Tuesday, March 31, 2009

Khamang Kakdi

Khamang Kakdi is a type of salad. It's a Maharashtrian recipe. Marathi it is also called as Kakdichi koshimbir. It is very good in summer. It's very quick to make.

Cucumber -1
Roasted peanut powder (Danyacha Kut) - 2 table spoon
Lemon - 1/2
Sugar - 1 tea spoon
Salt as per taste

For Tadka
Oil - 1 table spoon
Mustard seeds - 1/2 tea spoon
Cumin seeds - 1/2 tea spoon
Asafetida - a pinch
Chopped green chili - 1
Curry leaves - 2-3

Wash, peel and finely chop the cucumber. Keep aside for 5 minutes. Squeeze the water out from cucumber. Now add roasted peanut powder, sugar, salt and lime juice (You can add curd instead of lemon juice.). Mix well. Heat oil in small kadai add mustard seeds, cumin seeds , chopped green chilies, curry leaves and Asafetida . Pour the tadka on the cucumber mixture. Mix neatly. Khamang kakdi is ready to serve.

This is for AFAM: Cucumber event

and for WYF: Side dish event

Monday, March 30, 2009

Kakdi Thalpith

Kakdi means Cucumber. This Thalpith is very different from the typical Bhajni Thalpith. Flour used in this thalpith is only whole wheat flour. My MIL taught me this thalpith. Its very good for summer.


Cucumber (Kakdi) -1
Whole wheat flour - 1 cup
Sesame seeds - 1/2 tea spoon
Ajwain - 1/2 tea spoon
Chili powder - 1, 1/2 tea spoon
Turmeric powder - 1/2 tea spoon
Chopped coriander leaves - 1 table spoon (optional)
Oil - 3-4 Table spoon
Salt to taste


Wash, peel and grate the cucumber. Add salt, chili powder, Ajwain, sesame seeds, turmeric powder and keep aside for 5 minutes. Now add wheat flour as much the cucumber water can consume. Add flour slowly till it become a soft dough. Spread 1 table spoon oil on the surface of flat frying pan.

Make medium size balls of dough. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side.
Serve hot with curd.

I want to send my this recipe for “JFI- Wheat“ event

Friday, March 27, 2009


Raw mango's season has already started. So I usually make this Karnatak special dish "Chitranna" on Ugadi. This is a variety of rice and can be made with Lime and in season with raw mango.

Cooked Rice - 2 Cups (preferred basmati)
Grated raw Mango - 3 table spoon
Roasted peanuts - 2 table spoon
Roasted gram dal - 2 table spoon
Green chilies (chopped) - 2-3
Grated fresh coconut - 1/4 cup
Chopped coriander leaves - 2 table spoon
Curry leaves - 5-6
Oil - 1 table spoon
Mustard seeds -1 tea spoon
Asafetida - 1 Pinch
Turmeric Powder - 1/2 tea spoon
Sugar - 1 tea spoon
Salt as per taste.

Spread rice in a plate. Add salt, sugar, grated raw mango (you can substitute it with Lemon juice) and mix wel. Heat oil in Kadai, add mustard seeds, when it starts spluttering, add Asafetida , turmeric powder in it. Then add curry leaves, Green chilies, roasted peanuts, roasted gram dal and cook it for 1 minute. Let the tadaka get cool. Pour it on rice. Mix well with hands. Garnish it with coconut and coriander leaves. I love to eat it with curd.

Thursday, March 26, 2009


गुढीपाडव्याच्या हार्दिक शुभेच्छा !
हे वर्ष तुम्हाला सुख समृद्धिचे जावो !

In India there are plenty of festivals in many regions। And it has some specific sweet dish for the specific festival. Like I made Puran Poli for the Holi festival. From several years this is going on. It is mainly depends upon the season and availability of ingredients in that season and area. Today is "Gudi Padwa" Maharashtrian's new year (i.e. 1931) begins from today.
Gudi Padwa is considered one of the four most auspicious days in the year when people start new ventures. It is believed that Lord Brahma created the world on this day and so he is worshipped specially at this time. On the festival day we decorate our houses with mango leaves and 'rangoli' designs, and pray for a prosperous new year. A gudi (banner) with a swastika -marked metal pot and silk cloth is raised to announce victory and joy. The prasad of Gudi Padwa is the bitter leaves of the neem tree with jaggery.

Rangoli specially for Gudi Padwa in front of my door

I Prepared traditional menu for Gudi Padwa - Shrikhand Puri. In every Maharashtrian house Shrikhand is the main sweet dish for Gudi Padwa. This festival comes in summers so Shrikhand is very cool because it is made up of Curd. I tried this first time at home. (because the famous Pune's Chitale Bandhu's Shrikhand is not available in Bangalore) It came out very well. Today onwards on Gudi Padwa only home made Shrikhand.

Thick curd-400gm (I used Nestle's Fresh 'n' Natural Dahi)
Powdered sugar-3 table spoon
Cardamom powder - 1/8 tea spoon
Warm Milk - 2 Table spoon
Saffron for Garnishing

Take 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. Take the strained curd (in Marathi we call it as Chakka) in a big bowl. Add Powdered sugar and mix it neatly. Then add Cardamom powder. Now add warm milk and beat it for 2 minutes with beater. My Aai used to do this in Puran yantra which is used to make Puran poli stuffing. Garnish it with Saffon. If you like you can add Badam, pista slices and charoli in it. Serve chiiled shrikhand with Garma garam Puri.

This is my contribution for WYF:Cuisine event

Wednesday, March 25, 2009

Gavhacha Cheek

When I read about “JFI- Wheat“ event, my thinking process started. I wanted to contribute some uncommon recipe of wheat for this event. So first I posted very easy to make & healthy recipe "Ukadpendi". Then I was thinking of different parathas and all, but suddenly I remember a traditional recipe that is Kurdai it is like a Papad. But it need skill and time, so I decided to make "Gavhacha Cheek" which is a white extract cooked while preparing Kurdai. It tastes very good and very healthy too. I took this recipe from one of the Marathi Magazine (Recipe special edition)


Whole wheat - 250 Grams
Ajwain - 1 Tea spoon
Asafetida - a pinch
Salt to Taste.


Soak Whole wheat (I used Sharbati Gehu) for 3-4 days in Water. Change the water every day. After 3-4 days grind it in a mixer till wheat will get neatly crushed. The white extract will get separate from wheat. Take it in a bowl. Now add 5 cups of water into it. Squeeze the wheat skin with hands. Then Filter remaining white extract with thin cotton cloth so that any small crushed wheat particles will get filtered. Cover this extract and keep aside overnight. In the morning white cheek will be at the bottom and the impure water will be at the upper level. Throw this water. Only the cheek will remain at the bottom. Now Boil water (equivalent to cheek) in a thick bottom pan. Add Ajwain, Asafetida and salt and mix wel. Then add the cheek stirring continuously with spoon in another hand. Lump should not get formed. Cook it till cheek becomes transparent. Serve very hot with liitle ghee on it. Wow this was our favorite afternoon snack in childhood.

Kurdai is the next step of it but first I will try it and then post the recipe…...

I want to send my this recipe for “JFI- Wheat“ event

Monday, March 23, 2009

Pineapple Raita

Last weekend we had get together at our place. I prepared pineapple raita as one of the side dish. I prepared this raita ample of time earlier but this time I served it in fresh pineapple. All my friends liked the idea.

Small cubes of pineapple - 1 cup
Thick curd - 2 Cups
fresh pomegranate seeds - 1/4 th Cup
Sugar -1 tablespoon
Cumin powder - 1/4 tea spoon
Salt to taste

Nicely beat the curd and add salt, sugar and cumin powder into it and mix wel. Now add cubes of pineapple and pomegranate seeds. Mix it. Refrigerate it for some time and serve chilled Pineapple Raita.

Palak Paneer Paratha

This paratha was invented because of my husband's habit of eating. He doesn't like to eat roti, dal, subji daily. So one day I was planning to make palak paneer for lunch. But suddenly he declared, I want some parathas today. Then I mix up Roti and palak paneer and made this Palak Paneer Paratha (3P's) with pineapple Raita.


For Cover
Atta (wheat flour)- 2 cups
Palak/ spinach - 1 bunch
Green chilly - 2-3
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Salt to taste

For Stuffing
Grated Paneer - 1 cup
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Ajwain - 1/2 teaspoon
Garam Masala powder - 1/2 teaspoon
Salt to taste.

Butter for parathas


Clean and wash spinach leaves. Blanch it in a boiling water. Strain the water and immediately keep it under cool water so the green color will remain intact.
Make a paste of spinach and green chilies in mixer. In a large bowl take this green puree and all other remaining ingredients of cover. Knead into a soft dough with little oil. Keep aside for half an hour.
Mix together all the ingredients to be used for stuffing in a bowl.
Make small lemon size balls of the dough. Roll out the dough like a puri. Stuff it with 2 table spoon of stuffing (you can fill the stuffing as per your choice). Close the ends of the puri at the center and make a ball.Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle, fry paratha using a little butter, until both sides are golden brown. Serve with Raita, chutney or pickle.
You can roll it in aluminum foil and carry as a lunch.

Thursday, March 19, 2009

American Sev Puri

I am sure you must be wondering with the name "American sev puri". This is a fusion recipe.
I think all must have known sevpuri. We use deep fried puris for the original sev puri. But here I replaced that oily puris with DIP's oil free readymade canapes. Generally for canapes we make topping of cheese or any other deep but I made it like Indian sev puri. If we keep all ingredients ready then even children can make this sevpuri for their party. So this American sev puri with chilled Rosy thick shake is a fundoo menu for Kid's summer Party isn't it?


Canapes - Dip's Canapes one packet
Boiled, peeled and finely chopped Potatoes - 2 Cups
Finely chopped onions - 1 Cup
Finely chopped Coriander leaves - 2-3 Table spoon
Moong Sprouts - 1 Cup
Sev - 1 Cup (it should be very thin)
Tamarind and date chutney - 1/2 cup
Green Chutney (Mint+coriander) - 1/4 Cup


Tamarind Chutney-

Boil 2 cups of Tamarind pulp, 1 Cup of Jaggery , 1 cup of seedless dates till dates becomes soft. Cool it and make a paste of it in the mixer. Now add 1 teaspoon of chaat masala and salt as per taste.

Green Chutney -
Take 1 cup of mint leaves, 1 cup of coriander leaves, 2-3 green chilies, 3-4 cloves of garlic, 1 inch ginger, 2 teaspoon lemon juice, salt and sugar as per taste. Make a thin paste of all above ingredients in mixer.

Arrange Canapes in a serving dish. First put a spoonful potatoes, then Mung sprouts, then onion, then Sev, then green chutney and then Tamarind chutney. On the top coriander leaves. (you can decide quantity of all toppings according to your taste. ) You can add some curd on it if you want to have it like dahi batata puri. Serve it immediately. I am sure in few minutes the dish will be empty …….

I want to contribute my recipe for Deepa's Cooking for Kids Event- Potato initiated by Sharmi of Neivedyam

Wednesday, March 18, 2009

Rosy Thick Shake

Last week I visited one of my friend's house in the afternoon. As we all know global warming is effecting a cool city like Bangalore also. It was very hot that day and she made this nice shake and I just loved it. As it is the FIC-Pink is going on so I took the opportunity to post it for this event.


Vanilla Ice-cream - 2-3 scoops
Chilled Milk - 1 Cup
Rose Syrup - 2 Tea spoon

Take all the above ingredients in one vessel and blend at high speed for about 1 min until smooth. Rosy thick shake is ready to serve.

I used Haldiram's Rose syrup. You can make it with Rasna's Rose sharbat also.

I want to link this post to Sunshinemom's FIC - Pink or Rose event and Priya's FIC Announcement

Monday, March 16, 2009

Green tomato Chutney

Chutneys & Pickles are called "davi baaju" that is left side in Marathi. Generally we give less priority to these things but according to me it is also equally important. I prefer to make chutney with parotha instead of pickle. My Aai makes different types of chutneys. When I read about Sanghi's FIL-Tomato event, I decided to try Green Tomato chutney. This chutney I learnt from my Aai. I want to dedicate my first green tomato chutney attempt to her. This is a very khatti mithi & thodi tikhi Green Tomato chutney.

Green Tomato -2 medium
Green chili - 2
Roasted Sesame seeds - 2 tablespoon
Roasted peanut powder - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
Black gram dal - 1/2 teaspoon
Curry leaves - 5-6
Jaggery - 1 teaspoon
Oil - 1 teaspoon
Salt to taste

Cut green tomatoes in big cubes. Heat oil in a pan, add fenugreek seeds, then black gram dal, then green chilies, then curry leaves, then roasted Sesame seeds, then green tomatoes and saute it till tomatoes become little soft. Cool it for some time. Now add remaining Ingredients. Grind the mixture in the mixer. Transfer it to a bowl. Pour a tadka of oil mustard seeds and asafetida on it. Green Tomato chutney is ready.

I want to contribute it to Sanghi's FIL-Tomato event

Sunday, March 15, 2009

Tambda Rassa (Red Mutton curry)

Tambda Rassa is Authentic Kolhapur's Mutton Curry. My Baba (my Father) Loves it very much. He is hardcore fan of Indian Chicken and Mutton curries (It should be spicy, he doesn't like butter chicken :( ). So last week when he was here with me, I specially made typical Kolhapuri Nonveg menu, that is Tambda Rassa, Pandhra Rassa and Sukka Mutton for him. I was very happy that day when he told me, this is a real authentic taste........

A Typical Kolhapuri menu for my Baba


Mutton - 1/2 Kg.
Onion - 4 medium Size
Dry Grated Coconut - 1/2 Cup
Poppy Seeds (Khuskhus) - 2 Tea Spoon
Kanda Lasun Masala - 5 Tea spoon
Sesame Seeds - 2 Tea Spoon
Black Pepper - 8
Cloves -8
Cinnamon - 2 pieces
Black cardamom - 2
Ginger - 3 inch piece
Garlic cloves - 15-16
Coriander - 1/2 cup
Oil - 1/2 Cup
Turmeric Powder - 1 Tea spoon
Asafetida - 1 pinch
Salt to taste.


Make a thin Paste of Garlic, Ginger and Coriander leaves. Marinate mutton with this paste and keep aside for 15-20 minutes. Heat Oil in kadai and fry vertically sliced 3 onions till it turns to golden brown. Roast grated coconut in 2 tea spoon oil. Roast poppy seeds, sesame seeds and kanda lasun masala without oil. Take 2 teaspoon oil in hot kadai and fry all dry spices in it. Make a paste of above all fried and roasted ingredients.
Heat a pressure cooker and pour remaining oil in it. Add Asafetida and Turmeric Powder . Now saute 1 vertically sliced onion in it. Then Add Marinated Mutton into it. Saute it for 5 minutes. Now add Masala paste and salt mix it properly. Add 3 cups of water. Pressure cook it upto 2-3 whistles.
Tamda Rassa is ready. Serve hot with Bhakri or Roti and sliced Onion.

Pandhra Rassa (White mutton curry)

Pandhra Rassa, nothing but a Maharashtrian mutton soup. It is generally serves with Tambda Rassa. This is very healthy.


Mutton - 250 Gms.
Coconut Milk - 1 cup.
Poppy seeds - 1 Table Spoon
Dry Grated coconut -1/4 cup (take only white part of coconut.)
Fennel Seeds (Badishop) - 1 Tea spoon
White pepper powder -1/2 Tea spoon
Ginger - 1 inch.
Garlic - 7-8 cloves
Pure ghee - 1 Tea spoon
Cloves - 4-5
Black pepper - 4
Cinnamon - 1
Salt to taste


For Mutton Stock

Boil mutton with one liter of water till mutton is cooked. We have to use this stock for Pandhra Rassa and mutton pieces for Sukka Mutton.

Make a thin paste of Poppy seeds, Dry Grated coconut, Fennel Seeds , White pepper powder, Ginger and Garlic in a mixer. Heat pure ghee and put Cloves , Black pepper, Cinnamon into it. Now add Mutton stock into it. Add thin paste and salt into it and let it boil for 2 minutes. Now add coconut milk , mix it properly and immediately remove from the flame.Serve it with Tamda Rassa.

Sukka Mutton (Dry Mutton)

Sukka Mutton Generally Serves with Tambda Rassa. It tastes very nice with Bhakri. You can serve it as a starter also.


Cooked Mutton - 250 Grams.
Grated dry coconut - 1 Cup
Garlic cloves -15-20
Ginger -1 inch
Red chili powder - 3 Teaspoons
Poppy seeds - 2 Teaspoons
Sesame Seeds - 1 Teaspoons
Garam Masala - 1 Teaspoons
Chopped onion - 1 medium
Ginger-Garlic paste - 1 Teaspoon
Coriander leaves - 1 Cup
Oil - 3 Table Spoon
Turmeric powder - 2 teaspoons
Salt to taste


Roast Sesame Seeds, Poppy seeds, Grated dry coconut. Make a powder of it. Make a paste of Ginger, garlic, coriander leaves, Red chili powder and garam masala.
Now heat oil in kadai. Saute chopped onion in it. Add ginger-garlic paste and turmeric powder, again saute it. Now add a thin powder and a paste. Saute it till oil leaves the sides of the kadai. Now add cooked mutton (I had already cooked mutton for the stock of Pandhra Rassa). Add salt in to it. Saute it for 2-3 minutes. Serve it with a garnishing of coriander leaves.

Friday, March 13, 2009

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.


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


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.

Thursday, March 12, 2009

Sol Kadhi

Solkadhi is a traditional digestive cool pink drink. It is so tasty that we call it as "SOUL KADHI". It not only touches your tongue but your soul also. It's Baby pink color is also sooo … cute. It contains Kokum which is also called as Amsol or Sola. So Kadhi with Sola is SolKadhi. It's a good Appetizer.


Kokum Petals - 5-6
Coconut Milk - 3/4 Cup
Green Chili- 1
Garlic Cloves - 2-3
Rosted cumin seeds - 1/4 Tea spoon
Chopped Coriander - 1 Tea spoon
Salt & Sugar as per taste.


Take a coconut milk in vessel. I generally use Dabur Hommade Coconut Milk. But if you want you can take fresh coconut milk. Soak Kokum petals for 1-2 hours. Squeeze petals and strain the kokum water. Make a paste of Rosted cumin seeds, Garlic Cloves and Green Chili in mixer. Blend Kokum water, coconut milk and the paste. Add salt and sugar and mix wel. If you find it very thick, you can add some water to it. Refrigerate it. Serve cool SolKadhi with a garnishing of chopped coriander. Some people have solkadhi with Roti or Rice, but I love to drink it as it is.

and for WYF:Cuisine event

Wednesday, March 11, 2009

Masoor Rassa

Some people consider Masoor (brown Lentil) as a substitute for non-veg. In Shravan month many people do not eat non-veg food, so they prepare same gravy with masoor. I tried this recipe from one of the recipe special magazine. It came out very nicely.

Masoor Sprouts - 1 cup
Chopped Onion - 2 small
Potato - 1 medium
Garlic Paste - 1 tea spoon
Ginger paste - 1/2 tea spoon
Grated Coconut - 5-6 table spoon
Tamerind pulp - 1 tea spoon
Jaggery - 1 tea spoon
Chili powder - 1 tea spoon
Malwani masala/ Garam masala - 1 tea spoon
Salt to taste

For Tempering
Oil - 1 table spoon
Mustard Seeds - 1/4 tea spoon
Turmeric powder - 1/2 tea spoon

Heat oil in a kadai, add mustard seeds, when they starts spluttering add turmeric powder. Then add chopped onion, Saute it till it gets transparent. Peel and make big cubes of potato. Add cubed potatoes in kadai and let it cook with lid. Remove the lid. Now add Ginger and Garlic Paste. Saute it neatly. Then add grated coconut, chili powder, malwani masala ( if you don't get it you can replace it with Garam masala), saute it. Now add masoor sprouts, tamarind pulp, jaggery and salt mix it properly. Add 1/2 cup of water and let it cook for 5-6 minutes with lid. When it cooked properly garnish it with Coriander leaves.

I want to contribute this recipe for Ashwini's "Lentil Mela"

Monday, March 9, 2009

Puran Poli For Holi

Wishing everybody a very Happy & Colorful Holi !!!!!!!

Holi celebration in our Society.

If you think about Maharashtrian Cuisine, the first name will come in your mind is Puran Poli. I love it like anything. Puran poli is made for most of the festivals in Maharashtra, but for Holi this is the main Dish. We offer Puran poli to holika Devi as a Naivedyam. In childhood on holi day we used to say,

" होळी रे होळी दे मित्रा टाळी तुझी माझी आई करे पुरणाची पोळी "

In Maharashtra there are two three types of making Puran Poli. Some people use only sugar, some use only Jaggery or half a portion sugar and half jaggery. In Khandesh some people makes it with mung daal or toor daal. I make it with only sugar. I know sugar contains much calories than jaggery , but everything is fair in eating Purnachi Poli. So Let's make it………..


For stuffing
Chana Daal - 500 Gms
Sugar - 500 Gms
Cardamom Powder - 1 table spoon
Nutmeg powder (jayphal pud) - 1 Tea spoon
Salt - 1 Pinch

For Cover

Whole wheat Flour - 2 cups.
Oil - half Cup
Rice flour - 1/4 cup
Salt - 1/8 tea spoon
ProcedureWash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.
When the spatula (uchatane in marathi) stand straight in it, take of from the flame. Now grind this very finely in Puran yantra as shown below

My Favourite Anjali's Puran Yantra

Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour with salt and water. Cover it and keep aside for half an hour. Now again knead the dough with oil and water till it become very loose and smooth. Once pooran (stuffing) has cooled down completely, heat a Nonstick Tawa. Now spred rice flour on your hand. Take lemon size dough, flatten it with hands. Now stuff the puran (it should be double of the dough taken.) and close the cover over the stuffing and seal it. (just like any stuff Paratha). Roll the Puran poli using Rice flour. Roll it very carefully, so that stuffing should not come out. Put this carefully on hot Tawa. When one side gets slightly brown, turn it and roast it from other side. Do not flip it too often. You can make 16-17 Puran Polis with this measurement.
Serve hot with a scoop of Pure ghee. Some People prefer to eat it with milk. But I generally like with
Katachi aamti. Having puran poli in the afternoon and a good nap after that is a real "Swarg Sukh"

I want to add this post for Purva's Holi Hai event.

and for WYF:Cuisine event

Katachi Aamti

This is a special Aamti (type of curry) wich is served with Puran poli. When we cook chana daal for puran poli, the leftover water of cooked chana daal is called "Kat". This aamti is also known as yelavni in solapur side or in some places called as rasshi, but the method is slightly different than mine.


Kat - 2 cups
Tamarind pulp - 2 table spoon
Jaggery - 3 tea spoon
Chili powder - 2 tea spoon
Goda masala - 2 tea spoon
Salt as per taste
Ready Puran - 1 table spoon
Oil- 2 table spoon
Mustard seeds -1/2 tea spoon
Asafetida - 1 pinch
Turmeric Powder - 1 tea spoon
Curry leaves - 8-10
Chopped Coriander - 1 tea spoon
Water as needed

In a vessel, add Kat, Tamarind pulp, Jaggery, chili powder, Goda masala, puran and solt. Bring this to boil. You can add water if you find it thick. Boil for 2 minutes. In a small kadai, heat oil and add mustard seeds, when it starts spluttering add curry leaves, turmeric powder and asafetida. Pour this tadka to the aamti. Mix wel and again boil for 2 minutes. Garnish with coriander and serve hot with Puran Poli.

I want to add this post for Purva's Holi Hai event.

Sunday, March 8, 2009

Sandgi Mirchi

Sandgi Mirchi is stuffed dried chili. Deep fry it and serve as fritters in meal. We use this fried Mirchi in Koshimbir (raita), Curd rice or in Muddi Pallya for the taste. We usually make 1-2 kg of these chilies and store it for complete year. Chili should be bigger than what we use normally. They are less hot. You can get these chilies between December to March. In Maharashtra many people use buttermilk to do "Sandgi Mirchi."

Big Green Chilies - 2 Kg.
Coriander Seeds - 250 Gms.
Mustard seeds - 1/4 th Cup
Asafetida - 4 Table spoon
Salt - 50 Gms.


Grind Coriander Seeds, Mustard seeds, Asafetida, Salt to a thin powder. Wash and dry green chilies neatly. Now make a vertical slit to all chilies. Stuff the thin powder in the chilies tightly. Sun dry for 4-5 days . Store it in airtight Box. You can deep fry or shallow fry this chili and eat or can add into tadka and use it in Koshimbir and use it in Mudda bhaji.

Tuesday, March 3, 2009

Ukadpendi (Wheat flour Upma)

Again a very Quick and healthy breakfast from Maharashtra. As mentioned, it is very fast to make like our other breakfasts, Upma & Kande Pohe. It is purely made up of Wheat flour so no doubt it is very healthy and diet cautious and diabetic people can eat this without any hesitation.

Coarsely grinded wheat flour (Raval Kanik) - 1 Cup
Red chili powder - 1 tea spoon
Roasted ground nut - 1 table spoon
Yoghurt (Curd) - 2 table spoon
Hot water - 1 cup
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Mustard seeds(Rai) - 1 Tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Curry leaves - 3-4
Asafetida (Hing) - 1 pinch
Salt to taste

Heat a Kadai and roast dry wheat flour on low flame till it turns to brown colour. Remove from the flame and spread it in a plate. Put again the kadai on the flame. In a bowl, mix roasted wheat flour, yoghurt, water, Red chili powder, salt and sugar neatly. Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing, curry leaves and haldi. Now add the mixture. Mix it properly to avoid lumps. Keep a lid on it for a steam. Wheat flour will start cooking and will become fluffy. Cook it for 2-3 minutes. Serve hot with the garnishing of Grated dry Coconut and chopped coriander leaves. It should be eaten hot only.

I want to send my this recipe for “JFI- Wheat“ event

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