Kalnyachi Bhakri

This is very famous recipe from Vidarbha and Khandesh region of Maharashtra, India. It is generally made in winter.

Ingredients:

Kalna Flour - 1 Cup (see point one)

Salt - 1 Tsp

Oil - 1 Tsp

Method:

1) In bowl take flour, add salt and mix well.

    Kalna Flour : Add 1/4 kg of whole black urad or black urad dal in 1 kg of jowar and grind it.

2) Add water as required and knead a dough of medium consistency.

3) Add oil and knead again for 1 min.

4) Divide the dough in four equal parts.

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

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

7) Take little water on your palms and sprinkle over upper side of bhakri. 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.

 8) Apply butter over bhakri and serve hot with bharit or thecha.

Kalnyachi Bhakri

Angoori Rasmalai

Rasmalai

Ingredients:

For Rasgulla :

Milk - 1 Liter

Sugar - 1 Cup

Lemon juice - 1/2 Tbsp

For Rabdi:

Milk - 1 Liter

Sugar - 1/2 Cup

Kesar(Saffron) - 12 Strands

Pistachios - 1 Tbsp

Cardamom powder - 1/4 Tsp

Method:

1) Boil 1 liter milk and add lemon juice in it to make paneer.

2) Sieve the milk to remove any water and tie in a muslin cloth for 30 min. to make chhena/paneer.

3) Meanwhile soak saffron strands in 2 tbsp of milk and put the 1 liter milk to boil for rabdi.

4) Let the rabdi milk boil for 30 min - 45 hr till it reduce to 1/2 of the quantity. Add sugar and boil for another 10-15 min.

5) Meanwhile take the paneer out of muslin cloth and knead it with hands for 3-4 min. or put in grinder for 2 min.  It should be soft and should not stick to hands.

6) Make small marble size balls of paneer and keep aside.


 


7) In a pressure cooker put 1 cup sugar and 4 cups of water and let it boil on high flame for 3-4 min.

8) Add paneer balls in sugar syrup reduce flame to medium high. 

9) Put the lid on pressure cooker with whistle and let this cook for 12-15 min. They will become double in size.

 


10) Switch off stove and let the paneer balls cool in sugar syrup completely.

11) Once they are cooled squeeze them to remove sugar syrup.

12) Now put these paneer balls in rabdi.

 

13) Add cardamom powder and saffron milk in rabdi. Switch off stove.

14) Let it cool, decorate with few saffron strands and pistachios and serve.

Rasmalai

Murmura Ladoo/Puffed Rice Ladoo

Ingredients:

Murmure(Puffed Rice) - 1 1/2 Cup

Jaggery - 1/2 Cup

Ghee - 1/2 Tsp

Cardamom Powder - a pinch

Method:

1) Heat ghee in a pan and add jaggery.

2) Let jaggery melt to form a syrup.

    Tip: To test if syrup is done add  drop of jaggery in water. If it makes a soft ball syrup is done.

3) Add cardamom powder and mix well. Switch off stove.

4) Add puffed rice(Murmure) and mix well.

 5) Apply little ghee on hands and make the ladoo of this mixture.

    Tip: While making the ladoo do not press it, just roll in your palms to shape like ladoo.

6) Serve after 5 min or you can store in air tight container for 1-2 weeks.

Murmura Ladoo

Cucumber Cake In Pressure Cooker

Ingredients:

Butter - 3 Tbsp

Ghee(clarified Butter) - 2 Tbsp

Grated Cucumber - 1 Cup

Grated Fresh Coconut - 3/4 Cup

Grated Jaggery - 1 1/4 Cup

Rave/Semolina - 3/4 Cup

Cashew Nuts - 12 

Salt - a pinch

Cardamom powder - 1/4 Tsp

Method:

1)  Add 1 Tbsp ghee in pan and rava, fry till golden in color and keep aside.

2) In the same pan add 1 tbsp of ghee and grated cucumber and fry for 4-5 min on low flame.
Tip: Do not squeeze out water out of cucumber.

3) Add grated jaggery and fresh coconut in pan and fry with cumber for 2-3 min.

4) Add fried rava, butter, cardamom powder, cashew nut pieces and salt and mix well.Switch off stove.

5) Apply little butter on cake pan and put this mix in it.

6) Put the pressure cooker with lid on it and heat it on medium high flame for 5 min. Do not put the whistle.

7) Reduce the heat to low and put the the cake pan inside cooker carefully. Put the lid(no whistle) and let it cook on low medium heat for 15-20 min.

     

8) Let it cool for 15 min and serve.

Cucumber Cake In Pressure Cooker

Anjeer Rabdi

Ingredients:

Full Cream Milk - 2 Liter

Sugar - 1 Cup

Anjeer(Dry Figs) - 15 

Method:

1) In a heavy bottom broad pan 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 1/2 of the quantity. It normally takes 1 hr.

5) Meanwhile soak dry figs in lukewarm water and keep aside.

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

7) Finely chop soaked dry figs and add in milk, mix well. You can crush figs in mixer instead and add.

8) Let the milk boil for another 5 min.

9) Let it cool and then serve. Rabdi tastes better next day, wait if you can:)

Anjeer Rabdi

  

Chocolate Kulkul

Ingredients:

Maida(All purpose flour) - 1 Cup

Rava - 1 Tbsp

Ground Sugar - 1/4 Cup

Salt - a pinch

Milk - 1/4 Cup

Butter/Ghee - 1/4 Cup

Cocoa powder(Sweetened) - 5 Tbsp

Method:

1) In a bowl mix maida, rava, sugar, salt and cocoa powder.

2) Heat ghee in pan and add it in maida mixture. Mix it well with a spoon.

3) Add cocoa powder and mix well. I used sweetened cocoa powder. You can use unsweetened and adjust the sugar accordingly.

4) Add milk as required and knead into a stiff dough.

5) Keep the dough aside for 30 min.

6) Make small marble size of balls of the dough.

7) Take one ball and press it over fork or new comb and then roll it with your finger starting at one end.

8) Repeat the process for all other balls.

9) Heat ghee in wok and deep fry kukkul on low medium heat.

10) Serve hot or cool. You can also sprinkle powdered sugar on it.

Kulkul

Tilachi Chutney

Friends, my grandma used to make this chutney on bhogi, a day before makar sankranti with bajra roti, hope you enjoy!

Ingredients:

Sesame seeds - 3/4 Cup

Green Chili - 2

Curry Leaves - 10

Grated Coconut - 1/4 Cup

Peanut(Ground nuts) - 1/4 Cup

Salt - to taste

Turmeric Powder - 1/4 Tsp

Mustard Seeds - 1/2 Tsp

Red Chili Powder - 1/4  Tsp

Oil - 2 tbsp

Method:

1) Heat oil in pan and add mustard seeds. Let it crackle.

2) Add green chili and curry leave and fry for a moment.

3) Add ground nuts and let it fry well.

4) Add sesame seeds and fry well for 2 min.

5) Add salt, turmeric powder and red chili powder, mix well.

6) Add grated coconut and mix well. switch off stove.

7) Serve with chapati or bhakri.

Tilachi Chutney