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. 

Aaloo Paratha

Ingredients:
For Stuffing : 

• Medium size Potato : 4-5
• Onion : 1 finely chopped.
• Green Chili : 3-4
• Ginger-Garlic paste : 1 tsp
• Turmeric Powder : 1/4 tsp
• Mustared Seeds : 1/4 tsp
• Salt : to taste
• Oil : 2-3 tsp

For cover dough:

• Wheat flour : 2 cups
• Chili Powder : 2 tsp
• Sesame seeds (til) : 1/2 tsp
• cumin seeds : 1/4 tsp
• Ajwain (Carom Seeds) : 1/4 tsp
• Turmeric powder : 1/4 tsp
• Salt : to taste
• Water : to knead dough

Aaloo Paratha

Preparation: 

To prepare the stuffing : 

1. Boil potatoes in pressure cooker upto 3-4 whistles.
2. Peel the potato cover and cut them into small pieces. 
3. Heat the oil in a pan. Add mustard seeds. 
4. Add chopped green chilies.
5. Then add ginger-garlic paste.
6. When mustard seed splutter, add finely shopped onion. Saute it till becomes golden brown. Then add turmeric powder.
7. Now add cut potatoes and saute for a while. Try to mash them with spatula so that they make a soft mixture and wont break while rolling parathas.
8. Cover the pan with lid and let it cook on a low flame for another 5 minutes.
9. Switch off the flame.

To Prepare dough :

1. Take all ingredients from above (For cover dough), dry mix them  and knead the dough. Make sure dough is not too soft otherwise it will be difficult to roll parathas.
2. Let the dough sit for half an hour to one hour preferably in a refrigerator. 

Making parathas : 

1. Make small round balls of dough (like we take for chapati), press them with palm and make a small round. 
2. Fill in the stuffing and bring all sides together and seal it properly.
3. Now roll the paratha with rolling pin with the help of little flour. 
4. Cook the paratha on a hot tawa (griddle) using oil or ghee. 
5. Serve hot with curd, pudina chutney etc.

Pudina (mint leaves) Chutney

Ingredients:

• Pudina (mint leaves) 1 bunch
• 7-8 garlic cloves 
• ginger
• 2 green chilies
• salt
• 2 tsp fresh lemon juice

Pudina / Mint leaves Chutney

Preparation:

1. Remove Pudina stems, take only leaves and wash them thoroughly. 
2. Put all ingredients in the mixer and  grind it together to make a smooth paste.
3. Adjust the salt.

Note: 

1. You can use this chutney to prepare sandwiches, bhel, pani puri or serve it along with samosa. vada-pav, dosa  etc.

2. You can also serve it with indian side dishes like tikkas or kababs