• Amita Garg

Recipes of Back to Rasoi:

Updated: Jun 24

Back to Rasoi by purple melon Creative kitchen is our Facebook group where we try to explore the endless flavors of India and old and lost recipes that we already miss. To revive those authentic dishes that our mothers got from her parents, we will be sharing and discussing all such things. Last weak we had organized two cooking challenges #maxrecipechallenge and #bestrecipechallenge. Our members created very nice, innovative, and delicious recipes and made this competition very interesting. Here are some glimpses of this event that we like to share.


Semolina Beetroot Barfi By Tanuja Mangla Pradhan:

Ingredients:- • 1 cup Rawa (Semolina) • 1cup grated Beetroot (boiled, peeled, then grated) • 1.5 cups Sugar • 1 to 1.5 cups Milk (quantity to be adjusted as required) • 4 tbsp Ghee • 1/2 tsp Cardamom powder • 2 tsp Powder each of Cashews, Almonds & Pistachios. • Cashew & Pistachio slices

Method:- 1. Dry roast the Rawa. 2. Add ghee to it and roast it again till you get an aroma, as well as a slight change in colour. 3. Add the grated beetroot. Mix well. Roast for 5 minutes on low to medium heat. 4. Add boiling milk slowly taking care no lumps are formed. 5. Add sugar and all the powders. 6. Cover and cook on low heat for 2 minutes. 7. Keep stirring from time to time till it becomes like a soft lump. 8. On a greased pan, spread over/flatten the lump. 9. Garnish with cashew & pistachio slices or their powders. 10. Cut into barfis, and upon cooling serve the Beetroot Rawa Barfi !!


Maggie Bhel by Abhilasha jokare:

Ingredients:

1 packet maggi noodles

1 cup onion,tomato finely chopped

2 green chillies finely chopped

coriander leaves finely chopped

1 tbsp lemon juice

roasted peanuts

Salt to taste

1/2 tsp red chilli powder

1 tsp chaat masala

Method: 1. In a bowl add Maggi noodles, add onion, tomato, green chilies and lemon juice, roasted peanuts, salt, coriander leaves, and red chili powder and chat masala. 2. Mix it well and ready



Home made 4 in one achar/pickle By Anita Agrawal-








Cheese Stuffed Potato Bhajia by Rohini Pawar:

साहित्य - चीज क्यूब, बटाटा, प्याझ, चना दाल आटा, लाल मिरची पावडर, हल्दी, आजवैन,जिरा, 2 लसन की कलिया, नम्मक, सोडा पावडर..

#कृती - चीज बटाटा भजिये के लिये बटाटा के स्लाइस काट ले , उसी शेप मे चीझ स्लाइस कर ले...आटा ले कर ऊसमे लालमिरच पावडर, हल्दी( आजवैंन व जीरा लसण कूट कर) नम्मक दाल कर दो बटाटा स्लाइस मे एक चीज स्लाइस भर कर अच्छेसे प्रेस कर के आटे के मिश्रण मे दाल कर तल


Sabudana Papad in Idli Stand by Bharti Pawar:

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 1)1cup sabudana 2)Salt to taste 3)Water as required 4)Oil for frying

𝗠𝗲𝘁𝗵𝗼𝗱: First of all, wash and soak sabudana in some water for 2 hours. After 2 hours add some salt to the soft sabudana pearls.

On the other side put a steamer or idili vessel on flame and add enough water to it. Now take a flat bowl or a lid of a container (about 3-4 inches wide) and grease it with some oil. Add the sabudana pearls evenly to the bowl and create a single layer of it. Repeat the same process with the rest of the sabudana pearls. Carefully place these sabudana layers along with the bowls into the steamer. Close the lid of the steamer and steam the sabudana layers for 5 minutes on a high flame. Place the steamed sabudana layer over a greased thali or plastic wrap. Keep these sabudana layers or papad to dry under direct sunlight for 1-2 days till they turn hard. Your sabudana papad is now ready. Fry these sabudana papad in some hot oil.



Mango Pickle By rohini Pawar: #कैरीचलोणचं


साहित्य - ( ५ किलो कैरी के लिये) ५०० ग्रॅम राई दाल २ तोला - धणीया २ तोला - काली मिरी २ तोला - लवंग १ तोला -छोटी इलायची ५० ग्रॅम - मेथी दाना ५० ग्रॅम - बडीशोप छोटा तुकडा - सुंठ बडा तुकडा - दालचीनी पाव किलो - शक्कर पाव किलो - गुड १ कीलो - नमक देड किलो - सिंगदाना तेल पाव किलो - लाल मिरची पावडर १०० ग्रॅम - लसन २ चम्मच - हल्दी पावडर १ चम्मच - हिंग पावडर

कृती - धनिया,काली मिरी, मेथी दाना, लवंग, सुंठ,बडीशोप, इलायची सब मिक्सर मे बारीक कर ले, एक बडे बरतन मे पहले नम्मक, राई दाल, बारीक पिसे हु ये जिन्नस दाल दे ...लाल मिरची पावडर के साथ लसन की कलीया डालकर मिक्सर मे बारीक कर ले...यह भी मी मिश्रण मे दाल दे... गॅस पण तेल गरम करणे के लिये रख्ख दे उसम्मे थोडी काली मिरी ,लवंग,बडीशोप, ८-१० लसन की कलिया,७-८लाल मिरची डाल कर गॅस बंद कर दे तेल थोडा ठंडा होणे दे.....बाद में तेल मिश्रण मे धिरे से डाल दे... शक्कर् व गुड डाल दे.... लास्ट मे हल्दी डाल कर सब अच्छेसे मिक्स कर ले..... काटी हुई कैरी को डाल कर मिक्स करके जार मे भर दे....रोज मिक्स करते रहे... धीरे धीरे नमक व शाक्कर, गुड अच्छे से पिघल कर मिक्स हो जायेंगे....यह आचार साल भर अच्छ


Biscuit Fudge by Nitika Nilesh:

Method-

Break glucose biscuits /walnuts in a bowl In a pan combine condensed milk, cocoa powder, and butter and keep stirring for 8 to 10 mins. Add broken biscuits/walnuts and mix well. Garnish with Almonds. Let this cool and delicious fudge is ready to eat










Mix Dal Appe by Tejashri Suresh Bhadane:

Ingredients:-

1/2 cup White Urad Dal

1/2 cup Yellow Moong Dal

1/2Toor Dal

1/2 cup Chana Dal

1/2 cup Masoor Dal

1 cup Rice

1/2 tsp baking soda

Salt as per taste

Oil for greasing appe pan.

Method:-

* Wash all dals together 2/3 times and soak overnight.

* Grind the dals with some water till smooth(Don't add too much water, just enough to make a smooth batter)

* ferment the batter for 7/8 hours.

* Add salt and soda at the time of cooking.

* grease the Appe pan add the batter and let it cook for 4/5 min on low hit.

* flip and fry another side.

* serve healthy Appe with coconut chutney.

Most Colorful Recipe By Abhilasha jokare:

INGREDIENTS:-

FOR PIZZA DOUGH:

1/2 cup warm water

1 tsp sugar, 1 tsp yogurt

2 cup maida

1 tsp + 1 tsp olive oil

1/2 tsp salt

FOR TOPPINGS:

Cheese or cheese slices

2 tbsp tomato sauce

Toppings- Few chopped tomato, capsicum, onion, corn.

pizza dough preparation recipe:

1. In a large bowl add 2 cup maida, 1 tsp sugar and yogurt, 1 tsp olive oil, and 1/2 tsp salt. 2. Make smooth and soft dough adding more water if required. 3. Apply the bowl from sides with olive oil to prevent dough from sticking to the bowl. 4. Now cover the bowl tightly rest for about 2 hours. After 2 hours, the dough has raised and doubled in size which means it's well fermented.

cheese burst pizza preparation:

1.punch the dough to release down the air. 2.divide the dough into 2 balls – 1 large and another small one. 3. Take a smaller ball and roll slightly thick and make sure the size is smaller than the pizza base. 4. Then point it with the center of dough with the help of a fork to prevent fluffing up. 5. Take that rolled small dough on hot Tawa and cooked half both sides making sure not to cook completely. And keep aside. 6. Take a large plate. (Plate should be center placed in kadhai)Now take large dough ball on dusted pizza plate and flatten the dough by stretching with both hands. 7.point it with centre of dough with the help of a fork. 8. Place the cheese or cheese slices. 9. On that place, the half-cooked rolled dough (small dough)over cheese placed pizza base. 10. Get the sides closer and seal tight. 11. Then spread the tomato sauce and again cheese. 12.on the Top with tomato slices, chopped capsicum and onions, some corn.

Pizza Baking process: 1. Take a large kadhai then add some salt then cover it with plate and heat for 10 minutes on medium flame. 2. After 10 minutes open that plate. In kadhai put some small plate. 3. On a small plate, put our pizza plate and cover it and heat it for 15 minutes.

And Ready to eat delicious & tasty pizza

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