Kalingad / Watermelon Juice

Time 5 min

Ingredients

Watermelon pulp 4-5 cups

Sugar 1 tbsp

little salt to taste

Method

Blend in blender watermelon, salt and sugar. Then add 2-3 ice cubes blend again. Serve chill by sprikling little jaljira powder if you like jaljiara flavor.

Dudhi Thalipeeth

Time 15 Min

Ingradients

Bhajani peeth /flour  1 cup

Peeled and grated doodhi 3/4 cup

Coriander 1 tsp

Turmeric powder 1/4 tsp

Ginger garlic green chili paste 1/2 tsp

Salt to taste

Water 1/4 Cup 

Bhajani peeth 1/4 cup for dusting

Iron Tava

Butter 2 tsp

Method

In a mixing bowl add flour, ginger garlic green chili paste, turmeric powder, salt, coriander, and doodhi. Mix well. Doodhi itself contains more water so add water spoon by spoon to make medium kind of dough. Then knead the dough properly not too soft not too hard. Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the thalipeeth on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the thalipeeth and roast. At this stage make medium flame. Roast the thalipeeth for about 4-5 min on medium flame till it becomes light golden brown.
Serve hot with curd or tomato sauce.

Kolhapuri Special Gavachi Kheer

Time 40 min

Ingredients

Full fat milk 1 lit

Sugar 1 cup or jaggery 1 cup as per ur taste

Cardamom / Velchi powder 1/2 tsp

Broken Wheat 1/2 cup (It is called Khapli Gahoo in Kolhapur which you will able to get in maket in Ganapati Festival))

Basmati rice 2 - 3  tbsp 

Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup

Kharik big pieces (Dry khajoor) 1/4 cup

Ghee 2 tbsp

Fresh coconut paste 1 cup

Kesar soaked in milk 1 tsp

Water 2 cup

Pinch of salt

Method

Wash the wheat. Then in 2 cups of water let it soak overnight. Then pressure cook wheat and rice along with same water and 1/4 tsp salt for 4-5 whistles. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel add ghee, add cooked wheat and rice, freshly grounded coconut and dry fruits. Mix well. Add 2 cups of water and Let it cook by covering lid for 15-20 min. (Pl stir meanwhile to check water level if required add water) Then add velchi powder, milk. jaggery, kesar. Mix well. Cook for about 10-15 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Tip

If you dont get khapli gahoo then you can use regular wheat. Wash wheat with water. Then keep it for 2 hrs. Then blend in blender till it is half broken. Use this one for kheer.

Soaked wheat and rice 

Cooked wheat and rice

Kanda Batata Rassa

Time 20 min

Ingredients

Potatoes 2 medium size or baby potatoes 8-10

Onion 2 large size (peeled and chopped)

Tomato 1 large size

Red chili powder/kolhapuri kanda lasun masala 1.5 tsp

Ginger garlic paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/4 tsp

Garam Masala 1/4 tsp

Oil 1.5 tbsp

Salt to taste

Method

Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.
Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. 
Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.

Satynarayan Prasadacha Sheera

Time 15 min

Ingredients

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Milk 1.5 cup + 0.5 cup water (0.25 cup water more if u want sheera very soft)

Ghee 2 tbsp  

Ripe Velchi Banana 3 medium size

Cashewnut, kismis 1 tbsp

Method

Microwave semolina on high power for 2 min. Please do mix atleast once while it is in microwave otherwise it will burn on one side. After 2 min it will turn golden brown in colour.   Then add cardamom powder and cashewnuts. Microwave for 10 sec. Then add smashed banana and kismis mix well. Microwave for 10 sec. Then add hot milk mixed with water. Mix well. Microwave for 2 min. Meanwhile mix atleast once while microwaving. If you feel you want more soft then add 0.25 cup more water or milk. Then add sugar mix well, microwave for 2-3 min. Switch off microwave. Keep in microwave covering lid for 4-5 min. Then add tulsi patta and offer to GOD first and then u enjoy. 

Beetroot Salad / Koshimbir with Lemon

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Groundnut powder 2 tbsp

Lemon juice 1/2 tsp or more as per our taste

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Pressure cook beet for 2-3 whistles then remove skin and chop.

Heat oil in the pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chilies and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl containing beet, then add sugar, groundnut powder, lemon juice and salt. Mix well and then Serve chill.

Beetroot Salad / Koshimbir with Lemon

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Groundnut powder 2 tbsp

Lemon juice 1/2 tsp or more as per our taste

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

Pressure cook beet for 2-3 whistles then remove skin and chop.

Heat oil in the pan. Add mustard seeds, cumin seeds, after it crackles add, curry leaves, green chilies and pinch of asafoetida and then turn off flame. Allow it to cool. Then pour this in the mixing bowl containing beet, then add sugar, groundnut powder, lemon juice and salt. Mix well and then Serve chill.