Jowar Lal-math Dhirdi

Easy to make and highly nutritious breakfast .

Gluten high protein breakfast for busy mornings.

Ideal for kid's tiffin as well as office lunch.

Bajra Kothmir Thalipith

 

Yummy millet breakfast which can be prepared easily during the morning rush hours .

Ideal for kid's tiffin as well as for office lunch box also .

#bajra #easyvegetarianrecipesindian #easybreakfast #easyvegbreakfastrecipes #easybreakfastidea #bajrarecipe #bajrabreakfast #milletbreakfast #easymilletrecipes #milletrecipe #easyrecipes #bajrathalipit #thalipithrecipe #milletthalipith #kidstiffinrecipe #nutritiousanddelicious #healhtyrecipes #healthybreakfast

Kolhapuri Akkha Masoor

 

Akkha Masoor is a very tempting and super delicious Maharashtrian dish .

It is a very famous recipe of Kolhapur though it is equally popular in Karhad, Sangli & Islampur too.

Today I have shared step by step perfect recipe of Kolhapuri Akkha Masoor along with the secret authentic garam masala recipe too.

Gavhachi Ukadpendi ( गव्हाची उकडपेंडी )

 

This is a traditional maharashtrian recipe which makes a very comforting breakfast.

Though lesser known it is very healthy & easy to make.

It can also be had for snack or you can pack it tiffin too.

Cut onions and sev add a lovely crunch to this soft melt in mouth breakfast.

Kala Mutton (Khandeshi Mutton Curry)

 #sweetnspicyaromas

#kalamutton #muttonrecipes #blackmutton Kala mutton (काळं मटण) or Black Mutton is an iconic non veg mutton delicacy of Maharashtra state from Khandesh region . The black colour is obtained by charring dry coconut and onions directly on fire which gives this dish an amazing flavour .

As the month of Shravan is considered auspicious many people observe fast during the whole month and hence it is a practice in many regions of Maharashtra to celebrate the end of Ashadh month by preparing Kala mutton (काळं मटण) .

So you too try out this mouth watering mutton to enjoy with your family and friends .

Daliya wadas

 This Holi avoid deep frying and celebrate Holi with these delicious wadas without compromising the taste ..

#SweetnSpicyAromas Wish you all a very Happy & Healthy Holi . This Holi avoid deep frying and celebrate Holi with these delicious wadas without compromising the taste .. Do try them and give us your feedback in our comment section as it helps us in improvising . Related Videos you may like to watch 1-Instant Jowar Idli/ इन्स्टंट जवार इडली https://www.youtube.com/watch?v=jKiOt8DeK3k 2 - Aloo Matar Pattice/Tikki, आलू मटर पॅटीस टिक्की https://www.youtube.com/watch?v=2HG1T9LKmMI&list=PL6GP8V96VeLIZ-wu1899b2UMIPRFgdwxV&index=4 3 - Green garlic dosa, ओल्या लसूणपातीचे आयते https://www.youtube.com/watch?v=z2miTNFNkdE&list=PL6GP8V96VeLIZ-wu1899b2UMIPRFgdwxV&index=3 4 - Bajra veg pizza https://youtu.be/GWZvoh-1QPA 5 - Sabudana Wada Waffles https://youtu.be/WChYjsl4Ttw 6 - Cheese stuffed creamy mushrooms https://youtu.be/K4zfluxbrVA

#EasyBreakfastRecipes #breakfastdishes #easybreakfastideas #HealthyRecipes #EasyHolirecipes #Nofryrecipes #Lessoilrecipes #Daliyarecipes #Daliyawada #Mixvegrecipes #kidsfavourite #partyrecipes #easysnacks #teatimesnacks

Matar Rassabhaji (Green Peas Masala)

 This delicious recipe is made with just one basic masala .

#WinterSpecialRecipe #EasyMatarRecipeIndian #BestMatarRecipe #GreenPeasMasala #EasyOneMealDish #BreakfastDishes

Healthy Winter Breakfast, Green garlic dosa, ओल्या लसूणपातीचे आयते/हरे लहसन का डोसा

 #SweetnSpicyAromas

Green garlic is easily avalaible during winters . These green garlic dosas known as “Olya lasaniche ayate” is a traditional Maharashtrian breakfast recipe .

These delicious aayte are very easy to make with very few ingredients and are very healthy and nutritious too .

Just remember that to make perfect soft aayte the consistency of batter should be watery and while spreading the batter on tawa spread it as thin as possible.

These aayte taste amazing with just home made butter (लोणी / मक्खन) or clarified butter ( तूप / घी ) Or you can also serve them with pickle or ketchup .

#WinterSpecialRecipe #Immunitybooster_recipe #AyateRecipe #Greengarlicdosa #GreenGarlicspringoniondosa #Lasunpaatdosa #ओल्यालसूणपातीचेआयते #हरीलहसनकाडोसा #लसूणपाल्याचेडोसेधिरडे #हिवाळीनाश्ता #मुलांसाठीपौष्टिकखाऊ #EasySnacks

Winter Special Kulith (Horsegram) Curry, सर्दीयों में खास कुलीथ मसाला/कुळीथाची उसळ, हुलगा

 #SweetnSpicyAromas

Kulith or Horse gram is a dark brown coloured lentil which is flat in shape .

It is known as a miracle super food as it is a storehouse of many minerals like phosphorus, calcium, protein and iron.

Kulith being heaty in nature is usually consumed in winter season .

It is considered beneficial in weight loss, diabetes, kidney stone problems, common cough and cold and much much more .

Though people having acidity should try to avoid kulith due to it’s heaty nature . Ingredients -

1 cup Kulith (Horsegram) 2 onions 2 tomatoes 3-4 tbsp freshly grated coconut 1 green chilly 2-3 garlic flakes Small piece of ginger fistful of coriander leaves 4-5 tbsp oil 1 tsp – mustard seeds (rai/sarson) 1/2 tsp cumin seeds (jeera) 1/2 tsp turmeric pd (haldi) 1 tsp chilly powder (lal mirch pd) 1 tsp garam masala Salt as per taste For extra tadka - 1 tbsp oil 2-3 chopped garlic Few chopped curry leaves 2 dry red chillies Coriander leaves for garnishing

#WinterSpecialRecipes #KulithMasalaCurry #HorsegramMasalaCurry #कुलीथमसाला #कुळीथाचीउसळ, #हुलगा

Bhajani Thalipith ( भाजणीचं थालीपीठ )

Bhajaniche Thalipith is a famous traditional Maharashtrian dish usually made for breakfast . But this healthy and filling dish also makes a wonderful one meal menu . 

It basically looks like a thick pancake . We can add our choice of grated vegetables , chopped onions  and alter the taste as per our liking . 

The main flavour is of roasted mix of various flours known as bhajaniche pith . This bhajani pith is readily available in Maharashtra at any grocery store or a Food mall . But some prefer to make this at home . 

So for those who are interested in making this flour at home or for them who are staying where this flour is not easily available please click on this link for the recipe of bhajani pith . 

Ingredients 

2 cups - bhajani pith 

1- onion finely chopped 

1/2 cup - grated carrot 

1/2 cup - grated cabbage 

2 - green chillies finely chopped

fistful - fresh coriander leaves finely chopped

1 tsp - chilly powder 

2 tsp - grated jaggery 

salt to taste 

oil for smearing the pan 

Method 

Mix all the above ingredients except oil . 

The mixture should be much thicker than idli or pakoda batter but much softer than chapati dough . 

Now heat the non stick tawa or a flat pan . 

Smear it nicely with oil . 

Take handful of this batter and directly spread on the tawa carefully with your hand . 

For even spreading dip your hand in water and then keep on pressing the batter on tawa on all sides in circular motion . 

Add a tsp of oil on top and sideways of thalipith and cover it with a lid . 

Cook for 3/4 minutes on slow to medium flame on one side and then flip it carefully .  

Cook the other side too without keeping the lid . 

Serve hot with homemade butter , green chutney , ketchup or onion curd raita .

Bhajani Pith ( भाजणीचं पीठ )

Bhajani Pith is a mix flour made of certain daals and cereals . 

This bhajani pith is used in most of the maharashtrian kitchens to make thalipith , wada (fried puris) or chakali . 

The mix of different daals n cereals gives this blend a lovely flavour . 

For those who do not wish to make the flour at home this bhajani pith is easily available in Maharashtra at any grocery store or a Food mall . 

But some prefer to make this at home & it is not at all difficult . 

So let's see how it can be made at home . 

Very soon will post the recipe of bhajani thalipith made with this flour . 

Ingredients :

1 cup....................chana daal
1 cup...................urad daal
1 cup..................wheat
2 cups................rice
2 cups...............jowar
2 cups .............bajra
1 cup................coriander seeds
4 tbsp...............cumin seeds

Method :

Dry roast all the daals and cereals separately for at least 10 minutes each till they give out a nice aroma . 

Take care to keep the flame of the gas low throughout.

Also roast coriander and cumin seeds separately.

When they cool down grind everything together in  a grinder or get the mix ground from a flour mill.

This Bhajni atta is very versatile and can be used for Thalipith , Chakli , Wade etc . 

Motichur Laddoos ( मोतीचूर लाडू )

Some people make the boondi used for these laddoos at home . But I have used the saltless boondi which is readily available at most of the sweet and farsan shops .
Edible camphor that I have used it totally optional but it lends a heavenly flavour which one should rather not miss . 
Most of the Indians who  have heard or had been lucky enough to eat the boondi laddoos offered as prasadam at Lord Tirupati temple will certainly know what I mean . 

Ingredients - 

1/4 kg - saltless boondi 
half cup - almond and pistachio slivers
2 tbsp - raisins
half tsp - cardamom powder 
one small piece - edible camphor 
2 tbsp - ghee 1 
1/2 cup - sugar 
1 1/2 cup - water 

Method - 

Boil the water and sugar together and make one string syrup . 
The sugar syrup should not be very thick or very thin.
Add to it cardamom powder and camphor . 
Now to this syrup add dry fruits and boondi . 
Mix everything well and cover the vessel with a lid . 
Keep the vessel covered for 10/15 minutes . 
The boondi will absorb all the syrup and become soft . 
When the mixture is still warm smear your hand with ghee and make laddoos . 

Red lentil stir fry ( मसुरीची उसळ )

Ingredients : 

1 bowl whole masur ( red lentil )
1 big onion  ( chopped )
2 green chillies ( cut into two )
2 tbsp oil
1/2 tsp mustard seeds
1 pinch hing ( asefoetida )
1/4 tsp haldi ( turmeric pd )
1 tsp sugar
salt as per taste

For Garnish :

chopped coriander leaves
grated fresh coconut

Method : 


Wash and soak masur in water for 4 to 5 hours .

Drain out all the water .

Heat oil in kadhai and add mustard seeds .

When they splutter add chillies and hing .

Add chopped onions and saute till trasnparent .

Add drained whole masur , salt , sugar , haldi and stir well .

Add 1/2 bowl water and cover the kadhai with a lid .

When the usal is cooked and masur becomes soft switch off the gas .

Garnish with coriander leaves and grated coconut .

Bombay Duck gravy ( बोंबलाचं बुजणं )

Ingredients :

5 - 6 ........................ Bombay Ducks ( cleaned and cut into 2 )
15-20 ...................... garlic flakes ( chopped )
1 medium .............. coriander leaved bunch ( cleaned washed and chopped )
1 ............................. green chilly ( chopped )
1 t sp .................... CKP masala or any garam masala
1/2 t sp .................. turmeric pd
1 tb sp ...................... tamarind extract ( soak tamarind in water and squeese the juice )
1/4 cup or more .............. oil
salt as per taste

Method :


Heat oil in a pan and saute the chopped garlic in it till golden .

Add to it chopped chilly and coriander and saute for a minute .

Now add all the masalas , tamarind juice and salt and mix well .

At the end add cleaned pieces of bombay duck and very little water .

Carefully mix everything , cover the pan with a lid and cook for 5 minutes .

This variety of fish is very delicate and gets cooked very soon don't use a spoon to mix once the fish is cooked .

Groundnut Chutney ( शेंगदाणा चटणी )

A simple yet delicious dry chutney which is very famous in Solapur a district in Maharashtra . The groundnuts roasted in oil make the chutney very crunchy which adds to the hot flavour of this chutney . 

Ingredients - 

1 bowl .............................. Groundnuts 

10 - 15 ............................ garlic 

2 tbsp ............................. red chilly powder

little ............................... tamarind 

1 tbsp ...........................  ground nut oil 

salt as per choice 

Method - 

In a pan heat oil and roast groundnuts till they become crispy and give out nice aroma . 

Also fry garlic in same oil till golden brown in colour . 

Now add chilly powder and immediately turn off the gas . 

Grind everything in mixer when still warm . 

This makes the chutney crunchy yet sticky as the oil in nuts comes out . 

Serve with jowar bhakri or chapati . 

Cucumber Salad ( काकडीची कोशिंबीर )

Koshimbir in marathi means salad .
This salad is made with very few ingredients which are easily found in your kitchen .
You can omit any ingredient if you don't like it or you if it is not easily available in your area .
But each ingredient used imparts its unique taste and enhances the taste of this very refreshing , crunchy and low calorie side dish .....

Ingredients : 

2 cucumbers ( peeled and chopped )
2 / 3 tbsp roasted peanuts ( slightly crushed )
2 chillies - finely chopped
2 tbsp - coriander leaves chopped
2 tbsp -  grated fresh coconut
1 tsp lemon juice
salt and sugar as per taste

For tadka : 

1 tbsp - ghee
1/2 tsp - mustard seeds
a pinch of hing  ( asefotida )
1 dry red chilli
8/10 curry leaves

Method : 

Take a vessel and mix all the items listed under ingredients .

Heat ghee in kadhai and add mustard seeds.

When the splutter add red chilli and curry leaves .

Add hing and immediately switch off the gas .

Add this tadka to your above mixture .

The tasty delicious salad is ready to eat .

Bombay Ice Halwa ( महिमी हलवा )

Ice halwa or mahimi halwa is very popular sweet of Mumbai which is believed to be originated in the city itself .
Anytime you feel like having something sweet you can easily prepare this halwa in no time with very basic ingredients at hand .


Ingredients - 

1 n 1/2 cup ............... milk
1 cup .......................  sugar
1/2 cup ....................   ghee
1/4 cup ...................  cornflour
1/2 t sp  .................... cardamom pd
garnish .....................  almond and pistachio slivers
2/3 drops .................... edible colour ( optional )

Method - 

Grease a butter paper with ghee and keep it on a steel plate .

In a non stick pan add milk , sugar , ghee and cornflour and mix well taking care that no lumps are formed .

Keep on stirring continuously on a low to medium flame .

After some time the mixture will start thickening .

Add cardamom powder and continue stirring till the mixture starts leaving the sides of the pan .





Pour the hot mixture on the greased butter paper .





On the top of mixture keep another butter paper and roll it into thin square shape .





Remove the upper butter paper carefully .

sprinkle the almond pista slivers and press a bit so that they stick to the mixture .





Keep the plate in fridge for an 2 to 3 hours till the halwa becomes hard.

Then cut into square slices along with the butter paper .

Rice flour ukad ( तांदळाची उकड )

I just love the cuisine of Konkan for its simplicity . 

The easily available ingredients , mild use of spices and the ease with which the dishes can be preapared just amazes me . 

We all have certain comfort foods which we love to have anytime anywhere . 

One such comfort food of mine is this dish known as 'ukad' ukad in marathi means to steam and that's what exactly this dish is all about . 

Ingredients -

1 cup .......................... rice flour 

4 cups ........................ sour thin buttermilk 

1 tb sp ........................ chilly garlic paste ( can also use ginger chilly paste ) 

1 t sp ......................... sugar ( optional )

1/4 t sp ...................... turmeric pd 

a pinch of .................. asefoetida ( hing ) 

1/2 t sp ...................... mustard seeds 

8/10 ........................... curry leaves 

3/4 tb sp .................... oil 

for garnish .................. freshly cut coriander leaves

salt as per taste 

Method -

Mix well the buttermilk , rice flour , chilly garlic paste , salt , sugar and turmeric so that there are no lumps . 

Heat oil in a pan and add mustard seeds , when they splutter add curry leaves and hing . 

Now pour the mixture in the pan and stir continuously . 

Keep the flame medium to low . 

The mixture will slowly thicken and start leaving the sides of pan . 

At this point cover the pan with a lid and just cook for 2 more minutes . 

Serve hot garnished with corianders leaves and toppled with a spoonful of raw oil on it . 

Undalkaal ( उंडलकाळ )

This is a traditional sweet dish from Konkan . 

Just as other konkan sweets this dish too has coconut and jageery . 

The simplicity and yet the amazing taste of this yummy sweet is just surprising . 

This dish is usually made during the festivals as naivedyam ( offerings to God ) . 

Ingredients - 

1 bowl ...................... grated fresh coconut 

1 bowl ....................grated jaggery 

1/2 t sp ..................... cardamom powder 

1 small cup ............... rice flour 

ghee 

almond pistachio slivers for garnish 

pinch of salt

Method 

In a non stick pan add 1 tb sp ghee , grated coconut and 3/4th of grated jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

In another pan heat 1 small cup water , remaining jaggery , 1 t sp ghee and a pinch of salt . 

When the water comes to boil add the rice flour and stir it continuosly . 

Let all the water absorb in the rice flour . 

Keep on stirring till you get a soft smooth dough . 

Switch off the gas and let the dough cool down a bit . 

Now greash your hands with ghee and make small pea shape balls of this dough . 

Heat ghee in a pan and shallow fry these balls till golden and crisp . 

Add the above coconut jaggery misture to these balls . 

Carefully mix everything without breaking the balls . 

Garnish with almond pistachio slivers and offer as a naivedyam to the God . 

While eating always serve hot . 

Stuffed Bananas ( भरली केळी )

This delicious sweet dish is a speciality of CKP community of Mumbai . 

Bananas used in this dish is a special variety called rajali ( राजाळी ) . 

These bananas are thick stout and reddish in colour and have a grainy texture . 

If this variety is not available in your area you can also use the long yellow South Indian bananas . 

Ingredients - 

3 .......................... Rajali bananas 

1 bowl ................. grated fresh coconut 

3/4 bowl ..............grated jaggery 

1 bowl ................. thick coconut milk ( grind grated coconut and extract the juice ) 

3/4 tb sp ...............ghee 

1/2 t sp ................ cardamom pd 

1 tsp .................... almond and pistachio slivers 

Method - 

In a non stick pan add 1 tb sp ghee , grated coconut and jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

This is the stuffing for bananas . 

Now peel the bananas and keep the peel aside . 

Cut the bananas into 2 inch pieces and give them two diagonal vertical cuts keeping the piece intact . 

Stuff these cuts with the coconut jaggery filling . 

Now in a pan add little ghee and saute the bananas carefully for 2/3 minutes till they are golden brown on all sides . 

Now remove the bananas from the pan and arrange the peels at the bottom of the pan . 

On the peels arrange the sauted bananas . 

Pour on them the thick coconut milk and if the some coconut filling is left that too sprinkle on top . 

Cover the pan with the lid and cook on low flame for 10 minutes . 

Move the bananas upside down and let the other side too cook for further 10 mintues . 

When cooked sprinkle the almond pistachio slivers and decorate . 

You can have this delicious sweet hot or cold as per you liking . 

The peels at the bottom of the pan prevent the bananas from burning . 

These crispy sweetish banana peels also taste yummy .