small bowl take steamed rice, add coriander powder, cumin powder, garam masala, turmeric powder, Chili powder, Salt, mustard seeds, Ginger and garlic paste, cilantro chopped leaves and mix well.
  2. Then add good enough gram flour (Besan) using spoon and make flour dough. Add 2 tsp corn flower in to it and knead well.
  3. Make circular flat balls (Vada ) of this rice mixture (Prepared in step 1 and 2) and keep them on flat plate after applying small amount of oil to it so that it should not stick to it.
  4. In a Kadai heat the oil. Once the oil is heated, take these rice balls from flat plate dip them in to grain (Suji or Rava) well and keep them for frying. You can fry 3-4 Vada’s in single given time.
  5. Fry for some time. When these Vada’s turn light brownish in color, remove them from Kadai and keep them aside in different flat plate.
  6. Serve hot along with Tomato sauce.

 

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