Category: Food Cook School

Indian Upma recipe or uppit recipe for breakfast

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Indian Upma recipe

Upama or Uppit recipe

Ingredients:

  • 2 Cups thick semolina (Suji or Rava)
  • 2 Bigger in size onions finely chopped
  • 1 Bigger in size potato
  • 1 Tomato [Optional]
  • 4-5 Green Chilies finely chopped
  • 10-12 Curry leaves
  • 3-4 Dried Red Chilies
  • Salt for taste
  • Sugar as in required
  • ½ Lemon juice
  • 1 tsp Ghee
  • ½ Cup Grated Coconut
  • Chopped finely Coriander leaves
  • Mustard seeds, Cumin seeds, asafetida for tempering

Procedure:

  1. In a Kadai on light flame heat the semolina (Suji or Rava) until it becomes light pink in color. Keep aside from gas flame.
  2. In a bowl take 4 cups of water and keep it for boiling
  3. Take one cooking pot, add 3 tsp ghee and heat for some time. Once the ghee is bit hot add mustard seeds (only few), Cumin seeds and asafetida to temper the mixture. To this mixture add curry leaves, dried red chilies (No need to cut these chilies), Onion and chopped potato. Finally add chopped green chilies and let it cook for some time (at least for 2 steams)
  4. Check the Potatoes and see whether they got boiled up if yes, add the heated semolina (Suji or Rava) and mix the mixture well. Add salt for taste and sugar as in required. If you like Tomato flavor then you can add chopped Tomatoes also [this is optional]
  5. Slower the gas flame, in the Semolina (Rava) add the boiled water (which we kept for boiling in step 2) step by step slowly in small quantity while stirring continuously.
  6. Once we added boiled water and when the Semolina mixture is little thick, add 1/2 lemon juice and cover the pot with plate. Wait for 2 steams
  7. Our upma/Uppit is ready to serve with grated coconut, coriander leaves.

 

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Kothimbir vade or Kothimbir Wadi

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Kothimbir Wadi (Kothimbir vade)

 

Kothimbirchya VadyaIngredients:

  • 2 Bunches of Coriander leaves (Cilantro leaves)
  • 1 tsp red chili powder
  • 5-7 Garlic cloves paste
  • 1 inch Ginger paste
  • 1 Cup Gram flour
  • 2 tsp thin suji
  • Salt for taste
  • ½ tsp turmeric powder
  • Pinch of asafetida (Hing)
  • Pinch of Baking soda
  • Oil for Deep Frying

Procedure:

  1. Take 2 bunches of coriander (Cilantro leaves). Clean them and chop finely. We have to wash these chopped coriander leaves and have to keep them spread on cloth for some time so that it dries.
  2. In one Bowl take these dried chopped coriander leaves along with, 1 cup gram flour, red chili powder, Ginger and garlic paste, Turmeric powder, asafetida, Salt for taste, 2 tsp Suji (thin Rava), and Pinch of Backing soda. Mix all well
  3. Heat the oil in a Kadai. From above batter create the flattened wade deep in to heated oil. Fry them till they shown up in golden color.

 

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Mumbai famous Batata Vada

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Batata Vada

Batata VadaIngredients:

  • ½ kg potatoes (Batata), boiled, peeled and mashed
  • 1 Cup gram flour
  • 1 tsp Chilli powder
  • Salt for taste
  • ¼ tsp Turmeric Powder
  • A Pinch of Baking Soda
  • 2 tsp Hot oil to apply on Flour batter
  • 8-10 Garlic cloves
  • 1 inch Ginger chopped
  • 6-7 green chilies chopped
  • 8-10 Curry leaves
  • 1 lemon juice
  • Coriander finely chopped
  • ½ tsp mustard seeds
  • A Pinch of asafetida
  • Oil for deep frying

 

Procedure:

  1. Boil the potatos, peel them and chop in to smaller pieces
  2. Take Ginger, Garlic cloves and green chillies and grind them well to make a smooth paste. Add this mixture on to potatoes which we chopped in to smaller pieces in step 1. Add lemon juice, Salt, chopped coriander leaves mix well
  3. Heat 2 tsp of oil in a small seasoning pan. Add the mustard seeds and let them splutter. Add the asafetida (Hing), Turmeric powder, curry leaves, take the pan off the heat and pour the seasoning over the potato mixture. Mix well again
  4. Once this mixture is cooled, divide the mixture in to portions and shape each into a smooth ball or circular shapes
  5. Mix together the gram flour, Salt, red chilli powder, turmeric powder and Baking soda in a deep bowl. Add 2 tsp hot oil mix a bit. Add water (around 6-7 tsp) and whisk well to make a smooth, lump-free batter. It should not be too thick batter
  6. Heat sufficient oil in a Kadai. Dip each potato ball in the gram flour batter which we prepared in step no 5 and gently slide in to the hot oil. At a time, slide in four balls and do not overcrowd the kadai.
  7. Reduce the heat to medium and deep-fry, till the gram flour covering turns a light golden brown. Drain on absorbent paper
  8. Serve hot with chutney (Coconut chutney).

 

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Kaanda Bhaji or Onion Pakoda

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Onion Pakoda-Pyaaz ka pakoda

Deepjeevani_KandaBhajiIngredients:-

  • 5-6 large onions
  • 2 cup gram flour
  • 2 tsp rice flour
  • 2 teaspoons red chilli powder
  • ½ teaspoons turmeric powder
  • 4 teaspoons oil
  • Salt for taste
  • ½ teaspoon cumin powder [optional]
  • ½ teaspoon coriander powder [optional]
  • ½ teaspoon carom seeds
  • Chopped fresh coriander
  • Oil for deep-frying

Procedure:

  1. Cut the onions vertically in to thin layers and place the onions in a bowl and add the salt. Keep aside for 10-15 minutes covered.
  1. In to this bowl add the gram flour, rice flour, chilli powder, turmeric, carom seeds cumin powder, coriander powder, 4 teaspoon oil and chopped coriander and mix well lightly.
  1. Heat the sufficient oil in a Kadai. Once the oil is hot reduce the flame (heat) and use your fingers to drop the onion mixture which we prepared in above steps slowly in to hot oil. Don’t go for making round Pakoda’s. With your fingers drop the mixture in zig-zag manner (And that’s why these Pakoda’s are called Khekhda Pakoda’s (Crab Pakoda’s)).
  1. Deep-fry, stirring occasionally with a spoon or using slotted spoon till the pakode turn golden and crisp.
  1. Drain on absorbent paper. Serve hot

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Maharashtrian Kaande Pohe Recipe

Click here to see Kaande Pohe or Kaanda Poha Recipe in Marathi

Kaande Pohe or Kaanda Poha

KaandePohe

Kaande Pohe or Kaanda Poha

Ingredients:

  • 2 Cups flattened rice (beaten rice or Poha), recommended thick quality
  • 2 Onions chopped finely
  • 5-6 Green chilies chopped finely
  • 6-7 Curry leaves
  • Fresh coconut for garnishing
  • Salt for taste
  • Sugar for taste
  • 1 tsp Lime juice
  • Oil for Deep Frying
  • ½ Cup raw peanuts (Optional)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • A pinch of Asafoetida (Hing in Hindi/Marathi)
  • ½ tsp Turmeric Powder
  • 1 Medium Potato peeled and cut into ½ inch cubes
  • ½ Cup boiled green peas (Optional)

 

Procedure:

  1. Chop the Onion, Potatoes, Chili, Curry leaves, and Coriander leaves. Prepare grated coconut, 1 tsp lemon juice and keep it aside.
  2. Place the flattened rice (beaten rice or Poha) in a colander and wash it under running water. It should be moist but should not be mashed. Allow to drain well
  3. Take Kadai and heat the sufficient oil. Reduce the heat to medium and add mustard seeds. Let them splutter. Add the cumin seeds, asafetida and turmeric powder. Mix all well and allow heat for 20-30 sec
  4. Add the green chilies, Curry leaves and saute for 30 seconds more
  5. To this mixture add chopped onion and potatoes, stir well and continue to cook for 7-8 minutes or till you find potatoes are cooked well.
  6. Reduce the heat to medium, add pinch of salt and sugar. Cook for 3-4 minutes (Until Onion is transparent)
  7. Add the Beaten rice (Poha) , Salt for taste and sugar. Add the lemon juice (which we kept aside in step 1) and stir lightly. Reduce the heat to low, cover and cook for 8 minutes or till the beaten rice is heated thoroughly.
  8. Place in to serving bowl/plat, garnish with the chopped fresh coriander leaves and with grated coconut.
  9. Serve hot

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