Saturday, December 27, 2014

Dill Leaves Sabzi/Shepuchi Bhaji


Ingredients:


Dill Leaves(Shepuchi Bhaji) - 1 Bunch

Yellow Moong Dal - 2 Tbsp

Garlic - 5 Cloves

Green chili - 2

Salt - to taste

Turmeric powder - 1/4 Tsp

Asafoetida - a pinch

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Oil - 2 Tbsp

Method:


1) Wash and soak moong dal in lukewarm water for 2 hrs.

2) Clean and chop dill leaves and keep aside.

3) Heat oil in pan and crackle mustard seeds.

4) Add cumin seeds, asafoetida and garlic and fry for a moment. Add green chili and turmeric powder.

5) Add chopped dill leaves and fry well for 2 min.

6) Add moong dal, little water and salt and mix well.

7) Let it cook for 10-12 min and low medium flame. Serve hot with chapati.

Shepuchi  Bhaji



Friday, December 26, 2014

Amla Candy

Ingredients:


Amla/Gooseberry - 250 Gm

Sugar - 1 Cup

Method:


1) Pressure cook amla for 15 min or up to 2 whistles like potatoes. Do not add water in pot jut add in cooker.




2) Cut amla in wedges and remove seeds.



3) Add sugar in amla wedges and mix well.



4) Keep this mixture for 3 days and sugar syrup will form.



5) Sieve this to separate amla juice and amla wedges. Sun dry the amla wedges for 3-4 days. 
    You can drink the remaining amla juice.

6) After amla wedges are completely dried store in air tight container.


Amla Candy

Vangi Bhat

Preparation Time - 5 min                         Cooking Time - 15 Min                           Serves - 4

Ingredients:


Rice - 1 Cup

Small egg plants - 5

Vertically chopped onion - 1/2 Cup

Curry leaves - 6

Ginger garlic paste - 1 Tsp

Cashew nuts - 10

Turmeric powder - 1/2 Tsp

Cumin seeds - 1 Tsp

Salt - to taste

Oil - 3 Tbsp

For Masala :

Whole dry red chilies - 3

Desiccated coconut - 2 Tbsp

Black pepper -  1 Tsp

Sesame seeds - 1 1/2 Tbsp

Coriander seeds - 2 Tsp

Cinnamon - 1/2 inch piece

Bay leaf - 1

Poppy seeds -  1/2 Tbsp

Fennel seeds - 1/2 Tsp

Clove -1

Cardamom - 1

Coconut - 1 Tbsp


Method:


1) Wash rice, add 2 cups of water to soak and keep aside.

2) Dry roast all masala ingredients till nice aroma comes.



3) Let the masala cool for 5 min and grind to fine powder.

4) Meanwhile chop egg plants vertically and put in water. Also vertically chop onion and keep aside.

5) Heat oil in pan and crackle mustard seeds.

6) Add cumin seeds and ginger garlic paste and  fry for a moment.

7) Add chopped onion and fry till golden brown in color.

8) Add turmeric powder, ground masala and mix well.

9) Add cashew nuts and chopped egg plants and fry well for 3-4 min.

10) Add soaked rice and mix well. Add water as required(around 2 cups) and let it cook for 15 min.

11) Garnish with fresh cilantro and desiccated coconut and Serve hot.

Vangi Bhat


Rava Kheer


Ingredients:


Rava(Semolina) - 1/3 Cup

Milk - 1 Liter

Sugar - 1/2 Cup

Ghee - 1/2 Tsp

Cashew Nuts - 12

Almonds - 12

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp

Saffron(Kesar) - 8 Strands

Method:

1) In a saucepan boil milk for 15 min on low medium flame.

2) Meanwhile heat ghee in another pan and fry rava till golden in color and nice aroma comes.


3) Make pieces of cashew nuts and almonds and keep aside. Put saffron in 1 Tbsp of milk and mix well.

4) Add sugar in milk and boil for 15 min.

5) Add almonds, cashew nuts and saffron in milk and mix well.

6) Add rava in milk and let it boil for 2-3 min.

7) Add cardamom and nutmeg powder and mix well.



8) Serve hot or cool as desired.

Rava Kheer



Tuesday, December 23, 2014

Lal Mirchicha Thecha/ Kolhapuri Thecha


Ingredients:


Fresh Red Chili - 125 Gm

Garlic - 8 Cloves

Cumin Seeds - 1 Tsp

Salt - 1 Tsp

Lemon Juice - 2 Tsp

Oil - 2 Tsp

Method:




1) Chop red chili in medium pieces.

2) Put chopped chilies, garlic, salt and 1/2 tsp of cumin seeds in grinder and grind coarsely.

3) Heat oil in small pan and add 1/2 tsp of cumin seeds and let it crackle.

4) Add chili paste and fry for few 1 min.

5) Add lemon juice and serve with kalnyachi bhakri.

Kolhaputi Thecha



Sunday, December 21, 2014

Green Chili Pickle


Ingredients:


Green Chili - 250 Gm

Lemon - 12 Big

Mustard seeds - 1/4 Cup

Funnel seeds - 1 Tbsp

Salt - 2 Tbsp

Turmeric powder - 1/2 Tsp

Asafoetida - 1/2 Tsp

Oil - 2 Tbsp

Method:


1) Chop green chili in small pieces and keep aside.



2) Take out the sieve the lemon juice and keep aside. You should have minimum 3/4 to 1 cup lemon juice.

3) After squeezing chop half of the lemon cover in small pieces and keep aside.

4) Dry roast funnel seed and let it cool for 5 min.

5) Grind funnel seeds, mustard seeds to coarse powder.

6) In a bowl take the ground masala, add turmeric powder, salt and asafoetida in it.



7) Heat oil in a small pan and pour it over the mix masala in bowl.
    Tip: Do not add boiling oil pickle masala may burn. If the oil is very hot let it cool for few moments and then add.

8) Add chopped green chilies in it and mix well.



9) Put the chilies in air tight container and add lemon juice and chopped lemon covers and mix well.

10) Let it mature for 15 days and enoy. You can store this pickle for 6 months.

Green Chili Pickle


 


Monday, December 15, 2014

Sitafal(Custard Apple) Rabdi


Ingredients:


Full Cream Milk - 2 Liter

Custard apple - 3 Big

Sugar - 1 Cup

Method:


1) In a heavy bottom broad pan (I prefer wok) boil milk.

2) Once milk start boiling reduce flame and put perforated frying spoon in it. Frying spoon gives nice texture to rabdi.

3) When cream forms on milk put it on side rim of pan.

4) Repeat this procedure till milk reduces to 1/3 of the quantity. It normally takes 1.5 hrs.

5) Meanwhile deseed custard apple and collect the pulp.

6) Add sugar in milk and let it boil for another 10 -15 min.

7) Switch off stove and add custard apple pulp mix well.

8) Let it cool and then serve. Rabdi tastes better next day, wait if you can:)
    You can add cashew nuts/almonds if you like. I prefer the pure custard apple flavor.

Sitafal Rabdi


Dink Ladoo/Edible Gum Laddoo


Ingredients:


Edible Gum - 1 1/2 Cup

Grated Dry Coconut - 2 1/2 Cup

Dry Dates - 2 1/2 Cup

Poppy Seeds - 1/2 Cup

Cashew Nuts - 1/2 Cup

Almonds - 1/2 Cup

Walnuts - 1/2 Cup

Sugar - 2 1/2 Cup

Ghee/Clarified Butter - 2 Cup

Nutmeg Powder - 1 Tsp

Method:


1) Dry roast grated coconut on low flame for 2-3 min. and keep aside.

2) Add 1/2 cup ghee in wok and fry edible gum 1 tbsp at a time. They puff up in a moment like popcorn.
    Let them cool for 10 min.



3) Meanwhile add more 1/4 cup of ghee in the same wok and fry poppy seeds.

4) Grind dry dates to coarse powder and keep aside.



5) Grind cashew nuts, almonds and walnuts one at a time and keep aside.

6) Grind sugar to fine powder and keep aside.

7) Now crush the fried gum with steel katori or simply grind it in grinder.



8) In a big bowl mix together the edible gum, dry dates, coconut, almonds, cashew nuts, walnuts, sugar and nutmeg powder and mix well.

9) Make a well in the middle of the mixture.

10) Heat 1 1/4 cup of ghee and add it in the mixture well.

11) Mix nicely the mixture and make ladoo of desired size and serve.

Dinkache Ladoo


Saturday, December 13, 2014

Bajrichi Bhakri/Bajra Roti


Ingredients:


Bajra flour - 1 Cup + 1/4 Cup for dusting

Salt - 1/2 Tsp

Sesame seeds - 1 Tbsp

Method:


1) Take 3/4 cup of water in saucepan and heat it for 1-2 min. or till hot. 

2) Put bajra flour in bowl, add salt and mix it. Make a well in the middle, add water as required and knead a dough.

3) Divide the dough in four equal parts.

4) Take a ball of dough and flatten it with hands into a circle with 6-7 inch.

5) Carefully take bhakri in your palm and roast it on hot griddle.

6) Take little water on your palms and sprinkle over upper side of bhakri. Sprinkle little sesame seeds on it. Now flip the bhakri and roast the other side for a min and then put on stove flame like fulka.

 Tip :You can use turner spoon to lift bhakri. Keep top surface of bhakri up when you transfer it from rolling board to griddle. Apply water only on top surface of bhakri and not on both sides.



 7) Apply butter over bhakri and serve hot with your favorite curry or thecha.

Bajra Roti


Cilantro Chutney

Ingredients:


Fresh Cilantro - 2 Cup

Green chili - 2

Ground nut - 2 Tbsp

Ginger - a small piece

Cumin Seeds - 1 Tsp

Lemon Juice - 1 Tbsp

Sugar - 1 Tsp

Salt - to taste

Oil - 1/2 Tsp

Method :


1) Put all the ingredients except oil in blender and blend it to smooth paste.

2) Add oil and blend again for a moment.

3) Serve with your favorite snack.

Cilantro Chutney


Methi Ladu


Ingredients :


Methi seeds - 1/2 cup

Ghee - 2 1/2 Cup

Wheat flour - 1 Cup

Dry Date(Kharik) - 2 Cup

Cashew nuts - 1/3 Cup

Almonds - 1/3 Cup

Grated Jaggery - 2 Cup

Sugar - 1 Cup

Raisins - to decorate(Optional)

Method:


1) Dry roast methi seeds till light brown in color, let it cool and grind to fine powder.

2) Heat 1 Cup ghee in pan and add methi seeds powder in it. Mix well and keep this mixture in a container for 7 days. Mix it once a day.

3) Heat 1/2 cup ghee in a pan and fry wheat flour till pink in color and nice aroma comes.

4) Deseed dry dates and grind to coarse powder.
    Tip: You can dry dates in sun for 4-5 hrs. for easy grinding.

5) Grind cashew nuts and almonds to coarse powder.

6) Grind sugar to fine powder. You can skip sugar and add 3 cups of jaggery. I like mix taste.

7) In a big bowl mix methi powder and fried wheat flour and mix well.

8) Put this flour mix in blender along with jaggery and blend together to mix nicely.

9) Take out the flour mix in a bowl and add dry dates powder, nut powder and sugar and mix well.

10) Heat remaining 1 cup ghee and add it to this mixture.

11) Make ladu of this mixture and eat one every morning in winter or postpartum.

Methi Ladoo





Friday, December 5, 2014

Pak Puri


Ingredients:

For Puri:

All purpose flour - 1 Cup

Rava(Semolina) - 1 Cup

Salt - 1/4 Tsp

Milk - 3/4 Cup approx.

Oil - 2 Tbsp

Besan(Gram flour) - 1 1/2 Tsp

Ghee - to deep fry

For Pak:

Sugar - 2 Cup

Water - 1 Cup

Clove - 4

Kesar(saffron) - 5-6 Strands

Lemon Juice - 1 Tsp

Method:


1) In a bowl take, rava, all purpose flour, salt and mix well.

2) Heat 2 Tbsp of ghee in pan and add it to flour mixture.

3) Add milk as required and knead the dough. Cover it and keep aside.

4) In a saucepan take sugar and water and let it boil to make thick sugar syrup.

5) Add clove, saffron and lemon juice and mix well.



6) In a small bowl mix 1 Tbsp of ghee and and 1 1/2 tsp of besan and mix well.

7) Make 6 equal size balls of puri dough.

8) Take a ball of puri dough and roll it in to 8 inches diameter circle like roti.

9) Apply little ghee and besan mixture all over the roti and keep aside.

10) Roll another ball in circle and put it on first roti. Apply ghee and besan mixture on this second roti.

11) Let it these rotis dry for 2 min and make a roll out of it as shown in picture.

    


12) Cut the roll in 10-12 equal size parts.



13) Roll each part in to two inches circle and keep aside.

14) Repeat the process for another 4 balls of puri dough.

15) Deep fry these puri in hot ghee and put in sugar syrup.



16) You can sprinkle little dry fruits and serve.

Pak Puri

Kavath (Wood Apple) Chutney


Ingredients:


Kavath(Wood Apple) - 1

Grated Jaggery - 3 Tbsp 

Salt - 3/4 Tsp

Cumin seeds - 1/2 Tsp

Red chili powder - 1 Tsp

Method:


1) Take out the pulp from wood apple.



2) In a grinder put wood apple pulp, jaggery, salt, red chili powder and grind to coarse paste and serve.
    You can add cumin seeds if you like.
     Tip : Add jaggery more or less depending upon taste of wood apple.

Wood Apple Chutney




Thursday, December 4, 2014

Amla(Gooseberry) Pickle


Ingredients:


Gooseberry(Amla) - 250 Gm

Mustard seeds - 2 1/2 Tbsp

Funnel seeds - 1 Tbsp

Asafoetida - 1/4 Tsp

Red chili powder - 1 Tsp

Turmeric powder - 1/2 Tsp

Salt - 2 Tsp

Oil - 2 Tbsp


Method:


1) Pressure cook amla for 15 min or up to 2 whistles like potatoes.

2) Cut amla in wedges and remove seeds.



3) Dry roast funnel seed and let it cool for 5 min.

4) Grind funnel seeds, mustard seeds to coarse powder.

5) In a bowl take the ground masala, add red chili powder, turmeric powder, salt and asafoetida in it.

6) Heat oil in a small pan and pour it over the mix masala in bowl.
    Tip: Do not add boiling oil pickle masala may burn. If the oil is very hot let it cool for few moments and then add.



7) Add the amla wedges in masala and mix well. Store in airtight container.

8) Let the pickle mature for 4-5 days and then enjoy.

Amla Pickle

   

Ragi Flour (Nachni) Ladu

Time Required : 30 Min                                                                                Yield : 25 small ladu

Ingredients:


Nachni(Ragi) flour - 2 Cup

Dry grated coconut - 1/4 Cup

Edible gum(dink) - 1 Tbsp

Cardamom powder - 1/4 Tsp

Cashew nuts - 12

Grated jaggery - 1 1/4 Cup

Ghee - 3/4 Cup

Method:


1) Heat 1/4 cup ghee in pan and deep fry gum. Remove it from the pan and keep aside.
    Tip: Coarsely grind the gum if have very big pieces.

2) In the same pan add more 1/2 cup ghee nachni flour and fry for 7-8 min on low flame.Keep stirring occasionally.

3) Add coconut and mix well. 

4) Switch off stove then add jaggery and mix.

5) Crush the fried gum and add in nachni flour. You can crush with hands or use the bottom of steel katori.

6) Add cardamom powder, cashew nut pieces and mix well.

7) Make the ladu of this mixture and serve.

Ragi Flour Ladu


Saturday, November 29, 2014

Tomato Sev


Ingredients:


Rice flour - 4 Cup

Urad dal - 1/2 Cup

Chopped Tomato - 3 Cup

Sesame seeds - 1/4 Cup

Carom seeds - 2 Tsp

Salt - To taste

Red chili powder - to taste

Butter - 1/4 Cup

Oil - to deep fry


Method:


1) Dry roast urad dal on low medium flame till golden brown in color.

2) Let dal cool for 5 min and grind to fine powder and keep aside.

3) Chop tomato and fry in pan till they become soft.

4) Let tomatoes cool for 5 min and grind to smooth paste.

5) In a bowl take rice flour, urad dal flour and add melted butter in it.
  Tip : You can use besan(gram flour) instead of rice flour and urad dal flour.

6) Mix well and add sesame seeds, red chili powder, cumin powder and salt.

7) Add little water as required and knead a dough of stiff consistency. Do not make the dough soft.

8) Put the dough in sev maker. Make sev and deep fry in hot oil.

9) Server hot or store in air tight container.

Tomato Sev


Wednesday, November 26, 2014

Mirchi Thecha/Kharda

This is very famous traditional Maharashtrian chutney often made with Bhakri. It has many variants depending on the region. I am giving the recipe from villages of Marathwada which we follow in our home.

Ingredients:


Green Chili - 250 gm

Fresh Cilantro - 1 Cup

Garlic - 10 cloves

Grated Coconut - 1/4 Cup

Cumin seeds - 1 Tsp

Salt - 1 Tsp

Oil - 1 Tsp

Method:


1) Chop green chili in big pieces and keep aside.

2) Heat 1 tsp oil in a pan, add garlic and green chili and fry for 4-5 min. on low medium flame.

3) Add cumin seeds and coconut and mix well.

4) Let it cool for 5 min. Add salt and roughly grind it.

5) Serve with Bhakri or chapati.

Mirchi Thecha/Kharda



Tuesday, November 25, 2014

Kaju Apple

Preparation Time - 5 Min                            Cooking time - 12 min                Yield - 20 apple

Ingredients:


Cashew Nuts - 1 Cup

Sugar - 1/2 Cup

Water - 1/4 Cup

Cloves - 15

Orange food color - 1/4 Tsp

Method:


1) Grind cashew nuts to fine powder and keep aside. Sieve it if required.

2) In a saucepan take water and sugar and let it boil to make sugar syrup of one string consistency.

3) Add cashew nut powder and mix well. Fry it for 2-3 min to make a dough.
    Tip : You can add 1 tbsp of milk powder if required.

4) Let it cool for 4-5 min and make small balls.

5) Press the ball at top and bottom end with your fingers and shape it like apple and put a clove.

6) Mix food color in little bit of water. Take a paint brush and give color strips on cashew apple.

7) Decorate all apple and serve.

Kaju Apple

Dalyache Ladu/Fried Chana Dal Ladu

Preparation Time - 15 Min                                                                    Yield - 25 Small Ladu

Ingredients:


Fried Chana Dal - 2 Cup

Ground Sugar - 1 Cup 

Ghee - 1/4 Cup

Watermelon seeds - 2 Tbsp

Cardamom powder - 1/4 Tsp

Method:


1) Grind chana dal to fine powder. Sieve it and keep aside.

2) Heat ghee in pan and add fried chana dal powder in it. Fry for 2 min and switch off stove.

3) Let it cool for a minute and add sugar, cardamom powder, and watermelon seeds. You can also add cashew nuts or almonds instead of watermelon seeds.

4) Mix well and make small balls of this mixture and serve.


Fried Chana dal Ladu


Saturday, October 4, 2014

Urad Ladu

Preparation Time - 15 Min                                      Cooking Time - 7 min                        Yield - 20 Ladu

Ingredients:


Urad dal (Coverless) - 2 Cup

Ground Sugar - 1 Cup (Firmly packed)

Ghee - 3/4 Cup

Cashew nuts - 2 Tbsp

Almonds - 2 Tbsp

Pistachio - 1 Tbsp

Cardamom powder - 1/4 Tsp

Method:


1) Dry roast urad dal till golden brown in color.

2) Let it cool and grind it to fine powder.

3) Heat ghee in pan add cashew nuts and almonds and immediately add urad flour.

4) Fry for 4-5 min on low flame. Switch off stove and let it cool for 5 min.

5) Add sugar and cardamom powder and mix well.

6) Make ladu of mixture decorate with pistachios and serve.

Urad Flour Ladu


Sattu Poha


Ingredients:


Thin Poha - 4 Cup

Sattu - 1/4 Cup + 2 Tbsp

Fried chana dal - 1/4 Cup 

Peanut - 1/4 Cup

Curry leaves - 10

Red chili powder - to taste

Turmeric powder - 3/4 Tsp

Fine sugar - 2 Tsp

Salt - to taste

Asafoetida - a pinch

Oil - 1/4 Cup

Method:


1) In a pan dry roast poha for 4-5 min and keep aside. Let it cool.

2) Heat oil in pan and crackle mustard seeds, add asafoetida, curry leaves, peanuts, fried chana dal and saute for 1 min on low flame.

3) Add turmeric powder, red chili powder, salt, and sugar. Immediately add roasted poha and mix well.

4) Switch off stove and add sattu and mix well.
    Tip: Garnish with chopped onion and raw mango while serving.

Sattu Poha


Friday, October 3, 2014

Chocolate Modak

Ingredients:


Khoya(Mawa) - 1 Cup

Powdered Sugar - 3/4 Cup

Milk powder - 1/2 Cup

Cocoa powder - 2 Tbsp

Pistachio - 2 Tbsp (chopped)

Method:


1) Take mawa in a heavy bottom pan and cook for 2-3 min.

2) Add cocoa powder and milk powder, mix well. Cook for another 2 min on low flame.

3) Switch off stove. Add pistachio and powdered sugar and mix well.

4) Let the mixture cool for 5 min.

5) Apply ghee or oil to modak mold and press a part of mixture in modak mold to form a modak.

6) Make similar modak of remaining modak mixture.

7) Offer to ganapati bappa and enjoy.