Chana dal Amti

This recipe goes well with the Puran Poli. Though it can be also be eaten with plain boiled rice. Its consistency is generally kept thin.

Ingredients: serves 4
Bengal Gram dal: 1/2 cup soaked for an hour
Red chilli powder: 1/2 tsp
Turmeric Powder: 1/2 tsp
Puran( from the stuffing) : 3tbsp
Kokum or tamarind : lime sized ball soaked in water
Salt: to taste
 for Tadka
Mustard seeds: 1/2 tsp
Asafoetida : pinch
Curry leaves : 8-10
Dry Red chilli: 2-3nos
Bay leaf: 1
Oil :1 tbsp
Corainder leaves: for garnish

Method:
Boil the dal till soft, but not mushy. If preparing in a cooker put 1/2 litre of water and give two whistle and the dal will be done. It should be watery. Add all the dry powder and salt in the dal. Include the puran and kokum or tamarind water.

Prepare for the seasoning. Heat oil in a vessel. Add asafoetida and mustard seeds. When they splutter add bay leaf, curry leaf and dry red chillies. When chillies change colour add the dal and boil it for 5 min till all the aroma of the seasoning is well absorbed by the dal. Garnish with corainder leaves. serve hot with puran  poli or rice

Ragda Pattice(pattie)

Yummy road side snack in many parts of Mumbai. Ragda is the white peas and the pattie is made of potatoes. Its interesting to know how the spelling of pattie turned into pattice and it has been called Pattice since the time I know.

Ingredients:
White peas: 2cups
Potatoes: 4 medium sized boiled,peeled
Turmeric: 1/2 tsp
Green chillies: 3nos chopped finely
Chopped Onion: 1/2 cup optional
Chopped Tomatoes: 1/2 cup optional
Red chutney: 1-2 tbsp
Tamarind Chutney: 3tbsp
Dhaniya/Jeera powder: 2 tsp
Nylon sev:  for garnish
Chat Masala powder to taste
Salt to taste
Oil for shallow frying the pattie

Method:
Soak the White pea overnight in water. Drain the water and preassure cook  the peas with salt and turmeric for 20 min on sim till soft.
Mash the boiled potatoes and include salt, green chillies and corainder leaves. Make palm sized patties and keep it aside.
Heat oil in a shallow frying pan and fry the pattie till nice golden on both the sides.

Assemble:

In a serving bowl, serve two pattie and pour hot Ragda gravy on top. Sprinkle all the dry masala and chopped onion and tomatoes (optional).Spoon in Red chutney and tamarind chutney. Garnish it with corainder leaves and nylon sev and serve hot.

Puran Poli

Yet another recipe from Maharashtra. This delicacy is served during Maharshtrian new year 'Gudi 'Padva'. It is served with pure ghee and amti. Enjoy

Ingredients:
Wheat Flour: 2cups
White Flour: 1 cup
Jaggery(gur): 3cup
Bengal gram: 2 cup
Turmeric: 1tsp
Cinamon powder: 1tsp
Dry ginger powder: 1tsp
Oil: 2tbsp
salt to taste
Pure Ghee: 4tbsp
Water: 3cups


Method: For the stuffing:  Soak the dal(Bengal gram) overnight in sufficient amount of water. Drain any access water in the morning and add 3 cups of fresh water. Boil the dal with turmeric  and dry ginger powder and cinamon powder till done. Check the water and add little water if required. Add crushed jaggery,  in the dal mixture and let it cook till all the water evaporates. Grind the mixture in a grinder while warm. Let the mixture cool completely.
While the mixture is cooling down prepare the dough. Mix both the flours and salt and knead with water. The dough has to be little firm and not too soft. Apply oil on the dough and keep it aside for half an hour. Knead the dough again

Make  small balls of the dough. Flatten each ball with the palm and palce a small ball of stuffing into it. Fold the dough from all sides. Re peat the same process for all other balls.  With a light hand roll out each ball in to a floured surface.

Heat tawa or griddle. Put the rolled poli and let it cook on both the sides with out putting any oil or ghee. Once the poli is well done on both the sides, smear some pure ghee on it. Add dollops of pure ghee again while serving. Serve hot

Serves: 4 

Sabudana Vada

I am a Maharashtrian by heart. Hence can't miss out on the usal's, misal-pav and vada. They are the integral part of Maharashtrian snack. The following recipe goes on with the same theme- Lip smacking Maharashtrian food.

Ingredients:

Sabudana(sago) large: 200gms
Potatoes(boiled/ peeled): 2nos
Peanuts(skinned/ crushed): 3tbsp
Greeen chillies: 2-3nos chopped finely
Cumin seeds: 1tsp
Coriander leaves: 2tbsp chopped
Salt to taste
Oil for deep frying


Method: Soak the sabudana in 1 cup water for 4-5 hours. They will absorb all the water and get double in size. Mash the boiled potatoes add green chilles and cumin. Include the soaked sago and  crushed peanuts to the mixture.  Add salt and make small pattie of the mixture.

Heat oil in a kadhai. Once its hot put the sabudana pattie and fry till golden. Serve the hot sabudana vada with green coconut chutney.

Puff Pastry Pillows

I tried  this recipe using puff pastry sheets available in stores. I prepared the filling of tangy chicken which was a hit with kids and hubby.

Ingredients

Chicken boneless: 250gms
Onion: 1nos
Garlic: 4-5nos
Tomatoes: 2nos (blanched, skinned)
Tomato Sauce: 4tbsp
Vinegar: 2tsp
Red chilli powder: 2tsp
Basil (dried): 1tsp
Puff pastry sheet :2nos
Sesame seeds: 1tsp
Lemon juice: 2tsp
Olive oil: 1tbsp
Salt to taste

Method

Cut chicken in to bite size pieces wash and apply lemon juice and keep aside. Meanwhile prepare the tangy sauce. Heat olive oil in a wok or kadhai and saute onion and garlic till it becomes soft. Cut blanched and skinned tomatoes and include in the wok. Add red chilli powder and saute till it leaves oil from sides. Add vinegar, tomato sauce and basil saute for 1/2 min, add chicken and fry all the ingredients well. Add little water if needed and cook till chicken is done.

Assemble: Let the mixture cool down. It will become thick after cooling. Make sure that it is dry but saucy mixture. Take the sheets out and follow the packet instruction to thaw. Heat oven to 180 degree Celsius. Put the mixture in one pastry sheet leaving 1 inch on sides. Apply water on sides and close the sheet. Give a little cut on top to the sheets, sprinkle sesame on top and bake in the oven for 20- 25min.
Cut and serve hot.