KOLACHE BHARIT / TAMARIND & COCONUT FLAVOURED BRINJAL DIP / कोळाचे भरीत

KOLACHE BHARIT / TAMARIND & COCONUT FLAVOURED BRINJAL DIP / कोळाचे भरीत 

INGREDIENTS

Large brinjal / eggplant	1 no
Onion finely chopped	½ no
Thick imli / tamarind pulp	2 – 3 tbsp
Thick coconut milk  OR coconut powder	½ cup  OR 2 – 3 tbsp
Fresh scraped coconut	2 tbsp
Green chilli cut in 2 – 3 pcs each	2 nos
Gul / jaggery	1 tbsp
Salt	T.T.
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Coriander leaves chopped	2 – 3 sprigs

METHOD:

1.       Apply oil on the brinjal, poke 2 to 3 holes in it and roast the brinjal on an open flame.

2.       Poking holes helps the steam to escape.

3.       Make sure the skin is completely charred from outside and the pulp is mushy inside.

4.       Remove and allow to cool.

5.       Peel off the charred skin and lightly run water over the pulp to remove off any stubborn charred skin.

6.       Mash the pulp with a fork or the back of a spoon.

7.       To it add the onion, tamarind pulp, jaggery, scraped coconut, coconut milk or powder and coriander leaves. Season with salt. Mix well.

8.       Heat oil, add in the rai seeds. When they crackle, add the heeng and chillies.

9.       Pour the tadka over the brinjal mash and mix well.

10.   Serve chilled as a side along with chapati or phulka or you can also serve it as a dip.

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METHI THALIPEETH / FENUGREEK THALIPEETH

METHI THALIPEETH / FENUGREEK THALIPEETH

INGREDIENTS

Methi / fenugreek leaves shredded	1 cup
Onion chopped	1 no
Bhajani che peeth / mixed cereals flour  http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html	2 cups
Red chilli pdr	½ tbsp
Salt	T.T.
Oil	As req.

METHOD:

1.       Wash and drain the methi leaves.

2.       Roughly shred them.

3.       Mix all the ingredients together except the oil.

4.       Rub the leaves along with the flour. Now add 2 tbsp oil and rub it in.

5.       Add water as required and knead to a very soft smooth dough.

6.       Divide into large balls.

7.       Separately in a bowl mix together ½ cup water and 1 tbsp oil.

8.       Moisten a clean soft cloth with the oil water mix.

9.       Spread the cloth on to a clean flat surface.

10.   Knead the divided balls individually.

11.   Add little more water while kneading if required as the dough ball needs to be soft and loose.

12.   This is necessary as it tends to dry out while cooking if the dough is kept stiff.

13.   Keep the dough ball on to the cloth.

14.   Pat it with your fingers to form into a even circle.

15.   Try and pat it as thin as possible.

16.   Poke 5 holes into it with your finger. 1 in the centre and the other 4 at the sides.

17.   Now carefully pick up the cloth along with the flattened dough and invert it directly over the hot griddle.

18.   Peel off the cloth, moisten as required and continue with the other dough balls.

19.   When the lower side of the thalipeeth is half cooked and colours lightly, flip it over.

20.   Drizzle oil into the holes and allow the thalipeeth to cook completely on this side.

21.   When it browns well flip over and cook the other half done side too till it browns well.

22.   Remove them on to a kitchen towel.

23.   Serve hot with pickle and home churned loni / makkhan or white butter.

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DAHI BHUTTI / CURD RICE

DAHI BHUTTI / CURD RICE

INGREDIENTS

Rice	1 cup
Dahi / Curd	2 cups
Milk	½ cup
Ginger grated	½ tsp
Green chillies roughly cut in 2 - 3 pcs each	2 nos
Kakdi / Cucumber grated	1 no
Salt	T.T.
Sugar	½ tsp
Coriander leaves chopped	2 sprigs
Pomegranate pearls	½ cup
Curry leaves	1 sprig
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp

METHOD:

1.       Wash and pressure cook the rice with 2 ½ times the water till it forms a soft mush.

2.       Cool the rice completely. Beat the curd till smooth.

3.       Mix the rice with curd, milk, ginger, cucumber, sugar, salt, chillies.

4.       Heat oil, add in the rai, heeng and curry leaves.

5.       Pour the tadka over the curd rice and mix. Now add in the pomegranate pearls reserving a few for garnish.

6.       Chill before serving garnished with the remaining pomegranate and coriander leaves.

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BANANA TOFFEE WITH BUTTERSCOTCH ICECREAM

BANANA TOFFEE WITH BUTTERSCOTCH ICECREAM

INGREDIENTS

Elaichi kela / small bananas ripe but firm	4 nos
Maida / Refined flour	2 tbsp
Cornflour	2 tbsp
Baking powder	½ tsp
Salt	T.T.
Sugar	½ cup
Butter scotch icecream scoops	4 nos
Til seeds / sesame seeds toasted	½ tsp
Chocolate sauce	For garnishing
Oil	For deep frying
Chilled water with ice cubes	8 - 10  nos

METHOD:

1.       Mix together the maida, cornflour, baking pdr and salt.

2.       Add in water as required and make a thick batter, but it should be of pouring consistency.

3.       Simultaneously add the sugar to the pan and leave it on a verryyyy slow flame.

4.       Do not use a spoon or anything else to stir.

5.       Gradually the edges will start to melt and colour will start turning to brown.

6.       In case you need to mix the sugar then lightly swirl and shake the entire pan.

7.       Gradually the entire sugar will turn to a golden brown and then to a little dark brown. Be careful as to not allow it to burn.

8.       Add in 1 tsp of hot water if you feel the sugar starting to burn.

9.       Leave the caramel to a simmer.

10.   Peel the bananas. Cut them into half and dip them in the batter.

11.   In case you do not have the smaller banana variety you can use the regular available bananas.

12.   Make sure you cut them into 3 even sized portions then.

13.   They should be ripe but firm, or they will turn into a mush when fried.

14.   Coat the bananas with the batter and deep fry them in hot oil.

15.   When they are golden brown, remove and immediately drop them in the bubbling caramel.

16.   Coat them in the caramel evenly on all sides.

17.   Remove and drop them in the bowl with chilled water and ice cubes.

18.   This helps in quickly hardening up the caramel coating.

19.   Remove the bananas on to a kitchen towel and sprinkle sesame seeds over it.

20.   Serve the banana toffee along with butterscotch icecream.

21.   Drizzle over with chocolate sauce.

22.   You can also serve them with vanilla icecream or any other flavour you like.

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