Maaswadi in Marathi
Time: 30 to 40 minutes
Makes: 3 servings
Ingredients:
For Stuffing::::
2 tbsp Sesame Seeds
1/4 cup Dry coconut, grated
2 tsp Poppy seeds (optional)
4 large garlic cloves, finely chopped
1 medium onion, finely chopped
1/2 tsp garam masala
1 tsp red chili powder, 1/4 tsp turmeric powder, 1/8 tsp hing
2 green chilies, paste (optional)
2 tsp oil
salt to taste
For Cover::::
1 cup Chickpea flour (Besan)
2 tbsp oil
1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
2 tsp garlic paste
salt to taste
Method:
1) To make stuffing; dry roast sesame seeds, grated coconut and poppy seeds separately. Once they cool down, grind to a coarse powder.
2) Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Once onion is well cooked, keep it aside for 5 minutes. Add the sauteed onion into a blender alongwith red chili powder, garam masala and salt. Mix together ground onion and mixture of sesame-coconut and poppy seeds. Check the taste and adjust the seasoning.
3) Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water. Also add salt and red chili powder. Wait till water starts boiling. Then add besan and stir vigorously to avoid lumps. Turn heat to medium. Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it's not cooked then cover and cook for a few more minutes.
4) Once the dough for cover is well cooked, let it stay covered until it becomes lukewarm. Then knead it til soft. Take a plastic sheet and grease it with littl oil. Pat the dough on it evanly (approx 1/2 cm). Spread a layer of stuffing. Roll it gently and make a tight roll. Secure the end by sticking it well. Cut the roll into 1 inch pieces.
Serve them with a spicy Rassa.
Time: 30 to 40 minutes
Makes: 3 servings
Ingredients:
For Stuffing::::
2 tbsp Sesame Seeds
1/4 cup Dry coconut, grated
2 tsp Poppy seeds (optional)
4 large garlic cloves, finely chopped
1 medium onion, finely chopped
1/2 tsp garam masala
1 tsp red chili powder, 1/4 tsp turmeric powder, 1/8 tsp hing
2 green chilies, paste (optional)
2 tsp oil
salt to taste
For Cover::::
1 cup Chickpea flour (Besan)
2 tbsp oil
1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
2 tsp garlic paste
salt to taste
Method:
1) To make stuffing; dry roast sesame seeds, grated coconut and poppy seeds separately. Once they cool down, grind to a coarse powder.
2) Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Once onion is well cooked, keep it aside for 5 minutes. Add the sauteed onion into a blender alongwith red chili powder, garam masala and salt. Mix together ground onion and mixture of sesame-coconut and poppy seeds. Check the taste and adjust the seasoning.
3) Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water. Also add salt and red chili powder. Wait till water starts boiling. Then add besan and stir vigorously to avoid lumps. Turn heat to medium. Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it's not cooked then cover and cook for a few more minutes.
4) Once the dough for cover is well cooked, let it stay covered until it becomes lukewarm. Then knead it til soft. Take a plastic sheet and grease it with littl oil. Pat the dough on it evanly (approx 1/2 cm). Spread a layer of stuffing. Roll it gently and make a tight roll. Secure the end by sticking it well. Cut the roll into 1 inch pieces.
Serve them with a spicy Rassa.
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