KAKDICHE GHAVAN (CUCUMBER PANCAKES) WITH GHATLE (RICE FLOUR PORRIDGE)

KAKDICHE GHAVAN WITH GHATLE

KAKDICHE GHAVAN

INGREDIENTS

Grated cucumber (squeezed) (kakdi)	1 big cup
Jaggery (Gul)	¼ big cup
Wheat flour (Gavhache peeth)	¾ big cup
Rice flour or jowar flour	¼ big cup
Salt	To taste
Chilli pdr	1 tsp
Haldi	½ tsp
Oil	2 – 3 tsp
Grated coconut (optional)	2 – 3 tsp

METHOD –

1)      Peel and grate the cucumbers. Do not grate the central seeds. Squeeze out all the excess juice.

2)      Add grated jaggery to it. Put in a kadhai and dissolve all the jaggery by heating it on a medium flame. Bring to boil and simmer. The cucumber will give out more juice. Repeat this 2 – 3 times till all the jaggery is dissolved and the cucumber is cooked.

3)      Remove from flame and cool completely. To this cooled mixture add salt, haldi and chilli pdr.

4)      Mix both the flours (wheat flour and rice flour / jowar flour) together.

5)      Now add the flour to the cucumber jaggery mix a little at a time and mix vigorously so that they do not form lumps. In case the batter becomes too thick add the squeezed out cucumber juice or water to thin it down. The batter should be semi thick but of dropping consistency.

6)      Heat a tava and apply oil on it. Spread the batter a ladleful at a time on the tava just as you make regular dhirde or dosa. Since the batter is thick it may not spread much. You can use your fingertips to spread the batter.

7)      Put a lid on top and cook on a slow flame. When the top looks firm, flip over and cook on the other side. Serve hot with ghatle or with home churned white butter.

TIP – If you add flour to the hot cucumber mix batter will be lumpy. So cool the cucumber jaggery mix completely before adding flour.

         If you add more jaggery than required then the ghavan will stick to the pan and are very difficult to remove. In such a case add a little flour and water.

GHATLE

INGREDIENTS

Rice flour (Tandulache peeth)	3 tbsp
Jaggery (Gul)	3 tbsp
Grated coconut (Khovlela naral)	6 tbsp
Water	4 cups
Ghee (Sajook toop)	2 tbsp
Salt	A pinch
Cardamom pdr (velchi pood)	⅛ tsp

METHOD

1)      Mix rice flour in 1 cup water to form a watery paste.

2)      Mix jaggery, salt and grated fresh coconut with 1 cup water. When the jaggery dissolves add 2 more cups of water and heat it to a boil.

3)      When it starts to boil simmer. Mix again the rice flour- water mix as it tends to settle at the bottom and pour little at a time in the boiling jaggery water. Mix well, cover and cook for a few minutes.

4)      It should be of pouring consistency to dip the ghavan in it.

5)      Season with cardamom pdr.  Serve along with ghavan garnished with chopped dry fruits and cardamom pdr.     

MASALE BHAAT (TYPE 1)

MASALE BHAAT

INGREDIENTS

Rice	1 small cup
Sprouted moong or sprouted matki (moth beans)	¼ small cup
Sliced onion	1 no
Diced potato	1 no
Shredded cabbage                                        OR Tondli (gherkins) cut lengthwise in 4           OR Diced brinjal	¼ small cup ¼ small cup 1 no
Tomato chopped	1 no
Sugar	1 tsp
Salt	To taste
Green chillies cut in big pieces	2 nos
Dhania jeera powder	2 tsp
Sprouted or soaked peanuts	1/8 small cup
Lime juice	2 tsp
Grated fresh coconut	4 tbsp
Coriander leaves chopped	5 – 6 sprigs
Water	3 ½ times the quantity of rice
FOR TADKA
Oil	3 tbsp
Rai (mustard seeds)	½ tsp
Heeng (Asafoetida)	½ tsp
Haldi (Turmeric pdr)	½ tsp
Curry leaves	1 sprig

METHOD –

1)      Heat oil, add rai and when it splutters add heeng and haldi. Pour the given quantity of water.

2)      When the water comes to a boil add all the given ingredients except lime juice and keep aside half the quantity of coconut and coriander leaves for garnish.

3)      Just mix it once and cover and simmer till all the water is absorbed. Heck that the rice is cooked.

4)      At this point just mix it slightly adding the lime juice. Do not over mix as the rice grains will break.

5)      Serve garnished with grated coconut and coriander leaves.

For dhania jeera powder you can refer to http://paripoornapaksiddhi.blogspot.in/2012/07/dhane-jeera-masala-coriander-seeds.html

THALIPITHACHI BHAJANI (MIXED CEREAL GRAINS FLOUR)

THALIPITHACHI BHAJANI (MIXED CEREAL GRAINS FLOUR)

INGREDIENTS

Gahu / Wheat	2 big cups
Jwari / Jowar / Jondhale / sorghum / white millet	2 – 3 big cups
Bajri / bajra / pearl millet	3 big cups
Tandool / Rice	1 big cup
Chana dal / split bengal gram	1 big cup
Urad dal / split black gram	1 big cup
Dhania seeds / Coriander seeds	1 med. Cup

METHOD:-

1)      Dry roast separately all the cereal grains till they turn pink in colour.

2)      Mix all the ingredients together along with the roasted coriander seeds and grind to form a coarse powder.

3)      Store in an air tight container. This bhajani or mixed cereals flour can be used to make mokli bjajani or thalipeeth.

CHANADALICHI WATLI DAAL

CHANADALICHI WATLI DAAL

INGREDIENTS

Chana dal	1 cup
Grated ginger (optional)	¼ tsp
Milk &water mixed at 1:1 ratio	1/8 cup
Chilli pdr	½ tsp
Salt	To taste
Sugar	¼ tsp
Lime juice	1 tsp
Jeera pdr	½ tsp
For Tadka
Oil	¼ cup (¼ the ground dal)
Mustard seeds (Rai)	½ tsp
Heeng	½ tsp
Haldi	½ tsp
Curry leaves	1 sprig

1) Soak the chana dal for 3-4 hours.

2) Drain completely and grind to a paste along with the milk water mix.

3) Add to it chilli pdr, salt, sugar, jeera pdr, ginger (optional) and haldi.

4) Heat oil, when it comes to smoking point add rai.

5) When it starts to crackles add heeng, finely shredded curry leaves and then pour the ground paste.

6) Sauté a little, cover and simmer on a slow flame for some time. When the steam starts to come out mix it again, cover and cook. In this way let the steam come out 3 times.

7) Slowly the paste will start to come together and start developing a little crumbly but moist texture. Pour lime juice.

8) No need to cook for a long time as it gets cooked in 3 – 4 minutes.

7) Serve immediately garnished with fresh grated coconut, coriander leaves and lemon wedges.

BHAJANICHI UPARPINDI / MOKLI BHAJANI

BHAJANICHI UPARPINDI / MOKLI BHAJANI

This is a quick and easy to make recipe with readily available ingredients.

 Bhajani peeth or flour(a mixture of various flours roasted and ground separately) is easily available in almost all Maharashtrian homes which is used to make thalipeeth. Try this recipe out, it’s a delight on your taste buds.

INGREDIENTS:-

Bhajaniche peeth (Bhajani Flour)   http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html	1 cup
Water	1 cup
Salt	to taste
Sugar	½ tsp
For Tadka---
Oil	4 tbsp
Rai(mustard seeds)	½ tsp
Heeng(asafetida)	¼ tsp
Haldi(turmeric pdr)	¼ tsp
Chilli pdr	½ tsp

METHOD:-

1) Mix together in a bowl the bhajani flour along with salt, sugar, chilli pdr, haldi and water to form a thick paste.

2) Heat oil in a pan. Add mustard seeds and when it crackles add heeng and haldi.

3) Immediately pour in this prepared thick paste in pan, sauté a little, cover and simmer on a slow flame for some time. Roasted flour consumes a little more oil than any other unroasted flour. In such a case add a little more oil as required.

4) When the steam starts to come out mix it again, cover and cook.

5) Slowly the paste will start to come together and start developing a little crumbly but moist texture.

6) No need to cook for a long time as it gets cooked in 3 – 4 minutes. 

7) Serve immediately with curd garnished with fresh grated coconut, coriander leaves and lemon wedges.



For the recipe of Bhajani you may search it on this site or go to http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html

KHAPAR POLI (RICE PANCAKES WITH JAGGERY SWEETENED COCONUT MILK)

KHAPAR POLI (RICE PANCAKES WITH JAGGERY SWEETENED COCONUT MILK)
Traditionally this poli which resembles like a dhirde was made on a khapar (an earthenware plate) which enhanced its taste manifold. But even if not on a khapar, we can still enjoy this delicacy using a tava.
Ingredients-
Rice flour                               2 cups
Urad dal flour                        2 tsp
Besan (Chana dal flour)        2 tsp
Oil                                          2 tsp
Edible Soda                            ¼ tsp
Hot water                  approx. 1 ½ cup
Salt                                         To taste
Rice(raw) to season the griddle   1 cup
(not required if you are using a non stick pan)

Seasoning the griddle (tava)-

In the centre of a flat griddle (tava) spread raw rice to form an approx 6 inches circle.  Heat the tava till the rice starts to change colour and look reddish.



At this stage put a flame to the rice and let it burn. Let the burning rice extinguishes on its own, scrape out the charred remains.



 Wipe the tava with a dry cloth. The place where the rice burned will be rough. Now your tava is ready as this is done for easy removal of the khapar poli. In case of using a non stick pan, this seasoning can completely be omitted. In any case this method is mentioned to maintain its traditional value.
You can also season your tava by applying a layer of paan chuna (edible lime or pickling lime).

Method-
1) Sieve together rice flour, urad dal flour and besan (chana dal flour).
2) Rub oil into the sieved flours.
3) Slowly add in hot water and vigorously mix to make a smooth batter.
4) Batter should be thick but have pourable consistency, a little thinner  than dosa batter. Add salt.
5) Cover it and allow it to rest for 15-20 min.
6) Heat the seasoned tava. Just before preparing your khapar poli add soda dissolved in a little water and mix well.
7) Immediately pour a ladle full of the batter. Do not spread. You will notice small holes on the poured batter like the exterior of a honeycomb. Oil is not  required.
8) Cover with a lid and cook on a slow flame. Do not flip over.
9) When the top looks cooked and firm, remove and serve soaked in jaggery sweetened thick coconut milk or jaggery sweetened milk.

PAAKATLI PURI (PURIS IN SUGAR SYRUP)

The first two recipes being posted today are favourites of Smt. Lakshmibai Vaidya whom my mother, aunts and hence all of us lovingly call tai-atyabai.

PAAKATLI PURI (PURIS IN SUGAR SYRUP)

Ingredients-

Wheat flour                        1 big cup

Salt                                          ⅛ tsp

Oil                                            3 tsp

Sour buttermilk                 approx. 50 ml

Sugar                                      100 gms

Water                                  50 ml (a few spoons to moisten the sugar)

Lime juice                           1 tsp

Oil (for frying)                    100 ml 

Method-                                

1) Add salt, oil and buttermilk to the wheat flour and knead into a stiff dough. Keep it covered under a cloth for 1 hour.

2) Reknead the dough well. Divide into equal small lemon size balls.

3) Roll out in the shape of small puris. You can also use a cutter or a katori for even shaped puris. Deep fry in hot oil.

4) Remove from oil and put the puris straight in the warm sugar syrup.

5) Remove them when the next batch of puris is out of the oil ready to be soaked in syrup. Place them in a plate which is kept at a slanting angle so that all the excess sugar syrup drains out.

6) Keep syrup warm for use as cold syrup will not coat the puris properly.

Sugar syrup-

Mix sugar and water and bring to boil. Keep on removing scum that forms on top to get clear syrup. Simmer to bring it to a little less than one string consistency.

Tip- If the syrup becomes a little thick, add little water and bring to boil. If the syrup is too thin it will make the puris soggy.