Friday, July 31, 2015

Dudhi Bhopla Paratha - Bottle Gourd Paratha

Dudhi is one of those vegetable that I myself cannot eat with poli/roti or rice. But due to its nutritional value its very hard to ignore this healthy vegetable into our diet. So one of the easiest way to eat this veggi is to make a healthy snack out of it and what could be more better than making dudhi poli/roti.

Ingredients: ( Makes 8-10 poli/roti)
  • 1 Medium size Dudhi / Lauki / Bottel Gourd
  • 2 cups Wheat Flour
  • 5-6 nos. Green Chillies (crushed)
  • 4-5 nos. Garlic Cloves  (crushed)
  • 2 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • 2 tbsp Sesame Seeds (Til)
  • 1/2 cup Coriander Leaves (optional)
  • Salt
  • Oil
  • Water to knead the dough
  • Peel & grate dudhi. Squeez out the excess water.
  • In a mixing bowl add the grated dudhi, crushed garlic & green chillies, coriander & cumin powder, Til, salt, a teaspoon of oil and coriander leaves.
  • Mix all these ingredients well and check the seasoning. 
  • Now add very little water and knead the dough. As dudhi already has lots of water content try to first knead the dough without using water. Use water only if required.
  • Knead dough that is not too soft or too stiff. Rest the dough for 15 mins. 
  • After 15 mins divide the dough into equal portion and roll out each portion into a poli / roti.
  • Use dry wheat flour while rolling the poli / roti.
  • Heat a skillet / tava and place the poli / roti over it.Cook the poli / roti from both sides by applying little oil over it. Roast this poli / roti till nice brown spots appear on the surface.
  • Serve these healthy & delicious Dudhi poli / roti with any raita or pickle

Thursday, July 30, 2015


Puri !! An ultimate comfort food in itself. A deep fried Indian Bread eaten as a breakfast item with tea or vegetables. Made during auspicious Maharastrian festivals such as Gudi Padwa, Dasraa etc. The best combo of enjoying this puri is with Amras, Shrikhanda  & Basundi.
Loved by kids as well as adults. Nothing beats this simple puri when it comes to flat breads in India.

  • 2 cup Wheat Flour
  • 2 tbsp Oil 
  • Salt
  • Water for kneading the dough
  • Ghee for frying
  • In a mixing bowl add wheat flour & salt. Mix well and check the seasoning.
  • In a small kadhai heat 2 tbsp of oil. Heat till you see some smoke coming out of it. Pour this hot oil over the wheat flour and mix well with a help of a spoon.
  • Now add water and knead a stiff dough. Cover the dough and keep aside to rest for 15-20mins.
  • Divide the dough into small equal portions and roll out small puri's into approx 4-5" diameter roundels.
  • Heat ghee in a kadhai and deep fry the puri's till they turn golden brown in colour from both the sides.
  • Transfer the puri's onto an absorbent paper to drain excess ghee.
  • Serve with Amras, Shrikhanda, Sukhi Batata Bhaji or simply as it is

Tuesday, July 28, 2015

Tomato Saar

A sweet, tangy tomato curry spiced up with curry leaves & cumin tempering. Served along with hot pulav or masale bhat. Very healthy, easy and delicious saar to much upon.

Ingredients: (Serves approx 3)
  • 5-7nos.medium size Tomatoes
  • 1 tsp Cumin Seeds
  • 4-5nos. Curry Leaves
  • 2 tsp Red Chilly Powder
  • 1 tbsp Ghee for tempering
  • Water as required
  • Salt to taste
  • 2 tsp or as required Sugar
  • In a sauce pan add enough water so that all the tomatoes can be completely immersed in it. Boil tomatoes for 20mins. Due to this process the skin of tomato will shrink and could be easily peeled off. 
  • Let the tomatoes cool down a bit. Peel of the skin and put them into a blender with 1/4th cup of water. Blend to a paste. See that no large chunks of tomato remains. 
  • Now using a sieve strain the blended paste into a sauce pan and add water as per your requirement depending on how much thick or think saar you would like to have.
  • Now to the tomato pulp add salt, sugar, red chilly powder and let it come to a boil. Finally add the ghee tempering. .
Ghee Tempering:
  • In a small kadhai heat ghee, add cumin seeds. When cumin seeds changes colour to dark brown switch off the flame and add curry leaves. Add this tempering over the saar and mix well. Let the saar boil for more 5 mins. 
  • Tomato Saar is ready.
  • Serve it hot with plain rice, pulav, masale bhat or enjoy as it is.

Monday, July 27, 2015

Baingan Pakoda - Aubergine / Eggplant Fritters

 A very simple easy and tasty pakoda best served as a side dish for any meal or eaten as it is.

Ingredients: (Serves aprox 5)
  • 2 Eggplants (long slender ones)
  • 1 cup Besan
  • 2 cups Rice Flour
  • 1 tbsp Amchur Powder (Raw Mango Powder)
  • 2 tbsp Coriander-Cumin seed Powder
  • 1 tbsp Red Chilly Powder
  • 1 tbsp Sesame Seeds
  • 2 tbsp Coriander Leaves (optional)
  • Salt to taste
  • Water as per requirement
  • Oil for frying
  • Slice aubergine / eggplants in roundels and soak them in salted water for atleast 15mins. By doing so the eggplant would not change colour and also the eggplant will absorb little salt required for the taste.
  • In a mixing bowl add besan, rice flour, amchur powder, coriander-cumin powder, red chilly powder, sesame seeds and salt. Mix all these ingredient and check for seasoning.
  • Now add water to make a pakoda consistency batter. See to it that no lumps are formed.
  • Add finely chopped coriander leaves (optional).
  • In a kadhai heat oil over medium flame to fry the pakodas.
  • Dip the aubergine / eggplant roundels into the besan-rice flour batter one by one and carefully lower them into the hot oil.
  • Fry the pakodas in small batches for 2 to 3 minutes on each side till they are golden brown.
  • Transfer onto a kitchen paper to drain excess oil from the pakodas.
  • Aubergine / eggplant pakoda's are ready.
  • These pakodas are best side dish with dal rice or can be eaten as it is.

Tuesday, July 21, 2015

Batatachya Kachrya - Spicy Stir Fried Potatoes (Indian Style)

One of the most simplest and favourite vegetable in any Maharashtrian house is Batatachya Kachrya. Easy to make with very few ingredients. Best option for tiffin.

In this recipe I have covered and cooked the potatoes due to which they acquire a soft texture. Incase you want crispness then do not cover the pan with the lid.

Ingredients: (Serves 3)
  • 7-8 Medium sized Potatoes
  • 1 tsp Mustard Seeds
  • 1/4th tsp Turmeric Powder
  • 1 tsp Hing (Asafoetida)
  • 2 tbsp Red Chilly Powder
  • 1 tbsp Sugar (Optional)
  • Salt to taste
  • 2 tbsp Oil
  • Coriander Leaves for garnish (optional)
  • Peel the potatoes & cut them into small quarter thin slices. The term "Kachrya" denotes thin slices hence the name Batatachya Kachrya
  • In a non-stick kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and sliced potatoes.
  • Mix well. Cover and cook the vegetable for 5-7mins. Keep on stirring occasionally.
  • When potatoes are half cooked add sugar, salt and red chilly powder. Mix all the ingredients. 
  • Cover and cook till potatoes are tender.
  • Garnish with coriander leaves (optional).
  • Serve with chapati or dal rice or enjoy as it is
Note: Do not add water. This spicy potato should be cooked in oil only.

Wednesday, July 15, 2015

Lal Math Amti / Red Amaranth Curry

A very healthy and nutritious leafy vegetable cooked with turdal and spices.

Ingredients (serves approx 4)

  • 1 Bunch Lal Math leaves washed and finely chopped
  • 1 cup Tur dal (split pigeon peas) boiled & mashed
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing
  • 1/4th tsp Turmeric Powder
  • 2 tsp Chilli Powder
  • 2 Dry Red Chilles
  • 5-7 Garlic cloves medium chopped 
  • 3-4 Kokum
  • 1 tbsp Gul (Jaggery)
  • 1 tbsp Coriander Powder
  • 1 tbsp Kasuri Methi Powder
  • Salt to taste
  • In a sauce pan add oil, hing, dry red chillies and chopped garlic cloves. Saute till raw smell of garlic fades off.
  • Now add chopped lal math leaves and little water. Cook till leaves are tender.
  • Once the lal math leaves are cooked add red chilly powder, turmeric powder and cooked tur dal. Add water as per requirement for the gravy.
  • Now add kokam, gul, coriander powder, kasuri methi powder and salt. Check for seasoning.
  • Let the amti/dal come to boil for 7-8 minutes.
  • Lal Math Amti is ready.
  • Serve this lal math amti with bhakri and rice.

Friday, July 10, 2015

Bhajanicha Thalipeeth - Mixed Flour Pancake

An undoubtedly the most popular and nutritious Maharashtrian delicacy prepared by using different kinds of flours like jowar, bajra, besan, wheatflour etc is a perfect snack and meal in itself. Easy to prepare and loved by all. Traditionally served with dahi / curd. 

Here I am sharing this recipe which is made using readymade thalipeeth bhajani easily available at any grocery store.

Ingredients: (Approx. Serves 5)  
  • 250 gms Thalipeeth Bhajani
  • 1 Big Onion
  • 1 tbsp Whole Dhane (Coriander Seeds) OR Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tbsp Til (Sesame Seeds)
  • 1 tsp Red Chilly Powder OR 2 Green Chillies
  • 1/4th cup Coriander Leaves (Optional)
  • Salt
  • Water for kneading dough
  • Oil 
  • In a mixing bowl add readymade thalipeeth bhajani and all the dry spices. 
  • Add chopped onion, coriander leaves, salt and 1tbsp oil.
  • Mix all the ingredients well. Check for seasoning.Now add water and knead a soft dough. Cover and keep aside this dough for 15-20mins before you start making the thalipeeth. 
  • Using a clean plastic sheet or wet cloth on a plain surface, place a medium sized ball of this dough and pat it into a circle like chapati/roti. Make some holes in the thalipeeth so that it cooks evenly.
  • Apply little water on plastic sheet or cloth before placing the medium sized ball of the dough so that it doesn't stick.
  • Pat the thalipeeth evenly from all side. Use water if the dough is sticking to your hand. 
  • Heat a tava/skillet and grease with a tablespoon of oil. When oil heats up slowly lift the plastic sheet/cloth and put the thalipeeth onto the tava and remove the platic sheet /cloth.
  • Spread oil on the edges of the thalipeeth and inbetwen the holes. 
  • Cover and cook the thalipeeth on a medium flame for about 5-7 minutes on one side. Flip and cook from other side aswell.
  • Cook till the thalipeeth turns brown and crisp.
  • Thalipeeth is ready. 
  • Serve this delicious thalipeeth with plain curd.

Thursday, July 9, 2015

Mugachi Bhajjee -Yellow Moong Dal Pakoda

Mugachi Bhajjee as we call in Marathi or moong dal pakoda are crispy  dumplings made from yellow split moong dal afer soaking for 4-5hrs. These pakodas are crispy from outside, soft from inside..spicy flavourful..tasty and simple to make.  A best option for evening snack.

Ingredients: Serves 4 (makes upto aprox 20pakodas)
  • 1 cup Yellow Split Moong Dal
  • 6-7nos. Green Chillies
  • 2 tbs Coriander Leaves Chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Black Pepper Corns
  • 14th tsp Hing
  • 1/4th tsp Turmeric Powder
  • Salt to taste
  • Oil for frying
  • Wash and soak moong dal for 4-5hrs. 
  • After soaking drain the water and grind the dal coarsely using very little water only if needed.
  • Transfer this grinded dal batter into a mixing bowl and add to it finely chopped green chillies, coriander leaves, cumin seeds, black pepper corns, hing, turmeric powder & salt.
  • If the batter is too dry then add little water.
  • In a kadhai heat oil on a medium flame. When oil is hot enough put the pakoda's in small batches and deep fry till golden brown.
  • Transfer the moong pakoda onto a tissue paper to drain off the excess oil.
  • Yelllow Moong Dal Pakoda is ready. 
  • Serve these hot pakodas with fried & salted green chilles or with chutney of your choice.

Tuesday, July 7, 2015

Vaalacha Bhirda / Usal - Field Beans Stew

Healthy, nutritious and tasty vaalacha Bhirda/ Usal cooked in a spicy coconut masala.  

 Ingredients :

  • 1cup Fresh Shredded Coconut
  • 1/2 cup Coriander Leaves
  • 5-6 Garlic Cloves
  • 4 Green Chillies
  • 2 cups Sprouted and Skinless Kadve Vaal (Field Beans)
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 2 tsp Gul / Jaggery
  • Salt
  • 1tsp Red Chilly Powder (Optional)
  • 2 cups Water
  • First to make the masala add fresh shredded coconut, coriander leaves, green chillies, garlic cloves in a blender and blend to fine paste. If require add a teaspoon of water to make blending easy. The main masala is ready.
  • In a kadhai / Sauce Pan  add oil an mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and blended coconut masala. Saute this masala on a medium flame for 2 mins till nice aroma begins to come. Now add the sprouted skinless vaal and mix all the ingredients well.
  • Add 2 cups of water to this masala along with salt, gul and red chilly powder (optional). Cover and cook this vaal on a medium flame for 10-15minutes. Add water as per your requirement for the gravy. Keep on stirring occasionally.
  • Cook til sprouts/ vaal are tender.
  • Vaalacha Bhirda/Usal is ready.
  • This vaalacha bhirda goes best with bhakri and roti.  
Tip: You can use Green Moong sprouts instead of Vaal. 

Monday, July 6, 2015

Chapati Chips - Roti Chips

Leftovers Chapatis transferred into tasty, crunchy and finger-licking snack enjoyed with tea or coffee. Say bye to those store-bought chips when you can give your kids these healthy homemade snack.

  • 3-4nos. Leftover Chapatis
  • Salt
  • Red Chilly Powder
  • Chat Masala (Optional)
  • Oil for frying
  • Using a kitchen scissor/knife cut chapati into small strips. 
  • Let the width of the strips be half inch wide. Once your chapati is cut into strips, now in batches deep fry these chapati chips till they are light golden brown.
  • Transfer the fried chapati chips onto a tissue paper to absorb the extra oil.
  • Once the chips cool down, sprinkle salt, red chilly powder & chat masala (Optional).
  • Mix well all the spices. Enjoy these chapati chips with hot tea or coffee.
Note: Store these chapati chips in an airtight container. It stays good for 3-4days.

Tip: For children, drizzle tomato ketup over the chips.

Thursday, July 2, 2015

Oats Dosa

A tasteful, healthy and easiest dosa made from oats and urad dal. A best option for breakfast.

  • 1 1/2 cups Rolled Oats Flour
  • 1/2 cups Urad Dal Flour (Split Black Lentils)
  • Cumin Seeds (Optional)
  • 3/4th cups Water or as per required
  • Salt
  • Oil
  • Dry roast cumin seeds till it release nice aroma and turns golden brown. 
  • In a mixing bowl add oats flour, urad dal flour,salt, roasted cumin seeds and mix well. 
  • Now add water and mix the batter well. See to it that no lumps are formed. 
  • This batter should be of pouring consistency. Keep this batter aside for 20mins.
  • After 20 minutes, grease the skillet with little oil and pour a ladleful of oats batter and spread it evenly to make dosa. 
  • Pour little oil along the edges of the dosa and cook from both sides on a medium flame till colour changes to golden brown and dosa is completely cooked.
  • Serve with your favourite chutney. Coconut Chutney goes best with this dosa.
Tip: 1) You may add vegetables of your choice to this dosa batter. 
2) If you want it little spicy then add finely chopped green chillies aswell.

Note: To make oats and urad dal flour just blend both the ingredients in a blend to a fine powder.

Wednesday, July 1, 2015

Keliche Shikran - Banana Dessert

This is of the most simplest & favourite dish eaten in Maharashtrian homes which is immensely enjoyed by kids aswell as adults. Sweet & healthy and can be made in a jiffy.

Ingredients: (Serves 1)
  • 1 or 2 Ripe Bananas (Sliced)
  • 2tsp Sugar
  • 1 Cup Milk
  • Pinch of Cardemon Powder ( Optional)
  • In a serving bowl slice the ripe bananas.
  • Now add sugar and milk (room temperature). Mix all the ingredients and stir till sugar dissolves.
  • Add a pinc of cardemon powder and mix well.
  • Kelyache Shikran is ready
  • Serve this shikran immediately or within an hour. It can be served as a breakfast dish or as a dessert after a spicy meal or just as an accompaniment to poli, phulka instead of vegetable or curry.
Note: Slice the bananas just before serving this dish as bananas change the colour due to oxidation.

Tip: You can use chilled milk if you wish to have it as a cold dessert.

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