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Preeti's Recipes
GREEN CHILLI CHUTNEY ('THECHA' as called in Marathi )
Ingredients:
10,12 Green Chillies
5,6 Garlic cloves
1/2 tsp jeera
3,4 drops oil
1/2 tablespoon roasted groundnuts
Coriander leaves
Salt to taste
Method:
Slightly roast chillies in a pan adding few drops of oil.
Remove it and grind them along with garlic, jeera, coriander, groundnuts and
salt into a medium paste.
Add little lemon juice if required.
Serve with parathas, roti's.
Remains for 5,6 days in freeze.
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TOMATO CHUTNEY
Ingredients:
4,5 medium sized raw tomatoes, sliced
Jeera
2,3 green chilies
mustard seeds
Pinch of asafoetida
2tsp oil
4,5 cloves of garlic
Coriander leaves
Salt to taste
Method:
Heat oil in a pan, add mustard seeds, when it crackles. add garlic, asafoetida,
jeera,
tomatoes, chilies, cook it for a while. then adding remaining things
grind into a medium paste.
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Beetroots Mix (Raita)
Ingredients
3,4 Boiled and peeled red beetroots finely chopped
1 tbsp. roasted, grated groundnuts powder
2 tbsp. fresh curds
2tsp sugar
1 tsp red chilly powder
2tsp sugar
Salt for taste
Method:
Mix beetroots, curds, chilies, groundnut's powder,
Sugar, coriander, salt properly.
Raita is ready to serve.
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SPROUTED MOONG RAITA
Ingredients:
1 cup sprouted moong
1tsp jeera power
1\2tsp pepper power
1tbsp butter
1cup sweet curds
Coriander
Salt
Method:
Melt butter in a pan, add moong and stir a while. Remove and cool it then add.
curds, pepper, and coriander and salt to taste jeera. (Sugar, optional)
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CHANA mix
Ingredients:
2tbsp soaked chana dal (for 2,3 hrs)
11\2tsp red chilly power
2 tsp. roasted, grated groundnuts powder
7,8 cloves garlic chopped
1 tsp. mustard seed
asofoteda, turmeric power small pinch
coriander, curry leaves
Method:
Boil chana dal till it is cooked.
Heat oil in a pan then add garlic, mustard seed, curry leaves when it crackles
add
Asofoteda, turmeric red chilies power. Immediately add chana dal
with water (as much you want it to make it to be thin ). When it boils adds
groundnuts powder and salt to taste.
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KOTHIMBIR VADI
I n g r e d i e n t s:
3 cups chopped, coriander leaves
1 cup gram flour (besan), sieved
1/2 cup roasted, grated groundnuts powder
1-2 tbsps white sesame seeds
1 tsp red chilli powder
1 tsp sugar
1 tsp ginger-garlic paste (optional)
1/2 tsp garam masala (optional)
1/2 tsp turmeric powder
oil as needed
salt to taste
Method :
Mix flour, sesame seeds, coriander leaves, groundnuts powder , chilli
powder, turmeric powder, garam masala, ginger-garlic paste, sugar and salt. Add
water and make a thick paste.
Heat 2 tbsps oil and add to the paste.
Grease a deep plate and spread the paste evenly. Steam for 15 minutes in
an idli steamer or pressure cooker, without using the weight. Remove and cool.
Cut into diamond shaped pieces.
Heat oil and deep-fry these pieces, or heat oil add cumin, mustard seed,
curry leaves when it crackles pour it on the wadi's mix it.
Serve hot with green chutney.
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ZUNKA
I n g r e g i e n t s:
4,5 green chillies
2 onions, finely chopped
2 tomatoes, chopped (or 1 tsp
tamarind pulp)
4,5 flakes garlic, finely chopped
3 cups grams flour(chana flour which is also called as "besan"
in hindi or marathi)
5,6tbsps oil
1/2 tsp chilli powder (optional)
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
coriander leaves, curry leaves
salt to taste
Method:
Dry roast the besan in a pan till pink. Reserve it.
Heat oil in a pan and add mustard seeds and cumin seeds. When they crackle, add
green chillies, curry leaves, garlic and onions. Fry till golden. Add tomatoes
(or tamarind). Lastly add the besan, chilli and turmeric powders, salt and a
little water. Stir, with no lumps, till brown and fragrant.
Garnish with coriander leaves and serve with roti, paratha
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PINEAPPLE AND LEMON CHEESECAKE
Ingredients :
125gms sweet plain biscuits
60gms butter
250gms cheese
2 eggs
1 teaspoon lemon rind
2 tablespoon lemon juice
1/3-cup sugar
450gms-crushed pineapple
2 teaspoons gelatine
2 tablespoons water
Method :
Melt butter in a bowl and then add in crushed biscuits, pour mixture in a
greased cake tin, cook on until set, cool it.
Beat cheese until smooth; add in, lemon rind, lemon juice, beat in eggs and
sugar. Reserve pineapple juice and add pineapple to cheese mixture, mix well.
Cook until set.
Sprinkle gelatine over water and cook till it dissolves then add reserved
pineapple juice, cool until it is set. Spread it over the cake, refrigerate
until it is set completely.
Decorate it with cream and pineapple pieces.
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CARROT CAKE
Ingredients:
1-cup self-raising flour
1 cup brown sugar
2 eggs
1/2 cup oil
2 cups grated carrots
1/2 cup chopped raisins
2 tsps cinnamons
Decoration:
60gms cheese
30gms butter
1 1/2 cups icing sugar
2 tsp lemon juice
1/3 cup chopped walnuts
Method:
Mix flour, sugar, carrots, cinnamons, raisins in a bowl, and add combined
oil and eggs into it stirring properly. Pour into cake tin; cook until it's just
cooked.( Microwave- MEDIUM HIGH 7-8 min). Cool it.
For Decoration:
Beat cheese and butter in a bowl until it becomes smooth, then
gradually beat in icing sugar and lemon juice, till mixed properly.
Decorate it on the cake along with walnuts.
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BANANA ICE- CREAM
Ingredients:
6 Bananas
2 litres milk
4 tbsp Sugar
2 Eggs
Method:
Boil milk on low flame till it becomes thick. Remove it and cool.
Peal off bananas, then smash them, add sugar, little milk and grind the
mixture in a mixy.
Beat eggs and mix it and banana shake into thickened milk.
Mix well. Refrigerate it in a bowl for 5,6 hrs or till it is set.
Delicious ice cream is ready.
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Recipes 
