Bhakarwadi

Ingredients:

For cover:
All purpose flour(maida) - 2 cups
Gram flour(basen) - 1/2 cup
Asafoetida - 1 pinch
salt to taste
oil - 2 tbsp

For filling:
Gram flour - 1 tbsp
Poppy seeds(khuskhus) - 1 tsp
Sesame seeds - 1 tbsp
Dried grated coconut - 1/2 cup
Coriender seeds crushed - 1tsp
Funnel seeds crushed - 1/2 tsp
Red chilly powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Sugar - 1 tsp
Garlic(grated) - 1 tsp
Ginger(grated) - 1 tsp
Finely chopped coriander leaves
Salt to taste
Oil to deep fry

Procedure:
1.Mix gram flour & all purpose flour together.
2.Add salt, asafoetida, 2 tbsp hot oil & enough water to mix it well.
3.Knead to a stiff dough. Keep it aside for 10 min.
4.Roast poppy seeds, sesame seeds, coconut , funnel seeds and coriander seeds and grind to a fine powder.
5.In a pan take 1 tbsp oil and and add grated ginger and garlic ,when it turns colour add 1 tbsp gram flour and roast for 1 min and then take it in a separate bowl and cool it.
6.Then add tha above grind powder, red chilly powder, sugar,salt,garam masala powder and coriander leaves to it and mix well.
7. Divide the dough into small portions & roll each portion into a thin rectangular shaped chappati.
8.Spread the filling all over the chappati & roll up the dough with the filling into a tight cylindrical shape.
9.Seal the edges with a little water.
10.Cut the roll into 1 inch long pieces & deep fry in hot oil till golden brown & crisp.
11. Store this in an airtight container , it will remain fresh for a month.

Bharali Vangi(Masala Vangi)

Ingredients:

small size brinjals - 5-6 nos.
red chilly powder - 2-3 tsp(as per test)
turmeric powder - 1 pinch
garam masala powder -1 tsp
ginger Garlic paste

Masala ingredients:
onion chopped - 1 medium size
cloves - 2
black pepper - 4-5
cinnamon stick - 1 inch
cardamom - 2piece
dagadphool - 1 piece
coriander seeds - 1 tbsp
cumin seeds - 1 tbsp
chana dal - 1 tsp
rice - 1tsp
poppy seeds - 1/2 tsp
peanuts - 1 tsp
dried coconut grated - 2 tbsp
finely chopped coriander
salt to taste
oil - 5-6 tbsp

Procedure:
1.First cut the brinjal into 4 slits per and soak them in water for few mins.
2.In a pan with 1-2 tbsp of oil, roast all tha masala ingredients till brown and then grind it into smooth paste and keep aside.
3.In small bowl take red chilly powder, turmeric powder, salt,garlic ginger paste, 1 tsp oil and mix it well with hands .Then stuff this mixture in brinjals.
4.Now in a pan take 3-4 tbsp oil , add grinded masala paste and saute for a min , then add stuffed brinjals and again saute .
5. Keep the pan coverd and allow brinjals cook in oil till brinjals become tender.Add little water if required.
6. After 10- 15 mins , u will find brinjals are tender and cooked ,add water to make curry(rassa),as per your consistancy.
5.Bharali vangi(masale vangi )are ready to serve , add some garam masala powder if u wish and garnish it with coriander leaves.

Patvadi( Maharashtrian speciality)

This is a very famous main dish of Maharashtrian people.

Ingredients:

For Patvadi:
Besan(Gram flour) - 1 cup
turmeric powder - 1 pinch
mustard seeds - 1 pinch
red chilly powder - 1 tsp
coriander powder - 1/2 tsp
cumin powder - 1 pinch
onion finely chopped - 1/2 small size
ginger-garlic paste -1 tsp
finely chopped coriander leaves
2 tsp oil
salt to taste

For Curry:
red chilly powder - 2tsp
turmeric powder - 1 pinch
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1tsp
cumin seeds - 1tsp
ginger-garlic paste 1tsp
bay leaf - 2-3
peanuts -2 tsp
chana dal - 1 tsp
rice- 1 tsp
poppy seeds - 1/2 tsp
dried coconut slices - 2 tsp
black pepper - 1/2 tsp
cloves - 1-2
Black cardamon - 1
cinamon stick - 1 inch
onion cut roughly - 1 small
salt to taste
finely chopped coriander leaves for garnish
4-5 tsp oil

Directions:
For Patvadi:
1.Heat a container with 1 tsp oil, then add mustard seeds, after spluttering add cut onion , then stir till the onion golden brown and the add ginger-garlic paste in it.
2.Now add turmeric,red chilly powder,cumin powder, coriander powder ,salt & then add 3 cup water & let it boil.Once it boiled add chopped coriander & then slowly add besan, keep mixing & let it cook for 5-7 min.
3.Remove it from fire & spread it immediately on a greased, flat dish, spread it not much thinner with help of oily palm & allow to cool for 10-15 min.
4.Now with a help of knife make a rectangle shaped wadi , and our patvadies are ready.

For curry:
1.In a pan take 1 tbsp of oil and roast the onion, chana dal(1tsp),rice(1tsp),peanuts,coconut,poppyseeds,cumin seeds,cloves,black pepper ,cardamon and grind them & make a fine paste of it.(to make paste more fine add little amount of water in it & grind again)
2.Heat another pan , add oil in it then add ginger-garlic paste & then add ground paste in it.At first instance this paste absorb entire oil in a pan,keep mixing it.
3.After 3-4 min, this paste leave the oil ,now add turmeric, chilly powder ,cumin and coriander powder & salt in it and mix it well with paste.
4.Finally add water in it to make a curry & let it cook for 2-3min.
5.Then add garam masala and coriander leaves and remove the curry from fire.
6.Put the patvadies in the curry and serve it with chapati or rice.