Olya Naralachi Karanji / Fresh Coconut Nevries#Alphabet Challenge

We East Indians make this for San Jao Cha Sann/St John feast, which is celebrated on 24th June the proper day or the coming Sunday. 

This is must in my family, my mother and grandmother used to make this every year,  I too make this since my husband loves them. This year I decided to take step by step pics, here is my family recipe. You can add more sugar if you want, but for us the sweetness was just right.

This Karanji is  also a traditional Maharashtrian sweet,  usually made  for festive occasions like Diwali and Ganesh Chaturthi.  

Olya means fresh, naralachya means coconut,  karanjya is turnovers or nevries,  which means fresh coconut karanji. The shelf live of these are just 3 - 4 days,  for a longer shelf-life you may use dry or desiccated coconut and sugar. 
I, prefer making karanji using fresh coconut for a superior taste. Making these, is quite a time consuming task, but,  if you love these, all the effort is worthwhile. This is one of the most easy recipes, do try preparing karanji this way and let me know how it turned out. 
Makes around 9 - 10  Nevries /Karanjies - depending on the amount of filling inside. 
Ingredients
For The Filling
1 Cup Packed Fresh Grated Coconut
¼ Teaspoon Heaped Cardamom pods
3 Tablespoons Heaped Sugar
A Pinch of Nutmeg powder
15 Cashewnuts - chopped
1 Tablespoon Golden Raisins/Kismis
1 Teaspoon Ghee/Vegetable Shortening

For The Covering

2 Cups All Purpose Flour

1½ Tablespoon Heaped Melted Ghee

¼ Teaspoon Salt

For Frying 

Vegetable Oil as required
 Method

For The Filling

In a pan / kadai take ghee, coconut and sugar. Cook on low heat till  melts and the mixture comes together, add the raisins, cashew nuts, cardamom  and nutmeg powder and continue to cook the mixture on low medium heat for a 2 minutes stir continuously, since tends to burn quickly, so do not stop stirring at any given point of time. Once the mixture is dry  take  off the heat and set aside to cool completely.

For The Covering

In a thaal/bowl mix  flour, melted ghee and salt, mix well.  Add water as required and knead to a soft, pliable,  smooth dough.  Keep it covered in a moist cloth  for 25 to 30 minutes. 

After 30 minutes, knead the dough again slightly and make small round balls.

Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)

Place a spoonful of the coconut jaggery mixture in the center

Dip your finger into the water and apply on the edge of half the poori. Flod the other edge of the poori, press the edges well to seal the filling inside.
Be sure that no air bubbles remain inside. The edges should be tightly sealed or the filling may ooze our during deep frying.

Press the edges using the back of a fork  or a cutter to give it that  design.  Place the filled karanjis on  a plate and cover with  a damp towel to avoid drying. 

Heat oil for deep frying in a kadhai or deep pan.
Slowly fry the karanjis on low flame till golden brown. Remove on paper towel and let them rest for 20 mins. When cooled down, store in airtight container upto 3 - 4 days. If refrigerated, it can be stored for a few more days.

Enjoy.. these are delicious, I am sure you can't stop at one or two!!
Labels:   Coconut, Fried, Nevries, Karanji, Turnover, Festival , Maharastrian Cuisine, East Indian, Vegan,Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "N"

• Food Lust People Love: Nocciolata Swirl Meringues
• Sneha’s Recipe: Olya Naralachi Karanji / Fresh Coconut Nevries
• Jolene’s Recipe Journal: New England Iced Tea
• Blogghetti: Zucchini Nut Bread
• Mayuri’s Jikoni: Crispy Noodle Salad
• Karen’s Kitchen Stories: Singapore Noodles
• A Messy Kitchen: Frozen Negroni
• Culinary Cam: White Nectarine-Lime Jam
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Nut-Free Basil Pesto Chunky Tomato Sauce
• Magical Ingredients: Nutella Neufchatel Dip
• A Day in the Life on the Farm: Sweet and Spicy Cashews 

Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough 

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 

Cool and then knead this well till forms a soft ball and keep aside. 

Divide into 6 equal round balls. 
Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish.  Fill a semolina ball in the center and cover it tightly to make ball. 

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

Cook till golden spots are seen on one side and it starts to puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 

Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!

                              

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!! 

We had with a hot cup of tea. 
Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Indian Breads.

• Butter Naan from Passion Kneaded
• Cheese and Garlic Naan from Karen's Kitchen Stories
• Gujarati-style Savory Pancakes from Food Lust People Love
• Gulachi Sanjyachya Polya With Whole Wheat Flour from Sneha's Recipe
• Instant Appam from A Messy Kitchen
• Sourdough Khamiri Roti| from Zesty South Indian Kitchen
• Litti Choka from Cook with Renu 
• Magical Avocado Paratha from A Day in the Life on the Farm 

Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.

Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method

Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.

Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian

Let's see what other recipes are being served in alphabet "U" today..

• Culinary Cam: Curry Udon with Prawns 
• Blogghetti: Easy Homemade Peach Upside Down Cake 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• A Messy Kitchen: Ube Muffins
• Magical Ingredients: Ube Paratha 
• A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Mayuri’s Jikoni: Vegetable Upma  

Dhapate - Multigrain Flatbread#BreadBakers

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

Ingredients
1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

Method 

In a mortar and pastel, lightly pound the ajwain and cumin seeds.  

In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.

Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.

Make equal balls about 5 to 6.

Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands. 

Make four or five holes in it( this allow the oil to seep in evenly). 

Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid. 

Flip and cook on the other side till golden.

Serve with freshly churned homemade white butter or with a chutney or any sauce.

Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.

Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
• Dhapate - Multigrain Flatbread from Sneha’s Recipe
• Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
• Fluffy Multigrain Pancakes from Food Lust People Love
• Multi-Grain Dinner Rolls from A Day in the Life on the Farm
• Roasted Potato Multigrain Bread from What Smells So Good?
• Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories 

Aloo Matar Kheema Masala- Malvani Style#SundayFunday

Aloo Matar Kheema Masala is a wonderfully simple, yet comforting Maharastrian cuisine recipe made with mince meat, potatoes and peas, that you can definitely try out. The spice mix is spicy, so adjust the spice level according to your taste.

Ingredients
300 Grams Kheema / Mince- Mutton/ Lamb/ Beef
2 Medium Onion- finely chopped
1 Tablespoons Ginger Garlic paste
2 Medium Tomato - finely chopped
2 Tablespoons Whisked Yogurt
1½ Teaspoon Heaped Malvani Masala
3 Tablespoons Groundnut Oil
1 Teaspoon Vinegar
2 Tablespoons Chopped Coriander leaves
1 Green Chilly - Chopped
3 Baby Potatoes - cut into 2 pieces
½ Cup Matar/ Green Peas - I used frozen

Method

Heat oil in a pan add the onion fry on low flame till light golden, add tomato and ginger garlic paste and sauté till oil separates add the masala and ½ cup water cover and cook till oil surfaces, add the potatoes, matar and kheema sauté for 3 minutes. 

Again add  ½ cup water cover and cook till the potatoes and kheema is done. Add green chilly and coriander leaves cover and cook for 2 minutes. Switch off the flame add vinegar mix well.

Enjoy it's super delicious and spicy, you'll love it!! A perfect main course dish. 

Labels: Aloo, Green Peas, Mince, Sunday Funday, Main course, Maharastrian Cuisine   

• Chocolate Bunny Hot Cocoa Bombs from Amy's Cooking Adventures
• Bunny Mary from Culinary Cam
• Aloo Matar Kheema Masala- Malvani Style from Sneha's Recipe
• Carrot and Raisin Salad from Palatable Pastime
• Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
• Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu