Cucumber thalipeeth

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

60 mins

  

Makes about 10 medium sized thalipeeth

Ingredients:

• 1 cup - Wheat flour (Skip if you want to make gluten free version)
• 1/4 cup - Ragi flour
• 1/4 cup - Bajra flour
• 1/2 cup - Besan flour
• 1 cup - Jowar flour
• 1/2 cup - Rice flour
• 1 tsp jeera
• 4-5 tsp sesame
• 8-10 chopped leaves kadipatta
• Chopped cilantro
• 2 Tbsp oil
• Additional oil to cook thalipeeth
• 6-8 garlic cloves
• 1 inch grated ginger
• 2 tsp Asafetida
• Salt to taste
• 1 tsp red chilli powder (or more if you like spicy)
• 1/2 tsp powdered jaggery
• 2 tsp dhaniya -jeera powder
• 1-2 Chopped green chillies
• 1 big Grated cucumber
• 1 small chopped onion
• Additional chopped onion to apply while making individual thalipeeth
• Water in a bowl while making thalipeeth

Preparation:

1. In a large bowl, combine all the flours
2. Add all the masalas and other ingredients from the list and mix well
3. Make a dough, not too hard like chapati dough and not watery. Make it enough to be able to spread with fingers on a sheet of plastic
4. Take a sheet of plastic paper and apply oil
5. Take a small ball of dough and place on the sheet. Spread the dough to make as flat as possible. Make 2-4 small holes in thalipeeth with fingers. This will help cook it better and make it crispier (watch the video for better understanding of how to make it)
6. You can add fine chopped onion and sesame seeds if you like it
7. Heat a griddle and once hot apply oil
8. Transfer the thalipeeth on the griddle, apply oil on the thalipeeth, cover it with a lid and cook it well on one side for 3 min or so
9. Once cooked, flip around and cook for another 2-3 min  

NOTE:

1. Serve with butter or yogurt
2. Cucumber can be replaced with red pumpkin, laud/dhoodi, ridge gourd/turai/dodka

Dry shenga/peanut chutney

PREP TIME

15 mins

COOK TIME

0 mins

TOTAL TIME

15 mins

 

Ingredients:

• 5 cups roasted and de-skinned peanut
• 1 tsp jeera
• 1 tsp sesame
• 8-10 leaves kadipatta
• 1 Tbsp oil
• 6-8 garlic cloves
• 2 tsp Asafetida
• Salt to taste
• 1 tsp red chilli powder (or more if you like spicy)
• 1/2 tsp powdered jaggery
• 2 tsp dhaniya -jeera powder

Preparation:

1. Dry roast peanuts and de-skin them. I use store roasted ones to save time.
2. On a hot pan, add few drops of oil. Then add Jeera, sesame and kadipatta and roast well
3. In a mixer jar add, add the above ingredients except oil and pulse it coarse. 
4. Once the mix is coarsely ground, Add oil and grind till desired texture
5. Serve this chutney with idli, dosa, paratha with dahi or even with ghee chapati roll or with rice. All the combinations are my family's favorite. 

NOTE:

If I am in a hurry and need a quick chutney, I skip the first two steps and just all other ingredients and grind. That one also is tasty and super quick 

KOLHAPURI MISAL PAV

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Serves 4 people

Ingredients:

• 2 tbsp Oil
• 2 tsp jeera
• 1 tsp hing
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 2 Potato medium, peeled and mashed
• 1 cup sprouted moong 
• 1 cup sprouted Mataki 
• 2 tbsp Grated dry coconut
• 2 tbsp Jeera powder
• 2 tbsp Dhaniya powder
• 6 cup Water
• 2 tsp kala Masala
• Chopped cilantro
• Salt to taste
• 1 tbsp Lemon juice

Toppings to serve misal:

• Chopped onion
• Chopped cilantro
• Farsan mixed
• Lemon slice
• Bread slices

Preparation:

1. Heat oil in a kadhai
2. Add jeera and allow to splutter 
3. Add hing
4. Now add grated ginger garlic and sauté until raw taste goes off
5. Add chopped onion and sauté till translucent 
6. Now add chopped tomatoes and sauté tilll soft 
7. Now add red chili powder and kala masala. Let it cook until oil separates out
8. Add dry coconut and sauté 
9. Pour water and heat for 5min
10. Now add the sprouts and boiled and mashed potatoes. Cook for 20min
11. Add cilantro and cook for 5min more

Serving misal:

1. In a bowl add the sprout mix, take some rassa (watery portion) as the farsan will absorb the water
2. Add chopped onion and cilantro
3. Keep a lemon slice by the side
4. Serve hot with bread slice

PAV BHAJI

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Serves 6 people

Ingredients:

• 2 tbsp Butter or Oil
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 1 Bell pepper chopped, 130gms
• 3 Potato medium, peeled and mashed
• 1 Carrot cut in pieces, 90gms or 2/3 cup
• 1 1/2 cup Cauliflower (Gobi) cut in small pieces
• 1 cup chopped green beans
• 1 small beetroot
• 3/4 cup Green dried peas soaked for 4 hours atleast
• 1/2 cup Water
• 3 tbsp Everest Pav Bhaji Masala
• 1 tsp salt to taste
• 1 tbsp Lemon juice

For Pav

• 10 Dinner rolls (Pav)
• 2 tbsp Butter
• 2 tsp Red chilli powder
• 1 pinch hing
• Salt to taste
• 1 tsp Dhaniya jeera powder

To garnish

• 1/2 Onion chopped
• 1/4 cup Cilantro to garnish
• Butter

Instructions:

Instant Pot Method

• Start instant pot in sauté mode and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.
• Add bell pepper and sauté for another 2 minutes.
• Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula. 
• Add all vegetables, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position. 
• Change the setting to manual or pressure cook mode at high pressure for 25 minutes.
• When the instant pot beeps, release the pressure naturally. Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency. 
• Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

Pressure Cooker Method

1. Chop all the vegetables except bell pepper, tomatoes and put in a steel bowl which can be used in pressure cooker
2. Cut the potatoes in half
3. Also pressure cook the soaked green peas
4. In a pressure cooker add some water at the bottom and keep the vegetables, green peas and potato to boil. Keep the whistle on and high flame. Once the whistle blows, lower the flame to low and cook for 10 minutes and turn the cooker off.
5. Heat butter/oil in a kadhai on medium-high flame. Add ginger garlic and sauté until raw taste goes away. Add onions and sauté for 3 minutes.
6. Add bell pepper and sauté for another 2 minutes.
7. Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula.
8. Peel the potatoes and mash them
9. Add the mashed vegetables, potatoes, and mashed green peas. Mix well.
10. Put on medium flame and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

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Preparing Pav

1. Slice each pav or dinner rolls in two halves.
2. Heat a pan
3. Take softened butter and add red chilli powder, hing, daniyal jeera powder, salt. Mix well
4. Spread butter onto the pav and roast on the pan
5. Pav are ready to be served with bhaji

Serving Pav Bhaji

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Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lemon juice on the top if you like a tangier taste. Serve with two buttered pav's on the side. 

DHOOD SAMBAR

Dhood sambar

Ingredients:
Onion - 2 big size
Potato - 1 big
Milk - 1 litre
Ghee - 1 tbsp
Salt to taste
Garlic - few
Lavang (Cloves) - 2-3
Dalchini (cinnamon) - small piece
Khus Khus (Poppy seeds) - 1 tbsp
Dry Coconut - 2 tbsp
Jeera
Curry leaves
Coriander leaves
Asafeotida
Red chilliy powder
Garam masala
Kala masala (Masale khara)

Method:

1.  Roast one onion on fire.
2. Cut the roasted onion into pieces and add to kadhai.
3. To the kadhai put garlic, lavang, dalchini, khus khus and dry coconut and roast. Make a paste of this.
4. In the above empty kadhai,  add ghee and allow to heat. Now add hing, Jeera and lots of coriander leaves. Add one chopped onion and fry well.
5. Now add small chopped potato and allow to cook well. If needed add some water. 
6. Then add red chilly powder, garam masala, kala masala and fry for sometime.
7. Next add the above paste and mix well. 
8. Put one litre milk and allow to boil.
9. Just before serving add salt to it. Do not add before as it will spoil the milk.
10. Serve with rice or bread.

Pitatla vangi (Flour brinjal)

I have used typical Maharastrian naming conventions in the recipe. I have put in the hindi names in the brackets. This  curry can be served with Bhakari (Jowar Roti) or chapati. The side items with this will be masala peanuts and bukki kanda (Hand hit onion).

Ingredients:

Besan flour - 2 cups

Wheat flour - 2 tsp

Oil - 3 tbsps

Salt to taste

Jeera - 3 tsps

Red chili powder - 2 tsps

Dhaniya powder - 1 tbsps

Peanut powder - 1 and 1/2 cups

Kala tikhat (Masala chili powder) - 1 and 1/2 tbsp

Dry coconut grated or powdered

Ginger-Garlic paste - 2 tbsps

Coriander

Tumeric powder - 1 tsp

Amchur - 1 tsp

Mustard seeds -  1 tsp

Curry leaves

Green chillies

Onion - 2 medium

Tomato - 2 medium

Water for the dough

Part 1:

To make the dough for the flour brinjal.

Mix the below ingredients and make a dough by  adding water.

•         2 cups of besan
•         2 tsp wheat flour
•         2 tsp oil
•         Salt
•        1 tsp crushed jeera
•         Red chili powder according to taste and spicyness of the powder
•         1 tbsp dhaniya powder

Part 2:

Saran (Filling or masala):

Mix the below ingredients in a mixer.

•         1 cup Peanut powder
•         1 and ½ tbsp. Kala masala
•         Dry coconut powder roasted in oil
•         ½ tbsp. ginger-garlic paste
•         Chopped coriander
•         Turmeric powder
•         Salt to taste
•         1 tsp amchur

Part 3:

Vangi (Brinjal)

1.        Take out small portions of the dough, roll into round (similar to wheat rotis). Put Saran (filling) in it.
2.        Give it a shape similar to Brinjal. Apply oil on the complete vangi.
3.        Take a pressure cooker, do not use the whistle. Take a flat vessel which can fit in the cooker and layer it with oil.
4.        Put the vangi in the vessel and then in the cooker and cook for 3-4min without whistle.
5.        Let them cool down.

Part 4:

Rassa (Gravy)

1.        Put Fodani (Tadka) with Oil, Jeera, Mustard seeds, curry leaves, green chili.
2.       Then put onion and fry till golden brown.
3.        Then put tomatoes and cook it till the tomatoes leave some oil.
4.        Now add salt, red chili powder, the remaining Saran (Filling). Add water to it.
5.        Allow this mixture to boil. Now add Vangi.
6.        Boil again and serve hot with Bhakari (Jower roti), Masala peanuts and raw onion.

Peanut Amti (Shengdana amti)

Peanut Amti (Shengdana amti)

Servings - 4 persons

Preparation time - 15 min

Ingredients :

100gm - roasted peanut powder

ginger according to taste

2 nos - green chillies

Jaggery or sugar

Kokum or imli

Curry leaves

Cumin seeds

asafoetida

Cilantro

Ghee

Method :

1. Grind roasted peanut powder, cilantro, green
chillies, ginger, kokum and cumin seeds with some
water.

2.Heat some ghee in a pan. When hot add some
cumin seeds to it and allow to splutter. Add curry
leaves.

3. Add the above ground mixer and mix well.

4. At the end, add salt and some sugar or jaggery.

5. Cook it well and serve hot.

Sabudana khichadi

Sabudana khichadi

Servings : 4 persons

Time for preparation : 15 min

Ingredients :

2 cups - Sabudana

1 tea spoon - ginger paste

2 tea spoons - chopped green chillies

2 tea spoons - lemon juice

1 large potato

2 tea spoons - oil

4-5 leaves curry leaves

2 tea spoons - dhaniya zeera powder

1 tea spoon - asafoetida (hing)

2 tea spoons - zeera

1 tea spoon - mustard seeds

4 table spoons - crushed peanuts

grated coconut for garnishing

chopped cilantro according to liking

salt to taste

Method :
1. Wash the sabudana, drain the water and keep for atleast 4 hours.

2. Heat some oil in a deep pan. When the oil is hot put some asafoetida. Then put some jeera and mustard seeds. Allow them to splutter.

3. Then add the curry leaves.

4. Then add the green chillies, ginger and potato and fry well.

5. When potatoes are cooked well, add the sabudana, salt, peanut crush, dhaniya zeera powder and lemon juice and mix well.

6. Close the lid and allow it to cook well.

7. Garnish with chopped cilantro and grated coconut and serve hot.