Mokli Dal(Vatli Dal)/Dry Chana Dal

Preparation time : 2 Hrs to soak dal                            Cooking time : 12 Min              Serves : 5

This dry chana dal is often made in Maharashtra on festivals.

Ingredients:

Chana Dal(Gram lentil) - 1/2 Cup

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Green chili - 1

Ginger paste - 1 Tsp

Red chili powder - 1 tsp

Turmeric powder - 1 Tsp

Asafoetida - a pinch

Salt - 1 1/2 Tsp or to taste

Sugar - 1/2 Tsp

Lemon Juice - 1/2 Tbsp

Shredded coconut - 1 Tbsp

Cilantro - a few to garnish

Method :

1) Wash and soak chana dal for min 2 hrs in lukewarm water. Drain excess water and grind it coarsely by adding little water with green chili, ginger and cumin seeds.

2) Heat oil in pan and crackle mustard seeds. 

3) Add asafoetida, turmeric powder, red chili powder and ground chana dal. Fry well stirring continuously on medium flame.

4) Add salt,sugar and lemon juice mix well and put the lid and let it cook for 5-7 min on low flame.

5) Garnish with coconut and fresh cilantro and serve.

Vatli Dal/Mokli Dal

Masala Paratha

Preparation time - 25 Min                       Cooking Time - 30 Mins          Serves - 4

Ingredients :

For dough :

Wheat flour - 2 Cup

Carom seeds - 1 Tsp

Sesame seeds - 1 Tsp (Optional)

Salt - 1 Tsp

Oil - 1/2 Tbsp

For Masala :

Red chili powder - 1 Tsp

Coriander powder - 1 Tsp

Cumin powder - 1 Tsp

Chaat masala - 1 Tsp

Dry mango powder(Amchur) -1 Tsp

Garam Masala - 1 Tsp

Salt - 1 Tsp

Ghee - to fry paratha

Method:

1) Heat 1/2 tbsp oil and add this in wheat flour and mix well.

2) Add salt, carom seeds, sesame seeds and water as required and knead the dough of medium consistency.

    Cover the dough and keep aside for 20 mins.

    Tip : If you take water exactly half of the flour amount then it makes perfect dough for paratha.

3) In a small bowl mix well all spices.

4) Take a small ball of the dough and roll it to paratha of maximum diameter possible. Apply ghee all over paratha and then sprinkle spices mix all  over.

5) Starting from one side of paratha start making fold of minimum width possible towards another side. The more folds you make more layers will form in paratha. 

You can also cut the paratha in small pieces and put the pieces on each other and then roll the paratha to form layers.

 

6) Form the pinwheel from the folds and roll the pinwheel into circle of approx 7 inch diameter.

7) Cook paratha on heated skillet from both sides adding 1 tsp of ghee. Make sure you fry both sides well

8) Serve the crispy paratha hot with raita, curd(yogurt) or pickle.

Masala Paratha

Kadhi

Preparation time - 5 Min                Cooking time - 8 min                 Serves - 4

Ingredients:

Curd(Yogurt) - 1 Cup

Gram flour(Besan) - 1 1/2 Tbsp

Ghee or Oil - 1 tbsp

Curry leaves - 6 

Ginger paste - 1 Tsp

Chopped green chili - 2 

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Salt - 2 Tsp or to taste

Sugar - 1 Tsp

Cilantro - a few to garnish

Method :

1) Take curd in a bowl and whisk well.

2) Add 1/2 cup water and gram flour (besan) and mix well. Make sure there are no lumps.

3) Heat ghee or oil in a pan and crackle mustard seeds.

4) Add cumin seeds, asafoetida, green chili, ginger paste and curry leaves. Fry well.

5) Add curd and besan mixture.

6) Add 1 cup water, salt and sugar. Cook on low flame for 8-10 mins stirring occasionally. 

   Never cook kadhi on high flame and make sure you stir it occasionally.

7)  Garnish with cilantro and serve hot with rice or khichdi.

Kadhi

Ambat God Varan/Chinch Gulachi Amti

Preparation time : 30 Min                         Cooking time : 12 Min                  Serves : 4

Ingredients:

Tuvar dal - 1/2 Cup

Tamarind paste - 1/2 Tbsp

Jaggery - 1 Tbsp

Curry leaves - 8

Oil - 1 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 2 Tsp

Asafoetida - Two pinch

Red chili powder - 2 Tsp

Turmeric powder - 1 Tsp

Salt - 3 Tsp

Cilantro - a few

Method :

1) Wash tuvar dal till water runs clean. Add 1 1/2 cup water, a pinch of asafoetida and 1/2 tsp of turmeric powder and pressure cook up to 20 mins or 3 whistles. 

2) Heat oil in pan and crackle mustard seeds.

3) Add cumin seeds, asafoetida and 1/2 tsp of turmeric powder.

4) Add curry leaves, tamarind paste, jaggery and red chili powder.
Tip : You can also add garlic if you like.

6) Add tuvar dal, salt, 1/2 cup water and cook on medium flame for 7 mins.

7) Garnish with cilantro and serve hot with chapati, dal or bati.

Ambat God Varan

Indian Carrot Salad/Gajar Salad

Preparation Time - 10 Min                                                                 Serves - 4

Ingredients:

Grated carrot (Gajar) - 1 Cup

Radish pods(Mulyachya shenga) - 1/4 Cup

Red chili powder - 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Salt - 1/2 Tsp or to taste

Sugar - 1 Tsp or to taste

Lemon juice - 2 Tsp

Oil - 1/2 Tbsp

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Asafoetida - a pinch

Cilantro - a few(optional)

Method :

1) In a bowl take grated carrots and add chopped radish pods.

2) Add lemon juice, salt, sugar.

3) Heat oil in small pan and crackle mustard seeds.

4) Add cumin seeds and asafoetida and turmeric powder.Switch off stove and add red chili powder.

5) Add this tadka immediately on carrots mixture and mix well.

6) Garnish with fresh cilantro and serve.

Carrot Salad

Dry Aloo Sabzi/Dry Potato Curry

Preparation Time - 20 Min                    Cooking Time - 8 Min                   Serves - 4

Ingredients:

Potato (Aloo) - 4

Chopped onion - 1 Cup

Oil - 2 Tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Chopped green chili - 3

Curry leaves - 4 (Optional)

Ginger paste - 1 Tsp

Red chili powder - 1/4 tsp 

Turmeric powder - 1 tsp

Salt - to taste

Lemon juice - 1 tsp

Cilantro - a few to garnish

Method :

1) Boil and peel potato and cut into small cubes.

2) Heat oil in pan and crackle mustard seeds.

3) Add cumin seeds and asafoetida.

4) Add turmeric powder, curry leaves, green chili and ginger paste, saute well. If you like you can also add garlic paste.

5) Add onions and 1/2 tsp salt and fry till they are soft. I prefer vertically cut onions for this curry.

6) Add red chili powder, mix well.

7) Add potato and mix well on medium flame.

8) Add lemon juice and salt, mix well.

9) Let it cook for 3-4 mins on low flame. Switch off stove. Garnish with fresh cilantro and serve hot with chapati.

Dry Aloo Sabzi

Mawa (Khoya) Burfi With Ricotta Cheese

Preparation Time - 2 Min                                      Cooking Time - 7 Min

This easy and quick recipe makes 12 big size burfi.

Ingredients:

Ricotta cheese - 1 Cup

Milk Powder - 1 Cup

Sugar - 1 Cup 

Cardamom powder - 1/4 Tsp

Crushed Almonds or Pistachios - 2 Tsp

Ghee - Few drops to grease

Method :

1) In a microwave safe bowl mix ricotta cheese,milk powder and sugar.

2) Put this bowl in microwave for 2 mins.

3) Take it out mix well and put in microwave again for 2 mins. Be careful mixture will be very hot.

4) Take it out, add cardamom powder mix well and put in microwave again for 1 min. Do not put in microwave for more than 1 min after this point else mixture may get burnt. 

5)  Take it out, mix well put in microwave again for 1 min.

6) Take it out mix well and put in grease plate in square shape.

7) Garnish with almonds or pistachios and let it cool for 30 mins. Cut in your favorite shape and serve.

Mawa(Khoya) Burfi With Ricotta Cheese

Green Pigeon Peas(Tuvar Lilva) Amti

Preparation Time - 15 Min                  Cooking Time - 10 Min                    Serves - 4

Ingredients :

Green pigeon peas(Green Tuvar) - 1 Cup

Garlic - 8 cloves

Ginger - 1/2 inch piece

Green chili - 3 or 4

Cilantro(Coriander leaves) - 1/2 Cup

Cumin seeds - 2 Tsp

Ground nut powder - 2 Tbsp

Shredded coconut - 2 Tbsp

Oil - 3 Tbsp

Red chili powder - 1 Tsp

Turmeric powder - 1 Tsp

Goda masala - 1 Tsp

Asafoetida - a pinch

Salt - 3 Tsp or to taste

Method :

1) Heat 1 tbsp oil in pan and add cumin seeds.

2) Add green chilies,garlic and ginger fry for 1 min.

3) Add shredded coconut and green pigeon peas (green tovar) and fry for 8-10 mins on low flame.

4) At the end add ground nut powder and cilantro.

5) Let it cool and grind by adding little water to thick paste.

6) Heat oil in pan, crackle mustard seeds and add asafoetida.

7) Add the grind mixture and fry till it becomes dry.

8) Add turmeric powder, red chili powder and goda masala.

10) Add 1 1/2 cup of water and salt and cook for 10 mins on low flame.

11) Garnish with fresh cilantro and serve hot with rice or chapati.

Pigeon Peas (Tuvar lilva) Amti

Eggless Chocolate Chip Cookies

Preparation Time - 10 Min                                        Cooking Time - 11 Min

This simple eggless cookies recipe makes 30-34 cookies.

Ingredients : 

All purpose flour - 1 1/4 Cup

Butter - 1/2 Cup or 1 stick softened at room temp

Powdered sugar - 1/2 Cup

Light brown sugar or Jaggery - 1/2 Cup

Baking soda - 1/2 Tsp

Baking powder - 1 Tsp

Salt - 1/2 Tsp

Pure vanilla extract - 1/2 Tsp

Chocolate chips - 3/4 or 1 Cup

Vinegar - 1 Tsp

Oil - 1 Tsp

Water - 2 Tsp

Method :

1) In a bowl take butter and beat it for 1 min.

2) Preheat oven to 375° F or 190° C.

3) Add powdered sugar and packed brown sugar and beat the mixture well for 2 mins.

4) In another bowl mix together all purpose flour, baking soda, baking powder and salt.

5) Add this flour mixture to butter and sugar mix.

6) Add vanilla extract, salt, vinegar, water and oil, beat well for 2-3 mins.

7) Add chocolate chips and mix well.

8) Make small balls of mixture and put on greased baking sheet. You can grease the sheet with oil or butter.
    Try to make all balls of same size. You can use ice-cream scoop for that.

9) Bake for 11 mins. If you like cookies soft then bake for 10 mins.

10) Cool for 10 mins and transfer cookies to wired rack and cool for another 20 mins and then serve.

Kateri Halwa/Sankranti Halwa

On Makar Sankranti halwa is given with tilgul. This is a traditional recipe for tilacha halwa. It takes 3-4 hrs to make this halwa.

In Maharashtra jewelry is made using this halwa, known as "Halwayache Dagine". Newly married ladies and new born wear these "Halwayache Dagine" on first Makar Sankranti celebration. Halwa is made on til, rice, muri(murmure) for dagine but to eat "Til Halwa" is generally made as it tastes very good.

Ingredients:

Sugar - 1 Cup

Til (Sesame seeds) - 1 1/2 Tbsp

Milk - 1 Tsp

Method :

1) In a pan take 1/2 cup water and add sugar and milk in it. Let it boil to form the syrup of one string consistency. Milk helps to get white color to sugar syrup. Let the sugar syrup cool for 15 mins and sieve it.

2) Take sesame seeds in heavy broad bottom pan and put on the stove on very low heat. 

Make sure the pan does not have any masala smell. If you have use brass (Pital) pan and if you do not have heavy bottom pan then first put the griddle on stove and on the griddle put a pan.

3) Add half tsp or a drop of sugar syrup in sesame seeds and mix well with hands very carefully.

4) Once the added sugar syrup is dried then add again and mix well.

5) Continue this process for 1 hour.You will observe a sugar coating on sesame seeds.

 Tip : Add 1/2 tsp of sugar syrup at a time do not add more than that initially.

6) Then start adding 1 tsp sugar syrup and mix well.

Tip: Always make sure your hand are clean while making halwa. Also cut your nails before making halwa.

7) Continue adding 1 tsp of sugar syrup for 2 hours.You will observe very little "kante" on sesame seeds.

8) You can continue this process for 30 mins to one hour or till halwa is big enough of size you want. Do not try to make it very big you may loose the "kateri" texture of halwa.

Kateri Halwa

9) You can also add color to sugar syrup to make colored halwa.

Tilgul Cookies(Naan Khatai)

Preparation Time - 10 Min                      Cooking Time - 15 Min  

Ingredients :

All purpose flour(Maida) - 1 1/4 Cup

Unsalted Butter - 1/2 Cup or 1 stick softened at room temp

Grated Jaggery (Gul) - 1/2 Cup

Sesame Seeds (Til) - 1/4 Cup

Nutmeg powder - 1/4 Tsp

Cardamom Powder - 1/4 Tsp

Salt - 1/4 Tsp

Baking powder - 1/2 Tsp

Method :

1) Grate the jaggery and keep aside.

2) Fry sesame seeds on low flame till golden in color and keep aside.

3) In a bowl, beat butter for 2 mins , add nutmeg powder and cardamom powder, mix well.

4) Add jaggery and salt in it. mix well. If you use salted butter then do not add salt.

5) In this mixture add all purpose flour, baking powder and sesame seeds and mix well. Dough should be very soft.

6) Make small round balls of the dough and put it on greased tray approximately 2 inches apart. Make sure there are no cracks on balls.

7) On these balls put sesame seeds and press.

8) Preheat oven to 350° F or 175° C and bake for 13-15 mins depending on your oven.

Tilgul Cookies (Naan Khatai)

9) Let the cookies cool for 30 mins and then serve.

Til Gul Poli

Preparation Time - 30 Mins                   Cooking Time -  30 Mins           Serves - 4 

This is a Maharashtrian recipe for til-gul poli, generally made on Makar Sankranti.

Ingredients :

For Stuffing :

Til (Sesame Seeds) - 1/2 Cup

Gul (Jaggery) - 2 1/4 Cup

Gram Flour (Besan) - 1/4 Cup

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp (Optional)

Oil - 2 Tsp

For Cover :

Wheat Flour - 3/4 Cup

All purpose flour (Maida) - 3/4 Cup

Oil - 2 Tbsp

Method :

1) Fry sesame seeds on low flame till golden in color and keep aside. Grate jaggery and keep aside.

2) In a bowl mix wheat flour and all purpose flour. Heat 1 Tbsp oil and add it in the flour.

3) Add water to flour and knead a dough.

4) Cover the dough with wet cloth or paper napkin and keep aside.

5) Grind sesame seeds coarsely in mixer.

6) Heat 2 tsp oil in pan and add gram flour in it. Fry well for 3-4 mins on very low flame.

7) Add grated jaggery in it and mix well for 2-3 mins till jaggery start boiling.

8) Add cardamom powder,nutmeg powder and sesame seed powder mix well,switch off stove and keep this mixture aside.

9) Take a ball of dough and flatten it, place the stuffing and close all edges slightly. Flatten it carefully into circle of 6 inches diameter and fry both sides well on hot griddle.

10) Serve hot by adding a tsp of ghee on poli (chapati).

      You can add poppy seeds or ground nuts with sesame seeds if you like.

Til Gul Poli

Bhogi Bhaji

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

This is a Maharashtrian recipe generally made on Bhogi i.e. Lohri.

Ingredients:

Papdi Val - 2 Cup

Chopped Carrots - 1/2 Cup

Green Peas - 1/4 Cup

Green Chana - 1/4 Cup

Zizyphus (Ber/Bor) - 4 (Optional)

Oil - 1 Tbsp

Turmeric powder - 1/2 Tsp

Red chili powder - 2 Tsp or to taste

Coriander powder - 2 Tsp

Cumin powder -1 Tsp

Salt - 2 Tsp or to taste

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - a pinch

Sesame seed powder - 3 Tsp

Gul (Jaggery) - 2 Tsp

Method :

1) Peel val beans. Remove side lines and split open and then cut it.

2) Heat oil in pan add mustard seeds. Once crackled add cumin seeds and asafoetida. 

3) Add carrots and turmeric powder. 

4) Add green peas and green chana. 

5) Add red chili powder,coriander powder, cumin powder and fry for 1 min.

6) Add val beans, ber, sesame seed powder, jaggery, salt and one cup of water.

7) Keep the lid and cook for 10-12 mins on medium flame.

8) Serve hot with chapati or bajarichi bhakri.

Bhogichi Bhaji

You can also add brinjal (egg plant) in this curry.
You can also try a variation with gravy of goda masala and ground nuts.

Tilachi Chikki/ Til Gul

Preparation Time - 5 Min                    Cooking Time - 10 Min

Ingredients :

Til (Sesame seeds) - 1 Cup

Gul (Jaggery)  - 1 Cup

Ghee (Clarified Butter) - 1 Tsp

Method :

1) Fry sesame seeds till light brown and keep aside.

2) Heat ghee in pan and add jaggery in it. Use heavy bottom pan to make chikki.

3) Let the jaggery melt on low flame. 

4) Once jaggery syrup comes to boiling point switch off stove.

5) Add fried sesame seeds in it and mix well.

6) Grease a plate or aluminium foil and add this mixture into it and roll the mixture. I prefer to roll it on aluminium foil. Also grease the rolling pin. 

7) Cut it when it is hot.

8) Let it cool for 30 mins and then serve.

Tilachi Chikki

Kaju Katli

Preparation Time - 10 Min                                        Cooking Time - 10 Min

This very easy recipe makes about 18-20 Kaju Katli.

Ingredients:

Cashew Nuts (Kaju) - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1 Tsp

Method:

1) Grind cashew nuts in mixer. Sieve the cashew nut flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.

     Always use heavy bottom pan to make kaju katli.
  
3) Add in cashew nut flour and milk powder and mix well.

4) Stir continuously till mixture becomes dry.Keep the flame very low else mixture may become little brown. 

4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Take another plastic paper and put on the dough and then roll it. Keep thickness approximately 1/4 inch.

7) Cut the kaju katli in diamond shape. If you like you can add silver foil but I avoid to use it. You can grease the cutter or knife with a drop of ghee so that it will not stick to kaju katli and cutting becomes easier.

8) Let it cool for 15 mins and then serve.

Kaju Katli

Pista Katli/Pista Burfi

Preparation Time - 10 Min                                        Cooking Time - 7 Min

This very easy recipe makes about 20 pistachio burfi.

Ingredients:

Pistachio - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1/4 Cup

Method:

1) Pill pistachio and grind in mixer. Sieve the pistachio flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.
 
3) Add in pistachio flour and milk powder and mix well stirring continuously till mixture becomes dry.

 
4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Put another plastic paper and put on dough and then roll it. Keep thickness approximately 1/4 inch.
    Using the plastic paper will make it easy to roll the dough as it will not stick to plastic paper.

Pista Katli

7) Cut the pistachio burfi in the shape you like and let it cool for 15 mins. If you like you can add silver foil but I avoid to use it.