Makke ke Aate ka Paratha

Makke ke Aate ka Paratha

As Arya Chanakya had rightly said that you need a herd of elephants to catch a wild elephant,you need many other things to finish off some remaining stuff in the kitchen.The trick lies in its marketing!

Add some wheat flour to the makke ka aata,grated radish,finely chopped coriander leaves,red chilli(of course one can add fenugreek,spinach leaves as well),kneed the dough with very little hot water(corn flour does not bind well without hot water if the flour is old or otherwise also),roll out khasta/khuskhushit parathas ,roast them using home-made white butter and savour!

Moong Daal+ Makke Ke Aate Ka chilla:

Moong Daal+ Makke Ke Aate Ka chilla:

I soaked 1 katori green split gram-Moong Daal for 4 hrs,drained the water,ground it along with little ginger and jeera powder-cummin seed powder and green leaves of coriander,along with salt.I reserved half the moong daal paste for preparing pakodas later,added two heaped spoonfuls of makke ka Aata,2 spoonful of curd,3 spoonful of water,to make the thick batter-it is slightly thicker than Dosa batter,but little more water will do.

I spread the batter on the tawa,just like chilla,when done it looked like a pancake,but tasted very nice,khasta/khuskhushit!

Chhole (without onion)

Soak chickpeas overnight.(one fistful for each person plus one extra is the measure which I take)The next morning,add a small piece of ginger,3-4 whole big black cardamoms,2 cinnamon strips and boil the chickpeas for one hour in a pressure cooker.Then blend 3-4 big tomatoes along with small piece of ginger into puree.In a deep fry-pan,take one tablespoonful of oil and add the tomato puree and 4  small spoonful of Chhole masala.Add cooked chickpeas, reserve one spoonful chickpeas and  mash them and add to the chickpeas,in order to get a thick consistency.Add salt and boil for 2 more minutes.Garnish with fresh coriander leaves.

 Crispy& Crunchy Puffed rice recipe: Murmura Chiwda or Bhadang.

This puffed rice chiwda is the easiest one!All you need is bowlful of  puffed rice (murmura) and 2-3 fistful of peanuts-the quantity can vary-taste will be great with any which proportion. Roast puffed rice and the peanuts separately.In a pan,take very little oil,put small spoonful mustard seeds , when they pop up,add little red chilly powder and quickly turn off the heat. Add a pinch of sugar and the roasted peanuts.Add the roasted puffed rice and salt to taste.Mix well and let it cool down.Store in the air-tight container.

Crispy and Crunchy Potato Delicacy,which is ready in a jiffy!बटाट्याचा कीस

 Crispy and Crunchy Potato Delicacy,which is ready in a jiffy!(बटाट्याचा कीस )
-Rashmi Ghatwai

Well,those hungry souls who always want to munch on some unhealthy stuff like potato chips,must try this fast food kind of thing-बटाट्याचा कीस-,a Potato Delicacy,which is ready in a jiffy!AND ,it is not unhealthy!One can  actually feast on बटाट्याचा कीस-this dish,while fasting!
बटाट्याचा कीस 
All you need is good quality potatoes...you can take 1 big potato.wash it thoroughly well.Dry it.Take 3 fistful of groundnuts(peanuts.You can add little more peanuts in order to gobble them up after they are roasted )) and  roast them on low heat,moving the spoon through them constantly,so that they don't get burnt!Once they turn crispy and crunchy,turn off the heat,allow them to cool and grind them coarsely.
Grate the potato along with its skin-the shreads(juliennes) should be slightly thick and not very thin.Wash the कीस  or the potato shreads in cold water twice or thrice and wring out the water as well as the starch from it COMPLETELY.
In one kadhai, heat a tablespoonful oil, add cumin seeds,once they splutter,add a finely chopped green chilly ,add to it the potato shreads. Saute' it a while and then add the coarsely ground peanuts.Add salt as per the taste (we can use sendha namak ( मैग्नेश्यिम सल्फेट )instead,if we are preparing this while observing a fast: and a pinch of sugar,add a dash of lemon and cook for 2 minutes.Garnish it with chopped fresh coriander leaves. And savor this  Crispy and Crunchy Potato Delicacy-बटाट्याचा कीस !

तिळगूळ घ्या गोड बोला !तिळगुळाचे लाडू :Til-Gulache Ladoo

तिळगूळ घ्या गोड बोला !
संक्रांतीला तिळगूळ आणि तिळगुळाचे लाडू आणि वाण  देण्याची प्रथा आहे. आणि एरवी थंडीत पण तीळ आणि गूळ ह्यांचे सेवन केल्याने थंडीचा त्रास होत नाही . हे मी केलेले तिळगुळाचे लाडू अतिशय स्नेह-भावाने मी आपल्याला अर्पण करते .गोड मानून घ्या!

Two vati Til Roasted crisply and one and a half slab of Dhamapur Gul availale in mother dairy outlet.put them in mixer with seeds of five six green cardamoms-veldode.Grind and make laddoos.

Healthy Breakfast,A Must!

Nutrition  experts have referred to the breakfast as the most important meal of the day.People who skip breakfasts are likely to have problems with concentration, metabolism, weight, and cardiac health.There are many simple yet nutritious dishes which are quite filling and can be prepared in no time.

UPAMA: Upama could be prepared in different ways.To make things simpler,i have distinguished it as Yellow Upama and White Upama.

Ingredients for Yellow Upama :

1 katori Sooji, ( sold as semolina in the US)
2 and 1/2 katori water,
Vegetables:shredded Cabbage,diced Carrot,Sweet Pea (Matar) all making up to 1 katori 
1 medium sized Onion,
1 or 2 green chillies,
1 teaspoon grated Ginger,
juice of half a lemon,
finely chopped Coriander leaves(Hara Dhaniya or Kothimbeer) 
Salt to taste(about one tea spoon)
A pinch of sugar.

For baghar/chhaunk/fodani: one tablespoon cooking oil,one teaspoon Mustard seeds(sarson in Hindi,Mohari in Marathi),one teaspoon Turmeric powder-(Haldi),Kadhi patta or curry leaves

Utensils: Kadahi, a plate that can pass off as a lid to cover the kadahi ,Spatula (The spatula is known as Karchhi in Hindi and Ulathane in Marathi.)and a pot for boiling the water

                                                                 YELLOW UPAMA

Sooji
Sooji is also known as Rawa and is available both loose and packaged in the grocery store.Loose Sooji is finely textured,whereas the packaged Sooji tends to be a bit coarser.Each gives off its own distinct taste.
The secret of a tasty Upama lies entirely  in how well you roast the Sooji. To get that distinct wholesome flavour, you'll need to set the dry Sooji to roast on a low-flame and a bit of patience to go with it.

To prepare the yellow Upama:
Place the kadahi on low flame and dry roast the Sooji with the help of a spatula.(Well,if one is in a hurry,then one can speed up the process and roast the Sooji on high flame,taking care not to let it burn.)When done,the Sooji is crisp golden in colour and gives a distinct aroma.Transfer the roasted Sooji in a plate and keep aside.

Work in the kitchen demands multitasking.So,side by side,you will cut the vegetables ,while the Sooji is getting roasted.

You will dice the medium sized onion.Much depends on the way you cut the onions .If you are slicing the onion across its length, then it'll give off a karara or a khamang taste. But for a suffusion of sweetness, you should opt to dice it into tiny pieces. Wash all the vegetables thoroughly.Next chop the green chillies, then grate the ginger,shred the cabbage,dice the carrot and finely chop the Coriander leaves.You can use the frozen or the fresh sweet peas. 

Now take a two and a half katori of water and set it to boil on the low flame. Simultaneously, put the kadahi on the other burner on a high flame. To the kadahi, add a tablespoonful cooking oil.Add the mustard seeds.When you hear them splutter, turn down the flame and add Turmeric powder-(Haldi).Add chopped green chillies, Kadhi patta or curry leaves,grated ginger and chopped onion in it.Run the spatula,so that ingredients are not burnt and are mixed well.The chopped onion dices will turn translucent and tender when they are done. Now add all the vegetables and sauté-that is,run the spatula for a while(paratane).Now increase the flame,add the boiling water to the kadahi and add the salt,pinch of sugar and lemon juice and half of the chopped coriander leaves.Now reduce the flame and slowly but consistently keep adding the roasted Sooji. It will start to congeal.At the same time you have to keep stirring the mixture so that lumps are not formed.You have to take precaution as the droplets of this bubbling hot mixture might pop-up from the kadahi,so immediately cover the kadahi with a plate. Cook for few seconds.Put off the flame.Garnish with chopped coriander leaves and serve hot.

There is another way of making this Yellow Upama.
While everything is the same till vegetables are added to the kadahi and sautéed,the roasted Sooji is added after adding the vegetables.Add the salt,pinch of sugar and lemon juice and half of the chopped coriander leaves. Now add the boiling water,stir it continuously so that lumps are not formed.Cover the kadahi with a plate.Cook for few seconds.Put off the flame.Garnish with chopped coriander leaves and serve hot.

This Upama could be prepared without onion.Those who do not like or do not eat onions,need not put it.It could also prepared if you want to add only onion and do not have vegetables available to you.In any case,it would be tasty.

                                                 Enjoy the delicious YELLOW UPAMA