Chirote

Ingredients
1 cup = 250 ml
1 cup all purpose flour / maida
1/8 cup melted ghee/clarified butter (30 ml)
1/4 cup + 2 tbsp milk
1/2 cup powdered sugar
ghee/oil for deep frying

Rice flour paste
4 tbsp ghee
2 1/2 tbsp rice flour

Method :

 In a mixing bowl, add maida, hot melted ghee and milk and knead the dough. Cover and leave the dough aside for 20 mins.
Divide the dough into 6 equal balls and roll each of them like a chapati/tortilla. The tortilla / chapati should be thin and almost of the same size.

Now make the rice flour paste, add melted ghee to the rice flour and make the paste.
Chirote has layered texture, for which we need to use 3 chapatis or tortillas at a time.
 Take 1 chapati, spread the rice flour paste. Place the second chapati on top of it, again apply the paste and place the third one.
 Now roll tightly from one side and paste the opposite end firmly with the rice flour paste.
Similarly do for the next 3 chapatis, you need to be really quick as the rice flour mixture would start thickening and you cannot heat it again as the rice flour will get cooked. You can make this mixture twice, if you think you will not be able to paste the chapatis quickly.Leave the rolls aside for a while, so that the melted ghee thickens and the chapatis would stay together firmly.Once the ghee thickens, cut the rolls into 1 inch pieces.
Now one way is to roll the pieces with the plain sides up and the second way would be to roll lightly with the swirled side up.
I prefer the second way as the chirotes look good using that method. All you need to do is place the swirl side up and gently roll the pieces, so that you can see the layers.In a kadai heat enough oil or ghee for deep frying, once the oil is hot reduce the heat to medium.Deep fry the chirotes until golden brown and drain on absorbent paper.Immediately sprinkle 3-4 pinch of powdered sugar on it. Since the chirota is still hot, it will absorb the sugar powder easily.

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Besan Shev / Sev

Ingredients : 

• 1 cup besan ( chickpea flour)
• 3 cup rice flour  
• 1/2 stick butter melted 
• 3 tbsp cumin coriander powder 
• Pinch of asafoetida 
• 1 tbsp red chilli powder
• Salt to taste  
• Water to knead dough
• Oil to fry sev

Method : 

Mix besan, rice flour, cumin coriander powder, asafoetida, red chilli powder and salt. Add melted butter to the mixture and mix well. Start adding water to form a dough. Consistency of the dough should be like chapati dough. Make sure the consistency is right. Heat oil for frying. Add dough to sev maker and start forming sev in the oil. Deep fry the sev on medium high heat until they turn crispy and golden brown. Let the sev come to room temperature before storing them.

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Crispy Chapati Rolls

Ingredient :

• 1 Cup Gram flour (Besan)
• 1/2 Tsp Ajwain
• 1 Tsp Dhania-jeera Powder ( Cumin and Dry Coriander powder)
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1-2 Tsp Sesame Seeds
• A pinch of Baking Powder
• A pinch of Asafoetida(Hing)
• 1/2 Cup Finely Chopped Coriander Leaves
• Salt to Taste
• Water.
• Oil for Frying 

 
Method :
In bowl take gram flour and add all above ingredients to it and mix it up well.

 Now add water little by little to make a thick paste or mixture.

Now take a chapati and spread the made mixture over it .

Then place second chapati on it, spread mixture on it again , place third chapati on it and again spread the mixture.

Now Roll this layer of 3 chapaties tightly into a roll and seal the edges with little water.

Steam cook this roll for 10 minutes.

Let it cool for 15 minutes Then cut the roll horizontally.

Heat oil in kadai and deep fry rolls on medium flame.Serve with Tomato Ketchup.

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Crispy Okra / Crispy Bhendi

Ingredient :

• 250 gm Okra
• 2 tbsp Besan
• 2 tbsp Rice floor 
• 1.1/2 tsp Red chilli powder
• Salt to taste
• Oil for deep frying
• Water if required

Method :
Wash Okra, Dry it out and cut into thing vertical pieces.

Mix cut okra with besan , rice floor, red chilli powder, salt. Add little water if required.

Heat oil in pan and deep fry okra till it become crispy.

Serve .

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Sabudana Thalipeeth

Sabudana (Sago) is a popular item used in Maharashtrian cooking, especially during "upavaas/vrat".

Ingredients :

• 1/2 cup sabudana - rinse in cold water 2/3 times, drain and keep aside for 1-2 hrs
• 1 large russet potato - boiled, peeled and mashed
• 1/2 tsp cumin seeds
• 2 tbsp crushed peanuts (unsalted)
• 1/4 tsp Green Chilli Paste
• 1 tsp salt or to taste
• 1/2 tsp sugar or to taste
• 2-3 Drops of Lemon Juice
• Chopped cilantro

Method :

Mix all the ingredients well. Divide into about large lemon sized balls. Flatten each on a plastic bag with your finger tips till you get a disc shape. Make a hope in the center. Transfer gently to a medium hot non-stick pan and roast with a few drops of oil or ghee till golden brown on both sides.

Serve hot with coconut chutney or Curd.

 

 

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Spicy Appe / Spicy Appam

Ingredients :

• 1/4 cup urad dal
• 3/4 cup rice
• 1-2 Tsp Coriander-Green chillies-Ginger Paste
• Oil for frying
• Salt to taste

Method :
Soak rice and dal separately for 3-4 hours. Grind them separately to a smooth paste and keep in different containers. Allow it to ferment for 10-12 hours. Mix both the batter together, add salt , add Coriander-Green chillies-Ginger Paste and mix well. Heat Appe Maker and add some oil to all the moulds. Now Half fill the moulds with batter and prepare appam by cooking on both sides.
Serve hot with coconut chutney.

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Sabudana Khichdi

Ingredients :

• 1 cup Sabudana / Sago (medium size pearls) wash, drain and soaked overnight
• 1/2 cup coarsely pound roasted peanuts
• 1-2 Tsp sugar
• 1 Tbsp ghee
• 1 Tbsp Fresh Grated Coconut
• 1 Tsp cumin seeds
• 3-4 green chillis, finely chopped
• salt to taste

Method :
Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.Heat  ghee in kadai ,once hot, add cumin seeds and let them brown a bit. Add the chopped green chillies and suate for 2 minutes.Finally add the sago-peanut mixture and combine well with the seasoning on low heat and Then add coocnut and toss the sago mixture continuously for 8-9 minutess. Serve hot.

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Sooji Pakoda / Rawya chi Bhaji

Pakoda / Pakora is a fried snack (fritter) found across South Asia.

Ingredients :

• 2 Cups Sooji Rava (Semolina)
• 3 Cups Yogurt/curd ( or As per requirement)(Curd should be thick,with out water)
• 3-4 finely chopped Green Chilly
• 1/2 cup finely chopped Coriander leaves
• 1 finely chopped Ginger
• Salt as per taste
• Oil for deep frying

Method :
Mix all the above ingredient's(except oil)properly in mixing bowl and prepare pakoda dough(add yogurt if required, but do not add water). ( Dough as shown in picture below). Let the dough rest for 15 min.

Heat the oil and take small small portion of the dough and dip in to the oil, and deep fry them till it turns in to golden brown.And the crispy Sooji Pakda are ready to serve.

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Batata Bhaji / Potato Pakoda

Ingredients :

• 2 Medium size potatoes
• 1 Cup Gram Flour 
• 1 Pinch of Baking Soda
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• Water as requires
• Salt as per taste
• 1/2 tsp Ajwain ( bishop's weed )
• A pinch of Asafoetida
• Oil for Deep frying

Method :

Peel Potatoes.Make round slices of potatoes and soak it into salt water for 10 to 15 mins.Meanwhile take one bowl, mix all ingredients i.e  gram flour,red chilly powder,turmeric powder & salt, ajwain. Add water little by little to this mixture to make a running consistency batter . Then add baking soda into the batter and mix well . Now h eat oil in a pan.Drain all potato slices.Deep each slice into the batter till it is completely coated. Turn flame to medium heat & deep fry them till color turns to golden.Serve it with Garlic Chutney / Tomato Sauce /Green Chutney  etc...

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Coconut Burfi / Narala chi vadi

Ingredients :

• 2 Cup Grated Fresh Coconut ( take only white part)
• 1 Cup Sugar
• 1 Boiled & Grated Potato
• 2 Tsp Ghee ( Clarified Butter)
• 2-3 Tsp Powdered Sugar
• 1/2 Tsp cardamom powder

Method :

In a Big Pan add Grated Coconut, Sugar and Potato.

 Keep stirring on High Flame for 4-5 Minutes and then lower the flame. The mixture will start thickening and it will froth from all sides.

Keep stirring it till it dries.Add cardamom powder and mix well.

Now off the Gas and let the mixture cool for 2-3 mintues.Now add powdered sugar to the mixure and again mix well and then transfer the mixture into a ghee smeared plate.Spread evenly with a spoon.

Cool and cut into square or diamond shapes using a knife.

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Chakali

Ingredients :

• 2 cups Rice Flour
• 1 cup Besan / Gram Flour
• 1 1/4 cup Water
• 1 tbsp Carom seeds / Ajwayan
• 1 tbsp Cumin seeds
• 1 tbsp Red Chilli powder
• 1 tsp Turmeric powder
• 1 tbsp Coriander powder
• 3 tsp hot Oil for dough
• 2 tbsp Sesame Seeds

Method : 

	First roughly crush cumin seeds and ajwayan together in to blender.Heat 3 tsp oil. Take rice flour, besan, add crushed cumin and ajawayan, coriander powder, red chilli powder, turmeric powder, sesame seeds, salt to taste and mix all dry ingredients together. Pour hot oil, mix well, now add water and start to knead the dough. The consistency of the dough should be like regular chapati dough.  Cover and let it sit for 30 mts. Deep hand in cold water, take big enough ball from the dough and add in to chakali maker and make chakali in to desired shape.  Deep fry chakalis till it gets light brown color from both the sides. Crispy Chakali are ready.

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Besan Ladoo

Ingredeints :

• 2 cups gram flour (besan/chickpea flour)
• 1 1/2 cup sugar
• ½ tsp cardamom powder
• ¾ -1 cup ghee (clarified butter)
• 15-20 raisins/ cashew pieces

 Method :

 Heat the ghee in a heavy bottom pan. 
 Note : This is the tough and time consuming part, but the taste of the ladoos depends on this step.

Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more).Add more ghee in small quantities if required.Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.Add powdered cardamom and sugar and mix well.Shape into ladoos and add chopped almonds (optional) and raisins on each of them.Store in air tight containers.

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Anarsa / Anarse

To Make the dough

Ingredients:

• 1 cup rice
• 3/4 cup jaggery (finely grated)
• Water

Method:
Wash rice two to three times. Soak it in the water for three days. Change water everyday.After three days, drain water completely. Put the rice in collander to drain any remaining water. Leave if for about 10-15 minutes.Spread a clean cotton cloth on a plain surface, and spread rice on it evenly. The cloth will absorb remaining water.Take half cup of rice in a mixie at a time, and grind it to fine powder. Repeat this for remaining rice.Sieve this to get fine powder.In a bowl, mix rice powder and grated jaggery. Mix it well to form a nice mixture of rice powder and jaggery. Knead well to make a dough. If you are not able to make the dough right away, just store the mixture in a container at room temperature.Keep it for 3 to 4 days. In cold weather it may take more days to get the dough as desired.Once the dough is ready, you can store it in the refrigerator for 6 months or so.

To Make & Fry Anarsa

Ingredients:

• Ghee
• Poppy seeds ( Khaskhas )
• The dough

Method:
Take some dough and let it come to room temperature.Knead it with some ghee. If it's too dry mashed banana.

 

Make about 1 inch balls of the dough. Take poppy seeds on a flat surface.Put one ball in the poppy seeds. Apply some ghee on your finger tips, and flatten the dough to form a circular disk of anarsa. The anarsa should be about 3-5 mm thick depending on how crispy you want it.

Heat a kadai on medium heat, and add some ghee. The amount of ghee should be such that the top of anarsa is not covered it. Now put in the anarsa with the poppy seeds on top.

With a spoon, sprinkle ghee over anarsa from all sides. Make sure it's done in the center.

All this needs to be done quickly without letting the anarsa burn.Remove the anarsa from ghee and serve crispy anarsa when cool.

cool.

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Bread Dhokla

Ingredients :

• 7-8 Bread slices
• 1/2 Cup Yogurt / Thick Curd
• 1/2 Tsp Ginger Garlic Paste
• 1/2 Tsp Green Chilli Paste
• 1/2 Tsp Cumin Powder
• 1/4 Tsp Turmeric Powder
• 1 Tbsp Finely Chopped Coriander leaves
• A pinch of sugar
• Salt to Taste
• 1/2 Tsp Mustard Seeds
• 5-6 Curry leaves
• 1 Tbsp Oil

 
Method :

Take a bowl, mix yogurt,Ginger garlic paste, Green chilli paste, Cumin powder, Turmeric Powder, Coriander leaves,Salt, Sugar and mix well. Now remove edges of bread slices and cut into 4 squares.Then spread the above made mixture on each square & join two squares to form a sandwich. Now heat oil in a pan, add mustard seeds and curry leaves to it.When mustard seeds start to splutter, place sandwiches in the pan and fry from both sides till light golden brown. Garnish with chopped coriander leaves & grated coconut if you want. Serve hot with tomato ketchup.

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Dudhi Halwa(Bottle Gourd Halwa)

Ingredients : 

• 2 cups grated Bottle Gourd(Dudhi Bhopla)
• 1 Cup Sugar
• 1 Cup khoya
• 1/2 tsp cardamom powder
• 2-3 Tbsp Ghee (Clarified Butter)
• 3-4 chopped Dry Figs
• 4-5 Chopped Cashewnuts
• 4-5 Chopped Almonds.

Method :

 Peel & Grate bottle gourd. Squeeze out water from it.

 Now in a kadai or pan, heat Ghee.Add grated bottle gourd and saute it,the cover with lid and let the bottle gourd cook over medium flame.

Once water is totally absorbed , check whether bottle gourd is cooked or not.Then add sugar to it & mix well and again let it cook for some time.

When sugar gets dissolved & mixed in bottle gourd, add khoya to it and mix well.Then add dry fruits pieces and stir until you get thick consistency dudhi halwa.

Garnish with dry fruits & serve hot or cold. 

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