2 cup split Moong Beans (Moong Dal)
Few Curry Leaves (Kari Patta)
21/2 cup Water
Chopped Coriander Leaves (Dhania Patta)
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich)
1 teaspoon Turmeric Powder (Haldi)
To taste Salt (Namak)
1 teaspoon Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
3 tablespoon Vegetable oil (Vanaspati)
1 teaspoon Cumin Seed (Jeera)
21/2 cup Water
How to make Aamti
- Bring the daal to boil in the water and simmer until soft and mushy.
- Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida, cumin seeds, turmeric powder, chilies and curry leaves.
- Saute for a minute and add the cooked dal.
- Bring to boil and add the tomatoes, salt and coriander leaves.
- Remove from the heat.
- Keep it covered.
- Serve hot.
Pav bhaji is a popular culinary concoction of western India. This dish is especially visible in the great city of Mumbai- Maharashtra. Paav bhaji is a wholesome dish which can work as a substitute for a full meal. Pav means a “bun” in Marathi and bhaji means a mix of vegetables. A special masala called pav bhaji masala is used to give it a typical flavor. Pav bhaji is a very popular eat all over the Indian country. It is a hot favorite, as a street food in Mumbai. Scores of pav bhaji vendors are strewn all over this city. The aromatic flavor of the famous pav bhaji masala from their pans sizzle the appetites of many people through out the day. Pav bhaji is popularly cooked in Indian households all over the world.
PAV BHAJI RECIPE
Chopped garlic – 2 tbsps
Finely chopped green chilli – 1 tsp
Chopped onions – 1 cup
Chopped tomatoes – 1 cup
Grated ginger (fresh) – 2 tsps
Finely chopped cauliflower – 2 cups
Green peas – 1 cup
Chopped cabbage – 1 cup
Grated carrots – 1 cup
Boiled potatoes – 4
Pav bhaji masala – 4 tsps
Salt to taste
Lemon juice – 1 tsp
Butter ½ tsp
Finely chopped onions – 1/4 cup
Fresh green chopped coriander – ¼ cup
Vegetable oil – ½ cup
1) Heat the oil in a flat and broad wok over medium heat. Sauté green chilli and garlic for thirty seconds, then add onion and ginger. Stir until onions turn brown. Stir in tomatoes, and bring to the state of a paste. Mash the boiled potato with cabbage, cauliflower, carrots and peas. Add pav bhaji masala for seasoning. Cover the wok and cook for 15 to 20 minutes. Stir occasionally in between. Add salt and lemon juice.
2) Toast the pavs (buns) on a flat tava. Spread butter. Garnish the bhaji with chopped onion, chopped coriander and green chilli. Serve hot
½ cup Rice Flour
½ cup Water
2 tsp Ghee
A pinch of Salt
s 1 cup Coconut, shredded
v½ cup Jaggery, grated
1 tsp Poppy Seeds, roasted
1 tsp Cardamom Powder
How to make Ukadiche Modak :
• For the filling
• Heat a pan and put jaggery in it
• When jaggery starts melting, add 1 tsp Ghee and coconut to it
• Mix well and cook on medium heat for 5-6 mins
• Add cardamom powder and roasted poppy seeds
• Filling is ready, keep aside to cool
• For the covering
• Boil ½ cup water, add ghee to it
• Add rice flour to boiling water and miz well stirring continuously
• Add salt, mix well and cook covered for 2-3 mins
• Remove from heat and knead well into a soft flour when its hot
• Putting it all together
• Divide the dough into small balls
• Roll each ball to size of puris
• Place this on the palm and add some filling to it
• Bring together the ends in form of plates and form a tip and seal
• Repeat the procedure for rest of the modaks
• Put these modaks in a steamer/cooker
2 1/2 cups of Maida
4 tablespoons of Vanaspathy
Salt to taste
Onions (finely chopped)
4 Medium Sized Potatoes
3 tablespoons of Peas
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
1-sprig Cilantro (chopped)
How to make Vegetable Puffs :
• Grind into a Paste the following spices
• Garlic-2 flakes, Ginger-1/2 inch, Green chilies-2
• Sieve Maida & salt.
• Add cold water & knead to a smooth dough.
• Cover the dough with a wet cloth and keep it aside for 30 minutes.
• Keep some maida for dusting.
• Cook the potatoes, peas, beans & carrot.
• Mash the potatoes coarsely.
• Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste.
• Fry for few minutes.
• Add chopped onions and fry until, brown.
• Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt.
• Mix well and fry until done.
• Then squeeze lime juice & put cilantro. Remove from fire.
• To prepare Puffs
• Melt vanaspathy and whip it till creamy & keep it aside.
• Take the dough & knead once again until it becomes smooth & elastic.
• Roll the dough into a large thin rectangle on a flat surface by dusting with remaining maida.
• Apply vanaspathy to 2/3rd of the rectangle leaving 1/2 an inch space all around.
• Fold the empty portion (without vanaspathy) first
• And the other side (with vanaspathy) on top of it.
• Roll this lightly into a rectangle
• And repeat the same process twice using the remaining vanaspathy.
• Cut this into small rectangles and keep the stuffing at the center & fold across.
• Seal the edges with water.
• Refrigerate for 30 minutes.
• Pre heat the oven at 300 C.
• Apply little water to a tray and arrange the puffs with enough space in between.
• Brush little milk on top of the puffs and bake for 45 minutes until golden brown.
• Garnish beautifully and serve hot.
Rice – 2 cups
Fresh coconut -1 cup (Grated)
Sugar – 1 cup
s Cloves – 4
Cardmoms – 4
Saffron – A pinch
Ghee – 100 ml
Lemon juice – 2 tbsp
How to make Fresh Narali Sweet :
• Wash the rice and soak in water for 20 minutes.
• Add 3 1/2 cups of fresh water and sugar with lemon juice in the rice,
• cook till rice is tender.
• Heat ghee in a pan,
• Add cloves, cardamoms, pour the cooked rice and stir.
• Soak saffron in warm water.
• Add to the rice mixture, stir gently.
• Finally add grated coconut in top of the rice,
• Cover and keep simmer for few seconds.
• Garnish with little grated coconut and serve.
2 medium Tomatoes, finely chopped
½ cup chopped Onion
1 tbsp Oil
¼ tsp Cumin seeds,
pinch of Asafoetida,
1/8 tsp Turmeric Powder,
2-3 Curry leaves
2-3 Green Chilies, finely chopped
½ tsp Ginger paste
1 tsp Jaggery
Salt to taste
1 tbsp Cilantro, for garnishing
How to make Tomato Bhaji :
• Heat a pan add oil.
• Let oil become hot.
• Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies.
• Add Ginger paste and sauté for few seconds.
• Then put chopped Onion and salte.
• Let it cook until translucent.
• Add little salt while simmering Onion.
• Once onion is cooked,
• Add chopped Tomatoes and stir well.
• On medium heat, let the tomato cook.
• Add Jaggery once Tomato is half done.
• Mix nicely and let it cook for a while.
• Add salt if required. Garnish with Cilantro
• Serve Tomato curry with hot Chapatis.
8 small Brinjal (Biangan)
8 peeled baby Potato (Batata)
2 large sliced Onion (Kanda)
2/3rd cup grated Coconut (Nariyal)
4 tblsp unsalted chopped Cashews
8 Cloves (Lavang)
8 Black Pepper corns (Kalimirchi)
1/2 tsp Sugar (Cheeni)
To taste Salt (Namak)
1 tsp Cayenne Powder
1 tsp Turmeric Powder (Haldi)
1 tsp Tamarind Paste (Imli)
8 tblsp Oil
2 tblsp Coriander seeds (Dhania)
3 tblsp chopped finely Coriander Leaves (Dhania Powder)
How to make Stuffed Baingan :
• Heat 2 tbsp oil in a pan
• Now add cloves, coriander seeds and peppercorns.
• Simmer for a minute
• Now add sliced onions and fry until brown.
• Add coconut and stir fry until browned,
remove and allow to cool.
• Grind the mixture to a paste using blender.
• Add little water if needed.
• Slit each eggplant lengthwise into four, keeping the stem end intact.
• Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews and turmeric powder.
• Stuff the eggplants with this mixture, reserving some.
• Roll the potatoes in the remaining mixture.
• Heat the remaining oil in a pan and add the vegetables.
• Cook over low heat without burning,
Add little water if necessary, until done.
• Keep an eye.
• Serve hot with roti.
2-3 green chilies
3-4 pods of garlic
½ ts of Tamarind paste
Hand full of coriander leaves
¼ tea spoon peeper powder(freshly crushed)
Salt to taste
Pinch of asafetida (hing)
½ tea spoon of cumin seeds
1 table spoon of Ghee/butter
How to make Coconut Curry :
. Take coconut milk and add appropriate water, and mix well.
. Then soak coccoums in a Luke warm water and take out its sour juice
. or mix tamrind paste with very little water.
. Make the paste of garlic, green chilies and coriander leaves in the mixer.
. Heat the butter/ghee in a frying pan.
. Then add cumin seeds, see if they crackle
. Add asafetida or hing powder.
. Then fry the garlic-chilly paste and stir fry for a moment or two.
. Then add the coconut milk and later add coccum juice or tamarind paste.
. Heat this mixture just for half a minute(not to boil).
. Take away the frying pan from the stove
. Then add salt to taste which is mixed well with freshly crushed peeper and stir the curry.
. Served with steamed hot rice, pulao or biryani.
. This can be served as an appetizer or soup.
450 gms Chana Dal
500 gms Sugar (Cheeni) or Jaggery (Gud)
250 gms Wheat Flour (Gehun Ka Atta)
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg (Jaiphal)
50 gms powdered Cardamom (Elaichi)
Pure ghee for serving
How to make Maharastrian Puran Poli :
. Wash the chana daal and cook with a little or just enough water.
. Drain out the extra water.
. Add sugar or jaggery to the cooked daal
. And cook on low heat until the mixture becomes thick.
. Remove from heat and pass it through a sieve while still hot.
. Add grated nutmeg and cardamom powder.
. Stir well and remove from heat and keep aside to cool.
. Mix the wheat flour, flour, oil
. With enough water knead into a smooth dough.
. Keep it aside for an hour or two.
. Divide the gram daal mixture into ping pong sized balls
. And the flour dough into slightly smaller balls and roll them out a little.
. Place the gram daal ball in the centre of the rolled flour dough
. And close it to cover the filling completely.
. Roll out into a chapati and bake on a non stick tawa till done on both sides,
. Add regularly a little ghee around.
. Fry till done.
. Serve hot with pure ghee.
1 cup grated Ginger
2 cup Sugar
1/2 cup Milk
1/2 cup powdered Sugar
2 cup grated boiled potato
1 Tbsp Pure Ghee
1 tsp Cardamom Powder
Almond pieces for garnishing
How to make Aloo Batata Vadi Recipe :
. In a nonstick pan, combine 1 cup grated Ginger, 2 cup Sugar,
. Also add 1/2 cup Milk, 1 Tbsp Pure Ghee.
. Stir them on High Heat.
. Keep stirring till the mixture thickens.
. Once the mixture becomes thick,
. Add 2 cups of grated boiled potato and keep stirring.
. Now turn the heat on medium
. Then add powdered sugar, cardamom powder. Mix well.
. Mixture will thicken in few minutes.
. Grease backside of steel plate or any plain hard surface with Ghee.
. Pour the mixture and spread evenly to 1 or 2 cm layer.
. Garnish with Almond pieces.
. Cut the mixture layer into small pieces (1 x 1 inch) once it cools down.
. Decorate and serve.