Chakli

Got this recipe from Madhura's recipes. Its a keeper !

Ingredients:

• Moong Daal- 1/2 cup
• Water-3/4 cup
• All Purpose flour- 2 cups
• Dhane Jeere powder- 1 tsp
• Red chilli powder-1 n half tsp
• Turmeric- 1/4 tsp
• Salt
• Ajwain - 1/2 tsp
• Sesame seeds- 1 tsp
• Oil- for frying

Procedure:

• Pressure cook  1/2 cup Moong Daal with 3/4 th cup water.
• Steam All purpose flour( in a pressure cooker without using whistle)
• Press the lumps formed in the all purpose flour and sieve it.
• Mash the cooked moong daal. 
• Add red chilli powder, salt, turmeric, sesame seeds. ajwain, dhane jeere pood to all purpose flour and mix.
• Now add mashed moong daal paste in little quantity and start kneading a dough. 
• The dough is supposed to be very firm , so we do not add any extra water at this point until we use the entire moong daal paste.
• Keep kneading the dough. If required add 1-2 Tblsp water and knead a firm dough.
• Heat oil in a wide pan. 
• Note: The oil should be extremely hot, else chaklis break and become soggy.
• Put dough in chakli maker, make chaklis and fry. 
• Enjoy :)

Gol Gappa

Ingredients:

    Puris :

• Store bought puris - 2 packs

  Ragda:

• Oil - 1 tsp
• White Vatana - 1 cup
• Onion -1 small
• Amchoor powder - 1/4 tsp
• Black salt - 1/4 tsp
• Chaat Masala - a pinch
• Red chilli powder - 1/2-1 tsp
• Salt - per taste
• Sugar - pinch
• Jeera- 1/4 tsp

 Pani:

• Pudina leaves (mint leaves) - 1/2 cup
• Coriander leaves - 1/4 cup
• Green chillies - 3
• Ginger - small piece
• Amchoor powder - 1/2 tsp
• Black salt - 1/2 tsp
• Dhania Jeera powder - 1/4 tsp
• Date-Tamarind chutney - 2 -4 tsps
• Pani Puri masala - 4 tsps
• Water - 4 -5  cups
• Chaat Masala - 1/4 tsp
• Lime juice - 1 tsp
• Sugar - 2 tsps

Procedure:

Ragda:

• Soak white vatana in water for 6 hrs.
• Pressure cook soaked vatana
• Heat oil in a skillet. Add jeera, chopped onion and saute.
• Then add cooked vatana, spices , salt , sugar and fry for 2-3 minutes.
• This ragda should not be too spicy.

Pani :

• The entire taste of the golgappas depends on this Pani. 
• In a blender, blend mint leaves, coriander leaves, green chillies, salt, sugar  & ginger together adding little water.
• Add dhania jeera powder, amchoor powder, black salt, chaat masala and blend again.
• In a jar, take about 4-5 cups water. Add the mint paste.
• Add about 2 tsps of date -tamarind chutney to the water.( soak dates, tamarind, jaggery in water for a couple of hours. Blend this along with some salt and jeera. This is called date-tamarind chutney).
• Now add 2 tsps Pani puri Masala (Everest/MDH/Ramdev)
• Finally add 1 tsp lime juice
• Check taste and add mint paste/date chutney/chaat masala/Pani puri masala/salt.
• Refrigerate this Pani for atleast 2 hours.
• Before serving, add 2-3 tsps of khari boondi to this pani.

Serving :

• Serve the pani in a wide mouth katori. 
• Serve ragda, chopped onion and puris in a plate.
• Take a puri, poke it at the top, stuff ragda, chopped onion in it and then dip the puri in the pani, making sure its filled with pani and then Enjoyyy :) 

Goan style Bharlela Paplet

Ingredients :

• Black/Silver Pomfret- 1 medium size
• Garlic cloves - 6
• Ginger- 1 small piece
• Tamarind pulp - 2 tsps
• White Vinegar - 2 tsps
• Curry leaves - 8
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Cloves - 4
• Black pepper- 4
• Cinnamon - 1 small piece
• Salt - per taste
• Sugar - 1/2 tsp
• Water- as required
• Red chilli powder - 2-3 tsps
• Oil - 2 Tbslps

Procedure:

• Get rid of the head, tail and fins of the pomfret
• Clean the central area thoroughly with water. Remove all the waste from the central area.
• Apply white vinegar to the pomfret and leave for atleast half an hour.
• Make a paste of all the other ingredients mentioned above except Pomfret , White vinegar &  Oil.
• Make slits on the pomfret on both the sides.
• Stuff the marinade inside the central cavity and the slits and apply it on the fish as well.

• Leave it for 1 hour.
• Heat oil in a pan. Once hot, add the marinated pomfret.
• Also add the left over marinade and about 1 cup water.
• Cover with lid and let it cook on medium- high flame for 7-8 minutes.
• Flip and let it cook for another 7-8 minutes.
• Check if the fish is cooked, if not, cook for some more time.
• If there isnt any water left in the gravy, add little water and let the fish cook.
• If the gravy is too watery, remove the lid and let the gravy thicken.
• Finally add chopped corainder leaves and serve with hot rice and onion :)

Fruit Salad (Fruit Custard)

Ingredients:

• Milk - 2 cups
• Custard Powder - 3 Tblsps
• Sugar - 8- 10 tsps
• Dry Fruits - cashews, almonds- 8 each
• Fruits - Orange(1), Grapes(15), Apple(1)

Procedure:

• Take 4 Tblsps milk in a katori and mix custard powder in it and form a paste.
• Boil the rest of the milk.
• Once the milk boils, switch off the flame and after a couple of minutes, mix the custard powder paste to it. 
• Put it on flame again and heat on medium heat. Add sugar.
• Stir continuously to avoid forming lumps. 
• The custard thickens and after it reaches required consistency, switch off the flame.
• Let this cool  at room temperature for atleast a couple of hours.
• Then, mix chopped dry fruits and fruits. 
• Mix well and let it cool in refrigerator for a couple of hours.
• Serve chilled !

Sprouts Bhel

Ingredients:

• Green Whole Moong Dal Sprouts  : 1/2 cup
• Onion -1/2
• Tomato -1/2
• Chopped Cucumber- 1/4 cup
• Spicy Sev - 1/4 cup
• Salt
• Red chilli Powder - 1/4 tsp
• Chaat Masala - 1/4 tsp
• Lime Juice - 1/4  tsp

Procedure:

• Soak Green Moong Dal in water overnight.
• Then put it in a sprout maker/wrap it in a muslin cloth and let the sprouts grow.
• Mix all ingredients and enjoy crunchy healthy sprouts bhel.

Indo Chinese : Fried Rice and Gobi Manchurian

Fried Rice:

Ingredients:

• Basmati Rice : 2 cups
• Green chillies : 2
• Chopped Green Beans : 2 Tblsps
• Chopped Carrots : 2 Tblsps
• Chopped Bell Pepper : 2 Tblsps
• Sweet peas : 2 Tblsps
• Olive oil : 3 Tblsps
• Salt
• Black Pepper : 1 tsp
• Green Chilli Sauce : 3 - 4 tsps

Procedure:

• Cook Basmati rice adding water in 1: 1.5 proportion.
• Once cooked, spread the rice on a plate. Seperate the grains lightly and apply 1 tsp olive oil and some salt and let it cool.
• Chop all the vegetables mentioned above finely except for green chillies. Slit the green chillies lengthwise.
• Heat about 1 Tblsp oil in a pan.
• Once hot, add green chillies and fry. Then add all the chopped veggies and fry them on high heat for a couple of minutes.
• Now add green chilli sauce. Mix the sauce and veggies and fry for another minute.
• Now add cooked and cooled basmati rice  and black pepper powder.
• Mix it well with the veggies.
• Check taste and adjust salt/pepper.
• Serve hot with Manchurian.

Gobi Manchurian:

Ingredients :

 Manchurian balls:

• Cauliflower: 1 small
• All purpose flour : 3/4 small cup
• Corn flour : 3/4 small cup
• Salt 
• Garam Masala - 1 tsp
• Ginger : 1 small piece
• Garlic : 3 cloves
• Water: As required
• Oil - for frying

Gravy:

•  Oil - 2 tsps
• Ginger- 1 small piece
• Garlic - 4 cloves
• Cabbage- finely chopped - 2 Tblsps
• Green Beans - finely chopped - 2 Tblsps
• Carrots - finely chopped - 2 Tblsps
• Onion finely chopped - 2 Tblsps
• Bell Peppers- finely chopped - 2 Tbslsps
• Spring onions - finely chopped - 2 Tblsps
• Water - 2 cups
• Ching's Manchurian Miracle Masala - 2-3 Tblsps
• Salt - as required
• Red chilli powder - 2 tsps
• Lime juice- as required

Procedure:

Manchurian balls:

• Microwave cauliflower florets for 3-4 minutes. The florets should not be cooked. 
• Mix all purpose flour, corn flour, garam masala, ginger, garlic, salt. Add water as required and make thick batter. The batter should be thick enough to coat the cauliflower florets.
• Dip the cauliflower florets in this batter and deep fry them. 
• Place on a paper napkin to soak excess oil.

Gravy:

• Heat oil in a wok.
• Add ginger, garlic and saute.
• Then add all the veggies and stir fry
• Add some water and bring it to boil.
• Once the water boils, add Ching's Manchurian Masala, salt, red chilli powder,lime juice & spring onions.
• Finally add fried cauliflower florets and mix well. 

Maharashtrian Gavraan Thali - Pithla, Bhakri n Bharla Vanga

Pithla bhakri is very common in rural maharashtra. This is a tasty n low fat combo.

Bhakri :

Ingredients:

• Ragi flour- 1/4 cup
• Bajra flour- 1/4 cup
• Jowar flour - 1 cup
• Salt - a pinch
• Oil - 2 tsp
• Rice flour for dusting - 1/2 cup
• Water - 2 cups
• Ghee- 2 Tblsp

Procedure:

• Mix all the flours (ragi, jowar n bajra), salt and add 1tsp oil.
• We need warm water to knead the dough for bhakri. 
• Start adding warm water to  the flour and knead into a smooth dough.
• Add 1 tsp oil and knead again.
• Keep aside for 10 minutes.
• On a ziplock bag, spread rice flour. 
• Pinch a ball of dough and place it on the ziplock bag.
• wet your palms with water and pat the dough using your palms. Make circular bhakri by patting on the dough in all directions. 
• Note: wet palm makes it easy to pat and spread the dough.
• Heat a tava and flip the bhakri onto the tava from the ziplock bag.
• Spread 1/4 tsp water on the bhakri on tava.
• When the water on the bhakri evaporates, flip the bhakri on the tava.
• Apply ghee and cook from both sides.
• Serve hot with Pitla and Bharla Vanga.

Pithla:

Ingredients:

• Besan Flour - 1 cup
• Water - 2 cups
• Garlic cloves - 4
• Green chillies - 5
• Onion - 1/2
• Coriander leaves chopped - 2 tsp
• Salt - per taste
• Sugar -  a pinch
• Oil- 2 tsp
• Mustard seeds- 1/4 tsp
• Asafoetida - a pinch
• Turmeric - a pinch
• Curry leaves - 6
• Lime juice - 1 tsp

Procedure:

• Heat oil in a pan.
• Add mustard seeds, asafoetida, turmeric, curry leaves.
• Then add minced garlic, chopped green chillies.
• Add chopped onion and fry till translucent.
• Add 2 cups water and let it boil.
• Add salt and sugar.
• Now reduce flame and add besan in little amounts, stirring continuously.
• Try to break the lumps as they form.
• Cover and cook until besan is cooked. This takes about 5-7 minutes.
• Check in between and add more water if the contents appear solidified.
• Check taste and adjust salt.
• Add chopped cilantro and lime juice.
• Serve with rice or with Bhakri.

Bharla Vanga/ Bagara Baingan:

Ingredients:

• Brinjals- 4
• Groundnut powder - 1 cup
• Kanda Lasoon masala/ Bharva baingan masala/ Bagara Baingan masala - 2-3 tsps
• Red chilli powder - 1/2 tsp
• Salt - per taste
• Cilantro chopped - 2 tsps
• Oil - 2 Tbsls
• Lime juice
• Curry leaves
• Mustard seeds, asafoetida and turmeric for tempering

Procedure:

• Wash brinjal and slit horizontally and vertically.
• Note: Do not slit the brinjal all the way. We need the whole brinjal and not pieces of it.We just need slits in the brinjal to stuff the masala into it.
• Mix groundnut powder, bagara baingan masala, red chilli powder, salt and coriander leaves.
• Add little oil to the masala and stuff the masala in the brinjals.
• Heat oil in a pan .
• Add mustard seeds, asafoetida, turmeric, curry leaves.
• Then place the  stuffed brinjals on the pan.
• Mix the remaining masala- groundnut mixture with water (1/2 cup) and add this water to the pan.
• Cover and cook. Flip the brinjals in between to cook evenly.
• Garnish with chopped coriander leaves and lime juice.
• Serve hot with Bhakri/Chapati.

Pesto Puffs

Ingredients:

• Puff pastry sheets - 3
• Basil Leaves / Basil leaves ready made paste - 2 tsps
• Olive oil - 1 tsp
• Garlic cloves - 2
• Coriander leaves - 2 tsp
• Green chillies - 2
• Pine nuts - 1 tsp
• Tomato - 2
• Grated Parmesan & Cheddar cheese - 2 tsps
• Salt- per taste
• Black pepper - 1/2 tsp
• Lime juice - 1/2 tsp

Procedure:

• Soak pine nuts in water for an hour.
• Thaw the puff pastry sheets  for an hour to  get them to room temperature 
• In a blender, blend basil leaves/ readymade basil paste, green chillies, olive oil, garlic cloves, coriander leaves, soaked pine nuts into a smooth paste.
• Add a tsp water if required to get a smooth pesto sauce.
• Add salt, pepper, lime juice and mix well.
• The puff pastry sheet is usually a long strip, so cut it into small squares.
• Stretch the pastry sheet with hand- do not stretch it  a lot, it should not be too thin.
• Spread the pesto sauce on the pastry sheet squares.
• Add a topping of tomato slice on each pastry sheet square. Sprinkle grated Parmesan & Cheddar cheese on top.
• Bake in convection oven for 15 minutes at 375 F. Check after 15 minutes if, the pastry sheets have puffed up and browned. If not, bake for another 5 minutes.
• Serve hot as a appetizer or as evening snack with Chai ! 

Holi Special- Maharashtrian Thali - Puran Poli, Katachi Amti

Puran Poli, Katachi Amti is a typical Marathi menu. Its usually accompanied by warm Milk, Batata Bhajji , Papdya-Kurdaya etc.

Puran Poli :

Ingredients :

• Chana Daal - 1 cup
• Jaggery - 1 - 1 n half cups
• Cardamom powder - 1/4 tsp
• Ata - 2 cups
• Ghee- 4 Tblsp

Procedure :

• Pressure cook  1 cup Chana Daal adding about 4 cups water upto 5 whistles.
• Strain the cooked daal and do not discard the water. We will use this water for "Katachi Amti".
• In a blender, blend the strained chana daal until smooth. 
• Take a deep wok, add 1 tsp ghee.
• Add the pureed chana daal and 1 cup jaggery. Cook on medium flame until the jaggery dissolves and then the contents in the wok start thickening. 
• Check taste, add some more jaggery if required. Add cardamom powder and cook until the "puran"  i.e chana daal and jaggery mixture is thick enough to use as a stuffing in a paratha.
• Let he "puran" cool down completely. Store in refrigerator and use as required.
• For making puranpoli, knead dough using ata, oil, pinch of salt and water as normal chapati dough.
• Roll out a small circle, place the "puran" stuffing on it, close from all sides and then roll out a poli/chapati.
• Cook the chapati on medium heat applying generous amount of ghee. Flip, cook from both sides.
• Serve hot with warm milk, ghee and katachi amti.

Katachi Amti:

The water over the cooked chana daal is called "Kat". We strain the chana daal for  "puran" and use the water /"kat" for making Amti. This goes well with Puran Poli and White rice.

Ingredients:

• Kat - 2 cups.
• Puran - 1 Tblsp
• Water - 2 cups
• Goda masala - 2 tsps
• Red chilli powder - 2 tsps
• Tamarind pulp - 2 tsps
• Salt - as required
• Lime juice - 1 tsp
• Coriander leaves chopped - 2 tsps
• For tempering : oil, mustard seeds, cumin, asafoetida, turmeric, curry leaves and  dry red chilli.

Procedure:

• Heat oil, add mustard seeds, cumin. When they crackle , add asafoetida, turmeric, dry red chilli and curry leaves.
• Add  2 cups of "kat" that we have stored after straining the cooked chana daal.
• Add 1 tblsp "Puran" to it.
• In goes Goda masala (1 tsp), red chilli powder (1 tsp), tamarind pulp(1 tsp), salt.
• Add 1/2 cup water, mix the contents and let them boil for a couple of minutes.
• Check taste and add "puran"/ water/ tamarind pulp/goda masala/red chilli powder/ salt as required.
• This amti is "sweet" , so add puran to get the sweet taste.
• Finally, add coriander leaves, lime juice.
• Serve hot with Puran poli,white rice.

Kobi Paratha (Cabbage Paratha)

Ingredients:

• Wheatflour - 2 cups
• Besan - 4 tsps
• Yogurt - 1 Tblsp
• Turmeric - a pinch
• Red chilli powder - 1 tsp
• Cabbage chopped - 1 cup
• Coriander leaves chopped - 2 Tblsp
• Amchoor - a pinch
• Black salt - a pinch
• Garam Masala - a pinch
• Coriander cumin powder - a pinch
• Salt - per taste
• Oil -  2 tsps
• Ghee - as required
• Water - if required

Procedure:

• Mix all the ingredients (including oil ) except ghee and water. 
• Add water if required to knead into a smooth dough.
• Roll out a paratha and cook on medium heat applying ghee generously.
• Flip, apply some more ghee and cook.
• Serve hot with Yogurt and pickle.

Kale Chane ke Kabab

Got this recipe from a post in Epicurean delights group :)

Ingredients :

• Kala Chana- 1/2 cup
• Potatoes - 2
• Ginger- 3 cloves
• Garlic- small piece
• Green chillies - 5
• Garam Masala- 1/4 tsp
• Amchoor powder- 1/4 tsp
• Black salt - 1/4 tsp
• Salt
• Pudina chutney powder/ Dried mint - 1 tsp
• Coriander leaves - chooped - 2 tsp
• Rice flour- 2 Tblsp (if required)
• Besan - 2 Tblsp - for rolling kababs
• Bread Crumbs - 2 Tblsps
• Hung Yogurt - 1/2 cup
• Chillies+ Coriander blended - 4 tsps
• Oil

Procedure :

• Hung Yogurt overnight.
• Soak Kala Chana overnight.
• Blend kala chana,ginger, garlic, green chillies in a blender adding very very little water if required.
• Add mashed potatoes to the kala chana mixture. 
• Then add salt, garam masala, amchoor, black salt, pudina, red chilli powder( if required), chopped coriander leaves and mix well.
• If the mixture appears too soft, add rice flour.
• You should be able to make a patty out of the mixture.
• Blend green chillies and coriander and add it to the hung yogurt. Also add salt, pudina chutney/ dried mint leaves to the yogurt and mix well. This is the filling.
• Make a patty out of the kala chana mixture, try to make a cup out of the patty and fill it with the hung yogurt filling. 
• Close the patty cup from all ends/Place another patty over the top and seal the edges.
• Roll the kabab in Besan to seal it from all sides. Then roll it in bread crumbs.
• Heat oil on a tava and shallow fry the kababs.
• Mix normal yogurt with some green chillies + coriander paste, add salt, pudina chutney and serve as a dipping for the kababs.
• Enjoy as a snack or with daal rice :)

Palak Paneer

Ingredients :

• Spinach - 1 big bunch
• Onion - 1/2
• Tomato (small) -1
• Garlic - 4 cloves
• Ginger - small piece
• Green Chillies - 6
• Coriander leaves - 1 Tblsp
• Black pepper, Cloves - each 3
• Cinnamon - small piece
• Fenugreek seeds - 1/4 tsp
• Cumin - 1/4 tsp
• Heavy Cream
• Paneer  cubes - 1 cup
• Oil 
• Salt
• Lime juice

Procedure:

• Heat oil in a pan. Add paneer cubes and shallow fry until brown from all sides.
• Once done, transfer the Paneer cubes to a bowl filled with hot boiling water. (This ensures the paneer cubes remain soft)
• Blanch Spinach in some water , drain the water and then  immerse the spinach in cold water.
• Blend green chillies (4), ginger, garlic (4), coriander leaves, black pepper, cloves, cinnamon, fenugreek seeds, cumin seeds to a coarse paste without adding any water. Keep aside.
• Blend blanched spinach, green chillies (2), garlic (2) separately and make a smooth paste.Keep aside.
• Blend 1/2 onion and 1 tomato and keep aside.
• Heat oil in a pan.
• Once hot , add the green chilli+coriander+ khada garam masala paste and fry until the raw smell goes away.
• Then add onion and tomato paste and fry for a couple of minutes.
• Now add the spinach puree and fry for a few more minutes.
• Add some water (1/2 cup) and mix well.
• Add whipping cream , salt and mx.
• Now drain and add the paneer cubes and cook for 2-3 minutes covering with a lid.
• Check taste, adjust salt.
• Add lime juice.
• Serve hot with Roti/Rice.

Chai

Ingredients :

• Water - 3/4 cup
• Tea Powder - 1 tsp
• Sugar - 2 tsp
• Ginger - small piece
• Milk - 1-2 Tblsp

Procedure:

• Boil water, tea powder, sugar in a vessel.
• Grate ginger and add it to the boiling tea.
• Once the water starts boiling, add 1 Tblsp milk.
• If the color appears too dark, add a little more milk.
• Boil the tea.
• Serve hot with biscuits :)
• Tip: For Masala Chai, add 1 clove, 1 black pepper, 1 small piece cinnamon, 1 cardamom and 1 pinch fennel powder to the boiling water.

Matar Usal

Ingredients :

• Green Peas - 2 cups
• Shredded Coconut - 3/4 cup
• Ginger - 1 small piece
• Garlic - 4 cloves
• Coriander leaves- 1/4 cup
• Green chillies - 5
• Cumin seeds - 1/2 tsp
• Curry leaves
• Asafoetida- a pinch
• Salt
• Sugar - 1/2 tsp
• Oil
• Lemon juice

Procedure:

• In a blender, grind shredded coconut, green chillies, coriander leaves, ginger, garlic and cumin seeds together adding little water as required.
• In a pan, heat some oil.
• Once hot, add curry leaves, asafoetida.
• Then add the above made paste and fry until the raw smell of garlic goes away.
• Add green peas , water(as required), salt , sugar and let the contents boil.
• Check taste and adjust salt.
• Finally add lime juice.
• Serve with bread/roti/rice.
• Bread n Matar Usal is a quick lunch/dinner option :)

Vegetable Hakka Noodles

Ingredients :

• Hakka Noodles pack-1
• Cabbage- 1/2 cup
• Onion - 1/2
• Bell Peppers (Red, Green, Orange) slices- together 1/2 cup
• Spring Onion greens - 2 Tblsp
• Carrots- 1/4 cup
• Oil - 1 Tblsp
• Garlic - 4 cloves
• Soy sauce- 1/2 tsp
• Green Chilli Sauce - 1 tsp
• Vinegar - 1/2 tsp
• Salt
• Black Pepper - 1/4 tsp
• Lime juice - 1/2 tsp

Procedure:

• Boil  Hakka noodles for 5-7 minutes (adding little oil to the water while boiling).
• Stir in between to make sure the noodles are not overcooked.
• Drain the water, rinse the noodles in cold water and keep aside.
• Chop all the veggies lengthwise - onion, cabbage, carrots, bell peppers.
• Chop spring onion finely.
• Mash garlic cloves.
• In a wide bottom pan, heat oil.
• Keep the flame high from this point.
• Add garlic, onion and fry.
• Add spring onion, chopped veggies and fry.
• Sprinkle a few drops of water, cover with lid and let the veggies cook for a couple of minutes.
• Add the sauces : soya sauce, green chilli sauce, vinegar and mix everything.
• Note: Do not add lot of soya sauce as it changes the color of the noodles.
• Now add the boiled noodles, salt, pepper and mix everything well.
• Cook n high flame for 3-4 minutes so that the noodles are well coated with the sauce.
• Check taste and adjust salt, pepper.
• Finally add lime juice.
• Serve hot :)