Vatalya Daliche Ladu

Wish you all a very Happy Diwali!!! 

This Diwali with all type of common 'Pharal', I had planned to try some different type of sweets or savory items. As my daughter is too small, I managed to try out this in her afternoon nap timing.

This is a typical Maharashtrian recipe. My Friend, Sonali used to do this Ladoo very Nicely.  It tastes really awesome and definitely very different than a normal Besan Ladoo. Must try recipe for This Diwali…...

 

 

Ingredients

Chana dal - 4 cups

Pure Ghee - 2 cup

Sugar - 3,1/2 cups

Water - 1,1/2cup

Milk - 1/2 cup

Saffron - 1/2 teaspoon

Cardamom Powder - 1 teaspoon

Almond chips  - 2 teaspoon

 

Procedure

Wash & soak chana dal for 4-5 hours. Then grind it to a coarse  paste. It should not a very soft paste.

 

Heat Pure ghee in heavy bottom pan.  Now add grinded dal to it.  Stir it continuously on low flame. It may take an hour or so .  Dal should get golden colour with nice aroma.  You have to take precaution while doing it. Dal should not stick to the bottom, so it should be on low flame only. Now remove it from burner.

 

In a nonstick pan take sugar and water to make a syrup. Boil it till you get 2 strands consistency (2tari pak in Marathi). You can easily make out two strings when you take a little drop of syrup in your two finger's tip (pressing and then separating from each other). Syrup is ready.

 

 

Now add milk, saffron and cardamom powder to it and mix wel.  Then add roasted chana dal paste in it. And mix it neatly till bottom. Cover it and keep aside for 2 hours so that dal will absorbs all the syrup.

 

 

Then Make Ladoos  of any size you want. I made small size ladoos. So I got 45 ladoos from this mixture. Tasting really yummy & very soft :-P.

Vade Saguti OR Kombdi Vade

Vade sguti or Komdi vade is a staple dish of Malvan. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. By name you must have thought that it must be some snacks or type of crispy Vada. But here Vada is multigrain  puris. We had our Potluck party on last weekend, so my friend Vaishali made vade and solkadhi, and Manasi made special Malvani Chicken curry. I prepared 'kaju curry' for vegetarian people. Vade is a must try dish and vegetarian can also eat it with kaju curry or any other sprout curry.

Ingredients

Rice -  3 kg.

Jowar(sorghum) - 500 gms

Urad daal (Black gram)- 500Gms

Chana Daal (Bengal gram) - 250 Gms

Dhane (Coriander seeds) - 100 Gms

Methi dana (Fenugreek seeds) - 1 tablespoon

Whole wheat flour - 1tablespoon

Salt as per taste

Oil as require

Procedure

For Vade flour

Wash rice neatly. Drain water from it and allow it to get dry overnight. Now dry roast urad daal, chana daal, coriander seeds and fenugreek seeds one by one till it becomes slightly brown. Cool it and mix it with rice and jowar. Grind together in flour mill. Vade flour is ready. Store it in a airtight container.

 While making vade, take  2 cups of Vade flour, whole wheat flour and salt in a bowl and mix well.  Add 1 cup of  warm water and mix it ( don't knead it) , cover it and keep it aside. After an hour or so knead it with oil and little water and make a firm smooth dough. Now heat oil in kadai. Take a plastic sheet and grease it slightly with oil. Take a lemon size ball of a dough. Make a Puri of it by pressing with palm. Deep fry it on medium flame till it turn to golden brown. Vade is ready to serve.

 

Serve it with Malvani Chicken and Solkadhi.

Vegeterians serve it with kaju curry or any other sprout curry and Solkadhi.

Aamrakhand- Maharashtrian Mango dessert

'Aamrakhand' means Amra(mango)+ Shrikhand. Shikhand with mango puree into it is called aamrakand.  In most of the Maharashtrian family this sweet dish is prepared during Mango season. You can have this with Puri, it tastes awesome. Instead of Aamras-Puri or Shrikhand-Puri, we can combine both. We have one function at my Aatya's place so we (Usha Aunty, Shashi aaka, swati & myself) prepared almost 7-8 Kg. Aamrakhand. Oh it was really huge.   Now for coming 'AashadhiEkadashi' you must prepare this sweet.

Ingredients

Hung Curd(Chakka) - 250 Gms.

Powder Sugar - 200 Gms.

Mango puree- 1 cup

Warm milk -4-5 tablespoon

Nutmeg powder - 1/8th teaspoon

Chopped almond and charoli for garnishing (Optional).

Procedure

Most of the cities we don't get hung curd, so the simple way to prepare hung curd is- Take full cream milk's curd in thin cotton cloth. Squeeze it with hand and remove the water. Tie it tightly and hang it over night so all water in curd will drain out.

Now take the hung curd (in Marathi we call it as Chakka) in a big bowl. Add Powdered sugar and mix it neatly. Now add warm milk and beat it for 2 minutes. Then add mango puree mix it very nicely. You can adjust quantity of sugar according to the sweetness of mango. Add nutmeg powder and mix it.  If you want you can add chopped nuts or Charoli. But I usually like it without any nuts. Chill it in fridge and serve it with hot Puris. 

This one goes to Pari's event ‘Only’ Mango, Guest hosted by Anu's Healthy Kitchen.

Maa ki daal ya Paa ke chawal......Phodanicha Bhaat

I think you must have got confused with the name. I have purposely given this name to this post because my father had prepared this bhaat for the first time in his life. For some reason my mother was not there in the house so he asked the recipe on phone and prepared the dish with leftover rice. I immediately asked him to click the picture. Aai (my mom) was so happy to see my Baba started cooking something other than tea :-) Love you Baba……

Phodanicha bhat is very famous and easy to make recipe with leftover rice.

 
IngredientsLeftover rice - 2 cups

Finely chopped onion - 1 medium

Chopped green chilies - 4-5

Peanuts - handful

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Sugar - 1/4 teaspoon

Lime juice - 1 teaspoon

Salt as per taste

Chopped fresh coriander for garnishing.

Procedure
Heat oil in Kadai. Add mustard seeds. When it starts spluttering then add peanuts. After the peanuts turns to golden brown, add green chilies and sauté it. Then add onion. Cook it properly till onion turn translucent. Now add asafetida and turmeric powder. Now add leftover rice, salt and sugar and mix it properly. Cover it for 2-3 minutes. Now switch off the flame and add lime juice and mix wel. Garnish it with chopped coriander. It tastes good with curd.

This goes to simplysensationalfood's "Lets cook with Leftover" event.

Tangy drumstick curry (Shevgyache Bhaji)

A typical side dish in our house. Recipe off course by my MIL :-). Just love the taste of a gr8 combination of tamarind, jaggery and drumsticks. One should try this tangy drumstick curry.

Ingredients


Drumsticks - 7-8

Fresh coconut -1/2

Roasted groundnut Powder (Danyacha Kut) - 1/4 cup

Goda Masala - 2 teaspoon

Red chilly powder - 2 teaspoon

Tamarind paste - 2 tablespoons

Jaggery - 1 tablespoon

Salt to taste

Fresh coriander for garnishing

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/4 teaspoon

Asafetida - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon


Procedure

Grate the coconut. Wash drumsticks and make 4 pieces of each stick. Pressure cook Drumsticks for only one whistle. Do not cook drumsticks very soft. It should be little hard. Heat a kadai and make tempering of given ingredients. Now add drumsticks and sauté it. Then add red chilly powder, goda masala, salt, tamarind paste and jaggery. Mix it well. Cover it with lid and cook for five minutes. Then add Roasted groundnut Powder and grated coconut and mix well. Garnish it with fresh coriander.

Ganpati Gele Gavala Chain padena Aamhala........

Yesterday we did Visarjan of our Ganapati Bappa !!! Feeling very sad….. While visarjan time we always say, "Ganpati Gele Gavala Chain padena Aamhala........" which means as lord Ganesha went to his home, we feel very lonely….. This year I was so busy with guests & friends that I could not got time to upload any post on Khaugiri…..So I am re-posting  some recipes of this festival…..

Fried Modak

Ukadiche Modak

Khajur Modak

Khirapat

Naralipakache Ladu

Vatali Daal

Ganapati Bappa Moraya, Pudhachya varshi lavkar ya........!

Pav Vada and not Vada Pav

As all of us knew that vada pav is very famous in  Maharashtra. In our college days we used to live on vada pav for complete day.  I still remember the taste of college canteen vada pav. Like this one more famous dish of our canteen with same ingredients but different methods is 'PAV VADA'.  Specially if it's raining outside and you are having  pav vada with cutting ki chai…………………..heaven. Give a try…..

Ingredients 

Bread slices - 8-10

Green chutney - 2-3 tablespoon 

Oil for deep frying

For stuffing

Potatoes - 3

Green chilies -2-3

Garlic cloves - 4-5

Grated ginger - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Oil - 2 teaspoons

Turmeric Powder - 1/4 teaspoon

Asafetida - A pinch

Fresh coriander leaves, chopped - 2 tablespoon

Lemon juice - 1 tablespoon

Salt to taste

For cover

Bengal gram flour (Besan) - 1 cup

Rice flour - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/4 teaspoon

Ajwain - 1/4 teaspoon

Hot oil - 1 tablespoon

Salt to taste.

 

Procedure 

Boil, peel and mash potatoes.  Make a paste of green chilly, garlic, ginger and cumin seeds. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add green chilly paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool.

For Cover, mix all the ingredients. With water make a batter as we do for pakoda. Not too thick or not watery.

Take one slice of the bread. Spread little green chutney on one side of the bread. Then  Spread potato mixture . Spread little green chutney on another slice and place it on top of the first slice. Press it tightly. Now cut the sandwich diagonally in half to make two triangles. 

Heat sufficient oil in kadai. Oil should not be very hot.  Now deep sandwich triangles in batter. Batter should get coated evenly from all sides.  Deep it in hot oil and fry till it becomes crispy on medium flame.  Gramagaram pav vada tayyaaaaar hain……. Can be serve with fried green chilly.



This goes to  Denny's and Kirthi's blog.

 

Vangyache kaap (eggplant fritters)

Rainy season is already started. “Baahar barish ho rahi hain aur office se aane ke baad ek cup chai ke saath kuch pakode ho jaye….” This comes almost everyone’s mind.  But in this season I am going to give you some traditional fritters from Maharashtrian Kitchen, ‘Vangyache Kaap’ Vangi means eggplant and kaap means slices.  So in this rainy season pamper your tongue with this really yummy dish.

Ingredients

Eggplant Big – 1 (which we used for bharta/bharit)  

Besan (gram flour) – ¾ cup

Rice flour – ¼ cup

Fine semolina (Barik Rawa) – 2 tablespoons

Red chilli powder – 1-2 teaspoons

Turmeric Powder – ¼ teaspoon

Coriander powder – 1 teaspoon

Cumin Powder – 1 teaspoon

Ajwain – ¼ teaspoon

Finely chopped Coriander – 2-3 tablespoon

Salt as per taste

Oil for shallow frying. 

Procedure

Make thin slices of eggplant. Keep it in salty water so that it will not become black. In a bowl mix all other ingredients except oil. Note not to add water to this mixture. Heat fry pan on low flame. Pour little oil. Now drain water from eggplant. Place them on cotton cloth or kitchen towel. It will soak excess water from eggplant. Now deep one eggplant slice in flour mixture from both sides. Slightly press it so that the mixture will get nicely coated to eggplant.  Repeat for another slice and shallow fry it. It should get crispy from both sides. Vangyache kaap are ready to serve.

Small Wonders Rassa Bhaji

Mix Rassa bhaji is the first curry which I learnt to make when I was in 9th or so. Rassa Bhaji means vegetables with gravy. This is very easy to make and you can use any vegetables you want. Mostly Brinjal and potatoes combination is very popular in Rassa bhaji. In Market I got small Brinjals, tomatoes , potatoes and onions. So thought of making Rassa Bhaji with these small wonders.

Ingredients

Small Potatoes -5

Small Brinjals (Eggplants) - 5

Baby tomatoes - 10

Small Onions - 8-10

Red Chilli Powder - 1 teaspoon

Goda Masala - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Oil- 2 teaspoon

Mustard Seeds - 1/4 teaspoon

Asafetida - A pinch

Turmeric Powder - 1/2 teaspoon

Jaggery - 1/4 teaspoon

Danyacha Kut (roasted peanut Powder) - 1-2 teaspoons

Salt to taste.

Procedure

Wash all vegetables neatly. Now remove the stem of eggplants and give 2 vertical slits to each eggplant (Like a + sign). Do not give cut till end. Make similar slits to potato, tomatoes and onions. Do not remove skin of potatoes, it will enhance the taste. Keep potatoes and eggplants in water. Now heat a pressure pan make tempering of oil, mustard seeds, asafetida, turmeric powder. Then add all vegetables and saute it. Now add all other ingredients except peanut powder. Mix well. Add one cup of water in it. Pressure cook it for 2 whistles. When pressure is released, add peanut powder. Consistency of Rassa Bhaji is as shown in picture. Not very liquid and not so thick. You can serve it with Roti, Bhakri or rice.

A New Year Started.......

All Maharashtrians have celebrated Gudi Padwa and All Kannadigas have celebrated Ugadi as their New Year.....So some special recipes for this very first month.....

Kairiche Panha

Kairichi Daal

Bhajaniche Vade

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.

 
Ingredients


Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.


Procedure
Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger.  Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.


This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

Chavlichi Usal

As PJ's event, 'Flavours Of Maharashtra'  is going to get complete on 31st of March. I thought I'll load her inbox with lots of Maharashtrian dishes.  One more usal from my kitchen. Chawli chi usal does not need to bring sprouts to the beans. So when ever you feel short of vegetables in kitchen, you can make it immediately.

Ingredients

Cahvli (black eyed beans) - 1 cup

Chopped onion - 1-2

Tomatoes - 1

Red chilli powder - 1,1/2 teaspoon

Goda Masala/ Garam Masala - 1 teaspoons

Coriander powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Jaggery - 1/4 teaspoon

Oil - 1 teaspoons

Mustard seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon

Chopped coriander leaves for garnishing

Salt to taste


Procedure
Pressure cook chavli (black eyed beans) in 2 cups of water. Take care that chavli should not over cook. Now heat oil in kadai, add mustard seeds. When it starts spluttering add asafetida and turmeric. Then add chopped onion , when it becomes transparent add finely chopped tomatoes. When tomatoes are cooked properly and leaves oil add cooked chavli. Now add all masalas, that is, red chilli powder, goda masala, cumin powder, coriander powder, salt and jaggery. Mix wel and cover it. Let it cook for a minute or two. So that chavli will absorb all the flavors of masala. You can make it dry of little gravy in it as per your wish. Garnish with chopped coriander. Serve with Roti or rice.



This goes to PJ's event, 'Flavours Of Maharashtra' and Naina



Bhurka... A variety of chutney

You must be surprised with the name…..right? I think even very few Maharashtrian would know this recipe. It is my Mai Aaji special recipe from Marathwada. It's a very simple, tasty and crunchy type of chutney. You can have it with chapati, paratha, bhakri, Gakar or bread. You can store it for 8-10 days.

Ingredients


Thick Poha- 2-3 tablespoons

Urad Papad - 1

Danyach Kut (Roasted peanut powder) - 2 tablespoons

Garlic cloves -3-4

Red chilli powder - 2 teaspoons

Mustard seeds - 1/4 teaspoon

Oil - 4 tablespoons

Salt as per taste.


Procedure
Chop garlic cloves. Fry or roast papad and crush it finely. Heat oil in Kadai. Add mustard seeds. When it starts spluttering, add chopped garlic . When it turns to light brown add Poha very slowly. Because of oil Poha will get nicely fried. Then off the flame. Now add crushed papad, red chilli powder, salt & Danyacha Kut (Roasted peanut powder) and mix wel. Within 2 minutes crunchy Bhurka is ready. It awesome tastes with Gakar.



This goes to Kurinji's "HRH – Rice Flakes" event

Some more Recipes of Poha for the event.

Kande Pohe

Patal pohyacha chivda (Thin Poha Chivda)

Dadpe Pohe

Gojjavalakki

This goes to As PJ's event, 'Flavours Of Maharashtra' and Naina

Matkichi Usal

As PJ has announced her event, 'Flavours Of Maharashtra'. I was thinking to post one typical Maharashtrian recipe which I have not posted yet. Most popular and favorite dish of Maharashtrian people is Matki chi Usal. Matki means Moth beans. Usal means Sprouted beans. This Matki is also used in Misal of Misal-Pav. There are many ways to make this Usal according to different region in Maharashtra. In school days we used to eat this usal in a bowl topped with Sev and chopped onion & coriander as a evening snack. Wow it tastes awesome, just try it. Today I'll tell you the simplest and regular method used in my house.

Ingredients

Matki - 1cup

Onion - 1

Tomato - 1

Peanut - 2 tablespoon

Red chilli - 1-2

Curry leaves - 3-4

Red chilli powder - 1 teaspoon

Goda Masala - 1 teaspoon

Jagerry - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Asafetida - 1 pinch

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Chopped coriander and grated fresh coriander for garnishing.

Salt as per taste

Procedure
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 when it starts spluttering add turmeric powder, curry leaves, peanuts and asafetida. Saute it for a minute.Then add chopped onion and saute it for two minutes. Then add finely chopped tomatoes and cook till it becomes very soft. Now add sprouted matki, red chilly powder, goda masala. Pour some water , keep lead and cook it for 5-10 minutes. Now add jaggery and salt. Mix wel. Again cover it and cook till Matki cooks properly. It's depend upon everyone's choice, whether you like very soft makti or little crunchy. Garnish it with chopped coriander and fresh coconut. Serve with Chapati.



This goes to As PJ's event, 'Flavours Of Maharashtra' and Naina

Valachi Usal

Valachi usal is another Maharashtrian recipe. Kadwe Val (field beans) is very nutritious and provides protien, calcium and folic acid. It is mainly made in the costal areas of Maharashtra. That's why it contains lots of coconut and use of Kokum. You can have this usal with chapati, bhakri, or with rice. It is also call Dalimbi Usal in some part of Maharashtra.

Ingredients


Kadwe Val (field beans) - 1 cup

Chilli powder - 1-2 teaspoon

Goda Masala - 1 teaspoon (optional)

Grated coconut - 1/2 cup

Chopped Coriander - 2-3 teaspoon

Curry leaves - 7-8

Kokum - 2-3

Jaggery - 1 teaspoon

Salt to taste

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon



Procedure

Wash and soak Val in 4 cups of water for overnight.  Then drain the water and take a muslin cloth and put val in that. Tie a very tight knot of that cloth and keep it in a warm place for another 8-10 hours.
After this we will get sprouted val. Now take lukewarm water and soak sprouted val into it for 20-30 minutes. Then remove the skin of each val very neatly and keep the val aside. In coastal area, ladies used to do this process very fast, they remove the skin of around 1 kg val in 10-15 minutes.
Now heat oil in kadai and make tempering of given ingredients. Then add curry leaves. Now add peeled val, chilli powder, goda masala, kokum, mix it. Add 1 cup of water. Cover the kadai and cook it for 7-8 minutes. Then add jaggery and salt. Cover and cook for some more or till val gets cooked propery. Don't overcook it as val is very delicate. When it's done add coconut and chopped coriander and mix it wel. Valchi or Dalimbi usal is ready.

Zunka

Pithala Bhakri is a very popular Marathi recipe across the world. I have already posted the recipe. Today I am posting recipe of Zunka, which is a dry version of Pithala. You can make it with some vegetables or if you don't have any vegetable at home then also you can prepare it. Today I am showing Zunka of Onion, Capsicum & Methi leaves. But you can also make Zunka with grated cabbage, Spring onion or any green leafy vegetable. In some place of Maharashtra it is called as "Pith perun Bhaji"

Ingredients

For Kandyacha (Onion ) Zunka

Chopped Onion - 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste.


For Methi Zunka

Chopped Methi (Fenugreek) leaves - 1 bowl

Chopped Garlic cloves - 2-3 teaspoons

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste


For Capsicum Zunka

Chopped green capsicum- 1 bowl

Besan (Gram flour) - 4-5 Tablespoon

Red chilli powder - 1 - 1,1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - A pinch

Oil - 3 tablespoon

Salt to taste



Procedure

For Kandyacha (Onion ) Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add onions and saute it. Cover it and let it cook till it becomes transparent. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Methi Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Add Garlic and saute it till it becomes nice brown. Now add Chopped Methi leaves and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


For Capsicum Zunka

Heat oil in kadai. Make tempering with mustard seeds, asafetida and turmeric powder. Now add Capsicum and saute it. Cover it and let it cook Properly. Now add chilli powder, salt and mix well. Then add gram flour, stir well. It will absorb the moisture and oil. Saute it neatly to break the lumps. Cover it and let the flour cook properly for 3-4 minutes. Flame should be very slow.


You can have it with bhakri or Chapati. Very much appropriate to carry in travelling.





This Goes to Sara's  "ONLY GREENS" Event a brain child of Pari.



Khare Shankarpale/ Namak Pare

This is all time favorite tea time snacks in our house. In Diwali I prepare more Khare shankarpale than God shankarpale.  It is preapred with mixture of Maida and whole wheat flour.

Ingredients

Whole wheat flour - 1 cup
Maida - 1 cup
Hot oil (Mohan) - 2 tablespoons
Ajwain - 1/2 teaspoon
Crushed cumin seeds - 1 teaspoons
Salt as per taste
Oil for deep frying.


Procedure
Mix all ingredients (except oil for deep frying offcourse ;-)) . Knead a stiff dough. Keep aside for 15 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a thin roti. Cut it into diamond or thin rectangel shaped pieces. Deep fry this pieces in oil on medium flame till it becomes crispy and golden brown. Cool comletely and store it in airtight container.


Chakli

We are great fan of chakli………….. I think one who eats chakli first time becomes fan of it. I think in all parts of India, everybody makes these chakli with different name. But Maharashtrian's special is 'Bhajni chi chakli'. Bhajni is roasted grains and dal's flour. Like Bhajniche Thalipith. On 'Nark Chaturdashi' day of Diwali, when we wake up very early in the morning, we make fresh hot hot chaklis for breakfast along with chivda and ladoo. Fresh hot chaklis are must on that day. So instead of wasting time in Description we will directly move to recipe.

Ingredients

For Bhajni

Rice - 4 cups

Chana Dal - 2 cups

Urad Dal - 1 cup

Poha - 1/2 cup

Toor Dal - 1/2 cup

Coriander seeds - 1/2 cup

Cumin seeds - 1/4 cup


For Chakli

Bhajni - 2 cups

Water - 2 cups

Red chilli powder - 1 teaspoon

Asafetida - 1/2 teaspoon

Turmeric powder- 1/2 teaspoon

Ajwain - 1/2 teaspoon

Sesame seeds - 1 teaspoon

Hot oil - 2 tablespoon

Salt as per taste.

Oil for deep fry.


Procedure

For Bhajni
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani. You can store it in airtight container for 5-6 months.

For Chakli
Boil water in a vessel. Add Hot oil (In Marathi it's called 'Mohan'), Red chilli powder, Asafetida, Turmeric powder and salt. In another bowl mix bhajni flour, sesame seeds and Ajwain. Now add this flour in water. Switch off the flame and cover it with the lid for 5 minutes. Then Knead the flour to make a soft dough. You can use little oil for kneading. Now Take a ball of dough and put it in the chakli mold. Press it and simultaneously move it in circular motion to make chaklis of desired size. Mean while heat oil in the kadai. Slowly put one chakli in kadai and deep fry it on medium flame. When it stops bubbling and colour change to slightly brownish take it from the kadai and drain it on kitchen towel. Let it get cool and store it in a airtight container. Me and my husband likes to eat chakli with curd and My father loves to eat it with butter.

This is for my event Only "Festive Food" brainchild of Pari.

& for Akila's event Dish Name Starts With C