Mix it up
Ingredients : Sprouted Mix Pulses (Math, Green Peas, Desi Chana, White Peas)-2 Cups, Oil-1 Tablespoon, Garlic-5 to 6 Cloves, Ginger-Large Piece, Green Chilies-2 Nos., Onion-2 Nos., Tomatoes- 2 nos., Neem-5 to 6 leaves, Turmeric-half teaspoon, Salt-as per taste, Kashmiri Red Chilli-2 tsp, Coriander-1 tsp, Garam Masala-1 tsp For Mixed Spices: Whole Coriander-2 tsp, Fennel-1 tsp, White Sesame Seeds-1 tsp, Cloves-4 to 5, Cinnamon-small piece, Dry Red Chillies -2 nos., crushed copra-2 tbsp For Serving: Finely chopped Onion, Coriander, Lemon Juice, Paun Method: Boil the sprouted beans with salt and turmeric. Roast the ingredients for misal masala on low heat and crush them in a mixer. Take a bowl and mix copra powder in it. Make a paste of ginger, chillies and garlic. Now heat oil in a pan and saute rai, cumin, asafoetida and ginger-chilli, garlic paste. Add sweet neem and chopped onion and saute till it changes color. Mix chopped tomatoes, turmeric, coriander, red chilli powder, salt and garam masala. Now add boiled beans and ground spices. Pour water as required and let it boil well for fifteen minutes. Take the misal in a serving bowl and serve with chopped onion, coriander, coriander and a squeeze of lemon juice.
Thalipeeth
Ingredients: Millet flour-half cup, wheat flour-half cup, millet flour-half cup, rice flour-half cup, chickpea flour-half cup, chopped onion-1 piece, ginger-garlic-chili paste-1 tsp, try- 1 tsp, Sesame seeds-1 tsp, Turmeric-1 tsp, Red chilli powder-1 tsp, Coriander seeds-1 tsp, Salt-to taste Chopped Coriander-4 spoons, Chopped Fenugreek-4 spoons, Water-as required, Oil-For frying Method: In a wide pot, combine all the flour, add chopped onions, ginger-chili-garlic paste, ajmo, sesame seeds, fenugreek seeds, Mix coriander and all dry spices. After mixing well, add water as needed and make a little loose dough. Prepare thalipeeth by placing butter paper on a thin sheet and adding a drop of oil. Make a hole in the middle with your finger so that it gets cooked properly. Now take the prepared Thalipeeth along with the butter paper and place it in the pan. Separate the butter paper very slowly. Put oil on medium heat and fry both sides until golden brown. Making and baking Thalipeeth like this requires some patience and practice. If you don't want to do it this way, you can add more water and make a pudla-like pudding and spread it. But try to make it like this as far as possible. Serve thalipeeth with curd and thecha for breakfast.
Drink saffron
Ingredients : Buttermilk-2 cups, Brown sugar-3 spoons, Kesar Shrikhand-half cup, Cardamom powder-half spoon, Nutmeg powder-half spoon, Saffron-5 to 6 strands Garnish: Almonds-pistachio slices, fresh rose petals Method : Above Take all the mentioned ingredients in a pan and mix well with a blender. Mix the saffron threads with some freshly boiled milk and pour it. Keep the prepared piyush chilled in the fridge. Pour chilled Piyush into a serving glass and serve garnished with almond-pistachio slivers and rose petals.
Maharashtrian pithal
Ingredients: Yogurt-1 cup, gram flour-4 tbsp, green chili-1 no., neem leaves-5 to 6, oil-1 tbsp, rai-half tsp, cumin-half tsp, hing-chapti, turmeric-sp, salt -As per taste, chopped coriander-2 tsp, chopped green garlic-1 tsp, chopped fenugreek-1 tsp, chopped green onion-2 spoon, chopped tomatoes-1 piece, chopped capsicum-2 spoon Method: Mix chickpea flour in curd and pour one cup of water and mix well. Heat oil in a pan and add rai-cumin-asafoetida, chopped green chillies and neem. Saute green garlic, capsicum and green onion. Now pour gram flour mixed buttermilk and add salt, turmeric and coriander as per taste. Finally sprinkle coriander and serve hot with pithalo phulka roti.
Aluchi Thin Bhaji
Ingredients: Fenugreek leaves-1 cup, gram dal-1 cup, oil-1 tbsp, fenugreek seeds-chopped, groundnuts-2 tbsp, green copra crushed-1 cup, chopped green chillies-2 pcs, water-2 cups, chickpea flour -2 tbsp, tamarind pulp-1 tbsp, chopped jaggery-2 tbsp, red chilli powder-1 tbsp, hot Spices-half teaspoon, Salt-as per taste, For Waghar: Oil-1 teaspoon, Rye-half teaspoon, Cumin-a teaspoon, Asafoetida-chopped, Neem leaves-7 to 8, Turmeric-a teaspoon, Red chili powder-a teaspoon, Chopped Coriander Method : First soak gram dal and groundnut in hot water for half an hour. Also soak the tamarind for half an hour. Wash and dry the coriander leaves and chop finely. Heat oil in a pan, add fenugreek seeds and chopped fenugreek leaves and fry. Now add soaked groundnuts, gram dal, green chillies, grated green coconut and water to it, cover and let it cook on low heat. Once the gram dal has spluttered, add gram flour, mix well and press it a little with a spoon. Now pour tamarind pulp, jaggery, garam masala, red chillies, salt and a cup of water in it and let it cook for four to five minutes without a lid. Now put oil in the pan and put all the ingredients of the pan in the pan and mix well. Garnish with coriander and serve in a serving bowl.
Amti-Rice
Ingredients: Boiled Tuwerdal-half cup, Oil-3 tbsp, Rye-1 tbsp, Cumin-half tsp, Asafoetida-chopped, Dry red chillies-2 pcs, Sweet neem leaves-5 to 6, Turmeric-pa spoon, Red chilli powder- Pa spoon, coriander-1 spoon, salt-as per taste, jaggery-1 spoon, chopped tomato-1 Nang, grated green coconut-2 tsp, tamarind pulp-1 tsp, water-as required, chopped coriander-Garnish Method: Heat oil in a pan, add rai, cumin, asafoetida, dry red chillies and neem leaves in a wok. Now add chopped tomatoes, turmeric and grated coconut. Add salt, red chilli powder and coriander seeds as per taste and saute for 2 to 3 minutes. Now add boiled dal, amli and jaggery. Add water as needed and let the dal boil for 7 to 8 minutes. Garnish with cilantro in a serving bowl and serve with rice.
Image Credit: (Divya-Bhaskar): Images/graphics belong to (Divya-Bhaskar).
