Makhana / Lotus Seeds Chivda

Time 10 min

Ingredients

Makhana 2 cups

Chopped green chilies 2-3

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Asafoetida 1/4 tsp

Powdered sugar 1 /2 tsp

Roasted groundnuts 2 tbsp

Dalia 2 tbsp

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add asafoetida, green chilies, fry for about 2-3 min. Then add turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add makhana, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool. Store in airtight container.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Sabudana Vada

Time 30 min

Ingredients

Sabudana 1 cup

Boiled smashed potatoes 2 medium size

Roasted groundnuts powder 1.5 tbsp

Green chilies 3-4

Cumin seeds powder 1/2 tsp

Oil for deep frying

Lemon juice 1/2 tsp

Coriander 1 tbsp

Sugar 1/4 tsp

Salt to taste

Method

Soak sabudana overnight. Mix all ingredients. Make 10-12 balls.

Take a plastic paper, apply little oil on paper. Keep one ball on it a and gently press to make a round shape of size 3-4 cm.. Deep fry in kadai. Serve with dahi or green chatney.

Spicy Puffed Rice / Kurmura / Bhadang

Time 30 min

Ingredients

Kurmura 5 cups

Crushed garlic cloves 4-5

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Asafoetida 1/4 tsp

Powdered sugar 1 /2 tsp

Roasted groundnuts 2 tbsp

Oil 3 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add asafoetida, green chilies, garlic, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add kurmura, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool.

Bhadang without chili powder : I use especially for bhel 

Rajgira Thalipeeth

Time 20 min
Ingredients
Rajgira peeth / flour 1 cup
Peeled and grated potato 1/2 cup
Roasted groundnut powder 1/4 cup
Chopped green chilies 2-3
Chopped coriander 2 tbsp
Curd 1/2 cup
Sugar 1 tsp
Salt to taste
Ghee 2 tbsp

Method

Mix all ingredients except ghee and make a dough. Keep it aside for 10 min. Make 5-6 portions, take one ball on plastic paper greased with ghee. Press the ball evenly to make round in shape like puri. Roast this thalipeeth on tava till golden brown using ghree.

Ladyfinger with Groundnuts

Time 30 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into 1 to 1.5 inch size)

Chopped onion 1 big size

Coarse paste= Garlic 4-5 + roasted ground nuts 2 tbsp + green chilies 4-5

Cumin seeds 1/4 tsp

Turmeric powder  3-4 pinch

Fresh grated coconut 3 tbsp

Oil 2-3 tbsp

Salt to taste

Coriander 1tbsp

Method

Heat oil in pan, add cumin seeds. After it pops out keep low flame. Add chopped onion fry till it turns light golden brown. Then add turmeric powder, immediately add chopped ladyfinger and fry  for 10-12 min till ladyfinger is 3/4 cooked. Then add chili garlic groundnut paste fry for 4-5 min. Then add 1tbsp water and cook for 5-6 min without lid. Then add grated coconut, mix well. Cook for 2-3 min on low flame. Stir continuously so that it do not get burn.

Cluster Beans with Grountnuts / Shengdanyachi Gawar Bhaji

Time 30 min

Ingredients

Cluster beans 250 gms (cut into small pieces)

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Groundnut powder 1 tbsp

Milk 1/2 cup

Water 1-2 tbsp

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add cluster beans. Fry and stir well for about 3-4 min. Then add 1/2 cup milk cover with lid and cook for about 10 min till beans are cooked 80 %.

Then add red chili powder/ kolhapuri kanda lasun masala, salt, fry for about 2-3 min. Keep the low flame. Then add groundnut powder and 1 tbsp water. Stir well. Then let it cook for about 10 min till its done. Keep checking the water level to avoid burning. Switch off the flame, garnish with coriander and serve hot.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking. U need to taste whether it has been cooked or not.

Fresh beans cooks fast and require less water for cooking.

If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

Bitter Gourd / Karela Bhaji with Groundnut

Time 15 min

Ingredients

Bitter gourd 3-4 medium size

Groundnut powder 2-3 tbsp

Asafoetida ½  tsp

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Coriander cumin powder ¼ tsp

Cumin seeds ½ tsp

Turmeric powder ¼ tsp

Salt to taste

Oil 2 tbsp

Method

Clean the bitter gourd. Chop into size of 2-3 inch keeping the round shape with cut at one side.

Heat oil in pan add asafetida, turmeric powder, cumin seeds and little salt. Then add cut bitter gourd. Mix well. Do not add water. Cover the lid and cook for 6-7 min till it becomes tender. Switch off the flame. Allow it to cool. In a separate bowl take Red chili powder / Kolhapuri kanda lasun chatney add groundnut powder, remaining salt, (keep in mind that u have added salt while frying bittergourd)  cumin coriander powder, mix well. Apply this mixture to cooked bitter gourd.  If possible u can do stuffing. Now heat the oil in pan, add stuffed bitter gourd, fry for about 7-8 min on low flame. Do not add water. Meanwhile stir well to avoid burning.

Tip

U need to add little more oil to avoid adding water. If u add water its taste differs so I avoid.

3 in 1 Chutney

Time 15 min

Ingredients

Grated dry coconut 1 tbsp

Roasted groundnut powder 1 tbsp

Grated garlic cloves 1 tbsp

Red chili powder 2 tsp

Salt to taste

Method

Mix all ingredients well. Tastes good with different snacks. Use air tight container to keep the chatney, so that aroma remains. To increase the shelf life of chatney u can roast grated coconut in pan for about 3-4 min on medium flame.

Masala Groundnuts

Masala Groundnuts

Time 10 min
Ingredients
Groundnuts 150 gm (1 cup )
Red chili power 1/2 teaspoon
Lemon juice 1/2 teaspoon
Chaat masala 1/2 teaspoon
Oil 1/2 teaspoon

Method
Take groundnuts. In microwave heat it for 4 min  (900 watt)
Allow it to cool for a while and then remove the cover of groundnuts, apply little oil with the brush on groundnuts, then apply chaat masala, salt, chili powder. Then sprinkle the few drops of lemon juice. Mix it well and eat.

Tip
This masala groundnut can be eaten as it is or can be used for making dabeli. I especially like to eat when i am fasting.