Greens Special 🥕🫑🥦🥑🍒

  Here's a delicious Sweet Potato Puri (रताळ्याच्या घार्‍या (घारगे), शकरकंद पूरी) recipe that's a healthy twist on the traditional puri, made with the goodness of sweet potatoes. Ingredients: Sweet potatoes – 2 medium-sized (boiled and mashed) Whole wheat flour (atta) – 1 cup Rice flour – 2-3 tbsp (for crispiness) (optional) Carom seeds (ajwain) – 1/2 tsp (optional) Cumin seeds – 1/2 tsp (optional) Salt – to taste (optional) Black pepper – 1/4 tsp (optional) Ginger – 1 tsp (grated or finely chopped) (optional) Chili powder – 1/4 tsp (optional) Ghee or oil – 1-2 tbsp (for kneading) Jaggery water – 1 cup (for kneading) Water – as needed (for kneading) Oil – for deep frying Instructions: Prepare the Dough: Peel and boil/steam the sweet potatoes until soft. Once done, mash them well with a fork or potato masher. In a large mixing bowl, add the mashed sweet potatoes and the whole wheat flour. Add rice flour, carom seeds, cumin seeds, salt, black pepper, ginger, and chili powder (if ...

      Here's a refreshing Upvas Special Cucumber Dip with Tempering (Tadka) that adds a unique flavor boost: Ingredients: For the Dip: Cucumber – 2 medium (peeled and grated) Yogurt – 1 cup (preferably thick or Greek yogurt) Salt – to taste Sugar – 1/2 tsp (optional) 1/4 cup Crushed peanuts (Shengdana Kut)  Black pepper – to taste (optional) Fresh coriander – 1-2 tbsp (chopped) (optional) Roasted cumin powder – 1/2 tsp (optional) Chili powder – 1/4 tsp (optional) For the Tempering (Tadka): Oil – 1 tsp (preferably coconut or vegetable oil) Mustard seeds – 1/2 tsp (optional) Cumin seeds – 1/2 tsp Dried red chilies – 1-2 (broken) (optional) Hing (asafoetida) – a pinch (optional) Curry leaves – 5-6 (optional) Green chilies – 1-2 (finely chopped) Ginger – 1/2 tsp (finely chopped) Instructions: Prepare the Cucumber Dip: Peel and grate the cucumber. Squeeze out excess water from the grated cucumber using a clean cloth or paper towel. In a mixing bowl, combine the grated cuc...

 Beetroot Idli is a nutritious and colorful variation of the traditional South Indian idli.  Here's how you can make it: Ingredients: Idli rice – 1 cup Urad dal (split black gram) – 1/4 cup Beetroot – 1 medium-sized (grated or finely chopped) Fenugreek seeds – 1/2 tsp (optional, for fermentation) Salt – to taste Water – as needed Oil – for greasing the idli molds Instructions: Soaking: Wash and soak the idli rice and urad dal separately for 4-6 hours or overnight. Optionally, soak the fenugreek seeds with the urad dal. Grinding: Drain the soaked rice and dal. In a blender or wet grinder, grind the rice to a slightly coarse batter (add water as needed). Then, grind the urad dal (and fenugreek seeds) to a smooth paste with some water. The dal batter should be soft and fluffy. Mixing: Combine the rice and dal batters in a large bowl. Add the grated beetroot to the batter and mix well. Add salt to taste and mix again. The beetroot will turn the batter a vibrant pink or red color. ...

 Here’s a simple and delicious recipe for Broccoli Manchurian: Ingredients: For the batter: 2 cups broccoli florets (cut into medium-sized pieces) ½ cup all-purpose flour (maida) 2 tbsp cornflour 1 tsp ginger-garlic paste ½ tsp black pepper powder Salt to taste Water (to make the batter) Oil (for deep frying or shallow frying) For the Manchurian sauce: 1 tbsp oil 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger 2 green chilies (sliced or chopped) 1 medium onion (finely chopped or diced) 1 small capsicum (finely chopped or diced) 2 tbsp soy sauce 1 tbsp chili sauce 2 tbsp tomato ketchup 1 tsp vinegar 1 tsp sugar 1 tsp cornflour mixed in 3 tbsp water (slurry) Salt to taste Spring onions (for garnish) Instructions: Step 1: Preparing the broccoli Blanch the broccoli florets in boiling water for 1-2 minutes. Drain and set aside. Step 2: Making the batter In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, black pepper powder, and salt. Add water gradual...

 Bhogichi Bhaji is a traditional Maharashtrian dish prepared during the festival of Bhogi, which is celebrated a day before Makar Sankranti. This mixed vegetable curry is rich, nutritious, and made with seasonal vegetables and flavors.  Here's the recipe: Ingredients: Vegetables: Drumsticks (moringa pods): 2, cut into 2-inch pieces Carrots: 1 medium, chopped Brinjals (small): 2-3, chopped Green peas: ½ cup Indian flat beans (Val papdi): ½ cup, chopped Valor beans (Indian Broad Beans): ½ cup Fresh chickpeas: ½ cup Lima beans (Pavta): ½ cup Potato: 1 medium, chopped Sweet potato: 1 medium, chopped (optional)  Raw peanuts: ¼ cup (boiled or soaked) Apple Ber: 2-3, chopped Sesame seeds: 1 tablespoon (lightly roasted) Grated fresh coconut: ½ cup For the Tempering: Oil: 2 tablespoons Mustard seeds: 1 teaspoon Cumin seeds: 1 teaspoon Asafoetida (Hing): A pinch Curry leaves: 6-8 Garlic: 4-5 cloves, crushed Green chilies: 2-3, slit Spices: Turmeric powder: ½ teaspoon Red chili powd...

  Here's a simple and spicy Momos Chutney recipe: Ingredients: 3 medium tomatoes 3-4 dried red chilies (adjust to spice preference) 3-4 garlic cloves 1-inch piece of ginger 1 tsp vinegar 1 tsp soy sauce 1 tsp sugar (optional) ½ tsp salt (or to taste)  1 tbsp oil Instructions: Boil the Tomatoes and Chilies: In a small pot, bring water to a boil. Add the tomatoes and dried red chilies. Boil for 5-7 minutes or until the tomato skin starts peeling. Remove from heat and let them cool slightly. Peel the tomatoes and set aside. Blend the Ingredients: In a blender, combine the boiled tomatoes, red chilies, garlic, ginger, vinegar, soy sauce, sugar, and salt. Blend into a smooth paste. Add a little water if needed to adjust the consistency. Cook the Chutney: Heat oil in a small pan. Pour the blended chutney into the pan and cook on medium heat for 2-3 minutes to enhance the flavors. Adjust salt and sugar as needed. Serve: Let the chutney cool and serve alongside hot momos. Enjoy the ta...