Heritage from Aai

                             Pudachi Vadi पुडाची वडी Cooked, tested & tasted by : Snehalata Fadnavis Photo credit: Snehalata Fadnavis    Course: Savoury Ingredients :    For the dough: 3 vati besan (gram flour) 1 vati maida (refined flour) 1tbsp mohan (hot oil) Ova (Carom) powder Cumin powder Sour curd Salt Rice flour to dust Oil for deep frying For the stuffing: 250gm coriander 2 large onions 1.5 - 2 inch ginger (lemon sized) 20 garlic cloves 1 tbsp roasted peanut powder 1 tbsp khus khus (poppy seeds) 1 vati grated dry coconut Red chili powder to taste Green chilies for added taste, proportion lesser than red chili powder Spread/ paste for the pudachi vadi : 1 tbsp kala/ pakka masala to be mixed with hot water 1 lemon squeezed Procedure : For the stuffing: Separate the leaves. Discard the stalk. Wash the leaves well. Spread...

Saanjorya  सांजोऱ्या                    Cooked, tested & tasted by: Kanchan Thakar Photo Credit: Kanchan Thakar List of ingredients:  For the saaran (inner stuffing) ● 1 vati rava  ● 2 vati fresh Khava / 3 vati if dried refrigerated kind is available  ● 1 vati dry coconut  ● ¼ vati khas khas (poppy seeds) ● 10 elaichis'  powder ● 1.5 vatis powered sugar ● 6-7 tsps Saazuk tup (enough to soak rava well) / brown butter  For the outer covering  ● 1 vati rava ● 1 vati maida ● 2 vati kanik ● ½ vati oil for soaking ● Pinch of salt ● one vati of water plus two tbsp more if needed  Procedure: For the S aaran Time for this prep about 45 minutes  1. Roast dry coconut and keep aside. (7-8 min on low heat) 2. Roast khas khas and keep aside. (3-4 min on low heat) 3. Roast rava in saazuk tup about 6 tsps (enough tup so that the rava is fully soaked in it). 15-16 min ...

Nagpuri Vade नागपुरी वडे Cooked, tested & tasted by: Sharada Marathe Photo credit : Sharada Marathe Course : Savoury Cooking time: 1hr Serving size: about 25 vadas Ingredients:   2 vati green moong dal (split green gram) 1 vati moth / matki ( moth beans) ½ vati chana dal (split yellow lentil) ½ vati urad dal ( split dehusked black lentil) 4 tsp Coriander seeds 1tsp methi dane (fenugreek seeds) 1 inch Ginger (qty) 10-15 curry leaves 2-3 Green chilies  Oil Salt Fresh Coriander Procedure : Soak moths beans over night separately. The next day tie them in a cloth for sprouting. Depending on the temperature/humidity in your region, the moth beans will take a day or two to sprout. So consider sprouting time to your cooking day accordingly. The night proceeding the  cooking day, soak all the dals separately overnight or for 6 hours. Drain the water from the dals. Spread the dals on a cloth to soak up the remaining moisture for about 30 minutes. The dals should not ...

  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...