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

Patal pohyacha chivda (Thin Poha Chivda)

I think chivda is a weak point of every Maharashtrian and kannadigas. Crispy beaten rice flavored with peanut and spices makes a delicious any time snack. North Karnataka people usually eat it with second tea in the morning. (Chaha-Avalakki). We generally make this chivda many times in the year, but On Diwali it tastes more delicious than any other time. Our Diwali faral is not get completed without Chivda. There are many types of it but this time I prepared a non oily version of it.


















Ingredients
Thin Poha - 1/2 Kg.
Peanut - 1 cup
Dalya (Roasted Gram Dal) - 1 cup
Sliced dry coconut - 1 cup
Chopped Green chilies - 10-12
Curry leaves - 8-10
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Turmeric powder - 2 teaspoon
Asafetida - 1/2 teaspoon
Powder sugar - 1 teaspoon
Aamchur (Dry mango powder) - 1 teaspoon
Oil - 1/4 cup
Salt to taste.

Procedure

There are three methods to make Poha crispy.

• Keep in sunlight for 3-4 hours.
• Fry it on very low flame till it becomes crispy. Keep it on low flame otherwise Poha will shrink immediately.
• Place the poha in a shallow microwave safe dish and microwave on HIGH for 2 minutes.

Keep the crispy Poha aside. Now heat oil in a big kadai. Add mustard seeds, when it start spluttering add asafetida, turmeric powder, curry leaves and green chilies. Let curry leaves and chilies get crispy. Then add peanuts, sesame seeds, and Fry on medium flame for about 2 minutes till the peanuts are aromatic. Then add sliced coconut and fry it till it turns brown. Now add roasted gram dal. Switch off the flame. Now add salt, sugar and aamchur powder and mix well. Let this get cool for some time then add crispy Poha and mix it neatly.
Crispy chivda is ready.


Variations

• You can add churmure (puffed rice) with Poha.
• You can add red dry chilies instead of green chilies.
• You can add cashew in the chivda.
• Instead of aamchur powder, you can add citric acid.
• Some people add deep fried onion (thin slice) or deep fried garlic in the chivda.
• If you add coriander powder or badishep powder, it tastes nice.

Crispy treat for Diwali 2009 contest hosted by Priya

And Purva's Diwali Dhamaka

Dadpe Pohe

Another variety of Pohe from Maharashtra. It's very quick to make . A simple and spicy and non fried snack at any time. When we get bored of regular meal and have something tasty , filler and quick to make, We have it as lunch or dinner also. In Marathi "Dadpane' means giving pressure. While soaking Poha, we cover it with plate and keep some weight on it. So it is called as 'Dadpe Pohe' Just try it …….


Ingredients
Patal pohe (Thin poha) - 2 cups
Grated coconut - 1 cup
Onion - 1 medium
Tomato - 1 small
Raw peanut - 2 tablespoon
Lemon juice - 1 table spoon (optional)
Green chillies - 2
Curry leaves - 4-5
Coriander leaves for garnishing
Salt and sugar for taste

For tempering
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Asafetida - a pinch
Turmeric powder - 1/2 teaspoon

Procedure
Grate onion and tomato. Take it in a bowl. Add grated fresh coconut. Now soak Poha in the water of onion, tomatoes and coconut. My aaji used to add little coconut water to make Poha soft. She used to cover it with a plate and used to put some weight on it and keep aside for 10-15 minutes. It is call as 'Dadapne', means to give pressure. Now add salt, sugar, lemon juice and mix well. Heat oil and fry peanuts to crispy brown. Then add mustard seeds, after they splutter add chopped green chilies, curry leaves, turmeric powder and asafetida. Let it get a little cool. Add tempering on Poha mixture. Mix well and serve with a garnishing of coriander leaves. If you like and you are not diet cautious, can add more grated coconut into it.


My contribution for PJ's ‘Let’s go nuts..’

Gojjavalakki

Generally in Kannadigas prefer to have some snacks with their tea……. Preferably varieties of Poha (Avalakki in Kannada). Gojju avalakki is one of them. We can say it's a traditional snack of Karnataka. It is also called as 'Huli avalakki'. In short you can say it's grinde poha in tamarind sauce. One of my Aunty, in Bangalore taught me to make this easy Avalakki …… Poha.

Ingredients

Thick Poha - 2 cups
Sarin Pudi - 3 tablespoonss
Tamarind pulp- 3 tablespoons
Jaggery- 1/2 cup
Fresh coconut grated- 4 tablespoon
groundnuts - 2-3 tablespoons
Oil - 2 tablespoon
mustard seeds - 1 teaspoon
curry leaves - 7-8
Dry red chillies - 4-5
chana dal( bengal gram) - 1 teaspoon
urad dal ( black gram ) - 1 teaspoon
Haldi powder - 1/2 teaspoon.
Hing (Asafetida) - 1/2 teaspoon
Salt to taste

Procedure

Grind the thick poha coarsely in a mixer. Wash it and keep aside for 5-10 minutes. Take tamarind pulp add 2 cup of water, sarin pudi, jaggery and salt. Keep aside for half an hour so that poha will absorbs the tamarind mixture. Heat oil in a large kadai and make a tadaka of mustard seeds, curry leaves, dry red chillies, chana dal, urad dal, haldi powder and hing. Add groundnuts into it and fry it for a minute. Now add soaked poha and coconut and mix it properly. Cover it and cook it for a minute. Garnish with coriander and serve hot avalakki with Tea.

Susla (Puffed Rice Upama)

In these vacation days every mom is having tension of evening snacks for her children. So this Susla (Puffed Rice Upama) is the better option…. Quick & easy too. It is healthy, low fat and nutritious dish. This is one of the favorite breakfast dishes at my father's place.

Ingredients

Puffed Rice (Murmura) - 4-5 cups
Chopped onion - 1 medium
Green Chilies - 2-3
Coarsely grinded Roasted chana dal (dalya) - 1/4 cup
Peanuts - 2 teaspoon
Lemon - 1
Sugar - 1/4 teaspoon
Salt to taste

For Tadka
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafetida - a pinch
Curry leaves - 5-6

Coriander and grated coconut for Garnishing

Procedure

Wash neatly the puffed rice. Soak it for 5-6 minute.
Heat Oil in kadai and make tadka with given ingredients. Fry peanuts till it becomes brown. Now add chopped green chilies and onion. Saute it till onions becomes transparent. Now add soaked puffed rice, Coarsely grinded Roasted chana dal, salt and sugar and mix well. Keep a lid and cook it for 3-4 minute on low flame. Squeeze lime and mix it. Serve with Coriander and grated fresh coconut. The combination of yellow, green and white looks very beautiful.

My contribution to Trupti's Cooking For Kids: Rice Event and Sharmi of Neivedyam

Makyacha Chivda

Chivda is very famous snack of Maharashtrian & North Karnataka people. There are different types of chivdas. Most Famous is "Poha Chivda". Poha chivda is alsways there in my kitchen. But this time I tried some different one that is Makyacha Chivda (Corn Chivda). It taste so yummmm. In this Summer Vacation I am planning to carry this Chivda instead of Poha chavda for Picnic.




Ingredients

Makyache Pohe (Corn Poha) - 500Gms
Roasted Peanuts - 1,1/2 Cups
Dalya (Roasted Gram Dal) - 1 Cup
Cashew Nuts - 1/2 Cup
Green Chilies - 6-7
Red chilli Powder -1 1/2 Tea Spoon
Powdered Sugar - 1 Table Spoon
Coriander Powder - 1 Table Spoon
Badishop Pud (Sauf Powder) - 1Tea Spoon
Aamchur (dry mango powder) - 1 Tea Spoon
Sesame seeds - 2 Tea Spoon
Cumin Seeds - 1 Tea Spoon
Oil - 3/4 Cup.
Curry Leaves - 15-16
Salt to taste


Procedure

First of all roast the Corn Poha in Microwave oven on High Power for 1-2 Minutes. (according to your Microwave). You can deep fry the pohas, but I prefer to roast it in Microwave only. Heat oil in a thick bottom kadai, now add cumin seeds, Mustard seeds, Asafetida, and turmeric powder. Then add Chopped Chilies, curry leaves, Sesame seeds and mix it. Then add cashew, peanuts, roasted gram dal. Flame should be low. Now add powdered sugar, Coriander powder, Sauf Powder, Aamchur, Red chilli Powder and saute it for 1 minute. Now remove it from the flame. After 5 minutes add Corn Poha and Salt, mix it neatly. Cool it for half an hour, store it in air tight container.


I want to contribute my post for Trupti's Recipes for the rest of us - Picnic Eats Started by Ramki of One Page Cookbooks

and Lakshmi's SWE: Meals on Wheels event.

Kande Pohe

KANDE POHE!!! a common 10- minute-receipe of maharashtrians. It's a very popular Dish in Maharashtra. Maharashtrian people makes it for Breakfast or any time as a snack. A word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!" So if one has to ask a boy how many girls did he meet one asks 'how many times u ate kande pohe?.....' Actually the reason is that this dish takes less time to be prepared,tasty to eat and satisfies the hunger completely. So here's KANDE POHE for u...off course not just for suitable boys!!!.....

There is one famous song from marathi movie "Sanai Choughade"
"Aayushya he chulivarlya kadhaitale Kande Pohe………..."

……. Life is like kande pohe in kadai, that means tasty and colorful.

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.

This is my entry for TONGUE TICKLER's FIC - January

Lung Fung Soup

Cold waves are already started here. So it is very essential to have one bowl of soup before Dinner. 'Lung fung soup' is one of the favorite soups of my husband. So First soup entry in my blog is of '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.

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

Wish all of you a very Happy New Year

Gajar Halwa

Typical Bollywood scene ………!!

माँ : बेटा आज मैंने तुम्हारे लिए गाजर का हलवा बनाया हैं ........

बेटा : अरे माँ तुम्हे कैसे पता मुझे गाजर का हलवा पसंद हैं?

One of the famous dialect in 70's in our own hindi movies……………... Cool na ;)………………. Son is asking how his mother knows what he likes………... Actually you should hear this from Shirish Kanekar in one of his stand up comedy show (He is also writer and film critic). But as my hubby says, ignore it.................. 'cinematic justice'.
Ok coming to the point, Today is last day of 2008. I thought I will end this year sweetly. So here comes Bollywood famous Gajar ka 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.

Veg. Dish

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.

would like to send this recipe to EFM-Savouries

Khekda Bhaji (Onion Fritters )

This is again a all time favorite snacks of Maharashtrian people. In Marathi 'Khaekda' means crab. But this bhaji is not of crabs but of Onion. When totally prepared it looks looks like crabs, So it is called as Khekda Bhaji. Nothing is as great as eating 'Khekda bhaji' with hot Ginger tea in rainy days. But if you ask me, I can eat this any time and in any season. My bro-in-law, Pranav is very expert in making these bhaji. Whenever there is program of khekda bhaji in our house, he is main chef and we are his assistants. So here is Pranav special 'Khekda bhaji' for u.


Ingredient
Onions thinly sliced vertically - 2
Besan - 1 cup
Red chilly powder - 2 tea spoon
Turmeric powder - 1/2 tea spoon
Ova (Ajwain seeds) - 1 tea spoon
Salt to taste
Oil for frying

Procedure
Separate out onion slices neatly. Add salt, red chilly powder, turmeric powder and Ajwain seeds and mix it properly. Now keep this mixture aside for 15 to 20 minutes.
This will soften the onions and the mixture becomes juicy. Now add rest of the ingredients and mix it. On the other side heat oil in kadai. Add 2-3 teaspoon of hot oil (mohan) in the mixture. If needed add little water to make a thick batter. Now drop small lumps of the batter and fry till golden and crisp. Drain it on paper towel. Serve very hot with pudina or coconut or imly ki chutney or with tomato ketchup. You put some ketchup on 2 slices of bread and keep these bhajis between two slices and have it like sandwich, 'khekda sandwich '

I would like to send this recipe to EFM-Savouries

Mod aalelya methichi (Fenugreek seed sprouts) Usal

This is again a very traditional & rare recipe of my Grandmother (Mai aaji). Now after my aaji, my Aai is specialist for this 'Usal' in our entire family. It is a Winter recipe. Methi (Fenugreek seed) is very healthiest Indian spice. It is good for Diabetic patient to lower blood sugar level and help to reduce Cholesterol Levels. It is a good kindly tonic. It gives heat to your body. Beside this, it is bitter in taste so no one loves to eat methi seeds. But this 'Usal' tastes very nice and bitter taste of methi seeds is almost vanished.

Procedure : sprout Fenugreek seeds


Wash 1 cup of fenugreek seeds 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 2-3 days. Now the sprouts with good length is ready.

Ingredient
Sprouts - 1 Cup
Coarsely grinded wheat flour - 1, 1/2 cup
Grated dry coconut - 1/4 cup
Garlic cloves - 7-8
Red chilly powder - 2 tea spoon
Salt & sugar as per taste

For tempering (tadka)
Oil - 1/4 cup
Mustard seeds - 1 tea spoon
Asafetida (hing) - 1 pinch
Turmeric powder - 1 tea spoon


Procedure
Heat half of oil in Kadai. Add mustard seeds, after they pop add chopped garlic when they turned golden add asafetida and turmeric powder. Now add Sprouts and mix it very gently. Put the lead and pour little water on it for proper steam. After five minutes add chilly powder, salt, and sugar again mix softly so that sprouts will not break, otherwise the bitter taste will spread all over. Again put lead for steam. When the sprouts properly cooked add Coarsely grinded wheat flour ( if you don't have this you can combine normal wheat flour with rawa / semolina in 3:1 ratio respectively). While mixing it add remaining oil, spoon after spoon. Put the lead and cook it for 3-4 minutes. Now take it away from the flame. When it becomes little cool add grated dry coconut and mix it. You can have this with roti or Bhakri. While eating you can pour some more garlic tadka on it. I just love that………..


I would like to send this recipe to Ammalu’s Kitchen's JFI - Sprouts Event

And also for Trupti's 'Winter Treat Event '

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 '

Oli halad (Fresh Turmeric) Chutney

This is another winter special recipe. From end of November you will start getting fresh turmeric in market. Now you must be wondering what is this 'Fresh turmeric' ?
Most of us knew the Turmeric in powdered form only. But the Turmeric comes from the root of Curcuma longa, a green plant in the ginger family. Rhizome has a tough brown skin and bright orange flesh. Ground turmeric comes from fingers which extend from the root. Besides flavoring food, to purify the blood and remedy skin conditions is the most common use of Turmeric.

In this picture you can see yellow fresh turmeric and ginger on right side.

Ingredients
fresh turmeric - 100gms
Ginger -100 gms
green chillis - 3-4
Lemon juice - 2 tablespoon
Sugar - 2 tablespoon
Mustard seeds (rai) - 1 teaspoon
Fenugreek seeds - 1 teaspoon
salt to taste

For tempering/ tadaka
Oil - 2 tablespoon
Rai - 1/2 teaspoon
Asafetida - 2 pinch


Procedure :
Wash, peel and chop fresh turmeric and ginger. Combine all ingredients and grind to a fine paste without using water. Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add Asafetida and pour the tadaka on the mixture. Mix it properly. Serve this with any meal as a side dish ( in Marathi we called it as 'Davi baaju'). You can keep this chutney in fridge for many days.

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

SIZZLING BROWNIES (In Microwave)

Wish u all A Merry Christmas!

The mood of Christmas celebration has already started. Yesterday I was thinking about some nice dessert for Christmas day. I suddenly remember, few months ago in one Marathi recipe show called 'Mejwani', the chef Parag Kanhere had shown 'Sizzling Brownie' . Immediately I opened my notebook and started experimenting it. ( thank god all ingredients were available at home.). Wow and it turned out yummy In just 20 minutes. This is for my 1 year old niece, Aadyaa's first Christmas where she has started eating. She has a sweet tooth (though there are only 3). I am very confident that she will enjoy this brownie very much. So Aadi, this is for u my dear with lots of ' kakal' ( she uses this for sakhar / sugar)……..

Ingredient :

For Brownie

All Purpose flour (Maida) - 1 cup
Cocoa Powder - 1/4 Cup
Powdered sugar - 1 Cup
Baking Powder - 1 Tea spoon
Soda bi -carb - 2 pinch
Milk - 1 cup
Milk Powder - 3/4 cup
Melted Butter - 1 teaspoon
Vanilla essence - 1 teaspoon

For Chocolate Sauce

Water - 1 cup
Cocoa Powder - 1, 1/2 Tea spoon
Powdered Sugar - 1 tea spoon
Drinking Chocolate - 1, 1/2 tea spoon
Butter - 1 tea spoon
Corn starch - 1 tea spoon

Procedure:
For Brownie
Mix all the ingredients of Brownie. Mix it properly to avoid lumps. Blend it for 2 minutes with hand blender. Now Grease Microwave proof tray with butter and dust some all purpose flour on it. Pour the Mixture and set the Microwave on high for 4 minutes 30 seconds.

For Chocolate Sauce
Take water, cocoa Powder, sugar, drinking chocolate, butter in a kadai & mix it properly. Heat it till it started boiling. Now Make a thick paste of corn starch with water & add it to the mixture. Let it boil for a minute and Now the sauce is ready.

For Sizzler
Lightly heat sizzler plate, till it is hot place it on wooden tray.
Pour some of the chocolate sauce over sizzler plate and some fresh cream over. Spread it properly. Now place one piece the brownie . (brownie should be little hot). Place One scoop of vanilla ice-cream on it . Now immediately pour chocolate sauce on it . Now you can hear a proper sizzling sound. Serve it immediately.


I would like to send this recipe to Purva's Christmas Feast Event

And Tasty treat's Santa's Holiday Challenge

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.

I would like to send this recipe to EFM-Savouries

____________________

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.

Muddi Pallya/ Mudda bhaji

This recipe is from North-Karnataka, From my dad's place. As I told earlier my Baba is from Karnataka so, there are many recipes in my Kitchen that have the Kannadiga touch. There will be more 'khau' ( in kannada its called 'Tindi') from Karnataka in future.
This will be a thick bhaaji or sabji. That means in Kannada muddi and pallya means vegetable. Today I have made it with methi but you can make it with palak or combination of methi and palak. It goes very nicely with 'Bhakri'. Else you can eat it with 'Chapati' or rice.

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.

I love cooking!!!!!!!!!!!!!!

I cook!!!!!!!!!!!!!!!

I see cookery show………………..I visit cooking blogs……… I enjoy when we friends meet and discuss this ………….I am most comfortable when we discuss on cooking……When I saw Hindi movie ‘cheeni Kum’’ I really agreed to what Mr. Bachchan says……this is the greatest art which attracts not only your eyes but your tongue, eyes , nose, so we are the greatest artist of world. I suddenly realize that I am an artist ;). That feeling is really wonderful, but coming back to reality …….I wanted to share my recipes (My art) with many………I actually wanted to share those failed attempts while making those recipes for the first time (there certainly were more than one instance of failure, but ….anyways….). I wanted to share those timings of cookery shows, the blogs I visit, the names of the spicies- masale in different areas. It is not only about me sharing but also getting to know from others who will visit this blog.


It is not surprising that a mother teaches the daughter to cook but I think what makes my Mother (आई ) special is that she is Maharashtrian, she is born and brought up in Hyderabad and married to a Kannadiga guy. She has adopted the lifestyle of all of these completely hence her cooking is always full of variety and nutritional quality. And of course yummy as usual. She has lit the spark of creativity and innovation in me. And due to this I could venture through the recipe jaal. So I want to dedicate this blog to my Mother (माझी आई ), ‘Mrs. Ashwini Jahagirdar’ and of course my Father (माझे बाबा ) ‘Mr Anil Jahagirdar’ who always appreciates (can’t help) my cooking, specially nonveg ;).
Last but definitely not the least my hubby ‘Mr. Nilesh Biniwale’ who is the victim of my recipe adventures. Jokes apart but truly he appreciates and encourage me to do variety of dishes either Indian or continental.


Now about the title, ‘Khau’ is typical Marathi word used by kids to address anything for munching (Not the regular Meal). So here is Khaugiri………….just like Dadagiri………Gandhigiri ;) ………………….. When Lage Raho Munna bhai was released you must have made a resolution to follow Gandhigiri …………………..now its time for Khaugiri………………….So lage rahoooooooooooooooo