Gajar Halva

This is a very simple Gajar Halva recipe. This recipe does not depend on the availability of the 'khava' or 'mawa'. But it tastes just as great and can be made on short notice.

Ingredients:

Carrots - 15 medium

Sweetened Condensed Milk - 1 can

Pure Ghee - 1/2 cup

Veldoda Pood / Elaichi powder - 1/2 tsp.

Saffron - few strands

Raisins, almonds, cashewnuts - as per liking

Before you Start:

1) Wash, clean and grate carrots.

2) Take cardamom seeds out of the pods by removing the shell and grinding to a powder in a mortar and pestle.

3) Chop almonds and cashewnuts coarsely. Raisins can be used as is.

How to Proceed:

1) Heat pure ghee in a kadai on medium high heat. Add grated carrots. Cover and cook for 5 minutes, checking and mixing often.

2) Once the carrots are half cooked, add the sweetened condensed milk. Mix well.

3) Add the elaichi powder, chopped dry fruits and saffron. Mix well.

4) Cook till the condensed milk thickens up and the carrots blend. Mix well. Allow to cool. Refridgerate.

5) Serve cold.

वांग्याचे काप / Eggplant Cutlets

Ingredients:

Eggplant - 1 full sized

For the mixture:

Besan / Chickpea Flour - 1.5 cup

Turmeric powder - 1/2 tsp.

Chilli powder - 1 tsp.

Ova / Ajwain seeds - 1 tsp.

Salt to taste

Oil for frying

For the garnish:

Coriander leaves, washed and chopped finely.

Grated coconut

Before you start:

1) Wash and dry the eggplant. Cut width-wise into 1/4 inch circular slices.

2) Mix the besan, turmeric powder, chilli powder, ajwain and salt in a flat bowl. Remember this is a powdered mixture and not a paste. Hence no water or oil is used to mix it.

How to Proceed:

1) Dip each slice of the eggplant in the mixture. Coat both sides evenly. Brush off any extra mixture.

2) Heat an oil coated non-stick pan on medium-high heat.

3) Place the eggplant dipped in the mixture on the pan. Put as many slices as possible.

4) Dot the pan with more oil if needed.

5) Keep checking. Once the slices turn brown in color turn them over and fry the other side.

6) Once evenly done on both sides, remove from heat and arrange of serving plate.

7) Garnish with coriander leaves and fresh grated coconut. Serve warm.

Roasted Sesame Powder

Sesame powder is added regularly to maharashtrian recipes to enhance the taste of the food. It can be made ahead of time and can be stored in an airtight container for a month or two.

Ingredients:
Til / White Sesame - as per requirement

How to proceed:
1) Take any quantity of til as required. Dry roast on medium high heat, mixing continuously. 2) Once roasted nicely the til turn light brown in color. Allow to cool.
3) Grind. Do not make into fine powder. The texture should be slightly coarse.
4) Use in any recipe which requires 'tilache koot' or sesame powder.

Maharashtrian Goda Masala/Kala Masala

This recipe for making goda masala is directly taken from a very famous maharashtrian cookbook called "Ruchira". Goda masala is readily available in the market. In the US, it may not be available in all the indian grocery stores, hence sharing this recipe. All or most of the ingredients required to make this masala will surely be available in most indian stores. Any person who loves, cooks or eats maharashtrian food should have this in their pantry.

Ingredients:
Coriander Seeds - 4 cups
Desiccated coconut slices - 1 cup
Til / Sesame seeds - 1/2 cup
Jeera / Cumin seeds - 1/4 cup
Shahajeera - 3 tbsp.
Lavan / Cloves - 2 tbsp.
Dalchini / Cinnamon - 4 or 5 sticks of the size of a finger
Hing / Asafoetida - 2 tbsp.
Bay leaves - 4 to 5 leaves
Dagadphool - 2 to 3
Turmeric powder - 1 tbsp.
Chilli powder - 1/2 cup
Salt - 1/4 cup
Oil - 1/4 cup
Mustard seeds - 1 tbsp. (optional)
Methi / Fenugreek seeds - 1/2 tbsp. (optional)

How to proceed:
1) Roast til / sesame seeds.
2) Take oil in a kadai. Roast hing / asafoetida in that oil.
3) In the same oil, roast dessicated coconut till it becomes brownish in color. Remove from oil.
4) Then roast each of the following in the same oil in the following order : cloves, cinnamon, cumin seeds, shahajeera, bay leaves, dagadphool, methi seeds (optional), mustard seeds (optional), and coriander seeds.
5) Then grind til, coconut and hing separately.
6) Then roast all the other ingredients together. Pass through a sieve.
7) Mix all of the ground ingredients together. Add turmeric powder, chilli powder and salt. Mix well.
8) Store in an airtight container. If it needs to be stored for a long time, sprinkle salt over the masala after it is put in the airtight container.

Black-eyed Beans Usal (method 2)

Ingredients:
Black-eyed Beans - 1.5 cup
Onion - 1 small
Tomato - 1 small
Garlic - 3 pieces
Dry red chillies - 3 pieces
Garam Masala - 1 tsp
Coriander Powder - 1/4 tsp.
Cumin Powder - 1/4 tsp.Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Farsan mix or sev and
finely chopped onion

Before you Start:
1) Soak black-eyed beans in water for a few hours.
2) Chop the onion and tomato into 1 inch size pieces. Pressure cook beans, onions, tomato and garlic. These beans cook easily and can be directly pressure cooked when there is shortage of time.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing and turmeric powder.
4) Add red chillies and fry for a few seconds.

How to Proceed:
1) Add the pressure-cooked beans.
2) Add garam masala, coriander powder, cumin powder and salt. Mix well.
3) Cook for a few minutes.

For serving:
Put beans in a bowl. Sprinkle with farsan or sev and finely chopped onion. Garnish with coriander leaves and serve hot with parathas.

Green Peppers with Besan

Ingredients:
Green Peppers - 2 whole
Besan / Chickpea flour - 1/2 + cup
Oil - 4 tbsp.
Mustard Seeds - 1 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, dry, deseed and chop the green peppers into 1/2 inch pieces.

For the Tempering/Fodani:
1) Take oil in a kadai and heat it on medium-high heat.
2) Add mustard seeds, when these start to splutter, add a pinch of hing and turmeric powder.
3) Sauté for a few seconds.

How to Proceed:
1) Add the chopped green peppers. Saute for 2 minutes.
2) Add the chilli powder and salt. Even though the vegetable will reduce in quantity once the water content is lost while cooking, we need to add the chilli powder and salt adequately since we will be adding besan to it.
3) Add the besan. Reduce the heat. Cover and cook for 5 minutes. Keep mixing often. If you prefer to add more besan, add it now.
4) Check to see that the besan has cooked nicely. Simmer on low heat for few minutes if needed.
5) Garnish and serve hot.

Spring Onions with Besan

This vegetable tastes good when adequately flavored. It is quick to make. This is a dry subzi and cannot be made watery by adding water.

Ingredients:
Spring Onions with the greens - 2 bunches
Besan / Chickpea flour - 1/2 cup
Oil - 4 tbsp.
Mustard Seeds - 1 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, dry and chop spring onion greens and onions width-wise into thin rings. The lower portion has layers, so care should be taken while washing. If needed chop first and then wash so that all the dirt is washed away.

For the Tempering/Fodani:
1) Take oil in a kadai and heat it on medium-high heat.
2) Add mustard seeds, when these start to splutter, add a pinch of hing and
turmeric powder.
3) Sauté for a few seconds.

How to Proceed:
1) Add spring onion and the greens. Saute for 2 minutes.
2) Add the chilli powder and salt. Even though the vegetable will reduce in quantity once the water content is lost while cooking, we need to add the chilli powder and salt adequately since we will be adding besan to it.
3) Add the besan. Reduce the heat. Cover and cook for 5 minutes. Keep mixing often. If you prefer to have more besan, add it now.
4) Check to see that the besan has cooked nicely. Simmer on low heat for few
minutes if needed.
5) Garnish and serve hot.

Carrots-Peas-Corn Fry

My son loves vegetables and he loves this recipe. He enjoys eating this subzi as a snack without a paratha or as a sandwich filling! This can be used as a filling in a sandwich; just add shredded cheese and put in a sandwich maker! It is a very healthy option for a kids Tiffin.

Ingredients:
Carrots - 1/2 cupPeas - 1/2 cup
Corn kernels - 1/2 cup
Heavy Cream - 3 tbsp.
Dry red chillies - 3 pieces
Tawa Fry Masala - 1/2 tsp.
Chat Masala - 1/4 tsp.
Oil -3 tbsp.
Mustard Seeds -1/2 tsp.
Turmeric Powder -1/4 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, clean carrots. Chop into 1/4 inch cubes.
2) Thaw green peas if using frozen. Else shell fresh peas.
3) Cut off corn kernels from the cobs or thaw frozen corn.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add turmeric powder and red chillies.

How to Proceed:
1) Add the carrots, corn and peas.
2) Add tawa fry masala, chat masala and salt
3) Mix well.
4) Cook for about 5 to7 minutes on high heat stirring continuously.
5) Stir in Heavy cream.
6) Simmer on low heat till vegetables are cooked evenly.
7) Serve with parathas or use as filling in a sandwich.

Cauliflower-Potato-Peas Fry

Ingredients:
Cauliflower - 1 whole
Potato - 1 large
Green peas (frozen or fresh) - 1/2 cup
Green Chillies - 4 pieces
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Sugar - 1/2 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Grated Coconut

Before you Start:
1) Wash, dry and cut Cauliflower into 1 inch florets.
2) Thaw green peas if using frozen peas. Else shell fresh peas.
3) Peel the potato and cut into ½ inch cubes.
4) Cut green chillies into 2.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing, turmeric powder and green chillies.
4) Sauté for a few seconds.

How to Proceed:
1) Add the green peas and cook for 2 minutes.
2) Add the potatoes and cook for another 2 or 3 minutes by covering with a lid.
3) Add cauliflower florets.
4) Mix well.
5) Add salt to taste. Add sugar.
6) Cook on medium heat without a lid for a few minutes till it is evenly done. Keep checking and mixing every few minutes. Garnish and serve hot.

Onion-Tomato Koshimbir (Raita)

In Marathi raita is a called 'Koshimbir'. It very healthy, as it contains vegetables and no
oils. It tastes good and very easy to make. Traditional some of type of koshimbir is
always included in the meal in a maharashtrian home. Make a variation by adding plain non-fat yogurt to the vegetables.

Ingredients:
Red Onion - 1 medium
Tomato - 1 large
Roasted Peanut powder - 2 tbsp.
Green Chillies - 2 nos.
Plain yogurt - 1/2 cup. (optional)
Sugar - 1/2 tsp.Salt to taste
Coriander leaves

Before you Start:
1) Chop onion and tomato finely.
2) Chop chillies into half.
3) Wash and cut coriander leaves.
4) Dry roast 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen ink. Grind them and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.

How to Proceed:
1) Mix onion and tomato together.
2) Add chillies, salt, sugar, coriander leaves and roasted peanut powder.
3) Add plain non-fat yogurt (optional).
4) Serve cold.

Sheera / Sooji Halva

Sheera can be made as a evening time snack or as an accompaniment to your menu. A version of this sheera with banana is made as a traditional 'prashad' for satyanarayan pooja. This
can also be given to kids in their tiffin. Since sheera is made in pure ghee, you can expect it to have lot of calories.

Ingredients:
Coarse Rava (Sooji/Semolina) - 2 cups
Ghee - 1/2 cup
Whole Fat milk - 2 cups
Water - 2 cups
Veldoda (Cardamom/elaichi) powder - 1/2 tsp.
Almonds, Cashewnuts, Raisins - as per liking
Saffron - a few strands

Before you Start:
1) Roast rava/Semolina in ghee on medium heat. Take care that it does not stick to the bottom of the utensil as it can get burnt quickly. Keep mixing with spoon often to get it evenly roasted. 2) Mix milk and water together in a saucepan. Keep it for boiling, while the rava is roasting in another utensil.
3) Chop almonds and cashewnuts into small pieces. Raisins can be used as is.
4) Take green cardamoms. Remove the shell and get the seeds out. Using a mortar and pestle, make into powder. This can be stored and used as needed. But its flavor is best
when it is freshly powdered.

How to Proceed:
1) Once the rava is roasted, add sugar. Continue to cook for a 2 or 3 minutes.
2) Add chopped almonds, cashewnuts, raisins and saffron.
3) Mix well.
4) Turn up the heat and add the milk-water mixture. Take care as this mixture can splutter a lot.
5) Cover it immediately.
6) Let it cook for 2 or 3 minutes and then mix it up. Lower the heat to medium-low.
7) Allow it to simmer for another few minutes.
8) Serve hot.

For serving:
1) Take sheera in a small bowl. Press it down with a spoon and add more to the bowl till it gets full.
2) Put the bowl with the sheera upside down on a serving plate.
3) Lightly bang on to the bowl so that the sheera falls onto the serving plate and keeps the shape of the bowl.
4) Serve warm as is or with indian pickle.