JEERA DHANIA WALA DHAKAI PARATHA

JEERA DHANIA WALA DHAKAI PARATHA

INGREDIENTS

Atta / Wheat flour	½  cup
Maida / Refined flour	½ cup
Salt	T.T.
milk	As required for kneading
Oil	1 tbsp + 1 tbsp
Roasted jeera / cumin seeds	1 tbsp
Coriander leaves finely chopped	5 – 6 tbsp

 

METHOD:

1.       Mix together wheat flour, refined flour, salt and milk and knead into a soft smooth dough.

2.       Apply a little oil and knead it into the dough. Cover with a cloth and rest the dough for 15 0- 20 minutes.

3.       Divide the dough into large balls. Using a little flour roll the ball using a rolling pin on a flat surface into a saucer sized circle.

4.       Liberally apply oil on the rolled out ball making sure you apply it till the edges. Lightly dust flour on top and smoothen it on the oiled surface. From the centre of the circle cut till the edge using a sharp knife.

 

 

 

5.       Sprinkle some cumin seeds on it and press the seeds into the dough. Now liberally sprinkle coriander leaves on the dough surface.

6.       Now from one cut edge start rolling the dough till you reach the other cut end to form shape like a cone or funnel.

 

 

7.       Hold it upright in your hands and press down vertically to again form into a dough ball.

 

 

 

8.       Again sprinkle a few cumin seeds over it. Using a rolling pin again roll to form a circle now a little larger than a saucer.

9.       Put it on a hot griddle and using oil or ghee cook the paratha on both sides till dark brown spots appear.

 

10.   Serve the paratha with any hot spicy curry.

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KOBICHE BHANOLE / SAVOURY CABBAGE CAKE

KOBICHE BHANOLE / SAVOURY CABBAGE CAKE

INGREDIENTS

Kobi / cabbage (finely shredded)	2 cups
Onion (chopped)	1 no large
Chana dal (soaked for 1 hour)	¾ cup
Masoor dal (soaked for 1 hour)	¼ cup
Green chillies	4 nos
Ginger	1 inch piece
Garlic cloves	4 – 5 nos
Besan / chick pea flour	2 tbsp
Coconut milk    OR    coconut pdr	1 cup   OR    3 tbsp
Dhania pdr / coriander pdr	½ tsp
Jeera pdr / cumin pdr	½ tsp
Red chilli pdr	½ tsp
Garam masala pdr	½ tsp
Haldi / turmeric	¼ tsp
Coriander leaves (chopped)	3 – 4 tbsp
Salt	T.T.
Soda / baking pdr / fruit salt	½ tbsp
Oil	2 tbsp
Tomato (sliced in rings)	1 no
Eggs (optional)	2 nos

 

METHOD:

1.       Soak the coconut pdr in ½ cup hot water for 10 min and make sure it is lump free.

2.       Completely drain water from the chana dal and masoor dal. Grind them to a coarse paste along with ginger, garlic and green chillies.

 

3.       In a large bowl mix together the cabbage, onion, the prepared paste of dals and all the masalas.

 

4.       Add salt and oil along with coriander leaves and pour in the coconut milk.

 

5.       Mix all till incorporated well. Allow to stand for 15 – 20 min.

 

6.       Grease a baking tray. Just before you pour the mix add in the fruit salt to it. The mix will look bubbly and frothy.

 

7.       Now pour into the baking tray. Arrange tomato rings on top. Bake at 175°C for 30 min.

 

8.       By this time it would start leaving the sides and form light cracks on top.

 

9.       You can also make small cavities in the mix and break eggs individually alternating egg and tomato before baking.

10.   Remove and allow it to cool. As it cools it will start to firm up. Serve warm.

11.   You can also steam this mix. Cut into squares and as per your choice either you give tadka on top, shallow fry or deep fry them.

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DADPE POHE / MASALA PRESSED RICE

Dadpe pohe is a very popular breakfast snack in Maharashtrian households. Its easy to prepare and all the ingredients are easily available at home so not much of preparation is required.

DADPE POHE

INGREDIENTS

Patal pohe / thin pressed rice	2 cup
Onion (finely chopped)	1 no. large
Tomato (finely chopped (optional)	1 no.
Fresh coconut (scraped)	3 – 4 tbsp
Green chillies (chopped)	2 nos
Coriander leaves (chopped)	2 – 3 tbsp
Salt	T.T.
lime juice	1 no
Sugar	½ tsp
Butter milk OR coconut water (optional)	2 – 3 tsp
FOR TADKA
Oil	3 tbsp
Rai / mustard seeds	½ tsp
Heeng / asafoetida	½ tsp
Haldi / turmeric pdr	¼ tsp

 

METHOD:

1.       Sieve the poha to remove any fine powder in it.

2.       Mix all the ingredients together with light hands leaving aside a little coconut and coriander leaves for garnish.
 

3.       Add the buttermilk or coconut water only if required. The idea is to provide it some moisture for the poha to get soft. But if you are using tomato in it then you can avoid.

4.       Put them in a bowl and cover with a tight fitting lid. Preferably if you can keep a little weight on it. Leave it covered for 15 – 20 min.
 

5.       Heat oil, add the rai, when it crackles add the Heeng and haldi.
 

6.       Pour this tadka over the prepared poha. Mix it up lightly and serve warm or room temp.
 

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CHILLI GARLIC ONION RINGS WITH MAYO MUSTARD

 

CHILLI GARLIC ONION RINGS WITH MAYO MUSTARD

INGREDIENTS

Onions	2 – 3 nos
BATTER
Maida / Refined flour OR cornflour	1  cup + 3 tbsp
Milk OR carbonated soda	½ cup
Eno fruit salt OR baking pdr	1 tbsp
Egg (vegetarians can avoid or use egg substitute)	1 no
Garlic cloves grated	6 nos
Chilli flakes	1 tbsp
chilli sauce	1 tbsp
Coriander leaves finely chopped (optional)	2 sprigs
Pepper pdr	¼ tsp
salt	T.T.
Oil	1 tbsp + for deep frying

 

METHOD:

1.       Peel the onions and slice them keeping approx ¼ inch thickness.

 

2.       Separate out the rings. Dust them lightly with flour.

3.       Mix all the other batter ingredients together including 1 tbsp smoking hot oil.

 

4.       Mix all the batter very well and make a semi thick batter.

5.       Dip the onion rings in the batter and make sure they are coated well.

6.       Deep fry in hot oil till golden brown.

7.       Serve hot with mayo mustard sauce.

 

8.       For the sauce mix 2 tbsp mayonnaise (vegetarians use eggless mayo) with ½ tbsp yellow mustard sauce. Add in half a cube of cream cheese if you like. Mix all till well incorporated.

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