Sev Bhaji

Time 10 min

Ingredients

Sev 2 cups (Plain Yellow or Spicy) 

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Water 0.5 cup

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chutney  & garam masala. Fry for 2-3 min. on low flame. Then add water cook for 2-3 min covering lid on low flame. Switch off the flame. If sev is very thin then while serving add masala in plate then top of it add sev. Or if it is thick then you can add at the end of cooking masala and simmer for one min then turn off the flame. Serve hot.

Tip 

I like spicy sev for sev bhaji so i use that.

U can even add mix farsan to masala instead of sev.

Tondli / Tendil Masala Bhaji

Time 25 min

Ingredients

Tondli washed and chopped 1 cup

Finely chopped onion 1 big size

Ginger garlic paste 1/4 tsp

Chili powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 4-5

Pinch of Asafoetida

Water 1-2 cups

Oil 2 tbsp

Salt to taste

For the paste

Urad daal 1 tsp

Fenugreek seeds 1 tsp

Coriander seeds 1 tsp

Rice 1 tsp

Fresh coconut 4 tbsp

Dried Red Chilies 3-4

Method

Heat oil in kadai (i prefer pressure cooker) add cumin and mustard seeds, after mustard seeds pops out add curry leaves, onion, fry till it turns golden brown in colour. Then add tondli fry for 3-4 min on low flame. Then add ginger garlic paste, turmeric powder, chili powder and paste mix well. Fry for 3-4 min. Then add 1.5 cup water. Mix well. Cook till tondli is tender. (1 whistle then turn off immediately, release pressure). If require add 1-2 tbsp water. Serve hot with chapati or bhakri.

Tip

Todli takes time to cook so i prefer pressure cooker.

Suran Bhaji

Time 15 min

Ingredients

Suran 50 gms around 3-4 slices 

Finely chopped onion 1 medium size

Coconut paste  1 tbsp

Ginger paste 1/4 tsp

Green chilies chopped 2-3 

Turmeric powder 1/4 tsp

Tamarind paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/2 tsp

Kokum 2-3 pieces

Oil 2 tbsp

Salt to taste

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Keep it aside.

Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water.

Make cubes of cooked suran. Keep it aside.

Heat oil in pan, add cumin seeds, chilies and onion, fry till it turns golden brown. Then add ginger & coconut paste. Fry for about 2-3 min. Then add turmeric powder. Mix well. Then add suran cubes. Mix well. Fry for 2-3 min. on low flame. Then add tamarind paste, jaggery & salt. Simmer for 2-3 min covering lid on low flame. Switch off the flame. Serve hot.

Beetroot Salad / Beetachi Dahyatil Koshimbir

Time 10 min

Ingredients

Beet  2 medium size

Chopped onion 1 medium size

Chopped tomato 1 medium size

Chopped green chilies 1

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Curd  2 tbsp

Groundnut powder 2 tbsp

Oil 1 /2 tsp

Sugar 1/4 tsp

Salt to taste

Method

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

Mix beet, onion and tomatoes in mixing bowl. 

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

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