MyMusingsSangSpeak-Pet Puja - Tilgul Poli

Tilgul Poli

Tilgul Poli is a Maharshtrian delicacy made for the festival of Sankranti. It is a sweet roti made with filling of jaggery and sesame seeds. My mother used to make a variety of Poli(Roti) with different sweet fillings- Saanja Poli, Shengdana Gul Poli, Khawa Poli, and all of these had distinctive tastes.

The Tilgul Poli is quite easy to make and is so flavourful that one is tempted to overeat.  As the festival of Sankranti is celebrated during peak winters, the sesame and jaggery help to keep one warm and combat cold.

Ingredients

Sesame seeds – 1 small katori (cup)

Groundnuts - 1 small katori (cup), (can be substituted with sesame seeds if allergic to groundnuts)

Jaggery - 2 small katoris (Cups)

Cardamom Powder – ½ teaspoon

Nutmeg powder – ¼ teaspoon

Wheat Flour - 1 cup

Refined Flour - ¼ cup

Milk - ¾ to 1 cup approximate

Oil - 2 teaspoons

Salt – A small pinch

Ghee – 2 tablespoons

Method

Roast sesame seeds and groundnuts separately. Remove the covers of roasted groundnuts. Pound the jaggery fine. Grind the roasted sesame seeds and groundnuts to fine powders. Add finely pounded jaggery, cardamom and nutmeg powders and mix well to form a homogenous mixture.

Mix the wheat and refined flours with a pinch of salt and two teaspoons of oil and knead with milk to form a soft dough. Cover the dough and set aside for half hour.

Make small ball of the dough and spread with hand, fill with the jaggery filling, close properly and roll out with rolling pin. Heat the pan and cook the roti on medium heat by turning it on both sides and applying ghee.

Serve hot with ghee and milk. 

Note – Preparation and cooking time is approximately 1 hour. This quantity makes about 10 tilgul polis with 6-7 inch diameter each. If one is allergic to groundnuts, substitute with sesame seeds.

MyMusingsSangSpeak-Pet Puja - Undhiyo

Undhiyo

Undhiyo is a finger licking Gujarati delicacy, it is a mixed vegetable recipe and forms a one dish meal too. It is made mainly during the winter festival of Uttarayan when these vegetables are plentifully available. It is highly nutritious and consists a good balance of greens, fibre, healthy oils, minerals and vitamins. The preparation is slightly time consuming, but, then the end result is really worth all the effort.

My elder maternal aunt used to make this yummy seasonal recipe that she had learnt from her Gujarati neighbours and I really loved this tasty dish, so I learnt to make it. The Surati Papdi (a particular type of beans) may not be available all over, and it can be substituted with any type of beans available in the local market. The different vegetables that go into the making of Undhiyo are Surati Papdi, carrot, cauliflower, potatoes, yam, raw bananas, brinjals, green peas, onion, fenugreek leaves, coriander, green chillies, ginger and garlic. If either of these vegetables are not available you can still make it even with 4-5 types of vegetables mentioned in the ingredients.

Ingredients

Surati Papdi – 150 gms

Carrot- 1 large

Baby Potatoes – 3-4

Yam – 100 gms

Raw bananas- 3 nos

Brinjals- 3-4 small sized

Green peas – 50 gms

Cauliflower – 50 gms

Groundnuts – 50 gms

Onions – 2 medium

Garlic ginger paste – 1 n ½ teaspoon

Green chillies – 2-3 nos

Fresh coriander – 3-4 sprigs

Oil - 3 tablespoons

Salt – as per taste

Turmeric powder – 1 teaspoon

Carom seeds (Ajwain) – ½ teaspoon

Garam Masala- 1 n ½ teaspoon

For Muthias-

Fenugreek leaves – 1 cup

Bajra Flour – ½ cup

Gram flour – ½ cup

Salt – To taste

Turmeric – ¼ teaspoon

Cumin and Coriander powder – ½ teaspoon

Red chilly powder – ¼ teaspoon

Water – For kneading the muthias and cooking

Method

For the methi muthias, clean and wash fenugreek leaves and knead them with bajra and gram flours with seasoning of turmeric, cumin, coriander, salt and red chilly powder. Make small balls and steam cook for about 10 minutes and set aside.

Clean, wash and chop all vegetables. Soak groundnuts in water for about 10 minutes. Heat oil in a pan, splutter carom seeds and stir fry chopped onions for about 2-3 minutes. Add chopped green chillies, ginger garlic paste and fry for a minute. Add all chopped vegetables one by one, soaked groundnuts along with turmeric, garam masala and salt and stir well. Add about 2 cups water and cover with a lid and cook for about 10 -12 minutes. Add the methi muthiyas and again cover for about 2 minutes. Finally add chopped coriander leaves and give a good stir. Undhiyo is ready, serve hot with roti.

Note – In case, methi or fenugreek is not available, you can make muthiyas of coriander leaves.

MyMusingsSangSpeak-Pet Puja - Bhogi Chi Bhaji (Mixed Vegetable)

Bhogi chi Bhaji

Bhogi chi Bhaji is a typical Mahrashtrian recipe, it is a mixed vegetable dish made especially on Bhogi day. Bhogi is a festival celebrated a day before the festival of Makar Sankranti. It is celebrated in nearly all states of India. This is a festival linked with season transition from peak winters to milder cold and also to harvest time.  In Maharashtra, there is celebration to mark Bhogi wherein Pooja is performed and prayers and thanks are offered to God for giving us the bounty in form of a good harvest. There are varieties of vegetables available during this season and they include many kinds of beans like Ghevda, Paavta and Sheng Papdi, Harbhara(green gram), brinjals, carrots, Ber, spring onions, green peas and fresh garlic etc. Sesame (Til) seeds are eaten during this period to beat the cold season. The typical Maharshtrian Bhogi spread includes the mix bhaji, waangyache bharit, paavtyachi amti, bajrichi bhakri (millet bread), dahi (curd) ani loni (butter).

Ingredients

Sheng Papdi – 125 gms

Carrot – 1 large

Brinjals – 4- 5 small sized

Green Peas – 50 gms

Fresh Green Grams – 50 gms

Ber – 50 gms

Onion – 1 large

Garlic – 10-12 cloves

Groundnuts - 50 gms

Roasted groundnut powder – 2 tablespoons

Roasted Sesame seeds – 1 tablespoon

Turmeric Powder – ½ teaspoon

Kanda Lasun Masala – 1 teaspoon

Salt – As per taste

Oil – 2-3 tablespoons

Water – Approx ¾ cup

Chopped Corinader Leaves – 2 teaspoons

 

Method

Clean and chop all vegetables. Soak groundnuts in water for 10-15 mins. Heat oil in a pan and add chopped onion, fry till it gets slightly browned. Add garlic and stir for a minute. Add all chopped vegetables, soaked groundnuts, turmeric and salt and stir well. Add water and stir well, cover with a lid and allow the vegetables to cook for 5-6 minutes. Remove lid, add kanda lasun masala and stir for about 3- 4 minutes. Add roasted groundnut powder and sesame seeds and allow to cook for further 2 minutes. Finally, add chopped coriander leaves and serve hot with Bajra Roti.

Note - Preparation and cooking time is 30-40 minutes. This quantity should be enough for 3-4 persons. You may use any type of beans that is readily available. If no fresh green gram is available, soak dried whole green grams, cook and use. Ber may not available everywhere globally, one can make do without it too.

MyMusingsSangSpeak-Pet Puja - Kobi Sukkat (Cabbage Dried Shrimps)

Kobi Sukkat (Cabbage Dried Shrimps)

The Kobi Sukkat (Cabbage Dried Shrimps) recipe is one of its kind,  Maharashtrian side dish and the people who have tasted it are sure to vouch for its awesome taste.  This is an all-time favourite at my place and loved by one and all, especially my daughter. My mother also loved all kinds of dried sea fish and this recipe was one of her favourite too. It is nutritious, easy to make, stir fry dish and tastes good.

Dried shrimps are the small or tiny dried prawns and called Jawla or Sukkat in Marathi. The tiny prawns that are surplus in the season are dried by the fisher folk and are sold for the seasons when fresh prawns are not readily available. Simultaneously, the areas that do not have access to fresh produce from the coastal areas depend on these dried varieties of sea food. The best and fresh variety are generally for sale in the market after October. The fresh dried prawns are light orange in colour and more flavourful. One can clean these by sieving and can be stored in air tight jars for about a year. People make chutneys of the dried prawns and also combine them with various vegetables like onions, tomatoes, spring onions and cabbage etc. to make yummy side dishes.

Ingredients

Dried Shrimps – 50 gms

Cabbage - 150 gms

Water- As per requirement

Oil- 2 tablespoons

Salt- As per taste

Green Chilly- 2 medium

Method

Dry roast the dried shrimps for about 3-5 minutes. Remove from the fire and add water and allow to soak in water for about 15-20 minutes. Drain water and wash thoroughly. Heat oil in a pan and add chopped green chillies. Add chopped cabbage and stir fry for abt 2-3 minutes. Add the drained dried shrimps, salt to taste and stir for about 2-3 minutes. Cover for 2-3 minutes and Kobi Sukkat(Cabbage Dried Shrimps) is ready to be served.

MyMusingsSangSpeak-Pet Puja -Paaticha Kanda Sukkat (Spring Onions Dried Shrimps)

Paaticha Kanda Sukkat (Spring Onion Dried Shrimps)

The Paaticha Kanda Sukkat recipe is a Maharashtrian delicacy made of dried small prawns and spring onions and serves as a good side dish. It is a typically Maharashtrian side dish, a stir fry recipe that is quite easy to make and tastes good with almost anything. This is an all-time favourite at my place and loved by one and all, especially my daughter. My mother also loved all kinds of dried sea fish and this recipe was one of her favourite too.

Dried shrimps are the small or tiny dried prawns and called Jawla or Sukkat in Marathi. The tiny prawns that are surplus in the season are dried by the fisher folk and are sold to be used in the seasons when fresh prawns are not readily available. Simultaneously, the areas that do not have access to fresh produce from the coastal areas rely on these dried varieties of sea food. The best and fresh variety are generally for sale in the market after October. The fresh dried prawns are light orange in colour and more flavourful. One can clean these by sieving and can be stored in air tight jars for about a year. People make chutneys of these dried prawns and also combine them with various vegetables like onions, tomatoes, spring onions and cabbage etc. to make yummy side dishes.

Ingredients

Dried Shrimps – 50 gms

Spring Onions - 150 gms

Water- As per requirement

Oil- 2 tablespoons

Salt- As per taste

Green Chilly- 2 medium

Method

Dry roast the dried shrimps for about 3-5 minutes. Remove from the fire and add water and allow to soak in water for about 15-20 minutes. Drain water and wash thoroughly. Heat oil in a pan and add chopped green chillies. Add chopped spring onions and stir fry for abt 2-3 minutes. Add the drained dried shrimps, salt to taste and stir for about 2-3 minutes. Cover for 2-3 minutes and Paaticha Kanda Sukkat(Spring Onion Dried Shrimps) is ready to be served.

MyMusingsSangSpeak-Pet Puja - Kobi Simla Mirchi che Pithale(Cabbage Capsicum Pithale)

Kobi Simla Mirchi Che Pithale(Cabbage Capsicum Pithale)

Pithale is a typically traditional Maharashtrian recipe and can be prepared in a variety of ways.  Pithale is also known as Jhunka and it could be Paatal(fluidy consistency) Pithale or Sukhe (dry) Pithale. It is the staple of farm labourers as it is most easy to make and carry and is wholesome and nutritious as well. Pithale with Jwarichi Bhakri(Shorghum Bread) tastes heavenly and the combo of Pithale Bhaat(Rice) is a treat as well.

The consistency of this recipe differs in the various varieties, it could be semi fluid to firm and one can use either red or green chilly as per one’s choice and preference. The basic recipe has essential ingredients like oil, onion, garlic, gram flour, chilly powder and water. One may use a variety of vegetables to make different varieties of Pithale.  Cabbage, capsicums, spring onions, fenugreek etc can be used to make different kinds of Pithale.

Cabbage capsicum pithale tastes very good and is easy to make too.

Ingredients

Onion - 1 small

Capsicum - 1 medium

Cabbage – 100-125gms approx

Garlic – 12-13 cloves

Oil – 2-3 tbsps

Gram Flour – 1 cup

Turmeric Powder – ½ teaspoon

Red Chilly Powder – ½ teaspoon

Water – ¼ cup

Fresh Coriander leaves - 2 teaspoons, finely chopped

Mustard Seeds – ½ teaspoon

Asafoetida – A pinch

Salt – As per taste

Method

Chop onion, capsicum and cabbage. Heat oil in a pan, add mustard seeds and asafoetida. Once the mustard seeds splutter, add onion and stir fry for about a minute. Add the chopped capsicum, cabbage and stir fry for about 3-4 minutes. Add crushed garlic, turmeric, red chilly powder, salt and stir for another 2 minutes. Add water and then, the gram flower and mix well. Cover with lid for about 3-4 minutes. Finally, add chopped coriander leaves and Simla Mirchi Kobi che Pithale is ready to be served.

 Note - Preparation time is approximately 25-30 minutes. This quantity should be enough for 2-3 persons.

MyMusingsSangSpeak-Pet Puja - Banana Coconut Halwa

Banana Coconut Halwa

Banana Coconut Halwa is a traditional Indian dessert with a lip smacking taste and you are left wanting more of it. My mother had learnt this recipe in her cookery course and it is one of my favorites. The combination of bananas and coconut is a classic one. It is extremely simple to make and can be made in a jiffy literally.

Ingredients

Bananas (ripe) - 5-6 nos

Jaggery - 1 cup

Fresh grated coconut - 1 cup

Ghee - 2 tablespoons

Khoya (Mawa) - 100 gms

Cardamom Powder (optional) - 1/4teaspoon
Dry fruits for garnish(optional)

Method

Heat ghee in a pan and add mashed bananas and fry well by stirring. Once you get the aroma of nicely sautéed bananas, add jaggery and grated coconut and cook for about 4-5 minutes till jaggery dissolves. Add khoya and cook for further 5 minutes. Once the ghee starts separating, remove from fire and add cardamom powder. This halwa can be served hot or chilled, it tastes good both ways.

Note - Preparation time is approximately half hour to 40 minutes. This quantity is sufficient for 4-5 persons. If khoya is not readily available, use milk cream.