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

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

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

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

 

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

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

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

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