Friday, October 30, 2009

Gharge... Sweet Pumpkin Puri

Gharge is a very traditional recipe of Maharashtra. It is basically a sweet puri that has pumpkin(In Marathi: Lal Bhopla) as one if its major ingredient. Earlier in my school days my Aai used t make this very often. But now a days don't know why everybody has forgotten this. So today I took an opportunity to make a typical Maharashtrian dish for Halloween. They are very easy to make, easy to carry while travelling for children. You can keep for 4-5 days without refrigeration.


Pumpkin peeled and grated - 2 cups

Grated jaggery - 1cup

Wheat flour - 1 cup

Fine Rava (Semolina) - 1/2 cup

Pure ghee - 1 teaspoon

Salt - a pinch

Oil to Deep fry.


Heat Ghee in Kadai, add grated pumpkin. Saute it and cover it for 2 minutes. Now add jaggery and cook together. Once it mixed wel and pumpkin is cooked, remove from the flame. Let it get slightly warm. Now add salt, wheat flour, rava to the pumpkin and make a dough of it. If you think it is very loose you can add more flour to it. Let the dough cool. Then make small balls of dough. Spread them out between to sheets of greased plastic to the size of a puri with hand. Deep fry these in hot oil until golden brown. Drain these Gharge on a tissue paper. You can eat it immediately or can be stored for 4-5 days without refrigeration.

This is for Cooking for Kids Event- Wheat initiated by Sharmi of Neivedyam


For for Chef in you's Show Me Your Pumpgrins

Thursday, October 29, 2009

Upwas Sizzlers

Today is Kartiki Ekadashi. A big Ekadashi after Aashadhi Ekadashi. Kartiki Ekadashi falls on the eleventh day during the waxing and waning phases of the moon in a traditional Hindu calendar. Kartik Ekadasi is the Ekadashi that falls during the waxing phase of moon in Kartik Month (October - November), one of the holiest months is a Hindu calendar. It is also known as Utthana Ekadasi and Prabodini Ekadashi. As usual there are two Ekadasis in Kartik month but the one during the waxing phase of moon or that comes after Diwali is considered highly auspicious. Kartik is the eighth month in the traditional Hindi calendar and Maharashtrian calendar and several other regional calendars. Some of the auspicious events during Kartik Ekadasi include:The Chatur Mas period comes to an end during Kartik Ekadasi. Tulsi Vivah is observed by some communities on the day. Pandharpur Palki Kartik Ekadasi Yatra is observed on the day in Maharashtra. Vrindavan Mathura Parikrama is observed on the day by Vishnu devotees.

As per the unsaid rule i.e. "Ekadashi duppat khashi" I prepare some different thing today for my fast. Some 2-3 months back, in a Marathi cookery show 'Mejwani' , my favorite chef Parag kanhere showed this recipe of Upwas sizzlers. Sizzler prepared with fasting food. I prepared it today and it was just yumm. Thanks Parag, no one can imagine sizzlers on fasting day:)


For Samo rice
Bhagar/ Varayche Tandul/Samo Rice - 1 cup
Danyacha Kut - 1 teaspoon
Chopped green chilies - 2
Cumin seeds - 1/2 teaspoon
Pure ghee - 1 teaspoon
Water - 3 cups
Lemon juice - 1 tablespoon
Salt and sugar to taste

For cutlet
Boiled and mashed Sweet potatoes - 2 cups
Singade ka aata - 3 tablespoon
Green chilies - 3
Ginger - 1 inch
Cumin - 1/2 teaspoon
Ghee for shallow fry
Salt to taste

For Sizzler
Banana chips - 1 cup
French fries- 1 cup
Chopped coriander - 1/2 cup
Pure Ghee - 1 tablespoon


For Samo rice
Take a pan, roast the Samo till they turn slightly pinkish in colour. Keep aside. Heat a kadai, heat ghee. Then add cumin seeds and once they start sizzling, add the chopped green chillies. Then add the roasted Samo to it. Mix well and then add the water. Then add sugar and Salt to this mixture and cover and cook till the the Samo is thoroughly cooked. Add lemon juice and some Danyacha Kut. Mix wel.

For cutlet
Make a paste of green chilies, cumin and ginger. Take it in a bowl. Add mashed sweet potatoes, singde ka aata and salt and mix well. Roll into small balls & flatten it. Shallow fry in ghee till it becomes slightly brown. Put it on kitchen towel and keep aside

To assemble sizzler

Heat sizzler tray (if you don't have this then take flat tawa.). Spread all the banana chips on the tray. Now place a teaspoon ghee in centre. Now keep two cutlets in centre. On it's left side put varayche tandul. And on right side arrange french fries. Now Pour hot Danyachi Aamti all over the hot tray. Transfer tray to its wooden container. Make tray very hot before serving. Add a spoon of ghee just before serving to bring the sizzle, smoke and aroma.

Monday, October 26, 2009

Methi Chaman

This is one of those recipes which I learnt just after marriage. It resembles with palak paneer. It has it's different taste. This is a very rich dish.

Fenugreek leaves (methi) - 1 bunch
Spinach leaves (palak) - 1 bunch
Cottage Cheese (paneer) - 200gms
Milk - 3 tablespoon
Chopped onion - 2
Oil - 3 tablespoon
Sugar - 1 tablespoon
Salt to taste

For Paste

Coriander powder - 1 tablespoon
Chopped Onion -1
Green chilies - 4-5
Cumin - 1 teaspoon
Cardamom - 2
Black pepper - 5
Garlic cloves - 8
Ginger - 1 inch


Soak the ingredients given under 'For Paste' in little water for an hour. Clean and wash methi and palak. Grind to a smooth paste. Make very small cubes of paneer or just grate it. Make a paste of soaked items. Heat oil in kadai fry onion till it gets golden brown. Now add the paste. Fry it for a minute. Then add paneer and saute it. Lastly add the green paste, milk, sugar and salt. Reduce heat and simmer till the gravy thickens. Serve hot with Roti or Rice.
This recipe goes to Sara's Monthly event - Cheese

Thursday, October 22, 2009

Daal Makhani

Dal makhani is a famous dish from Punjab. It is very healthy too. It is made from whole black grams (sabut urad dal) & kidney beans (Rajma). Previously it was cooked for a long time for nice test. But today I am telling you the simple version of it.

Black Urad dal whole - 2 cups
Rajma - 1 cup
Chopped tomato - 2 small
Chopped onion - 1 cup
Chopped garlic - 1 tablespoon
Chopped ginger - 1 tablespoon
Cumin seeds - 1 teaspoon
Red chili powder- 1 tablespoon
Garam masala - 1 teaspoon
Fresh cream - half cup
Butter - 50 Gms.
Oil - 1 tablespoon
Salt as per taste

Wash and soak black urad dal and rajmah overnight in water. Cook the soaked dal and rajma in water with salt, red chili powder and chopped ginger till dal and rajma are cooked properly. Heat oil and butter in a Kadai. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in colour. Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes becomes soft and starts to leave the masala. Add boiled dal and rajma to this. Mix it wel. Add garam masala and cook at very slow flame for 10-15 minutes. Add fresh cream and let it cook for another 5 minutes. Serve hot with Roti, Rice, paratha or Naan.
This is for Divya of Dil se's JFI:RAJMA initiated by Indira' of Mahanandi

Wednesday, October 21, 2009

Diwali Damaka and an Award

All the below pictures of Diwali celebration is for Purva's Diwali Dhamaka .

Lakshmi pujan at my place.

Flower Rangoli in front of house.

My Diwali Faral.

Floating silver Diyas gifted by my Aai.

One more Rangoli in the entrance.

My friend Pari has passed me Over The Top Award with meme !!!!! Thanks a lot Pari.

1. Where is your cell phone: In my kitchen.
2. Your hair: Dark Brown
3. Your mother: My Idol
4. Your father: My guide.
5. Your favorite food: Indian
6. Your dream last night: I belive in day dreams….. with my eyes open ;)
7. Your favorite drink: Chai
8. Your dream/goal: My own theme restaurant.
9. What room are you in: My Study room (Of course where my computer is)
10.Your hobby: I don’t have hobby… I only have passion ;)
11. Your fear: My hubby’s mood swings
12. Where do you want to be in 6 years: Jaha piya waha main.
13. Where were you last night: @ Home
14. Something you aren’t: Courageous.
15. Muffins: Not very fond of.
16. Wish list item: My own house.
17. Where did you grow up: Maharashtra (India)
18. Last thing you did: Was making food for my hubby.
19. What are you wearing: Salvar Kurta.
20. Your TV: My companion.
21. Your pets: No.
22. Your friends: My Aquamarine group.
23. Your life: Cool.
24. Your mood: keeps on changing.
25. Missing someone: My niece Aadyaa
26. Vehicle: Merc C Class (hey… kidding, Maruti Alto and my dhanoo…. My scooty pep+)
27. Something you’re not wearing: My bangles
28. Your favorite store: M.K Retail (Bangalore)
29. Your favorite color: Black
30. When was the last time you laughed: While writing this meme.
31. Last time you cried: one month back.
32. Your best friend: Sneha, my sis.
33. One place that I go over and over: My Kitchen
34. One person who emails me regularly: Deepa.
35. Favorite place to eat: Vada pav…. Anywhere in Maharashtra
I Would like to pass this award with meme to Lubna of Yummy Food, Priya from Priya's Easy N Tasty Recipes , Vaidehi of Chakali, chakhlere , Purva from Purva's Dawat and Sireesha of Mom's Recipies. Enjoy an Award girls........

Tuesday, October 20, 2009

Champakali... a twist in Diwali

This is a savory snack. Before marriage, I used to do these Champakali for so many times. But don't know how it just went out of my mind. Before Diwali one of our relative, 'Nita Vahini' (she is also a good cook) reminded me about this. So I planned to make Champakali on this Diwali. It's shape is very unique. It resembles like 'Aakash Kandil' of Diwali. So tasty and crispy Champakali ……… must try……

Maida (all purpose flour) - 4 cups
Oil - 1 cup
Baking powder - 1/4 teaspoon
Pepper powder - 1 teaspoon
Ajwain - 2 teaspoons
Cumin Powder - 2 teaspoon
Oil for deep frying
Salt to taste

Mix all the ingredients except oil. Heat 1 cup oil and pour into the mixture. Prepare hard dough with little water. Keep aside for half an hour. Roll small Puris of this dough. Now cut into cylindrical length wise keeping the borders intact. Now carefully try to fold using the ends. Seal the ends by pressing with finger tips. Deep fry these champakali on medium flame till it gets golden brown colour.

This is for Purva's Diwali Dhamaka

Thursday, October 15, 2009

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.

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.


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.


  • 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

Naralipakache Ladu

One more Sweet for Diwali…….. How can we celebrate Diwali without varieties of laddoo. This year I have made Besan Ladoo and Naralipakache Ladoo. Naralipakache Ladoo is a combo of Rawa (sooji) and coconut. So one more item from Diwali pharal for u…..

Rawa/ sooji / semolina - 4 cups
Grated fresh coconut - 2 cups
Sugar - 1,1/4 cups
Pure ghee - 1 cup
Cardamom Powder - 1 teaspoon
Raisins - 1 tablespoon
Water - 3/4 cup


Heat ghee in heavy bottom pan. Add rawa and stir continuously till it becomes slightly brown and gives nice aroma. Now add coconut and stir for another 4-5 minutes. Keep this mixture aside. Take a heavy bottom pan and add sugar and water. Make a syrup of it. Boil it stirring constantly till it reaches to one string stage (in marathi we say "Ektari pak".). If you touch the sugar syrup between your fingers one string will come. Now add raisins, cardamom powder to it and mix well. Now add rawa-coconut mixture. Mix it properly. Switch off the flame. Cover it and keep aside for 1 hour. Then make a small ladoos of this mixture.
Treat from Khaugiri for Diwali 2009 contest hosted by PriyaAnd Purva's Diwali DhamakaAnd Solkadhi's Festival Feast And Shreesha's Sweet Series event.

Tuesday, October 13, 2009

Kaju Katli

My husband loves Kaju katli. I learnt this from one of the cookery show on Marathi channel. I thought it will be very difficult to make this at home. But when I saw the lady doing Kaju katli on that show, I immediately noted down the recipe and tried it. My hubby was very happy after tasting it. So the easy and tasty Kaju katli for Diwali…...

Kaju (Cashew) Powder - 2 cups
Milk Powder - 1/2 cup
Sugar - 1 cup
Pure ghee - 2 tablespoons
Powder sugar - 2 teaspoon
Saffron +warm Milk - 2 tablespoon
Silver Foil: for Garnish


Take a heavy bottom pan add sugar and 1/2 cup water. Make a syrup of it. Boil it till it reaches to one string stage (in marathi we say "Ek taari pak"). If you touch the sugar syrup between your fingers one string will come. Now add cashew and milk powder. Stir continuously so that no lumps will form. When it starts boiling add saffron milk. In between add little ghee and powder sugar. Grease the plate with ghee. When the cashew mixture leaves the sides of the pan, pour it on greased plate. Roll it evenly. Now Cut It Into Diamond Shapes And Decorate With Sliver Foil And Serve home made Kaju katli on this Diwali.

This recipe is for Diwali 2009 contest hosted by Priya
And Purva's Diwali Dhamaka
And Solkadhi's Festival Feast
And Shreesh's Sweet Series Event

Wednesday, October 7, 2009

Baked Nipattu

Nipattu is a very popular South Indian snacks. When we shifted to Bangalore, I came to know about this crispy snack. It tastes very nice. Specially good with evening tea. Last month when I was going through my fellow blogger's recipes, I got baked Nipattu's recipe in Sumathi's blog. Last two months I didn't get time but last Friday I tried this and it turned out very nice. Crispy and tasty non fried snack.

Maida (all purpose flour) - 2 cups
Barik Rawa (Fine semolina) - 2 tablespoon
Butter - 4 tablespoon
Chopped green chilies - 2 teaspoon
Oil - 2 teaspoon
Asafetida - 1/2 teaspoon
Onion - 2 medium finely chopped
Coriander leaves - 4 tablespoon finely chopped
Water - 1/2 cup
Salt to taste.

Make a soft dough of all the ingredients. Cover it and keep aside for half an hour. Grease the baking tray with oil. Preheat oven at 180 degree C. Make small balls of the dough. Flatten each ball in between palms to get Puri shape. Arrange it on baking tray. Bake it for 25-30 minutes. Enjoy Nipattu with green chutney or with tea.

This recipe goes to Aparna's "High Tea Treats brainchild of Meeta's Monthly Mingle.

Sunday, October 4, 2009

Masala Dudh for Kojagiri Poornima

Kojagiri Poornima or the Full Moon day in Ashwin month is celebrated as Kojagiri Purnima in Maharashtra. It marks the ending of rainy season and the sky gives its way to the Sun. Kojagiri is the festival to welcome brightness in our lives. Kojagiri Purnima is also called as Sharad Purnima. In Maharashtra we observe Kojagiri as Kojagiri Laxmi Puja. We stay awake throughout the night and spend time in singing bhajans and reciting stotras of the Goddess. Devotees believe that Goddess Lakshmi keeps moving from place to place asking ‘Kojagarti’ (who is awake?). The Goddess blesses those whom she finds awake. Devotees observe fast during Kojagiri and takes only liquids or fluids like water, milk and fruit juices. Kojagiri Lakshmi Puja is a big event at Kolhapur Mahalaxmi temple. We celebrate our Kojagiri with playing "Antakshari" or some other cultural program. Main attraction of Kojagiri is "Masala Dudh". We make this Dudh by adding dry fruits and some other masale. It tastes yumm. After preparing it, may be around 12'o clock in the night, we keep the vessel on terrace exactly under moon. So that we can see reflection of full moon in It. that we serve the 'Masala Dudh to everybody". And most good thing is that, eldest child of the family is also honored on this day. So before marriage my Aai used to do aarti of mine (As I am the elder daughter) on this day.

Milk - 1 liter
Sugar - 1/2 cup (or according to your taste)
Cardamom power - 1 tablespoon
Nutmeg powder - 1 tablespoon
Almonds - 1 cup
Pista - 1cup
Charoli (chironji) - 1 tablespoon
saffron threads - 1 teaspoon

Take a kadai roast almond and pistas little. Now mix almond, pista, saffron, cardmom powder and nutmeg powder together. Grind to a powder. Now in a thick vessel boil milk on very low flame. Boil it for some time, stirring continuously. Milk should reduce a little. Then add sugar. When sugar dissolves completely add grinded powder. Mix wel. Now add charoli. Remove from the flame. See the reflection of full moon in Masala dudh. Have a glass of masala dudh with garmagaram batata vada :)

My entry for Shanti's DUSSEHRA, DHANTERAS & DEEPAVALI event.

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