Thursday, 30 January 2014

Healthy and Easy Spinach Rice (Palak Khichadi)

Healthy and tasty option for dinner..........

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

  • Rice- 1 cup (Not necessary to use Basmati rice, use your daily used rice. I used here unpolished rice which is more healthy.)
  • Split green gram (Mung Dal)- ½ cup
  • Peanuts- ¼ cup (If you like peanuts, use more upto ½ cup)
  • Spinach, chopped- 3 cups (or 1 small bunch)
  • Onion, chopped- ¾ cup (1 large)
  • Tomatoes, chopped- ½ cup (1 med.)
  • Garlic, crushed or finelly chopped -  6 cloves
  • Mustered seeds- ½ tsp
  • Cumin seeds- ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Turmeric powder- ½ tsp
  • Chilly powder or Homemade (gharguti) masala- 2 tsp
  • Goda masala- 2 tsp
  • Salt- to taste
  • Oil – 3 tbsp
  • Hot water- approx 2  ½ to 3 cups (depends your rice quality)
  • Frsh coconut, scrapped- ¼ cup (for garnishing)
  • Desi Ghee or Sajuk Tup (Clarified butter) -  as required (optional)

  • Sock peanuts in water for atleast 1 hour. 
  • Separate the spinach leaves from the stem. Wash and chop the leaves. Use the tender stems.
  • Wash rice, mung dal  properly, drain and keep aside.
  • Heat oil in a casserole. Add mustered seeds. When they will start pooped,  add cumin seeds, garlic and onion. 
  • When onion turns pink, add turmeric powder, hing, chilly powder and sauté for a while. 
  • Add tomato, spinach, groundnuts and goda masala. Sauté for a minute. 
  • Add rice and dal. Add hot water as required. Cover and cook simmer for 15 to 20 minutes or till cooked. You can also make  this rice in pressure cooker. 
  • Before serving, if you like, add some ghee on rice.
  • Garnish with grated coconut. Serve hot with any type of salad and papad.

Tip: You can use any other leafy vegetable like Methi (Fenugreek) etc.

Wednesday, 29 January 2014

Indian Gooseberry Sweet Hash (Amala Mawa, Avalyacha God Kees)

Eating Gooseberry (Avala, Amla) regularly will help you maintain good health. Ayurveda suggests the recipe of "Moravala" (Amla ka murabba). But children don't like 'Moravala'. So this is a good and handy recipe of avala.

  • Gooseberry( Amla, Avala)- 500 gm
  • Sugar- 1+ ¼ cup 
  • Ginger, grated ginger- 50 gm
  • Salt- ¼ tsp

Wash and pat dry avala. Grate these avala, shift in a big bowl. (Use glass or plastic bowl mostly.) Add sugar and salt. Mix well, cover it and keep overnight.

Next day, add grated ginger in it and mix well.

You can see.... avala discharged juice. Squeeze lightly, do not squeeze all juice.  This juice can be drink with some water. Shift this grated aamala with juice into two big dishes.

Dry them in a strong sun. See this avala after drying 1st day.....

Dry them for 5 to 8 days under hot sunlight. Avala should get dried completely. Transfer dried grated amla candy into a glass or plastic air tight container.

  • If the avala is not well dried, they will not last longer.
  • You may add some more ginger in it also. 
  • You may add 2 tsp cumin/jeera powder in it for a twist.

आवळ्याचा मावा किंवा कीस
  • डोंगरी आवळे - ५०० ग्रॅम
  • साखर - सव्वा कप
  • आले, किसुन- ५० ग्रॅम
  • मीठ- १/४ टिस्पून

  • आवळे स्वच्छ धुवा आणि पुसून घ्या. किसणीवर किसुन घ्या आणि मोठ्या वाडग्यात काढा. (शक्यतो काचेचा किंवा प्लॅस्टिकचा वाडगा वापरा.) 
  • त्यात साखर आणि मीठ घालावे. चांगले मिसळा आणि रात्रभर तसेच झाकून ठेवा.
  • दुसऱ्या दिवशी, आले स्वच्छ धुवून पुसून घ्यावे. त्याची साले काढून किसावे. किसलेले त्यातआले घालावे व चांगले ढवळावे. थोडावेळ मुरु द्यावे.
  • आवळा व आल्याचा रस सुटतो. (खरतरं त्या रसासकटच तो कीस सुकवायाचा असतो. पण त्यातला थोडासा रस काढून त्यात थोडे पाणी आणि किंचित मीठ टाकून तो सरबताप्रमाणे प्यावा. त्या ताज्या रसाची चव अप्रतिम लागते.) 
  • मोठ्या थाळ्यात किंव्हा प्लॅस्टिकच्या पेपरवर तो कीस रसासकट पसरावा. 
  • कडक उन्हात ५ ते ८ दिवस (प्रत्येक ठिकाणी उन्हाची तीव्रता वेगवेगळी असते म्हणून) अगदी खडखडीत वाळवावा. 
  • काचेच्या किंवा प्लॅस्टिकच्या हवाबंद बरणीत वाळलेल्या किस ठेवा. 

  • कीस जर पूर्ण वाळला गेला नाही तर तो फार काळ टिकत नाही.
  • तुम्हाला आवडत असेल तर आल्याचे प्रमाण वाढवू शकता.
  • वरील किसात २ टीस्पून जीऱ्याची पूड घातली तर एक वेगळी चव मिळेल.

Tuesday, 28 January 2014

Methi Laddu

Methi laddu are specially made for new moms. Methi which have property to increase the breast milk supply and fighting infection. After delivery, new mom needs high nutritive value  and calorie food to recover from child birth effort. Methi laddu fulfills all needs. In cold weather, they gives us more energy. We make these laddus once in every winter.  This is a authentic recipe, which is followed by my granny, mom and me.  

Ingredients :

  • Methi powder- 250 gm
  • Fine semolina (suji/rava)- 1 kg
  • Dry coconut, grated - 250 gm
  • Jaggery, grated - 1 kg
  • Garden cress seeds (halim, aliv)- 100 gm
  • Edible gum (dink, gond)- 300 gm
  • Nutmeg powder- 1 tbsp
  • Poppy seeds (khas-khas)- 20 gm
  • Almonds- 100 gm
  • Cashewnuts- 100 gm
  • Dry dates (kharik)- 100 gm
  • Pure ghee (sajuk tup) - approx. 500 gm 
  • Water- 1 cup

Method :
  • Rub with hands ¼ cup of ghee to fenugreek powder and keep them atleast 2 days.
  • Roast rava with 3-4 tbsp ghee till its well roasted and aroma starts coming out. 
  • Roast halim with 1 tsp ghee till its well roasted and aroma starts coming out. 
  • Dry roast khas-khas and keep aside.
  • Dry roast grated coconut till it turns light brown. You may crush with hand or use as it is. Keep aside. 
  • Heat ghee in a wok, fry dink till  it puffs up. Crush with hands. Keep aside. 
  • Remove the seeds of dates and cut into small pieces. 
  • Fry for a minute almonds and dry dates one by one in same above ghee. Let them cool. Crush coarsely with mortar and pestle or with the help of grinder. 
  • Mix all above mentioned roasted ingredients together in big plate or bowl. Add nutmeg powder and mix well. Keep aside. 
  • Heat 1 tbsp ghee in the heavy bottom wok. Add jaggery and water. Let it melt on low to medium flame, stir continuously. Allow to bubble, but do not overcook, the ladoos will become hard. The syrup would be 2 string (don tari pak).
  • Mix above dry mixture in a jaggery syrup. With a wide strong spatula, turn mixture over and over. 
  • When mixture will completely blended, rub little ghee on palm and roll laddus. Do not cool this mixture otherwise you can not roll these laddus.
  • Cool to room temperature. Store in airtight container.

मेथीचे लाडू
  • मेथी पीठ/पुड - २५० ग्रॅम (बाजारात मिळते)
  • बारीक रवा- १ किलो
  • सुके खोबरे, किसुन - २५० ग्रॅम
  • गूळ, चिरून- १ किलो
  • हलीम/हळीव/अहळीव- १०० ग्रॅम
  • डिंक- ३०० ग्रॅम
  • जायफळ पुड- १ टेबलस्पून 
  • खसखस- २० ग्रॅम
  • बदाम - १०० ग्रॅम
  • काजू -  १०० ग्रॅम
  • खारीक- १०० ग्रॅम
  • साजुक तूप- साधारण ५०० ग्रॅम
  • पाणी - अर्धा कप (साधारण 1 मोठी वाटी)


  • मेथी पीठात  १/४ कप तूप घाला व हाताने चोळून चोळून व्यवस्थित एकत्र करा आणि ते किमान २ दिवस तसेच ठेवा. मात्र रोज एकदातरी ते पीठ चोळावे.  
  • २ ते ८ दिवसानंतर लाडू करायला घ्या. रवा निवडून घ्या. 
  • कढईत ३-४ टेबलस्पून तूप घालुन रवा खमंग भाजा. बाजुला ताटात काढून ठेवा.  
  • त्यानंतर १ टिस्पून तूप घालुन हलीम खमंग भाजा. बाजुला ताटात काढून ठेवा.  
  • त्यानंतर खसखस खमंग भाजा. बाजुला ताटात काढून ठेवा.  
  • त्यानंतर किसलेले सुके खोबरे तांबूस रंग येईपर्यंत चुरचुरीत भाजून घ्या. भाजल्यावर हाताने थोडेसे चुरा. बाजुला ताटात काढून ठेवा. 
  • त्यानंतर कढईत तूप गरम करून, डिंक फुलेपर्यंत तळा. थंड झाल्यावर हाताने थोडेसे चुरा. बाजुला ताटात काढून ठेवा. 
  • खारकांच्या बिया काढून टाका व त्याचे छोटे छोटे करा.  
  • त्यानंतर त्याच तूपात बदाम आणि खारका तळा. थंड झाल्यावर खलबत्त्यात भरडसर कुटा किंवा मिक्सरवर भरड दळा.   
  • मोठ्या परातीत वरील भाजलेले सर्व साहित्य एकत्र करावे. जायफळ पूड घालावी आणि चांगले मिक्स करावे. बाजूला ठेवा.
  • जाड बुडाच्या कढईत किंव्हा पातेल्यात १ टेबलस्पून तूप गरम करावे. गूळ आणि पाणी घालावे. मध्यम आचेवर सतत ढवळत रहावे. गुल वितळुन हळुहळू पाक उकळायला लागेल. २ तारी पाक व्हायला हवा. आच कमी करा. पाक जास्त शिजला तर लाडू कडक होतात.  
  • पाक उकळायला लागला की लगेच त्यात परातीतील कोरडे मिश्रण त्यात टाकावे. चांगल्या मजबूत चमच्याने ढवळुन सर्व पटापट व्यवस्थित एकत्र करावे. 
  • थोडावेळ सतत ढवळत रहावे. सगळ छान एकजीव झाल पाहिजे. 
  •  गॅस बंद करून पातेले खाली उतरवा. हाताला जरासं तूप चोळुन पटापट लाडू वळा. हे मिश्रण थंड होण्याआधीच लाडू वळा. नंतर मिश्रण कडक होऊन लाडू वळले जात नाहीत. (मंद गॅस वाट जड तवा ठेवून त्यावर पातेले ठेवले, तर मिश्रण गरम रहाते.) 
  • पूर्णपणे थंड झाल्यावर लाडू डब्यात भरून ठेवा.

  • काजू घातले तरी चालतील. बदामाप्रमाणेच काजू तुपात टाळून कुटून घ्यावेत. काजू घातले तर लाडू अधिक रुचकर बनतात. पण काजू आरोग्यास फारसे उपयुक्त नसल्याने टाळावे.   
  • २ तारी पाक म्हणजे चमच्याने थोडासा पाक काढून किंचित थंड करून दोन बोटाच्या चिमटीत धरून पाहावा. पाक बोटाला चिकट लागतो आणि बोटं लांब केल्यावर २ ते अधिक तारा दिसतात. (पाक जास्त शिजून १ तरी होईल. तरमग लाडू दगडासारखे कडक होतील.)   
  • थंडीत रोज सकाळी १ लाडू खाणे चांगले असते.  

Saturday, 25 January 2014

Palak Poori (Spicy Spinach Puff)


  • Whole wheat flour-2 cups
  • Spinach- 1 small bunch 
  • Ginger- 1 inch piece
  • Garlic- 6 cloves (optional)
  • Green chilies- 4
  • Carom seeds (ajawain, ova) or Cumin seeds (jeera)- 1 tsp
  • Sesame seeds- 1 tsp
  • Water- as required, for kneading
  • Salt- to taste
  • Oil- as required, for deep frying
  • Baking soda- 2 pinches 


  • Clean, wash, discard the hard stalks of the spinach.
  • Boil water in a large pan with 2 pinches of soda. Blanch or boil spinach in this water, then drain it.
  • Griend spinach, green chillies, ginger, garlic together with little water.
  • Combine flour, spinach paste, salt, cumin seeds, sesame seeds together and mix thoroughly, pour a little water if necessary to make a stiff dough.
  • Knead the dough for 10 minutes, cover with a damp cloth and keep aside for 15 mins.
  • Knead again and divide the dough into small balls and roll out into puri.
  • Heat oil in a pan until smoking point, then reduce the heat and fry all puris.
  • Serve hot with tomato ketchup.

Jeera Rice

• Basmati rice-1 cup
• Cumin seeds- 2 tsp
• Ghee-1 tbsp
• Black cardamom- 1
• Salt to taste

 Hot water- 2 cups


  • Wash rice thoroughly and soak in water for half an hour. Drain.
  • Heat ghee in a pan. Add cumin seeds, and cardamom.When cumin seeds crackle, add the rice. Add salt to taste.
  • Stir till ghee coats every grain of rice and it looks glossy. Add two cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. 
  • Rice will be done water has been completely absorbed. Mix the rice very smoothly, otherwise grains will brake. 
  • Serve hot with any curry.

Friday, 24 January 2014

Malwani Prawns Curry ~ Kolambicha Rassa

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

  • Peeled medium size prawns - ½ cup
  • Potato- 1 med size (optional)
  • Finely chopped onion- ½ cup (1 med.)
  • Coconut paste-  3 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Cinnamon stick- 1 inch 
  • Homemade masala or Sunday masala or Malwani masala– 3 to 4 tsp
  • Garam masala- 1 tsp (optional)
  • Kokam petals – 4 to 5
  • Veg. oil- 3 tbsp
  • Fresh chopped coriander- 2 tbsp
  • Water- As required
  • Salt to taste

  • Peel & devein prawns. Wash properly and marinate with ½ tsp of turmeric & ¼  tsp of salt.
  • Peel potatoes and cut into 1 inch pieces. 
  • Heat oil in a large pan or kadai (wok). Add onion, cinnamon & sauté till it turn dark brown (do not burn). 
  • Add hing, turmeric powder & sauté for a minute. Add homemade masala or malwani masala, ginger-galic paste and coconut paste. Sauté till oil comes out from this masala mixture. 
  • Add marinated prawns. Sauté for a minute. 
  • Add water, potato, salt & mix well. Cover & cook for 5-6 minutes on simmer.
  • Add some water & adjust consistency as per personal choice. Continue to simmer this curry for  4 to 5 minutes or until potato cooked. 
  • Add kokam, garam masala, cover and bring to boil. Switch off the gas.
  • Garnish with coriander. Serve hot with chapati or bhakari or rice.
  •  If you don’t have above mentioned homemade masala, Sunday masala or malvani masala, instead you may use (3 tsp of chili powder + 1 tsp of garam masala).
  •  You can use 2 tsp of tamarind pulp instead of kokam.
  • You can omit potato. In our Kokan, we prepare this curry with many vegetables like brinjal, raw papaya, alkol / navalkol (kohlrabi), bottle gourd etc.

Thursday, 23 January 2014

Garam Masala (Maharashtrian Kayastha Prabhu Style)

This garam masala recipe from 'Kayastha Prabhu' or CKP community. This CKP community is known as "non-veg lover' and 'real foodie' in Kokan region. This masala is specially used in non-vegetarian dishes. This masala gives authentic taste to your chicken curry, mutton curry, prawns curry, crab curry and egg curry. But this masala is used in some other vegetarian curry like lentil (masur), black peas (kale vatane), bengal gram (chane)  and yam (suran). 
I like this garam masala and I use this in my kokani non-veg dishes. Our neighbor Karnik aunty gave me this recipe.

हि पाककृती वाचा मराठीतून … इथे क्लिक करा.  

  • Coriander seeds - 250 gm
  • Sichuan pepper (Tirfal)- 50 g
  • Poppy seeds (Khaskhas)- 50 g
  • Caraway seeds (shaha jeere) - 10 g
  • Mace (Javitri)- 10 g
  • Cobra’s saffron (nagkesar)- 10 g
  • Fennel seeds (Badishep) - 50 g
  • Clove - 10 g
  • Cinnamon - 10 g
  • Black peppercorns - 10 g
  • Star anise (badian/badyan)- 10 g
  • Nutmeg - 1 piece
  • Black cardamom (masala velachi) - 10 g

  • Dry roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined. 
  • Cool and grind together all spices to a powder. 
  • Cool and store in airtight container. 

This garam masala is a quite strong , use carefully.
If you feel that the this masala is strong and spicy, add 250 gm more coriander seeds in this recipe.

Tuesday, 21 January 2014

Maharashtrian Mix Vegetables Curry

Maharastrian Mix Vegetables Curry: The curry of tender val beans ( Valache dane), brinjal, potato, drum sticks (shevagyachya shenga). It tastes awesome in the winter.

  • Fresh green Val beans ( valache ole dane)- 1½ to 2 cups /from 500 gm pods (You can use Pavata pods) 
  • Brinjal- 1 med. size 
  • Potato- 1 med size 
  • Drum sticks- 4 to 5 
  • Onion, chopped- 1 med. size 
  • Garlic, crushed- 5-6 cloves 
  • Turmeric powder – ½ tsp 
  • Red chilli powder or home made masala or kolhapuri masala – 3 to 4 tsp 
  • Mustard seeds- 1 tsp 
  • Asafetida (Hing)- ¼ tsp 
  • Cumin seeds- 1 tsp 
  • Goda masala- 2 tsp 
  • Jaggery (gul)- ½ tsp (optional) 
  • Salt- to taste 
  • Veg. oil- 2 tbsp 
  • Fresh coriander, chopped- 2 tbsp for garnishing 
  • Coconut paste- 3 to 4 tbsp 
  • Water- as required 

Peel drumstick properly cut into 3-4 inches. Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx. Wash all vegetables.

Heat oil in a large pan or kadai (wok). Add mustered seeds for tempering. When mustered seeds will popping, add garlic, cumin seeds & sauté for a minute. Add onion & sauté till it turns dark brown.

Add hing, turmeric powder & sauté for a minute. Add masala or red chili powder and 3 tbsp coconut paste. Sauté till oil come out from masala.

Add val beans & some water. Cover & cook for 5-6 minutes.

Add drum sticks, brinjal, potato, salt, goda masala and water if required.

Mix well & cook for 3-4 minutes or the drumsticks and potato are cooked. Add gul, some extra water & adjust consistency as per personal choice.

Continue to simmer this curry for 2 to 3 minutes. Val beans take more time for cooking. Finally check all vegetables as they cooked or not.
You can cook this curry in pressure cooker also.
Garnish with coriander. Serve hot with chapati or bhakari or as side in a meal.

  • You may add 2 to 3 green raw tomato in this curry. 
  • You can make without brinjal or drum sticks, val beans and potato curry is also very tasty.
  वाल, वांगी, बटाटा, शेंगा यांची मिश्र रस्सा भाजी
  • ताजे वालाचे किंवा पावट्याचे दाणे- साधारण २ कप (५०० ग्रॅम शेंगांपासून) 
  • वांगे - १ मध्यम आकाराचे किंव्हा ३ छोटी वांगी 
  • बटाटा- १ मध्यम 
  • शेवग्याच्या/शेकटाच्या शेंगा - ४ ते ५ 
  • कांदा, बारीक चिरून- १ मध्यम 
  • लसूण, ठेचुन- ५ ते ६ पाकळ्या 
  • घरगुती मसाला किंवा कोल्हापुरी मसाला किंव्हा लाल मिरची पावडर- ३ ते ४ टीस्पून 
  • मोहरी- १ टिस्पून 
  • हळद - १/२ टिस्पून 
  • हिंग- १/४ टिस्पून 
  • जिरे- १ टिस्पून 
  • गोडा मसाला- २ टिस्पून 
  • गूळ- १/२ टिस्पून (ऐच्छिक ) 
  • मीठ- चवीनुसार 
  • तेल- २ ते ३ टेबलस्पून 
  • कोथिंबीर, बारीक चिरून- २ टेबलस्पून 
  • भाजलेल्या खोबऱ्याचे वाटण- ३ ते ४ टेबलस्पून 
  • पाणी- आवश्यकतेनुसार 
  • शेवग्याच्या शेंगाचे ३-४ इंचाचे तुकडे करून सोला. बटाटे सोला आणि १ इंचाचे तुकडे करा. वांग्याचे साधारण१.५ इंचाचे तुकडे करा. सर्व भाज्या धुवून घ्या. 
  • मोठ्या पॅनमध्ये किंवा पातेल्यात तेल तापत ठेवावे. राई, लसूण, जिरे टाकून फोडणी करावी. त्यात कांदा टाकून सोनेरी रंग येईपर्यंत परतावा. 
  • नंतर हिंग, हळद आणि मसाला टाकून परतावे. त्यात खोबऱ्याचे वाटण घालून तेल सुटेपर्यंत परतावे. 
  • वालाचे दाणे आणि थोडे पाणी घालावे. झाकण ठेवून ५-६ मिनीटे शिजवावे. 
  • नंतर त्यात शेंगा, वांगी, बटाटे, मीठ व गोडा मसाला टाकावा. आवश्यक असल्यास थोडे पाणी घालावे व छान मिक्स करावे. 
  • भाजी शिजली कि त्यात गुळ घालावा. (आवडत असल्यास कच्चे/हिरवे टोमॅटो किंव्हा लाल टोमॅटो घालू शकता. कच्च्या टोमॅटोला लाल टोमॅटो पेक्षा शिजायला वेळ लागतो.) 
  • चांगले मिक्स करावे आणि ३-४ मिनिटे शिजवावे. 
  • सर्व भाज्या निट शिजल्यावर गॅस बंद करून भाजीत कोथिंबीर घालावी. 
  • हि भाजी कुकरला पण शिजू शकता. 
  • पोळी किंवा भाकरीबरोबर गरमगरम सर्व्ह करावी. 

How to make "Coconut Paste" for curry

This coconut paste is used various types of vegetarian as well as non-vegetarian Maharashtrian /Kokani curries. It is the base of curry, gives the thickness to curry. 

  • Grate the dry coconut halve. 
  • Dry roast grated coconut till it turns dark brown, don't burn. 
  •  Let it cool. 
  • Grind into smooth paste in grinder with required water. Use minimum water.
  • Store in freezer. 
  • Take out from freezer before half an hour when you will going o use this. 


  • You may use scrapped fresh coconut instead of dry coconut. No big difference in the taste. Roast properly.
  • Even I grind without water. We can store last long. While you grind without water, keep eye on it otherwise it discharges oil.

Goda Masala (Special Maharastrian mix spices powder)

Goda masala is used in Maharashtrian cuisine. It is the base of most Maharashtrian vegetarian dishes, guaranteed to make an ordinary curry interesting. I used in many dishes which are posted in my blog.

हि पाककृती वाचा मराठीतून ……इथे क्लिक करा.  


  • Coriander seeds (sp. used Induri dhane)- 500 gm
  • Dry coconut, grated- 1 halve (approx 1 cup)
  • Cumin seeds (jeere)- 100 gm
  • Caraway seeds (shaha jeere)- 25 gm
  • Cloves (lavanga)- 5 gm
  • Cinnamon (dalchini) – 5 gm
  • Bay leaves (tamal patr)- 10 gm
  • Black cardamom (masala velachi)- 5 gm (optional)
  • Stone flower (dagad phool)- 10 gm
  • Cobra’s saffron (nagkesar)- 5 gm (optional)
  • Sesame seeds (til)- 100 gm
  • Asafetida (hing) powder- 25 gm
  • Oil (sp. used ground nut oil)- as required, for frying 

  • Heat oil in a pan, sprinkle or spray the oil in a pan. Roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined. 
  • Dry roast only sesame seeds and dry coconut. Crush with mortar and pestle.  
  • Do not fry hing powder. Spread on hot fried spices. 
  • Cool and grind together all spices to a powder. 
  • Grind separately coconut and sesame seeds into dry powder. Then mix in the masala powder.
  • Cool and store in airtight containers in fridge. 

              Friday, 17 January 2014

              Appe Cake Pops

              These cake appe are very easy to make and quick. Without oven, you could make them. Your children must be happy to have them. 

              • All Purpose Flour (maida)- ½ cup
              • Baking powder- ½ tsp
              • Buttermilk-  2 tbsp
              • Egg-1
              • Powder sugar- ¼ cup + 1 tbsp
              • Oil - ¼ cup
              • Pineapple essence- ½ tsp
              • Lemon yellow colour- 1 pinch (optional)
              • Oil - as required for frying
              • Mix fruit jam- as required
              • Cherries- for garnishing

              Sieve the flour, baking powder in a bowl and keep aside. 
              Beat sugar, colour, vanilla essence and egg together in a bowl till fluffy.
              Add Oil  gradually and beat till well blended. 
              Add the flour and buttermilk to the mixture. Mix gently using a spatula. 
              Make a batter of dropping consistency. If necessary and some little buttermilk and mix well. 
              Heat the appe patra. Pour or spray  little oil in the rounds. 
              Pour the cake mixture into a greased appe pan. Cover and cook for few minutes.

              Fry both sides until it will be cooked & became golden brown.

              Let it little bit cool. Cut appe into two halves. Spread jam on them. 

              Combine them again. Stand them with the help of satay sticks. Garnish with cherries.

              • You may add tuti-frutti in this cake batter.
              • Make cake appe from chocolate cake batter. Deep in a chocolate gouache and spared silver sugar balls or dry fruit crush on it. Freeze for few minutes.
              Make these cake appe pops for "Baccha Party".......This is my entry for Simply Tadka's 2nd Anniversary event & giveaway

              Thursday, 16 January 2014

              Baigan Bharata (Vangyach Tawa Bharit)

              This is a super hit dish among the brinjal lovers. The smoky flavor of the roasted brinjal makes your taste buds crave for more. The bharta can be made spicy by adding more of chillies.

              • Brinjal/ Egg plant - 1 large
              • Onion, chopped - 1 large
              • Tomato, chopped - 1 med. (optional)
              • Garlic cloves, crushed - 7 to 8
              • Green chilli, cut- 5 to 6
              • Mustard seeds - 1 tsp
              • Turmeric powder - ½ tsp 
              • Asafoetida (hing)- ½ tsp 
              • Salt - to taste 
              • Oil - 3 tbsp 
              • Fresh coriander leaves, finely chopped - a handful 


              Wash and rub brinjal with little oil. Roast directly on flame or use roasting net.

              Let it cool a littlebit. 

               Remove the skin. Cut into two or parts and check inside if any worm. Roughly chop with a knife. Put it aside.

              Heat the oil in a pan. Add the mustard seeds. Let the mustard seeds crackle. 
              Add the garlic, chilli and chopped onion. Saute it till the onions are translucent. 
              Add the turmeric, hing and saute well for a minute.
              Now add in the chopped tomatoes and salt. Mix well and cover it with a lid till the tomatoes are cooked and the oil oozes out. This should take around 2-3 minutes. 

              Add in the chopped brinjal. 

              Mix well, turn the heat to medium low and cover it with a lid. Let it simmer for 3 minutes till the oil oozes out. Turn the heat off. Add in the chopped fresh coriander.

              Serve hot with hot jawar or any type of roti/bhakari.

              • You can omit the tomatoes. 
              • You want to make it more spicy, then crush chilli and garlic together and use.
              • You can use Kolhapuri masala or kanda lasun masala or any other spicy masala instead of chilli. 
              • You can add some green peas(matar).
              • you can use green onion  and green garlic instead of onion and garlic. 
              • You roast this brinjal in a oven also, but I think directly roasted brinjal has awesome smoky flavor.  

              Wednesday, 15 January 2014

              Lipsmacking Barbeque Chicken

              This chicken tastes just outstanding......... 

              • Chicken breast pieces- 2
              • Baby tomatoes- 6
              • Colour bell pepper, Julianne- 1 cup
              • Onion, cubed- 1 cup
              • Salt and pepper- to taste
              • Olive oil- 2 tsp
              • Basil leaves- for garnishing 

              For the Marinade:
              • Balsamic vinegar- 1 tsp
              • American barbeque sauce- 1 tbsp
              • Chilli sauce- 2 tsp
              •  Rosemary- 1 tsp
              • Crushed pepper- ½ tsp
              • Garlic  paste-1 tbsp
              • Olive oil- 2 tsp
              • Salt to taste

              • Mix all the ingredients of marinade and marinate chicken properly with this marination at least 2 hours.
              • Grill the chicken pieces  in preheated oven or on a barbeque for 25 to 30 minutes turning it in between.
              • Serve hot with grilled veggies.

              Saturday, 11 January 2014

              Thecha (A Rural Maharashtrian Chutney )

              Thecha is a rural Maharashtrian chutney recipe which is specially served with any type of Bhakari. It’s a extra spicy peanut chutney which gives a ting to your taste buds. This chuteny does not grind into paste like other chuteny. It is made by crushing. In Marathi crushing means 'thechane', so this is 'thecha'. 

              हि पाककृती वाचा मराठीतून ……  इथे क्लिक करा. 

              • Green chillies- 3 to 4 (or depends upon your capacity )
              • Peanuts- ¼ cup
              • Garlic cloves- 10 
              • Salt to taste
              • Coriander leaves, roughly chopped- 2 tbsp (optional)
              • Oil- 1 tsp

              Heat oil in tawa/ kadhai.
              Roast chillies,peanuts, garlic and coriander leaves one by one in the same oil. 

              Combine and crush them with salt. If you don't have mortar-pestle, use grinder.  

              Serve as side with bhakari.
              A perfect maharashtrian meal:

              There are many different ways to make thecha , this is the basic recipe of Thecha. For better taste..... do not store, make fresh, eat fresh.