Boondi Raita

Boondi Raita is a typical side dish from the Punjabi Cuisine. Milk products are a main part of Punjabi food. Raitas are usually salads in Yoghurt but boondi raita is different due to the addition of Boondi instead of salads! Boondi is a snack made from chickpea flour and can be prepared at home with some efforts! But since it is easily available in Indian stores, the raita becomes easy more easier to prepare.. Boondi raita with paratha is a cool combination for a weekend breakfast.. The boondi is initially soaked in water.. hence the oil from boondi drains off.. And hence the raita becomes even more healthy :) Here goes the recipe of Boondi Raita for RCI Punjabi Cuisine!

Boondi Raita

Makes:

1 serving each for 2

What you need:

4-5 tbsp salted Boondi
1 cup Yoghurt
1 tsp Red Chilli Powder/Pepper
½ tsp Cumin Powder
Salt
Corriander for garnishing

How to proceed:

1) Soak boondi in water for 5 mins
2) Drain water from boondi and add boondi to yoghurt
3) Add chilli powder, cumin powder and salt to yoghurt and mix well
4) Garnish with corriander and refrigerate for some time
5) Serve chilled with hot paratahas

* Adding a tsp of Chat Masala adds a zest to the raita!

Aalu Paratha

The first food item that comes to mind when talking of Punjabi food is Paratha. Parathas are stuffed breads, available in different flavours, depending on the ingredients of the stuffing, most famous being the Aalu Paratha. Aalu Paratha is stuffed bread with stuffing prepared from boiled potatoes. Back in Pune, one of the most famous joint for lajawaab(tasty) parathe is "Chaitanya Paratha" on FC Road. Lately they started another branch in Kothrud which is gaining even more popularity. The parathas served here are priced at Rs. 25-30 and are pretty affordable as one paratha serves as a meal. These paratahs are served with dahi(yoghurt), pyaaz(onion), achaar(pickles) and a yummy dollop of makkhan(Indian butter) which melts on these hot paratahs.. No wonder its always crowded on weekdays and noon time as well! Another famous joint is "Nandu's" on Dhole Patil road,but I had been there just once and always prefer Chaitanya for locality and some other reasons (my friends know better ;) )

Aalu Parathas serve a heavy breakfast as well as filling one-dish meals. Quick and easy to prepare, here's aalu paratha for RCI Punjabi Cuisine.

Aalu Paratha

Makes:

6 parathas

What you need:

For the cover:
2 cup Wheat flour (Atta)
2 tsp Salt
1 tbsp Oil
Water

For the filling:
4 Potatoes boiled
4-5 Green Chillies
1 inch Ginger
3-4 cloves of Garlic
2-3 tsp Ajwain seeds
1 tsp Corriander Powder
1 tsp Cumin Powder
2-3 strands of Corriander, finely chopped
Salt

How to proceed:

For the cover:
1) Mix all ingredients and knead into soft dough
2) Keep aside for 15-20 mins

For the filling:
1) Mash potatoes
2) Put chillies, ginger and garlic in blender and blend to a paste, add this to mashed potatoes
3) Add the remaining ingredients and mix well
4) Divide the filling into 4-5 parts as desired [these should be of size same as dough]

Putting it all together:
1)Divide the dough into 4-5 parts. [the size of each part should be nearly same to size of part of each filling]
2) Roll the dough to diameter of approx 4 inches
3) Put the stuffing/filling in the middle and get the ends of dough together and close so that the filling does not come out
4) Roll the parathas to size 7-8 inch in diameter using wheat flour
5) Roast on hot girdle on both sides till brown using oil/ghee/butter
6) Serve hot wit raitas, curd or pickles!

I served aalo parathas with koshimbir/raita and tomato sabji

Bhatura

Punjabi food is my second favourite after Maharashtrian Food.. So now a month of Punjabi food is gonna be fun after a month of Matthu food :) Thanks to my maternal surname(Mahajan), people consider me to be a Punjabi.. Thanks to my looks (?) gujjus start talking to me in Gujrati :D Few more call me Kashmiri (???????) and a very very few call me Maharashtrian! :D Things are bit better now when people dont get confused with my looks as my only identity here in Pardes is an "Indian" :)

Punjabi food is very famous in all nooks n corners of India. Be it in posh restaurant in cities or on the roadside Dhabasa on highways.. There is always a rush of people wanting to please their appetite with the "rich" Punjabi food :) Since I am not a figure conscious person, I am an absolute fan of Punjabi food... The oh so rich Paneer items and the array of Parathas with a generous topping of ghee and makkhan.. Ufff... Whats the use of fasting today if I keep thinking of such things!!

Bhatura,a (fried) bread native to Punjab, is my first entry for RCI Punjabi Cuisine hosted by the lovely Richa.. Bhatura is usually served with spicy gravies but makes a perfect jodi with masaledaar chole.. Bhaturas seem to consume and retain less oil than Puris and hence I make them often! Easy to make with some preparation in advance, they are also more filling than puris or rotis.. 2-3 bhaturas make a good midday meal..

Bhatura

Makes:

7-8 Bhaturas

What you need:

1 cup Plain Flour (Maida)
1 tbsp Semolina
2 tbsp Sour Yoghurt
1 tsp Salt
1 tsp Baking Powder
Oil for frying

How to proceed:

1) Mix all ingredients with 1 tsp Oil and knead to a stiff dough.
2) Cover and keep aside for 4-5 hrs
3) Divide into small balls and roll bhaturas to desired size.
4) Deep fry on both sides
5) Drain excess oil on tissues and serve hot puffed bhaturas with spicy Punjabi Sabjis!

Orange Burfi

Sharmi of Naivedyam is hosting AFAM this month. I was thinking of going for some cool summer drinks when Orange was announced for AFAM this month.. But then I didnt want to disturb the sweet n sour taste of orange by mixing it wit some other fruit for beverages.. Hence I decided to go for Orange Burfi. The Maharashtrian cit of Nagpur is famous for its Orange cultivation.. The "Santra Burfi/Orange Fudge" from Nagpur is very famous. We used to be lucky everytime two of my Nagpuri team mates went back home :) Orange Barfi was "default" sweet that they had to bring along! I made these burfis a bit less sweet coz I found sweet oranges here. I also tried some laddus with this mixture (from the disformed mixture left out after separarting good-looking n in-shape barfis!) Enjoy the yummilicious sweet! :)

Orange Burfi

What you need:

2 Oranges
1 cup Plain Flour(Maida)
1+1/4 cup Sugar
1 cup Milk
1/2 cup Ghee
4-5 saffron strands
Fried dry fruits (optional)

How to proceed:

1) Heat ghee in a pan and add plain flour to it
2) Fry till golden brown, stirring at intervals.. Now take off from gas and keep aside.
3) Peel oranges, remove seeds and transparent skin from each slice to get just the orange pulp
4) Heat milk, add sugar and orange pulp to it.
5) Keep stirring continuously till the mixture becomes sticky.. this might take 15-20 mins.
6) Now add the plain flour mixture to it and mix well
7) Add saffron and dry fruits if desired.
8) Cook till ghee separates from the mixture
9) Now place the mixture in a greased vessel and let cool
10) Cut into desired shapes and enjoy yummy orange burfi!

This was the first time I made something decorative/creative.. Flowers using the Orange skin/peel.. So just coundnt control myself from taking more snaps :)

I also made some laddus from the mixture that was left after making barfis!

Dhokla Sandwitch

Coffee's MBP gives me a chance to write about recipes tried from fellow bloggers. The theme for this month's MBP is "Going Lite".. I was an absolute fan of Richa's Nylon Khaman Dhokla Sandwitch when I first saw it at the round-up of Nupur's "N of Indian Vegetables!" So when coffee announced the theme "Going Lite" for this month's MBP, this was the best dish to fit into the theme.. Light on calories n light in weight as well ;) :D But surely high on nutrition!

I used Richa's recipe from here. The only change was that I used 1/2 tsp sodium bicarb and 1/2 tsp Salt instead of Eno fruit salt. And obviously left aside the cocunut part for garnishing as I am not a great fan of cocunut. And yes, I didnt have a Dhokla Steamer like the one Richa has.. Alternatively, I used my Idli Steamer.. So, I have Dhokla Idli Sandwitch now :D

My Verdict : Easy and quick recipe to please guests that show up on short notice.. It took me less than 30 mins to prepare one batch of these.. The spicy green chutney on one side and the sweet n sour lime sugar mix on the other side makes the dhoklas ever more tasty and appealing.. A keeper recipe!

Summing up month long Maharashtrian Cooking!

A month long cooking series for RCI Maharashtrian Cuisine ends today.. My hubby didnt complain about having Maharshtrian food every day for past one month.. He actually loved it and was blessing Nupur every other day! :) When Nupur announced this event, no one would have been as glad as I was.. Starting from 25th May till today, 25th June, I posted 26 well known Maharshtrian recipes, trying to differenciate in various categories and atleast one entry for each category (obviously only vegetarian dishes). I surely cant take a "break" from Maharashtrian food as there are many more recipes to share, but for some time I'll be concentrating on posting dishes from some different cuisines as well..

Here goes a list of all my entries for RCI Maharashtrian Cuisine

Upwaasache Padartha (Fasting Food):
* Sabudana Kheer

Sanache Padartha (Festive Food):
* GulPoli for MakarSankranti
* Puran Poli for Holi
* Ukadiche Modak for Ganesh Chaturti
* Besan Ladoo for Diwali

Nashta (Breakfast):
* Upma

Snacks:
* Vada Pav

Starters:
* Kanda Bhaji

Soup:
* Tomatoche Saar

Chutneys:
* Shengdana Chutney

Salads:
* Kakadichi Koshimbir

Side Dish:
* Waffole/Funke

Breads:
* Bhakri

Sukki Bhaaji (Dry Sabjis):
* Bharli Bhendi
* Batatyachi Bhaaji
* Tomatochi Bhaaji
* Matkichi Usal
* Gavaarchi Bhaaji
* Vangyacha Bharit

Ooli Bhaaji (Wet/Gravy Sabjis):
* Chawlichi Aamti
* Katachi Aamti
* Batata Rassa

Bhaat (Rice):
* Vangi Bhaat

Goad/Mishtanna (Desserts):
* Amrakhand
* Shevai Kheer

Peya (Beverages):
* Mattha

Best Combinations:
* Amrakhand-Puri
* Batatyachi Bhaaji-Puri
* Vangyacha Bharit-Bhakri
* Puran Poli- Kataci Aamti
* Pithla- Bhakri

Easiest Ones:
* Mattha
* Kanda Bhaji
* Koshimbir

Toughest Ones:
* Ukadiche Modak
* Puran Poli

I hope you try these recipes and like them.. Do leave a comment about how you find my recipes.. Your comments encourage me and help me improve my cooking. I hope to to make such a list for other Indian Cuisines as well :)

Shevai Kheer

To end on a sweet note....

Today being the last day for RCI Maharashtrian Cuisine, I decided to end my entries with something sweet.. Shevai Kheer is a Maharashtrian dessert prepared using shevai/vermicelli. Thin shevai (Ganesh Shevai) as well as the thick one (Pillusbury Vermicelli) can be used for this dish. Kheer's are a favourite Maharashtrian dessert because they are easy to prepare and hence make a quick dessert when guests suddenly drop in. :) The Maharashtrian Kheer family includes kheers made from Rice (Tandalachi Kheer), Wheat (Gavhachi Kheer), Semolina(Rawyachi Kheer) and Vermicelli(Shevai Kheer). Shevai Kheer is the richest of these all, hence not prepared as often as others.. Other desserts include the quick one-Sheera (semolina pudding), store brought Shrikhand, Amrakhand, Jilebi and the ones that take more time(1-2 hrs) to prepare- Gulabjamuns, Gajar Halwa and Basundi.

In Maharashtra, Birthdays and Sweets go hand in hand.. Its happens to be my Dad's borthday today.. and so this Kheer is for Dad.. Happy Birthday Papa!

Shevai Kheer

What you need:

100 gm Shevai (Vermicelli)
2 tbsp Ghee
2 cups Milk
1/2 cup Sugar (adjust acco to taste)
Fried dry fruits

How to proceed:

1) Heat Ghee in pan
2) Fry dry fruits and keep aside
3) Now add vermicelli in the remaining ghee
4) Fry stirring continuously till the vermicelli starts turning brown
5) Now add milk and let vermicelli cook
6) When milk starts boiling, add sugar and dry fruits
7) Cook till vermicelli becomes soft (is cooked)
8) Serve hot or cold

* Above ingredients make thick kheer. Add more milk if you wish thin kheer.

Funke/Waffole

This is one dish near to my heart coz its from my ajool (granny's place). "Funke" as it is called in Khandesh (Northern Maharashtra), it is also known as "Waffole" after the process of cooking- steaming (this process is called "Waafavane" in Marathi, waaf being the marathi word for "vapour"). I can be undoubtedly called 100% healthy dish coz this recipe does not call for even a drop of oil. Toor daal, rich in proteins, onions and corriander and spicy chillies is all it needs for making waffole. Nutritious and tasty waffole can be served as a side dish or as breakfast or snack item with a hot cup of tea! :) As a side dish, this goes for "RCI Maharashtrian Cuisine", "W of Indian Vegetables" and as a healthy breakfast for "WBB #12-Spice it up"!

To enjoy something crispy, cut each waffole into 2-3 pieces and shallow fry in a skillet with one tablespoon of oil and some mustard and cumin seeds. If you are health/ calorie conscious people, below recipe is for you! Enjoy madi! :D

Funke

What you need:

1 cup Toor Daal
2 Onions, finely chopped
1/3 cup Corrainder, finely chopped
1 inch Ginger, minced
3 cloves Garlic, minced
3-4 Green Chillies, minced
4-5 tsp Sesame Seeds
1 -2 tsp Lemon Juice
Salt

How to proceed:

1) Soak Toor Daal for 1-2 hrs
2) Drain all water and coarsely grind it
3) Mix all the remaining ingredients except Sesame seeds and knead together
4) Make small dumplings of desired shape and dip in sesame seeds
5) Put these dumplings in a steamer/cooker and steam it for 15-20 mins
6) Serve hot oil-free healthy waffole as a snack or a side item during lunch!

* The long funke on the left are the steamed funke and on the small funke on right are the shallow fried ones. I served them with tomato ketchup.

Batata Rassa

Rassa Bhaaji is sabji in Maharshtrian meal where the gravy is very thin. Batata Rassa is a wet sabji from potato with thin gravy which I'll be posting for RCI Maharashtrian Cuisine! I didnt get to spend time with my in laws after marriage.. So I cant really say much about dishes and cooking style at my in laws.. This is my husband's recipe and so I had to post it! :) Hence this is probably the only recipe that I learnt from my laws :D Enjoy this spicy batata rassa with hot rice once and you would surely give it another try!

Batata Rassa

What you need:

2-3 Potatoes,diced
1 inch Ginger
3-4 cloves Garlic
1/2 cup dry Cocunut, grated
1/4 cup Corriander
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tsp Goda Masala
1-2 tsp Red Chilli Powder
1/2 tsp Turmeric
1/3 cup Peanut Powder(roasted)

Salt
Oil
Water

How to proceed:

1) Add ginger, garlic, corriander and cocunut to mixer and prepare a smooth paste
2) Heat 4-5 tsp Oil and add mustard and cumin seeds to it
3) When mustard seeds start spluttering, add asafoetida and paste to it
4) Fry the paste till it turns golden brown
5) Now add goda masala, red chilli powder and turmeric, mix well
6) Add diced Potatoes and saute for 5-7 mins
7) Now add 2-3 cups water (as desired) and let potatoes are cooked
8) Add salt and cook till oil comes up and forms a layer (This might seem too oily but its that way :) This oil is called Tarri/Tawang in Marathi)
9) Now add peanut powder and let cook for another 5 mins
10) If potatoes are still uncooked, cover and cook for some more time
11) Serve hot with rice, bhakris or chapatis!

Vangi Bhaat

Rice is an important part of Maharashtrian meal.. Most common rice dishes being varan bhaat(dal rice), khichdi, dahi bhaat(yoghurt rice), vangi bhaat(eggplant rice), masale bhaat etc. Here's Vangi Bhaat for "RCI Maharashtrian Cuisine", "V of Indian Vegetables" and "JFI Eggplant"!

Vangi Bhaat

What you need:

2 cups Basmati Rcie
3-4 small Brinjals, cut into long pieces
2 Potatoes, cubed (optional)
1 Onion sliced

2-3 Cinnamon Sticks
10-12 Black Peppers
4-5 Cloves
2 Bay Leaves
3-4 Cardamoms

1 tsp Cumin Seeds
1 tsp Goda Masala
1-2 tsp Red Chilli Powder
1 tsp Turmeric

Water
Salt
Oil

How to proceed:


1) Wash and soak rice in water for 15 mins
2) Cook rice and remove water from it. Each rice grain should be separate and intact!3) Spread rice and leave aside to cool
4) Cut brinjals and potatoes and soak in water
5) Heat 3-4 tbsp oil in a pan, add whole masala ingredients to it
6) When the whole spices are done, add Cumin Seeds
7) Add Onions and saute for a min
8) Now add goda masala, red chilli powder and turmeric and mix
9) Add diced Eggplants and Potatoes and mix well to coat the spices well
10) Add a cup of Water and add some salt
11) Cook covered for some time till eggplants and potatoes are cooked
12) Now add rice, mix well using a fork (to prevent rice from breaking)
13) Mix well and cook for 2-3 mins

* I served the Vangi Bhaat with Dahi Chutney (Shengdana Chutney added to Yoghurt)

Vada Pav

Some foods are close to the heart not due to the taste, but due to the memories associated with them. For me, Vada Pav falls in the category of food that always takes me back to college days. This post is dedicated to my dear college friends: Shill, Saii, Megh, Poo and Ridd! All 6 of us enjoyed our 4 years of Engineering together in a girls college.. Its exactly 3 years down the line that we left college.. Kisiko yaad bhi hai ki 21st-22nd June ko hamare project evaluation tha?? One thing we all loved was the Vada Pav at the college canteen. It was one of the best vada pav I have tasted.. Priced at just 4 rupees then, it used to be our regular favourite snack after 2-3 hours of lectures and boring practicles. Though we had decided that after college when we start earning, we would drop in college sometime to have vada pav together, the day never came.. Everyone got busy in their lives and some shifted to other city. Though 4 of us worked in the same company, we didn’t get a chance to go back to college together, now that we had found new joints near office. But sometime later we came to know that the caterer in the college canteen had changed and the new caterer was not so good.. so now we are just left with the memories of the vada pav and all the 4 years we spent together in that canteen eating mostly vada pav :) To cherish those memories, I made vada pav today and decided to post it.. So here’s our favourite snack gals.. toot pado ;) Also its Ridd’s bday today and Poo’s bday 4 days down the line.. Wish u a very happy birthday sweeties.. hope you have gr8 time with ur dearest….. Btw, Ridd those chillies are specially for you.. remember you used to be the only one who used to eat all those 7-8 hot chillies that we got with these 5-6 vada pavs :P And since Megh is in India, I know you will plan to meet up.. And I am the only one who’ll be left out :(( Do miss me :(

For fellow bloggers.. here’s some background about vada pav/wada pav.. It can also be called Indian Burger. :) It is a famous snack in Maharashtra, where vada made from potato (batata wada) is placed in a special type of bread called “pav” and is served with some chutney and chilli. The batata vadas are prepared using mashed potatoes, onions and some fresh spicy ginger, garlic and chillies. They are then coated with besan/chickpea flour and fried.. Pav can be replaced with any other bread (except sweet one) or vada can be eaten alone, provided its hot n fresh!

In Pune and Mumbai, vada pav is mostly sold on roadside thelas/joints. The most famous chain in Pune for vada pav is “Joshi Wadewale!” My personal opinion, the vada pav at the thelas taste equally good.. There’s one such thela in Kothrud area, opposite Jagruti sweets.. Its popularity is proved by the crowd there which seems to be competing to get their share! :D 2-3 vada pav’s can substitute a full meal for me :) So here’s vada pav which goes for (obvi) “RCI Maharashtrian Cuisine”, “V of Indian Vegetables” and “WBB #12- Spice it up!”

Vada Pav

What you need:

4-5 Potatoes, boiled
1 Onion, finely chopped
5-6 Green Chillies
3 cloves Garlic
1 inch Ginger
5-6 Curry leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
1 tsp Turmeric

11/2 cups Besan/Chickpea Flour
2 tsp Red Chilli Powder
½ tsp Sodium Bicarb

Water
Salt
Oil for Frying

How to proceed:

1) Mash boiled potatoes, grind garlic, ginger and green chillies to a paste
2) Heat 2 tbsp Oil in a pan, add curry leaves, mustard seeds, cumin seeds and asafetida.
3) When mustard seeds start spluttering, add the paste and sauté for 30 sec
4) Now add onion and fry till it turns brown
5) Add turmeric and mashed potatoes and mix well. Add salt as desired
6) Cook covered for 5-7 mins and leave aside to cool
7) When mixture cools, make small balls and flatten them a bit
8) Make batter by adding water to besan; add red chilli powder, turmeric, soda and salt to it.
9) Heat oil in a pan. Dip the balls in batter and slide in hot oil
10) Deep fry on both sides. Fry on medium gas to cook it evenly.
11) Serve hot with some chutney and green chillies

* I served this dish with dry shengdana chutney and fried salted chillies. I also applied some sweet tamarind chutney to one pav.. its the way I like it :)

Besan Laadu

In Maharashtra, the last important festival of the year is Diwali! Diwali comes sometime in October- November and usually lasts for 5 days. These 5 days bring lots of joy and happiness and are a perfect time to visit near and dear ones! Diwali is the festival of lights and the festival of yummy foods n snacks. :D It is celebrated with a lot of crackers and lots of sweets!

Talking more about the 5 days of Diwali.. The first day is Vasubaras, where cows and calves are worshipped. The second day is Dhantrayodashi, where people worship their important business/work related documents. Also books are worshipped as part of Saraswati Puja- for the goddess of wisdom. The third day is LaxmiPujan, the day when goddess Lakshmi is worshipped. Since money is considered equivalent to goddess Lakshmi, people worship money and gold and other precious things! The fourth day is Bali Pratipada or Diwali Padwa, the day of victory of god over evils.. This is the day when married women butter their husbands, pray for them and then get expensive gifts and jewellery! The last day is Bhaubeej (Bhaiduuj) which is celebrated to respect the brother sister relationship.. The sisters get gifts from their bros on this day.. My bro calls this day as “Sister’s Day 2”, “Sister’s Day 1” being “Raksha Bandhan” and always questions me why it’s always me who gets the gifts n not vice versa. :D

On the morning of Lakshmi Pujan, people wake up early and have a bath with scented utana (special powder made from chandan and other herbs) before sunset. Women draw beautiful rangolis infront of their house and light diyas. Children wear new clothes and burst crackers. Around breakfast time, all family members gather together and feast on all delicacies prepared for Diwali :)

Talking of foods, other than readymade mithais, the ladies prepare an array of sweets and snacks at home. The most common Maharashtrian Diwali snacks include the chamchamit Chiwda, crispy Chaklis, spicy Shev and Kadbole and namkeen Shankarpale. The sweets include various Laadu- Rawa Laadu, Besan Laadu, Dry fruits Ladoos Chirote, Anarse(fried stuff prepared from Rice Flour), Karanji(fried stuff with coconut filling) and sweet Shankarpale! In continuity to my last three posts for festive foods, the sequence of some of the festive foods for RCI Maharashtrian Cuisine comes to an end with the Besan Laadu for Diwali, a sweet/laddus prepared from Gram Flour! Happy Diwali in advance ;)

Besan Laadu

What you need:

2 cups Besan (Gram Flour)
1 cup Ghee
1 cup Sugar, powdered
2 tsp Cardamom Powder
Dry fruits- Golden Raisins, Almonds, Cashews (if desired)

How to proceed:

1) Sieve gram flour
2) Roast Gram flour in ghee till the typical odour of gram flour goes off
3) Continue roasting till it starts becoming reddish and then leave aside to cool for some time
4) When it cools, the besan is in form of lumps. Break these lumps using your hands. If this becomes too hard, heat it for some time
5) Now add sugar and mix well.
6) Add dry fruits and cardamom powder
7) Taking some mixture in your hands, roll into ladoos. If its too hard to roll (if ladoos easily break off), add some more ghee.
8) Store in an air tight container and enjoy for next few days ;)

Vangyacha Bharit/ Baingan Bharta

Vangi/Brinjal/Eggplant/Aubergines.. what ever you call it, was one thing I never liked until I ate Vangyacha Bharit/Baingan Bharta/ Mashed smoked eggplant! Though Maharashtrians love eggplants (vanga –batata being one favourite sabji in marriages), this is probably the only dish that I prepare using eggplants. The difference between other eggplant preparations and bharit is that the eggplants are directly cooked for other sabjis while eggplants are baked first and then mashed and cooked. This is simple once you smoke/bake the eggplants properly. I finally got Maharashtrian Goda Masala from home (through a friend). I tried preparing some but my chotusa mixie didn’t help me much! The recipe asks for 1 tsp Goda Masala. If you don’t have any, replace it by 1 tsp Corriander Powder, 1 tsp Garam Masala and ½ tsp Cumin Powder.

This dish is my entry for RCI Maharashtrian Cuisine, V of Indian Vegetables and JFI-Eggplant!

Vangyacha bharit is served as a dry sabji. It is usually not prepared in meals prepared to end/break fasts.(upwaas) I served Vangyacha Bharit and Pithla with bajrichi bhakri.. Both when served with bhakri make the two best Maharashtrian combo meals!

Vangyacha Bharit

What you need:

2 long (preferably thin) Brinjals/Eggplants
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
2 Green chillies, chopped

2 cloves Garlic, chopped
1 medium Onion, chopped
1 tsp Red Chilli Powder
1 tsp Goda Masala
½ tsp Turmeric
2-3 tbsp roasted Peanut Powder

2 tbsp Corriander chopped
Salt
Oil

How to proceed:

1) Apply oil on brinjals and bake/roast it on the gas.
2) Constantly keep rotating it to bake it evenly on all sides.
3) Insert a knife to check if its cooked till center
4) Now keep these baked brinjals in a plate and cover it for 30-40 mins
5) Now you can easily peel off the brinjal skin
6) Remove the skin and the head/cap of brinjal, mash the pulp with hands/masher (alternatively put it blender to mash it evenly) and put it aside. Discard the water that accumulates at sides of the vessel due to covering hot brinjals. Also discard the uncooked part and part with seeds.
7) Heat 1-2 tbsp Oil in a pan, add mustard and cumin seeds and asafeotida.
8) When mustard seeds start spluttering, add chopped chillies, garlic and onion
9) Saute for a min or two and then add chilli powder, goda masala and turmeric
10) Now add mashed brinjal and mix well
11) Cook covered for some time. Add peanut powder and salt as desired
12) Serve hot with phulkas or bhakris.

Mattha

Mattha or spiced buttermilk is a very famous drink in Maharashtra. Mattha and Kairi Panha are the favourite beverages of Maharashtrians in summer time. Mattha is usually to be consumed after (heavy) lunch, mostly during the hot summer days.. This drink is prepared from buttermilk or “taak” as we call it in Marathi. The exact proportion of salt sugar n chilli gives mattha the unique taste. This is a must in weddings that usually take place in summers. This drink is good for digestion and is so refreshing that people can easily make some space for 2-3 glasses of Mattha even if they are full. :)

In Maharashtra, most (non working) ladies prepare “Tup” (Ghee) at home. Every day the “sai” (cream) that accumulates on the boiled milk is separately kept in a “chini maticha bhanda” (clay vessel) and once the vessel was full, the process of making ghee starts. The whole lot of saii was churned using a “rawi” to separate the “loni” (butter) and “taak” (buttermilk). This taak was used to make kadhi or mattha. The loni is then heated to prepare tup at home… Unforgettable are those days when the smell of the loni and ghee used to be so tempting that we used to eat dollops of loni as kids. And now, even a bite of it is “full of calories!” :D Anyways, the mattha is just as good for calorie conscious people as well.. So here's a glassful to beat the summer heat and for RCI Maharashtrian Cuisine!

Mattha

What you need:

½ cup Whole Yoghurt
1 cup Water
½ tsp Ginger, minced
1-2 Green Chillies, finely chopped
1 tsp Sugar
1 tsp Cumin seeds, roasted and coarsely pounded
Salt to taste
Chopped corriander for garnishing

How to proceed:

1) Beat the yoghurt and add water to it to make buttermilk
2) Add all above ingredients to buttermilk and mix well
3) Add more water if it’s too thick
4) Serve cold

*Addition of pepper n chaat masala instead of chillies gives the mattah another yummy taste!

Kanda Bhaji/Khekda Bhaji

Now now.. non veggies.. I am sorry to disappoint you.. this is not a dish with crabs.. don’t expect that from a vegetarian cook :) These are bhajis made from onions, Kanda bhaji, for RCI Maharashtrian cuisine.

Kanda bhaji needs no occasion.. lunch, midday snacks, dinner, weddings, or rainy days.. You just cant forget this :) These are cruchy dumplings prepared using besan and onion. More about the name.. There’s a historic fort in Pune, Maharashtra called Sinhagad fort.. It is a major tourist attraction and is famous mostly for the Khekda bhaji, Pithla Bhakri and Taak served there. Once I got a chance to ask this lady why its called so… She explained me that when they make these bhajis the onions take whatever shape they want which mostly resemble like a khekda (crab) as the thin onion slices come out from sides seem to be the crab’s foot and claws. The other reason that she told me was that these are as cruchy as fried crabs :D But this did not stop me from eating Khekda bhaji.. Something like “Listen to everything, but ignore the unwanted information”:D Sorry seafood lovers.. but I really cant stand these creatures.. and secondly I feel why be so selfish and kill these poor creatures.. just my views.. no offense meant!

Kanda bhaji is mostly enjoyed on a rainy day at a roadside thela with a cutting chai and some friends to chat with. In Pune, there was one such thela on JM road, opposite to the Z-bridge, which used to be a favorite joint on a rainy day.. Hot bhajis just made the day so refreshing and enjoyable.. Yesterday it was raining heavily here and so we had to stay home full day.. Its usually very depressing to stay home on a weekend and just stare at the rain[u guessed it right.. no one allows me to go out and get wet in the rains!] But a plate of hot kanda bhaji with a cup of tea just got the mood back to normal... Before I bug u more wit my love for it, here’s a plate of Kanda bhaji for you guys.. enjoy! :)

Kanda Bhaji

What you need:

1 cup Besan
2 small Onions, thinly sliced
2-3 tsp Red Chilli Powder
½ tsp Turmeric
2 tsp Ova (Ajwain seeds)
¼ tsp Baking Soda
Salt to taste
Oil for frying
Water

How to proceed:

1) Mix all the ingredients except oil and sliced Onions
2) Add enough water to make consistency of idli batter
3) Heat oil in a kadhai/pan
4) Add sliced onion to this batter in batches (don’t add all at once else onions will leave some water and the batter will become free flowing!)
5) Make bhajis such that onion slices are coated with the batter and there seem equal amount of batter and onion
6) Deep fry in oil and drain excess oil using paper tissues
7) Serve hot with tomato sauce or with a hot cuppa on a rainy day!! :)

Other than the usual spices- red chilli powder and turmeric, the uncommon spice used is Ajwain seeds. More than in cooking, I know Ajwain seeds for its medicinal values-as a home remedy for stomach ache, indigestion and throat problems. Well all goody goody about this spice just bcoz this recipe also goes for WBB#12 Spice it up! Btw, just add more red chilli powder to really “Spice it up!” ;)

Jwarichi Bhakri

Make way for the humble bread from Maharashtra- Bhakri. Making bhakri is an art and needs lot of practice and patience to attain perfection. People in Maharashtra, especially the grannies, still believe that if a girl knows how to make bhakris, then she can learn to cook all other things. Though this seems an exaggeration, its not such a difficult task!

Bhakris are made from different flours in different parts of Mahrashtra. Mostly Jowar(called Jwari in Marathi) flour and Maize flour in Solapur side, Rice flour in Konkan area, Bajri and Nachni flour in Khandesh and Vidharbha etc. Bhakri used to be the staple food in some areas of Maharashtra, but things have changed over time and there are few households (mostly in rural areas) where bhakris are prepared regularly. A personal opinion: Bhakris take a lot of time and hence cooking chapattis seems easier and convenient. It took me nearly 1.5 hrs to cook 7 bhakris :( thanks to my electric hot plate!

Bhakris are typically prepared on a special type of tawa/ hot girdle prepared from iron/aluminium. It’s a bit deep and circular and hence gives the bhakris a good shape when they puff up. The bhakris are baked on tawa first and then transferred directly on gas to make them puff. I am not lucky to have puffed bhakris here, but am glad that I find bhakri flour here :)

I prepared Jwarichi Bhakri yesterday evening and am posting it here for RCI Maharashtrian Cuisine! I am also posting some tips and preparation method from my mom who makes awesome bhakris. On my next trip to India, I’ll make sure to take a video of full procedure of a perfect bhakri preparation and post it!

Jwarichi Bhakri

What you need:

1 cup Jowar Flour (for 2 bhakris)
Warm Water

How to proceed:

1) Take a cup of flour and add warm water to it
2) Knead well to soft and pliable dough.
3) To test softness, press the dough gently with a finger. This should leave an impression on the dough. [If it leaves a hole, then dough is too soft]
4) If the dough is not kneaded well, the bhakris will develop cracks at corners.
5) Divide this dough in 2-3 parts
6) Heat the tava
7) Apply little water to both palms and put a part of dough in between palms and shape well to a ball and then flatten it.
8) Now spread dry flour in a large flat plate (normally a vessel called “parat” is used for this process) and put the falttened dough onto it.
9) Apply flour on one palm and using this palm, gently press the dough to flatten it
10) While flattening the dough, move it in circular pattern to ensure that bhakri does not stick to the plate
11) When the bhakri is flattened and ready, flip and lift it on both palms and place the bahkri on tawa [The side that was flattened should be baked first]
12) Now lower the heat and take some water in hand. Apply water over the full surface of upper side of bhakri.
13) Now raise the heat to normal. When this water starts drying, flip the bhakri to cook the other side
14) When the bhakri starts becoming brownish on the other side, remove from tawa from gas and directly put the bhakri on gas
15) If you are lucky, the bhakri will puff well. On gas, cook both sides till they get dark brownish stains.
16) Take off the heat and place tawa back on gas. If the sides of bhakris seem uncooked, cook the sides on tawa.
17) Hush.. Bhaikri taiyar! (ready to eat) :)

Tips for good bhakris:

* The flour should not be very fine, but a bit coarse
* Use luke warm water for kneading
* Knead knead knead
* Knead the flour in batches for 2-3 bhakris, not all the flour at one time

Ukadiche Modak

After Gulpoli and Puranpoli for Makar Sankranti and Holi respectively, its time for the biggest festival celebrated in Maharashtra, the Ganesh Utsav/ Ganesh Festival.. Lord Ganesh/Ganpati being the favourite god of all Maharashtrians, this festival is celebrated on account of His birthday. :D It comes sometime in Septemer, on the day of Vinayak Chaturti [4th day of the month of Bhadrapad] and lasts for 10 days, ending on the day of Ananth Chaturdarshi.. On the first day of this festival, people bring home Ganesh idols made from clay. For the next 10 days, the idol is worshipped- Puja, Aarti and then Naivedya/Prasad. :) The last day is the day of “Visarjan” when the idol is immersed in water saying “Ganpati Bappa Moraya, Pudchya Warshi Laukar ya!” (Come soon next year!) Some people do the Visarjan after 11/2, 2, 5 or 7 days.

Here are some artistic pictures of Ganesh representing His different names. These pictures came through a forwarded mail with the title “Akshar Ganesh” and were so artistic that I thought of sharing it with you people! Open in new window to view original size!

Ganesh Festival celebrations were limited to homes until Lokmanya Tilak, a freedom fighter from Maharashtra, started this festival as “Sarvajanik Ganesh Utsav”(public Ganesh Festival) in the pre-independence period in Pune, with the motive of getting people together and celebrating the festival which provided an easy opportunity for the freedom fighters to convey their ideas about independence to the public. Till date, people from Pune and from other cities in Maharashtra celebrate this festival with full josh! There are big Ganesh idols at every nook and corner by small and large societies/ mandals. The Ganesh festival from Pune and Mumbai are very famous and people come down from nearby places to watch the last day procession (called “Visarjan Miravnuk”) which sometimes lasts for 30-32 hrs. A large amount of money is spent on sets and decorations for the 10 day celebrations as well as for the procession.

Coming to the important part of the festival.. yes obviously the feasts :) Ganesh festival is incomplete without the naivedya of Ganesha’s favourite food-the modaks.. Modaks are prepared in different ways, some can be the stuffed ones and some can be the ones made from khava/mava. The stuffed ones can be normal fried modaks or the steamed ukadiche modak. The khava modaks are just khava put in moulds and comes in various flavours like amba modak, pista modak etc. At our place, mom makes the fried modaks which I’ll post some other time. Today I’ll be posting Ukadiche Modak for "RCI Maharashtrian Cuisine".

Since these were never prepared at my place, I used to eat them like a “havrat”(greedy) whenever I got a chance to :) Especially at my workplace, where a big ukadicha modak used to be a sweet dish once every 2-3 months. We generally used to have team lunch and on such days, there would be 4-5 modaks infront of me, generously given up by calorie conscious and non-sweet eating colleagues! :) My love for sweets and chaats is well known by most of my friends :) Since I fast on chaturtis, I decided to try these as Naivedya for last week’s chaturti. I followed the recipe mostly from Mumbai Masala. This seemed to be one risky recipe to try hence started with small amounts :D The modaks turned out very well.. heavenly taste!! I am sure Lord Ganesh wud have been happy with the naivedya ;) the only problem was that the covering turned out a bit thick than expected. The covering seemed more than the filling. The covering wasn’t getting rolled properly and was breaking so often hence had to make it thick. And the shapes of just 2 modaks seemed perfectly like modak.. Hence it’s just these 2 modaks for you guys.. enjoy!! :)

Ukadiche Modak

What you need:

For the covering:
½ cup Rice Flour
½ cup Water
2 tsp Ghee
A pinch of Salt

For the filling:
1 cup Coconut, shredded
½ cup Jaggery, grated
1 tsp Poppy Seeds, roasted
1 tsp Cardamom Powder

How to proceed:

For the filling:
1) Heat a pan and put jaggery in it
2) When jaggery starts melting, add 1 tsp Ghee and coconut to it
3) Mix well and cook on medium heat for 5-6 mins
4) Add cardamom powder and roasted poppy seeds
5) Filling is ready, keep aside to cool

For the covering:
1) Boil ½ cup water, add ghee to it
2) Add rice flour to boiling water and miz well stirring continuously
3) Add salt, mix well and cook covered for 2-3 mins
4) Remove from heat and knead well into a soft flour when its hot
This dough is called Ukad and hence the name!

Putting it all together:
1) Divide the dough into small balls
2) Roll each ball to size of puris
3) Place this on the palm and add some filling to it
4) Bring together the ends in form of plates and form a tip and seal
5) Repeat the procedure for rest of the modaks
6) Put these modaks in a steamer/cooker (do not put weight/whistle) and steam for 15-20 mins. The abobe ingredients make 7-8 modaks
7) Serve hot modaks with Ghee… aahh.. they just melt in the mouth.. Oops.. did we forget to offer the naivedya/Prasad?? ;)

This is also my entry for WTSIM-Stuffed Dumplings... I hope the modaks qualify the deadly tests ;)

Gavaarchi Bhaaji

Gavaar bhaaji was not on my list as an entry for RCI Maharashtrian Cuisine! Firstly, I don’t like gavaar, secondly I don’t get it here. But I had to post it. Firstly because my husband loves it, secondly because I found some fresh gavaar yesterday at the Indian store here, thirdly coz I cooked it for my husband yesterday and he loved to taste it nearly after 4-5 yrs and lastly coz I happened to taste it and could find no reason why I haven’t been eating it from so long! :)

Gavaar falls into the beans category, (called gavaarchi sheng in Marathi) popularly eaten as a dry vegetable in Maharashtra. Some people who don’t like to eat gavaar make excuses like “Only gavaar (meaning illiterate in Hindi) eat gavaar (the vegetable)!” It is a dry sabji, and a stir fry one! Not too much of a hassle to cook it and tastes good when served with hot rotis..

Gavaarchi Bhaaji

What you need:

300 gm Gavaar (Cluster beans)
1 big Onion
1 tsp Cumin Seeds
1+1/2 tsp Red Chilli Powder
½ tsp Turmeric
Salt to taste
Oil

How to proceed:

1) Discard the ends of gavaar and cut each into 2-3 pieces of 1 inch each
2) Wash the cut gavaar and cook it in cooker for 1 whistle
3) Heat 1-2 tbsp oil and add cumin seeds to it
4) When the seeds start spluttering, add chopped onion and fry till it is a bit cooked
5) Now add red chilli powder and turmeric and mix for a few secs
6) Now add gavaar and mix well
7) Add salt, mix and cook covered for 5-10 mins
8) Serve hot with chapattis/rotis

Matkichi Usal

When it comes to Maharashtrian food, one category of dry vegetables is typically the Usal. Usal is a vegetable made from whole beans and legumes (sometimes sprouted). The most common ones being Matki Usal (Sprouted Moth Beans), Moong Usal(Whole green gram), Olya Watanyachi Usal (green peas), Chawlichi Usal(Whole Black eyed beans), Walachi Usal, Harbaryachi Usal(whole green chana) etc. These lentils are high sources of proteins and best for surviving in places where fresh Indian vegetables are scarce. Oh yes... at my place I cook these twice a week! :D Here's Matkichi Usal for RCI Maharashtrian Cuisine and "U of Indian Vegetables"

Matkichi Usal

What you need:

1 cup Matki (Moth beans), sprouted
1 Onion, chopped
1-2 tsp Garlic Ginger paste
2-3 tsp Red Chilli Powder
2 tsp Garam Masala
½ tsp Turmeric
1 tsp Cumin Powder
1 tsp Corriander Powder
1 Tomato, chopped (optional)
2-3 strands of Corriander
Oil
Salt to taste

How to proceed:

1) Wash and soak matki for 5-6 hrs.
2) Drain water and put in thin wet cloth for sprouting. [this process might take 1-2 days]

Read more @ sprouting tips by Nupur here.
3) Put sprouted matki in cooker and cook for 1 whistle (if cooked more, it will become mushy!)
4) Heat oil in a pan, add ginger garlic paste and onion.
5) Saute till onions turn translucent
6) Now add all spices and mix well
7) Add matki and salt and cook covered for 5-10 mins
8) Garnish with chopped tomatoes and corriander. Serve hot with phulkas

* If some gravy is desired, add water and 3-4 tbsp roasted groundnut powder

Upma

Upma is the second best and favourite breakfast item for Maharashtrians after the lovely Kanda Pohe! A quick and nutritious breakfast prepared from coarse semolina, it is also called as “Tikhat Sheera”. Here's Upma for RCI Maharashtrian Cuisine and Nupur's "U of Indian Vegetables"

Upma

What you need:

1 cup Coarse Semolina (Rawa)
1 Onion (chopped)
1 Tomato (chopped)
3 tsp Urad Dal
5-6 Curry Leaves
3-4 Green Chillies
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Pinch of Asafoetida (Hing)
½ tsp Turmeric Powder
2 cups Warm Water
2 tsp Shev (optional)
2 tsp Grated Coconut (optional)
Few strands of Corriander
½ Lemon
Salt to taste
Oil

How to Proceed:

1) Roast Semolina for 5 mins
2) Wash and soak Urad Dal in water for 10 mins
3) Heat oil in a pan, add curry leaves, mustard seeds, cumin seeds, asafoetida and chopped chillies
4) Add Urad Dal and chopped onion and fry till onion turns slight brown
5) Add turmeric and chopped tomato and cook for 2 mins
6) Add Semolina and mix well for 5 mins
7) Add Salt as required
8) Now add warm water and stir continuously to avoid lump formation.
9) Keep stiring at intervals on medium heat for 5-7 mins
10) Serve hot garnished with shev, grated coconut, chopped coriander and a dash of lemon.

Katachi Aamti

In continuation to my previous post for Puran Poli, here’s katachi aamti for RCI Maharashtrian Cuisine. Katachi Aamti is one the favourite spicy curries in Maharashtra. It is usually prepared with puran poli using the water in which chana daal is boiled. I love this aamti so much that I prepare it very often without puran poli and eat it with rice. Don’t worry about the cooked daal.. I make chana daal kheer :D This aamti is also known as rasshi in North Maharashtra and yelavni in the solapur region! Whenevr my mom makes puran poli, she takes some of the puran poli dough and puts small pieces of it in this aamti. These dumplings, known as dubukwade, taste awesome! :) At mom’s place, I see to it that all dubukwade fall in my bowl :D Mahrashtrina goda masala gives a nice flavour to this dish. Unfortunately I didn’t have any :( But still nothing much to miss.. mom’s recipe with all the remaining ingredients make my aamti “ek number”(number 1/superb)!! ;)

Katachi Aamti

What you need:

1 and ½ cups Katache Pani
1 piece Cinnamon
2 bay leaves
8-10 curry leaves
1 tsp Mustard seeds
1 tsp Cumin Seeds
A pinch of asafoetida
2 tsp Red Chilli Powder
2 tsp Garam Masala
½ tsp Tamarind concentrate
3 tsp Jaggery
2 tsp Cumin Seeds, roasted
3-4 tbsp Dry coconut, grated and roasted
Salt to taste
1 tsp Corriander, chopped
Oil
Water

How to proceed:

1) Grind roasted cumin seeds and coconut to a thin paste
2) In a cooking vessel, add katache pani, tamarind, jaggery, red chilli powder, garam masala and salt to it. If you have Mahrashtrian goda masala, add 1-2 tsp of it
3) Bring this to boil and then add coconut paste
4) Boil for more time, add water if its too thick
5) In a separate pan, heat oil and add cinnamon, bay leaves and curry leaves to it. Then add mustard seeds and cumin seeds and a pinch of asafoetida.
6) When mustard seeds start spluttering, transfer the tadka to the aamti
7) Mix well and boil for another 5 mins.
8) Garnish with corriander and serve hot with puran poli.

Puran Poli

After the lovely gulpoli for the first important festival- Makar Sankranti in Maharashtra, lets move to the second next important festival.. the festival of Holi, which comes sometime in March and (in food) is famous for the yummy Puran Poli, a very famous marathi dish that I specially prepared today for RCI Maharashtrian Cuisine.. Holi is incomplete without the naivedya (prasad) of Puran Poli. It is served with katachi aamti whose recipe will follow soon.

Holi in Mahrashtra is celebrated on full moon day in the month of Phalgun- sometime in early March. On this day, a bonfire is made using a branch of eucalyptus tree, wood and dungcakes and this bonfire is worshipped by presenting a naivedya (prasad/offering) of PuranPoli and cocunut.. The bonfire symbolizes the destruction of evil and bad thoughts. Scientifically, the bonfire provides with some relief from the cold in March :D On the second day, Dhuliwandan, people play with colors and water. In Maharashtra, the festival of colors is less observed on this day, but is celebrated with full josh on the day of “Rang Panchami” which comes 20-21 days after holi... Actually schools and colleges have holiday on RangPanchami and not on Dhuliwandan.. But who cares... People like me used to celebrate Dhuliwandan in college with friends and Rang Panchami with relatives and friends later.

I have been eating this puran poli from childhood.. not just on holi but on special occasions/festivals such as Gudhi Padva (Maharashtrian New Year), Bail Pola (a festival where farmers honor the bullocks used at farms) or as a “shahi bhojan” for visiting guests. But this was my first chance to try my hands at it.. I had a tough time making these.. the pictures can say more.. but I didn’t have time and patience to make it again.. so decided to post the recipe wit the sad pictures.. will change the pics next time I make better ones which I dunno when coz my hubby doesn’t like puran polis and I am too lazy to take so many efforts to prepare it just for myself… Actually the taste was perfectly as expected but the looks and profile were not as expected ;) Thought of ditching it, but then had planned it for RCI. As long as I can promise the sincerity in taste, I am sure u'll excuse me for the pics :D

Puran Poli is bread stuffed with a sweet chana daal mixture called puran. In the early days before the invention of mixers and puran machine, a stone grinder called "pata warwanta" was used to make the puran. Hence puran poli might have been a big fuss in earlier days, but not anymore thanks to so many inventions popping up every other day! :) The process of making puran differs within parts of Mahrashtra. My mom directly mixes the boiled chana daal with sugar/jaggery and then grinds it in a mixie while my mummy(MIL) again cooks the boiled chana daal while mixing it wit sugar. Use of sugar makes the polis soft while adding jaggery is better for calorie conscious guys ;) I usually mix them in equal amounts for a win-win situation. :) Only one of then can be used according to desired sweetness.. doesnt matter for gourmets!! ;) The puran poils are usually of size of normal roti, but in Northern Mahrashtra region (known as Khandesh), the puran polis nearly 3-4 times the size of normal roti, say 10-12 inches in diameter. They are prepared on the earthern gas- “chulha” using a special eathern vessel called “khapar” as the base for cooking/roasting the puran poli. These puran poils are called “khaparachya puran polya” and are usually folded after cooking so as to ease the eating process. In the summer season, these are served with Aamras (Mango pulp mixture) while at other times with rice kheer. In the other regions of Maharashtra, puran poli is served with katachi aamti, the perfect combo! For the time, enjoy Puran Poli, katachi aamti will soon follow :)

Puran Poli

What you need:

For the covering:
1 cup Maida(Plain Flour)
1 cup Atta(Wheat Flour)
½ tsp Salt
Oil
Water

For the filling (puran):
1 cup Chana Daal
1/2 cup Jaggery, grated
1/2 cup Sugar, powdered
* 1 cup just Sugar/Jaggery can be used if the other is unavailable
1 tsp Cardamom Powder
½ tsp Nutmeg Powder
Ghee for roasting

How to proceed:

For the covering:
1) Sieve both flours and mix well
2) Add salt and a tsp oil and knead to a really soft dough and keep it aside in another plate
3) In the kneading pan, spread some oil, add some water and then spread the dough evenly over it and cover with a thin wet cloth and keep aside for an hour

For the filling (puran):
1) Cook chana daal with ample quantity of water in cooker for 2 whistles
2) When cooker cools, remove daal and place in a strainer to remove water. *Retain* this water for Katachi Aamti. This water is called Katache pani.
3) Add grated jaggery, sugar, cardamom powder and nutmeg powder to the daal. Cook in a pan for 10-12 mins stiring constantly
4) When cold, put in a puran machine/mixie. Thin smooth lumpfree puran is ready for puran poli
5) If the puran is watery, tie in a cloth and hang it for sometime to remove water from it.

Putting it all together:
1) When its time to make puran polis, knead, knead and knead the dough to mix the added oil and water and to make the dough lump free(if any)
2) Take some dough and knead it well. Now roll it using rice/wheat flour. When its as big as a puri, put a big ball of puran at the center and close from the sides so that puran does not come out.
3) Roll to size of roti taking care that puran does not come out (this happens with first timers like me :D)
4) Put some ghee on hot girdle and place the puran poli over it.
5) Add ghee on sides and when cooked, flip to cook on other side as well.
6) Serve with spicy katachi aamti!