Wednesday, 28 March 2018

Arbi Cutlet ~ Taro root Cutlet

Arbi or Arvi is known as a variable name such as Taro root or Colocasia root in English and Alukudi in Marathi.
Mostly Arbi is used to make in fasting recipes (vrat ka khana), but here I made these cutlets for snacks.

  • Arbi/Taro roots- 250 gm (2 cups)
  • Onion, chopped- ¼ cup 
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tsp
  • Ginger, grated- 2 tsp
  • Garlic, grated or minced- 4 cloves
  • Dry mango powder (amchur)- 1 tsp 
  • Green chillies, finely chopped- 5 to 6
  • Coriander, finely chopped- ¼ cup
  • Black peppercorns, crushed-  ½ tsp
  • Turmeric powder- ½ tsp
  • Salt- to taste
  • Oil- as required

  • Boil arbi in sufficient water till soft (I use a pressure cooker for boiling.) 
  • Cool, peel and mash. You will get approx. 2 cups of arbi mash from 250 gm roots. 
  • Combine all ingredients except oil in a bowl. Mix well as well as knead it.
  • Divide the mixture into equal parts and shape them into tikkis. 
  • Heat a little oil in a pan and shallow-fry till golden on both sides. 
  • Drain them onto an absorbent paper. Serve hot with tomato ketchup or green chutney.

Thursday, 15 March 2018

Amba Dal (Kairichi Dal) ~ Raw Mango and Lentil Salad

Amba Dal (Kairichi Dal) is a Maharashtrian recipe which is mainly made for Chaitra Gauri Pujan. Amba dal and Panhe is offered to godess Parvati (Gauri).

  • Raw mango (Kairi), grated- ¼ cup or some more (depends upon sourness of raw mango)
  • Chana dal- ½ cup
  • Green chillies- 2 to 3
  • Ginger- ½ inch
  • Fresh coconut, scrapped- ¼ cup
  • Sugar-  a pinch
  • Salt- to taste
  • Oil- 2 tsp
  • Mustard seeds- ½ tsp
  • Asafoetida (Hing)- ½ tsp
  • Turmeric powder- ½ tsp
  • Byadagi red chilli- 1 to 2
  • Fresh coriander, finely chopped- 2 tbsp

  • Soak chana dal for minimum 4 hours.
  • Drain all the water. Grind dal coarsely with green chilies and ginger. Do not use water to grind.
  • Peel raw mango and grate it.
  • Combine ground dal, grated raw mango, scrapped coconut, sugar and salt.
  • Heat oil in the small (tadka) pan and add mustard seeds. Once mustard seeds crackle, add red chili, asafoetida and turmeric powder. Saute for few seconds and immediately add on dal mixture. Mix well.
  • Garnish with chopped coriander. Amba dal is ready to serve.

आंबेडाळ ~ कैरीची डाळ
  • कैरी, किसून- १/४  कप (कमी आंबट असेल तर जास्त घ्यावी.)  
  • चणा/ हरबरा डाळ- १/२ कप 
  • हिरव्या मिरच्या- २ ते ३ (चवीप्रमाणे कमीजास्त कराव्यात) 
  • आल्याचा तुकडा- १/२ इंच
  • खोवलेले ओले खोबरे- १/४ कप  
  • साखर- चिमुटभर 
  • मीठ- चवीप्रमाणे 
  • कोथिंबीर, बारीक चिरून- २ टेबलस्पून 
  • तेल- २ टीस्पून 
  • मोहरी- १/२  टीस्पून 
  • हिंग- १/२  टीस्पून 
  • हळद-  १/२  टीस्पून 
  • लाल ब्याडगी मिरची- १ 
  • कढीपत्ता- ३ ते ४ पाने (ऐच्छिक)

  • चणा डाळ सध्या पाण्यात कमीतकमी ४ तास भिजत घालावी. 
  • कैरीची साल काढुन खिसुन घ्यावी. 
  • हिरव्या मिरचीचे मध्यम तुकडे करावेत, आल्याची साल काढुन त्याचे पण तुकडे करावेत.
  • भिजवलेल्या डाळीतील सर्व पाणी काढून टाकावे व मिक्सरवर आले व मिरचीसोबत भरडसर वाटून घ्यावी. (कैरी खिसली नसेल तर मिक्सरमधे डाळीसोबत वाटली तरी चालते.)
  • ओले खोबरे, मीठ व साखर घालुन सगळे एकत्र नीट मिसळुन घ्यावे.
  • कढल्यात किंवा छोट्या पॅनमध्ये तेल तापवून मोहरी, लाल मिरची तोडून घालावी. मोहरी तडतडल्यावर हिंग, हळद, कढीपत्ता घालुन खमंग फोडणी करुन डाळीवर घालुन अजुन एकदा नीट मिसळुन घ्यावे. 
  • वरुन बारीक चिरलेली कोथिंबीर घालावी.

Wednesday, 14 March 2018

Prawns in Butter Garlic Sauce (Butter Garlic Prawns)

Prawns in a buttery-garlicky sauce is originaly from Spain and served as tapas.
This is the most delicious, easiest, fastest recipe made with least ingredients.
Serve it over pasta or with a lightly toasted crusty bread. It also makes a fabulous appetizer for a party.

  • Prawns, peeled- 1 cup
  • Olive oil- 1 tbsp 
  • Butter- 5 to 6 tbsp
  • Garlic, minced- 20 to 24 cloves
  • Lime juice or white wine- 2 tbsp
  • Chilli flakes- 1 tsp (optional)
  • Black pepper, freshly ground- to taste
  • Salt- to taste  
  • Parsley or coriander, fienly chopped- 2 tbsp

  • Peel, devein and wash prawns.  
  • In a pan heat the oil and butter. Add garlic and saute well. 
  • Than add the prawns and chilli flakes. Stir-fry until the prawns are pink and cooked through. It takes about 4-5 minutes. 
  • Season with salt and freshly ground black pepper.
  • Add lime juice and give a nice stir. Swittch of the gas.
  • Garnish wuth chopped parsley. Serve hot. 

You can reduce some amount of butter, oil and lemon juce to make praws dry.

Monday, 12 March 2018

Matar Paneer Pattice

Matar pattice is a traditional Maharashtrian recipe. A potato cutlet stuffed with matar, coconut and nuts but I made with little change. I replaced coconut with paneer.

Ingredients for the outer covering:
  • Potatoes, boiled- 3 to 4 large sized
  • Blak pepper powder- ½ tsp
  • Corn flour or arrowroot powder- ½ cup or as required
  • Salt- to taste
Ingredients for the Filling:
  • Fresh green peas, boiled- 2 cups
  • Paneer, crumbled- ½ cup
  • Fresh coriander, finely chopped- ¼ cup
  • Green chilli- 6 to 8
  • Ginger- half inch
  • Cumin seeds- 1 tsp
  • Chat masala- 1 tsp
  • Oil- 2 tbsp
Other Ingredients:
Oil for Shallow Frying- as required

  • Peel and mash or grate the potatoes. Add black pepper and salt. Add corn flour and mix well.
  • Knead properly and make lumps free dough. Keep aside.
  • Crush or grind coarsely green chillies, ginger and cumin seeds together without water.
  • In a pan, heat the oil. Add chilli-cumin crush and saute a while.
  • Add the peas and mix well. Mash the peas a bit.
  • Add crumbled paneer, chopped coriander and salt to taste. Mix well.
  • Saute for a couple of minutes.Turn off the heat and set aside.
  • Divide the dough into equal parts.
  • Take one portion of the dough and shape like puri on a palm.
  • Place the filling on this puri and close the edges to seal the filling. Press the pattice gently. Make remaining pattices. 
  • Heat oil in a pan.
  • Roll each pattice till fully covered with corn flour.
  • Place a few patties in the pan. Ensure there is enough place to move and flip the pattice.
  • Over medium heat, fry till the side touching the pan in golden brown. Fry both sides.
  • Serve the hot pattice with tomato ketchup or any chutney.

  • You can also deep fry these patices. 
  • You can increase the quantity of paneer. And decrease the quantity of matar. 

Friday, 9 March 2018

Sev Batata Puri ~ Papdi Chat

Sev batata puri is very popular street chaat food. It tingles your taste buds and pampers your spicy palate. 

  • Papdi (crispy small flat puris)- 1 packet 
  • Fine sev- 2 cups or as required
  • Potatoes, boiled and coarsely mashed- 3 to 4 medium 
  • Onions, finely chopped- 2 to 3 medium 
  • Tomatoes, finely chopped- 2 to 3 medium 
  • Raw mango, chopped- 1 (optional)
  • Chaat masala- 1 tsp
  • Fresh coriander, finely chopped- a handful (optional)
  • Green Chutney- For the recipe, click here
  • Sweet Chutney- For the recipe, click here
  • Red Chutney- For the recipe, click here
  • Blak salt or Salt- to taste

  • Arrange the puries in a plate.
  • Put mashed potatoes on each puri.
  • Put green, red and sweet chutney on each puri.
  • Put chopped onions, tomatoes and raw mango on each puri. 
  • Then sprinkle black salt on each puri. 
  • Sprinkle sev and chopped coriander on each puri.
  • And at the end, Sprinkle chat masala on each puri.
  • Serve immediately. 

Thursday, 8 March 2018

Mirachi Pakoda

Mirachi Vada is very popular Rajsthani recipe. This mirachi vada is made with large size green chilli, known as Bhavnagari chili. Mirachi vada is stuffed with potato mixture. I made very simple pakoda with these chillies. They are very tasty and goes well with dal-rice.

  • Bhavnagari chilli- 6 to 8
  • Besan (gram flour)- 1 cup
  • Rice flour- 1 tbsp (optional)
  • Water- approx ½ cup 
  • Cumin powder- 1½ tsp
  • Coriander powder- 1 tsp
  • Chilli powder- 1 tsp or as per like
  • Turmeric powder- ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Carom seeds (Ova, Ajvain)- 1½ tsp 
  • Soda bi-carb (baking soda)- ¼ tsp
  • Salt- to taste.
  • Oil for deep frying- as required

  • Mix besan, rice flour, cumin powder, coriander powder, chilli powder, turmeric powder, baking soda and salt in a bowl. 
  • Add water slowly and stir the mixture. There should not be lumps in the batter. Consistency of the batter should be medium. Add 1 tsp hot oil in the batter.
  • Wash chillies. 
  • Cut green chillies as shown in picture. Sprinkle little on them and rub gentely. 
  • Heat the oil in a kadhai/wok. Turn flame to medium heat once oil is hot. Put a piece into the batter, they are completely coated and deep fry them till colour turns nice golden brown. Be careful not to over crowd in the wok. You can put 4-5 bhajees in at a time. Drain on a paper towel.
  • Serve hot with a meal as side. 

Wednesday, 7 March 2018

Koli Style Mutton Sukka

Koli Style Mutton Sukka is a dry spicy mutton preparation with quite an easy recipe. This traditional Koli dish is very tasty, totally addictive and good combination with hot rice bhakari.


  • Mutton, washed and cubed- ½ kg 
  • Turmeric powder- ½ tsp 
  • Asafetida (Hing) - ½ tsp 
  • Ginger- half inch
  • Garlic- 5 peeled cloves and extra 3 unpeeled cloves
  • Green chilli- 2
  • Koli Masala or Sunday mutton masala- 3 to 4 tsp 
  • Dry Coconut paste- 3 to 4 tbsp 
  • Cumin seeds- ½ tsp 
  • Bay leaf- 3 
  • Cinnamon stick- 1 inch piece 
  • Cloves-4
  • Black peppercorns- 8
  • Star anise- 1
  • Oil- 6 tbsp 
  • Salt- to taste
  • Coriander, finely chopped- ¼ cup 

Method :
  • Marinate the mutton with turmeric powder and salt. 
  • Grate and dry roast dry coconut. Griend with little water and make a paste.
  • Griend coarsely ginger, garlic and chilli. 
  • Heat the oil in a big wok, add cumin seeds, bay leaves, cinnamon stick, cloves, black peppercorns, star anise and saute a while. 
  • Add ginger-garlic-chilli paste and hing. Saute for a minute.
  • Add the marinated mutton and saute on high flame for 5 minutes. 
  • Add koli masala and saute till mutton discharge oil.
  • Add unpeeled garlic cloves and saute while. 
  • Add some water about ¼ cup. Cover the wok with s.s. plate. Pour some water on a plate. Cook mutton for 10-15 minutes on medium heat. 
  • Now add coconut paste. Cook on low to med heat for 20 to 25 minutes or till cooked. Stir occasionally. 
  • Add chopped coriander and mix well.
  • Fry/saute on high heat for 2-3 minutes. Thus mutton curry become dry. 
  • Serve hot with rice bhakari.

Recipe source- Mi Hay Koli