Dadpe Pohe - Traditional Marathi food

       In an effort to teach my kids to choose foods that have been around for generations and not to fall for the new food trends that are not tested for long time , made this many generations old recipe . It's perfect blend of carbs , protein, vegetables ,dairy and fat ( the terms our great... great... great grandmothers had never heard of ) makes it a complete food . It can be eaten as breakfast or snack and even as lunch/dinner .

Serves 4

Ingredients :

3 cups - Pohe - thin ( Flattened rice ) 
1 Onion - Finely chopped
1 cup grated coconut( I used frozen )
1/4 cup dry roasted peanuts
1/4 - 1/2 cup buttermilk
1/4 cup Cilantro - chopped
Salt and sugar to taste
Black salt ( optional )

Tempering :

2 TBsp Peanut oil
1 tsp Mustard seeds
a pinch of Asafoetida/hing
1/8 tsp Turmeric powder
6-8 Curry leaves

To proceed :

1) Dry roast pohe on medium low heat for couple of minutes . This is optional but it keeps the pohe crisp . Let it cool .
2) In a bowl mix all the ingredients except tempering and mix well . Keep it covered for 5 minutes .
3) Meanwhile heat oil and add the tempering ingredients in the order they are listed .
4) Mix well and serve .

Enjoy !!!

** Lemon juice can be used instead of buttermilk .**
**Cucumber , carrots can be added as well but the traditional recipe does not use any .**
** Chopped green chilies are generally used . I don't as my kids don't eat them .**

Stuffed Kulacha / Stuffed Indian Bread

What we need :

·         Maida /all purpose flour - 3 cup

·         Yogurt - 3 table spoon.

·         Baking soda - 1/3 tea spoon.

·         Baking powder - 1/2 tea spoon.

·         Sugar - 1 tea spoon.

·         Oil - 1 table spoon.

·         Salt - 3/4 tea spoon / to taste

·          

   To garnish : (optional) -

      

      Coarsely ground coriander seeds

      Chopped cilantro

      Red chili flakes

      Garam masala

Filling :

·         Potato -  4 big / 6 medium , boiled

·         Salt - 1/2 tea spoon (or according to the taste)

·         Green chilli - 1-2 (chopped)

·         Ginger - 1 inch long piece (grated)

·         Amchoor powder - 1/2 tea spoon.

·         Coriander powder - 1 tea spoon.

·         Red chilli powder - 1-2 pinch.

·         Garam masala - 1/4 tea spoon

·         Coriander leaves - 1 table spoon (chopped)

How to :

The kulcha dough:

1. In a mixing bowl take 1 cup whole wheat flour, 1 cup all-purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
2. Add 2 tbsp curd/yogurt and 3 tsp oil.
3. With a spoon or with your hands lightly mix everything.
4. Add water. i added ⅔ cup water in parts. The amount of water to be added, depends on the quality of flours.
5. Mix and knead to a smooth soft dough. Cover the dough and keep aside for 2 hours.

The potato stuffing:

1. Meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely.
2. Peel and then mash the potatoes with a potato masher.
3. Add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. 
4. Mix the spices and herbs with the mashed potatoes very well. Check the taste and add more of the salt, green chilies, dry mango powder if required.

Assembling kulchas:

1. Preheat the oven to the highest setting .  Heat the cookie sheet / pizza stone for 10 minutes .
2. Make medium sized balls from the kulcha dough.
3. Sprinkle flour on the rolling board and on the dough ball.
4. With a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5. Place the potato stuffing in the center .
6. Bring the edges together and join them at the center.
7. Gently roll to a large disc of about 7 to 8 inches in diameter.
8.  Sprinkle some ground coriander seeds and press them in well. Sprinkle some cilantro and chilli flakes,garam masala.

9. Gently place each kulcha on the hot baking stone. Bake kulchas for 5-6 minutes or till they turn golden brown on 500F temperature. 
10. Remove when done and apply some butter or ghee. 

Alternate method : 

1. Heat tawa / griddle on high flame.
2. On a hot tava or griddle, gently place the stuffed kulcha.
3. Flip over when one side is partly cooked. Spread some ghee or oil on this side. The amount of ghee or oil to be added, depends upon you. flip again and now spread some ghee or oil on this side.
4. Press the edges with a spatula to ensure that they are cooked.
5. Flip once or twice to ensure even roasting and cooking.
6. Brush ½ to 1 tsp of butter and spread it with a butter knife or spoon. Prepare all the kulchas with the above method .
7. After making each kulcha, wipe the tawa with a wet clean kitchen towel to get rid of the browned or burnt flour.

Wall hanging with 3D printed Ganesha and Om

Morachi Mahirap / Peacock decoration

                          This special mahirap was made for our special nephew for his special pre-wedding meal ( Gharache Kelvan ) .

Thalipeeth Bhajani

   What we need :
    
       1 lb wheat berries
       1 lb Rice
       1 lb Jwari ( White Millet )
       1/2 lb  Chana Dal 
       1/4 lb  Moong Dal
       1/4 lb Udad dal
       1/2 cup Coriander Seeds
       1/4 cup Cumin

    This is a copy of a diary my FIL maintained of all the family recipes . Yes , he is a great cook and is definitely passing his love of cooking to Junior and Princess Pea .

    How to :

    1) Dry roast all the ingredients except the cumin seeds till they change color slightly .
    2) When cool , grind them .
    3) Store in an airtight container .

      
   Previously I have used my Nutrimill grain mill and my Vitamix dry grinder with great results . My dearest hubby surprised me with Kitchen Aid grain mill attachment and this time I used i with equally great results .

   

Enjoy !!!

Thalipeeth - A Protein powerhouse

What we need :

2 cups Bhajani Flour ( recipe for the bhajani can be found here )
1 medium onion chopped
1 medium tomato chopped
Handful cilantro leaves chopped
Handful of crushed roasted peanuts ( optional )
2 tsp oil
1 tsp red chili powder
1/2 tsp haldi
a pinch of hing
salt to taste
oil for roasting

To serve :

Butter
Yogurt

To make the thalipeeth :

1) Mix all the ingredients except oil for roasting to form a soft dough and divide the dough in smaller portions .
2) Press and shape them in around 8" circle a cold pan . Alternately you can press them on a plastic sheet / foil .
3) Make holes in them to ensure proper roasting.
4) Add couple of oil drops in each hole .Cover and cook on medium heat for about 5 minutes or you hear the water from the steam sizzle in the pot .
5) Turn the thalipeeth and roast on the other side till well done .
6)Serve hot with freshly churned butter and yogurt .

Enjoy !!!

Undercover shortbread cookies

                                      This is MasterChef India inspired dish . This dish has five elements in it .Sounds difficult and time consuming ,right ? But not really . Are we women not good at multitasking ? The dish was presented to the guests of our restaurant ( that we're going to open in just 20 years ...lol) aka boys of the house in under 1 hour .

What we need :-

Strawberry - Red Chili Jam -

1 cup strawberry puree
1/2 cup sugar
1tsp lemon juice
1 tsp chili powder / fresh red chili finely chopped 
a pinch of cinnamon powder 

Pineapple - Mint Jam -

1 cup pineapple puree
1/2 cup sugar
1 tsp lemon juice
4-5 fresh mint leaves finely chopped


Shortbread Cookies -

1/2 cup butter , cubed and chilled
1/2 cup sugar
1 vanilla bean pods / 1 tsp vanilla extract
1 cup flour
1/2 cup instant oats
2-3 Tbsps thinly sliced almonds and Pistachios 

Whipped Cream -

1/2 cup heavy whipping cream
2 tbsp confectioner's sugar/ icing sugar
a pinch of saffron 
a generous pinch of cardamom powder

Jala Roti - ( this is optional )**

1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp powdered sugar
1 cup milk 
2 Tbsp butter , melted 


Garnish -

Few sliced strawberries
Few mint leaves

To Make :-

Strawberry - Chili Jam :- 

1) Mix strawberry puree and sugar in heavy bottom pan and cook till the mixture is thick .
2) When it starts sticking to the back of the spoon , add lemon juice , cinnamon powder and chopped red chilies / chili powder .
3) Simmer for 2 more minutes and let it cool .
4) Chill in the refrigerator .


Pineapple - Mint Jam :-

1)Mix pineapple puree and sugar in heavy bottom pan and cook till the mixture is thick .
2) When it starts sticking to the back of the spoon , add  cinnamon powder and chopped mint leaves .
3) Simmer for 2 more minutes and let it cool .
4) Chill in the refrigerator .


Whipped Cream :-

1) Heavy whipping cream and confectioner's sugar and mix till soft peaks start to form .
2) Add saffron and cardamom and mix for a minute more .
3) Chill .

Shortbread Cookies :-

1) Preheat the oven to 350 F / 180 C.
2) Mix butter and sugar and vanila in a large bowl .
3) Add sifted flour and mix.
4) Add oats and form into a ball .
5) Roll about 1/2 inch thick on a silicone mat .
6) Sprinkle chopped nuts and roll to press them on the cookies .
7) Cut the cookies in desired shapes .( I used round cutter )
8) Bake in preheated oven for 12-14 minutes .
9) Cool them completely before serving .

Jala Roti :-

1) Mix all the ingredients for jala roti and pour it in Jalebi bottle or clean empty mustard bottle .
2) Make pancakes on a hot skillet to make a lacy pancake .
3) Cook till golden brown  on both sides .
4) Set the hot pancake on a mason jar to form a rounded cone .


To assemble :

1) Add little jam on the base of the cookie .
2) Spoon little pineapple- mint jam on a cookie , topped with whipped cream .
3) Place another cookie on the whipped cream and top it with strawberry- chili jam .
4) Garnish with sliced strawberries and mint leaves .
5) Cover with the jala roti and serve .

Enjoy !!!


** You can use store bought pancake mix and melted butter to it to make the jala roti .**

Instant bread Gulabjamun

 

 

 

Ingreadients :

 

For Jamuns :-

 

8 Bread slices

2 Tbsp milk powder

1/4 cup milk

1/2 tsp rose essence

oil to fry the jamuns

 

For sugar syrup :-

 

1 cup sugar

1 cup water

1/4 tsp rose essence

 

 

To Proceed :-

 

The Jamuns :-

 

1) Heat oil on medium low heat .

2) Remove the sides from the bread slices and and pulse them in the blender or food processor till there are fine crumbs .

3) Add milk powder and mix well .

4) Add rose essence and enough milk to make a soft dough .

5) Divide the dough in 20 balls .

6) Fry the balls till golden brown .

 

The syrup :-

 

Bring the sugar and water mixture to boil in a small saucepan . Lower the flame and simmer for 10 minutes .Add rose essence . Keep warm .

 

To  assemble :-

 

Add the fried balls in the sugar syrup and let them soak the syrup .It does not take more than 10-15 minutes .

 

serve warm or cold as per your liking .

 

Enjoy !!!

 

 

 

 



Yogurt , Cream Cheese strawberry tortilla rolls

Ingredients Needed -

8 tortillas
6 oz cream cheese ( softened)
1/4 cup Greek yogurt ( plain / vanilla / strawberry- I used plain )
1 tbsp sugar ( not needed if using flavored yogurt )
1 tsp vanilla ( not needed if using flavored yogurt )
1 cup sliced/chopped strawberries
1/8 cup sugar + 1 tsp cinnamon powder ( optional )
Oil to shallow fry
8 Toothpicks


To proceed -

1) mix cream cheese and yogurt along with sugar and vanilla till smooth and creamy .
2) fold in the strawberries .
3) heat oil in a shallow pan on medium heat .
4) mix sugar and cinnamon in a plate .
5) spread the mixture on a tortilla and roll it up like a burrito.
6) secure the roll with the toothpick .
7) shallow fry the roll while turning to get all the sides golden brown . It takes less than 15 seconds .
8) drain on a paper towel and roll it in the cinnamon sugar mix .

Serve and enjoy !!!!

Chicken 65

What we need :

For bhajji -
2 cups -Chicken tenders - small cubed ( about a pound )
1 egg
2 Tbsp ginger garlic paste
1 tsp cumin powder
1/2 tsp fennel powder
1 tbsp red chili powder
1 tsp salt
2 tsp lemon juice
Oil to fry

Sauce -
2 tsp oil
1 tbsp chopped garlic
1 tbsp chopped ginger
10-12 curry leaves
1 tbsp red chili - garlic paste
1 tbsp tomato ketchup
1 tsp salt
Water( about 1/8 cup )

Procedure -

1) Wash , drain and pat dry the cubed chicken pieces .
2) Mix all the ingredients except oil in a bowl .
3) Let the chicken marinate for at least 15-20 minutes .
4) Heat oil on medium high heat till hot but not smoking .
5) Fry the chicken pieces for about 2-3 minutes .
6) Drain and keep aside .
Sauce -
1) Heat oil in a shallow frying pan .
2) Add chopped ginger and garlic and sauté for about 30 seconds .
3) Add curry leaves .
4) Add red chili - garlic paste and tomato ketchup and mix well . Season with salt .
5) Add little water and bring it to boil .
6) Add the fried chicken pieces and mix to coat them well with the sauce .
7) serve hot .
Enjoy !!