Fodani bhaat (tempered rice)

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Ingredients

1.  Cooked rice 1 cup ( make sure to remove all rice lumps)

2.  Chopped onion 3 tsp

3.  Chopped tomatoes 2-3 tsp

4.  Raw/roasted peanuts 2 tsp

5.  Urad dal/ Tur daal 1 tsp

6. Curry leaves 4-5

7. Green chillies 1/2 tsp

8. Turmeric(haldi) 1/4 tsp

9. Red chilli powder (1/2 - 1 tsp)

10. Mustard seeds(mohari/rai) 1/2 tsp

11.  Cumin seeds(jeera) 1/2 tsp

12. Ghee 2 tsp 

13. Coriander chopped for garnishing.

This is just 5 minutes recipe, if you have all ingredients in place

1. Heat ghee in pan, temper with mustard seeds, jeera ,curry leaves,green chillis. When they splutter well, add turmeric, urad /tur daal, peanuts and saute for a minute.

2. Then add onion, tomatoes and red chilli powder and then when onions become translucent, add rice to it. Saute well , add salt as per taste and cover lid for a minute or so. Open and garnish with coriander. 

5 minutes .. and yummy, delicious fodani bhaat is ready.

Tip : Instead of ghee, oil can also be used, but ghee adds to flavour beautifully.

Misal Paav(zanzanit)

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Ingredients

This is mixup dish of following

1. Usal / cooked(steamed) lentil sprouts - traditionally we use matki usal(sprouted mothbeans cooked in spices)

2. Farsan / Hot mix 

3. Rassa /kut 

4. Paav/bread

5.Chopped onion,tomato and coriander and lemon slice.

Optionally, misal also contains

1. Pohe

2. Boiled potatoes.

For Usal and pohe

Ingredients

1. Sprouts of diffrent lentils or mothbeans 1 cup.

2.Chopped onion 3 tsp

3.chopped tomatoes 2 tsp

4.mustard seeds,jeera,hing,green chilli ,curry leaves,turmeric,red chilli powder

5.raw or roasted peanuts 7/8 or as you like

1. If you have very less time and want misal very quick, then just steam/pressure cook for 1 whistle  the sprouts with turmeric and salt. Make sure to remove water if any and use as is misal.

2.If you want to make in traditional way, heat oil in pan, temper with mustard seeds,jeera,hing,green chilli chopped,onion,tomato,curry leaves,peanuts ,turmeric,red chilli powder and saute for few seconds till peanuts start seeming light golden. now add (steamed/raw- i prefer raw) sprouted pulses to it. Saute properly , add salt and steam for about 2 miutes (less if already steamed). 

Usal for Misal is ready.

If you want to make pohe, first wash the pohe and strain out water and keep aside for 2-3 minutes.

Repeat step 2 as above, only instead of sprouts, add washed pohe. and do not add red chilli powder. 

With same procedure ,Pohe is ready.

For Kat/Rassa 

Refer my post Multirecipe kat/rassa.

For Misal,

In a deep plate, add usal  first. Then add pohe (optional).Add boiled cut potato pieces. Add farsan/hot mix. Add chopped onion, tomatoes, coriander leaves. Then add kat/rassa on it (just before starting to eat) and squeeze some lemon juice on it.

Enjoy this Zanzanit Misal with paav/bread.

Tandalache ghavan/dhirde (Rice pancake)

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Ingredients

1. Rice flour 1 cup
2. Sooji/Rawa/Semolina 1/4 cup
3. Chopped onion 2 tsp
4. Chopped tomato 2 tsp
5. Green chillis 2/3 chopped
6. Chopped Coriander 2-3 tsp
7. Curd/Yoghurt 2/3 tsp
8. Salt as per taste
9. Oil

Following are the steps

1. Mix all the ingredients listed above except oil.

2. Add water and bring it to little thinner consistency as in pic below

3. Heat the skillet, put little oil and spread it , so batter does not stick. Then put batter on skillet and let it cook till its get golden brown on one side, then flip it and repeat till other side also gets cooked and golden.

Yummmy... tasty rice pancake/dhirde is ready...

Tip:
Easy , Quick, Healthy.. Can be eaten with chutneys, as is, or as side dish with any vegetable. Good substitute for roti/chapati/fulka when bored or have no time to prepare them. Can be eaten as breakfast item as well :)

Adding sooji will make rice pancake more crispy

Tondli(tindora) fry

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Ingredients
1. Tondli(tindora) 250-300 gms
2. Red Chilli powder 1 tsp (or 1.5-2 tsp according to hotness of chilli powder or as you prefer)
3. Coriander (dhana) powder 1 tsp
4. Cumin (jeera) powder 1 tsp
5. Lemon juice 1 tsp
6. Potatoe 1 medium sized, cut in elongated (vertically)

For tempering
1. Mustard seeds(rai/mohari)
2. Cumin seeds(Jeera)
3. Asafotedia (Hing)
4. Green chillis with vertical slits
5. Curry leaves
6. Garlic finely chopped
7. Garam masala 1tsp
8. Roasted peanut powder/desiccated coconut 1-2 tsp
9. Coriander(kothimbir/dhania patta) for garnish

Following are simple steps

1. Wash tondli properly and cut in vertical slits as in pic above. Remove potato cover and cut in french fry style.
2. Add dhana ,jeera and chilli powder to cut tondli and potato.Also add lemon juice and mix properly.
Now leave aside for 15-20 mins.
3.Now, in heat oil in the pan, temper with mustard seeds,jeera ,hing ,curry leaves and green chillies and garlic. saute for about a minute . When raw smell of garlic goes off, add malinated mixture of tindora and potatoes. Saute for 2-3 minutes properly.
4. Now add salt , pinch  of sugar, garam masala , add a dash of water if too dry else mix properly all newly added ingredients and cover the pan with lid for 4-5 mins. Check in between that mixture does not stick to pan.
5.When almost cooked, add roasted peanut powder or desiccated coconut  whichever you like to it, mix and let it cook om medium low flame for 1-2 mins more. Garnish with coriander leaves and desiccated cococnut powder.

 This simple yet very tasty recipe is guaranteed treat for your taste buds. Sometimes even non-veg dish will take a defeat.. Just try it :)

Tip: Ensure proper tempering and crispiness in dish with garlic turning a bit golden and roasted peanut powder or coconut powder, if dish turns out watery, taste will not be that enchanting.

Alu wadi/Patra wadi

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Ingredients

1. Besan(Chickpea) flour 1 cups
2. Rice flour 1/4 cup
3. Red chilli powder 2 or 3 tsp (or according to hotness required)
4. Cumin(jeera) and coriander(dhana) powder 1 tsp each
5. Jaggery  grated 1 tsp (or according to taste or sweetness required in aluwadi)
6. Tamarind pulp 1tsp
7. Coriander leaves chopped 2 tsp (adds rich flavour. highly recommended)
8. Garlic finely chopped 1 tsp
9. Roasted peanut powder 1.5 tsp (optional, but adds crunchiness)
10. Dessciated coconut 1.5 tsp or freshly grated coconut 1.5 tsp (again optional but adds crunchiness)
11. Garam masala 1 tsp
12. Lasun(garlic) chatni 1 tsp can be used instead of garlic and desicated coconut or peanut powder
13. Tamrind chutney 1 tsp can be used instead of jaggery and tamrind pulp.
14. Salt and oil(1 tsp)
15. Most important patra/colcassia leaves

For Tempering
1. Mustard seeds
2. Cumin
3.Green chillis 2/3
4. Curry leaves
5. Coriander leaves(kothimbir/dhania patta) 1-2 tsp
6.Garlic flakes 1tsp
7.Red chilli powder
8.Salt
9.Pinch of sugar
10.Oil
11.Garam Masala 1 tsp
12.Onion(optional)

Once you have all the ingredients, it is very simple.
Following are the steps :

1. Wash col cassia leaves  and remove the leaf veins from back of the leaves. This will ensure easy rolling of leaves without breaking of leaves.
2. Mix all the ingredients mentioned above in a pot and mix with water to form batter of consistency of bhajji/pakoda. Check salt and hotness , adjust according to your taste.
3. Take a patra leaf , and with its backside front, spread the batter over it with uniform thickness.
Now place another smaller leaf on it and again spread batter over it. Repeat for 3 to 4 leaves one over the other.
4. Once, all 3/4 leaves are done, start rolling from sides so batter does not ooze out and make 1 roll out of it.
5. Repeat step 3 and 4 for other leaves to form more rolls.
6. Once all rolls are done, put them in a steamer or in a pot in pressure cooker and let it steam like dhokla /idli for about 15 mins.
7. After 15 mins turn off the heat, let it cool. Then remove the rolls and cut to form small cakes.Basic aluwadi  is done. You can eat it like this if you dont want any oil intake.

To Temper
1. Heat a little oil in pan, temper it with mustard seeds,cumin,garlic flakes,corainder leaves, curry leaves,green chillis chopped and onion chopped (if you like onion).Turn heat to lowest and add little salt, red chilli powder ,garam masala(optional) and pinch of sugar and mix well.Then add the aluwadi to it , mix thoroughly all the masala to wadis and increase heat to medium and keep stirring in between for 4-5 mins so that wadis become crunchy (which were a little wet and soft coz of steaming).

Deep Frying
The steamed wadis deep fried in oil also taste great. Then you will not need any tempering.

Yummy aluwadi/colcassia wadi is ready .  Enjoyyy !

Veg Pulao

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Ingredients

• For rice
  • 1 cup basmati or long grain rice
  • 2 cups water
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2/3 green chillis slit vertically at center(according to hotness required, as we will not be adding any red chilli powder to it)
  • 1/2 bay leaves,cardamoms(elaichi),clove(laung),cinammom stick
  • 1 teaspoon salt
• For vegetables
  • 3 tablespoons oil
  • all khada masala like bay leaves,cardamoms(elaichi),cloves(laung),cinammom stick(1/2 each)
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium sized potato, chopped into 1/2″ cubes(optional)
  • 1 carrot, chopped
  • 1 cup cauliflower, cut into small pieces
  • 1 cup frozen green peas/fresh also will do
  • 2 long sliced green peppers(optional)
  • corn (optional)
  • french beans cut
  • 1 teaspoon grated ginger
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala
  • Kaju, raisins(optional, but will make pulao rich)
• For garnish:
• 2 tablespoons minced cilantro and kajus.

Following are the steps:

1. Heat the oil in a saucepan. 
2. Add cumin seeds after cumin seeds crack add bay leaves and all other khada masala(cinamom,cardamom,cloves) and green chillis and stir for few seconds.
3. Next add the rice. Stir-fry for 2 minutes.
4. Add water and salt, bring to a boil and turn the heat to low. Cover the pan.
5. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Rice should not become sticky.
6. Next heat oil in pot,  and repeat step2. Plus add freshly grated/chopped ginger.
7. Now add cut vegetables one by one to pot in order of time required for cooking. Easily cooked veg should be added last. Else, if you have already bought cut vegetables mixed together put them together. Also add kaju and raisins. Now add garam masala powder to it. 
8. Keep cooking till vegetables become tender cooked but not mushy. Once vegetables start turning tender, put the rice cooked in the vegetables and mix thouroughly but make sure rice grains do not break. Now cover the lid on pot for 4-5 minutes on medium low flame, so flavours of veggies mix properly with rice. Garnish with cilantro(kothimbir/dhania patta) and kajus.

Tip :Generally, all superstores have ready to use cut vegetables required for pulao. It will save lot of your energy. If  one particular vegetable is not available, it is fine. You can use your choice of vegetables. Only try to have different colored vegetables, it will enhance look of pulao.

Adding green chillis is optional, but green chilli will enhance flavour. So add it according to your taste.

You can also add a little soaked saffron to enhance more flavour.

Paat wadi (maas wadi)

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Ingredients :

1 1/2 cup Besan

3/4th cup Water

1/4 tsp Turmeric powder

2 tsp Chilli and ginger paste/corasely ground 

1 tsp Cumin seeds

pinch of Hing

Mustard seeds(optional)

Corainder(cilantro/kothimbir) chopped for garnishing

Grated coconut(fresh/dessicated will also do) for garnishing(optional).

Poppy seeds(khaskhas) for garnishing(optional).

Following are the Steps :

1. Mix besan with water and mix well to form batter of consistency of batter required for pakoda/bhajji.Make sure no lumps are formed.Add little salt and pinch of sugar to it.

2. In a pot, heat oil and temper with mustard seeds(mohari)(optional), cumin seeds(jeera) and a pinch of asfotedia(hing). Then add finely chopped ginger and green chillis. saute for a minute. 

3. Then add turmeric powderore) and little salt(taking into consideration salt added bef and saute again.At this point of time, make heat medium low. Now add besan batter to it and keep stirring till point mixture starts thickening. Make sure mixture does not stick to botton of pot and lumps of uncooked besan are not formed.

4.Once the mixture thickens, cover the mixture in pot with lid and let it cook for about 3-4 minutes.
Check in between if besan has cooked. Once the besan is cooked turn the heat off. Remove the mixture from pot and allow to cool a little. Then knead dough of it.

5. Out the dough on a plain plate and roll it over to have same thickness everwhere.Garnish with coconut, corainder and khas khas(poppy seeds) if you have. Now with a knife, 
cut it in shapes you like. In Maharashtra, it is preffered in diamond shape as you can see in the pic.

Enjoy yummy patwadi at anytime of day :)