2 minutes Coconut chocolate Ladoo /balls :)

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Ingredients :

1 Cup of desiccated coconut
1 Cup of Marie biscuit powder (biscuits just grinded on mixy)
3/4 th cup Milk maid (condensed milk)
1/2 tsp cocoa powder (optional)

Step :

1.Just mix all the ingredients together to form dough and roll balls of it. Grease hand with ghee(if required) to roll balls so that mixture does not stick to hand.
2.Or just grease plate with ghee(clarified butter) and pour the mixture on it to form uniform layer and cut in pieces with knife. Take out pieces after it has dried up a little.

You can garnish/decorate the balls by rolling them in dry coconut powder or almond powder.

This is one of the most yummmy and quick recipe I have ever made. Guests are welcome anytime now :)

Stuffed Egg (Bharle Ande) Starter

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Ingredients

1. Boiled Eggs in 2 halves - 6
2. Finely Chopped capsicum 1/4 cup or/and grated carrot or/and grated cabbage 1/4 cup.
3. Finely chopped onion 1/4 cup
4.  Finely chopped tomato 1/4 cup
5. Pav Bhaji Masala
6. Ketchup/tomato sauce/chilli sauce - as per your taste or availabilty
7. Oil (preferred olive oil)
8. Shahi jeera/ jeera
9. Cheese if you like it
10. Mayonese (optional).
11. Black pepper powder (optional).

This is yummy and simple appetizer.. specially when you are in hurry for guests or when you want something tasty but healthy. Try it out.. Bet you will love it

Following are steps

1. Heat oil in pan. Then add cumin/jeera and let it crackle. Add capsicum,carrot,cabbage,onion and tomato and salt and saute for 3/4 minutes .Salt will relieve juices from onion ,capsicum and tomato and help in cooking the mixture.

2. Once mixture softens,but dont let be too mushy, add pavbhaji masala or kitchen king masala to it and ketchup or sauce 1 /2 tsp (according to taste) and cook for 1/2 minutes more.

3. Now add  egg yolks(yellow ones) into the mixture and mash properly.Add black pepper powder at this time. It will help in killing smell of yolks.
In the end, when you turn off the heat, add mayonese if you like it.

4. Now, stuff the boiled eggs with this mixture. You can have this stuffed eggs as is, or you can put sauce on it or mayonese on it.
If you love cheese put some grated cheese on it and microwave for 2/3 miutes till cheese melts.

Very quick, healthy(if you avoid cheese and sauce ;) ,tastyyyyy starter/appetizer is ready.

Tip:
The vegetables I stated  are optional veggies, you can add whichever available or all of them. Its you choice. Or let ur imagination run wild and find new veggies/non veg you can add llike may be very finely chopped french beans/spring onion/shrimps .. Let it go wild :)

Multirecipe kat/Rassa/gravy

<<Back to Veg Main

This is a typical maharashtrian way of cooking curry with thin  consistency, but very spicy, hot and yummy.. The beauty of this rassa is that it can go on variety of vegetables or non vegs. 

Here I am listing a few uses..

1. In Misal's most important ingredient tarri/cut/rassa

2. Just put some boiled cut potatoes, and batata rassa is ready.

3. Put boiled eggs and egg curry is ready.

4. Put in teekha bhavnagari gathia/big sev and khandeshi shev bhaji is ready 

Further its upto your imaginations.. You can even make chicken curry out of it.. :).. Think and keep making it again and again.. You will love it.

Ingredients

1. Desiccated coconut 1/4 cup.

2. Onions roughly chopped 1/1.5 cups

3. Freshly chopped ginger  1/2 inch and garlic 3/4 cloves (big)

4. Khada Garam masala like cinnamon(dalchini) 1/2 inch,  cardamom(elaichi) 3/4 , black peper(kale meere) 6/7, cloves 4/5 , bay leaf 1/2.

5. Red chilli powder (one which gives colour as well as hotness) 2 tsp(depends on hotness you prefer) or 

dry red chillis 3/4 (soak in oil for 2 hrs).

6.Chopped tomatoes 1/1.5 cups

7. Garam masala half to 3/4  tsp and 

8. goda masala little (this one is optional)

Steps follow :

1. Roast desiccated coconut on pan till it turns light golden color.

2. Then heat oil in pan, and add all khada masala(cinammom,cardamom,cloves,bay leaf), add freshly chopped ginger and garlic.Saute for a few seconds, then add roughly chopped onion . Fry a little, and when onions start becoming light golden, add little red chilli powder, garam masala and goda masala .Now fry further till golden brown color for onions is achieved and masala starts oozing out oil. Dont burn the masala.If you feel, masala is drying out or burning, add little water.

3. Once the onion gets golden brown, blend this mixture with chopped tomatoes,red chilli powder and roasted desiccated coconut till smooth paste is formed. Add little water if required.

This paste can be kept in refrigerator for 2/3 days and used   as and when required for cooking.

4. This is the last and simplest step. Heat oil in pot, put the paste in oil and start sauteing.  After a minute or so, add salt. Then continue frying the paste in oil till masala starts changing colour and oil separates from masala. This is point, where you can add water. Add water as per thickness of gravy you want. I like thin

consistency. When you put water, let it boil for some time (may be 5/7 minutes). Do check the salt again.

At this point, you can add boiled potatoes, boiled eggs and let it boil for some more time till gravy flavour mixes with ingredients.

Rassa is ready. If masala is cooked properly, you will be able to see red oil on top of gravy. Thats kat /tarrri many people love with misal /chicken.

For shev bhaji, add shev to rassa  just before serving .

Enjoyyy !!!

With Boiled Egg

With shev, as shev bhaji

With Misal (refer to my misal recipe)