Puran Poli

Puran Poli is a popular Maharashtrian dish. Poli is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa,Shravan month. Although it resembles a roti/chapati, a Poli is actually very different. It is made with poli filled with stuffing.

Kheer (Craked Whole Wheat Pudding )

Serve: 4

Time : 20 Minutes

Ingredients:

1 Cup cracked whole wheat

1 Cup Jaggery

2-3 Cup milk( as needed)

1 tsp sugar(optional)

1/2 tsp cardamom powder

2 tsp ghee ( clarified butter)

2 Cups water

1-2 tsp cashew nuts

Method:

1. In non stick pan, add 1 tsp of ghee and Roast cracked whole wheat on low flame for 3-4 Minutes. Remove and Keep aside. In same pan roast cashew nuts till golden brown and keep aside.

2. Pressure cook cracked whole wheat in 2 Cups of water for 3 whistles. Let the steam drop by itself.

3. In deep vessel, add remaining 1 tsp ghee. Cook jaggery, sugar and cooked cracked wheat on medium low flame. Stir in between.

4. Once all Jaggery melted and mixed well with wheat add milk, cardamom powder. Mix well. Let the milk come to boil.

5. Garnish with cashew nut. Serve hot or cool with milk or ghee as per your choice.

Note:

1. Use fine cracked whole wheat instead of coarsely cracked wheat.

Cookie over Ice Cream

This one is quick and easy party dessert serving. I have used Breyer's fat free vanilla ice cream and Oatmeal cookie. You can use your choice of ice cream and cookie. It taste Delicious.

Serve: 6

Time: 5 Minutes

Ingredients:

6 tsp Ice - Cream (of your choice)

12 cookies

Method:

1. Refrigerate ice cream to make if firm.

2. Place 6 cookies in tray. Take out ice cream and place 1 tsp over each cookie. Place another cookie over ice cream.

3. Gently push to make it Ice cream sandwich.

4. Refrigerate till the time you serve.

5. Serve chill.

Note:

1. Ice cream should be firm enough to place it on cookie. Otherwise it will melt before you serve.

Stuffed Kobi Paratha ( Stuffed Cabbage Paratha)

Serve: 12-13 Paratha

Time: 20 Minutes

Ingredients:

Filling:

2 Cup Cabbage shredded

1 Cup green peas

1 small onion chopped

6-7 green chilies

2-3 tsp coriander finely chopped

4-5 curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp Garam masala

2-3 garlic cloves

1 tsp oil

salt to taste

Dough:

2 Cup whole wheat flour

1/2 Cup all purpose flour(optional)

1 tsp oil

water

salt to taste

Method:

For dough:

1. Mix flour, salt, oil in deep flat vessel.

2. Add water little at a time, knead well to get soft dough.

3. Keep aside at least for 30-40 min, keep it covered.

For Cabbage Filling:

1. Wash shredded cabbage in hot water to remove its strong smell (optional).

2. Blend onion, green chilies, curry leaves, coriander leaves, garlic cloves to smooth paste.

3. Heat oil in non-stick pan, add cumin seeds, mustard seeds, onion, garlic, chili paste and saute well.

5. Add shredded cabbage, green peas, garam masala powder, salt and mix well.

6. Cook for 4-5 mins. Smash each peas with flat end stapula.

7. Let it cool for 4-5 Minutes.

Making Paratha:

1. Make 1 small boll of dough each at one time.

2. Roll a slice of dough to a small circular shape. Put small ball of cooked cabbage on center of rolled dough and close over stuffing.

8. Roll it till desired consistency.

9. Bake it on a hot pan flipping it on either sides on medium heat.

10. Put a little ghee over it (optional).

11. Serve Hot.

Note:

1. While baking avoid flipping frequently.

2. Red chili powder can be used instead of green chilies.

3. Size of cabbage stuffing ball can depend on your choice, as per thickness of parathas.

4. You can use leftover cabbage subji to make such parathas or any other dry subji can be used.

Crispy Yummy Vegetable Toast

Crispy Outside... yummy Inside...

Serve: 2

time:10 Minutes

Ingredients:

4 bread slice

1/2 Cup of chopped green bell pepper

3 tsp 0f fresh green peas

2 tsp of chopped tomato

1 small onion finely chopped

1 tsp of coriander chutney/ spread

1 slice of fat free cheese

1 tsp of hot sauce

1/2 garam masala powder

1 tsp oil

salt to taste

Method:

1. Heat oil in non stick small pan. Add onions, stir for few seconds till it become slight tender, add peas, green bell pepper.

2. Add salt, garam masala. and mix well. Saute for 1-2 minutes and Keep aside.

3. Cut sides of bread side. apply coriander and hot sauce on both slice. On one slice keep fat free cheese. Fill the cooked vegetable mixture.

4. Place other bread over the bread filled with vegetables. Put bread slices inside the toaster. I used traditional toaster. You can use electric one.

5. Roast both side for 1 minutes on medium flame.

6. Serve hot with tomato ketchup.

Note:

1. You can use vegetable of your own choice. Never use cucumber, it will mess up with the taste.

2. For Leftove dry Vegetables this recipes is very good option. Just use as filling and no one will never have a clue after tasting it.

2. You can use remaining sides of bread while filling vegetable stuffing. Place it above the vegetable stuffing.

3. Other way is you can make chiwada of sides of bread using onion and tomato. Or you can bake it and have with any dipping as baked bread sticks with salsa.

Rava Idli and Sambar

Click here for Sambar Recipe

Instant:

Serve : 3-4

Time : 30mins

Ingredients:

1 packet of MTR Rava idli (500gm)

1 Cup yogurt (250gm)

1/2 Cup coriander leaves finely chopped

water

Method:

1. As per instruction on packet mix rava idli mixture, yogurt, coriander leaves and water.

2. Grease Idli stand, Add idli mixture and steam for 15 minutes.

3. Serve with sambar.

From Scratch

Serve : 3-4

Time : 30mins (excluding standing time)

Ingredients:

1 cup wheat rava (medium thick)(semolina)

1/2 tsp mustard seeds

1/2 tsp grated ginger

2-3 finely chopped green chilies

1 tsp chana daal

1/4 tsp baking soda

1/2 cup cashews ( broken)

1/2 Cup finely chopped coriander leaves

2 tsp grated coconut(fresh or frozen) (optional)

1 cup yogurt

1-2 tsp oil

Salt to taste

Method:

1. Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add rava, mix well.

2. Add salt, soda, coriander leaves, coconut, yogurt and mix well. Leave it for around 30mins.

3. Grease Idli stand, Add idli mixture and steam for 15 minutes.

4. Serve with sambar.

Kothimbiriche Cutlet ( Coriander Cutlet)

Serve: 6-7 medium cutlet

Time: 20 Minutes

Ingredients:

1.5 Cup finely chopped Coriander leaves

1/2 Cup besan flour (Chick peas flour)

2 garlic cloves paste

1 tsp red chili powder

1 tsp cumin coriander powder

1/2 tsp turmeric powder

pinch of asofoetida

salt to taste

water

oil

Method:

1. Mix well coriander leaves, besan flour, garlic paste and all dry ingredients.

2. Add water slow by slow to make dough. Make small balls.

3. On wet cloth, pat balls using hands and make cutlets.

4. In non-stick pan, grease some oil and shallow fry cutlet till golden crispy brown in medium low heat.

5. Serve hot with tomato ketchup.

Note:

1. While making dough add water carefully.

Varanya chi Amti (Spicy Curry of Indian Val or Dried Hyacinth Beans or Indian Broad Beans)

Time: 35 Minutes
Serve: 4 Ingredients:

1 Cup Val/varan - Soaked 4-6 hrs (Indian Val or Dried Hyacinth Beans or Indian Broad Beans) 

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp curry leaves

1 large onion finely chopped
1 inch fresh Ginger

3-4 cloves of Garlic

2-3 tsp fresh coriander

2-3 tsp Dry Coconut shredded(optional)
1 small piece of Jaggery 0r 0.5 tsp Brown Cane Sugar

1-2 amsul ( kokam , Garcinia Indica)
a pinch of Asafoetida(Hing)powder

0.5 tsp Turmeric powder
1tsp Garam Masala
2tsp Kolhapuri Chutney

1.5 tbp Oil
Salt to taste

Method:

1. Soak white beans for 4-6 hrs. Peel soaked white beans and remove skin and impurities.

2. Blend ginger, garlic, dry coconut and fresh coriander to fine paste.

2. Heat oil in deep vessel on medium flame, add cumin, mustard seeds and curry leaves, let it crackle . Now add pinch of Asafoetida(hing) powder and onions. Stir fry till onions are tender.

3. Add blended ginger garlic mixture, and mix well. Add turmeric powder, Kolhapuri Chutney, Garam masala, amsul, and soaked white beans. Stir for 4-5 minutes.

4. Add Salt and Jaggery to taste. Add water to adjust the curry to desired thickness. Let it cook for about 5-6 minutes or till beans are cooked .

5. Serve hot.

Note:

1. Kolhapuri chutney can be replaced by red chili powder, cumin seeds powder and coriander seeds, But it will change the taste of curry. Or use Kanda lasun masala easily find these in Indian grocery store.

2. This curry can be served with plain steamed white rice, naan, chapati, phulaki.

3. This dish can be made with chana Dal, dried Black peas Lentils for different taste.

Kalaya Watanyachi Amti

You will find this dried black peas in Indian grocery store only. This is very famous dish in Maharashtra,India. This is served with bhakri and plain steamed white rice.

Serve: 4

Time: 35 Minutes

Ingredients:

1 Cup Kale Watane( dried black peas ) soaked overnight

1 tsp cumin seeds

1 tsp mustard seeds

8-10 curry leaves

1 large onion(finely chopped)
1 inch Ginger

3-4 cloves of Garlic

2-3 tsp coriander leaves

2-3 tsp Dry Coconut(shredded)
1 tsp Jaggery

a pinch of Asafoetida(Hing)
1 tbsp Garam Masala

1/2 tsp Turmeric powder
2 tsp Kolhapuri Chutney or Kanda Lasun Masala

2 tbsp Oil
Salt to taste

Method:

1. Soak dried black peas overnight. Next day, Remove impurities and unsoaked black peas.

2. Blend ginger, garlic, dry coconut and coriander leaves to fine paste.

3. In Pressure cooker, Heat oil in deep vessel on medium flame, add cumin, mustard seeds and curry leaves, let it crackle . Now add pinch of Asafoetida and onions. Stir fry till onions are tender.

4. Add blended ginger garlic mixture, and mix well. Add turmeric powder, Kolhapuri Chutney or kanda lasun masala, Garam masala and soaked black peas. Stir for 4-5 minutes.

4. Add Salt and Jaggery to taste. Add water to adjust the curry to desired thickness. Pressure cook for about 2 whistles .

5. Serve hot.

Note:

1. Kolhapuri chutney can be replaced by red chili powder, cumin seeds powder and coriander seeds, But it will change the taste of curry. Or use Kanda lasun masala easily find these in Indian grocery store

2. This curry can be served with plain steamed white rice, naan, chapati, phulaki, Bhakri.

3. This dish can be made with chana Dal, Varan(white beans) Lentils for different taste.

Kande Pohe

 

In Maharashtra, Kanda pohe is very famous and easy to make snack. For any sudden guest or at morning breakfast or evening snack with garam garam(hot) chaha(tea) is great dish, Hmm just mouthwatering. Also in arrange marriage, whenever boy's family comes to girl's house there a tradition of making "Kanda Pohe".

And one more thing, Can you imagine that one can compose a rocking and solid song inspired by kanda pohe tradition. Yes, Avadhoot Gupte have done that. Kanda pohe song describe kanda pohe tradition and life of a woman. This is Very beautiful song from "Sanai chowghade" marathi movie sung by Sunidhi Chouhan and sung by Avadhoot Gupte.Have a look.

Time: 20 minutesServe: 2
Ingredients:

1 cup flatten rice (poha) (rice flakes)
1/2 tsp mustard seeds
1 tsp cumin seeds
5-6 green chillies, chopped or slitted
1 1/2 tbsp oil
1 tsp curry leaves
1/4 cup crushed peanuts
2 onions(chopped finely/thin slice)
1 small potato(peeled chopped into small cubes)- optional
1 tsp lime juice
2-3 tsp coriander leaves (to Garnish)
salt to taste

Method:

1. Wash the Rice Flakes ( poha ) until clean. Drain the water and sprinkle a handful of water and keep aside. After 15 minutes loosen the poha gently, and break lumps with hands.

2. Heat oil in a Non-stick pan, add mustard seeds, cumin seeds , and let it splutter.

3. Now add curry leaves, green chilies and crushed peanuts stir for few seconds, then add chopped onions. Let onion cook till tender, add potatoes . Stir for 2-3 minutes.

4. Add poha, salt and lime juice as per taste. Mix well and Cover and cook for few minutes on low flame.

5. Transfer to a serving dish and garnish with coriander.

6. Serve hot.
Note:
1. Potatoes can be replace with green peas.
2. Kanda pohe served with curd and additional lemon and freshly brewed coffee or tea or Cold drink.

Varicha Bhat - Samo for fast or Indian Vrat

Serve: 4

Time: 10mins

Ingredients:

1 Cup Vari or Samo or vrat ka chawal

2 Cups water

2 cloves ( optional )

Salt to taste

Method:

1. In skillet roast vari for about 1 min on high heat. Take out to plate.

2. Add 2 cups water, cloves and salt in same skillet.

3. Let the gas be high. Bring to boil. Stir

4. Lower the gas. Add roasted vari into water. Stir for few seconds.

5. Simmer and cover. Cook for 5-10 minutes in medium-low heat.

6. In between check for any excess water is required.

7. Serve hot with Shengdanyachi Amti.

Note:

1. Vari also goes by names Bhagar, Samo, Morayo or Vrat ka chawal.