2 Big rajapuri aam (murabbe vali kairi)
3 Cups grated gud
2-3 tsp of salt
Pinch of haldi (optional)
2 tsp bhuna jeera powder
2-3 tsp lal mirchi powder
Wash, peel and grate the mangoes.
In a thick bottomed vessel mix the mango, salt, and haldi.
On low flame cook with a lid for 2-3 min.
Stir in between.
When the mango is cooked (the colour changes) add gud and mix well.
Allow it to simmer for 3-4 min while continuous stirring.
The gud chasni should not become thick .
It should be of pouring consistency because the mixture will thicken after cooling.
Put off the flame and let it cool.
Add jeera and lal mirchi powder. Other spices like dalchini, kali mirch and laung can also be powdered and added as per taste.
Fill it in a clean dry glass jar.
Refrigerate it to use for longer duration.
Enjoy with paratha or chapati.
2 cups maida
Oil for frying
1/2 tsp salt
1 tsp ajwain
1 tsp kalonji
1/2 tsp hing
In a parat mix maida, salt, ajwain, hing and 3 -4 tsp oil
Add water gradually and knead a medium hard dough
Allow it to rest for 20 min
Heat oil in a kadahi
Divide the dough into small parts (of the size of 1 cm diameter) and make balls
Roll out a roti on chakla with belan , must be neither too thick nor too thin
Prick it with a fork so that it does not puff while frying
Fold to make a triangle and press it at the joint so that it does not open while frying
Deep fry on medium flame till it is golden in colour
Store in an air tight container after it cools
Enjoy the crispy snack with tea/coffee
1 cup raw mango slices
1 tsp lal mirch (can be more or less as per taste )
1/2 tsp hing
Salt to taste
Mix all the ingredients
Fill in a glass jar
Keep in sun for 3-4 days till the slices become soft
The achari is ready
Can be relished with meals
The speciality of this achar is that no oil is used in the preparation
The shelf life is not too long and hence it is advisable to refrigerate it
2 cups suji
1 cup maida
Pinch of salt
3 Tsp ghee
Milk for kneading
Oil for frying
2 cups sugar
2 cups water
1 tsp choti ilaichi powder
Pinch of kesar
1/2 lemon juice
Mix suji, maida, ghee and salt
Knead a medium hard dough with milk
Keep it aside for 30 mins
Again knead for about till15 mins so that the dough becomes smooth
Heat sugar and water in a patila
Boil till the sugar dissolves and add lemon juice
Add ilaichi powder and kesar
Divide the dough into 6 parts and make balls
Roll a roti on chakla with belan
Sprinkle maida and smear ghee on it
Similarly make another roti and keep it on the first one
Roll it in cylindrical shape and cut 2 cm pieces
Repeat with other two pairs
Heat oil in kadahi for frying
Now press each piece and gently roll it and keep aside
When all are ready deep fry 3-4 at a time on medium flame till golden in colour
Directly put the chirotas in chasni and flip it in chasni after a minute
When the next batch are fried remove the previous batch from chasni and put the next one
Repeat till all are done
When serving chirota add a spoonful of extra chasni on top in the bowl
Store the chirota and chasni separately in fridge
It is a traditional Maharashtrian dessert
1/2 kg mangoes
1/2 cup fresh cream
1 tsp peesi chini
Finely chopped dry fruits of choice (optional)
Wash, peel and cut the mango into small pieces
Mix the cream and sugar and beat it
Serve the mangoes in an ice cream cup and garnish with the cream
Top it with dry fruit cuttings
Serve it chilled
A tasty dessert in summers
1 cup rice (basmati)
1/2 tsp oil
Wash and drain the water from rice
Keep it aside for 30 min
Boil 2.5 cups of water in a patila
Add 2-3 drops of lemon juice and oil
When the water comes to boil add rice
When the rice is almost cooked remove the extra water using a strainer
Cover and cook till the rice is cooked and the water content is fully evaporated
Enjoy the steaming rice with variety of dals, rassa wali sabjis, metkut
Note; The lemon juice and oil makes the rice white
For daily use it can be avoided
Even removing extra water can also be avoided. In that case the rice becomes soft
The quantity of water depends on the quality of rice. Hence it can be adjusted accordingly.
2 cups of atta (wheat flour)
Pinch of salt
Mix aata, 2tsp oil/ ghee and salt
Knead a medium hard dough for paratha
Divide the dough into 4-6 parts and make balls
Roll the ball on chakla with belan
Apply oil on it and fold it to make a triangle
Dust it with dry atta and again roll it to make a medium thick paratha
It should neither be too thick nor too thin
Put it on hot tawa and cook on both sides
Apply oil/ghee on both sides and fry paratha to golden colour
Serve hot with dahi, variety of achars and vegetables