Takatle Shengule

This is a traditional one dish meal from Marathwada region of Maharashtra, India.

Preparation Time - 5 Min                      Cooking Time - 20 Min                       Serves - 3

Ingredients:

For Shengule:

Jowar flour - 1/2 Cup

Wheat flour - 1/4 Cup

Besan - 1 Tbsp

Kasoori methi - 1 Tbsp

Carom seeds - 1/2 Tsp

Sesame seeds - 1 Tsp

Red chili powder - 1/2 Tsp

Turmeric powder - 1/4 Tsp

Salt - 1 Tsp

For gravy:

Yogurt(Curd)  - 1/2 Cup

Besan - 2 Tsp

Jowar Flour - 1 Tsp

Curry Leaves - 4

Oil - 1 Tbsp

Salt - to taste

Sugar - 1 Tsp

Green chili - 2

Mustard seeds - 1/2 Tsp

Cumin seeds - 1/2 Tsp

Asafoetida - A pinch

Method:

1) In a bowl mix all ingredients for shengule. Add water as required and knead a dough of medium consistency.

2) Heat oil in pan and crackle mustard seeds.

3) Add asafoetida, cumin seeds, turmeric powder, green chili and curry leaves, saute well.

4) Add 2 cups of water and salt and let it boil.

5) Meanwhile make rounds of kneaded dough and add it in boiling water. Keep the lid and let it cook for 10-12 min. on medium high heat.

6) In small bowl take yogurt, whisk it well and add besan, jowar flour and sugar and mix well.

7) Add this yogurt mixture in shengule and let it cook for 5 min. Do not add yogurt mixture until shengule are completely cooked.

8) Serve hot.

Takatle Shengule

Dal Vangi

Preparation Time - 5 Min                              Cooking Time - 30 Min                              Serves - 4

Ingredients:

Tuvar dal - 1/2 Cup

Egg Plants(Brinjal) - 4 small

Chopped onion - 1/2 Cup

Garlic cloves - 4

Red chili powder - 1 1/2 Tsp

Turmeric powder - 1/2 Tsp

Garam masala - 1 Tsp

Cumin powder - 1 Tsp

Asafoetida - a pinch

Salt - to taste

Mustard seeds - 1 Tsp

Oil - 1 Tbsp

Method:

1) Chop egg plants in small cubes and put aside in water.

2) Wash dal till water runs clean, add chopped egg plants and pressure cook for 20 min or up to 3 whistles.

3) Heat oil in wok and crackle mustard seeds. Add asafoetida and garlic and saute well.

4) Add onions and fry till golden brown in color.

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

6) Add pressured cooked dal, 1/2 cup of water and salt, mix well and cook for 5-7 min.

7) Garnish with fresh cilantro, add lemon juice and serve hot with chapati.

Dal Vangi

Panchamrut

This traditional chutney is often made in Maharashtra on festivals with Puran Poli.

Preparation Time - 10 Min                     Cooking Time - 7 Min                         Serves - 4

Ingredients:

Sesame seeds  - 1/4 Cup

Ground nuts - 2 Tbsp

Cashew nuts - 2 Tbsp

Jaggery - 2 Tbsp

Tamarind paste - 1/2 tbsp

Oil -1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 Tsp

Asafoetida - a pinch

Curry leaves - 6 

Chopped green chili - 1

Turmeric powder - 1/2 Tsp

Red chili powder - 1/4 Tsp (Optional)

Salt - to taste

Fresh coconut - few to garnish

Method:

1) Dry roast sesame seeds, ground nuts and cashew nuts and let it cool and grind sesame seeds and ground nuts coarsely and make pieces of cashew nuts. 

2) Heat oil in pan and crackle mustard seeds and add cumin seeds.

3) Add asafoetida, turmeric powder, chopped green chili and curry leaves fry well.

4) Add tamarind paste, jaggery and red chili powder and mix well. Add ground nuts and cashew nuts.

5) Add ground sesame seeds, 1/2 cup water and salt, mix well.

6) Let it cook for 5 mins stirring occasionally.

7) Garnish fresh coconut and serve.

Panchamrut

Tondli Bhat

Preparation Time - 5 Min                             Coking Time - 20 Min                       Serves - 4 

Ingredients :

Basmati rice - 1 cup

Tondli (Ivy gourd) - 200 gm

Chana dal - 1/4 cup

Cashew nuts - 8

Green chili - 2 

Curry leaves - 5

Ghee (clarified butter) - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Salt - 1 Tsp or to taste

Red chili powder - 1/2 Tsp 

Turmeric powder - 1/2 tsp

Ginger garlic paste - 1/2 Tsp (Optional)

grated coconut - 1/2 Tbsp

Cilantro - a few to garnish

Spices :

Bay leaf - 1

Pepper seeds - 1 tsp

Cinnamon - small piece

Clove - 1 

Cardamom powder - 1/4 Tsp

Cumin powder - 1/4 Tsp

Coriander powder - 1/2  Tsp

Method:

1) Wash and soak rice for 20 mins.

2) Cut off end and cut tondli (ivy gourd) vertically in four pieces and keep aside.

3) Heat ghee in pan and crackle mustard seeds. Add cumin seeds.

4) Add asafoetida, turmeric powder, green chili, curry leaves and ginger garlic paste, fry well.

5) Add soaked chana dal, tondli(ivy gourd), 1/2 tsp salt and 1/4 cup water. Keep the lid and let it cook for 10 mins.

6) Add all spices and red chili powder, cashew nuts and mix well. 

     Tip : You can use biryani masala instead of whole spices here.

7) Add soaked rice, 1/2 tsp salt and 2 cup water. Keep the lid and let it cook for 10-12  mins on  low-medium flame.

8) Garnish with fresh cilantro and coconut and serve hot.

Tondli Bhat

Spinach and Buttermilk Curry/Palakachi Takatli Bhaji

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

Ingredients:

Finely chopped spinach - 1/2 bunch

Besan(gram flour) - 1 Tbsp

Buttermilk - 2 Cup

Groundnuts(pea nuts) - 2 Tbsp

Asafoetida - 1/4 Tsp

Mustard seeds - 1 Tsp

Dry red chili - 2

Chopped garlic - 5 cloves

Curry leaves - 4

Cumin seeds - 1 Tsp

Turmeric powder - 1 Tsp

Red chili powder - 1 Tsp

Salt - to taste

Method:

1) In a wok add finely chopped spinach,ground nuts and 1/2 cup of water and let it cook for 7-8 mins.

2) Take buttermilk and besan in a bowl and whisk it well. Add this mixture and salt to partially cooked spinach and let it cook for 10 mins on low flame stirring on regular intervals.

3) In another pan heat oil and crackle mustard seeds.

4) Add asafoetida, cumin seeds, turmeric powder, garlic, curry leaves and dry red chilies and saute well for 1 min.

5) Add red chili powder and immediately add this tadka(tempering) on cooked spinach and buttermilk mixture and mix well.

6) Serve hot with your favorite bread or rice.

Spinach And Buttermilk Curry

Sabudana Khichdi

Ingredients:

Sabudana(Tapioca) - 1 Cup

Boiled potato - 1 

Ground nut powder - 1/2 Cup

Green chili - 3

Ghee (Clarified butter) - 2 Tbsp

Cumin seeds - 1/2 Tsp

Sugar - 2 Tsp

Salt - to taste

Method :

1) Wash and soak sabudana in a bowl for 5 hrs or overnight.
    Tip: Wash sabudana 3-4 times to wash off any starch. Put enough water in sabudana to soak, approximately till water comes 1 cm above sabudana.

2) In a bowl mix ground nut powder with soaked sabudana. Chop boiled potato in cubes and keep aside.

3) Heat ghee in pan and add cumin seeds, green chili and saute well.

4) Add chopped potato and fry for 1 min.

5) Add sabudana mixture, salt and sugar and mix well. Keep the lid and cook it for 5-7 min.

6) Serve hot with lemon wedge, curd or ground nut chutney. You can garnish with fresh cilantro if you like.

Sabudana Khichdi

Kolhapuri Misal Pav

Preparation Time : 12 Min                     Cooking Time : 25 Min                      Serves - 4

Misal pav is very popular, spicy and tasty one dish meal in Maharashtra. This is not authentic Kolhapuri recipe, this is my mother's recipe which I find very easy.

Ingredients:

Sprouted Matki (Moth) - 1 1/2 Cup

Onion - 1

Garlic - 4 Cloves

Ginger - 1 inch piece

Curry leaves - 4

Tomato - 1 (Optional)

Goda masala - 1 Tsp

Red chili powder - 1 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Coriander powder - 1 Tsp

Cumin powder - 1/2 Tsp

Asafoetida - a pinch

Mustard seeds - 1 Tsp

Cinnamon - 1/2 inch stick

Cloves - 1 or 2

Black pepper - 1/2 Tsp

Salt  - 2 Tsp or to taste

Tamarind paste - 1/2 Tsp

To Serve :

Farsan - 2 Cup

Finely chopped onion - 1/2 Cup

Lemon - 1

Cilantro - 1/4 Cup

Pav - 8

Method :

1) Coarsely grind together ginger, garlic, curry leaves, onion, black pepper, cinnamon, and cloves and keep aside.

2) Puree the tomato and keep aside.

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

4) Add ground onion mixture and a pinch of salt and fry well for 5-7 mins.

5) Add tomato puree and fry for 5 mins.

6) Add turmeric powder, red chili powder, goda masala, coriander powder, and cumin powder and mix well.

7) Add sprouted matki, tamarind paste and salt and 2-3 cup of water. Put the lid and let it cook for 15 min.

8) Garnish with fresh cilantro, farsan, finely chopped onion and serve hot with pav and lemon wedge.
    Tip: For all mild eaters who don't like spicy can add 2 tbsp of yogurt while serving.

Kolhauri Misal Pav

Bharli Vangi/Stuffed Egg Plant

Ingredients:

Egg plants(Brinjal) - 6-7

Sugar - 1/2 Tsp (Optional)

Mustard seeds - 1/2 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Finely chopped cilantro - 1 Tbsp

For Masala Stuffing :

Finely chopped onion - 3/4 Cup

Garlic paste - 2 Tsp

Ginger paste - 1 Tsp

Finely chopped cilantro - 3 tbsp

Ground nut powder - 2 Tbsp

Sesame seeds powder - 2 tsp

Red chili powder - 1 1/2 tsp or to taste

Turmeric powder - 1/4 Tsp

Coriander powder - 3 Tsp

Cumin powder - 1 Tsp

Dry mango powder (Amchur) - 1 Tsp 

Garam masala - 1 Tsp

Salt - to taste

Method:

1) In a bowl or plate nicely mix all ingredients for masala stuffing and keep aside.

2) Make 4 slits to egg plant and stuff mix masala and keep aside.

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

4) Add asafoeitda, sugar, cilantro and remaining mix masala if any.

5) Put the stuffed egg plant in pan, sprinkle little water(1/4 Cup) and put the lid. You can add a pinch of salt if required.

6) Let the egg plants cook from one side and turn them carefully and let them cook from other side.

7) Garnish with fresh cilantro and serve hot with chapati or bhakri.

Bharli Vangi

Fried Modak/ Rava Modak

Preparation Time - 10 Min                   Cooking Time - 40 Min

This recipe makes 21 medium size modak.

Ingredients :

For Cover :

Semolina/Rava(Fine suji) - 3/4 Cup

Oil - 2 Tbsp

Milk - As required 

For Stuffing :

Grated coconut - 1/2 Cup

Grated jaggery or Sugar - 1/4 Cup + 2 tbsp

Poppy seeds - 1 Tbsp

Coarsely cashew powder - 3 Tbsp

Raisins - 2 Tbsp (Optional) 

Cardamom powder - a pinch

Nutmeg powder - a pinch

Ghee (Clarified Butter) - To deep fry

Method:

1) Heat 2 tbsp oil in a pan. In a bowl take semolina and add hot oil into it. Add milk as required and make a medium stiff consistency dough. Wrap it and let it rest for min 30 mins.

2) In a pan add jaggery and after 1 min add other ingredients of stuffing. Heat it for 1 min and let it cool.

Tip: You can also mix all stuffing ingredients in a bowl and microwave the mixture for 1 min.

3) Take a small ball of dough and roll it into circle of 2-3 inches, like puri.

4) Place 2 tsp of stuffing in center and close all edges by making small folds or you can pinch the edges.

 

5) Deep fry modak till light golden in color and serve.

   

Flax Seed Chutney/ Javas Chutney

Ingredients :

Flax seeds(javas) - 1 Cup

Sesame seeds - 1 Tbsp (Optional)

Garlic - 6 Cloves

Cumin seeds - 1 Tsp

Salt - To taste

Red chili powder - to taste

Method:

1) Dry roast flax seeds and sesame seeds for 10 mins on low flame. At the end add cumin seeds and let it cool.

2) Grind together flax seeds, sesame seeds, garlic, salt and red chili powder.

3) Serve with bhakri and onion slice.

Flax Seed Chutney

Wheat Flour Biscuits

Preparation Time - 10 Min                                   Cooking Time - 15 Min    

This recipe makes 24 biscuits.

Ingredients:

Wheat flour - 1 Cup

Butter - 1/8 Cup or 1/4 stick, softened at room temp

Powdered sugar - 1/4 Cup

Milk - 1/4 Cup or less 

Salt - 1/4 Tsp

Baking powder - 1 Tsp

Baking soda - 1/4 Tsp

Crushed cashew nuts or chocolate chip - 1/4 Cup (optional)

Method :

1) In a bowl mix together wheat flour, sugar, baking powder, and salt.

2) Preheat oven to 400° F or 200° C.

3) Add butter and cashew nuts(or chocolate chip) and mix well. 

4) Add milk as required and knead a soft dough.

5) Roll the dough flat into thickness of 1 cm.

6) With biscuit cutter or anything with sharp edges cut the biscuits.

7) Put on a greased sheet and bake in preheated oven for 15 mins or till cookies turn golden in color.

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

Wheat Flour Biscuit

Olya Kajuchi Usal In Green Gravy/ Kaju Curry

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

Ingredients :

Cashew nuts - 1 Cup

Chopped onion - 1/4 Cup

Garlic - 2 cloves

Cilantro - 1 1/2 Cup

Coriander powder - 3 Tsp

Garam masala - 1 Tsp

Red chili powder - 1 Tsp or to taste

Turmeric powder - 1/2 Tsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Salt - 1 Tsp or to taste

Oil - 2 Tbsp

Method:

1) Soak cashew nuts for 2 hrs in water. If you are using fresh cashew fruits then no need to soak, just peel and use.

2) Grind cumin seeds, garlic, onion, cilantro and 5 soaked cashew nuts to fine paste by adding little water.
    Tip : You can use cilantro stems.

3) Split open soaked cashew nuts and keep aside.
 
4) Heat oil in a pan and crackle mustard seeds.

5) Add ground masala paste and saute well for 5-7 mins.

6) Add red chili powder, turmeric powder, coriander powder and garam masala. Saute well till oil separates from masala.

7) Add 2 cup of water, salt and soaked cashew nuts and let it cook for 10 mins on medium flame.

8) Serve hot with chapati or rice.

Kajuchi Usal/Kaju Curry

You may like -

Kaju Butter Masala

Olya Badamachi Usal

Methicha Khuda/Methi Salad

Preparation Time - 10 Min                                                     Serves - 4

Ingredients :

Finely chopped methi (Fenugreek leaves) - 2 Cup

Finely chopped onion - 1/4 Cup

Finely chopped tomato - 1/4 Cup

Lemon juice - 1 Tsp

Red chili powder - 1/2 Tsp

Salt - 1/2 Tsp

Sugar - 1/4 Tsp

Oil - 2 Tsp

Cumin seeds - 1 Tsp

Method:

1) In a bowl mix methi, onion and tomato.

2) Heat oil in small pan and add cumin seeds. Switch off stove and after few seconds add red chili powder.

3) Add this tadka on methi mixture.

4) Add salt,sugar and lemon juice and mix well and serve.

Khavyachi(Mawa) Poli With Ricotta Cheese

Preparation time -  40 Min                               Cooking Time - 20 Min           Serves - 4      

This recipe makes 8 medium size khawa poli (Mawa sweet roti).

Ingredients:

For Stuffing :

Ricotta Cheese - 1 Cup

Sugar - 1 Cup

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp (Optional)

For Cover :

All purpose flour(Maida) - 1/3 Cup

Wheat flour - 1/3 Cup

Salt - 1/4 Tsp

Oil - 2 Tbsp

Ghee - 4 Tbsp

Method:

1) In a bowl mix wheat flour and all purpose flour and salt.

2) Heat 2 tbsp oil in pan and add it to flour and mix well with spoon.

3) Add water and knead into a stiff dough.

4) Cover the dough with wet cloth,paper towel or clear-wrap and keep aside.

5) In a pan add ricotta cheese and fry for 15-20 mins on low flame stirring continuously till cheese become dry and get khoya(mawa) like structure.
Tip : You can use fresh khoya(mawa) instead of ricotta cheese, fry it for 7-8 mins and other step remain same.

7) Add sugar, cardamom powder, nutmeg powder and mix well for 1/2 min. Switch off stove and let it cool for 10 mins and make equal size balls.

8) Take a ball of dough and flatten it, place the stuffing and close all edges slightly. Flatten it carefully into circle of 5 inches diameter and fry both sides well on hot griddle. Add little ghee on griddle while frying and serve hot.
 Tip - The ball of the dough should be smaller than stuffing ball. I take dough ball half of the size of stuffing ball.

Khavyachi Poli

Mawa Poli

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

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