Friday, November 27, 2009

Thalipeeth Bhajani

I have posted the recipe of Mokal bhajani, but have not posted the recipe of Bhajani, which is the main ingredient to make it. Bhajani is a mixture of all the roasted grains and pulses. It can be prepared well in advance and is used as a main ingredient in making Thalipeeth, Bhajaniche Wade and Mokal Bhajani etc.

1 Kg Rice
½ Kg Black Udid
¼ Kg. Harbhara (whole Chikpeas)
¼ Kg. Corriander Seeds
¼ kg Jowar, Bajra & wheat
Handful of Jeera (Cumin seeds)

Preparation :
Heat vessel
Roast all the ingredient separately on medium flame
Mix all the ingredients
Grind it in a flour mill coarsely
The flour can be stored for months
The flour is called Thalipeeth Bhajani

Thursday, November 26, 2009

Dudhi Thepla

Thepla is a very simple gujrathi recipe. In theplas, methi theplas are popular, however we can make theplas from bottle-gourd, spinach, raddish or vegetable of your choice. You may have it anytime during the day. It can be served as a break-fast item, during meals or during tea-time also. Dudhi theplas are tasty as well as nutritious.

1 cup grated bottlegourd (Dudhi)
2 cups wheat flour
½ cup chopped fresh coriander
½ tspn turmeric powder
1 tspn red chilli powder (or green chilly paste)
1 tspn ginger-garlic paste
1 tspn dhana-jeera powder
½ lemon juice
Salt to taste

Preparation :
Take grated bottle-gourd in a vessel
Sprinkle some salt over it and keep it aside to 20-25 minutes to facilitate release of water from it
Now add wheat flour, turmeric powder, red chilly powder,chopped coriander, ginger-garlic paste, lemon juice and dhana-jeera powder to it.
Heat 1 tablespoon oil and pour it on the mixture
Now knead all the ingredients together to make smooth dough
Add water if required
Make small balls from the dough
Roll them into round shape of rotis
Heat pan and roast the thepla on both the sides
Pour few oil drops on the both the sides
Serve with chutney / curd / sauce / sweet pickle

Note : Adding 1 cup curd to the abovemixture (instead of lemon juice) will make the theplas soft.

Monday, November 23, 2009

Moong Dal Chilla

Moong Dal chilla is a diet recipe. If you indulge in some high caloried food during this marriage season, a two days No-Cereal Diet (NCD) will help you compensate the extra calories and help you to maintain your weight.

Moong Chilla along with fresh fruits, salad, roasted chanas and butter-milk in your diet helps you to compensate the extra calories gained. The taste of chillas is also awesome. You may have it with plain curd also.

2 cups split moong dal (chilti dal)
½ cup green moong (optional)
2 finley chopped onions
2 finely chopped green chilies
1 tspn ginger-garlic paste
½ cup finely chopped fresh coriander
1 sachet of Eno (Fruit salt) or A pinch of soda
Oil for frying
Salt to taste

Sprinkle pinch of soda on moong dal and moong
Soak moong dal and moong in water for 5-6 hours
(If you wish to use fruit salt / Eno, then do not add soda at this stage)
Remove the excess water and grind it into a smooth paste (medium consistency)
Add finely chopped onion, green chillies, coriander, ginger-garlic paste and salt to it.
Mix it well and set it aside for 15-20 minutes
If you have not used soda for soaking, add 1 sachet of Eno to the batter
Heat a non-stick pan on medium heat
Add 1 tspn of oil on the pan
Pour the batter on the pan and spread it evenly
Close the lid of pan and allow it to cook for 5 minutes
Now turn the chilla and drizzle some more oil drops.
Cook on both the sides, till it becomes brown in colour
Serve hot with tomato ketchup or chutney.

Note : You may add finely chopped cabbage or spinach to enhance the taste

Friday, November 20, 2009

Kolhapur Special Misal Pav

This is not my recipe. This recipe has been forwarded to me by Akshaya Parkar (Akshu), my friend and ex-colleague, who is an excellent cook.

I miss Akshu ke hath ka khana since the day I left Microsynth, my first job.


Misal Pav (Spicy curry with bread) is a traditional Indian dish sold in the streets of Mumbai, Pune and parts of Maharastra, India. It consists of spicy curry usually made of chick peas and chilly powder gravy. The final dish is topped with Punjabi mix or sev (Indian noodles), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter. The dish is inexpensive and a poor man's meal.

The best Misal Pav available is at Thane outside Mamledar Office. Usually the Pav served is a Bun Pav, but in Kolhapur it is a Sandwich bread. Puneri Misal, as name suggest from Pune is also tasty. Shree Datta Guru Snacks at Panvel delightfull Misal Pav. Misal Pav in Shree Datta Snacks Spot near Goregaon Station (East) is also very tasty

Ingredients :
2 Potatoes
4 onions
2 tomatoes
50 gm sprouts
½ tsp seasme Seeds
½ tsp poppy Seeds
½ coconut
½ tspn coriander Seeds
1 tablespoon curd
10 gms garlic
10 gm ginger
2 springs coriander leaves
4 tablespoon oil
1 tspn garam masala
Salt – to taste
Chilly powder to taste
100 gms chivada & shev

Preparation :
Soak the sprouts 24 hours before you make misal.
Boil Peel & keep the potatoes aside.
Grind together Ginger, Garlic, Popy Seed, Seasme seeds, Coconut, Coriander Seeds, Coriander Leaves into fine paste.
Chop onion and tomato.
Take a vessel and heat oil, add chopped tomato, onion, garam masala powder, chilli powder.
Then add grinded masala.
Fry it well till it leaves oil.
Separate water from sprouts & add to fry masala
Now add fresh and salt & cook well.

To Serve :
Take bowl and add small cubes of boiled potato.
Top with shev and chiwada add prepared sprout curry to it.
Garnish with chopped onion & curd.
Serve hot with bread
उत्तम मिसळ मिळणारी ६० ठिकाणे

१) अण्णा बेडेकर, पुणे
२) मनशक्ती के॑द्र, लोणावळा
३) मामलेदार, ठाणे
४) मूनमून मिसळ, डो॑बिवली
५) संजिवनी- माडिवाले कॉलनी, टिळकरोड
६) रामनाथ - साहित्य परिषदेजवळ ,टिळकरोड
७) श्री- शनिपारा जवळ
८) नेवाळे- चिंचवड
९) जयश्री- बजाज ऑटो समोर, अकुर्डी.
१०) दत्त स्नॅकस, पळस्पे फाटा.
११) कुंजविहारी, ठाणे स्टेशन
१२) जुन्नर बस स्थानक.
१३) फडतरे, कलानगरी.
१४) अनंताश्रम, जेलरोड, इंदौर
१५) गोखले उपहार गृह, ठाणे
१६) भगवानदास, नाशिक
१७) फडतरे मिसळ, कोल्हापुर
१८) गरवारे कॉलेज समोर काटाकिर्र, पुणे
१९) प्रकाश, दादर
२०) दत्तात्रय, दादर
२१) वृंदावन, दादर
२२) आस्वाद, दादर
२३) आनंदाश्रम, दादर
२४) मामाकाणे
२५) आदर्श, दादर
२६) समर्थदादर (पूर्व)
२७) पणशीकर (गिरगाव)
२८) विनय (गिरगाव) (Vinay Health Home - My favourite)
२९) बालाजी स्नँकसेंटर, चिंचवड
३०) शामसुंदर- सातपुर एमआयडीसी नाशिक
३१) अंबिका- पंचवटीकारंजा (काळ्यामसाल्याचीमिसळ) नाशिक
३२) तुषार- कोलेजरोड (गोड ब्राह्मण मिसळ) नाशिक
३३) कमलाविजय- दहिपुल (ब्राह्मणमिसळ) नाशिक
३४) गारवा- अंबड (लालमिसळ) नाशिक
३५) अलंकार- मेनरोड( मिसळीपेक्षा वडारस्सामस्त) नाशिक
३६) गुरुदत्त- शिंगाडातलाव ( कच्चा मसाला मिसळ) नाशिक
३७) मिसळ पाव सेंटर- नेहरुउद्यान (रिक्षावाल्यांचाफर्स्टचोइस) नाशिक
३८) श्रीकृष्ण- तुळशीबाग, पुणे
३९) वैद्य उपाहार गृह- फडके हौद चौका जवळ, बुधवार्/रविवारपेठ, पुणे
४०) खास बागची मिसळ, कोल्हापुर
४१) चोरगे मिसळ, कोल्हापुर
४२). बावड्याची मिसळ, कोल्हापुर
४३) मोहनची मिसळ, कोल्हापुर
४४) टेंबे उपहारगृह - ठाकुरद्वार,
४५) छत्रे उपहार गृह- मुगभाट लेनच्या दारात.
४६) प्रकाश (जोगळेकर), सिक्कानगर- फडके वाडी मंदिरासमोर (Near my home)
४७) सर्वोदय लंच होम... करि रोड पुला खाली (डिलाइल रोडची बाजू)
४८) लोअर परळ स्टेशन (पश्चिम) च्याबाहेर पडल्यावर नेताजी लंच होम
४९) बाजीराव रोडवर भिकारदास समारोती जवळ तापीकर काकांचे होटेल
५०) जुन्नर मध्ये एक उंब्रज नावाचे छोटे गावआहे. तिथे "दांगटांची मिसळ"
५१) पेणला चावडी नाक्यावर तांडेलची मिसळ
५२) हॉटेल ज्योती, सोलापुर- पुणे महामार्गावरील भिगवण गाव
५३) बावड्यातली मिसळ, कोल्हापुर
५४) बादशाहि मिसळ, पुणे
५५) अलका टॉकीज समोर कोल्हापूर मिसळ
५६) नगर रस्त्यावर सरद वाडीची मिसळ
५७) शनिवार पेठेतील "रामदास'
५८) वायंगणकर (मारुतीमंदिर) रत्नागिरी
५९) दत्त मिसळ (टॉकीजवरची/ गांध्याचीमिसळ) रत्नागिरी
६०) माऊली हॉटेल( KBS होस्टेलसमोर)

Gajarachi Koshimbir

Gajarachi koshimbir is a very simple maharashtrian recipe. It can be made prepared in few minutes. Whenever you get bore of regular vegetables, you may replace the vegetable with this raita.

Gajarachi koshimbir can be prepared with curd or without curd. I prefer to make it with curd so that it can be served with hot roti also. If you are on a diet, you may skip peanut crush and seasoning. Trust me, it tastes equally good without seasoning and peanut crush.

Ingredients :
1 cup grated carrot
1 chopped green chilly
2-3 tspns roasted peanuts crush (Danyacha kut)
¾ cup curd
¼ cup finely chopped corriander
½ tspn Sugar
Salt to taste

2 tspn pure ghee
½ tspn cumin seeds
A pinch of asafoetida
4-5 curry leaves (Kadhilimba)

Preparation :
Take grated carrot in a bowl.
Add chopped green chilly, peanut crush, corriander, sugar and salt to it

Now heat ghee in a kadai (You may use ‘Pali’ also for phodni)
Add cumin seeds, asafoetida and curry leaves to it.
Switch off the gas and pour it over the mixture.
Lastly, add curd to the mixture
Mix it with spoon and serve.

Note : The koshimbir can be served without curd also. But in that case, you may add lemon juice to it.

Wednesday, November 11, 2009

Mokal Bhajani

'Bhajaniche thalipeeth' and 'bhajaniche wade' are common in maharashtrian homes. But still there is one more recipe which is made by using bhajani i.e. ‘Mokal Bhajani’. It can be categorized as evening snack dish. The taste is as awesome as thalipeeth.

Ingredients :
2 cups thalipeeth bhajani
2 chopped onions
1 tsp chilly powder
½ tsp asafoetida
1 tspn mustard seeds
½ tspn turmeric powder
2-3 tbspns Oil
few curry leaves
Salt to taste
Fresh grated coconut (for garnishing)
Finely chopped coriander (for garnishing)

Preparation :
Take bhajani in a bowl
Add chilly powder and salt
Now add sufficient quantity of water to make batter of thick consistency

Heat oil in a pan
Add mustard seeds, hing , turmeric powder and curry leaves to the oil
Put chopped onion and fry it for 10 minutes
Pour the bhajani batter into the pan
Stir the mixture for 5 minutes
Keep lid on the pan and allow it to cook for 10-15 minutes
Remove the lead
Saute the mixture till it becomes a bit dry (Add oil if necessary to make it a bit crispy)
Garnish it with grated fresh coconut and chopped coriander
Serve hot
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