Patodi Recipes : A Spicy East Maharashtrian Dish

Its a real Yummy Maharashtrian dish very rarely know outside Maharashtra.

Ingredients :

2 Onions
100 gms dry coconut
Garlic 1 medium
Ginger small peice ( 15 gms)
Jira powder 1 T spoon
Chilli Powder 3 T spoons
Termeric 2 T spoon
Hing ( asafoetida ) Powder
Salt as per Taste
Besan ( Gram ) 3 katori

Paste :

fry the onion in ½ t Spoon oil. Then fry dry coconut till it is redish in colour.

Then make a paste in Mixer.

How to make PATODI :

3 katori besan, Chili powder 1 T spoon, jira 1 T spoon , Salt as per taste, coriander ½ katori, Oil 1 t spoon,

Mix all the above . and prepare patodi by making thick rotis from the mixer. And cut into desired shapes J

Procedure :

Put 3 Tspoon oil in the Pan add hing and rai ( ½ spoon ) . Then add garlic paste . Mix and then add Onion and Coconut paste. Fry all this properly. Then add 3 tspoon Chili , 1 T spoon Jira powder, 1 t spoon Termeric , salt as per taste, 1 t spoon Garam Masala,

Fry and Mix this well. Now add 300 ml warm(slightly hoter) water and let it boil.

Now add the Patodi and let it boil for 10 minutes.

Decorate with Coriander leaves.

Nagpuri Vada-Bhat Recipes

Ingredients:

5 cups Sprouted Mataki or Mataki Dal
1.1/2 cups Chana Dal
1 cup Moong Dal
1 cup Masoor Dal
1 cup Udad Dal
2 tsp Fenugreek Seeds/Methi Dane
2 tsp Hing
2 tsp Haldi Powder
1/2 inch Ginger
7-8 Garlic Cloves
5-6 Green Chillies
15-20 Leaves curry
1/4 cup Fresh Coriander
Salt as per taste
Oil
4-5 dry red chillies
1 tsp Rai/Mustard Seeds
2-3 cups Cooked Rice/Bhat

Method :

1) Pick, wash and soak and sprout mataki.
2) Pick and wash dals and soak in water for 7-8 hours.
3) Heat 2 drops of oil and stir-fry fenugreek seeds till they change colour and give an aroma, add hing and keep aside.
4) Drain water from dals and grind coarsely with sprouted mataki, methi dana and hing.
5) Grind peeled garlic cloves,ginger,green chillies. Chop curry leaves, coriander.
6) Mix ground dals,garlic-ginger-chilli, curry leaves, coriander and salt.
7) Heat oil in a Kadai/Wok.
8) Wet your palms & take the mixture in to the palms, shape into balls and then press it in between your palms. to give it a flat round shape.
9) hot oil in Deep-fry Vadas
10) Heat 1 cup oil, add rai, when it starts to crackle, add dry red chilli pieces. Keep aside this Tadka.
11) Take a half bowl of cooked rice,crumble 3-4 vadaas over it and spread 2-3 spoonfuls of Tadka over it. Garnish with coriander and serve.

Supreme Pineapple Coconut Recipes

Ingredients:

3 cups - fresh curds
1 cup - cream cheese
5 - eggs, separated
1 cup - sugar, coarsely powdered
1 cup - coconut milk
1 cup - pineapple cubes
1 packet - nice biscuits
tsp - pineapple essence

Method:

1. Tie the curds in a thin cloth and hang till most of the whey is drained and 1 cup of thick curd cheese is left. Blend this with the cream cheese.
2. Beat the egg yokes with 3\4 of the sugar till light and creamy.
3. Mix with cheese mixture. Beat the egg whites stiffly and fold in.
4. Dissolve remaining sugar in coconut milk and add the essence.
5. Dip the biscuits in coconut milk and cover the base of a pudding dish with a layer of bi suits..
6. Spread 1\2 the cheese and egg mixture over it. Sprinkle some pineapple cubes over it.
7. Repeat the layers, ending with pineapple pieces.
8. Keep in the refrigerator for several hours. Serve chilled.

Serves:8 to 10

Time: 15-30 mins

Aloo Gobi Masala Recipes

Ingredients

Cauliflower - 1/2 kg.
Potato ( medium size) - 2
Onions finely chopped - 1
Tomato finely chopped - 1
Green peas - 1/2 cup
Ginger paste - 1/2 tsp.
Garlic paste - 1/2 tsp.
Thinly sliced Green Chilli - 2
Cumin powder (Roasted) - 1 tsp.
Red chilli powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Garam masala powder - 1 tsp.
Coriander powder - 1/2 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.

Boondi Raita Recipes

Ingredients

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin powder (Roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.

Spinach soup Recipes

Ingredients:

Spinach (chopped) 3 cups
Cucumber (chopped) 1 cup
Water 3-1/2 cups
Butter 1 tbsp.
Black pepper powder 1/2 tsp.
Cumin powder 1/2 tsp.
Ginger paste 1/2 tsp.
Lemon juice 2 tbsp.
Salt to taste

Method:
1. Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat. Or pressure cook it (one whistle).
2. On cooling, blend it in electric blender to make smoothy paste.
3. Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
4. Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.
5. Serve hot

Pav BhajiI Recipes

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji

1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method:

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.

Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)