Bajriche Kharode

Ingredients:

Bajri(Millet) - 1 1/2 kg

Garlic - 1/4 Cup

Cumin seeds - 3 Tbsp

Salt - 1/4 Cup or to taste

Red Chili Powder - 3 Tbsp or to taste

Sesame seeds - 1/2 Cup

Method:

1) Coarsely grind bajri in grinder and soak in enough water for 15-20 min.

 


2) Grind garlic and cumin seeds and keep aside.

3) Heat 3 liter of water in very big heavy bottom pan.

4) Slowly add soaked bajri in it and stir continuously. Make sure the lumps are not formed.

5) Add garlic mixture, salt, red chili powder and 1/4 cup of sesame seeds and mix well.

6) Let it cook on low medium flame for around 1 1/2 hr. or till it is completely cooked. Keep stirring in between.

7) Cover it and keep for overnight or 4-5 hrs.

8) Add remaining sesame seeds and mix well.

9) Apply water on your hand, take little mixture and drop small amount each time on a plastic sheet.
    Try to drop the mixture in equal parts and equal distance.

10) Repeat the process for all the mixture.

11) Let it sun dry for 2 days.

12) Add little oil in kadhai. Add some peanuts and fry them well.

13) Remove peanuts and in the same kadhai add kharode, roast it for 3-4 min on low medium flame.

13) Enjoy fried kharode with peanuts and onion slice.

Bajriche Kharode

Neem Juice/Kadunimb Juice

Neem juice?? sounds crazy right. However, it has many health benefits.

There is a tradition to drink this juice for 7 days starting from Gudi Padwa. During this season neem get new leaves.

Ingredients:

Fresh Neem leaves - 1/4 Cup

Salt - 1/4 Tsp

Cumin Seeds - 1/2 Tsp

Method:

1) Put neem leaves, cumin seeds and salt in juicer.

2) Add 1 Cup of water and grind it. You can add more if you want. I made it for 2 people full of small tequila glass.

3) Strain the juice and add ice cubes.

4) Take a healthy cool-drink shot.

Neem Juice

Potato Papad/ Aloo Papad

These are very easy and tasty papad for fast/vrat.

Ingredients:

Potato - 1 Kg

Red Chili Powder - 1 1/2 Tsp or to taste

Salt - 2 1/2 Tsp or to taste

Peanut Oil - 1 Tbsp

Method:

1) Boil potato and grate them finely.

2) Add red chili powder and salt and mix well.

3) Take a big plastic sheet and apply little oil on it.

4) Take a small marble size ball of potato mixture and put another small plastic paper on it.

5) Spread this potato ball with your hands as thin as possible.

6) Remove the upper plastic carefully.

7) Repeat the process for all potato mixture.

8) Sun dry these papad for 2 days or till completely dry.

9) Once dried fry in ghee/peanut oil.

10) Serve with fried peanuts on vrat.

Potato Papad

Urad Vadi/ Urad Dal Badi

Ingredients:

Urad Dal(Coverless) - 3 Cup 

Green Chili - 5

Fresh Cilantro - 1/2 Cup

Cumin Seeds - 1 Tbsp

Oil - Few drops to grease

Method:

1) Soak urad dal in water for 3 hrs. Then put it in big stainer to remove any water.

2) Grind green chili, fresh cilantro and cumin seed.

3) Grind urad dal coarsely. Do not add any excess water while grinding.

4) Add green chili and cumin paste to urad dal and beat this mixture nicely. 

5) Grease plate or plastic paper with few drops of oil.

6) Take dal mixture in your hand and drop little of it in plate/paper to make vadi/badi.

Urad Badi

7) Sun dry it for 1-2 days till completely dry.

8) You can make very tasty sabzi from these badi. Stay tuned for sabzi recipe.

Kaju Chikki

Ingredients:

Cashew Nuts(Kaju) - 1 Cup

Sugar - 1 Cup

Ghee - 1 Tsp

Method:

1) Chop the cashew nuts in halves and keep aside.

2) Heat 1/2 tsp of ghee in heavy bottom pan and add sugar.

3) Let the sugar caramelize on low medium flame, stirring occasionally.

4) Meanwhile grease the back of steel late and rolling pin with ghee.

5) Add chopped cashew nuts in caramelized sugar and mix well. Switch off stove.

6) Pour this mixture on greased surface and roll with rolling pin.

7) Cut it in desired sizes and let it cool.

8) Remove from the plate once chikki is completely cooled. It takes approximately 30 min.

9) Store in air-tight container or enjoy immediately.

Kaju Chikki

Thandai

Ingredients:

Milk - 1 1/2 Liter

Sugar - 1/4 to 1/2 Cup

Funnel seeds - 1 Tsp

Black pepper - 1 Tsp

Cashew Nuts - 5

Melon seeds - 2 Tsp

Pistachios - 5

Poppy seeds - 1 Tsp

Almonds - 3 Tbsp

Kesar(saffron) - 12 Strands

Rose Essence - 1 Tsp

Cardamom Powder - 1/2 Tsp

Method:

1) Soak almonds and pistachios in water for 1 hr. In another bowl soak cashew nuts, melon seeds, poppy seeds, funnel seeds and black pepper for 1 hr. You can soak in water or milk.

2) In another small bowl take 1/4 cup of milk and soak saffron in it.

3) Boil Milk for 15 min. Add sugar and let it boil for another 15 min. Adjust the sugar per your taste.

4) Meanwhile blanch the soaked almonds and pistachios.

5) Grind almonds, pistachios, cashew nuts, funnel seeds, melon seeds, poppy seeds and black pepper to fine paste. Add little milk if required.

6) Now sieve this ground mixture and add to milk.

7) Add cardamom powder, rose essence and saffron milk and mix well.

8) Refrigerate the thandai for 4-6 hrs or overnight and serve.

Aloo Tikka

Ingredients:

Small Potato - 25

Capsicum - 1

Tomato - 2

Onion - 1 Big

Thick curd - 1 Cup

Ginger Garlic Paste - 2 Tsp

Kasuri Methi - 2 Tsp  (Curshed)

Red Chili Powder - 1 1/2 Tsp or to taste

Turmeric Powder - 1/2 Tsp

Chat Masala - 1 Tsp

Dry Mango(Amcur) Powder - 1 Tsp

Garam Masala - 1 Tsp

Coriander Powder - 1 Tsp

Cumin seed powder - 1 Tsp

Black pepper powder - 1/2 Tsp

Salt - to taste

Lemon Juice - 1 Tsp

Method:

1) Boil and peel potatoes. Put them in a warm water with 1 tsp salt.

2) Tie curd in muslin cloth and tie for 15-20 min. to remove any excess water.

3) Mean while chop onion in big square pieces and remove each layer. Dice capsicum and keep aside.

4) In a curd add salt, lemon juice, ginger garlic paste, all spices and kasuri methi. Whisk it well.

5) Add onion, capsicum and potatoes in curd and mix well. 

6) Refrigerate this mixture for 3 hrs.

7) Heat 2 Tbsp of oil and spread it on griddle/broad pan.

8) Put veggies on the pan and and cook on low medium flame. Turn them once or twice till they become golden brown in color.

9) Once cooked insert veggies in a toothpick per your desired order.

10) Serve hot with green chutney.

Aloo Tikka

                                 

Kurdaichi Bhaji

Ingredients:

Kurdai - 12

Chopped Onion - 1 Cup

Green Chili - 2

Curry Leaves - 6

Turmeric Powder - 1/2 Tsp

Red chili powder - 1/4 Tsp

Goda Masala - 1/2 Tsp

Cumin Seeds - 1 Tsp

Asafoetida - a pinch

Mustard Seeds - 1/2 Tsp

Oil - 2 Tbsp

Method:

1) Take almost 3-4 cups of water in big bowl. Break kurdai with hands and soak in water for 1-2 hrs.

2) Heat oil in pan and add mustard seeds, let then crackle.

3) Add cumin seed, asafoetida, curry leaves and green chili and fry for a moment.

4) Add onion and fry well till it becomes golden brown in color.

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

6) Add soaked kurdai, salt and mix well.

7) Let the sabzi cook for 2-3 min. and sere hot with chapati. You can apply little tomato ketchup on chapati, spread this sabzi and make a roll to give kids.

Kurdaichi Bhaji

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Kurdaichi Koshimbir

Paushtik Ladoo

Hello,

My friend Samita's mom gave me this wonderful recipe. Thanks Samita & kaku!
This easy recipe makes very tasty and healthy ladoo. This is the perfect recipe if you do not want to make separate edible gum ladoo, methi ladoo and haliv ladoo in winter or postpartum. This recipe makes 40 small size ladoo.

Ingredients:

Grated Coconut - 2 Cup (Firmly Packed)

Dry Dates(Kharik) - 2 Cup

Aliv(Haliv) - 3 Tbsp

Edible Gum - 1/3 Cup

Methi Dana(Fenugreek Seed) - 1/4 Cup

Cashew Nuts - 1/2 Cup

Almonds - 1/2 Cup

Godambi - 1/4 Cup

Milk - 3/4 Cup to 1 Cup

Ghee - 1/3 Cup

Nutmeg Powder - 1/4 Tsp

Cardamom Powder - 1/4 Tsp

Grated Jaggery - 2 1/4 Cup

Method:

1) Dry roast fenugreek seed (methi dana) for 4-5 min on low medium flame.

2) Let it cool and grind to fine powder. In a big bowl take this fenugreek seed powder and add milk in it and mix well. 

3) Cover this mixture and keep aside for 4 hrs to overnight.

4) Dry roast grated coconut till golden in color and keep aside to cool.

5) In the same pan dry roast alive for 2-3 min. and keep aside. 

6) Dry roast poppy seeds for 1-2 min. and keep aside.

7) Deseed dry dates and grind it with roasted coconut to fine powder. Take a big broad bowl and put this ground mixture in it. Put all further ground items in this bowl.

    Tip: You can sun dry the dates if required before grinding.

8) Grind haliv, cashew nuts, almonds and godambi to coarse powder.

9) Grind edible gum to fine powder.

10) Add fenugreek seeds mixture, cardamom powder and nutmeg powder in the above ground mixture and mix well.

11) Heat ghee in pan and add jaggery in it, let the jaggery melt. Stir continuously once jaggery comes to boiling point switch off stove.

12) Add this jaggery syrup in above ground mixture in a bowl and mix well with spoon.

13) Apply little ghee on palms and make ladoo of this mixture of your desired size.

14) Store in air tight container and serve as required.

Paushtik Ladoo

Dry Dum Aloo

Preparation Time - 15 Min                    Cooking Time - 8 Min              Serves - 4

Ingredients:

Small Potato - 15

Dry Red Chili - 3

Coriander Seeds - 1 Tbsp

Funnel Seeds - 1 Tsp

Mustard Seeds - 1/2 Tsp

Cumin Seeds - 2 Tsp

Dry Mango Powder - 1 Tsp

Sesame Seed - 2 Tsp

Lemon Juice - 2 Tsp

Salt - to taste

Oil - 2 Tbsp

Method:

1) Boil potato in pressure cooker and peel.

2) In 2 cups warm water add 2 tsp salt and add boiled potatoes in it.

3) In a pan add coriander seeds and dry roast it till color changes and nice aroma comes.

4) Add funnel seeds, dry red chili, cumin seeds and roast it well for 1-2 min.

5) Let this fried masala cool and grind to coarse powder.

6) Heat oil in pan and add mustard seeds let it crackle.

7) Add potatoes, salt, lemon juice and mix well.

8) Let potatoes cook for 3-4 min till they become golden in color.

9) Add sesame seeds, ground masala, dry mango powder and mix well.

10) Serve hot with chapati.

Dry Dum Aloo