Sonali Bhogle
A staple of any Maharashtrian wedding menu, this special rice preparation is a spicy, vegetarian and Maharashtrian version of the North Indian  Pulav. The spice that really makes this dish “masaledaar” (spicy) is the Maharashtrian Goda/Kala Masala. Adding a vareity of veggies like peas, gherkins (thondli/tinda), cabbage, cauliflower, onion and eggplant (single or combination) to this quick and easy one pot concoction not only enhances the flavor but also adds to the overall color and texture of the dish.



Ingredients :
  • 1 cup Basmati rice
  • 2-3 Tbsp oil
  • ½  tsp mustard seeds (rai/mohri)
  • ½  tsp cumin seeds (jeera)
  • 1 tsp turmeric powder (haldi)
  • ½  tsp red chilli powder
  • 1-2 pinches asofoetida (hing)
  • ½ cup fresh peas
  • 2-3 tsp Cashew Nuts pieces
  • 2 ½  cups water
  • salt, to taste
  • 1½ tsp Maharashtrian Goda/Kala Masala (if can’t find it, you can use the regular Garam Masala)
  • Grated Fresh coconut (optional for garnishing )
  • Finely chopped Fresh coriander(  for garnishing )
  • Ghee (clarified butter optional)

Method :

Rinse the basmati rice in water and set aside.
Heat oil in a large pot and add mustard and cumin seeds.When they cackle add turmeric powder and pinch of aesofoetida.Then add the peas and sauté for a min. Add the rice and cashew nuts and sauté for another min or so.Season with salt, goda/kala masala and red chilli powder. Add water, mix well and cook covered for 15-20 mins on medium-low heat, stirring once in a while, till the rice soaks up all the water and is well cooked.Garnish with chopped coriander and grated coconut. Serve hot with a teaspoon of melted ghee
Sonali Bhogle
Pakoda / Pakora is a fried snack (fritter) found across South Asia.




Ingredients :

  • 2 Cups Sooji Rava (Semolina)
  • 3 Cups Yogurt/curd ( or As per requirement)(Curd should be thick,with out water)
  • 3-4 finely chopped Green Chilly
  • 1/2 cup finely chopped Coriander leaves
  • 1 finely chopped Ginger
  • Salt as per taste
  • Oil for deep frying

Method :
Mix all the above ingredient's(except oil)properly in mixing bowl and prepare pakoda dough(add yogurt if required, but do not add water). ( Dough as shown in picture below). Let the dough rest for 15 min.



Heat the oil and take small small portion of the dough and dip in to the oil, and deep fry them till it turns in to golden brown.And the crispy Sooji Pakda are ready to serve.


Sonali Bhogle
Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.




Ingredients :
  • 1 cup whole wheat flour
  • 1/2 cup water (lukewarm)
  • 1/2 teaspoon salt
  • 1 teaspoon oil
  • Oil to deep fry

Method :

Mix whole-wheat flour and salt . Add water as needed and  make tight dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball,roll it and deep fry in oil and serve hot
Sonali Bhogle


Ingredients : 
  • 14-15 slices of Bread ( take only White part ) 
  • 2 Cups Milk
  • 1/2 Cup Sugar
  • 1-2 Drops of Vanilla Essence
 For the Caramel
  • 1/2 Cup Sugar
  • 2 TbspWater

Method :
Tear the bread roughly into small pieces and soak it in the milk mixed with sugar and vanilla essence properly. Make sure the bread is smashed nicely in milk. Keep aside.
Then in a pan add in water and sugar for the caramel mix. Keep stirring on low-med flame. Once the sugar is thick leave as it on flame till you get brown color mixture. Just stir the pan once in a wile if you need.Once you get the brown color melted sugar, pour evenly in a pressure cooker pan and the on top of that put the bread mixture around and sprad with spoon evenly.
Cover the pan with aluminium foil and make holes randomly to keep the steam going through it. Pour sufficient water in pressure cooker and then put in the pressure cooker pan and steam cook for about 20-25 mins on low flame.

Let the pudding cool down completely and then in a plate topple over the mixture and chill it in fridge. Serve chilled.
Sonali Bhogle
Kharvas' is the marathi name of a sweet steamed pudding made out of milk given by a cow or buffalo within a day after she has calved.




Ingredients :
  • 1 Liter bovine colostrum milk ( Cheek )
  • 1 or 1/2 liter Milk if required ( Please refer Method )
  • 1-2 cup (more or less as pertaste / sweetness) grated jaggery or Powdered sugar
  • 1 Tsp Cardamom Powder
  • A few strands of saffron (optional )

Method :

P.N : If  Cheek is 1 day old then add 1 Liter Milk to Cheek, if Cheek is 2 days old then add 1/2 Liter Milk to it, and if Cheek is 3 or more days old then no need to add Milk.Dissolve the jaggery in the milk.  Add the cardamom powder and saffron to the milk.Pour the milk in a container that will fit in a pressure cooker or other large pan, with enough water in the outer pan for steaming. Cover with a lid and steam for 15-20 minutes .Or even you can Cook in pressure cooker with 3 whistles. Let cool completely , Then cut into pieces and chill it in the fridge for a few hours before serving.

Sonali Bhogle


Ingredients :
  • 2 Medium size potatoes
  • 1 Cup Gram Flour 
  • 1 Pinch of Baking Soda
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • Water as requires
  • Salt as per taste
  • 1/2 tsp Ajwain ( bishop's weed )
  • A pinch of Asafoetida
  • Oil for Deep frying

Method :
Peel Potatoes.Make round slices of potatoes and soak it into salt water for 10 to 15 mins.Meanwhile take one bowl, mix all ingredients i.e  gram flour,red chilly powder,turmeric powder & salt, ajwain. Add water little by little to this mixture to make a running consistency batter . Then add baking soda into the batter and mix well . Now h eat oil in a pan.Drain all potato slices.Deep each slice into the batter till it is completely coated. Turn flame to medium heat & deep fry them till color turns to golden.Serve it with Garlic Chutney / Tomato Sauce /Green Chutney  etc...
Sonali Bhogle


Ingredients :
  • 2 Cup Grated Fresh Coconut ( take only white part)
  • 1 Cup Sugar
  • 1 Boiled & Grated Potato
  • 2 Tsp Ghee ( Clarified Butter)
  • 2-3 Tsp Powdered Sugar
  • 1/2 Tsp cardamom powder

Method :

In a Big Pan add Grated Coconut, Sugar and Potato.


 Keep stirring on High Flame for 4-5 Minutes and then lower the flame. The mixture will start thickening and it will froth from all sides.


Keep stirring it till it dries.Add cardamom powder and mix well.



Now off the Gas and let the mixture cool for 2-3 mintues.Now add powdered sugar to the mixure and again mix well and then transfer the mixture into a ghee smeared plate.Spread evenly with a spoon.


Cool and cut into square or diamond shapes using a knife.


Sonali Bhogle


Ingredients :

For Dough :
  • 1 Cup Maida
  • 1 Tsp Ghee( Butter)
  • A pinch of Salt
  • Warm Water( for doughing)

For Stuffing :
  • 1 Cup Grated Dry Coconut
  • 1 Cup Powdered Sugar
  • 1 Pinch Nutmeg Powder
  • 1 Pinch Dry Ginger Powder
  • 4 Elaichi
  • 2 Tsp Maida
  • 2 Tsp Poppy Seeds
  • 2 Tbsp Mixed Dry Fruits Pieces




Method :
In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation :

Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.

Stuffing Preparation

Roast dry coconut. Roast maida in ghee.Roast poppy seeds. Mix all the above ingredients and mill them finely.

Karanji Preparation

Roll small oval shaped puris from the hard dough. Now place the prepared stuffing in the middle of it. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.Deep fry it till it becomes brownish color.Serve it hot or cold as you wish.
Sonali Bhogle


Ingredients :

  • ½ kg thin pohe
  • 1 cup roasted or fried pea nuts or shengdane
  • 1 cup roasted chana dal or phutane
  • ½ cup thin slices of dry coconut
  • 1 tsp of jeera seeds
  • ½ tsp of rai seeds
  • 1 tsp garlic paste (optional)
  • 1 tsp turmeric powder
  • 10 green chilies
  • 10-15 curry leaves
  • 3 tsp of fried kaju
  • 2 tsp sugar
  • ½ cup oil
  • salt to taste

Method :

Roast pohe in a heavy pan without oil on low to medium flame and keep aside.Take a little quantity of oil and fry peanuts, phutane, kaju and keep aside.Heat the oil in heavy pan. Add rai, jeera, curry leaves, green chilies, garlic paste and turmeric powder.Now add all fried nuts and mix well.Add salt and sugar.Immediately add all roasted pohe and mix well till pohe is well coated and look light yellowish. Cool and store it in a airtight container.
Sonali Bhogle

Ingredients :

  • 1 1/2 cup Milk
  • 2 cups Sugar
  • 3.1/2 cup Maida [all purpose flour ]
  • 1/2 teaspoon Salt
  • 3/4 th cup Ghee
  • Oil to fry

Method :

Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. Turn the heat off, as soon as the mixture starts boiling. Let the mixture cool down. Mix maida in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]  Heat oil, in a kadhai. Divide the dough in equal parts, roll it, into round shape like a chapati. [it should not be very thin.]  Cut it with a knife into small squares. Fry in oil, on medium heat, till you get light brown colour. Serve these nice crispy, crunchy shankarpali with tea.
Sonali Bhogle

Ingredients :
  • 2 cups Rice Flour
  • 1 cup Besan / Gram Flour
  • 1 1/4 cup Water
  • 1 tbsp Carom seeds / Ajwayan
  • 1 tbsp Cumin seeds
  • 1 tbsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 3 tsp hot Oil for dough
  • 2 tbsp Sesame Seeds

Method : 


First roughly crush cumin seeds and ajwayan together in to blender.Heat 3 tsp oil. Take rice flour, besan, add crushed cumin and ajawayan, coriander powder, red chilli powder, turmeric powder, sesame seeds, salt to taste and mix all dry ingredients together. Pour hot oil, mix well, now add water and start to knead the dough. The consistency of the dough should be like regular chapati dough. 





Cover and let it sit for 30 mts. Deep hand in cold water, take big enough ball from the dough and add in to chakali maker and make chakali in to desired shape.




 Deep fry chakalis till it gets light brown color from both the sides.


Crispy Chakali are ready.

 

 
Sonali Bhogle


Ingredients :

  • 1 cupSuji rava 
  • 1 cup Sugar
  • 1/2 tsp Cardamom powder:
  • 1/3 cup Ghee
  • 7 - 8 Cashews (broken into bits)
  • 10 - 15Raisins
  • 1/3 cup Grated coconut (optional)
Method :

Take a heavy bottomed kadai. Add 2 tbsp of ghee to it. Once hot, fry the cashews and raisins till golden brown. Keep aside. Add the rava and elaichi powder. Fry till a yummy aroma arises and it turns golden brown. Do this on a low flame. Let it cool down.Once it is cool enough for the mixie, run the rava and elaichi powder in the mixie till it becomes a reasonably fine powder. Run it a couple of times if the rava is stubborn. Empty into a large basin.Now, powder the sugar. Add it to the rava in the basin.Introduce the cashews, raisins and the grated coconut into the basin.Mix very well. Heat the remaining ghee. Pour on top of this mixture. Make firm ladoos quickly. If making of the ladoos are a trouble, add a little more ghee to it. Else, sprinkle some warm milk on the mixture and try again.Serve when cool.
Sonali Bhogle


Ingredeints :
  • 2 cups gram flour (besan/chickpea flour)
  • 1 1/2 cup sugar
  • ½ tsp cardamom powder
  • ¾ -1 cup ghee (clarified butter)
  • 15-20 raisins/ cashew pieces
 Method :

 Heat the ghee in a heavy bottom pan. 
 Note : This is the tough and time consuming part, but the taste of the ladoos depends on this step.

Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more).Add more ghee in small quantities if required.Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.Add powdered cardamom and sugar and mix well.Shape into ladoos and add chopped almonds (optional) and raisins on each of them.Store in air tight containers.
Sonali Bhogle


To Make the dough

Ingredients:
  • 1 cup rice
  • 3/4 cup jaggery (finely grated)
  • Water

Method:
Wash rice two to three times. Soak it in the water for three days. Change water everyday.After three days, drain water completely. Put the rice in collander to drain any remaining water. Leave if for about 10-15 minutes.Spread a clean cotton cloth on a plain surface, and spread rice on it evenly. The cloth will absorb remaining water.Take half cup of rice in a mixie at a time, and grind it to fine powder. Repeat this for remaining rice.Sieve this to get fine powder.In a bowl, mix rice powder and grated jaggery. Mix it well to form a nice mixture of rice powder and jaggery. Knead well to make a dough. If you are not able to make the dough right away, just store the mixture in a container at room temperature.Keep it for 3 to 4 days. In cold weather it may take more days to get the dough as desired.Once the dough is ready, you can store it in the refrigerator for 6 months or so.



To Make & Fry Anarsa

Ingredients:
  • Ghee
  • Poppy seeds ( Khaskhas )
  • The dough

Method:
Take some dough and let it come to room temperature.Knead it with some ghee. If it's too dry mashed banana.
 
Make about 1 inch balls of the dough. Take poppy seeds on a flat surface.Put one ball in the poppy seeds. Apply some ghee on your finger tips, and flatten the dough to form a circular disk of anarsa. The anarsa should be about 3-5 mm thick depending on how crispy you want it.


Heat a kadai on medium heat, and add some ghee. The amount of ghee should be such that the top of anarsa is not covered it. Now put in the anarsa with the poppy seeds on top.

With a spoon, sprinkle ghee over anarsa from all sides. Make sure it's done in the center.

All this needs to be done quickly without letting the anarsa burn.Remove the anarsa from ghee and serve crispy anarsa when cool.



cool.

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