Rice porridge

This खीर or porridge is made for the नैवेद्य on the second day/ rishipanchmi on the arrival of Lord Ganesh.
Use of flavored rice like Basmati, Ambemohor enhances the taste and gives aroma to the dish.

It's very simple to prepare. Thanks to the pressure cooker!!!

1/2 cup rice-Wash and drain rice for 10-15 minutes.
Pressure cook with 1 cup water and 1 cup milk ( to make it more creamy, use full cream milk)for 10-15 minutes.
Mash the cooked rice with a ladle. Alternatively you can grind coarsely the drained rice before cooking. This is done to make the porridge more smooth.
Transfer the contents in a pan and add sugar as per your taste. Add more milk to adjust the consistency.
Cook for 5-8 minutes ( till it blends well) on low flame while stirring continuously.
Add blanched almonds,saffron and cardamom powder.
Serve cool or warm.

PatoLya

    हळदीच्या  पानातल्या पातोळया   (Stuffed pancakes steamed in  turmeric leaf)

 Turmeric or हळद /हल्दी  (Curcuma longa) is a herbaceous perennial plant from the Ginger family. Turmeric powder is made by boiling and drying fresh rhizomes of the plant by a lengthy process.
These leaves have a peculiar fragrance which gives a specific taste to the recipe.
Generally the fresh rhizomes are sown in the middle of May or before the monsoon begins, and you get these fresh leaves till monsoon is over. Then slowly the leaves turn yellow and you get the fresh turmeric rhizomes in the soil again which can be stored for the use in the following season.

Today is हरितालिका तृतीया, which is also called as 'TEEJ' in other states of India. The previous day of Lord Ganesha's arrival or Ganesh chaturthi. Goddess Parvati is offered this नैवेद्य .

Ingredients

5-6 fresh turmeric leaves

For the cover
1/2 cup rice flour
water to make a thick paste of the flour
a pinch of salt

For the stuffing
1/2 cup jaggery (grated)
1- 1 1/2 cup grated coconut
1-2 cardamoms(powdered)

Method
Heat the jaggery in a pan till it softens a little. Mix in the  grated coconut. Cook by stirring continuously on a low or medium low flame till it becomes dry so that it can be spread with a spoon ( not too dry).  You can add grated coconut if required to adjust the consistency. Let it cool.
Take rice flour in a bowl and slowly add water to make a thick smooth paste. Add salt to taste.
Apply little oil on the surface of each leaf.
Spread the rice paste over the leaf evenly with the spoon.
Spread the thin layer of the stuffing only on the half portion of the leaf as shown above.
Fold the leaf in half and press gently to close the sides.
Cook in a pressure pan/cooker without whistle/weight for 15-20 minutes.
Serve with sajook toop or ghee.

Porridge of puffed lotus seeds

मखान्याची खीर

Puffed lotus seeds also known as Gorgon nuts are called Makhana /मखाना in India.Here are the details....
Health Benefits of Makhana or Gorgon Nut

Makhana is used as a treatment for arthritis and rheumatic pains.
Like chrysanthemums, there are no side effects, nor drug interactions, to worry about when eating Gorgon Nut.
Makhana, has been widely used in traditional oriental medicine to cure a variety of diseases including kidney problems, chronic diarrhea, excessive leucorrhea and hypofunction of the spleen.
Gorgon Nut has been widely used in traditional oriental medicine to treat a variety of illness.
Nutrition of Makhana or Gorgon Nut
The popped seeds of Makhana or Gorgon Nut, roasted and eaten as well as used in preparation of various kind of delicious sweets and recipes. It contains 9.7% easily digestible protein, 76% carbohydrate, 12.8% moisture, 0.1% fat, 0.5% total minerals,0.9% phosphorus & 1.4%mg iron/100gm. It also contains useful medicinal properties.


Usually makhana is rarely used in a Maharashtrian kitchen as far as I know. It is used in the kitchen of northern side of India. Once I came across a packet of makhana while doing grocery and googled and got  a You Tube video from Sanjeev Kapoor

cashew nut sweet

ओल्या काजूची गोड़ उसळ

It's a variety of Konkan. A combination of freshly grated  coconut, tender cashew nuts or ओले काजू (peel the skin) and jaggery ( as per taste). All are combined on a medium heat till all the ingredients mix well.

Finger millet vermicelli

नाचणीच्या पिठाच्या शिरवळया

This is the similar one with rice flour as नारळच्या रसातल्या  शेवया or vermicelli in  coconut milk
Here I have replaced rice flour with finger millet flour/ragi or नाचणी. It really tastes great.

I boiled 2 cups of water with 1/2 tsp of salt and a tsp of oil in it. Added 2 cups of nachni flour in it. Mixed well and covered and cooked on low flame for a minute. Transferred in a plate and kneaded it and made

muthiye or pressed the cooked flour in the fist like this








Boiled these muthiye in water till they float over it.

Pressed it through chakali saacha/press with an disc attachment of  fine hole

Extracted the coconut milk with freshly grated coconut with jaggery and cardamom powder in it.

The combination tastes awesome !!! Try it.

Upwasachya wadya/sweet tikkis

वरीच्या  तांदळाची   खानतोळी . 

My aajji used to make this tasty sweet dish out of normal rice semolina. As it was a fasting day(Angaraki chaturthi) today, I made it out of waricha tandul/bhagar. My daughter could not resist eating a piece before I could capture a snap.

Ingredients
1/2 cup bhagar/wari tandul/samo seeds
2 tsp ghee
1 cup water
1/4-1/2 cup jaggery-(as required )
1/2 tsp cardamom powder(optional)
salt to taste

Garnishing
freshly grated coconut
sajook toop

Method

• Mix water and jaggery in a pan and bring it to boil.
• Roast bhagar using ghee till it changes its color to light brown.
• Strain the water jaggery mixture with cardamom powder and add it to the roasted bhagar. Stir well. Cover with lid.
• Once the water gets absorbed and bhagar/waricha tandul gets fluffy, sprinkle a pinch of salt over it.
• Mix well. Transfer the contents onto a greased plate and flatten(pat) the mixture with a  greased spatula or stainless steel katori(wati)
• Mark the squares or diamonds with a knife. Let it cool. Cut the pieces.
• Garnish with freshly grated coconut.
• Serve with sajook toop.

Happy Holee......PuraNpoLee

होळी रे होळी पुरणाची पोळी .....

पुरण पोळी  /stuffed sweet flat bread

Ingredients

For the stuffing
To be cooked in pressure cooker
1 cup split  bengal gram/chana dal
2 cups water

To be ground in mixer
cooked chana dal
1/2 cup jaggery
1/2 cup sugar
1-2 cardamom

For the dough
3/4 cup wheat flour
1 tbl sp chickpea flour/besan
1 tsp oil
2 tsp water
1/2 tsp salt

Method

• Cook chana dal in pressure cooker. Let it cool completely.(Preferably cook on previous day).
• Grind along with jaggery and sugar in a mixer.
• Transfer the contents into a microwave safe bowl. Microwave for 3-2-2-1 minutes with 3 intervals, stirring at every interval. Add cardamom powder. Let it cool.
• Knead a tough dough of wheat flour and chickpea flour while adding little water at a time.
• Mix water,salt and oil in a bowl. Make the dough soft with the help of the oil mixture.
• Make 10 parts of the stuff and 10 parts of the dough.
• Roll each part of the dough in a small circle and try to accommodate the stuffing in it. Make a ball and press slightly in palms to flatten it.
• Roll and spread this flat ball with the help of rice flour in a circle.
• Roast it on a hot griddle on medium flame from both sides.
• Apply sajook toop/clarified butter
• Serve with fresh milk.

NachaNi sattva/kheer/porridge

Finger millet/Ragi or nachni is very nutritious. Rich in calcium,minerals and fiber, Ragi is a major source of carbohydrates. Finger millet is soaked in water overnight , then dried in shade, then dry roasted and finally ground to a powder which can be cooked in water/milk/buttermilk with or without sugar to make the health drink. The powder  called 'sattva' thus prepared can  be stored in a dry container to be used from time to time.
The process of preparation of 'sattva' is shown here.

Sabudanyachi kheer/lapshi/porridge

Tapioca/sago porridge

साबुदाणा, used as a main upwas(fasting) ingredient in India is basically  a starch. Interestingly the plant from which the starch is extracted is not originated here. Though  it is cultivated in many parts of India now. You will find the details on wiki
This खीर /porridge is very delicious and also easy and fast to prepare. I soaked the sabudana last night for today's sabudana khichdi as a break-fast, but in the morning  I thought it would be slightly  excess for the khichdi and I made this porridge of that  and It was a nice 'in between meal' for Rajan and Dee instead of plain milk or coffee.

Ingredients
1/2 cup soaked sago/tapioca/साबुदाणा
2 cups milk
3 tsp sugar or as per taste
1/4 tsp cardamom powder(
pinch of saffron
pinch of salt
Method

• Boil the sago with 1/2 cup of water.Once it becomes transparent, add milk. Stir while it boils.
• Add sugar. Lower the flame as it thickens.
• Add cardamom powder. Add saffron. Turn off the gas. Let it cool slightly and then add salt. Stir well
• Serve warm or chilled.

Note

• If you don't want to add cardamom powder, add whole cardamom while boiling the milk and remove it when done. This way you'll get mild aroma to the porridge and a strong flavor of cardamom powder can be avoided.
• You can add jaggery/गूळ if sugar is the issue but don't add saffron then.

Shevayachi kheer

vermicelli paysam/porridge/sweet

Ingredients
1 cup broken wheat vermicelli( गव्हाच्या शेवया)
1 tsp ghee/clarified butter
3-4 cups milk
3 tbl sp sugar or as per taste.
pinch of salt
4-5 blanched almonds (peel and chop)
2 tsp charoli/चारोळी 
a pinch of saffron/केशर (crush and dissolve in a tsp of lukewarm milk)

Method

• Heat ghee in a pan. Roast vermicelli in it till light brown.(do not over-roast)
• Add 2 cups of milk,sugar and heat it on medium flame. Stir continuously so that no lumps are formed.
• Lower the flame as it starts to thicken.
• Add charoli and chopped almonds.
• Mix the saffron+milk mixture.Stir well and turnoff the flame.
• Add a pinch of salt and mix well by stirring.
• If it's too thick,add remaining milk  when it cools down.
• Serve cold or warm with chapati/puri or as a sweet dish of its own.

Note
Do not boil after adding salt.
As the mixture boils it thickens, to adjust the consistency add more milk(cold) when the kheer cools down.

Sweet potato kheer/porridge

Sweet potato or rataLe is a tuber,high in carbs and a rich source of beta carotene.Besides simple starches, sweet potatoes are rich in complex carbohydrates and dietary fiber.
So it is good to eat variety dishes of sweet potato. here is a simple, easy to cook dish-RataLyachi kheer


Ingredients
1 cup  sweet potato( boiled,peeled and mashed)
1/2cup sugar or as per taste
1-2 cups milk as per required for thickness
1 tbl sp charoLi/chironji or other dry fruits
1/2 tsp cardamom or nutmeg or cinnamon powder

Garnishing
1 tsp sajook toop/clarified butter

Method-1

• Wash the sweet potatoes thoroughly. Pressure cook in a cooker. Let it cool completely.
• Peel off the skin. Mash the potatoes in a pan. Add sugar in it.
• Add milk in the pan, while mixing the mashed potatoes gradually in it to make a smooth gravy. Adjust the consistency by adding more milk.
• Stir in the flavors of your choice.
• Top up with charoLi or other dry fruits.
• Garnish with sajuk toop/clarified butter on it.

Method-2

• Wash and peel off the skin of the sweet potato. Grate the potato and cook in milk till soft. Add sugar to taste. and garnish with dry fruits.

RataLyachya gharya

Sweet potato paratha
These are nothing but sweet parathas of sweet potato.Very easy to prepare.



Ingredients
1 cup grated sweet potato(boiled,peeled and grated)
1/2 cup grated jaggery or as per taste
salt to taste
1 tsp oil
wheat flour as required

Method

• Pressure cook the sweet potato. After it is cooled, peel the skin off. Grate it . You can also mash it but make sure that there are no lumps in it.
• Add the grated jaggery,salt ,oil and mix well.
• Mix the wheat flour in parts and knead the dough.Make 5-6 portions of the dough.
• Roll each potion into a roti.
• Roast it on griddle from both sides. Apply ghee on it when done.
• Serve with pickle/chuTNi

Note
There is no need to add water while kneading the dough. This makes the parathas last for 2-3 days.

Besan ladoo

A typical of the Maharashtrian's Diwali preparations. Besan ladoo is the easiest of all.
The basic proportion consists of 1 part of chickpea flour takes 1/2 part of ghee and 3/4 th part of sugar. To enhance the taste, mixed dry fruits( charoli/almonds/raisins/pista) and flavors of cardamom can be added.
Only care to be taken is to roast the flour till it gets golden brown color and emits the peculiar fragrance of proper roasting ( 'khamang' in marathi)
Generally these are made in large quantities ...like 1 kg of chick pea flour which takes substantial time to roast say about an hour or so. If time is a constraint you can easily use the above proportion to make small number and enjoy the taste.

Method

• In a shallow plate or paraat and apply ghee to the flour. Roast the mixture on low medium flame stirring continuously till it changes to light brown color.
• Sprinkle some water/milk with spoon over it. Mix well and continue roasting. Roast till it's golden brown and gives peculiar smell of roasting.
• Sprinkle some more water/milk with spoon. Roast for few more minutes so that all liquid is absorbed and mixture becomes fluffy. Turn off the gas.
• Spread the mixture in a shallow dish/ paraat to cool.
• Mix pithisakhar(powdered sugar) when the mixture is warm. Blend in the sugar with palms ( just like we knead the dough)
• Add cardamom powder(optional) and crushed dry fruits. Make small portions in the round shape to make ladoo.
  

प्रजासत्ताक दिनाच्या हार्दिक शुभेच्छा

maDgaNe(kheer)

Porridge with lentilsThis is the traditional recipe in southern parts of India. Variations in dal can be made by using moog, toor dal,rest of the method remains the same.

Ingredients
1/2 cup chana DaL/bengal gram split
1/2 cup cashew nuts
1/2 cup grated jaggery or as per taste
1 tblsp. rice flour
1 cardamom( use whole or powder)
1/2 cup coconut milk


Method

• Cook dal and  cashew nuts in a pressure cooker in 3/4  cup of water. ( dal and cashews should not get overcooked and should retain their shape)You can soak dal and cashew nuts in water for half an hour and then cook on medium flame by adding warm water as required.
• Dissolve the jaggery in a cup of warm water and add it to the mixture.
• Make a thick paste of rice flour in 3-4 tblsp of water. Mix slowly in the mixture stirring continuously so that no lumps are formed.Let it cook .
• Grind freshly grated coconut in a grinder to extract coconut milk. (you can also use ready-made one but fresh tastes the best)
• Once the mixture becomes slightly thick add the coconut milk and cardamom powder. Mix well and turn off the gas.(Do not boil further  after adding coconut milk)

aleev ladoo (garden cress sweet balls)

Aleeve/halim/garden cress seeds have numerous health benefits. When soaked in water or milk,get swollen. Seeds can be grown easily in winter season. The leaves along with its stem can be used as salad toppings and in chutneys with coriander leaves.



Aleeve kheer or porridge is said to be beneficial for lactating mothers. In general aleeve is a rich source of vit A,C and E.
Other health benefits can be found in detail here.




Aleevache ladoo

Ingredients
1 cup aleeve
2 cups coconut water or 1 cup milk+ 1cup water or 2 cups milk
2 cups freshly grated coconut
2 cups grated jaggery

Method
Check the aleeves for any impurities( other than aleeve). Soak aleeves in water or milk for 2 hrs.
Mix grated coconut, jaggery  and soaked aleeve in a thick bottom pan.
Cook the mixture on a very low flame.( first the jaggery will melt and then slowly it will become thick)
Stir continuously so that it doesn't get stuck to the bottom.
The mixture will turn into a big ball like structure. (it will come together and will become dry)
Turn off the gas and let it cool completely.

Take a small portion and give a round shape to it. Repeat the procedure to make remaining ladoos.


Note
These ladoos contain coconut hence won't last long. It is better to refrigerate them. You can microwave the required portion/ladoos as and when required.

GuL poLi

The day following the makarsankranti is the 'karidin'. GuLpoli is prepared to celebrate this occasion.

Ingredients

for the dough
1cup wheat flour
1 tsp besan/chickpea flour
1 tsp oil
salt to taste

For the stuffing
1 tblsp besan/chickpea flour( roast with a tsp of oil, till light brown)
1 tblsp khuskhus/poppy seeds(dry roast and crush)
1 tblsp sesame seeds(dry roast and crush)
1 cup grated jaggery(without lumps)

Method

• Mix all the ingredients to knead the dough. Keep it covered.
• Roast the ingredients for stuffing and mix in the grated jaggery and make a smooth mixture.
• Make small portions(approx. size of a lemon) of the dough
• Roll each portion of the dough in small circle using wooden base(polpaT)and wooden roller pin(laTaNe) OR make a cup as you do while making modak.
• Keep it on your palm to make a deep cup, fill the stuffing with the spoon in it. Gather the circumference and try to close the opening firmly to make a ball. Press it within the palms lightly.
• Roll the flattened ball with a rolling pin and sprinkle some rice flour to avoid sticking of the dough.
• Heat the griddle/tawa on high. Once heated,make the flame to medium.
• Roast the chapati/poLi from both sides.(flip only once-when one side is properly done,flip and roast the other side.)
• Apply sajuk toop/ghee when hot.
• Serve hot or cold.

TiLguL ghya aani goad goad bola

TiLache ladoo
  sesame seeds sweet
Winter is the season to eat 'hurda',enjoy the tasty 'bhogichi bhajee, bajrichi bhakree with sesame seeds on top of it, celebrate sankranti with guLachi poLi and tiLacha ladoo.
All the festivals in India are celebrated with special recipes which are designed with specific reason behind it. The ingredients used for the preparation are easily available as they are harvested in that season &  and hence well accepted by our body.These recipes are special and prepared once a year for that occasion particularly. for e.g rishichi bhajee for rishipanchami, patoLya for haritalika, Undhiyu in winter...
So tiL/sesame seeds are in for this winter season and you have to make the most of it!!!
tiLache ladoo is the simplest among all ladoo recipes. Only precaution is to roast the sesame seeds properly. If under roasted, ladoos won't taste 'khamang'
This year's makarsankranti is on 15th instead of 14th. It's really a wonder that  in spite of being a hindu festival, makarsankranti is celebrated on14th January,every year as per the English calender. The reason is better explained here.


Ingredients
1/2 kg tiL/sesame seeds ( I use the unpolished ones)
1/2 kg chikkicha gul(jaggery)
1/2 cup roasted and crushed peanuts
1/2 cup DaL(roasted chana)
1/2 cup pieces of dry coconut
25 gm ginger (peeled and grated)

Method

• Roast the sesame seeds in a kadhai on medium flame. When roasted properly seeds change color as well as the taste. You can check the taste before and  after roasting  to make out the difference. The one before roasting is flat, and after it swells out and starts popping. Lower the flame and continue roasting till they are properly roasted.
• Roast peanuts separately. Remove the skin and make it in halves and remove the small dot .('nak' that is what my aaji used to say)Crush them all grind coarsely in a grinder.
• No need to roast DaLa as they are pre-roasted.
• Mix roasted sesame seeds with DaLa,crushed peanuts and pieces of dry coconut.
• Scrape the ginger and grate it.
• Heat the kadhai and add a tsp of ghee and spread it all over with a spoon .
• Keep the flame medium.
• Add sticky jaggery or chikkicha guL (which is available only in this season)
• Stir continuously till all the guL melts.
• Bring it to boil. Lower the flame. Add grated ginger.Stir well.
• (put a drop of the melted jaggery in cup with 2-3 spoons of water. If it doesn't get spread or mixed in,then it is done. If not continue boiling with stirring continuously for some more time before testing again.)
• Add the roasted mixture. Mix well with the melted jaggery. Let it stand for 2-3 minutes.
• Take a quarter portion in a plate. Apply ghee on your palms. Take a small part out of it and roll it between the palms to make a ball. Repeat  the procedure to make as many balls of desired size.
• Spread all the balls/ladoos in a plate and let them cool.
• Share with friends and relatives with saying 'tiLguL ghya aani goad goad bola'
  
  
  

Dhondus

cucumber cake

The green cucumber called 'Tavas' is used to make this 'dhoundus'. This is generally harvested in the month of August/September or 'Shrawan'. This is very popular in Goa and Konkan.

Ingredients
1 cup grated cucumber with its juice(without skin)
1 cup water
1 cup grated jaggery
1 cup freshly grated coconut
4-5 chopped cashew nuts
1 cup rawa/semolina(preferably of rice)
1 tsp ghee
pinch of salt

Method

• Mix grated cucumber,water,jaggery,coconut,cashews and pinch of salt in a pan. Switch on the gas and let all jaggery dissolve and blend in the mixture.
• Simultaneously heat ghee in another pan and roast rawa till it turns golden brown.
• Mix the roasted rawa in the hot cucumber mixture and mix well. Cover with lid and let it cook on low flame.
• Once the water gets absorbed transfer the contents into a greased tin.
• Put on the gas on medium flame. Heat the griddle. Keep the greased tin covered on the griddle. Check after 5 minutes with a knife. (It should come out clean)

Note
If turmeric leaf is available. put it on the top of the mixture while baking the tin. The aroma of the leaf blends well with dhondus

BhopaLyache Gharage

 Pumpkin purees

Lal bhopaLa as we call it, Pumpkin is rich in beta carotene, low in fat & calories. It contains 90%  of water.
  I prefer to make these purees in winter as they are deep fried. BhopaLyachi bhajee or bhopalyache bhareet are not that  popular as these purees are.

Ingredients
1 cup grated pumpkin
1/4 tsp turmeric powder
1/2 cup grated jaggery
1/2 cup grated coconut
1/4 cup rice flour
1 cup wheat flour
salt to taste
oil for frying


Method

• Wash the pumpkin. Remove the seeds. Grate the pumpkin such that skin remains.( you can make chutney of the skin)
• In a pan heat a tsp of oil and add grated coconut,grated pumpkin and  turmeric powder. Cover with lid and let it cook on low flame for 2 minutes.
• Add jaggery and salt. Mix well. Let the jaggery melt and mix in. Switch off the gas.
• Add both the flours and mix with a spoon thoroughly when the mixture is hot. (Add wheat flour if required to adjust the consistency).Cover and keep aside till it cools.
• Knead the mixture to make a dough. Apply oil on palms to make it easy.
• Make small balls out of the dough. Pat each ball on a plastic sheet and spread with fingers to make a puree or vada.
• Deep fry in oil.

Note
There is no water added in this so these purees or gharage last for 3-4 days.If the dough is prepared in advance (i.e a day before)then gharge become soft.

pineapple shira/ananasacha shira

Ingredients
2 -3 tsp ghee/clarified butter
1 cup rawa/semolina
1/2 cup pineapple pieces
2 1/2  cup  water
3/4 cup sugar
a pinch of salt


Garnishing
3-4 almonds(blanched and chopped)
raisins and saffron

Method

• Dissolve saffron sticks in a tsp of warm milk.
• Boil water with pineapple pieces,salt and sugar.
• Heat ghee in a pan and roast rawa/semolina till light golden brown.
• Add only pineapple pieces from the boiling water in the rawa and mix well and roast the mixture little more.
• When done add boiling water, chopped almonds and cover with lid on medium flame for 2-3 minutes (till all the water gets soaked in)
• Garnish with raisins and saffron with milk.