Wednesday, March 31, 2010

Beriche Thalipith

Making ghee at home is very tuff job for me because I don't like the smell :( . The good part is that Beri. Beri is the residue left behind after straining ghee. It is called 'Beri' in Marathi and 'Ghashi' in kannada. Instead of going in the details of making Ghee, I will suggest you to see the method from Bhagyashri's Taste Buds. Which is very clear and detail. Most of us ate this Beri with sugar. But my Mai aaji used to make thalipith of Beri. It is just crispy and tasty.


Beri - 1/2 cup

Jowar flour- 1/2 cup

Besan - 3 tablespoons

Rice flour - 2 tablespoons

Bajra flour - 2 tablespoons

Atta (whole wheat flour) - 1/2 cup

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Red chilli powder - 1-2 teaspoon

Chopped fresh coriander - 2 tablespoons

Oil - 4-5 tablespoons

Salt to taste


Crumble the beri and make it soft. Mix all the ingredient for 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 the crispy thalipith with pickle.

Tuesday, March 23, 2010

Raw papaya Shami kabab

We love all types of kababs. Either it's Veg or Non-veg. Whenever we plan a menu for party, we make sure to serve tempting and innovative starters. Shami Kebabs are very popular as a starter or a snack. It is moreover a Non-veg starter. This time I prepared it with Raw papaya. It has a good story behind it. One day I bought stiff papaya from Market to make Jujups. But when I cut that, it was very raw. So I was confused….. What should I do with this….grate it & make paratha or make muthiyas  like lauki. But suddenly idea of kabab came to my mind and I prepared it.


Grated raw papaya - 1 cup
Chana Dal - 1 cup
Gram Flour (Besan) - 2 teaspoon
Red dry chilli - 2-3
Garlic cloves - 7-8
Ginger - 1 inch
Green chilli - 1-2
Chopped fresh coriander - 1/4 cup
Chopped fresh mint leaves - 8-10 leaves
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black Cardamom - 1
Green Cardamom - 2-3
Cloves - 2-3
Cinnamon - 1
Black pepper - 6-7
Oil - 4 tablespoon
Slat to taste


Boil chana dal, papaya, red chilli, green chilli, garlic, ginger, black & green cardamom, cloves, cinnamon, pepper together until chana dal becomes soft. Drain the water. Grind it without adding extra water. Make a paste. Now add besan, cumin, coriander and turmeric powder, salt and chopped fresh coriander and mint. If you find it very sticky, you can add little more besan to it. Make oval shape kabab of this mixture. Heat oil in frying pan and shallow fry it till it turns to brown colour. Serve with any deep.

This goes to Dil se's sunday-snacks-healthy-snacks event.

Thursday, March 18, 2010

Palak Kadhi

This is a very simple Kadhi with lots of iron into it. It's very easy to make . Procedure is almost same as Maharashtrian Kadhi or Gujrathi Kadhi. Spinach, that is palak into the Kadhi makes it iron and calcium rich. In some places of Maharashtra it is also called as 'Palakache Alan'


Spinach (palak) - 1 bunch

Curd (Dahi) - 1 cup

Gram flour (Besan) - 2-3 tablespoon

Garlic cloves - 4-5

Red chilli powder - 1 teaspoon

Sugar - 1/2 teaspoon

Salt to taste

Water - 2 cups

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Turmeric Powder - 1/2 teaspoon


Clean and wash spinach neatly. Chop it very finely. Now whisk together curd, gram flour and water. No lumps of gram flour should form. Now add salt and sugar into it and mix well. Take a kadai and make a tempering of given ingredients. Add chopped garlic and saute it till it becomes slightly brown. Add spinach and cook it until done. Then add whisk mixture of curd, red chilli powder. Now allow it to come to a boil. Boil it for 2-3 minute or till the consistency you want. Serve hot with Rice, roti or Bhakri.

This is for Divya's 'Healing Foods Event-Spinach'  event, started by Siri

Saturday, March 13, 2010

Strawberry Pancake & an Award!!!

Now a days on every weekend we bring strawberry. One day I thought of making pancake of it. As per my little knowledge of pancake, I made it and surprisingly it taste very nice. As usual instead of all purpose flour, I used whole wheat flour. I realize, I made thin pancake but next time definitely it will be thicker one:)

Fresh strawberry - 1 cup
Whole wheat flour - 1 cup
Sugar - 2 tablespoon
Egg - 1
Baking powder - 1 teaspoon
Milk - 3/4 cup
Butter 2-3 tablespoon
Salt as per taste.

Make a puree of strawberry. Beat the egg. Now mix flour, baking powder, sugar and salt in a bowl. Add strawberry puree & egg into the mixture. Mix well so that no lumps should be there. Now add milk slowly to get desired consistency of pancake batter. Now heat tawa on medium flame. Spread little butter on tawa. Pour 1/4 cup of batter on tawa. When the top of pancake starts bubbling, turn over and cook it from other side. Serve warm pinky pancake with honey.

This will go to Priya's Pancake event.

Hey and I got my this year's first award!!!! I am very thankful to my friend of Hamaree Rasoi for passing this lovely award to me. I really feel proud to get this award!!! And now it's my turn to pass this to some of my smart blogger friend.

I would like to pass this to,

Sunday, March 7, 2010

Vada Pav

I am sure for this post, I'll not get the comment - "This is new to me." Vada Pav is a most most popular street food of Mumbai. In college days, this was our breakfast, lunch and evening snacks. In Mumbai you can see Vada Pav gadi on each street. I know it is very heavy calories …..but "Vada Pav ke liye kuch bhi karega". On Pune-Mumbai highway, in a food junction you will get awesome vada pav with garam chai (Tea). Now whenever we go to Mumbai from Bangalore. After landing in Mumbai, we first have vada pav on the road. Hey now instead of boring you with such a long description, will straight tell you the procedure .


Laadi Pav - 6
Imli (tamerind) ki chutney - 1/4 cup
Green chutney - 1/4 cup
Potato - 6 medium
Oil - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Asafetida - A pinch
Fresh coriander leaves, chopped - 2 tablespoon
Lemon juice - 1 tablespoon
Salt to taste

For Paste

Green chilli - 3-4
Garlic cloves - 6-7
Ginger - 1 inch
Cumin seeds - 1/2 teaspoon

For cover

Bengal gram flour (Besan) - 1 cup
Rice flour - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Ajwain - 1/4 teaspoon
Hot oil - 1 tablespoon
Salt to taste.

For Dry garlic chutney

Garlic cloves - 9-10
Gated dry coconut - 1/2 cup
Red chilli powder - 1 teaspoon
Salt to taste


Boil, peel and mash potatoes. Make a paste of ingredients given under for the paste. Keep aside. Now heat oil in kadai. Add asafetida and turmeric powder. Then add paste and saute it for 1-2 minutes. Now add mashed potatoes, salt and chopped fresh coriander, lemon juice and mix well. Keep aside to cool. After that make small equal balls of potatoes mixture.

For Cover, mix all the ingredient. With water make a batter as we do for pakoda. Not too thick or not watery.

Heat sufficient oil in kadai. Oil should not be very hot. Now dip potato ball in the besan batter. It should get coated with batter from all the side. Deep fry it till golden brown. The cover will get crispy from outside. Drain on to paper towel.

For garlic chutney, mix all ingredients and coarsely grind it in a mixer.

Serving Vada pav

Slit one pav, Spread imly ki chutney on one side and green chutney on another side as shown in picture. Place vada on it nad press lightly. Add some garlic chutney. Close the pav .
Vada pav is ready. Now make a big "AAAAA" ( expand your mouth as much as you can) and enjoy the taste of heaven food.

This goes to 'THE COMBO EVENT' by Pari of foodelicious.

Monday, March 1, 2010

Daal Bafla/Baati

When ever we think about Daal bati, we remember Rajasthani Daal Bati. But at our place we prepare Khandesh style daal bafala that is daal batti. My husband taught me this dish. It's his favorite dish. Instead of baking into tandoor or in Oven, he deep fry it in oil. Battis tastes awesome after frying. We usually eat leftover battis (if any) with tea.

For Bafala/ Batti
Whole wheat flour (Atta) - 2 cups
Chiroti Rawa (thin semolina) - 1/4 cup
Ajawain - 1/4 teaspoon
Hot oil - 4 teaspoons
Salt to taste.
Oil for deep fry

FOR Daal
Tuver dal - 1/2 cup
Moong Daal - 1/4 cup
Masoor daal - 1/4 cup
Oil - 2 tablespoon
Asafetida - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Curry leaves - 3-4
Red chilli powder - 2 teaspoon
Goda Masala - 2 teaspoon
Kokum - 3-4
Jaggery - 1 teaspoon
Chopped Coriander - 2-3 tablespoon
Salt to taste
Pure ghee - 1/4 cup

For Bafala/ Batti

Mix all the ingredient of batti and knead a tight dough with water. Cover and keep aside for half an hour. In a large vessel take around 1 lit. water and boil it. Now make medium size ball of the dough. Put all balls in boiling water. Boil it for another 15 minutes. Drain all the water from batti. Cut battis into half. Heat oil in heavy bottom kadai. Deep fry batti till it turns to golden brown.
For Daal
Wash and Pressure cook all daals with little hing and turmeric powder. Heat oil in kadai make tadka of cumin. Add hing, turmeric and curry leaves. Add cooked daal, red chilli powder, goda masala, kokum, jaggery and salt. Mix well. Add some water for desired consistency. Bring it to boil. Add chopped coriander.
Break the baflas/ batti completely. Pour daal on it. Then pour 1-2 teaspoon of pure ghee.

This goes to 'THE COMBO EVENT' by Pari of foodelicious

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