Heritage from Aai

  Dhirda   धिरडं Cooked, tested & tasted by: Sharada Marathe Photo credit : Sharada Marathe C ourse: Savoury Cooking time per dhirda: 3 minutes Serving size: List ingredients:  • 2 units wheat flour • 2 Tsp Dahi (yogurt)  • 1 unit rice flour  • ½ unit besan • 1 unit palak (Spinach) • Garlic as per your taste • Green chilies finely chopped – as per your taste • Haldi (Turmeric) • Ova • Salt • Freshly chopped dhaniya Procedure: 1. Mix all the above ingredients in water so that it has spreadable consistency.  2. Mix thoroughly with a big spoon so that it is homogenous.  3. Turn on the gas and place a shallow tava on it.   4. Oil the surface of the tava .  5. Once it is warm pour about a vati full of dhirada mix on it and spread it like a dosa . 6. Cover it and cook on medium heat.  7. Open the lid and add some oil on the top of the dhirada if it looks steamed and dry.  8. The...

 Basoondi बासुंदी Cooked, tested & tasted by: Suvarna Deshpande Photo credit : Suvarna Deshpande Course: Dessert List of ingredients:  • 2 Liters whole milk  • 4 tbsp sugar  • 10 elaichis ' (cardamom) powder • 10-15 cut badams (almonds) cut into thin and long pieces Procedure: 1. Turn the gas on and keep the right sized vessel on it. 2. Pour the milk into it and let it come to a boil. Stir it often so that it does not stick to the base. 3. Once it boils, reduce the gas so that the milk does not overflow.    4. Keep stirring till the milk condenses to half of its original volume.  5. Then add sugar and stir.  6. Let it cool off.  7. Then add the elaichi powder and cut badams .  8. You can serve it warm or cold, depending on the season. Tip This is usually made to celebrate the festival of   kojagiri . x------------------x

  Peanut Gul Ladus (soft) गूळ दाण्याचा लाडू (मऊ) Cooked, tested and tasted by: Sandhya Ekbote Photo Credit: Sandhya Ekbote   List of ingredients: ·        I vati Roasted Peanut powder ·        ½ vati Gul (jaggery) powder ·        5-6 elaichis ’ (cardamom) ground into powder   Procedure: 1.     Mix all the above ingredients homogenously with your hands. 2.     Mould this mixture into balls of one inch diameter. 3.     Serve at room temperature.     Tip These ladus are usually made in winter.       X-------------------X  

                      Laal Bhoplyachi Bhaaji लाल भोपळ्याची भाजी Cooked tested & tasted : Sharada Marathe Photo credit :Sharada Marathe Course: Savoury Cooking time: 20 minutes Serving size: 3-4 people Ingredients: 250gm Bhopla (red pumpkin) 1tsp Kala masala (spice powder), as per Aai's recipe Small (lemon sized) Jaggery piece Amchur (dry raw mango) powder (qty) ¼ tsp Khus khus (poppy seeds) 1tbsp dry or grated coconut Fresh coriander Salt        For tempering: 1 ½ tbsp cooking oil ½ tsp Mustard seeds 1 pinch asafetida 4 methi dane (fenugreek seeds) 3 - 4 leaves curry leaves 1tsp red chili powder ¼ tsp Turmeric powder ¼ tsp Ova (carom) seeds                                           Amchur mixed in water to be ad...

 Laal Bhopalyachi Bondi  Cooked, tested & tasted by: Gauri Kathalay Photo credit : Gauri Kathalay Course: Sweet side dish in a meal List of ingredients:  • 1 vati grated laal bhopala (Pumpkin) • ½ vati jaggery  • 1 tsp Ghee  • 1 tsp rice flour • Little wheat flour Procedure: 1. Turn the gas on and place a kadaii on it.  2. Add ghee to it and let it warm up.   3. Add the grated pumpkin to it and mix well. 4. Cover it and wait till it steams up and softens.  5. Add half vati water to make it softer.  6. Then add jaggery and let it dissolve but not caramelize.  7. Add little wheat flour so that it is easy to mould. 8. Add 1 tsp rice flour and mix well. 9. Let it cool to room temperature. 10. Then mould it into small bondis that are about 1 inch wide and 3mm thick.  11. Deep fry in vegetable oil.  12. Serve hot as a sweet side dish with a full meal.  x--------------------x

B haji (भजी)       Recipe - Shakun Mavshi  Cooked, tested & tasted by : Sharada Marathe Photo credit :Sharada Marathe    Course:Savoury Cooking time: Serving size: 4 people Ingredients: 2 vati besan 3 tsp maka atta (cornflour for crispiness) Salt  Water Turmeric Red chilly powder Finely cut green chillies 3-4 tsp Mohan 2-3 onions/1 Gilka/ 8-10 cauliflower florets/ Mirchi 1/2 tsp sesame seeds 1/4 tsp cumin seeds 1/4 carom seeds Quarter medium sized lemon Finely cut coriander. Oil for frying Procedure:  Mix besan, cornflour, cumin, sesame & carom seeds and salt. Gradually add water while stirring. Ensure no lumps remain in the batter. Make a thick batter. Chop onion vertically .Add finely chopped green chillies, little red chilly powder, coriander and salt. Do note salt is added to the batter as well as vegetables separately. Squeeze quarter lemon onto the onion mix Do not add water, as the mix loosens up on addition of salt and l...

Stuffed Simla Mirchi भरलेली सिमला मिरची Cooked, tested and tasted by: Sandhya Ekbote Photo Credit: Sandhya Ekbote   List of ingredients: ·        2 Simla m irchis (Capsicum) ·        1 Large boiled potato ·        ½ vati besan (chickpea flour) ·        Red chilly powder (to taste) ·        Haldi (Turmeric powder) ·        Pinch of Hing (Asafetida) ·        Amchur powder (to taste) ·        Salt (to taste) ·        Fine powder of dhane , jeera , souf (coriander seeds, cumin, fennel seeds) Above: Ingredients   Procedure: 1.     In a karahi (wok), add little oil and turn the gas on. 2.     Once the oil is hot add the besan and stir fry it till it bec...