Ashwini's Kitchen Unbox recipes

MODAK - A special sweet dish prepared on Ganesh Chathurthi`s festival... Ingredients Maida - 1 cup Sooji - 2 tsp a pinch salt Oil - 2 tsp Oil - for deep frying Mix all the above ingredients, heat oil and pour on the floor and mix well. Knead into a soft dough and keep aside for 30 minutes. For Filling Coconut - 2 Cups grated Poppy seeds (Khus-khus) - 1tsp White Til (sesame) - 2 tsp Jaggary (gud) - 1 cup grated Cardomum powder - 1/2 tsp Cashew nuts - 2 tb sp Preparation Dry roast poppy seeds, white til, cashew nuts til golden colour and keep aside. Take a bowl, add grated coconut, jaggary and all all other ingredients, mix well. Now drizzle 1 tsp of oil on the dough knead well. Take marble sized dough and roll out into 2 inch puri. Now fill the filling in the dough and give a modak shape. Now deep fry all the modaks..

SPIRALI TOMATO PASTA SOUP  A delicious tomato pasta soup topped with cilantro and some Italian herbs. Cooking time - 15 minutes                 No of Servings - 2 Total Time - 30 minutes Ingredients Cooked Spirali pasta - 1 cup  Small Onion - 1 roughly chopped Carrot - 1 chopped roughly Small potato - 1 chopped roughly Red ripe Tomatoes - 4 chopped roughly Cinnamon (dalchini) - 1"  Cloves (laung) - 2  Peppercorns - 4-5 Butter - 1 tbsp Tomato ketchup - 1 tsp salt as per taste pepper powder  Italian herbs  Ground to paste Add Coriander, Pudina, garlic, little salt into a grinder and ground into smooth paste. This is for garnishing. Preparation Heat 1 tbsp butter in a cooker, add cinnamon, peppercorns and cloves saute for few seconds. Add chopped onion saute for minute until the onions turn brown. Now add carrot, potato and tomato and saute for 2 minutes. Now add 2 cups of wate...

Cooking time: 15 mins      No of servings: 04 Over all time : 30 mins Ingredients Any sprouts - 1 cup Carrot - 2 medium chopped Potato - 1 medium chopped Peas - 1/2 cup Capsicum - 1 medium chopped Tomato - 1 medium chopped Onion - 1 sliced Beans - 1 cup chopped Cauliflower - 1 cup florets mustard and jeera - 1/2 tsp Ginger - garlic paste - 1 tsp Garam Masala - 1 tsp Kasuri methi - 1/2 tsp Turmeric - 1/2 tsp Salt to taste Oil - 1 tb sp Coriander - for garnishing Preparation Method Heat oil in a kadai, add mustard, jeera, ginger garlic paste, onions and saute for a minute till the onions are brown.  Now add all the vegetables, sprouts and stir till cooked. Now add masalas, turmeric, salt and stir well. Add little water and bring to boil. Garnish with coriander. serve hot. Tips: Roasted paneer can also be added.

CARROT GARLIC MASALA RICE wow.... this was a special simple rice that I prepared for my husband today morning... It came out well .....Try it and taste it Cooking time - 10 minutes No of servings - 2 Ingredients Cooked Rice - 1 medium bowl Fresh Carrot - 1 sliced Peas - 2 tbsp Onion - 1 medium chopped Garlic - 6-7 cloves chopped finely Tomato - 1 medium finely chopped Salt as per taste Oil - 1 tsp Butter - 1 tsp Cumin/Jeera - 1/2 tb sp Garam masala - 1 tsp Pepper powder - as per spicy Turmeric - 1/2 tsp Coriander - 1 tb sp Preparation Method Heat the oil and ghee in a pan Add jeera when it splutters add hing and garlic saute for few seconds, add onions and carrot saute for minute till soft. Add peas and tomatoes mix well. Add turmeric, garam masala, pepper powder, salt as per taste and mix well. keep aside for 2 minutes. Now add cooked rice garnish with coriander serve hot .

RAW MANGO CHUTNEY Cooking time - 10 minutes Ingredients Raw mango (grated) - 1 no Ginger Paste - 1 tbsp Garlic paste - 1 tbsp Green Chilies - 3 Salt to taste Ghee - 2 tbsp Mustard - 1/2 tsp Curry leaves - 2 tbsp Raisins - 2 tbsp Preparation method: Grind grated mango, ginger - garlic paste, green chillies with salt. Heat ghee in a pan, add mustard and curry leaves saute for a minute. Add raisins, pour over the grounded mango chutney mix well and serve.

GREEN BANANA AND COCONUT RAITA Cooking time - 5 minutes Ingredients - Green Ripe Bananas - 2 Fresh Curd - 250 ml Desiccated coconut - 3 tbsp Salt as per taste Sugar as desired Chili powder - 1/2 tsp Coriander - 1 tsp Preparation Method Cut the bananas into small pieces keep aside. Beat the curds well. Add salt, sugar and chili powder. Add cut banana pieces, desiccated coconut and coriander. Mix well and serve cold.

TOMATO CHUTNEY Preparation time: 15 mins Shelf Life: 1 week if refrigerated. Ingredients: Fresh red tomatoes - 4-6 medium cut in pieces Garlic - 6 cloves Tamarind - 2 strips Jaggary - 2 tsp Red chili powder - 2 tsp Turmeric - 1/4th tsp For Seasoning Oil - 2 tbsp Mustard - 1/4th tsp Cumin - 1/4th tsp Hing - a pinch salt - as per taste Preparation Method: Heat the oil in pan, add mustard and cumin when it splutters  add hing, garlic saute for a minute, and add tomatoes and tamarind saute for a minute, add jagarry, turmeric, red chili powder, salt and saute again for a minute till the tomatoes are cooked soft. keep aside to cool. After cooling grind it to a smooth paste.. Now the tomato chutney is ready to eat with chapati/rice/paratha..

PADAWAL KAI (SNAKE GUARD) KOOT SABJI Making time: 20 mins, servings: 4 Ingredients  Padawal Kai (snake guard) - 2 medium Bengal gram (channa dal) - 1/2 cup  Onion - 1 medium green chili paste - 1tsp Turmeric - 1/4 tsp Salt to taste Oil - 1 tbsp Jaggary - 1/2 tsp  Grated coconut - 2 tbsp Coriander - 1tbsp kasuri methi - 1/2 tsp pressure cooker padawl kai and chenna dal for 1 whistle. For seasoning Urad dal - 1/4 tsp Mustard - 1/2 tsp Jeera - 1/2 tsp Hing - a pinch Curry leaves - 3-5 garlic - 3-5 finely chopped Preparation Pressure cooker chenna dal and snake guard for 1 whistle and keep aside. Heat the oil in a kadai. Add urad dal, mustard, jeera, hing, curry leaves, kasuri methi and chopped garlic saute for few seconds. Add onion and saute till golden brown. Add padawal kai, chenna dal mix well. Add turmeric, green chilli paste, jaggary and saute for 2 minutes. Add salt as per taste. Garnish with grated coconut, coriander and mix we...

MUSHROOM PUDINA MASALA Making Time: 20 mins; Serves - 2-3 Ingredients Fresh mushrooms washed and diced - 2 cups Onion - 1 medium sliced Tomato - 1 medium chopped Pudina - 1 cup chopped Green chilli - 4 chopped Garam masala - 1 tsp Red chilli powder - 1ts (as per required) Dhania powder - 1/2 tsp Mustard - 1/2 tsp Jeera - 1/2 tsp Kasuri Methi - 1 tsp Oil - 2 tbsp Butter - 1 tbsp Ginger garlic Paste - 1 tsp garlic - 3 clove finely chopped Badam paste - 2 tbsp  Coriander - 2 tbsp chopped For Puree Boil 2 tomatoes and peel the skin and puree it in a blender. Soak badam in a water for 10 minutes, and grind it in a blender to a smooth paste. Preparation Heat the oil and butter in kadai. Add mustard, jeera, ginger garlic paste, hing, garlic pieces, green chilli and saute for few seconds. Add onion, tomato and again saute till the onion becomes brown in color. Now add mushrooms and mix well. Now add pudina, red chilli powder, Dhania powder...

VEG CURRY Cooking time - 20 mins; serves - 2-3 Ingredients Paneer - 1 cup cut into cubes Potato 1 medium chopped Capsicum (green/yellow/red) 1 medium chopped Cauliflower - 1 cup cut into florets Peas - 1/2 cup Tomato - 2 medium chopped Baby corn kernels  1 cup Baby corn 1/2 cup sliced(Optional) Coriander - 1 tbsp For seasoning Mustard 1/4 tsp Cumin 1/4 tsp Garam masala - 1/2 - 1 tsp Ginger-garlic paste - 1 tsp Red chilli Powder - 1 tsp Turmeric powder - 1/4th tsp Jaggary 1tsp Oil - 2 tbsp Butter 1 tbsp (Optional) Salt to taste For paste Cashew 1 tbsp. Soak cashew nuts in a luke worm water for 10 minutes Coconut 2 tbsp Grind both the ingredients to a smooth paste Preparation Pressure cooker all the vegetables for 1 whistle and keep aside. Heat oil/Butter in a kadai. Add mustard, jeera. when splutters add ginger garlic paste saute for few seconds. Add turmeric and all boiled vegetables mix well. Add cashew -coconut paste to the kadai and...