Aloo Bhajiya

Ingredients

1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
1 hari mirch finely chopped
Salt to taste
Pinch of hing
Oil for frying

Process

Wash and peel the potatoes.
Cut thin chips and marinate them in a mixture of salt and lal mirch powder. (optional)
In a bowl mix besan, lal mirch powder, haldi, hara dhania, hari mirch salt and hing.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
Add 1 table spoon hot oil in the batter and mix well.
Dip aloo pieces in the batter and deep fry the bhajiyas.
Serve hot with ketchup and chutney.

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Maharashtrian Aam ka Achar

Ingredients

3 kg kachche aam
2.5 cups salt
2 cups rai ki dal
1.4 cups lal mirch
1/4 cup haldi
2 table spoons methi
5 gms hing
Oil

Process

Wash, dry and cut the mangoes.
In a bowl, first spread salt, on top of it, spread layers of rai ki dal, lal mirch and haldi one by one in this order. Then make a crater in the centre of the dry spices with a small bowl.
Heat 1 cup oil in a pan and add a pinch of rai and if it crackles then the oil is a ahot a required.
Pour this oil in the crater of masala, spoon by spoon and keep mixing it.
Add oil so that the masala is dry and there is no excess oil.
In a spoonful of oil fry methi and hing. Pound it to make powder. Add it to the masala.
When the masala cools down, mix the mango pieces in the masala properly.
In a clean dry glass jar fill the achar.
Next day, heat 1.5 cups of oil. Allow it to cool.
Pour the oil in the pickle.
The pickle should be fully immersed under oil.
Enjoy the pickle with a variety of dishes.

Note :

  • Taste the pickle, and if required, add more salt. This preserves the pickle for longer duration.
  • Never put wet spoon in the pickle jar.
  • To disinfect the glass pickle jar, heat a pinch of hing in a small kadhai and switch off the flame. On this hing smoke, hold the pickle jar upside down on top of the kadhai, so that the smoke fills the jar. Close the lid immediately and keep aside. This jar is ready to be filled with fresh pickle!
  • To make rai ki dal at home instead of buying it from market, coarsely grind sarson/rai and remove the black cover by blowing to get yellow dal.

Tangy Mango Rice

Ingredients

1 cup basmati rice
1 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Red chilli
6-7 Kadhi patta
1 Tea spoon chana dal
1 Tea spoon udad dal
1 Table spoon mungfali ke dane
1 Onion
1.5 Table spoon of grated raw mango (kairi)
1/2 Tea spoon haldi
Salt to taste

Process

Wash the rice, drain water and keep aside for half an hour.
Boil water and add rice.
When nearly cooked drain the extra water.
Cover and allow to cook.
Now keep it aside to cool down.
Chop the onion into thin longitudinal slices.
Heat oil in a pan.
Add rai,  hing, chana dal, udad dal, mungfali, kadhipatta and sabut lal mirch.
Add chopped onions and fry till they are soft. Switch off the flame.
Mix haldi and salt in rice.
Add the tadka to it and mix well.
Enjoy this flavourful tangy rice in hot summers!

Aam ka Sukha Achar

Ingredients

5 kg kachcha aam
50 gm saunf
50gm methi
50 gm rai
50 gm jeera
50 gm mangrel/kalaunji
10 gm hing
3/4 cup sarson ka oil
1.5 or 2 cup lal mirch powder
4 cup salt
1/2 cup haldi

Process

Cut the mangoes and mix 1 cup salt and 1/2 cup haldi. Keep aside for 2-3 hours.
Drain the juice and spread the mango pieces on a clean cloth. Keep it in bright sun-light till the colour of the mango skin changes to dark green.
Mix 1/2 tea spoon each of rai, methi, saunf, jeera and mangrel to make panch foran.
Lightly roast the remaining saunf, jeera, rai, methi and mangrel separately for 1 min each.
Coarsely grind the roasted and cooled saunf, jeera, rai and methi all together to make masala.
In a bowl spread 3 cups of salt, the ground masala, mangrel, hing and lal mirch.
Heat oil in a pan and add panch-foran, allow it to crackle.
Pour it on the masala and mix it well. Allow it to cool.
Mix the mango pieces and masala nicely.
Cover the pickle with a muslin cloth and keep in sun for 3-4 days.
Mix the pickle thoroughly by shaking it daily.
Fill the pickle in glass bottle.
Enjoy this delicious pickle as an accompaniment with a number of dishes.

Nimki

Ingredients

3 Cups of maida
2 Tea spoons of mangrel
Oil for frying
1/2 tea spoon salt

Process

In a bowl mix maida, salt, mangrel and two table spoons of oil.
Knead a hard  dough using water.
Heat oil for frying.
Divide the dough into 5 parts and make balls.
Roll the ball into a big roti and cut longitudinally at 1cm distance and vertically at 1.5 inches to make the nimki.
Deep fry till light golden in colour.
Serve it with tea as evening snack.

Suji ka Halwa

Ingredients

1 cup suji
1 cup desi ghee
1 cup sugar
1 teaspoon elaichi powder
Chopped nuts and raisins
Grated dry coconut for garnishing

Process

In a pan, roast suji in ghee on low flame till it is a very light shade of golden colour.
Pour 2.5 cups of hot water gradually while stirring it continuously to avoid lumps.
Cover and let it cook till it is soft.
Add sugar and mix it well.
Again cover it and cook for 2-3 mins.
Add elaichi powder and mix well.
Garnish with nuts, raisins and grated coconut.
Serve hot and enjoy this most favourite dessert of India.

Also, it goes well with a contrast combo of lemon pickle.

Thatte Idli

Thatte means plate in South India. This idli is made in a thatte idli stand. It is comparitively bigger and softer than normal idlis.

Ingredients

2 cups idli rice / boiled rice
1 cup urad dal
3/4 cup poha
Salt to taste
2 pinches of Eno / Fruit Salt / Soda
Oil

Process

Soak rice and dal separately for 6-7 hours.
Wask poha and keep aside for 5mins till it is little soft.
Grind urad dal to a fine consistency.
Then grind rice and poha together finely.
Add salt and mix well.
Add little water if required to get idli batter consistency.
Allow it to ferment overnight or 7-8 hours.
Smear oil liberally on the plates of the thatte idli stand.
Mix Eno / Fruit Salt in the batter and mix gently.
Pour batter in each plate till it is half full.
Steam it for 12-15 mins.
Remove from steamer, separate the plates and let it cool.
Remove the idlis using a knife.
Serve hot topped with desi ghee, sambar and coconut chutney / gun powder.