Farali Pattice

A perfect blend of sweet sour crunchy and soft pattice prepared specially for fasting days!

Ingredients: (Serves approx. 4)

• 4-5 Potatoes boiled & grated

• 1/4th Cup Fresh Coconut, scrapped

• 2 tbsp Arrowroot Powder OR Varai Flour (Samo Seeds Flour) depending on the moisture of the potatoes.

• 1 tbsp Coriander Leaves chopped (Optional)

• 1/2 tbsp Raisins

• 1/2 tsp Ginger-Green Chili Paste

• 1 tbsp Cashew nuts chopped

• Salt or Rock Salt to taste

• 1/2 tsp Lemon Juice

• 1/2 tsp Sugar 

• Oil for frying

Method:

• For Stuffing: In  a mixing bowl, add scrapped fresh coconut, golden raisins, cashew nuts, salt, sugar, ginger-green chilli paste, lemon juice & finely chopped coriander leaves. Mix well.

• For Outer Covering: In a bowl, add boiled, peeled and grated potatoes, arrowroot powder or samo seeds powder whichever available and salt. Mix well.

• Grease your palm with little oil. Take a golf ball size portion of potato mixture and make a cavity (dent) in center and place a spoonful of stuffing in it. Make sure to seal all the sides.

• In a plate spread some arrowroot/ varai powder and roll the pattice in it for that extra crunch.

• Deep fry the pattice in hot oil till golden brown. Transfer the pattice onto an absorbent paper to drain excess oil.

• Farali Pattice is ready.

• Serve hot with curd.

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Dal Fry

Punjabi food is to die for!! Nothing beats Dal Fry when it comes to simple comfort food!! This restaurant style Dal Fry goes very well with Butter Roti, Butter Nan & Butter Parotha!!! But just a simple plain rice also does magic with this most humble dal!!

Ingredients: (Serves 2)

• 1 Cup Toor Dal (Split Pigeon Peas)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Cumin Seeds

• 1 inch Ginger finely chopped

• 1 tbsp Garlic finely chopped

• 1 Green Chilli finely chopped

• 1 tsp Coriander Powder

• 1/2 tsp Cumin Powder 

• 1/2 tsp Garam Masala Powder

• 1/2 tsp Kasuri Methi Powder

• 1 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 2 tbsp Oil / Ghee

• 1 tbsp Lemon Juice

• Coriander Leaves finely chopped for garnish

• Salt as per taste

• Water as per requirement

Method:

• Wash and pressure cook toordal until 4-5 whistle.

• In a kadhai, heat oil. When the oil is hot add cumin seeds and let them sizzle for a minute. Add hing, finely chopped ginger & garlic. Saute till the raw smell of ginger garlic fades away. Add finely chopped onions and cook till translucent. Add chopped green chilli. Once onions are translucent add finely chopped tomatoes, cook till tender.

• Add turmeric powder,  red chilli powder, cumin powder, coriander powder, & garam masala powder. Mix all the masala well, add little water to incorporate the masalas into onion tomato mixture. Saute for a minute.

• Now add the cooked toordal. Add water and adjust the consistency of the dal as per your preference. Add salt and kasuri methi, mix well. Check for seasoning.

• Let the dal boil for 5 minutes on medium flame.

• Lastly add lemon juice and finely chopped coriander leaves.

• Dal Fry is ready.

• This Dal Fry goes very well with Tandoori Roti & Nan.

Bhendi Masala - Okra Masala Fry

Simple yet flavourful Bhendi (Okra) preparation best for some special occasions.

Ingredients: (Serves 3)

• 1/2 kg Bhendi (Okra)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 4 tsp Red Chilli Powder

• 2 tsp Garam Masala Powder

• Salt to taste

• 1/2 tsp Sugar (Optional)

• 1/2 tsp Amchur Powder (Raw Mango Powder)

• 2 tsp Oil 

• Oil for frying Bhendi

Method:

• Clean and cut bhendi into 1/2 inch pieces and fry them in oil till they are cooked, keep them aside to cool.

• In a kadai heat 2 tsp oil and add finely chopped onion and tomatoes and cook them till they get tender.

• Add the fried bhendi to this onion tomato mixture and stir well. Add red chilli powder, garam masala powder, salt, sugar and amchur powder, mix well.

• Stir bhendi on a medium flame for next 5 minutes till all the masala is nicely incorporated.

• Bhendi Masala - Okra Masala Fry is ready.

• Serve hot with flat bread of your choice.

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Spring Onion Pithla

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is a Maharastrian besan curry made in every household. There are numerous ways in which this pithla is prepared. 

The recipe which I am sharing today was introduced to Me by My dearest friend Vidya Shanbhag Thakur!! I never came across this dish and neither thought about such a beautiful combination. Thank you Vidya for this amazing recipe.

Do visit her blog for more scrumptious recipes at https://mysecretplate.com

Ingredients: (Serves 4)

• 2 cups Besan (Gram Flour)

• 3 Spring Onion whites chopped finely

• 5 to 7 finely chopped garlic

• 2 nos. Green Chilles 

• 1/2 to 3/4 cup Spring Onion greens finely chopped

• 1 tsp Mustard Seeds

• 1 tsp Red Chilli Powder

• 1 tsp Cumin Seeds (Jeera) Optional

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 1 tbsp Coriander Leaves

• Salt to taste

• 2 tbsp Oil

• 3 cups Water 

Method:

• In a mixing bowl add 1 1/2 cups of water along with red chilli powder & besan (gram flour). Mix besan (gram flour) well into water and see to it that the batter is lump free.

• In a kadhai heat oil. Add mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder and  finely chopped garlic. Saute garlic till its raw smell fades away. Then add finely chopped spring onion whites and green chilles. Saute onions till translucent..

• Now add spring onion greens and saute well .Add the besan mixture and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.

• Keep on stirring continuously as due to besan this mixture do stick at the bottom.

• Check for seasoning. Add finely chopped cilantro and let this pithla cook on a medium flame till raw smell of besan fades away and mixture becomes glossy.

• Pithla is ready. 

• Serve this pithla with garma-garam rice or bhakri. 

Aloo Gobi - Cauliflower Potato Veggie

Flower batata chi bhaji as we call in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes is loved by all. 

This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I wish to share the easiest way of making this Aloo Gobi Brahmani style.

Ingredients:(Serves 2) 

• 2 cups Cauliflower florets

• 2 Potatoes (peeled and cut in cubes) 

• 1 tsp Mustard seeds 

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 2 tbsp Goda masala (You may also use coriander & cumin powder instead of goda masala)

• 1 tbsp Red chilly powder

• 1 tbsp Gul (Jaggery) 

• Salt to taste 

• 1 tbsp Oil 

• Water as per requirement 

• 1/2 cup Corriander leaves (Kothimbir)

Method:

• In a pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. 

• Now add the cauliflower florets and mix well. Add 1 cup of water, salt, gul (jaggery) and cover the vegetable. Let it cook for 7-8 minutes. 

• Once the cauliflower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and adjust water as per your preference. (Instead of goda masala, you may use coriander & cumin powder).

• Now cook the vegetable till its tender (do not cover with the lid now). 

• Finally add coriander leaves.

•  Aloo Gobi - Cauliflower Potato Veggie is ready, serve hot with flat bread or dal rice.

Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

Thalipeeth Bhajani Vade

Thalipeeth is a quintessential Maharashtrian delicacy made out of thalipeeth bhajani which is a flour made of various grains and pulses. 

When I am short of time and have to feed more than 3-4 persons, I normally opt for these vades as they can be made in jiffy.

Ingredients: (Serves Approx.2)

• 1 Bowl Thalipeeth Bhajani

• 2 tsp Red Chili Powder 

• 2 tsp Coriander Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Sesame Seeds ( Til) 

• Handful of Coriander Leaves finely chopped (Optional)

• Salt to taste

• A pinch of Sugar (Optional)

• Water for kneading the dough

• Oil for frying

Method:

• In a mixing bowl add thalipeeth bhajani and rest for the ingredients except water and oil.

• Mix all the ingredients well and check for seasoning.

• Now start kneading the dough by adding small amount of water at a time. Knead a stiff dough.

• Drizzle little oil over the dough. Cover and rest the dough for 30 minutes.

• After resting the dough, grease a plastic sheet with oil & pat out round vade into 3" diameter.

• Do not pat the vade very thin, otherwise they will not puff up.

• Deep fry in hot oil till they are golden brown from both sides.

• Transfer the vade's onto an absorbent paper to drain excess oil.

• Thalipeeth Bhajani Vade is ready.

• Serve with curd or pickle of your choice.       

Tip: You may also add finely chopped onion into the bhajani mixture before kneading the dough.
  
Note: I have used store bought Thalipeeth Bhajani.

Vangi Batata - Eggplant Potato Curry

Vangi Batata is one of the most loved dish in Maharashtrian & Gujrati Cuisine. Eggplants mixed with potatoes and onions along with simple yet flavourful spices enhances the taste of this humble vegetable.

Ingredients: (Serves 4)

• 1/2kg Small Eggplants

• 1 Onion finely chopped

• 3 Potatoes cut in cubes

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Maharashtrian Goda Masala ( You can use Coriander -Cumin Powder instead of Goda Masala)

• 1 tbsp Red Chilli Powder

• 1 tbsp Jaggery (Gul)

• Salt to taste

• 1 tbsp Oil

• Water for cooking

Method:

• Cut eggplants and potatoes in cubes and keep them seperately in salted water so as to avoid oxidation.

• In a kadhai, heat oil and add mustard seeds. When mustard seeds crackle, add hing, turmeric powder and finely chopped onions. Saute onions for 2 minutes.

• Add cubes of potatoes and saute for 2-3 minutes and add 1 cup of water. Cover and cook the potatoes till they are half done. Keep on checking and stirring potatoes occasionally.

• Once potatoes are half cooked, add the eggplants along with jaggery, salt, goda masala (OR Coriander-Cumin powder), red chilli powder and mix all the ingredients. Add water if required. You many adjust the consistency of the gravy as per your preference.

• Cover and cook the vegetable till eggplants and potatoes are tender.

• Vangi Batata - Eggplant Potato Curry is ready.

• Garnish with coriander leaves and serve hot with any flat bread of your choice or with dal rice.

Tip: You may also add 2 teaspoon of roasted peanut powder (roughly crushed) which not only add a little crunch to this vegetable but also enhances the flavour. Add this peanut powder in the last when the vegetable is completely cooked, no need to cook after addition of peanut powder.

Kadai Chicken

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home. 

Ingredients: (Serves 4)

Kadai Masala:

• 3 Cloves

• 2 tbsp Coriander Seeds

• 1 tbsp Cumin Seeds

• 2 Dry Red Chillies

• 1 inch Cinnamon 

• 5-6 Black Peppercorns

• 1 tsp Fennel Seeds

For Onion Tomato Masala:

• 2 Onion cut lengthwise

• 1 Tomato roughly cut

For Gravy:

• 2 tbsp Ginger Garlic Paste

• 3 Cardamom Pods

• 2 Green Chilies cut lengthwise (Optional)

• 1 Capsicum cut in cubes ( You may use any colour capsicum of your choice)

• 1 tsp Red Chilli Powder

• 2 tbsp Cream or Homemade Malai

• 500 gms Chicken cut in pieces

• Juice of 1 Lemon

• Water to cook 

• Salt as per taste

• 2 tbsp Oil for cooking 

• 1 tsp Kasuri Methi Powder (Dry Fenugreek Leaves)

• 2 tsp Kadai Masala

Method:

For Kadai Masala:

• Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.

• Once roasted transfer the spices onto a plate and let them cool to room temperature.

• In a blender add the above cooled spices and grind to a powder.

• Kadai Masala is ready.

Chicken Marination:

• Marinate chicken for 30 minutes with a tablespoon of ginger garlic paste and juice of 1 lemon.

For Onion Tomato Masala:

• In a pan heat 1tspn of oil and add onions and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.

• Once this onion tomato mixture comes to room temperature, blend it to a fine paste.Add a teaspoon of water if required while blending. 

 For Gravy:

• In a kadhai heat oil, add cardamom pods and saute for a mintue till it releases its aroma. Then add green chilies along with 1 tbsp ginger garlic paste. Saute till raw smell of ginger garlic fades away.

• Add the onion tomato paste and mix well. Saute this paste till oil separates from the mixture. Add red chilli powder, 2 teaspoon of kadai masala which we prepared and mix well.

• Now add marinated chicken and saute till the chicken pieces are nicely coated with the onion tomato masala. Add salt and 1/4th cup water, cook till chicken is 3/4th done. Stir occasionally in between.

• After chicken is 3/4th cooked, add capsicum that is cut in cubes along with cream and mix well. 

• Cover and cook for 5-7 minutes till chicken is tender.Stir occasionally. 

• Lastly when chicken is almost cooked add kasuri methi and cook for another 2 minutes.

• Kadai Chicken is ready.

• Serve hot with flat bread of your choice.

Tip: 1) Use Chicken on bone instead of boneless chicken.

2) You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed. 

3) You can also use storebought kadai masala or use any type of chicken masala. 

Shrikhanda

Gudi Padwa is incomplete without Shrikhanda Puri at our Home. 
 
A simple homemade curd magically transformed into one of the delectable sweet dish of India known as Shrikhanda. Thick creamy yogurt flavoured with elegant spices and dry fruits. Best served with garma garam puris.

Gudi Padwyacha hardik Subhecha (Happy Gudi Padwa)!!

Ingredients:

• 500 gms Hung Curd (Chakka)

• 500 gms Powdered Sugar

• 1 tsp Cardamom Powder (Velchi Powder)

• Few strands of saffron dissolved in hot water(Optional) 

Method:

• For making chakka at home, place the curd onto muslin cloth and place it over a colander (sieve) and place in the fridge so as to drain all the water from the curd. Let the water drain from the curd.The thick curd is your chakka.

• In a mixing bowl add chakka & powdered sugar. Mix well till the sugar is nicely incorporated into the curd. Adjust the sweetness as per sourness of the curd.

• Once the curd and sugar are mixed well add cardamom powder and saffron mixture (optional) mix well.

• Make sure mixture has no lumps. 

• Refrigerate for 6-7 hours.

• Garnish with slit almonds & posts.

• Shrikhanda is ready. 

• Serve chilled.

Marie Fudge

Amazingly simple yet delicious Marie Biscuit Fudge!!

Ingredients: (Make Approx. 12 pieces)

• 20 Marie Biscuits

• 3 tbsp Cocoa Powder

• 200 ml. Condensed Milk

• 2 tsp Nutella

• 1 tsp Sugar only if needed

Method:

• Grind marie biscuits to fine powder and transfer it to a mixing bowl.

• Add rest of the ingredients and mix well. Check for the sweetness and transfer the mixture into a glass or aluminum tray.

• Refrigerate for 4-5 hours till the mixture sets well.

• Once mixture is set, cut into bite size pieces and serve.

Cabbage Besan Sabzi - Peeth Perun Kobhi Bhaaji

Cabbage is the king of vegetables at My home. Their are various varieties in which we love preparing this humble nutritious sabzi. One such kind is as we say in Marathi "Peeth Perun Kobhi chi Bhaaji" that is besan sprinkled on cabbage sabzi. Its a dry sabzi, best for tiffins.

Ingredients Required for Recipe: 

• 150 kg Cabbage cut lengthwise
• 1 Onion cut lenghtwise
• 1 teaspoon Mustard Seeds
• 1/4th teaspoon Hing (Asafoetida)
• 1 teaspoon Red Chilli Powder
• 1/4th teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Jeera Powder
• 1/4th Cup Coriander Leaves finely chopped
• Salt as per taste
• 1 teaspoon Sugar
• 3 tablespoon Besan (Chickpea Flour) 
• 2 tablespoon oil

How to make Besan Cabbage Stir Fry Vegetable:

• In a non stick kadhai heat oil and add mustard seeds, let them splutter. Now add hing (asafoetida), turmeric powder and onions and saute for 2 minutes on a medium flame.

• Once the onions are sauted add cabbage, salt, sugar and mix well. Do not use water.

• Cover and cook the vegetable for another 5 minutes stirring occasionally. Now add red chilli powder, jeera powder, coriander powder and mix well.

• When cabbage is 80% done, use a sieve (strainer) and sprinkle besan evenly over the cabbage and mix well.

• Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and cabbage is well cooked. Lastly add coriander leaves and mix.

• Cabbage Besan Sabzi – Peeth Perun Kobhi Bhaaji is ready.

• Serve hot with flatbread of your choice.

Tip: As besan is used in this recipe without the use of water, it is highly advisable to use only nonstick utensil while preparing the dish.

Incase you are using different metal utensil then cover with lid adding little water over the lid so that the vegetable does not burn.

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