Kolhapuri Mutton

Ingredients for 2 KG mutton:

1. 1.5 sukya khobryachi vaati
2.  Muthabhar aal (ginger)
3. Muthabhar kothimbir
4. 2 tsp badishep
5. half wati til
6. half vati jire
7. pav vati dhane
8. pav vati khas khas
9. 2.5 gadde lasun
10. 4 mothe veldode
11. 10 miri
12. 10 lavang
13. 4 choti paan tamalpatra or 3 mothi
14. 2 per dalchini
15. badamful- 4-5 paklya
16. jayapatri/javantri - 2 pakalya


1. Mix everything from above masala together and make a smooth paste.
2. mix 3 tsp of salt and 2 tsp of turmeric to washed mutton, mix it well.
.
3. Now cut 1 onion and take 1 cup oil in a large vessel or cooker, add mutton. Mutton will lose its water. cook without lid till all the water from mutton is gone

4. Now add less than half of above-grinded masala paste and cook it on simmer for 3-4 mins
5. Then add hot boiling water till all the mutton covers into the water.
6. Cook 2 vessels if mutton is fresh, else more vessles would be needed
7. 

Gulachi Dashami

https://www.youtube.com/watch?v=Vl198h3jPQo

Nachani Ladoo with Jaggery

Nachani Ladoo with Jaggery

1 of the 2 halves of dry coconut:  desiccated (Sukya khobaryachi ardhi vaati- grated)

1 cup peanuts

1 cup almonds (or any combination of dry fruits)

1/4 cup sesame seeds

5 cups ragi flour

Ghee as per need

around 3.5 to 4 cups of jaggery (little more than half the quantity of above total mixture)

Method:

Step1:

1. Roast peanuts well and remove the skin (optional). 

2. Roast the sesame seeds in the same pan

3. Roast/fry the almonds in ghee

4. Take out the almonds and roast the grated dry coconut. Make sure the flame is low because the coconut burns easily.

5. Now add some more ghee and add ragi flour. Roast it well till the raw flavor is gone and aroma spreads out.

Step2: Grind everything except ragi flour together to form a coarse powders. Nuts will lose oil while grinding.

Step 3: Take in batches, some of the above mixture + Ragi flour + Jaggery, such that jaggery is half of the rest of the mixture (Adjust the sweetness according to the sweetness of jaggery, I have used organic jaggery), and grind it together. (Mix with hand also), Then form the ladoos. 

This recipe is derived from here - https://www.indianhealthyrecipes.com/ragi-ladoo/

Satuche ladu / Sattu ladu

Ingredients: (I could make 18 ladus with below measurement)

• Satu flour: 4 cups
• Dry fruit powder: 1 cup
• Powdered Sugar: 2.5 cup (half of satu floor+dry fruit powder)
• Ghee: 1 cup (add more as per the need)

Preparation:

1. Take a heavy bottom pan
2. Heat the ghee in the pan. Add satu flour and dry fruit powder
3. Roast the mixture until it becomes golden brown and aroma starts coming. 
4. Turn off the gas and add powdered sugar, mix very well.
5. Spread the mixture into another plate and keep it aside till it becomes warm.
6. Shape the ladu while the mixture is warm, add more ghee if the mixture is too dry to shape the ladus.  

Note:

1. Have not tried yet but this is the recipe for jaggery mix ladu instead of sugar : https://www.vegrecipesofindia.com/sattu-ladoo-recipe/

 2. Recipe to make satu flour : 

https://cookingdelight.blogspot.com/2019/03/satu-flour-sattu-flour.html

Satu Flour/ Sattu Flour

Ingredients: 

• 1 kg wheat
• 1 kg futana daal (also called Pandharpuri Dale)

Preparation:

• Wash wheat in water a few times and immediately take it out. (Do not soak)
• Keep the washed wheat in the strainer for 2-3 hours.
• Now roast well on the wheat on low to medium flame till it turn golden brown. It starts fluffing also. 
• Take it aside and let it cool down completely. 
• Then add the same amount of roasted chana daal (futana daal). 
• Grind it in the mill.

Whole wheat jaggery cake: No sugar, no maida!!

Source:  https://www.youtube.com/watch?v=fwCwfLLeCtQ

Whole wheat jaggery cake: No sugar, no maida!!

*** Note: Below recipe is eggless. To replace it with eggs, I will update the proportions later after I try it out.

Whole wheat flour, Jaggery cake

Ingredients:
- 2 cups wheat flour
- 1.5 cup jaggery
- 3/4 cup fresh curd  OR 3 room temperature eggs
- 3/4 cup ghee or oil
- 1.5 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp vanilla essence
- 1 cup of chopped dry fruits, nuts and tootie fruity. (eg. almonds, cashews, dates, blank and yellow raisins, dry figs etc)
- some fresh orange juice or small tetra pack of mixed fruit juice, or orange juice to soak dry fruits in.
    - 0.5 tsp cinnamon powder (completely optional, skip- if you cannot take the strong flavor of cinnamon. I liked it, however)
- a pinch of salt


Preparation:
1. Soak chopped nuts and dry fruits in the juice for at least 2 hours. Keep some of the chopped almonds and dry fruits to add on top of the cake batter for garnishing.
2. Grease the cake pan with oil and flour. Keep it aside.
  **3. pre-heat the oven for 180° C
4. Sieve 2 times all dry ingredients together => Wheat flour + baking soda + baking powder + cinnamon powder + salt.
(Sieving gives good results)
5. When everything else is ready, mix the wet ingredients. For that, take curd in a bowl, add vanilla essence. In a pan take jaggery and ghee and heat it together till jaggery melts. put the mixture in the curd. Then immediately add dry ingredients gradually, and mix with the cut-and-fold method.
6. Add a layer of remaining chopped nuts on top of batter.
7. Immediately put the baking tin in OTG. Bake it at 180° C for 35-40 mins. For me, it took 40-45 mins.
8. Check if the cake is baked by inserting a knife or a toothpick in the center. It should come out clean. If it's not, bake it for another 5 min.
    9. Once a cake is completely baked, take it out from the oven and run a knief from the edges to separate it from the pan. Then let it cool down for 10 mins.
10. After that take out the cake in a plate gently and let it cool down for another 30 mins.
11. Cut and serve the delicious fruit cake to everyone around you!!!

Puran Poli

For Puran: 

Ingredients:
For 10 Polis:
1.5 cup daal
1.5 cup or little less jaggery (depending on the sweetness)
cardamom powder- 1/4 tsp
nutmeg powder - 1/4 tsp

1.  Soak daal for 2 hours or else pressure cook it for 3 vessels.
2. grind the daal in the mixer for the smooth texture. Put some daal aside for 'Katachi amati' 
3. then Put the remaining in the stove and add jaggery and keep cooking till mixture thickens for stuffing consistency.
4. Add some cardamom powder and sunth powder and a pinch of salt

For Katachi Amati: 

Dry ingredients:

- Cumin seeds (Jire)

- Dry coconut powder 

- Sesame seeds (Til)

- Poppy seeds (Khaskhas)

- Coriander seeds  (Dhane)

Additional masala:

Garlic
Coriander
Curry leaves
Chili powder
Turmeric

First, grind the dry masalas, then add other fresh masalas and prepare katachi amati with all above


Imp Note: Cook the daal soft and mushy in pressure cooker 'ALWAYS'