Kothimbir Vadi

Yet another famous Maharashtrian finger food, "Kothimbir Vadi" (Coriander fritters) Kothimbir is marathi word for coriander leaves. This snack is easily available in most of the food shops in Maharashtra. This is used by making 'Besan' (chickpea flour) 
The vadis are deep fried after steaming them. I did not fry the vadis, instead I served them after it was steamed.

Ingredients
1 cup chana dal (soaked in water for 6-8 hrs)
2 tbs ginger-garlic paste
2 green chillies (finely chopped)
2 cups of finely chopped kothimbir
citric acid a pinch
garam masala 1 tsp 
poppy seeds 2 tsp
salt as per taste
sugar 1/2 tsp

Method

1. Grind the pre-soaked chana dal in a mixer. Do not make a very thin paste.
   
2. Add ginger garlic paste, green chillies, sugar, salt, garam masala, poppy seeds and finely chopped kothimbir. Add citric acid and mix well.
3. Steam the vadis in a pressure cooker or a pan for 10-15 minutes. Let it cool down completely. Remove the 'Kothimbir vadi' and cut it into small pieces.
4. It can be eaten immediately or you can deep fry the vadis.Serve with tomato sauce or any chutney of your choice.
   
   
   
   
   
   

 *Kothimbir - coriander leaves
* Besan- chickpea flour

Serves 4-5 persons

Lasun Mirchi thecha (garlic & green chilli chutney)

'Thecha' is a popular chutney kind of a dish prepared using green chillies, garlic and oil. It is prepared in the rural parts of Maharashtra. It goes well with rotis, breads. One can put oil or ghee with 'thecha' as it is very spicy chutney

Ingredients
1 cup garlic
1 cup green chillies (spicy chillies)
coriander leaves very few (optional)
oil for frying- 2 tsp
salt as per taste

Method

1. Heat oil in a kadhai or a wok. Peel garlic and add the garlic and green chillies. Fry till garlic changes its colour. Add coriander leaves (if you want the spicy taste to come down a bit)
2. Blend all the 3 ingredients (coriander leaves, garlic and green chillies) with salt in a mixer or use the mortar & pestle to pound it with your hand.
   
   Shelf life of 'Thecha' is about a month if refrigerated

Tomato Saar

Enjoy this hot 'tomato saar' on a rainy day.. 'Tomato saar' is similar to tomato soup, but the only difference is we use tempering in 'tomato saar'. It is commonly done on many festivals in Maharashtra. This is my treat to my family on a nice rainy day!!

Ingredients 
Red tomatoes 4 large

hing 1/4 tsp
cumin seeds 1tsp
curry leaves 4-5 (for tempering)
garlic cloves 2-3
ghee 2-3tsp
ginger  1inch
green chilies 2
salt as per to taste
sugar 1 tsp
turmeric powder 1 tsp
coconut milk 4-5 tbs
chopped coriander leaves for garnish (as required)
 
Method

1. Boil tomatoes till soft.Remove the skin and puree tomatoes in a grinder.
2. Add water to this puree as per the desired consistency. Add salt and sugar and let it boil over medium heat. 'Tomato saar' is almost ready. (Tempering needs to be done separately)
3. Make a paste of green chilies, garlic and ginger. Add it to the 'Tomato Saar' as per your taste. If you want to make the 'saar' spicy, add more of the paste.
4. For tempering, heat a small pan. Add 2-3 tsp ghee. When the ghee is heated, add cumin seeds, hing, turmeric powder , curry leaves. Add coconut milk and stir well.
5. When 'tomato saar' starts boiling, pour the hot tempering over it. Stir well and simmer for 5 minutes.
6. Garnish with lots of coriander leaves and serve hot with rice. Goes well with parathas. Can be served as soup too!

Serves- 4 ppl

Strawberry yogurt

'Beat the Heat'  is the mantra these days! With the mercury rising day by day, everyone will surely enjoy this cool strawberry yogurt. Replace strawberry with fruits of your choice like mango, kiwi
Ingredients (2 - 3 serving)
1/4 kg homemade curds
1 cup strawberries + extra to garnish
Sugar 1/4 cup (preferably powdered)

Method

1. Make hung curd by using a muslin cloth- Pour the curd in the muslin cloth and hang it to a tap for 4-5 hrs or overnight.
2. Wash the strawberries and remove the stalks. Blend the sugar and strawberries together. Add the hung curd and blend again.If the mixture is too dry add little milk to it to make it a smooth paste like consistency. Chill for good 2-3 hrs. Serve chilled with cut strawberry pieces.

Chocolate cupcakes with chocolate icing

I'm currently in my homecity, Pune.I love catching up with my family and friends here. I baked these cupcakes for most of my friends here and they enjoyed it a lot! You just cant go wrong with these cupcakes..Give it a try and you will enjoy baking it for your loved ones

Ingredients

For cupcakes

200 gms plain flour

200 gms caster sugar

100 gms unsalted butter, softened

2 tsp baking powder

1 tsp salt

4 tbs cocoa powder

150 ml milk 

1 tsp vanilla essence

3 eggs

For icing

100 gms unsalted butter, softened

175 gms gms icing sugar

25 gms cocoa powder

sugar sprinklers (optional)

Method

Preheat oven to 180 degree C. Sift the flour, baking powder, and cocoa powder into a bowl. Add sugar, salt and butter. Mix until it resembles fine breadcrumbs.  

In a separate bowl, whisk together eggs, milk, vanilla essence until well blended

Slowly pour in the eggs mixture to combine. Gently whisk until smooth. 

Place the paper cupcake cases into the trays. Carefully spoon the mixture into the cases, filling each only only half full.

Bake for 20-25 minutes until lightly coloured. Check with a toothpick, by inserting it in the muffin- it should come out clean.  Leave for few minutes, then transfer the cupcakes on a wire rack to cool completely.

For icing, beat together the butter, icing sugar, and cocoa powder until smooth.

Transfer the icing into a piping bag and pipe onto the cupcakes. Decorate the cupcake with the sugar sprinklers of your choice.

One more variation to the above cupcakes which I baked for my daughter's 3rd birthday are Strawberry cupcakes with pink icing!

Strawberry cupcakes with pink icing

Use all the above ingredients for cupcake expect for the cocoa powder. Instead, use 3 tbs of strawberry crush (add to the egg mixture)

For the icing use 3-4 drops of food colour to make it pink in colour.

** These cupcakes can be stored upto 3 days in a airtight container

Amrakhanda

A mango flavored 'Amrakhanda' (mango flavoured hung curd) is a popular sweet dish in Maharashtra and prepared on the day of 'Gudi Padwa', which is the new year for Maharashtrians. It is a sweet dish which is best enjoyed on this particular day with fried puris. The mango puree is mixed with sweetened Shrikhand (hung curd). I have added small mango pieces to this Amrakhanda to give it a different twist.

Ingredients
home made Curd 1 Ltr 
1.5 cup powdered sugar
1 cup Alphanso mango pulp
saffaron 1 tsp ( mixed in 2 tbs of milk)
1 Alphanso mango cut into small pieces

Method 
Take a muslin cloth and put curd tightly in that cloth for whole night

Next morning, remove the hung curd in a large mixing bowl and add all other ingredients expect mango pieces and keep stirring for 10 mins unless it is properly mixed. Mix the saffron in this amrakhanda. Use a hand blender to make a smooth paste.

Garnish with mango pieces. Store in refrigerator and serve with hot puris.

Corn Chatpata

A quick snack! All you need is corn kernels, rest all the ingredients are easily available at home

Ingredients

Corn kernels (canned) or fresh corn 200 gms
Onion medium size 1 (finely chopped)
Amul butter 2 dollops
chat masala 1 tsp
coriander leaves (for garnish)
red chilli powder 1/2 tsp
lemon juice 1 tbs
salt as per taste


Method

1. Melt butter in a pan. Add finely chopped onions. Saute for 2 minutes. Add corn, lemon juice, salt, red chilli powder, chat masala and salt. Ready to serve! 
2. Enjoy this quick snack
   
   * If you are using fresh corn you will need to boil the corn for 5 minutes or use a pressure cooker and cook for 2-3 whistles.
3. Can be served as corn canapes as shown below-