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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Chivda / Poha Chivda / Patal Pohyacha Chivda

Ingredients :

• ½ kg thin pohe
• 1 cup roasted or fried pea nuts or shengdane
• 1 cup roasted chana dal or phutane
• ½ cup thin slices of dry coconut
• 1 tsp of jeera seeds
• ½ tsp of rai seeds
• 1 tsp garlic paste (optional)
• 1 tsp turmeric powder
• 10 green chilies
• 10-15 curry leaves
• 3 tsp of fried kaju
• 2 tsp sugar
• ½ cup oil
• salt to taste

Method :

Roast pohe in a heavy pan without oil on low to medium flame and keep aside.Take a little quantity of oil and fry peanuts, phutane, kaju and keep aside.Heat the oil in heavy pan. Add rai, jeera, curry leaves, green chilies, garlic paste and turmeric powder.Now add all fried nuts and mix well.Add salt and sugar.Immediately add all roasted pohe and mix well till pohe is well coated and look light yellowish. Cool and store it in a airtight container.

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Shankarpali

Ingredients :

• 1 1/2 cup Milk

• 2 cups Sugar

• 3.1/2 cup Maida [all purpose flour ]

• 1/2 teaspoon Salt

• 3/4 th cup Ghee

• Oil to fry

Method :

Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. Turn the heat off, as soon as the mixture starts boiling. Let the mixture cool down. Mix maida in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]  Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati. [it should not be very thin.]  Cut it with a knife into small squares. Fry in oil, on medium heat, till you get light brown colour. Serve these nice crispy, crunchy shankarpali with tea.

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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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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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Masala Pav

Ingredients :

• 1 Cup Finely Chopped Capsicum
• 1 Cup Finely Chopped Onion
• 1 Cup Finely Chopped Tomatos
• 2 Tsp Pav-Bhaji Masala
• 1-2 Tsp Cumin seeds
• Salt to Taste
• Butter as required
• 8 pieces of Ladi-Pav (Pav-Bhaji Paav)

Method :
Heat 2 tsp Butter in kadai. Add cumin seeds.When they crackle, add onions, tomatoes, capsicum and saute for 3-4 minutes.Then add Pav bhaji masala, salt and cook until done.Now heat tawa,put some butter on it.Then slit pav vertically, open  and keep on tawa for 2-3 minutes.Then turn the side and spread the above made masala on it .Cook pav for 3-4 minutes on medium flame , till the other side turns golden brown.Repeat these steps for remaining pav pieces.Serve hot.

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Bread Paneer Rolls

Ingredients :

• 1 Cup grated Paneer
• 1 Finely chopped onion
• 1/2 Tsp Garam Masala
• 1/2 Tsp Red Chilli Powder
• 1/2 Tsp Amchoor(Dry Mango) Powder
• 1/4 Tsp Jeera (Cumin) Powder
• 1/2 Tsp Ginger Garlic Paste
• 1 Tsp Tomato ketchup / sauce
• Some Finely chopped coriander
• Butter to toast
• 6 -8 slices of bread
• Salt to taste

Method :
In a bowl take grated paneer.Add red chilli powder, garam masala, chopped onion, cumin powder, chopped coriander, salt to it and mix well.Then add tomato ketchup and ginger garlic paste and mix well again softly and set aside.
Now take bread slices and cut their edges and roll out / flatten the  white portion of bread with rolling pin. Then place about 1 Tbsp of filling on one end of the bread slice and gently roll out the slice from one end to make a roll.Make sure that filling stays well within the first turn of the roll. (Note : You can Apply some thick maida + water paste at the end so that roll will not open). Repeat for remaining slices.Then heat pan, apply butter to rolls well on all sides . Now roast rolls in a pan lightly, so that all sides turn brown. Serve with tomato sauce.

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Banana Fritters (Kelyache Kaap)

Ingredients:

• 2 Raw bananas, Cut them into half, Peel off skin.Then cut each half lengthwise into thick slices.
• 1/2 Tsp Turmeric POwder
• 3/4 Tsp Red Chilli Powder
• 1 Tsp Lime juice
• 2 Tbsp Besan (Gram Flour)
• 2 Tbsp Rice flour
• Salt to taste
• Oil for shallow frying

Method :
Toss the banana slices with salt, turmeric powder, chilli powder and lemon juice. Set aside for 15-20 minutes.
Then a plate mix Gram Flour & Rice Flour.Then dip banana slices in this flour mixture and shallow fry 5-6 slices at a time on a non-stick pan with few drops of oil until each slice turns golden on both sides.

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Sweet Corn-pomegranate-Potato Tokari / Basket

 

Potatato Tokari / Basket

After Filling the Sweet Corn & Pomegranate Mixture

 Ingredients :

• 4 Potatoes
• 1 Tbsp Cornflour
• 1/2 Tsp Salt
• 2 Cups Fresh Sweet Corn seeds
• 1/2 Cup Pomegranate seeds
• 1/2 - 1 Tsp Lime Juice
• Red Chilli Powder as per taste
• Chat Masala as per taste
• Oil for Deep frying

Method :

Peel the potatoes and grate them thickly and keep in salt water for 5 min.Then take them out and squeeze out the water from grated potatoes. Add Corn flour and mix it well in potatoes.Take some portion of it and place in a steel / aluminum tea strainer (channi) and spread on all sides of strainer.Press on top to tie them together to form a nice Basket /Tokari shape. Then holding strainer deep fry in hot oil on medium flame till the basket / tokari is golden brown and crispy.The strainer should be dipped in oil completely and properly. Now remove stainer from the oil & tap it softly to unmould the basket or with the help of knife remove it slowly & softly.Likewise make other baskets / tokaris and keep aside.
Now for the filling,steam cook sweet corn seeds till they become little soft.In a bowl take cooked sweet corn seeds, pomegranate seeds, lime juice, chat masala, red chilli powder and Mix well. Now fill this mixture in potato baskets / tokaris and serve.

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Twisted Crackers

Ingredients :

• 1 Cup Maida
• 1/2 - 1 Tsp Cumin seeds
• 1 Tsp(as per your taste) Red chilli powder
• 1 Tsp hot oil
• A pinch of Baking Powder
• A pinch of Asafotida(Hing)
• Salt to taste
• Oil for deep frying

Method :

Mix all the ingredients to make a dough( like chapati dough). Make medium size balls and spread them.Then cut them into medium diamond shape pieces using knife. Then remove each one of then and twist the corners. Deep fry them till brown.

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