Sonali Bhogle

Ingredients :
  • 7-8 Pieces of Jumbo Prawns
  • ¼ cup Yogurt
  • 1 tsp Tandoori Masala
  • 1 tsp Chili powder
  • ½ tsp Turmeric
  • 1 tsp Coriander powder
  • 1 tsp Garlic and ginger paste
  • 2 tbsp Olive oil
  • 1 tsp chopped coriander leaves
  • Salt to taste

Method :
Mix yogurt, salt, tandoori powder, chili powder, coriander powder, garlic/ginger paste, olive oil, and turmeric powder together. Then add shrimp to the yogurt mixture and marinate for 4 hrs or overnight. Grill the shrimp on a grill pan or on an outdoor grill until done.Garnsih with coriander leaves and serve.

Sonali Bhogle
Gulpoli as the name suggests is the poli/flatbread with jaggery filling. Gulpoli is generally made for the MakaraSankranti festival.

Ingredients :
For the dough
  • 1 cup Whole wheat flour
  • 1/2 cup All purpose flour(Maida )
  • 4 Tbsp Oil
  • Less than 1 cup or As required Luke warm water 
  • Salt - a pinch 
  • Clarified Butter (Ghee)  for roasting.
For the filling
  • 1 cup Grated Jaggery
  • 1/4 cup Besan
  • 4 Tbsp Sesame seeds 
  • 1 Tsp Cardamom powder
  • 1 Tsp Clarified Butter (Ghee )

Method :

Take the  both the flours and mix well. Heat oil in a tadka/seasoning pan. Pour the hot oil on to the flour. Mix well so that the oil coats the entire flour.  Add water in parts to make a tough dough. Cover the dough with wet cloth or bowl and rest it for 1/2 hour.
Now,Roast sesame seeds Roast besan in a tablespoon of ghee. Grind sesame seeds .Now Add the ground mixture, roasted besan, cardamom powder to the jaggery and Mix well. Make sure there are no tiny pieces of jaggery. 
Divide the dough and filling into equal portions each. Take a ball of dough. Roll it into a small circle. Place the filling on the roti and cover with the edges. Seal and roll into a roti of medium thickness. Heat a tawa. Smear some ghee and roast the polis on both side, till brown spots appear. The poli will be crisp and tastes awesome when hot. It is equally good even when it comes to room temperature.
Sonali Bhogle

Ingredients :
  • 1/2 Cup Wheat Flour
  • 2 Tbsp Rice Flour
  • 2 Tbsp Finger Millet / Raagi / Nachani Flour
  • 2 Tbsp Sorghum / Jowar/ Jwari Flour
  • 2 Tbsp CornFlour
  • 2 Tbsp Finely chopped Coriander leaves
  • 2 Tbsp Ajwain ( bishop's weed)
  • 1 Tbsp White Til seeds ( sesame )
  • 1 Tbsp Hot Clarified butter / ghee
  • 1 Tsp Black Paper Powder
  • 1/2 Tsp Red Chilli Powder
  • Salt as per taste
  • Water as required
  • Oil for deep frying 

Method :
Mix all flours in a bowl. Add Clarified butter, Ajwain,Sesame seeds,Coriander , salt, Red chilli powder,Black paper powder.Then add water as needed and  make tight dough Set the dough aside and cover with a damp cloth. Let the dough rest for 15-20 minutes.Then divide dough into small ball,roll it and make light marks with Fork.Deep fry in oil and serve hot / cool.You can store them in Air tight container for 4-5 days.
Sonali Bhogle
Kalakand / Malai Barfi is very traditional and delicious dessert, made with milk. Its soft and grainy in texture.

  • 8 cups omilk
  • 1/2 cup sugar
  • 2 to 3 Tsp lemon juice (for making paneer)
  • 2 Tsp Curd
  • 1 Tbsp Chopped Dry Fruits for Grnishing
  • Silver Foil ( Optional)
Method :

Making Paneer:

     Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Then add Curd..The curd will start separating ,turn off the heat.Once the milk fat has separated , drain it using a strainer line with cheesecloth, or muslin cloth.Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

    Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.Pour it over greased plate keeping about half inch thick.

Garnish with Silver Foil and Dry Fruits pieces.Let it cool for about one hour. Cut the kalakand in squares and serve

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