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Brownie Sizzler in Marathi
Time: 15 minutes
Makes: 4 servings
Ingredients:
4 squares of chocolate brownies
Chocolate Sauce: 1 bar of milk chocolate, 1/2 cup whole milk
Pack of Vanilla Ice-cream
Sizzler Plate with wooden trey
Dry Fruits (walnut and almond pieces)
Method:
1) To make chocolate sauce, we need to melt the chocolate. Break the bar into pieces. Put in glass bowl. Microwave for 30 seconds. Stir with a whisker. Microwave for 10 to 15 more seconds if require. Work with chocolate very carefully. It gets burn if microwaved more than required.
2) Once chocolate is melted add milk and stir vigorously to get smooth, shiny chocolate sauce.
3) Microwave brownies for 10 to 15 seconds just to make them warm.
4) Heat a sizzler plate. Make it very hot. Carefully put the heated plate on wooden trey. Place brownies at the center. On top of each brownie place one scoop of vanilla ice-cream. Pour chocolate sauce on vanilla ice-cream and let it flow on the sizzler plate. Chocolate sauce will start sizzling. Garnish with walnuts and almonds. Serve immediately.
How to eat? - A small chunk of ice cream with a brownie piece and a bit of chocolate sauce.
Tips:
1) To avoid chocolate sauce from sticking to the sizzling plate. Place a piece of aluminum foil on hot sizzler plate.
2) After 30 seconds of microwaving chocolate, you will notice that chocolate has not melted and intact from the outside. Infact, it has melted from the inside. Hence, after first 30 seconds, stir the chocolate. You may need to microwave twice for 15 seconds. Each time, stir and check.
3) Eat with caution. If you spoon the chocolate sauce directly from the sizzling plate you will sizzle your tongue too !! [my own experience ;) ]
Bread Upma in Marathi
Time: 10 minutes
Makes: 2 servings
Ingredients:
10 slices of white bread (Leftover)
2 tbsp oil
For tempering: 2 pinches mustard seeds, 1 pinch hing, 1/8 tsp turmeric powder, few curry leaves
2 green chilies, slit lengthwise or 2 red dry chilies, broken
1/4 cup Onion, finely chopped
salt and sugar to taste
cilantro for garnishing
1 tsp lemon juice
Method:
1) chop the bread slices into small cubes or just mince with hands.
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and curry leaves. Add green chiles and onion.
3) Sprinkle some salt and cook onion till translucent. Add chopped bread and mix well. Sprinkle 2 pinches sugar.
4) Cover and cook over medium-low heat for couple of minutes. Add lemon juice and mix.
Garnish with cilantro and serve hot.
Tips:
1) Bread can be crumbled in mixer instead of mincing.
2) Leftover bread makes nice upma than fresh bread.
Bean Sprouts Salad in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
100 to 125 grams bean sprouts
6 to 8 thin slices of cucumber (peeled), cut in half and cut in half moon slices
1/2 tsp ginger, sliced
1 scallion, sliced thin
1 small carrot, grated on large holes
1 tablespoon cilantro, minced
1 tablespoon sesame seeds, toasted
juice of 1/2 lime
1 tsp oil
1 tsp soy sauce
1 green chili, finely chopped (optional)
Method:
1) Add 1 tsp oil to hot frying pan and quickly fry ginger pieces until crisp. Remove from the pan. Drain the oil and reserve.
2) In bowl, combine sprouts, cucumber, scallions, carrot, cilantro and green chili and mix well. Add lime juice, remaining oil from pan, soy sauce, fried ginger, and toasted sesame seeds. Garnish with sesame seeds.
Tip:
1) Sprouts are very delicate. Hence, do the mixing very gently. Also, do not over-mix, it will mush the sprouts.
Baked Vegetables in Marathi
Serves: 3 persons
Time: 30 minutes
Ingredients:
1 tbsp butter
1 tsp paste of - ginger + garlic + green chili
1 cup Cauliflower florets, small (I used 3/4 cup cauliflower + 1/4 cup broccoli)
1/2 cup carrot, small dices
1/2 cup sweet corns, (I used canned one)
1/4 cup french beans, 1 cm round slices
1/2 cup onion, finely chopped
1/2 cup green bell pepper, small dices
salt to taste
Spice mixture of - 3 pinches of Cinnamon pdr + 2 pinches crushed black pepper + 2 pinches cardamom powder
White sauce - Click here for the recipe
Other Ingredients:
1/2 cup Italian cheese blend
1/2 cup Cheddar Cheese
1/4 cup bread crumbs (optional)
Method:
1) Preheat the oven at 350 F.
2) Heat butter in a pan. Add ginger-garlic-chili paste. Saute for few seconds. Add onion and saute until translucent. Now add cauliflower, carrots, french beans, and bell peppers. Saute for a minute. Add sweet corns, salt and spice mixture. Mix well.
3) Put vegetables in baking glass pan. Pour in white sauce as much as needed. Mix in some cheese. Sprinkle the remaining cheese and bread crumbs, evenly on top.
4) Increase the temperature to 400 F. Bake for 8 to 10 minutes or cheese on top melts and turn slightly brown.
Serve with brown bread.
Tips:
1) You may use other vegetables of your choice.
Aluchi Bhaji in Marathi
Time: 25 minutes
Yield: 7 to 8 small bowls (enough for 3 to 4 persons)
Ingredients:
7 to 8 Alu Leaves, medium size (Colacasia/Taro leaves)
3 to 4 tbsp Peanuts
2 to 3 tbsp Chana dal
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/8 tsp turmeric powder, 1/4 tsp red chili powder
3 tbsp besan
1 tsp tamarind
2 tsp Goda masala
2 tsp jaggery
Salt to taste
Method:
1) Soak peanuts and chana dal for 2 hours. Then pressure cook upto 1 or 2 whistles.
2) Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze the tamarind and extract the juice.
3) Wash and pat dry alu leaves. Separate the stems and peel them. Finely chop the leaves and peeled stems.
4) Heat oil in a kadai. Prepare tadka by adding mustard seeds, hing, turmeric powder and red chili powder. Add chopped Alu leaves and chopped stems. Add 1/2 tsp salt. Cover and cook for 6 to 7 minutes to soften the alu leaves. Sprinkle little water if alu leaves become dry.
5) Add tamarind juice and cook for another 3 to 4 minutes. Mix 1/2 cup water and 3 tbsp besan in a bowl without any lumps. Add this mixture to kadai and mix well.
6) Add cooked chana dal and peanut. Add water to adjust the consistency (not too thick not too thin).
7) Add goda masala, jaggery, little salt. Boil till besan cooks.
Serve hot with white rice or Millet roti (bhakari)
Notes:
1) Chopped Alu leaves can be pressure cook to save time.
2) Traditionally, Ambat Chuka (green sorrel) is used to give sour taste to this curry. If you want, you may use 1/4 to 1/2 cup of chopped ambat chuka. But then, do not add tamarind or add in very little amount after checking the taste. Otherwise, curry would taste very sour.
Additionally, 1/2 small raddish can be use.
3) Fresh coconut slices can be added alongwith peanuts.
4) Adjust the seasoning according to your taste
Aloo Baingan Stir Fry in Marathi
Time: 20 minutes
Serves: 3 persons
Ingredients:
8 to 10 small eggplants (tip 1)
2 medium potatoes
1/2 cup finely chopped onion
For tempering: 2 tbsp oil, pinch of mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric, 1/2 tsp red chili powder
4 to 5 curry leaves
2 tbsp roasted peanuts powder (coarse)
2 tbsp fresh grated coconut
Salt to taste
1/2 tsp sugar or to taste
Method:
1) Wash the eggplants and cut off the stem. Cut each eggplant lengthwise in quarters. Then make thin slices. Immerse them in cold water.
2) Peel the potatoes. Cut lengthwise in quarters and make thin slices.
3) Heat oil in a kadai. Add mustard seeds, hing, turmeric, chili powder and curry leaves. Add onion and potatoes. Add some salt. Cover and cook until potatoes are 50 % done.
4) Drain water from eggplant slices. Add eggplant slices in kadai and mix well. Now, do not cover the pan as eggplants get cooked quickly. So keep stirring whenever needed.
5) When eggplants are almost done, check the salt and add if required. Add peanuts powder, sugar and coconut. Mix well and cook for couple of minutes.
Serve hot with chapati.
Tips:
1) Big eggplant can be used. In that case, for 1 cup eggplant slices use 3/4 cup potato slices.
2) Add a teaspoon of lemon juice to give tangy taste.
Stuffed Karela in Marathi
Time: 25 minutes
serves: 2 to 4 persons
Ingredients:
4 small Karela (bitter gourd)
Oil for deep frying
Stuffing:
2 tbsp roasted sesame seeds
2 tbsp roasted besan flour (roast over 1 tbsp oil)
2 tbsp roasted coconut (dry coconut)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp red chili powder
1/4 tsp Hing (Asafoetida)
1/4 tsp turmeric powder
1 tsp fennel seeds (saunf)
1 tsp sugar
1 tsp poppy seeds (optional) (roasted)
Salt to taste
Method:
1) Wash karela nicely. Grate the surface and make it smooth. Slit lengthwise, remove seeds. Rub little salt inside the karela.
2) Crush roasted sesame seeds and coconut together. Add roasted besan, coriander-cumin powder, amchoor, red chili powder, sugar, crushed poppy seeds and little salt(remember, we've rubbed little into karela).
3) Stuff this mixture inside karela. Tie each karela tightly with a tread. Deep fry until golden crispy.
Tips:
1) Karela can be shallow fried. Heat around 1/4 cup of oil into a pan. Prepare tempering by adding mustard seeds, hing, turmeric powder. Add karela, cover and cook for few minutes. Change the sides occasionally. Press with a spoon, so that karela gets cooked properly.
2) Always choose small karelas. They cook faster, and easy to serve (usually one karela is sufficient for one person)
Broccoli Soup in Marathi
Time: 20 minutes
Serves: 2 to 3 persons
Ingredients:
1 tbsp butter, room temperature
300 gram fresh broccoli florets (1 and 1/2 cup small florets)
1 medium onion, chopped (3/4 cup)
1 medium carrot, chopped
Salt and freshly ground black pepper, to taste
1 tbsp all-purpose flour
2 cups Water (tip 1)
1/4 cup cream (I used half and half)
Croutons (optional)
Method:
1) Heat 1 tbsp butter into a deep saucepan. Add broccoli, onion and carrot. Also add salt and pepper. Saute over medium heat until onion is translucent. About 5 to 6 minutes.
2) Add all purpose flour and keep stirring for couple of minutes. Add water and bring to boil. Simmer uncovered for 10 minutes.
3) Pour in the cream. and give a good stir. Blend it well and make fine puree. Adjust salt and pepper. and boil for couple of minutes
Serve hot with homemade croutons.
Tip:
1) Vegetable stock or chicken stock may be used instead of water.
Baby Corn Pakoda in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
15 baby Corns
3 tbsp corn flour
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp amchoor powder
Salt to taste
Oil to deep fry
Method:
1) Take corn flour into a small bowl. add all the spices and salt. Mix well. Add 2 to 3 tbsp water and make medium consistency paste.
2) Wash and pat dry baby corns. Heat oil into a kadai. Turn the heat to medium high.
3) Dip the 3 to 4 baby corns into corn flour paste. Coat well. Leave the baby corns in hot oil. Deep fry till golden brown.
Serve hot with tomato ketchup.
Amrakhand in Marathi
Time: 30 minutes
Serves: 5 to 6 people
Ingredients:
32 OZ cup of "Chobani" plain Greek Yogurt OR 1/2 kg chakka
3/4 to 1 cup mango pulp (I had used sweetened mango pulp)
1 cup sugar
1/2 tsp Cardamom powder
2 tbsp Charoli (Chironji)
2 tbsp Pistachio, finely chopped
Method:
1) Hang Greek yogurt into a muslin cloth for about 8 to 10 hours or until all the water content drips out.
2) Take the pressed yogurt (chakka) into a big mixing bowl. Add 1/2 cup mango pulp and 1/2 cup sugar. Mix well. Leave it for 15 minutes until sugar dissolves. Check the taste. If you want more sweetness and mango flavor, add mango pulp. Add some sugar if needed. Churn it through Pooran Machine.
3) Add cardamom powder, charoli and pistachio. Chill in the refrigerator and serve with puri.
Tips:
1) Do not add entire amount of mango pulp and sugar. Once sugar dissolves in chakka, the consistency loosens. Therefore check the consistency and add sugar and mango pulp accordingly.
2) Fresh Alfonso mango pulp (homemade) can be used instead of canned mango pulp. In that case, you will have to add more sugar.
3) If you are using granulated sugar, you might not need to grind the chakka-sugar mixture through pooran machine.
4) Cardamom powder can be substituted by nutmeg powder.
5) Nuts other than pistachio like cashews, almonds can be added at your choice
Pressure cooker Cake in Marathi
Time - Preparation: 25 minutes | Baking: 35 to 40 minutes.
Yield: 8 to 10 medium pieces
Ingredients:
3/4 cup All purpose flour
250 to 300 gram Condensed milk (1/2 to 3/4 cup)
1/4 cup Butter (unsalted)
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp vanilla essence
1/2 cup carbonated water (soda water)
Method:
1) Take a big pressure cooker. Remove the ring and weight from the lid. Close the pressure cooker with lid. Heat it over high flame for 8 to 10 minutes. Do not add water.
2) Grease a baking pan with some butter. Sieve all purpose flour, baking soda and baking powder together into a medium bowl
3) Take another deep and medium mixing bowl. Add softened butter and condensed milk. Beat using hand mixer or egg beater. Mix until well blended and smooth. Add vanilla essence and blend for a minute.
4) Now, add half of the all purpose flour to butter and condensed milk batter. Mix with the hand mixer. Then add half of the soda water and blend. Then again add flour, followed by soda water. Mix well until smooth consistency.
5) Pour the batter into greased cake tin. To remove excessive air bubbles, hit the pan very gently on the counter-top. Remove the cooker's lid. Turn the heat to medium. Put the cake tin inside with help of Pakkad (Indian Tong). Put the lid on and bake for 35 to 40 minutes. Do not open the cooker for first 25 minutes.
6) After 25 minutes open the lid. You will notice cake has risen nicely, but its not cooked inside. You may check by poking with toothpick in the middle of the cake. If you find wet batter on the toothpick, that means cake needs 10 to 12 minutes more to bake. Put the lid on.
7) After 10 to 12 minutes again check with toothpick. If it comes out clean, that means cake is ready.
Turn off the heat and use Pakkad to remove cake tin out of pressure cooker.
Remove the cake out from the cake tin and put it on a wired rack to cool down. After 15-20 minutes, cut the cake and its ready to enjoy.
Tips:
1) To get the perfect sweetness, taste the batter before pouring into cake tin. If you feel that batter needs to be little more sweet, add some condensed milk.
2) Do not forget to remove Pressure cooker ring and weight. Also DO NOT add water in the cooker.
3) Use thick Aluminum Metal cake tin. Thin metal might crack due to high heat.
4) To make the cake in two colors. Divide the batter into two portions. Keep one portion as it is. Add 2 to 3 tbsp dark coco powder and some condensed milk. Mix well. First add white portion of batter and then pour chocolaty portion over the white one. Now bake as per above method.
5) First of all, check whether cake tin fits inside the pressure cooker.
6) Do not fill the cake tin completely. Batter level should be upto a little over half. Otherwise, cake will overflow out of the tin.
Baingan Bharta in Marathi
Time: for Roasting- varies according to roasting method | Cooking Time - 5 to 10 minutes
Serves: 3 to 4 persons
Ingredients:
1 big eggplant
1 big Onion, finely chopped (around 3/4 to 1 cup)
3 green chilies, slitted lengthwise
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric
Salt to taste
Cilantro for garnishing
Method:
1) Roast the eggplant.
i) over stove top:- If you have gas burner, rub little oil to eggplant and roast it on the flame. Turn it occasionally. (Note- Eggplant releases water after roasting, so it may leave stains on the burner. But those stains can be removed by scrubbing)
ii) in Oven:- Preheat the oven at 400 F. Apply some oil all over the eggplant. Poke the eggplant a few times with a fork. Wrap it with aluminum foil. Put it in a baking tray and bake for 45 to 50 minutes. (It does cook the eggplant, but does not give smokey flavor)
iii) Use the barbecue grill to roast eggplant.
iv) in Fireplace (Tip) - Funny to hear but I actually roasted the eggplant in fireplace :). Apply some oil all over the eggplant. Poke the eggplant a few times with a fork. Wrap it with aluminum foil. Open the exhaust before starting fire. Now stack 2-3 twigs in fireplace. Put 1 or 2 coconut shells at the bottom. Sprinkle 2 spoons oil over twigs. Place the eggplant in between so that it gets roasted evenly. Light the fire with some newspapers. After fire kicks up perfectly, eggplant will get roasted within 10 to 15 minutes. Remove the eggplant very carefully by using tong. BE CAREFUL WHILE USING THIS METHOD and taking the roasted eggplant out.
2) Let the eggplant cool down. Peel it and cut off the stem. Chop the flesh roughly.
3) Mix eggplant and onion. Do not throw the juices oozed out of the eggplant.
4) Heat oil into a kadai. Add mustard seeds, cumin seeds, hing, turmeric powder and chilies. Saute for few seconds and add onion-eggplant mixture. Cook for couple of minutes. Garnish with cilantro
Serve hot with Millet Roti.
Tips:
1) I did not use store-bought fire log to start the fire. We don't know what things and chemicals they use to make fire long. So, I used fallen twigs.
Dudhi Halwa in marathi
Time: approx 30 minutes
Servings: 3 to 4
Ingredients:
2 n 1/2 cup packed grated bottle gourd (First peel and deseed)
1 tsp ghee
3/4 cup condensed milk
1 tsp Chironji (Charoli)
1 tbsp Almond slivers, blanched and peeled
1 tbsp other dried fruits like cashews, pistachio, sliced
1/4 tsp cardamom powder
Method:
1) Heat a pan, add ghee and wait till it melts. The add bottle gourd. Cook over medium high heat. Stir continuously.
2) After 5 to 8 minutes, the water in bottle gourd will evaporate. Then check a little thread of bottle gourd and taste it. If you feel its under cooked, cook for few more minutes.
3) Add condensed milk and let it cook until nice and thick. Add chironji, and dry fruits. Stir nicely. Add cardamom powder and mix well.
Serve warm or cold. Both way, it tastes great.
Tips:
1) Do not cover the pan when cooking grated bottle gourd.
2) Adjust the amount of condensed milk as per your preference.
Dudhi halwa using Milk and sugar
Aloo Methi in Marathi
Time: 30 to 40 minutes
Serves: 2 to 3 persons
Ingredients:
3 cups finely chopped Methi leaves
1 medium Potato, (peel and cut into medium cubes)
1 small onion, finely chopped (around 1/2 cup after chopping)
1 small tomato, pureed
For tempering:- 1.5 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1 pinch hing, 1/4 tsp turmeric
2-3 green chilies, slitted lengthwise
Salt to taste
Method:
1) Tomato Puree - Immerse the tomato into a water-filled glass bowl. Microwave for 2 minutes. Then drain, puree and strain.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric and green chilies. Saute for few seconds. Add onion and cook 50 %. Then add potato cubes (Tip 1). Mix well, cover the pan and let the potato cook. Stir occasionally to avoid sticking.
3) Add tomato Puree and cook over high heat. Stir until tomato puree reduces and becomes very thick.
4) Now add chopped methi and 2-3 pinches of salt. Do not add too much salt as methi will shrink after sauteing. Stir over high heat.
5) Once methi reduces in size and water content in methi almost evaporates, reduce the heat and cook for couple of minutes. Add salt at this moment (only if required).
Serve hot with chapati.
Tips:
1) Boiled potato can be used to save time. In that case, follow the same steps except add boiled potato cubes at the end.
( tempering + Add onion and cook completely + Add tomato puree and cook until thickens + Add methi leaves and wait till the it shrinks + add potatoes cook for few minutes)
2) This sabzi tastes good without any spices. However, spices may be added as per your choice (garam masala, coriander - cumin powder).
3) Onion can be substituted by Garlic paste. Use 1 tsp garlic paste.
Gavar Bhaji in Marathi
Time: Preparation: 15 to 20 minutes | Cooking Time: 20 minutes
Servings: 2 to 3
Ingredients:
1/4 kg Gawar (Cluster beans)
for tempering:- 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 2 pinches hing (Asafoetida), 1/4 tsp turmeric powder, 1/4 tsp red chili powder
1 small potato, peeled and cubed
2 to 3 tbsp fresh coconut
1 tbsp peanuts powder
2 tsp jaggery
1/2 tsp Goda masala (Maharashtrian masala)
salt to taste
Method:
1) Wash gawar thoroughly. Pat dry with towel. Remove ends and strings (if any) of each gawar. Then pluck and make 1 inch pieces.
2) Steam cook broken gawar into a pressure cooker. Do not add water. (Add 1 inch level water at the bottom of cooker, take a steel container which fits inside the cooker. Put the broken gawar into it. and do not add water to this container.) Pressure cook upto 2 whistles, then turn of heat and wait for 10 minutes.
3) Heat oil into a wok or any pan. Add mustard seeds, cumin seeds, hing and turmeric. Then add potato cubes. Cover and cook for 5 minutes, till potato is half done. Add steam cooked gawar and mix.
4) Add red chili powder, goda masala, coconut, peanuts powder, and little salt. Mix nicely, cover and cook for couple of minutes. Then add jaggery and mix well. Cook for couple minutes more.
This sabzi tastes nice with chapati or white rice and dal.
Tips:
1) Instead of raw potato, boiled potato can also be used. Put the boiled potato in the refrigerator for little while. Add the boiled potato and steam cooked gawar together into tempering.
2) Potato can be substituted by black peas. Soak the peas for atleast 7 to 8 hours in the water. Then pressure cook and use in the vegetable.
3) This sabzi can be prepare completely in the pressure cooker. Take a small pressure cooker. Prepare tempering according to the above method. Then add raw broken gawar and potato cubes (or soaked peas). Also add other ingredients and little water. Pressure cook upto 2 to 3 whistles. After 10 minutes open the cooker and boil for couple of minutes.
Happy Valentine's Day
Eggless Vanilla Cake in Marathi
Time: Prep time - 25 to 30 minutes | Baking Time - 35 to 40 minutes
Yield: 10 small pieces
Ingredients:
3/4 cup All purpose flour
200 gram Condensed milk (1/2 cup + couple more tablespoons) (Tip 5)
1/4 cup Butter (unsalted)
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp vanilla essence
1/2 cup carbonated water (soda water) (Tip 4)
Method:
1) Preheat oven at 350 F (180 C).
2) Sieve all purpose flour, baking soda and baking powder together into a medium bowl
3) Take another deep and medium mixing bowl. Add softened butter and condensed milk. Beat using hand mixer or egg beater. Mix until well blended and smooth. Add vanilla essence and blend for a minute.
4) Now, add half of the all purpose flour to butter and condensed milk batter. Mix with the hand mixer. Then add half of the soda water and blend. Then again add flour, followed by soda water. Mix well until smooth consistency.
5) Pour the batter into greased baking tin. To remove excessive air bubbles, hit the pan very gently on the counter-top. The pan goes into the oven for 35-40 minutes.
6) After 35-37 minutes poke at the center of cake with a toothpick. If it comes out clean, that means cake is ready. If you find wet batter on the toothpick, then bake for another 10 minutes.
Once cake is baked, remove it out from the cake tin and put it on a wired rack to cool down. After 15-20 minutes, cut the cake and its ready to enjoy.
Tips:
1) There are variety of cake tin shapes available in the market. You can make the above cake in heart, oval, round, square shape.
2) The above quantity is good for 2 to 3 people. So, double the amount of ingredients to make little larger cake.
3) For the above given ingredients, you will need little smaller cake tin. The cake tin which I used is approx 8 X 3". After pouring the batter into cake tin, the level should be around 1.5 to 2 inches from the bottom.
4) Do not use other sodas like coke, pepsi, ginger ale, lemon soda etc. Use plain soda water. Soda water makes the cake fluffier.
5) After mixing all the ingredients, taste the batter a little. If you want it little more sweet, add few tablespoon condensed milk. Mix well after adding it.
Jwarichi Bhakri in Marathi
Time: 25 minutes
Serves: 4 to 5 medium bhakari
Ingredients:
2 cups Jowar flour
approx 2 cups hot water
1 tbsp ghee or Butter
1/4 tsp salt
1/2 to 3/4 cup dry jowar flour for dusting
Serve this healthy yet delicious Bhakari with - Bhogi Bhaji (Mixed Vegetable)
Method:
1) Boil 2 cups of water into a small pan. Add 1 tbsp ghee. Add 2 cups jowar flour into a big thali or a big mixing bowl. Sprinkle salt. Add the hot water little by little into jowar flour and mix carefully. Knead and make a soft, pliable dough.
2) Now divide the dough into 4 to 5 equal portions.
3) Heat a tawa over high heat for a minute and turn down the flame to medium high. Make a smooth ball of a dough portion, dip it into dry jowar flour and dust nicely. Gently roll with a rolling pin to a semi thick disc. Sprinkle little dry flour if required.
4) Put the bhakari over hot tawa. Apply some water to the surface carefully with hand or wet cotton cloth. The applied water will evaporate. At this time check the doneness of opposite side. Turn the bhakari and cook the other side. Dark brown spots should appear on both the sides. (Important tip 2)
Put a dollop of homemade butter on hot bhakari and serve with zunka, pithla or eggplant-potato curry.
Tips:
1) Instead of rolling bhakari can be made by patting it clockwise.
2) I have electric stove coil at home, So its not possible to roast the bhakari on direct flame. However, if you have gas stove top (with flame), roast one side on tawa. Flip the side roast for few second on tawa and now put it on direct flame. flip and turn the bhakari with a tong. It will puff up nicely on direct flame.
3) To make it on the day of Bhogi. Sprinkle 1/2 tsp of sesame seeds on bhakari dough ball and roll. Sesame seeds will stick to bhakari and will get roasted with it.
Bhogichi Bhaji in Marathi
Time: Preparation - 20 minutes | Cooking - 15 to 20 minutes
Servings : 3 to 4
Ingredients:
1 big potato, peeled and cubed (approx 1 to 1.5 cup)
1 medium Eggplant or 3 to 4 small eggplants (approx 1 to 1.25 cup medium cubes)
1 cup carrot, medium cubes
1/2 cup fresh green chana (I used frozen)
1/4 cup soaked Peanuts (soak for 2 hours)
1/4 cup Pavta beans (Indian style lima beans)
6 pieces of Drumsticks (3 inch) (tip 1)
For Tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp cumin seeds
3-4 curry leaves
2 tbsp roasted sesame seeds, coarsely crushed
2 tsp Goda Masala - click here for recipe
2 tbsp Tamarind juice
1 to 1.5 tbsp jaggery, grated
1/4 cup fresh coconut
salt to taste
Method:
1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric, red chili powder, curry leaves. Then add potato cubes, fresh chana, pavta beans, drumsticks and peanuts. Cover and cook for 3 to 4 minutes. stir occasionally.
2) Then add eggplant and carrot. Mix well. Add 1/2 cup water, cover the pan and cook over medium heat.
3) Once vegetables are almost cooked, add tamarind juice and goda masala. Also add little water if required.
4) Add jaggery after vegetables are cooked nicely. Also add roasted sesame powder and fresh coconut. Sprinkle little salt if needed. Boil for 1 minute and serve immediately with Millet Roti.
Tips:
1) Use fresh drumsticks. Aged and stale drumsticks have hard beans which takes longer to cook. In that case, pressure cook drumstick with 2 whistles.
2) It takes about 15 to 20 minutes to cook the vegetables. For a quicker version, pressure cook chana, Pavta (lima beans), drumsticks, peanuts upto 2 whistles. However, the vegetables cooked in the pan taste more flavorful that quick version.
Daliya idli in Marathi
Time: Prep time-20 minutes (excludes soaking time)| Cooking time- 35 to 40 minutes
Serves: 13 to 15 medium idlis.
Ingredients:
1 cup Daliya
2 cups hot water
For Tempering: 1 tbsp Oil, 2 pinches mustard seeds, 2 pinches Hing,
2 green chilies and 4 to 5 curry leaves, finely chopped
1/2 tsp Urad dal, 1/2 tsp Chana dal
1 tsp Ginger, grated
1/2 cup plain Yogurt, (preferably sour tasted)
Salt to taste
1 tsp Eno fruit Salt
Idli stand
Idil Cooker or normal pressure cooker
Method:
1) Soak daliya in hot water for about 4 hours. After 4 hours, drain and save the excessive water (Tip 1). No need to squeeze out the water. Grind soaked dailya to a semi-fine paste.
2) Heat oil in a small pan. Add chana dal and urad dal. Saute until color changes to pink. Then add mustard seeds, hing, chopped green chilies and curry leaves. Pour this Tadka to ground daliya.
3) Add yogurt, ginger and salt to taste. Mix well. The consistency should be same like Rice Idli batter. If the batter is too thick, add little saved water to adjust the consistency.
4) Add water in cooker upto 2 and 1/2 inches from the bottom. Put the pressure cooker on high flame. Grease the Idli stand with little oil
5) Divide the batter into 2 equal portions (tip 6). Add 1/2 tsp Eno fruit salt in one portion. Mix with a spoon and start filling Idli molds with batter.
6) Once water in pressure cooker starts boiling, put the Idli stand inside. Close with the lid. Remove the weight, if using normal pressure cooker.
7) Steam cook for 12 to 15 minutes. Turn off the heat and let it rest for 7 to 8 minutes.
8) Then remove the Idlis with sharp edged spoon (Tip 2). Again add water in the pressure cooker and make second batch of Idli as per the above method.
Tips:
1) Use this water to make sambar. It does not affect the taste.
2) These idlis are made of daliya (unpolished cracked wheat). Hence, they don't become very spongy and light like normal rice idlis. Remove the Idli stand 10 minutes after turning the gas off. Let it sit outside for few minutes. Then remove idlis with a spoon.
3) These idlis are little grainy. Therefore, make some sambar alongwith chutney.
4) Its a good breakfast alternative for diabetes patients who want to avoid Rice in there diet.
5) Add some vegetables like carrot, peas to the idli batter to make it more tasty and healthy.
6) My Idli stand has only 9 compartments. Therefore, I had to divide the batter into 2 equal portions. If your Idli stand has 12 or 16 compartments, then you can make the idlis in one batch.
Capsicum Potato Curry in Marathi
Time: 30 minutes
Serves: 3 to 4 persons
Ingredients:
2 cups Bell Pepper, big chunks (simla mirchi)
1 cup potato cubes, medium
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
1/2 tsp Goda Masala
2 tbsp coarsely crushed peanuts, roasted
1 tbsp fresh coconut
1 tbsp tamarind pulp
1 tbsp jaggery or to taste
Salt to taste
Method:
1) Heat oil in a wok. Add mustard seeds, hing, turmeric powder and red chili powder. Add potato cubes. Cover and cook for a minute or two over medium heat.
2) Add bell pepper, saute for a minute. Add 3/4 cup water, Goda Masala, tamarind pulp and salt. Cook until potato are nicely done. Add little water if needed. There should be little bit crunch to bell pepper.
3) Once potatoes are cooked, add jaggery, fresh coconut and peanuts powder. Mix nicely. Serve hot with Chapati.
