tag:blogger.com,1999:blog-371616238656116792024-03-03T16:24:16.956+05:30रुचकर जेवणMarathi and Indian Veg and Non-veg Recipes for People Who Love to Cook and Love to Eat.Unknownnoreply@blogger.comBlogger362125tag:blogger.com,1999:blog-37161623865611679.post-68319301732336616272014-03-25T04:09:00.000+05:302014-03-25T04:09:26.698+05:30Lemon-Honey Ice Tea with Mint Flavour<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://ruchkarjevan.blogspot.com/2014/03/lemon-honey-ice-tea-with-mint-flavour.html">Read this recipe in Marathi</a><br />
<strong>Serving :</strong> 2 to 3 persons<br />
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<a href="http://3.bp.blogspot.com/-1lvJHErT3OU/UzCxOsDQ_eI/AAAAAAAABPs/SuwwMCzMBMI/s1600/icetea02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1lvJHErT3OU/UzCxOsDQ_eI/AAAAAAAABPs/SuwwMCzMBMI/s1600/icetea02.jpg" height="320" width="221" /></a></div>
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<strong>Ingredients:</strong><br />
1 lt. Water<br />
3 tspn Tea powder<br />
1/4 cup Honey<br />
As per taste sugar<br />
3 tbspn Fresh lemon juice<br />
7-8 fresh Mint leaves<br />
10-12 Ice cubes<br />
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<strong>Method:</strong><br />
1. Add sugar in the water and boil. Add tea powder and let it boil for a minute.<br />
2. Drain tea and let it completely cool down.<br />
3. Add lemon juice and honey. Mix well.<br />
4. Add few mint leaves and refrigerate for 3-4 hours.<br />
5. Before serving add ice cubes in a tall glass, Pour tea on that .Garnish with lemon slice and mint leaves and serve chilled.<br />
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<strong>Tip:</strong> You can add grated ginger instead of mint leaves, so that you can serve with another flvour.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-60003799448129604572014-03-25T04:06:00.002+05:302014-03-25T04:06:19.636+05:30आइस टी-Lemon-Honey Ice Tea with Mint Flavour<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://ruchkarjevan.blogspot.com/2014/03/lemon-honey-ice-tea-with-mint-flavour_25.html">Read this recipe in English</a><br />
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<b>सर्व्हिंग:</b> २ ते ३ माणसांसाठी </div>
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<a href="http://2.bp.blogspot.com/-1lvJHErT3OU/UzCxOsDQ_eI/AAAAAAAABPo/41wrlIfsNUE/s1600/icetea02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1lvJHErT3OU/UzCxOsDQ_eI/AAAAAAAABPo/41wrlIfsNUE/s1600/icetea02.jpg" height="320" width="221" /></a></div>
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<strong>साहित्य :</strong></div>
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१ लिटर पाणी </div>
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३ चमचे चहा पावडर </div>
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१/४ कप मध </div>
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चवीप्रमाणे साखर </div>
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३ मोठे चमचे ताज्या लिंबाचा रस </div>
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७-८ पुदिना पाने </div>
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१०-१२ बर्फाचे क्युब्स </div>
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<strong>कृती :</strong><br />
१. पाण्यात साखर घालून पाणी उकळा. चहा पावडर घालुन पाणी एकदा मिनिट उकळून gas बंद करा.<br />
२. चहा गळून घ्या आणि पूर्णपणे थंड होईपर्यंत थांबा.<br />
३. लिंबाचा रस आणि मध घालून नीट ढवळून घ्या.<br />
४. पुदिना पाने घालून ३-४ तास फ्रिज मध्ये ठेवा.<br />
५. सर्व्ह करताना ग्लास मध्ये बर्फाचे तुकडे घालून वरून आइस टी ओता आणि मस्त एन्जॉय करा.<br />
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टिप: पुदिना पानांच्या ऐवजी आलं किसून घातलं तरी मस्त स्वाद येतो.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-22790138130091540752010-09-24T13:03:00.000+05:302010-09-24T13:03:43.836+05:30(Okra) Bhindi Coconut Curry<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/09/bhendichi-amti.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings: </b>2 to 3 Persons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_DwLEG4qbxoo/TJxQJijm4eI/AAAAAAAABEA/gfGgZPg8IEg/s1600/bhendi+amti1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_DwLEG4qbxoo/TJxQJijm4eI/AAAAAAAABEA/gfGgZPg8IEg/s400/bhendi+amti1.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10-12 okra (bhindi)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup fresh scrapped coconut</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 green chilies</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tbspn oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn mustard seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn asafoetida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt as per taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tspn sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pinch of dry mango powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup buttermilk</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Chop okra into small pieces.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Heat oil in a wok. Add mustard seeds. Let it crackle then add asafoetida. Add okra pieces.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Stir for 2-3 minutes. Add some salt and dry mango powder. Cover and let it cook for 5 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Grind scrapped coconut and green chilies together to make a fine paste.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add this paste to the stir fried okra and mix well. Add salt and sugar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Add 1/2 - 1 cup of water and bring it to boil.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Turn off the heat. Add buttermilk to the curry and serve with hot plain rice.</span>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-37161623865611679.post-81475062945610082592010-09-24T13:01:00.001+05:302010-09-24T13:04:37.420+05:30भेंडीची आमटी -Bhendichi Amti<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/09/okra-bhindi-coconut-curry.html">Read this recipe in English</a></b></span><br />
<div><b>सर्व्हिंग:</b> २ ते ३ माणसांसाठी</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_DwLEG4qbxoo/TJxSJLP1zWI/AAAAAAAABEE/-8OcUxZREAs/s1600/bhendi+amti1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_DwLEG4qbxoo/TJxSJLP1zWI/AAAAAAAABEE/-8OcUxZREAs/s400/bhendi+amti1.jpg" width="400" /></a></div><div><b>साहित्य:</b></div><div>१०-१२ भेंडी</div><div>१/२ कप खवलेलं खोबरं </div><div>२ हिरव्या मिरच्या</div><div>चिमुटभर आमचूर पावडर</div><div>मीठ चवीप्रमाणे</div><div>१/२ टीस्पून साखर </div><div>१/२ टेबलस्पून तेल</div><div>१/४ टीस्पून मोहरी</div><div>१/४ टीस्पून हिंग</div><div>१/२ कप ताक</div><div><br />
</div><div><div><b>कृती:</b></div><div>१. भेंडीच्या काचर्या करून घ्या.</div><div>२. कढईत तेल गरम करा. मोहरी घाला. मोहरी तडतडली कि,हिंग घाला. लगेचच भेंडीच्या काचर्या घालून परता.</div><div>३. मीठ आणि आमचूर पावडर घालून २-३ मिनिटे परता. झाकण ठेवून भेंडी ५-७ मिनिटे शिजू द्या.</div><div>४. ओलं खोबरं आणि हिरव्या मिरच्या मिक्सरवर एकत्र बारीक वाटून घ्या आणि वाटण शिजलेल्या भेंडीत घाला.</div><div>५. १/२-१ कप पाणी घाला. मीठ ,साखर घालून उकळी काढा.</div><div>६. गॅस बंद करा. आमटीत १/२ कप ताक घालून गरम भातावर सर्व्ह करा.</div></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-37161623865611679.post-83161208411861480592010-09-23T16:28:00.003+05:302014-03-11T01:00:35.757+05:30तिखट मिठाचा सांजा-Tikhat Mithacha Sanja<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/09/spicy-sooji-halwa.html">Read this recipe in English</a></b></span></div><div><b>सर्व्हिंग: </b>२ ते ३ माणसांसाठी</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DwLEG4qbxoo/TJsyRYnrIDI/AAAAAAAABD8/44XNS8R9yq4/s1600/tikhat+sanja.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_DwLEG4qbxoo/TJsyRYnrIDI/AAAAAAAABD8/44XNS8R9yq4/s400/tikhat+sanja.jpg" width="400" /></a></div><div><b>साहित्य:</b></div><div>१/४ कप बारीक चिरलेला कांदा</div><div>१ टेबलस्पून मटार </div><div>१/२ कप रवा</div><div>१ १/४ ते १ १/२ कप पाणी</div><div>फोडणीसाठी</div><div>२-३ हिरव्या मिरच्यांचे तुकडे </div><div>५-६ कढीपत्ता पाने </div><div>१/४ टीस्पून मोहरी</div><div>१/४ टीस्पून हिंग</div><div><div>१/४ टीस्पून हळद </div></div><div>आणि </div><div>१ टेबलस्पून तेल</div><div>१ टेबलस्पून खवलेलं खोबरं </div><div>सजावटीसाठी १/२ टेबलस्पून चिरलेली कोथिंबीर</div><div><br />
</div><div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>कृती:</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">१. कढई गरम करून रवा तेल 'न घालता' गुलाबी रंग येईपर्यंत भाजून घ्या. रवा भाजून झाला कि तो कढईतून बाजूला काढून ठेवा. </div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">२. कढईत तेल गरम करा. तेल चांगले तापले कि मोहरी घाला. मोहरी तडतडली कि, हिरव्या मिरच्यांचे तुकडे घाला. कढीपत्ता आणि हिंग घाला.हळद घाला. लगेच कांदा घालून परता. एकीकडे पाणी गरम करायला ठेवा.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">३. ३-४ मिनिटे कांदा परतून त्यात मटार घाला.२-३ मिनिटे छान परतून घ्या. मग भाजलेला रवा घालून ३-४ मिनिटे परतत रहा. ओलं खोबरं घालून परता.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">४. मीठ आणि साखर घाला. मग आधणाचे गरम पाणी घाला. ढवळून वरती झाकण ठेवा. ५ मिनिटांनी रवा छान फुलून येईल आणि सांजा पूर्ण शिजेल.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">५. गरम गरम सांजा, वरती ओलं खोबरं आणि कोथिंबीर घालून सर्व्ह करा.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>टीप:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">रवा नीट भाजला गेला नाही तर सांजा गिच्च होतो त्यामुळे रवा छान गुलाबी रंग येई पर्यंत खमंग भाजून घ्या.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">रवा पटकन करपण्याची शक्यता असते त्यामुळे रवा भाजताना त्याकडे सतत लक्ष द्यावे लागते आणि सतत परतत राहावे लागते.</div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-12215958476055929262010-09-23T16:28:00.002+05:302010-09-23T16:29:07.397+05:30Spicy Sooji Halwa<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/09/tikhat-mithacha-sanja.html">Read this recipe in Marathi</a><br />
Servings:</b> 2 to 3 Persons</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TJsvfn4C4mI/AAAAAAAABD4/tedZfH3fv-w/s1600/tikhat+sanja.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TJsvfn4C4mI/AAAAAAAABD4/tedZfH3fv-w/s400/tikhat+sanja.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>1/4 cup finely chopped onion</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbspn green peas<br />
1/2 cup Rava<br />
1 1/4 to 1 1/2 cup water<br />
For tempering-<br />
1 tbspn oil<br />
2-3 green chilies<br />
1/4 tspn mustard seeds<br />
1/4 tspn asafoetida</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn turmeric powder</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">and<br />
5-6 curry leaves<br />
salt to taste<br />
1 tspn sugar<br />
1 tbspn scrapped coconut<br />
1/2 tbspn chopped coriander leaves for garnishing<br />
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<b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>1. Heat wok and roast rava (without adding oil) till it turns golden brown and keep it aside.<br />
2. Heat oil in the wok. Add mustard seeds. let it crackle then add pieces of green chilies. Add curry leaves and asafoetida. Add turmeric powder and then add chopped onion. In the meantime keep water for boiling.<br />
3. Stir onion for 3-4 minutes. Then add green peas. Stir for 2-3 minutes then add roasted rava. Add fresh grated coconut.<br />
4. Add salt and sugar, mix well. Then add boling water and mix well. Cover wok with a lid and let it cook for 2-3 minutes. After 5 minutes rava will fluff up and sanja will cook completely.<br />
5. Garnish sanja with coriander leaves and scrapped coconut. Serve hot.<br />
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<b>Tip: </b><br />
1. Sanja will become very sticky if you don't roast semolina properly. Roast till it turns aromatic and golden brown.<br />
2. While roasting, don't leave rava unattended. It can burn quickly if left unattended.</span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-36164197295794244442010-09-15T12:27:00.008+05:302010-09-21T14:23:57.439+05:30Coconut Burfi<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/09/naralachya-vadya.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings:</b> 25-30</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Total cooking time:</b> 20 minutes</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_DwLEG4qbxoo/TJBpsymXuyI/AAAAAAAAA9g/hKYgaYi80jw/s1600/naral+vadi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_DwLEG4qbxoo/TJBpsymXuyI/AAAAAAAAA9g/hKYgaYi80jw/s400/naral+vadi.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup scraped coconut ( fill as much as possible scraped coconut in the cup.)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar<br />
1/2 cup milk<br />
1/4 cup cardamom powder<br />
16" x 32" plastic sheet<br />
rolling pin (belan)<br />
1 tspn ghee</span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div>1. Grind coconut a bit in the mixer. Do not make paste. Grinding gives a nice texture to the burfi but it is not that required to make burfis. You can use scraped coconut as it is.</div><div>2. In a large wok take ground coconut, sugar and milk.</div><div>3. Cook everything together on a medium flame. Stir continuously till the mixture becomes really thick. </div><div>3. Initially sugar will melt and mixture will start boiling. Stir in between but do not leave it unattended. </div><div>4. Meanwhile spread plastic sheet on a flat surface and grease it with ghee. We are going to pour mixture only on a half portion of the sheet.</div><div>5. Slowly slowly the mixture becomes thicker and thicker. Add cardamom powder and stir continuously.</div><div>6. After sometime, You will see the edges are becoming dry and mixture is looking really thick and heavy to stir. That means your mixture is ready.</div><div>7. Immediately turn off the heat and quickly pour the mixture on half portion of the plastic sheet. Fold the sheet on the mixture. Using hands and the rolling pin spread the mixture as fast as possible and make a 1/2" thick big square.</div><div>8. Take off the upper plastic. Cut gently and make burfis with knife. Let it cool down for 20-25 minutes.</div><div>9. Cut burfis properly and serve.<br />
<br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DwLEG4qbxoo/TJBqBswcI0I/AAAAAAAAA9k/wtbSnMVV2oE/s1600/naral+vadi-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="http://2.bp.blogspot.com/_DwLEG4qbxoo/TJBqBswcI0I/AAAAAAAAA9k/wtbSnMVV2oE/s400/naral+vadi-1.jpg" width="400" /></a></div><b>Tips:</b></div><div>1. Do not over cook the mixture otherwise it will become too dry to make burfis.</div><div>2. Try to avoid brown portion of the coconut and take maximum white portion.</div><div>3. You should be fully focused while making the barfis. One small mistake may spoil the whole thing.</div><div>4. Always cut burfis when the mixture is hot.<br />
5. If you are not sure whether the mixture is ready or not for cutting burfis, Take some cold water in a small plate and take small amount of mixture in a spoon. Keep that spoon in the cold water; if the mixture sets in few seconds then your mixture is completely cooked and ready to cut burfis.</div></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-37161623865611679.post-56395653934218168242010-09-15T12:25:00.007+05:302010-09-15T12:48:37.136+05:30नारळाची वडी- Naralachya Vadya<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/09/coconut-burfi.html">Read this recipe in English</a></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>सर्व्हिंग:</b> २५ ते ३० वड्या </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<b>मिश्रण शिजवण्यासाठी एकूण वेळ (</b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>अंदाजे) </b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>:</b> २० मिनिटे</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DwLEG4qbxoo/TJBtI-2QkDI/AAAAAAAAA9o/Fx1wDHajmXs/s1600/naral+vadi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_DwLEG4qbxoo/TJBtI-2QkDI/AAAAAAAAA9o/Fx1wDHajmXs/s400/naral+vadi.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>साहित्य:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>१ कप खवले</span>लं <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">खोबरं (कपात खोबरं दाबून </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">जितकं </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">बसेल तितकं घेणे)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">१ कप साखर </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">१/२ कप दुध </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">१/४ टीस्पून वेलची पावडर </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">१६" x ३२" प्लास्टिक शीट</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">लाटणं</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-weight: normal;">१ टीस्पून तूप </span></span></b></span><br />
<br />
</div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div><span class="Apple-style-span" style="font-family: 'Times New Roman';"><b>कृती:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman';"><b></b></span>१. मिक्सरवर खोबरं अगदी थोडसं फिरवून घ्या जास्ती वाटू नका म्हणजे वड्यांना छान टेक्स्चर येईल. खवलेल खोबरं न वाटता तसच घातलं तरी चालतं. </div><div>२. एका मोठ्या कढईत खवले<span class="Apple-style-span" style="font-family: 'Times New Roman';">लं</span> खोबरं,साखर आणि दुध एकत्र करून मध्यम आचेवर शिजवत ठेवा.</div><div>३. साखर वितळून मिश्रण घट्ट होईपर्यंत अधून मधून ढवळत रहा. </div><div>४. सुरवातीला साखर वितळेल आणि मिश्रणाला बुडबुडे यायला लागतील. जरा वेळानी दुध आटून मिश्रण घट्ट होऊन आळून येईल. मिश्रण आळून यायला लागलं कि, सतत परतत रहा.</div><div>५. एकीकडे जवळच्या सपाट पृष्ठ भागावर प्लास्टिक शीट अंथरा आणि त्याला टोकापर्यंत सगळीकडे तुपाचा हात लावून घ्या. मिश्रण तयार झालं कि अर्ध्या बाजूवरच मिश्रण घालून उरलेलं शीट आपल्याला त्यावर फोल्ड करायचे आहे.</div><div>६. हळू हळू मिश्रण घट्ट होऊ लागेल. त्यात वेलचीपूड घाला आणि परतत रहा.</div><div>७. थोड्यावेळानी कढईला लागलेलं मिश्रण कोरडं पडायला लागेल आणि मिश्रण आळून गोळा दिसायला लागेल याचा अर्थ मिश्रण तयार झाले. </div><div>८. लगेचच <span class="Apple-style-span" style="font-family: 'Times New Roman';">गॅ</span>स बंद करा आणि भराभर भराभर मिश्रण अर्ध्या शीटवर ओता. उरलेली शीट त्यावर फोल्ड करून हातानी आणि लाटण्याचा वापर करून मिश्रण पसरवा आणि १/२" जाडीचा मोठ्ठा चौकोन तयार करा.</div><div>९. फोल्ड केलेले शीट काढून गरम असतानाच सुरिनी हलक्या हातानी वड्या पाडा. </div><div>१०. २०-२५ मिनिटांनी गार झाल्यावर वड्या काढून सर्व्ह करा.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TJBte1LPh6I/AAAAAAAAA9s/mnN15aod4So/s1600/naral+vadi-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TJBte1LPh6I/AAAAAAAAA9s/mnN15aod4So/s400/naral+vadi-1.jpg" width="400" /></a></div><div><b>टिप्स:</b></div><div><div>१. मिश्रण जास्तीवेळ शिजले तर वड्या पडणार नाहीत आणि गार झाल्यावर मिश्रणाचा चुरा होईल.</div><div>२. खोबर्यातला ब्राऊन भाग न घेता खवलेल्या खोबर्याचा जास्तीत जास्त पांढरा भाग घेण्याचा प्रयत्न करा.</div><div>३. वड्या करताना पूर्णपणे लक्ष केंद्रित करणे आवश्यक असते. छोट्याश्या चुकीने वड्या बिघडू शकतात.</div><div>४. वड्या गरम असतानाच पाडाव्या. </div><div>५. मिश्रण तयार आहे हे बघायचे असेल तर एक सोप्पी ट्रिक आहे थोडेसे गरम मिश्रण चमच्यात घ्या. एका बशीत गार पाणी घ्या आणि तो चमचा त्यात ठेवा. मिश्रण जर काही सेकंदात सेट झाले तर मिश्रण तयार झाले आहे असे समजावे आणि सेट नाही झाले तर अजून काहीवेळ शिजवून पुन्हा याच पद्धतीने करून पाहावे.</div></div></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-37161623865611679.post-34397216342746565022010-08-31T12:06:00.000+05:302010-08-31T12:06:26.929+05:30Tikhi Puri<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/tikhat-mithachya-purya.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings:</b> 25-30 Puris </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_DwLEG4qbxoo/THyij7NP6nI/AAAAAAAAA9U/jlWFItvjpmI/s1600/tikhat-mithachya+purya.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_DwLEG4qbxoo/THyij7NP6nI/AAAAAAAAA9U/jlWFItvjpmI/s400/tikhat-mithachya+purya.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups wheat flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbspn oil (mohan)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tspn sesame seeds (til)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn carom seeds (ajwain)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn red chilly powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tspn turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt to taste (approx 1 1/2 tspn)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">water for kneading dough</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">oil for deep frying</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a large plate take wheat flour. Add all the spices, sugar and salt. Add oil and combine well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Knead medium soft dough with water.Keep it covered for 1/2 an hour.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Make small balls of 1" in size. Roll out each ball to a small circle of 3" dia. Do not make it very thin.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Heat sufficient oil in wok. Put a small piece of dough and check if the oil is hot enough. Piece of dough should sizzle and come up slow. Deep fry each circle on high heat (flame) and make puris.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Serve puris with tomato ketchup.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-37161623865611679.post-70381580119500804692010-08-31T12:04:00.003+05:302010-08-31T12:09:43.153+05:30तिखट मिठाच्या पुर्या-Tikhat Mithachya Purya<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://ruchkarjevan.blogspot.com/2010/08/tikhi-puri.html">Read this recipes in English</a></span></b><br />
<b>सर्व्हिंग:</b> २५ ते ३० पुर्या<br />
<div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DwLEG4qbxoo/THyjYfWJVWI/AAAAAAAAA9Y/xe0-VKOnnTY/s1600/tikhat-mithachya+purya.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_DwLEG4qbxoo/THyjYfWJVWI/AAAAAAAAA9Y/xe0-VKOnnTY/s400/tikhat-mithachya+purya.jpg" width="400" /></a></div><div><b>साहित्य:</b><br />
<b></b>२ कप गव्हाचं पीठ<br />
१ टेबलस्पून तेल (मोहन)<br />
२ टीस्पून तीळ<br />
१ टीस्पून ओवा<br />
१ टीस्पून लाल तिखट<br />
१/२ टीस्पून हळद<br />
१ टीस्पून साखर<br />
मीठ चवीप्रमाणे (अंदाजे १ १/२ टीस्पून )<br />
पीठ मळायला पाणी<br />
तळण्यासाठी तेल<br />
<div><br />
<b>कृती:</b><br />
<b></b>१. एका मोठ्या थाळीत गव्हाचं पीठ घ्या.त्यात सगळे मसाले,मीठ आणि साखर घाला.मोहन घालून कालवून घ्या.<br />
२. थोडे थोडे पाणी घालून घट्ट पीठ मळून घ्या आणि अर्धा तास झाकून ठेवा.<br />
३. एक इंचाचे छोटे गोळे करा आणि मध्यम आकाराच्या (साधारण ३" व्यासाच्या) पुर्या लाटून घ्या.<br />
४. कढईत तळण्यासाठी तेल गरम करा. तेल व्यवस्थित तापल्यावर मोठ्या आचेवर पुर्या तळून घ्या.<br />
५. टोमॅटो केचप बरोबर पुर्या सर्व्ह करा.<br />
<div style="font-family: Arial, Helvetica, sans-serif; line-height: 28px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="font-family: 'Times New Roman'; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="font-family: 'Times New Roman'; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div></div></span></div></span></div></span></span></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-89757483913782513992010-08-23T11:40:00.003+05:302010-08-23T12:56:43.089+05:30Ridge gourd Tamboli<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;">Tamboli is a very tasty and easy to make preparation. It is a cold soupy version amongst <a href="http://en.wikipedia.org/wiki/Saraswat_cuisine#Vegetarian_Saraswat_cuisine">Saraswat cuisine</a>, however unlike a soup, you cannot slurp it just like that. Generally it serves with hot steamed rice and papad or sandge. You can also use pomegranate's tender leaves, gauva's tender leaves or carom leaves instead of ridge gourd skin. </span></span><br />
<div><div class="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; margin-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/dodkyachya-shiranchi-tamboli.html">Read this recipe in Marathi</a></b></span></span></div><div class="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; margin-top: 0px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/dodkyachya-shiranchi-tamboli.html"></a></b></span></span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Servings:</span></b> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 to 4 Persons</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DwLEG4qbxoo/THIPu1rQ3bI/AAAAAAAAA9A/2g1H6SXrR2c/s1600/dodka+tamboli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_DwLEG4qbxoo/THIPu1rQ3bI/AAAAAAAAA9A/2g1H6SXrR2c/s400/dodka+tamboli.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span></span></span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>1/4 kg ridge gourd's skin<br />
1/2 cup fresh scraped coconut<br />
3-4 peppercorns</span></span></span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span>1 green chilies</span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tspn cumin </span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup buttermilk (made from yogurt)</span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn sugar </span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt as per taste</span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method:</span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Wash ridge gourd and peel the skin.</span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Roast ridge gord skin with cumin,peppercorns and green chilly.</span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Grind everything with coconut to make a fine paste.</span></span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Add salt, sugar and buttermilk. Mix well and serve with hot steamed rice.</span></span></b></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-37161623865611679.post-66982761107172520612010-08-23T11:33:00.002+05:302010-08-24T10:41:43.286+05:30दोडक्याच्या शिरांची तांबोळी -Dodkyachya Shiranchi Tamboli<div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="color: #990000;">तांबोळी हा मुळ</span> <a href="http://en.wikipedia.org/wiki/Saraswat_cuisine">सारस्वती पदार्थ</a> <span class="Apple-style-span" style="color: #990000;">आहे. दोडक्याच्या शिरांप्रमाणे पेरूची कोवळी पाने किंवा डाळींबाच्या झाडाची कोवळी पाने तसेच ओव्याची पाने वापरूनही तांबोळी करता येते. तांबोळी गरम भातावर सर्व्ह करण्याची पद्धत आहे त्याबरोबर सांडगे किंवा पापड सर्व्ह करावेत. दोडक्याची भाजी केल्यावर उरलेल्या शिरा (साले) फेकून न देता त्याची तांबोळी करता येते.</span></span></span></div><div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="color: #990000;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span><b><a href="http://ruchkarjevan.blogspot.com/2010/08/ridge-gourd-tambuli.html">Read this recipe in English</a></b></span></div><b>सर्व्हिंग:</b> ३ते ४ माणसांसाठी<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/THH-8KXOH6I/AAAAAAAAA84/ScOvtfXn_5E/s1600/dodka+tamboli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/THH-8KXOH6I/AAAAAAAAA84/ScOvtfXn_5E/s400/dodka+tamboli.jpg" width="400" /></a><b>साहित्य:</b></div><div class="separator" style="clear: both; text-align: auto;"><b></b>पाव किलो दोडक्याच्या शिरा (साले)</div><div class="separator" style="clear: both; text-align: auto;">१/२ कप खवलेलं ओलं खोबरं</div>३-४ मिरी<br />
१ हिरवी मिरची<br />
२ टीस्पून जिरे<br />
१ कप दह्याचे ताक<br />
१ टीस्पून साखर<br />
मीठ चवीप्रमाणे<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;"><b>कृती:</b></div>१. दोडकी धुवून त्याच्या; गाजराची साले काढतो तश्या शिरा काढून घ्या.<br />
२. दोडक्याच्या शिरा,जिरे,मिरी आणि हिरवी मिरची कढईत ५-१० मिनिटे छान भाजून घ्या.<br />
३. हे सगळे जिन्नस आणि ओलं खोबरं मिक्सरवर बारीक वाटून घ्या.<br />
४. त्यात मीठ,साखर आणि ताक घालून ढवळून घ्या आणि गरम भातावर सर्व्ह करा.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-35218684038913320862010-08-16T12:56:00.000+05:302010-08-16T12:56:22.115+05:30Boondi Raita<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://ruchkarjevan.blogspot.com/2010/08/boondi-raita.html">Read this recipe in Marathi</a></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Servings:</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> 4 Persons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DwLEG4qbxoo/TGjoBAsxJzI/AAAAAAAAA8w/qZhRoWDGBR4/s1600/bundi+raita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_DwLEG4qbxoo/TGjoBAsxJzI/AAAAAAAAA8w/qZhRoWDGBR4/s400/bundi+raita.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup thick yogurt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup spicy boondi</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn chopped coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and sugar as per taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tspn chaat masala</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/8 tspn red chilly powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tspn roasted and crushed cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Beat yogurt nicely. Add sugar,salt,crushed cumin, red chilly powder and chaat masala. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add chopped coriander leaves and boondi. Mix well and serve.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-37161623865611679.post-57545519667493946172010-08-16T12:53:00.001+05:302010-08-16T12:56:43.184+05:30बुंदी रायता- Boondi Raita<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/boondi-raita_16.html">Read this recipe in English</a></b></span><br />
<div><b>सर्व्हिंग: </b>४ माणसांसाठी<br />
<br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TGjm2_qbsdI/AAAAAAAAA8o/PzCD5QaOJPE/s1600/bundi+raita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TGjm2_qbsdI/AAAAAAAAA8o/PzCD5QaOJPE/s400/bundi+raita.jpg" width="400" /></a></div><b>साहित्य:</b><br />
<b></b>१ कप घट्ट दही</div><div>३/४ कप तिखट बुंदी<br />
मीठ आणि साखर चवीप्रमाणे<br />
१/२ टीस्पून चाट मसाला<br />
१/८ टीस्पून लाल तिखट <br />
१/२ टीस्पून भाजून कुटलेलं जिरं<br />
१ टीस्पून चिरलेली कोथिंबीर </div><div><br />
<b>कृती:</b><br />
<b></b>१. दही छान फेटून घ्या. त्यात मीठ,साखर,कुटलेलं जिरं,लाल तिखट आणि चाट मसाला घालून एकत्र करा.<br />
२. कोथिंबीर आणि बुंदी घालून छान मिक्स करा आणि सर्व्ह करा.</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-37161623865611679.post-1140455556294010242010-08-09T10:25:00.001+05:302010-08-09T10:26:32.843+05:30Satyanarayan Prasad Shira<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://ruchkarjevan.blogspot.com/2010/08/god-shira.html">Read this recipe in Marathi</a></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Servings: </span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 Persons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFl75SOP2fI/AAAAAAAAA8Y/2yE50VzhNy0/s1600/god+shira.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="clear: left; float: left; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFl75SOP2fI/AAAAAAAAA8Y/2yE50VzhNy0/s400/god+shira.jpg" width="400" /></span></a></div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup rava</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup chopped ripe banana</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ghee slightly less than 1/2 cup </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn cardamom powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">a pinch of saffron</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn almond flaks </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tspn golden raisins</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Heat ghee in a wok. Add rava and roast till golden brown and aromatic.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In the meantime add water to the milk and keep for boiling.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add banana saffron, almond flaks and raisins and cardamom powder to the rava and stir for 2-3 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Add boiling milk-water to the rava and cover wok with a lid. Let it cook for 5 minutes on medium heat.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Turn off the heat and add sugar. Mix well and cover wok with a lid.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Serve shira after 10-15 minutes.</span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-37161623865611679.post-32359189370728518742010-08-09T10:23:00.002+05:302010-08-31T12:14:48.814+05:30गोड शिरा (सत्यनारायण प्रसाद)- God Shira<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/satyanarayan-prasad-shira.html">Read this recipe in English</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman';">सर्व्हिंग: </span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;">३ ते ४ माणसांसाठी </span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: auto;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFl8o0QFuWI/AAAAAAAAA8g/2-xJKO3WMJ8/s1600/god+shira.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFl8o0QFuWI/AAAAAAAAA8g/2-xJKO3WMJ8/s400/god+shira.jpg" width="400" /></a><br />
<div style="text-align: left;"><div><div><b>साहित्य: </b></div><div>१/२ कप बारीक रवा</div><div>१/४ कप पिकलेलं केळं, चिरून </div><div>१/२ कप साखर</div><div> १ १/२ कप दुध</div><div>१/२ कप पाणी </div><div>१/२ कपापेक्षा किंचिंत कमी साजूक तूप </div><div>१ टीस्पून बदामाचे कप</div><div>२ टीस्पून बेदाणे </div><div>१/४ टीस्पून वेलचीपूड</div><div>चिमुटभर केशर</div></div><div><br />
</div><div><b>कृती:</b></div><div>१. कढईत तूप गरम करा. त्यात रवा घालून गोल्डन ब्राऊन होई पर्यंत भाजून घ्या. </div><div>२. रव्याचा छान वास सुटला कि, त्यात केळं घाला आणि परता.</div><div>३. एकीकडे दुध आणि पाणी एकत्र करून उकळायला ठेवा.</div><div>४. रव्यात बदामाचे कप,बेदाणे,वेलची पूड आणि केशर घालून परता.</div><div><div>५. उकळते दुध-पाणी घाला आणि ५ मिनिटे झाकून ठेवा. रवा शिजून फुलून येईल.</div><div><div style="text-align: auto;"><div style="text-align: auto;">६. गॅस बंद करा. त्यात साखर घालून नीट मिक्स करा. झाकण ठेवा. वाफेवर साखर विरघळली कि, थोड्यावेळानी शिरा सर्व्ह करा.</div></div></div></div></div></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-37161623865611679.post-74837125542467347412010-08-03T21:16:00.002+05:302010-08-03T21:23:12.307+05:30Ratalyacha kis / (Sweet Potato Spicy halwa)<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/ratale-kis.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings: </b>2 Persons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DwLEG4qbxoo/TEc7yVLhSBI/AAAAAAAAA7o/d0ZK_eeiY1A/s1600/ratale+kis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_DwLEG4qbxoo/TEc7yVLhSBI/AAAAAAAAA7o/d0ZK_eeiY1A/s400/ratale+kis.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 kg sweet potato ( approx. 2 medium size)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbspn roasted peanut powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sugar and salt as per taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span> tbspn ghee</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn cumin<br />
2-3 green chilies,chopped<br />
1 tspn lemon juice<br />
1 tbspn scrapped fresh coconut<br />
1 tspn chopped coriander leaves</span><br />
<div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Wash and peel sweet potatoes. Grate them with bigger hole grater.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Heat ghee in a wok. Add cumin. Add chopped green chilies. Let it fry a bit, then add grated sweet potato. stir for 5 minutes or till it will reduces in quantity.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Then add sugar,salt and roasted peanut powder. Mix well. Cover the wok and let it cook completely.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add scraped fresh coconut and chopped coriander leaves. Add lemon juice and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Cover and cook for a minutes then serve hot with curd.</span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-37161623865611679.post-10285091128185908332010-08-03T21:15:00.008+05:302010-08-03T21:40:59.908+05:30रताळ्याचा कीस-Ratale Kis<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/08/ratalyacha-kis-sweet-potato-spicy-halwa.html">Read this recipe in English</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>सर्व्हिंग: </b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">२ माणसांसाठी</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman';"><br />
</span></div><div style="text-align: auto;"><a href="http://4.bp.blogspot.com/_DwLEG4qbxoo/TFg6nu-jUOI/AAAAAAAAA8I/bWZLZRteCeE/s1600/ratale+kis.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="http://4.bp.blogspot.com/_DwLEG4qbxoo/TFg6nu-jUOI/AAAAAAAAA8I/bWZLZRteCeE/s400/ratale+kis.jpg" width="400" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><b>साहित्य:</b></span></div></span></div><span class="Apple-style-span" style="font-family: 'Times New Roman';">१/२ किलो रताळी (अंदाजे २ मध्यम आकाराची)३ टेबलस्पून दाण्याचा कुट<br />
मीठ आणि साखर चवीप्रमाणे<br />
२ टेबलस्पून तूप<br />
१ टीस्पून जिरे<br />
२-३ हिरव्या मिरच्या,तुकडे करून<br />
१ टीस्पून लिंबुरस<br />
१ टेबलस्पून खवलेला नारळ<br />
१ टीस्पून बारीक चिरलेली कोथिंबीर<br />
<br />
<b>कृती: </b><br />
१. रताळी स्वच्छ धुवून त्याची साले काढा. नंतर रताळी किसून घ्या.<br />
२. पातेल्यात तूप गरम करा. तूप चांगले तापले कि, जिरे आणि हिरव्या मिरचीचे तुकडे घाला.<br />
३. मिरची पांढरी पडली कि लगेच रताळ्याचा कीस घालून परता. कीस आळून कमी झाला कि मग दाण्याचा कुट,मीठ आणि साखर घालून परता.<br />
४. झाकण ठेवून १० मिनिटे मध्यम आचेवर शिजवा. वरून खवलेला नारळ आणि कोथिंबीर घाला.<br />
५. लिंबू रस घाला आणि एकत्र करून गरम गरम खायला द्या. तोंडी लावायला गोड दही द्या.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-37161623865611679.post-67561454482909256352010-07-30T21:16:00.000+05:302010-07-30T21:16:59.682+05:30Rice and Pohe Mix Dosa<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/07/tandul-pohyache-mix-pole.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings:</b> 6-7 medium pole for 2-3 people</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFLpp6AOMJI/AAAAAAAAA74/ZwEtZaeGegw/s1600/tandlache+pole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFLpp6AOMJI/AAAAAAAAA74/ZwEtZaeGegw/s400/tandlache+pole.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup raw rice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup thick pohe</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 green chilies</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup chopped coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn fenugreek seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">oil for shallow frying</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 medium non stick pan</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Wash and rinse, pohe and rice 2-3 times with water. Soak them separately for 15-20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Grind them together with 1 1/2 cup water, salt, fenugreek seeds and coriander leaves. Add more water if required and make medium consistency batter. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Heat 1 tspn oil in pan and pour 1 large spoon of batter. Spread little oil round it and cover pan with a lid.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Take off the lid after 2-3 minutes and fry bottom side till crispy and golden brown.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Turn up side down, spread little oil round it and fry till golden brown and crispy. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Serve pole with tomato ketchup or <a href="http://ruchkarjevan.blogspot.com/2010/05/coriander-coconut-chutney.html">coriander coconut chutney</a>.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-37161623865611679.post-38051599763800523172010-07-30T21:15:00.002+05:302010-07-30T21:18:49.668+05:30तांदूळ आणि पोह्याचे मिक्स पोळे- Rice and Pohe Mix Dosa<div><b></b><br />
<b></b><br />
<b><div style="font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/07/rice-and-pohe-mix-dosa.html">Read this recipe in English</a></b></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><b>सर्व्हिंग:</b></span><span class="Apple-style-span" style="font-weight: normal;"> २-३ माणसांना पुरतील इतके ६-७ मध्यम पोळे</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFLy3oBgQmI/AAAAAAAAA8A/6FYVd9FB3bw/s1600/tandlache+pole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TFLy3oBgQmI/AAAAAAAAA8A/6FYVd9FB3bw/s400/tandlache+pole.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-weight: normal;"><b>साहित्य:</b></span></div></b></div><div>१/२ कप तांदूळ</div><div>१/२ कप जाडे पोहे</div><div>१/४ कप निवडलेली कोथिंबीर </div><div>१/४ टीस्पून मेथीदाणे</div><div>२ हिरव्या मिरच्या</div><div>१- १ १/२ कप पाणी </div><div>मीठ चवीप्रमाणे</div><div>शालो फ्राय करण्यासाठी तेल</div><div>आणि १ मध्यम आकाराचा नॉन स्टिक तवा.</div><div><br />
</div><div><b>कृती:</b></div><div>१. तांदूळ आणि पोहे २-३ वेळा स्वच्छ धुवून तसेच भिजवत ठेवा.</div><div>२. १५-२० मिनिटांनी पोहे आणि तांदूळ एकत्र करून त्यात एक ते १ १/२ कप पाणी घाला. त्यातच कोथिंबीर, हिरव्या मिरच्या,मीठ आणि मेथी दाणे घालून बारीक वाटून घ्या.साधारण मध्यम जाडीचे मिश्रण तयार करा. गरज वाटल्यास आणखीन पाणी घाला.</div><div>३. चमचाभर तेल टाकून तवा गरम करा आणि डावभर मिश्रण घालून गोल पोळे काढा. मिश्रण घातल्यावर त्याभोवती थोडेसे तेल सोडा आणि वरून झाकण ठेवा.</div><div>४. २-३ मिनिटांनी झाकण काढून टाका खालची बाजून गोल्डन ब्राऊन आणि कुरकुरीत झाली कि उलटा आणि दुसरी बाजू तेलावर गोल्डन ब्राऊन करून घ्या.</div><div>५. गरम गरम पोळे टोमॅटो केचप किंवा <a href="http://ruchkarjevan.blogspot.com/2010/05/kothimbirichi-chutney.html">कोथिंबिरीच्या चटणी</a> बरोबर सर्व्ह करा.</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-37161623865611679.post-22202418827402678162010-07-26T21:37:00.002+05:302010-07-26T21:40:13.497+05:30Muskmelon Pohe<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/07/kharbujache-pohe.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings:</b> 2 to 3 Persons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TE2t5gRNkMI/AAAAAAAAA7w/FqkW5fmnfs4/s1600/kharbujache+pohe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TE2t5gRNkMI/AAAAAAAAA7w/FqkW5fmnfs4/s400/kharbujache+pohe.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup small chunks of muskmelon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup thick pohe </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4-1 cup milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup thick coconut milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 -3 tbspn grated jaggery </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn cardamom powder </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Wash and rinse pohe 2-3 times with water. Soak and keep it aside for 15-20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add milk, jaggery, cardamom powder and coconut milk. Mix well till jaggery melts completely.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add chunks of muskmelon and mix well. Refrigerate pohe for 2-3 hours and serve chilled.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tip: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Always serve pohe when fresh.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. You can add fresh ground coconut instead of coconut milk.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Jaggery proportion will vary as per sweetness of muskmelon.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-37161623865611679.post-61714604625280770132010-07-26T21:35:00.004+05:302010-07-26T21:42:00.247+05:30खरबुजाचे पोहे-Muskmelon Pohe<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/07/muskmelon-pohe.html">Read this recipe in English</a></b></span></div><div><b>सर्व्हिंग:</b> २ ते ३ माणसांसाठी </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TE2t5gRNkMI/AAAAAAAAA7w/FqkW5fmnfs4/s1600/kharbujache+pohe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TE2t5gRNkMI/AAAAAAAAA7w/FqkW5fmnfs4/s400/kharbujache+pohe.jpg" width="400" /></a></div><div><b>साहित्य:</b></div><div>१/२ कप खरबुजाचे तुकडे </div><div>१ कप जाडे पोहे </div><div>१/४ कप नारळाचे दुध</div><div>३/४ ते १ कप दुध </div><div>२ ते ३ टेबलस्पून किसलेला गुळ</div><div>१/४ टीस्पून वेलचीपूड </div><div><br />
</div><div><b>कृती:</b></div><div>१. पोहे पाण्याने २-३ वेळा स्वच्छ धुवून घ्या. वरून पाण्याचे दोन हबके मारा आणि १५-२० मिनिटे तसेच ठेवून द्या.</div><div>२. पोहे छान भिजले आणि फुगून आले कि त्यात गार दुध, किसलेला गुळ आणि नारळाचं दुध आणि वेलची पूड घाला. गुळ वितळेपर्यंत ढवळा.</div><div>३. खरबुजाचे तुकडे घाला. तास-दोन तास फ्रीज मध्ये ठेवा आणि थंडगार सर्व्ह करा.</div><div><br />
</div><div><div><b>टीप: </b></div><div>खरबूज जास्ती गोड असेल तर त्या प्रमाणे गुळाचे प्रमाण कमी जास्ती करा. </div><div>नारळाच्या दुधाच्या ऐवजी नारळ बारीक वाटून घातला तरी चालेल.</div><div>हे पोहे ताजे असतानाच खाल्ले तर जास्ती चांगले लागतात. उन्हाळ्यात खायला हे पोहे छान लागतात.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-82993265906546173812010-07-21T22:08:00.004+05:302010-07-22T00:22:51.898+05:30Sabudana / Sago Kheer<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/07/sabudana-kheer.html">Read this recipe in Marathi</a></b></span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serving: <span class="Apple-style-span" style="font-weight: normal;">2 Persons</span></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DwLEG4qbxoo/TEchcAx474I/AAAAAAAAA7U/VLD0HLGz0hc/s1600/sabudana+kheer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="315" src="http://2.bp.blogspot.com/_DwLEG4qbxoo/TEchcAx474I/AAAAAAAAA7U/VLD0HLGz0hc/s400/sabudana+kheer.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>½ Cup Sabudana/Sago<br />
¼ Cup Sugar<br />
2 Cups Milk<br />
2 tsp Cashew bits<br />
2 tsp Raisins<br />
a pinch of Saffron<br />
¼ tsp Cardamom powder<br />
1 tsp Ghee<br />
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<b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b>1. Wash and soak sabudana in the water for 3-4 hours. Water should be of the same level as sabudana. Bring a cup of milk to boil and add washed sabudana. </span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2.Boil and cook till sabudana is half done. Add another cup of boiling milk and let sabudana cook completely.You will see it transparent and floating. keep kheer on simmer for 15-20 minutes.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add sugar, cardamom powder and saffron. Bring to a boil.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Heat ghee in a small pan, add the cashew nuts and raisins. Sauté till golden brown. Add this to the kheer , mix well and serve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://ruchkarjevan.blogspot.com/2010/01/fasting-special.html">Click here to check more fasting recipes</a></span></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-37161623865611679.post-54886961107726362192010-07-21T22:05:00.004+05:302010-07-21T22:20:23.967+05:30साबुदाण्याची खीर -Sabudana Kheer<div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://ruchkarjevan.blogspot.com/2010/07/sago-kheer.html">Read this recipe in English</a></span></b></div><div><b>सर्व्हिंग:</b> २ माणसांसाठी<br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DwLEG4qbxoo/TEchcAx474I/AAAAAAAAA7U/VLD0HLGz0hc/s1600/sabudana+kheer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="315" src="http://2.bp.blogspot.com/_DwLEG4qbxoo/TEchcAx474I/AAAAAAAAA7U/VLD0HLGz0hc/s400/sabudana+kheer.jpg" width="400" /></a></div><b>साहित्य:</b></div><div>१/२ कप साबुदाणा</div><div>१/४ कप साखर </div><div>२ कप दुध </div><div>१ टेबलस्पून काजूचे तुकडे</div><div>१ टेबलस्पून बेदाणे </div><div>चिमुटभर केशर</div><div>१/४ टीस्पून वेलची पूड</div><div>१ टीस्पून तूप</div><div><br />
</div><div><div><b>कृती:</b></div><div>१. साबुदाणा २-३ वेळा स्वच्छ धुवून भिजवून ठेवा. जितका साबुदाणा तितकेच पाणी येईल अशा पद्धतीनी भिजवा. ४-५ तासांनी साबुदाणा फुगून येईल.</div><div>२. १ कप दुध उकळत ठेवा. दुध उकळले कि त्यात साबुदाणा घाला. साबुदाणा अर्धवट शिजला असे वाटले कि, उरलेले दुध घाला. आणि साबुदाणा पूर्ण शिजेपर्यंत उकळत ठेवा. साबुदाणा तरंगायला लागला याचा अर्थ शिजला आहे.</div><div>३. मग त्यात साखर,वेलची पूड आणि केशर घाला. मंद आचेवर १५-२० मिनिटे शिजवत ठेवा.</div><div>४. दुसरीकडे एका छोट्या पातेलीत तूप गरम करा. त्यात काजू आणि बेदाणे गोल्डन ब्राऊन रंगावर परतून घ्या आणि मग उरलेल्या तुपासकट खिरीत घालून ढवळून मग सर्व्ह करा.<br />
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<div><a href="http://ruchkarjevan.blogspot.com/2010/01/fasting-special.html">उपवासाचे आणखीन काही पदार्थ पाहिजेत? मग क्लिक करा.</a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-37161623865611679.post-60972635709935019732010-07-19T21:45:00.007+05:302010-07-19T23:07:10.443+05:30Dahi Butti / Curd Rice<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://ruchkarjevan.blogspot.com/2010/07/curd-rice.html">Read this recipe in Marathi</a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Servings:</b> 2 to 3 persons </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DwLEG4qbxoo/TER1x6mZs7I/AAAAAAAAA4w/9WXoVabbDs0/s1600/dahi+butti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DwLEG4qbxoo/TER1x6mZs7I/AAAAAAAAA4w/9WXoVabbDs0/s400/dahi+butti.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup rice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup water for pressure cooking rice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 - 3/4 cup thick yogurt(curd)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup milk </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tspn sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt as per taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #990000;">For tempering-</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn mustard seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tspn cumin </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 stuffed masala chilies or 1-2 dry chilies and 1/4 tspn asafoetida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 curry leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbspn oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tspn chopped coriander leaves for garnishing</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DwLEG4qbxoo/TESMh4HTALI/AAAAAAAAA64/fyaMGeOYFqU/s1600/talnichi+mirchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_DwLEG4qbxoo/TESMh4HTALI/AAAAAAAAA64/fyaMGeOYFqU/s320/talnichi+mirchi.jpg" width="320" /></a></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> <span class="Apple-style-span" style="color: #990000;">Stuffed Masala Chilly</span></span></div></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Pressure cook rice with 1 1/2 cups of water. Let it cool down completely.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add yogurt and milk to the cooked rice and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add salt and sugar and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Heat oil in a small saucepan. Fry masala chilly till turn light brown. Add mustard seeds let it crackle. then add cumin,curry leaves and give tadka to the rice. Mix well and keep it covered for sometime. Crush masala chilly in the rice and mix it nicely.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Garnish with coriander leaves and serve with any pickle or subzi.</span>Unknownnoreply@blogger.com2