Category Archives: Maharashtrian Recipes

How to make Indian Deep Fried Wheat Flour Triangle Puffy Puri / Poori

Puri is an indian deep fried bread which can be eat any time.

It can go with any veggie or pickle. Best combination with puri is potato veggie, chole or halwa puri.

Making the way kids will love .. yum

Simple recipe of making puffy puri as follows…

Ingredients :

  • 1 Cup Wheat Flour
  • 2 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Oil for deep frying

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well.2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till you get a crumbly texture.12755380_10208626217323719_1126909013_o
  3. Now add a little water at a time and start kneading the dough.
  4. The dough should not be too tight or too soft.2015-12-09 09.08.59
  5. Cover the dough and let it rest for 30 minutes.
  6. Dough is ready to use.

Method of making puri :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make circle with the rolling pin.14429299_10210518997602043_611155280_n
  4. Run knife through it to make triangle.  14429661_10210518997562042_1708641124_n
  5. In a deep frying pan heat oil on medium flame. Add puri for frying.2016-02-21 17.23.10.jpg
  6. Turn after one side fluffs up. Fry both the sides.
  7. Remove it onto the paper towel.14423709_10210518997762047_272700742_o

14407954_10210518997402038_907136656_o_png

Serve hot puries with any vegi or just plain….enjoy!!! I served with Matki usal and Shrikhand…

 

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How to make Spicy Chicken Curry..

This spicy chicken curry is very simple to make in maharashtrian style using roasted coconut. Taste delicious with Vade (fried flat bread) mainly known as “Kombdi- Vade”. I learned this curry  from my mother. Its all time favourite in our house.

I want to share this simple recipe with you all….

Ingredients :

  • 4 tbsp Oil
  • 2 Dry Red Chillies
  • Whole Spices – 2 Bay Leafs, 1 Cinnamon Stick, 4 Cloves, 4 Black Pepper corns
  • Pinch of Asafoetida
  • 2 Medium sized Onions
  • 1/2 kg Whole Chicken Pieces
  • 1 tbsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1 tsp Malvani Masala
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin powder
  • 1 tsp Garam Masala Powder
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 1 tbsp Lemon juice
  • Salt to taste
  • Chopped Coriander for garnish

Method:

  1. Heat oil in a heavy bottom non stick pan. Add Bay Leafs, Cinnamon Stick,  Cloves,  Black Pepper corns, pinch of Asafoetida and chopped onions. Saute till it become golden brown.
  2. Add Ginger Garlic paste and saute it. 12596641_10208431650059659_121584131_o-3
  3. Now add Red Chilli Powder, Malvani Masala, Turmeric Powder, Coriander powder, Cumin powder and salt to taste and mix well.12467738_10208289542187051_679626884_n
  4. Add Chicken pieces and coat well with mixture.12483824_10208289541587036_1574439705_n
  5. Add 1 cup hot water. Keep lid and cook on slow flame.
  6. Another side in a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste.12467759_10208289540787016_2093856756_n
  7. After the chicken is cooked, add coconut paste in chicken, and simmer on slow flame.
  8. Add dry red chillies,  lemon juice and mix well.12511588_10208289541307029_488730581_n
  9. Adjust water and spices as per your curry’s thickness.
  10. Sprinkle Garam Masala and garnish with coriander leaves on your curry after the chicken is cooked and switch off the flame.12506644_10208289541147025_979342850_n
  11. Spicy Chicken Curry is ready to serve with Vade, Chapati, Phulka, Naan, Bread or White Rice.12498853_10208295034844364_1162754723_n14317463_172708869837285_2894118882474769803_n

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How to make Kesar Khoya Modak

Kesar Khoya Modak14215745_10210384712404997_217248531_o-2

A modak is a traditional Maharashtrian sweet, and is said to be Ganesha’s favourite sweet. There are different types of modaks. I made a different variety of modak on the festival of Ganesh Chaturthi to offer my Bappa…

I am sharing my way of making Kesar Khoya Modak .

Here is the recipe for you all

Ingredients :

  • 1 cup khoya
  • 3/4 cup sugar
  • 1/4 cup warm milk
  • 1/2 tsp cardamom powder
  • 10 to 12 saffron stands

Method :14194260_10210384707164866_555627785_n-2

  1. Take warm milk in a bowl. Add saffron stands and keep aside for 10 mins.
  2. Heat a heavy bottom non stick pan on slow flame.
  3. Add crumbled khoya and roast for around 2 minutes.
  4. Add sugar, cardamom powder and saffron milk.
  5. Mix it properly until there are no lumps.
  6. On a slow flame, stir continuously.
  7. Cook till the mixture leaves the sides of the pan.
  8. Now switch off the gas and let it cool completely.
  9. Now take modak mould and fill it with mixture. Press hardly and make shapes gently…
  10. Modaks are ready to offer to God Ganesha ..14237562_162910757483763_5741023447422596544_n1-2 14194193_10210384711804982_58488417_n-2
  11. To store, put it in an airtight container, and then into the refrigerator.

Enjoy yummy and delicious modak

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How to make Instant Pineapple Sweet and Spicy Pickle …

Pinapple Sweet and Spicy Pickle

Tried something different and it turned out awesome..

It is a yummy and delicious in taste. You can serve this pickle with any snack item, bread or paratha.  Its a quick and easy recipe of pickle.

Sharing simple recipe with you all….

Ingredients :

  • 1 Pineapple cut into small pieces
  • 1 tbsp oil
  • 1 Cinnamon stick
  • 4 to 6 Cloves
  • Pinch of Asafoetida
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 to 2 Dry red chilies
  • 1 tsp Kashmiri Red chilli powder
  • 1 cup Sugar
  • 1 tsp Lemon juice
  • Pinch of Salt
  • 1/2 tsp Cardamom Powder

Method:

  1. Cut pineapple into small pieces and keep aside.
  2. Heat oil in a heavy bottom pan on slow flame.
  3. Add mustard seeds and let them splutter.
  4. Now add fenugreek seeds and let them change the colour.
  5. Now add cinnamon stick, cloves, asafoetida and dry red chillies.
  6. Mix well.2016-02-16 15.53.14
  7. Add pinapple pieces, red chilli powder, salt and mix well to coat all the spices to the pieces.14184404_873040316135094_2401136765016157230_n
  8. Now add sugar, cardamom powder and mix well.
  9. Simmer on slow flame till pineapple pieces get cooked.
  10. Keep stirring.
  11. Add lemon juice and bring it to boil for around 5 minutes.2016-08-24 12.23.17.jpg
  12. Adjust spices as per your taste.
  13. Switch off the flame and let it cool completely.14079703_873040289468430_9036465913169788071_n
  14. Store in an airtight container or bottle. You can refrigerate it for better shelf life.

Sweet, Tangy and Spicy Pineapple Pickle is ready to eat with Bread, Chapati, Phulka or any type of Paratha….yum14079595_873040256135100_3958877542741320412_n

Enjoy !!!!!!

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How to make two coloured coconut Laddus …yum

Coconut laddu’s are yummy and delicious. Its a mouth melting popular Indian sweet.

I made this to celebrate the  occasion of “Raksha Bandhan”.

Here is the recipe for you all

Ingredients :

  • 1 and 1/2 cup desiccated coconut
  • 1 cup milkmaid
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 tsp cardamom powder
  • 2 tbsp ghee
  • 1/4 tsp pink food colour (Optional)
  • 2 tbsp coarse grounded almond, pistachio nuts

For Garnishing

  • 4 tbsp desiccated coconut

Method :

  1. Heat a heavy bottom non stick pan on slow flame.
  2. Add desiccated coconut, milkmaid, sugar, milk, cardamom powder and food colour. .
  3. Mix it properly without any lumps.2016-08-18 10.12.50
  4. On a slow flame, stir continuously.
  5. Add ghee and coarse grounded almonds and pistachio nuts.2016-08-18 10.13.29
  6. Cook till the mixture leaves the sides of the pan.2016-08-18 10.12.17
  7. Now switch off the gas.
  8. Devide the mix into 2 equal parts. Add food colouring in one of the part and mix well.
  9. The mixture is ready to pour on a greased rectangular or square pan.20160817_171015
  10. Run a knife to cut in to pieces as it is cooling down. take one piece on your palm and roll it to make a ball.20160817_172553
  11. Roll this ball into the desiccated coconut.20160817_172615
  12. Allow it to cool.
  13. To store, put it in an airtight container, and then into the refrigerator.FB_IMG_1471607918673

Enjoy yummy and delicious Coconut Laddu yum yum.

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How to make yummy Coconut Burfi..

Coconut Burfi is yummy and delicious. Its a mouth melting popular Indian sweet.

I made this to celebrate the  occasion of “Raksha Bandhan”.

Here is the recipe for you all

Ingredients :

  • 1 and 1/2 cup desiccated coconut
  • 1 cup milkmaid
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 tsp cardamom powder
  • 2 tbsp ghee
  • 1/2 tsp pink food colour (Optional)
  • 2 tbsp coarse grounded almond, pistachio nuts

For Garnishing

  • 2 tbsp coarse grounded almonds and pistachios nuts
  • 2 tbsp desiccated coconut

Method :

  1. Heat heavy bottom non stick pan on slow flame.
  2. Add desiccated coconut, milkmaid, sugar, milk, cardamom powder and food colour.
  3. Mix it properly without any lumps.2016-08-18 10.12.50
  4. On slow flame stir continuously.
  5. Add ghee and coarse grounded almond, pistachio nuts.2016-08-18 10.13.29
  6. Cook till the mixture leaves the sides of the pan.2016-08-18 10.12.17
  7. Now switch off the gas.
  8. Mixture is ready to pour on a greased rectangular or square pan.2016-08-18 11.41.04
  9. Garnish with coarse grounded almond, pistachio nuts and desiccated coconut .
  10. Run a knife to cut Coconut Burfi in to pieces as it is cooling down.
  11. Allow it to cool and set.
  12. Store in airtight container in the refrigerator.2016-08-18 10.20.11

Enjoy yummy and delicious Coconut Burfi yum yum.

 

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How to make Wheat Flour Pudding (Pithacha Sheera/ Aate ka Halwa)..

13895232_853908298048296_6592502174978632309_nEveryone’s all time favourite Aate ka Halwa is a very healthy dessert to make. It is made on auspicious occasions or festivals.

 My kids request me to make it again and again. I am sharing a simple way of making this quick and easy dessert …

Ingredients :

  • 1 cup Wheat flour (Aata preferably coarsely ground)
  •  3/4 cup Ghee
  • 1 cup Sugar
  • 1 cup Milk + 1 cup Water
  • Pinch of  Cardamom powder
  • 1 tbs chopped nuts like cashews and almond
  • Some Raisins

Method:2016-08-01 17.51.38

  1. Make hot milk and water, and keep aside.
  2. Heat ghee in a pan on slow flame.
  3. Add wheat flour and roast till it change its colour to brown.
  4. In that add crushed nuts and  roast for a min.
  5. Its time to pour hot milk and hot water carefully as it splutters. Add more hot water if required.
  6. Mix well and let it simmer for 1-2 min.
  7. Wheat flour will soak all the water and milk.
  8. Now add sugar and mix well till it leave the edge of the pan.
  9. Finally add cardamom powder and raisins.14199181_157706901337482_6715876555925019377_n
  10. Keep for some time then serve.

Aate ka Halwa is ready to eat….enjoy!!!

 

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How to make Flat Fried Indian Bread/ Multigrain Puri (Bhajaniche Vade)

Flat Fried Indian Bread/ Multigrain Puri (Bhajaniche Vade)

It is deep fried Multigrain puri (Bhajaniche Vade) taste delicious with Maharashtrian veggie or non-veg curry . I learned this from my mother and Its all time favourite in our house. I want to share this simple recipe with you all.

Recipe For Bhajaniche Vade as follows..

Ingredients :

Before making Vade you need to be ready with Bhajani flour.

Recipe for making Bhajani Flour is as follows..

For making vade flour :

  • 1 kg Rice
  • 1/4 kg Jowar
  • 100 gram Urad Dal
  • 100 gram Chana Dal
  • 20 gram Coriander seeds
  • 20 gram Cumin seeds
  • 10 gram Fenugreek seeds
  1. Wash and drain rice.
  2. Dry it completely.
  3. Grind all ingredients in flour mill.
  4. Vade flour is ready to use.

For making Vade:

  • 1 cup Bhajani flour
  • 2 tsp Oil
  • 1 small onion
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 cup boiled water
  • Warm water to knead the dough

Method :

  1. Take Vade flour in a big bowl.
  2. Add grated onion,  red chilli powder, turmeric powder and salt to taste and mix well.12512001_10208344091790757_1182563333_n
  3. Add oil and  mix again.
  4. Pour boiled water, mix and keep aside for 1 hour.
  5. Add warm water and make dough, not too soft/ hard.12527958_10208344243754556_2004051717_n12399293_10208344243674554_744340870_n
  6. Make small balls from the dough. 12544114_10208344244034563_427496928_o
  7. Apply few drops of oil on plastic and place a ball.
  8. Flatten that ball with your fingers.2016-08-01 11.50.57
  9. Heat oil in a deep kadhai or pan on medium flame.
  10. Check temperature of oil by adding small piece of dough.
  11. Add Vada in the oil. If it is hot enough, it will come up by itself. 12546328_10208344243834558_1314173123_o
  12. Tap vada with spatula to pop up. 12544929_10208344244154566_1356473604_o
  13. Flip both the sides and cook till it get nice golden brown colour.
  14. Drain vada on paper towel after it done. 12527625_10208344244394572_2001671796_n
  15. Make all vadas by following same procedure.
  16. Crispy and yummy Vadas are ready to serve with curry.xxxxxxxxxx
  17. Enjoy Bhajaniche vade and bhokache vade !!2016-08-01-11-54-41

Enjoy best combination of food Kombdi- Vade and Sol Kadhi . Yum yum?13530296_10209732056449006_816326263_n

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How to make Delicious, Spicy and Buttery Mumbai Pav Bhaji ..

Delicious, Spicy and Buttery Mumbai Pav Bhaji

It is a Maharashtrian spicy, mouthwatering dish as well as one of the most popular street food of Mumbai. Its a quick, healthy one pot meal and is easy to make. It is a great way for kids to eat veggies. This delicious, spicy and buttery mixed vegetable curry (bhaji) is served with Ladi Pav Buns/ Bread.

Recipe with step by step pictures as follows :

Ingredients :

For Bhaji:

  • 1 cup Cauliflower
  • 1/2 cup Green peas
  • 3 to 4 Potatoes
  • 5tbsp butter
  • 2 tbsp oil
  • 2  finely chopped onions
  • 1 finely chopped capsicum
  • 3 finely chopped Tomatoes
  • 1 tsp ginger garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 3 tsp Pav bhaji masala (I used Everest Pav Bhaji Masala)
  • 2 tsp Lemon juice
  • Salt to taste
  • Coriander leaves for garnish.

For Serving:

  • 10 to 12 Pav / Bread slices 
  • 1 cup Finely copped onion
  • Lemon wedges
  • 1/2 cup chopped coriander leaves
  • Butter

Method of making bhaji ( curry):13664315_10209993682829502_1314401847_n

  1. Pressure cook veggies- like potatoes, cauliflower, green peas, capsicum.
  2. After cooling down mash with potato masher and keep aside.
  3. Heat Butter and oil in a heavy bottom pan. Add onions and saute till it become golden brown.
  4. Add ginger garlic paste and saute it.
  5. Add finely chopped tomato, red chilli powder, pav bhaji masala and salt to taste and mix well.
  6. Roast till it seperates from the oil at the sides of the pan. Add the mashed veggies and mix well.
  7. Add lemon juice and simmer on slow flame.
  8. Add enough water to make a thin bhaji. Adjust spices asper your taste.
  9. Garnish with coriander leaves .

Method of Serving Pav Bhaji:

  1. Take bhaji  in a deep bowl.
  2. Add chopped onions, butter and coriander leaves.
  3. Squeeze a few drops of lemon juice.
  4. Serve with copped onions, lemon wedge and Ladi pav.13686710_10209984041348471_1143678653689193072_n13680738_10209984041668479_4525335489057409188_n

Give yourself a spicy treat with mouthwatering Pav Bhaji!!

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Sankashti Chaturthi Special Naivedya Thali

Sankashti Chaturthi Special Maharashtrian style Naivedya Thali

 

Recipes for Val Bhirde , Alu Vadi, Wheat flour deep fried Modak and Gujiya as follows:

 

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Val Bhirde Recipe: How to make Sprouted Field Bean Curry (Valache Bhirde)

 

10400117_10208718422188783_8087579236101363071_n

Alu Vadi recipe:  How to make Alu Vadi/ Patra/ Pathrode..

 

13814652_10209968405317580_1602587342_n

Wheat flour deep fried Gujiya recipe: How to make wheat flour deep fried Gujiya/ Karanji

 

13817156_10209968404717565_1808732337_n

Wheat flour Deep fried Modak Recipe: How to make Fried Modak ..

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