Karanji for Diwali

Olya Naralachya Karanjya in Marathi

Serves: 10 to 12 Karanjis
Time: Approx 1 hour

Baked Karanji with Dryfruits for Diwali

Ingredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying

Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.

This is my entry for Diwali Festival Event by Pallavi

Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji

Kothimbir Wadi

Kothimbir Vadi in Marathi

Ingredients:
3 bunches of Cilantro, (picked, washed and finely chopped)
1 and 1/4 cup of Chickpea flour
1 cup water
1 tbsp Rice flour
7 to 8 Garlic cloves
1 inch ginger piece, grated
6 to 7 green chilies
1 tsp Turmeric powder
1 tsp cumin seeds
2 tbsp Oil
Salt to taste

Method:
1) Make paste of ginger, garlic and green chilies. keep ready the cilantro.
2) Mix chickpea flour, water and rice flour. Mix nicely and make a smooth batter. Add salt to taste. Keep the batter lump-free.
3) Heat a pan. Add oil wait till heated. Add turmeric, cumin and ginger-garlic-chili paste. Stir and add chopped cilantro and saute for 1 minute. Turn the heat over medium. Now add the chickpea batter and stir vigorously. If you stop stirring lumps can be form. Stir until mixture becomes thick. Cover the pan let the mixture cook. Stir occasionally to avoid burning.
4) Mixture should become nicely thick. It will take approx 8 to 10 minutes. To check the consistency, insert the spatula vertically in the batter. it should stand. Turn off the heat.
5) Grease pan plate or baking square pan. Let the mixture cools down a little. Spread the mixture evenly, pat with fingers and make even layer. Let it cool down. Then cut into diamonds or any shape you wanted.
Deep fry or shallow fry the vadis.
serve them hot with green chutney.

Labels:
Kothimbir Wadi, Cilantro Wadi, Cilantro Savory Snack

Soya Granules Cutlet

Soya Granule Cutlet in Marathi

Serves: approx 15 medium Cutlets


Ingredients:
1 cup Soya Granules
(I had used Ruchi Brand Nutrela Soya Granules)
1 cup boiled and mashed Potato
½ cup Steamed Peas
1 Carrot, Grated
7-8 French Beans, steamed small pieces
½ cup Cilantro, finely chopped
1 tsp Cumin Powder
¼ cup Red Onion, thinly sliced
1 tsp Ginger Paste
5-6 Green chilies, finely chopped
6-7 Curry leaves
2 tbsp Gram Flour
1 tsp Oil
Salt to taste
½ cup Roasted Semolina
Oil for shallow frying

Method:
1) In a saucepan, bring to boil 3-4 Cups of water. Add 1 tsp salt, and 1 cup Soya Granules. Simmer for 5 minutes on low heat. The strain the cooked granules and drain the water. Wash granule softly with cold water. Leave Granules to drain water for 10 minutes. Once water is drain, squeeze Granules and remove water as much as you can.
2) Heat 1 tsp Oil in a nonstick pan. Add Curry leaves, chopped green chilies, and Ginger paste. Sauté for few seconds. Add Onion and sauté until Onion become translucent. Once Onion is done, add Gram flour and stir on low heat until you smell sense nice smell of roasted Gram flour. Turn off heat and transfer roasted gram flour mixture to another bowl.
3) In a mixing bowl, add cooked granules, mashed Potato, steamed Peas, Grated Carrot, steamed French beans, Cilantro, Cumin Powder, Gram Flour Mixture and salt to taste. Mix nicely. Taste the mixture and add salt or Red Pepper to adjust flavor according to your taste.
4) Make medium and flat cutlet (patties). Spread roasted Semolina in a plate. Place 1 cutlet over it and Coat both the sides of Cutlet with roasted Semolina.
5) Grease nonstick pan with little oil. Place coated cutlets in the pan. Shallow fry them over medium low heat.

Note:
1) If you desire to give Garlicky flavor to Cutlets, add ½ tsp Garlic Paste in hot oil along with Ginger paste.
2) You can use Breadcrumbs instead of Roasted Semolina for coating.

Labels:
Veg Cutlet, Soya Granules Cutlet, Indian snack recipe, tea time snack, vegetable Cutlet, veg Pattice

Chakali

Chakali recipe in Marathi

Time: 35 minutes
Yield: 20 to 22 medium sized Chakali



Ingredients:
1 cup Chakali Bhajani (Chakali Flour)
1 cup water
1 tsp Asafoetida Powder
2 tsp Sesame seeds
½ tsp Carom Seeds (Ajwain)
1 tbsp Red Chili Powder
1 tbsp Oil
Salt to taste
Oil for deep frying

Method:
1) In a deep and medium saucepan, heat 1cup water. Add Asafoetida Powder, Sesame seeds, Carom Seeds, Red Chili Powder, Oil and salt. Give a nice stir. Bring the water to boil.
2) Once water starts boiling, add Chakali Bhajani and mix vigorously. Turn of the heat and cover saucepan with lid for 7-8 minutes.
3) After 10 minutes, transfer the Bhajani dough to plain surface or in the plate. Use little lukewarm water to knead the dough. Make a soft dough.
4) Grease Chakali Press utensil from inside with little oil. Stuff enough dough in it. Press and move into circular motion to make Chakali.
5) Deep fry Chakali on medium high heat, until golden. Drain and put on paper towel to remove excessive oil.
Keep Chakali in Airtight Container after cooling.

Labels:
chakali chi recipe,murukku, bhajanichya chakalya

Kofta Recipe

Kofta in Marathi

Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste
Click here for Kofta Curry Recipe

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Labels:
Kofta Recipe, Paneer Kofta, North Indian Kofta, Indian Curry, Kofta balls, Paneer Stuffed Potato Balls, Golden brown fried Indian Paneer

Methi Pakoda - Fenugreek Stems Pakoda

Methichya Dethachi Bhajji in Marathi



Ingredients:
1 cup finely chopped Fenugreek Stems
1 medium onion
½ cup Chana Dal
2 tbsp Rice Flour
2 tbsp Wheat Flour
1 to 2 tbsp Green Chili Paste
1 tsp Cumin seeds
Salt to taste
oil for deep frying

Method:
1) Soak chana dal in water for 4-5 hours. After 4-5 hours drain all the water and grind to fine paste without adding water.
2) Chop onion finely. In a mixing bowl, put chopped Fenugreek stems, chopped onion, chana dal paste, green chilies paste, rice Flour, wheat Flour, cumin seeds and salt to taste. Mix these ingredients together. This mixture should be thick and little sticky.
3) In a deep fryer, heat enough oil for deep-frying. Drop the mixture in the form of small sized balls. Deep-fry till it turns golden brown.
These fritters taste great with tamarind chutney and green spicy chutney.

This is my Entry for Herb Mania - Fenugreek

Labels:
Methichi bhajji, methi Bonda, fenugreek pakoda, Methi Pakora, Methichya Dethachi Bhaji, Methi Pakoda

Bread Roll

Bread Roll in Marathi

Servings: 5 to 6 bread rolls

Ingredients:
5 to 6 bread slices (white bread)
1 cup small potato cubes (Boiled and peeled)
¼ cup Green Peas
¼ cup Onion, finely chopped
¼ cup Cilantro, finely chopped
½ tsp grated Ginger
2 Green chilies, finely chopped
1 tsp Garam Masala
½ tsp Amchoor Powder (Dry Mango Powder)
For Tempering: 2 tsp Oil, ½ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ¼ tsp Turmeric Powder, ½ tsp Red Chili Powder
4-5 Curry leaves
Salt to taste
Oil for deep-frying


Method:
1) Boil Potato, peel and dice it. boil Green Peas.
2) Heat a wok, add Oil. Let the oil become hot. Then add Cumin seeds, Asafoetida Powder, Turmeric Powder, and Red Chili Powder. Then add Curry Leaves, green Chilies, and Ginger. Sauté for few seconds and add Cilantro. Add Onion and little salt. Let the Onion become translucent.
3) Once Onion is done, add Green Peas and Potato. Stir well. Add Garam Masala, Amchoor Powder. Mix well. Add salt and Chili Powder if needed. Let the stuffing cool down.
4) Now remove the edges of bread. Hold one bread slice as shown in the picture. Sprinkle little water all over the slice. Remove excessive water by squeezing bread slice gently with both hand palms. Do not sprinkle lot of water, it will make bread slice mushy and very difficult to handle.




5) Place 1 or 1 ½ tbsp stuffing on the bread. Fold up and cover the stuffing with damp bread as shown in the picture. If there are any cracks on the cover, the oil will go inside the roll while deep-frying and make the roll too oily. To avoid this, wrap the stuffing completely with bread slice.
6) Heat Oil over medium heat. Deep fry these rolls to Golden brown.
Serve hot with Tomato Sauce.

Note:
1) You can make your choice of Stuffing in any combination.


Labels:
bread roll, veg bread roll, easy bread roll recipe, stuffed bread rolls

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The Genies Return!

My Dear Blogger Friend Madhavi passed me the Magic lamp ! Thanks Madhavi..

Alakazam!

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Cabbage Wadi - Pakoda

Cabbage Vadi

Ingredients:
2 Cups finely chopped Cabbage (Do not grate)
2-3 cloves Garlic
2 tsp Red chili Powder
1/2 tsp Cumin seeds
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
2 tbsp Rice Flour
4 tbsp Jowar Flour (You can use flour like besan, wheat flour)
2 tbsp besan
Salt to taste
Very little water to knead
2 tbsp oil



Method:
1) Mix all ingredients given above. Add very little water to knead.
2) You can use pressure cooker for steaming the dough.
Grease the container inside pressure cooker with little oil. put the dough in it. Gently press and spread the dough in that container. Make the surface flat with fingers. Close the lid. Remove the whistle and steam cook for approx. 10 minutes.

However, there is another method to steam the dough - (Images)

Heat around 2-3 liter water in a deep and big saucepan. Put another steel container inside (first grease this container from inside with little oil). Make 2-3 big rolls of the dough. Put them in the container. Now take a cotton cloth and cover the lid with this cloth (this will help to prevent steam water dripping on the dough rolls)
Steam rolls on medium high for about 13-15 minutes.

3) Turn off heat and let the dough cool down. Once it becomes cool, cut into pieces. Shallow or deep-fry Cabbage Vadis

Labels:
Cabbage Pakoda, Kobi vadi, Kobichi wadi, gobhi pakora,kobiche wade, kobichya vadha, maharashtrian cabbage recipes

Shankarpale

Shankarpale

Ingredients:
¼ cup Milk
¼ cup Pure Ghee
¼ cup Sugar
Approximately 1 & ½ cup Maida (All purpose Flour)
Oil or Ghee for deep frying

Method:
1) In a saucepan, add Milk, Sugar and Ghee. Heat the mixture until sugar melts. Remove from the heat and let it cool down.
2) Add Maida to mixture, and knead to medium consistency dough. Cover the dough for 20 minutes. Do not add entire amount of Maida. Add little by little, so that it you will get perfect consistency.
3) After 20 minutes, knead it again. Divide into 2 inch round balls. Sprinkle little dry Maida Flour on your work surface and roll out dough ball to round and thin tortilla.
Cut it into diamond shape and deep fry in oil or Pure ghee.

Labels:
Shankarpale, shakarpari, Diwali Faral, Maharashtrian Diwali Faral recipe, Diwali Festival

Cabbage Pakora

Gobi pakoda in Marathi

Ingredients:
¾ cup finely chopped Cabbage
¼ cup finely chopped Bell Pepper
4 tbsp Besan (Chickpea Flour)
1 tbsp Corn Starch / Corn Flour
2 green Chilies
3 Garlic Cloves
1 tsp Cumin seeds
½ tsp Asafoetida Powder
1 tsp Turmeric Powder
1 tsp Red Chili Powder
¼ cup finely chopped Cilantro
Salt to taste
Oil for deep-frying



Method:
1) Mix Cabbage and Bell pepper in a bowl. Rub little salt to it.
2) Grind green chilies and Garlic cloves together. Alternatively, if available, you can use green chili paste and garlic paste.
3) Put all the ingredients with the vegetables and mix very well. Add very little water. Consistency of mixture should be as thick as we keep for Onion Pakoda.
4) Heat enough oil for deep-frying. Drop small balls of mixture into heated oil. Deep fry pakodas on medium high heat, if you fry it on high heat, it will become crispy outside but remains uncooked inside.

Serve pakodas hot with green chutney or tomato ketchup.

Labels:
Bhajee, Bhajji, Bonda, Gobhi Pakoda, Kobiche wade, Kobi wade, Pakora recipe, gobi pakora recipe.

Bhoplyachya Purya

Pumpkin Puris

Ingredients:
2 cups small cubes of pumpkin (peeled)
1 cup grated Jaggery
Whole wheat Flour
1 tbsp Oil
Oil for deep frying

Method:
1) In a pressure cooker, put 1 ltr water. Put pumpkin cubes in steel container inside pressure cooker without adding water. Place a steel plate on that container to prevent water dripping inside the container. And pumpkin will cook on steam. Pressure cook pumpkin up to 2-3 whistles.
2) Let the cooker cool down for 10-15 minutes. Mash pumpkin cubes while they are hot, add jaggery and mash. You will get thick and fine mixture.
3) Then add enough wheat flour and knead well and make nice dough. Add 1-2 tbsp oil and knead well. Consistency for dough should be medium. Cover dough for some time.
4) Make marble sized balls out of the dough and make puris. In a deep fryer, heat enough oil for deep frying puris. Deep fry puris till it turn to golden brown color.

Chakali

Bhopla puri, Pumpkin Puri, Pumpkin Sweet puri, Pumpkin Recipe, Bhopala Recipe, gharge

Spring Roll

Spring Roll in Marathi

Servings : 12 medium Rolls

Ingredients:
Spring roll wrappers:
1/2 cup Maida
1/2 cup Rice Flour
1/2 cup Corn Starch
Salt to taste
3 tbsp Oil
For Filling:
1 cup Shredded Cabbage or Chopped finely lengthwise
1/2 cup Finely Chopped Bell pepper lengthwise
2 Carrots grated
2-3 tbsp thin sliced French beans
1/2 cup finely chopped onion lengthwise
2 strings of Green Onion finely chopped
1 to 1 & half tbsp Soy sauce
1/4 tbsp Fresh ground Black Pepper
Salt to taste
1/2 tbsp Oil

Method:
1) Sift maida, corn starch and rice flour. Heat 3-4 tbsp oil to high temperature and put into sifted flours. Add salt to taste. Knead with the water, and make tight dough. Cover it with lid for half an hour.
2) Grease a non stick pan with 1/2 tbsp oil. Heat the pan on High heat. Add chopped onion, sauté for around 20 seconds and keep aside.
3) Then add chopped bell pepper and chopped cabbage and fry for few seconds or till half cooked. While frying, add salt soy sauce and black pepper. Keep them aside. Then put grated carrot and half cook. Similarly, half cook the green onions. Mix all the half cooked vegetables together.
4) Make 1 and half inch balls out of the dough. Roll it very thin with roller pin. This tortilla should be evenly thin. Cut the edges and make a square.
5) Put 1-2 spoons of filling on the wrapper as shown in photo 2.


6) Fold as shown in photo 3 & 4 and make a roll.






With little water stick the edges. Make all the rolls and deep fry on medium heat. If we fry rolls on high heat it would not be cooked properly from inside.
Very soon I’ll post the recipe for Spring roll dipping.

Labels:
Spring Roll, Spring Roll recipe, vegetable spring roll, Chinese spring roll, recipe for vegetable spring roll, spring roll wrappers, spring rolls recipe

Chirote

Chirote

Servings: 16 to 17 pieces

Ingredients:
1 cup Maida
1/8 cup Melted Ghee
¼ cup Milk
½ cup Powdered sugar to sprinkle on chirota
To make Rice flour Paste
4 tbsp Pure Ghee
3 tbsp Rice Flour



Method:
1) In a mixing bowl, add 1 cup Maida. In a small saucepan, heat 1/8 cup Ghee to high temperature. Put ghee in Maida. If the ghee is not hot enough, Chirotas won't get required crunchiness. Add ¼ cup milk and knead well. Cover the dough for half an hour.
2) Divide the dough equally into 6 balls. Roll one ball and make round shaped tortilla / Chapati. This tortilla / Chapati should be very thin. As much thin you will roll the Chapati / tortilla, the chirotas will become more crunchy and light.
3) Chirote has a layered texture. To create these layers, we'll use 3 tortillas/ Chapati at a time. Keep them aside separately. Melt 2 tbsp ghee in a small saucepan, and make a paste by adding 2 tbsp Rice Flour. Take 1 tortilla, spread 1 tbsp rice flour paste all over the upper side. Then place second tortilla over the first tortilla. Spread 1 tbsp rice flour paste all over it. Then place third tortilla and spread the paste over it.



4) Start rolling tightly from two opposite sides. Place one rolled side on the other. Press a little. Wait till the melted ghee inside the roll becomes thick. Repeat the same process for remaining 3 dough balls.



5) Once the ghee is thickened, cut the roll into 1 inch pieces.



6) We can make Chirotas in two shapes
First Method: Take one piece. Keep the plain side upward, just press the piece with your palm and roll the roller without applying too much pressure.


Second Method: Keep the swirled side upward. Press it gently and roll it without applying much pressure. As per this method, the chirota will become round in shape. Chirota looks very attractive by using this method.

7) In a deep fryer, heat enough oil for deep frying. Once the oil is hot turn the heat to medium. Deep fry chirotas until golden brown. Place fried chirotas on paper towel and immediately sprinkle 2-3 pinch of powdered sugar on the surface of each chirota. because of hot chirota, sugar will melt and immediately absorb in it.

Note:
As per above measurement of ingredients we are making total 2 big rolls of the dough. Make Ghee and rice flour paste separately for each roll. That means you have to make it twice. If you make entire paste in one time, ghee could become thick for second roll and you will not able to heat it again as we have already added rice flour to it. And while heating it again the rice flour will get cook in heated ghee.

Labels:
Maharashtrian sweets, Traditional Maharashtrian sweets, chirote recipe, chirota recipe, recipe for chirota, Indian sweets recipe

Matar Batata Karanji

Matar Batata Karanji in Marathi

Potato & Peas stuffed Pastry
Servings : Around 20 small Karanjis

Ingredients:
For Cover:
1 cup Maida (All purpose Flour)
1 & half tbsp Semolina
2-3 tbsp Vegetable Oil
Salt to taste
Stuffing
1 & half cup Green peas
2 medium Potatoes
2-3 green chilies (Indian)
For Tempering:
3 tbsp Oil, 1/2 tsp Cumin seeds, pinch of Asafoetida, 1/2 tsp Turmeric Powder
3-4 curry leaves, crushed
2 Garlic flakes finely chopped
1/2 tsp Black pepper powder
Salt to taste
Oil for deep frying

Method:
1) In a mixing bowl mix semolina and Maida. In a small pan heat 2-3 tbsp oil to high temperature and pour in maida. Add salt to taste. Add water and make tight dough. Cover it till the stuffing gets ready.
2) Peel potatoes and cut into small cubes. Heat 3-4 tbsp oil in a nonstick frying pan. Add cumin seeds, pinch of asafoetida, 1/2 tsp turmeric powder and curry leaves. Then add chopped garlic and chilies. Fry for few seconds. Turn the heat on medium, add potato cubes. Add salt to taste. Cover for 2-3 minutes. Give a nice stir. Then add peas and sauté. Cover the pan with lid to trap the steam and let potatoes and peas cook. Stir in between. This stuffing should be dry. So don’t add water. If it becomes sticky, it could affect the karanji's taste.
3) Once the stuffing is ready, add black pepper powder and mash with the masher.
4) Now we are going to make karanjis. Divide dough into 1 inch small balls. Roll it to a puri. On the half area of circle, place 1 tbsp stuffing. Don’t put stuffing on the edges. Cover the stuffing with other half circle area and make half moon shape. Press the edges and cut excessive dough with cutter.
5) Deep fry karanjis into oil. Enjoy these tasty karanjis with Tomato ketchup, Tamarind Chutney or green chutney.

Labels:
Maharashtrian, Potato snacks, Fritter recipe, Karanji Recipe, Gujia Recipe

Patti Shankarpale

Patti Shankarpale

Savory shankarpale (Diamond shaped fried chips) from leftover patti.

Here is Recipe for Patti Samosa. You can make delicious and crunchy chips from the leftover pattis. I like these small, crunchy chips very much, and I purposly make few patties extra to make Shankarpale. Sweeter version, more popular one, of Shankarpale is traditionally made during Diwali. Savory or Sweet, Shankarpale/Shankarpali are rectancle or diamonds, usually with the "jagged edges" that are created by a special cutter.
Recipe for Patti Shankarpale...

Ingredients:
Remaining patti samosa's wrappers
red chili powder
salt to taste
chat masala
Oil for deep frying

Method:
1) Cut the remaining wrappers (patti) into 1 inch diamond chips using a pizza cutter or a sharp knife .
2) Deep fry in the oil until golden brown on medium heat.Drain on paper towel.
3) Put these chips in a bowl. Sprinkle red chili powder, salt and chat masala. Mix it well.
4) Store in an airtight container.

Labels:
Shankarpale, Snack recipe, Shankarpari, spicy shankarpale recipe, Savory shankarpale

Patti Samosa

Patti Samosa

Servings : Approximately 20-23 Medium Samosas

Ingredients:
2 cups maida (All Purpose Flour)
1 cup Chickpea Flour (Besan)
4 tbsp Oil
1 to 1 & half cup Green peas
2 Potatoes
3-4 green chilies, finely chopped
3/4 cup shredded Coconut
For Tempering: 3-4 tbsp Oil, 1 tsp Mustard Seeds, 1 tsp Cumin seeds, 1/2 tsp Asafoetida Powder, 1 tsp Turmeric Powder
1 tbsp Garam Masala
1 tbsp Lime Juice
Salt to taste
Oil For deep Frying





Method:
1) Sift Maida and Besan together in a Bowl. Heat 4 tbsp Oil in a small skillet to high temperature and put into flour. Add salt to taste. Then add water and make tight dough.
2) Peel pototoes and make small cubes. Heat 3-4 tbsp oil in a nonstick pan. Add mustard seeds, cumin seeds, Asafoetida powder, turmeric powder and green chilies and sauté for few seconds. Then add potato cubes and green peas. Add little salt. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. Check with spoon whether potato cubes and peas are cooked properly. Once potatos and peas are done add shredded coconut, garam masala, lime juice and salt if needed.
3) Make 1 inch balls out of the dough. Roll it with roller and make thin round shaped roti (tortilla). preheat tawa or flat griddle. Place this tortilla on heated tawa. Immediately after 4-5 seconds turn the side and keep the other side also for 4-5 seconds. We need this tortilla half cooked. This will reduce the oil bubbles on samosa's surface which usually occurs while deep frying.
4) Take 1/4 cup all purpose flour. Add water in it and Make a thick paste.
5) Take half cooked tortilla and cut into 2 half. Make a cone of each half and stick the edges with all purpose flour paste. Put 1 or 2 tbsp stuffing in the cone and close the cone and stick edges with the paste. Deep fry these samosas.
Serve samosas with tamarind chutney or green chutney.

Labels:
Samosa Recipe, Indian Samosa, Fried Snacks, Potato and green peas recipe

Cilantro Fritters

Cilantro Stem Fritters in Marathi

Serves: 2 persons
Time: 20 minutes

Ingredients:
1 cup Chopped stems of cilantro
1 medium Onion
½ cup Chana Dal
2 tbsp Rice Flour
2 tbsp whole wheat Flour
1 to 2 tbsp Green chili paste
1 tsp Cumin Seeds
Salt to taste
Vegetable Oil for Deep Frying

Method:
1) Soak chana dal in water for 4-5 hours. After 4-5 hours drain all the water and grind to fine paste without adding water.
2) Chop onion finely. In a mixing Bowl put chopped cilantro stems, chopped onion, chana dal paste, green chilies paste, Rice Flour, Wheat Flour, Cumin seeds and salt to taste. Mix these ingredients together. This mixture should be thick and little sticky.
3) In a deep fryer heat enough oil for deep frying. Drop the mixture in the form of small sized balls. Deep fry till it turns golden brown.
These fritters goes good with tamarind chutney and green spicy chutney.

Labels:
Fritters, cilantro fritters, bhajji, pakoda recipe, pakora recipe, spicy pakoda recipe, Maharashtrian bhaji recipe

Chutney Wadi

Chutney bites

When we make Puris, there could be leftover Puri dough. From that leftover dough, you can make chutney bites.

Ingredients:
4-5 Green Chilies
¾ cup Cilantro
1 tbsp Cumin Seeds
1 tbsp Grated dry coconut
Ingredients for puri dough(40 to 50 medium Puris)
1 cup Whole wheat flour
2 tbsp Chickpea flour
1 tbsp Semolina
Salt to taste
2 tbsp Oil
Oil for deep frying



Method:
1) Heat 2 tbsp oil to high temperature and pour into wheat flour. Add chickpea flour, semolina and salt to taste. Add water and make tight dough.
2) In a grinder, put green chilies, cilantro, cumin seeds, and Grated dry coconut, and salt, grind to fine chutney. Add 1 tsp sesame seeds if you like the flavor.
3) Once Puris are done, make 2 inch round balls out of the leftover dough. Roll it with roller pin to thin tortilla. Take one tortilla, and spread enough chutney all over it. Make a tight roll. Stick the two extreme edges together (See photo).( After sticking the two edges of roll, the shape will look like water droplet
On medium heat, fry this roll shaped roll till golden brown. Put it on kitchen towel and cut it into 1 inch bites. Serve hot . Chutney bites should be served hot as appetizers.

Labels:
Chutney wadi, spicy chutney wadi, spicy rolls Maharashtrian vadi recipe, spicy chutney roll recipe

Moong Dal Kachori

Moong Dal Kachori

Ingredients:
For Stuffing
1 cup split Moong Dal with husk
1 tbsp Ginger Paste
2 green chilies / red Chili
1 tsp Amchoor powder (Dry Mango Powder)
1 tbsp Badishep (Fennel Seeds)
1 tbsp Garam Masala
1-2 tbsp Sugar
¼ Tsp Asafoetida Powder
½ tsp Turmeric Powder
5-6 Curry Leaves
Salt to taste
Oil
For Cover:
2 cups Whole wheat Flour
3-4 Tsp Oil
Water to knead dough
Salt to taste
Oil for deep frying



Method:
1) Soak Moong dal for 4-5 hours in water. Put soaked dal and 1 cup water in a heavy bottom pan. Turn the heat on medium. Cover the pan with lid and cook dal. Don’t cook dal completely. Stir dal in between. When all the water gets vaporized. Crush this dal a bit.
2) Take wheat flour in a mixing bowl, add salt, water, oil and knead to medium consistency dough.
3) In a wok, heat 2 tbsp oil. Add Asafoetida Powder, Turmeric Powder, ginger Paste, Green Chilies/ red Chili powder, curry leaves. Then add Crushed Moong Dal, Garam Masala, Fennel seeds, Amchoor Powder, Salt to taste and sugar. Mix them well. Cook it for few minutes on medium heat. Let the stuffing cool down. Crumble with hand to mingle the taste.
4) Make 1 inch balls of wheat flour dough. Take one ball and make round shaped puri. Hold this puri in your left hand palm. Put 1tbsp stuffing and close all the edges. Heat enough oil for deep frying. On medium heat, fry these kachoris till it turns golden brown. Serve hot with Cilantro-Mint-Green chilies Chutney. It also tastes great with Tamarind chutney.

Note:
1) You can add 2 tsp Goda Masala (Maharashtrian Masala). Goda Masala enhances the flavor of Kachori Stuffing.
2) You can add Black Raisins or golden Raisins to the stuffing.

Labels:
Kachori Recipe, recipe for kachori, Dal Kachori

Bakarwadi

Bakarwadi in Marathi

Ingredients:
Dough:
2 cups All purpose flour
2 tbsp Chickpea flour
salt to taste
2 tbsp Oil
1 tsp Ajvain (carom seeds)
for Filling:
1 tbsp Chickpea flour
1 tsp Sesame seeds and Poppy seeds
1 tsp Ginger paste
1 tsp Garlic paste
3 tsp Red chili powder
2 tsp Powdered Sugar
1 tsp Garam masala
1 tsp Coriander powder
1 tsp Suanf
1 tbsp Grated dried coconut
3 to 4 tbsp Nylon Sev
salt to taste

Method:
1) Mix all purpose flour, chickpea flour in a bowl. Add salt and Ajwain. Heat 2 tbsp Oil and add it to the flour mixture. Add water and knead a hard consistency dough. Cover the dough and let it rest for 15-20 minutes.
Filling:
2) Dry roast sesame seeds and poppy seeds
3) Heat 1 tbsp oil, add coconut, ginger garlic, red chili powder, chickpea flour, sugar, coriander powder and nylon sev. Saute for a couple of minutes. Let the mixture cool down.
4) Once filling is ready, divide the dough into 3 to 4 equal balls. Roll one dough ball into thin round shape roti. spread 1 or 2 tbsp Mixture evenly and start rolling from one side. Make a tight dough. Cut into 1 inch peices.
5) Deep fry them till golden brown in color.