Sunday, 29 September 2013

Daanyachi Chutney (Dry Peanut Chutney)

This is a dry chutney and can take with almost any meal. It can be take with Varai (Samo) bhakari in fasting day. This s a authentic recipe.

  • Roasted and peeled peanuts- 1 cup
  • Red chilli powder- 3 tsp (adjust according to taste)
  • Sugar- ½ tsp (optional)
  • Salt to taste
You may add 6 to 10 garlic cloves in chutney.


  • Grind together the peanuts, chilli powder and salt. Pulse the mixture to avoid too much oil coming out of the peanuts. 
  • Check for taste and adjust accordingly. Chutney is ready. 
  • Store in airtight container. It's shelf life is 15 days. You can store it in refrigerator for long lasting. 
  • Serve as side in meal or with thalipeeth, paratha or dosa.

Other Serving Suggestions:
  • Mix the chutney with some curd, you can also add tadka (phodani) to it. You can add some finely chopped onion and coriander. Eat it with chapati or bhakri or even with rice. 
  • Here is one good option. Apply some desi ghee on a hot chapati and sprinkle some chutney on it. Roll it and grab it.

Saturday, 28 September 2013

Mumbai Style Misal- Pav

Misal-Pav is very popular street food in not only in Mumbai , in whole Maharastra also. But misal is made as different style in every place. This is a Mumbai style misal- pav.
Misal-pav is favorite breakfast of Maharastra. You could find at every street corner and in every local restaurant. It is delicious and wholesome dish, especially if you could made at home.

Enjoy making at home, much better and hygienic. I gave here quick and easy method.


For curry (Kat): 

  • Mix sprouted pulses- 1 cup
  • Onion, finely chopped- ½ cup
  • Ginger – garlic paste - 2 tsp
  • Roasted coconut paste- 3 tbsp
  • Turmeric powder – ½ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Red chilli powder- 4 tsp
  • Coriander powder- 1 tsp
  • Goda or kala masala- 1 tsp
  • Kanda- lasun masala- 1 tsp 
  • Oil- 4 to 6 tbsp
  • Salt to taste
  • Water – 2 cups (or as required to adjust the consistency which you like)

(Roasted coconut paste: Heat little oil in a pan. Add grated coconut. Sauté till it turn brown. Cool it & grind into paste with little water.)

For spicy potato (batata bhaji):

  • Potato, boiled - 1 cup / 1 large size (cut into small square pieces)
  • Oil- 1 tbsp
  • Turmeric powder – ½ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Ginger  garlic paste – 1 tsp
  • Green chilli- cumin crush- 1 tsp
  • Fresh coriander, finely chopped- 2 tsp
  • Salt to taste

For Garnishing:

  • Chopped onion 
  • Chopped tomato
  • Chopped coriander
  • Mix dry farsan

To serve with: Paav, slice of lemon


For curry:
Boil in cooker or microwave, these mix sprouted pulses with ¼ cup of water.  

Heat oil in a dip pan or kadhai. Add chopped onion.  Saute till the onion is golden brown. 
Add turmeric powder , hing, ginger-garlic paste, chilli powder. Saute for a minute.
Then add roasted coconut paste.  Sauté till the masala mixture starts leaving oil. 

Add boiled pulses, goda masala, kanda-lasun masala and salt. Mix well and saute it for a minute. Add sufficient water. Cover and cook on simmer  for 10 to 15 minutes.

For spicy potato (batata bhaji):
 Heat oil in a pan. Add ginger-garlic  paste, chilli crush, termric powder, hing  and saute it for a minute. 
Then add potato, chopped coriander and salt. Mix it and saute for few minutes. 

To serve Misal:
Take a serving bowl.
First pour ready hot curry in the bowl.Then add potato bhaji over it.Thereafter, add finely chopped onion and tomato, farsan to the mixture.Garnish it with chopped coriander. Serve hot and immediately it with pav and a slice of lemon 


  • You may also use any one sprouts to make curry. In authentic Mumbai missal, used soaked dry green or white peas without sprouts.  I used sprouted mix pulses to increase the nutritious value.
  • Here I used 'Bedagi' chilli powder, which is not too spicy but has good red colour. You can used any spicy chilli powder for this. Or if you don't like spicy food, then use 'Kashmiri chilli powder' which is very mild and has also very good red colour.
  • Instead of (red chilli powder+kala masala+kanda lasun masala), you may use only 'Kolahapuri Masala'. Kala masala or goda masala , Kanda lasun masala, Kolahapuri Masala are easily available in the market and Indian grocery store in abroad. 
  • In Kolhapur and Pune, they used sprouted Mataki (muth/moth) beans and kandapoha or chivada instead of batata bhaji.

Monday, 23 September 2013

Alu Wadi / Patra ( Colocasia Steam Roll)

Alu Vadi also known as Paatra in Gujarat & Pattod in North India. It is a popular dish in Maharashtra & Gujarat. Traditionally in Maharastra, these are deep fried and served with meal as a side. But in Gujarat, these are served as snack. In rainy season, alu (arbi/colocasia) leaves are available easily in large quantity.


  • Alu (Arbi/ Colocasia/ Taro) leaves - 5
  • Gram/ chickpea flour (Besan)- 1 cup
  • Rice flour- 2 tsp
  • Coriander seeds (Dhania) powder- 1tbsp
  • Cumin seeds (Jeera) powder- 2 tsp
  • Red chilli powder or homemade masala- 3 tsp
  • Cinnamon powder or  Garam masala powder- 1 tsp
  • Turmeric powder- ½ tsp
  • Hing (Asafoetida)- ¼ tsp
  • Til ( Sesame seeds)- 2 tsp
  • Ginger- garlic paste- 1 tbsp (you can omit garlic)
  • Tamarind thick pulp- 1 tbsp (need tamrind ball like small lemon)
  • Gul ( Gudh / Jaggery), grated- 1 to 2 tsp
  • Water- approx. ½ cup
  • Salt to taste
  • Oil for deep frying

Use alu (colocasia) leaves which are blackish in shade, tough than other types of alu leaves & triangular shape in end.
Wash the leaves. Wipe very smoothly the leaves with cotton cloth. Cut the stems & veins of leaves and keep them aside. Using a rolling pin flatten the veins of these leaves. 

Be careful while cutting these leaves from the stems. The stems of these leaves release some juice which stains clothes. So take care not to stain your clothes. And one more thing….rub oil or butter on your hands before handling the leaves. Because these leaves are stinging or itchy.

Combine jaggery, tamarind and water, soak for 15 minutes. Squeeze and make pulp from this.
In a bowl, mix all the ingredients including tamarind pulp except oil. Add enough water to make a batter which can be spread easily. (It will be neither too thick nor too thin. You should be able to coat the leaves. Almost to the consistency of Bhajjia batter) Mix the batter with hand if required ensuring that no lumps remain in the batter.

Place one leaf face down on clean kitchen platform.
Spread besan mixture over a leaf in a thin layer.
Place another leaf in opposite direction over this leaf.

Repeat same procedure for 5 leaves.

Tuck in the edges along the length.

Tuck in the edges along the width.

Apply some besan mixture all over the leaf  to seal it properly.

 Roll tightly like a scroll as shown in the pictures.

 place in greased plate. 

Steam the roll for 20 minutes in a steamer or cooker without pressure on medium heat.

Allow to cool completely. Now using sharp knife cut 1/2" thick rounds vadis.

Then deep fry or shallow fry them. OR Shallow fry these vadis from both the sides.
Add grated coconut while serving.(optional- it’s only garnishing)
Enjoy as snack or appetizer.

In our festival meal (naivedyam), alu vadi is must.

Tips :

  • Do not use more than 5-6 leaves (if leaves are big, then use only 3 or 4) at a time for one roll. 
  • First put the cooker on flame and allow the water to boil, and then keep the plate of rolls. 
  • Coat the chalnni or vessel with oil from inside before resting the alu rolls in it. 
  • It is not necessary that u fry them. You can also eat them by just steaming. But add good Tadaka.                                                                          (Tadaka/ Phodani- Heat 1 tbsp of oil in small tadaka pan. Add mustered seeds, when they popping add ¼ tsp hing & 4-5 curry leaves. This tadaka spread on vadi/cut steam rolls.)
  • We can grow this Alu plant in our kitchen garden. Alu is a very hassle free plant. It only needs good amount of water- not much pampering is required. We make curry (Alu che Phatphate) from the Alu leaves or Alu Vadi (Steamed rolls). Both are delicious though I prefer the Vadi more.

Saturday, 21 September 2013

Crunchy Lettuce Salad

Iceberg lettuce, torn- 1 cup
Onion, small cubed- ½ cup
Yellow bell pepper,small cubed-  ¼ cup
Red bell pepper,  small cubed-  ¼ cup
Green bell pepper,  small cubed- ¼ cup
Cucumber, chopped - ½ cup
Black olives- 6

Extra virgin olive oil- 2 tsp
Balsamic vinegar- 1 tsp
Lime juice- 1 tbsp
Salt and black pepper to tate

Wash the all vegetables. Keep lettuce in a ice water before using . Thus they become crunchy.  
Combine all veggies. Add dressing & mix well. 
You can add some crumbled feta cheese on it.
Serve with garlic bread.  
It is good going with any tandoor or grilled dish. 

Thursday, 19 September 2013

Paneer Noodles

  • Hakka noodles, boiled- 1 pack (200 gm)
  • Paneer (Cottage cheese), cubed - 150 gm
  • Oil- 4 tbsp
  • Chili garlic sauce or red chili- garlic paste (or sambal oelek)- 2 to 3 tbsp
  • Fresh lime juice- 1 tsp
  • Sweet bean sauce- 1 tbsp (optional)
  • Tomato sauce/ketchup- 1 tbsp 
  • Soy sauce- 2 tbsp
  • Black pepper powder- ¼ tsp or to taste
  • Capsicum, julienne- 1 ½ cup
  • Onion, julienne1 ½ cup
  • Fresh coriander or green spring onion, chopped- ¼ cup
  • Salt to taste

Heat little oil in a pan over medium heat. Add some chilli-garlic paste,  paneer cubs and little salt; saute for a minute, stirring constantly. Pick up paneer cubes in a dish, keep aside.

Add remaining oil. Add capsicum, onion, all sauces and salt; saute for  2-3
minutes, stirring frequently on high flame.
Add noodles, toss to combine. Reduce heat, and cook 2-3 minutes. Add sauted paneer cubes, stir well. Saute until thoroughly heated. 
Garnish with chopped coriander.
Serve hot.

  • If you want more spicy, then add 1/2 tsp red chilli powder when sauteing vegetables. 
  • You can use tofu instead of paneer.

Wednesday, 11 September 2013

Coconut Beetroot Delight ( Beet – Khobara Vadi/ Burfi)

A healthy and colorful option to coconut vadi/burfi...........

ही पाककृती वाचा मराठीतून ..........इथे क्लिक करा.

  • Grated Beet root – ½ cup
  • Scraped fresh coconut- 1 cup  (When you measure it, fill as much as possible scraped coconut in the cup by pressing)
  • Sugar- 1 ¼ cups
  • Green cardamoms powder- 1 tsp  or Rose incense- 2 to 3 drops
  • Milk with cream- 1 cup
  • Clarified butter (desi ghee)- 1 tbsp + 1 tsp


  • Wash & peel the beetroot. Grate it or grind coarsely without water. 
  • Scrap the coconut (grated coconut don't work here) , take only white part.  For this quantity requires approx 1 large size or 2 med. size coconut. 
  • Grease a plate or square tray with 1 tsp ghee. 
  • Heat 1 tbsp ghee in large non-stick pan. Add beetroot crush and saute on median heat for 5-7 minutes or till become soft. 
  • Add scraped coconut, milk, sugar in  and mix well. 
  • Stir continuously for 15-20 minutes on medium heat or till the mixture reduce, thick & separate from pan edge. 
  • Add green cardamoms powder & sauté for 2 minutes.
  • Remove from heat. Pour immediately this mixture to greased plate or tray. Spread evenly as fast as possible with the help of s.s. bowl (katori). Cut in to diamond shape (remember cut burfis when the mixture is hot).
  • Cool and store in airtight container.
  • Fresh coconut has a short life, so consume this vadi/ burfi as soon as possible or store in refrigerator. 

Sunday, 8 September 2013

Ukdiche Modak (Sweet Steamed Dumplings)

Lord Ganesh loves these little steamed dumplings made of a rice flour cover stuffed with a mixture of sweetened coconut and jaggery.


For the stuffing (Chav):

  • Scraped fresh coconut- 1 ½ cups (approx. 2 med. size, take only white part) 
  • Jaggery, chopped- 1 ¼ cup 
  • Green cardamom powder- 1 tsp 
  • Roasted poppy seeds (khaskhas)- 1 tsp (optional- we do not use) 
  • Clarriedfied butter (desi ghjee/sajuk tup)- 1 tsp 
For the cover (Ukad):
  • Sp. Rice flour- 1 ½ cups (Wash, dry and grind from flour mill or available readymade in market) 
  • Water- 1 ½ cups 
  • Groundnut oil- 1 tsp 
  • Salt- ¼ tsp 

1. To make the stuffing, combine coconut, ghee and jaggery in non-stick pan and heat over medium heat. Keep stirring for 15 minutes until jaggery is completely melted and the mixture is moist. Stir continuously to prevent burnt this. Add cardamom powder to it. Cook for a minute. Avoid overcooking else the mixture starts drying out. Now turn off the heat and let the mixture cool.

2. Next step is to make the cover. For this, boil 1 1/2 cup of water. As water starts bubbling, turn the heat to low, add oil, salt and quickly add rice flour. Stir continuously to prevent lumps from forming. Cover for 2 minutes. Remove the lid and mix properly. Turn off the heat. Turn out the mixture into a deep dish/plate.

Knead it properly while hot. Keep pressing the mixture with the bottom of a flat bowl to knead it. This releases the lumps easily as well as keeps your hands from burning. This mixture should be sticky to your hands. Gather into a soft pliable dough. Rest the dough covered with a damp cloth.

Modak making is a little tricky and needs lots of patience and practice. Here is how you work on it:

3. Divide the dough into lemon sized balls.
While working on one ball, keep the rests covered under a damp cloth. Take one ball and make an impression in the middle with your thumb to make it look like a small cup.
With the thumb still inside and rest of the fingers pointing downwards along the outer side of the cup, gradually shape it into a bowl, alternately rotating between your thumb and the rest of the fingers until it is nice and thin. You may dip your fingers in water and oil to make the rotating easier.

(Alternatively, skip this step and simply roll out the ball into a 3 inch diameter circle, hold it in your hand to form a bowl)

4. Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.

5. Spoon some stuffing at the center of the bowl.
6. Gather the periphery at the top and join to form a peak. The pleated shape looks like a whole garlic.
Trim off the excess part of the peak. Seal cracks (if any) with some dough.
Cover modaks with a damp cloth.

Modak moulds are available in the market. Mould can be used for making modak.
How to use modak mould?............ Grease the mould with oil/ghee. This prevents the dough from sticking to the mould. Lay the dough on 2 sides of mould & press with your index finger and spread it inside the mould. Now fill in the stuffing and close the bottom with more dough like patching. Open the mould carefully.

Similarly, shape rest of the balls. Dip the bottom of each modak into water (This helps to lift them out easily as they are done) and arrange them in a modak steamer. Or if steamer is not available, heat some water in a big vessel. Spread a damp cloth in a sifter and arrange all modaks on it. Place the sifter in the vessel with a stand/small pot half filled with water under it and cover with a lid. Else, you can also use pressure cooker (without whistle) for steaming. Steam for 15 to 20 minutes or until the cover is cooked through.
Or arrange in Micro safe steamer or arrange on Micro-safe Idli Stand. Steam on Micro-high for 7-8 mins.

Serve hot modak with melted pure ghee or as it is.

उकडीचे मोदक
साहित्य :
सारण (चव) :
  • खवलेल ओलं खोबर -१ १/२ कप (साधारण २ मध्यम आकाराचे नारळ, फक्त पांढरा भाग घ्यावा )
  • चिरलेला गूळ- १ १/४ कप
  • वेलची पूड- १ टीस्पून
  • भाजलेली खसखस- १ टीस्पून (ऐच्छिक - मी वापरत नाही)
  • साजूक तूप- १ टीस्पून 
उकड :
  • मोदकाचे तांदूळ पीठ- १ १/२ कप (जाडे तांदूळ स्वच्छ धुवून सावलीत वाळवावे व दळून आणावे किंव्हा बाजारात तयार सुध्द्धा मिळते.)
  • पाणी- १ १/२ कप
  • मीठ- चिमुटभर
  • तेल- १ टीस्पून
कृती :
  • जाड बुडाच्या पातेल्यात किंव्हा नॉन-स्टिक पॅनमध्ये खवलेल ओलं खोबर, गूळ, तूप एकत्र करून मध्यम ते मंद आचेवर १५ मिनिटे शिजववे. सतत हलवत रहावे , करपणार नाही याची काळजी घ्यावी. रंग बदलला आणि घट्ट होऊ लागले कि वेलची पूड टाकून, व्यवस्थित ढवळून गॅस बंद करावा. जास्त शिजवू नये, चिक्कीसारखे घट्ट होईल. याप्रमाणे सारण आधीच तयार करून ठेवावे.
  • पाणी उकळत ठेवावे.पातेल्यातील पाण्याला उकळी आल्यावर त्यात तेल व मीठ घालावे. नंतर पाणी ढवळून त्यात पीठ घालावे व उलथन्याच्या टोकाने एकाच बाजूने ढवळावे. झाकण ठेवून वाफ आणावी. तयार झालेली उकड गरम असतानाच मळून घ्यावी. जास्त गरम असताना वाटीच्या साह्याने गुठळ्या मोडून घ्याव्यात. त्यातली थोडी उकड ताटात काढून हाताला थोडे तेल व पाणी लावून मळावी. छान, मऊ, एकजीव उकड तयार करावी. उकड ओल्या कपड्याने कपड्याने झाकून ठेवावी.  
  • नंतर त्याचा मोठ्या लिंबाएवढा गोळा घेऊन वाटीसारख्या आकाराची पारी करावी. त्याला कळ्या पाडून त्यात सारण भरावे व मोदकाचा आकार द्यावा. तयार मोदक सुध्दा ओल्या कपड्याने कपड्याने झाकून ठेवावेत. नाहीतर सुकून तडे जातात.
  • असे ७-८ मोदक झाले की मोदकपात्रातील चाळणीवर कपड्याचा तुकडा किंवा केळीच्या पानाचा तुकडा घालून त्यावर ठेवून १५-२० मिनिटे वाफवावे. किंव्हा कुकरला शिट्टी न लावता सुध्द्धा वाफवता येतात.