AMBA VADI

INGREDIENTS

Alphonso mango thick pulp	2 cups
Granulated Sugar	1 cup
Clarified butter (ghee)	1  tbsp
Powdered sugar	¼ cup
Cardamom pdr (velchi pdr)	A pinch

METHOD

1.       Pass the mango pulp through a blender for a smooth pulp.

2.       Put it in a pan and simmer the flame when it bubbles.

3.       Reduce the pulp to less than half the quantity.

4.       When it starts to come together add granulated sugar. Mix till sugar melts and the pulp starts becoming like a ball like consistency. Add ghee and remove the pan out of the flame.

5.       At this stage add the powdered sugar. This dries out the pulp a little. Add the cardamom pdr to suit your taste.

6.       Grease a plate and transfer this mixture on the plate. Flatten evenly with the help of the back of a katori.

7.       Cut in small diamond shape and allow to cool. Remove the wadi from plate only when it has cooled completely. Store in a cool place.

TANDULACHYA RAWYACHI SANJORI / TANDULACHI KHANTOLI / KHANDVI

TANDULACHYA RAWYACHI SANJORI / TANDULACHI KHANTOLI / KHANDVI



INGREDIENTS

Tandulacha Rawa (coarse ground rice)	1 cup
Sajook toop / Ghee (clarified butter)	⅛ cup
Coconut milk or water	2 cups
Gul (Jaggery)	¾ cup
Grated or scraped fresh coconut	¼ cup
Salt	To Taste
Ginger	¼ tsp
Velchi / Elaichi powder (Cardamom pdr)	a pinch

METHOD:-

Tandulacha Rawa

1.       Wash rice and spread it on a cloth to dry in shade.

2.       When it dries completely then grind it till it forms the consistency of rawa or semolina. This is called tandulacha rawa.

Sanjori / Khantoli / Khandvi

3.       Heat ghee; add the prepared rawa to it. Sauté till it gives off a beautiful aroma and it slightly changes colour.

4.       In a separate bowl dissolve the jaggery in the coconut milk or water. Add to it ginger, half of the scraped coconut and a pinch of salt. Bring this to boil then pour it in the sauteed rawa.

5.       Give it a stir, cover and simmer for some time till the moisture is completely absorbed and the rawa is cooked to look like a thick porridge consistency.

6.       Grease a plate with ghee and pour the prepared mixture in the plate. Press lightly to spread out evenly. You can use the back of a katori to do the same.

7.       Sprinkle the remaining scraped coconut and little elaichi powder on top and press it lightly.

8.       Let it cool. Then cut in diamond shape. Serve warm with ghee.

9.       In case it needs to be stored for a day then refrigerate as the coconut will not last long.

GAVHALE / HAND ROLLED INDIAN PASTA / गव्हले

Gavhale are really special. They are more like hand rolled Indian pasta which is used to make Gavhlyachi Kheer or Gavhale Bhaat. They are made by turning a small thread like dough between your thumb and index finger to resemble grains of Basmati rice. Even though it is quiet a tedious process in rolling them out its worth the effort.

Gavhale Kheer is very common in many an auspicious Maharashtrian events. In the olden times making these Gavahale would be an occasion in itself. Verbal invitations would be send out to all the womenfolk in the village, they would then make sure they finish all their household chores as soon as possible and land up in the invited house to roll out these hand pastas. Every women would pitch in a little bit to make them. Along with it what would follow is fun, laughter and gossip. Since the process is so time consuming, its use was limited to Festivities and wedding functions.

Of what my mother tells me there are 5 ways or methods of rolling them, out of which Gavhale is one and the others being  Maltya, Nakhavlya, Fanolya and Mohol. The recipe of Gavhale is shared here and the others will follow soon.

GAVHALE / HAND ROLLED INDIAN PASTA / गव्हले 

 



INGREDIENTS

Puli  rawa (very fine semolina)                                  OR Med. Rawa (semolina) Gavhache peeth (wheat flour)	4 tbsp OR 3 tbsp 1 tbsp
Milk or water	As req.

METHOD:-

1.       To the puli rawa add milk little at a time and make stiff dough.
 

2.       In case you cannot find puli rava which is very bareek or fine then use a combination of rawa and gavhache peeth.
 

3.       Adding milk enhances the flavor.  Keep this dough covered for around 2 hours.
 

4.       Now run this through a blender to ensure that the dough is well mixed and smooth & fine in texture.
 

5.       Hold a small piece of dough in your left hand and roll it in the shape of a sharpened pointed pencil & with your right hand roll a very little portion of dough between your thumb and index finger to resemble the shape like basmati rice. Keep the remaining dough covered or it will dry out.
 

6.       Spread a clean & dry sheet of plastic and let the gavhale fall naturally on the sheet as you roll them.
 

7.       Let them dry in shade, then keep in airtight container and use as and when required in making GAVHALYACHI KHEER or GAVHALE BHAAT.

SURALICHI WADI / SURALICHYA PATWADYA / LOL WADI

This is one of my favourite snack. Made with easily available ingredients at home, once made they are so yummy that you just dont realize when you have polished off the entire plate.

                              SURALICHI WADI / SURALICHYA PATWADYA / LOL WADI





INGREDIENTS

Besan / chana daliche peeth (chickpea flour)sieved	1 small cup
Sour butter milk	3 cups
Salt	To taste
Chilli powder                         OR Green chillies	½ tsp     OR 2 nos
Heeng (asafetida)	¼ tsp
Haldi (Turmeric powder)	½  tsp
Fresh coconut (scraped)	3 – 4 tbsp
Chopped coriander leaves	3 – 4 tbsp
TADKA
Oil	3 – 4 tbsp
Rai (mustard seeds)

METHOD:-

1.       Mix all the ingredients together in a pan except the tadka. Make sure it is very smooth and there are no lumps at all. If green chillies are being used then do not add them.

2.       Now put on the flame and start cooking on a medium heat.

3.       Keep on mixing with a spoon because as it starts cooking it will tend to get lumpy and it will also not cook uniformly.

4.       Continue cooking till it forms almost like a very thick porridge consistency. Spread a little on a plate to check. If it comes off easily from the plate & can be rolled then the batter is ready.

5.       Do not switch off the gas but keep on very low flame. Keep 4 – 5 large steel plates ready. Do not grease them.

6.       Vigorously spread spoonfuls of this prepared batter in a thin layer on the plates. Cool it.

7.       Cut in strips around 2 inch thick. Sprinkle the scraped coconut and coriander leaves on top.

8.       Now carefully roll each strip to form a wheel. Handle it carefully as it is very delicate.

9.       Arrange in a plate and give tadka on top with green chillies.