Varai Batata Vada (Swang Rice & Potato Vada)

Ingredients:

• Cooked Varai/ Sauri/ Swang Rice: 2 Cups
• Boiled Mashed Potatoes: 2 Cups
• Coarse Powder of Roasted Peanuts: 1 Cup
• Coarsely Crushed Cumin Seeds: 2 tbsp
• Finely Chopped Coriander Leaves: 1 Cup
• Finely Chopped Green Chillies: As per Taste
• Lemon Juice: 2 tbsp
• Salt To Taste
• Oil for Frying

Procedure:

• Mix all ingredients (except oil) very well and make a nice dough.
• Divide this dough into lemon size balls and press each ball in between palms.
• Heat oil in a kadhai and deep fry these balls into oil till they become golden brown.
• Serve these vadas with any kind of chutney or sambar or ketchup.

Source: My Friend SBK

Don't Forget to check out my new collection of Jewelry Here

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Trupti
Fahsion Deals For Less
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Alu Vadi (Steamed Colacasia/Taro Leaf Rolls or Arbi Vadi or Patra)

Ingredients:

• Alu (Taro/ Colocasia / Arbi) Leaves: 6
• Besan (Chickpea Flour): 1 Cup
• Green Chillies, Ginger, Garlic, Coriander Seed Paste: To Taste
• Soda: 1 Pinch
• Sesame Seeds: 1 tbsp
• Tamarind Paste: 1 tsp
• Jaggery: 1/2 tsp
• Oil for Frying
• Salt To Taste

Procedure:

1. Wash and clean alu leaves.
2. Add besan, ginger- garlic- green chillies - coriander seeds paste, salt, soda, sesame seeds, tamarind paste, jaggery and water. Make a thick mixture of all these ingredients just like pakoda batter.
3. Place leaves upside down and flatten the veins of leaves by pressing rolling pin.
4. Place largest leaf on flat surface. Apply some batter evenly on it. Place another leaf on this leaf and apply batter.
5. Roll these leaves from the base towards the tip. Repeat this procedure for remaining leaves.
6. Steam these rolls in a steamer or in a pressure cooker without pressure for 15-20 minutes. Insert knife or toothpick. It should come out clean. Remove rolls from steamer and let it cool.
7. Cut these rolls into small pieces. You can eat these vadies various ways. You can spread tempering on these pieces or you can shallow fry them or deep fry them till they become golden brown.
8. Sprinkle some shredded coconut or finely chopped coriander leaves on these vadies.
9. Serve these vadies as a side dish or as a snack with any sauce or chutney.

Dear Preethi of Preethi's Online Cookbook gave me 'One Lovely Blog Award'. Thank you very much Preethi for this award. I want to share this award with all my fellow blogger friends.

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Chakolya

Ingredients:

• Wheat Flour: 1 Cup
• Turmeric Powder: 1/2 tsp
• Ajwain (Carom Seeds): 1/2 tsp
• Red Chilli Powder: To Taste
• Coarse Coriander and Cumin Powder: 1/2 tsp
• Finely Chopped Onion: 2 Cups
• Finely Chopped Tomato: 1 Cup
• Coarse Ginger, Garlic & Green Chilli Paste: To Taste
• Coarse Roasted Peanuts Powder: 2 tbsp
• Curry Leaves: 5-6
• Cumin and Mustard Seeds: 1 tsp
• Tamarind Paste or Lemon Juice: 1/2 tbsp
• Finely Chopped Coriander for Garnishing
• Salt to Taste
• Ghee or Oil: 1-2 tbsp

Procedure:

1. Mix flour, turmeric powder, ajwain (carom seeds), red chilli powder, coriander - cumin powder, salt very well and knead the dough of this by adding water and some oil. Keep this dough aside for at least 15-20 minutes.
2. Heat oil in a heavy bottom pan. Add cumin, mustard seeds and curry leaves. When they stop popping add ginger-garlic-green chilli paste. Fry for a minute. Then add chopped onions. Cook them till they become golden brown. Then add tomato and cook them till become soft. Then add cumin - coriander powder, turmeric powder and little bit red chilli powder. Mix well and cook for a minute. Then add tamarind paste, 4-5 cups of water and salt to taste. Bring it to boil.
3. In mean while make small balls of dough and roll them just like chapati / roti. With the help of knife or pizza cutter cut this roti into square or diamond shape.
4. Place these squares carefully into boiling mixture. Add peanut powder, cover the pot with lid. Cook for 10 - 15 mins on low flame. Adjust water according to desire consistency.
5. Garnish with coriander. Serve these hot chakolya with 1/2 tsp of ghee on it.

This is my entry for my Comfort Food for Illness event. 15 days remain to this event so share your favorite comfort food with all.

Kothimbir Wadi (Steamed and Fried Coriander Squares)

Ingredients:

• Finely Chopped Coriander Leaves and Young Stems : 2 Cups
• Besan or Chickpea Flour: 1 Cup
• Rice Flour: 1 Cup
• Finely Chopped Green Chillies: To Taste
• Red Chilli Powder: To Taste
• Coarse Powder of Almonds & Cashews: 2 tbsp
• Ginger Garlic Paste: 2 tsp
• Garam Masala: 2 tsp
• Turmeric Powder: 1/2 tsp
• Roasted Sesame Seeds: 1 tbsp
• Lemon Juice: 1 tbsp
• Salt to Taste
• Oil for Frying

Procedure:

1. Mix all the ingredients except oil and both flours very well and keep aside for 10 minutes.
2. Then add both flours, mix well. Add little water at a time and mix everything to form a nice dough just like chapati dough.
3. Make 3 balls of this dough. Roll each ball into cylindrical shape of 1 inch width.
4. Grease steamer plate with oil or place wet cloth on rice cooker steamer. Place dough on this plate and cook them for 20 to 25 minutes. Insert toothpick in the dough, it should come clean.
5. Let it cool for a while. Cut cylindrical dough in half inch discs. You can eat these like this or if you want you can shallow fry or deep fry them.
6. Heat some oil in pan and shallow fry wadis till they become golden brown. Once they start becoming brown sprinkle some roasted sesame seeds.
7. Serve these hot with any kind of chutney or sauce or you can eat just like that.
   

This is my entry for Cilantro's JFI-Cilantro event started by Indira of Mahanandi.

Pithale - Bhakri (Besan Curry and Rice Roti)

I had sinus infection from last week but today I am feeling little bit OK so posting this recipe. May be I need this week to get better and start acting regularly. Thank you very much my friends for your lovely wishes. I am glad that you all care about me. :)


Pithale - Bhakri is very famous village dish in Maharashtra. You can make this pithale dry or as like curry but I curry version. It goes well with rice as well as roti. Pithale is one of my comfort food I can eat this pithale anytime. Usually we make Bajra or Jowar bhakri with pithale but right now I don't have those flour so making rice bhakri.

Pithale (Besan Curry)

Ingredients:

• Besan (Chickpea Flour): 1/2 Cup
• Finely Chopped Onion: 1 Cup
• Minced Garlic, Ginger, Green Chillies, Coconut: 2 tsp or as per taste
• Coarse Powder of Roasted Peanuts: 1 tbsp
• Curry Leaves: 4-5
• Mustard Seeds: 1/2 tsp
• Turmeric Powder: 1/4 tsp
• Hing (Asafoetida): 1/4 tsp
• Finely Chopped Coriander: 1 tbsp
• Oil: 1 tbsp
• Salt to Taste

Procedure:

1. In a bowl mix besan with sufficient amount of water to make a smooth paste just like uttappam batter.
2. In a heavy bottom sauce pan heat oil. Then add mustard seeds. When mustard seeds stops popping add curry leaves. Fry for minute.
3. Then add minced ginger, garlic, coconut & green chillies. Fry for a minute. Then add hing and onion. Cook onion till they become golden brown.
4. Add turmeric powder. Mix it well.
5. Then add one and half cup of hot water in the pan. Add salt, peanut powder and bring it to boil.
6. Then add besan paste slowly into the pan. Stir this mixture often to avoid making lumps.
7. Cook this mixture with lid for 5-7 minutes.
8. Garnish this pithale with coriander. Serve this pithale with roti or bhakri or plain rice. Don't forget to eat raw onion and if you wish green chillies with this pithale.

Tandlachi Bhakri (Rice Roti)

Ingredients:

• Rice Flour: 1 Cup
• Water: 1/2 Cup
• Salt to Taste

Procedure:

1. Add salt into water and boil water in a small non stick sauce pan.
2. Add rice flour slowly into the boiling water and keep stirring continuously to avoid making lumps.
3. Cover the pan with lid and remove pan from gas. Keep this aside for 2-3 minutes.
4. When rice dough is look warm knead it very well with hands. This dough should be just like roti dough. If need add some water.
5. Divide the dough into small balls and cover these balls with wet cloth.
6. Keep tava or griddle on the gas on low flame.
7. On any flat surface spread some rice flour. Take one ball and roll it into thin bhakri with rolling pin or with hands. Roll bhakri on one side only.
8. Place bhakri on hot tava and apply little water every where on the top of the bhakri. Make sure that rice flour side of bhakri is on the top.
9. Once water gets evaporated turn it over and cook for at least 10 seconds.
10. Then remove tava from gas and by using steel spatula cook bhakri on the gas burner from both sides.
11. Serve this hot bhakri with pithale or garlic chutney or thecha or any curry.

Note: For bajra or jowar bhakri avoid first 3 steps. Just add look warm water in a flour and make a dough. Rest of procedure is same.

This Pithale - Bhakri goes to Shama's Village Special Recipes and Pithale goes to my Comfort Food for Illness event.

Now it's award time. Saritha of My Kitchen's Aroma, Pooja of Sai Kitchen, Hema of Salt to Taste, Dhanya of My Home Cooking , Suparna of Food Fascination and Priya of Priya's Sourashtrian Kitchen gave me 'I love your blog' award. Thank you very much Saritha, Pooja, Hema, Suparna, Dhanya and Priya. I am honored to get this award.

This award has got the following rules

1. Add the logo of the award to your blog.
2. Add a link to the person who awarded it to you.
3. Nominate at least 7 other blogs (Only if you like).
4. Add links to those blogs on your blog.
5. Leave a message for your nominees on their blog.

I would like to passt this award to Asha , Mahimaa's kitchen, Vishali , Pooja , Sanghi , EC , Khaugiri , Lavanya , Superchef , Varsha Vipins , Vaidehi , Suparna, Red Chillies , Uma , Ushanandini , Vrinda , Madhuram, Varunavi , Ramya

Ratalyacha Sheera (Sweet Potato Halwa)

Ingredients:

• Boiled & Mashed Ratale (Sweet Potato/Yam): 1 Cup
• Ghee: 1/2 tbsp
• Sugar: 1/2 Cup (or More)
• Chopped Nuts & Raisins
• Cardamom Powder: 1/2 tsp

Procedure:

1. Heat ghee in a kadhai. Fry nuts till they become golden brown. Then add raisins & fry for few seconds.
2. Then add mashed sweet potatoes & mix well. Cook till ghee starts seperating corners of kadhai.
3. Add sugar & cardamom powder. Mix well and cook for 5 more minutes. Your sweet potato halwa is ready to eat.

Note: If you want you can add milk to this halwa. With same steps you can also make Potato Halwa.

I would like to send this simple recipe to Varsha's Recipes For Rest Of Us: Dessert event. This event is started by Ramki of One Page Cookbook.

With this Sweet Dish I would like to wish all of you Happy Makar Sankranti !!

Til Gul Ghya ..God God Bola !!

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Thalipeeth Pizza (Maharashtrian Style Pizza)

Read this Recipe In Marathi Here

Ingredients:

For Base

• Thalipeeth Flour or Mix all type of flours that you have: 2 Cups
• Finely Chopped Onion: 1/2 Cup
• Ginger, Garlic, Green Chilli Paste: as per taste
• Turmeric Powder: 1/4 th tsp
• Yogurt: 1 tbsp
• Salt to Taste

For Topping:

• Any kind of chutney or sauce or ketch up or pickle
• Finely Chopped or Grated Vegetables of your Choice
• Shredded Cheese

Procedure:

1. Mix finely chopped onion, paste, yogurt, salt & turmeric powder very well. Keep aside for 10 minutes.
2. Then mix flour in this mixture, add water and knead the dough very well.
3. Make small balls of the dough. Take one wet cotton cloth. Spread that cloth on any flat surface. Flatten one ball in the palm of your hands. Pat the ball with palm and the fingers to make a round flat disc. Dip fingers in water to make the patting easier.
4. Heat non-stick tava or griddle. Apply some oil. Take cloth and place thalipeeth on tava. Apply some water on cloth and remove the cloth.
5. Apply some oil to the edges. Cover it with lid. Cook it from one side for 1 minute. Then turn the thalipeeth. Apply some chutney/ ketch up/ sauce on the surface and then arrange chopped vegetables on the top. I used beet root, spring onion, carrot and capsicum. You can use vegetables of your choice. Finely put some shredded cheese and sprinkle some salt. Cover it with lid and cook it for 1-2 minutes.
6. Cut this pizza into pieces and serve hot with any sauce.

Source:
Aamhi Sare Khawaiye

This is my entry for SriLekha's EFM: Savouries event

Misal Paav

Ingredients:


For Usal:

• Sprouted Moth Beans (Matki): 2 Cups
• Small Sized Boiled & Cubed Potatoes: 2
• Peanuts: 1/4 Cup
• Finely Chopped Onions: 1 Cup
• Finely Chopped Tomato: 1/2 Cup
• Maharashtrian Garam Masala / Goda Masala / Kandyacha Masala : 1 tbsp ( as per taste)
• Red Chilli Powder: 1 tsp
• Shredded Jaggery: 1 to 2 tsp ( as per taste)
• Tamarind Pulp: 2 tsp ( as per taste)
• Mustard Seeds: 1 tsp
• Hing (Asafoetida) : 2 Pinch
• Few Curry Leaves
• Oil: 3 tbsp
• Salt to Taste
• Paav or Buns as required

For Garnishing

• Finely Chopped Onion
• Finely Chopped Tomato
• Finely Chopped Coriander
• Lemon Slice
• Thin Shev
• Pharsan

Procedure:

1. Wash sprouted matki. Drain water & keep aside.
2. In a heavy bottom pot add some oil. Fry peanuts & keep aside. Then in remaining oil fry matki for 5-6 minutes. Remove from pot & keep aside.
3. Add remaining oil in a pot. Heat oil. Add mustard seeds and curry leaves. As they splutter, add asafoetida. Add chopped onions. When they turn transperent, add tomatoes. Cook for 3-4 minutes. Then add masala and red chilli powder. Cook for 2 minutes.
4. Then add peanuts, potatoes and matki. Mix all these ingredients together. Add 3 cups of warm water. Then add salt, jaggery & tamarind pulp. Mix it. Cover the pot with lid and cook till matki is cooked. Be sure to keep some extra rassa or kat or water in this curry.
5. Put some butter on a pan and roast paav (bun) or bread for 2 minutes.


6. In a bowl, pour some matki curry. Then sprinkle some pharsan, thin shev, onion, tomato, cilantro and squize the lemon slice. Serve this bowl with paav.

This is my entry for Ammalu's Kitchen's JFI- Sprouts event

Narali Bhaat (Sweet Coconut Rice)

Ingredient:

• Basmati Rice: 1 Cup
• Sugar: 1 Cup
• Freshly Grated Coconut: 1/2 Cup
• Cardamom Pods: 3-4
• Cloves: 3-4
• Saffron: 3-4 Strings
• Nutmeg Powder: 1/4 tsp
• Cashews: 5-6 (Cut into 2-3 pieces)
• Raisins: 5-6
• Yellow Food Color: 2-3 Drops (Optional)
• Ghee: 1 tbsp

Procedure:

1. Wash rice and soak in water for 1/2 hour. Then drain water and keep aside.


2. Heat ghee in a kadhai or pot. Then add cloves, cardamoms, cashew and raisins. Fry them very well.


3. Then add rice and saute for 3-4 minutes. Then add grated coconut, mix well.


4. Then add 2 and half cups of hot water, food color, saffron and nutmeg powder. Mix well and let it cook for a while.


5. When rice is 90 % done, add sugar and mix well. Cover the pot with lid and let it cook till rice is cooked well.


6. Serve this rice when it's hot.

This is my entry for Easy Craft's Mixed/Flavoured Rice Variety and Suganya's AFAM: Coconut events.

Upvaasache (Vrat) Thalipeeth

Ingredients:

• Upvaasachi Bhajani: 2 Cup
• Boiled and Mashed Potatoes: 1 Cup
• Roasted Peanut Powder: 1/4 Cup
• Finely Chopped Green Chillies: 3-4
• Finely Chopped Coriander Leaves: 1/2 Cup
• Lemon Juice: 2 tsp
• Salt to Taste
• Ghee for Shallow Fry

Procedure

1. Mix together bhajani, potato, peanut powder, green chillies, coriander leaves, salt and lemon juice. Add little water if required and make a soft dough. Keep aside for 20 - 25 minutes.
2. Make small balls of the dough. Take one plastic sheet and apply some ghee on one side. Flatten one ball in the palm of your hands and sheet. Pat the ball with palm and the fingers to make a round flat disc. Dip fingers in water to make the patting easier. Make 2-3 small holes to thalipeeth so that they can cook evenly.
3. Heat non-stick tava or griddle. Apply some oil. Remove thalipeeth from sheet gently & place it on the tava.
4. Apply some oil to the edges and through holes. Cover it with lid. Cook it from both sides.
5. Serve this hot thalipeeth with curd or any type of pickle.

Variation:
Soak Sabudana for 6-7 hrs in water, remove water & use that for thalipeeth instead of bhajani flour.

This is my another entry for Srivalli's Roti Mela

Steamed Modak

Makes: 6-7 Modaks

Ingredients
For Cover

• Wheat Flour: 1 Cup
• Oil: 2 tsp
• Salt to Taste
• Water

For Stuffing

• Fresh Grated Coconut: 1 Cup
• Grated Jaggery / Gur: 1 Cup (Adjust as per your taste)
• Cardamom / Elaichi Powder: ½ tsp
• Finely Chopped Cashews, Almonds and Raisins: 1 tbsp
• Ghee: 2 tsp

Procedure

1. Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. The dough should not be too soft. It should be just like Puri dough. Then add remaining oil and knead the dough. Cover this dough with clean pot or wet cotton cloth and keep aside for at least half hour.


2. For stuffing, heat ghee in kadhai. First fry all dry fruits till golden brown. Then add coconut and jaggery. Cook this mixture on a low flame till the jaggery melts and the mixture comes together. Then add cardamom powder and mix well. Keep this mixture for cooling.


3. Make small balls of dough. Apply some oil on a rolling board and roll these balls in small puries . These puries should not be too thick and too thin.


4. Place small amount of stuffing in the middle of puri. Merge all the sides of puri to make in the shape of a fresh fig. Prepare all modaks.




5. Boil water in a steamer or big kadhai.
   
6. Take a steamer plate or colander; apply some ghee or oil to it. Place all modaks on plate or colander and keep this plate or colander on steamer or kadhai. Cover with lead. Cook these modaks for 15 – 20 minutes.



7. Serve these modaks with warm milk or just eat like that.

Other Stuffing Options

• 1 Cup roasted sesame Seeds , 1/2 Cup shredded jaggery, Cardamom / Elaichi Powder ,Charoli. --> Make powder of sesame seeds. Then add all other ingredients and mix well,
• 1/4 cup finely chopped Cabbage, 1/4 cup finely shredded Carrot, 2 tbsp steamed Peas, 2 tbsp finely shredded Spring Onion, 2 tbsp sliced Onion, 2 tsp finely shredded Garlic, 1/2 tsp Black Pepper Powder, 1 tsp Soya Sauce, 1 tbsp Tomato Sauce, 1 tbsp Oil, small amount of Ajinomoto, Salt to tast ---> Heat oil in kadhai. Then add sliced onion. Fry till golden brown. Then add all other ingredients. Cook for 4-5 minutes. Then let it cool. (Serve these Modaks with any Sauce.)
• Boiled mashed potatoes, Aamchur powder, Coriander seed powder, Jeera Powder, Garam Masala, Red Chilli Powder, Sugar, Finely chopped Coriander, Sesame seeds, Oil, Salt to taste ---> Mix all ingredients except oil. Heat oil in kadhai and add potato mixture. Mix well for 2-3 minutes. Let it cool.
• Steamed Green Moong, Finely chopped coriander, Finely chopped Onion, Red Chilli Powder, Coriander seed powder, Jeera Powder, Garam Masala, Chat Masala, Lemon Juice, Salt to taste ---> Mix everything very well.

Other Cover Options

• You can use same ingredients for cover but just instead of steaming you can deep fry these modaks.
• 1 cup Maida, Salt and 2 tbsp Oil ---> Heat oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it a very stiff dough. Use same procedure for filling modaks and deep fry them.
• 1 cup rice flour, 1 cup water, 1 tsp ghee, 1/2 tsp salt ---> Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid & stir again & again, cover again. Now remove pan from the heat. Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough. Keep covered aside. For preparing modak, grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Steam for about 15 minute (Source: Cusine Cusine -- I never tried this type of cover. This is just for information)

This is my entry for Suganya's AFAM: Coconut

Now some awards.

Shubha of 'Chutki Bhar Pyar' gave me 'Nice Matter Award'. Thank you very much Shubha for passing me this award. I would like to pass this award to

• skribles of 'Food with a Pinch of Love'
• Lavnya of 'Cookery Corner'
• Purnima of 'Fantasy Cooking'
• Srivalli of 'Cooking 4 all Seasons'

JZ of 'Tasty Treats' and Andhra Flavors of ' For Spicy Love' gave me 'Rockin Girl blogger'. Thank you very much JZ and Andhra Flavors for passing me this award. I would like to pass this award to

• EasyCraft of 'Simple Indian Food'
• Sireesha of 'Mom's Recipes'
• Srivalli of 'Cooking 4 all Seasons'
• Namrata of 'Finger Licking Food'
• Pavani of 'Cook's Hideout'
• Sandeepa of 'Bong Mom's CookBook'
• Saswati of 'Potpourri'

Wait one more award is here. Neha of 'Tasty Recipes' gave me' Yummy Blog Award'. Thank you very much Neha for passing me this award. I would like to pass this award to

• SASHREE of 'A Warm Welcome to all the foodies....... '
• Usha of 'Veg Inspirations '
• Lavi of 'Home Cook's Recipes'
• Pallavi of 'All Things Yummy'

You will find logo on side bars. Enjoy your awards.

Maharashtrian Garam Masala

Ingredients
Coriander Seeds: 1/2 Cup
Lavang (Cloves ): 10 - 15
Dalchini (Cinnamon): 4-5 sticks
Jeera (Cumin Seeds): 2 tsp
Shahjeere (Caraway seeds ): 2 tsp
Mustard Seeds: 1 tsp
Naagkeshar: 1 tsp
Methi (Fenugreek Seeds): 1 tsp
Tamalpatra (Bay Leaves): 6-7
Dagad Phool (Black Stone Flower): 2-3
Black Peppercorn: 10-15
Black Cardamom: 6
Oil

Procedure

1. Heat little oil in a kadhai and then fry cloves, black peppercorn & fenugreek seeds.Then in remaining oil fry all other ingredients one by one.


2. Grind all ingredients seperately one by one. Then sieve those to get fine powder.


3. Then mix all powders together and sieve again.


4. Keep this masala in air tight container. This masala will remain good for years.


5. You can use this masala in any curry.

Source:
Ruchira by Kamalabai Ogale

Maharashtrian Goda Masala (Kala Masala)

To read this recipe in Marathi click here

Ingredients
Coriander Seeds: 4 Cups
Dry Coconut Slices: 1 Cup
Sesame Seeds: 1/2 Cup
Jeera (Cumin Seeds): 1/4 Cup
Shahjeere (Caraway seeds ): 3 tsp
Lavang (Cloves ): 2 tsp
Dalchini (Cinnamon): 4-5 sticks
Hing (Asafoetida): 2 tsp
Tamalpatra (Bay Leaves): 5-6
Dagad Phool (Black Stone Flower): 2-3
Turmeric Powder: 1 tsp
Red Chilli Powder: 1/2 Cup
Mustard Seeds: 1 tsp
Methi (Fenugreek Seeds): 1/2 tsp
Oil: 1/4 Cup
Salt: 1/4 Cup

Procedure
1. Dry roast sesame seeds.
2. Heat oil in kadhai & then fry spices one by one: coconut, cloves, cinnamon, shahjeere, bayleaf, dagad phool, mustard seeds, fenugreek seeds. Let it cool for a while.
3. Grind all fried ingredients seperately. Then sieve those to get fine powder.
4. Mix all powders, turmeric, salt very well. Then add red chilli powder to oil (remained after frying) & mix it to prepared powder. Mix all ingredients very well.
5. Keep this masala in air tight container. This masala will remain good for years.
6. You can use this masala in any curry.

Source:
Ruchira: Kamalabai Ogale

Puran Poli (Obbattu / Baksham) For Holi

To read this recipe in Marathi Click Here

Ingredients
For Stuffing
Channa Daal (Split Chick Pea or Bengal gram): 1 Cup
Grated Jaggery (Gur): 1 Cup
Cardamom Powder: 1 tsp
Nutmeg Powder: 1/4 tsp

For Cover:
Maida (All Purpose Flour): 1/2 Cup
Wheat Flour: 1/2 Cup
Salt to Taste
Oil
Ghee (Clarified Butter)

Procedure
1. Wash daal & soak in plenty of water for about half hour.

2. Mix maida with wheat flour, salt. Add water, oil and make soft, pliable dough. Cover with a wet cloth and keep aside for at least 2 hrs. In between knead the dough by punching it for 3-4 minutes or you can place dough on flat surface & beat the dough with rolling pin. Add 2-3 tsp oil while doing this. Do this at least for 4-5 times. Make fine, soft & smooth dough.

3. Cook channa daal with sufficient water in pressure cooker. Don't overcook the daal. Then drain excess water using colander. Don't throw this water use this water to make Katachi Aamti (Rasam / Soup).

4. Heat kadhai and add channa daal. Fry till all water get evaporates. Then add jaggery, cardamom powder and nutmeg powder. Mix well everything for 5 minutes. Then grate the puran with puran making machine or you can mix it in mixer or food processer.

5. Divide the dough into small balls. Divide puran in balls double the size of dough balls. Keep these balls aside.

6. With greased palms take one ball of dough, flatten it into a disc of the size of palm. Place one ball of puran(stuffing) in the center and fold all the edges of disc to cover the puran ball. Flatten the ball with palm.

7. Tie muslin cloth on rolling board. Then sprinkle some flour on rolling board or any flat surface, place this stuffed ball and roll it gently. Make sure puran did not get out so roll poli very gently. Don’t turn poli while rolling turn your rolling board so that poli will not stick to the board. If you think poli is sticking to rolling board use some flour. To avoid puran coming out of poli you can make poli by pressing the ball with palm on plastic sheet. For this use oil instead of flour.

8. Heat tava and place some ghee or oil on it. Gently lift the poli & place it on tava. Cook both sides until color changes to light brown. Apply ghee while cooking. While roasting poli just don’t turn poli lot of times just turn for 2-3 times. Follow the same procedure for remaining balls.

9. Serve hot puran poli with ghee or warm milk or katachi aamati .


Notes
1. Make sure knead the dough according to procedure otherwise polis will not become soft.
2. Be gentle while rolling the poli.
3. Puran or puran poli will remain good for 2 weeks in fridge.
4. You can use sugar instead of jaggery.
5. If you want you can use shredded coconut or khoya (mawa). Add them when you add jaggery to the daal.

Katachi Aamati ( Chaana Daal Rasam) For Arusuvai

For Arusuvai Friendship Chain Manasi send me two homemade powders. One is curry powder which is for 'Chavli Curry' from Nupur's : One Hot Stove blog and second is Masale Bhat powder which is for 'Masala Bhat' from Ashwini's: Food For Thought blog. Thanks Manasi for sending me these lovely powders. For this recipe I am using Curry Powder. Hope you all will love this recipe. I will post next recipe later.

To read this article in Marathi Click Here

Ingredients:
Kat (Chaana Daal Stock): 2 Cups
Cooked Chaana Daal: 1/4 Cup
Curry Leaves: 1 Spring
Sliced Onion: ½ Cup
Dry Shredded Coconut: 1 tbsp
Ginger – Garlic Paste: 1 tsp
Sesame Seeds: 1 tsp
Cumin Seeds: 1 tsp
Pinch of Hing (Asafoetida)
Kandyacha (Onion) Masala: 2 tsp
Curry Masala: 2 tbsp
Finely Chopped Coriander
Tamarind Pulp: 2 tsp
Sugar or Jaggery: 1 tsp (Optional)
Salt to Taste

Procedure:
1. Blend cooked chaana dal & water. Make a fine paste.
2. Dry roast sesame seeds, coconut and onion individually. Let it cool. Then make a paste of onion, coconut and ginger garlic paste.
3. Heat oil in a sauce pan. Add cumin seeds. When they stop sputtering add curry leaves and hing. Then add onion paste. Cook this paste till it leaves some oil. It will take 3-4 minutes. Then add both masalas. Fry for 2-3 minutes.
4. Then add chaana daal stock & chaana daal paste. If you don’t have chaana daal paste, don’t worry take some extra cooked chaana daal. Add extra water, salt, tamarind pulp & sugar. Boil it for 4-5 minutes.
5. Garnish with finely chopped coriander. Serve this hot aamati with Puran Poli or Hot Rice or you can drink it like Rasam.

Dodkhyachya Shiryanchi Chutney (Dry Ridge Gourd Skin Chutney)

To read this recipe in Marathi click here

Ingredients
Dodkyahcya Shira (Ridge Gourd Skin): 2 Cups
Sesame Seeds: 1 tbsp
Dry Shredded Coconut: 1 tbsp
Jeera (Cumin Seeds): 1 tsp
Red Chilli Powder to Taste
Salt to Taste

Procedure
1. Dry roast cumin seeds, coconut, sesame seeds till golden brown & keep aside.
2. Fry skin on the pan till it get crispy. It will take approximately 9-10 minutes. Let it cool for a while.
3. Grind all the ingredients to coarse or fine consistency.
4. Store this chutney in air tight container. This chutney will remain good for a month.
5. Just like dry peanut chutney, you can serve this chutney with any snack, with roti.

Shengdana Chutney (Spicy Dry Peanut Chutney)

Ingredients
Dry Roasted Peanuts/ Groundnuts : 2 Cups
Red Chilli Powder: 1/2 tbsp
Cumin Seeds: 1-2 tsp
Garlic Cloves: 3-4 (Optional)
Tamarind : 1 inch
Curry Leaves: 2 Springs
Asafoetida / Hing : 2-3 Pinch
Salt to Taste
Sugar to Taste

Procedure
1. Remove the cover of nuts by rubbing them with a wad of cloth. Blow out the skin.
2. Dry roast cumin seeds and chopped garlic cloves. Let it cool.4. Fry curry leaves in small amount of oil.
3. Grind all ingredients to coarse consistency. Don't make fine powder.
4. Store this chutney in air tight container. This chutney will remain good for a month.

Surving Suggestion
1. You can eat this chutney with anything.
2. Eat with hot rice & ghee.


3. Add yogurt and serve with any type of snack like Dosa, Wada, Pakodas, Idli etc.
4. If you got boared of cooking, just eat this chutney with hot roti, chapati.
5. To get some indian taste sprinkle this chutney on Pizza, Sandwitch, Burger, Toast etc.

Tandlache Thalipeeth (Rice Flour Cakes)

Ingredients
Rice Flour: 2 Cups
Finely Chopped Onion: 1/2 Cup
Finely Chopped Green Chillies: 3 -4 (Adjust as per your taste)
Grated Coconut: 2 tbsp
Finely Chopped Coriander: 2 tbsp
Ginger - Garlic Paste: 1 tsp
Cumin Powder: 1 tsp
Salt to Taste
Oil for Frying

Procedure
1. Mix all ingredients except water in a big bowl. Add enough water and knead these ingredients into stiff dough. Then pour some oil in the bowl and knead the dough again. Keep this dough aside for 30-50 minutes covered with wet cloth.
2. After 30-50 minutes knead dough again and make small golf size balls.
3. You can make thalipeeths on thick plastic sheet or wet cotton cloth.
4. If you are using plastic sheet apply some oil to the sheet. Then take one ball, flatten it in your palm & then place that flattened ball on sheet. Press that ball with your fingers evenly. If you want you can deep your fingers into water to enhance this patting. Make sure thalipeeth should be just size of your palm because if you make it bigger it will break while lifting it. If you are using cotton cloth then you can make bigger thalipeeth. Make 2-3 small holes to thalipeeth so that they can cook evenly.
5. Heat non-stick tava or griddle. Apply some oil. Remove thalipeeth from sheet gently & place it on the tava. If you are using cotton cloth, you can place thalipeeth on tava with cloth. Then sprinkel some water and remove cloth. For next thalipeeth just wash the cloth littlebit.
6. Apply some oil to the edges and through holes. Cover it with lid. Cook it from both sides.
7. Serve this hot thalipeeth with curd or any type of pickle.

Variation:
Instead of using just rice flour you can use different kinds of flour (wheat, bajra, jawar, ragi, besan) according to your taste. You can also use finely chopped vegetables or leftover sabjis in it.

Thalipeeth using rice, bajra, jawar flour & turmeric powder

Suralichi Wadi (Khandvi)

Ingredients:
Besan/ Chickpea Flour: 1 Cup
Buttermilk: 2.5 Cups
Turmeric Powder: 1/2 tsp
Salt to Taste

For Filling:
Fresh or Thawed Grated Coconut: 1/2 Cup
Finely Chopped Cilantro: 2 tbsp
Minced Fresh Ginger: 1 tsp
Minced Green Chillies: 2 (optional)
Salt to Taste

Tempering:
Oil: 1 tbsp
Mustard Seeds: 2 tsp
Hing/Asafoetida: a pinch

Procedure:
1. Whisk buttermilk, besan, turmeric powder, salt and make a smooth paste.
2. In a bowl, mix coconut, cilantro,ginger, green chillies & salt.
3. Set out about 3-4 dinner plates or cover cutting board with aluminium foil or you can use thick plastic paper.

4. Transfer besan paste into a non-stick pan and heat on a low flame, stirring constantly so that you don't get lumps.Keep stirring until the batter becomes thick. Cook it until it is can be rolled properly once smeared on a plate.
5. When done, spread batter on plates in thin layer, using gentle circular motion. Let it cool for 5-10 minutes.
6. Then sprinkle the coconut filling evenly on the thin layer.

7. When set with the help of knife cut the thin layer into 1 inch wide strips.Then gently roll each strip into a tight roll.

8. Arrange all rolls in a serving dish.
9. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls.
10. Garnish with chopped coriander and grated coconut.
11. If you want you can squeeze some lemon juice on top.

Notes:
1. Remember the propotion 1 Part Besan : 2.5 Part Buttermilk
2. Make sure buttermilk is not so thin.
3. As mixture cools fast, make wadi in small quantity at a time.
4. While cooking besan mixture stir continuously to avoid lumps.
5. If you don't want to stir continuously you can cook besan mixture in microwave.

Dinkache Ladoo (Edible Gum Ladoo)

Ingredients:
Dink / Edible Gum: 1/4 Kg
Finely Grated Dry Coconut: 1/2 Kg
Kharik / Dried Dates broken into small pieces: 1/2 Kg
Khus Khus / Poppy Seeds: 1 Cup
Chopped Almonds & Cashews: 1 Cup
Sugar or Jaggery: 1 Kg
Ghee/Clarified Butter : 1/2 Cup
Zaipha/Nutmeg Powder: 1/2 tsp
Elaichi/Cardamom Powder: 1/2 tsp

Procedure:
1. Fry the gum in small amount of ghee, it will fluff up fast into white balls. Pound this gum into a coarse powder and keep aside.
2. Dry roast coconut till it turns light brown and keep aside.
3. Pound small pieces of khariks and make them very fine. Roast this kharik in small amount of ghee for 4-5 minutes.
4. Dry roast khus khus, almonds and cashews seperately. Keep aside.
5. All dry ingredients in a bowl except sugar or jaggery.
6. In another pot add sugar or jaggery and 2 cups of water. Boil the mixture until you achieve a one thread consistency.
7. Then mix all ingredietns into this syrup and mix well.
8. When this mixture is little bit hot, rub your hands with a little ghee. Carefully take a handful of the mixture and make ladoos.
9. These ladus can remain good for lot of days.

Note :
- The gum cooks very quickly so when frying add very little at a time. Make sure that the gum does not burn or become dark brown.
- These ladus are very good for pregnant women and new moms.
- In cold weather you can eat these ladoos to get more energy.