Healthy ladu

This recipe is very simple & easy & laddus are very healthy. Ideal for snacking to anybody ! No need of preparing syrup ( pak) ! Anybody can prepare it ! 

Ingredients :
Roasted unpolished sesame seeds ( til ) : 1 cup
Roasted peanuts : 3/4 cup
Roasted Flax seeds powder ( javas/ alsi )  : 1/2 cup
Roasted dry coconut  : 1/2 cup
Finely cut jaggery or jaggery powder : 1/2 cup
Desi Ghee : 1 tsp
Black Raisins : 1/2 cup 

Elaichi Powder (Green Cardamom) : 1 tsp
Sunth powder : 1 tsp ( optional )

Recipe :

Add all above ingredients in mixer jar except black raisins. Grind to coarse powder.
Add raisins & roll the laddus in the shape  you like.
Enjoy these soft tasty & easy laddus.

Chinch gulachi amti

Sweat & sour chinch gulachi turichya dalichi amti !! ( split pegion peas curry )

Ingredients :

Cooked Toor dal ( arhar )  : 1 cup 

Red chilli powder : 1 tsp

Goda masala : 1 tsp

scraped fresh coconut : 1/4 cup

Salt : 1/2 tsp ( as per taste )

Jaggery : 2 tsp
Tamrind pulp : 2 tsp

Vegetable oil : 2 tsp

Mustard seeds : 1/2 tsp

Cumin seeds : 1 tsp

Turmeric powder : 1/4 tsp

Hing : 1/4 tsp

Curry leaves : 7-8
Water : 1 cup or as required

Chopped coriander for garnishing.

Recipe :

1. Add  oil in a heavy bottom pan or kadhai.

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3.  Add curry leaves.

4.  Add little water in properly cooked toor dal. Prepare smooth mixture with water.

5. Add this dal in the pan. Add jaggery & salt. Add red chilli powder.

6. Add goda masala & coconut. Mix & let it cook.

7. Add water. Let the dal boil on medium flame. Then on lower flame let it simmer for 5 minutes.
8.  Consistency of this dal is not very thick like dal fry.
 Garnish with coriander leaves. Enjoy this tasty amti with hot rice or phulka.

Gulachi poli

Favourite maharastrian khamang Gulachi poli !!

Ingredients:
For filling :
 Grated gul ( jaggery ) : 2 cups ( about 1 kg )
 roasted sesame seeds  : 1/2 cup
 Roasted besan :  1/2 cup
 Roasted dry coconut : 1/4 cup
 Roasted Khaskhas ( poppy seeds ) : 1/4 cup
 Desi ghee : 4 tbsp
  Elaichi/ jaiphal powder : 1 tsp
 

Recipe for gul:
1. Grate jaggery & keep aside.
2. Dry roast sesame seeds, coconut & poppy seeds seperately.
3. Dry roast besan adding some desi ghee.
4. Mean while grind roasted sesame seeds, coconut & poppy seeds with elaychi powder.
5.Add this mixture with besan  in the grated jaggery .
6. Knead this mixture till it becomes smooth & soft. Add ghee while kneading.

For outer cover:
 Ata : 3 cups
 Oil : 5 tsp
 Salt : 1 pinch
Water : 3/4 cup or as required
Mix all the ingredients & prepare a smooth dough like chapati dough.
Prepare 60 equal balls of lemon size. This measurement yields about 30-32 gul polis depending upon the size. You can prepare the size you like .
Take 2 balls, roll them in puri size & fill the gul stuffing in between 2 polis. Take same size of gul & roll in puri size & then fill in between puries. Pack nicely gul filling in between & then roll the poli in bigger size. Cut the sides with pizza cutter. Roast on non stick pan both sides. 

Enjoy this delicious gul poli with dollops of ghee. It is very convenient to carry these rotis while travelling. It lasts about 15 days.

Matar (fresh green peas ) paratha

Ingredients:

Fresh green peas : 2 cups
Boiled & mashed potato : 1/4 cup
Garlic paste : 1 tsp
Ginger paste : 1 tsp
Green chilli paste : 1/2 tsp
Red chilli powder : 1 tsp
Coriander powder : 1 tsp
Cumin powder : 1 tsp
Garam masala : 1 tsp
sesame seeds : 3 tsp 
Salt : 2 tsp or as per taste
Sugar : 1/2 tsp
Lemon juice : 2 tsp
chopped coriander : 1/2 cup
 Ata : 2 cups or as required
 Oil : 5 tbsp

Recipe:
1. Cook green peas in pressure cooker for 1 whistle by adding little salt.
2. Let it cool. Grind coarsely or mash it. Add mashed potato.
3. Add all the above ingredients except ata & oil.
4. Mix properly. Then add ata. Add oil little by little.
5. Knead properly. Prepare 6-8 balls out of this ata.
6. Roast it to nice brown colour on heavy griddle by adding little oil on it.

Enjoy this tasty & healthy paratha with pickle, chutney or with yoghurt !!!

Fresh green garlic chutney

In winter this green fresh garlic is easily available !! Try this tasty chutney !

Ingredients :
Washed & chopped green garlic : 1 Cup
Fresh grated coconut : 3/4 th cup
Chopped coriander : 1/2 cup
Curry leaves : 7-8
Green chillies : 1 or 2 or as per taste
Salt : 1 tsp or as per taste
Sugar : 1/4 tsp

Cumin seeds : 1/2 tsp
Lemon juice : 2 tsp

Recipe :.

1. Grind all above ingredients coarsely in the mixer jar. Take out in a bowl. 
2.  Enjoy this tasty chutney with Phulka or Bhakri or even with idli.

Daliyachi (cracked wheat ) idli

                          Soft & healthy Daliyachi idli with fresh green garlic chutney !!

Ingredients :

Daliya : 2 Cups

Urad dal ( Black Gram ) : 1Cup

Pohe ( beaten rice ) : 1/2 cup
Amaranth seeds ( Rajgira ) : 1/2 cup ( optional but it is very healthy)                                       

Methi  (Fenugreek seeds)  : 1/4 th tb sp

Pinch of Soda bicarb ( optional )

Oil : 2 tb sp
Rai ( mustard seeds) : 1 tb sp

Jeera ( cumin seeds )

Hing (asafoetida ) : 1/2 tb sp
Curry leaves : 8-10
Salt : as required

Recipe :

1. Soak daliya & rajgiraseeds for 2 hours &  urad dal  for 4-5 hours in a different bowls.

2. Soak pohe in just enough water in another bowl for 15 minutes before grinding above ingredients.

3. Drain water after 4 hours. But do not throw it. Use it for grinding.

4. Grind all the ingredients to very smooth batter.

5. Pour the batter in the vessel & mix it thoroughly.

6. Keep this batter overnight for fermentation. Take large bowl otherwise batter will come out after fermentation.

7. Add salt as per taste & mix batter gently.

For tempering :
Heat the oil in a pan . Add mustard seeds, cumin seeds, asafoetida & curry leaves.
Let it cool for some time. Tempering is optional as per individual taste. I prepare plain idlis.

8. Add this tempering in the idli batter.

9. Grease the idli mould & pour  the batter into it.

10. Steam the idlis in pressure cooker (without keeping pressure) or in the steamer for 10 to 15 minutes

.

Serve the steaming hot idlis with tomato chatni, coconut chatni, green chatni & sambar.

Upasache ( fast ) Thalipith

Crispy & tasty upasache thalipith

ngredients :

Amaranth Flour ( Rajgira ata ) : 3/4 cup
Sabudana ( Sago, Tapioca) ) Flour : 1/2  cup
Barnyard millet ( vari ) flour: 1/4 cup
Mashed potato : 1/2 cup
Fresh  coconut : 1/2 cup ( frozen coconut can be used )
Roasted peanut powder : 1/2 cup

Plain yoghurt ( Dahi)  :  2 tsp
salt : 1 tsp or as per taste
crushed green chilli : 1 tsp ( as per taste)
Red chilli powder : 1 tsp
Whole cumin seeds : 2 tsp
Chopped coriander :  handful 

Desi ghee  : 4 tsp

Recipe :
1. Mix all the above ingredients & prepare a nice dough.
2. Heat a non stick skillet (tawa) on gas stove. Add little ghee on it.
3. Prepare a thalipith as shown in picture. Apply little ghee on it.
4. Cook another side of thalipith till brown.

Yummy crispy thalipith is ready. Enjoy with yogurt & chutney.

Double beans sabji ( curry )

Ingredients :

Peeled double beans : 1 cup 

Boiled Potato : 1 medium size cut into cubes 

Chopped onion : 1/2 cup
Chopped tomato : 1/4 cup
Garlic paste : 2 tsp
Chilli paste : 1 tsp
Ginger paste : 1 tsp
Fresh coconut : 3/4 cup
Salt : 1 tsp ( as per taste )

Jaggery ( gul ) : 1 tsp

oil : 2 tsp

Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Turmeric powder : 1/2 tsp
Red chilli powder : 1 tsp
Goda masala : 1 tsp

Hing : 1/2 tsp 

Water : 2 cup or as required

Handful of Finely chopped coriander.

Double beans :

Soak dry double beans overnight in enough  water.

Next morning drain excess water & peel the skin. Skin is removed very easily.

Recipe : 

1. Add  oil in a heavy bottom pan. 

2. Add mustard seeds & cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add garlic. chilli & ginger paste. Add onion & tomato. Saute till onion & tomato become soft. 

4. Add potato & double beans

5. Add water  & mix well. Cover the pan till double beans cooks properly.

7. Add jaggery, goda masala  & salt.  Cover the pan for 2 minutes. Add little water if required. Do not over cook.

8. Add 1/4 cup fresh coconut & 1/2  cup ground in mixer with 1/4 cup of water. Add chopped coriander ( preserve some for garnishing).  Mix & let it cook without covering the pan for 2-3 minutes. 

      Enjoy this tasty curryl with hot fulka.

Home made white butter, Desi ghee ( clarified butter ) & yogurt

                                Home made butter with home made cream & desi ghee !! A very simple   method  to prepare white butter & flavourful desi ghee !! How to prepare yogurt at home !

         

Recipe :

Boil full fat milk. Cool it & keep in refrigerator. A thick layer of cream is formed on the surface of the milk. Like wise I store daily cream formed over my 2 litres of the milk in fridge. When sufficient cream is collected ( from about 6 litres of milk ) add 2 tsp of yogurt or 1/4 th cup of butter milk in the cream. Keep it overnight. Cream yogurt is formed in the morning. Churn it with hand whisker ((wooden ravi). I preferably prepare with my wooden whisker. In 5 minutes you will get butter over the cream. Add cold water & take out the butter in a heavy bottom pan if you want to prepare ghee. I get about 1/2 kg of butter out of this cream.  You can use the tasty butter itself or prepare ghee out of butter. Keep the pan on gas stove on low flame. In 15 minutes you will get nice aromatic ghee.
Liquid below the butter is butter milk. It is very healthy & tastes yummy.

Home made yogurt ( dahi ):

In a pot take about 1/2 litre of warm milk. Add 1 tsp of yogurt & mix properly. Keep the pot in warm place. In mumbai I get thick yogurt in 3-4 hours. Adjust the quantity of yogurt in the milk as per the season & place where you are living.

So you can prepare Butter, Ghee , yogurt &Butter milk everything home made, pure & healthy.

Ragi Halwa ( sheera )

In this winter try this healthy Ragi & suji  sheera !!

Ingredients :
Ragi flour : 1 cup

Suji : 1/2  Cup

Jaggery : 1 Cup 

Milk   : 1 Cup
Water : 1 1/2 cups
Sliced Banana : 1/2 cup ( optional )
Elaichi (Green Cardamom) powder : 1/2 tsp
Jaiphal ( nutmeg ) powder : 1/2 tsp
Golden raisins : 4 tsp
Desi Ghee : 4 tbsp
Coarse almond powder : 2 tsp
Cashews : For decotation.

Small pinch of Salt.

Recipe :

1. In a heavy bottom pan or kadhai add 3 tbsp of desi ghee.
2. When ghee melts add ragi flour &  suji in it & roast properly till it turns brownish red. You will come to know with its heavenly aroma. Add sliced banana & mix it . Save some slices for decoration.

3. On another gas stove boil milk,water with jaggery, jaiphal powder & elaichi powder.

4. Milk will curdle but doesn't matter. Add this mixture to ragi n suji mixture.

6. Mix it properly & cover the pan. Keep it on low flame till all milk &  water mixture evaporates. 

7. At this stage add remaining 1 tbsp ghee mix again properly & turn off the flame. Add                       almond powder.

8. Let it be covered for 5 minutes.
9. Garnish it with cashews & banana slices & enjoy!!

Baked matar ( fresh green peas ) karanji

It is the season of fresh green peas here in India !! I tried this matar karanji in baked version & it turned out very good!                                                                                

Ingredients :
For outer cover :

Whole wheat flour : 1 cup
All purpose flour ( maida) : 1 cup
Baking powder : 1 tsp
Salt : 1/2 tsp

Vegetable oil : 4 tsp
Warm water : 1 cup or as required

Corn flour : 4 tbsp

Desi ghee or butter :  4 tbsp

For Stuffing : 
Boiled & coarsely ground fresh green peas  :2 cup ( Frozen can be used )
Mashed potato : 1/2 cup
Fresh grated coconut : 1/2 cup ( Frozen can be used )
Green chilli paste ; 1 tsp
Garlic paste : 1 tsp
Ginger paste : 1/2 tsp
Garam Masala : 1 tsp
Salt : 1 tsp or As per taste.
Vegetable oil : 2 tsp
Roasted cumin powder : 1/2 tsp
Lemon juice : 1 tsp

Add oil in a pan. Turn on the gas. Add chilli, garlic & ginger paste one by one & roast nicely.   Add boiled & crused peas & mashed potato. Add salt,cumin  powder & garam masala. Add lemon juice. Mix properly. The mixture should be dry. Keep aside to cool down.

Outer cover:

In a big bowl mix together whieat flour, maida, salt & baking powder. Add oil. With the help of water prepare a medium soft smooth dough. Keep it covered & let it rest for 2 hours.

Now take corn flour in a deep broad vessel. ( If you have parat use that preferably). Add  melted ghee in corn flour. With the help of hand mix both thoroughly till you get creamy smooth texture. Add more ghee if  required. The consistency should be like  cream.
After 2 hours prepare 3 bases like thick chapati. Spread corn flour ghee mixture on each base.Roll tightly all three & cut into pieces as the size of karanji you want. Roll each piece with pin & fill with stuffing.
Bake the karanjis @ 180C for 10-15 minutes.
This karanji is not crispy. It is soft but tastes yummy.

Enjoy hot  stuffed karanji with tomato ketchup or with chutney.

Instant Amla ( Gooseberry ) pickle & Amla Morabba

 It is the season to get fresh amlas in the market. Can't stop myself to purchase some. Prepared instant amla achar & morabba too! Both tastes yummy & healthy too ! Very simple & easy recipes!

Ingredients : For pickle
Amla pieces boiled & cut in small pieces :  1 cup ( about 6 amlas )
Vegetable oil :  4 tsp
Ready lemon pickle masala : 2 tsp
Sugar : 1/2 tsp
Red chilli powder : 1 tsp
Turmeric powder : 1/2 tsp
Salt : 1 tsp or as per taste
Mustard seeds : 3/4  tsp

Recipe :
1. In a pan add 1 cup of water & start boiling it.
2. Add wholes amlas & keep on boiling for about 10 min. or till amlas become soft.
3. Turn off the gas & let them cool. After cooling cut into small pieces.
4. In a pan add oil.  Add mustard seeds, hing & turmeric powder when oil becomes hot.
5. Add amla pieces, saute for a minute & turn off the gas.
6. Add masala, red chilli powder, salt & sugar. Mix well.
7. Yummy pickle is ready.
8. Let it cool & keep in glass container.

Ingredients : For morabba
Grated amla :  1 cup
Sugar : 1/2 cup
Jaggery : 1/2 cup
Cinnamon : 1 piece ( 1 inch )
Cloves : 2-3
Cardamom powder : 1/2 tsp

Recipe :
1. Add grated amla , sugar, & jaggery in a pan.
2. Turn on the gas.
3. Mixture will be watery as sugar & jaggery melts. Add cinnamon & cloves. Let the mixture become thick. Turn of the gas. Add cardamom powder. Mix well & it is ready.
4. Let it cool & keep in glass container.

Enjoy both with phulka, bread or rice.

Pl note these recipes will not last long. Keep in fridge upto10 days.

Ridge gourd ( shiralyachyia salanchi) skin chutney

Ingredients :
Washed, chopped & dried Ridge gourd skin : 1 Cup
Roasted Peanut powder : 1 tsp
Roasted Sesame (til) seeds : 1 tbsp
Curry leaves : 7-8
Fresh coconut : 1/4 th cup
Green chillies : 1 or 2 or as per taste
Salt : 1 tsp or as per taste
Sugar : 1/4 tsp

Oil : 1 tsp
Cumin seeds : 1/2 tsp
Hing : 1/4 tsp
Turmeric powder : 1/4 th tsp

Recipe :

1. Add oil in a heavy bottom pan.Turn on the gas.
2. Add cumin seeds in the oil when it becomes hot. Add hing & turmeric powder.
3. Add curry leaves, green chilli  & ridge gourd skin. Stir well for 5 minutes. 
4. Add peanut powder & sesame seeds 
5. Add salt & sugar. Add fresh coconut. Mix properly.
6. Grind coarsely in the mixer jar & enjoy this tasty chutney with Phulka or Bhakri.!

         

Lasun Chutney

Tasty mouth watering Lasun Chutney !! This chutney is easy & requires very less ingredients!

Ingredients :
Dry coconut slices : 1 Cups
Garlic cloves: 7-8
Salt : 3/4 tsp or as per taste
Kashmiri Red chilli powder :2 tsp

Recipe :

1. Add garlic & salt in the mixer jar & grind fine.
2. Add coconut slices & red chilli powder. Grind coarsely. Chutney is ready.
3. Mix properly & keep in clean dry jar. Chutney remains good for 15-20 days.
4. Enjoy with bhakri or phulka.

Lal mathachi bhaji ( Amaranthus )

Leafy vegetables are very good for our health. Lal math is also called as Rajgira.

Healthy tasty Lal mathachi bhaji!!

Ingredients :

Roughly chopped tender lal math leaves & tender lal math stems  :2 cups 

Chopped onion : 1/2 cup

Chopped tomato : 1/4 th cup

 Garlic cloves :4-5 

Green chilli : 2 or as per your taste.

Ginger : 1/2 inch

Salt : 1/2 tsp ( as per taste )

Sugar : 1/2 tsp ( optional )

Fresh coconut : 1/4 cup ( frozen can be used )

Vegetable oil : 2 tsp

Cumin seeds : 1 tsp

Turmeric powder : 1/4 tsp

Hing : 1/4 tsp

Coarse pea nut powder : 2 tsp

Clean the bunch of bhaji &  wash it thoroughly. Do not discard the stems. Cut the tender stems & use it along with leaves. 

Recipe :

1. Add  oil in a heavy bottom pan or kadhai.

2. Add cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Crush garlic, ginger & green chilli coarsely in mortal & pestle. Add this mixture in the oil. Saute for a minute.

4. Add  onoin & tomato & Stir the mixture properly till onion& tomato become soft.

5. Add chopped lal math & mix well.

7. Add sugar & salt. Cover the pan till lal math cooks. It takes hardly 5 to 10 minutes. 

8. Add fresh coconut  mix & let it cook without covering the pan till bhaji becomes dry.

9. Turn off the gas. Add peanut powder & mix well. Bhaji is ready to eat.

      Enjoy this tasty  bhaji with bhakri or roti.

Rajgira whole wheat choco chip cookies

Healthy Rajgira flour & Whole wheat cookies !

Ingredients :

Rajgira ( Amaranth) flour : 3/4 th cup

Whole wheat flour : 3/4 th cup

All purpose flour ( maida) : 1/4 cup
Butter or desi ghee : 3/4 th cup

Milk : 3/4 th cup

Powdered Sugar : 3/4 th cup or adjust as per your taste

Dry ginger powder ( Sunth ) : 2 tsp

Salt : 1/4 tsp ( use only if butter is unsalted)
Chocolate powder : 1/4 th cup

Chocolate chips : 1/2 cup

Almond slices : for decoration ( optional )
Vanilla essence : 1 tsp

Baking powder : 1/2 tsp

Recipe :

1. Add all dry ingredients Rajgira flour, wheat flour, maida, baking powder, sunth powder & salt together in a bowl.

2.Mix properly & keep aside.
3. In another bowl add butter, sugar, vanilla essence. Mix properly with hand mixer till it becomes creamy. Add half cup of milk. Mix well with hand mixer.

4. Add the dry ingredients mixture gradually & mix till firm but smooth dough.Add chocolate chips.Save some for decoration on the top.  At this time use remaining 1/4 cup milk as per the consistancy of dough.

5. Roll the dough with pin & shape the cookies as you like. Decorate with choco chips & almond slices.

6. Preheat the oven at 160-170 C.  

7. Bake the cookies for 10-15 minutes depending on your oven. My oven took about 15 minutes to bake.

Above measurement yields about 20-25 cookies.
    

Enjoy with hot ginger tea or coffee. Also very good home made snack for children . 

Multi grain or Jwarichi( Jowar ) Bhakri

                                  Very healthy & tasty Indian bread ' Bhakri '  !!

Ingredients :
Jowar Ata : 1 cup
Bajra ata ( Pearl millet) : 1/2 cup
Ragi ata ( Finger millet ) : 1/2 cup
Rice ata : 1/4 cup
Wheat ata : 1/4 cup
salt : 1/2 tsp
Water : 1 1/2 cup or as required

Recipe:

1. Add the water in a pan & turn on the gas. Let the water boil.
2. Mix all the flours & salt in a bowl.
3. Add boiling water on the flour mixture. Cover the bowl & let it sit for 2-3 minutes.
4. After 2-3 minutes knead the mixture thoroughly. Divide the dough in equal parts. This             measurement yields about 6 medium size bhakris.
5. In a big plate or preferably parat prepare bhakri.
6. On a non stick pan or tava roast the bhakri.
     You can prepare the bhakri using only one of the ata  or any combination as you like. Here in the picture above I have prepared the bhakri using jowar ata only.
Enjoy the tasty hot & healty bhakri with any subji.
Please click on the link below for the video recipe of bhakri.
https://photos.app.goo.gl/LpLdjDHHKDuuHWoL2

Veg Makhanwala

Delicious home made Veg Makhanwala !!

Ingredients :

Cauliflower cut lengthwise  : 1 /2 Cup
Green beans  : 1/4 cup
Carrot : 1/4 Cup

Potato cut in chips : 1/2 cup 

Green peas ( Fresh or frozen ) : 1/4 Cup
Green pepper : 1/4 cup
Paneer cubes : 1/2 Cup
Chopped Onion : 1/2 cup
Chopped Tomato : 1/2 Cup
Garlic cloves : 7-8
Green Chilli paste : 1/2 tsp
Ginger : 1 inch piece
Cumin seeds : 1 tsp
Turmeric powder : 1/2 tsp
Tej patta : 2
green elaychi : 3
Kashmiri Red chilli powder : 2 tsp
Garam Masala : 2 tsp
Kasoori methi : 1 tsp
Handful Coriender leaves : For decoration
Fresh cream : 1/2 cup
Milk : 3 tsp ( to soak poppy seeds )
Salt : as per taste
Sugar : 1 tsp
Butter or desi ghee : 4 tsp

Recipe :

1. In a heavy bottom pan add 1 tsp of ghee or butter. Add cumin seeds, tej patta, green elaychi. Then       add garlic cloves, onion & tomato. Saute for 2 minutes. Keep aside in a bowl & let it cool.
2. Boil all the vegetables to soft except green pepper. Do not overcook.
3. Drain water from the vegetables.. Add 3 tsp ghee or butter in the same pan saute green pepper then     add all the veges. 

4. Remove tej patta & grind remaining masala with onion,garlic & tomato to a smooth paste.

5. Add this paste to vegetables.Add red chilli powder, turmeric powder & garam masala. Add salt &      sugar.
6. Add little water. Mix properly.
7. Add paneer cubes & kasoori methi.
8. Simmer for 2 minutes.
9. Add cream & turn off the gas stove. save some cream for garnishing.

10. Garnish with handful of coriander & cream. 

11. Serve with hot phulkas, nan or paratha !!!

Bharli vangi ( stuffed baigan )

Very tasty mouth watering Maharashtrian recipe !!

Ingredients :

Washed Small  baigan ( kate vangi )  : 10-12 

Boiled Medium sized potato  : 3-4
Chopped onion : 1/2 cup
 Garlic cloves : 7-8
Green chilli paste : 1 tsp or as per taste
Fresh coconut : 1/4 cup
Dry coconut : 1/4 cup
Coarse roasted peanut powder : 2 tsp
water : 1/2 cup or for consistency of gravy
Kashmiri Red chilli powder : 1 tsp ( gives nice red colour to curry )

Salt : 1 tsp ( as per taste )
Jaggery : 1/2 tsp
Vegetable oil : 3 tsp
Cumin seeds : 1 tsp
Turmeric powder : 1/2 tsp
Hing : 1/4 tsp
Goda masala :2 tsp
Garam Masala : 1 tsp
Chopped handful coriander for garnishing.

Recipe :

1. Dry roast dry coconut, onion & garlic cloves for 2 minutes. Grind to coarse paste.
    Add  oil in a heavy bottom pan or kadhai.

2. Add cumin seeds when oil becomes hot. Add hing & turmeric powder.

3. Add the above paste & green chilli . Add fresh coconut Saute for 2-3 minutes or till mixture turns       to brown or till nice aroma.
4. Add water & Stir the mixture properly. Add red chilli powder, goda masala & garam masala.

5. Meanwhile give 4 slits to baigans. It should not be cut into 4 pieces. Add baigans & mix & add           little water if required  & cover the pan till it becomes soft.
7. Add boiled potatos. Add salt & jaggery. Add peanut powder. 

8. Mix properly & cover the pan & let it cook for some time. Add water if required.
9. Garnish with chopped coriander.

      Enjoy this tasty  bhaji with bhakri or roti.

Rajgira flour ( Amaranth seeds ) savoury cookies

                                                Healthy savoury rajgira cookies 

Ingredients :

Rajgira flour : 1 cup
Sabudana ( sago ) flour : 2 tsp
Coarsely ground peanut powder : 2 tsp
Roasted cumin seeds ( jeera ) : 1 tbsp
salt : 1 tsp or as per taste
sugar 1 tsp
Desi ghee : 6 tbsp

Yogurt  : 4 tsp ( use more if required )

Baking powder : 1/2 tsp
Baking soda : 1/2 tsp
Rajgira lahi for garnishing.

Recipe :

1. Add Rajgira, sabudana flour, peanut powder,salt, sugar,baking powder & baking soda . Mix all dry ingredients.

2.Add desi ghee & yogurt. Mix all the ingredients properly.
3. Do not over knead the dough. It should be little lose & soft. Add more yogurt if required.

4. Prepare the cookies as per shape you desire. Sprinkle some rajgira lahi on the cookies.  

5. Bake the cookies in preheated oven at 170 C for 15-20  minutes or till it turns light brown.
6. Adjust the temperature as per your oven.

Above measurement yields about 15 medium sized biscuits.
    

Enjoy with hot ginger tea or coffee. Also very good home made snack for children . 
You can eat these cookies for fast also.

Appe with Veggies

Soft, tasty & healthy Appe

Ingredients :

Rice : 1 1/2 Cup

Chana dal ( Bengal Gram ) : 1/2 cup

 Urad dal ( Black Gram ) : 1/2 Cup

Pinch of Soda bicarb ( optional )
Finely Chopped veggies :
Onion : 1/2 cup
Carrot : 1/4 cup
Green bell pepper ( simla mirch ) : 1/4 cup
Green peas : 1/4 cup
Finely chopped ginger & green chilli : 1 tsp or as per taste
Oil : For greasing Appe pan

Jeera ( cumin seeds ): 2 tsp

Coursely ground Black pepper: 1 tsp
Chopped Curry leaves : 8-10
Salt : as required

Recipe :

1. Soak rice for 4-5 hours in a bowl

2. Soak Urad dal , Chana Dal  4-5 hours.

3. Drain the water. But do not throw it. Use little water for grinding.

4. Grind all the ingredients to very smooth batter.

5. Pour the batter in the vessel & mix it thoroughly.

6. Keep this batter overnight for fermentation. Take large bowl otherwise batter will come out after fermentation.

7. Add salt  as per taste & mix batter gently. Add all vegetables, chopped ginger & chilli, ground pepper & mix well.

8. Keep appe pan on gas stove. Add little oil in all cavities. Drop spoonful of batter in every cavity, cover it & cook till golden colour. Flip it & cook other side also.

Enjoy with chutney or tomato ketchup.

Green chutney :

Handful coriander, 1/2 cup fresh grated coconut, ginger, green chilli, lemon juice, 1/2 tsp jeera,salt & sugar as per taste. Grind all ingredients smooth & chutney is ready !!