Vaangi Bharit

One more maharashtrian dish for SWC-Maharashtra event... and an award from Lakshmi... Thanks a lot Lakshmi for the award....










And now here goes the recipe for Vaangi Bharit

Ingredients
1 big round brinjal
2tbsp roasted peanuts
1 onion finely chopped
1 chilli finely chopped
2 tbsp yogurt
1tbsp coriander chopped
Salt to taste

Method
1. Apply oil to the brinjal and bake it over the gas flame directly from all sides for about 5 minutes.
2. Cool and then remove the skin. Smash it with hands and then mix all the other ingredients.
3. Serve as raita.


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Sabudana Vada & Sabudana Thalipeeth

After a long time.... Was busy with daughter so could not get time to update the blog... anyways this is for the very own SWC-Maharashtra event...

Sabudana Thali peeth

Ingredients
1 1/2 cup sabudana (sago)
4 potatoes
2tsp Red chilli powder
2 tsp cumin seeds
2tbsp roasted peanut powder
Salt to taste
Ghee to fry
Method
1. Soak the sago for 2-3 hours. Boil, peel and mash the potatoes.
2. Mix all the ingredients and make small balls out of it.
3. Use little water and roll out evenly with a hole in the center.
4. Roast on a hot tawa by applying ghee on both sides.
5. Serve hot with coconut or peanut chutney.

Sabudana Vada

Ingredients
Same as that for Sabudana Thalipeeth.






Method
1. Soak sago for 2-3 hours. Boil, peel and mash the potatoes.
2. Mix all teh ingredients and make small balls out of it.
3. Flatten the balls a little on the palms and deep fry them in oil till crisp and golden brown on both sides.
4. Serve hot with coconut or peanut chutney.

Peanut chutney
In a blender put roasted peanut powder, green chilli, little coconut, yogurt and salt. Blend to a smooth paste and serve.

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Doodhichi Koshimbir (Lauki Raita)

One more for the SWC-Maharashtra & Vow-Bottle gourd

This is a very traditional raita made during the Peshwai rule.... Got this wonderful recipe from one of my Maharashtrian friend and also the information about it...

Ingredients

1 cup bottle gourd
2 tbsp sweet yogurt
a pinch of black pepper powder
1/2 tsp sugar
1/2 tsp oil
1/2 tsp cumin seeds
a pinch of asafoetida
a pinch of turmeric
salt to taste

Method
1. Peel, wash and dice the bottle gourd. Pressure cook for 1 or 2 whistles.
2. Cool and then add yogurt, salt, pepper, sugar and mix.
3. Heat oil in a small kadhai. Add cumin seeds when they crackle add turmeric and asafoetida. Pour this tempering on the raita.

Note: If you dont like the tempering have the raita with out it.

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