PHODNI CHA BHAATH

Phodni cha bhaath is made by Maharashtrians.  It is also called as Porichukotti sadam.  The only diference is that we do not add onion in it.  It is very easy to make and tasty too.  I love to have it with onion-raita.  You can also use left over rice for this.

Let us look at the recipe now:

KELA GOBI KOFTA CURRY

Kela gobi kofta curry is very tasty and easy to make vegetable curry for chapatti, naan, roti etc.  It can be served with rice too.  I made it in line with the Golyachi amti which Maharashtrians used to make.

Coming to the recipe of kela gobi kofta curry, I had two banans and 100 gms patta gobi (cabbage ) with me.  Hence I thought of mixing these two ingredients and make something out of it.  Immediately came to my mind is the golyachi amti so I used the same method for making this curry.

kela gobi kofta curry

BEET ROOT CUTLET

Beet root cutlet or tikki or patty  is a healthy, delicious  and tasty snack recipe which can be served with tea or coffee.  During kitty party or birthday party or get together, you can serve this.  And for the children in the tiffin box.   If you are making in large quantities, you can deep fry them by coating in vari tandul which gives a very attractive texture to the cutlet.

Let us look at the recipe now:

Beet root tikki, cutlet, patty

KANDE POHE

Kande pohe is a famous Maharashtrian breakfast recipe.  The piping hot  Kande pohe is made by them in a jiffy and served  topped with chopped raw onions and tomato, nylon sev, chopped coriander leaves, fresh grated coriander  and a dash of lime is lip smacking breakfast.  I had this bit spicy breakfast in one of my friends place which was quite yummy.

The technique in making this dish lies in the soaking of the poha.

Kande pohe

COCONUT GUN POWDER

Coconut gun powder has little bit similarity with sambara podi.  In samabara podi, not used urid dal and normally after extracting the coconut milk, the left over is used.  In one of my aunty's house and my husband's relatives house, I tasted the gun powder which was similar and different from the one I used to make.  Though I did not ask them for the recipe, I used my own version and tried and was a hit.

Yesterday, while making Peanut sundal for neivedyam for the complex Devi, I had some coconut in the fridge.  When I opened the box, the smell was bit different and thought must have got spoiled.  I told my husband to check, he said it is absolutely alright.  However, I did not want to take a chance as so many people will partake the prasadam, I thought of using fresh coconut.

Then the question came what to do with the coconut which is lying with me. Thinking process was on and that is how this recipe was formed.

DAHI IDLI CHAAT

Chaat item is loved by everyone. especially the road side one.  Ungly chaat chaat ke sab khatein hai. that tasty it is.  We can also make the same at home tasty like that.

Basically, the idli chaat is a left over recipe.  If u are calorie conscious, can just fry the idli with little oil in a kadai or deep fry the idli.

The dahi idli chaat we had in Alibaugh was very very tasty.  Though I had made it earlier, could not post the same somehow.  Now after tasting the same at Alibaugh, I decided to prepare the same, click it and post it.  This very simple and easy dish, you all will enjoy.

Dahi idli chaat

RADISH BHAJIA

When I made star fruit bhajia, I made the radish bhajia too.  You have to make the batter bit spicy, then only the taste of this bhajia you will enjoy.  Since radish is very good for health, once in a while, you can ignore the health issues and enjoy this bhajia.

Let us look at the recipe now:

IRUMBAN PULI SUBZI

Irumban puli or bilimbi it is known as is sour in nature but the pickle and subzi was very nice.  I have already posted the bilimbi-achar-irumban-puli-pickle  recipe.  Yesterday, I was thinking what to do with the left over bilimbi after making the pickle.  I tried subzi with sweet potato and it was very tasty with rice and chapati.

Irumban puli  in English is known as  tree sorrel or cucumber tree.  In India, it is known as bilimbi, irumban puli, chemmeen puli, bimbul, orakkaapuli, bimblin etc.

STAR FRUIT BHAJIA

Hot bhajias with a cup of tea or coffee is always the favourite of everyone especially during rainy season or in winter.  My husband was not aware of the taste of the star fruit and he wanted to buy them for tasting.  I had around 4 star fruit with me out of which one only he tasted and the remaining was left over in the fridge as it tasted bit sour.  I made bhajias out of it though I was getting late to leave for office, took photographs in my daughter's mobile and forgot to save it.  Result you can understand.  Hence I had to go through the whole process again the next day i.e. today and clicked from my mobile so that I do not repeat the same mistake again.

Star fruit is bit sour in taste.  I have used the same only for making pickle and Pachadi out of it.  Shall post the recipe of Pachadi soon but without photograph due to my own mistake.  Coming to the bhajia, it was awesome when I served it hot hot.  Hope you will also enjoy.   Enjoy radish-bhajia too.

Let us look at the ingredients now:

Ingredients:

1 big star fruit.
1/2 cup gram flour
1/2 tsp rice flour
a pinch of soda
1/2 - 1 tsp chilli powder (adjust according to your requirement)
salt
a pinch of asafoetida
a pinch of turmeric powder
a pinch of ajwain
water
Oil for frying.

Method:

Wash and cut both the ends of the star fruit.  slice them into 12-14 pieces.  Make the batter before half an hour and keep.  Mix the gram flour, rice flour, and other ingredients and keep aside for 30 minutes.  After 30 minutes, heat oil, dip the sliced star fruit in the batter and put them in hot oil and fry till crispy and done. serve hot with sauce, coffee or tea.

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MOCHAI SUNDAL, LIMA BEANS SUNDAL, AMARAPAYAR SUNDAL

Mochai or Lima beans or Amarapayar it is known as.  After soaking the same in water, the skin is removed and subzi made out of this by Maharashtrian and they called it val.  Val usal or dalimbi usal is a famous Maharashtrian recipe.   It is also known as field beans or hyacinth beans or lablab in english.

I made the sundal with this  for Navrathri on the 2nd day.