Phodnicha vatana bhaat - Rice with seasoning and Peas

Phodnicha vatana bhaat - Rice with seasoning and Peas
- Pallavi Ghorpade:

Morning / Night ka cooked  rice
chop onion fine
green chill ginger garlic paste

take 1 Tablespoon oil
in kadai
put zeera black peper lavang dalchini elachi tamal  patra z( Few seeds )
crackle
onions brown fry
put green chilli ginger garlic paste dtir fry 1/2 Min
put boil potato n peas n stir Fry
put red chilli n haldi powder salt
put cooked morning rice making loose
mix well
put coriander finely chopped leaves grated coconut fresh
mix well put lemon juice
mix well. Sprinkle garam masala, mix well and serve hot with coriander chopped leavrs n grated coconut garnish...

Egg curry (Andyache kalvan) Variant 2

Andyache kalvan
- Vihang Chavan
Ingredients
Eggs -3 eggs
malvani masala - 2 tbsp
garam masala - 1 tsp
Turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
Finely chopped onion -1
smashed garlic - 1tbsp
hing - 1 tsp
water - 2 cups
tamarind pulp - 1tbsp
Oil - 3 tbsp
Salt to taste
Dry roast and grind
Onion - 1 (sliced)
Dry grated coconut - 4 tbsp
Method:
1. Heat 1 tsp oil in a pan. Add sliced onion and fry till golden brown color. Dry roast coconut till slight brown color . cool and grind to fine paste with little water to make  onion coconut wet grind
2. Heat remaining oil in low flame, add hing , smashed garlic,turmeric,1  tbsp malvani masala .Add chopped onion and saute till  pink and add ginger garlic paste and fry.
3. Add  onion coconut wet grind, remaining  malvani masala ,salt and saute till oil begins to separate from the masala and add some water, salt, tamarind pulp.
Take the eggs and crack each one directly into the gravy. Each one should be dropped slowly into the gravy to try and keep it as intact as possible. Each egg should be placed away from the previous one so they don't touch each other.  Cover with lid allowing these broken eggs to cook for 5 minutes till it starts boiling.
After 5 minutes remove lid and let the curry boil for another 3 minutes  according to the ghatpana you need and serve with chapatti, pav or rice.
It can be prepared without tamarind pulp too. Tamarind makes it more tangier.

Thalipeeth Bhajni (flour)

Thalipeeth is multigrain  nutritional food one can have for breakdast evening snack or substitute for light meal too.

Thalipeeth Bhajni
- Pallavi Ghorpade
1 Cup rice
1/2 Cup each jowar n bajra n chanadaal
1/4 Cup wheat
1/4 Cup poha
1/2 Cup dhana & Zeera

roast all separately nicely
n grind fine .

thalipeth bhajni can b stored in airtight container n used as n whrn needed

one make 1kg  of bhajni n store very quick to make

preparations time 10 Mins
cooking 5-7 Mins
( Bhajni should b ready)*

Thalipeet

Thalipeet Garma Garam
(  5 - 6 thalipeths ) 

- Pallavi Ghorpade

1/4 Kg  Thalipeeth bhajni (Flour)
2 Onions
1 Cup finely chopped coriander leaves
Dark green chillies 2 -3 Red chilli powder 2 teaspoons as required
1/4 Spoon turmeric powder Lemon juice 1 Spoon

salt

mix  the ingredients w water in bowl n knead the dough soft  let it rest 10 Mins
make 5- 6 dough balls of bhajni

take plate put white  thin Plastic  sheet or use the one of milk  packet  one  cut it.

press the the dough with lightly w palm n roll to size of small or  medium pancakes size thickness may b 3-4 mm.

Then slowly take the pancake on palm and put on tava and make hole in middle put cooking oil in middle n little drops at all sides

lit the gas n cover the tava with lid and cook it on  medium flame. when u hear oil crackling ( surrrrr) sound or see bubbles rising one side little brown flip over other side n cook both side brown pressing lightly

serve hot with homemade white butter. or chutney or sauce.. 

( White home made butter preffered Loni )

tips 

one can add garlic ginger paste little / brown  Seasame seeds for taste .

Punugulu (Andhra style vadas)

Punugulu (Andhra style vadas)
-  Aparna Rao
Ingredients - 1 cup udad, 1/2 cup ric, mrthi seeds soaked overnight, wash and drain the water; grind; add in adrak mirchi namak, grind one round... it should be thick batter not runny; le is sit for 2 hours or so. Mix in 2 to 3 tea spoonfuls of rava. Heat oil in a pan and deep fry.

Photo credit: Vaishali Joshi

Kotimbir Vadi/ Cabbage Vadi

Kotimbir Vadi
- Pallavi Ghorpade:

Basic preparation

1 vati baseen
1 vati kotimbir finely chopped
Green chilli lasoon 2-3
paste
Haldi  red chilli daniya jeera powder salt

Make consistency thick
Grease w oil the vessel n steam it 7-10 mins
Let it cool n then make rectangle vadis chopping cross n deep/ shallow fry and eat it w fresh green chutney or sauce.

Cabbage vadis:
---------------------------
One can add finely chopped cabbage / with half vati kotimbir .
Cabbage vadis deep or shallow fry crisp taste also good.

Tips
Do not remove the vadis from steam cooker immediately let it remain der for some time  .

Pooran polis

Puran poli
- Sujata Maselkar:
- 2 cups maida or 1 cup wheat flour and 1 cup maida. Knead into very soft dough. Soak it in oil. It becomes stringy to make it more pliable. For puran pressure cook 2 cups chana daal with little haldi and pinch of salt. Grind in mixie. In a broad pan add ground daal, 1 cup sugar 1 cup jaggery and elaichi powder. Cook well till dry. Stuff in dough and roll it out. Cook both sides on tawa. Remove and immediately pierce with a fork and apply ghee so that it gets absorbed in puran poli. Eat it while hot. Heavenly experience guaranteed.😜

Photo: Sangita Kalarickal

Mushroom soup: Variant II

Cream of Mushroom
- Sangita Haria                                 Ingredients:                          
1 pkt mushroom
1 large onion
1 big boiled potato
1/2 litre milk
1tblsp olive oil
Saute mushroom&onion in olive oil till it turns brown. Add boiled potato,milk &1 cup water&blend it to smooth puree. Add salt&pepper&give it a boil.

Pudina, dhania, kadi patta chutney

Pudina, dhania, kadi patta chutney recipe
- Aparna Rao
-      Ingredients - 1 bunch pudina, 1/2 bunch dhania  patta, few sprigs kadi patta, haldi, green chillies tamarind; seasoning- 1 teaspoon chana dal, 2 teaspoons udad dal, rai, jeera, methi seeds,3-4 red chillies, hing. Separate pudina leaves, dhania and kadi patta. Wash and keep ready. In a kadhai heat 1 or 2 teaspoonfuls oil, add in the leaves, salt, tamarind and green chillies. I put the tamarind as one whole and the green chillies in one side of the kadhai so that these can be removed easily. Cover and let it cook on low flame for 5 to 8 minutes.  You get a lovely aroma wih this blend. Once it's done pick out the tamarind and green chillies and put them into the mixie jar. Empty the kadhai and out all the leaves into a small vessel. In the same kadhai, add 3 to 4 teaspoonfuls oil, when it's hot add in udad and chana dals, when they are semi roasted add in rai jeera methi akkhi mirch and hing. Let it roast well together and add haldi at the end. Now grind the seasoning, tamarind and green chillies together. Then add in the leaves. One to two grinds and done. It is coarse ground together. You see all yhree texture in the chutney and it smells just right... enjoyyyy

Sheer kurma

Sheer Kurma
-Bindu Mohanan
roast the seviyan till golden and keep aside. if you want then you can roast the seviyan in ghee also.in the same pan. heat ghee and add chopped dry fruits and saute for 3-4 minutes stirring often.heat milk in a saucepan and let it come to a boil. lower the flame and simmer for 8-10 minutes till the milk slightly thickens.add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have become soft for about 8-10 minutes on a low flame.the milk will also thicken and reduce in volume.add the whole dry fruit mixture and cardamom powder.switch off the fire and stir.taste the sheer kurma and add more sugar if required.

Cream of Mushroom / Mushroom Soup

Cream of Mushroom / Mushroom Soup
Nishit Patil
Ingredients:
800g mushrooms, 50g butter, 2 big Onions, 3 garlic cloves, Pepper powder, Flour / Maida,  5 cups Real Chicken broth/Stock, 1 cup thickened cream

1. Cut the mushrooms and Onion into slices.

2.  Melt butter in large frying pan. Add in onions, garlic, and mushrooms. and cook, stirring often, for 10 to 15 minutes or until mushrooms are soft

3. Blend in flour/Maida and stir/simmer for 10-15 mins.

4. Add in the chicken broth/Stock and heat until slightly thickened while stirring frequently.

5. Stir cream with additional flour/Maida and seasonings. Add in cream to soup. ...

6. Serve with pepper powder and Cream and enjoy!