Masalyache pohe

This is another way to prepare daDape pohe....

Ingredients (for two)
2 cups jade pohe/thick  beaten rice( actually the measure is -1 fistful for 1 person)
1/2 cup Onion(chopped)-optional
1-2 tsp jaggery

To be ground in paste
1/4 cup freshly grated coconut
3-4 dry red chilies
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp tamarind paste
salt as per taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida

Method

• Wash the poha with water. Drain the water and spread it on a plate. 
• Mix chopped onion.(optional)
• Grind coconut, coriander seeds,cumin seeds, red chilies,tamarind,salt without water. 
• Apply the ground paste and jaggery to the poha. 
• Heat oil in an iron ladle (paLi). Add mustard seeds. As they crackle add asafoetida and turn off the gas.
• Mix the contents with the poha. 
• Garnish with chopped coriander leaves and freshly grated coconut.

Tasty pasta

Dee surprised me today with this pasta treat....

Dhondus

cucumber cake

The green cucumber called 'Tavas' is used to make this 'dhoundus'. This is generally harvested in the month of August/September or 'Shrawan'. This is very popular in Goa and Konkan.

Ingredients
1 cup grated cucumber with its juice(without skin)
1 cup water
1 cup grated jaggery
1 cup freshly grated coconut
4-5 chopped cashew nuts
1 cup rawa/semolina(preferably of rice)
1 tsp ghee
pinch of salt

Method

• Mix grated cucumber,water,jaggery,coconut,cashews and pinch of salt in a pan. Switch on the gas and let all jaggery dissolve and blend in the mixture.
• Simultaneously heat ghee in another pan and roast rawa till it turns golden brown.
• Mix the roasted rawa in the hot cucumber mixture and mix well. Cover with lid and let it cook on low flame.
• Once the water gets absorbed transfer the contents into a greased tin.
• Put on the gas on medium flame. Heat the griddle. Keep the greased tin covered on the griddle. Check after 5 minutes with a knife. (It should come out clean)

Note
If turmeric leaf is available. put it on the top of the mixture while baking the tin. The aroma of the leaf blends well with dhondus

Dosa

The basic batter for dosa


Ingredients
1 cup udad DaL
3 cups rice
1 tsp fenugreek seeds

Method

•  Wash & soak rice and udad DaL + fenugreek seeds  in  enough water for 5-6 hours. in separate containers.
• Grind udad daL finely and add soaked rice in parts to make a smooth batter.
• Transfer the contents into a vessel/container. Mix the batter well.
• Cover the container. keep aside for half an hour.
• Add salt as per taste.
• Dosa batter is ready.
• Heat the griddle/beedacha tawa. Pour a ladle of batter on it and spread it evenly. Cover it and let it cook on medium flame.
• Once done light brown,fold it and serve it with coconut chutney and sambaar.
  
  
  Note
  If you want your dosa to be more crispy,soak 1/4 cup toor DaL in 1/2 cup water and grind along with udad DaL

BhopaLyache Gharage

 Pumpkin purees

Lal bhopaLa as we call it, Pumpkin is rich in beta carotene, low in fat & calories. It contains 90%  of water.
  I prefer to make these purees in winter as they are deep fried. BhopaLyachi bhajee or bhopalyache bhareet are not that  popular as these purees are.

Ingredients
1 cup grated pumpkin
1/4 tsp turmeric powder
1/2 cup grated jaggery
1/2 cup grated coconut
1/4 cup rice flour
1 cup wheat flour
salt to taste
oil for frying


Method

• Wash the pumpkin. Remove the seeds. Grate the pumpkin such that skin remains.( you can make chutney of the skin)
• In a pan heat a tsp of oil and add grated coconut,grated pumpkin and  turmeric powder. Cover with lid and let it cook on low flame for 2 minutes.
• Add jaggery and salt. Mix well. Let the jaggery melt and mix in. Switch off the gas.
• Add both the flours and mix with a spoon thoroughly when the mixture is hot. (Add wheat flour if required to adjust the consistency).Cover and keep aside till it cools.
• Knead the mixture to make a dough. Apply oil on palms to make it easy.
• Make small balls out of the dough. Pat each ball on a plastic sheet and spread with fingers to make a puree or vada.
• Deep fry in oil.

Note
There is no water added in this so these purees or gharage last for 3-4 days.If the dough is prepared in advance (i.e a day before)then gharge become soft.

pineapple shira/ananasacha shira

Ingredients
2 -3 tsp ghee/clarified butter
1 cup rawa/semolina
1/2 cup pineapple pieces
2 1/2  cup  water
3/4 cup sugar
a pinch of salt


Garnishing
3-4 almonds(blanched and chopped)
raisins and saffron

Method

• Dissolve saffron sticks in a tsp of warm milk.
• Boil water with pineapple pieces,salt and sugar.
• Heat ghee in a pan and roast rawa/semolina till light golden brown.
• Add only pineapple pieces from the boiling water in the rawa and mix well and roast the mixture little more.
• When done add boiling water, chopped almonds and cover with lid on medium flame for 2-3 minutes (till all the water gets soaked in)
• Garnish with raisins and saffron with milk.

Aaloo paratha

Ingredients
2 medium size Boiled potatoes (Peeled and grated)
1-2 green chillies
1/2 inch piece of ginger-1/2 inch piece
3-4 cloves of garlic
5-6 sticks of coriander leaves
salt to taste
wheat flour-2 cups(Add salt and 1 tsp oil and knead the  dough)

Method

•  Grind green chilies, ginger, garlic and coriander  to make a fine paste. Add salt to   taste .
• Grate the boiled potatoes and mix  in the above paste.
• This is our stuffing for the Paratha. Now make 6-7 small balls out of it.
• Make same number of portions (balls)of the kneaded dough. Convert each ball into a deep  bowl like structure so that you can fill the stuffing in it.
• Make sure the potato stuffing fits well in dough bowl and close it.
• Now gently roll the roti of this ball(filled with stuffing). Sprinkle rice flour if needed.
• Preheat the gridle/tava, put little oil and roast both the sides of paratha till it becomes golden brown.
• Serve hot with Curd,Pickle or Butter. It tastes Yummy!!!

Upwasachi misaL

Just like Prakash at Shivaji park there is a restaurant 'GOKHALE UPAHAR GRUHA' on Gokhale Road,Thane(W). (not in terms of appearance) They have this dish called 'upwasachi misaL' for the FAST loving people. I don't fast but I do taste this dish sometimes there.


Ingredients (serves 2)
1/2 cup sabudaNa(sago)
1 cup buttermilk

To be ground
1/2 cup roasted peanuts
1 tsp freshly grated coconut
1/4 tsp cumin seeds
a pinch of sunth powder(dry ginger powder)or fresh ginger
1 green chili or 1/2 tsp red chili powder
salt and sugar to taste

Tempering
1 tsp ghee/butter
1/2 tsp cumin seeds


Garnishing
1/2 cup batata saLi( I bought it from Prashant Corner,Thane)

Method

• Dry roast sabudaNa (sago) and soak in buttermilk for at least  an hour. When soft add some more buttermilk to make it semisolid.
• Grind roasted peanuts,coconut,cumin seeds, sunth,chili powder with little water to a smooth paste.
• In a pan heat ghee add cumin seeds and pour the ground paste in it. Add water if required. Stir well. Add salt and sugar. Groundnut curry is ready.
• Place soaked sabudaNa in a bowl , add the groundnut curry over it. Top it with crunchy batata saLi ( fried potato wafers)

Thepla

Methiche  theple
  (Indian bread stuffed with fenugreek leaves)
Thepla is basically a Gujarati dish and it tastes best when Gujjus make it......just like when it comes to Garaba, no one can match up with them. They are born with these skills. Though I got the Gujju recipe from our neighbor Maya, I get hesitant on adding the amount of oil she pours in ;) and I know that makes the BIG difference.  I believe that any dish tastes 'yummy' if you have an extra hand on oil or ghee. But I also believe 'MODERATION IS THE KEY'.

Ingredients
1 cup methi/fenugreek leaves
2 tsp ginger-garlic-green chili paste( 2 green chilies,1 inch ginger, 5-6 garlic cloves)

1 tsp Fresh lemon juice
2 tsp coriander seeds powder
1 tsp cumin seeds powder
1/2 turmeric powder
1 tsp red chili powder
salt and sugar to taste
 3-4  tsp oil
1 cup wheat flour

Method

• Clean methi leaves in water. Drain water and pat dry the leaves. Chop the leaves.
• In a mixing bowl add all ingredients one by one. Mix in  the methi leaves and knead the dough by adding wheat flour in parts. Use water if required.(If oil is more than sufficient,less water is required and vice a versa.)
• Make 6-7 equal parts of the dough.
• Roll each part into a roti using a laTNe(rolling pin.)
• Roast it from both sides on the griddle. Use of oil while roasting is optional.
• Serve with yoghurt/curd/dahi or home made butter or pickle/loNache
  
  
  Note
  
  • I grind some methi leaves/fenugreek leaves while making chili garlic paste,it gives green color to the theplas.
  • If methi leaves are not tender then I take only leaves( without stems) and make bhaji out of it with the same ingredients and then knead a dough.
  • Palak(spinach )or coriander theplas are also made in the same way.(use blanched spinach instead of raw)
   

Watana Usaliche masala pohe

Cookery shows on television have become an integral part of TV programs. Once on Zee  marathi in 'Aamhi Saare Khavaiyye' this recipe using white peas was shown. It is a traditional recipe of Karnataka. I did that on the very next day and everybody at home liked it. [Normally I use white peas for making ragada for 'ragada pattice'. ] So I am sharing the new addition to my break-fast list.

Ingredients

1/2 cup Pandhra watana/White peas( wash and soak in 1 1/2 cups water)
1 medium onion( chopped)
2 green chilies(slit)
1/2 tsp turmeric powder
1/2 tsp garam masala
1-2 cups nylon poha( pataL poha)
1/2 cup nylon shev

Method

• Cook soaked watana (with same water in which it is soaked) , half of the chopped onion, green chilies and turmeric powder in a pressure cooker.
• Transfer the contents to a sauce pan, add garam masala and salt to taste. Add little water( to make it semi solid), if required and bring it to boil.
• While serving spread 1/2 cup of poha in a plate, add a ladle of watana , add little chopped onion(raw)on the top, and nylon shev.
  
  

DaDape pohe

Dadape Pohe
        a snack of thin beaten rice
In  Karnataka,  they make so many varieties of rice flakes or poha . We toured Karnataka in June this year  (Banana County) and they served so many varieties of poha for break-fast that I was really amazed. Each one was unique. I will try to cover them in my blog .... One of them is this daDape pohe but this is my Mom's way. What I ate there in Karnataka was with the charcoal smoke. I will do that sometime...

 Ingredients
1 cup thin beaten rice/rice flakes/poha
coconut water or plain water to moist the poha
1/4 cup freshly grated coconut
1/2 cup finely chopped onion
1/2 inch ginger chopped
1/2 lemon
1/2 tsp black salt (main salt)
white salt(very little) and sugar to taste|



Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 chopped green chilies
4-5 curry leaves
1/2 tsp turmeric powder

 Garnishing
1/4 cup roasted ground nuts/roasted Dal
Chopped coriander leaves

 Method

• Take poha in a  flat bottom pan or paraat. Moist it with coconut water/plain water with added salt.( Mix it with delicate hands or just toss it)
• Add all other ingredients in order.
• Once the poha/flakes become moist lightly press with the palms or keep a saucer or lid on it and something heavy (khul-batta) to press it. Keep it for 5 minutes.
• Heat oil in an iron kadai/paLi and add all tempering ingredients. Pour it on the pressed poha and mix well.
• Garnish with chopped coriander and roasted ground nuts.
  

Note
Adding chopped tomatoes to moist the flakes also gives different taste and look.
For a change replace green chili with red one.

Dudhiche parathe

Dudhi or Bottle gourd is known to have benefits if included in the diet. Many of us don't like itas it has no taste of its own. We can still enjoy the nutrients in it if we eat it in other forms. ('Something is better than nothing', so I make it this way...)

 

Dudhi (bottle gourd)Paratha

    

Ingredients
1/2 cup grated dudhi/bottle gourd
1/2 cup finely cut or grated onion(optional)
1/4 tsp turmeric powder
a pinch of owa/ajwain
1/4 tsp  crushed cumin seeds/ powder
1/2 tsp crushed coriander seeds/ powder
2 tsp oil
1 tsp fresh lemon juice
 salt and sugar to taste

1 cup wheat flour

To be ground in paste

2 green chilies
1/2 inch ginger

Method

Mix all the ingredients in a bowl  including paste except wheat flour.

Let it become moist. Then add wheat flour in parts and knead to make dough. Add water if required to make a medium soft dough.
Make  3-4 portions out of it. Roll it using rice flour so that it doesn't stick on rolling board(polpaat)Or you can also use plastic sheets for rolling.
Heat the griddle and roast the paratha on both sides. Apply ghee/butter when done.
serve hot with unsalted butter or fresh curd.

Note
For a change in taste replace dudhi with carrot or cabbage other procedure remains the same.

Dahyatala sabudana

A perfect dish for a hungry stomach ...

Ingredients
1/2 cup sabudana/sago
1 cup buttermilk
1 cup  fresh curd
1/2 cup roasted peanuts(crushed)
salt and sugar to taste

Tempering
1 tsp ghee
1/2 tsp cumin seeds
1 green chili(chopped)

Garnishing
Potato sali

Method

• Dry roast sabudana for a minute or two.Wash it and soak in buttermilk for 10-15 minutes
• Heat ghee in an iron ladle and add cumin seeds,as they sizzle add green chilies. Pour it on soaked sabudana
• Add crushed peanuts,salt and sugar. Mix well. Add  curd and mix again.
• Serve with batata salli on the top.

Note
Instead of tempering you can crush cumin seeds and green chili with roasted peanuts and add it in the soaked sabudana. Mix in little ghee.

SurnoLya

(buttermilk pancakes)This recipe is from the book 'Saraswat swayampak' by ShaliniNadkarni.

Ingredients

1 cup rice
1 cup butter milk(sour)
1 tsp fenugreek seeds

1 fist beaten rice/poha
1/2-1 cup freshly grated coconut
1/2 tsp turmeric powder
jaggery as per taste( buttermilk is sour so to compensate the taste add accordingly)
salt to taste

Method

• Wash rice and soak in buttermilk with fenugreek seeds in it for 4-5 hours
• Grind in fine paste thereafter with  beaten rice, grated coconut,  turmeric powder, jaggery and salt .
• Keep covered for 10 hours.
• Pour a ladleful of a mixture on a hot beedacha tawa/griddle/non-stick pan on a medium flame. Spread with the ladle. cover with a lid for a minute.Do not turn,it is done from one side only. And it's done. Serve with sajook toop

Note
Care is to be taken to keep the covered vessel in a warm place (in the pressure cooker ) if it is  very cold outside. Or keep the mixture in an air tight container sothat it easily ferments.
I soak the ingredients in the evening about 5 or 5.30, grind it at night at around 10 and in the morning it becomes FAST to prepare the break-fast.

Mixed-veg sandwich

I usually give this toast sandwich to my daughter for in between meals. A perfect snack which can be eaten on the go.Number of combinations can be made from available veggies at home. A dash of oregano,chilli flakes give a perfect taste.
A multigrain or brown bread  makes it more nutritious.
Adjust the quantity of individual vegetables so that total volume is sufficient for the sandwiches.

Ingredients (makes two)
4 Bread slices
1 tsp oil
2-3 garlic cloves.
1/2 tsp oregano
1/2 tsp chilli flakes
1/2 tsp pepper powder
1 cheese cube( cow cheese preferred)
1/2 cup onion (chopped or sliced)
Take any combination of 3-4 vegetables available
2 tsp sweet corns,
2 tsp shredded cabbage,
2 tsp chopped capsicum (red,yellow green)
2 tsp grated carrot,
2 tsp spring onion
1-2 mushrooms




Method

• Heat the oil in a  wok or non stick pan.Add chopped garlic and fry till golden brown.
• Stir fry onion,corns,cabbage,carrot,capsicum. They should remain crispy & crunchy.
• Add pepper powder,oregano,salt, chilli flakes. Turn off the gas.
• Transfer the contents in a bowl.
• Apply unsalted butter/peanut butter/tomato ketch up/green chutney on the bread slices.Fill enough vegetable on the slice and put some grated cheese on it.(adding grated paneer or tofu can be another option) Cover it with another slice.
• Make the sandwich toaster ready. Put the sandwiches in the toaster.
• Serve with tomato ketchup when done.

 Note
If sandwich toaster is not available, you can toast the bread slices from both sides on the griddle. Then put the vegetables with cheese on the top just press it with a wooden spoon and again roast it on the griddle on low-medium flame.

Ravyacha Cake/Eggless semolina cake

This is the traditional eggless cake. It's anytime cake as the ingredients are always there in the pantry. Need no special equipments and can be made easily on gas.





Ingredients
1 cup rawa/semolina
1 cup sugar
1 cup curd/dahi
1 cup milk
1 table sp ghee/clarified butter
1 tsp baking soda
2-3 drops of rose essence
a pinch of salt
raisins,charoli/chironji,chopped almonds


Method

• Grease the cake pan/aluminum baking pot/ non-stick pan with little ghee/clarified butter.
• In another pan mix all ingredients in order and stir with spoon to mix well. Cover the pan and keep aside for five minutes.
• Transfer the contents to a greased cake pan.
• Switch on the gas on medium flame and keep the cake pan on it.Cover with lid.Let it cook on high to medium flame for 10-12 minutes and then simmer the flame and let it cook for further 5-7 minutes.
• When done, check by pricking knife in the cake(it should come out clean)
• Let it cool. Transfer it on the plate and cut into pieces.
  
  
  
  
  

Note
When half done I put sand on a  hot griddle and shift the cake pan over it to spread the heat evenly.

Kayrolya

(wheat flour banana pancakes)

We call it kayrolya.I have given the sweet version here as I love it. To make the kayrolya/pancakes little spicy, Mom used to add chopped green chilies and salt in the batter without the jaggery of course.They are so soft, just dissolve in your mouth.To make them crisp,just put for some more time on the griddle on low flame.

Ingredients

1 cup milk
4-5 tsp wheat flour
1 tsp rice flour
1/2 ripe banana(mashed)(optional)
jaggery/sugar as per taste
a pinch of salt

Method

• Mix in the wheat flour in milk. Mix well so no lumps remain in it. Add rice flour and stir well.
• Make a smooth paste and adjust the consistency by adding water if required.
• Add the grated jaggery and mix well to dissolve it completely in it. Add salt.
• Heat the non-stick pan and pour 2-3 tsp of mixture to make a  pancake. (spread if required)
• Cover with lid.Cook on medium flame with both sides golden brown.

Note

• For a change in taste add 1/2 mashed ripe banana in the batter. Adjust the amount of jaggery according to the taste as addition of mashed banana would make the batter slightly sweet.
• Better if you use whole milk otherwise add a tsp of ghee in the batter to make the pancake soft.
• I purposely avoided adding baking powder or soda bi carb to retain the nutrients in the dish.

Kande Pohe/Beaten rice snack

Kande Pohe( a snack made up of beaten rice or rice flakes) is the most simple and frequently made break fast among Maharashtrian families. Addition of potato or green peas makes it more tasty. Many sweet as well as spicy varieties are prepared using poha/beaten rice.











Ingredients
1 cup poha/beaten rice
1/2 cup green peas or potato (diced or sliced)
salt and sugar to taste

Tempering
2-3 tsp oil
1 tsp mustard seeds or (1/2 tsp mustard and 1/2 tsp cumin seeds)
1/2 tsp asafoetida
1/2 inch ginger chopped
4-5 curry leaves
2-3 green chilies(chopped)
1 small onion (chopped)
1/2 tsp turmeric powder

Garnishing
Freshly grated coconut
coriander leaves
a slice of fresh lemon

Accompaniment
any farsan/shev/chivda(optional)

Method

• Wash and soak poha/beaten rice in water for 5 minutes.Drain the excess water.
• Heat the oil in kadai. Add all the tempering ingredients one by one.Fry chopped onion on medium flame till it becomes soft.
• Add green peas or potato and sprinkle some water over it. Cover the kadai and let it cook on low flame. (pour some water on the lid)
• When peas/potato is cooked.(check with knife if cooked),add poha/beaten rice and mix well.Cover with lid for 2 minutes.
• Add salt and sugar to taste.Mix well.Take off the heat.
• Garnish with chopped coriander and grated coconut.
• Serve hot with asloice of lemon and farsan/shev(optional)

Note
Sometimes  I replace green chilies with red chili powder. just a change in taste and appearance!!

Lapshi ravyacha upma

Normally  we use jada rawa /semolina for making upma/sanja/shira but daliya/lapshi rawa/gavhacha rawa is the healthier option.
The only tedious part is daliya takes more time to cook. So to save the time, I roast daliya with a tsp of ghee on the previous day ( rather night) and pressure cook it with double the quantity of water. On the next morning I just separate the grains with hand/spoon and proceed to make the normal upma. Although the ingredients are the same,the dish tastes different because of daliya. Only addition I made is turmeric powder which is optional.

Upma

Almost all south-indian restaurants serve this upma. There are many udipi restaurants in Matunga(central) area. Just to name the few are... Sharada bhavan, Amba bhavan, Ramashraya, Udipi, Mysore Cafe..... Udipi Shrikrishna and Mahabhoj are also located in the same area  but they only serve full meals.
The upma that I make and that from the restaurant are different in taste though the ingredients are same. I think the difference is I use roasted rawa and they don't ( or the time for roasting varies)
I have not tried the upma with plain semolina(non-roasted) as my children like the way I make it....:)

Ingredients
1 cup jada rawa/semolina
1/4 cup green peas(optional)
2 and1/2 cup of hot water
salt and sugar to taste

Tempering
2 tsp oil /ghee (tastes better in ghee)
1/2 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp udad dal
4-5 cashew nuts
1 tsp asafoetida
5-6 curry leaves
2-3 chopped dry red chilies(halved)/green chilies (chopped)

Garnishing
Freshly grated coconut
Chopped coriander leaves
lemon juice

Method

1.Heat the oil/ghee in the pan.
2.Add all the ingredients of tempering.
3.Add green peas.
4.Add semolina. Roast well for 5-7 minutes.
5.Add boiled water (you can add salt and sugar while boiling)Cover the pan.Let it cook for 3-5 minutes or till all the water gets soaked
6.Squeeze in the lemon.
7. Garnish with coconut and coriander and serve.

Note
My mom used to keep pre-roasted rawa handy. (that served two purposes...1. It saved her time by 5-7 minutes and 2. increased the shelf life of rawa.
Nowadays refrigerating it is another option.