Shigadyache thalipith

Shingada means water chest nut. A very delicious kind of paratha for fasts. This thalipith can be a very good breakfast also.

Ingredients

2 Small boiled and mashed potatoes

1 cup Sagoo (soaked over night)

2 tbsp sagoo flour (roast dry sagoo a little and make powder in the mixer)

1 1/2 cup shingada pith (water chest nut flour)

1 tsp cumin seeds

1 tsp cumin powder

1 tsp chilli powder (put more if you like spicy)/ 1 green chilli finely chopped

1 tsp coriander chopped (optional)

2-3 tbsp roasted peanut powder

1 tbsp lime juice

salt to taste

oil

Method

1. Soak sagoo over night with very little water.

2. Take sagoo in a vessel and add boiled mashed potato, shingada flour, sagoo flour, peanut powder, cumin powder, cumin seeds, coriander, lime juice, chilli powder /chilli paste, salt and mix nicely. If needed use little water.

3. Make small balls of it and then directly on cool tava spread with hand.

4. Then put the tava on gas and leave a little oil from the sides. Cook on both sides and serve with yoghurt and lime pickle.

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Pithla Bhakri and Chutney

A very delicious and authentic Maharashtrian Dish..... Its a very very healthy meal. Mostly the farmers prefer this food for lunch as it is very very energetic and also keeps you full for a longer time....

Ingredients

For Bhakri

2 cups Bajra / Jowar flour

Water

For Pithala

2 cups Chickpea flour (besan)

1 or 2 chillies

few curry leaves

1 tsp each ginger and garlic paste

1 onion chopped

1 tsp oil

1 tsp mustard seeds

salt to taste

For Chutney

1/2 cup roasted peanuts

1 big pod of garlic

1" piece of ginger

Salt to taste

2 spoon yoghurt

water

Method

For Bhakri

1. Take the bajra or jowar flour in a plate. Take little flour and put water and make dough of it and then with hand spread it slowly.

2. Once spread put it on hot tawa and on the top brush water.

3. When the water dries turn it over on the gas and let it puff.

4. Remove and keep it in the vessel.

For Pithala

1. Put oil in a vessel. When it is hot add mustard seeds.

2. Then add the curry leaves and chopped chillies.

3. Add ginger garlic paste and saute for few minutes.

4. Add chopped onions and fry for few minutes.

5. Add water salt. Let the water boil nicely.

6. When the water starts boiling slowly start adding chickpea flour and stir at the same time.

7. Cook for a few minutes and then off the gas.

For chutney

1. In a mixer add all the ingredients of the chutney and make a paste.

Serve hot Bhakri with Pithala and chutney.

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Sweet Potato Kheer

A very different kind of desert. This desert can be made one day before and kept in the fridge. Its taste even better.... This is my contri for Shama's Event of Kheer



Serves 6
Ingredients
2 Big size sweet potatoes (grated)
1 litre Milk
2 tbsp ghee
2 cups sugar (if you want less sweet then take sugar accordingly) (if the grated sweet potato is about 2 cups then 1 cup sugar will do)
1 tsp Cardamom powder
few pieces of cashew and pista.

Method
1. Heat ghee in a pan and add sweet potato to it. Keep frying the potato till it becomes soft.
2. Then add milk and let it boil with the potato. Let it boil till the potato gets completely cooked and milk thickens.
3. Then add sugar and let it boil again till the sugar dissolves. Keep stirring frequently.
4. Let it boil till it is of the desired consistency. Then remove from the fire and add cardamom powder and nuts.
5. Serve hot or cold. (I liked it a bit warm)



Note: Sugar can be substituted with Jaggery. It gives a different taste and colour to the kheer.





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