Heritage from Aai

 Ravyacha Sheera                                       रव्याचा शिरा Cooked, tested and tasted by: Revati Ekbote Photo Credit:  Revati Ekbote List of ingredients:  • 1 vati Rava • ½ vati Tup • ¼ vati Sugar  • 1 vati Milk • 1 vati Water • 5-10 Elaichis ' finely powered • Saffron soaked in two Tsp. of warm milk • 10 -15 Badams – soaked and chopped thin and long Procedure: 1. Heat tup in a cooking pan like kadhaii .  2. Add rava to it and roast it on slow fire for a long time. 3. Keep mixing non-stop. Do not leave the gas unattended as the rava can burn suddenly and change color to dark brown. 4. Eventually it will give out an aroma of roasted rava .  5. If you cannot smell it then ask others in the house if they can.  6. When the whole house smells divine and the rava changes color gently it is ready.  7. To this add milk and w...

 Til Vadis (soft) Cooked, tested and tasted by: Kanchan Thakar Photo Credit: Kanchan Thakar Makes 16 squares of one inch size each  Time taken: No more than ten minutes! List of ingredients:  • 1 vati til (sesame seeds) • ½ vati sugar  • Little water/ milk  • 5-6 elaichis (cardamom) ground into powder  Above: Primary ingredients - Til and sugar Procedure: 1. In a karahi , roast the til on medium flame (takes about 3-4 minutes). 2. When they change color and give out the roasted smell, pour them into another container and keep aside. Let them come to room temperature (takes about ten minutes). 3. Upon cooling grind the roasted til in a mixer into a fine powder. 4. In the karahi add the sugar and little water/ milk so that it creates a thin film over the sugar.   5. On medium flame let the sugar completely dissolve in the water. To ensure this let it come to one boil and then turn the heat off. 6. Add the elaichi powder to ...

                         Dinkache Ladu - Two Methods डिंक लाडू - दोन पध्दतीने Cooked, tested & tasted by: Sharada Marathe Photo credit: Sharada Marathe Course: Sweet Ingredients : 1 vati dink (Acacia gum crystals) 2 vati grated dry coconut 1 vati khareek (dry dates) powder or whole deseeded dry dates ½ vati almonds Sugar ½ vati Ghee (clarified butter) 2 tsp soonth (dry ginger) powder 8-10 Cardamom pod powder ½ tsp nutmeg powder 7-8 kesar strands Method One: Dinkache Ladu with Fried Dink डिंक लाडू - तळणीचा Procedure :  Heat ghee in a pan. Add one piece of dink . If the dink comes up gradually and puffs up, then the ghee is ready for the dink to be fried. If the dink settles down then give the ghee more time to heat up. If the dink comes up quickly, then the ghee is very hot. Reduce the flame so that the ghee temperature reduces a bit. Fry the dink in...

  Rava Besan Ladoo रवा बेसन लाडू Cooked, tested & tasted by: Sandhya Ekbote Photo credit: Sandhya Ekbote Course : Sweet Cooking time: 60 minutes Serving size: 30 ladoos Ingredients : 2 vati coarse rava 2 vati besan ½ vati Ghee ( clarified butter) 2 vati sugar 8 cardamom pods' powder Water Procedure: Heat ghee in a pan and add the besan. Roast it on a medium flame till it turns golden red. Add more ghee if needed. Add the rava to the besan. Stir it well for a couple of minutes. Switch off the flame in a couple of minutes. For the sugar syrup: Take a heavy bottom pan. Add 2 vati sugar and water. Adjust the quantity of water till the sugar submerges in it completely. Bring the syrup to one boil ( kachcha paak ). Add ½ part of the sugar syrup to the  besan rava mixture. The remaining ½ of the syrup in the pan has to be boiled to 3 string consistency ( goli band paak ). This 3 string consistency syrup to be added to the same rava besan mixture. Add cardamom powder. ...

Narali Bhat नारळी भात Cooked, tested & tasted by: Sharada Marathe Photo credit: Sharada Marathe Cuisine: Sweet Cooking time: 35 minutes Serving size: 4 people Ingredients : For cooking rice  1 vati basmati rice 2 .75 vati water For tempering  2 lavag ( clove) 1 piece of dalchini (cinnamon)  4 tsp ghee (clarified butter) 1 vati plus 1 tbsp sugar  1/2 vati tightly packed grated coconut  1tbsp orange juice or orange zest or lemon juice 1 medium sized grated carrot  4 kismis ( Golden raisins)  4 Elaichi's (Cardamom) powder   6 Slivered almonds Procedure :  Soak Basmati rice in enough water for 30-minutes.  Grate half of a  medium sized coconut. You should be able to get 1/ 2 cup tightly packed grated coconut.  Grate 1 medium sized carrot.  Heat ghee in a pan.  When the ghee is hot enough, add cloves and cinnamon.  Fry  for a minute till fragrant.  Add the soaked rice to it.  Saute the ...

Mirchi Pickle     मिरची लोणचे Cooked, tested & tasted by: Sandhya Ekbote Photo credit: Sandhya Ekbote Ingredients: 250gm firm mirchi (green chilies) 2 tbsp mohri daal (split mustard seeds) 1tbsp salt ¼ tsp halad (turmeric powder) 2tbsp oil Asafetida ¼ Lemon's juice ½ tsp Mustard seeds Procedure : Split the green chilies vertically into 1inch pieces. If need be, deseed them partially to reduce the heat. Add oil in a pan. Once oil heats up, add mustard seeds and asafetida in the oil. Let it cool completely. Add mohri dal, halad and salt to the green chilies. Mix well. Put it in a glass bottle. Add lemon juice. Tip: Always make this pickle in small batches. x---------------------------x