Rice and urad dal Appe

Appe in Marathi

Time: 20 minutes
Yield: 15 appe

Ingredients:
2 cups Idli Batter
1 tsp ginger paste
1.5 tsp green chili paste, coarse
3-4 curry leaves, finely chopped (optional)
2 tbsp cilantro, finely chopped (optional)
Salt to taste
2 to 3 tbsp oil for roasting appe

Method:
1) Add ginger paste, cilantro, curry leaves, green chili paste and little salt in batter. Mix well.
2) Heat Appe pan. Add two drops of oil in each mould. Fill moulds with batter. Cover and cook over medium heat for 3 to 4 minutes.
3) Uncover and brush some oil on the surface. Flip the side, cover and cook for couple of minutes.
Serve hot with coconut chutney.

Bread Upma

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.

Bottle gourd pancakes

Dudhi Thalipeeth in Marathi

Time: 30 minutes
Yield: 3 to 4 medium thalipith

Ingredients:
1 cup grated dudhi, peeled (bottle gourd)
1.5 to 2 cups Upavas Bhajani or as requiered
3 green chilies, crushed
1/4 cup finely chopped cilantro
1/4 cup roasted peanut powder
Salt to taste
Ghee or oil to roast thalipeeth

Method:
1) Peel the dudhi first. Grate. Add crushed green chilies, salt, peanuts powder, and cilantro. Mix and add bhajani flour and make a dough. Divide the dough into tennis ball sized rounds.
2) Grease tawa with oil or ghee. Spread 1 dough portion round evenly in the center of tawa.
3) Put the tawa over medium high heat. Cover the tawa for a minute. Drizzle some oil around thalipeeth. Let one side cook thoroughly.
4) Flip to the other side. Cover and cook both sides. well.
Serve hot with Yogurt or sweet lime pickle.

Raagi flour dosa

Nachani Dosa

serves: 12 to 15 medium dosa
time: 30 minutes

Ingredients:
1 cup Nachani Flour (Raagi flour)
1/2 cup Rice Flour
1/2 cup Urad Dal
7-8 Methi seeds
Salt to taste
Oil to drizzle while roasting dosa

Method:
1) Soak Nachani Flour and Rice flour in water for 5 hours. The consistency should be thick. Also soak urad dal and methi seeds together in water for 5 hours.
2) Grind urad dal to fine paste. Add very little water while grinding. Now mix urad dal paste and soaked flours together. Add enough water to get usual dosa consistency. Add salt.
3) Heat a nonstick tawa. Pour a ladleful batter and spread with spoon in swirling motion.
Drizzle a teaspoon oil around the dosa. After one side is done, flip the dosa and roast the second side.
Serve hot with - Coconut chutney, sambar, garlic chutney.

Tips:
1) Consistency of batter should be just like usual dosa batter. Nicely spreadable batter will make thin and light dosas.
2) Its a very good breakfast option. To make dosa for breakfast soak flour and urad dal overnight. Then grind urad dal in the morning and make dosas as per above method.
3) Cook the both sides of dosa. Uncooked Nachani flour doesn’t taste good.
4) To variate the recipe, add chopped cilantro, onion, tomato or green chili to your preference.

Ukarpendi

Ukadpendi in Marathi

Time: 15 minutes
Serves: 2 persons

Ingredients:
1/2 cup Wheat flour (coarse)
3 tbsp oil
1/4 cup onion, finely chopped
4 to 5 curry leaves
For tempering:- pinch of mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric, 2 dried red chilies
1/2 cup plain sour yogurt, well beaten
1/4 cup water (tip 1)
Salt to taste

Method:
1) Heat 2 tbsp oil into a pan. Roast wheat flour over medium heat. Roast till color changes to light pink (around 5 minutes). Transfer roasted flour to a bowl.
2) In that same pan, add 1 tbsp oil. Add mustard seeds, hing, turmeric powder, red chilies and curry leaves. Saute for few seconds and add onion. Mix well, add salt and cook onion till translucent.
3) Add roasted flour. Mix nicely for couple of minutes. Mix yogurt and water. Stir well and add to the pan. Stir vigorously as the mixture will become doughy. So, act quickly to avoid lumps. Cover the pan and steam cook over low heat for few minutes.
Garnish with cilantro and serve hot.

Tips:
1) Amount of water depends on what consistency you want the ukad to be. Above water quantity is good for doughy consistency. For little loose and soft consistency add some more water.
2) Usually ukad is kneaded with little oil and then served in a ball shape. To knead the ukad, transfer hot ukad into a big plate. Drizzle couple tbsp of oil and knead while ukad is hot (Use pastel or base of mortar to avoid burning hands). Serve immediately.
3) Instead of Red chilies, green chilies or red chili powder can be used.
4) Onion is optional. But, it tastes good in this dish. Garlic can be used instead of onion. Also, green peas, carrot pieces, soaked matki may be added according to your preference.
5) Rice flour, besan or jowar flour can be used instead of wheat flour. Follow the same method. Or mixture of different flours may also work.

Stuffed Paneer Paratha

Stuffed Paneer paratha in Marathi

Time: 40 minutes
Yield: 6 to 8 medium parathas

Ingredients:
Stuffing
2 cup grated paneer
3-4 green chilies, finely chopped
1/4 cup Cilantro, finely chopped
1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp amchoor powder, 1/2 to 1 tsp grated ginger
Salt to taste
Cover
3/4 cup Maida
1 cup wheat flour
1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder
1/4 cup yogurt
Water as needed
2 tbsp oil
2 tbsp cilantro, finely chopped
1/2 tsp salt
Other ingredients
Butter or oil to roast paratha
Dry flour for dusting

Method:
1) Take grated paneer into a bowl. Add green chili, cilantro, coriander-cumin powder, dry mango powder, ginger and salt and mix gently.
2) To make the dough, mix maida, wheat flour, cumin, turmeric, red chili powder, yogurt, oil and salt. Pour required amount of water and make a soft dough. Cover it and let it rest for 15 minutes.
3) Divide the dough into 6 to 8 equal portions. Divide the stuffing into same amount of equal portions.
4) Roll the dough ball into 2 to 3 inch diameter circle. Then put 1 portion of stuffing. Gather all the edges and seal. Roll it with a rolling pin by sprinkling little flour.
5) Heat a tawa. Place rolled paratha at the center. Drizzle little oil or melted butter. Roast both sides until brown spots appear.
Serve this paratha with green chutney or mint chutney.

Tips:
1) Add chopped mint leaves along with cilantro for more flavor.
2) Carom seeds can be replaced by cumin seeds.

Vari Tandul Pulao [Samo Rice Pulav]

Samo Rice Pulao in Marathi

Time: 25 to 30 minutes
Servings: 3 to 4

Ingredients:
1 cup Samo Rice
2 tsp Ghee
1/2 tsp Cumin seeds
2 green chilies
1/2 cup Pumpkin cubes medium (Peel before making cubes)
1/2 cup Potato cubes (Peel the potato)
2 tbsp Coarsely ground peanuts
salt to taste
Approx 3 cups hot water

Method:
1) Heat a heavy bottom pan. Dry roast samo rice for couple of minutes. Transfer the roasted rice to a bowl
2) In that same pan, add ghee and wait till it melts. Add cumin seeds and slit green chilies. Saute for 10 seconds. Flame should be on medium. Add potato cubes. Cover the pan and cook till potato is almost done. At this point, add roasted samo rice.
3) Mix nicely. Pour hot water and add salt. After couple of minutes add pumpkin cubes and peanuts powder. Stir well, cover and cook till rice is done.
Garnish with Cilantro Serve hot with Peanuts curry.

Rava Idli

Rava Idli in Marathi

Yield: around 15 to 18 medium Idlis
Time: 35 to 40 minutes (Prep time - 15 mins + steaming time - 20 to 25 mins)

Ingredients:
1 cup Rava /Semolina (Coarse quality)
1 tsp Oil, pinch of mustard seeds, pinch of asafoetida (hing), 1/2 tsp urad dal, 1/2 to 1 tsp chana dal, 4 to 5 curry leaves
1/2 tsp grated ginger
1/2 cup sour plain yogurt, well beaten
1/2 cup water
salt to taste
1 tsp Eno fruit salt (Eno Soda) - original flavor (do not use flavors like cherry, lemon)

Method:
1) Heat oil in the pan. Add mustard seeds and hing. Immediately add chana dal. Let the chana dal turn pink. Then add urad dal and saute for few seconds. Add curry leaves and ginger. Now add Rava and roast for couple of minutes over medium heat.
2) Transfer roasted rava into a deep bowl. In other bowl mix beaten yogurt and water well. when rava becomes warm, add yogurt+water mixture to it and blend well (tip 2). Add salt and mix. Let it stand for 10 minutes. Consistency should be like usual Idli batter, not too thick or thin.
3) Pour about 2 to 2.5 cups of water into the Idli cooker. Put it on the stove over high heat. Light grease the Idli stand (molds) with little oil (tip 3). Add Eno salt to the batter and mix in one direction. Spoon the batter into Idli molds.
4) Once water starts boiling, put the Idli stand inside the cooker (important tip 4). Close cooker with the lid. Steam the idlis for 12 to 15 minutes. After 12-15 minutes, turn off the heat and wait for 7-8 minutes before opening the cooker.
Remove idlis with sharp edged spoon (Do not use knife, it will break the idlis)

Tips:
1) Some variations can be done in the above recipe. Vegetables like carrot, peas, cabbage can be added to the idli batter. Just put small quantity of grated carrot and 2-3 peas into idli molds and then spoon the batter over it. Another idea is you may add the vegetables to idli batter.Though, it changes the color of Idlis.
2) If you have roasted the rava a little longer, it will soak more water. So, you may need to add little more water to adjust the consistency.
3) If you have small Idli stand (8 to 12 medium molds), Do not add Eno soda into whole batter. Divide it into 2 equal portions. Add 1/2 tsp of soda into one portion. Make idlis as per above instructions. Now add remaining 1/2 tsp soda into second prortion of batter and make idlis with the same directions.
4) If using normal pressure cooker, remove the weight (Pressure whistle) and then before steaming idlis.

Dalia Idli

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.

Daliya Sheera

Lapsi Shira in Marathi

Lapsi rava Shira is a healthy breakfast recipe. Specially, for new moms (nursing moms) and people who requires high calorie food.

Time: 30 minutes
Servings: 3 to 4

Ingredients:
1 cup Lapsi Rava (cracked wheat/ Bulgur wheat/ Dalia)
3/4 cup grated Jaggery
2 tbsp Pure ghee
1/2 cup fresh grated coconut
3 cup Water
1/4 cup warm Milk
1/4 tsp cardamom powder
Pinch of salt
3 tbsp cashew, pistachio, almond slices
1 tbsp golden raisins



Method:
1) Heat 2 tbsp ghee into a pan. Roast rava nicely over medium heat. Also add cashew, pistachio and almond slices
2) While roasting rava, boil 3 cups of water on another stove-top. Add pinch of salt to the water.
3) When rava is roasted nicely, add hot water and warm milk. Mix nicely. Cover and cook for couple of minutes over medium heat. Add fresh coconut and mix.
4) When rava is almost cooked, add grated jaggery and stir with spatula, until jaggery melts. Add raisins.
5) Cover and cook for few more minutes over low heat. Add cardamom powder and mix well.
Serve hot.

Tips:
1) Lapsi Rava should be roasted nicely. Otherwise 'shira' won't come out well.
2) After adding water to the rava, Let it cook nicely. If you rush to add the jaggery, rava may remain little uncooked.
3) If you want it more sweet, add 1/4 cup of jaggery more.
4) When serving to new mothers (nursing mothers) add a teaspoon of ghee and sprinkle some fresh coconut to enhance the taste.

Microwave Rava Upma

Microwave Upma in marathi

Time: 20 minutes
Servings: 2 to 3

Ingredients:
3/4 cup Sooji (Rava, Semolina)
1 to 2 tbsp Ghee
For Tempering - 1 tbsp Ghee, pinch of mustard seeds, 1/4 tsp cumin seeds, 1/2 tsp Urad Dal, pinch of Hing, 3 green chilies, 4-5 curry leaves, 1/4 tsp Ginger grated
1/2 cup onion, finely chopped
1/4 cup Green Peas (Optional)
1/2 cup Tomato, finely chopped (Optional)
Salt and sugar to taste
1 tbsp Ghee (Optional)
Cilantro, Lemon, fresh coconut for garnishing
Microwave safe glass bowl with glass lid

Method:
1) Roasting Semolina (Roast it in a microwave safe plate)
3/4 cup Rava :- 1.30 min + 1.30 min + 1 min + 1 min = Total 5 minutes
2) Tempering (Use a big glass bowl which has lid)
Heat the ghee:- 1.30 min
Add mustard seeds, cumin seeds, urad dal :- 1.30 to 2 mins - Stir once in between
Add asafoetida, green chilies, curry leaves, ginger - High Power :- 30 to 40 seconds
3) Cooking Onion, Tomato
Add finely chopped onion :- 1.30 min + 1.30 min + 1 min + 1 more min if needed = Total 4 to 5 mins - Stir once or twice in between
Add Tomato, green peas :- 1.30 min + 1.30 min - stir once in between
Add 1 and 1/4 cup water, salt and sugar to taste - Mix :- 1 min
4) Upma
Add roasted semolina, mix - Cover the container :- 2 mins + 2 min - Stir once in between and also add some ghee.
Keep the upma covered for 3 to 4 minutes before serving.

Tips:
1) Every microwave's power differs a little bit. So the time given in the above recipe may vary by a minute.
2) Ghee can be substitute with oil. However, ghee makes the upma more delicious.
3) Add cashews according to the availability and choice.
4) Upma will be ready to eat within 20-22 minutes if the time utilized properly. Chop onion, tomato, chilies while microwaving sooji.
5) In first 3 steps keep the glass bowl uncovered. In 4th step cover the bowl with lid

Microwave Khandvi Surali Vadi

Microwave surali vadi in Marathi

Yield: 12 to 15 pieces
Time: Preparation time: 15 to 20 minutes | Microwave : 5 to 7 minutes

Ingredients:
1 cup Besan (chickpea flour)
1 cup Sour Buttermilk (Thick)
1 and 1/2 cup water
1 tsp green chili paste
1/2 tsp Turmeric Powder
1/2 tsp Asafoetida Powder
For Tempering : 2 tbsp Oil, 1/4 tsp Mustard Seeds, 2 Pinches of Asafoetida powder
½ cup Fresh grated Coconut
1 tsp Red Chili Powder, to sprinkle over Surali Vadi
½ cup finely chopped Cilantro
Salt to taste
Kalatha (Indian Pancake turner made of steel) to spread the mixture
Thick Plastic Sheet greased slightly with oil

Method:
1) Whisk together Chickpea flour, Buttermilk and water. Remove all the lumps. Add chili paste to taste, Turmeric Powder, ½ tsp Asafoetida Powder and salt to taste. Mix well and make a smooth batter.
2) Before cooking the mixture, keep ready the plastic shee on a flat surface and also Kaltha to spread the batter.
3) Pour this batter into a microwave safe bowl. Microwave on high power for 50 seconds. Take the bowl out and whisk nicely to remove the lumps. Make it smooth. Microwave for 30 seconds, remove the bowl out and beat again. Do it until mixture gets cooked. Consistency should be medium. whisk and remove lumps if any.
4) Immediately spread the mixture over plastic sheet and make a even thin layer. Let this layer cool down a bit.
5) Heat oil into a small pan (omlete pan). Add mustard seeds, asafoetida. Spread this tadka over surali wadi layer with the help of spoon.
6) Sprinkle coconut and cilantro evenly. Also sprinkle red chili powder to taste. Then Cut it into 5 inch big stripes. Then gently roll it and then divide into equal 3 to 4 pieces.
7) Garnish with cilantro and coconut while serving

Surali Vadi - Stove top Method

Tips:
1) Instead of plastic sheet, you can use backside of stainless steel thali (Plates) to make thin layer of mixture. But you will need 5-6 thalis for the whole batter, which would be little difficult to manage.
2) If you don’t want tadka inside the roll, don’t spread tadka on the layer, just spread takda with spoon over the roll after making roll.
3) It would be difficult to make rolls if we spread coconut and cilantro on the layer. In that case, spread only tadka on the layer, make rolls, and garnish them with coconut and cilantro.

Mokali Bhajani

Mokali Bhajani in Marathi

Preparation Time: 7 minutes | Cooking Time: 10 to 15 minutes
Serves: 3 to 4 persons

Ingredients:
1 cup Thalipith Bhajani (click here for the recipe)
2 tbsp Oil
For Tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of hing (asafoetida), 3 to 4 curry leaves
1 small onion, finely chopped
Other Ingredients: 1 tsp Red chili powder, 1/4 tsp turmeric powder, Pinch of asafoetida
Salt to taste
1 tbsp Cilantro, finely chopped
1/4 cup fresh coconut, scraped

Method:
1) In a mixing bowl, add thalipith bhajni, red chili powder, turmeric powder, pinch of asafoetida and salt to taste. Mix nicely and Add warm water and make a very soft dough. Taste a tiny portion of the dough and add salt if needed.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, curry leaves and chopped onion. Saute until onion becomes translucent.
3) Take the Bhajni dough in your hand, crumble and add it to the pan. Stir nicely and try to break the lumps with the spatula. Cover the pan and steam cook for 7 to 8 minutes over medium-low heat. Stir occasionally.
Garnish with cilantro and coconut. Serve with a dollop of plain yogurt or some buttermilk.

Stir Fried Leftover Rice and Chapati

Manikmoti in Marathi

Serves: 2 persons
Time: 15 minutes

Ingredients:
4 Chapatis (preferably a day old)
1 cup cooked Rice (preferably a day old)
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, 1/4 tsp cumin seeds, 1/8 tsp turmeric powder, 1/4 tsp red chili powder, 3 to 4 curry leaves.
2 tbsp Peanuts
2 to 3 tbsp frozen green peas
1/4 cup finely chopped onion
1 tsp lemon juice
salt to taste
1/2 tsp sugar
Chopped Cilantro and fresh coconut for garnishing

Method:
1) Crumble Chapatis coarsely with hands or in blender. Fluff the rice gently.
2) Heat oil in a medium pan. Add peanuts and saute until color changes to light brown. Then add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder and curry leaves. Add chopped onion and saute well. After a minute, add peas and saute for couple more minutes over medium heat. Add salt to taste.
3) Once onion is cooked, add the rice and mix. Add crumbled Chapatis and mix. Add sugar and give a quick mix. Cover and cook over medium low heat for a minute. Add lemon juice. Transfer it to a serving plate. Garnish with Cilantro and coconut. Serve hot.

Sevai Upma Vermicelli Upma

Vermicelli (Sevai) upma in Marathi

Serves: 2 persons
Time: 15 minutes

Ingredients:
1 and 1/2 cup Vermicelli (I used Bombino Sevai)
1 cup Water, hot water.
1 tbsp Ghee
For tempering: Pinch of Mustard seeds, 1/4 tsp Cumin seeds, pinch of asafoetida,
2 to 3 green chilies, chopped
3 to 4 curry leaves
1/4 cup carrot, small cubes
1/4 cup Green peas, frozen
2 tbsp Fried peanuts/ roasted peanuts
Salt to taste
1/2 tsp Sugar
Cilantro for garnishing

Method:
1) Heat ghee in a pan. Roast vermicelli over medium heat until golden in color.
2) Remove the roasted vermicelli from the pan. Prepare the tadka by using the leftover ghee after roasting vermicelli. Add mustard seeds and let them crackle. Then add cumin seeds, asafoetida, green chilies and curry leaves.
3) Add carrot cubes and green peas. Cover the pan and cook them for few minutes over medium heat.
4) Add fried peanuts and roasted vermicelli. Saute for a minute. Keep the flame over medium low heat.
5) Add half of the hot water. Mix, add salt and sugar to taste. Cover the pan, let the vermicelli cook and absorbs the water. Add more water and cook the vermicelli nicely.
Garnish with cilantro and serve hot.

Phodnichi Poli

Phodnichi Poli in Marathi

Serves: 2 persons
Time: 15 minutes

Ingredients:
7 to 8 Chapatis (A day before)
For Tempering: 2 tsp oil, pinch of mustard seeds, 1/4 tsp cumin seeds, pinch of asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 2 curry leaves
1/4 cup finely chopped onion
2 tbsp fried peanuts
1/2 tsp lemon juice
salt to taste
2 pinches sugar
Finely chopped Cilantro for garnishing

Method:
1) Grind chapatis coarsely.
2) Heat 2 tsp oil into a pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder and curry leaves. Add onion and saute until translusent. Add fried peanuts and saute.
3) Add ground chapati and stir over medium heat. Add salt and sugar, mix nicely and cook covered for 2 minutes.
Garnish with cilantro and lemon juice. Serve hot.

Tips:
1) If you don't want to grind chapatis, mince them with hands.
2) Accompany this dish with plain yogurt and mango pickle.
3) Along with peanuts you can add 1/4 cup frozen peas.

Lemon Rice

Lemon Rice in Martahi

Yield: 2 and 1/2 cup
Time: 10 minutes

Ingredients:
2 and 1/2 cup leftover rice
2 tsp pure Ghee
1/2 tsp cumin seeds
1/8 to 1/4 tsp Asafoetida
1/2 tsp grated Ginger
4 to 6 Curry leaves
1/4 cup Peanuts
1/2 tsp Urad dal
3 Dry red chilies
1 and 1/2 tbsp lemon juice
Salt to taste
Cilantro, finely chopped

Method:
1) Gently fluff the rice to separate grains. Also, remove rice lumps if any. Add lemon juice and salt, mix nicely.
2) Heat ghee in a wok. Add peanuts and roast over medium low heat until color changes to light brown. Then add cumin, asafoetida, ginger, curry leaves, urad dal and red chilies. Saute well and add cooked rice. Stir nicely with wooden spatula. Garnish with cilantro and serve hot.
Other left over rice recipe - Fried Rice and other Rice recipes

Note:
If you want to make lemon rice of fresh cooked rice, make it very fluffy and not gluey. Each rice grain should be separate. Spread this cooked rice in a big plate for about 10 minutes to cools down and refrigerate for 30 minutes. This will help to keep the rice grain separated and after stir-frying rice will taste better.

Rava Pancakes

Rava Ghavan in Marathi

Yield: 8 to 10 small pancakes
Time: 20 Minutes

Ingredients:
1 cup Sooji (semolina)
3/4 cup Yogurt
1/2 cup Water
1/2 cup Onion, finely chopped
1/2 cup Tomato, finely chopped
2 Green chilies, finely chopped
1/2 tsp Cumin seeds
1/2 tsp Ginger paste
1/4 cup Cilantro, finely chopped
Salt to taste
Pinch of Baking Soda
1/4 cup Oil

Method:
1) Make buttermilk by whisking yogurt and water together. Add Sooji and mix well. Add more buttermilk to adjust the consistency. Mixture should not be too thin or too thick in consistency. Keep it covered for 1 and 1/2 hour.
2) After 1 hour, add onion, tomato, chilies, Ginger paste, cumin, cilantro, salt and baking soda to the Sooji mixture. Mix nicely.
3) Heat a nonstick tawa. Once tawa is hot, drizzle 1/2 tsp little oil. Pour 1 big spoonful of batter, but do not spread on the tawa. Make 1 to 2 cm thick pancake. Cover the tawa and let it cook for a minute on one side, flip and cook the other side.
Serve hot with Coconut Chutney

Appe

Appe in Marathi

Approx: 15 to 18 Appe
Time: 1 hour to rest mixture + 30 minutes to make Appe

Ingredients:
3/4 cup Sooji
3/4 to 1 cup Sour buttermilk
salt to taste
1/2 tsp Cumin seeds, crushed
3 Green chilies, finely chopped
5-6 curry leaves, finely chopped
1/4 cup Onion, finely chopped
1/2 tsp Ginger paste
2 pinch baking soda
1/4 cup Oil

Method:
1) Mix Sooji and Buttermilk and let it sit for an hour. Then add crushed cumin seeds, Green chilies, curry leaves, ginger paste, Onion, and salt to taste. Mix.
2) Grease Appe mould (appe patra) and heat it. Add 2 pinches of Soda into the mixture and mix well. Put spoonful batter in each segment of appe mould.
3) Cover and roast one side for 4 to 5 minutes over medium heat. drizzle little oil, turn the side and roast for 3-4 minutes or until color changes to brown.
Serve hot with Coconut chutney.

Leftover chapati Laddu

Chapati Ladoo in Marathi

Yield: 5 medium Ladoos
Time: 5 minutes



Ingredients:
4 to 5 leftover chapaties
2 tbsp grated Jaggery or to taste
2 tbsp Ghee

Method:
Crumble Chapaties and blend coarsely into the blender.
Add Jaggery and Ghee. Mix vigorously with hands. Make 4 to 5 round shaped Laddus.

Note:
1) Some people don't like laddus made with blended chapaties. In that case tear chapatis nicely to very small pieces and make laddus out of it.
2) You can also add dryfruit powder for better taste.
3) If you want to make spicy snack out of leftover chapatis, try delicious Quesadillas from Chapati