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.

Jowar Flour bhakri

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.

Butter Naan

Naan bread in Marathi

Yield: 4 to 5 medium Naan
Time: Fermentation - Approx 1 and half hour । To make Naan 10 to 15 minutes

Ingredients:
2 cups Maida (All purpose flour)
1 tsp dry yeast
1/4 cup Yogurt (Tip 1)
1/4 cup warm water
1/2 tsp Sugar
Salt to taste (approx 1/2 to 1 tsp)
2 to 3 tbsp Oil

Method:
1) In 1/4 cup warm water dissolve sugar and yeast. Cover and let it rest for 10 minutes. This mixture will become frothy within 10 to 15 minutes.
2) Take maida in a mixing bowl. Add salt, yeast water and mix nicely. Then add 1/4 cup yogurt and knead the dough. If required, use little warm water to knead the dough. Make a soft dough. Knead the dough until it becomes elastic. Use little oil while kneading. Cover the bowl with a plate and keep at a warm place for an hour to ferment.
3) After one hour, the dough will be fermented and doubled in size. Punch down the dough to remove air bubbles. Put the oven on Broil. Grease and keep ready a baking tray. Divide the dough into 4 to 5 equal balls. Sprinkle little dry flour on a flat surface and roll the dough ball into 1/4 inch thick naan. You can give any shape. But generally naan has uneven triangular shape or oval shape. Put the rolled naan on baking tray. Two naans would easily fit on the baking tray.
4) Put the tray on the top rack of the oven. Cook one side for one and half minute. If required, bake for 30 seconds more. Once you see brown spots on one side, remove the tray out and flip the side. Cook the other side for a minute.
Butter and Sesame Naan
Remove baked naan from the oven. Rub a teaspoon of butter on each naan and sprinkle roasted sesame seeds for garnishing. You can also sprinkle some chopped coriander. Serve hot.
Garlic Naan
Before baking the naan, keep ready a mixture of 2 tbsp butter and 3 garlic cloves (minced). Once naan is baked, rub 1 or 2 tsp garlic butter on the naan and serve hot.

Serve Naan with delicious North Indian curry dishes.

Note:
1) Do not use cold yogurt. It should be at room temperature. Cold yogurt slows down fermentation process. In winter season, use some hot water while kneading the dough.

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.

Tofu Paratha

Tofu Paratha in Marathi

Time: (25 to 30 minutes) 10 minutes for dough + 15 minutes to make parathas
Yield: 6 to 7 big parathas (each around 10 inches)

Ingredients:
150 gram Tofu (I used Firm tofu) (Tip 1)
1 Carrots, grated
1 and 1/2 cup Whole wheat flour (Tip 2)
Plain Yogurt (Tip 3)
3 to 4 green chilies, finely chopped
1/2 cup Cilantro, finely chopped
1 tsp Coriander-cumin powder
1/4 tsp turmeric
Pinch of Asafoetida
Salt to taste
Oil to roast the Parathas (approx 1/4 cup)

Method:
1) Squeeze the tofu gently to remove the excess water. Crumble in a mixing bowl.
2) Add wheat flour and mix lightly. Then introduce grated carrot, green chilies, coriander-cumin powder, turmeric powder, asafoetida, cilantro and salt to taste. Mix nicely and use the yogurt as much as required to knead a medium consistency dough. Do not make a stiff dough, it will make parathas little dry.
3) Cover the dough for 10 minutes. Grease your palms and divide the dough equally into 2 and half inches balls. Heat the griddle (Tawa). Roll the parathas by using dry wheat flour and roast over medium heat. Drizzle little oil while roasting parathas.
Serve hot with yogurt, tomato ketchup, or green chutney

Tips:
1) To make these parathas, any tofu (Silken or Firm) will work nicely. I used firm tofu because it was available at home. However, Silken tofu has very soft and smooth texture. So if you are going to buy tofu specifically to make parathas, go for silken tofu.
2) You may need little extra wheat flour to adjust the dough consistency.
3) Quantity of yogurt depends on the texture and moisture content of the tofu. For the above quantity of the ingredients, I used around 3 tbsp yogurt.
4) Paneer can be used instead of Tofu.

Layered Chapati Ghadichya Polya

Ghadichya Polya in Marathi

Time: 15 minutes
Yield: 5 to 6 chapatis



Ingredients:
Dough made of 1 cup Chapati atta (Divided into 5 to 6 equal portions)
Little oil or ghee
1/2 cup dry chapati atta

Method:
1) Heat the tawa and then put the flame over medium high heat.
2) Take one portion of the dough. Dust it with dry flour. Roll it into 4 inches circle. Spread little oil with hand or with the spoon. Sprinkle little dry flour over it.
3) Fold the circle into half. Apply some oil and sprinkle little flour. Again fold and make a triangle.
4) Dust it with flour and start rolling from one of the angles. Roll nicely and turn the triangle into a circle.
5) Place it on the heated tawa. Turn the one side immediately after 5 to 6 seconds. Roast the other side until brown spot appears. Flip the side and roast it nicely.
Once both sides are cooked, remove from the tawa. Apply little oil or ghee. Serve hot or put it into insulated Chapati container (to keep chapati warm and soft)

Tips:
1) To save the time, do not heat the tawa in the beginning. First, follow step number 2 and 3. Keep all the triangles ready. Then heat tawa, roll one triangle into chapati and roast.

How to make Chapati

Chapati in marathi

Yield: 5 to 6 medium rotis
Time: 10 to 15 minutes

Ingredients:
Dough made of 1 cup Chapati atta (Divided into 5 to 6 equal portions)
Little oil or ghee
1/2 cup dry chapati atta

Method:
1) Heat tawa over medium high flame.
2) Take 1 dough portion. Make it smooth and round. Make it little flat by pressing between the palms. Dust it with dry flour and roll into evenly thin round Chapati.
3) Place the rolled Chapati on heated tawa. Flip to another side immediately after 5 to 6 seconds. Roast this side till brown spots appear. Press gently with clean cotton cloth to roast the chapati evenly.
4) Flip to the other side and roast this side nicely.
Remove from the tawa. Apply very little oil or ghee. Serve hot or put in the insulated chapati container.

Tips:
1) If you are staying in cold region and you want to carry chapatis in your office for lunch. Then better use oil instead of ghee to smear on chapati. Due to the cold ghee thickens on chapati and it won't taste good.
2) Roll chapati and roast one at a time. If you roll all the chapatis and then roast them one by one, it will make the chapatis very hard. If you practice you will learn to roll and roast the chapati simultaneously.
3) If you want to keep the chapatis ready for any function or get-together and to keep them soft as they are cooked, place them in a towel-lined chapati and fold over the sides of the towel.
4) You may vary the thickness of the chapati to your preference. The only thing is, it should be rolled evenly. So that, it will get cooked properly.
5) Tawa should heated over medium high heat. Very hot tawa will burn the chapatis. Also, do not cook chapatis over low heat as chapatis will remain undercooked.
6) Use tawa without vertical outer edge. However, you can use shallow pan. Tawa should be large enough to fit the whole chapati in.

How to knead dough for chapati

Dough for Chapati in Marathi



Ingredients:
1 cup Wheat flour (Chapati Atta)
1 tsp Oil + some more oil
Pinch of salt
Warm water

Method:
1) Take 1 cup chapati atta in a mixing bowl. Add 1 tsp oil and pinch of salt. Mix nicely. Then add water little at a time and knead to medium consistency dough. Use little oil, if required.
2) Cover the dough for 10 minutes. Again knead the dough. Divide the dough into 6 to 8 equal portions.

Tip:
1) Dough consistency should not be too stiff or too soft. Chapati made of stiff dough becomes hard and chewy. Very soft consistency dough is difficult to handle while rolling the chapati.
2) The number of chapatis depend on size and thickness of the chapati.

Pudina Coriander paratha

Pudina Paratha in Marathi

Ingredients:
2 cups Wheat flour
1/4 cup Mint leaves, finely chopped
1/4 cup Cilantro, finely chopped
2 green chilies, finely chopped
1/2 tsp Cumin seeds
1/2 tsp Carom Seeds (Ajwain)
1/2 cup Yogurt
1 tbsp Chat masala
1 tsp Garam Masala
Salt to taste
3 tbsp Oil + for roasting parathas

Method:
1) In a mixing bowl, add wheat flour, mint leaves, cilantro, green chilies, cumin seeds, carom seeds, 2 tbsp Oil and salt to taste. Mix all and knead by adding yogurt. Make a soft dough. Apply oil to the dough. Cover the for 1/2 hour.
2) Make 5 to 6 equal balls out of the dough. Roll one dough, apply little oil and sprinkle little chat masala and garam masala. Fold it like a Japanese hand fan. Hold it in such a manner that you can see all the layers upward. Hold one end in one hand and wrap it tightly with other end by rotating in one direction and seal it (It should look like cinnamon roll).
3) Sprinkle some flour and pat gently. Now again, roll it into a roti. Heat tawa and roast both sides. Add some oil.
4) Once paratha is cooked, squeeze it very gently, so that you can see all the layers in it.
Top it with butter and serve hot with yogurt.
Watch the video so that you will get clear idea of step 2.

Coconut Roti

Coconut Roti in Marathi

Yield: 5 to 6 medium Rotis
Time: 30 Minutes (After stuffing is ready)

Ingredients:
1 and 1/2 cup fresh coconut, shredded
3/4 cup Jaggery, grated
1/2 tsp Cardamom powder
1/4 cup Wheat flour
1/4 cup All purpose flour
pinch of salt
1 tsp Oil

Method:
1) Mix coconut and jaggery, cook over medium heat until thickens (for 10 to 15 minutes), stir occasionally. Let the mixture cool to room temperature, then transfer it to a container with lid and refrigerate for 2 to 3 hours. (Tip 1)
2) Mix Maida and Wheat flour in a mixing bowl. Heat 2 tsp oil. Make it very hot and pour it over flour mixture. Add pinch of salt and mix. Add water and make a firm dough. Cover and let it rest for 30 minutes.
3) After 2 to 3 hours, divide the coconut stuffing into equal portions (1.5 inch approx) and make a ball. That will be 5 to 6 portions. If you get 6 portions of coconut stuffing, divide the maida dough into 6 equal size portions.
4) Roll the dough ball into thin puri. Put the coconut mixture ball in the center. Gather the dough edges and cover the coconut mixture. Sprinkle little maida and roll it to thin Roti.
5) Heat a tawa and roast this roti by adding little ghee. Cook all rotis over medium heat.

Note:
1) Due to refrigeration, coconut stuffing becomes thick, it will make the rolling easy.
2) If you have Stuffing of Modak remained in the fridge, start with step number 2.

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

पावभाजीचा पाव - How to make bread

Pavbhaji Bread in English

साधारण १० ते १२ पाव

Health Tip: How to choose the healthiest bread?

साहित्य:
३ कप सेल्फ राईजिंग फ्लोर किंवा मैदा (टीप १)
२ टिस्पून ड्राय यिस्ट
दिड टिस्पून साखर
१ टिस्पून मिठ (टीप)
४ टेस्पून तेल
दिड ते पावणेदोन कप कोमट पाणी
२ टेस्पून दूध


कृती:
१) एका लहान वाडग्यात १/२ कप कोमट पाणी घ्यावे. पाणी खुप गरम नसावे आणि अगदी गुळमूळीत कोमटही नको. या पाण्यात दिड टिस्पून साखर घालावी. थोडे ढवळून ड्राय यिस्ट घालून मिक्स करावे. यिस्ट activate होण्यासाठी ५ ते १० मिनीटे झाकून ठेवावे. १० मिनीटांनी जर मिश्रण फेसाळले असेल तर समजावे कि यिस्ट activate झालेय.
२) मोठ्या वाडग्यात ३ कप पिठ, यिस्टचे पाणी, मिठ आणि पाणी घालून एकदम मऊसर मळून घ्यावे. २ ते ३ मिनीटे थोडे कोरडे पिठ भुरभूरवून मळावे छान मळून घ्यावे. नंतर तेल घालून ५ मिनीटे मळावे. प्लेन सरफेसचा गोळा करून वाडग्यात ठेवावा. वरून झाकण ठेवून एक-दीड तास उबेला ठेवावे.
३) एक-दीड तासांनी पिठाचा गोळा दुप्पट आकाराचा होईल. थोडा तेलाचा हात लावून एकदा किंचित पंच करून घ्यावे.
४) बेकिंग ट्रेला थोडा तेलाचा हात लावावा आणि किंचीत कोरडे पिठ भुरभूरावे. १० एकसमान गोळे करावे आणि एकमेकांना चिकटून ठेवावे. वरून प्लास्टिकची पिशवी ठेवून पावाचे गोळे अजून फुलून येण्यासाठी १/२ तास झाकून ठेवावे.
५) १/२ तासाने ओव्हन ३७५ F (१८८ C) वर प्रिहीट करावे. ओव्हन प्रिहीट होईस्तोवर पावाच्या गोळ्यांवर दुधाने हलक्या हाताने ब्रशिंग करावे. ओव्हन प्रिहीट झाल्यावर पाव २० ते २२ मिनीटांसाठी बेक करावे. ओव्हन बंद करावा, ट्रे ३ ते ४ मिनीटांनी बाहेर काढावा. कोमट झाल्यावर पाव सर्व्ह करावा.
गरमगरम पाव मिसळ, पावभाजी, बटाटा वडा, छोले, पिंडी छोले या पदार्थांबरोबर छान लागतो.

टीप:
१) मी ब्रेड बनवण्यासाठी सेल्फ राईजिंग फ्लोर वापरले होते. सेल्फ राईजिंग फ्लोर म्हणजेच ऑल पर्पज फ्लोर, मिठ आणि बेकिंग पावडर यांचे मिश्रण. म्हणून सेल्फ राईजिंग फ्लोरसुद्धा ब्रेड बनवण्यासाठी वापरता येते फक्त यामध्ये मिठ आधीपासूनच असते म्हणून मिठ अगदी थोडेच घालावे. जर मैदा (ऑल पर्पज फ्लोर) वापरणार असाल तर मिठ दिलेल्या प्रमाणात घालावे.
२) पिठ तेल घालून जितके जास्त मळाल तितका जास्त पाव मऊ आणि हलका होईल.

Labels:
Indian Bread, Pav bhaji, Vada Pav

Paneer palak Paratha

Palak Paneer Paratha in Marathi

Ingredients:
1 1/2 cup whole wheat flour
1 cup finely chopped Spinach
1/2 cup grated Paneer
1/4 cup Onion, finely chopped
1/2 cup Yogurt
1 tsp Cumin powder
2 tsp Mint Chutney OR
7 to 8 Mint leaves + 1/4 cup Cilantro + 1 Garlic clove + 2 small green chilies, all finely chopped or grind to paste
salt to taste
1 tsp Chat masala
1/2 tsp Garam Masala
1 tbsp Oil
Ghee or Butter to roast Paratha

Method:
1) Take a large mixing bowl. Add Wheat flour, Spinach, Paneer, Onion, salt, Chat Masala, Garam Masala, Cumin Powder, Mint chutney and oil. Mix well. knead it dry for a minute to mingle the flavors.
2) Then add yogurt and make medium consistency dough. Don't add entire yogurt at one time. Add spoon by spoon while kneading. Cover and let the dough rest for 30 minutes.
3) Divide the dough into 8 to 10 equal balls. Heat the tava. Sprinkle little dry flour on rolling board and roll the dough ball to round Paratha. Roast it on hot tawa.Drizzle little butter to make to moist and flavorful.
Serve hot with mint chutney, tomato sauce or any spicy Pickle

Note:
Oil Free version or Low Calorie Version
1) These parathas taste good in oil free version. The method is same. Only skip Oil to knead the dough. Also skip butter and dry roast parathas.
2) Use Fat free Yogurt instead of full fat and low fat yogurt. Also use Paneer made of fat free milk.

Khoya Mawa Sweet Roti ( Khavyachi Poli)

Khava Poli in Marathi

Serves: 12 to 15 small Rotis (5 Inch)

Ingredients:
Filling::::
1 cup Khoya (How to make Khoya from Ricotta Cheese?)
1/2 to 3/4 cup Sugar
2 tsp Ghee
6 tbsp Gram Flour (1/2 cup + 2 tbsp)
1 tsp Cardamom Powder
Cover::::
3/4 cup All Purpose Flour
1/4 cup + 2 tbsp Wheat flour
3 tbsp Oil
Pinch of Salt
1/2 cup Dry All purpose flour

Method:
1) Mix All purpose flour, wheat flour and salt in medium bowl. heat 3 tbsp Oil. Make it very hot. Pour it over mixed flours. After 2 minutes add little water and knead to medium consistency dough. It should not be soft, otherwise Khoya poli will not come out well. Cover the dough and let it rest till we make khoya stuffing.
2) Roast Khoya over medium low heat until it gets pinkish color. Turn off heat, transfer roasted khoya to a bowl. Now heat a pan, add 2 tsp Ghee and Gram flour. Roast till it turns golden in color and you senses nice aroma of roasted flour. Transfer it to another bowl. Let it cool down. Take a big mixing bowl. Add Khoya, gram flour, sugar and Cardamom powder, mix well and make a dough. If it sticks to fingers while kneading, grease palms with little ghee. Mixture should be without lumps.
3) Before starting to make khoya poli, knead Maida dough. To make one Poli we will need 1 khoya Ball and two Maida balls. Khoya ball size should be 1.5 to 2 inch. and Maida ball should be half of the Khoya ball size.
4) Roll two Maida balls into small same shaped puris. Place stuffing at the center and in between two puris. Seal from edges. Roll gently to nice round Poli (Roti). Heat tawa on medium heat. Roast each roti on both sides. Drizzle little ghee while roasting.

Puran Poli Recipe - Marathi Holi Dish

Pooranpoli in Marathi

Ingredients:
1 cup Chana Dal
1 cup Jaggery, grated
1 cup All Purpose Flour
1/2 cup Wheat Flour
7 to 8 tbsp Oil (vegetable or Canola)
1 tsp Cardamom Powder

Method:
1) Wash Chana Dal thoroughly. In the pressure cooker, add 2 and 1/2 cup water and washed Chana Dal. Pressure cook for 3 to 4 whistles. Then Turn off heat, but do not shift from the burner. Let the pressure cooker cool down. It will take about 25 minutes.
2) After 25 minutes open the pressure cooker, strain the cooked Chana dal and reserve the water. This water can be used to make 'Katachi Amati'. Remove water completely from dal. Then add this dal into a deep pan. Add jaggery in it and let this mixture cook over medium heat. Jaggery will melt and mixture becomes thin in consistency. keep stirring over medium heat until mixture become thick. Add cardamom powder and mix. Don't let the mixture stick to the bottom of pan. We are going to use this mixture as stuffing.
3) Once mixture become thick, remove the pan from heat. Let this mixture cool down. Grind it finely in Puran Maker (puran yantra)
4) Sift all purpose flour and wheat flour together. Add 5 to 6 tbsp Oil and mix well. Now add water little by little and make very smooth consistency dough. Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid.
5) Make 1 and 1/2 inch balls of the stuffing. Also make 1/2 inch balls of the dough. Grease your fingertips and spread one dough ball gently to a small round disc. put one stuffing ball on it. spread the dough gently over the stuffing's surface with fingers and cover the stuffing. Use dry all purpose flour to roll the Roti. Heat the tawa, place rolled roti in the center and roast on both sides over medium heat.
These rotis stay fresh for approximately 4 day at room temperature.
Serve hot with Ghee. When cools down, it goes great with cold milk.

Methi Thepla

Methi Thepla in Marathi



Ingredients:
1 cup finely chopped Fenugreek Leaves
1/2 cup Wheat Flour
2 tbsp plain Yogurt
1/2 tsp Cumin seeds
1/4 tsp Carom Seeds
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
2 to 3 Green Chilies, finely chopped
1 tsp Oil
salt to taste

Method:
1) In a mixing bowl, add chopped Methi leaves and 1/2 tsp salt. smash with hands for about a minute. Cover the bowl and rest aside for 15 minutes. Crumbling Methi leaves with some salt will make Methi leaves little mushy and watery. Therefore you wont need to add more water while kneading dough.
2) Add Cumin seeds, Carom Seeds, Cumin powder, Turmeric, Red CHili powder and green chilies to mashed Methi leaves. Now mix well. Add yogurt and salt to taste. Add Wheat flour spoonful at a time. Incorporate all wheat flour, knead nicely and make a dough. If the dough is little dry, add 1 tbsp Yogurt and knead. Do not add water to make the dough little moist.
Put this dough in a greased bowl and cover with damp cloth or any plate to avoid drying for about 1/2 an hour.
3) After 1/2 an hour, knead the dough well and make 4 to 5 equal balls. heat a griddle or Tawa. Roll the dough balls into thin and flat round disc. Cook each Thepla over hot Tawa. Apply some oil and roast both sides of Thepla.
Serve hot with Green Chutney or Garlic Spicy Chutney

Labels:
Methi Thepla, Fenugreek Paratha

Sweet Potato Roti

Ratale Poli

Ingredients:
2 cup Sweet Potato cubes (Peeled)
1 cup grated Jaggery
Whole-wheat flour
2 tbsp oil
Ghee


Method:
1) Add 1 ltr water in pressure cooker. Put sweet Potato cubes in Pressure cooker’s container. Cover the container with any Steel plate as we only want to cook sweet potatoes on steam. Pressure cook sweet Potato cubes to 3 whistles. Let pressure cooker cool down for 10-15 minutes
2) Open the lid of pressure cooker. Add grated jaggery to steamed cubes, and mix well with spoon. Mash all cubes properly. The mixture should be thin in consistency and without any lumps.
3) Add whole-wheat flour to the mixture. Add it spoon by spoon, and make medium consistency dough. Put 2 tbsp oil while kneading. Put this dough in a bowl and cover it for 20 minutes.
4) After 20 minutes divide the dough into 2-inch balls. sprinkle little flour on board. Roll the dough ball with roller pin and make Rotis. Heat a Tawa and place rolled roti on it. Drizzle little ghee and cook both sides.
Serve hot. This Rotis will remain fresh for 3-4 days.

Note:
1) If you want more sweetness to roti, add 1¼ cup Jaggery instead of 1 cup.
Labels:
Ratale poli, sweet potato recipe, ratale

Sanjyachya Polya

Sanjyachya polya in Marathi

Ingredients:
For stuffing
2/3 cup fine Semolina
3-4 tsp Ghee
1½ cup grated Jaggery
1¾ cup Water
2/3 cup Milk
1 tsp Cardamom Powder
For Cover
2/3 cup Maida (Plain Flour)
¼ cup Whole wheat flour
4 tsp Oil

Method:
1) On medium heat, roast 2/3 cup Semolina till golden brown. While roasting semolina, boil 1¾ cup water on other stove top. Once semolina is done, pour boiled water into semolina and stir. Cover with lid and let it cook for couple of minutes or till the water gets absorbed in semolina.
2) Then add grated jaggery. Stir well as it starts melting. Boil 2/3 cup milk in other saucepan and add it to semolina. Add cardamom powder and stir nicely. Cover the pan with lid. It will take few minutes to absorb all the milk in semolina. Stir in between.
3) Once the semolina stuffing becomes Luke warm, knead gently with hand. And make 2 inches round balls.
4) Now we will make dough for the cover. Sift maida and wheat flour together. Heat 3-4 tsp oil to high temperature. Pour this oil into sifted flours. Add water and knead dough to medium consistency. Make 1 inch balls of this dough.
5) Take one dough ball and make pari just like we make for modak or just roll it to 2 to 3 inch puri. Put one stuffing ball on it, close all the edges and cover stuffing ball with the maida dough.
6) Dust this ball with some wheat flour, and roll it gently with rolling pin. Make a thin roti.
7) Heat non stick tawa, place the roti on it and cook till it become golden brown. Now turn the side and let the other side cook till golden brown.
Pour some ghee around the roti while cooking. It will give nice buttery flavor to sanjyachi poli (Roti).
serve hot with Fresh Coconut Milk.

Labels:
Sanjyachya Polya, Sanjachya Polya, Sanjyachi poli, Sweet chapati, Semolina Chapati, Sweet Semolina Chapati

Tomato Omelette

Tomato Omelette

Omelette without eggs.
Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste

Method:
1) Sift Rice Flour and chickpea flour together. Add water and make medium thick paste. Remove all the lumps.
2) Then add Turmeric Powder, asafoetida powder, cumin powder, chopped tomatoes, chopped onion, chopped chilies and garlic paste, chopped cilantro and salt to taste. Mix all very well.
3) Heat the pan and put the heat on medium. Grease the pan surface with oil.
4) Pour a spoonful batter in the pan. Spread with the spoon or with clean wet hand and make round medium thick omelette. Pour 1 tbsp oil around the edges. Cover the pan with lead and let it cook. 5) Once the one side is done. Flip the omelette to other side and let the other side cook.
Serve hot with green chutney or tomato ketchup with slice bread.

This is anytime food, served in restaurants for breakfast as well as snacks. I have seen great variations in the recipe from thin crispy version (south India) to thicker, all Besan version of Mumbai. This recipe is very near to what you get in typical Mumbai Udipi restaurants.

Labels:

Mumbai Food, Bombay tomato omlette, Vegan omlette, Veggie Omlette

Bhature

Bhature in Marathi

Servings: 8 to 10 medium Bhaturas
Ingredients:
1 cup sour Yogurt
2 cups Maida (Highly refined wheat flour,white in colour or All purpose flour)
salt to taste
Oil For deep Frying

Method:
1) In a mixing bowl take yogurt and salt. Whisk both for few minutes. Then add maida in it. add 2-3 tbsp oil and make medium soft dough. Cover the dough with lid for 4-5 hours.
2) After 4-5 hours knead the dough again. Make 1 and half inch diameter round balls. Heat oil in a fryer or Indian style Kadhai.. Now roll the dough balls in round shape bhatura (bigger size than puri). Rolled bhaturas should not be too thick or thin.
3) Deep fry these bhaturas on medium heat until you see nice golden color and puffed surface
4)Serve hot with spicy Chhole.
5) Good Bhaturas are puffed with both sides turned golden brown.

labels:
Bhaura, Indian Bread, Fried Bread Recipe, Maida