Patvadyachi Aamti

Once again with a very different spicy curry. This vacation when I visited my Parent's place, many guests were there for a religious function. We got bored by sweets and satvik food. So Puranik Mavshi (She is a very nice cook and she comes for cooking at my mum's place for all functions) prepared this yum curry, 'Patvadyachi Aamti, that means curry with besan dumplings. This is very nice option when we don't have any vegetable in fridge. So the recipe is from Puranik Mavshi…. Lots of thanks to her.

 
 
Ingredients


For Gravy

Grated dry coconut - 1/4 cup

Onion - 2

Garlic cloves - 9-10

Ginger - 1/4 teaspoon

Sesame seeds - 1 tablespoon

Poppy seeds (Khuskhus) - 1/2 tablespoon

Cloves - 2-3

Cinnamon - 2-3 inch

Black Pepper - 2-3

Cumin seeds - 1 teaspoon

Black cardamom - 1

Red chili Powder - 1 tablespoon

Turmeric Powder - 1 teaspoon

Oil - 1/4 cup

Salt as per taste


For Patvadya (dumplings)

Bengal gram flour (Besan) - 1 cup

Red chili Powder - 1/2 teaspoon

Turmeric Powder - 1/2 teaspoon

Carom Seeds (Ajwain ) - 1/4 teaspoon

Salt as per taste

Oil - 1 tablespoon


Procedure

For Gravy

Heat 1 teaspoon Oil in kadai and fry vertically sliced onions till it turns to golden brown. Then fry ginger and garlic in little oil. Roast grated coconut. Take 1 teaspoon oil in hot kadai and fry poppy seeds, sesame seeds, cloves, cardamom, black pepper, cumin seeds . Make a paste of above all fried and roasted ingredients. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste, turmeric powder and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix well. When it starts boiling then add little by little. Add salt and mix well. Cook it for 5 minutes. Gravy is ready.

For Patvadya (dumplings)
Mix all ingredients and knead a stiff dough with warm water. Put some oil on hands before kneading so that the dough will not become sticky. Now Make small 6-7 balls of the dough. Roll the ball like roti. Dust besan on base and on rolling pin too. The roti should not be very thick or thin. Cut it in diamond shape like we do in Varan phal. Repeat for remaining balls.

Now heat the gravy and add these diamonds in the boiling gravy one by one. Cover it and let it cook for 8-10 minutes. It should not get over cooked. Serve hot with Roti or bhakri and with Onion slices and lemon wedges.

Kalanachi Bhkari

As we all know Bhakri is very famous in Maharashtra and Karnataka. Bhakri has traditionally been the farmer's food, but in modern days however, bhakri has been replaced by roti and paratha, but still enjoys its own fan-following. It is made mostly from jowar flour, bajra flour, nachni flour and even rice flour. But today I am going to show you new variety of Bhakri which is a mixture of Black gram (Urad) and jowar. This bhakri is from 'Khandesh' (Maharashtra). Specially they make this in Winter season. This is best to be consumed in Winter , as it is known to generate heat and keep you warm. This Bhakri can accompany virtually any vegetable, daal or chutney (thecha), but in my house we eat this with groundnut and garlic chutney.


Ingredient

Jowar - 1 kg
Black gram (urad) - 250gms
Warm water
Salt - 1 tsp

Procedure
Mix jowar and black gram and grind it to fine flour . This flour is called as 'Kalana'.
Now take 'Kalana' flour in a vessel and make a well in the middle. Add salt and warm water.
Knead nicely to make a soft dough. Make round balls out of this dough. On a flat surface, sprinkle little flour and pat the ball with your palm ( you can roll it like roti also). Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat a griddle (tawa) . Lower the flame. Now place Bhakri on griddle in such a way that the lower portion of bhakri should be on griddle. Now spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove from griddle and keep it on the direct flame. It will get puffed. It will need practice for puffed bhakri. Serve it with Groundnut Chutney and onion ( And if you prefer green chilly shsh……).

I would like to send this recipe to Trupti's 'Winter Treat Event '