thesmilearchitects.com
The Smile Architects: November 2013
http://www.thesmilearchitects.com/2013_11_01_archive.html
This recipe is also known as Bhoplyache Bharit in Marathi. 1/4kg Red Pumpkin,. 2 Green Chillies,. Salt to taste,. 1/2 teaspoon Sugar,. 3 tablespoon grated Coconut,. Yoghurt, Asafoetida, Mustard for tempering. 1) Peel the outer skin of the red Pumpkin. Wash and cut it into small pieces. 2) Pressure cook with 2 whistles when cool, mash it. 3) Mix up with finely cut Onion, Green Chillies, Coriander and grated Coconut. 4) Temper(Fodni/Tadka) with Asafoetida, Mustard. 5) Top it with Yoghurt. 2 to 3 Onions,.
thesmilearchitects.com
The Smile Architects: KHARVAS - Colostrum Milk Cakes
http://www.thesmilearchitects.com/2013/12/kharvas-colostrum-milk-cakes.html
KHARVAS - Colostrum Milk Cakes. This recipe is also known as KHARVAS in Marathi. Did you know : Varieties of these cakes are popular in many countries. Molozyvo – a traditional dish of Ukrainian cuisine is a sweet cheese made of cow colostrum. 1/2 litre* Cow Colostrum Milk ('Cheek' as known in Marathi),. 1/4 kg Jaggery,. 1 litre Milk,. 1/2 teaspoon Cardamom powder,. 1) Mix all the ingredients and steam for about 45 minutes. 2) Refrigerate when it cools. Try "Simple Cooking For The Sweet Tooth". Have a su...
thesmilearchitects.com
The Smile Architects: UMBAR - The sweet Banana dumplings
http://www.thesmilearchitects.com/2013/03/umbarthe-sweet-banana-balls.html
UMBAR - The sweet Banana dumplings. Take the following ingredients in a large bowl. 1) 5 ripe Bananas, finely chopped. 2) 1 1/2 cup Wheat Flour. 3) 2 tablespoon Rice Flour. 4) 2 tablespoon Semolina/Rava. 5) 1 tablespoon roasted Sesame Seeds/Teel. (Note: Do not mix Sesame,if you are allergic to it.). 6) 1 cup Jaggery. 7) 1 pinch Salt(to taste). 8) Now take 1/2 cup of. Roasted Split Bengal Gram(Chana Dal),. 9) Add these to the bowl and mix the ingredients well. Keep the mixture aside for about 2 hours.
thesmilearchitects.com
The Smile Architects: STUFFED BRINJAL
http://www.thesmilearchitects.com/2013/08/stuffed-brinjal.html
3 medium sized Potatoes,. 1/2 teaspoon Turmeric powder,. Chilli powder as per taste, Salt and Jaggery as per taste,. Garam Masala powder(read the recipe in the coming posts), Ground masala (read the recipe), Garlic 10-15 cloves. Coriander leaves and fried Cashew nuts for garnishing. 1) Slit the Brinjals into four only at the top end and soak them in water(this is to avoid blackening). 2) Also cut the potatoes into four and chop the onion. 7) Garnish with Coriander leaves and fried Cashew nuts. FANASACHI ...
thesmilearchitects.com
The Smile Architects: KHATKHATA - A traditional and healthy vegetable recipe.
http://www.thesmilearchitects.com/2013/07/khatkhata-traditional-and-healthy.html
KHATKHATA - A traditional and healthy vegetable recipe. This preparation serves 4. 1 measure each of:. Plantain(raw Banana used as a cooked vegetable), Potato, raw Papaya, Yam/Suran. 1/2 Coconut(grated),15 Tirphala. 2 Red Chillies, Taramind as per taste, 1/2 cup boiled Toor Dal(yellow pigeon peas). 1) Soak the Tirphalas(sichuan-pepper) in water for about 1/2 hour. 2) Cut all the vegetables in medium sized pieces and cook. Add the boiled Toor Dal. 4) Crush the Tirphalas and add to the vegetable mixture.
thesmilearchitects.com
The Smile Architects: December 2013
http://www.thesmilearchitects.com/2013_12_01_archive.html
This recipe is also known as Dhondas in Marathi. 2 cups of Grated Cucumber(Prefer the dark green variety. This variety is called 'Tavasey' or 'Tavas'/'Khira'.These are fairly large in size and are used for making various Sweets.),. 2 cups of fine Lapsi Rava (Also known as Cracked wheat, Dalia, Bulgar, Burghul, Fada, Lapsi, Bulgar Wheat.),. 125 gms of Jaggery(use as per taste),. 1/4 cup of Shredded Coconut or Dessicated Coconut,. 4 tbsp. Crushed Groundnut,. 2 tbsp. Sesame seeds,. Salt as per taste. 3) Cut...
thesmilearchitects.com
The Smile Architects: October 2013
http://www.thesmilearchitects.com/2013_10_01_archive.html
The Indian Ball Curry. This recipe is also known in Marathi as. One measure of Besan (chickpea flour/ chana dahl flour - a staple ingredient in Indian, Pakistani and Bangladeshi cuisines. ). 2 green Chillies,. 1/2 teaspoon Turmeric,. 1/2 Grated Coconut,. Red Chillies for the curry - as per taste,. Salt as per taste. 1) Chop the Onions and set some aside. 2) Apply Salt to the remaining and leave it aside for15 mins. 4) Make medium sized balls out of it. 5) Fry some chopped Onion till it turns brown. 2) Kn...
thesmilearchitects.com
The Smile Architects: Red Millet Sweet Cakes
http://www.thesmilearchitects.com/2014/03/red-millet-sweet-cakes.html
Red Millet Sweet Cakes. This recipe is also known as Satuchya Wadya in Marathi. 2 cups Red Millet,. 1 cup Jaggery,. 1 cup Milk,. Cardamom Powder 1/2 tsp,. 1)Soak the Red Millet overnight. 2)Grind it to a fine paste and extract the milk by sieving it through a strainer. 3)Add Jaggery and keep stirring on low flame till it thickens. 4)Add Milk and Dry Fruits as it thickens. 5)The mixture is ready when it doesn't stick to the vessel. 6)Apply Ghee to a tray/plate and pour the mixture. Spread it evenly. It is...
thesmilearchitects.com
The Smile Architects: BANANA FLOWER VEGETABLE
http://www.thesmilearchitects.com/2013/08/banana-flower-vegetable.html
This recipe is also known as KELFULACHI BHAAJI(Marathi) or KELE KE PHOOL KI SABJI(Hindi). 1 medium sized Banana Flower,. 1 cup grated Coconut,. 1 cup Black Grams,. 2 tablespoon chopped Onion,. 1/2 teaspoon Turmeric powder,. Chilli powder as per taste, Salt and Jaggery as per taste, a pinch of Pepper powder,. Coconut oil for cooking(this recipe tastes better in Coconut oil). Rub your hands with Coconut oil to avoid the sap(if any) from sticking to your hands. 2) Soak the black grams overnight. FANASACHI B...
thesmilearchitects.com
The Smile Architects: QUICK TIPS : Here are some tips for making savoury food.
http://www.thesmilearchitects.com/2013/07/quick-tips-here-are-some-tips-for.html
QUICK TIPS : Here are some tips for making savoury food. 1 When frying Onion add a pinch of Salt. It fries quickly. 2 Before deep frying, fry small amount of Tamarind in the oil. Less oil will be absorbed in the fried food. 3 For any vegetable to retain its greenness add a pinch of baking soda while cooking. 4 After making Spinach(Palak), keep it in a closed container immediately for it to stay green. Have some tips to share? Share them at thesmilearchitect@gmail.com. KHARVAS - Colostrum Milk Cakes.
