KACCHYA TOMATO CHI BHAJI / GREEN TOMATO BHAJI / कच्च्या टोमाटो ची भाजी

                          

KACCHYA TOMATO CHI BHAJI / RAW TOMATO BHAJI / कच्च्या टोमाटो ची भाजी 

INGREDIENTS

Kacche tomato / raw tomatoes	250 gms
Imli / tamarind pulp (optional)	1  tbsp
Gul / jaggery	2 tbsp
Roasted peanut pdr	2 tbsp
Salt	T.T.
Scraped fresh coconut	1 tbsp
Coriander leaves	2 sprigs
FOR TADKA
Oil	2 tsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Chilli pdr OR green chillies chopped	½ tsp OR 2 nos

METHOD:

1.       Cut the tomatoes in big chunks.

2.       Heat oil, add in rai, heeng and haldi. Put in the green tomatoes. Sauté for a few seconds and add in water.

3.       The water should be enough to half cover the tomatoes. Cover and simmer till the tomatoes are almost cooked but still they retain their shape.

4.       Add in the imli pulp, jaggery, and salt.

5.       When the jaggery has melted switch off the flame and add in the peanut pdr and chilli pdr. You can also add green chillies. Adding them keeps the vegetable colour green which may change because of the addition of chilli pdr. If you are adding chillies then add them in step 2.

6.       You can increase or decrease the amount of jaggery and imli pulp as per your liking.

7.       Garnish with scraped fresh coconut and coriander leaves.

SHEVAYACHA SHEERA / VERMICILLI SHEERA

SHEVAYACHA SHEERA

INGREDIENTS

Shevaya / vermicelli (broken)	2 cups
Milk + water	1 ½ cup + 1 ½ cup
Ghee / toop / clarified butter	4 tbsp
Sugar	2 cups
Kaju / Cashewnuts (broken)	8 – 10 nos
Bedane / sultanas	8 – 10 nos

 

METHOD:

1.       Heat ghee, lightly fry the dry fruits. Remove and keep them separately.

2.       Add the shevaya in the same ghee. Fry them till they are golden brown.

3.       Now add in the hot water and milk and bring to boil. Bring to boil and sauté it till all the water is absorbed and the shevayas are cooked. Check whether they are cooked by pressing a single shevai between your fingers.

4.       Add in the sugar. As the sugar melts the mix will again become liquidy and then will start coming together again.

5.       At this point add the fried dry fruits and serve hot.

PANEER SOYA BHARWA MIRCHI / PANEER AND SOYA STUFFED CHILLIES

PANEER SOYA BHARWA MIRCHI

INGREDIENTS

Bhavnagri mirchi / large chillies	6 nos
Onion chopped	1 no
Soya granules	½ cup
Paneer	150 gms
Besan / chick pea flour (lightly roasted)	1 tbsp
Jeera pdr	½ tsp
Dhania pdr	½ tsp
Chilli pdr	½ tsp
Chaat masala	½ tsp
Amchoor	¼ tsp
Lime juice	1 tbsp
Garam masala pdr	½ tsp
Salt	T.T
Coriander leaves	7 – 8 sprigs
Corn flour	1 tbsp
Rice flour	1 tbsp
Oil	To deep fry

 

METHOD:

1.       Heat 1 tsp oil and sauté the onion in it till soft. Remove.

2.       Soak the soya granules in hot water and keep for 10 min. strain and squeeze out all the moisture from it.

3.       To the soya granules add in crumbled paneer and all the masalas and pdrs. Also add salt, lime juice, besan and chopped coriander leaves. Mash the mixture well. Add a pinch of sugar if you like.

4.       Slit the chillies lengthwise on one side making sure you don’t cut through. Remove out all the seeds from inside.

5.       Stuff in well this prepared mix into the chilli pockets.

6.       Prepare a paste of the cornflour, rice flour and a pinch of salt.

7.       Roll these chillies into this prepared paste and deep fry in hot oil till golden brown.

 

PERU CHE LONCHE / GAUVA PICKLE / पेरुचे लोणचे

PERU CHE LONCHE / GAUVA PICKLE / पेरुचे लोणचे  

INGREDIENTS

Peru / ripe and soft guavas	2 nos
Green chillies	1 no
Imli pulp/ tamarind pulp	2 tsp
Jaggery	1 tbsp
Til koot / roasted sesame seed pdr       OR Roasted peanut pdr	1  - 2 tbsp
Oil	1 tsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T

METHOD:

1.       Cut the over ripe guavas in half and scoop out the pulp. Cut the outer flesh in chunky cubes.

2.       Mash up the scooped out pulp, add some water to it and strain to separate the pulp from the seeds. Use the pulp and discard the seeds.

3.       Heat oil, add rai, heeng and haldi. Add in the guava chunks with the chilli cut in 2 – 3 pieces and sauté a little. Pour in approx ½ cup water, just enough to cover the guava pieces half way through. Cover and simmer for some time.

4.       When the pieces are tender add in the imli pulp, jaggery, salt and the til koot. Again bring to boil and simmer till the mix is saucy.

5.       Serve hot or cold.

6.       Even though this is a lonche or pickle it will not stay fresh for more than 2 even if refrigerated. So make in small quantities which can be consumed within a day.

7.       Serve with chapati or puri.

LAAL BHOPLYACHYA PURYA / BHOPLYACHE GHARGE / RED PUMPKIN PURIS / लाल भोपळ्याच्या पुऱ्या / भोपळ्याचे घारगे

https://www.youtube.com/watch?v=7fZtL_7EfMc

LAAL BHOPLYACHYA PURYA / RED PUMPKIN PURI / लाल भोपळ्याच्या पुऱ्या / भोपळ्याचे घारगे 

INGREDIENTS

Laal bhopla / red pumpkin grated	1 cup
Gul / jaggery	1/3 cup
Salt	A pinch
Oil	4 – 5 tbsp + to deep fry
Wheat flour + besan + rice flour (mixed together)	1 cup + 1/4 cup + 1/2 cup

METHOD:

1.       Mix the jaggery with the grated pumpkin and leave for the jaggery to dissolve for some time. Do not add water.

2.       When the jaggery has dissolved completely, add to it a pinch of salt and 1 tbsp oil. Bring it to boil and remove immediately. This will ensure that the jaggery has melted completely. Cool

3.       Add wheat flour a little at a time and add in only as much as will fit into the moisture created by the jaggery and pumpkin and make a semi hard dough (puri dough). Add in a little oil to make stiff dough.

4.       As you knead the dough if it starts to get loose then add in more flour.

5.       Make small balls of the dough and roll them into puris. Use oil if the dough starts to stick.

6.       Deep fry in hot oil till golden brown.

TIP: if the puris do not puff up then probably either you have added too much oil or too much jaggery.

MISHRA DALINCHE LADOO / MIXED DAL LADU / मिश्र डाळींचे लाडू

MISHRA DALINCHA LADOO / MIX DAL LADU / मिश्र डाळींचे लाडू 

INGREDIENTS

Chana dal	1 cup
Toor dal	1 cup
Moong dal , Masoor dal, Udid dal	Mix together 1 cup
Ghee	Approx 1 ½ - 2 cups
Powdered sugar	2 – 2 ½ cups
Roasted Almond powder (optional)	½ cup
Kharik pdr / dry dates pdr (optional)	½ cup
Sultanas / bedana	8 – 10 nos

METHOD:

1.       Dry roast all the dals separately till well browned. Grind them to a fine powder separately and then mix together.

2.       Heat ghee, and now add in all the ground dals. Sauté on low heat till the mixture is well browned. This may take some time.

3.       Now add in the powdered sugar and mix again. You can reduce or increase the amount of sugar depending on the sweetness of your liking.

4.       As the sugar melts the mix will become liquidy and then it will start to come together again.

5.       Remove from heat and add in the roasted almond pdr and dry date pdr. Mix well and shape the laddoos into lemon sized balls. Put a sultana on top of each laddoo as garnish while shaping it.