Category Archives: Maharashtrian Recipes

How to make Prawns Fry..

Spicy Prawns fry is a yummy fish dish and can compliment any curry or rice. Its very easy to make.

It is basically fish marinated with spices and shallow fry with rice flour coating.

Recipe as follows:

Ingredients :

  • 18 to 20 medium size Prawns
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli paste
  • 1 tsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp vinegar/ lemon juice
  • Salt to taste
  • 1/2 cup rice flour
  • Oil for frying

Method:

  1. Clean the prawns and wash properly.
  2. Marinate prawns with red chilli powder, turmeric powder, chilli paste, ginger garlic paste, coriander powder, cumin powder, vinegar and salt. 12804492_10208669425243890_256437073_n
  3. Keep aside for 30 minutes.
  4. Take rice flour in a dish and add a pinch of salt. mix well.
  5. Coat both the sides of the marinated prawns with rice flour properly.
  6. Heat oil in heavy bottom shallow pan on slow flame. Arrange prawns in pan and let it fry on one side.12784769_10208669425723902_2030603582_n
  7. Flip prawns after one side has fried.
  8. Fry both the sides on slow flame till it become golden brown.

Spicy Prawns Fry  is ready to eat…yummm!!!

Thali includes: Prawns Fry, Bombil fry, Pomfret fry and Prawns Curry served with Rice and Chapati…. Yum

 

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How to make crispy Bombil Fry/ Bombay Duck Fry

Spicy and crispy bombil Fry is a yummy fish dish and can compliment any curry or rice. Its very easy to make.

It is basically fish marinated with spices and shallow fry with suji coating.

15895302_979778445461280_8813644737206155016_n

This is a recipe of making yummy Bombil fry the easy way…

Ingredients:

  • 8 to 10 Bombil/Bombay duck
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli paste
  • 1 tsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp lemon juice
  • Salt to taste
  • 1/2 cup suji/ semolina
  • Oil for frying

Method:

  1. Clean and cut, and slit the Bombil fish and wash fish gently.13576577_10209796604302662_1942876165_n
  2. Apply salt and lemon juice and keep aside for 15 mins until the water seperates.15894801_979778655461259_7436872598359201675_n
  3. Remove excess water from the dish.
  4. In a bowl take red chilli powder, turmeric powder, chilli paste, ginger garlic paste, coriander powder and cumin powder. Mix all the spices well.
  5. Rub spices gently on fish pieces. 15894819_979778545461270_569107902422622040_n
  6. Keep marinated fish pieces for around 30 minutes.
  7. Take suji in a flat dish. Coat both the sides of marinated fish with suji properly.
  8. Heat oil in heavy bottom shallow pan on slow flame.
  9. Add fish pieces and fry till it the colour changes to golden brown. 15825892_979778465461278_3513438882513809156_n15895302_979778445461280_8813644737206155016_n

Crispy Bombay duck fry (Bombil Fry) is ready to eat…yummm 15826072_979778622127929_5317540855558010157_n

Enjoy Fish Thali with Prawns Potato curryPomfret fry , Bombay Duck fry and Bombay Duck Curry !!!

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How to make Soft and fully Puffed Chapati / Roti

Soft and fully puffed Chapati / Roti

It can be made with few ingredients and can goes well with yummy curries or any veggie. Showing simple way of making soft and fully puffed Chapati / Roti

Recipe as follows..

Ingredients :

  • 1 Cup wheat flour
  • 1 tbsp. oil
  • Salt to taste
  • Water

Method:

Method of Making Roti dough :

  1. In a big bowl take wheat flour, salt and mix well.12696842_10208495062524931_1091631929_o
  2. Now add little water at a time and start kneading the dough.12660445_10208495062204923_539783364_n
  3. Dough should not be too tight or too soft.12695840_10208495062324926_429493752_n
  4. Finish kneeding the dough by adding oil.12647780_10208495062764937_2036549937_n12281545_10207987909766429_295242509_o
  5. Cover the dough and let it rest for 30 minutes.
  6. Once again kneed the dough. Roti dough is ready to use.12656121_10208495062924941_69297376_o

Method of Making Soft and fully puffed Chapati / Roti

  1. Divide it and make balls.12695237_10208495062884940_1229515467_o
  2. Dust some dry wheat flour while rolling circle with rolling pin.12674430_10208482080640392_1846421383_n
  3. Heat skillet or tawa on medium flame.
  4. Place roti on the tawa after it’s hot properly. 12695470_10208495536736786_1964996398_o
  5. Flip roti after you see small bubbles on the surface.12647817_10208482079400361_2087218401_n
  6. Cook properly another side and flip roti again.
  7. Press full roti with cloth ball.
  8. Refer youtube video : https://www.youtube.com/watch?v=keN2ItVv7rI15085729_943161009123024_5821565027791626533_n
  9. After fully puffed up remove from tawa and apply ghee or oil. 15056403_943160959123029_8466971735483372929_n
  10. Soft and fully puffed Chapati / Roti is ready to eat with any curry…!!! 15027577_943161039123021_8139240714476070879_n

Enjoy !!!!!!

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How to make yummy Mini Fenugreek Pancake / Methi Chilla / Chanka

Mini Fenugreek Pancake / Methi Chilla /  Chanka  15049628_10211080956210657_689607342_n

It is a quick and easy-to-make healthy snack item.  Its a spicy blend of fresh fenugreek leaves and gram flour. Easy to make yummy side dish during meal. Delicious pancake can be made with just a few ingredients.

Sharing very simple recipe with you..

Ingredients :

  • 1 cup fresh Methi / Fenugreek leaves finely chopped
  • 1 onion finely chopped
  • 1 cup gram flour/ besan
  • 2 tbsp rice flour
  • 1 tsp cumin seeds
  • 1 tsp ginger-chilli paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2 tsp oil
  • Water as per requirement
  • Oil to grease the pan

Method:

  1. In a big bowl take finely chopped methi leaves, finely chopped onion , gram flour, rice flour, ginger-chilli paste, cumin seeds, red chilli powder, turmeric powder,  asafoetida, garam masala powder, oil and salt to taste and mix well.   15058010_10211070525269890_1386148205_n 15086204_10211070525389893_375732221_n
  2. Add water and make a thick  paste with no lumps. Adjust the consistency of the mixture to make a batter.
  3. Keep aside for half an hour. 15057995_10211070525229889_362780035_n
  4. Heat a non stick tawa or dosa pan on medium flame. Grease the pan with oil.
  5. Pour batter on pan after heated properly. Spread the batter with the help of spoon. 15102307_10211080182111305_751785429_o_png
  6. Arrange mini pancakes asper the size of your pan.15126208_10211080175071129_1379805178_o
  7. After 2 to 3 mins try to flip it. It will easily loosen from the sides. Cook properly from both the sides. 15126132_10211080169710995_1151844542_o
  8. Mini Fenugreek Pancakes are ready to serve with ketchup, sauce or any curry.15049617_10211080169670994_883384504_n

Enjoy!!!

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How to make Yummy and Delicious Besan Ladoo

 Besan Ladoo (Gram flour sweet balls) 14961435_10210950864318441_1649164330_n

These ladoos are  usually make on festival days.

I made these Ladoos on the occasion of Diwali. Celebrated this Diwali with these small ladoo diyas. 

It is yummy and delicious Traditional Indian sweet. Its very easy to make with very few ingredients.

Sharing very simple recipe with you..

Ingredients :

  • 1 and 1/2 cup besan (gram flour)
  • 3/4 cup ghee
  • 1 cup powder sugar
  • 1/2 tsp cardamom powder
  • Coarse grounded nuts ( Almond, Pistachio nuts and Cashew)
  • Some Raisins and cashew

Method :

  1. In a heavy bottom non stick pan add ghee.14895709_10210950963360917_106673041_o
  2. Add gram flour and roast on slow flame. The gram flour will absorb all the ghee. 14963446_10210950963640924_762383922_o
  3. Roast the gram flour till you get golden brown colored liquid batter. 14964222_10210950963800928_1829300034_o
  4. You will get a nice aroma from the mixture. On slow flame stir continuously around 15 to 20 mins.
  5. Once you get dark golden brown colour then switch off the flame.
  6. Add coarse grounded nuts and mix it properly.
  7. Stir the mixture in between and allow it to cool completely. .
  8. Add powdered sugar and cardamom powder. 14922951_10210950963440919_1047695732_o
  9. Mix well till you get thick mixture to form ladoo shape. You can add more powder sugar if required.14915072_10210950963680925_473746556_n
  10. Garnish Ladoo with raisins and cashew.
  11. Enjoy yummy Besan Ladoos….yum yum. 14962343_10210950864278440_1390033105_n

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My Diwali Snack :

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How to make Crispy Sweet Shankarpali / Shakkar Pare ?

?Shankarpali  / Shakkar Pare ?

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It’s a delicious, mouth melting, crispy traditional Maharashtrian sweet snack. It is usually made during Diwali festival. ???

Make and enjoy with cup of tea.

Sharing my simple recipe with you….

Ingredients :

  • 1/2 cup warm milk
  • 1/2 cup sugar
  • 1/2 cup ghee
  • Pinch of salt
  • All purpose flour (Maida)
  • Ghee for deep frying

Method:

  1. Take milk and sugar in a wide bowl and mix well.
  2. Add ghee and beat well till you get a smooth texture.14800991_10210864943210467_1243821449_n
  3. Add pinch of salt.
  4. Now add a little flour at a time and start kneading the dough.
  5. Add more flour until you get a nice dough.The dough should not be too tight or soft.
  6. Cover the dough with wet cloth and let it rest for 30 minutes.14872421_10210864943090464_699250698_n
  7. Once again kneed the dough. Divide it and make big circles with rolling pin.
  8. Cut into diamond or square shaped pieces using cutter or knife.
  9. Keep pieces on dry cloth. 14801126_10210864943130465_1091710286_n
  10. On the other side heat the ghee in a kadhai on slow or medium heat for frying.
  11. Once ghee is hot enough, add pieces in the ghee.
  12. Fry till it become golden brown on slow flame.
  13. Remove Shakkar pare on paper towel and let it cool.
  14. To store, you can keep Shankarpali in a airtight container.  14718756_916274331811692_95992703557400252_n14804964_10210864943050463_220168196_n 14725446_916274291811696_4768549539059440883_n

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How to make yummy and delicious Masala Milk

Happy Kojagiri Pornima to all ?
With yummy and delicious Masala Milk

Sharing simple recipe with you all ?

Recipe as follows :

Ingredients :

  • 1 ltr Milk
  • 1 cup Sugar
  • 8/10 Saffron stands/ Kesar
  • 1/4 tsp Cardamom powder
  • Chopped nuts (Cashews, Pistachio  and Almonds)
  • Some Chironji

Method:

  1. Boil milk till it reduced half quantity.
  2. In that add crushed nuts.
  3. Let it simmer for 5 to 7 min. Stir in between.
  4. Now add sugar and mix well.
  5. Finally add cardamom powder, kesar and chironji.
  6. Let it simmer for around 5 minutes.
  7. Cool for some time then serve.2016-10-15-23-45-42

Delicious Masala Milk is ready to drink.2016-10-15-23-41-02

Enjoy!!!! 2016-10-15-23-44-27

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How to make Kala Chana / Black Chickpeas Curry/Chanyachi Usal (Maharashtrian style )

 

❤Kala Chana/ Black Chickpeas Curry ❤

Chanyachi Usal (Maharashtrian style )

Tangy, Spicy Kala Chana Curry is a delicious as well as healthy indian curry.

Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati. 14611162_904416186330840_1323949938999958831_n

Sharing  this simple recipe with you ….

Ingredients :

  • 1 cup Kala Chana / Black Chickpeas
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Wash Kala Chana 2 to 3 times properly with tap water .
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water.
  3. Rinse again with fresh water.
  4. In a pressure cooker add Kala Chana. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 5 to 6 whistles, switch off the flame and let it cool down.
  7. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  8. Heat oil in a heavy bottom pan on medium flame, add asafoetida and cumin Seeds.
  9. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  10. Add ginger garlic paste, green chilli paste and saute it.
  11. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and mix well.2015-11-27 14.34.18
  12. Roast till it leaves oil from the sides. 2016-05-05 18.15.16
  13. Add boiled Kala Chana and coat well with mixture.
  14. Add 1 cup hot water and simmer on slow flame.
  15. Add lemon juice, coconut paste and salt.
  16. Adjust water and spices as per your curry’s thickness and mix well.
  17. Switch off the flame and sprinkle garam masala powder.14590327_904416116330847_7289410947281193435_n
  18. Garnish with coriander leaves.

14519708_904416232997502_389247056547955168_n   14572435_904416066330852_3277001548748640632_n

Spicy, tangy white peas curry is ready to serve with Rice, Bread, Roti or Chapati

Enjoy yummy curry!!!

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How to make Tangy, Spicy white peas curry/ Vatanyachi Usal

Tangy, Spicy white peas curry/ Vatanyachi Usal is a Maharashtrian dish.

Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati.

I want to share this simple recipe with you ….

Ingredients :

  • 1 cup Dried white peas/Green peas
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Wash white peas 2 to 3 times properly with tap water . 14543340_10210629199077011_1362665056_n
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water. 14528259_10210629199357018_181321527_n14513635_10210629199557023_1751094796_o
  3. Rinse again with fresh water.
  4. In a pressure cooker add white peas. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 3 to 4 whistles, switch off the flame and let it cool down.
  7. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  8. Heat oil in a heavy bottom pan on medium flame, add asafoetida and cumin Seeds.
  9. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  10. Add ginger garlic paste, green chilli paste and saute it.
  11. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and mix well.2015-11-27 14.34.18
  12. Roast till it leaves oil from the sides. 2016-05-05 18.15.16
  13. Add boiled white peas and coat well with mixture.
  14. Add 1 cup hot water and simmer on slow flame.
  15. Add lemon juice, coconut paste and salt.
  16. Adjust water and spices as per your curry’s thickness and mix well.
  17. Switch off the flame and sprinkle garam masala powder.
  18. Garnish with coriander leaves. 14585512_10210629199037010_754525991_n

Spicy, tangy white peas curry is ready to serve with Rice, Bread, Roti or Chapati

Enjoy yummy curry!!!

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How to make delicious Kesar Suji Halwa

Kesar Suji Halwa
Everyone’s all time favourite Kesar Suji Halwa is a very quick and easy dessert to make. Its very simple yet delicious in every bite with a delicious smell.  It is made on auspicious occasions like a pooja.  My kids love it and request me to make it again and again.

Here is the recipe want to share with you all…

Ingredients :

  • 1 cup suji (semolina)
  • 1 cup ghee
  • 1 cup sugar
  • 1 cup hot milk
  • 1 cup hot water
  • 1/2 tsp cardamom powder
  • 1/4 cup chopped nuts like cashews and almonds
  • Few saffron stands (Kesar)
  • Some raisins

Method:

  1. Make hot milk and water (boiling), and keep aside.
  2. Soak saffron strands in 2 tbsp of hot milk and keep aside.
  3. Heat ghee in a pan on slow flame.
  4. Add suji and roast till it change its colour to light golden brown.12546105_10208336959932465_737378055_o
  5. Add crushed nuts and roast for a min.12507001_10208336954212322_1908585334_n
  6. Pour hot milk and hot water carefully as it splutters. Add more hot water if required.12506990_10208336919771461_1858603432_n
  7. Mix well and let it simmer for 1-2 min. The suji will soak all the water.
  8. Now add sugar and mix well till it separates from the edge of the pan.12571353_10208336956852388_919100517_n
  9. Finally add cardamom powder, saffron milk  and raisins and mix well.12544697_10208336965252598_662967823_o
  10. Keep for some time then serve.
  11. You can mould the suji halwa into any shape using a cup or just your hands.14495307_181421455632693_5570401551824157185_n 14520615_181421435632695_1680202745845064738_n

Perfect Kesar Suji Halwa is ready….enjoy!!!

 

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