Thalipeet - Maharashtrian Style

Thalipeet is one of the most popular bread from the classic and diverse Maharashtrian cuisine. It is a healthy, tasty and nutritious flat bread made from multi-grain flour, This bread is a common feature in the everyday meal of most Maharashtrian households and is typically made from Thalipeet Bhajni or a flour made from a combination of whole grains and different millets like Ragi, Jowar etc.     

Thalipeet is best served with home made white butter, dahi and dry garlic sesame chutney

Ingredients 

• 1/4 cup Atta (Multi-grain Atta) 
• 1/4 Cup Besan 
• 1/4 Cup Ragi Flour
• 1/4 Cup Jowar Flour
• 1/4 Cup Rice Flour 
•  1/4 Cup Bajra Flour 
• 1 Tsp Lal Mirch Powder (Red Chilly)
•  1/2 Tsp Haldi (Turmeric) 
• 1/2 Tbsp Ajwain (Carrom Seeds)
• 1 Tbsp Til (Sesame Seeds) 
• 1 Cup Onions (Finely Chopped) 
• 1 Hara Mirch (Green Chilly Finely Chopped) 
• I Tbsp Adrak (Ginger Finely Chopped) 
• 1/2 Tsp Dhaniya Powder (Coriander) 
• 1/2 Tsp Jeera Powder (Cumin) 
• 1/2 Cup DHaniya Patta (Coriander Leaves Finely Chopped) 
• 2 Tbsp Oil 
• Salt to taste

• up rice flour (chawal ka atta)
• ¼ teaspoon red chilli powder

Procedure 

• In a mixing bowl pour all the flours and mix well
• Add all the spices, ajwain, til, onions, ginger, green chillies, coriander leaves and salt 
• Add some oil and mix everything well to form a dough



Make a nice and moist dough from the flours, spices and other ingredients 



• Keep adding very little water in parts while mixing the flour to bind the dough together 

• Make small dough balls for the Thalipeet 
• Take a parchment paper and apply oil to it 
• Flatten the dough on the parchment paper by pressing with your fingers in the center and expanding the dough (sprinkle a few drops of water when flattening the dough)
• Make 3 holes in the center of the dough to allow the thalipeet to fry evenly 
• Heat a tawa (preferably iron tawa), spread oil on the tawa  
• Carefully lift the parchment paper and place the thalipeet on the tawa (thalipeet must face the tawa)
• Add few drops of oil in the holes and around the thalipeet edges to fry it evenly 

Make 3 holes in the center of the dough to allow even fry of the Thalipeet

• Allow the thalipeet to cook to a golden brown on either side 

Make sure that the Thalipeet is well cooked and golden brown on both sides

• Serve hot along with some home made white butter, dahi and dry garlic & sesame chutney 

Lapsi Kheer - A Healthy Dessert

A healthy option if you're craving for something sweet. I make mine without any ghee and sugar. And to be very honest, you will not miss it either!

Ingredients

• ½ cup daliya/cracked wheat (The coarse variety is what I always use)
• ⅓ cup jaggery
• 1 cup water to cook the daliya
• 1 cup milk
• 1 tsp cardamom powder 
• A few saffron strands
• Nuts for garnishing (optional)

Procedure

• Lightly toast cracked wheat in a pan for about 2-3 minutes

• Wash it well and pressure cook until soft using double the amount of water.

• Boil milk for about 8-10 minutes until it thickens slightly and keep aside.
• Add the jaggery, cardamom to the cooked wheat and mix well. The jaggery will melt in the heat

• Add this mixture to the milk and simmer for 5-7 minutes stirring continuously.
• Dry roast some nuts for garnishing
• Serve warm or chilled

* The kheer thickens as it cools because the wheat absorbs the milk. Adjust consistency while serving by adding more milk as needed.

Punjabi Kadi Pakora

There are some iconic dishes from the Indian Cuisine that dance on the palette, awaken the taste buds and enhance your gastronomical experience. Kadi Pakoda is one such special Punjabi quintessential creation that has enticed generations together. Rich, Creamy, Flavorful and outright delicious, this one when paired with some pulao can turn your meal into a joyous experience. This version of Kadi Pakora is inspired by the very famous Chef Kunal Kapoor. 

Rich, Creamy and Flavorful Kadi Pakoda

Ingredients for Kadi 

• 1.and 1/2 Cups Yogurt/Curd 
• 4 Tbsp Besan 
• 1/2 Cup Red Onions 
• 3 Tbsp Peanut Oil 
• 1/2 Tbsp Lehsun (Garlic) 
• 1/2 Tbsp Adrak (Ginger) 
• 1/2 Tsp Haldi (Turmeric) 
• 1.5 Tsp Kashmiri Lal Mirch (Red Chilly Powder)
• 1 Tbsp Jeera (Cumin Powder)  
• 1 Tbsp Dhaniya (Coriander Powder)
• 1/2 Tsp Methi Dana (Fenugreek) 
• 1/2 Tsp Hing (Asafoetida Powder) 
• 1 Tsp Jeera (Cumin Seeds) 
• 2 Tbsp Ghee (Clarified Butter)
• 2 Tsp Dhaniya (Coriander Seeds)
• 2-3 Sookha Lal Mirch (Dried Red Chilly) 
• Salt per your taste

Ingredients for Pakoda

• 1 Cup Besan 
• 1/2 Cup Red Onions (Chopped) 
• 1 Hara Mirch (Green Chilly chopped) 
• 1/2 Cup Palak (Spinach Chopped) 
• 1/2 Tsp Halsi (Turmeric Powder) 
• 1/2 Tsp Kashmiri Lal Mirch (Red Chilly Powder)
• 1 Tsp Jeera (Cumin Powder) 
• 1/2 Tsp Baking Powder

Procedure

• Whisk dahi, besan, haldi, kashmiri lal mirch, dhaniya powder, jeera powder and salt in a mixing bowl and bring to a smooth paste
• Add onion, ginger, garlic and mix

Whisk the dahi, besan and spices mixture to a thick consistency

• Add Water and mix everything and set aside 

Add water to the dahi besan paste, add onions, ginger and garlic and set aside

• In a pan heat oil and add methi dana, jeera, sookha lal mirch and hing and stir until they crackle
• Add the dahi mixture and set the flame to medium

Add the dahi besan onions mixture to the pan and allow it to cook on a medium to low flame

• Stir until the mixture comes to a boil

Allow the mixture to come to a boil

• Simmer the flame and allow this mixture to cook for a good 30 mins (keep stirring in between) 

Keep stirring the kadi, make sure it does not stick to the bottom of the pan

Allow the kadi to boil well to a thick consistency

• For making the pakoda, in a smaller bowl add besan, haldi, pyaz, palak, hara mirch, namak, baking powder, kashmiri lal mirch ka powder, dhaniya powder, jeera powder

Mix besan, onions, spinach and all spices in a small bowl

• Add little water and mix the ingredients to a thick consistency 

Make a thick batter for the mixture for the pakodas

• Heat oil in a deep pan and add small amounts of the batter to form pakodas. Fry until golden brown *make sure they are cooked from the inside too, the trick is to heat oil on a medium to low flame) 
• Remove the pakodas and let additional oil dry on a paper towel 

Fry the pakodas to a golden brown color, make sure they are cooked all the way through

• Now once the kadi is cooked well to a thick consistency, remove it into a serving bowl

Kadi is ready after 30 mins of cooking

• Add the pakodas to the kadi 
• To finish off the dish, give it a ghee tempering with dhaniya dana and jeera dana
• When they crackle, turn off the flame and add kashmiri lal mirch powder to the tempering
• Add this tempering n top of the dahi pakoda and serve hot        

Serve Kadi Pakoda with Hot Pulao or Plain Rice

Raw Banana Kofta (Kacche Kele ka Kofta)

One of the most revered, relished and loved dish from the Indian Cuisine is something that is served during special occasions, it is also one that finds its place on the 'Special Items' section within the menu at an Indian Restaurant. Yep, I am talking about the rich creamy and indulgent 'Kofta', usually made with a wide variety of vegetables and ingredients, these dumplings have found their way into the hearts of many food lovers. Today I made a Raw Banana Kofta (Kacche Kele ka Kofta), this dish is made with some exotic spices and in a silky smooth and creamy sauce. 

Raw Banana Kofta (Kacche Kele ka Kofta)

Ingredients for the Kofta 

• 1 medium to large sized raw banana (boiled and mashed) 
• 1/2 cup Paneer (grated) 
• 1.2 cup Besan 
• 1/2 cup Red Onion (finely chopped) 
• 1 Tbsp Adrak Lehsun (Ginger Garlic) Paste 
• 1 Tsp Dhania (Coriander) Powder
• 1 Tsp Jeera (Cumin) Powder
• 1 Tbsp Kashmiri Lal Mirch Powder
• 1/4 cup Kaju (Cashew Nuts) Chopped 
• Salt per your taste  

Ingredients for the Gravy/Sauce 

• 1 cup Red Onion
• 1 cup Tomatoes 
• 1 Tbsp Adrak Lehsun (Ginger Garlic) Paste  
• 2-3 Tbsp Whisked Dahi (Curd/Yogurt)
• 1/2 Cup Dhania Patta (Cilantro Leaves)
• 1/4 Cup Pudina Patta (Mint Leaves)
• 2 Tej Patta (Bay Leaves)
• 3 pods of Elaichi (Cardamom) 
• 1 medium sized Dalchini (Cinnamon stick) 
• 1 Tsp Jeera (Cumin Seed) 
• 1/2 Tsp Kasoori Methi (Dry Fenugreek Leaves) 
• 1 Tbsp Kashmiri Lal Mirch Powder
• 1-2 Sukha Lal Mirch (Dry Red Chillies) 
• 1/2 Tsp Haldi (Turmeric) Powder 
• 1/2 Tsp Fresh Cream
• 2 Tbsp Oil 

Procedure  

• Boil cut the raw banana into 2 inch pieces and boil in a pressure cooker
• Add salt and turmeric when boiling 
• Give it 2-3 whistles to boil to a soft consistency 
• Strain the water and peel the banana skin
• Add the boiled banana pieces to a mixing bowl
• Take a masher and mash the bananas to a soft paste 

Boil and Mash the Raw Bananas in a mixing bowl

Make a nice smooth paste after mashing the raw bananas

• Add chopped red onions, grated paneer, ginger garlic paste, salt, coriander powder, cumin powder, red chilly powder
• Add cashew pieces 

Add chopped onions, ginger garlic paste, grated paneer, salt, red chilly powder, cumin and coriander powder

• Add Besan and mix everything to form a soft dough 

Add besan to the mixture and mix all the ingredients well

Mix the ingredients in a mixing bowl and form a soft dough

• Make small dumpling sized balls from the dough for the koftas

Make small round dumplings for the kofta

• In an appe pan, add oil and let it heat on a medium flame

In an appe pan add oil and heat on a medium flame, add the dumplings to shallow fry 

• Shallow fry the koftas (dumplings) to golden brown in the appe pan (make sure you fry them well so that they cook through and through)

Shallow fry the koftas to a golden brown, Make sure they are cooked all the way through

• Remove the koftas and let them rest on a paper towel to remove any excess oil on the exterior surface
• Blend Onions, Ginger, Garlic, Tomatoes to a thick paste and set aside  

Blend onions, ginger, garlic and tomatoes to a smooth paste

• Heat oil in a non-stick pan on medium flame 
• Add the whole spices (Bay Leaves, Cardamom, Cinnamon) and cumin seeds to the pan and let them fry well
• When the cumin seeds start to splutter, add the onions tomatoes ginger garlic paste and allow it to cook well 

Cook the spices and the onions tomato paste to a nice gravy

• Add chopped mint and cilantro/coriander leaves to give it the herb'y goodness

Add chopped mint

Add chopped cilantro/coriander

• Add salt, turmeric, kashmiri red chilly powder and cook for 1-2 minutes

Add salt, turmeric, red chilly powder and kasoori methi to the sauce 

• When the mixture starts to ooze oil, add some water and allow it to cook for 5-6 minutes 

Allow the mixture to cook until it oozes oil

• Whisk curd/yogurt in a bowl to a smooth consistency and set aside 

Whisk curd/yogurt in a bowl and set aside

• Add whisked curd to the pan and allow the mixture to thicken on a simmer for 1-2 minutes (make sure you do not let the mixture curdle, it should form a smooth silky texture)

Add whisked curd/yogurt to the sauce and simmer

• When the mixture begins to ooze oil one more time the sauce is ready
• Add the koftas to the sauce and allow it coat well and absorb the gravy
• Garnish with cilantro and fresh cream 

Garnish the raw banana koftas with fresh cilantro/coriander and fresh cream

• Serve hot with parathas or rice 

Serve hot with parathas or rice