Tilache Ladoo

A Makar Sankranti special and popular Maharashtrian recipe Tilache Ladoo also known as Tilgul.    For this you have to use the chikki jaggery.  For jaggery in Marathi we say Gul and sesame seeds Til.  These are crisp and delicious, you will not be able to stop eating at one, that's for sure.......  so here I say  "Til gul ghya ani god god bola ".

Ingredients
250 Grams Jaggery  - Chikki Jaggery
250 Grams  Sesame Seeds (Til)
1 Tablespoon Desi Ghee
4 Tablespoons  Groundnuts - roasted , skinned and crushed
8 - 10 Cashew nuts - chopped
15  Raisins
1/2 Cup  Dry Coconut -  grated and roasted 
1 Teaspoon  Cardamom powder

Method

Take a bowl, add til (sesame seeds), crushed groundnut, chopped cashews, raisins & grated coconut. Mix all the ingredients, keep aside.

Heat a kadai, add jaggery and ghee let it melt completely.   Keep stirring the mixture till the jaggery  melts completely.  Will start to  change colour, ( to check whether it's ready take a bowl of water, add  a drop of jaggery, if it forms a ball ) remove it from the flame.  Add elaichi powder and mix well.  Add the til mixture and mix well. Apply some ghee  to your hand and immediatley start making ladoos.  Serve these to your family and friends......  "Til gul ghya ani god god bola "

Labels : Festival Sweets, Ladoo, Sesame seeds, Jaggery, Maharashtra

Besan Ladoo

Besan Ladoo is an all time favorite sweet ladoo made from chickpea flour, for festivals like Diwali, Ganesh Chaturthi , Dussehra, etc.  This is my hubby's favorite and its made regularly in my house. Whenever he feels like having something sweet, he will pick a besan ladoo and enjoy. Today am, going to share a simple besan ladoo recipe, I prepare these in different ways - even with dry fruit powder. This is an easy recipe with simple ingredients that are easily available.

I, roast the flour partly in the microwave and then in the end fry the flour on the stove. Roasting the flour in the microwave gets done quickly, using less energy, ghee and time.

So let's go to the recipe.

Makes 14

Ingredients

2 Cups Heaped Besan / Chickpea Flour
1/2 Cup Desi Ghee
2/3 Cup Level Powdered Sugar
2 Teaspoons Milk
1/4 Teaspoon Cardamom Powder
Raisins for garnishing

Method 
In a microwave proof plate spread a cup of flour at a time and microwave  on high for a minute, then stir it well and again microwave for a minute do this process three to four times, but after every minute stir it well, then keep it again microwave.

After completing this process 4 times, add a tablespoon of desi ghee and mix well, remove any lumps and again microwave on high - 3 -4 times - for a minute each , after every minute remove and stir well. Do the same process for the next batch of flour and keep aside.

In a heavy bottom pan, on low flame, heat the remaining desi ghee, add the roasted flour and keep frying till it changes color and releases a fragrant aroma of fried besan. Then add the milk and continue stirring till it is lump free, smooth and you will find a luster on the besan. Switch off the flame and continue stirring till the pan cools.

Remove it in a  bowl and keep it to cool completely.  When cold say after an hour or two, add the cardamon powder and sugar, mix well by taking the flour into hands and rubbing it so the the sugar is well incorporated.  

Make medium size ladoo and garnish each ladoo with a raisin. Store in an airtight container. This remains good for a month.  Enjoy....  Happy Diwali..

My Notes 

Adding milk makes the ladoos light and it does not stick to the palate while eating.

Labels : Besan, Festival Sweets, Sugar, Diwali Faral, Maharashtra

Patichya Kandyachi Peeth Perun Bhaji (Spring Onions cooked with Chickpea flour)

This Spring Onion recipe is the easiest to make. This a regular sabzi cooked in a Maharashtrian home.The name can be a bit of a tongue twister for Non-Maharashtrians. Its easy to make with just 2 main ingredients and with other regular ingredients from your kitchen. H enjoys eating this  traditional sabzi. 

Ingredients
2 Cups chopped Spring Onions - (Greens and onions chopped separately)

1 Teaspoon Ginger-Garlic paste - (mix this paste in a tablespoon of water)

1 Tomato -   chopped finely

1 Tablespoon roasted Chickpea flour (Besan)
1 Tablespoon Oil
1 Teaspoon mustard seeds
Pinch of asafoetida
1 Tablespoon Kacha masala
Salt to taste
Method

Lightly roast the besan on a tawa and keep aside.
In a kadai heat oil, add in mustard seeds when they start to splutter add asafoetida, ginger - garlic mix fry well till the water evaporates.  Then stir in the onions only (not greens)saute till onions are translucent, add the tomato and fry well then add the kacha masala, salt and the greens. Saute well cover and cook. Once the veggies have cooked, stir in the besan (chick pea flour) slowly a teaspoon at a time. Making sure you stop adding it when it reaches the consistency you like. If the dish becomes too dry again sprinkle a little water. On low heat cover and cook for 5 minutes or till cooked. Turn off the heat and keep covered for 5 minutes or till ready to serve. Serve hot with rotis or dal rice.

Labels:  Healthy, Main course, Vegan, Vegetarian, Spring Onions, Besan, Maharashtra, Maharastrian Cuisine, Gluten free

MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE

Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

Ingredients

1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala

1.1/2 Tablespoon Oil

1 Teaspoon Cumin seeds
1 teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely

For the tadka

1 Teaspoon Pure Ghee

3 Cloves.

Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade. 

   

Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian

CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  

Ingredients
50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)

Method 

Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container.

Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Hirva Vatan ( Green masala paste)

The specialty of CKP cuisine is fish, chicken and meat dishes. Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chilies and fresh coriander leaves paste .Hirva Vatan is must for most dishes in every Maharashtrian home.

Ingredients
10 Grams Garlic
10 Grams Ginger
1 or 2 Green chillies
2 - 3 Tablespoons Coriander leaves- with the stems
1/4 Teaspoon Salt

Method 

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together).  That's it. For the color not to change add a little oil and then store it in the container, put it into the freezer and use as needed.

Labels: Masalas, Coriander Leaves,  Garlic, Ginger, Green Chilly, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Malwani Vade - Maharashtrian Mixed Flour Puris

This recipe is from a marathi magazine.  I, have been following this recipe and its has never failed. If you keep the flour ready in advance then you can make them quickly. This vade can be had with Masoorachi aamti, Kombdi Vade or Sukhe Chicken and Tambda Rassa, its a mouth-watering combination.   When I discussed this recipe with a friend of mine she shared her way of making these vade so that they remain soft and taste delicious.  This I, am going share with you i.e. adding onion paste and dungar or smoke to the dough.

Ingredients
1 Cup Rice flour

1/4 Cup Urad Dal Four
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying

Method

Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.

In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.

Now give dungar (smoke) to this.  Place a small piece of charcoal on the gas flame and when it burns. Place in a small bowl in the dough container and keep the charcoal, pour a teaspoon of ghee over it, cover the bowl with a lid for 5 minutes so that smoke gets infused with the dough. After 5 minutes remove the charcoal bowl and place the lid keep the dough covered  for 2 to 3 hours.

Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).

Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome.  We had this with Masoorachi Amti.

Few were remaining, the next day we had this with jam for breakfast. You make these and Enjoy !

Note : These remain soft the next day too. This recipe makes about 15 - 16 medium size vadas.

Lables:  Vade, Vegan, Breads, Indian, Gluten free,  Puris,  Maharashtra, Maharastrian Cuisine, Healthy, Vegetarian

Kadvya Vaalachi Usal

Vaal is a very commonly used legume in Maharashtra, it is brown in color with a white line running through one edge. It is seen in various varieties and one version is called the ‘kadave vaal’ where ‘kadave’ means bitter. I do not know why it’s called kadave because this vaal is sweet in taste.

We had this Vaalachi Usal with Jowar roti. The sprouted vaal can be peeled by placing them in warm water.

Ingredients
2 Cups Sprouted Kadave Vaal
2 Medium sized Onions - finely chopped
2 Green chilies - finely chopped
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Goda Masala
3-4  Kokam slices
3 Tablespoon Oil
1/2 Teaspoon Mustard seeds
A sprig Curry leaves
1 Tablespoon Coriander - finely chopped

1 Teaspoon Jaggery

Salt to taste

Method

To sprout the vaal soak the beans for 4 hours in place the bean in a cotton cloth and keep it in a dark place to spourt.  After a day the bean will sprout.  Place these beans in warm water for  an hour and the skin will loosen .  Peel the skins and keep the vaal aside (see pic). 

In a pan heat oil, add the mustard seeds, when the crackle add the asafoetida, curry leaves, onions, green chillies and turmeric.  Saute the onions till light brown.  Then add the vaal, chilly powder, goda masala and kokum, lightly stir, add a cup of water and cook the vaal till done.  This will take about 8 - 10 minutes to cook.  When cooked add the salt and jaggery, cook again for a minute or two till the jaggery melts.  Garnish with coriander leaves and serve it with Jowar Roti.

Labels:  Lentils, Main course, Vegetarian, Kadave Vaal, Maharastrian Cuisine, Maharashtra, Sprouts

Puran Poli

March 18, 2014

Puran Poli is a Maharashtrian speciallity prepared for Holi Festival. This is also called Holige or Obbattu in Kannada. This is difficult to make and requires a lot of patience but once you make it 2 -3 times and master it, this is a pleasure to make. While you are preparing the stuffing called puran the aroma of it fills the house and I sure the neighbours also know that Puran Poli is being prepared in someones house. The aroma and flavour is so strong and delciious, one just waits till the Puran Poli is ready. H loves this so much that all the effort put into making this gives you joy seeing him eat and relish the Puran Poli.

Ingredients
For the dough
1/2 cup Maida (All purpose flour)
1/2 cup Wheat flour
1 Tablespoon oil
1/2 Teaspoon salt
Water to knead dough

For the stuffing
1 Cup Chana dal (Bengal Gram)
1 Teaspoon Cardamom powder
A pinch of nutmeg powder
A pinch of salt
1 Teaspoon Ginger powder
1/2  Cup Jaggery - grated
1/2  Cup Sugar

For the rolling
1 cup Rice flour

Ghee for smearing

Method

For the stuffing

Wash the chana dal thoroughly, soak it for 15 minutes and cook in pressure cooker with sufficient water soft and paste-like. Strain and drain all the water and grind it in a mixer till it forms a smooth paste. In a kadai place the paste jaggery, sugar, salt, cardamon, nutmeg and ginger powder and place it on a medium flame stirring continuously till it forms a ball (see pics ). Remove it on a plate and let is cool. The Puran it ready. Make equal 10 equal balls and keep aside.

For the dough
Place the both the flours in a large mixing bowl and make a well in the center. Add a little water and knead this into a smooth, medium-firm dough, adding more water as required and knead it . 

In a another bowl add oil salt and 3 tablespoon water and mix it well till the salt melts then add the dough and knead well till it is smooth and form a string like dough (see pics).
Divide the dough into 10 equal portions and keep aside. The size of dough should smaller than the filling (see pics above).

Rolling the PoliClean and flour a rolling surface. Take one ball of dough and flatten it with your fingers. Roll it out into a small circle. Now place a ball of stuffing into the center of this circle. Fold the edges of the circle over the paste and pinch together to seal. Remove the excess dough. Flatten this ball gently with your fingers and thus make rest of the balls with the stuffing and keep covered.
To roll this ball take a newspaper and cut it into a big circle, and place it on the rolling board, take rice flour for rolling and roll it like you make chapattis, roll lightly using very light pressure or else all the stuffing will spill out. Keep on rotating the newspaper as you are rolling do lift the poli with your hand. When rolled lightly dust with soft cloth and remove the excess flour from the top.

Heat a tava till hot, on a medium flame. Place the rolled out poli with help of the newspaper on the tava again with the cloth remove the excess flour and let it cook till brown dots appear on the bottom. Flip with a spatula now, cook till small brown dots begin to appear on the lower surface. The Puran Poli will begin to give of a lovely cooked aroma now. Remove from the fire, place it on a butter paper and smear it on either side with ghee. Serve with a dollop of ghee.

Labels: Breads, Festival Sweets, Healthy, Indian, Sweets & Desserts, Vegan, Puran Poli, Maharastrian Cuisine, Maharashtra, Chana Dal, Stuffed Flatbreads