MyMusingsSangSpeak- Pet Puja - Anjir Basundi (Dry Fig/Anjir Rabadi)

Anjir Basundi (Dry Fig Rabadi)

Anjir Rabadi is a special treat for people with sweet tooth. It is a lip-smacking dessert and can be prepared quite easily.

Ingredients

Milk – ½ litre

Condensed Milk – ½ cup + 1 tablespoon

Cashewnuts - 40 gm approximately

Dry fig rings – 4-5 nos

Cardamoms – 2 nos (optional)

Method

Soak cashewnuts in water for about half hour. Cut the dried fig into small pieces and soak in warm water for half hour. Make a fine paste of soaked cashewnuts and set aside. Put the soaked figs also through a mixer and set aside. Heat milk and add condensed milk to it, mix well and add cashewnut paste and keep stirring continuously till it thickens. Add crushed cardamoms and allow to cool. Once this mixture cools down, add the fig mixture and cool it in the fridge. Serve the Anjir Rabdi topped with nuts and raisins.

Note

Preparation time is about 1 hour plus. This quantity is enough for about 4 persons. You may use any milk, skimmed or full cream. Always add fig mixture to the milk only after complete cooling as there is a possibility of the milk curdling if it is hot/warm.

MyMusingsSangSpeak- Pet Puja - Tondli Bhaat

Tondli Bhaat

Tondle or Tondli (Marathi) is Ivy Gourd in English, Tindora/Tendli in Hindi and it is a much sought-after seasonal vegetable in India, prepared in various ways across the country in combination with onions, tomatoes etc. Tondli Bhaat is a delicious Maharashtrian recipe, made with Tondli and rice; it used to be a must in the traditional Maharashtrian wedding spread. Things have changed with time and it is very rarely served in Maharashtrian weddings anymore. Tondli Bhaat is one of my favourite dishes, and here is the recipe for the same. One needs to use AmbaMohar rice variety for this recipe to get the desired taste.

Ingredients

Rice (AmbaMohar) – 1 cup

Tondli (Ivy Gourd) – 100 gm

Onion – 1 medium

Tomato – 1 small

Groundnuts – 1 tablespoon

Garlic Ginger Coriander paste – 2 teaspoons

Turmeric powder – ½ teaspoon

Garam Masala – ½ teaspoon

Kanda Lasun Masala – ½ teaspoon

Oil+Pure Ghee – 2 tablespoons

Cinnamon – 1 piece of 2 inch

Mustard seeds – ½ teaspoon

Bay leaf – 1 large

Curry leaves – 10-12 nos

Big cardamom – 2-3 nos

Black Pepper – 6-7 nos

Cloves – 4-5

Green Chillies – 1-2

Salt – as per taste

Water – 3 cups approximately

Grated coconut – 2 tablespoons

Chopped coriander leaves – 2 tablespoons

Cashewnuts – for garnish

Kishmish – for garnish

Method

Soak groundnuts in water for half hour. Wash all the vegetables, slice Tondli, onion and tomato lengthwise. Wash rice and set aside. Heat oil and ghee in a pan and cinnamon, cardamom, bay leaf, cloves, black pepper, curry leaves, mustard seeds and allow to splutter for a minute. Add sliced onions and fry till light brown. Add slit green chillies and sliced tondli and fry for another minute. Add washed rice, soaked groundnuts, ginger garlic coriander paste, turmeric powder, garam masala, kanda lasun masala, salt, sliced tomato and stir well for about 2-3 minutes. Add approximately 3 cups of water and bring to a boil, then cover and allow to cook for about 15 minutes. You can pressure cook also if you wish to. Add more water if required.

Serve Tondli Bhaat hot, topped with grated coconut, chopped coriander, fried cashews and kishmish along with pure ghee.

Note – Preparation time is approximately 45 minutes to one hour. This quantity serves about 4 people.