Sonali Bhogle

Ingredient :
  • 250 gm Okra
  • 2 tbsp Besan
  • 2 tbsp Rice floor 
  • 1.1/2 tsp Red chilli powder
  • Salt to taste
  • Oil for deep frying
  • Water if required

Method :
Wash Okra, Dry it out and cut into thing vertical pieces.

Mix cut okra with besan , rice floor, red chilli powder, salt. Add little water if required.

Heat oil in pan and deep fry okra till it become crispy.

Serve .

Sonali Bhogle

Ingredient :
For Stuffing :

  • 1/2 Cup Grated Dairy Milk or Dark Chocolate
  • 1/2 Cup dessicated Coconut.
  • 2 tbsp finely chopped Cashew nuts
  • 2 tbsp finely chopped almonds
  • 2-3 Tbsp Drinking Chocolate Powder
  • 2-3 Tbsp Powdered Sugar
  • 2 Tbsp Butter
For outer Covering :
  • 1 Cup All purpose flour (Maida)
  • 1 Tbsp Butter
  • 1/2 Cup Powdered Sugar
  • 2 Tsp Drinking Chocolate Powder
  • Water as required.
Method :
For stuffing, in a bowl take all above ingredients and mix them well and keep aside.
Now for outer covering, in a bowl mix All purpose flour, powdered sugar, drinking chocolate,butter and add water little by little to make a dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth.
Now divide dough into small ball, Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle of puri size..Deep fry in oil.Garnish by dusting drinking chocolate Powder and melted chocolates and serve.

Sonali Bhogle

Ingredients :
  • 2 Eggs
  • 1 tbsp Finely Chopped Coriander leaves  
  • 1 finely chopped onion
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste

Method :

Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.
Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. Slowly flip over and cook the other side for about 10-12 seconds.

Slide the omelet onto a plate and serve with bread or buns.

Sonali Bhogle

Ingredients :
  • 1 1/2 cup Basmati Rice
  • 1 Cup grated beetroot
  • 1 cup Fresh or frozen grated  ccconut
  • 1 1/2 tbsp Sugar
  • 6 tsp Ghee
  • Cardamom powder to taste
  • 1 inch Cinnamon stick
  • 3 to 4 Green Cardamom
  • 5 to 6 Cloves
  • Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked

Heat 3 tsp ghee in a pan, add whole spices, add beetroot, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, cover and cook on low heat for 15 minutes

Open cover after 10 minutes, Beetroot rice is ready to serve!



Sonali Bhogle

Ingredients :
  • White Sesame seeds 1 cup
  • Jaggery/Gud 1 cup
  • Raw Peanuts 1/2 cup
  • Roasted channa daal (split and ready to eat) 1/4th cup
  • Ghee/Clarified butter 1/4 th cup
  • Cardamom powder 1/2 teaspoon

Method :

Note : This jaggery is specially called "Chikki cha gul". It is meant for making laddoos and is less brittle when cooked. You can use the regular jaggery if it not available in your local Indian grocery store.

Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle, into big pieces. Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.

Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/laddoos, 1 inch in diameter. Store in a container. Will stay for a long time.

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