Gujrati Dhebra

An iron and fibre-rich Gujrati snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed! served with curds, this makes an ideal afternoon snack. Thanks to Monal di for such wonderful recipe . 


Ingredients

500 grams bajre ka atta, flour
100 grams  wheat flour
3 tblspns rice flour
100 grams curd ( sour )
Methi leaves, 250 grms
100 grams coriander leaves
100 grams fresh green garlic
All three cleaned, chopped, washed and drained
The greens should be drained properly, for an hour
1 teaspn ajjwain, 1 teaspn haldi powder, 1/2 teaspn hing
2 teaspn red chilli powder, 3 teaspn dhaniya powder
Salt to taste, 50 grms gud or 8 teaspns sugar 
Gud should be soft or grated
1 teaspn each, ginger and garlic paste
10 to 12 green chillies, freshly ground

Method 

1. Combine all the ingredients in a  deep bowl to make a soft dough, using enough water.
2. take a clean cloth and pat like puri on it with water . sprinkle sesame seeds on above and deep fry it . 

Chicken seekh kebab

Ingredients

Chicken mince 500 grams

Green chillies finely chopped 1-2

Spring Onion finely chopped 2 

Ginger finely chopped 1 inch piece

Garlic finely chopped 4 cloves

Cashewnuts finely chopped 2 tablespoons

Chaat masala 1 teaspoon

Garam masala 1 teaspoon

White pepper powder 1 teaspoon

Fresh coriander leaves 2 tablespoons

Lemon juice 1 tablespoon

Salt to taste

Butter 2 tablespoon

Method:

Step 1

In a bowl, mix together the minced chicken, green chillies, onion, ginger, garlic, cashew nuts, chaat masala, garam masala powder, white pepper powder, fresh coriander, lemon juice and salt. Alternatively, you can use boneless chicken and grind it together with the green chillies, onion, ginger and garlic.

Step 2

Add the remaining ingredients and mix. Heat a tawa and drizzle some oil on it. Wet your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa.

Step 3

Cook, turning from time to time, so that they cook evenly all around. Baste with butter at regular intervals. Serve hot.

Recipe inspired by  Sanjeev Kapoor Book 

Best Out of waste CD wall hanging

Material:

• C D
• Paint
• Paint brush
• 3D fabric glitter glue
• glass colour
• thread for hanging

Step 1: Paint the CD (any colours you would like) both the sides

Step 2: Decorate the CD using 3D fabric glitter glue

Step 3: fill inner colours with glass colour

And a little bit of magical, creative thinking is just what you need – to transform daily junk or trash into something beautiful, into something Wow! 

Crispy karela (bitter gourd) in microwave

I wonder if I put on weight merely by taking in the smell of good food or even glancing at it!! So for all good reasons, here's something that I would like to share with anyone and everyone who likes bitter gourd.

Ingredients:

Bitter gourd thinly sliced - 1 cup

Chilli powder - 1 tbsp

Gram flour (besan) - 2 tbsp

Salt - as per taste

Hing (asafoetida) - 1 tsp

Oil - 2 tsp

Mix all the ingredients together and keep aside for 10-15 minutes.

Place the slices in a single layer on a greased microwave safe plate and microwave on high for 6 minutes. Turn over the slices and once again microwave on high for 6 minutes. You can continue to microwave for a minute or two more if the slices are not crispy enough.

Diya Decoration

How to make Diwali Diya decoration

What we need

• Diyas
• Acrylic colours
• Brush

How to make 

• Choose any acrylic colour and use it to paint 2 coats on the diya
• Wait for coats to dry
• You can also stick rhinestone using normal glue and outline with sparkle glue.
• Have fun making diyas of different colors and patterns. 

Marathi Ghavan.....

Ghavan



साहित्य:
१/२ कप तांदूळ पिठ
२ टेस्पून चणा पिठ
दिड कप आंबट ताक
१/४ कप बारीक चिरलेला कांदा (ऑप्शनल)
२-३ हिरव्या मिरच्या
२ पाकळ्या बारीक चिरलेली लसूण
१/२ टिस्पून हळद
१/२ टिस्पून जिरे
बारीक चिरलेली कोथिंबीर
मीठ
१/२ कप तेल


कृती:
१) तांदूळ पिठ आणि चणा पिठ एकत्र करून त्यात ताक घालावे. गुठळ्या न होता पातळसर भिजवून घ्यावे.
२) त्यात जिरे, कांदा, मिरच्या, हळद, कोथिंबीर, लसूण, मीठ घालून निट ढवळून घ्यावे.
३) नॉनस्टीक फ्राईंग पॅन गरम करावा. त्यामध्ये किंचीत तेल घालून घावन घालावे. लसणीच्या तिखटाबरोबर गरम गरम खावे.

टीप:
१) जर ताकाची आंबट चव नको असेल तर त्याऐवजी पाणी घालावे.
२) जर कांदा आवडत नसेल तर कांदा वगळून घावन घालावे.
३) पिठ जर थोडे पातळ भिजवले तर घावनाला छान जाळी पडते.

Alu Vadi

Alu vadi 

Alu vadi has a very important place in traditional Maharashtrian cuisine. It is a popular snack prepared during traditional functions. Alu Vadi's also known as patras is a delicious preparation using spinach or colocasia leaves that has a sweet and tangy gram flour mixture spread on them and rolled in a special way to form a pinwheel.

Method in pictorial form

Make paste of coconut, Dhania leaves , green chillies and ginger . 

In paste add red chilly powder, turmeric, garam masala , besan , rice flour n jaggery.

Mix all in paste ...above ingredient.

Give tadka to paste with Rai , jeera, Sesame seeds, hing, crushed saunf .

Wash leaves scrape its thick veins n roll Belan on leaves .

Apply batter on leaves

Arrange leaves as per picture

Fold n again apply batter

Then make rolls

Pressure cooker for 4-5 whistle or else steam for 30 min .

Give tadka for final round with Rai , jeera n Sesame seeds n hing

N shallow fry