KAIRI PANHE (TRADITIONAL RAW MANGO JUICE)

Kairi Panhe is an absolutely refreshing drink made from raw mangoes. Come summers, and this drink is a must in almost all Maharashtrian households. Kairi that is raw mango in Marathi language, is such a versatile fruit, which is used not only to make juices, but also curries, pickles, and many more dishes!

It is such a simple drink, yet so flavorful! The combination of the cooked raw mangoes with jaggery, cardamom and saffron gives it a unique taste. These are the very ingredients which make this drink totally nutritious too.

Raw mango is rich in Vit A and C, calcium, iron and magnesium. Again jaggery too is rich in iron. Along with the healthy cardamom and saffron, the combination of Vit C and iron provides our body with loads of nutrients! Again, one more important point to remember is that, raw mango juice reduces the effects of intense heat and prevents dehydration. It also acts against the gastrointestinal disorders which go up during the summers!

One more important juice which is famous in Maharashtra is the Kokum juice. For a refreshing kokum mocktail, do take click here…. Minty Kokum Coconut Cooler.

Prep Time : 30 min

Serves : 25 Approx

Cup Used : 200 ml

INGREDIENTS :

  • 2 cups Cooked Raw Mango Pulp (1 large Mango)
  • 1 cup Sugar
  • 1 cup Jaggery
  • 1 tsp Cardamom Powder
  • 1/8 tsp Saffron

METHOD :

  1. To make Kairi Panhe, first rinse the raw mango thoroughly and steam it in a pressure pan adding a little water, for about 3 whistles.
  2. Open the lid only when the pressure releases naturally. Transfer the raw mango to a dish to cool down.
  3. When the raw mango cools down, peel it and collect all the cooked pulp.
  4. For the panhe mixture, first grind the sugar to a powder in a mixer grinder.
  5. Add the raw mango pulp, jaggery, saffron and cardamom powder.
  6. Grind again to get a smooth puree and transfer it to a clean jar.
  7. Store it in the refrigerator and use as required.
  8. For a glass of Panhe, add about 2 tablespoons of the prepared raw mango mixture with a chilled cup of water.
  9. Stir well and serve this refreshing Kairi Panhe with some added ice cubes!

Note :

The jaggery and sugar should be adjusted as per taste, depending on the sourness of the mango used.

Pictures depicting the process….

1. Raw Mango

2. Cooked Mango

3. Grind Sugar….

4. Add raw Mango Pulp

5. Grind and add jaggery, saffron, cardamom powder, sugar and saffron.

6. Grind all together to get a smooth paste. Adjust the sweetness as per preference.

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DATES SEMOLINA STEAMED CAKE

Dates Semolina Steamed Cake is a sugar free cake which is highly nutritious. The semolina is just soaked in some milk and the dates impart their sweetness to the cake. A very good option for those who want to avoid sugar or even jaggery.

This cake is fairly easy and quick to prepare as it is just steamed and made using very less ingredients. Though this cake is slightly different from the regular oven baked one, but that doesn’t impact it’s taste in anyway, just that there is a slight difference in the texture.

The cake tastes wonderful after cooling down and refrigerating! If desired half a teaspoon of stevia can be added to the same! Believe me, my fussy kids too approved this cake!!

For some more sweet dishes, do take a look at the following recipes too….

  1. Shrikhand
  2. Date And Walnut Eggless Whole Wheat Brownie
  3. Karwar Style Madgane With Rajgira And Oats
  4. Paatolyo

Prep Time : 15 min

Cooking Time : 15 min

Serves : 4

INGREDIENTS :

  • 3/4 cup Fine Semolina
  • 1/2 cup Milk
  • 30 Seedless Dates
  • 1/2 tsp Vanilla Essence
  • 1/4 tsp Cardamom Powder
  • 3/4 tsp Baking Powder
  • 2 tbs Raisins
  • 1 pinch Salt

METHOD :

  1. To make Dates Semolina Steamed Cake, first soak the dates in sufficient clean water for about half an hour.
  2. Soak the semolina as well in the milk for about 15 minutes.
  3. Grind the soaked dates to a smooth paste using little of the soaked water, if required.
  4. Add this paste to the soaked semolina and mix well. The mixture should be of medium thick consistency.
  5. Add to it the raisins, vanilla essence and cardamom powder and give it a good mix.
  6. Add the baking powder and mix.
  7. Grease a deep colander or a baking tray and pour the above mixture into it.
  8. Spread it evenly.
  9. Add water in a pressure cooker at the base and place a stand in it.
  10. Place the colander, uncovered on the stand, such that it doesn’t touch the water at the bottom of the cooker.
  11. Close the lid of the cooker without the whistle.
  12. Steam for 2 minutes on medium flame and then for about 15 minutes on low heat or till a toothpick inserted in the cake comes out clean.
  13. Switch off the flame and extract the colander from the cooker.
  14. After a while, loosen out the edges with a knife and upturn the cake on a plate.
  15. Roast a few cashews in ghee. Decorate on top of the cake alongwith some real diced dried fruits!

DOODHICHE DHIRDE (SAVOURY BOTTLE GOURD PANCAKES)

Doodhiche Dhirde is a savoury pancake made using doodhi i.e. bottle gourd and some healthy flours. Dhirde is a traditional dish from Maharashtra and is what pancakes are called in Marathi language. We can find various types of dhirde in this cuisine.

In this recipe I have used bottle gourd and Raagi flour, both which act as a coolant for our bodies, apart from providing us with high nutritional benefits. Sesame seeds are one such addition which render a delicious flavour along with the homemade ghee. These dhirde are a great option for breakfast, tiffins or even for a light dinner or for a no onion no garlic meal!

For some more delicious dishes, do take a look at the following recipes too….

  1. Hurdyaacha Thaalipeeth
  2. Rawa Tandlaache Poale
  3. Corn Oats Semolina Pancakes
  4. Poale (Neer Dosa)
  5. Ghaavan

Prep Time : 20 min

Cooking Time 4 min

Serves 4 (12 Dhirdi)

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/2 cup Semolina (Rawaa/Sooji)
  • 1 cup Raagi Flour (Naachani/Finger Millet Flour)
  • 1/2 cup Basmati Rice Flour (Tandlaache Pith/Chawal Ka Aataa)
  • 4 Green Chillies …. Slit Lengthwise and Chopped
  • 1 cup Corriander Leaves …. Finely Chopped
  • 3 tbs Curds
  • 1/4 cup Sesame Seeds
  • 1 1/4 cup Grated Bottle Gourd (Doodhi/Lauki)
  • Salt To Taste
  • 3 cups Water
  • Homemade Ghee For Roasting The Dhirde

For The Tempering :

  • 3 tsp Oil
  • 3/4 tsp Mustard Seeds
  • 15 Curry Leaves…. Finely Chopped

METHOD :

  1. To make Doodhiche Dhirde, soak the grated bottle gourd in clean water and squeeze it dry.
  2. Cook it in a pan on low flame, adding just a tablespoon of water, with the lid on.
  3. After about 3-4 minutes, uncover and evaporate the remaining water on medium heat.
  4. Switch off the flame and set aside to cool.
  5. Dry roast the sesame seeds and grind them to a slightly coarse powder.
  6. In a mixing bowl, add all the flours, semolina, steamed bottle gourd, sesame powder and all the other above mentioned ingredients, except water and ghee.
  7. Add water gradually, a little at a time and whisk well so that there are no lumps. The batter should be of medium thick consistency.
  8. Next, heat a small kadhai and add oil to it for tempering.
  9. Add the mustard seeds and as soon as they splutter, add the chopped curry leaves.
  10. Switch off the flame and pour this tempering over the prepared batter.
  11. Mix well and set aside for about half an hour.
  12. Heat a cast iron griddle and spread some oil over it.
  13. Pour about half a cup of batter and slightly spread it with the back of the ladle to get a slightly thick round pancake
  14. Drizzle some homemade ghee over it and around the edges and cover and cook for a a minute or two on low heat.
  15. Uncover and flip to cook the upper side.
  16. Increase the flame to high and roast the flipped side, applying some pressure with a spatula.
  17. When the flipped side too is slightly browned, transfer the Dhirde to a serving dish and repeat above steps till all the batter is used up.
  18. Serve these delicious and nutritious Doodhiche Dhirde with some Kothimbir Pudina Chatni for a filling breakfast!

TIPS :

For a crispier dhirdi, just increase the rice flour by half a cup and at the same time, the sesame seeds too can be increased by a few tablespoons of desired for a more nutty flavour.

Slightly thinner dhirdi too can be made if desired, the above have been made slightly thick for photography purpose, though each way it tastes equally delicious!

KOTHIMBIR VADI

Kothimbir Vadi is a savoury Maharashtrian dish made using corriander leaves and besan. Savoury vadis are a type of fritters, where the mixture is first steamed or cooked and then either shallow fried or deep fried.

One more type of famous vadi from this cuisine is the aluvadi, which is made using colocassia leaves and besan. These are first steamed and then shallow fried. Similarly another famous method of preparing kothimbir vadi is to prepare a very thick roll of the ingredients and steam it. It is then cut into slices and shallow fried.

The method I have used here for the Kothimbir Vadi is the other one, where the mixture is cooked and set into a tray before being cut into pieces and deep fried! In this method, we get vadis which are crisp from the outside and soft inside.

For some more such delicious recipes, do take a look at the following recipes too….

  1. Aluvadi
  2. Doodhi Methi Muthiya
  3. Patravade
  4. Kobiche Bhanole

Prep Time : 25 min

Cooking Time : 5 min

Serves : 20 vadi

INGREDIENTS :

  • 1 cups Chopped Coriander Leaves
  • 1 1/2 cups Besan (Chickpea Flour)
  • 1 1/2 cup Water
  • 1/2 tsp Turmeric Powder
  • 2 tsp Sesame Seeds (Til)
  • 1″ Ginger
  • 6 Garlic Cloves
  • 2 Green Chillies
  • Salt To Taste
  • Oil as required for frying

For The Tempering :

  • 1 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Kothimbir Vadi, first rinse well the Corriander leaves and drain well. Chop finely and set aside.
  2. Add water to the besan, a little at a time and whisk well to remove any lumps.
  3. Gradually add all the water to get a smooth mixture.
  4. Add the turmeric powder and salt to taste and mix well. Set aside till further use.
  5. Grind the ginger, garlic and green chillies to a paste and set aside.
  6. Grease a tray or a dish for setting the vadi and set aside till further use.
  7. For the vadi, heat a pan and add oil to it. When it heats up, add the mustard seeds.
  8. As soon as they splutter, add the asafoetida, add the ginger garlic green chilli paste and saute for a minute.
  9. Next, add the chopped corriander leaves and saute for a minute.
  10. Add to it the sesame seeds and saute further for just half a minute.
  11. Keeping the flame low, add the besan mixture and mix well. Check seasoning and adjust if required.
  12. Increase the flame to medium and whisk continuously for about 10 minutes approximately or till the mixture thickens and starts coming together.
  13. Transfer the thickened besan mixture to the greased tray / dish and spread it quickly by patting it with greased fingers.
  14. Use the base of a flat greased bowl to flatten out the mixture evenly.
  15. After about half an hour, using a knife, make incisions in the mixture to get equal sized pieces.
  16. Dislodge the pieces from the tray with the help of a spatula and set aside.
  17. Heat a kadhai and add oil to it for frying the vadi.
  18. When it heats up, reduce the heat to medium and release the vadis in it, one at a time.
  19. Fry till light golden on all sides and drain out on an absorbent paper.
  20. Serve these absolutely delicious Kothimbir Vadi as a snack or a side with meals with some Kothimbir Pudina Chutney or tomato ketchup as an accompaniment!

Pictures depicting the cooking process :

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GAAJARAACHI KOSHIMBIR (CARROT SALAD)

Gaajarachi koshimbir i.e. Carrot salad is a Maharashtrian dish. Carrots are rich in Vit A, antioxidants and other nutrients. They are also rich in other vitamins, minerals and fibre which are highly beneficial to our health. Koshimbir has always been an integral part of Maharashtrian cuisine and some or the other type of koshimbir is generally served with the meals.

Koshimbir is the Marathi name for salad, where some raw vegetables like onions, cucumbers, tomatoes, beetroots or radishes are grated or thinly sliced and mixed with fresh curds and tempered. Sometimes they are just mixed together with some sugar, salt and crushed peanut powder without curds or tempering too!

For some more delicious salads and koshimbir, do take a look at the following recipes too….

  1. Phodnichi Koshimbir
  2. Mulyaachi Koshimbir
  3. Chickpea And Sweet Potato Salad In Citrus Dressing
  4. Boondi Raita
  5. Burnt Garlic Veggie Salad

INGREDIENTS :

  • 2 cups Grated Carrots
  • 1/2 cup Fresh Grated Coconut
  • 3 tbs Coarsely Crushed Roasted Peanuts
  • 1 1/2 tsp Sugar
  • Salt to taste
  • Lemon juice to taste

For The Tempering :

  • 2 tsp Oil
  • 3/4 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 2 Green Chillies…. Chopped

METHOD :

  1. To make Gaajarachi Koshimbir, rinse the carrots and peel them.
  2. Grate the carrots and transfer them to a mixing bowl.
  3. Add the grated coconut, crushed peanuts, sugar and salt to taste. Mix well and set aside.
  4. Heat a tempering kadhai and add oil to it.
  5. When it heats up, add the cumin seeds.
  6. As they splutter, add the asafoetida and the chopped green chillies.
  7. Switch off the flame and pour this tempering over the prepared koshimbir.
  8. Sprinkle some lemon juice on top and give it a good mix. Check seasoning and adjust as per taste.
  9. Garnish with chopped coriander leaves and serve this delicious and nutritious Gaajarachi Koshimbir with a healthy meal.

BATATYAACHYA KAACHRYAA (STIR FRY POTATO VEGETABLE)

Batatyaachya Kaachryaa is a simple potato vegetable from Maharashtra. The Marathi name Kaachryaa, implies a stir fry potato (Bataata) preparation which is made slightly crisp. The preparation is fuss free, without the use of any spice powders except turmeric.

Though this vegetable might look very simple, but that itself makes it all the more delicious. A good and healthy alternative to deep fried fries, this vegetable can seriously curb such cravings.

These kaachryaa taste absolutely delicious when teamed with some fresh hot phulkas! This has been one of my most favourite vegetables for tiffins when in school and even later! And, I still love it a lot!

For some more delicious potato vegetables, do take a look at the following recipes too….

  1. Aaloo Methi
  2. Poori Bhaaji
  3. Kaanda Batata Rassa
  4. Batata Nu Shaak

Prep Time : 15 min

Cooking Time : 15 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 4 cups Thinly Sliced Potatoes
  • 1/2 tsp Turmeric Powder
  • Salt To Taste

For The Tempering :

  • 2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Batatyaachya Kaachryaa, first peel and cut the potato into small thin slices and immerse them in clean water and set aside.
  2. Heat a pan and add oil to it. When it heats up add the mustard seeds.
  3. As soon as they splutter, add the asafoetida and the turmeric powder and mix well.
  4. Next, drain out all the potato slices and add to the tempering.
  5. Saute on high flame for 2-3 minutes and add salt to taste.
  6. Mix well and cover and cook on low heat till the potatoes are done.
  7. Uncover and increase the flame to high. Toss the sliced potatoes so that they are slightly browned.
  8. Switch off the flame and serve these delicious Batatyaachya Kaachryaa with phulkas and daal rice.

ROASTED ALMOND ROSE BOUNTY ROCKS

Chocolates have mesmerised us for ages! Through the years, so many new and delicious flavours have been introduced. The innumerable types of chocolates and chocolate desserts presented in the market today, are simply astounding!

Here, I have tried to bring together few flavours that I love a lot, in this bounty chocolate, and that is of rose, coconut and roasted almonds. Basically I wanted to create this recipe using white chocolate, which is my most favourite. But then I realised that I didn’t have any, and this milk chocolate baking bar was lying in the pantry untouched, shouting loud to be used soon!

Well, and the results are here for you all to see. Everyone just loved this combination a lot! The process is quite simple and doesn’t require too many efforts, though one has to be quick once the melted chocolate mixture is ready as the remainder can start getting slightly hard very soon, and the chocolate simply starts disintegrating instead of sticking around the coconut balls. Hence I would advice to go about that particular step in batches!

For some sweet dishes, do take a look at the following recipes too….

  1. Date And Walnut Eggless Whole Wheat Brownie
  2. Sheera
  3. Doodhi Sabudana Kheer
  4. Shevayaanchi Kheer

Prep Time : 40 min

Serves : 22 chocolates

INGREDIENTS :

  • 2 1/4 cups Milk Chocolate
  • 1/2 cup Chopped Roasted Almonds
  • 1/4 tsp Butter

For The Filling :

  • 2 cups Unsweetened Dessicated Coconut
  • 3/4 cups Powdered Sugar
  • 2 tsp Rose Essence
  • 3 tbs Butter

METHOD :

  1. To make the Roasted Almonds And Rose Bounty Rocks, first melt the butter.
  2. Mix together the dessicated coconut, powdered sugar, rose essence and melted butter.
  3. Mix well and transfer to a deep freezer for about 10 minutes.
  4. In the meantime, roast the almonds adding 1/4 tsp butter to it.
  5. Cool and chop them finely and set aside till further use.
  6. Remove the coconut mixture from the freezer and shape into small balls.
  7. Arrange m on a plate and refrigerate them for about half an hour. This will harden the balls, which can then be easily dipped in the melted chocolate.
  8. Chop the chocolate into small pieces as it facilitates even melting.
  9. Heat it in two batches on high for 20 secs respectively in the microwave, whisking well each time to melt it well. This can be achieved on a double boiler too.
  10. Add the chopped almonds to it and mix well.
  11. Dip each coconut ball in the melted chocolate with a fork and coat it well with chocolate and set aside on a butter paper.
  12. Sprinkle some sprinklers and dessicated coconut over each rock immediately and set aside.
  13. Coat all the coconut balls with the melted chocolate mixture.
  14. Place the rocks in the refrigerator for about half an hour.
  15. Cover these Roasted Almonds And Rose Bounty Rocks with colourful wraps for gifting or just serve them immediately for special occasions or parties!