Ukadpendi (Wheat flour Upma)

IngredientsCoarsely grinded wheat flour (Raval Kanik) - 1 Cup
Red chili powder - 1 tea spoon
Roasted ground nut - 1 table spoon
Yoghurt (Curd) - 2 table spoon
Hot water - 1 cup
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Mustard seeds(Rai) - 1 Tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Curry leaves - 3-4
Asafetida (Hing) - 1 pinch
Salt to taste

Procedure
Heat a Kadai and roast dry wheat flour on low flame till it turns to brown colour. Remove from the flame and spread it in a plate. Put again the kadai on the flame. In a bowl, mix roasted wheat flour, yoghurt, water, Red chili powder, salt and sugar neatly. Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing, curry leaves and haldi. Now add the mixture. Mix it properly to avoid lumps. Keep a lid on it for a steam. Wheat flour will start cooking and will become fluffy. Cook it for 2-3 minutes. Serve hot with the garnishing of Grated dry Coconut and chopped coriander leaves. It should be eaten hot only.

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Gajarachi Kheer (Carrot Kheer)

Ingredients
Carrots - 250Gms.
Sugar - 150 Gms.
Milk - 500 ml.
Cardamom powder - 1/2 tea spoon
Pure Ghee - 1 Teaspoon

Procedure

Wash, peel & grate the carrots. Heat ghee in a kadai. Add grated carrots in it. Keep lid and let it cook for 2-3 minutes. Now let the cooked carrots get cool. Make a thin paste of these carrots in Mixer. Take a thick bottom vessel and heat it on the flame. Pour the carrot paste into it. Add hot milk and sugar and mix it properly. Let it boil for 2 minutes. Add Cardamom powder and mix it.
Easy & tasty and nutritious Kheer is ready to serve.

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Vada Bhat

Ingredients
Cooked Rice - 200 gms.
Mataki (Moth ) - 1/4 cup
Chana Daal- 1/2 cup
Toor Daal- 3 table spoon
Urad Daal - 3 table spoon
Moong Daal - 3 table spoon
Garlic Cloves - 7-8
Curry leaves - 7-8
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili powder - 2 teaspoon
Ginger green chili paste - 1 teaspoon
Salt as per taste
Oil to Fry

For Tadka
Oil - 1/2 Cup
Mustered seeds (Rai) - 2 table spoon
Asafetida (Hing) - 1/4 Teaspoon




Procedure

Wash and soak all dals for 7-8 hours. Drain water from dal. Coarsely grind all dal with garlic and curry leaves in the mixer. Now add coriander powder, cumin powder, red chili powder, ginger& green chili paste and salt in dal mixture. Heat Oil in Kadai. Slightly wet your palm, take the dal mixture, shape it into a ball and then press it in center to give a flat round shape. Deep fry the vadas on slow flame so that it will get cooked from inside also. For Tadka, Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing and remove the kadai from the flame.

While Serving,
First serve rice in plate. 4-5 vadas on one side. Crush 2-3 vadas on rice . Now pour 2-3 spoons of hot tadka. (the ssrrrrrr sound shoud come after pouring). In Nagpur some people eat this vada bhat with "Hing pani" that is Asafetida water.(take a bowl of hot water and mix 1 teaspoon of Asafetida in it). If you find this rice very dry, you can serve "kadhi" with it.

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Quick Methi Salad

Ingredients
Methi(fenugreek) Leaves - 2 cups
Grated carrot - 1 cup
Chopped Tomato - 1 medium
Coriander leaves - 1/4 cup
Dalya (Roasted Gram Dal) - 2 table spoon
Grated Coconut - 1 table spoon (Optional)
Lemon Juice- 1 tea spoon
Sugar- 1 tea spoon
Salt to taste

For Tadaka
Oil - 2 table spoon
Rai (Mustered seeds)- 1/2 tea spoon
Jeera (Cumin seeds) - 1/2 tea spoon
Hing (asafetida) - 1 pinch

Procedure

Wash methi leaves nicely and chop it finely. Coarsely grind the roasted gram dal in mixer. In a bowl add chopped methi leaves, grated carrot, chopped tomatoes, grated coconut, Coarsely grinded roasted gram dal, lemon juice, sugar and salt . Mix it well. If you want you can add chopped onion and cabbage as wel.
Heat the oil in small kadai add mustard seeds and cumin seeds, when it splutter add asafetida. Pour this tadaka on the mixture and mix it. Diet cautious people can avoid this tadka.
Fresh Methi salad is ready. You can eat it with chapati.

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Bread Shira

Ingredients

Bread Slices - 10 - 12
Pure Ghee - 1 cup
Sugar - 2 cups
Cardamom Powder - 1&1/2 Teaspoon
Milk - 4 cups
Cashew & Almonds for garnishing

Procedure :

Make bread crumbs in the mixer. Heat pure Ghee in Kadai. Then add Bread crumbs and fry till it turns to golden brown. Then add milk and cover it with lid. After a steam, remove the cover and add sugar. Mix it properly and again cover it for 2-3 minutes. Remove the lid and keep it on slow heat till ghee comes outside. Then add Cardamom Powder and mix it. Garnish it with Cashew & Almonds slices.

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Dabeli (Masala Dabeli)

Dabeli

This is a very simple recipe to make at home. Also you can eat something very tasty & differnt from your daily routine food. This dish is very famous in Pune (Maharashtra state)

Lot of people must be wondering what does dabeli means. How does it look?In simple words it is a kind of vegetarian burger. In western part of India it is also known as Double roti.

Whenever you have guests next time instead of regular onion bajji or salsa chips try this as a starter. Guests will be amazed and I am 100% sure they will ask you the recipe.

You can make dabeli masala at home if you don't find in indian store. Here is the way to make the dabeli masala -

Dabeli Masala :
1tbsp of Coriander seeds
1/2 tsp of Cumin Seeds (Jeera)
2 Red chilies (U can reduce as per the spice level)
1/2 inch cinnamon Stick
2 cloves
Roast the above ingredients and make it like a powder in a blender. Keep it aside this is used in the filling.

Dabeli Filling Ingredients:
4 to 5 potatoes
1 capsicum
1 to 2 carrots
1 greenchili
(Boil and mash above vegetables.)
1/2 teaspoon cumin seed (jeera)
1 pinch asafetida powder (hing)
1/4 spoon turmeric powder
2 tablespoons oil
salt as per your taste
butter or oil (for cooking)

Garnishing:
1 onion, chopped
handful raisins
1/2 cup roasted peanuts
1/2 cup chopped fresh coriander
1/2 cup sev or nylon sev
6 tablespoons khajur imli ki chutney ( I use it readymade from indian store "Deep brand")
1/2 cup fresh pomegranate (Optional)
15 small hamburger buns

Method:

1. Heat a pan. Once the pan is hot add oil, cumin seeds, hing,turmeric powder.
2. Once the cumin seeds are turned golden add the Dabeli Masala.
3. Add the mashed vegetables, chooped coriander,raisins,roasted peanuts and salt.
4. Keep it for 5-6 mts until the stuffing thickens.
5. Now take a pav/bun spread the butter on top of it and roast it on your flat pan (tava).
6. Spread khajur imli chutney on pav as per your taste.
7. Spread your vegetable filling and put some sev, 5-6 peanuts & chopped onions on it.

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Gul Poli

Ingredients
For dough
Wheat Flour (Atta)- 2 cups
All purpose flour (Maida) - 1 cup
Rice flour - 1/2 cup
Oil - 1 table spoon
Salt to taste

For filling (Saran)
Jaggery - 1, 1/2 cup
Gram Flour (Besan) - 3 teaspoon
Sesame seeds - 5 tablespoon
Poppy seeds - 2 Teaspoon
Cardamom Powder - 1 teaspoon
Ghee - 4-5 Table spoon

Procedure
Mix the flours except rice flour. Make a well in the middle, heat oil and add it to the flour. Add salt and mix it nicely. Make a soft dough with warm water. Knead the dough well.
Now for filing, grate the jaggery. Roast sesame seeds, poppy seeds and gram flour one by one. Grind it to a paste. Add jaggery and cardamom powder to this paste. Make 5-6 balls for filling.
Make equal portions of dough. Sprinkle some rice powder on rolling board. Roll the dough to the size of puri. Place a boll of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out. Use more rice flour and roll it till it become normal roti size. Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame. (In marathi we say "Tupat kharpus bhajave"). Serve with ghee. I generally eat it with some pickle.

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Misal Pav

IngredientsFor Usal
Matki (Moth beans) - 1 cup
Chopped onion - 1 medium
Red chilly powder - 1 teaspoon
Goda masala (or garam Masala) - 1 Teaspoon
Salt to taste
Tempering -
Oil - 1 Table spoon
Mustard seeds (Rai) - 1/2 tea spoon
Turmeric Powder - 1 Teaspoon
Asafetida powder - 1 Pinch

For Tarri
Sliced onion - 1 medium
Chopped tomato - 1 small
Garlic cloves - 5-6
Ginger - 1 inch
Grated dry coconut - 3 table spoon
Red chilly powder - 1 table spoon
Kala masala (Garam masala) powder - 2 tea spoon
Kanda lasun masala - 1 tea spoon (optional)
Turmeric powder - 1/2 tea spoon
Sugar - 1/2 tea spoon
Oil - 5 table spoon
Salt to taste

For Garnishing
Farasan - 1 Cup
Thick Sev - 1 Cup
Finely chopped onion - 1 Mediun
Chopped Coriander leaves - 3 table spoon
Lemon - 1

Procedure

For Usal
Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.
In a kadai heat oil, put mustard seeds, turmeric powder. Add chopped onion and saute it for two minutes. Add sprouted matki, red chilly powder, goda masala and salt. Pour some water and after kepping lead cook it for some time. Usal is ready.

For TarriFry onion, coconut, garlic, ginger and tomato in little oil separately. Cool it for some time. Grind to a fine paste in mixer. Now in another pan, heat oil then add sugar (for the red oily layer on gravy), Turmeric powder, red chilly powder and immediately add grinded paste, kala masala , kanda lasun masala and salt. Saute it for 2 minutes . Now you will feel nice aroma. Pour 3 cups of hot water so that taste of the gravy will remain same . Bring it to boil for 2 minutes. The Tarri is ready. ( In some places of Maharashtra it is called as Kat, Rassa or Sample)

Serving Misal PavOriginal method of serving Misal is Take a Large Bowl, Add 2 table spoon matki usal, Pour tarri on it. Then add 2 table spoon of farsan, 2 table spoon Sev (in some areas adds one layer of kande pohe), 1 Table spoon chopped onion, Chopped coriander, a wedge of lemon & fresh curd. Serve it with Pav.
But when we make Misal at home I generally prefer to give every thing in separate bowls (as shown in picture), so that every one can mix all the items according to their tastes.

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Kande Pohe

Ingredients
Medium thick Pohe (Beaten Rice) - 2cups
Chopped Onion - 1 large
Potato - 1 medium (optional)
Green Peas - 2 table spoon (optional)
Chopped Green Chillies - 3
Peanuts - 1 table spoon
Curry leaves - 3-4
Chopped Coriander leaves- 2 Table spoon
Lemon - 1 large
Sugar - 1 tea spoon
Mustard seeds (Rai) - 1 tea spoon
Turmeric powder - 1 tea spoon
Oil - 2 table spoon
Salt to taste
Grated dry coconut - 2 table spoon (for garnishing)

Procedure
Take pohe (Beaten Rice) in a strainer (Roli), gently wash the pohe and drain all the water immediately and keep aside for 10-15 minutes. Peel and slice potatoes into small pieces. Mean while heat oil in thick bottom kadai. Add musturd seeds and let them crackle. Add turmeric powder, chillies, cury leaves, peanuts and saute it for 2-3 minutes. Then add chopped onion saute it till it becomes transparent, add potatoes and green peas and cover it with lid. Once cooked add pohe, salt sugar mix it. Again cover it with lid, after 5 minutes switch off the flame. Squeeze the lemon juice and mix it. Serve hot with the garnishing of Coriander leaves and grated dry coconut. Put quarter piece of lemon in the dish. You can give mango pickle with pohe.

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Instant Fresh Tomato Salsa

Ingredients:
4 C Fresh Ripe wine tomatoes
1 Onion, red or yellow
1/2 C Fresh Cilantro, chopped
3 small Indian green chili OR 1 jalapeno pepper,chopped
1/2 tsp red chili powder OR 1/4 tsp Black pepper powder
2 pinches of Sugar
Salt to taste
2 Tbsp Distilled Vinegar / fresh lime juice



Method:
1.  Throw onions, green chillies, and chop in food processor using pulse setting for 3-4 times untill they are evenly chopped. Remember do not make a paste...then put tomatoes, and rest of the ingredients, again chop evenly using pulse. to keep it chunky.

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Lung Fung Soup

Ingredient(For 2 Bowls)
Water - 2 cup
Oil - 1 Tea spoon
Noodles - 1/2 Cup
Corn flour - 3 Table Spoon
Butter -4 tea spoon
Chopped garlic - 2 teaspoon
Chopped Green Capsicum - 4 Table spoon
Chopped Cabbage - 1/2 Cup
Chopped Carrot - 2 table spoon
Chopped French beans - 2 Table spoon
Chopped Spring Onion - 2 Table Spoon
Black pepper powder - 1/2 tea spoon
Vinegar - 1/2 Tea spoon
Chilly Sauce - 1/2 Tea spoon
Sugar -1/2 tea spoon
Egg - 1 (optional)
Salt to taste

Procedure
Boil 2 cups of water add 1 teaspoon oil and salt. Now add Noodles & boil until done. Strain the access water and wash noodles in cold water. Put some oil so that it does not become sticky.
Take Corn flour and 3 tablespoon of water and make a paste.
Heat the butter in pan add chopped garlic and capsicum and saute it. Add cabbage, carrot, beans and saute it ( Non vegetarian people can add boiled boneless chicken). Now add 2 cups of water, sugar, salt, vinegar, black pepper powder, Chilly Sauce and boil it . Add corn flour paste, again boil it. Beat egg white neatly. Add it in boiling soup drop by drop with spoon. So that small small egg balls will come up.
For serving, Take a soup bowl put boiled noodles, Pour hot soup and garnish it with spring onion.

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Sago Khichdi (Shabudana)

Ingredients:3/4 cup Roasted peanuts (powdered)
Handful Cilantro
1 tspoon Geera (Cumin seeds)
1 cup Sago
Oil/Ghee
1 Potato peeled
Lemon
2-3 Green Chili
Method:1.Soak 1 cup of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight. This results in perfectly fluffed sago.

2.Season the fluffed sago by adding 3/4 cup coarsely powdered roasted peanuts, salt to taste and 2 tbsp sugar. I know thats a lot of sugar .

3.Saute a tsp of cumin seeds in a pan containing {1 tbsp oil + 1 tbsp ghee...or just 2 tbsp oil}.

4.Add 3-4 slit green chillies and one diced potato.

5.Cover and cook till potatoes are tender.

6.Then add the seasoned sago and saute for 5-7 minutes, cover and cook for another couple of minutes and taste for seasoning.

7.Finally, garnish with minced cilantro and sprintz on some lemon juice and you are done! This is fast food in more ways than one!

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Gajar Halwa

Ingredient
Carrots (gajar) - 8 -10
Khoya (khawa) - 1 cup
Sugar - 1 cup
Milk - 1 cup
Desi Ghee - 3 table spoon
Green Cardamom powder - 1 tea spoon
Pista, badam slices for decoration.


Procedure
Peel wash and grate carrots. Heat the desi ghee in thick-bottomed pan, ass grated carrots and saute it for five minutes. Add milk and put lead on it. Cook on medium heat until carrots are cooked. Now add sugar and grated khoya, cook it till sugar melts and mixes well, stirring continuously. Add pista, badam slices and continue to cook for two minutes more. Serve hot. You can serve hot halwa with a scoop of vanilla ice-cream as a dessert.

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Mooli Ke Parathe During Lazy Days

Mooli Ke Parathe

Mooli paratha are one of my favorite paratha’s, it always reminds me Nagpur’s old cold days, where granny used to make hot..hot Paratha’s for breakfast. Usually granny used to stuff the mooli (radish) mixture into wheat dough and rolled into paratha’s. However, I like to make my paratha’s little thin, something like methi theplas. I grate the radish, mix into the wheat flour with other spices, and make into wheat dough. I know its little different but very easy and fast to make. So here you go for the recipe….
Ingredients:
1 cup white radish, peeled and grated
1 tsp fresh grated ginger
1 tsp Red Chilli Powder
1 tsp Amchur Powder (Dry Mango Powder)
1/2 tsp Turmeric Powder
1 tbsp Cumin seeds
2 cups Whole Wheat flour
salt to taste
Oil to fry
Method:
Mix all the ingredients in a bowl with 1 tbsp oil and mix to make a soft dough (use only little water).Knead well and let it rest for 30 mins to 1 hour. Make small balls out of the dough and roll out the dough with a rolling pin. Dust liberally with more flour as you are rolling. Gently pat off the excess flour and roast on a hot tava (griddle). Fry one side for 1 minute and then turn over and brush with a little oil. When the second side is done and golden brown, flip and brush with a little oil on that side too. Serve hot with pickles or Yoghurt.

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Papad Roll (In microwave)

This is a non fried version of Papad roll. I like the papad rolls, but its so oily. I generally avoid to eat it. Yesterday I roasted the papad in Microwave oven as usual and an idea clicked in my mind, the papad roll can also be prepared in microwave without any oil. Today I tried this and it was a successful attempt.

Ingredient
Papad (urad/ mung) - 5
Boiled and mashed potatoes - 5
Finely chopped onion - 1
Chilli,ginger and garlic paste - 2 table spoon
Chat masala - 1 teaspoon.
Jeera (cumin) Powder - 1 teaspoon
Turmeric Powder - 1/2 tea spoon
Chopped fresh coriander leaves - 1 table spoon
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Salt to taste.


Procedure

Heat the oil in a kadai , then add chilli,ginger,garlic paste. Saute it. Add mashed potatoes, chat masala, jeera powder,turmeric powder,salt and sugar and mix it. Cool the mixture and add onion and chopped coriander leaves. Divide the potato mixture into equal portions and shape each portion into a long roll of about the same length as the diameter of the papads. Take water in deep plate. Dip the papads in water for a few seconds.Put a potato roll on the corner of each papad and roll up. Put all the rolls on Microwave safe plate and keep it in Microwave. Set the Microwave on high for 1 minutes. The rolls are ready Serve hot with Pudina chutney or Tomato ketchup.

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Kothimbir (fresh coriender) Vadi

This is not a traditional method to make kothimbir vadi but it’s an easiest & tasty way to make it. Again this is taught by my Aai…………….



Ingredients

Fresh coriender leaves chopped – 1 cup
Gram flour/ Besan - 1cup
Water – 1 ½ cup
Green chilly, cumin seeds, garlic paste – 2teaspoon
Turmeric powder- ½ teaspoon
Salt and sugar to taste
Oil for shallow fry


Procedure

Take 1 teaspoon of oil in kadai. When the oil get heated properly put green chilly,garlic and cumin seeds paste and saute it. Put turmeric powder. Now add fresh coriender, water, salt and sugar, mix it properly. when it started boiling add the flour (Besan) immediately with one hand and stirring the mixture continuously with the other.Take care that no lumps are formed in the mixture. Cover it and let it cook for 5 minutes. The consistancy should be thick enough. Spread it on greased plate. Cool it for 10 minutes. Cut it into a shape u like. Shalow fry it from both the side with oil in a pan. Serve it hot with tamato ketchup.

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Mix vegetable pickle / Bhajyanche Lonche

This is one of my favorite pickles. It’s really mouth watering. My Mother in law makes it very nice. This or any variety of pickle is her specialty. I must say, she is a great Cook. I love to prepare this pickle because it’s very easy and can be done in just a few minutes.

Ingredient:

Carrot chopped in small pieces - 1 Bowl
Green Peas - 1 Bowl
Cauliflower florets chopped in small pieces - 1/2 Bowl
Lemon - 1
Readymade pickle masala - 2 Tablespoon

For Tempering

Oil - 2 Tablespoon
Mustard seeds (Rai) - 1/2 teaspoon
Asafetida (hing) - 1 pinch
Turmeric Powder (haldi) - 1/2 Tea spoon

Procedure:

Mix Carrot, Green Peas, Cauliflower, Lemon juice and pickle masala (generally I prefer Bedekar's Readymade Pickle Masala) neatly. Now for tempering heat the oil in a small kadai, add mustard seeds, after they pop add asafetida and turmeric powder. Let it cool for some time. Add it to pickle mixture & mix it. According to your taste you can add more masala, lemon juice or salt. You can add different vegetables as per your choice. Store it in glass container. It tastes better the next day because all vegetables soak the masala properly. You can eat it with Roti, Paratha, Bhakri, and Gakar or simply with bread.

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Broccoli Upama

Ingredients:

• Finely Chopped Broccoli in Food Processor :  2 Cups
• Boiled Eggs: 2
• Dalia (Broken Wheat): 1/4 Cup
• Finely Chopped Onion: 1/2 Cup
• Finely Chopped Green Chillies: As Per Taste
• Finely Grated Ginger: 1 tsp
• Cumin and Mustard Seeds: 1 tsp
• Oil: 2 tbsp
• Cumin, Coriander Powder and Salt : As Per Taste

Procedure:

• First of all in one pot keep broken wheat to cook.
• Remove yellow bulk of egg and cut white part into small pieces.
• Heat oil in one kadhai and  give tadaka of cumin seeds, mustard seeds and green chillies. 
• Then add onion and fry until brown.
• Then add ginger and fry for a minute. 
• Add food processed broccoli and small amount of salt. Mix well, cover it and cook it for 4-5 minutes. 
• Then add broken wheat, eggs, cumin - coriander powder and salt. Mix it very well and cook it for another 4-5 minutes.
• Your upama is ready to eat. You can eat this upama as other upama. If you want you can eat this upama in boiled eggs. Cut boiled eggs into half. Remove yellow bulk and put upama into white egg and top with ketchup. You can serve broccoli upama like this in party too.

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Mudda bhaji

Ingredient:

Methi (fenugreek leaves) - 1 bunch
Roasted Besan (gram flour) - 2 table spoon
Cooked toor daal - 1 Bowl
Red chilly Powder - 1 tea spoon
Ground nut - 1 table spoon
Garlic cloves chopped - 8-9
Red dry chilly - 3
Tamarind pulp - 2 tablespoon
Masala pudi (goda masala)- 1 tea spoon
Jaggery (gud) - 1 tablespoon (optional)
Mustard seeds (rai) - 1/2 tea spoon
Asafetida(hing) - a pinch
Turmeric powder - 1 teaspoon
Oil - 1 table spoon
Salt to taste


Procedure:

Wash neatly the green leaves and chop it . Now heat the kadai and put methi leaves into it. Sprinkle some water and keep lead on it. Let the leaves cook for 5 minutes. After methi cooked properly add cooked and mashed toor daal and roasted besan mix it properly to avoid lumps. Now add Turmeric powder, red chilly powder, masala pudi, salt,tamarind Pulp, jaggery (my aai, and aaji put jaggery for taste.) and 1 cup water. Mix it properly. Keep the lead and let it cook for 5-7 minutes.
Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add chopped garlic when they turned golden add ground nuts, then add asafetida red dry chilies. Now immediately pour this on the methi mixture (In Marathi we call it as 'Charcharit fodni') and cover it with lead so that the aroma of tadka will remain intact. After 2 minutes mix it neatly. Serve hot with Bhakri.

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Ukadiche Modak

This is the favourite prasad of lord Ganesha, So I am starting my blog with a prasad to my 'Ganapati bappa'


Ingridient For coverRice powder- 1cup
Water- 1cup
Oil- 1 Table spoon
Salt- 1 pinch
Sugar- 1 Tea spoon

For stuffing
Grated coconut – 1cup
Jaggery – half cup
Rosted Khaskhas (poppy seeds) – 1Tea spoon
Cardamom powder – ¼ Tea spoon

Procedure
For stuffing-
On a slow flame add grated coconut and jaggery in kadai and cook it till the mixture becomes dry (stir in between). Then add khaskhas (poppy seeds), Cardamom powder , mix it and remove it from flame. Allow it cool for some time.

For cover-
Heat the water, when it started boiling put oil,salt & sugar into it. When sugar gets dissolved, Add the rice flour immediately with one hand and stirring the mixture continuously with the other.Take care that no lumps are formed in the mixture. Put some cover on it and keep aside for 10 minutes. Then take 1 cup water with 1 tablespoonoil. Now take the dough on flat surface and knead it well with hands with little bit of oil and water mixture(to avoid the cover from cracks). Dough should not stick on the surface.


While making modak, grease your hands with oil and water mixture. Make a lemon sized ball of the dough. Keeping the base thick give the shape of a katori and fill it with stuffing. Now pinch the edges and then close it in the shape of modaks. Make all the modaks. Now for steaming, you can use a steamer or take ¼ water in big vessel, heat it. Arrange all modaks on sieve and keep it on the vessel. Cover it and steam it for 10 min. you can sprinkle little bit saffron on modaks while steaming.

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Gakar

This is variety of roti. My Grandmother ‘Mai aaji’ used to make this as a brunch at her time. She taught her daughter (my Aai) and from her to me. It is very delicious. You can eat it with any chatney, pickle or just like that………….

Ingredients
Wheat flour – 2 cups
Rava / semolina - 1 cup
Hot Oil – 2 teaspoon
Garlic cloves chopped – 3-4
Pure Ghee – 3-4 Table spoon
Salt to taste.

Procedure
Mix wheat flour, rava salt & hot oil and make very stiff dough. Keep aside for 10 minutes. Now make equal portions of the dough. Roll it like thick roti. Now with knife make small slits to that roti. Put Garlic cloves on it and press it.

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Kuskara

‘Kuskara’ I don’t know the actual meanung of it but the dish is very delicious. I can only say its ‘Khush kara’ that’s means make others happy.

Ingredients:

Leftover chapatis - 3-4

Onions (cut into squares) -one large

Green chillies chopped– 3-4

Oil - 2 Table spoon

Asafoetida - a pinch

Mustard seeds - 1tsp

Turmeric powder – 1tea spoon

Roosted Groundnuts - 1 tbsp

Coriader leaves chopped - 2 tsp

Curry leaves - 6-8

Lemon juice – 1 tea spoon

Sugar – ½ tea spoonSalt to taste.

Procedure

Grind the chapatis coarsely in a mixer. Take oil in kadai, heat oil, add mustard seeds. After seeds split, add asafoetida,turmeric powder. Then add groundnuts, green chiilies,curry leaves. Now add onions and saute it till it becomes tranperent. Then add chapatis,salt sugar and saute it for 5 minutes. Add lemon juice and mix well. Garnishwith coriender leaves and serve hot.

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Nagali (Ragi) ladoo

Ragi (red millet) is very nutritious. So I tried this ladoo in this Diwali and it turned up very nicely.


Ingridient


Nagali/Ragi/red millet – 4 cup
Powdered Sugar – 2 cups
Cardamom powder – 1 tea spoon
Pure ghee - 1 cup


Procedure

Heat the ghee in a pan. Add the flour and fry it on a low flame stirring continuously. Once it is done, let it cool. Add powdered cardamom and sugar. Mix well. Shape into ladoos and serve

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Undiyo

This is a very traditional dish of Gujrat. December and january this is the main season for undiyo.Because we can get plenty of vegetables required for this. On last week we had our undiyo party at my friend, deepa’s house. She is basically from Gujrat. Her mother-in-law , mother & herself combinely cooked yummy undiyo. Traditionally it is served with Puri & Jalebi. Thanks once again Deepa for that lovely treat.

IngredientVegetables Required:
Small potatoes – 100gms
Small green brinjals – 100 grams
Surti papdi – 200 grams
Purple yam (Ratalu) – 100gms
Green toor papdi seeds – 100gms
Fresh coriender leaves chopped – 1 cup
Green garlic – 1 bunch
Green peas – 100 grams

For masala
Dry coconut grated – ½ cup
Chopped coriender – ½ cup
Green garlic chopped – ¼ cup
Coriender powder – 2 table spoon
Chilli powder – 2 teaspoon
Powdered sugar – 2 teaspoon
Lemon juice – 1 tablespoon
Salt to taste

For the methi muthias
fenugreek (methi) leaves, chopped – 1cup
Gram flour (Besan) – ½ cup
Red chilli powder- 1 tea spoon
Powdered sugar – 2 tea spoon
Oil - 2 table spoon
Soda bi-carb – a pinch
Salt to taste

Procedure

Methi muthias

Chopped fenugreek leaves and put it in the bowl. Mix all the ingridients of muthia. Knead into a very soft dough by adding little water. Now deep fry this mixture like small pakoda or bhajis.


Take all the ingredients of masala in a bowl and mix it properly.
Wash and peel potatoes. Make vertical slits to potatoes and brinjal put above mixture into it.
String surti papdi. String green toor papdi and take only seeds from that. Peel the rataluand cut into big pieces. Wash green peas . Cook all vegetables separately in pressure cooker.
Now take a kadai and put 5 table spoon oil. When oil heated properly put 3-4 cloves crushed garlic. Then add ratalu, surti papdi toor seeds, green peas, potatoes, brinjals. Add ¼ cup of water, cover with lead and cook it for 15 minutes. Now add remaining masala and cook it for 5 minutes. Add muthias while serving so that it will remain crispy.

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Tikhat mithachi puri

Sunday’s favorite brunch or a very nice thing to carry while travelling. For me and my sis it’s nickname is ‘TiMiPu’ (i.e. Tikhat mithachi puri )



IngredientsWheat flour - 4 cups
Red chilli powder – 2 Teaspoon
Haldi powder – ½ Tes spoon
Ajwain – ½ Tea spoon
Sugar – ¼ Tea spoon
Salt – As per taste
Hot oil (mohan) – 2 Table spoon
Oil for frying


Procedure

Mix wheat flour, chilli powder,haldi,ajwain, salt, sugar, hot oil. Knead to a hard dough with water. Keep aside for 5-10 minutes. Make a lemon size ball. Roll each ball in a round shape. Heat oil in kadai and deep fry on medium flame. Serve hot puris with shengdana chatni or pickle or only curd. It tastes very good with afternoon tea also.

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Varan Fal

Varan Fal

This is our all time favorite one dish meal. My Aai makes it very yummy. This is one of my & my husband’s favorite & quickest options for lunch or dinner.

Ingredients
For varan (dal)
Toor Dal – 1 cup
Haldi- 1 tea spoon
Mustard seeds – 1 tea spoon
Hing – 1 pinch
Goda masala – 2 tea spoon
Red chilli powder - 1 tea spoon
Jaggery – 3 tea spoon
Tamrind pulp – 1 -2 table spoon
Salt as per taste
Oil – 3 Table spoon
Green coriander - 3 table spoon
2-3 tbsp fresh green coriander

For Fal
wheat flour – 2 cups
Oil – 2 Table spoon
Water – to knead dough
Ajwain- 1 Teaspoon
Salt to taste.

Procedure:
For varan
Wash & cook Toor Dal with pinch of haldi and hing. Mash cooked dal with spoon. Heat the oil in kadai, add mustard seeds to crackle then add hing, haldi. Then add mashed dal, tamrind pulp, jaggery, red chilli powder, goda masala,salt. Mix it well and add some water for a curry like consistency. Boil it.

For Fal
Mix wheat flour, ajwain, salt & oil. Kead a dough like puri. Keep aside for 10 minutes. Rool out the dough same as roti. Cut it in rectangular shape.(or in any shape you want) Add these pieces to the boiling Dal. Cook it for 5-10 minutes. Garnish it with coriander.Serve hot with lots of ghee on it.

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Dosa with Roasted Gram Powder

Ingredients:
Urad Dal 1/2 Cup
Rice Flour 1 Cup
Roasted Gram / Dalia 1/4 Cup
Red Chile Powder 3/4 tsp
Cumin Seeds 1 tsp
Salt to taste
Oil as required
Method of preparation:
Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
Grind roasted gram with red chile powder and salt into fine powder using a spice blender.
Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
Layer the dosa with around a tablespoon of the prepared roasted gram powder and cumin seeds.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Alternatively, turn the dosa on other side and cook for few seconds to crisp up a little.
Repeat the same with remaining batter.
Also, store the dosa batter covered in a refrigerator for couple more days.
Serve dosa with roasted gram powder with chutney of your choice.

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