Recipes : पाककृती
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Narali bhat / Coconut Rice
1 cup Basmati Rice
1 cup Fresh grated Coconut or frozen shredded Coconut
1 cup Sugar
1 cup coconut milk and 1/2 cup water
6 tsp Ghee or unsalted butter
1/2 tsp Saffron soaked in 1 tbsp milk
Cardamom powder to taste
3 to 4 whole Green Cardamoms
5 to 6 Cloves
1 stick of cinnamon
Hand full of Almonds, Cashew nuts, raisins etc.
- Wash and drain rice for 30 min.
- Heat 3 tsp ghee; add cloves, cardamom and cinnamon. Add drained rice, sauté for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
- Add this mixture on rice.
- Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completely. Take out the rice on the plate and cool it completely.
- In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
- Mix it lightly. Try not to break rice grains. Put the tight lid on and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
- Sweet coconut rice is ready to serve. Enjoy.
Makar Sankranti Recipes:
Teel + Gool Ladoo:
1 cup sesame seeds (white)
2 tbl spn roasted peanuts, coarsely ground.
1/2 cup jiggery
Roast sesame seeds until golden brown color obtained.
Heat jaggery with 2 tbl spn water, let it melt and boil.
Take little water in a
bowl and add a drop of the jaggery in it. The jaggery should sit like a drop
without getting diluted. That shows it has reached the required consistency.
Now add the sesame seeds and peanut powder. Mix well. Take off the heat.
Rub a little ghee on your palms and take a little portion of the mixture in a table spoon, check if it’s not too hot in order to avoid burns, make ladoos. You need to make ladoos before the mixture get cold.
½ cup Jaggery [shredded]
¼ cup Gram flour
¼ cup sesame seeds
2 cups whole wheat flour
Oil for shortening
Roast sesame seeds until golden brown color obtained, grind it and make powder.
Roast gram flour in a little oil until golden brown color obtained and keep aside.
Now take a mixing bowl and mix jaggery, gram flour and sesame seed powder and mix well to make soft dough, if needed, add a teaspoon of milk to make soft dough, keep aside.
Now take whole wheat flour in a mixing bowl, add two teaspoon of oil and make the dough for poli. The key is making this dough exactly the same consistency as jaggery filling.
Now take two small portions of flour dough and roll it little bit to make two small puries, now take a small portion of jaggery filling and spread over one puri, now take the other puri and put it on top of the jaggery spread, and press down firmly to seal the sides. Now put some flour on the board and roll it to make a regular size roti/ poli. Roast the gool-poli on a medium- high heated flat skillet/ pan-cake griddle.
Remove from the heat and let it cool before serving.
Pithache Dive: Flour Diyas
Whole wheat flour 1 cup
Oil 2 Tbs
Pinch of salt
Jaggery grated I/2 cup
Method: Take whole wheat flour in a mixing bowl and add salt and oil. Mix well. Now take Jaggery in a separate bowl and add warm water just enough to dissolve jaggery. Now add this dissolved jaggery to the flour to make a dough that is a consistency of puri dough [ पुऱ्या च पीठ ]
Now take a small portion of this dough and shape it like a diya or diva
Steam these diyas [ दिवे ] on the steamer for about 15 minutes.
Take one diva and split it with spoon , if the spoon comes out clean that means diyas are done, it the dough sticking to the spoon, that means it needs to be cooked more so steam another 5 minutes.
Serve these diyas [दिवे ] melted ghee [ clarified butter] or warm milk.
Shrikhand Recipe for Gudhi Padwa
4 cups of thick yogurt [ दही ]
¾ cup of powdered sugar
½ tsp cardamom powder
Few strands of saffron
1 tbs warm milk
Cheese or muslin cloth
Line a mixing bowl with cheese or muslin cloth, pour yogurt and tie it with the help of a string.
Hang this for about 4-5 hours or overnight.
The Water will drain away and it will become a thick ball. This thick yogurt is called “ chakka”
Take this chakka in a larger mixing bowl and add sugar.
Soak saffron in warm milk
Now blend chakka and sugar with the help of a hand mixer. The key is all the sugar should be dissolved and the mixture should become very smooth and light.
Add saffron and cardamom powder into it and blend little more.
Keep this shrikhand in the fridge for about 2-3 hours before serving so the saffron and cardamom flavours blend in it.
Puran Poli For Holi :
Chana Dal: 1 cup
Sugar/ jaggery : ¾ cup
Cardamom powder: ¼ tsp
A dash of nutmeg powder
Whole wheat flour; ½ cup
All purpose flour: ½ cup
Oil: 1 tbs
Pinch of Salt
Water as desired
Method: Soak chana dal in enough water for 3-4 hours , drain it , now add 1 cup of water and cook it in a pressure cooker for about 3-4 whistles.
Now mesh the cooked chana dal nicely, you can also use a blender to do this.
Now transfer this meshed chana dal into a non stick pan, add sugar or jaggery to it and mix well. Now cook this mixer on a low heat, stirring frequently until it starts to leave the sides of the pan.
Add cardamom powder and a dash of nutmeg powder and mix well. Puran is ready for stuffing.
In a mixing bowl, add wheat flour and all purpose flour, add a pinch of salt and knead the dough adding water, the dough should be soft, now cover the dough and leave it for an hour.
Now take one table spoon oil and mix in the dough to make very soft dough.
Now take small portion of the dough, and stuff a small portion of puran into it, and roll it on the board with the help of a little dry flour , now roast this poli on a tava both the sides until light brown , add some ghee on it and serve!
Mahashivratri Recipe : Thandai
1 ltr full fat milk
1/2 cup powdered sugar
10 to 12 black peppercorns (kalimirch)
a few saffron (kesar) strands
To be ground into a fine powder
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns
Boil the milk and allow it to cool completely. Keep aside.
Add the ground powder and mix well. Refrigerate the mixture for 3 to 4 hours.
Strain the mixture through a sieve, add the sugar, peppercorns and saffron and mix well.
Maharashtrian Tel -Vang [ Eggplant] is not very common dish, very few people make it. Here is the recipe for it enjoy!
Ambe Dal for Anant Chaturdashi
Split gram (chana dal)
Raw mango grated ¼ cup
Cumin seeds 1/2 teaspoon
Salt to taste
Sugar – ½ spoon
Green chillies 1-2
Oil 1 tablespoon
Asafoetida ¼ teaspoon
Mustard seeds ½ teaspoon
Turmeric powder 1/2 teaspoon
Coconut scraped 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Soak the chana dal in four cups of water for at least four hours. Drain thoroughly.
Place cumin seeds, salt, green chillies and sugar in a blender along with drained chana dal and grind it coarsely. Make sure to not make a fine paste.
Heat oil in a pan, add mustard seeds [Black mustard] When the seeds splutter, add asafoeteda and turmeric powder. Take the pan off the heat and let it cool to room temperature.
Transfer the dal mixture into a bowl. Add raw mango and coconut and mix well. Add the tempering to the dal mixture and mix well.
Garnish with coriander leaves and serve.
Rishi panchami Bhaji
½ cup of each following vegetables cut up ½ inch.
Okara / Bhindi
Tararoot leaves [ alu leaves]
Snake gourd [ padval]
Turai [ shirali]
1/4th cup green peas
1 green chillie
¼ cup chopped coriander.
2 tsp peanuts
½ cup fresh grated coconut
Salt to taste
1 tbs pure ghee
1/4th tsp cumin
1 tsp tamarind paste [optional]
Take all these vegetables , coconut peanuts , salt and tamarind paste [ optional] in a stock pot add enough water to cover the vegetables and cook for 10 minutes or until the vegetables are cooked.
Now heat up ghee and add cumin seeds for tempering, and add this to boiled vegetables.
Traditionally we are not supposed to do fodni/ tempering to this vegetable.
Modak for ganesh chaturthi
1 cup fresh grated coconut
¾ cup powdered or grated jaggery, for a more sweeter taste, you can add upto 1 cup of powdered jaggery
3 to 4 cardamoms, powdered in a mortar-pestle, about ¼ tsp cardamom powder
½ tsp poppy seeds
½ tsp ghee or oil
½ tsp rice flour (optional)
½ cup all purpose flour/ maida
½ cup fine rava/ suji
2 tsp oil
A pinch of salt
Milk to knead the dough
- Heat ghee in a pan. Add poppy seeds, cardamom powder. saute for a minute.
Then add grated fresh coconut and grated jaggery.
- Mix well and cook this coconut-jaggery mixture on a low flame. The jaggery will melt first.
Stir at times and cook this mixture till the moisture from the jaggery begins to dry. Switch off the flame. Don’t overcook as the jaggery then hardens. Keep this coconut-jaggery filling aside the mixture will thicken more after cooling.
- You can also add a bit of rice flour to this mixture. This is an optional step. The rice flour helps to absorb moisture, if any from the filling.
- Keep the filling aside to cool.
Now take the all purpose flour and rava in a mixing bowl, add two tsp warm oil and a punch of salt. Mix well. Now add a little milk at a time and knead the dough. This dough should be of consistency of puri dough. Cover and set aside for half an hour. Now mix well again.
- Now take a small portion of the dough and roll it like a puri, hold this puri in your palm and add put amount of filling in the center, now start to close your modak nicely. If it does not close and falls apart, apply a little milk on the edge of the puri.
- Now fry them in medium –low heat until golden brown color obtained.
दहीत्री आणि उसाच्या रसाचे लाडू , ई टी वी मेजवानी चे श्री विष्णू मनोहर
Vatli Dal recipe for Chaitra haldi kunku By: Preeti Deo London
Here is how one could make the kairichi dal or vatli dal following Ruchira
You will need…
1 cup of chana dal soaked for couple of hours and drained
1/4 cup of grated raw mango
oil, mustard, curry leaves, hing for phodni(tempering)
turmeric 1 tsp
couple of green chillies chopped( or as you desire)
couple of red chillies( or as you desire)
shredded fresh coconut(I used dessicated coconut)
salt and sugar as per taste(sugar is to enhance the sour taste of mango)
chopped coriander to garnish
Grind the soaked and drained chana dal roughly and keep aside. My mixer grinder is broken hence, I had a tough time grinding the dal in my puran yantra.
In a thick bottom pan, prepare a tempering with oil, mustard, hing and curry leaves. Add in a teaspoon of turmeric. To this add in the roughly ground dal. Stir and cover. Cook this dal for 4-5 mins. Add in the salt and sugar. Stir again. Cover and cook. To this add in the grated mango, shredded coconut and mix. The dal should be cooked until it’s raw taste is no longer there. Turn the gas off. Transfer the dal to a bowl, garnish with coriander and serve hot or cold.
Fish curry maharashtrian style by : Siya Kharkar Los angeles
2 lb. fish fillet 2 tsp red chili powder 1/2 tsp turmeric powder 8-10 garlic cloves 3 green chillies 1 inch ginger A few strands of cilantro 1/4 tsp tamarind pulp 1 cup grated coconut (grind to a fine paste or use coconut milk) 3 tbsp oil Salt to taste
Method of preparation:
1) cut and wash the fish 2) Apply red chili powder, turmeric powder and salt 3) Grind together garlic, ginger, chilies, cilantro and tamarind pulp 4) Marinade fish in the ground mixture 5) heat the oil and Add marinated fish and sauté 9) Add ground coconut/milk and let it cook 10) Garnish with fresh chopped cilantro
Green chilli pickle by : Aishwarya Kokatay Los angeles
Chilli - 1 .5 cups Thai or serrano
Lemon - 1 medium size ( 2 tbsp of juice )
White vinegar -1
Oil - 4 tbsp
Seeds / Dhane 3 tbsp
Fennel Seeds / Badishep - 1 tbsp
Mustard Seeds / Rai kuriya - 1 tsp
Fenugreek Seeds / Methi dana - 1/2 tsp
Asafoetida / Hing - 1/2 tsp
Turmeric Powder / Haldi - 1tsp
Salt - 1 tbsp or desired to taste
Wash green chillies and wipe them dry. Now chop them into small pieces.
Take all the dry ingredients given in the list in a blender. Make into a coarse powder.
Add the powder into a bowl and squeeze in the lemon juice. mix well.
Now heat the oil till it smokes, add a pinch of hing, Pour the smoking hot oil over the spices and mix well.
Now add in the chopped chilli and toss well with the masala.
Take a clean, dry, airtight jar and pour the chillies into them.
Cover and store them for 2 days before serving.
Peanut-Sesame Ladoo for Makar Sankranti with a twist! I ate them at a Christmas Party recently, wanted to share the recipe: Shobha Daniell
- Peanuts - unsalted and dry roasted: 1 Cup
- Oats flour or Quaker quick cook oats lightly roasted: ½ cup
- Coconut flakes (not frozen) lightly roasted: 1/2 Cup
- Sesame seeds lightly roasted: 1/2 Cup
- Ghee melted: 2-3 tbsp
- Jaggery grated or powder: about 1/2Cup
- Ginger powder: 1 tbsp
- Almond powder: 2 tbsp
- Cardamom powder: 1 tsp
Grind peanuts coarsely, be sure to stop frequently to keep it dry and avoid making it into peanut butter consistency.
Grind sesame seeds in the same manner.
Transfer peanut, sesame and dry coconut flakes to a bowl. Add ginger, almond & cardamom powders and mix well.
Heat the ghee in a pot, add chopped or powdered jaggery and stir the mixture. When jaggery is dissolved and starts to bubble remove from the heat and pour the batter into peanut mixture. Mix with spoon and let it cool a little bit
Place about 2 Tbsps of warm mixture in your palm. Gently press and roll the mixture between your palms to form a ball; add a little oil to your hands when making the ladoos so they do not stick.
Peanut Ladoos can be made according to your taste: increase or decrease any of the ingredients, add different nuts or dry fruits, or omit the ghee.
Sankashti Chaturthi, or the fourth day waning phase of the lunar month, is a religious occasion when Marathi households make special meals. Here are two ‘super easy’ recipes from Rekhatai’s book - By Aditi Joshi
Note: Please do share the pictures of this recipe after trying--Aditi
Schezwan Sauce recipe by : Anita Bapat
In spring, peas, onions, and lemons are available in farmer's markets. These are three recipes from Rekhaji's book: