Malvani Kakdi Vade/Malvani Cucumber Vada

Malvan is a town in Sindhudurg district on west coast of Maharashtra, and this town have its own cuisine which is fondly called as Malvani cuisine. Its a standard cuisine of South Konkan region of Maharashtra and Goa. Malvani cuisine is dominated with non vegetarian dishes however many delicious vegetarian dishes do exists. My today's recipe is a fabulous dangerously addictive fried breads or pooris whatever you want like calling is an interesting dish i grabbed from Suma's Space. And this kakdi vade calls for grated cucumber with usual flours and spices we often use in our daily cooking. These kakdi vade are served along with a non vegetarian curry which have their important part in most of festivals especially in weddings among the Malvani community. Usually the flours used in this vade are prepared by toasting the dals and rice, which is later powdered for making this vade. If you have all the flours in your pantry, trust me you can dish out this vade in less time easily at home.

Sabudana Thalipeeth/Sago Pancakes

Sago or sabudana, much known as Tapioca pearls which is very much used in South Eastern Asian countries. Sabudana Thalipeeth is a popular Maharashtrian snack dish which is made during vrat, upwas or fasting. Sago pearls are widely used and consumed during fasting. Thalipeeth is prepared with soaked sabudana, mashed potatoes, crushed peanuts, cumin seeds, grated ginger and salt. And it is cooked with ghee or butter until they turns golden brown and crisp. However thalipeeth can be prepared with multigrain flours which includes with bajra, sorghum, channadal, urad dal, rice, wheat etc. But this Sabudana thalipeeth is completely a different one which doesnt call for any flours in it.This thalipeeth is completely gluten free, yes sago is extracted from sago palm trees especially from their stem.

Rajma Batata Vada/Kidney Beans & Potato Fritter in Appe Pan

You all might know about the popular street food aka Batata Vada. Its one of the most famous fast food in Maharashtra. These batata vadas are nothing but potato fritters. The name Batata comes from Portuguese who brought potatoes to India. Its a deep fried food which calls for mashed and spiced potato ball which is later coated with chickpea flour,served along with chutney. Batata vada is served typically with green chillies and with varieties of chutneys. Batata vadas is often eaten in form of Vada pav. Its also an another popular street food. Though this potato fritter is prepared usually with mashed potatoes, i tried my hands by combining the healthy and protein rich cooked and mashed rajma along with potatoes. And i named my today's post as Rajma batata vada, yes this batata vada tastes extremely delicious and prefect to munch for an evening snacks.

Sakhar Bhaat/Kesari Bhath/Maharashtrian Sweet Rice

Gudi Padwa marks the beginning of New Year in Maharashtra. This festival is also known as Gudhi Padva. Gudhi padva is considered as one of the foremost auspicious day in the year when people start new ventures.On the festival day, people decorate their houses with mango leaves and 'rangoli' designs, and pray for a prosperous new year. They visit the temples to see the yearly calendar 'Panchangasravanam' as priests make predictions for the upcoming year.It is a tradition to serve bitter leaves of neem tree with jaggery as Prasad on Ugadi/Gudhi Padva. Gudi Padwa is considered as an auspicious occasion to make investments like buying a house, jewellery and other new things. The festival is celebrated when the summers begin and the time for harvesting the crop arrives. The fragrance of ripening mangoes, jackfruit and other seasonal fruits fill the air with sweet smell.

Paneer Pav Bhaji/Pav Bhaji with Crumbled Paneer

The word 'Paneer' itself makes me drool, when paneer added to one more most favourite dish of mine aka 'Pav Bhaji' trust me am ready to die after finishing a huge bowl of this Paneer pav bhaji. If you are reader or a follower of my space, you might have noticed my love for streets foods/chaats. Obviously we dont have any chance to relish this dishes in roadside stalls as like in India, if we are craving for this highly irresistible Indian street foods, we dont have any other option than making them at home. Am a great chaat food lover and i can survive for many days with chaat foods, needless to say my family members are also turning as much as like me when its comes to street foods or chaat foods. If you are an Indian, you might know how popular this Pav bhaji especially in Northern part of India.

Rajma Pav Bhaji/Red Kidney Beans Pav Bhaji

Pav bhaji is a quick meal or snack which is quite easily available in every street corner of Mumbai.I miss seriously Indian street foods here, especially Pav bhaji,the popular Mumbai street food. If i crave for street foods, i dont have any other option than preparing myself at home.However i dont hesitate a second to prepare those ultimate street food from the scratch at home.We dont get street foods easily here, even if we get them we dont have much choice to pick,obviously its better to prepare ourself at home rather than craving for it. Since making Pav and bhaji at home was not difficult, i dont miss making this ultimate street food whenever we feel like having them.Pav is the dinner rolls and Bhaji is a blend of vegetables cooked in spiced gravy. Both served together makes this incredible street food.

Danyachi Usal/Maharashtrian Peanut Curry

After going through my yesterday's post, you might have guessed that today's post might be an another North Indian side dish, yes you are rite. Today's post comes from Maharashtra, this dish is very simple to make, a fasting food of this region. No onions,tomatoes or garlic is used in this curry,obviously a quick dish to make. Actually while i was going through one of the Tarla Dalal's cook book called 'cooking under 10minutes' i noticed this simple peanut curry. Peanuts are my favourite, i never think twice to make dishes with peanuts as i like it very much. When i went through this dish, the simplicity of this dish attracted me immediately and the best part of this dish is there is no chopping, so no tears while chopping onions. A simple grounded paste with coconut,green chillies and ginger is much needed to bring the flavor to this easy breezy dish.Sending to MLLA#76 guest hosted by Nupur, event by Susan and Lisa..

Bhakarwadi - Maharashtrian Crispy Fried Rolls

Bhakarwadi, this spicy Maharashtrian snack is a traditional snacks which can be stored for many days and can be enjoyed thoroughly for snacks as much as like South Indian savoury snacks like murukkus, thattais etc. This crispy fried rolls is prepared with spicy tangy mixture of poppyseeds, sesame seeds, dry coconut along with few more spice powders. Actually this is the first time am making bhakarwadis at home, this crispy snacks was in my to do list since a long, for some reason i couldnt able to make these dangerously addictive fried rolls earlier. Finally i made them this weekend at home, this Indian pinwheels are very addictive and one cant just stop munching them.Even its my first trial, i should say that i have completely fallen in love with this super crispy fried rolls. Needless to say this Bhakarwadis rocks, we loved it to the core.

Maharashtrian Gavachi Kheer/Maharashtrian Whole Wheat Jaggery Kheer

I have been participating in few challenging events going around this virtual blogging world since i started blogging. Some challenges are seriously very close to my heart obviously i cant miss a challenge at any cost. Participating in few challenges brings you wonderful bond among the other like minded bloggers who loves to take challenges. We make friends, at the same time we learn to cook traditional foods. One among the challenges i always love to be a part is  South vs North Challenge an event owned by Divya Pramil, this incredible challenge is to going to take its end coz of no constant participation by the members of this challenge. I loved this challenge very much and learned so many traditional North Indian dishes through this event, seriously its very hard to accept the end of this event. Actually we dont want to give up but Divya have some valuable reason for ending up this event. Yes she is right, this challenge was amazing in earlier stages, there were more members and more participation, almost all of us were fighting to get the first place. But slowly this challenge started losing its charm, but however every happiest moment have an end. This month is going to be the final challenge and obviously i dont want to miss the chance to cook an another traditional dish from North India as the theme of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers  born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India).Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.This month"s host of North Team Manjula of Desi Fiesta challenged the South team with a traditional Maharashtrian Kheer.

Kadhi Gole/Maharashtrian Channadal Balls in Kadhi

Kadhi is one of the famous North Indian yogurt based gravy and its almost like our South Indian Mor Kuzhambu  eventhough Kadhi goes for easy breezy preparation. I love making yogurt or curd based gravies often at home whenever i feel lazy to cook. That too Kadhi goes for quick preparation and they will take hardly less than half an hour to get ready, no chopping no sauting no frying just mix the gram flour to the curd, add water, spices, bring it to boil and temper it, see how easy is this. This Kadhi gole is different from the usual one, actually ground spiced channa dal shaped as small balls are dropped directly to the cooking Kadhi and later tempered with turmeric powder, chilly powder, coriander powder and with usual spices like mustard seeds, cumin seeds, curry leaves and chopped green chillies. Sounds very tempting na, yes we loved this delicious and definitely a fingerlicking kadhi gole with rice for our Lunch. Obviously you can see some ressembles like our paruppu urundai mor kuzhambu eventhough the spices are almost the same. Trust me this Kadhi gole is a very easy gravy which gets ready very quickly apart from the soaking time of the channa dal.

Lonavala Chikki - Maharashtra Special

Maharashtra is a state in Western region of India, its the second populous state after Uttar Pradesh. Maharashtra is bordered by Arabian sea in west, Gujarat and the Union territory of Dadra and Nagar Haveli in Northwest, Madhya Pradesh in North, Chatthisgarh in east, Karnataka in south, Andhra Pradesh in Southeast and Goa in southwest. Mumbai is the capital city of this state and  the cuisine of this state differs according to its region.The cuisine and other cultural rituals of this state is divided into two main regions. The Konkan and Varad are the two regions, their cuisine have distinct flavor and texture and they can be immediately identified by any Marathi person. Konkani food have coastal flavor as Konkani people live near the seashore and the ingredients included in their cuisine are fish,coconut,cashewnuts, vegetable, peanuts as they are found in these areas. The Varadi dishes are spicier and they are very popular all over the country. The main diet of a Marathi included lentils, rice,wheat,vegetable and fruit. Rice or bhaat is a common food and its served with bhaji,along with dal, then bhakri, the roti made with wheat,bajra or jowar together or individually.Bhaji is a vegetarian dish prepared prominently with vegetables,spices and rassa is made of potato and cauliflower. Goda masala and kalaa masala are the spicy powders that add distinct flavor to Marathi cuisine.

Maharashtrian special dishes goes mostly for chivda or Bombay mixture, Kande Poha, Usal Pav, Vada Pav. This cuisine also have many popular sweet delicacies and many of them are famous all over India.The list goes for Puran poli, Karanji, Modak,Kheer, Basundi,Jalebi, Shrikhand,Shankarpali. Instead of chosing from this list of dishes, i opted for the famous Lonavala Chikki. Lonavala is named from the word 'Lenya' which means caves in Marathi since its have many rock cut caves. Its Shri Maganlal Agarwal brought chikki to Lonavala more than 125years ago. Actually Shri Maganlal began selling Gurdana, a mixture of jaggery and groundnuts in a huge sack to the laborers, since gurdana is rich in protein and iron, the laborers used to consume it for the instant energey, later this simple gurdana turned to groundnut chikki. Chikki is made from simple ingredients like jaggery,sugar, nuts.You can prepare this chikkis with different nuts, sesame seeds or with a nut. However i used cashewnuts and almonds in this chikki and used the usual white sugar which is caramalised later for giving this beautiful brownish colour to this super addictive chikki.

Instant Green Apple Pickle ~~Maharashtrian Special

I dunno how many times i have repeated these sentence but cant ignore it am gonna repeat again today, coz i missed many food events in this blogsphere coz of my stay in India for three months. An another event i missed during my vacation is Indian Cooking Challenge,a monthly event where we cook dishes from various regions of India.For this month's challenge, Srivalli gave us an incredible instant pickle from Maharashtra. Trust me,this sweet,spicy and sour pickle tastes fantabulous, usually green raw mangoes are used for making this fingerlicking pickle, but since its not the season for mangoes here i tried this pickle with green granny smith.

This recipe was shared by Varada's Mom,this pickle gets ready very easily with simple ingredients. Once i get the raw mangoes, am sure i'll try this pickle again. Varada told to dice or grate the mangoes, since i used green apple i diced them instead of grating for making this fantastic pickle. Within three days, me and my H finished half of the bottle i prepared, yes we loved this pickle very much. You can have it with anything, somehow i enjoyed this pickle thoroughly with sambhar rice.

Ragda Patties

Today is my final dish of this week's theme streetfoods/condiments,last but not least yes am posting today our family favourite street food aka chaat food Ragda patties. Actually its been more than 5 years i tasted this ragda patties in India, but after then seriously i wanted to try this chaat food at home as we dont get chaat foods easily here in Paris. Chaat foods in Paris thats definitely a hard task and it like searching for a treasure, obviously if you are craving for chaat foods/streets foods here you need to make yourself at home. When i chosed this week's theme as street foods/condiments, i know for the letter 'R' i'll be making this ragda patties. I prepared this droolworthy ragda patties few days back, needless to say we had a feast at home.

I prepared this delicious ragda patties from the scratch since i had all the ingredients at home. This dish goes for two parts, the one is ragda which is prepared by soaked and cooked white peas with spices and the second part is making patties aka tikkis with potatoes.While serving, two or three patties are covered with this stew called ragda as sauce and garnished with chopped onions,coriander leaves, served with spicy green chutney and sweet dates chutney thats it, now just enjoy this incredible chaat food.This dish may goes for a long cooking process but definitely a worth to try, you can have a filling brunch or a snack if you have this ragda patties.

Tikhat Mithachi Puri & Batate Kachrya

Sunday lunch is always special at our place, every sunday i have to make something with meats,but this weekend i changed the rules and cooked finally a wonderful Marathi platter. Tikhat mithachi puri is a kind of puri but prepared with red chilly powder and Batate kachrya is a simple potato stir fry.Both works out prefect together and we had a fantastic sunday lunch with this puffy puri and mildy spiced potato fry.

I crossed this both dishes at one of favourite blogger Uma's space, do you want some comforting food from the famous Konkani cuisine,just check her place. Her space will definitely pull you to give a try to different cuisines, thanks Uma,these puri and potato stir fry was absolutely a stunning combination and even my meat lovers enjoyed thoroughly these dishes for their lunch. Now this puffy spicy puri is my lil one's favourite.Sending to Preeti Deo's Humble Giveaway to fight against Plagiarism event..

Batate Kachrya :

Recipe Source: Uma

3nos Potatoes

1/2tsp Mustard seeds

1tsp Red chilly powder

1/4tsp Turmeric powder

1/4tsp Asafoetida powder

Oil

Salt

Peel the potato and skin and slice them as thin slices, let them sit in cold water for few minutes.

Heat the oil in a pan,let splutters the mustard seeds, add the asafoetida powder and fry for few seconds.

Add the sliced potatoes,saute until they turns bit brown, finally add the red chilly powder,salt,turmeric powder, cook everything in simmer until the potatoes gets well cooked.

Serve with puris.

Tikhat Mithachi Puri:

Recipe source: Uma

3cups All purpose flour

1/4cup Semolina

1tbsp Red chilly powder

1/4tsp Sugar

Salt

Oil for deep frying

Take the flour,semolina,red chilly powder, sugar and salt in a bowl.

Add slowly enuugh water and knead as a soft dough,finally add a teaspoon of oil and knead again the  dough.

Keep aside the dough for half an hour.

Make small sized balls from the dough, roll it as medium sized round circles.

Deep fry these puris until they get cook well.

Drain the excess of oil with a paper towel and serve with Batate kachrya.

Misal Pav with Homemade Wheat Pav Buns ~~SNC Challenge

Misal Pav is one of the famous street food of Mumbai, my list for street foods goes for a huge list and one among those favourite i have misal pav too. I had a chance to taste this delicious street food during my last trip to India. Misal pav is prepared with many variations sometimes they go for a single legume like white peas or with a combination of mixed beans like white peas,moth beans and green moongdal. For this month's Southern vs Northern Challenge, we (Southern team) have to make this famous misal pav, coz Meena of Random Ramblings challenged us with this incredible street food, while Sherin of Kuk's Kitchen challenged Northern team with Medhu Vada. I know very well that both the teams are gonna rock with their challenges, honestly i was very much excited to see this misal pav, thanks to Meena for giving me a chance and pulling me to make my favourite street food at home.

Unfortunately if you live in abroad, if its comes to chaat items we dont get that much easily the store bought ones, obviously we have to make sometime those delicious street foods from the scratch.Since i dont have neither mixture to top this misal pav nor the pav buns, i prepared myself at home. This time i went for wholewheat pav buns and usual mixture i do prepare once a while for our evening snacks. Meena explained the recipe very well and it was quite easy for me to prepare them.Misal pav is still warm and we are enjoying rite now while am typing the recipe. Am very much happy that finally i could make myself at home one of my favourite street food. A big thanks to the brain child of this event Divya of You Too Ccan Cook for making this event very much interesting and we both teams are enjoying thoroughly this healthy competition.

Homemade Whole wheat pav buns:

1+1/2cups Whole wheat flour

1/2cup All purpose flour

1tbsp Active dry yeast

1tsp Sugar

1tsp Salt

1cup Luke Warm water

3tbsp Oil

Few drops of milk

Add the yeast, sugar and salt to the luke warm water, give a stir and let them sit aside for 5minutes until the yeast turns foamy.

Take the flours in a large bowl and add the foaming yeast water and oil together to the flour and knead everything as soft dough.

Arrange the dough in a large greased bowl and keep in a warm place for an hour until the dough doubled their volume..

After an hour, punch down the doubled dough and knead again, make 6 medium sized balls from the dough and arrange one by one in a greased mould and let them side again for an hour in a warm place.

After an hour; preheat the oven to 350F.

Brush the breads with milk and bake in middle rack for 15-20minutes until a golden brown crust forms over the bread...Put off the oven and take off the mould and let them cool.

Misal pav:
2cups White peas (soaked and cooked in pressure cooker)
4nos Onions (chopped)
2nos Tomatoes (chopped)
4nos Garlic (chopped)
1inch Ginger (chopped)
2nos Green chillies (chopped)
1/4cup Grated coconut
1/2tsp Red chilly powder
1tsp Coriander powder
1/2tsp Dry mango powder
1/2tsp Garam masala powder
1/2tsp Cumin seeds
Salt
Oil
Mixture for topping
Pav buns
Few chopped coriander leaves

Keep aside few chopped onions,we need it while serving.

Heat a kadai with a table spoon of oil, now saute the onions,tomatoes,ginger,garlic,green chillies until they turns soft,finally add the coconut and cook for few more minutes.Keep aside and let them cool.

Now grind these sauteed veggies as a paste.

Heat again enough oil in a kadai,fry the cumin seeds until they turns brown.

Now add the red chilly powder,coriander powder,garam masala powder,dry mango powder and fry in low flame for few seconds.

Add immediately the grounded paste and cook everything in simmer, finally add enough water to get a gravy.

Add enough salt and cook for 2-3minutes, add now the cooked peas and bring to boil,put off the stove immediately.

While serving, top it with mixture,chopped onions and chopped coriander leaves.

Serve it immediately with pav buns.

Pudachi Wadi/Coriander Rolls~~IC Challenge

Usually i post my  Indian Cooking Challenge post everytime earlier but this time i was bit late..Shall i blame the blogger for being down for almost a whole day, may be am was bit lazy to post it earlier, watever i enjoyed very much this month's challeng...Srivalli choosed this wonderful looking coriander rolls from Archana's Tried & Tasted Recipes, we guys have to a say a big thanks to Archana for sharing this coriander rolls,which i never heard or had..I couldnt stop munching this crispy beauties and we loved it...Pudachi wadi is quite famous Maharashtrian typical recipe which goes for a wonderful filling with fresh coriander leaves..Once i fried these rolls, these rolls vanished very quickly and easily when served along with tomato ketchup, needless to say that am gonna make quite often in future for the sure..



For Covering:
1cup Besan flour
1cup Wheat flour
1/2tsp Chilly powder
1/4tsp Turmeric powder
2tbsp Hot oil
Salt
Oil for deepfrying

For stuffing:
2cups Coriander leaves
2tbsp Coconut (grated)
1tbsp Poppyseeds
1tbsp Sesame seeds
Salt
1tsp Ginger-green chilly paste
3nos Garlic cloves (chopped finely)
1no Onion (chopped)
1/2tsp Chilly powder
1tsp Lemon juice
Sugar
Oil

For paste mixture:
1tsp Garam masala
2tsp Tamarind pulp (thick)
Oil

Make a soft dough with all the ingredients given under list for covering except the oil for deepfrying, keep aside..

Meanwhile make the paste mixture, by mixing the ingredients given as a paste and keep aside..
Roast the poppyseeds, sesame seeds and coconut one by one and grind them coarsely together, heat enough oil, saute the onions until they turns soft, add the ginger chilly paste and garlic,fry for few minutes..now add the grounded coconut-seeds mixture, coriander leaves, salt ,sugar,lime juice and chilly powder, cook for few seconds and put off the stove...

Make small balls from the dough and roll them as medium size discs,brush the rolled disc with the paste mixture, place enough the coriander leaves masala, bring the both edges of the rolled discs together, seal well the edges..repeat the same process until the dough get finished..

Cook the prepared rolls slightly in a hot tawa and deep fry them until they turns golden brown in hot oil..drain the excess of oil and serve warm with ketchup..

Green Tomato Sabji/Hirvya Tamatyachi Bhaaji

Some green tomatoes were sitting in my fridge since few days which i picked from Indian groceries,i bought them specially for making kootu with them, eventhough i wanted to make something different, while searching something new with green tomatoes through google i got hooked to this green tomato sabji from Aarti's Corner which she prepared these green tomatoes simply with onions and spices, this recipe sounds truly new for me where she have added jaggery... While going through her intro about this recipe, i came to know that this bhaaji is a Maharashtrian dish which her mom prepare quite often whenever she get this tomatoes from the market, i dont want to miss the chance to taste this delicious sabji and tried it immediately, this bhaaji tastes super delicious with a tangy taste and mild sweet taste, i served them as side dish along with rotis,both together works out wonder..This green tomato sabji's goes to PJ's inbox as she is hosting this month's Flavors of Maharashtra,event by Nayna and to Priya's & Aipi's Bookmarked Recipes and finally to Sunshine's Hearth Soul Hop..



5nos Green tomatoes (chopped)
1no Onion(big & chopped)
1tsp Mustard seeds
1tsp Cumin seeds
1tsp Red chilly powder
2tbsp Jaggery
Salt
1/4tsp Turmeric powder
OIl

Heat oil, let splutter the mustard and cumin seeds, add the onions and saute until they turns trasnculent, add the chilly powder and turmeric powder,cook for few seconds, add immediately the chopped green tomatoes,saute for few minutes,finally add the salt and jaggery,cook everything in simmer until the veggies get well cooked..

Serve hot with rotis..

Kanda Bhaji/Khekda Bhaji

Kanda Bhaji or else Khekda bhaji are made from onions, these crunchy fritters are prepared using besan and onion and its quite famous in Maharashtra...These bhajis are prefect when its rainy or chilled evening snacks, these crunchy bhajis tastes marvellous for evening snacks when served along with a cup of tea...Eventhough this onion bhajis ressembles quite like our pakodas, its has a fabulous taste coz of ajwain seeds and coriander seed powder are used in this bhajis..Am sending this kanda bhaji's to Flavors of Maharashtra guest hosted by PJ,event by Nayna..



1cup Besan flour
2nos Onions (chopped lengthwise)
1tsp Red chilly powder
1/2tsp Coriander powder
1tsp Ajwain seeds
1/4tsp Baking powder
1/4tsp Turmeric powder
Salt
Oil for frying

Mix the flour,chilly powder, coriander powder, ajwain seeds,baking powder,turmeric powder and salt,make a thick batter with enoug water, heat oil for deep frying, dip gently the sliced onions to the batter,drop them to the hot oil..fry until they turns golden brown and drain the excess of oil with a paper towel..

Serve with ketchup..

Batata Poha Vada/Potato Rice Flakes Fritters

Most of us know very well that batata vada is quite a popular Mumbai street food, i tried the same batata vada just by adding few rice flakes and turned them as batata poha vada, needless to say that this batata vada tastes marvellous for evening snacks with a cup of coffee or tea..Adding poha to the usual batata vada turned these vadas truly yummy, definitely a fabulous twist to the usual ones...Sending to Radhika's Deep Fried Snacks, Kurinji's Healthy Recipe Hunt-POha & Srivalli's Kid's Delight-Street Food....

Visit Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Veena,Ayeesha,Soumya,Gayathri&Usha as we are running blogging marathon..



2nos Potatoes (big & cooked)
1cup Poha/riceflakes
1no Onion(chopped finely)
3nos Green chillies (chopped)
1tsp Ginger (grated)
1/4tsp Mustard seeds
1/4tsp Cumin seeds
Chopped coriander leaves
Salt
Oil

For Batter:
1/2cup Gram flour
1/4cup Rice flour
1/2tsp Baking powder
1tsp Ginger garlic paste
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Oil for deep frying

Heat enough oil,fry the mustard seeds, cumin seeds..immediately add the chopped onions, grated ginger and chopped green chillies,sauté everything for few minutes until the onions turns transculent,meanwhile soak the poha in hot water until they turns soft and drain the excess of water and keep aside..Now add the cooked and mashed potatoes,softened poha with salt to the cooking veggies,cook for few minutes..finally add the coriander leaves and put off the stove..

Heat the oil for deep frying...Take all the ingredients for batter except oil and turn as a thick batter, make small balls from the prepared potato rice flakes mixture, dip gently in the batter..Drop gently to the hot oil, fry until they turns golden brown..

Serve hot with green chutney or else with a cup of tea or coffee..

Masala Baath - Maharashtrian Rice

Sometimes we need to change our daily lunch menu with some variety rice, while going through Madhuri's Ma Recipes, i got hooked with this masala baath which ressembles quite like vangi baath but this dish doesnt go for tamarind or for a special vaangi baath powder, her clicks tempted me a lot and i tried out this rice for our today's lunch and served along with some crispy pakodas..This masala baath was a complete one pot meal which doesnt even need anything as side dish, a prefect lunch box menu too..Thanks to Madhuri for sharing this Masala Baath and we loved it..Also sending to CMT-Rice guest hosted by me, event by Jagruti..



2cups Basmati rice
4nos Long purple brinjals
1/4tsp Tamarind pulp
6nos Dry red chillies
2tsp Coriander seeds
1/2cup Grated coconut
1tsp Cumin seeds
2nos Whole spices (bay leaves, cloves, green cardamoms)
1tsp Turmeric powder
Few Cashew nuts
Salt
Oil

Wash and soak the rice in water for 15minutes, meanwhile chop the brinjals as cubes and let them sit in water with pinch of salt and tamarind pulp..roast the red dry chillies, coriander seeds, grated coconut ,cumin seeds one by one and grind as fine paste with some water..

In a pan, heat enough oil and fry the cloves, cardamoms, bay leaves until they turns brown, add the chopped brinjal, turmeric powder and cook for few minutes, add the grounded masala and sauté for few minutes in medium flame...now gently add the rice, 4 cups of boiling water and salt..

Cook everything in high flame for 5minutes, put the flame to simmer and cook until the rice get cooked and the water get completely absorbed, finally add the cashew nuts toss everything gently..Serve hot with any raita..