Chaklya

Chakli bhajani
1kg rice
2 cup chana dal
1 cup moong dal
1 cup urad dal
Patal Pohe equal in volume to rice :)
Dhaane (Coriander seeds) 250gms
Jeera 100 gms
Red Chilli powder 4 teaspoons

Wash and dry rice and dals. Grind with masalas.

Dough:
Mix salt, hot oil and hot water in bhajani to make a fine dough.

Make chakli shapes using chakali mould. Deep fry till brown.

Spicy paratha

Ingredients:
3 cups of wheat flour
1 grated capsicum
1 grated carrot
1 grated onion
2 tsp garam/kala masala
cheese
butter
Salt
chilli powder
Ghee

Mix all the ingredients and make parathas. Serve hot.

Masale Bhat [HIT]

1. Wash 3 cups of rice and drain.
2. To prepare phodani add 1.5 table spoon of oil, mustard seeds. When mustard seeds start popping add turmeric powder, 3-4 cloves, 2 leaves of tejpatta and 7-8 sppons of garam masala.
3. In phodani add chopped vegetables like cauliflower, carrot, tondli etc.
4. Add lot of chopped coriander.
5. Add salt to taste.

Bharlelya vangyachi bhaji [HIT]

Gravvy:
0.5 cup of gratted dry coconut
2 tsp til
2 tsp khaskhas
3 onions
2 tsp mustard seeds
4 cloves
4 tejpatta
2 sticks of dalchini
kala masala
little dalva powder
ginger
coriander

Did not fill the brinjals as done traditionally. Just cup and fried them.
Tastes creamy because of coconut.

Puran Poli [HIT]

Stuffing:
2 cups of chana dal
2.5 cups of sugar
0.5 cup of jaggery

Dough:
Atta + 3 tsp oil + 1 tsp salt
Number of puran polis = 16
Number of people at lunch = 7

Aloo vada [HIT]

The threee steps for making Aloo vada are:
1. Make Aloo bhaji
2. Make Besan paste
3. Fry Aloo vada
So lets begin with the first step.
1. Make Aloo bhaji:
My method of estimating aloos is - Take about 1 potato person person. Usually four onions. Lots of garlic and ginger. Ginger and garlic give the main taste. I take about 4 garlic petals per potato. And yes the green chillies and lots of coriander.
Boil potatoes. Fry onions in oil. Add potatoes, ginger garlic paste, chopped green chillies and coriander at once. Add salt.
2. Make besan paste.This paste should be of the consitency that it will coat the vadas well. It should not be too thick or too thin. Take about 1.5 cup of besan for 4 potatoes. This mixture can be made again if required. If the batter remains than pithla can be made!!
In besan add 0.5 teaspoon of turmeric, a pinch of soda, salt, little red chilli powder and little rice powder. Mix the ingredients well. Add water slowly and mix to make a thick batter.
3. Make balls of the allo bhaji and deep fry aloo vadas on a low flame.
Enjoy with pav, sos or dry groundnut chutney and fried green chillies!
Mouthwatering is the right word!!

Khobaryachi vadi [HIT]

This is the most simple vadi that I have made recently.
In 3 cups of grated coconut add 1.5 cup of sugar. Heat the mixture till the sugar melts and the mixture starts becoming thick. Add milk powder and cardamom powder. Pour the thick mixture on greased plate, pat it and cut vadis when cool.

Vada [HIT]

1. 2 cups urad dal
2. 0.5 cup or less moog dal
3. 1 cup pohe
4. small onion

Soak dals for 8-12 hours.
Grind all the above ingredients.
Add a paste of :
green chillies
coriander
jeera

Dudhi halwa [HIT]

1. Dudhi 2.5 cups
2. Sugar 1 cup
3. cardamom powder
4. almonds
5. ghee
6. 2 tsp milk powder
7. 3 cups milk.

1. Heat 2 spoons of ghee in non stick pan.
2. Add grated dudhi and milk and cook till the mixture thickens to a lump.
3. Add sugar, cook.
4. Add pieces of almonds and cardamom powder.

The difference between cooking gajar halwa and dudhi halwa is that it is important to cook grated gajar in lot of ghee and not the grated dudhi.

Gajar Halwa [HIT]

Gajar halwa turned out well but there was stil a lot of scope for
improvement.
For one kg of carrots I added about 2.5 cups of sugar after carrots were
almost cooked in ghee.
It turned out to be a little more sweet than required.
To give it a milky taste I added condensed milk prepared at home.
Milkmaid would have been a better option. For that matter even milk powder
would have been better.
To keep cashew crisp they could have been fried in ghee first.

Tilgulachi vadi [HIT]

3.5 cups of bhajalelya tilacha kut
1.0 cup sugar
0.5 cup jaggery
1.5 cup h2O

let "pak" become real thick.

Mix Dal Dosa [Hit]

1 cup Moong dal
1 cup chana dal
1/2 cup rice
1/2 cup udit dal
1/2 cup Masoor dal

Mix, Soak for atleast 4 hours, grind.
Add chopped coriander, green chillies, Salt.
Make dosa's of the batter and most importantly serve with chutney and not tomato sause!

Misal Usal - my own version [HIT]

This is a real cook-fast recipe. You need sprouts, one boiled potato, onion, garlic paste, tomato, onion-garlic masala, garam masala and chilli powder. In a pressure cooker, prepare "tadka" or "fodni". Fry onion paste and then chopped tomatoes. Add sprouts, water, mashed potato, masalas and salt to taste. Add garlic paste. (Garlic gives nasty taste if fried in oil - I feel) Close the lid. Cook for fifteen minutes max.

Pav Bhaji in 30 minutes. [HIT]

Time for Cooking: 30 mins.

What you need:
1. Different veggies - mainly potatoes, tomatoes or Lemon (for sour taste), Capsicum (for colour) and Onions
2. Butter
3. Pav Bhaji Masala
4. Oil, Salt and Haldi
5. Food processor and pressure cooker

Estimation:
To cook for four, take atleast four potatoes of medium size, two big onions, one capsicum and one tomato.

Method:
1. Cut all the above veggies including onions in big peices and cook in pressure cooker for 15 mins. Meanwhile chop the onion which will be used as a topping on bhaji in a processor and keep ready.
2. Make a paste of the above cooked veggies in a processor taking care that the texture of the paste is as per your taste!
3. Heat oil in Kadhai and fry the veggies. Add pav bhaji masala and salt.
4. Bring the bhaji to boil.
5. Add a spoonful of butter.
6. Heat butter to liquidise it and or use ghee for roasting Pav.
7. Serve Hot. Beleive me this Pav bhaji tastes just like the pavbhaji that we make painstakingly by cutting veggies and by elaborate method of cooking em!