Thursday, January 29, 2009

Bread Shira

First of all thanks for your nice comments on My aai's special "Sabudana Pachadi".
Generally for ladies, big problem is what to do with leftover bread? Now,it is no more a problem. There is a great option known as "BREAD SHIRA". Bread shira is very easy & fast to do recipe. It's better to have one day old bread for this. Though I am not having very sweet tooth, this is very nice. Worth to try for your kids…..


Bread Slices - 10 - 12
Pure Ghee - 1 cup
Sugar - 2 cups
Cardamom Powder - 1&1/2 Teaspoon
Milk - 4 cups
Cashew & Almonds for garnishing

Procedure :

Make bread crumbs in the mixer. Heat pure Ghee in Kadai. Then add Bread crumbs and fry till it turns to golden brown. Then add milk and cover it with lid. After a steam, remove the cover and add sugar. Mix it properly and again cover it for 2-3 minutes. Remove the lid and keep it on slow heat till ghee comes outside. Then add Cardamom Powder and mix it. Garnish it with Cashew & Almonds slices.

I would like to send this recipe for Sindhura's THE BREAD MANIA event

Thursday, January 22, 2009

Sabudana Pachadi

Hey! I am the happiest girl in the world now. Guess what? My Aai & Baba (My Parents) have come here last night. Now it's really time for Aai's Khaugiri, her special recipes. Really nothing is as great as eating "Maa ke haath ka khana". Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..

Sabudana (sago)- 2 cups
Chana daal - 1 cup
Roasted peanut Powder (Danyacha kut) - 1 cup
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Oil- 2 table spoon
Mustard seeds (Rai) - 1 tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.


Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours.At the same time soak Chana daal for 3 hours.
Drain water from chana daal completely. Grind chana daal, ginger and green chilly in mixer to paste. Heat oil in kadai, Put mustard seeds then jeera, haldi. Now add chana daal paste, mix it and cover it with lid for steam. After 2 minutes remove the lid. Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. After two minutes remove the lid. If you find this mixture very dry, you can add little oil into it and again put the lid for one minute. Lastly add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Hey gals, definitely try this….. its yummy!!!!!!

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

and PJ's Event WHO'S GONA COOK FOR ME????

Saturday, January 17, 2009

Hesarubele Kosambari (Mung Dal Salad)

Whenever I attend a wedding or any small function in Bangalore where the meal served on a green banana leaf, the popular side dish is Hesarubele Kosambari that is Mung Dal Salad. Mung dal (green gram dal) is very easy to digest. This Kosambari is nutritious, It helps digestion and is good for constipation. You can have 1 bowl of this salad as your breakfast also.

Mung Dal - 1 cup
Grated Fresh coconut - 1/2 cup
Chopped green chilly - 1-2
Chopped coriander leaves - 2 tablespoon
Lemon juice - 2 teaspoon
Salt & sugar to taste
For tempering
Oil - 2 teaspoon
Mustard seeds (Rai) - 1 teaspoon
Asafetida (Hing) -1 pinch
Curry leaves - 2-3


Soak the Mung dal for 3 to 4 hours. Drain the water with strainer. Take it in a bowl and add grated coconut, green chilly, coriander leaves, lemon juice, salt & sugar and mix wel. Heat the oil in small kadai add mustard seeds, when it splutter add curry leaves and asafetida. Pour this tadaka on the mixture and mix it. Salad is ready. You can add grated carrot, finely chopped cucumber or during mango season, add grated raw mangoes instead of lemon juice.

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


Laksmi's SWC-Salads under 15 mins


Srivalli's Legume love affair and to Susan’s event page.

Friday, January 16, 2009

Matar (green peas) Batwa

'Matar Batwa' is a variety of tasty Marathi recipe Matar Karanji. Actually I make matar karanji in my Kitchen regularly but I thought I will give new look to this by changing shape of it keeping the ingredient same. Once I read about 'kheema potli' in one of the Sanjeev kapoor's books. So I gave potli shape to this. In Marathi we called potli as 'Batwa' , hence the name of this dish is ' Matar Batwa'.


For Cover
Maida (all purpose flour) - 1 cup
Rava (Semolina) - 2 Table spoon
Mohan (hot oil) - 3 Table spoon
Ajwain - 1/2 Tea spoon
Salt to taste.

For Stuffing
Green peas - 2cup
Boiled and mashed potato- 1 medium
Green chilly garlic and ginger paste - 2 tea spoon
Lemon juice - 1 table spoon
Chopped coriander leaves - 2 table spoon
Cumin powder - 1/2 tea spoon
Salt to taste
Oil - 3 table spoon
Turmeric powder - 1/2 tea spoon
Oil for deep frying
Spring onion - 1-2

For cover
Mix all the ingredient of cover and make a tight dough using water. Cover it and keep aside for 15 minutes.

For Stuffing

First coarsely crush the fresh (or frozen) green peas in mixer. Heat 3 table spoon oil in kadai. Add chilly, ginger and garlic paste and saute it, then add turmeric powder. Add crushed green peas and fry it for 1-2 minutes, ten add boiled and mashed potatoes,salt,cumin powder and mix it. Cover the kadai with lid and cook it for 2 minutes. Then add lemon juice and coriander leaves. Cool the mixture.

Now we will make Batwa,
Roll the dough balls into small puris (three inch diameter). Place 1 table spoon aloo, matar mixture in the center. Apply a little water on the areas a little away from the edges and shape like a potli as shown in picture. Seal by pressing them. Tie a knot to this potli with spring onion like a thread. Heat sufficient oil in kadai. Deep fry in medium hot oil till golden brown. Serve with any chutney you like.

would like to send this recipe to EFM-Savouries

and for "Sunday Snacks - Hot n Spicy"

Tuesday, January 13, 2009

Til Gul ghya god Bola…..

Sankrant is the first Hindu festival of the solar calendar year, falling on January 14. It is one of the most auspicious times for the followers of the Hindu religion. This festival coincides with the Sun's northward journey (Uttarayan). On Jan 14, the Sun enters the zodiac sign of Makar ( Capricorn). Sankrant means the movement from one zodiac sign to another. It is a special date when the day and night are of equal duration. Henceforth, the duration of the day becomes longer thereby providing a reason for celebration.
Sankrant symbolizes the onset of the harvest season and the end of winter. It has been celebrated as the harvest festival right from the times of the Aryans. The Sun God, Surya, is said to turn his back on winter with his chariot of seven horses marching forward. In Mahabharata too, the auspiciousness of this period is mentioned. Bhishma Pitamaha, in spite of being wounded and lying on a bed of arrows, waits for 'Uttarayan' to set in before breathing his last. It is believed that a person who dies in this period attains 'moksha' (salvation) and escapes the cycle of birth and death.

In Maharashtra this period is called as sankraman kal. On the Sankranti day sweets are prepared from Til (sesame) and Gul (jaggery) which again warms your body. Its an occasion to visit near and dear ones and distribute tilgul saying "Tilgul ghya, god god bola" that means "Take a tilgul and talk sweet as it". The under-lying thought in the exchange of tilguls is to forget the past ill-feelings and hostilities and resolve to speak sweetly and remain friends.
In this 'sankraman kal' you have to do 'Daan' so, this is a special day for the women in Maharashtra when married women are invited for a get-together called ‘Haldi-Kumkum’ and given gifts of any utensil or any useful items. This is the only day when black colour is auspicious. So married woman wears black sarees and for infants also Maharashtrian people purchase a black dress.

[Black Rangoli by my Sister Sneha on the occasion of Sankranti Haldi kumkum]

So here is my recipe for Sankrant….

Tilgulache Ladoo

Sesame seeds- 2 cups
Groundnuts - 1/2 cups
Grated dry coconut - 1/2 cup
Grated Jaggery - 1 cup
cardamom powder - 1/2 tea spoon

Take a kadai and first roast sesame seeds and keep aside. Roast groundnut and keep aside to cool. Lastly roast grated dry coconut. When all the three ingredients get cooled mix it and grind the mixture to powder. Because of the oil in Sesame, Groundnut and coconut, this mixture will become moist. Add cardamom powder. Now make a small small balls (ladoo) of it. These will keep easily for 2 weeks.
Give this Ladoo, 'Sweet balls' to your near and dear one and say '' TIL GUL GHYAA GOD GOD BOLA''

I want to contribute this to Preeti's Festive Food.

Gul Poli

This is another traditional recipe for 'Makar Sankranti'. It also contains Til (sesame seeds) & Gul(jaggery). 'Gulpoli' is prepared as a naivedyam (offering) for God. It is very crispy and you can eat it for 3-4 days…..

For dough
Wheat Flour (Atta)- 2 cups
All purpose flour (Maida) - 1 cup
Rice flour - 1/2 cup
Oil - 1 table spoon
Salt to taste

For filling (Saran)
Jaggery - 1, 1/2 cup
Gram Flour (Besan) - 3 teaspoon
Sesame seeds - 5 tablespoon
Poppy seeds - 2 Teaspoon
Cardamom Powder - 1 teaspoon
Ghee - 4-5 Table spoon

Mix the flours except rice flour. Make a well in the middle, heat oil and add it to the flour. Add salt and mix it nicely. Make a soft dough with warm water. Knead the dough well.
Now for filing, grate the jaggery. Roast sesame seeds, poppy seeds and gram flour one by one. Grind it to a paste. Add jaggery and cardamom powder to this paste. Make 5-6 balls for filling.
Make equal portions of dough. Sprinkle some rice powder on rolling board. Roll the dough to the size of puri. Place a boll of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out. Use more rice flour and roll it till it become normal roti size. Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame. (In marathi we say "Tupat kharpus bhajave"). Serve with ghee. I generally eat it with some pickle.

I want to contribute this to Preeti's Festive Food.

Bhogi chi Bhaaji

Today is Bhogi. The first day of Sankranti Festival. Generally it is 13th January. It is celebrated in honor of Lord Indra, "the God of Clouds and Rains". Lord Indra is worshiped for the abundance of harvest, thereby bringing plenty and prosperity to the land. Since it’s a winter season main food for Bhogi is curry of mixed vegetable (available in this season), bajra roti with sesame on it and rice & mung dal khichadi. So that you can keep yourselves warm in winter.

Brinjal small - 4
Peeled & chopped Carrots - 3
Peeled & chopped Potatoes - 3 medium
Harbara /Fresh Green chana - 1/2 cup
Green peas - 1/2 cup
Val papdi / INDIAN BEANS - 1 cup
Chopped tomato - 1 medium
Ber/ Bor (Indian Zizyphus) - 4-5

Roasted groundnut powder - 3 Tea spoon
sesame seeds - 1 tea spoon
Red chilly powder - 1 tea spoon
Goda Masala or Garam Masala - 1 table spoon
Gud/ Jaggery to taste
Salt to taste
For Tempering
Oil - 2 tea spoon
Mustard seeds (Rai)- 1/2 tea spoon
Turmeric powder (Haldi) -1/2 tea spoon
Asafetida (Hing) - 1 pinch


Heat Oil in a kadai. Put mustard seeds, turmeric powder and Asafetida. Add brinjal, val papdi, carrots, potatoes, harbara and peas, mix it and cover it for few minutes. Then add chopped tomato & saute it. Now add chilly powder, masala, salt, jaggery and little water and cover it and let it cook for five minutes. When all vegetables cooked properly add ber/bor and mix it. (It gives khatta mitha taste to it) You can add water if required. Add groundnut powder and sesame seeds mix it and cook for 2 minutes. Bhogi chi bhaji is ready. You can add more vegetables of your choice.
Serve with Bajra Bhakri with sesame seeds on it.

I want to contribute this to Preeti's Festive Food.

Bajri chi Bhakri (Bajra Roti)

Another bhakri for Khaugiri. Bajra gives heat to your body so generally we eat this bhakri in winter season. In the childhood we used to say this bhakri as 'Cement Bhakri', because bajra flour looks like cement :).
Although absolutely simple to make, these Bhakris are delicious! I love to eat them with fresh white butter.

Bajra flour (Pearl Millet Flour) - 1 cup
Warm water
Salt - 1 tsp
Sesame seeds - 1 tea spoons

Take Bajra 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 sprinkle some sesame seeds on it. 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 ( with sesame seeds) 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. Have it with Bhogi chi bhaaji and groundnut chutney. And with white butter… Wow Awesome...

I want to contribute this to Preeti's Festive Food.

Friday, January 9, 2009

Misal Pav

Whenever me and my husband go to Nashik (My native place), The next day's morning plan is to visit Hotel 'Tushar' for heavy breakfast and that is 'Misal Pav'. Misal mean mixture. It’s hot, delicious, my tongue is on fire, my nose and eyes water – the true test of a genuine misal. Misal is very famous in the entire state of Maharashtra. Misal is very spicy hot and served with pav (Buns). Misal Pav is certainly not a ‘junk’ food. If made with all the proper ingredients, it’s zesty, healthy, nourishing snack. It's a real fiiler, this is one breakfast you must not miss. There are different types of Misal in Maharashtra like… Kolhapuri Misal, Khandeshi Misal, Puneri Misal, Mamledar Misal, Dahi Misal & so on….
Being Nasikites we love our special Nashikchi Misal. The ingredients, which basically comprise an Usal, Tarri (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh coriander arranged in three layers and served with a wedge of lemon. Basically It is very spicy, so you can have curd with it. In Winter or Rainy Days this is our popular Brunch on Sunday. Old people says that if you are suffering from cold, you have to eat this hot & spicy Misal as a Medicine.

For Usal

Matki (Moth beans) - 1 cup
Chopped onion - 1 medium
Red chilly powder - 1 teaspoon
Goda masala (or garam Masala) - 1 Teaspoon
Salt to taste
Tempering -
Oil - 1 Table spoon
Mustard seeds (Rai) - 1/2 tea spoon
Turmeric Powder - 1 Teaspoon
Asafetida powder - 1 Pinch

For Tarri
Sliced onion - 1 medium
Chopped tomato - 1 small
Garlic cloves - 5-6
Ginger - 1 inch
Grated dry coconut - 3 table spoon
Red chilly powder - 1 table spoon
Kala masala (Garam masala) powder - 2 tea spoon
Kanda lasun masala - 1 tea spoon (optional)
Turmeric powder - 1/2 tea spoon
Sugar - 1/2 tea spoon
Oil - 5 table spoon
Salt to taste

For Garnishing
Farasan - 1 Cup
Thick Sev - 1 Cup
Finely chopped onion - 1 Mediun
Chopped Coriander leaves - 3 table spoon
Lemon - 1


For Usal
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, turmeric powder. Add chopped onion and saute it for two minutes. Add sprouted matki, red chilly powder, goda masala and salt. Pour some water and after kepping lead cook it for some time. Usal is ready.

For Tarri
Fry onion, coconut, garlic, ginger and tomato in little oil separately. Cool it for some time. Grind to a fine paste in mixer. Now in another pan, heat oil then add sugar (for the red oily layer on gravy), Turmeric powder, red chilly powder and immediately add grinded paste, kala masala , kanda lasun masala and salt. Saute it for 2 minutes . Now you will feel nice aroma. Pour 3 cups of hot water so that taste of the gravy will remain same . Bring it to boil for 2 minutes. The Tarri is ready. ( In some places of Maharashtra it is called as Kat, Rassa or Sample)

Serving Misal Pav
Original method of serving Misal is Take a Large Bowl, Add 2 table spoon matki usal, Pour tarri on it. Then add 2 table spoon of farsan, 2 table spoon Sev (in some areas adds one layer of kande pohe), 1 Table spoon chopped onion, Chopped coriander, a wedge of lemon & fresh curd. Serve it with Pav.
But when we make Misal at home I generally prefer to give every thing in separate bowls (as shown in picture), so that every one can mix all the items according to their tastes.

This is for "Sunday Snacks - Hot n Spicy"

and to Trupti's "'Winter Treat Event '

Thursday, January 8, 2009

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 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.

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)

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

Instant Wheat Appam

When I read about MBP:Easy Breezy Breakfast event, I was very excited. Generally I try recipes from fellow bloggers, but from this event I can get a chance to post the recipe and to thanks my friend for sharing such a nice and healthy recipe.

My first entry to the MBP:Easy Breezy Breakfast event is Jayasree's Instant Wheat Appam

Thank you very much Jayasree for this easy and healthy recipe. Even my niece 'Aadyaa' Liked it.

Sunday, January 4, 2009

Instant Dhokla

'Dhokla' is a traditional Gujrati Snack. My favourite 'Farsan' in Gujrati Thali. Actually for typical 'Khaman Dhokla' chana dal, urad dal and mung dal are soaked, ground and then fermented. It is very time consuming process, so mostly I make Instant dhokla with Besan. So whenever I (or mostly my husband) feel like eating Dhokla, I prepared it in just 15-20 minutes.

Besan - 1 cup
Citric Acid - 1 teaspoon
Oil - 1 table spoon
Sugar - 1 teaspoon

chilly and ginger paste - 1 tea spoon
Salt to taste

Turmeric Powder - 1 pinch
Eno fruit salt - 1 1/2 Table spoon

For Tempering/ Tadka
Oil - 1 Table spoon
Mustard Seeds (rai) - 1 tea spoon
Cumin seeds (Jeera)- 1 teaspoon
Green chilly - 1
Sugar - 1 table spoon
Water - 2 table spoon
Chopped coriander - 1 table spoon
Grated dry coconut - 1 table spoon

Take a bowl and mix all the ingredients except Eno fruit salt. Pour some water to make batter, mix well so that no lumps are formed. Grease a dhokla plate of dhokla stand with little oil. If you don't have dhokla stand use cooker utensil. Heat a cooker with some water . Now add Eno fruit salt in the batter and mix well. Pour the batter into greased plate. Put it into Cooker. Cook it for 15 minutes without vistle.

For Tempering, heat the oil in small kadai, add mustard seeds, after they pop add jeera, chopped green chilly. Mix water and sugar and pour it in tempering and boil it. Take out the dhokla stand and cut the dhokla into pieces. Pour the tadka on Dhoklas. Garnish it with coconut and coriander.
This is my entry for TONGUE TICKLER's FIC - January

And for ME AND MY KITCHEN's EFM-Savouries

Friday, January 2, 2009

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'

(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

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 '

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