RAVA LADU / RAVYACHE LADOO / LADDOO

INGREDIENTS Cardamom powder                       1 pinch
Cashew nuts (broken)               10 nos

Coconut scrapped                        1 cup
Ghee                                            3 tbs
milk optional                                 1/2 cup
rasins                                            10 nos
Semolina (Suji/Rava)                     1 cup
sugar                                             1/4 cup

PREPARATION

  

1. Dry roast semolina in a thick bottom pan and cool.
     Take a pan add Ghee then add all dry fruits let they change the colour little bit.2. Now add fresh grated coconut fry till it becomes dry (should not change colour) then add semolina and saute them in very low flame till it changes into light brown colour.
3. Add Sugar and keep mixing in very low flame for 3 min or untill it gathers to the spoon, then switch of the flame and add milk to it keep mixing.
4. Lastly add Cardamom powder mix well and transfer it to a plate.
5. Take that laddu mixture into your hand and make small ladoos(balls) and let it dry for 2hrs.your laddus are ready.

NOTE--- CAN BE STORED  IN AIR TIGHT CONTAINER FOR 4 TO 5 DAYS.IF YOU WANT TO STORE FOR MORE DAYS THEN KEEP IN REFRIGERATOR. 

मराठीतून पाककृती 

रव्याचे लाडू 

साहित्य 

वेलची पूड                   १ चिमुट 

तुकडे केलेले काजू      १०

खवलेला  नारळ         १ कप 

साजूक तुप                 ३ मोठे चमचे 

दुध                            १/२ कप 

बेदाणे                         १० 

रवा                             १ कप 

साखर                        १/४ कप 

कृती 

प्रथम जाड बुडाच्या भांड्यामध्ये रवा भाजून थंड करून घ्यावा.

त्यानंतर त्याच भांड्यामध्ये काजू व बेदाणे तुपात टाळून घ्यावेत,तसेच खवलेला नारळ भाजून घ्यावा.

शक्यतो नारळ कोरडा झाला पाहिजे(रंग बदलता कामा नये)त्यामुळे लाडू जास्त दिवस टिकतील.

नंतर त्यामध्येच भाजलेला रवा घालावा गुलाबी रंगावर परतून घ्यावा.मग त्यामध्ये साखर घालून सारख ढवळत राहावे.

संपूर्ण मिश्रण चमच्याला चिकटून एकजीव होईपर्यंत हलवत राहवे.आता आच बंद करावी त्यामध्ये वेलची पूड मिसळून घ्यावी.  

हे मिश्रण एका ताटात काढून त्यात आता गरजेप्रमाणे दुध घालून मिश्रण चांगले मळून त्याचे लीम्बापेक्षा मोठ्या आकाराचे लाडू वळून घ्यावेत व ते दोन तास थंड होण्यासाठी ठेवावेत.

आता हे लाडू खाण्यासाठी तयार आहेत.

लाडू हवाबंद डब्यात ठेवावेत ४ ते ५ दिवस टिकतात.

लाडू फ्रीज मध्ये ठेवल्यास १५ दिवस टिकतात.

आपले अभिप्राय व सूचना येथे कळवा.
ghargutipadatha@gmail.com

MALVANI MASALA

MALVANI  MASALA  IS  WIDELY  USED BY  THE  PEOPLE  ORIGINATED FROM  THE KOKAN  REGION  MOSTLY  FROM  MALVAN  AREA 


IT IS  GOOD  TO  USE  IN  VEG  AS  WELL AS  NON VEG  RECIPES


Ingredients: 
50 whole dry red chillies (bedgi) 
1/4 cup coriander seeds (akkhe  dhane)
 12 cloves (lavang)
 7-8 black peppercorns (kali  miri)
2 tsps fennel seeds (badishop) 
1/2 tsp cumin seeds (jeere)
2 bay leaves  ( tamal patra)
3/4 tsp caraway seeds (shahi jeere)
 2 black cardamoms  (masala  velchi)
5 two inch sticks cinnamon  (dalchini)
1 1/2 tbsps stone flower (dagad phool)
 1/2 tsp nagkeshar
 1/2 tsp mustard seeds 
1 inch piece turmeric stick 
1/2 tsp asafoetida  (hing)
1 nutmeg  (jaifal)
1/2 star anise  (starphul  or  chakriphul)




Method:

• Dry roast all the ingredients one by one.
• Cool and grind to a fine powder

NOTE--This masalas is recommended for any malvani preparation mutton  chicken crab etc,you  can  also  use  it  for veg  malvani  preparations like  kala  vatana  usal or  mutkichi  usal etc.

WE  SUPPLY  HOME MADE  MALVANI  MASALA   ALL  OVER  INDIA  AND  ABROAD

CONTACT
satya_satyendra@rediffmail.com
swarupajog@rediffmail.com

मराठी पाककृती 
 मालवणी मसाला 

साहित्य 
५० बेडगी मिरची 
१/४ कप अख्खे धणे 
१२ लवंगा 
७ - ८ काळी मिरी 
२ लहान चमचे बडीशोप 
१/२ लहान चमचे जिरे 
२ तमाल पत्र 
३/४ शाही जिरे 
२ मसाला वेलची 
५ दोन इंच लांब दालचिनी 
१ १ /२ मोठे चमचे दगड फुल 
१/२ लहान चमचा नागकेशर 
१/२ लहान चमचा मोहरी 
१ इंच हळकुंड 
१/२ लहान चमचा हिंग 
१/२ चाकरी फुल  


कृती 
सर्व पदार्थ एकेक करून कोरडे भाजून घ्यावेत व त्यानंतर थंड करून दळून घ्यावेत. 

ता.क. - आम्ही घरगुती पद्धतीने बनवलेला मालवणी मसाला भारतात व परदेशात पाठवतो  

आपल्या प्रतिक्रिया व सूचना येथे पाठवाव्यात 

satya_satyendra@rediffmail.com

MASALE BHAT

MASALE BHAT



Ingredients:
¾ cup kolam rice or any other small version of rice (should be 1 year old)
For Masala Mixture:
2 tsp Coriander seeds
2 tsp Cumin Seeds
4-5 cloves
3-4 black Pepper
½ inch cinnamon
2 tbl spoons grated coconut (dried)
OR
1 tbp Maharashtrian masala (Goda Masala)
1 tsp Sugar
2 tsp ghee / Oil
10-15 curry leaves
2 green chillies cut lengthwise
150 gms tondali cut lengthwise  (gerkins)
100 gms green peas
¼ tsp Mustard Seeds
½ tsp Turmeric Powder
6-7 cashewnuts
Salt to taste
1 cup fresh coconut grated
½ cup fresh corriander

Method:1) Wash Rice and drain water.
2) Put the masala mixture ingredients into grinder. Grind to coarse powder.
3) Heat 2 tsp oil or ghee in a nonstick pan. Add Mustard Seeds, curry leaves, green chillies, Turmeric Powder, fry for a minute add  tondali  and green peas Cashews and Rice, Saute for 4-5 minutes. While sauteing rice, heat 2 cups of water on the other stove top.
4) Once rice is nicely sauted, add 2 cups of hot water. Lower the heat. Wait until rice starts boiling. Then add ground Masala mixture or Goda Masala, salt to taste, Sugar Give a nice stir, cover with lid and let Rice cook on medium low heat. While serving, Drizzle 1 tsp Ghee and sprinkle fresh grated coconut and corriander leaves and fresh grated coconut

Tip : -- Ghee tastes good in Masale bhat, if you dont have time to make masala then only add ready made goda masala.When rice is half cooked put the vessel on hot tawa to cook on slow fire

we supply special home made masale bhat masala all over india and abroad

contact

satya_satyendra@rediffmail.com

swarupajog@rediffmail.com

PATAL POHYANCHA CHIVDA / kaccha chivada / chiwada

PATAL POHYANCHA CHIVDA

all time  hit  any  time  snacks  from maharashtra  mostly  prepared  on the  occassion  of diwali  and  ganapati  festival 

 PATAL POHYANCHA CHIVDA /  kaccha  chivada /  chiwada

Ingredients:Thin Poha - ½ Kg.
Peanut - 1 cup
Dalya (Roasted Gram Dal) - 1 cup
Sliced dry coconut - 1 cup
Chopped Green chilies - 10-12
Curry leaves - 8-10
corriander powder 2 tsp
badisaunf powder 2 tsp
cumin powder-2 tsp
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Turmeric powder - 2 teaspoon
Asafetida - ½ teaspoon
citric acid 1 tsp
Powder sugar - 1 teaspoon
Oil - ¼ cup
Salt to taste.

Method:Keep THE POHA in sunlight for 3-4 hours.OR ROAST it on very low flame till it becomes crispy.
Keep the crispy Poha aside. Now heat oil in a big kadai. Add mustard seeds, when it start spluttering add curry leaves and green chilies. Let curry leaves and chilies get crispy. Then add peanuts, sesame seeds, and Fry on medium flame for about 2 minutes till the peanuts are aromatic. Then add sliced coconut and fry it till it turns brown. then add asafetida, turmeric powder,Now add roasted gram dal. Switch off the flame. Now add salt and sugar and mix well. then add crispy Poha corriander powder,badisaunf powder,cumin powderand citric acid and mix it neatly.
Crispy chivda is ready.cool down and store in air tight container. It can be stored for 1 month

Tip:
-- While roasting the poha it should not change colour.You can add cashew nuts instead of peanuts

We supply home made  patal pohe chivda all over india and abroad 

contact

satya_satyendra@rediffmail.com  

swarupajog@rediffmail.com

UPAMA / UPIT / UPEET

UPAMA

India 's favourete  break fast mostly  in  south  inida  and maharashtra

tastes  best  with  coconut  chutney . well  known semolina preparation with  little  spices and salt  and  little bit of  sugar  
  UPAMA / upit /  upeet 

Ingredients:Rava : 1 cup
Urad dal : 1 tea spoon
Mustard seeds : ½ tea spoon
cumin seeds : ½ tsp
Green chillies : 2-3
Onions (finely chopped) : ½ cup
Ginger (finely chopped) : ½ tea spoon
Tomato (finely chopped) : ½ cup
Curry leaves : 1 strand
Dried red chillies 2 no
Asafoetida powder : ¼ tsp
Coriander leaves (chopped) : 1-2 tea spoons
Lemon juice : 1 tea spoon
Ghee/Clarified butter : 1 tea spoon
Oil : 2 tbs
Water : 3 cups
Salt to taste
sugar : 1 tsp
fresh coconut scraped :½ cup
sev : ¼ cup (optional for garnishing

Method:1) Place a pan on the stove and heat the oil in it.
2) Add mustard seeds,cumin seeds, urad dal, channa dal and a pinch of asafoetida powder and fry till they turn golden brown. Be careful here as the mustard seeds start to splutter as soon as they are dropped in oil.
3) To this, add chopped green chillies,curry leaves and ginger and fry for another minute.
4) Now, add chopped onions and fry it till the onions start turning transperent.
5) Then add chopped tomatoes and mix the contents well.
6) After everything has been cooked, add some water and salt and let the mixture boil for 5 more minutes (approx.).
7)Now add the Rava to this liquid mixture and start stirring briskly. IMMEDIATELY ADD LEMON JUICE  Also make sure that no lumps are formed during the stirring process.
8) Cover the vessel with a lid for about 3-4 minutes or till it is fully cooked.
9) Next, reduce the flame and add the chopped coriander leaves and sugar and mix it a little.
10) Turn off the flame upma is ready. Serve hot garnished fresh coconut and sev .

Tip:
-- After adding water and salt taste the boiling water. it should taste salty and little more spicy as after adding rawa it will taste perfect. You can use ghee intead of oil it tastes better.

PURAN POLI / POORAN POLEE

PURAN POLI

PURAN POLI  /  pooran  poli /  puran  polee

popular  sweet  of  maharshtra  mostly  made  on  the  occassion  of  holi  festival   
can  be stored  for a  week 
here  is a  best  recipe / pakakruti  for  puran  poli  or  stuffed  sweet  roti  or  paratha
you can also  say  sweet  stuffed  indian  bread 


tastes  best  with  ghee ( clarified  butter) and  hot  milk 



Ingredients:

• 2 cups chana dal, soaked in water for 4 hours
• 2 cups jaggery (adjust for sweetness)
• 2 cups refined flour
• 3 tbsp oil
• 1 tsp cardamom powder
• 1/4th tsp nutmeg powder
• 3/4 tsp turmeric powder
• 1 tbs rice flour and for dusting

Method:

• Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further then add 1 TBS rice flour and then mash into a soft paste.
• Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
• Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
• On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

TIP== USE RICE FLOUR FOR DUSTING WHILE ROLLING A POLI IT MAKES ROLLOING EASIER. using rice flour in making puran makes puran completely dry and avoids from coming out while rolling. DO NOT THROW THE WATER IN WHICH DAL IS COOKED. YOU CAN MAKE KATACHI AAMTI WITH THAT WATER.

WE SUPPLY READYMADE PURAN POLI ALL OVER INDIA AND ABROAD

CONTACT
satya_satyendra@rediffmail.com
swarupajog@rediffmail.com

BHARLI VANGI / BHARLEE VANGI

BHARLI VANGI

BHARLI  VANGI

THE  ALL TIME  FAVOURATE  BHAJI  OF  MAHARASHTRA IS  BHARLI  VANGI 

 RECIPE / PAKAKRUTI  FOR BHARLI  VANGI OR STUFFED  BRINJALS 

Ingredients:
½ kg small eggplants
For stuffing / masala:
1 cup dry fried coconut, 1 tbsp. chili powder, 2 tbsp. goda masala/black maharashtrian masala, ¼ cup peanut powder (roasted coarsely ground), ½ cup coriander leaves chopped, 1 tbsp. tamarind paste, jaggery, salt to taste.
For tempering:
Pinch of mustard and cumin seeds, pinch of asafetida(hing), pinch of fenugreek(methi) seeds and pinch of turmeric, 5-6 tsp oil

Method:
To make stuffing easier, remove the stem of eggplants and give 2 slits.
Put them in water and keep aside.
Grind all ingredients together listed under stuffing.
Make a fine paste/masala.
Stuff all the eggplants with masala.
Heat oil in a deep frying pan.
Add mustard and cumin seeds followed by asafoetida
Add fenugreek seeds.
Add turmeric and stuffed eggplants.
Cover up for 5 min.
Now add water just to cover the top of the eggplants.
Again cover up till eggplants get fully cooked.
Stir and garnish with coriander leaves.
Goes very well with BHAKRI OR CHAPATI OR RICE

TIP===  IF YOU WANT SPICY PREPARATION  USE KANDA LASUN MASALA INSTEAD GODA MASALA . ADD SOME CRUSHED  PEANUTS  TO THE PREPARATION  TASTES GOOD.

WE SUPPLY  HOME MADE  GODA MASALA AND KANDA LASUN MASALA  ALL OVER INDIA AND ABROAD  

CONTACT

satya_satyendra@rediffmail.com 

swarupajog@rediffmail.com