KOBICHI BHAJI / KOBICHEE BHAJEE

KOBICHI BHAJI

KOBICHI BHAJI 

delicious  marathi  recipe / pakakruti for kobichi bhaji or you can say cabbage  bhaji or  sabji 

Ingredients:1/4 tsp               asafoetida
¼ cup                chana dal ( bengal gram)
250 grams          cabbage
3 tbs                   coriander leaves
3-4                     green chilies
¾tsp                   mustard seeds
4 tsp                   oil
 ½ tsp                 sugar
 ½ tsp                 turmeric powder
2 tbs                   fresh coconut scraped
5-6                     curry leaves
salt as per taste

Method:1) Remove outermost leaves of cabbage and shread it finely. Wash in a salt water.
2) Soak chana dal in the water for 2 hours.
3) Chop green chilies and coriander leaves.
4) In a pan, heat oil & add mustard seeds. When start spluttering, add curry leaves and green chillies fry for 10 seconds add asafoetida and turmeric powder.
5) Add soaked dal to it. Fry for 1 mnt .
6) Now add chopped cabbage and mix well. Cover with water on lid .
7) Remove the lid and stir after 5 minutes. cover and cook again for 5 minutes Once the cabbage is cooked, add salt and sugar. Mix and cook for a min.
8) serve garnished with corriander leaves and coconut
Serve hot with Chapati.

MATAKICHI USAL / MATKICHEE USAL

MATKICHI USAL

MATKICHI USAL

it  is  popular  main  course  dish of  all over  maharashtra  here is  100% marathi  recipe / pakakruti for  matkichi  usal or  recipe  for  moath  beans 

Ingredients:2 cups matki (moath beans)
4-5 curry leaves
2 green chillies cut lengthwise
½ tsp turmeric
½ tsp red chili powder
½ tsp goda masala (or you can use garam masala)
½ tsp black mustard seeds
salt to taste
2 tbsp oil
1 tsp cumin seeds
juice of ½ a lemon
2 tbsp freshly grated coconut
1/2 tsp jaggery
freshly chopped green corriander leaves for garnish

Method:Soak the matki overnight in plenty of water. Rinse well, Tie in a muslin cloth (manjarpat or any cotoon cloth) in next 24 hours sprouts will come out. Remember keep cloth wet and keep it in warm place.wash thoroughly through running water.Grind together cocnut cumin seeds and jagerry with water.
In a pan on medium high heat, add the oil. When hot, carefully add the black mustard seeds. After the splattering subsides, add curry leaves and green chillies . then add turmeric, red chili powder, goda masala and salt. Add the sprouted matki, stir well then add ground paste and 2 cups of water reduce the heat, cover and let cook for 10-15 minutes on low heat. Then add the lemon juice .again cover and cook for 5 minutes or till done. garnish with corriander leaves Serve hot with fresh chapatis

TIP===== IF YOU WANT SPICY VERSION YOU CAN USE KANDA LASUN MASALA INSTEAD OF GODA MASALA IN THAT CASE DO NOT USE RED CHILLY POWDER

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

CONTACT
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BHAJANI CHAKALI / BHAJANEE CHAKALEE / CHAKLI

BHAJANI CHAKLI

 BHAJANI CHAKALI
here is  100%  marathi recipe / pakakruti  for  bhajani  chakali 

TO MAKE CHAKALI WE HAVE TO MAKE THIS BHAJANI (FLOUR) FOR CHAKALI

Serves : 1 to 1½ kg

Ingredients:
1½ cup Chana Dal
½ cup Ural Dal
½ cup Moong Dal
2 cup white Rice
¼ cup pohe (flattened rice)
50 Grams Cumin seeds (approx 3-4 tbsp)
Handful of Coriander seeds

Method:
Since we are not going to wash dals (Chana Dal, Ural Dal, Moong Dal), to remove dirt, clean dals with damp cotton cloth separately.
Wash Rice and drain water. Spread over a cloth and let it dry in the shade, not in direct sunlight.
Dry roast each dals separately on medium heat, until golden brown. Dry roast rice and pohe till brown. Then roast Cumin seeds and Coriander seeds until aromatic.
Let all roasted Items cool down. Mix all and grind to fine powder. This Blended Flour is used to make Chakali. 

Ingredients:
1 cup chakali bhajani(Chakali Flour)
1 cup water
1 tsp Asafoetida Powder
2 tsp Sesame seeds
½ tsp Carom Seeds (Ajwain)
1 tbsp Red Chili Powder
1 tbsp Oil
Salt to taste
Oil for deep frying

Method:
In a deep and medium saucepan, heat 1cup water. Add Asafoetida Powder, Sesame seeds, Carom Seeds, Red Chili Powder, Oil and salt. Give a nice stir. Bring the water to boil.
Once water starts boiling, add Chakali Bhajani and mix vigorously. Turn of the heat and cover saucepan with lid for 7-8 minutes.
After 10 minutes, transfer the Bhajani dough to plain surface or in the plate. Use little lukewarm water to knead the dough. Make a soft dough.
Grease Chakali Press utensil from inside with little oil. Stuff enough dough in it. Press and move into circular motion to make Chakali.
Deep fry Chakali on medium high heat, until golden. Drain and put on paper towel to remove excessive oil.
Keep Chakali in Airtight Container after cooling. 

TIP======== ALWAYS USE OLD RICE FOR MAKING BHAJANI

WE SUPPLY HOME MADE BHAJANI ALL OVER INDIA AND ABROAD

 

WE SUPPLY HOME MADE READYMADE BHAJANI  AND BHAJANI CHAKALI ALL OVER INDIA AND ABROAD

CONTACT

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NARALI BHAT / NARALEE BHAT

NARALI BHAT / NARALEE BHAT




Ingredients
2 cups kolam rice or any scented rice
2 cups sugar
1 cup jaggery
1 cup milk
1 ½ cups scraped fresh coconut
5 cloves/Lavang
5 cardamom/ Velachi
2 teaspoon raisins/Bedane
1 teaspoon saffron/Keshar mix with 2 tbsp milk
2 teaspoons lemon juice
20 Kaju/cashew nuts (chopped into pieces)
4 cups warm water to cook rice
½ cup pure ghee
Method
1) Wash rice and drain excess water. Keep aside for an hour.
2) Put 2 teaspoons ghee in a thick-bottom pan or rice cooker. Add cloves and cardamom and fry for a minute. Then add rice and fry for 2 minutes. Add a pinch of salt, lemon juice and water in it and steam it till the rice is cooked.
3) Spread the rice on a plate and keep aside to cool.
4) Put sugar, milk and jaggery in a thick-bottom pan and stir it constantly with the gas on low flame. When sugar and jaggery dissolves add coconut and mix well.mixture becomes thick , remove from flame. Add to it the mixture of milk-saffron, cashew nuts and raisins and mix it well.
5) Fold in the cooled rice into the above mixture and mix it together gently. Put the pan on a low flame and cook it for 4 to 5 minutes (the rice will absorb most of the sugar syrup). Remove from flame, add remaining ghee and cover it.
6) Keep the rice covered for about an hour and then serve.

GUL POLI / GULACHI POLI / POLEE

GUL POLI

GULPOLI 
here is a perfect  recipe  for  gul poli  or  recipe  for  jagerry  stuffed roti  

Ingredients:For dough:
Plain flour(Maida) : ½ cup
Wheat flour (Atta) : ½ cup
2 tbsp cooking oil
Luke warm water
A pinch of salt
For filling:
Jaggery : 1 and ½ cup
Sesame seeds: 4 tspn
Poppy seeds: 2 tspn
Gram flour: 3 tbspn
Cardamom powder: 1 tspn
Nutmeg powder: 1 tspn

Ghee for roasting


Method:Dough preparation:
1) Sieve the flours so as to avoid lumps .
2) Mix the flours. Prepare a hollow space in the center to put oil.
3) Heat oil and add it to the flour.
4) Mix hot oil with flour using a spoon.
5) Add a pinch of salt.
6) Add luke warm water and make a soft dough.
7) Leave aside covered by wet cloth for 2 hrs.

Filling preparation:
1) grate jaggery.
2) Roast poppy seeds, sesame seeds and gram flour separately.
3) Grind poppy seeds, sesame seeds, coarsely
4) Mix Jaggery, gram flour, sesame poppy seed mixture, cardamom powder and nutmeg powder.
5) Make 4-5 small balls about one inch diameter for filling.

Steps for Gulpoli:
1) Knead the dough well. Make 4-5 equal parts of dough, nearly same size as dough for chapati.
2) Roll th dough on rolling board till it becomes 3-4 inch in diamater.
3) Place a ball of filling in the center and close it by getting the edges together at top. Take care not to let the filling come out.
4) With the use of flour, just press the dough by both palms so as to equally spread the filling inside towards the edges as well.
5) Using flour, roll it to nearly 7-8 inches in diameter.
6) Heat the frying pan and put some ghee.
7) Roast the gulpoli on the frying pan on both sides using ghee till it turns brownish.
8) Serve hot with ghee or eat crispy gulpoli after 4-5 hours


TIP=== IT CAN BE STORED IN COOL DRY PLACE FOR 5 TO 6 DAYS


WE SUPPLY READY MADE GULPOLI ALL OVER INDIA AND ABROAD THROUGH EXPRESS COURIER
CONTACT
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ALU WADI / VADI / ALOO VADI

ALU WADI / ALU VADI

ALU VADI / alu  wadi / patra

her  is  perfect  recipe  for  alu vadi or  recipe  for alu wadi or  you can also  call it  recipe  for  patra
100% marathi  padarth pakakruti 

Ingredients:10 Colocasia (Aluleaves)
2 cups Besan
½ cup Rice flour
1 tsp Dhania powder
1 tsp Jeera powder
2 tsp Red chilli powder
2 tsp Ginger garlic paste
¼ tsp Asafoetida/hing
1 tbsp White sesame
1 tbsp Tamarind pulp
½ cup Jaggery
Oil
Salt according to taste

Method:Mix the jaggery and tamarind pulp. Wash the leaves and clean the leaves with moist clean cloth.
Mix all the ingredients except oil in jaggery and tamarind pulp. Add enough water to make a paste which can be spread easily. Place one leaf face down in a clean plate. Spread besan mixture over a leaf in a thin layer. Place another leaf (but opposite direction) over this leaf. Repeat the same procedure for 5 leaves. Tuck in the edges along the length and roll like a scroll. Repeat same procedure with the rest 5 leaves. Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Aluvadi is ready.

Serve with sweet sour chutney chutney 

TIP==== ALU VADI IS A DELICATE RECIPE  YOU MAY NOT BE ABLE TO MAKE IT PERFECT FOR THE THE FIRST TIME .

ALWAYS USE BIG LEAVES OF ALU FOR ALU VADI

TANDALACHI BHAKARI /BHAKAREE

TANDALICHI BHAKARI

TANDALACHI  BHAKARI
here is very easy recipe of tandalachi bhakari or recipe for rice flour roti you can also call recipe  it rice flour bread

Ingredients:
1 ½ cup rice flour
1 ½ cup water
pinch of salt
½ tsp oil
dry rice flour for dusting

Method:
Boil the water. Then add rice flour to it mix well and keep the mixture on low fire covered for 30 seconds then knead the mixture well to make a soft dough add oil to hands if it is more sticky. Then divide the dough in to 6 equal size balls. Roll them in 7-8 inch size rounds. Dust with rice flour if needed. and then put it on tawa (preferably made of clay)roast on tawa from both sides till light brown colour without oil. Hot bhakri are ready to it. normally bhakari is flattened by patting and moving clockwise with palms but now a days many people do not know this method.so i have given method for rolling it with rolling pin

Tip:
-- Rice flour should be made up of old rice. Special rice is available called patni. 

WE SUPPLY SPECIAL RICE PATNI AND RICE FLOUR FOR BHAKARI ALL OVER INDIA AND ABROAD 

contact 

satya_satyendra@rediffmail.com

swarupajog@rediffmail.com