Sago Potato Patice (Sabudane patice)

Sago Potato Patice

Ingredients: 

1 Cup   Sago flour  

1 Cup   Boiled and smashed potatoes  

2  Green chilies

1 Small piece  Ginger

1 Tsp Cumin seeds

1/2 Cup chopped Coriander

Salt to taste

1 Cup Curd

1 Tsp sugar

Pinch of Red Chile Powder

Pinch of Cumin Powder

Procedure:

Grind roughly Chile,Cumin Seeds,coriander together. Mix flour, potatoes, Chile paste and salt.

Make small flat balls. Add  more flour if required.

Shallow fry with little oil on pan. Cover with lid for a while to cook thoroughly.

Add sugar and salt in curd, mix well and serve with patice. Don't forget to sprinkle Chile Powder and Cumin Powder.

Urad Dal (Black lentil curry )

Urad Dal 

(Black lentil curry )

1 Cup Black lentil                                                  1 medium Onion 

1/4 cup (small) grated  dry coconut                       1 inch ginger

4-5 cloves of garlic                                                2 tbs Garam masala

2 tbs red chili powder                                            1tsp turmeric powder

1-2 green chilies                                                    1/2 tbs coriander powder

1/2 tbs cumin powder                                            1/2 cup chopped fresh coriander

1/2 cup chopped fresh coriander                           salt as per taste

4 tbs oil

Procedure:

Wash lentil and add water (aprox- 2/3 Cup) and little salt. boil till lentil becomes soft. Dont make them mushy. Roast chopped onion, coconut,garlic, green chilies, and keep aside to cool. now grind onion,coconut,garlic,chilies,red chili powder, garam masala, coriander powder,cumin powder, 1/4 cup fresh coriander,ginger with little water. Make smooth paste.

Now in a pan add oil when oil is hot add the paste and cook for a while. When colour of the paste will change add turmeric powder and cook for a little while. Now add cooked lentil into pan.

Add some water if required. Add salt per taste. Sprinkle remaining chopped coriander.Serve with Jowar Bhakri , chopped onion, and lemon.

Click the following link for jowar bhakri.
Jowar Bhakri

Jowar Bhakri

Jowar Bhakri 

(Sorghum Flat Bread)

Ingredients:(For 1 Bhakri)

1 Cup Jowar flour

1/4 cup water

Procedure:

Mix flour and water and make nice soft dough. Roll the dough evenly in to circles. Keep them little thick. If you roll them too thin it will be very hard to turn over the bhakri.Now place bhakri on hot Tava( flat pan).Be gentle with bhakri otherwise it can break very easily. After colour of bhakri  is  changed a little, apply little water on bhakri. You can use your hand to spread water or oil brush. But be gentle when apply water. Now wait for few seconds and turn over bhakri. Let it cook for a while. When the corners of bhakri starts getting loose turn over the other side on direct flame. Roast for a while. Bhakri will puff up like a Poori. Remove it from flame.

You can eat bhakri with any curry.

PITHACHI/ BESAN MIRCHI

Ingredients:

3/4 big green chilies

1/2 cup besan/ chick peas flour

salt per taste

1 tsp turmeric

3 tbs oil

1/4 tsp sugar

 Procedure:

give a cut to chilies but don't break into half. now remove seeds. Now apply little salt and keep it aside. 

Now in flour add salt, turmeric, sugar and 1/2 tbs oil. Sprinkle water if required and mix the mixture well. don't make the mixture too wet. Now stuff chilies with this mixture. 

Heat the pan and add remaining oil. keep the flame on low heat.

now add chilies in oil and cover the pan with lid.Stir after few min 

with gentle hand. when chilies turn soft besan mirchi is ready. approximately it takes 2 min time for chilies to cook. 

Approximate time for the recipe is 5min.

KALANYACHI BHAKRI AND MIRCHI THECHA 
(JOWAR- BLACKGRAM Bread and CHILI CHUTNEY)

Ingredients:
For Bhakri/ bread
1 Kg  Jowar (Sorghum)
1/4 Kg Black gram
2 tbs Fenugreek seeds
salt

For Thecha (Chutney)  
5-6 Green chilies
1 tsp  cumin seeds roasted
2-3 garlic cloves
 1/2 cup coriander leaves chopped
salt to taste
3 tbs oil.
 Procedure:
Mix Jowar, gram and fenugreek seed and make flour. 1 cup of flour makes 1 medium size bhakri.
Mix salt (approx 1/4 tsp) as per taste in 1 cup of flour. mix with water and knead dough well.
Work on dough for 1 min.Heat a flat pan. Roll the bread/ bhakri and into an evenly flatten disk. Then place on hot pan. wait for few seconds when color changes pour little water (3/4 tbs) and spred evenly. Again wait for 2/3 seconds and turn bhakri. Roast it properly from each corner.
when bottom side starts getting loose from side put the other side directly on the flame. Roast it for few seconds. your bhakri is ready.
now roast chili, and cumin seeds. Now pour chili, cumin, garlic, coriander, and salt in mortar and make chutney with pestle. Heat oil in a bowl and add chutney and fry for few seconds this will reduce heat from chilies.
Serve bhakri and chutny and chopped onion, raw mango or lemon.

KHANDESHI LAJJAT

Hello,

I am  posting this blog specially to all my colleges who seems to enjoy a lot of KHANDESHI FOOD.  My first recipe is the one loved by every one and which is extremely healthy too.

so enjoy

MOONG ( Green gram) USAL

Ingredients:

1 tbs oil1 tsp sugar                                                 1  small size finely cut onion

1 tsp garlic paste                                                     1 tsp ginger paste
1 pinch of asafoetida (hing)                                   1tsp goda masala 
1tsp coriander powder                                          1 cup  green gram

1 tsp  mustered seeds                                             1 tsp cumin seeds

1 tsp turmeric                                                         1/2 tbp red Chili powder

some curry leaves                                                   salt per taste

Garnishing:-chopped onion, chopped coriander leaves, Farsan or namkeen,lemon juice. 

Procedure:-

soak moong for overnight, drain the water next day. Heat a pan, add oil in to it. Add mustered seeds. When mustered star cracking add cumin seeds, asafoetida, and half of chopped onion.
When colour of onion turns golden add curry leaves, ginger and garlic paste. Add  moon/gram in to oil. Steam the gram for a while then add masala, turmeric,chilli powder,coriander powder and salt. 

Add some water and let gram cook till it becomes soft add salt per taste. Add suger when all water dries off.
Serve with grated coconut, farsan, chopped onion, chopped coriander and a slice of lemon.
Enjoy with your friends and family.

Next Recipe: Khandeshi Kalanyachi Bhakri  and Mirchi Thecha.