Bhakarwadi

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Ingredients
For cover:

3 cups plain flour (maida)
1/2 cup gram flour (besan)
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tsp. each sesame and khuskhus seeds
1 tsp. ginger grated
1 tsp. garlic grated
1 1/2 tsp. sugar
3 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel seeds crushed coarsely
1 tbsp. dried coconut grated
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Method

For cover:


Mix flours, salt, oil, mix with fingers.
When crumbly add little water, and knead into a smooth dough.
Cover with a moist cloth.
For filling:


Roast sesame and khuskhus seeds lightly.
Crush, add fennel and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well keep aside.
To proceed:


Take a chappati size lump, roll into thin chappati.
Use dry flour to help rolling.
Spread filling thinly all over chappati.
Make a tight roll press down edges.
Cut into 1" pieces and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.
Making time:45 minutes
Makes: 45-50 pieces
Shelflife: 2 weeks

Note:
If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Kanda (Onion) Bhajji

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Ingredients
3 onions cut in strips
1 1/2 cup gram flour
1 tbsp. rice flour
6-7 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. hot oil
salt to taste
oil to deep fry

Method


Sprinkle salt over onion in a wide bowl.
Keep aside for 15-20 minutes.
Add all other ingredients and mix well.
Do not add more water.
The water given out while onion marinated is enough.
Mix well, heat oil.
Drop gently small lumps of mixture in hot oil.
Deep fry on med. heat till golden brown.
Drain on kitchen paper to remove excess oil.
Serve hot with chutney or ketchup.
Making time:30 minutes
Makes: 18-20 bhajjies
Shelflife:Best fresh

Pathal Bhaji

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Ingredients
10 patra leaves with stems
1 small bunch ambat bhaji (sour greens)
3 green chillies
1 tbsp. peanuts
1 tbsp. channa dal
1/2 tsp. cumin seeds
1 bayleaf
2 cardamoms
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
2 tsp. black maharashtrian masala
2 tsp. lemon juice
1 tsp. sugar
salt to taste
2 tbsp. gramflour
5 cups water
2 tbsp. oil

Method


Chop both greens coarsely. Peel stems and chop those too.
Wash, drain, place in container of pressure cooker with chillies.
Place channa dal and peanuts in another container of the cooker.
Add 1/2 cup water to each container. Pressurecook for 4 whistles.
Cool, remove and blend the boiled greens in a mixie or with hand beater.
Add gramflour to 1/2 cup water, make a smooth paste keep aside.
Heat oil, add cumin seeds, bayleaf, cardamoms, curry leaves and clove-cinnamon powder.
Stir a minute and add boiled peanut and dal whole, with the water.
Bring to a boil, add blended greens, masalas, salt, sugar, lemon.
Add remaining water, stir well. Bring to a boil. Add gramflour paste.
Stir continuously till boil resumes. Lower and simmer for 5-7 minutes.
The consistency should be like that of kadhi (refer khichidis).
Serve hot with masala bhath or bhakri.
Making time:45 minutes
Makes: 6-7 servings
Shelflife: best fresh

Pithala Bhakri

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Ingredients
For pithala:

1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water

For Bhakri:

2 cups bajri, jowar or maize flour
salt to taste
water to knead

Method

For Pithala:


Make smooth paste of water, salt, turmeric, lemon and flour.
Mix in ginger, garlic, spring onion and green chilli. Keep aside.
Heat oil in a deep heavy vessel.
Add seeds, asafoetida, allow to splutter.
Add onions, curry leaves, coriander, mint and stirfry for 2-3 minutes.
Add batter, stirring simultaneously.
Stir non-stop with a large ladle till all the lumps break and boil.
When boil is reached, check taste for salt, chilli etc., adjust.
Cook covered loosely, on low for 6-7 minutes, stirring frequently.
Serve hot with bhakri.
For bhakri:


Add salt to flour.
Add water little by little, kneading dough very well.
It should become soft, pliable and smooth.
Kneading well is very important so the bhakri doesn't break.
Take a lump, dust generously with dry flour, pat with palm to flatter.
Use a rotating motion to make circular.
Use very little dry flour to pat.
Make thin or thick as desired.
Place carefully on warm griddle (tawa).
Apply a little water on surface and spread evenly.
When water dries, flip and roast.
Put on direct flame and crisper like naan.
Or semicook all and crisp as required.
Top with ghee (optional) if desired.
Repeat for others as desired.
Serve hot with hot pithala, pickles, curds and raw chopped onions.
Making time: Pithala: 20minutes, Bhakri: 10-15 minutes for 4
Makes:4 servings

Note:
If patting the dough is difficult, roll it using a plastic sheet underneath.
If making all bhakris beforehand place loosely between two large clean cloth, to absorb excess moisture.

Spicy Misal

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Ingredients
For poha:

1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

For misal:

1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:

1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread

Method

For poha:


Wash drain and allow the poha to soften for 15 minutes.
Lightly fluff up with fingers to separate grains.
Heat oil in a saucepan, add peanuts and brown on low.
Add poha, salt, turmeric and stir gently.
Cover and allow to heat well. Stir once in between.
Add lemon, and toss to spread evenly. Keep aside.
For misal:


Chop potatoes into big pieces.
Wash, drain matki.
Boil the matki in plenty of water, till tender, but do not allow seed to burst.
Drain and keep aside.
In one cup water, make paste of all masalas.
Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
Add masala paste and mix well. Add potatoes.
Stirfry till oil separates. Add boiled drained matki.
Add remaining 3 cups water. Allow to boil.
Simmer on low for 10- 15 minutes till oil forms layer on top.
Add salt, lemon juice, and check seasoning, adjusting as required.
To serve:


In individual serving bowls, place a tbsp. of poha on bottom.
Spread a tbsp. of farsan over it.
Pour a ladle full of misal (stir while taking) over it.
Garnish with chopped onion, coriander, and a piece of lemon.
Serve hot with slices of plain bread.
Making time:45 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: Misal may be frozen and reused after thawing.

Note:
Serve over the table and allow the guests to assemble their own.
See that the misal is piping hot while poha and other accessories are served cold.

Plantain Errisery

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Ingredients:
1/2 kg plantain
Salt as per taste
1 tbsp oil
1/4 tsp mustard seeds
Make a paste of:
3 red chillies
8-10 black pepper
1 cardamom
1/4 tsp cumin seeds
1 cup grated coconut
Brown the paste in 1 tsp of oil

Method:


Peel and diced the plantain
Cook the plantain with salt in water
After plantain are cooked, add the paste
Cook till the gravy thickens
Heat 1 tbsp oil
Add mustard seeds
When they splutter, add the plantain curry
Cook for 5 mins
Serve with rice

Channa Dal Curry

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Ingredients:
1 cup channa dal, washed and soaked for 1 hour
1 cup coconut milk
1 cup grated coconut
1 tbsp lemon juice
1/4 tsp crushed ginger
1/2 tsp garlic paste
1 onion, chopped finely
3 tbsp oil
2 green chillies, slit
4-5 curry leaves
Mix powders:
1/2 tsp red chilli powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
1/4 tsp turmeric powder
1/4 tsp garam masala

Method:


Cook channa dal in 1-1/2 cups water till tender, add more water if reqd
Heat oil in a pan
Saute onion till transparent
Add ginger, garlic, curry leaves and green chillies
Add mix powders
Saute till oil separates
Add 1 cup water
Bring to boil
Add cooked dal and 1/2 of grated coconut
Cook for 10 min, till gravy is thick
Add coconut milk
Remove from fire when reqd consistency is attained
Garnish with remaining grated coconut

Pineapple Pachadi

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Ingredients:
2 cups pineapple pieces (approx 1/2")
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves

Method:


Grind together mustard, chilli and cumin seeds
Grind coconut into fine paste
Mix coconut and chilli paste
Boil pineapple pieces in water with turmeric and salt
Cook till the pieces are tender
Add sugar and stir well
Cook till required consistency (like a syrup)
Add coconut mixture
Remove from fire
Heat oil
Add urad dal and then mustard seeds
After seeds splutter add green chillies and curry leaves
Put the seasoning in the pineapple mixture
Put on gas, and cook for 1-2 mins
Remove from fire and garnish with chopped coriander leaves

Cabbage Thoran

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Ingredients:
1 medium cabbage, cut into thin strips
2 onions finely slivered
1/2 tsp. mustard seeds
1/2 tsp. rice grains
2 dry red chillies broken in half
2 tbsp. oil
3-4 curry leaves
salt to taste
Grind to a paste:

3/4 cup fresh coconut grated
1/2 tsp. cumin seeds
3 flakes garlic
2 green or red fresh chillies
2-3 pinches turmeric powder

Method:


Put ground paste in a pan, cover with cabbage.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies, curry leaves and onions.
When onions are transparent, pour over cabbage mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 15 minutes
Makes: 6 servings
Shelflife: 1 day

Vermicelli Payasam

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Ingredients:
1/2 cup fine vermicelli
2 tbsp. sago grains
1 cup water
1 litre milk
few drops saffron colour (optional)
1/2 cup sugar
1 tbsp. halved cashews
1 tbsp. raisins
2 tsp. ghee
1/2 tsp. cardamom powder
1-2 drops rose or kewra essence
Method:


Heat ghee in a heavy pan, fry cashews, drain keep aside.
Fry raisins lightly, drain keep aside.
Add in vermicelli, stir and roast till light golden.
Add sago, stir. Add water, bring to a boil.
Allow to cook till water is almost absorbed.
Loosen gently with spatula, add milk, bring to a boil.
Add sugar, cardamom, fried dryfruit, essence, colour.
Cook for 2-3 minutes, stir to keep from scalding.
Serve hot, or chilled as dessert.
Making time: 20 minutes
Makes: 3 servings
Shelflife: 1 day