Cheese Chilli Toast

Cheese chilli toasts are very easy to make and tastes very tempting. 

Ingredients:

• Bread slices- 6
• Processed or cheddar cheese, grated- ½ cup to 1 cup
• Mozzarella Cheese, grated- ½ cup (optional)
• Onion, chopped- ½ cup
• Green Chillies, finely chopped- 2 to 3
• Green capsicum/bell pepper, deseeded & chopped- ½ cup 
• Yellow and Red capsicum/bell pepper, deseeded & chopped- ½ cup 
• Chilli flakes- ½ tsp (optional)
• Salt & Pepper- to taste
• Butter- as required

Method:

• Toast bread slices slightly toast in oven or toaster or tava. 
• Combine cheese, onion, green chillies, capsicum, salt, pepper in a bowl and mix well.
• Spread butter on both sides of toasted bread slices and then spread a cheese-chilli mixture on one side.
• Bake in a preheated oven at 175 C for 5 minutes.
• Once cooked and cheese melts, remove from oven, cut into triangles.
• Serve hot with ketchup.

Tips:

• You can use only green capsicum.
• You can omit either green chillis or chilli flakes.
• You can decide the quantity of cheese.
• You can add some chopped coriander.
• You can add boiled corn kernels.  

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.

Ingredients: 

• 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

Method

• 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.

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


Method:

• 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.

Notes:

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

Corn Cutlet

Corn cutlet is very tasty and easy. A perfect tea time snack especially in monsoon. I have two recipes, both are equally tasty.

Recipe 1
Ingredients:

• Sweet corn, boiled- 1 ½ cup
• Potatoes, boiled- 2 medium
• Onion, chopped- ¼ cup
• Fresh coriander, finely chopped- ¼ cup
• Chilli flakes- 1 ½ tsp
• Black pepper, freshly ground- 1 tsp
• Mix herbs- ½ tsp
• Fresh bread crumbs- from 2 slices (Just torn the slices and grind coarsely.)
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Grind coarsaly boiled corns without water.
• Peel and mash the potatoes.
• Combine together all ingredients except oil in a bowl and mix well.
• Divide the mixture into equal portions.
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
• Heat some oil in a pan/tava. Shallow fry the cutles on medium heat untill they turn into golden brown.
• Serve hot with a ketchup or chuteny.

Recipe 2

Ingredients:

• Sweet corn, boiled- 1 ½ cup
• Potatoes, boiled- 2 medium
• Onion, chopped- ¼ cup
• Fresh coriander, finely chopped- ¼ cup
• Green chilli- 3 to 4
• Garlic- 5 cloves
• Ginger, chopped- 1 inch
• Fresh bread crumbs- from 2 slices (Just torn the slices and grind coarsely.)
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Grind coarsaly boiled corns along with garlic, ginger and green chilies without water.
• Peel and mash the potatoes.
• Combine together all ingredients except oil in a bowl and mix well.
• Divide the mixture into equal portions.
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
• Heat some oil in a pan/tava. Shallow fry the cutles on medium heat untill they turn into golden brown.
• Serve hot with a ketchup or chuteny.

Hara Bhara Kabab

Hara Bhara Kabab is most favourite kabab recipe for vegetarians.

Ingredients: 

• Spinach- 1 small bunch (around  2 cups)
• Green peas (matar), boiled- 1 cup
• Potatoes, boiled- 3 medium
• Cumin seeds (jeera), roasted- ½ tsp
• Green chillies- 4 to 6
• Ginger, chopped- 2 inch pieces
• Chaat masala- 1 tsp or to taste
• Corn flour/ cornstarch-  2 tbsp
• Salt- to taste
• Cashew nuts, halved- as required
• Oil for deep frying- as required

Method:

• Grind coarsaly cumin seeds, green chilly and ginger without water.
• Blanch spinach leaves in boiling salted water for two minutes. Drain, rinse in cold water and squeeze out excess water. Chop finely.
• Peel the potatoes. Mash potatoes and green peas together.
• Mix chopped spinach, smashed peas and potatoes. Add green chillies-ginger-cumin crush, chaat masala and salt. Add cornflour for binding.
• Divide the mixture into equal portions. 
• Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Stick cashew on them.
• Heat sufficient oil in a kadai. Deep fry the kababs on medium heat untill they turn into golden brown. 
• Drain onto an absorbent paper. Serve hot with a ketchup or chuteny. 

Chinese Pakoda

Chinese Pakoda is an Indo-Chinese fusion snack born in Mumbai. This is very popular as Mumbai street food. We can see chinese pakoda's stalls in everywhere, these roadside pakodas are very unhealthy and unhygienic. Instead of buying them, you can make easily at home. They will be tasty and hygienic.You can serv this to your kids guilt-free.

Ingredients:

• Cabbage, finely chopped- 2 cups
• Spring onion- ½ cup (you can omit spring onion, as street hawkers are  not using) 
• Maida / Refined flour-  approx 1 ½ cup
• Corn Flour/Starch- 2 tbsp
• Ginger- 1 inch
• Garlic- 8 to 10 cloves
• Green chillies, chopped- 2
• Black pepper powder- ½ tsp (optional)
• Red chilli powder- 1 tsp or to taste
• Salt- to taste
• Baking soda- 1 pinch
• Red food colour- 1 pinch or 1-2 drops (optional)
• Oil for frying- as required
• Chopped spring onion green, Cabbage and Fried noodles- as required for garnishing

Ingredients:

• Coarsely crush or grind ginger, garlic and green chilli without water.
• Combine chopped cabbage, spring onion, ground mixture, black pepper powder, red chilli powder and salt in a bowl and keep a side for 5 minutes. Cabbage will release water.
• Now add maida, corn flour, baking soda and food colour. Just sprinkle little water, if required. Mix well. The batter should be thick, otherwise pakodas will not become crispy. 
• Meanwhile heat a sufficient oil in a kadhai. Drop small portion of batter and fry till crisp. Take them out on tissue paper
• Garnish with fried noodles, chopped spring onion and cabbage. Serve hot with schezwan chutney/sauce.

Suran/Jimikand Kebab ~ Yam/Elephant Foot Cutlets

Yam or Elephant Foot is known as Suran or Jimikand in India. This Tuber is a tasty and nutritious vegetable. We can use in many things like curry, stirfry and kebab.
During the Shravan, a holy month,  we do not eat non-vegetarian food. Suran is good  substitute to non-veg food. It's taste is satisfied our taste buds !
Chef Jategaonkar had shown a Chicken Kebab recipe in one TV show. So I decided to make this recipe with suran.
So here is recipe....

Imp Notes: 

• Sometimes Yam/Suran may be itchy. Rub oil on your palms while handling suran. 
• Use any souring agent while cooking to remove the itchiness of suran.

Ingredients:

• Suran /Yam- 500 gm (I got approx 2 cups mash from this.)
• Beresta (crispy fried onions used for biryani)- ½ cup
• Bengal gram flour (besan)- 2 tbsp (I roast besan slightly.)
• Garam masala powder- ½ tsp
• Chilli powder- ½ tsp
• Turmeric powder- ½ tsp
• Asafoetida (Hing)- ¼ tsp 
• Salt- to taste
• Oil- as required

Green Paste:- Grind coarsaly without water. 

• Green chili- 4
• Ginger- ½ inch piece
• Garlic- 3 to 4 cloves
• Cumin seeds- ½ tsp
• Coriander leaves, chopped- 2 tbsp

Method:

• Peel, wash suran and cut in cube.
• Boil in water with pinch of salt and 2-3 kokum or 1 inch tamarind piece. Use any souring agent to remove the itchiness of suran.
• Make sure that suran is properly cooked. Let it cool.
• Mash or grate suran cubes. You can use food-processor. 
• Combine mashed suran, besan, ried onion, green paste, garam masala, chilli powder, turmeric powder, hing and salt to taste in a bowl and mix well. 
• Divide into lemon sized balls. Shape them into flat patties. 
• Heat a pan, sprinkle little oil. Shallow fry on low heat till crisp and golden brown. (You can deep fry also, but they absorb too much oil.) 
• Serve hot with mint chutney. 

Tip:
Beresta means....slice the onion and deep fry till they become crisp and golden brown.

Creamy Mushrooms Toast

Mushrooms toast is a classic recipe, usually served with any salad or soup. This is very simple and delightful recipe.

The bite of creamy mushroom toast is just heaven.

Ingredients:

• Mushrooms, sliced- 2 cups or 6 nos.
• Butter- 3 tsp + some more for toasting bread
• Garlic, minced- 5-6 cloves
• Celery, finely chopped - 1 tbsp (optional)
• Onion, chopped- 1 med
• Fresh cream (Store bought)-  ¼ cup or some more 
• Salt- to taste
• Pepper 1 tsp or to taste
• Chilli flakes- 1 tsp (optional)
• Mix herb- 1 tsp
• Brown bread or any long thick crust bread, sliced- as required

Method:

• Heat a non-stick pan. Add butter, onion, celery and garlic. Sauté over med heat for 2 minutes. 
• Add sliced mushrooms and salt. Sauté while and add pepper, chili flakes, mix herbs. Mix well. 
  
• Sauté mushrooms for 3 to 4 minutes or until they are nicely cooked.
• Lower the heat and add the cream. Stir well for a while and switch off the gas. 
  
• Pour these mushrooms over the toasted bread slices and serve hot. 

Variation:

• You can use parsley instead of celery.  
• You can spread some grated cheese over the mushroom toast. 

Green Peas Falafel

A twist to the classic Middle Eastern dish 'Falafel'. Fresh green peas used instead of traditional dry chickpeas/kabuli chane. These are equally tasty. Try it once.... 

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Green peas/matar - 1 cup (You can use fresh green bengal gram/hare chane or pigeon peas/hare tuvar instead of matar. They are equally good.)
• Onion, finely chopped- 2 tbsp
• Ginger, chopped- ½ inch piece
• Garlic, chopped - 3 to 4 cloves
• Green chillies, chopped - 1 to 2
• Fresh coriander leaves, chopped
• Fennel seeds- ¼ tsp (optional)
• Cumin seeds - ½ tsp
• Red Chilli powder - ¼ tsp
• Besan / Gram or Chickpea flour - 3 tbsp
• Rice flour or fine semolina/suji- 1 tsp
• Salt- to taste
• Oil- as required

Method:

• Grind together ginger, garlic, chillies, coriander leaves, cumin and fennel seeds without water. You can use mortar and pestle /sil-batta.
• Add green peas and grind coarsely without water. You can use food processor.
• Put out this mixture in a bowl, add chopped onion, red chilli powder, besan, rice flour and salt. 
  
• Mix together and make small lemon sized balls.
• Heat oil properly. Deep fry on med to low heat. Falafels are  ready. (You can shallow fry also. But blanch the green peas and slightly roast the besan before using.)
• Serve hot with tomato ketchup or yogurt dip. Eat as it is or in pocket sandwich using pita bread.

Indian Flavoured Yogurt Dip:

• Thick curd/ yogurt- ¼ cup
• Peanuts, roasted and peeled- 2 tbsp
• Sesame seeds, roasted- ½ to 1 tsp
• Garlic, chopped- 2 to 3 cloves
• Red chili powder- ½ tsp 
• Salt- to taste

Grind peanuts and sesame seeds into fine powder. Add curd, garlic, chilli powder and salt into this powder. Grind again and make smooth paste.

Serving as Indian style:
Cut Jawar-Bajara roti/bhakari into 2 parts. Spread some yogurt dip. Lay spinach or lettuce leaves, tomato slices, cucumber slices and onion slices. Arrange 3 to 4 falafels on it and enjoy!

Drumstick Flowers Cutlets ~ Shevagyachya Fulanche Vade

Drumstick Flowers Cutlets is a unique but authentic recipe from Konkan. They are edible and taste like mushrooms or meaty. These are also used to make curry, chutney, dal and dosa.

My aaji/granny used to make these vade. Because we children didn't eat drumstick flower curry and she was very insistent that we had to eat all kind of seasonal vegetables. Drumstick flowers prevent frequent infections of the throat, chest and skin.

Drumstick Flowers:

Ingredients:

• Drumstick flowers, roughly chopped- 1 cup
• Scraped coconut- 2 tbsp
• Onion, finely chopped- ½ cup
• Bengal gram flour (besan)- 2 to 2½ tbsp (I roast besan slightly.)
• Rice flour- 1 tsp
• Tamarind thick pulp- ¼ tsp (optional)
• Roasted cumin powder- ½ tsp
• Coriander powder- ¼ tsp
• Turmeric powder- ½ tsp
• Asafoetida (Hing)- ¼ tsp 
• Green chili-coriander leaves paste- 2 tsp
• Salt- to taste
• Oil- as required

Method:

• Wash the flowers and drain.
• Combine drumstick flowers, onion, coconut, chili-coriander paste, tamarind paste, cumin powder, coriander powder, turmeric powder, hing and salt to taste in a bowl and mix well. 
  
• Divide into lemon sized balls. Shape them into flat patties. 
• Heat a pan, sprinkle oil. Roast on low heat till crisp and golden brown. (You can deep fry also, but they absorb too much oil.) 
• Serve hot with tamarind chutney and coriander chutney. 

Notes:

• Select fresh and unwilted flowers. They should be whole and not broken.
• You can store drumstick flowers in refrigerator. Wrap in damp cloth or air-tight container  for upto 3-4 days.
• You can use red chilli powder and chopped coriander instead of green chili-coriander paste.

Drumstick Tree (Shevaga/Shekat):

Vegetable Cutlets

Vegetable Cutlet is simple, easy, delicious and healthy nutritious snack. Indian spices make this cutlet very tasty. 

Ingredients:

• Carrot, peeled and grated- 3 (1 cup)
• Beetroot, peeled and grated- 1 (1 cup)
• Green peas/matar- 1½ cup
• French beans- 100 gm (1 cup) 
• Cabbage- 250 gm (2 cups)
• Cauliflower- 150 gm (1 cup)
• Capsicum, finely chopped- 1 ( ½ cup)
• Potatoes, boiled- 3 med
• Ginger, chopped- 1 inch piece 
• Garlic- 8
• Green chilies- 2
• Fresh coriander leaves, chopped- a handful
• Garam masala- 2 tsp (I prefer Everest super garam masala)
• Red chili powder- 1 ½ tsp or to taste
• Chat masala- 1 tsp
• Salt- to taste
• Bread slices, crumbled- 5 to 6
• Fine Semolina (Rava)-  as required
• Oil- as required

Method:

• Boil potatoes and green peas. Peel and mash or grate potatoes. Remove water from boiled matar if any and mash. (I use microwave for this, because without water we can boil potatoes.)
• Crumb or grind bread slices in the grinder.
• Grind or crush ginger, garlic, chillies and coriander leaves without water.
• Peel, wash and grate carrots and beetroot.
• Wash and grate or finely chop cabbage, cauliflower and french beans. You can use food processor. 
• In microproof large sized bowl, put grated beetroot and microwave for 2 minutes on high.
• Put grated carrot in same bowl and microwave for 2 minutes on high.
• Put chopped beans in same bowl and microwave for 2 minutes on high.
• Put grated carrot in same bowl and microwave for 2 minutes on high.
• Put grated cabbage in same bowl and microwave for 2 minutes on high.
• Put chopped capsicum in same bowl and microwave for 1 minute on high.
• Put mashed potatoes and peas into this bowl.
• Add ginger-garlic-chilli paste/crush into this bowl.
• Add chili powder, garam masala, chat masala, salt and bread crumbs.
• Mix well and knead this dough. Divide into lemon sized balls. If you have difficulty then add more bread crumbs to give the dough some firmness.
• Shape them into flat patties. 
• Heat a pan, sprinkle oil. Coat each cutlet with rava and roast on the pan till crisp and golden brown. You can deep fry also and you can use dry bread crumbs for coating instead of rava.
• Serve hot with tomato ketchup and mint chutney. It can be used inside a burger bun as a patty.

Tips:

• If you don't have microwave oven, boil the vegetables in minimum water. Because if water content remain in boiled veggies, cutlet become soggy.
• You can use any vegetables which are available and your choice.
• Adjust spices as your taste.
• You can store this dough in deep freezer for 1 month. Keep in a airtight container.

Kothimbir Vadi : Method 2 ~ Coriander & Chickpea Fritters

Kothimbir Vadi is all time favorite tea time snack of Maharashtrians. I have posted earlier another recipe of "Kothimbir Vadi". This recipe is totally different from this. This recipe is mostly followed by Brahmin community and restaurants.

Ingredients:

• Coriander leaves, roughly chopped- 1 med size bunch (approx. 2½ to 3 cups)
• Bengal gram flour / Chickpea flour (besan)- 2 cups
• Rice flour- 1 tbsp
• Turmeric powder- 1 tsp
• Chili powder- ½ tsp
• Cumin powder- 1 tsp
• Salt- to taste
• Water- 4 cups
• Asafoetida (hing)- ½ tsp
• Green chili paste/crush- 2 to 3 tsp
• Ginger~garlic paste- 2 tsp
• Cumin seeds- 1 tsp
• Sesame seeds (Til)- 2 tbsp
• Poppy seeds (khakhas)- 1 tsp (optional)
• Oil to fry- as required + 2 tbsp

Method:

• Separate out coriander leaves from it stem. You may use tender and small stems. Then wash coriander leaves very and drain off all excess water from that. Chop them nicely.
• Combine besan, rice flour, turmeric powder, chili powder, cumin powder and salt and mix well. Then gradually add water and keep stirring. Keep the batter lumps free. Set it aside.
• Heat 2 tbsp oil in a nonstick pan. Add cumin seeds, hing and saute. Then add ginger-garlic paste, green chilly paste and saute. Add sesame seeds, khaskhas and saute a while.
• Add the chopped coriander and pinch of salt. Saute for a minute. Then cover and cook for 2 minutes.
• Meanwhile grease to a plate with a some height or dhokala plate or baking square dish with oil.
• Then add the gram flour batter and keep stirring continuously. Cook on low to med heat. Ensure that no lumps are formed. Stir until mixture becomes thick.
• Mixture should become nicely thick. It will take approx 7-8 minutes. Batter will be separeted from pan side. Turn off the heat. 
  
• Put the mixture in the plate and spread the mixture evenly, pat with spoon and bowl/katori and make even layer. Set it aside for cooling for an hour. 
  
• Then cut into square shapes or shape of your choice. 
  
• Heat oil in the kadhai and deep fry the vadis on medium flame till they are crispy and golden brown. 
• Serve them hot with green chutney and date-tamarind chutney and peanut chutney or tomato ketchup. Everything goes well with this vadi.

Notes:

• Maintain the right consistency of batter while cooking. 
• You can shallow fry these vadies, but deep fried is more tasty. 
• You can bake them. Brush little oil on vadies and arrange them in a baking tray. Bake them on approx 150 C. It may take around 7 to 8 minutes. Flip the sides occasionally.

Fresh Green Gram Cutlet ~ Hare Chaneke Kebab

Usually dried Bengal gram or Chickpeas is used for Kebab. But kebab which using with fresh Bengal gram tastes awesome. Fresh Bengal gram is easily available in winter.

Ingredients:

• Fresh bengal gram/ hare chane - 500 gm~ about 1½ cup 
• Fresh coriander leaves- ¼ cup
• Mint leaves / pudina- 10 leaves
• Garlic- 6 cloves
• Ginger- ½ inch
• Green chilies- 3 to 4
• Onion- ½ cup
• Hang curd- 1 tbsp
• Gram flour/ besan, roasted-  ¼ cup
• Coriander powder- ½ tsp
• Roasted cumin powder- ½ tsp
• Garam masala- ½ tsp
• Salt- to taste
• Oil- as required

Hare Chane:

Method:

• Peel the pods.
• Pressure cook hare chane. (Keep in separator, sprinkle little water, do not use much more water for cooking.) let them cooled.
• Combine cooked chane, fresh coriander, pudina, garlic, ginger, green chillies, onion, hung curd and grind together without water into paste.
• Add roasted besan, coriander-cumin powder, salt and mix well till soft dough is formed. 
• Divide into small equal parts and make ball.
• Flatten each ball into round shape
• Heat little oil in the pan and shallow fry the kebabs into golden brown. You can deep fry also.
• Serve hot with tomato ketchup, mint chutney and some salad. 

Quick Pasta

This pasta recipe will quickly satisfy your craving. If you have boiled pasta then you can make this dish within 5 minutes. 

Ingredients:

• Penne pasta or any pasta- 1 package (250 gm)
• Onion roughly chopped- 2 med (1 ½ cup)
• Garlic, minced- 1 to 2 tbsp (as per personal likes)
• Processed cheese or Parmesan cheese, grated-  2 cubes or ½ cup (Keep aside a little of cheese for garnishing. You can add more cheese. It always tastes better.)
• Milk with it's cream/malai/say- 1 cup 
• Olive oil- 2-3 tbsp
• Butter- 1 tbsp
• Mix herbs- 1 tsp
• Chili flakes- 1 tsp or to taste
• Black pepper- 2 tsp or to taste
• Salt - to taste 
• Parsley, finely chopped- 2 tbsp (optional)

Method:

• Cook/boil pasta as given direction on package and drain. Do not overcook, keep them al dente. 
• Heat olive oil in a pan. Add onion and garlic and saute till onion turns transparent.
• Add butter, chilli flakes, mix herbs and saute a while.
• Add milk, mix well and bring to boil.
• Add cheese now and give a nice stir. Let dissolve all cheese in a milk.
• Add cooked pasta and mix well. 
• Add salt and pepper. Mix well and cook for 2-3 minutes. 
• Garnish with grated cheese, chopped parsley, chili flakes and pepper.
• Serve hot.

Khari Shankarpali ~ Namak Pare

Khari Shankarpali is a must in Diwali but best accompaniment with the evening tea.

  

Ingredients:

• Refined flour (Maida)- 250 gm 
• Hot Oil (Mohan)- 4 tbsp 
• Black peppercorns, freshly ground- 1 tsp 
• Cumin seeds, coarsely crushed- 1 tsp 
• Carom seeds (Ajwain, ova)- ½ tsp 
• Salt- approx 1 tsp or to taste 
• Water- ½ cup 
• Refind sunflower oil for frying- as required 

Method:

• Sieve maida in a big bowl or plate and add cumin seeds, carom seeds, pepper and salt. Mix well. 
• Heat oil in a small/tadka pan until it reaches the smoking stage. It's mohan. 
• Pour mohan over the mixture. 
• Cool little bit and rub this flour with palms. 
• Add water and knead to nice and stiff dough. 
• Keep it covered the dough for 1-2 hours. 
• Knead this dough again. If it is going very hard to knead, cut into small pieces of dough and knead in food-processor. 
• Now the consistency of the dough should be such that you should be able to roll it. 
• Divide the dough in equal parts, roll it, into round shape like a chapati but not too thin, not too thick. No need to dusting. 
• Cut it with a fancy cutter or knife into small squares. 
• Heat oil, in a kadhai. Fry in oil, on low to medium heat, till you get golden brown colour. 
• Allow to cool. Store in air tight container. 

खारी शंकरपाळी

साहित्य: 

• मैदा- २५० ग्रॅम 
• मोहन- ४ टेबलस्पून 
• मिरे, भरडून- १ टीस्पून (तिखट आवडत असल्यास प्रमाण वाढवणे) 
• जिरे, भरडून- १ टीस्पून 
• ओवा- १/२ टीस्पून 
• मीठ- १ टीस्पून किंवा चवीप्रमाणे 
• पाणी- १/२ कप 
• रिफाइंड सुर्यफुल तेल, तळण्यासाठी - जरुरीप्रमाणे 

कृती:

• मैदा परातीत चाळून घ्यावा. त्यात कुटलेले जिरे व मिरे, ओवा आणि मीठ घालून चांगले मिक्स करावे. 
• मोहन घालून आधी चमच्याने व नंतर हाताने पीठ चोळून मिक्स करावे. 
• पाणी घालुन घट्ट कणिक मळावी. कणिक तयार झाली की ती १-२ तास झाकून ठेवावी. त्यामुळे कणिक लाटण्यायोग्य सैल होते. 
• आता ही कणिक पुन्हा थोडी मळून घ्यावी. (मळण्यास फारच घट्ट वाटत असेल तर कणकेचे छोटे छोटे तुकडे करून फूड-प्रोसेसर मध्ये फिरवुन घ्यावेत.) 
• मग या कणकेचे मोठे गोळे करून ते चपातीप्रमाणे जाडसर लाटून घ्यावेत. हि चपाती फार जाड नको आणि फार पातळही नको. (गोड शंकरपाळीपेक्षा पातळ हवी.) लाटण्यासाठी वरून मैदा लावण्याची आवश्यकता नाही. 
• कातण्याने किंवा सुरीने या लाटलेल्या पोळीचे चौकोनी तुकडे करावेत. या शंकरपाळ्या एका ताटामध्ये काढून घ्याव्यात. झालेल्या शंकरपाळ्या आणि कणिक फडक्याने झाकून ठेवावे. 
• सगळ्या कणकेच्या शंकरपाळ्या तयार झाल्या की भरपूर तेलामध्ये थोड्या थोड्या शंकरपाळ्या सोडून सोनेरी रंगावर मंद ते मध्यम आचेवर तळून घ्याव्यात. प्रखर(मोठ्या) आचेवर तळल्या तर बाहेरून करपतात आणि आतून कच्च्या राहतात. त्यामुळे नंतर मऊ पडतात. 

टीपा:

• या कणकेची शंकरपाळी ऐवजी कडक पुरी पण बनवू शकता. तळण्याआधी पुरीला टोचे मारून घ्या. 
• मिरी ऐवजी लाल तिखट/मिरची पूड घालून तिखट शंकरपाळी बनवू शकता. 
• कसुरी मेथी, तीळ, कलौन्जी, लसूण तसेच कणिक भिजवण्यासाठी पालक, बीट किंवा टोमॅटो प्युरी असे वेगवेगळे जिन्नस वापरून चवीत वेगवेगळे प्रयोग करू शकता. 

Gopalkala

Happy Jnmashtami ........!!!

Actually Gopalkala has two meanings. One is our very famous festival, this known as 'Govinda' or 'Dahihandi' in Maharashtra sp. in Kokan. And other is prasad (the food which offers to God) of Janmashtami. Janmashtami (birthday of Lord Krishna) is celebrated all over India.
Gopalkala is very easy and quick to prepare. This is also very nutritious and scrumptious dish. This is not necessary to make this for prasad only, You may serve this as a healthy low-cal snack.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Ingredients:

• Yogurt/Curd- 1 cup
• Beaten rice (Poha)- 1 cup
• Popped rice (Lahya/Lahiya)- a handful 
• Fresh coconut, scrapped- 2 tbsp
• Cucumber, chopped- 1 cup
• Pomegranate seeds (anar dana)- ¼ cup
• Green Chilies, chopped or crushed- 1~2
• Ginger, grated- ½ tsp
• Peanuts, roasted & peeled- ¼ cup
• Fried masala chana dal or roasted chana dal/Pandharpuri dal- ¼ cup 
• Salt- to taste
• Sugar- 1 tsp
• Fresh coriander, finely chopped- ¼ cup
• Pure ghee- 1 tsp
• Cumin seeds- 1 tsp

Method:

• Wash and drain poha by starainer.
• Beat curd and add sugar & some salt. 
• Combine curd, poha and lahya in the bowl. Allow to soak for 5 minutes.
• Heat ghee in a small tadaka pan. Add cumin seeds, green chilies and saute for few seconds.
• Pour over the beaten rice-curd mixture and mix well.
• Add coconut, cucumber, anar dana, ginger, peanuts, masala chana dal, coriander leaves and some salt. Mix well.
• Serve immediately. 

Tips:

• If popped rice (Lahya/Lahiya) are not available, you can omit it.  
• I have given here the quantity of ingredients for your information. But actually, you can add the ingredients as your personal choice. 
• You can add some extra fruits also.

Bolo Gopal Krishna Maharaj ki jai.......

|| Jai Shri Krishna ||

Bhajani vade ~ Multi-grain Puff

Bhajani vade are specially made for "Mangalagouri Puja" in Hindu's holly month Shravan. They are very flavorful, tasty and healthy too. These are easy to digest to in rainy season. Thalipeeth bhajani (multi grain flour) is used for making these Vade.




Ingredients: 

• Thalipith Bhajani- 1 cup 
• Fresh coriander, finely chopped- a handful 
• Sesame seeds- 1 tbsp 
• Red chili powder- 1 tsp 
• Asafoetida (hing)- ¼ tsp 
• Turmeric powder- ½ tsp 
• Carom seeds- 1 tsp (optional) 
• Salt- to taste 
• Hot oil (mohan)- 1 tbsp 
• Warm water- approx ¾ cup 
• Oil for deep frying- as required 

Method:

• Combine thalipith bhajani, red chili powder, turmeric powder, hing, sesame seeds, carom seeds, chopped coriander and salt in a mixing bowl. 
• Mix well. 
• Add very hot oil to it. Let it cool little bit. 
• Add hot water to the mixture and knead it into a semi-hard dough. Add the water in little by little while kneading the dough. 
• The dough should be kneaded nicely. Once done, cover the dough and let it rest for 15 minutes. 
• Heat oil for deep frying. Divide the dough into 10 to 12 equal balls. 
• Take a small plastic sheet. Apply little water. Place 1 dough ball on it and pat and make round vada. Poke with finger in center. 
• Deep fry vada over high to medium heat until nicely done from both sides. 
• Drain it on a absorbent paper. 
• Serve hot with curd. 

Notes:

• While making Thalipith Bhajani, if dals are not properly roasted, vada doesn't become crispy. 
• If the Vada breaks during frying, then add either wheat flour or rice flour to the dough and also increase the seasoning accordingly.
• To read recipe, Thalipeeth Bhajani......click here. 

भाजणीचे वडे: संपूर्ण रेसिपी  मराठीत वाचण्यासाठी  क्लिक करा. 

Vange aani Ghosale/Gilka Bhajee ~ Brinjal and Green Sponge Gourd Fritters

These bhajees are not so popular as street food. But they are popular in our Maharashtrians home. They are very tasty and goes well with dal-rice.

Ingredients:

• Green Sponge Gourd (Ghosale/Gilka)- 1 medium size 
• Brinjal (Eggplant)- 1 medium size 
• 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

Method:

• 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.
• Cut green sponge gourd and brinjal into thin (1 cm) round slices. 
  
• Heat the oil in a kadhai/wok. Turn flame to medium heat once oil is hot. Put slices 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 any chutney as snacks. But mostly we serve this bhajee in a meal as side.

Note: You can also use  Shirale/Dodaka /Ridge Gourd in place of  Ghosale.