Sabudana Khicadi with Kakadi Raita (non-fasting version)

A popular dish in Maharashtra, anybody Fast or Non-Fast we like to enjoy it in any time of the day, the recipe varies from fasting and non-fasting, in the fasting recipe ingredients like asafetida, curry leaves and coriander are not include. And we serve with cucumber raita.

Ingredients:

2cups Sabudana / Sago (soaked for minimum 3 hours)

5tbsp roasted and crushed Groundnut

4 Green chilies finely chopped

6 Curry leaves

1tsp cumin

Pinch of Asafetida

2tbsp fresh Coriander

2 tbsp Sugar

2tbsp Clarified butter / Ghee

Juice of 1 lime

Salt to taste

Ingredients for Raita

2 Kakadi (cucumber) grated

1cup plain Yogurt

2 Green chilies finely chopped

3tbsp roasted and crushed Groundnut

1tsp Sugar, Salt to taste

Method:

In a Kadai heat up Ghee to that add 6 Curry leaves, 1tsp cumin, Pinch of Asafetida,

After they crackle add the 2cups soaked Sabudana and mix well,

Then add the 5tbsp roasted and crushed Groundnut, 2tbsp fresh Coriander, Juice of 1 lime, Salt to taste

Mix very well on a low flame

Tip: Never cover the kadai it may go soggy,

Serve hot with Kakadi Ratia

Method for Kakadi Ratia:

In bowl Mix all the ingredients and serve with Sabudana Khichadi

Veggie Club Sandwich

Ingredients:
6 Bread slices
8 Tomato roundels
8 Cucumber roundels
8 Onion roundels
4 Pineapple roundels
4 lettuces leaves
4 Roundels Potato, boiled and cut into roundels
4 Cheese slices
Butter to apply, Chat masala to sprinkle, Salt to taste
Mayonnaise Jar
6 tbsp Green Chutney (optional) (I didn’t used)

Method:
Toast the bread slices
Apply butter to all the bread slices,
Then take 4 toasts and apply mayonnaise to them,
Take 2 mayonnaise applied toast on your work to and start layering 4 Tomato roundels, 4 Cucumber roundels, 4 Onion roundels, 2 Pineapple roundels, 2 lettuces leaves on each toast,
Then take other 2 plain toasts and keep it on the layered vegetable and add 2 Potato roundels, 2Cheese slices and sprinkle chat masala and salt on each toast,
Now stack the mayonnaise applied toast facing to the potato n cheese
Serve with Potato chips and Tomato sauce.

Broccoli Poriyal

Ingredients
1 Broccoli flower head
1 Onion, chopped
2 Green Chilies - 1
2tbsp Grated Coconut

8 Curry leaves
2tbs Oi
1tsp Mustard seeds

2tbsp Urad dal
Salt to taste

Method

Wash the broccoli and chop it very fine. You can also pulse it a few times in the food processor.
Heat oil in a kadai, splutter the mustard seeds.
Add the urad dal, dry red chilies and curry leaves. Fry for a minute or so till the urad dal turns golden brown.
Add the chopped onion and green chilies. Fry for a minute till the onion sweats.
Add the finely shredded broccoli and required salt.
Stir fry for about 3-5 minutes. The broccoli will become dark green in color and will be partially cooked.
Add grated coconut, mix again and remove from the stove. Broccoli tastes best if it retains its crunchiness, so do not cover and cook it.

Serve Hot.

Sandage bhaji (mangodi ke sabzi)

It is very famous and made regularly in Maharashtra. This same to mangodi from Punjab, the difference is that we make it by using bangal gram (channa dal) and also with these are also made of Green gram dal (moong dal), It is prepared during summer season as it needs to be kept in sun to dry. It’s my favorite sabzi.

Ingredients:

2cups Sandage (small mangodi)

3 Onions, chopped

1 Tomato, chopped

1/2 tbsp each of Mustard, Cumin, Asafetida, Turmeric

8 Curry leafs

4tbsp Homemade Kala Masala Powder or Curry Powder

1tbsp Red chili powder

4tbsp Oil

Hot water as required

Salt to taste

Method:

In a kadai (deep sauce pan) heat up 2tbsp oil to that add the 2cups sandage and stir fry on a high flame for 8 to 10 minutes, than add 2cups of hot water and let the sandage come to a boil,

Than in a other kadai heat up the remaining oil to that add the 1/2 tbsp each of mustard, cumin, asafetida, turmeric and let the crackle,

Know add the curry leafs and chopped onion and stir for 3 minutes

Add the chopped tomato, 4tbsp homemade kala masala Pd or curry Pd, red chili Pd and salt to taste and mix well and cover the kadai,

Once the tomatos are done then add the sandage with the water with it,

And let it simmer for 12 to 15 minutes or till the sandage’s are soft,

Sreve Hot with traditionally with Bharkri made of Jowar / Bhajri / Rice

Egg-less French Toast

Ingredients

4 Bread slices (I used regular sandwich bread slices)

8tbsp Yogurt

8tbsp Semolina

1 Onions, chopped

1tsp Black paper powder

1tsp caster sugar

2tsp Fresh coriander, chopped - 2 tsp

Pinch of Turmeric powder

2tsp Amul Butter or as required

Salt - to taste

In bowl add the yogurt, semolina, chopped onion, chopped fresh coriander, black paper, caster sugar, turmeric and salt to taste and mix well

Rest the mix for 15 minutes,

After 15 minutes apply the batter on the bread and put the applied said of bread on a non stick pan/tava and fry it for 5minutes one said,

Then before turning over apply the batter on the upper side of the bread and then turn and fry again for 5 minutes on a low flame

Don’t for get to grease the pan with butter,

Serve hot with tomato Ketchup.

Papad Panner Rolls

Ingredients:

6 Udit Dal Papads
2 Potatoes, Boiled,

1 cup Paneer, Grated,

1/2 tsp Everest Thikhalal Red Chilli powder
1 tbsp Lime Juice
2 finely chopped green chilies

2 tbsp Fresh Coriander, Chopped,
1/2 tsp Everest Super Garam Masala,
1/2 tsp Sugar
Salt to Taste
2 tbsp Gram Flour
Oil for Deep-Frying

Method

Mash the potatoes. Add the grated paneer, green chillies, everest thikhalal chilli powder, lemon juice, coriander, everest super garam masala, sugar and salt and mix well.

Divide the potato mixture into 6 portions and shape each portion into a long roll of about the same length as the diameter of the papads.

Dip the papads in water for a few seconds.

Put a potato roll on the corner of each papad and roll up.

Seal the edges with a paste made of equal volumes of gram flour and water.

Deep fry in hot oil until light golden brown.

Cut into small pieces and serve hot.

Serve Hot with Sweet chili Sauce.

Prawns Masala (Jhinga Masala)

Ingredients:

1kg small Prawns (smaller prawns in Konkan belt are called Jhinga)

2 Onions, finely chopped

2 Onions, sliced and golden browned

4tbsp Grated & dry roasted coconut  

8 Garlic cloves and 5 Garlic cloves finely chopped

2inch Ginger, chopped

2tsp Roasted sesame seeds

4tbsp fresh coriander chopped and 2tbsp fresh coriander for garnish

5 dry Kokam Petals or 2 Tomato, finely chopped

4 Green chilies cut into twos

8 Curry leafs

Pinch of Asafetida

Half tbsp Turmeric

4tbsp malvani masala or 4tbsp Kolhapuri Chutney Masala

or if using 4tbsp curry powder then add 1tsp garam masala pd

6 tbsp Oil

Salt to taste

1cup Hot water

Method:

On a high flame heat up a sauce pan to that add the 6tbsp oil

As the oil heats up add the asafetida, turmeric, green chilies, curry leafs and finely chopped garlic,

Then after minute add the onion and stir fry till the onions are lightly brown,

Know add the 5 dry Kokam Petals or 2 Tomato, finely chopped and mix well,

Then add the prawns and stir once and cover the sauce pan for 4 minutes

Till then in a blender add the 2 Onions, sliced and golden browned, 4tbsp Grated & dry roasted coconut, 8 Garlic cloves, 2inch Ginger, chopped, 2tsp Roasted sesame seeds and 4tbsp fresh coriander chopped and make a fine paste,

Add the paste and the 4tbsp malvani masala or 4tbsp Kolhapuri Chutney Masala, or if using 4tbsp curry powder then add 1tsp garam masala Pd mix well for 1 minute,

Know add the 1cup Hot Water and simmer the prawns for 2 or 3 minutes,

Remove in a serving bowl sprinkle fresh coriander,

Serve hot with Rice Bhakri (Rice Roti)