POLICHA LADOO / CHAPATI LADOO

POLICHA LADOO / CHAPATI LADOO

INGREDIENTS

Crushed coarsely 1 day old poli / chapati	1 cup
Jaggery                            OR Powdered sugar	Less than ¼ cup      OR Less than ¼ cup
Ghee	1 tsp

 

METHOD:

1.       Heat ghee, add the crushed chapattis and lightly sauté it on a low flame till it starts to look a little crumbly. Approx 2 - 3 min.

2.       Add the jaggery to it and again sauté till the jaggery melts and it starts to stick together.

3.       Add jaggery gradually to your taste as per the sweetness you like.

4.       Allow to cool. When it is warm enough to be handled by bare hands take small portions of it and roll into lemon sized balls to make laddoos.

TIP:

5.       These laddoos can also be taken along while travelling. In such a case dry out the crushed chapatti in shade for 1 – 2 days or dry it in an oven and then make laddoos. They will last for 2 – 3 days.

6.       If you do not add salt to the gavhache peeth / atta / wheat flour  while making chapattis then add in a pinch of salt while adding the jaggery.

DAHI VANGYACHE BHARIT TYPE 2 / BRINJAL BHARTA IN CURD / दह्यातले वांग्याचे भरीत

DAHI VANGYACHE BHARIT TYPE 2 / BRINJAL BHARTA IN CURD / दह्यातले वांग्याचे भरीत 

INGREDIENTS

Roasted brinjal pulp	1 cup
Curd	¾ cup
Green chillies chopped	2 nos
Salt	T.T.
Sugar	½ tsp
Roasted peanut pdr	1 tbsp
Coriander leaves	2 – 3 sprigs

METHOD:

1.       Mash the roasted brinjals.

2.       Add to it all the remaining ingredients and mix well.

3.       You can give tadka on top if you like but it tastes good even without the tadka.

GAKAR / INDIAN BREAD / गाकर

GAKAR / INDIAN BREAD / गाकर 

INGREDIENTS

Gavhache peeth (wheat flour)	½  big cup
Rawa (semolina)	½  big cup
Owa / ajwain (carom seeds ) pounded	½ tsp
Salt	To taste
Oil	3 – 4 tbsp
Water	As req.

METHOD:-

1.       Mix together wheat flour, rawa, ajwain , salt and oil and make a semi hard dough with water.

2.       Cover with a moist cloth and keep it to rest for approximately 2 - 3 hours.

3.       Now knead it for some time with moist hands till the time the dough does not stop tearing when you try to roll it.

4.       You can make around 6 balls of this dough.

5.       Pat the dough ball between the palms and then roll it with a rolling pin till it has around a 1 ½ finger diameter. Do not apply dry flour while rolling.

6.       Put it on a hot griddle. When it easily slides from the griddle turn it over. Lightly press down the gakar well to get evenly cooked and coloured on the lower side. When the lower side starts showing pinkish spots turn it over on an open flame. You can also turn it over on the pan but make sure you lightly press on this side as well. It should puff up like a balloon. Remove immediately and smear it with ghee. Serve hot with any vegetable.

ALU VADI / अळू वडी

ALU VADI / अळू वडी 

 INGREDIENTS

Alu chi pane / colocasia leaves	6 – 8 nos
Rice flour (coarse)	1 small cup
Besan / chick pea flour	2 tbsp
Bhajani che peeth http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html	2 tbsp
Ginger grated                                    OR garlic flakes crushed (optional)	½ tbsp           OR 4 -5 flakes
Khus khus / poppey seeds roasted (optional)	1 tsp
Grated dry coconut lightly roasted	1 tsp
Imli / tamarind pulp	1 tbsp
Chilli pdr	1 tsp
Haldi / turmeric pdr	½ tsp
Jaggery	1 tsp
Salt	T.T.
Scraper fresh coconut (for garnish)	2 – 3 tbsp
Chopped coriander leaves (for garnish)	2 tbsp
TADKA
Oil	1 – 2 tbsp
Til / sesame seeds	½ tsp
Heeng / asafoetida	¼ tsp

METHOD:

1.       Grind together finely khuskhus, dry coconut and ginger or garlic. Mix this to all the flours along with imli pulp, jaggery, salt, chilli pdr and haldi. Make it into a thick but spreadable paste.

2.       Keep the biggest colocasia leaf on a plate. Cut off the stem. Keep it lengthwise with the smooth side facing down and the pointed side of the leaf away from you.

3.       Apply the prepared paste evenly but in a thin layer on the leaf.

4.       Now keep the second leaf on top, exact opposite of the first with the smooth side facing up and the pointed side of the leaf pointing you.

5.       Spread the paste on this leaf as well. Repeat similarly with the third and fourth leaf keeping them as the first two leaves.

6.       Now fold 1" of the outer edges on all four sides inwards. This will seal the edges. Apply a layer of the paste on top.

7.       Now from one side start rolling tightly making sure you keep on applying a thin layer of the paste in between. Roll till the end and keep it with the open end facing down.

8.       Repeat similarly with the remaining leaves to make another roll.

9.       Keep these rolls in a steamer and steam them for 25 – 30 min till they are cooked and firm.

10.   Remove them and allow to cool. Do not attempt to cut them when they are hot or they tend to break.

11.   Cut them into 1/2 “ roundels. Arrange these vadis in a plate. Heat oil, add heeng and sesame seeds. When they splutter give a tadka with this to the vadis.

12.   Garnish with scraped coconut and coriander leaves.

13.   You can also shallow fry or deep fry the vadis if you like. In that case do not give tadka on top.

14.   Using rice flour makes the vadis crisp when fried. You can make these vadis using only besan but it will not give the vadis crispness and they will remain soft.

MISAL PAV / मिसळ पाव

MISAL PAV / मिसळ पाव 

INGREDIENTS

Sprouted matki / moth beans	1 cup
Onion large and minced	1 no
Tomato pureed	1 no
Misal masala	1 – 1½ tsp
Salt	T.T.
Chilli pdr	½ tsp
Haldi / turmeric	¼ tsp
Oil	2 tsp
Farsan	100 – 150 gms
Lemon	1 no
Coriander leaves	2 – 3 sprigs
Ladi pav / double roti	6 pcs

 

METHOD:

1.       Wash and pressure cook the matki till tender. Allow to cool.

2.       Heat oil, add haldi and little chilli pdr. Adding chilli pdr in the oil gives the missal nice colour but be careful or it will burn. Immediately add in the minced onion, sauté well till it leaves oil and add pureed tomato. Cook it till all the moisture has evaporated.

3.       Now add in the matki and 2 cups of water. Bring to boil. Add the missal masala, salt and the remaining chilli pdr. Adjust seasonings. Add more water if you like.

4.       The missal rassa should be a little watery as it will all get soaked up in the farsan.

5.       Serve hot missal along with farsan and ladi pav. Garnish with chopped onion and coriander leaves and quarters of lemon.

MISHRA DALINCHA DHOKLA / MIX DAL DHOKLA

MISHRA DALINCHA DHOKLA / MIXED DAL DHOKLA

INGREDIENTS

Tandool / rice	1 cup
Chana dal / Split bengal gram	¾ cup
Urad dal / Split black gram	¼ cup
Moong dal / Split green gram	Little less than ¼ cup
Ginger	1” piece
Garlic	6 – 8 flakes
Green chillies	3 – 4 nos
Salt	T.T.
Sugar	¼ tsp
Butter milk	½ - 1 cup
Scraper fresh coconut	3 – 4 tbsp
Chopped coriander leaves	3 – 4 sprigs
Eno fruit salt	1 sachet
TADKA
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Green chillies	2 nos

METHOD:

1.       Soak together the rice, chana dal, urad dal, moong dal for 5 – 6 hours.

2.       Grind it along with the green chillies, ginger and garlic using buttermilk to a paste.

3.       The paste should be little coarse to the touch and not very smooth. The consistency should be pouring but a little thinner than the dosa batter.

4.       Keep this covered to ferment overnight.

5.       Next day mix it well adding salt and sugar.

6.       Take half the batter and add in ¼ tsp of eno fruit salt. The batter will start showing bubbles. Mix it well but don’t over mix and immediately pour into a greased dhokla steamer or a greased plate. Steam it for 10 – 15 min.

7.       Poke a knife in the centre of the dhokla. If the knife comes out clean then it’s cooked.

8.       Remove out of the steamer and cool. Cut into squares.

9.       Heat oil, add rai, heeng and the slit green chillies. Pour this over the dhokla and garnish with scraper coconut and coriander leaves.