Alu Wadi/Patra/Colocasia wheels.

Alu Wadi /Patra/Colocasia leaves Wheels.

Ingredients

9-10 leaves of Colocasia/alu(Marathi).Preferable different sizes.
Filling paste.
1 cup Gram Flour/Besan.
1/4 Cup Rice flour.
1 tbs Coriander cumin Powder.
1 tbs oil.
1 tbs tamarind paste.
1 tbs sesame seeds.
1 tbs jaggery.(more if like it sweet).
1/4 tsp Turmeric.
1/2 tsp red chilli powder.
Salt as per taste.

Oil for frying.

Procedure

Wash the colocasia/taro/alu leaves and arrange in order of biggest to smallest.
Mix all the ingredients under Filling Paste.
Add some water to make it into a thick paste.(peanut butter consistency)

Assembly
Place the biggest leaf  inverted ,light green color facing up.(Vein side up)
Spread the paste on the leaf covering the whole leaf.(be a bit generous)
Then place another leaf same way ,vein side up but upside down.(this makes rolling easy)
Then apply paste again and follow the same procedure till you use up all the leaves.
Then fold about half inch from three sides.Apply paste to seal.
Then start rolling tightly from the fourth side.
Roll it completely.Keep appling paste as need to seal.

Tie it with a thread to secure the roll while steaming.
Then steam the roll for 12 to 14 mins.

Let it cool.Cut it into wheels and fry.
Serve hot.
Sometimes the wheels might open if the paste isn't enough.Then insert a tooth pick and then fry.

                          

Kadhi Gole/yogurt curry with dumplings

Kadhi Gole/Gola Kadhi

Ingredients

Golas/pakodis
1 n 1/4 cup Chana Dal /Split Bengal Gram.(soaked for atleast 5-6 hrs)
4 Green chillies.
3-4 garlic cloves.
1/4 cup Gram Flour /Besan(if required).
Kadhi
1 n 1/4 cups Yogurt.
3/4 cups Gram Flour/Besan.
1 tsp Cumin seeds
1/2 tsp Mustard Seeds.
1/4 tsp Asafoetida.
1/2 tsp Turmeric.
2 strings Curry Leaves.
Tadka for topping/garnishing
3-4 tbs Oil
1 tsp Mustard seeds.
2 dry red chillies.
2 tsp red chilli powder.(as per ur spice requirement)

Procedure

For Golas/Pakodi
Soak the chana daal?bengal Gram in water for 5-6 hrs or in hot water for 3 hrs.
Coarsely grind it with 4 green chillies,Coriander ,3-4 Garlic cloves and salt as per your taste.
Keep aside.

Yogurt Mixture
In another bowl take the yogurt and Besan (gram flour) and whisk it till there are no more lumps.
Then add in 5 cups of water.
keep aside.
Heat some oil in a pan on a medium flame.
Add in cumin seeds and mustard seeds.
Once they start crackling add in the asafoetida and turmeric.
Add in curry leaves.
Then add in the yogurt mixture and whisk continuously to avoid lumps.
Add salt as per taste.

 

Once the mixture starts boiling drop the Gola/pakodi Mixture in with your hands or spoon.(if the mixture left some water add in a few tbs of besan)

Once the Golas /Pakodis are cooked they will float on the surface of the kadhi.
Follow the procedure for all the Pakodis.

Kadhi might thicken after adding Golas/pakodis so if that happens add some more water and adjust your desired consistency.
Tadka for Taste.
Heat some oil.Add in Mustard seeds ,Red Chillies and chilli powder.Keep aside and add it while serving as per your  desired spice levels.

Enjoy with Bhakri or Rice.

Kanda Bhaji/Onion Pakora/Khekda Bhaji

Kanda bhaji/Khekda bhaji/Onion Fritters

Ingredients

2 big onions thinly sliced lengthwise.
3/4 cup Chickpea flour.(1/4 cup more if required)
1/4 cup Rice Flour.
1.5 tsp chilli powder.
1 tsp Carom seeds/ajwain.
1/2 tsp Turmeric.
1tbs coriander Cumin Powder.
Salt as per taste.
Oil for frying.

Procedure

Thinly slice the onions lengthwise.
Add in all the dry spices .Salt,chilli powder,Carom Seeds,Turmeric,Coriander Cumin powder.

Keep aside for 1/2 hr.This will make the Onions ooze out water.
After 1/2 hour add in the Chickpea flour(besan) and the rice flour.Mix  till the onions coat well with the flour.If it feels too dry add 1/4 cup water.If it feels too wet add in more Chickpea flour.
Different onions different quantities of water.
Heat the oil in a pot.
Add in 1 tbs of heated oil in the onion mixture.

Now scoop out small portions of mixture with a fork and fry till golden brown on a medium flame.

Serve Hot.

Pav Bhaji (INSTANT POT)

Pav bhaji !!!(Instant pot Version)

Ingredients

1 big green Pepper(capsicum)finely chopped.
1 big Onion or 2 small onions finely chopped.
4 tbs butter.
3 tbs oil.
1/2 Cabbage chopped.( about 3 cups packed n chopped)
1/2 Cauliflower chopped.(about 3 cups chopped and packed)
2 medium potatoes diced,
1/2 cup Green Peas.
2 tbs Ginger Garlic Paste.
2 tbs Pav Bhaji Masala.
1.5 tbs red chilli powder.(increase or decrease according to your preferences)
Lemon and chopped Onion for garnishing.
I USED MY FOOD PROCESSOR TO CHOP EVERYTHING IN THE FOLLOWING ORDER
Ginger Garlic.keep aside.
Onions and Green peppers.keep aside.
Cabbage and Cauliflower.keep aside.
Finally 2 tomatoes.
ALL UNDER 15 MINS.

Procedure

Switch on the Instant Pot on saute mode high for default 30 mins.
When the indicator shows hot add in Oil and 2 tbs butter.
Add in the ginger garlic paste.
Saute for a min and then add in the chopped Onions and green bell peppers.Saute for 2 mins.
Add in Pav bhaji Masala and Red chilli powder.
Saute till it leaves oil from sides.

Add Chopped tomatoes.Saute for 2-3 mins.
Then add in Cabbage ,Cauliflower and diced potatoes.
Add in Peas.

Add 1.5 cups of water.
Salt as per taste .
Close the lid .Turn the knob to sealing.Pressure cook 15 mins on high.

10 mins NPR.
Open the lid.Blend the cooked veggies COARSELY with a hand blender.

Add the remaining 2 tbs butter.cook for 4-5 mins on medium Saute mode .
Serve Hot with pav(bread dinner rolls)
This recipe tastes better if spicy...but feel free to decrease the measurements for  Masala n chilli powder .

Dahi Vada

Dahi Vada!!

Ingredients

1 cup Urad dal (split black gram)
1/4 cup moong dal split green gram.
3 green clillies.
1 tbs or 3/4 in ginger.
2 cups yogurt.
Chilli powder
Tamarind date Chutney.
Oil for frying.
Coriander 1/2 cup.
Procedure
Wash and Soak the Urad dal and moong dal overnight.
Grind the soaked dals(both)with ginger and green chillies.

Add salt as taste in the batter.
Now the MOST IMPORTANT STEP,whisk the dal batter to fluff it up.(whisking in the stand mixer is the best choice).
Fluffing up the batter helps make the vada lighter and spongy.
Heat the oil on low medium heat.(flame has to be low it helps vadas to cook through)
Drop a small drop of batter if it floats in the oil it means oil is adequately heated.
Then start dropping spoon fulls of batter in the oil.
Fry till slightly golden brown.
Pat the Vadas on the paper towels.Then drop them in lukewarm water.Keep them in water for about 2 mins then squeeze excess water keep aside.
Fry all the Vadas and keep aside.
Spread little Tamarind date chutney on all the vadas . 

Take the yogurt Add in about 3 cups of water.(not to thick or else vadas won't absorb the yogurt flavors)
Add 4 tbs of sugar and salt as per taste.
Pour the yogurt/buttermilk on the vadas and let them sit for about an hour before you serve.
This will let the yogurt flavors get absorbed.

Kothimbir Vadi / Coriander Squares

Kothimbir Vadi / Coriander Squares!!!

Ingredients

1/2 cup Chana dal/Split Chick Peas.
1/2 cup Moong Dal/ Split Green Gram.
3/4 cup Besan / Chick Pea Flour.
1/4 cup Rice Flour.
2 cups chopped Coriander leaves.
Pinch of Baking soda.
Salt as per taste.
1.5 tbs of coriander cumin powder.
1/2 tsp Turmeric powder.
1 tbs oil.
1 tsp Sesame seeds.
3-4 cloves of Garlic.
3 Green Chillies.1/2 tsp Chilli powder.
Oil for frying.

Procedure

Soak the Chana dal and Moong dal overnight.
Grind the soaked dal (not too much leave a bit of texture) with green chillies and Garlic.

Keep aside.
Wash and chop the fresh coriander leaves.Add the ground dals .Chick pea flour , Rice flour ,spices and baking soda.Add 1 tbs oil.

    

Then add in salt as per taste.
Take a steel plate spray it with oil.Add in the mixture.
Steam for 12 mins.
Cut it into squares.
Heat oil .Fry the squares .

Serve with chutney or ketchup.

Mango Sheera!!

Mango Sheera !! or Mango Sooji Halwa

Ingredients

1 n 1/4 cup coarse Sooji.
1 n 1/4 cup Canned mango pulp.(chunky kinds)
1/4 cup and 2 tbs ghee.(clarified butter)
1 cup Sugar.(if the pulp is fresh add 1/4 cup more sugar)
3 cups milk.(or you can also use 1.5 cup each of milk and water)
1/4 cup Cashewnuts.

Pistachios for garnish.

Procedure

Start heating the milk on low medium flame.

On another burner heat a pan and add ghee.
Once ghee melts add in cashews and roast for 2--3 mins.
Add sooji and roast till it just changes the color.About 3-4 mins.(don't let it turn brown)
Then add in the Mango pulp.
Cook for 2 mins the sooji will absorb most of the pulp.Keep stirring to avoid lumps.
Add in milk slowly stirring the sooji to avoid lumps.(do not add in milk at once)
Keep it covered for 2 mins.
Then add in sugar.
Keep stirring it till the sugar dissolves.
Cook covered for 3-4 min.

Switch of the burner.
Serve it warm for the best flavours.

Sabudana Vada/Sago Patties.

Sabudana Vada/ Sago patties

Ingredients

2 cups Soaked sabudana / Sago.
3 medium sized potatoes boiled and mashed.
3-4 Green chillies finely chopped.
1 cup Roasted Peanut Powder.
Salt and Sugar as per taste.
2 tbs cashewnuts .
About 1/4 cup warm milk..

1/2 cup coriander finely chopped(optional)
Oil for frying.

Procedure

Soak overnight about a 1 cup sabudana/sago in water just so that it covers the sabudana.DON'T ADD TOO MUCH WATER.
Roast 1cup peanuts in microwave for about 6 mins tossing after every 2-2-2 mins and the let it cool and powder it.Keep aside.
Soak the 2 tbs cashewnuts in 1/4 cup warm milk keep aside for 10 min.Then grind coarsely it in a grinder.

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Mix Soaked sabudana ,Boiled mashed potatoes, Peanut powder ,chopped green chillies , salt, sugar,coriander and milk cashew mix.
Make flat patties /vadas about 1.5 inches or any size and shape you like.

Heat oil and test it by putting in a small piece of vada and if it floats its heated enough.

Fry till golden Brown on medium high heat by gently splashing the oil on vadas.