Thalipeeth waffles

 The 'Bhajanee' is another Maharashtrian name for a multigrain flour . Where various grains are slow roasted( Roasting in Marathi means bhajane ) and mixed together and ground to a fine powder. This simple recipe is absolutely lip smacking yet power packed with nutrients. This is a quick snack and can be prepared instantly as most Maharashtrian homes usually stock up on the bhajanee flour. It is traditionally made as a flat bread on a girdle or a pan. Here I have creatively twisted it to make waffles using the savory dough. These savory waffles can be served Hot with a blob of white butter some spicy chutney and/or pickles.

INGREDIENTS :

Bhajanee flour(Thalipeeth Bhajanee)– 1 bowl

finely chopped onion half  bowl 

Coriander – finely chopped, half a bowl

Red chilli powder – half tsp

Water – a little water for the dough

Oil – for shallow frying 

Salt – to taste

preparation time : 10 mins

Cooking time 15 mins

METHOD :

1. Mix all the ingredients together (except the oil of course). (Some of the ready or store-bought Bhajanee flours have added salt and chilly powder in them, so add only if you require to.)

Keep aside for 5 mins .

2. Add water in very small quantities and keep mixing to form a dough. Take care not to add too much of water.

3. Set aside for 2 to 3 mins .

4. Heat a waffle maker.

5. Brush a little oil on both the sides of your waffle maker. Take a portion from the dough and using your palms flatten it on the waffle maker. Leave a little space on the sides as the dough will spread when you shut the waffle maker.

6. Keep checking occasionally and When the waffles turn brown, you can switch off the waffle maker

9. Remove gently from the waffle maker when crisp and brown on both the sides .

10. Serve Hot with fresh curds or a blob of white butter and or some spicy chutney/pickle on the side

Poha cutlets (Flattened rice cutlets)

 

Flatted or beaten rice called 'Poha' when soaked and mixed with boiled and mashed potato with a few spices is what makes this cutlets different and unique . These patties are really flavorful. Crispy on the outside and soft and mushy on the inside. Loved by kids and adults alike. Great as an evening snack or even as an appetizer. Great option as they can be prepared by ingredients easily available in the kitchen.

INGREDIENTS :

Flattened rice (Thin variety) around 1 fist full

Potatoes 2-4 medium sized (The ones with thin skin work best)

Green peas Half cup 

Green chillies 6 to 8 

Ginger garlic paste    2 tsp

Chopped coriander 1/2 bowl

salt to taste

Chat masala 1/2 tsp 

Corn flour 2 Tbsp for binding .

Bread crumbs 

Oil for shallow frying.

METHOD :

1. Soak the flattened rice in just enough water. Drain all the excess water using a colander     and keep aside. 

2. Boil, Peel and mash the potatoes.

3. Boil the green peas and crush them coarsely. 

4. Mix the potatoes, poha and the green peas.

5. Add ginger garlic paste and a paste of chillies and coriander to the above mix.

6. Add salt to taste, chat masala and mix well to form a sticky dough .

7. Make a thick paste of corn flour with little water (pouring consistency) and keep aside.

8. Take the breadcrumbs in a plate.

9. Take a little bit of the potato mixture and shape it into patties/cutlets using your hands (Wet you hands or apply little oil so that the mixture does not stick to your hands)

10. Take each patty, dip it in the corn flour water. Then roll it in the bread crumbs so as to completely cover it with bread crumbs. Keep aside.

11. once all the patties/cutlets are rolled in bread crumbs, Heat oil for shallow frying in a pan.

12. Shallow fry the patties in the pan 2 to 3 at a time on low flame. 

13. Fry till nice, crisp and golden brown on all sides.

14. Drain on an absorbent paper .

15. Crispy 'Poha' cutlets are ready. Serve HOT with tomato ketchup or green mint chutney.

Potato n cottage cheese croquettes

 

A potato and cottage cheese mixture, shaped like croquettes/small balls (Or whichever shape you fancy ). Deep fried to a perfect golden brown colour. Potato and cottage cheese make this one absolutely healthy, protein packed dish and a sure-shot way to ensure the kids enjoy eating it.  A great appetizer for you parties. Will be loved by parents and children alike. 

INGREDIENTS:

For the potato-cottage cheese mixture :

Potatoes : 4 Medium sized

Paneer/Cottage cheese 100 gms

Corn flour (for binding) 2 Tbsp

Ginger and green chilly paste 1 Tbsp (Can be replaced with just chilli flakes too) 

Salt to taste 

Additionally you can add veggies of your choice like french beans, Capsicum, Sweet corn etc

For the coating :

Corn flour paste(1/2 bowl water and 1 Tbsp. cornflour)

bread crumbs

Oil for frying .

METHOD :

1. In a bowl mix all the ingredients for the ' Potato-Cottage cheese mixture'. Mix well.

2. Make a small balls/croquettes of the above mixture and keep aside.

3. Dip these  into the corn flour paste and immediately roll in breadcrumbs

4. Keep aside covered in a plate.

5. Similarly repeat for all the remaining mixture.

6. In a wok or 'Kadhai', heat sufficient oil. Once the Oil is hot, Deep fry the croquettes one by one till nice and golden brown on all sides

7. Drain on absorbent paper.

8. Serve HOT with tomato ketchup or Mayonnaise or any sauce/dip of your choice.

Sweet Corn Dhirade (Sweet corn pancake)

This is a little twist by adding sweet corn to the  typical dish prepared in the state of  Maharashtra in India. 'Dhirade' is the marathi name for these pancakes. We used to love these with a blob of fresh homemade white butter or 'Loni' as our mother used to serve us these hot 'dhirade' after a tiring day at school or office. Mix of gram flour and rice flour , mildly spiced , made into a thin batter. Crisp golden brown pancakes are made out of these. A great healthy, easy breakfast recipe. Easily made from ingredients readily available in your kitchen. Great for those sudden hunger pangs . 

INGREDIENTS:

Sweet corn kernels (1 Big bowl) or 200 gms 

Gram flour/Besan    2 Bowls 

Rice flour      1/2 Bowl

Pinch of hing powder

turmeric powder 1/2 tsp

green chillies chopped  2 nos

Ajwain (owa)     1/2 tsp

Red chilli powder 1 tsp (adjust as per taste)

1 Medium sized onion grated (Makes the pancakes nice and crisp)

Coriander leaves finely chopped 1/2 bowl.

Salt to taste .

water

Oil to make pancakes. (Dhirade)

METHOD :

1. Boil the sweet corn kernels in water adding a little salt in the water. 
2. Grind together the boiled corn,  green chillies, and coriander to a rough paste.

3. In a large bowl, mix the Besan, rice flour, corn-chillies paste and mix well.

4. Add the turmeric, red chilli powder, grated onion, Ajwain, hing, turmeric, Salt to taste and mix well.
5. Adding little water as required make a thin batter of pouring consistency.

3. Break any lumps if formed.

4. Let the mixture rest for 10 mins.

5. Heat a tawa/skillet/pan or girdle . Add a little oil and spread it on the pan.

6. Once hot, pour a little batter and spread it to make thin and round pancakes.

7. Drizzle a little oil at the sides.

8. Keep covered on low flame.

9. Once it turns golden brown on one side, flip the pancake.

10. Do not cover now. 

11. Once done on both sides, its ready to serve . 

12. Serve hot with Green chutney or tomato ketchup or even a blob of white butter or curds.

Green peas Patties (Potato patty with fresh green peas stuffing)

Green peas patties, are essentially a winter delicacy. A spicy evening snack with an accompaniment of a cuppa tea or as an appetizer or side dish.Potato patties are stuffed with a dry and spicy mixture or stuffing made from fresh green peas. These are then shallow fried to a golden brown colour. Nice and crisp from the outside and soft and tasty from within. Sharing below my simple method of making these.  Hope you all like it.

INGREDIENTS

FOR THE STUFFING :

Fresh green pea pods 200 gms

ginger paste 1 tsp

green chilies 2 to 3 

Freshly grated coconut 4 Tbsp

red chilly powder 1 tsp

Asafoetida or hing powder 1/2 tsp

Turmeric powder 1/2 tsp

Oil 1 Tbsp

sugar 1/2 tsp

Salt to taste

Finely chopped coriander 1 Tbsp

garam masala (Spice powder) 1 tsp

METHOD FOR THE STUFFING :

1. Boil the green pea pods till tender and drain off all the water.

2. Heat the oil in a pan.

3. Add the hing powder, turmeric powder and stir a bit.

4. Add the green chilly and ginger paste and again stir for a min.

5. Add the boiled green peas.

6. Add the rest of the spices, sugar, grated coconut and salt to taste.

7. Add the chopped coriander and mix well

8. Turn off the heat/gas and allow this stuffing to cool .

9. Do not add any water and also ensure that the stuffing is completely dry.

INGREDIENTS FOR THE COVERING :

4 large botatoes boiled and mashed well . (Better if you can grate them so as to avoid any lumps in the potato mix)

hing powder 1/2 tsp

turmeric powder 1/2 tsp

Salt to taste

Oil for shallow frying the patties.

METHOD

1. Boil and mash/ grate the potatoes to form a smooth mix.

2. Add the hing, turmeric and salt and mix well.

3. Wet your hands slightly yo roll the patties so that it wont stick to your hands.

4. Take a small,  slightly larger that a lemon sized portion of the potato mix.

5. Flatten it out into a disc or small bowl shape.

6. Add a little bit of the stuffing in the centre.

7. Cover or close the potato covering and shape in to a patty very delicately.

8. You may also use little rice flour so as to avoid the patty sticking to your hands.

9.Similarly prepare all the patties.

10. Heat oil for shallow frying in a pan.

11. Shallow fry the patties till nice and golden brown on both the sides.

12. Drain on an absorbent kitchen towel.

13. Serve HOT with tomato ketchup or green chutney.

Kairi Daal (Ambedaal) Maharashtrian dish using gram dal and raw mango.

'Kairi daal' or 'Ambe daal' , the name originates from 'Kairi' meaning raw mango or 'Amba' meaning mango and 'Daal' which is gram daal or horse gram. This is a 'Maharashtrian' dish, prepared in the Western part of India. Made using Soaked gram daal and raw grated mango. It is Perfect for the hot sweltering summers, when mangoes are available in plenty. It is an amazing mix of textures and flavours and very easy to prepare with few ingredients.Served along with a popular raw mango drink called 'Panha' on religious occasions to celebrate the onset of spring season, in the Hindu month of 'Chaitra' /April. 

INGREDIENTS

Bengal gram/ Chana daal 1 bowl

Raw mangoes 2 medium or 3 small

Green chillies 5 to 8 (as per taste)

small bunch of coriander

Oil 4 Tbsp

mustard seeds 1 tsp

Asafoetida(Hing powder) 1/2 tsp

Turmeric powder 1/2 tsp

Sugar 1 or 2 tsp

Salt to taste

METHOD:

1. Soak the chana daal in enough water for 4 to 5 hrs .

2. After 4 to 5 hr, rinse the water and coarsely grind the chana daal in a mixer grinder along with the chillies. Add a few tsp water only if required for grinding.

3. Wash and clean the raw mangoes. grate the raw mangoes along with the skin and keep aside.

4. Mix the grated raw mango, ground chana daal and add salt to taste. 

5. In a small 'Kadai' or 'Wok' heat the oil.

6. Once Oil is hot, prepare the 'Phodani' or 'Tempering', add the mustard seeds, Hing and turmeric powder. Ensure it doesn't overheat or burn.

7. Add some sugar to balance the sourness of the raw mango. Remember not to add too much sugar as the basic taste has to be that of mango.

8. Once the 'Phodani' or the 'Tempering' has cooled down mix it in the above daal-mango mixture.

9. Mix well. Garnish with some finely chopped coriander.

10. Enjoy the burst of flavours and textures !!!

Masala Puris with green veggies

Combination of various green veggies, wheat flour and gram flour  makes this dish a great combination of flavours , nutrition and texture. Very easy to prepare , like almost all of my recipes . Wheat flour, gram flour mixed with green veggies of your choice to form a dough, rolled in a flat bread (known as purees) and deep fried. A great way to make fussy kids eat veggies. This can make a wholesome breakfast snack or for those evening hunger pangs. Does not take too long to prepare. Sharing my style of preparing . Hope you all enjoy it. 

INGREDIENTS 

Finely chopped Methi leaves (Fenugreek) 2 Tbsp 

Finely chopped Mint leaves 1 Tbsp

Finely chopped coriander leaves 1 Tbsp 

Wheat flour 2 Bowls (medium sized) 

Gram flour (Besan)  2 Tbsp (You can omit if you wish to) Gives a nice texture and crispiness to the purees.

Ajwain seeds (Owa) 1/2 tsp (I always add ajwain alongwith gramflour as it helps in digestion . Gram flour is heavy to digest)

Sesame seeds 1 tsp 

Red chilli powder 2 tsp

Salt to taste 

Oil for deep frying .

METHOD :

1. Wash and Finely chop the Fenugreek, Mint and Coriander leaves.

2. In a Bowl, Mix the wheat flour, Gram flour, salt, red chilli powder, Ajwain seeds, Sesame seeds and chopped greens (Fenugreek, mint and coriander leaves). 

3. Add a tsp of Oil and mix well.

4. Add water gradually to form a soft but stiff dough (Dough should be stiffer than what you make for roti/chapati)

5. Keep covered with a moist cloth and let it rest for 15 to 20 mins.

6. Roll out small rounds of 3 to 4 inches diameter. (Not very thin else the purees will not puff up. around 2 mm thickness)

7. Heat Oil for deep frying in a kadai/wok. 

8. Once the oil is hot, Deep fry the purees one by one on medium flame till they puff up .

9. While frying , press the purees lightly with the spoon/strainer so they puff up fast.

10. Drain on an absorbent paper. Serve hot with Ketchup or Coconut Chutney (Click here for recipe) or Mango Pickle (Click here for recipe)

TIP : The diet conscious can roll out small chapatis/rotis using the same dough and simply roast them with a little ghee on a tawa or skillet. This will taste equally good.

Mutter Karanjee..(Green peas stuffed savoury dish)

Savoury flat breads filled up with a tasty and spicy stuffing of fresh green peas, and deep fried to a crisp and golden brown colour. This forms a great party snack or even a breakfast item . Served hot with tomato ketchup or can even be enjoyed as is.

INGREDIENTS :

FOR THE STUFFING :

Fresh green peas 200 gms

Grated coconut 1/2 bowl

Ginger around 1 inch 

Cumin seeds 1 tsp

Green chillies 4 to 6 nos (as per taste)

few springs of coriander leaves 

Turmeric powder  1 tsp

Hing powder   1/2 tsp

1 tbsp Oil

Salt to taste

METHOD :

1. Boil the green peas till cooked, Drain the water and keep aside. 

2. In a grinder make a very dry paste of grated coconut, chillies, ginger, cumin seeds and little coriander (Add very little water if required)

3. In a wok, Heat the oil.

4. Once the oil is hot, add the hing, turmeric powder , dry paste and saute a little.

5. Add the boiled peas to it and mix well. Stir for some more time.

6. Add salt to taste and mix well. 

7. Turn off gas and let it cool.

8. Your stuffing is ready.

INGREDIENTS : 

FOR THE COVERING : 

Maida or refined flour   2 cups

rawa ( semolina)          1 cup

salt 1 tsp

Hing 1/2 tsp

Turmeric powder     1/2 tsp

Red chilli powder      1 to 2 tsp

Ajwain (Owa) seeds   1 tsp

Luke warm water 

Oil 2 tsp

METHOD :

1. Mix all the ingredient for the covering to form a soft dough .

2. Keep covered with a cling film or a  muslin cloth for at least 20 mins.

MAKING THE KARANJEES :

                             

1. Take a small portion of the dough and roll out a flat bread (around 5 inches diameter and 2 to 3 mm thickness) using a rolling pin .

2. Add a little stuffing at its centre .

3. Fold it into half to seal the edges and form a semicircle shape. These are called 'Karanjees'

4. Press and seal the edges very carefully else they can open up during frying .

5. Heat sufficient oil in a kadai for deep frying.

6. Once Oil is hot carefully slide the ' Karanjees' one by one and fry till crisp and golden brown.

7. Drain on an absorbent paper

8. Serve HOT along with tomato ketchup or chutney of your choice.

Hara Bhara kabab (Fresh greens used in a patty)

'HARA-BHARA' When translated means Fresh green in colour. The kababs obviously derive the name due to their fresh green colour. This colour is acquired by the fresh green veggies available in the season. esp. Winters in India. Mashed potatoes, mixed with some greens and spices is shaped into a patty or cutlet and shallow fried to crisp and golden. 

INGREDIENTS :

Potatoes , Boiled and mashed  4 Medium sized 

1 small bunch of spinach leaves 

Green peas 1 bowl 

Green chillies 4 to 6 nos

Coriander leaves 1 fistful 

Mint leaves  1/2 bowl 

Coriander powder 2 tsp

Cumin powder      2 tsp

Red chilli powder   1 tsp

Asafoetida (Hing powder) 1/2 tsp

Turmeric powder                1/2 tsp    

Cornflour              1 Tbsp for binding 

Cashews for garnishing 

Oil for shallow frying 

Salt to taste

METHOD :

1. Boil and Mash the potatoes and keep aside.

2. Boil the green peas and keep aside.

3. Blanch the spinach leaves with very little water. 

4. Drain all the water and keep the leaves aside to cool.

5. In a mixer grinder, add the boiled peas, spinach leaves, mint leaves, coriander and chillies and grind to a dry paste ** DO NOT ADD ANY WATER .The paste should be as dry as possible

6. Mix the green paste, potatoes and all the other ingredients except Oil and cashews. 

7. Mix well to form a dough.

8. Make small balls of the dough and roll them flat in the shape of a patty.

9. Fix a cashew on each patty for garnishing.

10 In a pan heat some Oil and shallow fry the patties till crisp and golden brown on both the sides.

11. Drain on absorbent paper when done.

12. Serve Hot with tomato ketchup or green chutney. 

Kande Pohe

'Kande Pohe' is a simple yet flavourful breakfast dish popular amongst Maharashtrians. 

it's popularity arises from it's simple preparation and that it can be made from ingredients readily available in the kitchen or Pantry.  In olden days it was the 'LITMUS' test for a to-be bride, as in she should at least be able to cook this simple dish. It is often the 'Go-to' breakfast/snack for many when you don't have anything else in the house.' Kande' means Onions in Marathi and 'Pohe' is flat beaten rice. Sharing here my way to prepare this simple dish.The same can be prepared with Potatoes instead of onions or even a combination of onions and potatoes. 

INGREDIENTS:

Pohe (Flat beaten rice thick variety) 2 bowls 

Onion 1 large Finely chopped 

Green chillies 4 to 5 chopped (Adjust as per taste)

Curry leaves 4 to 6 

Juice of half a lemon

sugar 1 tsp

Salt to taste

Oil 3 tsp

Mustard seeds 1 tsp

hing powder 1/2 tsp

turmeric powder 1/2 tsp

Green peas (optional) 1/2 Bowl

Tomatoes (Optional)   1 small finely chopped.

Grated coconut and chopped coriander for garnish.

METHOD :

1. Wash the Pohe with clean water, drain the water and keep aside. Add Salt, sugar and lemon juice over the pohe. Keep aside. 

2.In a kadhai, heat the oil. 

3. Once oil is hot , keep flame on medium and add the mustard seeds, hing and turmeric powder, mix well . Wait till seeds crackle.

4. Now add the chillies, curry leaves, onions, green peas and stir well.

5. Keep covered and cook on low flame till onions turn translucent.

6. Add tomatoes at this stage if you wish and stir for a few mins.

7. Now add the Soaked and drained Pohe . Mix really well and keep covered.

8. On a low flame, keep stirring occasionally for 5 to 7 mins or till a nice steam is released from the mix.

9.' Kande Pohe' is ready . Serve Hot garnished with grated coconut and coriander or 'Shev' .

Kheema Paratha (Indian Flatbread stuffed with mince meat)

Dry and Spicy mixture of minced meat/Kheema  (I've used chicken) stuffed in the Indian flat bread and roasted on a girdle to a nice golden brown . This is my daughter's favourite and is a complete delicious meal by itself. I served it with some simple Raita (Click for the recipe) on the side. It can also be served with pickle . Serve Hot to enjoy it to the fullest. 

INGREDIENTS:

FOR THE STUFFING:

Kheema (Mince meat) You can use mutton or chicken .  250 gms

Onion 1 Med sized chopped very finely

Tomato 1 small chopped very finely

Turmeric powder 1/2 tsp

Mutton masala (Readily available in the market) 2 Tbsp (Adjust as per taste)

Ginger garlic paste  2 tsp

Oil 2 Tbsp

chopped coriander 1 fistful

Salt to taste 

Red chilli powder as per taste

FOR THE OUTER COVERING :

Wheat flour 2 cups

Salt 1/2 tsp

Oil 2 tsp

Water as required 

METHOD:

TO PREPARE THE STUFFING :

1. Heat oil in a kadai/wok.

2. When the oil is hot, add the chopped onion and stir for a min.

3. once the onion turns pink or translucent, add the turmeric powder and ginger garlic paste.

4. Cook while stirring for a few more minutes, till you get a nice aroma of the ginger and garlic.

5. Wash and clean the mince meat and drain all the water.

6. Now add the mince meat/kheema to the kadai and mix well

7. Add just half a cup of water and stir well.

8. Cook covered on low heat and stirring occasionally. (Ensure that the kheema does not stick to the bottom of the kadhai)

9. When the kheema is half cooked, add the finely chopped tomatoes and stir well.

10 Add the mutton masala , Red chilli powder, coriander leaves and mix well.

11. Now keep stirring and cook till the mixture is completely dry . Add salt in the end . 

12. Your stuffing is now ready. Keep aside to cool it a little .

TO PREPARE THE DOUGH :

1. Take thw wheat flour, add the salt, add Oil and mix well.

2. Adding water gradually, mix well to form a soft dough 

3. Keep covered with  a cloth for 15 to 20 mins . 

ROLLING OUT THE PARATHAS:

1. Take a small portion of the dough and roll out into a thin round of around 5 to 7 inches diameter.

2. Make two similar rounds (Flat breads)

3. Take one such rolled disc . Spread the dry stuffing on it so as to cover the entire disc till the edges.

3. Place the second disc on it carefully and seal/ stick the edges with your finger. 

4. Carefully pick this up and place on a hot tawa / girdle.

5. Roast using ghee or butter on both sides till its nice and golden brown.

6. Serve hot with Curds/Yogurt/Raita (Click for recipe)/ Pickle of your choice.