Masale Bhat

Masale Bhat

A staple of any Maharashtrian wedding menu, this special rice preparation is a spicy, vegetarian and Maharashtrian version of the North Indian  Pulav. The spice that really makes this dish “masaledaar” (spicy) is the Maharashtrian Goda/Kala Masala. Adding a vareity of veggies like peas, gherkins (thondli/tinda), cabbage, cauliflower, onion and eggplant (single or combination) to this quick and easy one pot concoction not only enhances the flavor but also adds to the overall color and texture of the dish.

Ingredients :

• 1 cup Basmati rice
• 2-3 Tbsp oil
• ½  tsp mustard seeds (rai/mohri)
• ½  tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• ½  tsp red chilli powder
• 1-2 pinches asofoetida (hing)
• ½ cup fresh peas
• 2-3 tsp Cashew Nuts pieces
• 2 ½  cups water
• salt, to taste
• 1½ tsp Maharashtrian Goda/Kala Masala (if can’t find it, you can use the regular Garam Masala)
• Grated Fresh coconut (optional for garnishing )
• Finely chopped Fresh coriander(  for garnishing )
• Ghee (clarified butter optional)

Method :

Rinse the basmati rice in water and set aside.

Heat oil in a large pot and add mustard and cumin seeds.When they cackle add turmeric powder and pinch of aesofoetida.Then add the peas and sauté for a min. Add the rice and cashew nuts and sauté for another min or so.Season with salt, goda/kala masala and red chilli powder. Add water, mix well and cook covered for 15-20 mins on medium-low heat, stirring once in a while, till the rice soaks up all the water and is well cooked.Garnish with chopped coriander and grated coconut. Serve hot with a teaspoon of melted ghee

BeetRoot Paratha

BeetRoot Paratha

Ingredients :

• 2 Cups Wheat Flour
• 1 Cup Grated Beetroot
• 1/2 Cup Finely chopped Coriander Leaves
• 1-2 Finely Chopped Onions
• 2-3 Finely Chopped Green Chillies
• 1 Tsp Ginger-Garlic Paste
• 1/2 Tsp Amchur ( Dried Mango) Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Turmeric Powder
• Salt to Taste
• 2 pinches of Asafoetida (Hing)
• Oil as required

Method :
Mix grated beetroot, onion, coriander leaves, green chillies, ginger-garlic paste, amchur powder, garam masala, salt, turmeric powder in a bowl. Then add wheat and knead a soft dough adding enough water.

Then let the dough rest for 25-30 minutes.Now make equal size balls and roll out parathas.Heat tawa and fry parathas applying oil in both sides. Serve hot with Curd or Pudina Chutney.

Masala Bhakari (Spicy / Masala Roti)

Masala Bhakari (Spicy / Masala Roti)

Ingredients :

• 1 Cup Jowar flour
• 1 Cup approximately hot water
• A pinch of Salt.
• ReadyMade Onion-Garlic Masala 
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped tomatoes
• Red Chilly Powder
• Finely chopped Coriander leaves
• 1/2 Cup Sev
• Chat Masala

Method :
Take  Jowar flour in a big bowl . Add pinch of salt to it and then add hot water little by little , mix , knead and make a soft dough. Now heat tawa.Divide dough to 2 equal parts and make a ball of it. Deep it into jowar flour and dust nicely. Gently roll with Rolling pin or  pat with hand in clockwise direction to make semi thick  Bhakari. Put bhakari on tawa, apply some water to the surface with hand .The water will evaporate .At this time turn bhakari and cook other side.Cook bhakari from both side till done.

Now, Mix some oil to onion garlic masala and spread it over Bhakari.Cut bhakari into 4 quarters.Spread some onion on it.Then Spread some tomatoes. Then sprinkle some red chilli powder and chat masala over it.Sprinkle some sev and then finally some coriander leaves and serve .You can even spread some Curd on it if u want.

Veg Manchurian Gravy

Veg Manchurian Gravy

ngredients :
 
       For Veg Balls :

• 2 cups finely chopped Cabbage
• 2 cups finely chopped Carrot
• 2 cups finely chopped Capsicum
• 1 Piece finely chopped Ginger
• 2 Cloves of Garlic- finely chopped
• 1 Cup finely chopped Spring Onion 
• 1/2 Tsp Chilly Powder
• 4 Tbsp Maida
• 3 tbsp Cornflour
• Salt to taste
• Oil 

For Sauce :

• 2 finely chopped Green chillies
• 2 cloves of garlic - finely chopped
• 1 Piece finely chopped Ginger
• 1/2 Cup finely chopped Spring Onion( white part)
• 1/2 tsp Chilli powder
• 3 Tbsp Soya sauce
• 2 Tbsp Tomato Sauce
• 1 Tbsp Cornflour
• 2 Cup water
• 1 Tsp Vinegar
• 1 pinch of Ajino Moto.
• Salt to taste
• Oil.

 Method :

Mix Cabbage, Carrot, Capsicum,Maida,Cornflour, red chilli powder, Garlic, Ginger, Spring Onion and salt together and knead nicely.From this dove make small balls.Heat kadai and deep fry these balls till they become golden brown in color and keep aside.
Now in a pan heat 4 tsp of oil. Add ginger, garlic, green chillies, spring onion and saute for 2-3 minutes. Then add red chilly powder, soya sauce, tomato sauce and add 1.1/2 cup of water and allow it to boil.Make a cornflour paste ( Mix 1 tbsp cornflour in 1/2 cup water) to it. When it began to thicken add fried balls to it and  turn off gas. Garnish with green portion of spring onion and serve hot.

Makhana Pulao

Makhana Pulao

 

 Ingredients :

• Rice 250 gm
• 1 tbsp Butter
• 1 tbsp Oil
• 1 tsp Garam masala
• Makhana (lotus seeds)
• 1 tbsp Yoghurt
• 1 chopped Onion
• Salt as per taste
• Coriander leaves

Method :

Clean and Soak rice. Heat oil and butter , then saute onion till it becomes pink, then add makhana seeds, garam masala, rice,  salt, yoghurt and mix it well. Add water and cook. Garnish with coriander leaves and golden fried onion and serve .

Paneer Paratha

Paneer Paratha

Ingredients :

• 2 cups wheat flour
• 1tbsp oil
• Water to knead the dough
• A Pinch of Salt

      For stuffing

• 1.1/2 Cup Grated Paneer
• 1 Finely Chopped Onion
• 2 Tbsp Green Chilli Paste
• 1 Tsp Ginger Garlic Paste
• 1/2 Tsp Roasted Cumin Powder
• 1/2 Tsp Dry Coriander Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Amchoor ( Dry Mango) Powder
• 1/4 Cup Finely Chopped Coriander Leaves
• Salt to taste

Method :

Take a bowl , mix wheat flour, salt, oil and then add water little by little to make a stiff dough.Cover dough with wet towel and set aside for 20-30 minutes. For stuffing mix all the ingredients listed above.Now divide the dough into small balls. Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle.Heat tawa and place paratha on it. Trickle little ghee around paratha.Flip and cook evenly on both sides till it turns golden brown on both sides.Serve hot with pickle or tomato ketchup.

Kothimbir Paratha (Coriander Paratha)

Kothimbir Paratha (Coriander Paratha)

Ingredients :

• Wheat flour as required
• 2-3 Tbsp Besan
• 2 Cups finely chopped Coriander
• 4-5 Garlic cloves finally chopped
• 2-3 Tsp Green Chilli paste
• 2 Tsp oil
• Salt as per taste
• water

Method :

In a bowl add the whole wheat flour, salt, green chilli paste,besan,chopped garlic,oil and chopped coriander and make a nice dough. Keep this dough aside for 30-45 minutes. Then roll parathas and roast on tawa on medium heat till both sides become brown.Apply oil/ghee while roasting. Serve hot with pickle or yoghurt.

Chapati

Chapati

Ingredients :

• Wheat flour
• 1 tsp Salt
• 1 tsp Ghee

Method :
Prepare dough by mixing together 1/2 cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer that that of puri. Keep aside for an hour. Then shape parts of dough into balls bigger than ones fit for puris. Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on tawa moderately. Ready to serve.

Paneer Bhurji

Paneer Bhurji

 

Ingredients :

• 250 gm Grated Paneer
• 2 finely chopped onions
• 1 finely chopped tomato
• 1/4 Tsp turmeric powder
• 1 Tsp Red chilli powder
• 1 Tsp Cumin Seeds
• Finely Chopped Coriander leaves.
• 2 Tsp Oil
• Salt as per Taste

Method :

Heat oil in a Pan / Kadai. Add cumin seeds, onion and saute till onion turns pink. Then add tomatoes and cook till they turn soft.Then add turmeric powder, red chilli powder and mix will. Add grated paneer , salt and mix well and cook for 3-4 minutes. Garnish with coriander leaves and serve.

Schezwan Potato

Schezwan Potato

 

Ingredients :

• 4 Potato
• 1 Tbsp Homemade Schezwan Sauce or 2 Tbsp Ching's Secret Schezwan Sauce
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Vinegar
• 2-3 Tbsp Oil
• Chopped coriander
• Salt as per Taste

Method :

Boil and peel potatoes and cut them into pieces. Heat oil in a pan, add potato pieces to it , let them become crispy and brown in color. Then add turmeric powder,red chilli powder, schezwan sauce, salt, vinegar and mix well and let it cook for 2-3 minutes.Garnish with chopped coriander ans serve.

Nachani Dosa

Nachani Dosa

Ingredients :

• 1 Cup Nachani Flour ( Raagi Flour)
• 1/2 Cup Rice Flour
• 1-2 Tsp Green Chilli Paste
• 1 Tbsp Curd
• Salt to taste
• Water
• Oil

Method :

Mix Nachani (Raagi) Flour , Rice flour, Chilli paste, Curd , Salt and water to make a batter if thick consistency. Heat tawa (pan) and pour a spoonful of the batter over it and spread it with the spoon in concentric circle.  Add a teaspoon of oil around dosa and roast it on both the sides.  Serve with Butter or coconut coriander chutney.