WANGI PANCHAMRIT
Ingredients
1 kg brinjals
1 tbsp coriander seeds
2 tbsps sesame seeds
1/2 dry coconut
12 dry red chillis
1 tsp garam masala
1 marble-sized ball of tamarind pulp
1 tbsp jaggery
For tempering:
Mustard seeds,
Curry leaves
1 tbsp oil
Salt to taste
Procedure
Give a lengthwise cut on the brinjals for the stuffing. Except jaggery and tamarind, grind together all the remaining ingredients and fill it in the brinjals. Heat some oil, add mustard seeds and curry leaves. Add the stuffed brinjals. Add some water and cook till soft. Add tamarind pulp and jaggery. Season with salt.
KATACHI AMTI
Ingredients
2 cups gram water
2 tsp tamarind
1 tsp sugar
1 tsp red chilli powder
1 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1 finely chopped onion
2 finely chopped tomatoes
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Few sprigs coriander leaves
1/4 tsp turmeric powder
2 tsp grated coconut
2 green/red chillies, cut into four
1 sprig curry leaf
3 tsp oil/butter
Salt to taste
A pinch of hing
Procedure
In a pot, heat 3 teaspoons oil/butter. Add the mustard, cumin, chillies and curry leaf and the pinch of hing. Add onions and then tomatoes and fry for a few minutes. Soak the tamarind in a cup of water. Add tamarind water and gram water. When it comes to boil, add sugar, salt, all the spices. Put in the coriander leaves and coconut. Serve hot as a soup or along with a rice preparation as curry.
KAJU CHI POLI
Ingredients
Cashewnut (powdered) 2 cups
Castor sugar 1 cup
Maida 2 cups
Ghee 1 tbsp
Oil 1 small bowl
Salt to taste
Butter for serving
Procedure
Soften the ghee with your hand and add sugar in it. Then add powdered cashewnuts and knead it properly. Make nearly 14 balls. Now add 1 bowl of oil in 2 cups of white flour (maida), add a pinch of salt and little water with fingertips, knead well to make an elastic dough. Make nearly 14 balls.
Now pat the maida ball in your hand to make it flat, now putt he cashewnut balls in
your hand to make it flat, now put the cashewnut balls in middle and seal it. Now roll on a dusted board to make small chapaties. Roast on slow fire apply butter on top. Serve them with melted butter.
SARANGYA CHE BHUJANE
Ingredients
Onions (chopped) 1 nos.
Ginger (finely grinded) 1/2 inch
Garlic (finely grinded) 5 flakes
Hing a pinch
Turmeric powder 1/4 tsp
Salt to taste
Oil 2 tbsp
Corriander leaves few sprigs
Green chillies (finely cut) 2 nos.
Pomfret 6 pieces
Procedure
Mix the onions, corriander leaves, green chillies, red chilli powder, hing, ginger, garlic, haldi powder and salt. With the help of finger tips. Put oil and mix well then add 1/2 cup of water and put it on fire. Now add the fish pieces and cook till the fish is done. Serve hot.
PRABHU VADA
Ingredients
Rice flour 1 cup
Udad flour 1/4 cup
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp (2 pinch)
Jeera powder 1/2 tsp
Green chilli (chopped) 2 nos.
Salt to taste
Oil for frying
Procedure
Mix all the ingredients in hot water to make a soft dough. Now make small roundels of the dough and roll them flat in the size of puri. Fry them till golden brown. Serve hot.
BATATYACHI POPATI
Ingredients
Potato 500 gms
Onions (chopped) 100 gms
Fresh grated coconut 50 gms
Chilli powder 1 tsp
Jeera powder 1 tsp
Turmeric powder 1/4 tsp
Ginger 1 inch piece
Tomatoes (sliced) 100 gms
Green peas 125 gms
Salt to taste
Oil 2 tbsp
Procedure
Clean and peel the potatoes and cut into thick slices. Take oil in a vessel and fry the onions till golden brown. Then add the potatoes, tomatoes along with other ingredients. Cook till done. Serve hot.
PRABHU CHICKEN
Chicken (curry cut) 1 kg.
Giknger garlic paste 4 tsp.
Onions (slice) 3 nos.
Oil 3 tsp
Dried coconut 1/4 nos.
Sesame 1 seeds 1 tsp
Poppy seeds 1/2 tsp
Red chillies 6 nos.
Turmeric powder 1/4 tsp
Chinnamon 2 sticks
Cloves 4 nos.
Masala elayachies 3 nos.
Black pepper few nos.
Dhania (whole) 1 tsp
Jeera (whole) 1/2 tsp
Salt to taste
Method
Put 1 tsp of oil in a frying pan and fry dried coconut, red chillies, sesame seeds poppy seeds, 1 onion, cinnamon, cloves, elayachi, black pepper, dhania and jeera. Roast them properly. Then grind them properly. In a pot or cooker put 3 tsp of oil and fry the remaining onions. Addthe chicken pieces, ginger garlic paste and turmeric powder. Cook for few minutes. Now add the grounded masala, salt and 2 cup of water and cook till the chicken is cooked. Serve hot.
