Colourful chivda

10:25 PM Add Comment

Colourful, healthy & tasty chivda for this Diwali !!




Ingredients :
 Bhajke Pohe (Flattened puff rice ( not  murmura ) : 3 cups
 It is easily available in the market.
Oil 4-5 tsp
Roasted peanuts : 1/2 cup
Roasted Almonds : 1/2 cup
Roasted daliya ( dale ) : 1/2 cup
Curry Leaves :  1/4 cup
Hing : 1/2  tsp
Turmeric powder : 1/4 tsp
Green chilli : 3-4 or as per your taste
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Mango powder ( amchur ) : 1/2 tsp
Red chilli powder : 1 tsp or as per your taste
Salt : 1 tsp
Powdered sugar : 2 tsp
Here for a twist I prepare small flat disc or bundi out of besan using spinach pulp & beet root pulp for colourful bundis.
For preparing bundi : 4 tsp besan, 2 tsp spinach or beet root pulp,little salt & prepare a batter of dropping consistancy using water. Add little salt. Make 2 different batters of 2 colours. Prepare bundi out of it & mix in the chivda!!

Recipe:
 1. In a heavy  bottom pan add 5 tsp oil.
2. Add peanuts, almonds, dale , green chillis , curry leaves .
3. Stir properly till it becomes crispy. Keep it aside.
4. Dry roast bhajke pohe for 2 minutes. Add pohe to above mixture.
5. Take remaining oil in a bowl. All all dry ingredients & mix well.
6.Add this paste to chivda & mix throughly.
7.Add coloured bundi & mix.
 Enjoy this colourful & healthy chivda !!

Baked karanji

5:27 AM Add Comment

Healthy, naturally coloured & tasty Baked karanji!!



Ingredients :
For filling :
Fresh grated coconut : 2 cups
Sugar : 1 1/2 cups
Coarsely grounded dry fruits : 1/2 cup ( almonds, pistachio, cashews)
Golden raisins : 2 tb sp ( use smaller size )
Elaychi powder : 1 tsp
Gulkand : 2 tsp ( optional )
Mix coconut, gulkand & sugar in a heavy bottom pan. Keep the mixture on medium flame stiring continuously. When mixture becomes thick add dry fruit mix, raisins & elaychi powder. Mix well & turn off the gas. Let it cool completely.
For outer cover :
All purpose flour ( maida ) : 3 cups ( I used 250 ml cup )
Corn flour : 4 tbsp
Desi ghee or butter :  4 tbsp ( I always use desi ghee )
Warm milk : 1 1/2 cup or as required
pinch of salt
For colour : I boiled one small beet root & made pulp. Sieved it with little water. You can use this water accordingly how much darker colour you want. Since beet root is neutral in taste & smell  it does not affect the taste of the karanji. Moreover it is really a healthy option.
For preparing the dough take 2 cups of maida in a bowl. Add a pinch of salt & 2 tbsp ghee & mix properly till the crumbly texture is formed. Then with the help of milk prepare a smooth but stiff dough. Add little ghee if required. Keep this aside covering with wet cloth. In another bowl take remaining 1 cup of maida. Add 2 tsp beet root concentrate, little salt & 1 tbsp ghee & prepare a dough & keep it covered same way. Let the dough sit for about 1 hour at least.
Now take corn flour in a deep broad vessel. ( If you have parat use that preferably). Add  melted ghee in corn flour. With the help of hand mix both thoroughly till you get creamy smooth texture. Add more ghee if  required. The consistency should be like  cream.
After 1-2 hours prepare 3 bases like thick chapati 2 of white dough & 1 of pink dough. Spread corn flour ghee mixture on each base. First take white keep pink on it then again white. Roll tightly all three & cut into pieces as the size of karanji you want. Roll each piece with pin & fill with stuffing.
Bake the karanjis @ 180C for 10-15 minutes.
   Enjoy these crispy heavenly tasting karanjis any time!!   

Ambadichi ( Gongura or sour greens) bhaji

9:22 AM Add Comment
Tasty, delicious bhaji  in Maharastrian way!!




Ingredients :
Ambadi leaves : 3 cups (2 bunches )
For preparing this bhaji only leaves are used.
Garlic cloves : 1/4 cup ( 1 big bulb) coarsely crushed in mortal pestle
Soaked raw peanuts : 1/4 cup
Soaked chana dal : 2 tsp
water : as required
Red chilli powder : 2 tsp
Salt : 1 tsp ( as per taste )
Jaggery : 3 tsp
Oil : 1/4 cup
Mustard seeds :1/2 tsp
Cumin seeds : 1/2 tsp
Hing : 1/2 tsp
Turmeric powder : 1/2 tsp 
Besan ( chic pea flour ) : 1/2 cup
Recipe :
1. Wash the green leaves of ambadi & add in a pan. Add double amount of water or the leaves go completely under water.
2. Turn on the gas. Boil leaves at least for 10 minutes.
3. Turn off the gas & drain water completely in sieve. Keep aside.
    Pressure cook soaked peanuts & chana dal till 2-3 whistles or  turns soft.
4. Add  3 tsp oil in a heavy bottom pan.
5. Add mustard seeds,cumin seeds when oil becomes hot. Add hing  & turmeric powder. 
6. Add 1/2 of crushed garlic & saute till it turns brown.
7. Add cooked & drained ambadi leaves. Add cooked peanuts & chana dal. Mix properly. 
8. Add salt & jaggery. Cover the pan for 2-3 minutes.
9. Prepare smooth paste of besan in water & add in the bhaji. Add water till dropping consistency.
10. Cover the pan till besan cooks properly.
11. Take remaining oil in tadka pan. Add remaining garlic & 1/2 tsp red chilli powder. Pour the hot tadka on cooked bhaji. Garlicky aroma spreads everywhere.
      Enjoy this tasty  bhaji with hot jwari bhakri.



Dalimbi ( val ) usal ( birde )

8:35 AM Add Comment
                                                      Favourite Maharastrian dish !!



Ingredients :
Peeled val : 2 cups 
Boiled Potato : 1 medium size cut into cubes 
Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Garlic paste : 2 tsp
Chilli paste : 1 tsp
Ginger paste : 1 tsp
Fresh coconut : 1/2 cup
Salt : 1 tsp ( as per taste )
Jaggery ( gul ) : 1 tsp
oil : 2 tsp
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Turmeric powder : 1/2 tsp
Red chilli powder : 1 tsp
Hing : 1/2 tsp 
Water : 1 cup or as required
Handful of Finely chopped coriander.
For sprouted val : 
Soak dry val  overnight in enough  water.
Next morning drain excess water & keep val covered in a sieve for one day.
Val should have sprouted but in winter it may take 2 days to sprout.

Recipe : 
1. Add  oil in a heavy bottom pan. 
2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.
3. Add garlic. chilli & ginger paste. Add onion & tomato. Saute till onion & tomato become soft. 
4. Add potato & val.
5. Add water  & mix well. Cover the pan till val cooks properly.
7. Add jaggery & salt.  Cover the pan for 2 minutes. Add little water if required. Do not over cook.
8. Add fresh coconut  & chopped coriander ( preserve some for garnishing).  Mix & let it cook without covering the pan for 2-3 minutes. 
      Enjoy this tasty usal with hot fulka.

Bottle guard ( Lauki/ Dudhi ) & pink lentil (masur dal) soup

11:25 PM Add Comment
Easy, healthy & tasty soup

Ingredients :
Chopped Bottle guard (dudhi / Lauki) : 2 cups
Pink lentil : 2 tsp
Chopped onion : 2 tsp
Bay leaf ( Tej Patta or Tamal patra ) : 1
Cinnamon ( Dalchini ) : 1 inch piece
Lavang ( clove) : 4
Black Pepper corn : 4-6
Garlic clove : 2
butter : 1/2 tsp ( optional )
Milk : 1 cup ( room temperature)
water : 1 cup
Sugar : 1/4 tsp
Salt : 1 tsp ( as per taste )
Chopped green onion  : for garnishing

Recipe :
  1. Add Bottle guard, pink lentil, onion, garlic in pressure cooker.
  2. Add bay leaf , cinnamon lavang, black pepper.
  3. Add sugar & salt. Add water till all ingredients are covered with water.
  4. Pressure cook till two whistles.
  5. Let pressure cooker cool.
  6. Remove dry masalas. Its nice aroma remains in the mixture.
  7. Grind the mixture in mixer till it becomes very smooth & fine.
  8. Transfer this mixture in a pan. Add butter. Add water if it is very thick.
  9. Heat till it come to boil. .
  10. Add milk. Turn off the gas in 1 or 2 minutes. Do not boil. 
  11. Add salt if required.
  12. Adjust the milk according to the consistency.
  13. Garnish with chopped green onion.
  14. Enjoy this  hot creamy & healthy soup!!!

Healthy Amboli

11:32 PM Add Comment
Amboli is a type of pancake. A very healthy version. It contains all dals ( pulses ). So very rich in proteins also !! I made it more healthy & colourful by adding lots of veggies !!




Ingredients  :
For batter :
Rice : 3/4 cup
Urad dal ( split gram dal ) : 1/4 cup
Moong dal  : 1/4 cup
Masur dal ( pink lentil )  :  1/4  cup
Tuvar dal : 2 tsp
Chana dal : 2 tsp
Fenugreek (Methi ) seeds : 1/2 tsp
 Above mixture is dry grounded & stored for 2-3 months.
While preparing amboli add half cup of yogurt along with water & keep for an hour.
Salt : 1 tsp or as per taste
Oil :  for greasing griddle
Yogurt : 1/2 cup
Green chilli paste : 1/2 tsp
Coarsely ground black pepper : 1 tsp

Toppings :
Chopped onion : 1/2 cup
Chopped capsicum : 1/4 cup ( Red , green & yellow)
Grated carrot : 1/4cup
Chopped coriander : 1/4 cup
Butter : to apply on the top of uttapa ( optional )
You can use cheese also. Any variations in vegetables can be done.

Recipe :
1. Soak the  flour as required with yogurt & water. ( as explained above)
You can prepare the above mixture by soaking all the ingredients for 3-4 hours except yogurt & grinding on mixer. After grinding add yogurt, salt etc.
2.Add salt, chilli paste & black pepper.
3. Mix properly. No need of fermentation.
4. Prepare amboli by adding toppings as per your choice.
5. You can prepare plain amboli by adding salt & whole jeera.

Enjoy with  chutney !!