skip to main |
skip to sidebar
Bread Upma in Marathi
Time: 10 minutes
Makes: 2 servings
Ingredients:
10 slices of white bread (Leftover)
2 tbsp oil
For tempering: 2 pinches mustard seeds, 1 pinch hing, 1/8 tsp turmeric powder, few curry leaves
2 green chilies, slit lengthwise or 2 red dry chilies, broken
1/4 cup Onion, finely chopped
salt and sugar to taste
cilantro for garnishing
1 tsp lemon juice
Method:
1) chop the bread slices into small cubes or just mince with hands.
2) Heat oil into a pan. Add mustard seeds, hing, turmeric powder and curry leaves. Add green chiles and onion.
3) Sprinkle some salt and cook onion till translucent. Add chopped bread and mix well. Sprinkle 2 pinches sugar.
4) Cover and cook over medium-low heat for couple of minutes. Add lemon juice and mix.
Garnish with cilantro and serve hot.
Tips:
1) Bread can be crumbled in mixer instead of mincing.
2) Leftover bread makes nice upma than fresh bread.
Tomato Rice in Marathi
Serves: 2 persons
Time 10 to 15 minutes
Ingredients:
2 cups cooked Rice (basmati)
2 big juicy red tomatoes, finely chopped
3 to 4 big garlic cloves, roughly chopped
2 tbsp ghee or oil, 2 pinches cumin seeds, 1/8 tsp hing, 2 green chilies, 1 spring of curry leaves
Salt to taste
chopped cilantro for garnishing
Method:
1) Heat ghee into a pan. Add garlic and cook over high heat. Stir continuously. Saute garlic until edges become brown.
2) Once garlic cooks nicely, add cumin seeds, hing, green chilies, curry leaves. Fry for 15 to 20 seconds.
3) Add chopped tomatoes and salt. Cover and cook over high heat, stir occasionally. Let tomatoes become completely mushy.
4) Mix in the rice and toss well. Rice should get coated with sauteed tomato. Cover pan and cook for couple of minutes over medium-low heat.
Garnish with cilantro and serve hot.
Tips:
1) dried Red chilies can be used instead of green chilies
2) Garlic should get nicely brown (do not burn). Raw flavor of garlic doesn't taste good.
3) Choose good quality, red, fully riped and juicy to get tomato flavor.
4) You may add garam masala in the recipe. However, garam masala overpowers flavor of tomato.
Manikmoti in Marathi
Serves: 2 persons
Time: 15 minutes
Ingredients:
4 Chapatis (preferably a day old)
1 cup cooked Rice (preferably a day old)
For tempering: 2 tbsp oil, 1/8 tsp mustard seeds, 1/4 tsp cumin seeds, 1/8 tsp turmeric powder, 1/4 tsp red chili powder, 3 to 4 curry leaves.
2 tbsp Peanuts
2 to 3 tbsp frozen green peas
1/4 cup finely chopped onion
1 tsp lemon juice
salt to taste
1/2 tsp sugar
Chopped Cilantro and fresh coconut for garnishing
Method:
1) Crumble Chapatis coarsely with hands or in blender. Fluff the rice gently.
2) Heat oil in a medium pan. Add peanuts and saute until color changes to light brown. Then add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder and curry leaves. Add chopped onion and saute well. After a minute, add peas and saute for couple more minutes over medium heat. Add salt to taste.
3) Once onion is cooked, add the rice and mix. Add crumbled Chapatis and mix. Add sugar and give a quick mix. Cover and cook over medium low heat for a minute. Add lemon juice. Transfer it to a serving plate. Garnish with Cilantro and coconut. Serve hot.
Phodnichi Poli in Marathi
Serves: 2 persons
Time: 15 minutes
Ingredients:
7 to 8 Chapatis (A day before)
For Tempering: 2 tsp oil, pinch of mustard seeds, 1/4 tsp cumin seeds, pinch of asafoetida, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 2 curry leaves
1/4 cup finely chopped onion
2 tbsp fried peanuts
1/2 tsp lemon juice
salt to taste
2 pinches sugar
Finely chopped Cilantro for garnishing
Method:
1) Grind chapatis coarsely.
2) Heat 2 tsp oil into a pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder and curry leaves. Add onion and saute until translusent. Add fried peanuts and saute.
3) Add ground chapati and stir over medium heat. Add salt and sugar, mix nicely and cook covered for 2 minutes.
Garnish with cilantro and lemon juice. Serve hot.
Tips:
1) If you don't want to grind chapatis, mince them with hands.
2) Accompany this dish with plain yogurt and mango pickle.
3) Along with peanuts you can add 1/4 cup frozen peas.
Bread Pakoda in Marathi
Yield: 16 bite sized Pakodas
Time: 40 minutes (Potato Sabzi + Pakoda)
Ingredients:
8 bread slices (leftover bread slices can be use)
1 1/2 cup dry Potato sabzi (it will need around 3 medium potatoes)
1 cup Chickpea flour
2 tsp Rice flour
1 cup water (to make batter)
1/4 tsp Turmeric powder
1/2 tsp Cumin Powder
pinch of Baking soda
salt to taste
Oil for deep frying
Method:
1) To make Potato Sabzi, boil potato. Peel them while they are hot. Make sabzi from peeled hot potatoes. Hot potatoes can get easily mashed without having lumps. Use few extra green chilies to give little more heat as when we deep fry Pakodas, heat from the sabzi gets reduced.
2) In a medium bowl, mix 1 cup chickpea flour and 2 tbsp rice flour. Add 1 cup water to it, whisk and make smooth batter without any lumps. This batter should not be too runny or thick in consistency. Now add turmeric powder, baking soda, and salt to taste. Mix.
3) Cut off the edges from each bread slice (Note 1). Take 1 bread slice, spread 2 tbsp potato sabzi evenly over it. Then place another bread slice and make a sandwich. Cut it into bite size pieces or just into 2 triangles. (Note 2)
4) On each cut piece, sprinkle 2 to 3 drops of water on both sides of bread and press lightly (Note 3)
5) Heat oil for deep frying. Once oil become hot, dip one piece of stuffed bread into the batter and leave in hot oil. Deep fry over medium heat until color turns to golden.
Serve hot with Mint chutney, Tamarind chutney or Tomato Ketchup. Also, try these pakodas with Schezwan sauce for extra spicy flavor.
Note:
1) In the remaining batter, add cumin powder, red chili powder and Chat masala or Amchoor powder. Mix nicely. dip bread edges in this batter one by one and deep fry them until golden brown in color.
2) Street vendors generally make bread pakodas in big triangular shapes. I prefer to cup bread slices in four pieces making it bite size.
3) If you use bread without moisture, bread will soak the batter. This will cause the pakodas to be little bit uncooked. To fry the pakodas evenly, sprinkle little water on the bread pieces before dipping them into the batter. This will prevent soaking of batter and your pakodas will be more crunchy.
4) If you want to make plain bread pakodas, skip potato sabzi and dip bread pieces in the batter and deep fry.
Chapati Ladoo in Marathi
Yield: 5 medium Ladoos
Time: 5 minutes
Ingredients:
4 to 5 leftover chapaties
2 tbsp grated Jaggery or to taste
2 tbsp Ghee
Method:
Crumble Chapaties and blend coarsely into the blender.
Add Jaggery and Ghee. Mix vigorously with hands. Make 4 to 5 round shaped Laddus.
Note:
1) Some people don't like laddus made with blended chapaties. In that case tear chapatis nicely to very small pieces and make laddus out of it.
2) You can also add dryfruit powder for better taste.
3) If you want to make spicy snack out of leftover chapatis, try delicious Quesadillas from Chapati
Idli Fry in Marathi
Serves: 18 pieces (6 pc to each person)
Ingredients:
6 Leftover Idlis
Oil for deep frying
1/4 tsp Salt
1/2 tsp Red Chili Powder
1/2 tsp Chat Masala
Method:
For Plain Idli Fry
To make plain Idli fry, cut each Idli into 3 pieces. Heat oil and deep fry Idli pieces over medium high heat. Drain with stainless skimmer and transfer them to paper towel.
For Tangy and spicy Idli fry
First, make plain Idli fry as per the above method. Place them on paper towel. Sprinkle little salt, chili powder and Chat masala to taste when fried Idlis are hot. Mix well and serve hot with Tomato Ketchup or Green Chutney.
Labels:
Idli Fry, Idali Fry, Spicy idlis, fried idli
Ingredients:
