Thursday, December 24, 2009


Pohe is one of the popular breakfast items in maharashtrian cuisine. There are various types of pohe like Dadape Pohe, Kolache pohe, Gulache pohe, Vangi pohe, Kande pohe, batate pohe etc. The recipe which I have posted here falls under the category of kande as well as batate pohe. I have used both the ingredients in this recipe.

In maharashtrians, pohe is also popular dish served during “Baghnyacha Karyakram” (where boy comes to girls place for marriage talks).

2 cup thick Pohe
2 finely chopped onions
1 Potato chopped in squares
½ cup boiled green peas
Handful of roasted peanuts
½ lemon’s juice
2 tspn Sugar
Salt to taste

¼ cup oil
1 tspn mustard seeds
1 tspn cumin seeds
¼ tspn asafetida
1 tspn turmeric powder
8-10 curry leaves
2-3 chopped green chilies

Freshly grated coconut
Finely chopped coriander

Wash Pohe.
Drain all the water and keep aside for 10 to 15 minutes.
After 10-15 minutes add salt and sugar to the soaked pohe and keep it aside.

Heat oil in a pan.
Add mustard seeds, cumin seeds, asafetida, curry leaves and green chillies to the oil.
Now add chopped onion and fry it.
Once is it semi-cooked, add potatoes, peanuts and green peas
Cover the mixture with lid and allow it to cook
(You may sprinkle some water if required)

Remove the lid and add soaked pohe to it.
Mix the entire mixture
Sprinkle some water and cover it with lid
Allow it to cook for 5 minutes
Add lemon juice in the end.

Serve hot by garnishing it with fresh coconut and coriander.

Note : You may also garnish it with yellow sev.

Wednesday, December 23, 2009

Guava Raita (Peruche Raite)

2 Ripe Guavas
1 cup curd
3-4 tspn sugar
Salt to taste

Grate the guavas
Try to remove the seeds as much as possible
Transfer grated guava in bowl
Add sugar salt and curd to the mixture
Serve chilled

Tuesday, December 22, 2009

Bread Upma

This is one of my favourite snacks. The recipe is also very simple and take very less time to make. Bread upma is generally made from Maida bread. However, I have added multigrain bread also to this recipe as an healthy option.

6 breads (Pav)
1 finely chopped onion
1 finely chopped tomato
1 vertically chopped capsicum
1 vertically chopped carrot
¼ cup green peas
2 chopped green chilies
¼ spoon asafoetida
½ tspn mustard seeds,
½ tspn cumin seeds
1/2 tsp sugar
¼ cup Oil
Salt to taste
Coriander to garnish

Break the bread into 5-6 pieces each.
Put it in mixer grinder and grind it for 1-2 minutes (Alternatively you may make small pieces manually)
Boil green peas in water with a pinch of salt and keep it aside.

Heat oil in a pan.
Add mustard seeds, cumin seeds, asafetida and green chillies.
Now add onion and fry till it becomes transparent.
After that add remaining vegetables and allow it to cook for 5 minutes.
Add sugar and salt to the vegetables.
Finally add bread mixture and mix it well.
Garnish it with finely chopped coriander.
Serve hot.


Maggie Noodles Upma

My Aai hates eating Maggie noddles. She has perception that the tastemaker (masala) that we get in Maggie noddles pack has non-veg smell. So whenever I purchase noddles, she use to make Noddles Upma from it (without using the taste-maker) Here is the recipe.


1 pack Maggie Noodles
1 finely chopped onion
1 cup finely chopped capsicum, carrot, french beans etc. (mix vegetables)
1 finely chopped green chilly
1 tbspn Oil
¼ tspn mustard seeds
5-6 curry leaves
¼ tspn asafetida (Hing)
A pinch of salt (Maggie noodles contains salt)
Corriander for garnishing

Put water and 2-3 drops of oil in a vessel and bring it to boil
Now put the noodles in it and allow it to cook for 2 minutes
Take off the heat and drain the excess water
Heat oil in a pan
Add mustard seeds, curry leaves and asafetida to hot oil for tempering
Now add chopped onion and allow it to cook
After onion becomes transparent add remaining vegetables & green chilly to it
Allow the vegetables to cook
Add a pinch of salt to it
Add the cooked noodles to the vegetables
Garnish it with chopped coriander
Serve Hot

Note : You may add vegetables of your own choice to make it more colourful.

Monday, December 21, 2009

Handvo (Handwa)

Personally, I am fond of Gujrati recipes. I love eating Undhyu, dhoklas, and all type of gujrati farsans. Handvo (or Handwa) is a Gujarati dish. It is made up of various dals and bottlegourd. You may classify it as a type of dhokla also. You also get readymade Handwa flour in stores.

In this recipe, I have not used bottlegourd (dudhi) but have used vegetables available in my refrigerator like green-peas, carrot etc. This is a modified version of Handvo which we prepare at home.

1 cup rice
1 cup mix dals (toor dal, moong dal, chana dal, urad dal)
2 tspns rawa (Sooji)
1 cup sour curd
1 cup mix finely chopped / grated vegetables (green-peas, carrot, capsicum, etc.)
½ tspn sugar
1 tspn soda or fruit salt
1 tspn turmeric powder
1 tspn red chilly powder
Salt to taste

For Tempering:
½ cup oil
1 ½ tspn mustard seeds
2-3 tspns sesame seeds
½ tspn asafetida (hinga)

Preparation :
Wash rice and dals together
Grind it into a fine paste
Add rawa and curd to the paste
Leave it aside for 6-7 hours for fermentation
Add rest of the ingredients to the batter

Take oil in a non stick pan and heat it.
Add mustard seeds, asafetida and sesame seeds and let it crackle
Pour the batter into the non-stick pan
Close the lid of pan and allow it to cook for 10-15 minutes
Now change the side and allow it to cook for another few minutes
Cut it into small pieces and serve hot


Tuesday, December 8, 2009

Bhajaniche Thalipeeth

Thalipeeth is a multigrain Indian bread. It is made from Bhajani. Apart from bhajani thalipeeth, ‘sabudana thalipeeth’ is prepared during fasts. Thalipeeth can be prepared from leftover Dal, vegetables also. Thalipeeth can be eaten anytime of the day; for breakfast, lunch, brunch, snack or in dinner.

I still remember my childhood days, when my Aaji use to make delicious Bhajani Thalipeeths and serve it hot with “Lonyacha Gola” (home made butter).

2 cup Bhajani
1 cup finely chopped onion
1 tsp red chili powder
¼ tsp turmeric powder
¼ tsp asafoetida
2-3 tbspns oil
Water for kneading
salt to taste
Oil for shallow fry

Take bhajani in a vessel.
Add finely chopped onion, red chilly powder, turmeric powder, asafetida, oil, salt and mix it well.
Add water to the mixture
Knead the mixture to make dough.
Make 3-4 equal size balls of the dough
Take a non stick fry pan and grease it with oil
Place the ball on the pan
Gently press the dough to make it flat and give it round shape
Make a hole in the centre and 4 holes in each quadrant to pour oil in it.
Place the pan on medium flame
Cover thalipeeth for 2-3 minutes
Now change the side and again cook it for 2-3 minutes
Serve it with butter (Loni) or curd

Note : You may add coriander to enhance the taste.

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