Posting a fasting thalipeeth maharashtrain recipe made from rajgira flour which is known as amaranth flour in english
Thalipeeth is a pancake made by tapping dough on a greased plastic sheet with your fingers .
or more navratri sweet recipes click here and fasting recipes click here
Ingredients:
1/2 cup - Sago/sabudana soaked in water
1 cup - rajgira (amaranth flour)
1/4 cup - boiled potato/raw grated potato
2 -3 green chilles chopped finely
1/2 cup crushed peanut powder (shengdana kut)
1 -2 tsp - whole jeera + 1 tsp jeera(cumin) powder
1 tsp -lemon juice or 2-3 tbsp curd (dahi)
a pinch -sugar
salt as per taste
clarified butter/Ghee /oil 2 tablespoons
Method:
1) Grind green chillies and cumin seeds and make a coarse paste.
2) Mix soaked sabudana ,chilli paste, coriander leaves,lemon juice/curd, salt,sugar, roasted peanut powder, boiled potato,rajgira (amaranth flour) together and make a soft dough. (add few splashes of water if required)
3) Take any plastic thin sheet, make a small ball from the dough, sprinkle few drops of water on plastic sheet, place the dough and just press it in round shape by using your fingers.make a small hole in centre.
4) Heat pan on a medium high, add some oil /ghee and place thalipeeth .drizzle some oil /ghee from the sides of thalipeeth also and roast till it gets nice golden colour from both the sides
5) Serve hot with yogurt/upwas-chutney
Tips
1)soaked sabudana (for minimum 3-4 hrs) in the above recipe Sabudana for thalipeeth works great if its over soaked, soft and little bit soggy.
2) For plastic you can use any plastic sheet the one in which we get milk.
3) Replace green chillies by using red chilli powder.
Since childhood I am used to eating a variety of dals which my mom used to make most of which were maharashtrian style .hence i get bored of eating same type of varan.varan is the marathi word for dal
We maharashtrians are used to making different variety of dals like goda varan ,ambat varan ,kairi cha varan , vatleli dal ,maharashtrian amti, moong dal varan, jeera phodnicha varan .
We use toor dal ,yellow split moong dal or orange masoor dal to make these varans
nOw todays post is about one such varan which is my moms recipe made from pink lentils or orange masoor dal .i just love to drink this as soup garnished with lots of coriander
I
was wondering what to make that was when I thought of making this masoorichya dalicha varan which means split lentils dal which is my moms recipe.. I like this a lot and it is easy to cook.
Ingredients:
1 cup Orange masoor dal
1 onion, chopped
big pinch turmeric pwd
big pinch asafeotida (hing)
2-3 green chillis, slit lengthwise
1 -2 tsp red chilli powder
1/4 cup fresh coconut
salt to taste
jaggery 1 tbsp
tamarind pulp - 2 tsp
1 1/2 -2 cups water
coriander leaves (kothmir)
For seasoning (tadka)
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds(jeera)
1 tsp hing (asafoetida)
3-4 garlic cloves, crushed
10-12 fresh curry leaves (optional)
2-3 tsps oil
Method:
1 In a pressure cooker, place washed masoor dal, onions, green chilli,hing and turmeric powder. Add 1 1/2 to 2 cups of water and pressure cook upto 2 whistles.
2. Next pour cooked dal in a vessel and mash it with a masher.
3. Add salt,red chilli powder, tamarind pulp ,jaggery & fresh coconut and water if required & simmer on slow to medium flame for 5 mts with lid or till you get the consistency of your choice.
4.For tadka /seasoning. heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, garlic, hing and curry leaves and stir fry for few seconds.
5 Pour tadka on top of dal & close it immediately with lid .at time of serving garnish with coriander leaves (kothmir)
6. Serve with white basmati rice ,batatycha kachyra ,spicy mango pickle & papad.
Tips :
1.Adding jeera ,rai in tadka is optional but be sure to add lots of smashed garlic and lots of hing
2.you can make same dal using toor dal (pigeoon peas) /arhar dal.
3.Adjust the number of green chilli, red chilli powder ,& jaggery as per sourness of tamrind pulp
Kheer is my favourite sweet dish since childhood.....I generally like to eat it chilled....
This was the first sweet dish prepared by me ( as per my moms instrructions) after we shifted to hyderabad . It turned out to be quite yummy.
Shevaya chi Kheer is prepared by cooking shevaya (vermicelli) in milk.
The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
Mango sevaiya or mango vermicelli kheer is a twist to traditional shevaiya by adding mango pulp/puree .It makes kheer look very colorful and flavorful.
Ingredients
1 cup vermicelli/shevaya/sevaiya
3/4 cup sugar
1/2 cup mango pulp
2-3 tbsp pure ghee
2 tsp milk masala
1/2 tsp green cardamon powder
1 litres milk
5-6 saffron strands
fried slices of cashew & almond
Method
1) Heat ghee in a pan and stir-fry Shevaya till pinkish .add little water & let shevaya cook for 2 minutes
2) Put milk to boil and let it reduce to ½ litres
3) Add boiling milk to sevaiya, then add sugar
4) Bring it to a boil again , Add milk masala & cardamon powder ,mango pulp and keep stirring till sugar disssolves and kheer is slight thick
5) Chill in the refrigerator for half an hour before serving
6) Decorate with slices of cashew & almond and saffron strands
Tip
1. You can add some milkmaid to the kheer.
2. can add 2 tbsp milk powder dissolved in 3 tbsp milk to above kheer
3.The Kheer tends to thicken on cooling due to the vermicelli .Add some cold whole milk to dilute it before serving.
I had got baby corn from farmers market last week . I tried this baby corn pulao from a gujarati show with few changes
Sweet corn is one other ingredient which falls in 'my favorite' category . I had shortlisted the corn recipes of which this had scored the topmost priority.
CORN is a high in fibre ,carbohydrate & packed with folic acid & minerals which makes it healthy
Ingredients:
Basmati Rice – 1 Cups (soaked for 30 minutes - this is important see note below )
Baby corns chopped into round or slit into half - 1/2 cup,
5 cashews (halves),
fresh mint leaves 8-10
curry leaf -8-10 (optional)
green chillies – 2-3
1 medium onion sliced
ginger garlic paste – 1 tsp
Curd – 2 tbsp.
ghee – 2 tbsp.
lemon juice - 2 tbsp
garam masala powder – 1/4 tsp
Water- 1.5-2 cups
Whole garam masala
Black peper(miri) - 5
dalchini (cinamom) - 1 inch
staranise (chakri phool/badiyan) - 1
black cardamom (badi elaichi) -1
green elaichi- 2
cloves - 2
bayleaf -1-2
cumin seeds – 1/2 tsp.
salt to taste
Method:
1.Clean ,wash & soak basmati in water for 30 minutes for better results .drain after 30 minutes & keep aside.
2.Cut baby corn into round slices or vertical slices.
3.Heat ghee in frying pan & fry the cashews till they get golden yellow in colour. Remove and keep aside.
4.In the same ghee, now add cumin seeds and khada (whole ) garam masala mentioned above & saute for 1 minute.
5.Add ginger garlic paste saute & add sliced onion & fry till it becomes golden brown in colour.
6.Add the baby corn, corn, chopped pudina and chopped curry leaves & saute for about a minute.
7.Next add garam masala,curd & mix well.
8.Now we are going to add the rice (drained), After adding rice stir it for about 2 minutes.
9.Lastly add lemon juice and salt.Now we should cook this by adding 1.5 to cups of hot water. Cook till water gets evaporated.
10.When you see the water in rice is almost absorbed add fried cashew .Mix lightly & cover with a lid for another 10 minutes.
11 Check after 10 minutes & switch off gas if rice is cooked & let the pulao rest with the lid closed.
12.Garnish with coriander and cashews and serve hot along with gujarati Kadhi,mango pickle and papad /mixed veg raita.
Notes :
1.Basmati rice and long grain rice needs to be soaked in water for 30 minutes for better results
2 use rice to water in 1:1.5 cups ratio
3.can cook same in cooker also for 2 whistles ,after which release pressure and fluff with a fork
Have many leftover idlies and bored of eating regular idli.dont worry idli fry is the solution
It is a quick, simple and hassle free lunch box item
They are addictive, a boon when idlis are made on regular basis and you get leftovers This is a great recipe for leftover idlis as they don't remain that soft and fresh once they get cold.and good for kids too as an afterschool snack. a healthy and tasty snack ready in 10 mins.
you can make them plain or spice it up with some idli milagai podi
Ingredients
4-5 leftover idli
METHOD
1.Slice the Idlis into thin fingers or cut them into 4 triangles
2 Heat some oil for deep frying in a pan. once oil is hot drop idli triangles and fry it till golden brown from both sides.
3 Drain excess oil on paper towels.
4.Sprinkle some chilli powder, garam masala and chat masala or idli chutney powder or any other seasoning you like. i had kep it plain .
5.Serve warm with with Spicy hot red Chutney or with ketchup.
