Bharli Mirchi

A spicy Maharashtrian vege made from stuffed big green chillies....
Preparation time: 30 min
Cooking time: 20 min
Serves: 2

Ingredients
Large green chillies 4
Salt to taste
Oil 2 1/2 tbsp
Asafoetida a pinch
Turmeric powder 1 tsp
Mustard seeds 1/2 tsp
Red chilli powder 1 tsp
Fresh coconut scrapped 1 cup
Fennel Seed powder (saunf) 1/2 tsp
Coriander powder (dhania powder) 1 tsp
Cumin powder (jeera powder) 1 tsp
Raw mango, grated 1 small
Fresh coriander chopped 1 tbsp
Method
1. Slit the green chillies and deseed them. Apply salt to the chillies and leave aside for 30 min. Wash and drain well.
2. Heat 1 tbsp oil and add mustard seeds, once they crackle add asafoetida, turmeric powder. Add coconut and fry till slightly brown.
3. Add red chilli powder, coriander powder, cumin powder, fennel seed powder and mix well.
4. Add the raw mango, coriander leaves, salt and miix well and remove from gas. Set aside to cool.
5. When the mixture is cool, stuff it in the chillies.
6. Heat the remaining oil in a pan and put the chillies one by one. Cover and cook for 2 -3 minutes.
7. Turn around and cook on the other side too. Remove from gas and serve hot....
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Coconut Sandwich

Heavy, easy, quick and wonderful breakfast on a Sunday morning.....
Preparation time: 10 min
Cooking time: 10 min
Serves: 2

Ingredients
Bread slices (brown/white) 8
Fresh grated coconut 2 cups
Green chilli paste 1 tsp
Salt as per taste
Cheese grated 2 tbsp
Method
1. Apply a little butter on both sides of the bread slices.
2. Mix grated coconut, green chilli paste, salt and grated cheese with the help of a fork.
3. Put this mixture on one slice of bread and cover it with the second slice. Make all sandwiches ready, and put them in the sanwich maker to toast....
4. Once brown remove and serve hot with tomato ketchup.....

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Arbi Paraha

Alu called as Colocassia/ arbi in English. Colocassia is very rich in iron.... and all parts of this plants are very useful... the leaves can be used to make alu vadi or alu bhaji and the roots are rich in iron so can be used to make dry roasted vege or parathas as below....

Ingredients

250gms arbi roots

250 gms maida

1 tsp cumin powder

1 tsp carom seeds powdered (ajwain/ ova)

1 tsp nigella seeds (kalonji)

salt and red chilli powder according to taste.

Method

1. Wash and clean the arbi roots. Put in a pressure cooker and make 4-5 whistles. (just like we boil potatoes for potato paratha)

2. Once boiled let them cool and then peel the skin. Crush all the arbi's with hand and take care no lumps are remaining.

3. Add chilli powder, carom seeds powder, nigella seeds, cumin powder, salt and mix all the ingredients properly.

4. Add maida slowly to this mixture and make a stiff dough from it.

5. Put little oil to hands and make round balls of the dough and roll out dusting a bit of flour into thick parathas.

6. Roast on both sides nicely on medium heat and at the end leave some ghee from the sides and serve hot with any chutney or yoghurt.

Tip: Use wheat flour instead of maida if serving for small children.

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