Varat Ki Thali

                                          Varat Ki Thali

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 ) , 

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

1/2 teaspoon chilly powder 

1/2 teaspoon aamchur powder 

Rock salt to taste
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 .

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

1/2 teaspoon chilly powder 

1/2 teaspoon aamchur powder 

Rock salt to taste
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 .

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

😍

Aalu Ka Halwa

 Aalu ka halwa

'Ingredients
1 cup boiled mashed potatoes
1 cup pure ghee
1 cup sugar
2 cup water / milk
1/2 cup raisins, cashews ,cheraunji nut almonds
1/2teaspoon green cardamom powder
Method
Heat a ghee in a pan on low flame Fry potatoes on low medium flame till it turns reddish brown .then add water in it .Keep stirring continuously. when the mixture turns semi solid add sugar.Place a lid and let it cook for two to three minutes on low flame.Remove and add elaichi powder. And dry fruit serve hot Kritika's cuisine

Falhari Pain Dosa

Falhari Pain Dosa

Ingredients

1 cup samak ke chawal / bhagar / mordhan , soak in water for 4 - 5 hour
1 cup sabudana ,soak in water for 4 hours
Water as required
Sendha namak as per taste

Method

Grind both separately and add water little if required for grinding it and take it out in bowl &mix it make a semi thick batter.

 Leave the batter for at least 6 hours for fermentation. Now add salt to taste ,

 heat a tawa , first on high then make it medium high.Grease the tawa and then wipe with a tissue or a soft piece of cloth. Pour the batter in the center with a laddle and spread in curcular motion , making the shape of a dosa .

 Pour8little oil on all sides and flip the dosa and roast on the other side .

 When becomes brown from both the sides take it out and serve it with green peanut chutneyKritika's cuisine..

falhari peanut green chutney

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..

Falhari Thalipeeth Without potatoes / Paratha

Falhari Thalipeeth Without potatoes / Paratha

Ingredients
2 cup singade ka aata / water chestnut flour
1cup grated lauki
1tablespoon chopped coriander
1teaspoon chopped green chilli
Rock Salt 1teaspoon
Water if required

Method
In a big bowl take sindharde ka aata and grated lauki , chilli , coriander, salt rub it into flour using your fingertips.

Knead dough till smooth add little warm water if required at ,keep the dough a side for 5 -7 minutes .

Mean while heat a tawa ,make medium size balls dust with flour and roll it with hand rotate your palm and make circle like chapati.or you can make it using plastic bag place it between it and roll it with roller / belan remove gently from plastic bag

and place on the hot tava putting light pressure on it with a muslin cloth till golden brown brush it with oil , spots apply on both the sides and the thalipeeth turns crisp

. Serve it falhari curry enjoy Kritika's cuisine..

Falhaari Raw Banana kabab

Falhaari Raw Banana kabab

1cups boiled mashed raw Banana
1/2cup Rajir aata
1 teaspoon jira powder
2 teaspoon ginger-green chili paste
1 tablespoon chopped coriander
1teaspoon red chilli powder
Rock salt as required

Method

 In a bowl take mashed bananas add , chopped coriander, red chilli powder green-chili paste, jira powder, salt, rajir aata

mix all ingredients well and make a dough

, now shape into round patties

and heat a oil in a pan to shallow fry the kababs till golden brown.

serve falhari banana kabab hot with chutney . Kritika's cuisine..

falhari paneer tikka

Paneer tikka is one of the famous starter in in cuisines , which I transformed into falhari style , so that can enjoy in fasting days too

Ingredients
250 gms paneer/cottage cheese
1 large green bell pepper
1 large tomato

1/2 cup yogurt
2 teaspoon ginger paste
3 teaspoon kashmiri red chili powder
1 teaspoon jeera powder
1 teaspoon amchur powder
½ teaspoon black pepper powder
juice of half lemon ( optional)
oil for brushing(I used sunflower oil)
Sendha namak / rock salt to taste

Method

Firstly cut the paneer , bell pepper , tomato in square shaped cubes.and keep it a side .

marinade
in a large bowl, take curd and whisk it to smooth now add ginger paste and all species and salt mix it well with curd.

Now add paneer bell pepper and tomato in the mix .

 And marinate ot for atleast 2 hours.

 now place tikkia on  on the microwave safe tawa ( brush the tawa with oil )

and gill it for 10 to 15 min remove it from microwave

and arrange it in tooth picks paneer bell pepper tomato alternately.enjoy Kritika's cuisine..

sabudana wada

Sabudana wada
Sabudana wada also called 'sago wada', is a traditional snack from Maharashtra

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.