UKADICHE---MODAK

INGREDIENTS---shreded coconut 1/2 kg; chawal flour 1/2 kg; water 500 ml , sugar 1/4 kg; maida 2 tea spoon ,1 tea spoon salt ,butter or ghee 2 tea spoon ,2tea spoon oil , milk 100 ml, ilaichi 4 pieces.

RECIPEE---bake the shreded coconut in a bowl with 1/4 sugar ,low heat ,till it gains pink colour.

N0w boil the water with 2tea spoon butter,2tea spoon oil & 1 tea spoon salt .when this water starts boiling put chawal flour & 2 tea spoon maida.this gives chawal ata, crush it with hands ,to get smooth ata;get a portion of this ata,convert it to small paratha,then put 1 tea spoon above pink coloured coconut on this paratha, give it a hexagonal shape of MODAK . you will get 20to25 such modak.make the bottom of modak a little wet by water. collect them in a "IDALI-STAND" altogether.

take another pot whose mouth can be coveredwith the" idali -stand". boil water in this pot placing the modak contained 'idali stand"without whistle for 7 minutes of boiling water your dolicious hot modaks will be ready. eat them with ghee poured on breaking them open.

Bharli vangi

Bharli vangi (stuffed Brinjals) ,It can be made by two ways.One who loves to eat spicy and another one is sweet and sour and spicy ..
I like brinjals all the way it cooked.
For spicy stuffing masala-
What I do, its become very easy for me
I put all ingredients into mixer.
Into that I add-
1/2 cup roasted peanut(after roasting off the skin)
1/2 inch ginger
2-3 colves garlic
1 teaspoon coriander seed powder
1/2 teaspoon cumin powder
1 teaspoon garam masala
and 1 tablespoon dry coconut powder.
add 1/2 teaspoon of salt
then crush alltogether in the mixi.
this way all ingredients mix together very well.

Procedure-
Take 7-8 small brinjals
Give 2 cuts to the brinjal leaving it attached at stem.
stuff masala into it.
In a pan heat oil
add mustard cumin
then add stuffed brinjals to it.
pour all remaining masala on it.
mix it nicely
then add 1/2 cup water
bring it to boil
lower the flame
and cover it for 15-20 mins
check the brinjals if it becomes soft, off the gas burner .
garnish it with fresh cut coriander lvs.

For sweet n sour masala-
take all above ingredinents except garlic
and if use fresh grated coconut instaed of dry one it tastes more better.
then add 1 teaspoon sugar
pinch of hing
and 1 inch tamarind
crush alltogether into mixer
do the same above procerdure ,only add curry lvs and pinch of hing into tadka

Varan Batti aani Ghotun keleli Vangi

Varan Batti (locally called as Rodge) & Sabji of smashed Brinjals (Ghotun keleli Vangi) is one of the Famous Food Items from Leva Patil .
For batti
3 cup wheat floor
1 cup suji
1 teaspoon salt
1/2 teaspoon regular ENO powder
1/2 teaspoon ajwain seeds
1 teaspoon turmeric powder
1 tablespoon oil
water -as per needed
PROCEDURE-
Mix all above ingredients and make a nice firm dough stiff enough to knead small batti.It should be much harder than the regular chapati dough.
cover the dough for 1-2 hr.
Then make medium size batti .
put some water to boil in big pot .When it starts boiling pour all batties into the boiling water.
cover it for 10-15 mins
let it cook nicely
then take off all batties from boiling water
let it cool down
cut cooked batties into slice or quartes
Fry it on low flame till it becomes golden brown.

Now for dal-
pressure cook 1 cup of toor dal with 1 teaspoon of turmeric powder till it become soft.
Then churn it with adding some amount of hot water.
bring it to boil again
The amount of water in the dal should be more.

Now most important the way it shuld be eaten-
On plate Crush batti finely .Then make cavity into it .Pour hot dal into that cavity.
Then dont forget to put big spoon of ghee on it.
It should be eaten with hot brinjals bhaji.

(brinjals)Vangyachi bhaji -
1/2 kg brinjals (vangi)
3-4 hot green chillies
2 teaspoon ginger-garlic paste
1 teaspoon coriander seed powder
1/2 teaspoon cumin powder
fresh coriander
salt to taste
1 teaspoon turmeric powder
1/2 cup water.

Cut brinjals into big pieces.wash it with 2- 3 waters.
heat the oil in pot.
add 1 teasppon mixture of cumin,mustard and coriander seeds
then add cut green chilles
then ginger garlic paste
then turmeric powder
then cut washed brinjals
add salt to it
cover it for some time on low flame till brinjal become soft.
then add cup of water.
again cook it for 5-10 mins
then mash the brinjals finely
garnish it with fresh cut coriander lvs

Vegetable Pasta

Vegetable Pasta is a favorite dish for all my family. My husband and my daughter loves it. Its our favorite Sunday Evening Dinner menu. The "vegetable pasta" dish is a good combination of carbs+proteins..

Ingredients:
Whole grain pasta 1 cup
peas 1/4 cup
carrot 1/4 cup
green beans 1/4 cup
corn 1/4 cup

Sauce:
Garlic 6 cloves
Soy sauce 2 tbsp
ketchup 3 tbsp
sugar 1/2 tbsp
pesto sauce 1/2 tbsp
Hot Giardiniera Relish
Alfrado sauce 1/4 cup
Parmesan Cheese
Basil
palsy
salt

Recipe:

Boil pasta in a big bowl of salt water.
At the same time take oilve oil in the pan.
Add all the vegetables and let it cook for 3 mins.
Mean time mix all the sauce ingredients together.
Add this mixture to vegetables.
let it cook for 2 mins.
Now Add Pasta.
Sprincle Parmesan Cheese.

Methi Paratha

Ingredients:-

Methi Leaves 1cup

Bajara flour 1 cup

Aata 1cup

Garlic cloves 3 finely chopped

Corriander powder 1/2 tsp

Ajwain seeds 1/2 tsp

Jaggary

salt

Preparation:-

Cut the methi leaves. Mix all the ingredients together & knead into a dough.

make small balls. And roll them into paratha.

Place a flat pan on medium flame. Place the rolled paratha on the pan.

smear oil on the paratha. Cook the paratha nicely by turning on both sides one by one.

Thats it, nice Methi parathas are ready. You can eat paraths with Yogurt or Pickle & onion on side.

Soya Tofu Paratha

Ingredients:-

Spaghetti 1 cup
Soy flour1 cup
Jira powder1 teaspoon
Black pepper quarter-spoon
Salt
Spring onion
Coriander
Chili
Turmeric Powder quarter spoon
Owa quarter spoon
butter.

Recipe:-

Make a good mixture of soy flour, jira powder, black pepper, salt, spring onion, Coriander, chili, turmeric, owa with water.

Take out a little portion of this mixture, cover it with double portion of wheat spaghetti .

Now give a shape of paratha to this ball and bake it with butter till the paratha wears a brownish tinge.

Now the hot delicious paratha is ready to eat with chatani, sauce, cheese, till the appetite says ---stop.

soya tofu paratha

ingredients----wheat spaghetti 1 cup,soya flour quarter cup ,jira 1 tea spoon,black miree-quarter spoon,solt,onion leaves,chilli,kothimbir,butter.

recipee----sock soyabeen for 5 hours,remove soya

Surali Vadi

If you go to Pune and ask anyone where "Surali Vadi" originated from. Most people will answer "Chitale Bandhu Mithaiwale" - a famous Pune shop.

Ingredients:-
Besan 1 cup
Maida 1 tsp
Buttermilk 3/4 cup
salt
Red Chili Powder
Turmeric
Also,
Mustard seeds, Asefoitida, Curry leaves, Coriander leaves, fresh coconut(shredded)

Preparation:-
Mix besan, maida in the buttermilk to make a smooth batter.
Aadd red chili powder, salt, turmeric.
Heat the mixture on medium flame. Keep stirring constantly for 4 to 5 min.
Lower the heat for 2 min. (take a test by putting a drop of mixture on a corner of plate. In a minute try to take it off from the plate, if its not sticking to the plate surface the mixture is ready.)
Take 6 dinner plates. DO NOT APPLY OIL ON THE PLATES.
Pour approx. 1/4 cup of mixture on each plate & smoothen with a ladle in circular fashion, immediately like a thin Dosa. Do one by one. Keep the rest of the mixture covered while you are spreading it on the plates. Let it cool for 5 minutes.
Now start the preparation for "tadka" by heating oil, add mustard seeds, asefoitida & curry leaves.
Take it off from heat.
Sprinkle it on the plated mixture.
Spread coriander leaves & fresh coconut also.
Now cut approx. 4-5 strips on one plate with knife.
And roll each strip to form the Surali vadi.

Even though the recipe seems lengthy, its a very quick snack.
Time: 1/2 hour

Masala Khichdi

"Khichdi" commonly cooked in everybody's kitchen.Delicious and most important easy to cook.
Simple Khichdi is also the first solid food that babies are introduced to.
Rice and lentils with little bit of salt and turmeric powder like toor/moong/masoor are pressurecooked till mushy.
My favourite is "Masala Khichdi" served with "kadhi",papad and mango achar.

For masala khichdi
ingredients-
one cup measures for one person.
2 cup rice mix with 1 cup toor dal
1 medium size onion cut into small pieces
1 samll potato cut into quarter
1-15 curry leaves
2-3bay leaves
1 inch cinnamon stick
1 Star anise
3-4whole red dried chilli
3 teaspoon ginger garlic paste .Grind it with 2 teaspoon of fresh or dried coconut.
10-15 peanuts
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon pavbhaji masala(secret ingredient for my yummy khichdi)
1 teaspoon dhana jeera powder
1/2 tomoto sliced.
6 cup water.
2 teaspoon of salt.
fresh coriander for garnishing .
1.In a pressure cooker heat the oil ,first add mustard seed,cumin seed then add whole masala-red chilles ,curry leaves,bay leaves, cinnamon stick,and Star anise.
2. saute onion, then add potato and peanuts
3.add grinded mixture of ginger garlic and coconut to it.
4.Then add all masala powders (chilli,turmeric,garam masala and pavbhaji masala)
5.saute it for 2-3 mins.
6.then add washed rice and dal mixture.
7. saute it for 2 min
8.add 6 cup of boiled water
9.salt to taste.
10.than add sliced tomato.
11.after 3 whistle of pressure cooker keep the gas low for 10 mins.
and its done ...
Garnish with green cut coriander.

soya-chatni

Ingredients:-
Fesh shredded coconut 50 gms,
soyabean 50 gms
2 crushed green Chillis
1/2 cup Coriender leaves
1 imli
10 gm juggery.

Recipe-:-
Soak soyabeans for 5 hours.
Boil them with 1 cup water for 2 minutes.
Crush them with coconut, Green Chillis ,Coriander leaves, imli & juggery in mixer.
Pour this in tadka pot ,give tadka to this mixture with oil ,hing, jira, mustard seeds & Curry leaves.
And the palatable chatni is ready to eat.

Sabudana Khichadi

"Sabudana Khichadi" just this name gives mouth watering memories..
My mom use to make "sabudana khichadi" for afternoon snack in the exam days..that was the perfect mood refreshing Yum dish! This is a very simple recipe but need to be followed step by step for those mouth watering results.

So here is the recipe..

Sabudana 3 cups
Peanut powder 2 cups
potato 1
Red Chillies
Cumin seeds
milk 2 tbsp

salt
sugar

To Garnish
coriander
coconut
lemon


1. Heat 3 cups of water in the microwave for 3 mins.
2. Add sabudana to this hot water
3. keep aside for 3 mins.
4. Drain water fully. Add 2 tbsp of milk. Now sprinkle little bit of cold water and keep side for 1 hour.
5. Now mix peanut powder and sabudana together. Also add sugar and salt as preferred.
6. Cut potato into small thin slices.
7. In a kadhai add some ghee. Then add cumin seeds and Red chillies. And add potato.
8. Once potatoes turn golden brown add sabudana mixture.
9. keep it on low flame for 5 mins.
10. Garnish with coriander and coconut and lemon.

Bhel puri Chat

Bhel Puri is a popular street food in India.
On a dull, rainy weekend afternoon, it acts as a quick pick-me-up when served along with aromatic, steaming chai Bhel Puri has been a favorite at home as it is an easy snack to put together.
Ingredients
puffed rice
sev
any farsan
puries OR doritos
mint-cilantro-green-chili chutney
tamarind sweet chutney
boiled potatoes
finely diced onion
finely diced tomatoes
chilli powder
chaat masala powder (optional)
salt to taste

Refreshing Mango Lassi perfect for a hot day

Mango Lassi is one of my favourite drink specially in summer .

Mango Lassi is a refreshing sweet yogurt drink perfect for a hot day. Traditionally Lassi is a Salty drink where yogurt is blended together with water, salt and spices until frothy but a more recent twist on the drink is it's sweet version either plain or flavoured by fruit.
Mango Lassi is very easy to make.It's best made with fresh mangoes but can also be substituted by canned mangoes or even mango juice.

Mango Lassi Recipe:
1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar / Use sugar substitute if desired

Blend all of the above.
Add a little water if the consistency is too thick.
Keep refrigerated. Serve chilled.
Garnish with a sprig of mint.
It's as Simple as that!...

Mango Sheera

"Mango Sheera" is my mom's favorite recipe.
Ingredients:

1 ½ cups Rava/Semolina (medium coarse)

1 ½ cups Milk

1 ½ cups water

1 cup ripe Mango pulp

1 cup sugar

~ 2 tbsp homemade Ghee

For the garnishing:

6-7 Cashewnuts chopped

10-12 golden raisins

Few strands of Saffron, soaked in warm milk

Sudha Ras

This is a favorite recipe from "downtown" Pune, especially for people with a sweet tooth.

Ingredients:-

Water 1/4 cup water
Sugar 1/2 cup
Cardamom powder 1/4 tsp
Banana 1/2 banana cut in small cubes (can substitute with any fruit)
Lime Juice 2 tsp
Saffron 1/4 tsp
Almond chunks 1/2 tsp (optional)

Preparation:-

Boil water & sugar to make syrup. Make sure sugar is completely dissolved.
Lower heat and add Saffron and banana. Let it cook for 2 to 3 minutes. Do not overcook the fruit.
Take the mixture off from heat.
Add lemon juice stir it well.
Garnish with almond chunks. You may add pistachio.

Serve with Chapati / Roti / Phulka.

Time:-

5 to 7 minutes