MyMusingsSangSpeak- Pet Puja - Laal Tikhatche Paatal Pithale/Pithala

Laal Tikhatache Paatal Pithale

This is a lip-smacking Maharashtrian recipe, very basic and rustic. It forms a part of the staple diet of an average agrarian Maharashtrian household. My family just loves this dish and it is really a soul satisfying one. As it is easy to prepare and requires minimum ingredients and tastes so delicious, it is famous amongst all Non Maharshtrians too. Laal Tikhatache Paatal Pithale tastes good with almost anything and serves as a perfect accompaniment with Jowar (Sorghum) Roti and rice.

Ingredients

Besan (Gram Flour) – 2 cups

Onion – 1 large

Garlic – 14-16 cloves

Red Chilly Powder – 1 teaspoon

Oil – 3-4 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida – 1 pinch

Salt – As per taste

Water – Approximately 1 litre

Chopped coriander leaves (optional) – 2 tablespoons

Method

Heat oil in a Kadahi and add asafoetida and mustard seeds, allow mustard seeds to splutter and then, add chopped onion. Fry for about 4-5 mins till it turns light brown, then add crushed garlic and give a good stir. Add red chilly powder and salt and stir for few moments and add water. Bring the water to boil and add gram flour, little quantity at a time and keep stirring continuously. Once all gram flour is added, stir well and cover and allow to cook for about ten minutes on medium flame. Stir occasionally, once you see oil separating, remove from fire. Add coriander leaves and serve hot topped with ghee accompanied by jowar roti and rice.

Note – Preparation and cooking time is about half hour to 40 minutes. This quantity is sufficient for 4 persons.

MyMusingsSangSpeak- Pet Puja - Paatal Pithale/Pithala

Paatal Pithale/Pithala

Pithala is the most famous Maharshtrian recipe, a lip-smacking delight and it comes in many avataars like paatal (liquid/semi liquid) or semi soft or firm consistencies and can be made in varied ways using various vegetables, constant ingredient being besan that is gram flour. Pithala is also known as Jhunka in Marathi. One can use either green chillies or red chilly powder as per one’s preference. It tastes best with jowar roti or rice. Here, I am giving you the recipe of paatal pithala using green chillies. Hope you all enjoy it.

There are many versions of this recipe in other Indian states too. It is a quick to make dish and generally all these ingredients used are readily available in the kitchen. When you are short of vegetables at home, this is a quick fix recipe. The average Maharashtrian farmer's daily diet used to be Pithala Bhakri.

Ingredients

Besan (Gram Flour) – 1 cup

Onion – 1 large

Garlic – 10-12 cloves

Green Chillies – 2-3 nos

Dry coconut grated – 1 tablespoon

Turmeric powder – ½ teaspoon

Cumin – ½ teaspoon

Mustard Seeds – 1 teaspoon

Oil – 2-3 tablespoons

Water – 750 ml approximately

Salt – As per taste

Chopped coriander leaves (optional) – 2 tablespoons

Method

Chop the onion, coarsely crush together chillies, garlic and dry grated coconut. Heat oil in a karahi and splutter cumin and mustard. Add chopped onion and fry for about 3-4 minutes. Add coarsely ground chiily, garlic and coconut. Add turmeric powder and water. Add salt and bring to a boil. Once the water has boiled, lower the fame and add besan, little by little and keep stirring so that it forms a smooth paste. Stir well and cook by covering with a lid for about 7-8 minutes. Remove from fire and add coriander leaves. Serve hot with a dollop of ghee along with jowar roti and hot steaming rice.

Note – Some people make a solution of besan and water and then add it to the fried mixture to get extra smooth consistency. You can follow that method too.

MyMusingsSangSpeak-Pet Puja - Suralichi Wadi

Suralichi Wadi

Suralichi Wadi(Marathi) or the bedding roll wadi or Khandavi in Gujarati is a delicate and totally fat free snack. It is so tasty, delicious that just melts in the mouth and it is my favourite. Many are of the opinion that it is very difficult to make it, but, I can assure you that it is quite easy to make it at home. Suralichi wadi has a smooth shiny texture and my friends could not believe that it contains no oil absolutely. I had passed on this recipe to my friends and they were successful in making it and enjoyed this savoury snack.

Ingredients:

Besan(Gram Flour) – 1 katori/cup

Dahi(curds) - 1 katori/cup

Maida (refined flour) – 1 teaspoon

Water- 2 cups

Fresh grated cocnut/ dessicated cocnut- 2-3 tablespoons

Coriander leaves finely chopped- 2 tablespoons

Green chillies- 2 nos

Curry Leaves- 10-12

Mustard seeds- ½ teaspoon

Red chilly powder- ½ teaspoon

Sugar- ½ teaspoon

Salt- to taste

Steel plates (big) - 6 nos nicely cleaned and dried

 Method:

Mix besan, maida, curds, water, salt, sugar and chilly powder very well. Then sieve this mixture through a suji sieve and dissolve all lumps to form a smooth mixture. Now cook this mixture in a thick bottomed utensil and keep stirring continuously. Constant stirring does not allow lumps to form. When the mixture is ready it gives a shiny texture and leaves the sides of the vessel. Now transfer this utensil in a double boiler (Place it in another utensil with boiling water). Scoop out a spoonful of mixture on the inner side of the steel plate and spread it fast evenly with a spatula. Now cover the outer side of that plate similarly with the mixture. Spread the remaining mixture on the remaining plates. Now make a mixture of grated coconut and coriander leaves and spread it lightly on the spread out besan mixture. Roll the wadi now as shown in the picture. When all wadis are done, you can add tempering of green chillies, mustard seeds and curry leaves on the top. Garnish with coconut and coriander leaves.