Khaskhashichya ( Poppy seeds ) vadya

Khaskhas (poppy seeds) are very nutritious, with high levels of calcium, iron, magnesium and phosphorus. They are often recommended for new mothers too.

Ingredients

• Khaskhas (poppy seeds): 2 cups
• Almonds: 1 cup
• Fresh cream: 1 cup
• Milk: 1 cup (for soaking the khaskhas)
• Water: about 1/2 cup (for soaking the almonds)
• Sugar: 1 cup
• Powdered sugar: 2 tsp
• Elaichi (cardamom) powder: 1 tsp
• Pistachios, for garnishing
• Desi ghee: 3 tsp, plus extra for greasing the tray

Method

1. Soak the khaskhas in warm milk in a bowl for 4–5 hours. Do not add too much milk; it should just cover the khaskhas.
2. In another bowl, soak the almonds in warm water for 4–5 hours, then peel off the skins.
3. Grind the soaked khaskhas and peeled almonds to a fine paste.
4. Heat 2 tsp of ghee in a heavy-bottomed pan, preferably a non-stick pan or kadhai. When the ghee melts, add the khaskhas and almond paste.
5. Add the cream and sugar and mix well.
6. The mixture will become liquid as the sugar melts.
7. Stir continuously, adjusting the heat so that it does not burn.
8. When the mixture starts to set, add the elaichi powder, the remaining 1 tsp of ghee and the powdered sugar.
9. When the mixture becomes thick, transfer it to a greased tray. Spread it evenly and garnish with sliced pistachios. Let it cool.
10. Keep it in the refrigerator for an hour, then cut into pieces of any shape you like.

Sambar masala

A sambar masala made with very few ingredients, for tasty, aromatic sambar!

Ingredients

• Coriander seeds (dhane): 1 cup
• Chana dal: 1/4 cup
• Raw rice: 1 tbsp
• Fenugreek seeds: 1 tsp
• Curry leaves: a handful
• Whole dry red chillies: 15 (a mix of Kashmiri and Byadgi)
• Hing (asafoetida): 1/2 tsp

Method

1. Dry roast the coriander seeds until they turn light brown.
2. In the same way, dry roast the chana dal, rice and fenugreek seeds until light brown.
3. Roast the curry leaves until they become crunchy.
4. Lightly roast the dry red chillies and hing.
5. Mix all the ingredients and let the mixture cool completely.
6. Grind in a mixer and store the sambar masala in an airtight jar.

Use as needed to make tasty, aromatic sambar.

Alivache Ladu ( Gardencress seeds)

One of the easiest and healthiest recipes: aliv (garden cress seed) laddus!

Ingredients

• Aliv seeds: 1/2 cup
• Freshly grated coconut: 1 1/2 cups (frozen can be used)
• Jaggery: 3/4 cup, finely chopped (or jaggery powder); add more if you like it sweeter
• Roasted, chopped almonds: 1 tbsp (optional)
• Chopped cashews: 1 tbsp (optional)
• Golden and black raisins: 2 tbsp
• Green elaichi (cardamom) or nutmeg powder: 1/4 tsp

Method

1. Clean the aliv seeds and soak them in 1 1/2 cups of fresh coconut water for 3–4 hours, or overnight. If coconut water is not available, use plain water.
2. After soaking, the aliv will double in volume.
3. Transfer it to a heavy-bottomed pan.
4. Add the fresh coconut and jaggery and mix all three ingredients well.
5. Turn on the heat. Cook on high heat for the first 2 minutes, then on medium heat.
6. Stir continuously. The jaggery will start to melt.
7. The mixture will become thick, and the aliv seeds will cook.
8. Turn off the heat.
9. Add the elaichi or nutmeg powder and the dry fruits.
10. Roll into laddus of whatever size you want.

These laddus are very healthy.

Surlichi vadi in pressure cooker

An easy way to make surlichi vadi (khandvi) in a pressure cooker!

Ingredients for the batter

• Besan: 1 cup
• Yogurt: 1 cup
• Water: 1 cup (adjust according to how thick the yogurt is)
• Turmeric powder: 1/2 tsp
• Ginger and green chilli paste: 1 tsp
• Salt: 1/2 tsp, or to taste
• Sugar: 1/2 tsp

For the filling

Cheese, paneer or freshly grated coconut. Here I used grated cheese for a change.

For the seasoning

• Oil: 2 tsp
• Mustard seeds: 1/2 tsp
• Sesame seeds: 1/2 tsp
• Chopped coriander, for garnishing

Method

1. In a vessel that fits inside your pressure cooker, put the besan, yogurt, turmeric powder, salt, sugar, and ginger and chilli paste.
2. Mix well. Add a little water and make a smooth paste, then add the rest of the water gradually. The batter should be a little thicker than milk.
3. Place the vessel in the pressure cooker and close the lid with the whistle on.
4. Cook on medium heat for 3 whistles. Let the cooker cool.
5. Open the cooker and stir the mixture quickly until the batter is smooth.
6. While it is hot, spread the batter thinly on a clean surface. You need to work really fast.
7. Let it cool. Spread cheese over it and roll up the surlichi vadi as shown in the picture.
8. Make the seasoning: heat the oil, add the mustard seeds and sesame seeds, and pour it over the rolls.
9. Garnish with chopped coriander.

Enjoy this delicious recipe as a side dish or evening snack.