Archive | April 2013

Patole (Rice and coconut dumplings in turmeric leaf )

Patole is a traditional Maharashtrian dish,made especially in month of Shravan.Also made as prasad for Nag Panchami.

Its easy to make if you master the trick of making it.


6 FreshTurmeric leaves.washed and destalked

4tbsp Ghee

For the outter covering:

2 cups Rice flour(flour of washed and dried rice).

2 cups grated Cucumber.

2 tbsp Ghee.

1/4 tsp Elaichi powder.

salt to taste.


3 cups Grated coconut.

2 cup Grated jaggery.

salt to taste.

2 tsp Elaichi (cardamom) powder.

2 tbsp Ghee.


For the stuffing:

In a non stick pan,heat ghee,add grated coconut and roast for a minute.

Now add grated jaggery and salt,mix well till jaggery dries up.

Add cardamom powder,mix well.

Keep aside for cooling.

For the Covering:

For this recipe we have to use tavsa,a kind of cucumber available in month of Shravan.

Benefits-of-Cucumber (1)

In a thick bottom pan mix together grated cucumber and water,add salt,ghee and cardamom powder.

Mix well and keep for boiling,cook on medium flame till cucumber is cooked.

Add rice flour.

Stir well till a dough consistency is formed.

Cover and cook for 2 to 3 minutes.

Keep aside.

You will require fresh turmeric leaves.

Digital StillCamera


If turmeric leaves are not available,you can use banana leaves also,but turmeric leaves gives a nice taste to the dish.

Take a turmeric leaf and place it upside down(greener part facing the floor) do apply ghee to it.


Make a small ball out of the dough and place on the leaf.


Cover with a plastic sheet.


With a rolling pin roll out till the edges of the leaf.


Now,on one side of the leaf place the stuffing.



Now fold the other side on top of it,press at the edges to seal.



Make some more out of the remaining leaves,dough and stuffing.



Once 8 to 10 Patoles are made,keep water for boiling in a steamer.

Place some turmeric or banana leaves in the top vessel of steamer and greese with  little melted ghee.


Arrange patoleson it.

Now place this top vessel on lower vessel which contains boiling water.

Cover and steam for 10 mins.

Remove and serve hot,Drizzle some ghee before serving.



Remove the leaf,before eating.

Happy Cooking 


Sameera’s Kitchen turns year old today !!!


Today Sameera’s Kitchen is 1 year and 158 recipes old,thanks to all the lovely people who loved my kitchen….on this special day I have to mention 2 special people related to my kitchen,firstly my mom Meena Aai who is for me wikipedia of cooking and secondly my friend Afshan who inspired me to start the blog and is also the taster of all my dishes…. Also a special mention of my aunt (mom’s sister) Mrs Meeta Nayak who has a treasure of recipes and who is always willing to share that with me… Also the best cook in our family My MIL Mrs Nanda More…. Thanks all for being a part of my kitchen and making my kitchen so special…..Long live my Kitchen….How can I forget my darling son Shounak. Thanks all for being a part of my kitchen and making my kitchen so special…..Long live my Kitchen.

Happy Cooking!!!

Sameera More

Green Apple (Cooking Apple) Chutney



This is a dish which can be made and stored in refrigerator for as long as year.I am not very good in preserving food,on other hand my mom is best at it ,she can make jam,pickle or squash out of anything…this is also her receipe.


4 Green cooking Apples.

1 1/2 cup Sugar.

1/4 tsp Salt.

1 tsp Mace powder.

1 tsp Cinnamom powder.

2 tbsp Synthetic Vinegar. 


Wash,pat dry and deseed the apples.


Chop them finely.



Heat a non stick pan,add chopped apples,sugar,salt and vinegar,mix well.


Cook on slow flame,stiring in between till sugar is completely melted & apples are cooked well

( should turn soft ) and start leaving corners of the pan.

Add mace and cinnamon powder,mix well.

Remove,let cool and store in a clean container in refrigerator.

Serve with rotis or parathas.

Tip:Other fruits like pineapple and semi ripe mangoes can also be used instead of apples.

Happy Cooking !!!



Vatli Dal (Grounded Chana Dal)

vatli dal

Vatali Dal is an authentic Maharashtrian recipe,It is made mostly for Haldi Kuku in month of Chitra(first month as per hindu calender) and served with panhha(sweet raw mango drink).


2 cups Chana dal.(Wash and soaked in 4 cups water for 5 hours).

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

6 Curry leaves.

4 Green chillies chopped.

1/4 tsp Haldi powder.

Juice of 1/2 lemon.

2 tbsp Oil.

Salt to taste.

Chopped corriander leaves and grated cocnut for garnishing.


Drain.washed  and soaked chana dal.



Grind to a smooth mixture in mixie without using water.



Keep aside.

In a thick bottomed pan,heat oil.

Add mustard seeds,jeera,asafoetida, curry leaves and stir well.

Add chopped chillies & turmeriv powder.

Add grounded dal and salt,mix well.

Sprinkle little water,cover and cook for 5 to 7 minutes or till the dal starts leaving side of the pan.

Keep stiring in between and sprinkle some water if required.Once cooked switch of the gas and add lime juice.Mix well.

Remove in a bowl and garnish with grated coconut and chopped corriander leaves.

Serve hot.

TIP:Grated raw mango can be added to this dish instead of lime juice.

Happy Cooking !!!



Corn Thalipeeth

corn thaleepeeth (4)


Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish.CornThalipeeth is one of its version made by using corn.


1 cup Thalipeeth Bhajni.(Check in Thalipeeth in snacks category)

1 cup Corn aata.

1/2 cup corn kernels(boiled and mashed)

1/4 cup chopped Corriander leaves.

1/2 cup chopped Onions.

2 tsp Green  Chilli,ginger,garlic paste.

1/4 tsp Haldi powder.

Salt to taste.

Oil for shallow frying.

Plastic sheet or banana leaf.

Luke warm water.


In a bowl mix all the above ingredients except oil.

Knead to form a semi soft dough using luke warm water as required.

corn thaleepeeth (5)


Take a clean plastic sheet and grease it with little oil.Take a lemon size ball of dough and pat with fingers to form a pan cake.grease finger tips with oil if required.

corn thaleepeeth (2)


Now make 3 to 4 small incersions on the pan cake.

Heat a griddle and transfere the pan cake on it,ensuring that plastic doesn’t touch the griddle.Smear oil in the incersions and on side.

corn thaleepeeth (6)


Cook on both the sides till crisp.

corn thaleepeeth (1)


Remove and Serve hot with tomato ketchup or chutney of your choice.

Happy Cooking !!!



Dahi Vada


I am not a curd eater,hence I dont try many curd dishes,but Shonty is a big fan of curd so I made this specially for him..Thanks to my college buddy Mamta Gangan who gave me this recipe.


For Vada:

2 cups Udad dal

1 cup Moong Dal(skinless).

1 cup Green Moong Dal(with skin)

4 Green chillies.

2 tbsp chopped Ginger.

Salt to taste.

Oil for frying.

3 cups sweet Dahi.

Salt to taste.

2 tbsp Sugar.

pinch of Chilli powder.

pinch of roasted Jeera powder.

1/2 cup Khajur imli chutney.(recipe in chutney category)

1/2 cup Pudina chutney.(recipe in chutney category).

Barik sev and chopped corriander leaves for garnishing.


Wash and soak all the dals in water for 6 hours.Drain.

Add ginger and green chillies to dal and grind to a thick paste using very little water.

Add salt.


Heat oil in a kadhai and make lemon size vadas,fry on medium heat,till they turn golden brown in colour.


Remove on absorbent paper.


In a bowl mix 2 cups of water,1 tbsp Khajur imli chutney & 1 tbsp Pudina chutney.


Soak vadas in this mixture for 10 mins.


Squeeze the excess liquid,and arrange vadas in a plate.


Spread some Khajur imli chutney &  Pudina chutney.


In a bowl mix together curd,salt,sugar and 1 cup water.

Mix well.

Pour over vadas.Sprinkle chilli powder and jeera powder.


Garnish with sev and corriander leaves


Serve immediately.

Happy Cooking !!!


Puran Poli



Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is actually very different.The stuffing is known as puran and the outer cover is known as poli. The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.


For Puran:

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

For Poli:

1 cup Maida

1/2 cup Wheat flour.

1/2 cup Rawa.

1/2 cup Water.

1/2 cup Oil.

Pinch of  Haldi

Salt to taste.

Ghee for smearing.

Rice flour for rolling.


Soak chana dal in 3 cups water for 2 to 3 hours.                                           .

Cook  on medium heat for 10 minutes or till the dal becomes tender.


Drain any excess water and mash the dal lightly using the back of the spoon.


Add grated jaggery.


and cook well till jaggery is completely dissolved .



Further cook till mixture thickens stirring continuously.








Add the cardamom powder, nutmeg powder,  and black pepper powder mix well.

Consider mixture done,if the spoon stands straight in the mixture without falling.


Let it cool completely.In a food processer mince it well,till it becomes soft and smooth.



Keep aside.

In a bowl soak rawa in equal amount of water for an hour.

Add wheat flour,maida,salt,turmeric powder and oil.

Knead to form a soft dough.


Keep covered under wet cloth foe 1/2 an hour.


Divide dough and stuffing into equal portions.

Take one portion of dough.



Flatten with hand.



Place stuffing in the centre.



Fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.



Flatten the dough


Roll  into a 100 mm. (4″) diameter circle, using a little rice flour for rolling.



Cook on a non stick tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.







Press with muslin cloth while roasting.

Smear a little ghee on puran poli.

Repeat with the remaining dough and filling to make  puran polis.

Serve hot.

Tip:Water drained from cooked dal can be used to make Kattachi Aamti.

Happy Cooking !!!