Coconut Laddoo

Coconut Laddoos!!!An heavenly sinful indulgence.One of the most loved Indian Dessert. Whatever may be the occasion, these delicious coconut laddoos will melt your heart with its unique taste.

Ingredients:

• 175 gms Fresh shredded coconut

• 200 (half tin) Condensed Milk

• 3 Green Cardemon pods

•  1 tsp Ghee (Preferably homemade)

Method:

• Keep aside some shredded coconut that we will require to decorate the laddoos afterwards.
  

• In a non-stick thick bottom pan ghee. When ghee is slightly hot add shredded coconut and cook the coconut on slow flame till raw smell fades away. Do not brown the coconut. This procedure will takes atleast 5-7 minutes. Keep stirring constantly.

• Now add half tin of  condensed milk and mix well. Stir this mixture continuously, so that it does not stick to the bottom of the pan.

• Cook this mixture on a slow flame till the mixture starts leaving the sides of the pan.

• Switch off the flame and add crushed cardemon into the laddoo mixture and mix well.

• Keep aside this laddoo mixture to cool down. Once cooled apply some ghee on your palms and roll out the laddoos.

• Now roll these laddoos in the shredded coconut that we have kept aside.

• Enjoy this heavenly sweet delicacy.

Tips: You may also add dry fruits like almonds and raisins in this laddoos for extra flavour.

Kothimbir Vadi (Coriander Leaves Fritters)

A quintessential Maharashtrian snack. A different way of cooking this delightful snack without using pressure cooker or steamer.

 

Ingredients: (Serves 4)

• 2 cups kothimbir (coriander leaves) finely chopped

• 1 1/2 cup Besan

• 4 tbsp Roasted Peanut Powder

• 6-7 cloves Garlic (curshed)

• 1 tsp Mustard seeds

• 1 tbsp red chilly powder

• 1/2 tsp Turmeric powder

• 1/4 tsp Hing

• Salt to taste

• 1 tbsp Oil for tempering

• Oil for frying

• 2 cups Water 

 Method:

• Step 1: In a bowl add chopped kothimbir, besan, red chilly powder, salt and water. Mix well to form a paste (paste should not be very thick or very thin). See to it that no lumps are formed.

• Step 2: In a kadhai (Non-stick would be great) heat 1 tbsp oil. Add mustard seeds and allow them to crackle. Add turmeric powder, hing and crushed garlic cloves and saute till raw smell of garlic fades away. Do not brown the garlic.

• Now add roasted peanut powder and kothimbir mixture and keep on stirring the mixture continuously till it cooks. This type of procedure requires quite a bit of effort.

• When the mixture gets glazzy and starts to leave the edges of the pan its a sign that the kothimbir vadi mixture is ready.

• Now grease a plate with oil and pour this mixture onto it, using your palm tap the mixture to get an even surface.You need to do this step when the kothimbir vadi mixture is hot. If you are finding it difficult to tap the hot mixture then grease a bottom of a bowl with oil and use that for tapping to make an even surface.The vadi should be atleast 1 inch thick.

• Now cut the plated kothimbir vadi mixture into square or dimond shape. When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi's as per your preference.

• Enjoy with roasted peanut chutney or sauce.

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Tandalache Vade - Rice Fritters

A staple food from malvan region from west coast of Maharashtra. A fabulous flavourful, crispy and tasty wade served with Chicken curry. 

Ingredients:

• 1/2kg Rice Flour

• 100 gms Urad dal

• 100 gms Wheat flour

• 4nos. Methi (Fenugreek) seeds (Grind in blender to a smooth powder)

• Salt

• 2 tbsp Coriander powder

• Hot Water for kneeding dough

• 1 tbsp Oil for tempering

• Oil for frying.

Method:

• Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.

• In a bowl, add rice flour, urdal dal paste, wheat flour, methi (Fenugreek) seeds powder, salt and coriander powder. 

• Mix all the ingredients well. Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. 

• Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. 

• Knead the dough to a stiff consistency.

• After kneading the dough, apply little oil to the dough to stop it fry getting dry and cover with damp cloth and keep aside for 20mins.

• After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.

• These wada's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.

Alu Vadi

A scrumptious classic maharashtrian delicacy undoubtedly mouthwatering snack. Sweet, sour, spicy, crispy a delicious combination of spices and alu leaves. Bet ya.. no one can resist this temptation!!!! :)

 Ingredients: (For 1 roll)

• 1 bunch of Alu leaves ( Colocasia Leaves)

• 1/2 cup Tamrind pulp

• 1 cup Gul (Jaggery)

• 1 cup Besan

• 2 tbsp Ginger paste

• 1 tbsp Green chilly paste

• 1 tsp Red chilly powder

• 2 tsp Cumin powder

• 3 tsp Coriander powder

• 1 tsp Turmeric powder

• 2 tbsp Sesame seeds (Til)

• Salt to taste

• Water

• Oil

Method: 

• Wash the alu leaves and cut the stalk from the leaves.

• Pat dry the leaves with a clean and dry cloth.

• In a bowl mix gul (Jaggery) and tamarind pulp before hand and leave it for 30 minutes.

• In another bowl add besan, ginger & green chilly paste, Red chilly powder, cumin & coriander powder, Turmeric powder and salt. Mix well. Now add Gul-tamarind mixture and sesame seeds and mix all the ingredients well.

• Add little water from time to time to form a thick batter. 

Assemble:

• Spread the leaves on a plain surface, start with the biggest leaf first. Spread the leaf pointed side up and apply a layer of the besan mix, now place the next leaf on top of it with pointed side down and apply another layer of besan.

• Continue this process with 4-5 leaves. Now start rolling the layers from one end, tuck in the edges along the length when you start rolling.

• Apply a little besan paste where the ends meet. The besan helps to hold ends together.

• Use Idli steamer or pressure cooker to steam this alu leaves roll. 

• Place the roll on a steamer and cook on steam for 25-30 minutes

• After 25-30 mins, remove the roll from steamer and keep aside to cool. Once the roll cools down cut it into slices. 

• Alu vadi is ready. Deep fry or shallow fry these vadi's as per your preference.

• These tasty alu vadi can be eaten as it is without frying.

• Garnish with grated coconut and coriander leaves. 

Tip: You may also temper the alu vadi from above, by heating oil in small kadhai and adding mustard sees, sesame seeds,hing and curry leaves. Pour this tempering on alu wadi and enjoy!

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Bharli Bhendi - Stuffed Okra

A flavorful stuffed ladyfinger. Spicy & tangy. A snack in itself. 

Ingredients: (Serves 2)

• 200gms Bhendi (Okra/Ladyfinger)

• 1 cup Besan (Gram Flour)

• 2 tbsp Goda Masala or Coriander-Cumin seed powder or Garam Masala use either.

• 1 tbsp Red chilly powder

• 2 tsp Cumin powder

• 2 tbsp Amchur powder (Dry Mango Powder)

• 1 tsp Sesame seeds (Til)

• Salt to taste

• 2 tbsp Danyacha kut (Roasted peanut powder) Optional

• Oil for frying

Method:

• Wash and pat dry bhendi. 

• Cut the edges and make a slit in between.

• In a bowl add all the rest of ingredients except oil and mix well. 

• Check for seasoning.

• Now fill this tangy besan mixture into the slit bhendi. 

• In a pan/tava add oil and place the stuffed bhendi. Drizzle extra oil over the bhendi if required. Shallow fry the bhendi till masala and bhendi cooks well.

• Serve as it is or as a side dish.

Chicken Masala - Chicken Curry

Finger licking delicious comfort food made with simple ingredients & relished with flatbread and rice!! 

Ingredients: (Serves 2) 

• 300 gms Chicken 

•  1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinnamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tsp Kanda-lasun masala / Onion - Garlic Masala (Optional)

• 4 tsp Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

• 4 cups Water or Chicken stock

Method:

• In a pressure cooker add chicken pieces, turmeric powder, salt and 2 cups water. Pressure cook till 3 whistles.

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Now in a thick bottom pan heat oil. Add cinnamon stick (Dalchini) and finely chopped onions and saute till onions are translucent. Do not brown the onions. 

• Add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut paste that we blended and 1/4th cup of water. Mix well. Cook till oil starts separating from the coconut mixture.

• Add red chilly powder, chicken or mutton masala, coriander powder, kanda-lasun masala and mix well. Saute till oil separates from the masala.

• Now add chicken stock or water as per required consistency and let the gravy come to a boil. Add chicken pieces and salt (be careful while adding salt as we added salt in chicken pieces earlier).

• Check for seasoning at this stage. Cook covered for 20 minutes on medium flame (stirring occasionally).

• Chicken Masala - Chicken Curry is ready.

• Garnish with finely chopped coriander leaves and serve hot with Vade, Roti, Rice or Bread.

• While serving squeeze lemon juice in the curry.

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Batata Bhaji - Spicy Steamed Potato

Simple, easy & comfort dish. Immensely loved by all.

Ingredients: Serves 4

• 7-8 Medium size Potatoes

• 1 big Onion finely chopped

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 2 Green chillies

• 4-5 Curry leaves

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric powder

• 2 tbsp Red chilly powder

• 1 tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Cilantro (Kothimbir)

• 1/2 Lemon Juice (Optional)

• 3 tbsp Oil

Method:

• Pressure cook potatoes. Remove the skin and cut into medium cubes.

• In a kadhai, add oil.When oil is hot add mustard & cumin seeds. When mustard seeds crackle add hing, turmeric powder, green chillies, curry leaves and finely chopped onion.

• Saute onions till translucent. When onions are cooked add red chilly powder, diced potatoes and mix well. Add sugar and salt. Check the seasoning.

• Cover the lid and cook the potatoes on steam for about 10 minutes on medium flame. Keep on stirring in between. Add chopped coriander leaves and squeeze lemon juice, mix well. 

• Batata bhaji -Spicy Steamed Potato is ready. Serve hot with roti (Indian flat bread) or puri.

Tip: 1) If you wish you can add 2tbsp of grated fresh coconut for extra flavour.

2) Instead of normal jeera, shahi jeera can be added for rich flavour.

Flower Batata - Aloo Gobi - Cauliflower Potato Veggie

Flower batata chi bhaji as we know in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes are loved by one and all. This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I want to share the easiest way of how to make this Aloo Gobi Brahmani style. With very less ingredients but without compromising on the taste.

Ingredients:(Serves 2) 

• 2 cups Cauliflower florets

• 2 cups Potatoes (peeled and cut in cubes) 

• 1 tsp Mustard seeds 

• 1/4th tsp Hing

• 1/4th tsp TurmericPowder

• 2 tbsp 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 kadhai/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 2 cups of water, salt, gul and cover the vegetable. Let it cook for 7-8 minutes. 

• Once the flower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and add water as per your preference. 

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

• Finally add coriander leaves and 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.

Note: Incase you want to have a dry bhaji then cook till all water from the bhaji evaporates. This dry version of bhaji is best option for tiffin.

Bread Pakoda (Fritters)

Bread fritters a comfort snack enjoyed with a hot cup of tea. Enjoy it at breakfast or as an evening snack.

Ingredients: Serves 3

• 6 Slices of White Bread

• 2 cups Besan (Chickpea flour)

• 1/4th cup Rice flour

• 2 tsp Red chilly powder

• 3 tbsp Garam masala powder

• 3 tbsp Dhane-jeera (Coriander-Cumin seeds) powder

• 1/4th cup Til (Sesame seeds)

• 2 tbsp Coriander leaves

• 1 tsp Carom seeds (Ajwain)

• Oil for frying

• 3 cups Water

Method:

• Cut the bread slices into triangles.

• In a bowl, add besan, rice flour, red chilly powder, garam masala powder, dhane-jeera powder, carom seeds and til (sesame seeds). Now add water and mix well. 

• Add salt and finely chopped coriander leaves. Mix the batter well and make sure no lumps are formed. Consistency of the batter should be little thick to be able to coat the bread slice.

• Heat oil in a frying pan. Dip the bread slice into the besan batter and deep fry till it gets nice golden colour from both sides.

• Serve hot with tomato ketchup or chutney of your choice.

Ambadi Chi Patal Bhaji (Sorrel leaves Curry)

Ambadi is one of the nutritious leafy vegetable prepared to a curry /patal bhaji and served with bhakri or rice. It has a distinctive sour taste which makes this vegetable more tangy to our taste buds. The addition of garlic adds incredible flavour to this dish. This is how Ambadi chi patal bhaji(Stew) is prepared at my home.

Ingredients: Serves 4

• 1 Bunch of Ambadi leaves

• 3 tbsp Besan (Cheakpea flour)

• 2 tsp Red chilly powder

• 10-15 Garlic cloves

• 2 tbsp Gul (Jaggery)

• 2 tbsp oil

• 1 tsp Mustard seeds

• 1/4th tsp Hing(Asafoetida)

• 1/4th tsp Turmeric powder

• Salt to taste

For Tempering:

• 2 tbsp oil

• 7-8 Garlic cloves

Method:

• First start with making garlic tempering(Fodni). Take a small kadhai and add oil, when oil is hot add 7-8 garlic cloves and let them cook in oil till light golden brown. Do not over cook. Keep this tempering aside as it will be used for garnishing the patal bhaji.

Actual Patal Bhaji preparation:

• Wash and chop the ambadi leaves and pressure cook until 4 whistles. When the pressure cooker cools off take out ambadi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).

• Mash the ambadi leaves roughly with the help of masher. Add besan and mix well. Add 2 cups of water to this mixture. Make sure no lumps are formed. 

• Add red chilly powder, salt, garlic cloves and gul. Now on medium flame cook this besan ambadi mixture. Adjust the  consistency of the patal bhaji(stew) as per your preference.

• In a small kadhai, add 2 tbsp oil. When oil is hot add mustard seeds, hing and turmeric powder. Pour this tempering onto the stew. Mix well and let the stew comes to boil. Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the ambadi leaves).

• While serving garnish this patal bhaji(stew) with the garlic tempering and enjoy with bhakri & rice.