skip to main |
skip to sidebar
Masala Toast Sandwich in Marathi
Time: Preparation - 15 minutes | Cooking - 10 minutes
Yield: 4 sandwiches
Ingredients:
8 slices of bread
2 to 3 tbsp salted butter, softened
1/4 cup green chutney
Onion slices, thin and round
Masala:
2 big potatoes, boiled
3 tbsp green peas (Frozen)
1/4 cup onion, finely chopped
2 tsp green chili paste
For tempering: 1 tsp oil, pinch of mustard seeds (optional), pinch of hing, 1/4 tsp turmeric powder
4 to 5 curry leaves, finely chopped
1.5 tsp ginger-garlic paste
salt to taste
Method:
Masala:
1) Peel and mash the potato. Heat oil into a nonstick pan. Add mustad seeds , hing, turmeric powder and curry leaves. Saute for few seconds.
2) Add green chili paste and ginger-garlic paste. Saute for 15 seconds. Add chopped onion, cover and cook for 2 minutes. After two minutes, add peas and cook covered till onion becomes reddish and peas are done.
3) Add mashed potatoes and salt. Lower the heat and mix well. Cover and cook for couple of minutes.
4) Spread butter on one side of all 8 bread slice. After applying butter, take 4 slices and spread chutney on them.
5) Spread an even layer of masala over 4 bread slices on which we have applied chutney. Place an onion slice and finish it by putting buttered bread slice on top of it.
6) Then Spread little butter on the surface and toast in the toaster. If you don't have one, toast it on heated tawa (medium heat). Press gently and brown both the sides.
Serve hot with green chutney and tomato ketchup
Tips:
1) Use white sliced bread.
2) Masala toast sandwich tastes much better if it has sufficient amount chili paste. So add as much as you can tolerate.
3) Use as little oil as you can for making masala. If it becomes oily, it does not taste good.
4) To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.
5) You may add mint leaves in green chutney
Dudhi Thalipeeth in Marathi
Time: 30 minutes
Yield: 3 to 4 medium thalipith
Ingredients:
1 cup grated dudhi, peeled (bottle gourd)
1.5 to 2 cups Upavas Bhajani or as requiered
3 green chilies, crushed
1/4 cup finely chopped cilantro
1/4 cup roasted peanut powder
Salt to taste
Ghee or oil to roast thalipeeth
Method:
1) Peel the dudhi first. Grate. Add crushed green chilies, salt, peanuts powder, and cilantro. Mix and add bhajani flour and make a dough. Divide the dough into tennis ball sized rounds.
2) Grease tawa with oil or ghee. Spread 1 dough portion round evenly in the center of tawa.
3) Put the tawa over medium high heat. Cover the tawa for a minute. Drizzle some oil around thalipeeth. Let one side cook thoroughly.
4) Flip to the other side. Cover and cook both sides. well.
Serve hot with Yogurt or sweet lime pickle.
Paneer Lollypop in Marathi
Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry
8 to 10 ice candy wooden sticks OR baby corns
Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.
Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.
Mirchi Bhajji in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
8 to 10 long green chilies. (less spicy)
3/4 cup chickpea flour
1 tbsp rice flour
1/4 tsp turmeric powder
pinch of baking soda
salt to taste
oil for deep frying
Method:
1) Wash green chilies. Make a lengthwise slit and remove the seeds (Tip). Do not remove the stem.
2) Take a small mixing bowl. Mix chickpea flour, rice flour, turmeric, and salt. Add a little less than 3/4 cup of water. Mix without lumps. Add pinch of soda and make a thick batter.
3) Heat oil over high heat. Turn heat to medium when it reaches to a smoke point. Dip the green chilies and make sure that they are well coated with the batter. Carefully drop them in hot oil. Deep fry until golden.
Serve hot.
Tips:
1) Removing seeds is completely depend on how spicy those chilies are. If chilies are too hot, then remove all the seeds. Also, you may keep a little amount of seeds if you like hot chili pakoda.
2) Do not use very thick chilies. Although, they are less spicy, they remain uncooked and crunchy after deep frying. Hence, use long, medium thick and medium spicy chilies.
3) Green chilies can be stuffed with different stuffing. I had stuffed them spicy mashed potato (usual potato subzi flavored with chili paste, ginger and garlic). Then dipped in batter and deep fried in hot oil.
Nachani Dosa
serves: 12 to 15 medium dosa
time: 30 minutes
Ingredients:
1 cup Nachani Flour (Raagi flour)
1/2 cup Rice Flour
1/2 cup Urad Dal
7-8 Methi seeds
Salt to taste
Oil to drizzle while roasting dosa
Method:
1) Soak Nachani Flour and Rice flour in water for 5 hours. The consistency should be thick. Also soak urad dal and methi seeds together in water for 5 hours.
2) Grind urad dal to fine paste. Add very little water while grinding. Now mix urad dal paste and soaked flours together. Add enough water to get usual dosa consistency. Add salt.
3) Heat a nonstick tawa. Pour a ladleful batter and spread with spoon in swirling motion.
Drizzle a teaspoon oil around the dosa. After one side is done, flip the dosa and roast the second side.
Serve hot with - Coconut chutney, sambar, garlic chutney.
Tips:
1) Consistency of batter should be just like usual dosa batter. Nicely spreadable batter will make thin and light dosas.
2) Its a very good breakfast option. To make dosa for breakfast soak flour and urad dal overnight. Then grind urad dal in the morning and make dosas as per above method.
3) Cook the both sides of dosa. Uncooked Nachani flour doesn’t taste good.
4) To variate the recipe, add chopped cilantro, onion, tomato or green chili to your preference.
Baby Corn Pakoda in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
15 baby Corns
3 tbsp corn flour
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp amchoor powder
Salt to taste
Oil to deep fry
Method:
1) Take corn flour into a small bowl. add all the spices and salt. Mix well. Add 2 to 3 tbsp water and make medium consistency paste.
2) Wash and pat dry baby corns. Heat oil into a kadai. Turn the heat to medium high.
3) Dip the 3 to 4 baby corns into corn flour paste. Coat well. Leave the baby corns in hot oil. Deep fry till golden brown.
Serve hot with tomato ketchup.
Spinach corn Sandwich in Marathi
Time: 15 minutes
Serves: 5 Sandwiches
Ingredients:
2.5 cups finely chopped Spinach (important tip)
1/4 cup Sweet corns
2 Garlic cloves, peeled and finely chopped
1 Green chili, finely chopped
1 tsp Butter (will need some more for roasting)
1/2 cup shredded cheese (Tip 2)
Salt to taste
10 bread slices
Method:
1) Heat butter into a pan. Add green chili, and garlic. Saute for 10 seconds. Then add spinach and corns.
2) Add salt and cook uncovered until water content in spinach evaporates.
3) Divide the spinach stuffing in 5 equal portions. Spread 1 portion of stuffing evenly, over a bread slice. Sprinkle generous amount of cheese. Cover with another slice of bread.
4) Toast in Sandwich toaster. OR Roast it in a shallow pan or tawa. Apply some butter on the surface. Roast over medium flame.
Cut into half and serve with tomato ketchup.
Tips:
1) Chop spinach finely. Also, spinach tend to reduce in size after stir frying. So add very little salt, may be one or two pinches. Do not cover the pan to keep the green color of spinach.
2) Add generous amount of cheese. Spinach and cheese tastes amazing together.
3) When preparing sandwiches for kids, do not add chili or add very little.
Ukadpendi in Marathi
Time: 15 minutes
Serves: 2 persons
Ingredients:
1/2 cup Wheat flour (coarse)
3 tbsp oil
1/4 cup onion, finely chopped
4 to 5 curry leaves
For tempering:- pinch of mustard seeds, 1/4 tsp hing, 1/8 tsp turmeric, 2 dried red chilies
1/2 cup plain sour yogurt, well beaten
1/4 cup water (tip 1)
Salt to taste
Method:
1) Heat 2 tbsp oil into a pan. Roast wheat flour over medium heat. Roast till color changes to light pink (around 5 minutes). Transfer roasted flour to a bowl.
2) In that same pan, add 1 tbsp oil. Add mustard seeds, hing, turmeric powder, red chilies and curry leaves. Saute for few seconds and add onion. Mix well, add salt and cook onion till translucent.
3) Add roasted flour. Mix nicely for couple of minutes. Mix yogurt and water. Stir well and add to the pan. Stir vigorously as the mixture will become doughy. So, act quickly to avoid lumps. Cover the pan and steam cook over low heat for few minutes.
Garnish with cilantro and serve hot.
Tips:
1) Amount of water depends on what consistency you want the ukad to be. Above water quantity is good for doughy consistency. For little loose and soft consistency add some more water.
2) Usually ukad is kneaded with little oil and then served in a ball shape. To knead the ukad, transfer hot ukad into a big plate. Drizzle couple tbsp of oil and knead while ukad is hot (Use pastel or base of mortar to avoid burning hands). Serve immediately.
3) Instead of Red chilies, green chilies or red chili powder can be used.
4) Onion is optional. But, it tastes good in this dish. Garlic can be used instead of onion. Also, green peas, carrot pieces, soaked matki may be added according to your preference.
5) Rice flour, besan or jowar flour can be used instead of wheat flour. Follow the same method. Or mixture of different flours may also work.
Noodles Franki in Marathi
Make the following Recipe kids friendly - See tip below
Time: 40 minutes
Yield: 6 to 8 medium Frankie
Ingredients:
For Stuffing
1 medium noodles cake (50 to 70 grams)
1 cup cabbage, thinly sliced
1/2 cup carrot, thinly sliced (make very thin strings)
1 small bunch of spring onions
1/2 cup capsicum, thinly sliced
1 tsp oil
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, finely chopped
1 tsp red chili sauce
1 tsp green chili sauce
1/2 tsp soy sauce
salt to taste
For frankie Wrap
3/4 cup Maida
2 tbsp oil
salt to taste
Method:
1) Boil around 4 cups of water and cook noodles as per instructions given on the packet. Once noodles are done. drain the hot water and immediately add cold water.
2) Heat oil into a pan. Add ginger-garlic paste, green chilies. Saute for 5 seconds. Then add capsicum, carrot and cabbage. Also add red chili sauce, green chili sauce, soy sauce and salt to taste. Mix well. Do not cook for longer. We need vegetables crispy. Add noodles and toss well. Transfer the mixture into another bowl. Do not keep it in the hot pan, noodles will become sticky.
3) Add 2 tbsp oil and 1/2 tsp salt into maida. Knead the dough by adding water. Make very soft dough. Also use some more oil to make it soft and pliable.
4) Divide the dough and the stuffing into 6 equal portions. Dust the dough ball with some dry maida flour. Roll it to a nice thin circle. Roast both sides over heated tawa.
5) Spread 1 portion of the stuffing at the middle line of the circle. Wrap the stuffing by pulling two sides. Press with spatula. Serve hot with Tomato ketchup.
Tips:
1) To make the above recipe Kids friendly, do not add chili sauces and green chili. Instead, use tomato ketchup.
Hara Bhara Kabab in Marathi
10 to 12 medium kababs
Time: 40 minutes
Ingredients:
15 to 20 spinach leaves
2 medium potatoes, boiled, peeled and mashed
3/4 cup green peas, boiled
2-3 green chilies, finely chopped
2 tbsp corn flour
1/2 tsp ginger, grated
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchoor (dry mango powder)
salt to taste
oil for deep frying
8 to 10 Cashew-nuts
Method:
1) Blanch the spinach leaves - boil around 2 cups of water. Once water starts boiling, add spinach leaves. Stir for couple of minutes. Then drain hot water and immediately immerse spinach leaves into cold water.
2) Slightly squeeze out water from spinach. Add green peas, spinach and green chilies to a blender. Blend coarsely. Do not add water.
3) Transfer blended peas and spinach to a mixing bowl. Add ginger, mashed potatoes, coriander powder, cumin powder, garam masala, amchoor and salt. Also add corn flour and mix nicely.
4) Grease your palms lightly. Divide the mixture into equal small portions and make smooth surfaced balls. Press slightly to flatten a little. Gently press cashew-nut at one side. Deep fry over medium-high heat until pinkish.
Serve with Tomato ketchup, green chutney or tamarind chutney.
Tips:
1) Mash the potato without any lumps
2) To make the mixture dry, squeeze out the water well from spinach. Also drain the peas properly before adding to blender. The kabab wont form well if the mixture is wet and more corn flour will require. This will ruin the taste.
3) To make kababs very green, add a small pinch of edible green color
Happy Valentine's Day
Eggless Vanilla Cake in Marathi
Time: Prep time - 25 to 30 minutes | Baking Time - 35 to 40 minutes
Yield: 10 small pieces
Ingredients:
3/4 cup All purpose flour
200 gram Condensed milk (1/2 cup + couple more tablespoons) (Tip 5)
1/4 cup Butter (unsalted)
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp vanilla essence
1/2 cup carbonated water (soda water) (Tip 4)
Method:
1) Preheat oven at 350 F (180 C).
2) Sieve all purpose flour, baking soda and baking powder together into a medium bowl
3) Take another deep and medium mixing bowl. Add softened butter and condensed milk. Beat using hand mixer or egg beater. Mix until well blended and smooth. Add vanilla essence and blend for a minute.
4) Now, add half of the all purpose flour to butter and condensed milk batter. Mix with the hand mixer. Then add half of the soda water and blend. Then again add flour, followed by soda water. Mix well until smooth consistency.
5) Pour the batter into greased baking tin. To remove excessive air bubbles, hit the pan very gently on the counter-top. The pan goes into the oven for 35-40 minutes.
6) After 35-37 minutes poke at the center of cake with a toothpick. If it comes out clean, that means cake is ready. If you find wet batter on the toothpick, then bake for another 10 minutes.
Once cake is baked, remove it out from the cake tin and put it on a wired rack to cool down. After 15-20 minutes, cut the cake and its ready to enjoy.
Tips:
1) There are variety of cake tin shapes available in the market. You can make the above cake in heart, oval, round, square shape.
2) The above quantity is good for 2 to 3 people. So, double the amount of ingredients to make little larger cake.
3) For the above given ingredients, you will need little smaller cake tin. The cake tin which I used is approx 8 X 3". After pouring the batter into cake tin, the level should be around 1.5 to 2 inches from the bottom.
4) Do not use other sodas like coke, pepsi, ginger ale, lemon soda etc. Use plain soda water. Soda water makes the cake fluffier.
5) After mixing all the ingredients, taste the batter a little. If you want it little more sweet, add few tablespoon condensed milk. Mix well after adding it.
Stuffed Paneer paratha in Marathi
Time: 40 minutes
Yield: 6 to 8 medium parathas
Ingredients:
Stuffing
2 cup grated paneer
3-4 green chilies, finely chopped
1/4 cup Cilantro, finely chopped
1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp amchoor powder, 1/2 to 1 tsp grated ginger
Salt to taste
Cover
3/4 cup Maida
1 cup wheat flour
1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder
1/4 cup yogurt
Water as needed
2 tbsp oil
2 tbsp cilantro, finely chopped
1/2 tsp salt
Other ingredients
Butter or oil to roast paratha
Dry flour for dusting
Method:
1) Take grated paneer into a bowl. Add green chili, cilantro, coriander-cumin powder, dry mango powder, ginger and salt and mix gently.
2) To make the dough, mix maida, wheat flour, cumin, turmeric, red chili powder, yogurt, oil and salt. Pour required amount of water and make a soft dough. Cover it and let it rest for 15 minutes.
3) Divide the dough into 6 to 8 equal portions. Divide the stuffing into same amount of equal portions.
4) Roll the dough ball into 2 to 3 inch diameter circle. Then put 1 portion of stuffing. Gather all the edges and seal. Roll it with a rolling pin by sprinkling little flour.
5) Heat a tawa. Place rolled paratha at the center. Drizzle little oil or melted butter. Roast both sides until brown spots appear.
Serve this paratha with green chutney or mint chutney.
Tips:
1) Add chopped mint leaves along with cilantro for more flavor.
2) Carom seeds can be replaced by cumin seeds.
Hakka Noodles in Marathi
Time:30 minutes
serves: 2 persons
Ingredients:
2 Noodle cakes (approx 50 gram each)
1 tbsp oil
1/2 tbsp soy sauce
5 big garlic pods
1/2 inch ginger
1 tbsp red chili sauce (I used Maggi masala chili sauce)
1 tbsp tomato paste
salt to taste
1/2 tsp vinegar
Vegetables: Bell pepper, Carrot, cabbage, mushroom, green onion - thin slices
(total vegetables should be 1/3rd of cooked noodles)
2 to 3 tbsp green onion, finely chopped
Method:
1) Boil around 6 cups of water. Add 1 tbsp salt and Noodles. Keep ready a container filled with cold water. Once noodles are almost done (90%), drain the water and immerse the noodles into cold water. Drain the cold water just before sauteing vegetables.
2) Prepare a fine paste of ginger + garlic + red chili sauce + tomato paste.
3) Heat oil into a wok. Add the paste of ginger+garlic+red chili sauce+tomato paste. saute for few seconds.
4) Add vegetables and saute for 10 to12 seconds over high heat. Add drained noodles and soy sauce. Mix nicely. At the end add vinegar and salt (if required). Garnish with green onion
Serve hot.
Rava Idli in Marathi
Yield: around 15 to 18 medium Idlis
Time: 35 to 40 minutes (Prep time - 15 mins + steaming time - 20 to 25 mins)
Ingredients:
1 cup Rava /Semolina (Coarse quality)
1 tsp Oil, pinch of mustard seeds, pinch of asafoetida (hing), 1/2 tsp urad dal, 1/2 to 1 tsp chana dal, 4 to 5 curry leaves
1/2 tsp grated ginger
1/2 cup sour plain yogurt, well beaten
1/2 cup water
salt to taste
1 tsp Eno fruit salt (Eno Soda) - original flavor (do not use flavors like cherry, lemon)
Method:
1) Heat oil in the pan. Add mustard seeds and hing. Immediately add chana dal. Let the chana dal turn pink. Then add urad dal and saute for few seconds. Add curry leaves and ginger. Now add Rava and roast for couple of minutes over medium heat.
2) Transfer roasted rava into a deep bowl. In other bowl mix beaten yogurt and water well. when rava becomes warm, add yogurt+water mixture to it and blend well (tip 2). Add salt and mix. Let it stand for 10 minutes. Consistency should be like usual Idli batter, not too thick or thin.
3) Pour about 2 to 2.5 cups of water into the Idli cooker. Put it on the stove over high heat. Light grease the Idli stand (molds) with little oil (tip 3). Add Eno salt to the batter and mix in one direction. Spoon the batter into Idli molds.
4) Once water starts boiling, put the Idli stand inside the cooker (important tip 4). Close cooker with the lid. Steam the idlis for 12 to 15 minutes. After 12-15 minutes, turn off the heat and wait for 7-8 minutes before opening the cooker.
Remove idlis with sharp edged spoon (Do not use knife, it will break the idlis)
Tips:
1) Some variations can be done in the above recipe. Vegetables like carrot, peas, cabbage can be added to the idli batter. Just put small quantity of grated carrot and 2-3 peas into idli molds and then spoon the batter over it. Another idea is you may add the vegetables to idli batter.Though, it changes the color of Idlis.
2) If you have roasted the rava a little longer, it will soak more water. So, you may need to add little more water to adjust the consistency.
3) If you have small Idli stand (8 to 12 medium molds), Do not add Eno soda into whole batter. Divide it into 2 equal portions. Add 1/2 tsp of soda into one portion. Make idlis as per above instructions. Now add remaining 1/2 tsp soda into second prortion of batter and make idlis with the same directions.
4) If using normal pressure cooker, remove the weight (Pressure whistle) and then before steaming idlis.
Eggless oatmeal cookies in Marathi
Time: 45 minutes
Yield: approx 15 cookies
Ingredients
1 and 1/2 cups all-purpose flour
1/2 Tbsp baking powder
1 tsp baking soda
1 stick unsalted butter, softened
1 + 1/4 cups packed brown sugar
Egg Replacer powder for 2 eggs
1 tsp vanilla
1 and 1/2 cups rolled oats (old fashioned)
1 cups chocolate chips or chunks
Method:
1) Preheat the oven to 350 F (175 C)
2) In a medium bowl, sieve flour + baking powder and baking soda.
3) In a large bowl, add butter and brown sugar. Beat until light and fluffy. Add necessary amount of water to egg replacer and mix well. Add vanilla and egg replacer to sugar-butter mixture. Beat until mixed. Add all purpose flour and mix well.
4) Now introduce oats to the bowl and mix until well incorporated. Add chocolate chips and mix nicely.
5) Scoop the mixture onto greased baking tray or baking sheet (you can line it with parchment paper to avoid sticking). Press with hand to flatten into disc. Put the trey into preheated oven and bake the cookies for 16 to 18 minutes or until golden brown (Tip).
Let the cookies cool on baking sheet completely before removing.
Tips:
1) You can add raisins or dried cranberries to the mixture.
2) Baking time may vary according to oven's heating power and size of the cookies.
3) You can add eggs instead of egg replacer.
Daliya idli in Marathi
Time: Prep time-20 minutes (excludes soaking time)| Cooking time- 35 to 40 minutes
Serves: 13 to 15 medium idlis.
Ingredients:
1 cup Daliya
2 cups hot water
For Tempering: 1 tbsp Oil, 2 pinches mustard seeds, 2 pinches Hing,
2 green chilies and 4 to 5 curry leaves, finely chopped
1/2 tsp Urad dal, 1/2 tsp Chana dal
1 tsp Ginger, grated
1/2 cup plain Yogurt, (preferably sour tasted)
Salt to taste
1 tsp Eno fruit Salt
Idli stand
Idil Cooker or normal pressure cooker
Method:
1) Soak daliya in hot water for about 4 hours. After 4 hours, drain and save the excessive water (Tip 1). No need to squeeze out the water. Grind soaked dailya to a semi-fine paste.
2) Heat oil in a small pan. Add chana dal and urad dal. Saute until color changes to pink. Then add mustard seeds, hing, chopped green chilies and curry leaves. Pour this Tadka to ground daliya.
3) Add yogurt, ginger and salt to taste. Mix well. The consistency should be same like Rice Idli batter. If the batter is too thick, add little saved water to adjust the consistency.
4) Add water in cooker upto 2 and 1/2 inches from the bottom. Put the pressure cooker on high flame. Grease the Idli stand with little oil
5) Divide the batter into 2 equal portions (tip 6). Add 1/2 tsp Eno fruit salt in one portion. Mix with a spoon and start filling Idli molds with batter.
6) Once water in pressure cooker starts boiling, put the Idli stand inside. Close with the lid. Remove the weight, if using normal pressure cooker.
7) Steam cook for 12 to 15 minutes. Turn off the heat and let it rest for 7 to 8 minutes.
8) Then remove the Idlis with sharp edged spoon (Tip 2). Again add water in the pressure cooker and make second batch of Idli as per the above method.
Tips:
1) Use this water to make sambar. It does not affect the taste.
2) These idlis are made of daliya (unpolished cracked wheat). Hence, they don't become very spongy and light like normal rice idlis. Remove the Idli stand 10 minutes after turning the gas off. Let it sit outside for few minutes. Then remove idlis with a spoon.
3) These idlis are little grainy. Therefore, make some sambar alongwith chutney.
4) Its a good breakfast alternative for diabetes patients who want to avoid Rice in there diet.
5) Add some vegetables like carrot, peas to the idli batter to make it more tasty and healthy.
6) My Idli stand has only 9 compartments. Therefore, I had to divide the batter into 2 equal portions. If your Idli stand has 12 or 16 compartments, then you can make the idlis in one batch.
Masala Papad in Marathi
Time: 10 to 15 minutes
Serves: 4 persons
Ingredients:
4 Urad Papad (5 to 6" dia)
1/4 cup onion, finely chopped
1/4 cup tomato, finely chopped
2 tbsp Cilnatro (coriander), finely chopped
1/2 tsp red chili powder or to taste
1/2 tsp Chaat Masala
1 tsp lemon juice (optional)
Salt to taste
Oil to deep fry
Method:
1) Heat a flat pan (Tip 1). Add oil and deep fry Papad as usual.
2) Rub lemon juice to the chopped onion. (Tip 2)
3) Sprinkle Red chili powder (Tip 3)and chaat masala over the papad. Also spread tomato and onion. Sprinkle very little salt.
Garnish with Cilantro and serve immediately.
Tips:
1) Usually we use kadai to deep fry papad. But, sometimes papad gets twisted while frying. Hence I used flat pan. It requires very little oil and papad does not fold or twist.
2) Lemon juice gives nice tangy flavor. However, masala papad should be served immediately after adding lemon juice. Otherwise, papad becomes mushy.
3) I had used Jeera flavored Papad. It is better to use plain urad papad. You may use other flavors urad papad, but the taste changes a bit. Sprinkle very little red chili powder, when using Miri flavored (black pepper) Papad.
4) Papad can be roasted instead of frying. However, roasted papad soaks the moisture and gets mushy immediately.
5) Fine sev can be sprinkled to make the masala papad more attractive.
Nankatai in Marathi
Yield: 20 to 22 small pieces
Time: 35 to 40 minutes
Ingredients
8 tbsp Butter (1 stick OR 1/2 cup)
6 tbsp Powdered Sugar
1/2 cup Soyabean flour
1/2 cup wheat flour
1/4 tsp Baking powder
1/4 tsp Cardamom Powder
2 tbsp chopped Pistachio
Method:
1) Add butter and sugar a medium bowl. Butter should be very soft. Then beat until mixture becomes light. It will take about 3-4 minutes.
2) Preheat the Oven at 350 F.
3) Grease a Cookie pan / baking sheet with little butter.
4) Mix soy flour, wheat flour, cardamom powder and baking powder. sift the flour. Add it to the beaten butter and sugar mixture. Mix with the clean hand. It will turn into a nice dough. (You may need a spoonful flour)
5) Divide the dough into 23 to 25 small balls. Surface should be smooth. Place the dough balls on baking sheet. Nankatai balls should be about 2 inches apart. Gently press pistachio chopped over each nankatai dough balls. 12 to 14 balls will occupy one tray. So you will need 2 treys . Otherwise, bake in 2 batches.
6) Place the trey on the middle rack of the oven. Bake for 12 to 14 minutes. After baking, remove the trey from the oven and let the nankatai cool down for 10 minutes.
Nankatai is ready to eat now !
Tips:
1) Use unsalted butter. You can use homemade butter (Makkhan) instead of readymade butter.
2) Addition of almond, pistachio, cashew-nuts pieces inside the dough makes the nankatai more delectable.
3) The dough should not be too soft and greasy. If so, add little bit flour. If the dough is soft and buttery, Nankatai becomes flat after baking.
Paneer Pakoda in Marathi
Time: 15 to 20 minutes
Yield: 10 to 12 pieces
Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying
Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.
Plantain cutlets in Marathi
Time: Prep Time- 20 minutes (Excludes soaking time for sago) | Cooking Time: 20 minutes
Yield: 12 to 14 medium cutlets
Ingredients:
2 green plantain/raw bananas
1 medium potato boiled and mashed
1/4 cup sago
2 tbsp flour used for fasting
3 Tbsp peanuts roasted and crushed
Crush together - 3 green chilies + ½ tsp cumin seeds +¼ cup coriander leaves chopped finely
1 tbsp lemon juice
Salt to taste
Ghee or Peanuts Oil for deep frying
Method:
1) Wash sago pearls with water. Drain all the water and keep it covered for 4 hours.
2) Once sago is nice and plump, peel and grate the plantain. Mix them both. Now add mashed potato, fasting flour, peanuts powder, chili mixture, lemon juice and salt to taste. Make a stiff dough. Divide the dough into equal sized dumplings and shape them according to your preference.
3) Heat oil or ghee for deep frying. Deep fry cutlets over medium heat till color turns to golden brown.
Serve hot with Sweet lemon pickle or green chutney.
