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Watermelon Juice in Marathi
Time: 5 to 7 minutes
Makes: 3 servings
Ingredients:
3 cup watermelon cubes, deseeded
1/2 cup orange juice or to taste
1/4 tsp black salt
1/2 tsp ginger, finely chopped
ice (optional)
Method:
1) Add watermelon, orange juice, black salt and ginger to the blender. Blend till nice and smooth.
Add ice cubes in each serving glass. Pour prepared juice and serve.
Tips:
1) You may add small chunks of watermelon while serving.
Sweet Potato Chat in Marathi
Time: 15-20 minutes
Makes: 4 to 5 servings
Ingredients:
1/2 kg sweet potatoes
1/2 cup green chutney (cilantro + green chilies)
1/2 cup tamarind chutney (tamarind + jaggery)
1 tsp ghee
1 to 2 tsp cumin powder
3/4 cup yogurt (add a tsp of sugar)
1/2 cup potato sev or potato sticks
salt to taste (or black salt)
1 tsp red chili powder
finely chopped cilantro for garnishing
Method:
1) Peel the sweet potatoes. Cut them into 2 inch finger chips.Cut them into same size, so that all pieces will cook evenly.
2) Heat a nonstick pan. Add 1 tsp ghee. Add sweet potato pieces. Sprinkle some salt. Cover and cook over medium heat for 4-5 minutes. Don't cook until sweet potatoes become mushy. Cook them Al-dente. Also, try to cook them in two batches.
3) Arrange serving plates. Add around 1/2 a cup to 3/4 cup of sweet potatoes in each plate. Add 1 tbsp each of green and tamarind chutney. Sprinkle some salt and cumin powder. Drizzle some yogurt. Add some more chutney if you like. Sprinkle pinch of red chili powder. Add couple tbsp of potato sev or potato sticks. Garnish with cilantro and serve.
Upasachi Bhajani in Marathi
Time: 30 to 40 minutes
Yield: 300 grams
Ingredients:
100 grams Sabudana (sago)
150 grams Vari Tandul (bhagar/ samo rice)
100 gram Rajgira
1 tsp cumin seeds
Method:
1) Dry roast sabudana over low heat until it turns light pink
2) Dry Roast vari tandul over low heat until it color becomes pinkish.
3) Also dry roast Rajgira over low heat till light pink.
4) Mix them together. Add cumin seeds. Grind to fine powder.
Tips:
1) Apply 1/2 tsp ghee to sabudana to avoid sticking while roasting.
2) Do not roast ingredients till becomes dark. The flour blend won’t taste good.
3) Do not roast cumin seeds. Add them raw.
4) You may change proportion of ingredients. Quantity of sabudana can be reduced and amount of Rajgira or/and vari tandul can be increased by a little(around 200 grams).
Dudhi Thalipeeth in Marathi
Time: 30 minutes
Yield: 3 to 4 medium thalipith
Ingredients:
1 cup grated dudhi, peeled (bottle gourd)
1.5 to 2 cups Upavas Bhajani or as requiered
3 green chilies, crushed
1/4 cup finely chopped cilantro
1/4 cup roasted peanut powder
Salt to taste
Ghee or oil to roast thalipeeth
Method:
1) Peel the dudhi first. Grate. Add crushed green chilies, salt, peanuts powder, and cilantro. Mix and add bhajani flour and make a dough. Divide the dough into tennis ball sized rounds.
2) Grease tawa with oil or ghee. Spread 1 dough portion round evenly in the center of tawa.
3) Put the tawa over medium high heat. Cover the tawa for a minute. Drizzle some oil around thalipeeth. Let one side cook thoroughly.
4) Flip to the other side. Cover and cook both sides. well.
Serve hot with Yogurt or sweet lime pickle.
Lauki Sabzi in Marathi
Time: 15 to 20 minutes
Serves: 2 to 3 persons
Ingredients:
2 cups bottle-gourd cubes (First, peel and deseed the bottle-gourd)
1 tsp + 1 tsp Ghee
1/4 tsp cumin seeds
2 to 3 tbsp roasted peanuts powder
1/4 to 1/2 cup milk
Salt to taste
2 dried red chilies
1/2 tsp urad dal
Cilantro, finely chopped
Method:
1) Heat 1 tsp ghee in a pan. Add cumin seeds and wait for few seconds. Add bottle-gourd cubes and little salt. Cover and cook for 4-5 minutes.
2) Then add milk and let the bottle-gourd cook. Add peanuts powder after bottle-gourd is cooked. Simmer for couple of minutes.
3) Take a small tadka pan. Add 1 tsp ghee and let it melt. Break the chilies into 2 pieces. First, add urad dal and wait till the color turns to pink. Then add broken chilies and stir with spoon. Pour this tempering over bottle-gourd sabzi.
Serve hot with chapati.
Tips:
1) Some people eat bottle gourd for fasting. In that case, skip the tadka of ghee- cumin-urad dal. This sabzi may be eaten as a one bowl meal. Also, it tastes great if accompanied with sabudsana khichdi.
Potato Pumpkin Stir fry in Marathi
Time: 20 to 25 minutes
Servings: 2 to 3
Ingredients:
1 cup potato cubes, small (peel the potato first)
1 cup pumpkin cubes, small (peel and deseed the pumpkin)
1 tbsp ghee
1/2 tsp cumin seeds
2 to 3 green chilis, slit lengthwise
2 tbsp fresh coconut, scraped
2 tbsp peanuts powder, coarse
approx 1/4 cup Buttermilk (Tip 1)
salt to taste
Cilantro finely chopped
Method:
1) Heat ghee in a pan. Add cumin and wait till it splutters. Then add green chilies and potato cubes. Mix nicely and cover the pan with a lid. Let the potatoes cook for a minute or two. Add 3-4 tbsp water before covering the pan.
2) Then add pumpkin cubes and salt. Sprinkle little buttermilk. Mix well and add coconut. Cover and cook until pumpkin is 80 % cooked. Add peanuts powder and mix gently. Cook for a minute.
Serve hot with chapati. It can also be eaten during fast.
Tips:
1) Sprinkle buttermilk only when moisture is needed.
Samo Rice Pulao in Marathi
Time: 25 to 30 minutes
Servings: 3 to 4
Ingredients:
1 cup Samo Rice
2 tsp Ghee
1/2 tsp Cumin seeds
2 green chilies
1/2 cup Pumpkin cubes medium (Peel before making cubes)
1/2 cup Potato cubes (Peel the potato)
2 tbsp Coarsely ground peanuts
salt to taste
Approx 3 cups hot water
Method:
1) Heat a heavy bottom pan. Dry roast samo rice for couple of minutes. Transfer the roasted rice to a bowl
2) In that same pan, add ghee and wait till it melts. Add cumin seeds and slit green chilies. Saute for 10 seconds. Flame should be on medium. Add potato cubes. Cover the pan and cook till potato is almost done. At this point, add roasted samo rice.
3) Mix nicely. Pour hot water and add salt. After couple of minutes add pumpkin cubes and peanuts powder. Stir well, cover and cook till rice is done.
Garnish with Cilantro Serve hot with Peanuts curry.
Plantain cutlets in Marathi
Time: Prep Time- 20 minutes (Excludes soaking time for sago) | Cooking Time: 20 minutes
Yield: 12 to 14 medium cutlets
Ingredients:
2 green plantain/raw bananas
1 medium potato boiled and mashed
1/4 cup sago
2 tbsp flour used for fasting
3 Tbsp peanuts roasted and crushed
Crush together - 3 green chilies + ½ tsp cumin seeds +¼ cup coriander leaves chopped finely
1 tbsp lemon juice
Salt to taste
Ghee or Peanuts Oil for deep frying
Method:
1) Wash sago pearls with water. Drain all the water and keep it covered for 4 hours.
2) Once sago is nice and plump, peel and grate the plantain. Mix them both. Now add mashed potato, fasting flour, peanuts powder, chili mixture, lemon juice and salt to taste. Make a stiff dough. Divide the dough into equal sized dumplings and shape them according to your preference.
3) Heat oil or ghee for deep frying. Deep fry cutlets over medium heat till color turns to golden brown.
Serve hot with Sweet lemon pickle or green chutney.
How to Soak Sabudana in Marathi
How to Soak Sabudana
Method:
1) Put Sabudana into a deep bowl. Wash gently for about 10 to 15 seconds with luke warm water.
2) Drain all the water. Cover sabudana with water just enough to barely cover it.
3) Cover the bowl with lid and let it rest for atleast 4 hours.
Sabudana has to be soaked really well. It should not be hard at the core. However, each pearl should be separate.
Recipe of Sabudana Khichdi
sabudana and other Fasting Recipes
Tips:
1) Do not use hot water for soaking sabudana. Hot water makes sabudana sticky.
2) Quantity of water should be decided according to the quality of Sabudana. Sometimes, sabudana is very crumbly and does not soak much water. In that case, wash the sabudana as per above method, drain all the water. Cover with the lid and let it sit for 4 hours. Sprinkle little water if requires.
3) Always cover the sabudana bowl with lid. If kept uncovered, the upper layer of sabudana becomes hard.
Cucumber Thalipeeth in Marathi
Time: 25 minutes
Yield: 2 to 3 medium Thalipeeth
Ingredients:
1 cup grated cucumber
1 and 1/2 cup Upasachi Bhajani
1/4 cup Roasted peanuts Powder
1/4 cup finely chopped Cilantro
2 to 3 green chilies, finely chopped
salt to taste
Pure Ghee
Method:
1) Peel the cucumber and grate. Do not squeeze out the water.
2) Add salt, peanuts powder, cilantro, and green chilies. Mix nicely.
3) Add Upasachi Bhajani till the mixture forms a nice dough. Use little ghee to make the dough.
4) Grease the nonstick tawa with little ghee. Divide the dough into 2-3 equal sized balls. Put 1 portion in the center of the tawa. Use the tips of your hands to pat the dough into a flat shape. Spread the dough and make a 1 cm thick circle.
5) Turn on the heat, cover the pan and cook for few minutes over medium-high heat. Flip and cook on the both sides. Drizzle a teaspoon of ghee while cooking. Both sides should have brown spots which means Thalipeeth has been cooked perfectly.
Serve this delicious Thalipeeth with plain yogurt and Sweet lime pickle.
Vari Tandul in Marathi
Time: 10 to 15 minutes
Serves: 2 to 3 persons
This Rice goes great with Peanuts curry. Click here for the recipe
Other Related Recipes: Fasting Potato bhaaji | Other Fasting Recipes
Ingredients:
3/4 cup Samo seeds (Vari Tandul)
2 and 1/2 cup warm water
1/4 tsp Cumin seeds
1 tbsp Ghee
Salt to taste
Method:
1) Heat 1 tbsp ghee, add cumin seeds. Add samo seeds and lightly roast them.
2) Add 2 and 1/2 cup warm water, add salt to taste. Cover and cook over medium heat.
Tips:
1) You can make plain bhagar by skipping Cumin seeds.
2) To give little sour taste, add 1 piece of dry Kokum while cooking the rice.
3) To make bhagar more soft and mushy, increase the quantity of water by 1/2 to 3/4 cups.
Danyachi Amti in Marathi
Serves: 2 to 3 persons
Time: 10 minutes
Ingredients:
1/2 cup roasted Peanuts powder
2 cups water
1 tsp pure ghee
1/2 tsp cumin seeds
2 kokum
2-3 green chilies, chopped
1 tsp jaggery or sugar to taste
salt to taste
Cilantro for garnishing
Method:
1) Mix peanuts powder and water and blend in the mixer.
2) Heat a pan. Add ghee and let it melt. Add cumin seeds, and green chilies. Saute for few seconds. Add peanuts powder mixture. Add kokum, salt and jaggery. Boil for couple of minute over medium heat.
Serve hot with Samo Rice.
