Varat Ki Thali
Falhaari Aloo Raita
Ingredients:
1 /2 cup fresh curd
1 potato, boiled and mashed
2 green chilli chopped
Salt as per taste
Method
Combine all the ingredients and mix well .
Falhaari Green Peanut Chutney
Ingredients:
1 /2 cup fresh curd
1/2 cup roasted peanuts
1/2 cup green coriander
2-3 green chilli
1/2 tsp - sugar
Salt as per taste
Method
Combine all the ingredients and blend in a mixer till smooth.Kritika's cuisine..
Sabudana wada
Ingredients
2 cup sabudana (sago)
2cup potatoes, boiled and mashed
4 tbsp roasted peanuts powder
3 tbsp green coriander chopped
1 green chilly chopped,
1 tsp jeera(cumin )
Salt to taste (i used rock salt /sandha namak)
Oil to deep fry
Method.
washed and soaked in water enough to cover the sago for 2 to 3 hour then drain any water .Mix all the ingredients In a large bowl mix potatoes, sabudana, green chilli, peanuts,coriander leaves, mix and knead make a dough make a shape of wada and .Heat oil in a deep frying pan and deep fry the wada until golden brown.Wada are ready serve delicious wada with green peanut chutney enjoy kritika cuisine.
Singhare aloo k bhajiye
Ingredients
1/2 cup singhare ka atta / water chestnut flour
1 or 2 no.s boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying bajiya
Water if requried
Method
In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead & make runny dough (add water if requried) & wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.
singhde ki puri
Ingredients
For puri
1 1/2 cup singhare ka atta / water chestnut flour
1 cup boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying puri
Water if requried
Method
In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead dough till smooth.(add water if requried) Divide into small ball size, and roll rounds ona plastic sheet/ board.heat oil in a kadhai Fry puri one at a time, holding them under the oil on first side until they puff, Turn & fry till light brown & place on paper dish to absorb excess oil.
Sabundana Khichidi in Microwave oven
Ingredients
Presoaked sabudana 1 1/2 cup
Boiled chopped potatoes 1
Roasted peanuts powder 1/2 cup
Cumin seeds/jeera 1teaspoon
Chopped chilies 1-2
Oil 1 tablespoon
Chopped coriander leaves
Rock salt as per taste
Method
Heat oil in microwave safe bowl,for 30sec,add cumin seeds, chilies,this will go in the microwave for 30 /40 sec .Now mix potatoes ,sabudana, peanuts powder,salt, this will again go in the microwave for 3-4min garnish it with green coriander enjoy Kritika's cuisine.
Bhagar ( samak rice )
Ingredients
1 cups Bhagar ( (samak rice) (wash and soaked in water for 30 min) )
1 tablespoons oil
1teaspoon Cumin seeds/jeera
Chopped chily 1-2
Oil 1 tablespoon
Salt to taste
3 cup water
Method
Heat a oil in a pressure cooker cumin seeds crack then add chopped green chilli stir it a while , then add bhagar (drain the waterthen add rice) salt to taste , mix all ingredients well pour 3cup water ,Cover the led of pressure cooker and keet in on medium low flame cook it for 2 whistles (or depend on ur cooker )its take 15 min to cook ,,after whistles wait to cool down (10min.) Open & gently mix aready to serve ,,,serve hot with raita or dahi enjoy Kritika's cuisine.
Arvi chi sukhi bhaaji ( stir fry arvi )
Ingredients
250 gms arvi ( boiled cut into cube size )
1 teaspoon cumin/jeera
1 tablespoon sunflower oil/ peanut oil
Method
Heat a oil in a pan / kadhai add cumin once jeera craked green chilli then add the arvi and salt stir it for 1 min now add dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri .
suki keli chi bhaaji ( stir fry raw banana)
Ingredients
2 raw banana / kaccha kela ( boiled cut into cube size )
1 teaspoon cumin/jeera
1 tablespoon sunflower oil/ peanut oil
Method
Heat a oil in a pan / kadhai add cumin once jeera craked green chilli then add the bananas and salt stir it for 1 min now add dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri .
Dupki mar aalu ki sabji
Ingredients
4 medium boiled potato cut into cube size
1 cup tomato puree
1 teaspoon cumin/jeera
1 green chilli chopped
1 tablespoon ģreen coriander leaves finely chopped
Rock salt to taste
1 teaspoon sunflower oil/ peanut oil
2 cup water
Method
Heat a oil in a pan /kadhai add cumin once jeera craked add green chilli & tomato puree stir it for 3 -4 min ,now add the potatoes and rock salt stir it for 1 min now add 2 cup of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri enjoy Kritika's cuisine.
Shegdanechi Amti (grouned peanuts tangy & sweet curry)
1/2 cup roasted peanuts powder
1/4 cup tamarind paste /pulp
1 green chilly chopped,
1 tsp jeera(cumin )
Salt to taste (i used rock salt /sandha namak)
2 tablespoon sugar ( - + according to your taste )
3 to 4 cup water
Oil
Method
Heat a oil in a pan /kadhai add cumin once jeera craked add green chilli & tamarind paste /pulp stir it for 3 -4 min ,now add the peanuts powder and rock salt stir it for 1 min now add 2 to 3 cups of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri or bhagar enjoy Kritika's cuisine.
Aloo k gulab jamun
Ingredients
2 big boiled potato ( mashed )
2 Tablespoon singhare ka atta / water chestnut flour
1/2 Tablespoon milk (+ - to knead dough if requied )
Ghee to deep fry
For sugar yrup
1 1/2 Cup Sugar
1 Cup Water
Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar ( Add half a tsp fine cardamom powder optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame.
In a mixing bowl mix mashed potatoes singhare ka atta ,Rub & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls rest for about 15 minutes
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab jamun set and absorb the syrup (it take around 3 -5 hours.) . serve chill or hot as your taste enjoy
Kritika Deoras
Kelicha Shirkarn (chopped banana & milk )
2 bananes
2 cups milk ( chilled )
1 tablespoon sugar ( +-according to your taste )
Method
Peel the banana & roughly chop them in a big bowl add chopped banana milk and sugar mix well enjoy
Kritika Deoras
Fasting Maharashtrian Thali.
Devshayani Ekadashi is known as Ashadi Ekadashi in Maharashtra. vart thali can be very elaborate. It contain Aloo raita, Chutneys, Sabudana Wada, shingade aloo k bajiye , Shegdanechi Amti (grouned peanuts curry) , Rasedar aloo ki sabji ,suki keli chi bhaaji ( stir fry raw banana) ), Arvi chi bhaaji , singhde ki puri ,Sabundana Khichidi in Microwave oven , bhagar ( samak rice ) ,
Devshayani Ekadashi is known as Ashadi Ekadashi in Maharashtra. vart thali can be very elaborate. It contain Aloo raita, Chutneys, Sabudana Wada, shingade aloo k bajiye , Shegdanechi Amti (grouned peanuts curry) , Rasedar aloo ki sabji ,suki keli chi bhaaji ( stir fry raw banana) ), Arvi chi bhaaji , singhde ki puri ,Sabundana Khichidi in Microwave oven , bhagar ( samak rice ) ,
Aloo k gulab jamun , Kelicha Shirkarn (chopped banana & milk )
Enjoy fasting love kritika
Falhaari Aloo Raita
Ingredients:
1 /2 cup fresh curd
1 potato, boiled and mashed
2 green chilli chopped
Salt as per taste
Method
Combine all the ingredients and mix well .
Falhaari Green Peanut Chutney
Ingredients:
1 /2 cup fresh curd
1/2 cup roasted peanuts
1/2 cup green coriander
2-3 green chilli
1/2 tsp - sugar
Salt as per taste
Method
Combine all the ingredients and blend in a mixer till smooth.Kritika's cuisine..
Sabudana wada
Ingredients
2 cup sabudana (sago)
2cup potatoes, boiled and mashed
4 tbsp roasted peanuts powder
3 tbsp green coriander chopped
1 green chilly chopped,
1 tsp jeera(cumin )
Salt to taste (i used rock salt /sandha namak)
Oil to deep fry
Method.
washed and soaked in water enough to cover the sago for 2 to 3 hour then drain any water .Mix all the ingredients In a large bowl mix potatoes, sabudana, green chilli, peanuts,coriander leaves, mix and knead make a dough make a shape of wada and .Heat oil in a deep frying pan and deep fry the wada until golden brown.Wada are ready serve delicious wada with green peanut chutney enjoy kritika cuisine.
Singhare aloo k bhajiye
Ingredients
1/2 cup singhare ka atta / water chestnut flour
1 or 2 no.s boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying bajiya
Water if requried
Method
In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead & make runny dough (add water if requried) & wisk the batter until it turns light, it take about atleast 4-5 minutes for wipping the batter. Heat a oil in kadai /pan (for deep fring) drop small balls of batter in oil with fingers or u can use spoon. Fry it on medium flame , fry till light golden brown and crispy.Then take them out on kitchen paper.serve hot with tomato sauce or green chutney .enjoy Kritika's cuisine.
singhde ki puri
Ingredients
For puri
1 1/2 cup singhare ka atta / water chestnut flour
1 cup boiled mashed potato
1 teaspoon rock salt
1/2 teaspoon jeera / cumin (optinal)
Sunflower oil / peanut oil for frying puri
Water if requried
Method
In big bowl, mix together mashred potato,water chestnut flour/singhare ka aatta, rock salt, mix well using fingers,knead dough till smooth.(add water if requried) Divide into small ball size, and roll rounds ona plastic sheet/ board.heat oil in a kadhai Fry puri one at a time, holding them under the oil on first side until they puff, Turn & fry till light brown & place on paper dish to absorb excess oil.
Sabundana Khichidi in Microwave oven
Ingredients
Presoaked sabudana 1 1/2 cup
Boiled chopped potatoes 1
Roasted peanuts powder 1/2 cup
Cumin seeds/jeera 1teaspoon
Chopped chilies 1-2
Oil 1 tablespoon
Chopped coriander leaves
Rock salt as per taste
Method
Heat oil in microwave safe bowl,for 30sec,add cumin seeds, chilies,this will go in the microwave for 30 /40 sec .Now mix potatoes ,sabudana, peanuts powder,salt, this will again go in the microwave for 3-4min garnish it with green coriander enjoy Kritika's cuisine.
Bhagar ( samak rice )
Ingredients
1 cups Bhagar ( (samak rice) (wash and soaked in water for 30 min) )
1 tablespoons oil
1teaspoon Cumin seeds/jeera
Chopped chily 1-2
Oil 1 tablespoon
Salt to taste
3 cup water
Method
Heat a oil in a pressure cooker cumin seeds crack then add chopped green chilli stir it a while , then add bhagar (drain the waterthen add rice) salt to taste , mix all ingredients well pour 3cup water ,Cover the led of pressure cooker and keet in on medium low flame cook it for 2 whistles (or depend on ur cooker )its take 15 min to cook ,,after whistles wait to cool down (10min.) Open & gently mix aready to serve ,,,serve hot with raita or dahi enjoy Kritika's cuisine.
Arvi chi sukhi bhaaji ( stir fry arvi )
Ingredients
250 gms arvi ( boiled cut into cube size )
1 teaspoon cumin/jeera
1 teaspoon cumin/jeera
1 green chilli chopped
1 green chilli chopped
1/2 teaspoon chilly powder
1/2 teaspoon aamchur powder
Rock salt to taste1 tablespoon sunflower oil/ peanut oil
Method
Heat a oil in a pan / kadhai add cumin once jeera craked green chilli then add the arvi and salt stir it for 1 min now add dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri .
Kritika's cuisine..
suki keli chi bhaaji ( stir fry raw banana)
Ingredients
2 raw banana / kaccha kela ( boiled cut into cube size )
1 teaspoon cumin/jeera
1 teaspoon cumin/jeera
1 green chilli chopped
1 green chilli chopped
1/2 teaspoon chilly powder
1/2 teaspoon aamchur powder
Rock salt to taste1 tablespoon sunflower oil/ peanut oil
Method
Heat a oil in a pan / kadhai add cumin once jeera craked green chilli then add the bananas and salt stir it for 1 min now add dry spices mix wll , stir it for few more minutes ready garnished with the green coriander. serve hot with puri .
Kritika's cuisine..
Dupki mar aalu ki sabji
Ingredients
4 medium boiled potato cut into cube size
1 cup tomato puree
1 teaspoon cumin/jeera
1 green chilli chopped
1 tablespoon ģreen coriander leaves finely chopped
Rock salt to taste
1 teaspoon sunflower oil/ peanut oil
2 cup water
Method
Heat a oil in a pan /kadhai add cumin once jeera craked add green chilli & tomato puree stir it for 3 -4 min ,now add the potatoes and rock salt stir it for 1 min now add 2 cup of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri enjoy Kritika's cuisine.
Shegdanechi Amti (grouned peanuts tangy & sweet curry)
1/2 cup roasted peanuts powder
1/4 cup tamarind paste /pulp
1 green chilly chopped,
1 tsp jeera(cumin )
Salt to taste (i used rock salt /sandha namak)
2 tablespoon sugar ( - + according to your taste )
3 to 4 cup water
Oil
Method
Heat a oil in a pan /kadhai add cumin once jeera craked add green chilli & tamarind paste /pulp stir it for 3 -4 min ,now add the peanuts powder and rock salt stir it for 1 min now add 2 to 3 cups of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri or bhagar enjoy Kritika's cuisine.
Aloo k gulab jamun
Ingredients
2 big boiled potato ( mashed )
2 Tablespoon singhare ka atta / water chestnut flour
1/2 Tablespoon milk (+ - to knead dough if requied )
Ghee to deep fry
For sugar yrup
1 1/2 Cup Sugar
1 Cup Water
Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar ( Add half a tsp fine cardamom powder optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame.
In a mixing bowl mix mashed potatoes singhare ka atta ,Rub & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls rest for about 15 minutes
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab jamun set and absorb the syrup (it take around 3 -5 hours.) . serve chill or hot as your taste enjoy
Kritika Deoras
Kelicha Shirkarn (chopped banana & milk )
2 bananes
2 cups milk ( chilled )
1 tablespoon sugar ( +-according to your taste )
Method
Peel the banana & roughly chop them in a big bowl add chopped banana milk and sugar mix well enjoy
Kritika Deoras
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