Karanji | Gujiya | Ghughra Recipe

Karanji | Gujiya | Ghughra Recipe

Ingredients :
For the filling:
2 cups Jaggery finely grated
1 cup Whole Wheat Flour
1 cup Desiccated Coconut Powder
1/2 cup Sesame seeds (Til seeds)
1/2 cup Sooji (Semolina Rava)
1/4 cup Poppy seeds (Khaskhas)
1 tsp Cardamom (Elaichi) Powder
1 pinch Nutmeg powder
3 Tbsp Cooking oil

For the outer crust:
1/2 cup Sooji (Semolina Rava)
1/2 cup All Purpose Flour (Maida)
1 Tbsp Sugar
1 tsp Salt
1 cup Milk
3 Tbsp Ghee
Cooking oil

Preparation :

1. To begin making the Maharashtrian Karanji Recipe (Gujiya), we will first make the filling.
2. Begin by dry-roasting the Desiccated Coconut Powder, Poppy seeds and Sesame Seeds in a pan. Roast them separately, until they turn Golden Brown in Color.
3. After they cool down, grind them in a mixer by adding first poppy seeds then sesame seeds and then coconut till you get a coarse texture.
4. Now Roast the Sooji on medium heat in a shallow bottom pan with 1 Tbsp ghee or oil till it turns golden brown. Keep it aside.
5. Roast the whole wheat flour with the remaining ghee/oil in the same pan, until golden brown and keep aside.
6. Now, put all the filling ingredients including the coarse powders, Whole Wheat Flour, Sooji, Jaggery, Cardamom and Nutmeg in a food processor, and blend them well for 2-3 minutes till they form a fine powder. The delicious coconut filling for the Karanji is now ready and keep it aside to use later.
7. Now prepare the crust for the Karanji.
8. Heat 3 Tbsp of ghee or oil in a small pan and keep aside.
9. Now in a deep Bowl take Maida, Rava, Sugar and salt and pour the hot ghee/oil made above and knead the mixture with your hand. While kneading keep adding water and milk to the mixture little at a time. Once the dough is pliable and firm, keep it aside and cover it with a damp cloth for a couple of hours.
10. Once the dough is well rested, take some dough in your hand and roll it using a rolling pin and base to form a small circular poori / Chapati shape (3-4 diameter).
11. Add 1-2 Tbsp of the Karanji filling prepared above and carefully fold the poori and give the shape of karanji with your fingers or you can use karanji mold available in the market to shape them.
12. Repeat the procedure for all the dough to make karanji and keep aside for frying.
13. Now deep fry all the Karajis in hot oil and fry them till they turn golden brown in color.
14. Your Maharashtrian Karanji / Gujiya / Ghughra is ready to be served.

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Onion Thalipeeth | Kandache Thalipeeth Recipe

Onion Thalipeeth | Kandache Thalipeeth Recipe

Ingredients:
2 Cup Chopped Onion
1 Cup Jowar Flour
2 Cup Wheat Flour
1 Cup Chick Pea Flour
1 Cup Rice Flour
2 Tbsp Garlic Paste
1 Tbsp Carom Seeds (Ajwain)
1 Tbsp Crushed Cumin Seeds (Jeera)
1 Tbsp Crushed Fennel Seeds (Sauf)
5 Tbsp Sesame Seeds
1&1/2 Tbsp Red Chilly Powder
1 tsp Turmeric Powder
1/2 Cup Chopped Coriander Leaves
Salt as per taste
Oil
Water

Preparation:
1. Take a big bowl and add chopped Onion, Garlic Paste, Sesame Seeds, crushed Sauf, crushed Jeera, Ajwain, Red Chilly powder, Coriander Leaves, Turmeric and salt in it.
2. Now add 5-6 Tbsp Oil to it and mix it well.
3. Add all the Flours one after the other and mix it well.
4. Now knead the mixture till the dough become smooth by adding enough water and keep it aside for 10 minutes.
5. Now heat the tawa on a low flame.
6. Take a wet cotton cloth and spread it on a rolling board.
7. Take some dough in your palm and spread the thalipeeth evenly on the cloth.
8. Make a hole at the center of the thalipeeth to add oil.
9. Now carefully with the help of the cloth place the thalipeeth on the tawa.
10. Cover thalipeeth with lid and keep on low flame for about 1 minute.
11. Roast thalipeeth on both sides and keep adding oil as required.
12. Keep roasting till brown spots appear on thalipeeth.
13. Thalipeeth is ready. Repeat the above procedure for the remaining dough.
14. Server Kandache Thalipeeth (Onion Thalipeeth) with pickle, Butter, Curd or Thecha.

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Makki Di Roti recipe | Makki Ki Roti | Indian Corn Bread

Makki Di Roti recipe | Makki Ki Roti | Indian Corn Bread

Ingredients :
2 Cups Makki ka atta (Cornmeal)
1/2 cup Wheat Flour (Atta)
1-1/4 cup Water (or as required for dough)
Salt to taste
3/4 teaspoon Ajwain / Carrom seeds
1/4 cup Oil / Ghee

Preparation :
1. Mix all the ingredients in a big bowl and knead a soft dough.
2. While Kneading, add water slowly and gradually to make the dough smooth and soft and now it is ready.
3. Take a plastic Ziplock bag and cut it open and place it on your rolling surface and grease it in the center.
4. Make a small ball out of the dough and place it between the two sheets of plastic and drizzle some oil on top of it.
5. Now spread the dough ball around using your hand or flat bottomed plate and make it look like a large disc. Now the roti is ready.
6. Now carefully remove the roti from the plastic disc and transfer it on a hot seasoned Tawa.
7. Grease the roti along the way and allow it to cook on the bottom.
8. Now flip it over and cook the other side too.
9. Apply oil/Ghee as needed and cook both sides until the roti turns brown and is cooked thoroughly.
10. Crispy brown Makki di Roti is ready. Repeat the process with the remaining dough.
11. Serve hot with Sarson ka Saag or Daal !

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Murmura Ladoos | Kurmura Laddu | Puffed Rice Ladoos

Murmura Ladoos | Kurmura Laddu | Puffed Rice Ladoos

Ingredients:

Kurmura / Murmura (Puffed rice) - 100 gms
Jaggery (gud) - 250 gms

Preparation:

1. Heat a pan on a Low flame and add jaggery to it. Let the jaggery melt for 2 minutes.
2. Now increase the flame to medium and cook the jaggery and keep stirring for another 2-3 minutes.
3. Now check the consistency of melted jaggery by putting a drop of it in cold water and see if a ball is formed.
4. Now Turn off the flame and add kurmura / Murmura (Puffed rice)
5. Mix it properly and let the mixture cool down a bit to a warm state.
6. Now grease your palms with water and take small portion of the mixture and role it between your palms to form small balls of approximately 2 inches.( or size as per required)
7. Now make ladoos from the remaining mixture and make sure the ladoos are made before the mixture Cools down completely.
8. Murmura Ladoos are ready to serve. You can also store it in airtight containers to store it and consume with some days while they are crispy.

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Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Ingredients :

For Usal:
Matki / Moth bean Sprouted (Can use other Sprouts as well)
1 Onion - Finely chopped
2 Large Potatoes
2 Green chillies - Finely chopped
2 tsp Ginger-Garlic paste
1 tsp Chopped coriander leaves
Turmeric powder / Haldi - 1/4 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Lemon juice
Garam Masala Powder / Goda Masala - 1/2 tsp
Curry leaves 5-6
Oil 1-2 tbsp
Salt to taste

For Rassa (Spicy thin Gravy):
Dry coconut Cut to small pieces (better if Grated) - 1/2 cup
1 Tomato - chopped
1 Onion - chopped
3/4" Ginger - chopped
Garlic - 4/5 Cloves
Goda masala or Garam masala - 1/2 tsp
Turmeric powder / Haldi - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder / Dhania powder - 1 tsp
Cumin powder / Jeera powder - 1/2 tsp
Coriander leaves chopped
Oil 2-3 tbsp
Asafoetida / Hing - 1/4 tsp
Mustard 1/2 tsp
Tamarind Juice - 1 tbsp(can use lemon juice)
Sugar - 1 tsp
Salt to taste

To serve:
Pav Buns / Bread Buns
Onions - Finely Chopped
Coriander leaves - Finely chopped
Lemon - Wedges
Farsan / Mixed Namkeen

Preparation :

To prepare Matki Usal:
1. Way to sprout Matki - Wash and soak matki (moth beans) for 7-8 hrs in water. Keep it closed in a warm place or use a sprout maker to make sprouts.
2. Boil the Matki sprouts and Potatoes in cooker for 8-10 mins.
3. Heat oil in a Pan / Kadai and add mustard seeds, Hing, Jeera and curry leaves. Saute for half a minute. Add chopped onions and green chillies and fry until the onions turn golden brown.
4. Add Boiled Matki and Potatoes (Cut them in Cubes) and let them cood for 2 mins.
5. Add Turmeric powder, Red chili powder, Garam Masala and salt. Mix well. Pour a little water and close the lid and let it cook for few minutes so that salt and other spices are absorbed.
6. Your Matki Usal is ready.

To prepare Rassa / Tarri / Kat (Spicy Gravy):
1. Roast the dry coconut pieces.
2. Heat 1 tbsp Oil in a Kadai / Pan and add chopped Onions, Chopped Ginger and Garlic. Saute until they turn slight golden brown in color.
3. Add tomatoes and cook till it become mushy and let it cool completely.
4. Once cooled , Grind the mixture of coconut,onion and tomato to a very smooth paste.
5. Heat 2 tbsp oil in a Pan and add Mustard, Hing and the above paste and let it cook for a minute.
6. Add Coriander Powder, Cumin powder, Turmeric powder, Red Chilli powder , Salt and Sugar and mix well and cook for some time.
7. Add about 3 cups of water, Tamarind juice and Garam Masala powder. Boil well for about 5-10 mins. The consistency should be watery, so add more water if required.
8. Sprinkle with chopped coriander leaves and your Rassa is ready.

Way to Serve Kolhapuri Misal Pav :
In a Bowl, Add farsan and Usal and gently mix. Squeeze lemon and add chopped onion and coriander leaves and some farsan over it.
In another small bowl take some Rassa.
Serve hot with Pav and chopped onions and Lemon Wedges.

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Litti Chokha Recipe

Litti Chokha Recipe

Litti Chokha is a traditional Snack found in India Northern States of Uttar Prades, Bihar and Jharkhand. It is eaten as an evening Snack during Winter prepared on Cowdung Fire. Though it can be enjoyed all year round.
Litti Consists of Wheat / Sattu formed into balls filled with a mixture of Spices.
Chokha is Mixture of Roasted Brinjal, Potatoes and Tomatoes served with the Litti.



Ingredients:
For outer part of Litti :
2 Cups Wheat Flour
½ Tsp ajwain (carom seeds)
2 Tbsp of ghee
¾ Tsp salt (or as per Taste)

For Filling:
1 Cup Bhuna Chana (Roasted Gram) or Sattu(if its available)
4-5 Cloves grated Garlic
1 Medium onion finely chopped
1 Ginger grated (about an Inch)
2-3 Green chilies, finely chopped
½ Cup coriander leaves finely chopped
½ Tsp onion seeds (Kalonji)
1 Tsp Ajwain (carom seeds)
1 Tbsp Lemon juice
2 Stuffed Red Chilli Pickle
Salt to taste

For Chokha:
2 Boiled Potatoes, Medium Sized
1 Big Brinjal (Baingan)
3 Tomatoes, Medium Sized
4-5 Garlic Cloves
2-4 finely chopped Green Chillies
½” Peice of Ginger grated
2 Onions Finely Chopped
1 Tbsp finely chopped coriander (dhania)
2 Tsp mustard oil
Salt to taste

Preparation:
For Chokha:
1. Remove the Skin of the Boiled Potatoes and keep aside.
2. Roast the Brinjal and Tomatoes on the gas Flame until they become soft.
3. Peel off the burnt skin of Brinjal.
4. Now Mash the Boiled Potatoes, Brinjal and Tomatoes along with Garlic.
5. Add Finely chopped onion, Grated ginger, Coriander leaves, Green chillies, Salt and mustard oil.
6. Mix all the Ingredients Properly. Now your Chokha is ready.

For Litti:
1. Sieve the Flour in big bowl.To that add carom seeds,Salt as per taste and oil.
2. Knead the dough properly with water.It Should be Soft. Cover it with Wet Cloth and keep aside.
3. If Sattu is not Available, Grind Chana with Black Pepper.
4. Take the mixture in a Mixing Bowl and add in Grated Ginger, Green Chillies, Coriander, Lemon Juice along with all the Spices and Mix Well. Keep aside.
5. Now take the dough and make small Chapatis.
6. Now take the filling mixture prepared above and place in the middle of the chapatis and pinch the chapati from all sides to make a ball of chapati filled with the filling mixture.
7. Similarly make 10-12 balls. Litti is ready for Cooking.
8. We can either bake these Litti's in a preheated oven at 180C or Roast in Goithas (Burnt cow dung cakes)/Coal.
9. Bake/Roast till one side is brown and black spots start to appear on the Litti surface.
10. Then turn over the Litti and bake/roast for a few more minutes until this side is brown as well.
11. Litti is ready for Serving.
12. Dip Hot Litti in Pure Ghee or Butter and Serve with Chokha and Green Coriander Chutney or Boondi Raita.

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Murmura / Kurmura Chiwda Recipe

Murmura /Kurmura Chiwda Recipe

Ingredients :
1 Cup puffed rice ( Kurmura / Murmura )
1 Teaspoon Oil
2 Tablespoon Ground nuts / peanuts
1/2 Teaspoon Onion Seeds / Kalonji
1 Red Chilli
1 Sun dried chilli
1/4 Teaspoon Red chilli powder
1/4 Teaspoon turmeric powder (Haldi)
2 Sprigs of curry leaves
Salt to taste
Ground black pepper to taste

Preparation :
1. In a frying pan, heat oil. When the oil is hot, add peanuts and fry them on low flame till they change color to light golden or till they splutter
2. Remove the peanuts and place them on Tissue paper / Newspaper to saok excess oil.
3. In the remaining oil add curry leaves, onion seeds(kalanji), sun dried chilli, dry red chilli and fry for a few seconds.
4. Switch off the flame and add red chilli powder, Turmeric powder, salt, pepper and immediately add Murmura/Kurmura (puffed rice) and Fried Peanuts. Give it a nice stir till everything mixes together.
5. Cool completely and serve. Can Store in Air tight Container for a few days.

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Veg Kolhapuri Recipe

Veg Kolhapuri Recipe

Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes
1/2 cup Cauliflower, medium florets
1/2 cup Green peas
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely chopped
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder
2 tsp red chili powder
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste

Preparation:
• Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
• Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder(gives very nice bright red colour to the gravy). Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
• Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
• In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately pour it over the prepared vegetable gravy. (Tadka is optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.)
• Stir well and Garnish with fried cashews. Serve hot with Naan , Roti,Phulka or Chapati.

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Manchow Soup Recipe

Manchow Suop Recipe :

Ingredients:
2 tbsp oil
2 tbsp lehsun (garlic)-chopped
1 tbsp adrak  (ginger)-chopped
2 tsp harimirch (green chilli)- chopped
1/4 cup kandey ke pattey (spring onion)- chopped
1 Shimla Mirch (capsicum)- chopped
1/4 cup pattagobi (cabbage)- shredded
1 gajar (carrot)-shredded
2 tbsp soy sauce
2 tsp vinegar
2 tsp red chilli sauce OR dry whole chillies, soaked in vinegar- grinded to paste
salt to taste
fresh kalimirch (ground black peppercorns) powder
3 cups vegetable stock
1 tbsp corn flour dissolved in 1 tbsp water
For The Serving
1 cup fried noodles

Preparation:
• Heat the oil in a pan, add garlic, ginger and green chilles and saute for a few second.
• Add the green spring onions and cook till soft.
• Add the capsicum, cabbage and carrots and saute for 2 minutes on high flame.
• Add the soya sauce, vinegar, red chilli sauce, salt, pepper and saute for a few second.
• Add the stock and simmer for 5 to 7 minutes.
• Gradually add the cornflour paste and continuously stir it, so that no lumps remain.
• Simmer for further 5 minutes til the soup becomes little thick.
• Serve hot with Dry Fried Noddles.

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Methi Thepla

Methi Thepla Recipe

Ingredients :
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain
1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

Preparation :
• Put wheat flour in a flat vessel bowl.
• Mix all the ingredients in it including the Methi leaves.
• Add 1 tsp oil and knead it. Let it stay for 15 minutes.
• Then make even size small balls of the dough.
• Roll them separately with a rolling pin into a round shape.
• Cook on a flat tava or fry-pan, spreading a little oil/ghee on either side, until golden spots appear.
• Repeat the same with the other side.
• When evenly roasted remove it from the tava.
• Repeat this for all the balls.
• Serve them hot with butter or chutney or curd or pickle.

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Khandvi

Khandvi Recipe

Ingredients :
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp oil
For seasoning :
2 tsp oil
1 tsp sesame seeds
1/2 tsp mustard seeds
1 tbsp coconut scraped
1 tbsp coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation :
Mix water, flour, buttermilk, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour the mixture in a large flat base plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip.
Place in a serving dish.

Serving :
Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida,mustard seeds,curry leaves and chillies.
At last add sesame seeds to the heated oil and immediately pour over rolls.
Serve it as it is or with chutney.

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Khaman Dhokla Recipe

Khaman Dhokla Recipe

Ingredients :
Channa dal (split bengal gram) – 1 cup
Moong dal with skin – 1 cup
Chilli-ginger paste – 1 tbsp
Turmeric powder – ¼ tsp
Buttermilk – ½ cup
Sugar – 1 tsp
Soda-bi-carb – ½ tsp
Oil – 3 tbsp
Salt to taste
A pinch of asafoetida (Hing)
For Dhokla :
Oil – 30 ml
Water – 30 ml
Soda-bi-carb – ¼ tsp
A big pinch of citric acid
For Tempering :
Oil – 2 tbsp
Mustard seeds – 1 tsp
Sesame seeds – 1 tsp
Coriander leaves for garnishing

Preparation :
Soak both the dals separately for about five hours.
Remove the skin from the moong dal and grind both the dals to a paste.
Mix both the pastes with other ingredients.
Beat the mixture to make it light and fluffy. Cover it with a tight lid and keep aside in a warm place for about five hours to ferment.

For the dhokla :
Combine the oil, water and citric acid in a small vessel and heat it.
When it starts boiling, remove from the fire and add half a teaspoon of soda-bi-carb. Stir with a spoon and pour it in the fermented batter. Mix well.
Take a vessel big enough to hold a plate having an eight-inch diameter. Add about four cups of water in it, and place a metal ring in the center to put the plate on. Cover the vessel with a tight lid and boil the water.
Meanwhile, grease the plate with oil and pour the fermented batter. Place it on the ring inside the vessel. Cover and steam for 15 minutes. The batter will rise and make spongy dhoklas.
Take out the plate carefully and cool for about 10 minutes. Cut into square pieces and serve in a plate.

For the tempering :
Prepare the tempering by heating oil and mustard seeds. When the seeds stop spluttering, add sesame seeds and cover with a lid. Switch off the gas and wait till the spluttering stops.
Pour over the dhokhlas evenly. Sprinkle coriander leaves and serve hot or cold with chutney.

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Naan

Tandoori Naan Recipe

Ingredients :
Maida(flour) - 400 grams (2 cup) + 100 grams dry Maida
Fresh curd - 50 grams (1/4 cup)
Baking soda - 1/4 tsp
Sugar - 1/2 tsp
Salt - 2/3 tsp or add to taste
Oil - 1 1/2 tbsp
Ghee/butter to make Naan

Preparation :
Take Maida in any utensil. Make a little crater in the middle of the Maida with your hands. Now put curd, baking soda, salt, sugar and oil in the crater and mix these properly with Maida using your hands.
Put little amounts of water at a time in the mixture and knead Maida. You can feel yourself when the kneaded dough turns very soft and smooth. Cover the dough and keep it aside in a warm place for 2 hours allowing it to ferment.
Heat the Tandoor(furnace).
Make 10 equal sized balls of the dough. Take one ball of Maida, apply dry flour and roll into a round circle(5 to 6 inches in diameter). Spread butter/Ghee on it evenly. Fold the rolled Naan into half(forming a semi circle), then again apply butter /Ghee on this folded section. Now double this fold as it takes the shape of a triangle then apply dry flour to it. Then prepare by rolling it like a paratha on all 3 sides(thinly) and make them ready.
Place this rolled Naan in the Tandoor to cook. After one side turns brown flip the Naan over to the other side.
Naan is ready. Take out Naan on a plate and apply Ghee on it, Cut into 2 halves using a Naan cutter (Optional).
Prepare all Naans in this same manner.

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