Crispy Masala Macaroni.

Crispy Macroni Snack is an easy to make completely unique snack recipe.To prepare this crispy Macaroni Snack Macaroni is cooked and dried completely and coated in a flour mix,Then it is deep fried and tossed with aromatic and flavourful seasoning. Finally allow this to cool completely and store in an air tight jar.Trust me it’s very addictive!

Ingredients:

1 cup Macaroni.

1/2 cup Corn Flour.

1 tsp Red Chilli Powder .

Salt to taste.

Oil for deep frying.

Method:

Take a deep saucepan and combine two cups water,2 tbsp oil and salt.Bring it to boil and add Macaroni.Cook it for 10-12 minutes.

Drain well.Keep aside.

Sprinkle corn flour and salt,Mix well.
cornflour should coat the macroni well.

Heat oil in a pan and fry the Macaroni till crisp and light brown in colour.

Remove on absorbent paper.

Sprinkle red chilli powder and toss it well.

Let it cool completely,store in airtight jar and serve as desired.

Happy Cooking!!!

Sameera.

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Tandalachi Bhakri.

Mostly bhakri is made using only rice flour,but I find it difficult to roll,so I follow my mom’s trick of adding some wheat flour,this makes it rollable and remains soft for a long time.

This Bhakri goes well with almost everything leafy vegetables or even fish or egg curry.

Ingredients:

1 cup Rice flour.

1/2 cup Wheat flour.

Salt to taste

Method:
Take the rice flour and wheat flour in a deep dish,add salt to it,mix well.

Add water and knead into a semi soft dough.

Divide into four equal portions and roll into balls.Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully using rolling pin.

Heat a tawa to medium hot, place the bhakri over and dab a little water on top evenly .

Let it cook. As the water evaporates (in about 10 seconds or so), flip it over.

In another 10 secs, remove it from the griddle with a tong  hold it over the high flame,in such a way that the watered surface goes directly onto the flame.

Bhakri should puff up nicely.

Turn over and roast the other side too.

Finish roasting both the sides until you see black spots on them.

Remove on cooling rack.

Serve hot with any vegetable,fish gravy or chicken.

Happy Cooking !!!

Sameera.

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Patole.

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

नागपंचमी – श्रावणातला पहिला सण नागपंचमी या दिवशीं नागाची पूजा केली जाते‌ या दिवशीं घरात भाजी चिरणे, कोणतेही पदार्थ तळलेले किंवा भाजले जात नाही. कोकणात सासरी गेलेल्या मुलीला भाऊ या दिवशी माहेरी घेऊन येतो . सर्व गावातील मुली एकत्र येऊन हा सण साजरा करतात . झाडावर झोका बांधून त्यावर बसून झोके घेतात. नागोबाची गाणी गातात. झिम्मा.फुगडी,फेर धरतात . या दिवशी बहीण भावासाठी दिर्घ आयुष्यासाठी देवाजवळ मागणे मागते. घरोघरी मोदक, पुरणाचे दिंडे , पातोळ्या असा नैवेद्य दाखवला जातो. नागोबाला लाह्या दूध यांचा नैवेद्य दाखवला जातो.खरतर हा सण निसर्गातील विविध प्रकारचे प्राणी . याबद्दल कृतज्ञता व्यक्त करण्यासाठी साजरा केला जातो .

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

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

नागपंचमी – श्रावणातला पहिला सण नागपंचमी या दिवशीं नागाची पूजा केली जाते‌ या दिवशीं घरात भाजी चिरणे, कोणतेही पदार्थ तळलेले किंवा भाजले जात नाही. कोकणात सासरी गेलेल्या मुलीला भाऊ या दिवशी माहेरी घेऊन येतो . सर्व गावातील मुली एकत्र येऊन हा सण साजरा करतात . झाडावर झोका बांधून त्यावर बसून झोके घेतात. नागोबाची गाणी गातात. झिम्मा.फुगडी,फेर धरतात . या दिवशी बहीण भावासाठी दिर्घ आयुष्यासाठी देवाजवळ मागणे मागते. घरोघरी मोदक, पुरणाचे दिंडे , पातोळ्या असा नैवेद्य दाखवला जातो. नागोबाला लाह्या दूध यांचा नैवेद्य दाखवला जातो.खरतर हा सण निसर्गातील विविध प्रकारचे प्राणी . याबद्दल कृतज्ञता व्यक्त करण्यासाठी साजरा केला जातो .

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

Ingredients:

6 FreshTurmeric leaves.washed and destalked

4 tbsp 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.

For the Stuffing:

3 cups Grated coconut.

2 cup Grated jaggery.

salt to taste.

2 tsp Elaichi (cardamom) powder.

2 tbsp Ghee.

Method:

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.

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, while the mixture is still hot remove in a big plate, apply little ghee to your hand and knead well to form a soft dough,Keep aside.

You will require fresh turmeric leaves.

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 towards you) 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,in the centre of the leaf place the stuffing.

Fold the leaf in half,press at the edges to seal.

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

patole can be made by folding the leaf vertically also.

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 patole on 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.

Mandeli Chi Chatni.

Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries,when combined with rice is a combination to die for.The distinct flavour to the curry comes from the use of coconut oil.

This recipe gets its name “chatni “as the consistency of this gravy is thick and not like curry….

Here I have added a turmeric leaf,which gives a very distinct taste to the dish,either fresh or dried turmeric leaf can be used .

It go well with ,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.
So here goes the recipe…

Ingredients:

15 to 20 Mandeli cut and cleaned.

1 small Onion chopped.

1/4 cup grated Coconut.

6 Peppercorns.

1 tbsp Tamarind pulp

2 tbsp Coconut oil.

1/2 tsp Turmeric Powder.

Salt to taste.

2 fresh or dried Turmeric Leaves.

For the Masala:

1 medium sized Onion.

2 tbsp Dhana(corriander seeds).

5 tbsp Red Chilli Powder.

1 tbsp Turmeric Powder.

1 tsp Black pepper Powder.

Method:

Wash and clean mandeli.

Add salt and turmeric Keep aside.

Grind all the masala ingredients to a fine paste.

Apply grounded masala paste to mandeli and keep aside.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Heat oil in a kadhai.Add turmeric leaves and half chopped onion,let it turn brown.

Add marinated mandeli,saute well with light hand,add coconut paste, mix well and cook for 5 to 7 minutes or till mandeli is cooked.

Add tamarind paste and salt if required.(As salt is applied to mandeli).

Remove in a serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont over cook the dish or else flesh will seperate from the bones.

Happy Cooking !!!

Sameera.

Prawns Chilli Fry.

This dish is a very appetizing combination of sautéed prawns, sauces and fresh vegetables.In restaurants its usually served as a starter,can be easily made at home with minimal ingredients and
goes very well with any chinese soup, noodles or rice.

Ingredients:

500 gm Medium sized Pawns.

1 Egg.

½ tsp Black Pepper Powder.

2 tbsp Maida.

2 tbsp Cornflour.

1 tsp Soy Sauce.

Salt to taste.

Oil for frying.

1 tbsp Sesame Oil.

2 tsp Garlic finely chopped.

2 tsp Ginger finely chopped.

5-6 Green chillies slit into half.

1 cup Onion Cubed.

1 cup mixed Capsicum cubed ( Red, Yellow and green).

2 tbsp Spring Onion greens Chopped.

1 Chicken Stock Cube.

2 tsp Soy Sauce.

1 tsp Red Chilli Sauce.

1 tsp Vinegar.

Salt & Pepper to taste.

Method:

Wash,peel and de vein the prawns, tap them dry using a kitchen towel.

Add prawns in a bowl along with egg, salt, black pepper powder, maida, cornflour and soy sauce,mix keep them aside for 15 mins.

Heat oil for frying in a pan.
When the oil is hot, add the prawns and fry until nicely browned.

Drain and keep aside.

Heat oil in a wok.add onion from spring onion, ginger,garlic and green chillies, fry on high heat for 1-2 minutes.

Add cubed onion and tri colour capsicum and fry for another minute.

Add powdered chicken stock cube, soy sauce, red chilli sauce and vinegar along with ½ cup of water and cook for 2-3 minutes.
Add salt and pepper.
Add the prawns and toss them in the masala.

Garnish with spring onion greens.
Serve immediately.

Tip:If tri colour capsicums/bell peppers are not available,any colour capsicum can be used.

Same dish can be made using paneer or chicken instead of prawns.

Happy Cooking!!!

Sameera.

Tondli Kaju Usal.

This dish is also known as Tendli-bibbe upkari and is favourite in Goan,manglorean and kokani cusine.

During season, fresh tender cashews (called bibbe in Konkani) are available in the market, which are traditionlly used to make this dish.
If the same are not available you can use dry cashew nuts,soak them in warm water for a while and then break them into two.

This dish is a must in the meals served at temples and hence no onion or garlic is used in it, also a popular dish in wedding.

I got this recipe from a dear friend Mrs Roma Kamat who is an educationist, fashionista and makes awesome food.

Ingredients:

1 cup Tondli( Ivy Gourd )cut into long pieces.

1/2 cup raw tender Cashew Nuts.

1 tbsp Freshly grated Coconut.

1 tsp Coconut Oil.

1/2 tspn Mustard Seeds.

A pinch of Asafoetida.

4-5 Curry Leaves.

2 Green Chillies.

Salt to taste.

Method:

wash and pat dry the tondlus,Cut them lengthwise and keep in a bowl full of water.

Soak the tender Cashews in warm water for a while then peel the skin and break them into two.Keep aside.

Heat oil in a kadhai,add mustard seeds, asafoetida, green chillies and curry leaves.

Add chopped tondli and cashew,add salt and a spoon of water,cover and cook for 7 to 8 mins or till tondli is cooked.

Add grated coconut and chopped coriander leaves.
Mix well.

Serve with phulka or bhakri.

Happy Cooking!!!

Sameera.

Dhapate.

Dhapate is a traditional Maharashtrian recipe,made using 3 types of flour,t is made in Maharashtrian homes since several generations and instantly connects one to childhood memories.
This multigrain roti and is made by mixing all the grain flour along with spices and vegetables.

This dish gets its unique name Dhapate( Pat or slap) from the way it is shaped by patting the dough with wet hand.

This is almost similar to Thalipeeth only difference is in thalipeeth bhajani is used which is roasted and here plain flours are used.

Traditionally dhapate are served with green chilli thecha.

Ingredients:

2 cups Jowar Flour.

1 cup Wheat Flour.

1/2 cup Besan.

1 tsp Coriander Powder.

1/2 tsp Red chili Powder.

1/2 tsp Turmeric Powder.

1/4 tsp Ajwain.

1 tbsp Garlic Green Chilli Paste.

1/4 cup Onion finely chopped.

2 tbsp Coriander Leaves finely chopped.

Oil to shallow fry.

Method:

In a bowl take jawar flour,add wheat flour, besan, coriander powder, red chili powder, turmeric powder,ajwain,salt, garlic-green chili paste, chopped onion and coriander leaves,mix everything well together.

Add a little water at a time and knead the dough like chapatti dough.Cover and let it rest for 10 mins.

Place a clean plastic sheet on a rolling board.Brush the sheet with little oil to avoid the dough from sticking.

Take a small ball of dough and make it even and smooth, place it over the plastic sheet.

Start patting gently to form a circle around 6″ in diameter,if the dough sticks to your hand grease your fingers with water or oil.

Heat up a griddle on medium heat.
Transfer the dhapata on the pan and make a small hole on the centre,brush oil on upper side and in the centre.

Spread a little oil along the edges too.
After cooking for about 2 minutes from one side flip it over spread oil on other side too and cook well from other side.

Remove in a plate, same way make more dhapate from the remaining dough.

Serve hot with green chilly thecha and curd.

Happy Cooking!!!

Sameera.

Shengdanyachi Koshimbir.

This is one of the simplest and most addictive side dish.Can be served as salad with food or as an accomplishment with drinks.

Ingredients:

1 cup Peanut (roasted and fried).

1/4 cup Onion finely chopped.

1/4 cup Tomatoes finely chopped.

1 Green Chilli finely chopped.

1 tbsp Coriander Leaves finely chopped.

1 tsp Ginger grated.

juice of half Lemon.

Salt to taste.

Oil to fry Peanuts.

Method:

In a pan heat the oil,add lightly roasted Peanuts and get till crisp,remove on an absorbent paper and keep aside.

In a bowl mix together onion,tomatoes,ginger and green chillies.

To this bowl add peanuts and salt.

Add lemon juice and mix well.

Remove in a serving bowl garnish with chopped coriander leaves and serve immediately.

Tip:Do not skip adding ginger,as it brings in the magic in this dish.

Happy Cooking!!!

Sameera.

Bhendi Cha Thecha.

I had seen this recipe on one of the Maharashtrian cooking group on FB and was long on my mind,so today finally could try it, and trust me it turned out awesome.

Needs minimal ingredients and tastes amazing with Bhakri.

It’s one of the tastiest dish from Khandeshi cuisine.

Ingredients:

200 gm Bhendi.(Okra).

1 tbsp Oil.

1 tspn Jeera.

1/4 tspn Asafoetida.

6 Curry Leaves.

4 Green Chillies.

4 pods of Garlic.

1/2 tsp Turmeric Powder.

2 tbsp Roasted Peanuts Powder.

1 tbsp Coriander Leaves chopped.

Salt to taste.

Method:

Rinse bhindi (okra) well with water. Drain all the water.Dry each bhindi with a kitchen napkin to avoid it getting slimy while cooking.

Slice and discard the stalks and the lower tip from the bhendi,cut into large pieces.Keep aside.

In a kadhai heat oil,add jeera, asafoetida,curry leaves, garlic and green chillies cut into pieces.saute well till skin of green chillies turn white.

Add bhendi and roast on a slow flame till it is cooked and becomes crisp.

Let it cool completely.

Add cooked bhendi to mortar and pestle add roasted peanut powder,salt, turmeric powder and chopped coriander leaves and make a coarse paste.

If you don’t have a mortar and pestle, you can also crush the ingredients in a food processor. Just make sure to keep it coarse and not pasty.

Tip:This dish is a bit spicy,you can adjust the same by reducing the chillies.

Happy Cooking!!!

Sameera.

Masala Pav

This is a quick and easy to make spicy dish,Ladi pav stuffed with spicy stuffing made of onion,tomatoes and capsicum,flavoured with pav bahaji masala,topped with cheese for richness… Available on all pav bhaji stalls.

This recipe is not much different from the pav bhaji recipe but is served differently…

Ingredients:

4 Ladi pav

4 tbsp Butter

1 tbsp Jeera

2 tbsp Ginger garlic paste.

1 cup chopped Onion.

1 cup chopped Tomatoes

1 cup chopped Capsicum.

½ tsp Chilli powder.

1 ½ tsp Pav Bhaji Masala.

¼ tsp Turmeric powder.

1 tbsp Lemon Juice.

4 tbsp Chesse grated

2 tbsp Coriander leaves chopped.

Salt to taste.

Method:

In a pan,heat 2 tbsp butter,add jeera seeds,when they crackle add onions and ginger garlic paste.

Sauté for 30mins.Now add capsicum and tomatoes,add chilli powder,turmeric powder,pav bhaji masala and salt,stir for a minutes,add ½ cup of water,cover and cook for 8 mins,stirring and mashing in between.Add lemon juice and mix well.

Divide in 4 portion and keep aside.

Heat ½ tbsp butter on a griddle,add little pav bhaji masala and chopped coriander leaves,

slit Ladi pav and roast on both the sides till crisp.

Stuff one portion of prepared masala in the pav,sprinkle some cheese and roast for a minute.

Close with other side of pav and roast for another minute,finish all the four pav’s this way.

Remove in the serving plate,top up with remaining stuffing,sprinkle grated cheese and chopped coriander leaves.

Serve immediately.

Happy Cookind!!!

Sameera.