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Maharashtrian Dish: Puran Poli


  • How to make puran poli:




         Hi everyone. Happy deepawali to you all. May you all have a wonderful time on diwali
         Well puran poli is like a must on diwali day right. So here's the puran poli recipe.








  • Ingredients:
          1. Chana Dal (2 small bowl)
          2. Sugar or Jaggery (2 small bowl)
          3. Cardamom seeds (2 no)
          4. Dry coconut grated (optional)
          5. Charoli/Chiraunji (1-2 tspn) 
          6. Wheat flour (2-3 small bowl)
          7. Water
          8. Milk
          9. Sajuk Tup/Ghee


  • Preparation & Cooking:
          1. Wash the chana dal & add to the pressure cooker. Add about 2 glass
               of water to the cooker.
          2. Cook the dal for 5-6 whistles.
          3. Let the dal cool. Take off the cooker cover. 
          4. If there is some extra/leftover water with the dal,drain it out Or keep 
              it aside to make dal aamti.
          5. Take out the dal in a broad vessel,add the sugar.
          6. Place the broad vessel on a medium flame & cool till all of the sugar 
              syrup is completely dissolved.(should not be watery)
          7. If the chana dal in the broad starts to come off from the sides of the broad
              vessel (does not the stick the sides of the vessel anymore). It means the dal
              is completely cooked.
          8. Let this mixture cool. Use the puran maker like a mixer add the mixture 
              churn & the puran will be ready.
          9. Add the crushed cardamom seeds,grated dry coconut & charoli to the puran
              & mix evenly.
         10. Keep this puran in the fridge as it will make the process of rolling the poli
              easy & convenient.
         11. Take the wheat flour,add water & knead to make the dough.
         12. Whenever you want to have garama-garam puran poli take out the puran
                from the fridge.
         13. Take a small ball of the wheat dough. Roll into a small roti.
         14. Take a lemon size ball of the puran. Place it on the small roti.
         15. Cover up the puran ball with the roti sides making a modak.
         16. Press the the modak like in the middle slightly.
         17. Take some wheat flour & roll from all the sides to make a roti/poli.
         18. Place the roti on the hot tava. Spread the ghee/sajuk tup from both the sides.
         19. Cook the poli from both the sides. Take out the poli wit the flat spatula.
         20. Serve with ghee/sajuk tup or milk.
         21. Have a very sweet diwali.


  • Serves: Four.

                                                                                              
                       
                                             Cooked  mixture of chana dal & sugar.

                                                                        

                                           
                                         

                                         
                                        
                                
                                         Puran is ready after churning in the puran maker.
                                            
 
                                           
                                              
 
                                         
 
                                          
  
                                         
 
                                             







  • Notes:
        1. A puran maker photo is posted.
        2. Puran poli is liked by everyone from kids to adults. It is also made on other
            festival time like holi,dusshera etc.
        3. Have a very happy & safe Diwali. Just a humble request try not burst the crackers  
            this diwali. Through these small steps we have make a good difference for us,our 
            kids & planet earth. Thank You & Enjoy!!!!!!!!!!@@@@@@########
            
          

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Kala Chana Sabji Recipe


  • Black gram Curry/Kala Chana Sabji:






  • Ingredients:
          1. Black gram/Kala chana (2 small bowl)
          2. Oil (1-2 tblspn)
          3. Curry leaves (5-6 no)
          4. Onion (1 no chopped)
          5. Tomato (1 no chopped)
          6. Mustard seeds 
          7. Cumin seeds
          8. Turmeric powder
          9. Red chilli powder
         10. Garam Masala
         11. Ginger-garlic paste
         12. Asafoetida/Hing powder
         13. Salt to taste
         14. Water


  • Preparation & Cooking:
          1. Soak the black gram overnight in 1to 11/2 cup of water.
          2. Wash clean the black gram & keep aside.
          3. Heat oil in a wok. Add 1 small tspn of mustard & cumin seeds.
          4. Add the curry leaves & cover with the lid as the curry leaves start
              to splutter.
          5. Add the chopped onion & saute till it is light brown in color.
          6. Add the kala chana to the sauteed onion. Mix well & cook for
              5 mins.
          7. Add 1 small tspn of hing powder,turmeric powder & 2 tspn of red 
              chilli powder.
          8. Mix well all the ingredients. Add the chopped tomato.
          9. Add salt to taste. Cook for 5 mins.
        10. Add about a cup of water to the gravy & cook the kala chana for 
              next 10-15 mins.
        11. Add more water if you want for curry.
        12. The kala chana sabji is ready.
        13. Serve with roti & steamed rice for lunch. Or you can have this with 
              aloo poha for breakfast.



  • Serves: Two-Three.



         Try this recipe & let us know how you liked it. Pls subscribe to our blog for
          daily recipe updates.
 
 



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Aloo Bonda/Batata Vada


  • Easy & quick to make recipe of aloo bonda:
         Hi everyone,we are happy to have such good responses from people around us.
         Sending wonderful recipes to us. This recipe is sent to us by a beautician from 
         Nagpur. This is easy & a 15-min ready recipe.

          
          






  • Ingredients:
          1. Oil (for frying)
          2. Green chilly (2-3 no)
          3. Ginger/Adrak (1 inch)
          4. Coriander seeds (1 small tspn)
          5. Salt to taste
          6. Potato (4-5 no boiled)
          7. Chana dal flour/Besan (3 small bowl)
          8. Garlic cloves/Lahsun (2-3 no)
          9. Eno (1 small packet)
         10. Water



  • Preparation & Cooking:
          1. Pressure cook the potatoes.
          2. Take the green chillies,ginger,garlic cloves & coriander seeds in a
              mixer pot & grind it.
          3. As the potatoes cool down,peel them off. Mash the potatoes slightly
              with hands.
          4. Add the grounded paste to the mashed potatoes,add salt & mix all the
              ingredients together.
          5. Take the chana dal flour in a broad bowl,add 1 packet of Eno & little
              salt to taste.
          6. Add water & make the batter of chana dal flour. It's consistency 
             should be like for bhajji or slight thin.
          7. Heat the oil for frying. Make small-medium sized ball of the potato 
              mixture.
          8. Test whether the oil is evenly heated by adding a small pinch of the 
              batter.
          9. Dip the potato balls in the chana dal flour &add to the oil.
         10. Fry the potato bonda/aloo bonda evenly from all the sides till it is golden
               in color.
         11. Repeat the step & make more aloo bondas.The easy to make & tasty to 
               eat aloo bonda is ready.
         12. Have these aloo bonda for you snack/tea time.



  • Serves: Three-Four.


  •  About the recipe author:
           The author of this recipe is Manisha Maindarkar. She lives in Nagpur. She owns
            & runs her beauty parlour.

           
          Try this recipe & let us know how you liked it. You all can send us your recipes 
           on our email i.e. gangofthrees@gmail.com
      

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Saoji Chole Aloo Curry


  • How to make saoji style chole aloo curry:
          
        Hi everyone,Prachi here posting this rassedar,masaledaar recipe. This recipe is
        sent to us from Nagpur. In Nagpur you will find a lot of saoji food chains.
        We are glad to have & share this recipe on our blog.









  • Ingredients:
         1. Onion (1 no)
         2. Garlic cloves (6 no)
         3. Ginger (one inch)
         4. Tomato (1 no-puree)
         5. Green chillies (6 no)
         6. Garam Masala
         7. Magaj powder (Watermelon seeds-available in grocery stores)
         8. Jeera/Cumin seeds powder
         9. Oil (4 tspn for tarri)
        10. Chole (boiled half kg)
        11. Potato (2 no)
        12. Dry coconut (grated/powdered)
        13. Bay leaf/Tej Patta (1 no)
        14. Red chilli powder
        15. Salt to taste
        16. Aamchur/Dry mango powder
        17. Turmeric powder
        18. Sugar or Jaggery
        19. Coriander seeds powder (1 tspn)
        20. Chopped coriander leaves
        21. Water



  • Preparation & Cooking:
          1. Cut the onion,green chillies,cloves & ginger. Grind together to make a paste.
          2. Heat about 4 tspn of oil in a wok/broad kadhai. Add tej patta/bay leaf.
          3. Add the above paste,cover & cook for 10 mins.
          4. Cook on low flame till the oil starts leaving/coming off the cooked gravy.
          5. Add 1 tspn of cumin powder,dry coconut & magaj powder. Cook for 10
              mins.
          6. Add one small tspn of turmeric powder,salt to taste. Add about 1& half tspn
              of red chilli powder.
          7. Also add 1 tspn of aamchur/dry mango powder. Mix well all the ingredients
              & cook for 3 mins.
          8. Add the tomato puree & small tspn of sugar/jaggery to the gravy. Cook the 
              gravy for 5 mins.
          9. Add the coriander powder & chopped coriander leaves.
         10. Add the boiled chole to the gravy & cut potatoes to the gravy. Mix well all the
               ingredients. 
         11. Cook the sabji for 10 mins. After 10 mins add about 1-2 cups of hot water.
         12. Add about 1 tspn of garam masala & chopped coriander leaves.
         13. Cook for another 5 mins on low flame.
         14. Garnish with coriader leaves. Serve with roti & steamed rice.



  • Serves: Five-Six.


  • About the recipe author:
         The author of this recipe is Khema. She lives in Nagpur. She is a chemical engineer
         by profession & wonderful artist. Painting is her hobby.



  • Notes:
         1. You can also add fried potatoes in place of just plain potatoes.
         2. Add water according to your requirement of rassa/curry.
         3. Try this recipe & let us know how you liked it. Let us know which recipe
             you liked from our blog & don't forget to subscribe or like us on facebook,
             twitter or pinterest. Happy Sunday!!!!!!!!!!!!!



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Potato Fish Curry


  • How to make potato fish curry:

            Hi everyone,we have this another recipe from Laxmi Priya Jena for our
            guest special section. We thank & appreciate for sending us two wonderful
            recipes.







  • Ingredients:
          1. Rohu fish (5 cut pieces)
          2. Small fishes (8-10 no)
          3. Potato (1 no cut)
          4. Tomato (1 no cut)
          5. Coriander leaves
          6. Mustard oil (2 tblspn)
          7. Salt to taste
          8. Turmeric powder (half tspn)
          9. Cumin seeds (half tspn)
         10. Chopped onion (1 no)
         11. Green chilli (1 no)
         12. Red chilli powder (half spoon)
         13. Water (4 cups)




  • Ingredients for wet masala (spices):
          1. Cumin seeds/jeera (1 spoon)
          2. Red dry chilli (5 no)
          3. Ginger (small 1 no)
          4. Garlic cloves (10-12 no)
          5. Onion (4 no chopped)
          6. Cardamom seeds (4 no)
          7. Cinnamon/Dalchini (1 no)




  • Preparation & Cooking:
          1. Clean the fish pieces,potatoes and small fishes in water.
          2. Fry the rohu fish,small fishes & potatoes separately in two spoon mustard
              oil till it turns golden brown.
          3.Add half spoon jeera/cumin seed to the same oil & after the seeds
             crackle add the chopped onion.
         4. In between grind the ingredients together for the wet masala.
         5. After the onions turn brown,add half of the above wet masala & fry till
             it gets brown.
         6. Add one chopped tomato & one cut green chilli,to it add half spoon red
             chilli powder.
         7. After the masala is fried properly,add fried potatoes & four cups of water.
         8. After this mixture gets boiled properly add the fried fishes,salt & turmeric.
         9. Cover with lid & cook on medium flame for 20-25 mins.
        10. Check in between while the curry is getting cooked.
        11. Garnish with coriander leaves & serve with steamed rice.




  • Serves:  Four-Five.


  • About the recipe author:
          The author of the recipe is Laxmi Priya Jena. She is a home maker. A very 
          innocent & loving lady.She likes to stay happily with her grandson 
          "Parmarth" in Hyderabad.
         

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Palak Wadi


  • Palak Vadi (steamed):





  • Ingredients:
          1. Spinach leaves/Palak (1 small bowl chopped)
          2. Besan/Chana dal flour (1 small bowl)
          3. Curd 
          4. Lemon juice (of half lemon)
          5. Sugar
          6. Mustard seeds 
          7. Cumin seeds
          8. Khas Khas/
          9. Red chilly powder
         10. Salt to taste
         11. Oil 
         12. Coriander leaves to garnish
         13. Turmeric powder
         14. Til/Sesame seeds (1 small tspn)
         15. Dry/fresh coconut (grated-optional)
         14. Water (optional)



  • Preparation & Cooking:
          1. Take a medium size bowl. Add the chana dal flour.
          2. Add 1 tspn of red chilly powder & turmeric powder. Add salt to taste.
          3. Add the lemon juice,2-3 tspn of curd. Also add 1 tspn of sugar.
          4. Mix all the ingredients. Usually water is not required to make this
              batter.
          5. Keep this batter aside for 15 mins. Add water to make batter only if 
              required.
          6. Grease the bowl or plate & spread the batter in a bowl or plate.
          7. Steam the batter in a idli steamer or pressure cooker without whistle.
          8. Cook steam the batter for 30 mins.
          9. Let the cooked batter cool down & cut them in rectangular pieces.
         10. For tempering heat 1 tspn of oil. Add the mustard & cumin seeds.
         11. Turn off the after the tempering is ready.
         12. Pour the tempering over the cut pieces of the batter.
         13. Garnish with coriander leaves,grated coocnut & sesame seeds.
         14. You can have this palak vadi with roti or as a side dish.




  • Serves: Two-Three.


 
          Try this recipe & do post your comments!!!!!!!!!!!!!!!!

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Misal Pav


  • How to make misal pav:






  • Ingredients:
          1. Moath Bean/Matki (2 small bowl)
          2. Oil (1-2 tblspn)
          3. Onion (2 no)
          4. Tomato (1 no)
          5. Garlic-ginger paste
          6. Turmeric powder
          7. Red chilli powder
          8. Salt to taste
          9. Mustard seeds
         10. Cumin seeds
         11. Garam masala (optional)
         12. Pav/Bread
         13. Ready made Misal (snack item)
         14. Coriander leaves
         15. Lemon (1 no)
         16. Curry leaves (5-6 no)
         17. Water



  • Preparation & Cooking:
          1. Soak the moath bean/matki in water for 5-6 hrs,drain the water & 
              keep it overnight to sprout.
          2. Heat oil in a wok/broak vessel. Cut the onions long/lengthwise,add
              Saute for 2-3 mins.
          3. Add the mustard & cumin seeds,curry leaves. Saute for 2-3 mins.
          4. Add about a tspn of garlic-ginger paste & saute for 2-3 mins.
          5. Add turmeric powder & 3 tspn of red chilli powder. Cook for 2-3 mins.
          6. Add the sprouted moath bean & mix well with all the ingredients.
          7. Add the chopped tomato & salt to taste. Mix well & cover with the lid.
          8. Add about a cup of water & 1 tspn of garam masala. Mix,cover & cook
              for 15-20 mins.
          9. The matki usal is ready.
         10. Take a broad vessel/bowl,Fill it with less than half  with the misal snack.
         11. Fisrt pour the rassa/curry water of the matki uasl over the misal snack.
         12. Then pour only the cooked matki/moath beans over the misal.
         13. Add the chopped onion & coriander leaves over the misal.
         13. Serve with lemon & pav. Enjoy the misal pav.



  • Serves: Two-Three.







  • Notes:
         1. This is very famous street food. I have observed that they also add some aloo
             sabji with the misal (aloo sabjo nade for masala dosa).
         2. If you want you can add the aloo sabji also.
        

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Palak Bhhaji


  • How to make Palak Bhhaji:

        Happy Dusshera to everyone!!!!!!!!!!!!







  • Ingredients:
          1. Besan/Chana dal flour (2 small bowl)
          2. Palak/Spinach leaves (half of small bunch)
          3. Ajwain/Thymol seeds
          4. Cumin seeds/Jeera
          5. Turmeric powder
          6. Green chilly (2-3 no)
          7. Salt to taste
          8. Oil (for frying)
          9. Water



  • Preparation & Cooking:
          1. Take the chana dal flour in a bowl.
          2. Wash clean the palak/spinach leaves,chop & add to the besan.
          3. Add a small tspn of cumin seeds & ajwain to the mixture.
          4. Add 1 small tspn of turmeric powder,salt to taste. Add water
              slowly & mix to make slight thin batter.
          5. Side by side heat oil for frying. Also add the chopped green chilly.
          6. Test whether the oil is heated by adding a very small portion of the batter.
          7. Add a small tblspn of heated oil over the batter & mix well.
          8. Add the small portions of the batter with the spoon or fingers & make
              bhhaji.
          9. Turn the flame to medium & fry the bhhaji till it is brownish/golden in 
              color.
         10. Cook fry from both the bhhaji completely.
         11. Serve with sauce & enjoy.


  • Serves: Two.






         

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Simple Onion Pulao


  • How to make onion pulao:






  • Ingredients:
         1. Oil (1 tblspn)
         2. Mustard seeds
         3. Cumin seeds
         4. Black pepper seeds (6-7 no)
         5. Bay leaf/Tej Patta (2 no)
         6. Onion (2 no medium)
         7. Red chilli powder
         8. Basmati Rice (2 small bowl)
         9. Cashewnuts/Kaju (6-7 no)
        10. Cauliflower (half small bowl florets)-optional
        11. Salt to taste
        12. Water



  • Preparation & Cooking:
         1. Wash clean the basmati rice & soak for 15-20 mins.
         2. Cut the onion long/lengthwise. Heat oil in a broad vessel.
         3. Add the black pepper seeds & bay leaf. Saute for 2-3 mins.
         4. Add the onions,cashew-nuts & saute till it is brownish in color.
         5. Add the mustard & cumin seeds. Mix well.
         6. Add the florets & red chilli powder. Saute for 2-3 mins,
         7. Add salt to taste,mix  & cover the curry with basmati rice.
         8. Do not mix the basmati rice,cover with the lid.
         9. Add about a cup of water. Mix all the ingredients well.
        10. Cover the lid & cook for 15-20 mins on low flame.
        11. Check in between and add water only if required.
        12. The  onion pulao is ready. Serve with kadhi or raita or mix koshimbir.



  • Serves: Two.


         Try this simple & easy to make recipe. Do share your views with by posting 
         your comments.


       

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Bhaji (pav) Dosa


  • How to make bhaji dosa:

         Hello blog readers!! I am adding this variety of dosa which you can easily
         make at home & enjoy. Its a dosa with bhaji made for pav bhaji. It really
         turned out well & very tasty. I have already posted pav bhaji,it includes the
         bhaji making procedure. However,here I have tried making the bhaji with a
         different method,as the readymade  pav bhaji masala I had was over. So,I
         decided to make it differently with the available ingredients.
         Here I am sharing this recipe. 









  • Ingredients:
         1. Dosa batter
         2. Cabbage (250 gms)
         3. Tomatoes (3 no)
         4. Potatoes (3 no)
         5. Onion (1 no medium)
         6. Oil 
         7. Mustard seeds
         8. Cumin seeds
         9. Coriander seeds powder
        10. Pepper powder
        11. Turmeric powder
        12. Red chilli powder
        13. Asafoetida/Hing powder
        14. Ginger-garlic paste/wet masala
        15. Salt to taste
        16. Water



  • Preparation & Cooking:
          1. For the preparation & making of dosa batter see link Sada/Plain Dosa
          2. For making the bhaji,shred the cabbage & wash clean.
          3. Wash the tomatoes,potatoes & cut them. Cut the onion.
          4. Place the above cut vegetables in a pressure cooker. Add 1 tspn of
              pepper powder & 1-2 tspn of coriander seeds powder.
          5. Add less than half cup of water & cook the vegetables on low-medium
              flame for 2 whistles.
          6. Let the vegetables cool down after cooking.
          7. Side by side heat 1 tblspn of oil in a wok/broad vessel. Add mustard &
              cumin seeds.
          8. After the seeds splutter add the garlic-ginger paste & saute for 2 mins.
          9. Add turmeric & red chilli powder,salt to taste & mix well.
         10. Cook the ingredients for 2- 3 mins. Till then with the help of the pav bhaji
               smasher,smash the cooked vegetables.
         11. While smashing the vegetables,you can keep some vegetables as it is
                if you want to have a bite while eating with dosa.
         12. Add the vegetables to the curry & mix well all the ingredients.
         13. Cover the lid & cook for 5-10 mins.
         14. Heat the pan & make sada dosa. While cooking on one side spread the
               bhaji over the dosa.
         15. Add some chopped onions & serve.
         16. Repeat the step & make more dosas. The bhaji dosa is ready.
         17. Serve with chutney.



  • Serves: Four.








  • Notes:
         1. Make it even tastier by adding a dash of lemon juice over the bhaji dosa & 
             fresh coriander leaves.



          Try this dosa rather than having regular masala dosa. It is really filing & tastes
          awesome. Do share your comments with us.

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