Kitchen Ghar🏠

Puran Poli  A classic Maharashtrian sweet flatbread! Puran poli Recipe: Ingredients: For the dough: 2 cups wheat flour 1 teaspoon salt 1 tablespoon ghee (clarified butter) 1/4 teaspoon turmeric powder (optional) Water, as needed For the puran (filling): 1 cup chana dal 1 cup jaggery, grated 1/4 teaspoon cardamom powder 1/4 teaspoon nutmeg powder (optional) 1 tablespoon ghee (clarified butter) Instructions: 1. Prepare the dough:  Combine the flour, salt, ghee or oil, and turmeric powder (if using) in a mixing bowl. Gradually add water to form a smooth dough. Knead for 5-7 minutes. 2. Prepare the puran:  Cook the Chana dal in water until it is soft. Drain the dal. Combine the drained cooked dal with jaggery, cardamom powder, nutmeg powder (if using), Mix well. Cook on medium heat, stir continuously until the jaggery melts and blends with the dal. Keep stirring until the mixture thickens and starts leaving the sides of the pan (it should be thick but soft). Turn off the heat...

Sakharechya Gathi Recipe for Gudi Padwa Sakharechya Gathi (साखरेच्या गाठी) is a traditional Maharashtrian sweet prepared especially for Gudi Padwa. These sugar-coated knots are offered to the Gudi and later distributed as prasad. Sakharechya Gathi Recipe: Ingredients:   1 cup sugar  ½ cup water  1 tsp ghee  ¼ tsp cardamom powder  Few drops of edible food color (optional)  Cotton thread or thin twine  Method: 1. Prepare the Thread Knots:  Tie small knots or loops in the thread (optional) to help the sugar syrup stick.  2. Make the Sugar Syrup:  In a pan, add sugar, water and ghee, then heat on medium flame.  Stir continuously until the sugar dissolves completely. Let the syrup reach a thick consistency (almost 2-string consistency).  Add cardamom powder and food color (if using).  3. Coating the Thread:  Add thick sugar syrup on thread one by one 8-9 times. Let the sugar syrup coat the threads properly.  Hang the...

Gulab Jamun using Gits mix A convenient and delicious dessert!  Here's a simple recipe for Gulab Jamun using Gits mix: Ingredients: 1 packet Gits Gulab Jamun Mix (150g) 1 cup lukewarm milk or water  Ghee or oil for frying Sugar syrup (see below for recipe) Sugar Syrup: 1 cup granulated sugar 1 cup water 1 tablespoon rose water (optional) 2 Green cardamom pods (or 1 tablespoon cardamom powder) (optional) Instructions: 1. Prepare the dough:   In a large mixing bowl, combine the Gits Gulab Jamun Mix and lukewarm milk or water. Mix well to form a smooth dough. 2. Knead the dough:   Knead the dough for 5-7 minutes until it becomes soft and pliable. 3. Shape the jamuns:   Divide the dough into small balls, about the size of a small lemon. 4. Fry the jamuns:   Heat ghee or oil in a deep frying pan over medium heat. Fry the jamuns until they are golden brown. 5. Soak in sugar syrup:   Remove the fried jamuns from the oil and soak them in the sugar syrup. 6. S...

Kothimbir Vadi using Jowar Flour Kothimbir Vadi is a classic Maharashtrian snack. Kothimbir Vadi Recipe (Coriander Fritters) using Jowar Flour: Ingredients: 1 cup coriander leaves (kothimbir) 1/2 cup chickpea flour (besan) 1/2 cup jowar flour 1/4 cup rice flour 1/4 cup grated coconut (optional) 1/2 teaspoon sesame seeds 1/2 teaspoon ajwain  1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder 1/4 teaspoon coriander powder Salt, to taste 1/4 cup lemon juice Water, as needed Oil, for frying Instructions: 1. Prepare the coriander mixture:  Chop the coriander leaves finely and mix with chickpea flour, Jowar flour, rice flour, grated coconut(if using), sesame seeds, ajwain, coriander powder, turmeric powder, red chili powder, and salt. Add lemon juice and water to the mixture to form a soft dough. 2. Shape the dough: Shape the dough into small rectangles. 3. Steam the dough: Place  the dough rolls into steamer plate apply oil to steamer plate and dough rolls, and cook f...

Steamed Sabudana Khichdi Steaming sabudana before tempering makes the khichdi non-sticky, light, and fluffy. Here’s how to make it: Steamed Sabudana Khichdi Recipe: Ingredients:   1 cup sabudana (sago pearls)  ½ cup roasted peanuts (coarsely ground)  1 medium potato (optional, boiled & diced)  2 green chilies (finely chopped)  1 teaspoon cumin seeds (optional) 8-10 curry leaves (optional) 1 tablespoon ghee or oil  ½ teaspoon salt (or to taste)  ½ teaspoon sugar (optional)  1 teaspoon lemon juice  2 tablespoons fresh coriander leaves (optional, chopped)  Preparation: 1. Soak and Prep Sabudana:  Rinse sabudana under running water until the water runs clear.  Soak it in just enough water to cover it for 4-5 hours or overnight.  After soaking, drain any excess water and let it sit for 15-20 minutes.  Add salt and mix.  2. Steam the Sabudana:  Lightly grease a steamer plate or line it with a banana leaf....

Shev Bhaji Shev Bhaji is a popular Maharashtrian dish made with crispy shev (deep-fried chickpea flour noodles) cooked in a spicy, tangy, and flavorful tomato-based gravy. It is a delicious comfort food often enjoyed with bhakri (jowar or bajra flatbread) or chapati. Shev Bhaji Recipe: Ingredients: For the Gravy:   2 onions, chopped 2 tomatoes, chopped 1/2 cup coconut, grated 4-5 garlic cloves 1-inch piece ginger 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 1 teaspoon coriander powder 1 teaspoon cumin powder 1 tsp goda masala (optional but adds an authentic flavor)  1 cup water  Salt to taste  Fresh coriander leaves (for garnish)  1 cup thick shev (barik shev can get too soggy)  Instructions:  Heat 1 teaspoon oil in a pan. Add chopped onions, garlic, ginger, coconut, poppy seeds (if using), tomatoes and sauté for a couple of minutes. Let it cool off and then grind it. In a pa...