Boiled Peanuts

Just clean, remove mud, pressure cook with plenty of salt.......and enjoy.......

Lal Bhoplyachi Upvas Kheer / Red Pumpkin Kheer

Time 10 min

Ingredients

Peeled grated red pumpkin/lal bhopla 1 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste

Warm full fat milk 2-3 cups

Ghee 1 tbsp  

Almond and Pista sliced  1 tbsp

Method

Heat ghee in thick bottom pan. Add grated pumpkin. Stir well. Then add warm milk. Mix well. Cook for 7-8 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for other 4-5 min. Serve hot. 

French Fries in Indian Style

Time 15 min
Ingredients
big size potatoes 2
Oil for frying
Salt to taste
Water 6-7 cups
Alum 

French fries cutter

Method
Peel off potato make french fries with the help of cutter or if you dont have then do it with knife. It should be 1/2 inch in width and length depend on your size of potato. 
Heat water in pan, after it boils add salt and fries. Then insert alum in water and move your hand in circular fashion, then immediately remove alum. Stir well for 2-3 min. Then switched off the flame. Remove slices from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Water should get removed. Allow it to cool for 5-6 min.
Then heat oil in kadai. After oil gets hot then add fries and fry till becomes crispy. The flame should be constantly medium high throughout procedure. After it is removed from kadai keep it on tissue paper to remove excess oil. Sprinkle salt & pepper and serve.

Upvasache Ratalache Vade / Sweet Potato Vade

Time 30 min

Ingredients

Sweet potatoes boiled, peeled and smashed 1 cup

Green Chilies 2

Curry leaves 3-4

Coriander 1 tbsp

For tempering

Oil 1 tsp

Cumin Seeds 1/4 tsp

For Batter

Shingada peeth 1/2 cup

Salt to taste

Pinch of baking soda

Method

Heat oil in pan. Then add cumin seeds, curry leaves, green chilies. Then add chopped coriander and salt to taste. Immediately switch off the stove.  Keep in mind to do tempering using low flame. Then add potatoes. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.

To make batter add shingada peeth, salt, water and pinch of baking soda. Make batter not too thin or thick.

Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown. Serve with coconut chutney and fried chilies.

Sweet Potato Pancake / Upvasachi Ratal Poli

Time 10 min
Ingredients
Shingada peeth / flour 1 cup
Peeled and grated sweet potato 1/2 cup
Sugar powder 2 tbsp
Cardamom powder 1/2 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 on tava till golden brown using ghee.

Sabudana with Curd

Time 2 min

Ingredients

Sabudana 1/2 cup

Thick curd 1 cup

Sugar 3 tsp

Method

Soak sabudana overnight by adding 1 tbsp more water than required. so that sabudana becomes very soft.
Mix dahi with sugar, add soaked sabudana refrigerate it for 1/2 hr and thne serve. 

Bhagar Sheera

Time 15 min

Ingredients

Bhagar 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/2 cup

Hot water  1 cup or more

Pinch of salt 

Ghee 2 tbsp  

Cashewnut, kismis 1 tbsp

Method

Heat ghee in kadai, add bhagar, pinch of salt. Roast in ghee for 5-6 min till bhagar turns light golden in colour. Then add cardamom powder, hot water, cook by covering lid for 4-5 min. Then add sugar and dry fruits, mix well cover with lid. Cook for 3-4 min. Serve hot. 

Tip

Do not add sugar with water otherwise bhagar will not get cooked properly. So first add water, let bhagar to  cook and then add sugar.

Spicy Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1/2 cup

Red chili powder 1/4 tsp or more

Cumin seeds powder 1/2 tsp

Ghee 1 tbsp

Finely chopped coriander 1 tbsp

Salt to taste

Method

Soak sabudana overnight in sufficent water.
Heat ghee in pan, add cumin seeds, after it crackles, lower the flame. Add red chili powder, then immediately add soaked sabudana mixed with coriander and salt. Mix well. Just keep on low flame for 2-3 min. Turn off flame, and serve with dahi or as it is.

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Batata Chivda / Farali Chivda

Time 10 min
Ingredients
Potatoes 1 medium size
Oil for frying
Cashew nuts 2 tbsp
Kismis 1 tbsp
Chopped green chilies 2
Powdered sugar 1 tbsp
Cumin powder 1/4 tsp
Salt to taste
Water 5 cups
Alum 

Method
Peel off potatoes. Grate with grater of big holes. Heat water in pan, after it boils add salt insert alum in water and move your hand in circular fashion, then immediately remove it. Then add potato hash. Stir well for 2-3 min. Then switched off the flame. Remove hash from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Keep it for 30 min. Then heat oil in kadai and fry till becomes crispy. After it is removed from kadai keep it on tissue paper to remove excess oil. 
In the same oil fry cashew nuts, kismis and green chilies. In a mixing bowl mix potato hash, cashew nuts, green chilies and kismis. Then sprinkle cumin powder, powdered sugar and salt. 

Tip
This chivda will not be very crispy because sun dried potato hash is not used. 
U can use sun dried potato hash and deep fry. 
Instead of green chilies you can use red chili powder. 

Masala Kaju

Time 10 min
Ingredients
Cashew nuts / Kaju 1/2 cup
Ghee for frying
Salt to taste

Method
Fry cashew nuts / Kaju till golden brown in colour on low flame. After it is removed from frying pan keep it on tissue paper to remove excess oil. Sprinkle salt and serve.

Potato Wafers / Potato Chips

Time 10 min
Ingredients
Potatoes 1 medium size
Oil for frying
Salt to taste
Water 5 cups
Alum 

Method
Take out slices of potatoes. Heat water in pan, after it boils add salt insert alum in water and move your hand in circular fashion, then immediately remove it. Then add potato slices. Stir well for 2-3 min. Then switched off the flame. Remove slices from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Keep it for 15-20 min. Then heat oil in kadai and fry till becomes crispy. After it is removed from kadai keep it on tissue paper to remove excess oil. Sprinkle salt and serve.

Sweet Lemon Pickle / Limbache Gode Lonche

Time 15 min
Ingredients

Lemon 14 medium size with thin skin 
Sugar 1 kg 

Chili powder 3/4 cup
Asafoetida 1/2 tsp
Turmeric powder 2 tsp
Salt 3/4 cup
Water 1 cup for making syrup

Method
Wash the lemons and wipe them dry using a dry cloth. There should not remain a single drop of water otherwise the pickle will not last long. Squeeze out the juice of 2 lemons to get approximately 2 tsp of lemon juice. Cut the remaining lemons into quarters. Keep it aside. Take lemon quarters in a sterilized glass jar. In a separate sterilized bowl mix together the lemon juice, salt and turmeric powder. And pour this mixture over the lemons. Mix well. Cover the jar with a lid and place it in dry place for 8 days. Toss the contents of the jar after every 2 days. In a thick bottom pan take sugar and water make sugar syrup (Ektari paak). Let it cool. In sugar syrup add chili powder and asafetida. Mix well. Now take lemon in jar, pour sugar syrup onto it. Mix well. Transfer this into sterilized jar, cover the lid. It takes 2-3 months to remove the bitterness of lemon. This pickle can be stored for up to 1 year in a cool dry place or better to keep in the refrigerator.

Sabudana Kheer

Time 20 min

Ingredients

Full fat milk 2 cups

Sabudana 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Water 1/2 cup

Method

Soak sabudana overnight in sufficient water.

Heat thick bottom pan, add water, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add milk, sugar and cardamom powder. Cook for 6-7 min. Serve hot.

Red Pumpkin Bhaji / Lal Bhoplyachi Bhaji

Time 5 min

Ingredients

Red pumpkin (peeled and cut into cubes) 1 cup

Green chile's 2 

Cumin seeds 1/4 tsp

Oil 2 tsp

Salt to taste

Method

Heat the oil in pan. Add cumin seeds. Then add chopped green chilies, pumpkin, salt and 1-2 tsp water. Cook for 5-6 min till it is done. It doesn't need water. It gets cook immediately.

Sweet Potato with Curd

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Curd 2-3 tbsp

Method

Peel off sweet potatoes, cook in pressure cooker for 3 whistles. Allow it to cool. Then smash sweet potatoes mix with curd. Mix well. U can even add 1 cup of buttermilk instead of curd. 

Sweet Potato Fry

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Peel off sweet potatoes, make medium slices. Apply chaat masala, salt, rub on all slices, keep it aside for 10 min. Sprinkle the cornflour on slices, Shallow fry till it turn golden in colour.

Tip

U can use, pepper powder instead of chaat masala and can eat at the time of fast.

Upvas Bhajni Thalipeeth

Time 20 min

Ingredients

Upvas bhajni flour 1 cup

Boiled potato 1/2 cup

Boiled sweet potato 1/2 cup

Roasted groundnut powder 1 tbsp

Chopped green chilies 2-3

Chopped coriander 2 tbsp

Lemon juice 1 tsp

Water 1/4 cup or more

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 the thalipeeth on tava till golden brown using ghee.

Varai Idli / Upvasachi idli

Time 30 min

Ingredients
Varai / Bhagar 2 cups

Warm water 1 cup

Curd 1 tbsp

Cumin seeds 1/4 tsp

Green chilies 2

Salt to taste

Oil 1-2 tsp

Method

Clean Varai. Then soak in warm water for atleast 3-4 hrs. Then add curd, cumin seeds, green chilies, salt and blend in blender to make a paste. Keep this batter for fermentation for 2 hrs. (If you like the khatta taste u can keep it longer). Grease mini idli patra with oil, pour idli batter, steam for 15 min. Serve hot with coconut chutney.

Tip

The idlis will not be spongy as rice idlis because we do not add poha or urad daal. 

Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1 cup

Boiled potatoes 1 medium size

Roasted groundnuts powder 2 tbsp

Green chilies 3-4

Cumin seeds powder 1/2 tsp

Ghee 2 tbsp

Lemon juice 1/2 tsp

Coriander 1 tbsp

Sugar 1/2 tsp

Salt to taste

Method

Soak sabudana overnight.
Heat ghee in pan, add cumin seeds, after it crackles, add green chilies, fry for a minute, then add soaked sabudana, cut potatoes, groundnut powder, salt, sugar. Mix well. Then add lemon juice, mix well. Do not cover with lid otherwise khichadi will become sticky. Just keep on low flame for 3-4 min. Turn off flame, garnish with coriander and serve with dahi