Friday, July 31, 2009

Hayagreeva on Varmahalaksmi Puja

Var Laxmi Puja is an important pooja observed in Andhra Pradesh, Karnataka, Tamilnadu and some places of Maharashtra. Var Laxmi Vrata is observed on 2nd Friday during the Shravana mas. Lakshmi is the Goddess of wealth and prosperity. Worshipping Goddess Laxmi during Shravan month is highly auspicious because the whole month is dedicated to the divine couple, Lord Vishnu and Goddess Laxmi. Friday is the most auspicious day for Laxmi Devi. Hence, worshipping Lakshmi Devi on Shravan Shukravar is highly meritorious. Elder people says that Ashtalakshmi showers their blessings on Vara Laxmi Vratha performers. As the eight forces of the world, known as Ashta Lakshmi – primeval force (Aadi Laxmi), wealth (Dhana Lakshmi), courage (Dhairya Laxmi or Veera Lakshmi), wisdom (Vidhya Laksmi), Children or family development (Santana Laxmi), success (Viajaya Lakshmi), food (Dhanya Laxmi) and strength (Gaja Lakshmi) are dedicated to Goddess Laksmi. Puranas described that observing Vara Laksmi Vratham would bless a woman with all eight energies for life. On the day of Pooja or Vrata, women clean their homes and decorate their front yards with rangolis. Later, they take a bath and deck wear pure silk saree and jewellery. The lady performing the pooje makes a mandala with the drawing of a lotus upon it. A kalasha filled with rice and topped with fresh mango and betel leaves, a coconut smeared with haldi and kumkum and cloth are placed on the mandala and Lakshmi is invoked therein.
After the worship of the kalasha, follows the worship of Ganesha, then the worship of the sacred thread. Now the main worship of Vara Lakshmi begins and the scared thread is worshipped a second time. It is then tied to the right hand of the lady. After the worship thamboola is given to 5 married ladies. The same evening, we invite all the neighboring ladies(married women) and offer them tamboola; also called veeledele Adike, which is an offering of betel leaves, fruits, betel nuts, kumkum, haldi and dakshine. At this point the ladies also sing songs in praise of goddess .

In our home we make Puran Poli or any varieties of it on Shravan mas Friday. So today I have prepared Hayagreeva. Hayagreeva is an authentic sweet from Karnataka. This is done on special occasions and can be done very easily. It is basically of Chana dal, jaggery and pure ghee. The major ingredient of this dish is Channa Daal. Avery interesting fact about Channa Daal is that it is great for diabetics. It has been shown to be one of the foods having a very low glycemic index, ie, it does not increase blood sugar levels. There are a lot of articles on the internet which talk about this, for all interested.


Channa Daal- 1 Cup
Grated Jaggery - 1 cup
Khus Khus - 1 tablespoon
Grated Dry coconut- 2 tablespoon
Cashewnuts - 8-10
Cardamom Powder- 1/2 teaspoon
Ghee- 1/4 cup


Wash 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 a thick bottom pan and add jaggery and 'Kat' into it. Cook until jaggery get fully dissolved. Now ad chana dal to it and cook for two minutes. In a seprate pan fry dry coconut, cashewnuts and khuskhus in ghee till it turns slightly brown. Now add all this in chana dal mixture. Add cardamom powder. Add the remaining ghee. The consistency should be not very thick or not very watery. Offer Goddess Laksmi prasad of hayagreeva with Tulsi pan on it.

This is for Sia's RCI-Udupi & Mangalorean Cuisine and also to Lakshmi’s RCI announcement page.

And Nithya's Food in Colors(FIC)- Express your Mood which is a brain chils of Sunshinemom

And for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

Thursday, July 30, 2009

Onion chutney for Bi Colour (Click)

This is one awesome chutney, I took the recipe from Curry In Kadai. It is called as 'Erra Pachadi'. I have not make any changes in her recipe while making it so you can get the recipe here...

I liked this picture very much. So I am sending this to 'bi-colour' click - the Click theme for July 2009. by Jugalbandi.

Erra Pachadi

One more Award........Kreativ Blogger award

EC has passed me this Kreativ Blogger award.. Thanks a lot dear. It mean a lot to me. I am really honored. It's like booster to me.

The Kreativ Blogger award are having some rules …

  1. You must thank the person who has given you the award.
  2. Copy the logo and place it on your blog.
  3. Link to the person who has nominated you for the award.
  4. Name 7 things about yourself that people might find interesting.
  5. Nominate 7 other Kreativ Bloggers.
  6. Post links to the 7 blogs you nominate.
  7. Leave a comment on which of the blogs to let them know they have been nominated

So 7 things about myself.. Ab main apne hi muh se apni baat kya karu….but rule is rule

  • I love to make friends.
  • Love to eat street chaats and vada pav …. But I'm really missing it here.
  • Now a days I am adict of chating on phone with my niece Aadyaa.
  • Listening Hindi and Marathi gazals and soft music is enrgy of my life.
  • My favorite weekend plan is to go on long drive with my husband…. Mostly on bike.
  • I love to celebrate each and every festival with traditional way and with full of fun.
  • My favorite time pass is window shopping. I can move around in market or in malls without spending a rupee in shopping.

7 creative friends to whom I am passing the Award….

  1. Jaya Wagle of Jayaspace
  2. Priti of Indiankhana
  3. Priya of Priya's easy and tasty recipes
  4. Lakshmi of Taste of Mysore
  5. Sharmi of Neivedyam
  6. Srivalli of Cooking for all seasons
  7. Manasi of A cook at heart

Congratulations gals and enjoy the Award......

Wednesday, July 29, 2009

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 …….

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

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..’

Tuesday, July 28, 2009


Yadni, is a variety of dosa. After shifting to Bangalore, when we first time visited Sudha Aatya's place, she made this yadni for us and we liked the taste very much. It is very healthy too. You can get all the daals and rice in one dosa only. You can eat it with coconut chutney or any other chutney you like.


Dosa Rice - 1 cup
Channa Dal - 1/2 cup
Mung Dal - 1/2 cup
Urad dal - 1/2 cup
Toor Dal - 2 tablespoon
Fenugreek seeds - 1 teaspoon
Chopped onion - 1 small
Chopped Green chilies - 1-2
Curry leaves - 5-6
Chopped coriander leaves - handful
Oil to make dosas
Salt - To taste


Mix rice,all dals and fenugreek seeds. Wash neatly and soak in a water for 3-4 hours. Grind it in mixer. Consistency of batter should be like uttappa. Now ferment it for 2 hours only. Then add chopped onion, green chilies, coriander leaves, curry leaves and salt as per taste. Now heat a iron pan (or a nonstick pan), sprinkle some oil and add one small cup of batter and spread circularly to make a round shape. Spread 1 teaspoon of oil and cook it on low flame. Now turn the yadni to other side and cook for some time. The yadni is now ready to serve. Enjoy hot yadni with coconut chutney.

This post is for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook


Padma's "Dosa Corner" event

Coconut Chutney

Coconut chutney is one of my favorite one in chutneys. I can eat it with anything. It can be dosa, idli, roti, bread, thalipith, puri……….. Just anything.

Grated coconut – 1 cup
Roasted Chana dal – 1 tablespoon
Roasted peanut powder - 1 tablespoon
Green chillies – 2 -3
Curry leaves- 3-4
Lemon juice - 1 tablespoon
Salt and sugar to taste

For Tempering
Oil - 1 tablespoom
Mustard seeds – 1/2 teaspoon
Urad Dal - 1/2 teaspoon

Mix all the ingredients. Add little water and make fine paste in mixer. Shift this paste in a bowl. Now Heat oil in little kadai and make tadka of oil, Mustard seeds, Urad Dal and pour the hot tadka over the chutney and mix wel. Enjoy the yummy chutney with Dosa.

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

Monday, July 27, 2009

Danyachi Aamti

Though Shravan maas is dedicated to Lord Vishnu, on Shravan somvar (Mondays in Sawan mahina) Lord Shiva is worshipped. Sawan month is auspicious and the Somvar in the Shravan maas are dedicated to Lord Shiva because during this month Shiva drank Haala hal and became Neelkant. At the time of Samudra manthan (churning of milk ocean), haala hal came out of the ocean and shook the universe. To protect the universe, Lord Shiva drank the poison and kept it at her throat. Since then Lord Shiva’s throat appeared blue. Usually, Somvar is the favorite day for Lord Shiva and Shravan Somvar is considered as highly auspicious because of the holiness of the Shravan month. Sawan Somvar Vrat is observed by married women for happy marital bliss and her family’s wellness. Unmarried women perform Shrawan maas somvar vrat to get good life partner. Men also worship Shrawan Somvar vrat for their academic, professional success. In some regions, devotees also worship Goddess Parvati Devi, Lord Ganesh and Lord Karthik along with Shiva during Shrawan Somvar vrat.
From last 15 years I am doing fast on Shravan Somvar. So I thought I will post fasting recipe on Khaugiri on every Monday of shravan mas.

Roasted Peanut Powder - 1 cup
Green chilies - 3-4
Kokum -2-3
Water - 2 cups
Salt and sugar as per taste

For Tempering
Pure ghee - 1 tablespoon
Cumin seeds - 1/2 teaspoon

In a mixer add the roasted peanut powder , green chillies, 1 cup water, salt and sugar. Blend to a smooth paste. Heat ghee in a kadai and add jeera. When the jeera crackles add the blended mixture . Then add kokums and remaing water and mix wel. Allow to boil on a very slow flame. Bring to a boil. Keep stiring in between so that no lumps should form. Garnish with coriander leaves and serve hot. This Amti tastes good with Sabudana Khichadi or Bhagar (variche tandul).

This is my entry for Pavani's JFI - August ’09: Peanuts and to Indira's Mahanandi

Danyacha Kut - Roasted peanut powder

Peanut is main ingredient in Maharashtrian food. The most common way to use peanut is in coarse powder which is called 'Danyacha kut' in Marathi. It is used in Koshimbirs, stuffed curry and mainly for fasting food like sabudana khichadi, danyachi amti. My Aai uses it for each and every vegetable she makes daily. Now a days making this powder is very easy but when ladies was not having food processors, mixers, it was very tedious job. I am sure most of you must be surprised, why she is putting such a basic thing. But most of viewer doesn't know about it. If you see posts of Khaugiri, most of recipes having danyacha kut in ingredients.


You can take peanuts and roast them in kadai on low flame. Roast it stirring continuously till it becomes slightly brown. If you have microwave at home you can place peanuts in microwave safe plate and keep on high for 4 minutes. Now let it get cool. When cooled, the peanuts were rubbed between palms to remove the skin, and then the skin could be separated from the peanuts and discarded. If you have food processor, you can once put it in with butter blade. All the skin will get separated from peanuts. Discard it. Now put white peanuts in a mixer and grind to a coarse powder as shown in picture. Danyacha Kut is ready to use.

This is my entry for Pavani's JFI - August ’09: Peanuts and to Indira's Mahanandi

Saturday, July 25, 2009

Tambittu for Nagpanchami

Today is Nagpanchami, first festival of Shravan Mas. Nag Panchami is celebrated to worship snakes. It is a festival in the honour of the Snake God, Shesha Nag. People worship snakes by offering milk and Puja. Snakes are worshipped since Vedic eras as they protect crops from getting damaged by rats and other rodents. Snakes are also a part of the Puranas, they took part in 'Sagar Manthan', and is also worn by Lord Shiva around his neck. Nag Panchami is celebrated in the month of Shravan according to the Hindu calendar. The victory of Krishna over the Kaliya snake is also remembered on this day. For this reason, Krishna is known as 'Kaliya Mardan'. The festival celebrates during the rainy months. It is believed that the festival is to counter the increased possibility of snakebite during this time. People visit temples specially dedicated to snakes. Shiva temples are also crowded during this festival, as snakes are considered dear to him.
We do puja of snake made with rangoli at our home and offer him milk. On this day, at my father's place they make laddus of roasted chana dal as prasad. These laddus are called Tambittu. My father's elder sister, My Shanta aatya gives me these Tambittus every year. So the picture and recipe of tambittu given here is of my shanta aatya.


Roasted chana dal - 1 cup
Rice -1/2 cup
Roasted peanut powder - 1/2 cup
Grated dry coconut - 1cup
Sesame seeds - 1 tablespoon
Poppy seeds - 1teaspoon
Jaggery - 1 cup
Cardamom powder -1/2 teaspoon

Roast rice in kadai without oil or ghee till it turns slightly brown. Cool it. Now take rice, roasted chana dal and make a powder in mixer. Dissolve jaggery with 1/2 cup of water . Heat it for 2-3 minutes. Mix all ingredients in warm syrup. Cool it. Make laddus of it.

Thursday, July 23, 2009

Udupi Saaru

In Maharashtra, I heard many people calling all Sounthindian people as 'Udupi ke log'. They only know the Udupi restaurants means southindian restaurants. So Udupi is very famous there. I personally love the typical Udupi food. Specially the Sambar and different types of chutney. We also make Udupi saru regularly as we make Maharashtrian Aamti. I learnt to make Sarin pudi from my Aatya, specially to make this saru. I love bhisi bhisi anna saru (hot rice with this udupi dal) very much.

Toor Dal - 1 cup
Tamerind pulp - 1 teaspoon
Jaggery - 2 teaspoon (you can change quantity as per your taste)
Sarin Pudi - 2 teaspoon
Red chili powder - 1 teaspoon
Curry leaves - 5-6
Salt as per taste.

For vaggarni (tempering)
Oil - 2 teaspoon
Mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Chopped coriander and grated fresh coconut for garnishing.

Wash dal neatly for 2-3 times. Add 2 cups of water, pinch of turmeric powder and a pinch of asafetida. Cook dal in pressure cooker for 3-4 whistles. Take cooked dal, water, tamarind pulp, jaggery, sarin pudi, red chili powder, curry leaves, salt and cook for 3-4 minutes till jaggery melts completely. Heat oil in kadai and make tempering of given ingredients. Add this to dal, Mix wel and boil saru for 2 minutes. It should not be thick in consistency. Garnish it with coriander and coconut. Serve with hot steamed rice.

This is for Sia's RCI-Udupi & Mangalorean Cuisine and also to Lakshmi’s RCI announcement page.

Tried and Tasted.....Mughlai Dum Aloo

From 1st july 09 to 20th of july, I was just daily going through Asha's Foodie hope for Tried and Tasted event. She has very huge and nice collection of recipes. I decided to make Dum aloo, because I wanted to try this authentic mughlai dish from so many days. Some guests were there at my place and I make this Mughlai Dum aloo for them. They were very happy, Dum aloo was tasting just yummmmmm.
Thanks Asha for the lovely recipe. and Ashwini for this event.

So the Mughlai Dum aloo from Asha's Foodie hope for u......

This is my entry for this month's Tried And Tasted, hosted by Ashwini of Ashwini's spicycuisine and Asha's Foodie hope this month.

Sunday, July 19, 2009

Bharli Vangi

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". Whenever you feel like eating something spicy in meals, this is a favorite option in all Marathi families. For this recipe what you need is fresh and small eggplant. It goes great with poli, bhakri or rice.


Small Eggplants (Vangi) - 6-8
For stuffing
Grated dry coconut - 3 tablespoon
Roasted Peanut Powder - 1/2 cup
Roasted Sesame seeds Powder - 2 tablespoon
Nicely chopped onion - 2 medium
Chopped coriander - 1 tablespoon
Garlic paste - 1/2 teaspoon (optional)
Red chili powder - 1, 1/2 teasppon
Goda Masala - 1 teaspoon
Lemon juice - 1 teaspoon
Jaggery - 1 teaspoon
Salt as per taste
For Tadka
Oil - 2 tablespoon
mustard seeds - 1/2 teaspoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon


The first step is to mix all the ingredients of stuffing in a bowl. Now remove the stem of eggplants and give 2 vertical slits to each eggplant. Do not give cut till end. Then stuff each eggplant with the above prepared masala. Heat oil in kadai and make tadka of given ingredients. Now place all the stuffed eggplants. The open side should be facing the oil. Cover it with plate and pour some water on it and let it cook in the oil. By this method eggplants will not stick to the bottom. (this is my Mai aaji's idea). When eggplants changes it's colour, add remaining stuffing, mix wel and cover it again to cook for two minutes. Now add water just to cover the top of the eggplants. Again cover up till eggplants get fully cooked. Garnish it with coriander leaves. As mentioned earlier, goes very well with bhakri, Poli or rice

I think most of you must have knew about this recipe but I specially post this recipe for Sanghai's Fall in Love with purplish Brinjal event. And I wanted to dedicate this recipe to My Grandmother, Mai Aaji. She taught me most of the traditional Maharashtrian recipes. She was a very great cook (In Marathi we say 'Sugran'). I think I can write one separate blog of her recipes and cooking tips & tricks.

Friday, July 17, 2009

Malvani Chicken

According to Indian calendar, Shravan Month is going to start from next week. We do not cook Nonveg at home from Shravan till Ganesh festival. So to make my husband happy I prepared Malvani chicken for the first time at home. And after tasting it he immediately gave a comment that This is the one of the best chicken curry, I have ever tasted. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. So Malvani cuisine is mostly having lots of coconut in their food. So first time I have used fresh coconut in chicken curry.


Chicken - 500 gms.
Grated coconut - 2 cups
Curd - 1/4 cup
Onion - 2
Rice - 1 teaspoon
Garlic cloves - 5-6
Ginger - 1 inch
Green chilly - 1
Coriander leaves - 1 tablespoon
Malvani Masala - 2 tablespoon
Garam Masala - 1 teaspoon
Tuemeric Powder - 1/2 teaspoon
Oil- 2 tablespoon
Salt to taste.


Make paste of Garlic, ginger, Green chilly and coriander leaves. Wash and clean chicken pieces. Marinate it with malvani masala,turmeric powder,curd and ginger,garlic, green chilly paste. Keep aside for half an hour. Heat 1 teaspoon oil in kadai and fry sliced onion till it gets brown. Then add fresh coconut and fry till brown. Then add rice and fry for 2 minutes. Cool it and make a thin paste of it.You can add little water if needed. Now heat remaining oil in kadai and fry marinated chicken for 5 minutes. Now add onion-coconut paste, garam masala and salt and mix wel. Add little water and cover it to cook. It took 6-7 minutes to cook the chicken neatly. Malvani Chicken is ready. Garnish it with coriander and serve it with roti, bhakri or rice.

Monday, July 13, 2009

Bhajaniche Thalipith

I think every person who is living in Maharashtra or visited Maharashtra, must have known about this marvelous dish called "Bhajaniche Thalipith". There are variety of thalipiths in Maharashtra. But the bhajani one is very tasty and nutritious among all. "Bhajani" is a flour of roasted multigrain and pulses. In Maharashtra you can easily get this flour in every store but I prepare this at home. My MIL taught me to make this bhajani. The flour's aroma itself is very tempting. In this rainy days bhajani thalipith with any chutney or pickle tastes awesome. It is very nutritious and can be make in less oil.


For Bhajani
Jowar - 1/2 Kg.
Bajra - 1/2 Kg.
Rice - 1/2 Kg.
Chana Dal - 1/4 Kg.
Urad Dal - 125 Gms
Wheat - 125 Gms.
Coriander seeds - 125 gms
Cumin seeds -125 Gms.

For Thalipith
Bhajani flour - 2 cups
Chopped onion - 1 small
Chopped tomato - 1 small
Chopped coriander - 2 tablespoon
Sesame seeds - 1/2 teaspoon
Ajwain seeds - 1/4 teaspoon
Red chili powder - 1 teaspoon
Oil - 2-3 tablespoon
Salt to taste.


For Bhajani
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.

For Thalipith
Mix all the ingredient for thalipith except oil and make a soft dough with water.
Spread 1 table spoon oil on the surface of flat frying pan. 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 with green chutney, curd or butter.

Few things more....
You can add any chopped vegetables in thalipith.
While making dough you can add 1 tablespoon of curd.

My contribution For EFM June - Breakfast Series!

Sunday, July 12, 2009

Butter Chicken

Butter Chicken is my very favorite dish. Whenever me and my husband go to any restaurant, Butter chicken and tandoor roti is our fixed menu. I tried this dish at least 8-9 times at home and got success at last. We just enjoyed it like anything. It was just perfect.


For Tikka
Boneless Chicken – 250Gms
Red chili powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Kasoori Methi - 1/2 teaspoon
Hung Curd - 1/4 cup
Ginger -Garlic paste - 1 tablespoon
Oil - 1 teaspoon
Salt to taste

For Gravy
Butter - 50 Gms
Tomatoes - 150 Gms
Grated onion - 1
Ginger-garlic paste - 1 teaspoon
Red chili powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Cashew paste - 1 tablespoon
Kasoori Methi - 1/2 teaspoon
Bay leaf – 1
Fresh Cream – 1/4 cup
Salt and sugar as per taste.


Mix all the ingredients for Tikka except chicken. Marinate boneless chicken for 4 hours. Now grill tikkas either on gas tandoor or on preheated oven to 180 degree for 10 minutes on one side and then turn tikkas and grill for another 5 minutes or till tikka gets cooked properly.

Heat one teaspoon oil in kadai, add onion and saute it. Then add chopped tomatoes again saute it till they cooked properly. Now add ginger garlic paste. Remove from the flame. Cool it and make a thin paste of it in mixer. Now take butter in kadai add bay leaf. Now pour the tomato mixture and add chili powder, garam masala, cashew paste, kasoori methi, sugar and salt. Keep it on low flame for 2-3 minutes. Add previously made tikkas into it. Now finally add fresh cream and mix well. Off the flame. Garnish it with fresh cream and serve with hot roti.

Wednesday, July 8, 2009

Moong Bhaji

Last Sunday evening we were at home to watch IIFA awards on TV. Outside it was raining nicely. I decided to make Moong bhaji. Our all time favorite snacks, specially in rainy days. Moong bhaji with hot tea, is a awesome combination for this season. One should definitely try this combination in rainy days…..


Yellow split moong dal - 1 cup
Garlic cloves - 4-5
Green chilies - 6-7
Chopped Coriander - 1/2 cup
Ajwain seeds - 1 teaspoon
Asafetida - A pinch
Salt to taste
Oil for deep frying


Wash moong dal and Soak it with 3 cups of water for 2-3 hours. Drain the water and grind the dal with green chilies, garlic, Ajwain seeds. Do not add water while grinding. Do not grind the dal to a thin paste. It should be coarsely grinded so that Bhaji will become crispy. Take ground dal in a bowl and mix remaining ingredients except oil. Heat oil in kadai. Put 1 tablespoon oil in dal mixture and mix wel. Now drop small balls in kadai. Fry it on medium flame till it turns to golden brown. Serve hot with Imli ki chutney and hot adrakwali chai.

This is my contribution for Sunday Snacks-Spill the beans of Akshayapaatram
for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

EC's WYF:Fried Snack Event .

Thursday, July 2, 2009

Mango Mastani

Mango Mastani …… sounds strange?…… you must have heard about Bajirao- Mastani in history ( Mastani was a very beautiful woman and mistress of the great maratha warrior, Bajirao Peshwa. )………. But I know if you have visited Pune once in your life, you must be knowing MASTANI……. It is a most famous dessert in Pune. Sujata Mastani house chain is very famous in Pune. There are many flavours like rose, strawberry, Orange,pistabadam etc. in Mastani but I love the most is Mango Mastani. It's a thick Mango milk shake topped with Mango Ice-cream. I can say, I am in love with Mango Mastani as good as Bajirao was in love with his Mastani…..

Mango Pulp - 1 cup (preferably Alphonso mango.)
Chilled Milk - 1 cup
Sugar - 2 tablespoon
Ice cubes -3-4
Mango Ice-cream - 2 scoops

It is very simple method. Mix mango pulp, milk, sugar and ice cubes. Blend it by blender or in Mixer. Make a thick Mango shake. Pour thick shake in glass. Put a big scoop of Mango ice-cream on the top. Put a long spoon in it and serve as chilled as you can.

I would like to contribute this recipe for cooking4allseason's Mango Mela!


For Recipes for the rest of us - Fruits and One Page Cookbooks

Sabudana Khichadi for MahaEkadashi

Ashadhi Ekadashi, a big festival for Maharashtrian. Some people consider the two eleventh days, "ekadashi", of every month to be of special importance. But the eleventh day (bright) of Ashadh is known as the Mahaekadashi. This Mahaekadashi is also known as Shayani Ekadashi, because on this day Vishnu falls asleep to wake up four months later on Prabodhini Ekadashi in the Kartik month. This period is known as Chaturmas and coincides with the rainy season. It is a day of fast. The annual Pandharpur Yatra known as "Pandharpur Wari" to the famous Vithoba Temple at Pandarpur in Maharashtra is an unparalleled pilgrimage. Pandharpur Wari is a classic example of unparalleled devotion to the Lord. The amazing fact is that the Yatra is attracting more and more people each year. People young and old travel barefoot for miles chanting the holy names (Vithu namacha Gajar). The Yatra presents a perfect amalgamation of rich, poor, young, old and children.

We follow fast throughout the day. So variety of fasting food will be prepare on Ekadashi. There is one proverb in Marathi, "Ekadashi ani Duppat Khashi" , that means on ekadashi instead of fasting you will eat double than normal. Today I am going to give you recipe of everyone's favorite Sabudana Khichadi (Sakhi).


Sabudana (sago)- 2 cups
Roasted peanut Powder (Danyacha kut) - 1 cup
Potato - 1 medium
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Pure ghee - 2 tablespoon
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. Wash peel and cut potato in cubes. Heat ghee in kadai, Put jeera in it. Now add chopped green chillies and potatoes, mix it and cover it with lid till potatoes cooked properly. 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. Please don't stir it in between, otherwise khichadi will become dry. When sabudana gets soft, add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander. Serve Khichadi with curd.
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