Batata Sabudana Puri (Potato Puri)

Batata Puri in Marathi

Servings: 12 puris (medium)

In India, Sabudana or Sago has a unique importance during Fasting. Khichdi, Vada, Kheer (Pudding) , Thalipith (Pancakes) made of Sabudana taste just amazing. Sabudana Vada is favorite in India, especially in Maharashtra because of its delicious taste and crispy texture.
Batata Puri (Potato Puri) is a sort of version of Sabudana Vada. But Batata Puris are more crispy than Sabudana Vada. This recipe would be a nice alternative who fasts once in a week and searching something new to try other than routine fasting food.


Ingredients:
2 Potatoes, boiled and peeled
1/2 cup Sabudana (Sago)
7 to 8 Green chilies (Thai or Indian) (Note 4)
1/4 cup Cilantro, chopped
1/2 tsp Cumin Seeds
3 tbsp roasted Peanuts powder
1 tsp Cumin Powder
1 or 2 tbsp Shingada Pith (Water Chestnut Flour)
Salt to taste
Oil for Deep frying

Method:
1) Put Sago in a medium bowl. Add water and tumble a little with hands. Remove excessive water. Then again, add water 1/2 cm above the level of Sago. Do not add more than that, otherwise Sago would become soggy and sticky. Soak for 3 to 4 hours. Cover the bowl with any plate.
2) Grind Green chilies, Cilantro, Cumin seeds and little salt to coarse mixture. Do not add water while grinding. If you don’t have grinder or the quantity is too small for grinder, then just chop green chilies and cilantro finely.
3) In a mixing bowl, grate potatoes first. Then put Chili-Cilantro mixture to it. Also add Peanuts powder, Soaked Sago, Cumin powder and Chestnut flour. Mix well and make soft dough. Taste a small portion of this dough and add little salt if needed.
4) Divide this dough to equal portion and make round balls (approx 1 1/2 inch). Heat oil on medium heat. Take a thick plastic sheet. Grease your hand and plastic sheet with little oil. Put a ball over plastic and press down with fingers and make it flat to thick Pattie. Do not make it very thin, otherwise it could break while deep frying.
5) There should not be any cracks on the edges. If any, try to adjust with hands. Make a hole in the middle of Puri (Pattie) with Index finger.
6) Deep fry flattened Pattie or Puri into hot oil. Do not flip to other side, it could break otherwise. As we are not going to flip Puris, gently push it down into Oil for few seconds when Puri gets golden color and become little firm. Do not give pressure very harshly which could break the Puri.
Fry them until they turn to golden brown color.
Serve hot and crispy Puris with Coconut or Cilantro Chutney.

Note:
1) If Puris are braking while deep frying, Then add 1 or 2 tbsp Water Chestnut flour in the dough. Knead well, make Puris and deep fry.
2) If Chestnut flour is not available and if you are not fasting, use Rice flour instead of Chestnut flour. (As Rice is generally not allowed during fast)
3) Do not soak Sabudana into hot water. It would become soggy and sticky. This could cause to break puris while deep frying.
4) Adjust the quantity of chilies according to your taste.

Labels:
Batata Puri, Aloo Puri, Upvas food, Fasting Food, Sabudana Vada

Ratale Kis - Sweet Potato Hash

Ratale Kis in Marathi

Serves : 2 to 3 persons


Ingredients:
4 1/2 cup grated Sweet Potato (approx 3 big)
1 tbsp Ghee
1/2 tsp Cumin seeds
4 Green chilies, finely chopped OR 2-3 Dried Red Chilies
1/4 cup Cilantro, finely chopped
1/2 tsp Cumin Powder
3 tbsp Roasted Peanuts Powder
salt to taste
1/2 tsp Sugar
2 tbsp Cilantro for garnishing
1 tbsp Lemon Juice
2 tbsp Scrapped Coconut (Fresh)
Grater (Use Big Hole side)

Method:
1) Wash Sweet potatoes thoroughly with water. Generally I don't peel the skin. I only remove if any black spots on the skin of Sweet Potatoes. It doesn't change the taste of the dish if you grate it with skin. But if you want, you can peel the skin and then grate it. While grating Sweet potatoes, keep ready one medium and deep bowl, half filled with cold water. When you done grating with 1/2 Sweet Potato, put the grated potato into cold water. It will help to avoid Discoloration. Finish grating with all three Sweet Potatoes.
2) Heat a wok or pan over medium heat. Add Ghee and wait until it becomes hot. Add Cumin seeds, let it crackle. Add Chilies and Cilantro. Stir for 5 to 10 seconds. Now hold handful grated Sweet potatoes in one hand and squeeze tightly and remove excessive water. Add it to the pan. Repeat the same with the rest and stir gently. Add cumin Powder and stir nicely. Do not add salt at this moment because the grated potatoes will reduce in quantity after it gets cooked. It could become salty if you add salt before its done.
3) let the Potatoes cook over medium heat. Do not cover the pan. Stir gently in between. within 6 to 7 minutes grated potatoes get shrink but they are not cooked completely. Then add salt, sugar, peanuts powder and stir well. Now cover the pan with lid and let it cook for few minutes more.
Once Ratale Kis is done Garnish with Lemon Juice, Cilantro, and freshly scrapped coconut. Serve hot with plain Yogurt.

Labels:
Ratale kis, Sweet Potato recipe, Potato hash recipe

Moong Pakoda Chat

Aloo Mungodi Chat in Marathi

serves : 2 to 3 persons

Ingredients:
:::Moong Pakoda:::
1/2 cup Green Moong Dal
3-4 Green Chilies
4 Garlic Cloves
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
Salt to taste
Oil for deep-frying
::::Potato::::
2 Medium Potato, boiled
1 tsp Butter
Salt to taste
1 tsp Lemon Juice
::::Red Chutney::::
I dint have time to soak Red Chilies So I used following ingredients:
2 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
2-3 tbsp Water
::::Other Ingredients::::
2 tbsp Green Chutney
1/4 cup Tamarind Chutney
2 tsp Chat Masala
1 tsp Cumin Powder
1/2 cup Yogurt
1/2 tsp Black Salt
Salt to taste
2 tbsp Cilantro, finely chopped
1/4 cup Onion, finely chopped
1/4 cup Nylon Sev
1/4 tsp Red Chili Powder

Method:
1) Keep ready Green Chutney and Tamarind Chutney. In a medium bowl, whisk Yogurt and keep aside.
2) For Moong Pakoda, soak Green Moong Dal for atleast 3 hours and drain. Grind Dal with Green chilies, Garlic Cloves, Red Chili Powder, Turmeric Powder, Cumin Powder, salt to taste. Heat Oil and drop very small balls in it. Deep fry Pakoda over medium heat.
3) Peel potato and make 1 inch cubes. Heat a pan, add 1 tsp butter. Heat should be on medium. Sprinkle little salt and stir well for about a minute. Turn off heat, add Lemon Juice and mix well.
4) In a serving plate place 8 to 10 Pakodas. Add some potato cubes over top of the Pakodas. Drizzle 2-3 tbsp Yogurt, Green chutney / Tamarind Chutney / Red Chutney to taste. Again drizzle some yogurt, sprinkle Chat Masala, Cumin Powder, Black salt, normal salt, and Red Chili Powder. Garnish with Cilantro and Nylon sev. Serve immediately as snack or appetizer.

Labels:
Mungodi Chat, Aloo Mungodi Chat, Pakoda chat, Moong Pakora Chat

Dahi Batata Puri

Dahi Batata puri in Marathi

Serves : 2 persons

Ingredients:
14 Puris of Panipuri (Click here for the Recipe)
½ cup Boiled and mashed Potatoes
½ cup Onion, finely chopped
½ cup Tomato, finely chopped
¾ cup Thick Yogurt
½ cup Tamarind Chutney
¼ cup green Chutney
Chat Masala to taste
Black salt to taste
Salt to taste
½ tsp Sugar
2 tbsp Chopped Cilantro for Garnishing

Method:
1) Take two plates; place 7 Puries in each plate. Make a medium hole at thinner side of each puri.
2) Whisk yogurt and make it smooth. Add 3-4 tbsp water and whisk again. Add little salt and sugar and mix nicely.
3) Stuff little mashed potato in each puri very carefully. Sprinkle little salt then add Onion and tomato. Now sprinkle pinch of black salt. Drizzle Tamarind Chutney and Green chutney according to your taste. Then sprinkle chat masala and add whisked Yogurt on each puri. Garnish with Cilantro. And serve immediately.

Note:
1) sprinkle little Nylon Sev according to your choice.

This is my Entry for Vegetarian Thanksgiving - Recipe Carnival

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

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

-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

The Genies Return!

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

Alakazam!

The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.

And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!

* Start Copy Here*

1. Add your site(s) to the list once you have received the Magic Lamp of Luck.

2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!

3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.

4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!

1-Mariuca 2-First Time Dad 3-Mariuca's Perfume Gallery 4-Emila's Illustrated Blog 5-The Other Side of Emila 6-My Sweet Escape 7-Bay Head Blog 8-Roxiticus Desperate Housewives 9-LadyJava's Lounge 10-Petty Ramblings of a Petty Queen 11-The Real Deal 12-Pinay Mommy Online 13-Perpustakaan 14-LadyJava Life's Pages 15-Make Money Online 16-Cat Tales 17-LadyJava's Food Paradise 18-Being Woman 19-Spicybug 20-Biz-N-Honey 21-Aeirin's Collections 22-Sasha Says 23-Project Heavy Traffic 24-Picture Clusters 25-My Wanderings 26-Maiylah's Snippets 27-Moments of Colours 28-Life Quest 29-BigMoneyList 30-The Best Parts 31-Morphed 32-Buhay Pinoy 33-Galatayo 34-Blogging Tips 35-Apples Of The Eyes 36-My Own Utopia 37-Sasha's Corner 38-Under One Roof 39-Say Cheese 40-A Great Pleasure 41-A Life in Bloom 42-Because Life is a Blessing 43-Digiscraptology 44-Xixi 45-Ode to Adrienne 46-CrankyDave 47-Simple Life 48-Dew Drops 49-The Journey 50-Mastering Your PC 51-Day Break 52-A Little Girl Talk 53-Mom Knows Everything 54-Day to Day 55-1 of a Kind Wis 56-It's a woman's world! 57-Breather 58-Photo Hook 59-Letterbox 60-Asian Mutt International 61-Dream Doe Philosophy 62-MommyAlehs Up-Close And Personal 63-Livin' the Life! 64-Restnrileks 65-English Corner 66-English Grammar 67-Bodybuilding & Fitness 68-Everything you need 69-One Stop Games 70-Blockbluster Movie Trailers 71-Bodybuilding & Human Growth Hormone 72-World of Tennis 73-Men's Health & Tips 74-Internet Marketing Strategy & Tips 75-Latest Technology 76-Tentang Binaraga 77-Berita Seputar Selebriti 78-Panduan Kesehatan 79-Insurance For You 80-Crissy's Zone 81-Crissy's Library 82-Crissy's Haven 83-sHeNzEe's wOrLd 84-Voice Of The Spirit 85-Best Cuisine Recipes 86-Stand My Ground 87-SeeNRead 88-This Is A Miracle 89-I AM KCAT 90-Traipsey Turvey 91-GBeX & DOm 92-Spun By A Seanachie 93-ISL Family 94-D' Cooking Mudra 95-'Story' the Great 96-UmmiRosma 97-Munirah Abd 98-Atie 99-Hit-or-Miss 100-Twisted Sister 101-Laketrees Artist 102-Blessed Sanctuary 103-Comedy Plus 104-Blogging By Sandee 105-Living Life to the Fullest 106-Speech-Less 107-Happy Life 108-My Discoveries 109-Strangely Out Of Place 110-Rooms of My Heart 111-The Paper Vision 112-Luxurious Retreats 113-Reef 114-Weekend Snapshot 115-Blessie's Finds 116-Confessions of An Army Wife 117-My Pooch Life 118-Five Martini Lunch 119-TIPS FROM THE TRAILER 120-PoeARTica 121-STAY AT HOME MOM 122-Rantings of a Woman 123-Sjtl's Weblog 124-Turn-u-Off 125-My World in My Own Word 126-Shawie 127-A New Saga 128-Janeth Vicy's Life Journey 129-Simple Reveries 130-Berry Blog 131-Touts4u 132-My So Called Life 133-La Vida es Hermosa 134-Speedcat Hollydale Page 135-mangosteenskin 136-Choc Mint Girl 137-Of Colors And Styles 138-Pinaymama's Diary 139-My Life's Rollercoaster Ride 140-My Life...My Journey! 141-Bonoriau 142-Jenny and Belle 143-Read My Mind 144-A Sweet Taste Of Life 145-Shopping Blog 146-Precious Moments 147-Feydakin 148-Hot Shit Form Here 149-A Mother's Simple Thoughts 150-Daily Ramblings Rendezvous 151-Miss Moneypenny's Comical Posts Undercover 152-My Precious Niche 153-Fun|Fierce|Fabulous 154-Colorful World of Shiela 155-Me,myself+2 156-Ozzy's Mom 157-Let's talk about MJ 158-Great people make us feel we can become great 159-A Family Man 160-Just the way it is... 161-In Depth 162-Attitude, the ULTIMATE POWER 163-Are You Grateful? 164-Complain Complain Complain 165-My Little Black Pot 166-Notes By Marvic 167-Aku Pelukis 168-Jiwasintetik 169-Foster Me Up 170-Life: Thoughts & Inspirations 171-The Callalily Space 172-Mommyhood and Me 173-Bits and Pieces 174-La Place de Cherie 175-Through The Rain 176-Blogfixes 177-New England Lighthouse Treasures 178-Chez Francine 179-Tsinay 180-Hailey's Domain 181-Hailey's Beats and Bits 182-My So-Called Life 183-PinayWAHM 184-Rusin Roundup 185-Sweet Temptation 186-Lynn's Chic Spot 187-Kai Kriye 188-LiLo n StiTcH 189-Lights and Shade 190-Easycrafts 191-Ideasmoney 192-My creations 193-Sukanya-hobbiesandcrafts 194-My Kraft 195-Adam: @geNda | iNsPiRaSi 196-The Working Mom 197-My Touch Of Heaven 198-Her Name is N.O.Y. 199-Fida Abbott 200-Hesitant Wife's Blog 201-Blogging For Fun 202-Paint Your Life 203-Spicybugz World 204-Colin From Life 205-Ramblings of The Phat 206-AngelBaby from Your Caring Angels 207-Creative Saga 208-Indian Khana 209-Me and My Kitchen 210-Mom's Recipies 211-Mom's Cooking 212-Cooking Station 213-Simple Indian Food 214-Rekha's Kitchen 215-SuperNova & SweetPain 216-My Sweet Haven 217-scrapbook newbie 218-Miyyah@Kertas 219-funfliffy 220-AyangLina 221-A Room of Crazy Scrapper 222-srikars kitchen 223-Purva's Daawat 224-Recipe Center 225-Veg Inspirations 226-Little Mermaid 227-Meendum Santhipoom 228-Ranji's kitchen corner 229-En Vittu Virundhu 230-What's on the menu? 231-Dancing in Midlife Tune 232-Meme Me 233-Tasty treats 234-Mummy Diaries 235-notyet100hub 236-Jujubs Creative Corner 237-Crafts and Cooking 238-As Long As I Can Dream 239-A Walk To Remember 240-Empty Streets 241-The time has come 242-Momhood Moments 243-Life is too short to be ordinary 244-Mistress of Spices 245-From the Kitchen 246-Bhawana 247-Easy Cooking 248-Vegetarian Medley 249-Homecooked 250- The Painted Veil 251-Natural Remedies at Home 252-Vaidehi 253-Send Chocolate 254-YOU Next!

I would like to pass this Magic Lamp to -

http://asankhana.blogspot.com : Notyet100
http://purvasdaawat.blogspot.com : Purva Desai
http://tumyumtreats.blogspot.com : Sunshinemom
http://delhibelle.blogspot.com : Rashmi
http://vadanikavalgheta.blogspot.com : Mints

Maharashtrian Potato bhaji

Upavasachi batata Bhaji (Potato curry for Fasting) in Marathi

This Bhaji (sabzi) is very easy to make, very delicious. We generally make this on Fast.


Ingredients:
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
2 tbsp Peanuts powder
1 tsp Lemon Juice
½ to 1 tsp Sugar
Salt to taste


Method:
1) First, boil and Peel potatoes. Make medium cubes.
2) Heat a wok, and then add 1 tsp ghee. Let the Ghee become hot, add cumin seeds and chopped green chilies. Add potato cubes. Stir on medium heat.
3) Add peanuts powder, salt and Sugar to taste. Stir well and cover with lid, let it cook for 2-3 minutes. After 2-3 minutes, add Lemon juice. Mix well.

Note:
Add fresh grated coconut to enhance the taste

Labels:
Maharashtrian Recipe, upvas recipe, fasting recipe, batata bhaji, Potato Bhaji, Potato Sabji

Sweet Potato Roti

Ratale Poli

Ingredients:
2 cup Sweet Potato cubes (Peeled)
1 cup grated Jaggery
Whole-wheat flour
2 tbsp oil
Ghee


Method:
1) Add 1 ltr water in pressure cooker. Put sweet Potato cubes in Pressure cooker’s container. Cover the container with any Steel plate as we only want to cook sweet potatoes on steam. Pressure cook sweet Potato cubes to 3 whistles. Let pressure cooker cool down for 10-15 minutes
2) Open the lid of pressure cooker. Add grated jaggery to steamed cubes, and mix well with spoon. Mash all cubes properly. The mixture should be thin in consistency and without any lumps.
3) Add whole-wheat flour to the mixture. Add it spoon by spoon, and make medium consistency dough. Put 2 tbsp oil while kneading. Put this dough in a bowl and cover it for 20 minutes.
4) After 20 minutes divide the dough into 2-inch balls. sprinkle little flour on board. Roll the dough ball with roller pin and make Rotis. Heat a Tawa and place rolled roti on it. Drizzle little ghee and cook both sides.
Serve hot. This Rotis will remain fresh for 3-4 days.

Note:
1) If you want more sweetness to roti, add 1¼ cup Jaggery instead of 1 cup.
Labels:
Ratale poli, sweet potato recipe, ratale

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 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

Chatpate Aloo

Chatpate Aloo

This is an oil-free recipe. A good starter or side-dish if you want to avoid oil totally. Preparation is quick and it tastes great too!

Ingredients:
3 medium size potatoes
1 tbsp lightly roasted sesame seeds
1/2 cup Fresh coriander leaves, roughly chopped
¼ cup Fresh mint leaves, coarsely shredded
6-7 green Chilies
1 inch ginger, coarsely chopped
3-4 Garlic Cloves
2-3 tsp Lemon Juice
3/4 cup yogurt
1 tsp Cumin Seeds
1 tsp Coriander powder (Dhania Powder)
1/2 tsp Garam Masala Powder
Salt to taste


Method:
1. Boil the potatoes. Drain and Cool. Peel and then cut the potatoes in 1 inch cubes.
2. For preparing spice mixture, grind together coriander leaves, mint leaves, green chilies, ginger, garlic, lemon juice and 1 tbsp yogurt (save the rest for later)to make paste.
3. Heat a non-stick pan. Add cumin seeds and roast till it begins to change color. Add coriander powder,
turmeric powder and continue to roast. Add the prepared chutney and mix.
4. Add potatoes, remaining yogurt, salt and mix. Cover and cook on medium heat for eight to ten minutes.
5. Add garam masala powder and mix.
6. Sprinkle Dry roast sesame seeds over the potatoes.
7. Serve hot.

Labels:
Chatpate Aloo recipe, Potato recipe, Quick and easy potato recipe

Ragda Pattice

Ragda Pattice in Marathi

Treat from Mumbai streets

Ingredients
Ingredients for Patties
1 lb Potato boiled, peeled and mashed
1 tsp Turmeric Powder
Salt to taste

Ingredients for Ragda (Curry)
1 to 1 & half cup White/Yellow Peas (Dried)
For Tempering: 2 Tablespoon Vegetable Oil, 1 pinch Asafoetida, 1 teaspoon Turmeric Powder, 1-2 tablespoon Red Chili Powder
1 teaspoon Tamarind Paste
1/4 cup Unsweetened Shredded Coconut (optional)
Salt to taste
Water to make gravy

Ingredients for Tamarind Chutney (ready to eat version is available with most of the Indian grocery stores)
Click here

Ingredients for Green Chutney (ready to eat version is available with most of the Indian grocery stores)
Click here

Other ingredients for garnishing
2 medium Onion finely chopped
Yellow Sev (Indian Fried Snack made from Chickpea flour)
Chopped Cilantro



Method:
1) Soak white peas overnight into water. Cook in Pressure cooker till soft and tender.
2) Tamarind Chutney & Green Chutney

Click here

3) Ragda: (White Pea Curry)
Heat 2-3 tablespoon Oil in a saucepan. Add Asafoetida, turmeric Powder, Red Chili Powder then add cooked White peas. Fry for 1-2 minutes. Add enough water to make gravy. Then add Shredded coconut, salt to taste tamarind paste and bring to boil.
4) Patties
In mixing bowl put mashed potatoes, add turmeric powder and salt. Knead it well and make 2 inch diameter balls and press each of them a little with hand palms to make round shape patties.
Spread 2-3 tablespoon Oil over nonstick frying pan. Place these patties into pan. Keep 1 inch distance to turn the sides. Turn on the Gas on Medium, Put the pan on Heat. Pour some oil (3-4 teaspoon) with spoon around the patties. Fry one side until it becomes golden brown. Turn the side and let the other side to cook.
5) How to Serve

Now all the Items are ready to assemble:
First place 2 patties in the bowl
Pour Ragda (Curry) on Patties so that patties are partially immersed in ragda.
Add 2 tablespoon Tamarind Chutney
Add 1 tablespoon Green Chutney. (Use lesser to make it sweeter)
Add 2 tablespoon Chopped onion
Garnish with enough/ required amount of Sev and Cilantro.

Note:
Leftover chutneys are excellent dippings

Labels:
Ragda Pattice, Ragada patties recipe, Mumbai Street food, Chat Items

Ginger Potato Candy

Aale Batata Wadi in Marathi

Ingredients:
1 cup grated Ginger
2 cup Sugar
1/2 cup Milk
1/2 cup powdered Sugar
2 cup grated boiled potato
1 Tbsp Pure Ghee
1 tsp Cardamom Powder
Almond pieces for garnishing

Method:
1) In a nonstick pan, combine 1 cup grated Ginger, 2 cup Sugar, 1/2 cup Milk, 1 Tbsp Pure Ghee. Stir them on High Heat. Keep stirring till the mixture thickens.
2) Once the mixture becomes thick, add 2 cups of grated boiled potato and keep stirring.
3) Now turn the heat on medium and add powdered sugar, cardamom powder. Mix well.
3) Mixture will thicken in few minutes. Grease backside of steel plate or any plain hard surface with Ghee.
4) Pour the mixture and spread evenly to 1 or 2 cm layer. Garnish with Almond pieces. Cut the mixture layer into small pieces (1 x 1 inch) once it cools down.

Tips:
1) You can use Nutmeg powder instead of Cardamom Powder.
2) Mixture should be of proper consistency. Otherwise mixture will stick to steel plate.
3) Keep Vadya open till they cool down.

Labels:
Alepak recipe, Ginger Candy Recipe, Ale Batata wadi

Batata Kis - Potato hash

Batata Kis

Ingredients:
2 Potatoes
1 Tbsp Pure Ghee(In marathi recipe, it is tsp)
½ Tsp Cumin Seeds
2-3 Green Chilies
¼ Cup Roasted Peanut Powder
Salt to taste
½ Tsp Sugar
1 Tsp Lemon Juice
2 Tbsp Cilantro for Garnishing

Method:
1) Wash and peel potatoes. Grate the potatoes and put immediately into cold water.
2) In a wok, heat 1 tbsp Ghee. Add ½ tsp Cumin seeds and Chopped green Chilies.
3) Remove all the water from grated potatoes by squeezing it by hands and add it to the wok. Stir fry on medium heat. Cover the wok and let the potato cook. After 3-4 minutes add roasted peanuts powder. Stir in between.
4) Add salt and sugar. Don’t add water; let the potato cook on the steam.
5) Once potatoes are done, the dish is ready for serving. Sprinkle cilantro, add lemon juice. Serve hot with Yogurt and Sweet Lime Pickle.

Note:
1) You can add soaked Sabudana (Sago) with potato which gives nice flavor to the dish.

Labels:
Batata Kis, Batatyacha Kis, Upavasache batata kis, Upasache padartha, Potato Recipe, Maharashtrian Fasting Food

Batata Wada - Spicy Potato Dumplings

Batata Wada in Marathi

Ingredients:
Indian Pavbhaji Buns (Ladi pav)
4 big Potatoes, Boiled and Peeled
4 to 5 Green chilies
1 tsp Urad dal
5-6 Garlic Cloves, paste
1 tsp Ginger paste
5-6 curry leaves
1 tbsp lemon juice
2 tbsp Cilantro, finely chopped
For Tempering: 2 tsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, Pinch of Asafoetida, ½ tsp Turmeric Powder
Salt to taste
Oil for deep-frying
For batter
1 cup Besan (Chickpea Flour)
3/4 to 1 cup water
½ tsp Turmeric Powder
Salt to taste
Pinch of Baking soda

Method:
1) Mash boiled potatoes, do not make pasty. Grating is also make potatoes pasty. Also do not keep big chunks. You should taste little chunks and little smooth potato at the same time.
2) In a wok, heat 2 tsp oil. Prepare tempering. Add mustard Seeds, Cumin Seeds, Asafoetida, Turmeric Powder, Curry Leaves, Chili paste, Ginger-garlic Paste. Sauté for 10 seconds and add Urad Dal. Let the Urad Dal become Golden brown; then add mashed Potatoes. Add lemon juice and salt to taste. Mix. Let it cool down. Mash with hands and make 1½-inch balls.
3) Take basen in a mixing bowl. Add ½ tsp Turmeric Powder and salt to taste. Add water and make medium consistency batter. Add pinch of baking soda and whisk.
4) Heat enough oil in a wok for deep-frying. Put one potato mixture ball into Besan Batter. Potato mixture ball should be coated completely with Besan Batter. Now drop it into hot oil and deep fry until it turns to golden brown. Put two to three balls at a time.
Serve hot with Cilantro Chutney or Spicy Garlic Chutney.

Note:
1) Vada Pav (Indian Burger) is very popular Snack in India. Spread Green chutney inside the bun, place 1 vada and your Vada Pav is ready.
2) Taste stuffing before deep frying. If you feel add little green chili paste to increase the heat.
3) Do not use red potatoes, they become very sticky after boiling. Russet potatoes work well.

Labels:
Batata Wada, Batata Vada, Potato Vada, Maharashtrian Batata wada, Mumbai Vada Pav, Vada Pav recipe, Aloo Bonda Recipe

Samosa Puff

Samosa Puff in Marathi



Ingredients:
Refrigerated Crescent Rolls
For stuffing:
2 boiled potatoes
1 cup cooked Green peas
3-4 hot green chilies
1 tbsp Garam Masala
1 tsp Amchoor Powder
1 tsp Coriander Powder
1 tsp Fennel Seeds
1-2 tbsp Oil
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Turmeric Powder
4-5 Curry Leaves
Salt to taste



Method:
1) Peel and mash the potatoes.
2) In a nonstick pan, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Turmeric Powder and curry leaves. Add Fennel Seeds and chopped green chilies. Put steamed Peas. Stir for 1 minute.
3) Then put mashed potatoes, Garam Masala, Coriander Powder, Amchoor Powder and salt. Mix very well.
4) Generally, there are eight triangles of dough. Separate each triangle gently. Put 1 tbsp of stuffing on the smaller side of the triangle and make rolls.
5) Preheat oven to 370 degrees F. Bake the rolls 15 to 18 minutes.
Serve hot with Tamarind Chutney or Green Chutney.

Note:
1) You can prepare any stuffing of your choice.
2) Add Chili paste for more hotness in stuffing.

Labels:
Samosa Puff, Samosa stuffing recipe, samosa recipe, spicy samosa recipe

Aloo Paratha - Potato Stuffed Paratha

Aloo Paratha in Marathi

Aloo Paratha is mashed potato stuffed Indian bread. Especially popular in northern parts of India, aloo parathas are enjoyed for breakfast, snack and for meals. Aloo Parathas are served with spicy coriander chutney, Yogurt. Paratha stuffing is usually spicy.

Ingredients:
For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste
For Paratha Cover
1 & 1/2 cup Wheat Flour
1 Tbsp Salt
Water
2 Tbsp Oil
Also Little butter

Method:
1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it.
3) Make 1 & 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.
Once both sides are cooked, paratha is ready to eat

Serve with hot mango pickle, green chutney or sweet yogurt.

Homemade Potato Chiwada

Batata Chiwada in Marathi

This Chiwada is made of sun-dried potato hash. Usually, Potato is grated and dried under good sunlight and then stored for future use.

Ingredients:
4 Potatoes
Grater with Big holes
Thick Plastic Sheet (Approx 3 Ft x 3 Ft)
Seasoning for Chiwada
2/3 cup Peanuts
Powdered Sugar to taste
Salt to taste
Red Chili Powder to taste
Oil for deep-frying

Method:
For making sun dried Potato Hash
1) We will dry Potato Hash into Sunlight, so we need to cook potatoes at night. Pressure-cook the potatoes to 4-5 whistles. Do not cut and cook. Cook them whole. Keep them at room temperature. In the morning, place the plastic sheet in the sun light.
2) Peel the potatoes and grate them directly on the Plastic Sheet. Grate the potatoes in one direction, from up to down. Do not overlie the shredded potatoes.
3) Dry the Hash in sunlight for 1 or 2 days. Hash should not remain wet. It should completely dry and hard in texture.

Chiwada from dry Potato hash
4) Now we are going to make Chiwada out of Sun dried potato Hash.
5) Heat enough oil for deep-frying. First, deep-fry peanuts. Then deep fry 3 cups potato hash. Put it on paper towel. Now transfer to mixing bowl. Add sugar, salt and Red chili powder to taste. Add fried peanuts. Mix well.


Note:
1) You can add fresh grated coconut, chopped green chili, chopped cilantro, little cumin powder and lemon juice while serving.
2) Keep Sun dried potato hash in airtight container. It remains good for 6 months. Deep fry whenever needed, add sugar, salt, fried peanuts and red chili powder.

Labels:
Chiwda recipe, Chiwada recipe, chivada recipe, Maharashtrian Chiwada recipe, Fast recipe, Fasting snacks, Upvas snacks, faral recipe

Mint potato balls

Mint potato balls in Marathi

Time: 40 minutes
serves: 15 Balls


Ingredients:
2 potatoes (Boiled and peeled)
1 cup grated cheese (Mexican cheese blend)
Paste of 7-8 Mint leaves and 4-5 green chilies or chop them finely
2 tbsp Butter
1 tsp Corn Flour
Salt and pepper to taste

Method:
1) In a mixing bowl add all ingredients, mix, and make dough. Cover with lid for 20 minutes.
2) Add more butter if needed. Make 1-inch balls of this mixture. Bake these balls over 350 F for 7-8 minutes. Once the color changes slightly, remove from oven. Keep these balls aside for 20 minutes to cool down.
3) After 20 minutes, deep fry balls in oil to Golden brown color.
Serve hot with mint chutney or Tomato ketchup as an Appetizer.