Toorichya Danyanchi Amti

This amti is a typical Maharashtrian recipe from  Nagpur. It is made from 'toorichya shenga' - the raw toor dal get from vegetable market during winters.It is a part of wharadi cuisine from the east of Maharashtra.

Ingredients 

1. 1 cup raw toor dal
2. 1 medium tomato (chopped)
3. 6 medium cloves of garlic
4. 2 spring garlic(finely chopped)
5. 2-3 green chillies
6. 2-3 red dried chillies (the round kashmiri red chillies )
7. 1 tsp cumin seeds (jeera)
8. 1 tsp mustard seeds
9. 1 tsp cunin powder
10. 1 tsp corainder seed powder
11. 1/2 tsp asafoetida (hing)
12. 1/2 tsp turmeric
13. 2 tbsp freshly chopped coriander
14. 3 tbsp oil
15. 1 tbsp oil
16. salt to taste

Method

1. Saute toor dal in 1 tbsp oil until soft. When it turns soft, cool it and grind it granular. Take it in another vessel and add 3/4 cup water to it.
2. Grind the garlic and chillies, keep it ready.
3. Now heat oil in a vessel. When the oil is heated, add mustard seeds. 
4. When seeds go tad-tad tad-tad, add asafoetida and immediately the chilli-garlic paste.
5. After a minute or so add tomato and turmeric - cook a bit, then add the grinded dal and water mixture. Cook well. When it is done, add the cumin powder, coriander seed powder and salt, then take off the flame and add freshly chopped coriander to it.
6. Now heat 1 tbsp oil in the tadka vessel. When heated, add cumin seeds, red kashmiri chillies and spring garlic.
7. Give tadka to the ready amti. Your done!!!

You can have this amti with jowar or bajri ka bhakri or jeera rice with raw spring onions and thecha

Your typical wharadi platter is ready. :)

Rasgullas

Imagine yourself having a pot of rasgullas in hand. . . .  taking one out . . . squeezing it a bit . . . and then straight in your mouth. . . .
Tasted it ??!!
Now you can. . . . made by you in your very own kitchen!
A few ingredients and a simple process is what it takes.

Ingredients 

1. 11/2 liter whole milk 
2. 4 cup water
3. 3 cup sugar
4. 2 tsp arrowroot
5. 1/4 cup milk
6. 2 lemons(juice)

Method

1. Boil the milk in a heavy bottom vessel.
2. While the milk is boiling, take out lemon juice in a bowl and add equal amount of water to it.
3. After the milk boils add the lemon and water mixture to curdle it.
4. When the milk curdles, separate the chenna and whey using cloth and a strainer (spread the cloth on the strainer).
5. Now keep the strainer containing chenna under running water to wash off the lemon juice.
6. Squeeze out excess of water and then place the chenna on a plate.
7. Take another heavy bottom vessel, add water and sugar to it.Let it boil.
8. While the sugar syrup is boiling we will make the rasgullas.
9. Add arrowroot to chenna and kneed it well until soft (approx. for 20 min).
10. Now make balls of this chenna of size little bigger than marbles.
11. When the sugar syrup starts boiling add the balls to it and close with a lid completely.
12. Let it cook an a high flame for about 20 min. Then take it off the flame.
13. Rasgullas are now of golf ball size but not yet ready to eat. Keep it aside for 4 hrs to allow the syrup soak in completely.
14. Rasgullas are ready!!

This mouth watering sweet is a must to have in a life-time. so keep the thought of calories and weight aside and enjoy  . . . :)

Date Coconut Rolls

Dates are rich in dietary fiber. They are also rich sources of iron, potassium, calcium, magnesium, copper and vitamins such as vitamin A & B-6.

Even then, not many people like eating dates....

This very fact has inspired me to make these rolls. 

Its very easy to make and is nutritious.

Ingredients 

1. 1 cup dates(deseeded & finely chopped )
2. 1/2 cup coconut (fresh & grated) 
3. 2 tbsp. pure ghee
4. 1 tbsp. powdered sugar
5. 1/4 cup crushed dry-fruits(cashew and almonds) 
6. 2 tbsp. milk powder(sweetened)
7. 2 butter papers

Method

1. Heat 1 tbsp ghee in a heavy bottom pan. Add the dates and cook well in ghee until soft.
2. When the dates become soft, turn off the flame and let it cool.
3. While dates are cooling heat another pan, add the grated coconut directly and dry off the moisture.
4. Now take it out on a plate and mix powdered sugar, dry-fruits and milk powder.Our coconut is ready!!
5. After the dates cool down, process it in a mixer-grinder.
6. Apply ghee on both the butter papers. Place the dates on 1 butter paper and another on it. Roll out the dates evenly like chapati about 1 cm thick. Then remove the upper butter paper and cut the chapati in a square shape.
7. Now spread the coconut mixture on it. Roll it and bind properly (roll it the way we roll our chart-papers).
8. Wrap the roll in the butter paper and refrigerate this for an hour or so.
9. The rolls are ready now. Whenever u need it just take it out and cut thin slices.

Date Coconut Rolls are very good for winters. Two Slices with a glass of milk make a good breakfast in a hurry.....

:)

Roti Tadka

Sometimes we wonder what should be done of the extra food made yesterday. Throwing it away pinches us a bit. Here's a solution for those roties.
This recipe clears up the stale extra roties and also makes a yummy breakfast!!

Ingredients

1. 5-7 roties
2. 1 onion(finely chopped)
3. 1 tomato(finely chopped)
4. 1 stick of curry leaves 
5. 4-5 green chillies(cut into halves)
6. 11/2 tbsp coriander(finely chopped)
7. 1/2 tsp. turmeric
8. 1/2 tsp. mustard
9. 2-3 tbsp. oil

Method

1. Crumble the roties into very small pieces. You can use the grinder.
2. Heat oil in a kadhai. When the oil is heated add the mustard, it goes tad-tad, tad-tad....
3. Add the curry leaves and  chillies
4. After some time add the onions, when they turn pink add the tomatoes and turmeric. Let it be for 5 min.
5. Now add the roties. Just sprinkle some water on them, this makes them a bit soft.
6. Cook for about 10 min then add salt.
7. Garnish with coriander. 

Delicious!! Your Roti Tadka is ready. Serve with lemon pickle. 

Enjoy :)