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!!!

Another version of plain wheat-jaggery cake that I tried:

 1+1/4 cup wheat flour

 1/4 cup cocoa powder

 1 teaspoon (5g) baking powder

 ½ teaspoon (2.5g) baking soda

 ¼ teaspoon (2g) cinnamon

 ½ cup (110ml) Tup

 ¾ cup (150g) brown sugar

 4 eggs

 1 teaspoon (5g) vanilla extract

 

 

 bake at 160 degree for 50 mins

 

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'

French fries

Ingredients:
4 large size potatoes
Oil to fry
salt to taste

Preparation:
1. Peel off the potatoes.
2. Cut them from sides to form a cube shape roughly. Then cut the pieces lengthwise for french fries.
3. Wash them in cold water for 3-4 times, each time replacing with fresh water. Then soak in cold water for 10 mins. This is to wash off the maximum starch from potatoes.
4. In another pot, boil the water and put the potatoes in boiling water and cook them till 70% done
5. Take out the potatoes from water into a strainer and let the water drain completely. Refrigerate it for some time (1-2 hrs)
6. Now heat the oil and fry them in batches till golden brown. 
7. Serve hot with tomato ketchup. :)

Ravyacha Sheera / Suji Halawa

Ingredients:

Rava/suji : 1 cup
Sugar : 3/4 cup 
Clarified butter (Ghee) : 4 Tsp
Water : 2 cups
Cashew nuts : few cut into small pieces (optional)
saffron strands : 5-7
Raisins: 10-12 (optional)
Banana : half (cut into pieces) optional

Preparation:

1. Boil water in a separate vessel. 
2. In a heavy bottom pan, heat clarified butter.
3. Add cashew nuts, raisins, banana etc of your choice and fry them till they change color.
4. Then add rava and roast till it turn golden brown and a nice aroma comes out, keep stirring continuously or it burns quickly from the bottom
5. Now add boiled water slowly while stirring to avoid lumps. 
6. Once all the water is absorbed by Rava, keep a lid and let it cook for a minute on low flame.
7. Now remove the lid and add sugar. Stir it till all the sugar is mixed well and dissolved properly into rava. Also add saffron strands if you like. 
8. Now again keep it covered with lid on low flame for a minute and serve hot.

Dudh Amati (Milk Curry)

Khaskhas 

Jire

Jayphal

veldode

masale veldode

til

lasun

walalel khobre  2-3 tukde

mire 4-5

shaha jire

dalchini

 ya saglyancha barik masala karne

1 kanda, 1 batata 

telat kanda batata bajun ghene ani tyat masala takne tyanantar tikhat takne natar dhudh 1/2 ltr takne.( DO NOT ADD SALT)

Kanji, Baby food recipes

Ingredients:

nachani       0.5 kg
jwari               200gm
bajari       200gm
chole       200gm 
barley       200gm
boiled rice       200gm
green mug       200gm
kale udid       200gm
futane       200gm
kaju               100gm

badam       100gm
kulith        NA
peanuts        NA
veldode        20
jayafal        1

Preparation: 

Dry roast all ingredients separately till the nice aroma comes out. Let them cool down separately. Then mix them together and grind from flour mill.

Note: 

for dry fruits, chop them in small pieces before you grind them to get fine powder.