Mirchi wada

Take a few chillies as shown in the picture above. Slit and de-seed them. Use chillies which are not pungent, the thick and long variety.

Boil and mash two potatoes. To this add half tsp. each of ginger and garlic paste, chopped coriander, 1tsp of chaat masala and mix it well. Stuff the chillies with spiced potato filling.

Make a batter with 3 tbsp besan, bit of turmeric powder,1/4 tsp red chilli powder and salt. The batter should be of medium consistency like we make for bhajiyas.

Dip the stuffed chilly in the batter and cover it well with it and deep fry in oil. Serve it with tomato ketchup or tamarind khatta mitha chutney.

Sabudana Khichadi

Now, Sabudana (sago) Khichadi is a favourite dish of Maharashtrians and a must for a the day when one keeps a fast. A fortnight back we celebrated Aashadi Ekadashi and that was the time I made this for Shrikar. I never fast but Shrikar does so he can expect something different to eat. Many non Maharahtrians have developed a taste for this khichadi and hence this recipe is again for Geeta & Ripul. I wonder if they tried their hand at Pohe and Sabudana Wada. Anyway, here goes.

Ingredients:

• Sago 2 cups, washed and kept aside for atleast 5 to 6 hrs. Leave a little bit of water in the sago so that it will become nice and soft.
• 3/4 cup of roasted and ground peanuts.
• 1 or 2 chopped green chillies according to your taste.
• 1/2 tsp sugar.
• red chilli powder 1/2 tsp. optional
• salt to taste.
• 1tsp cumin seeds.
• 1 potato cut lengthwise and then sliced crosswise
• 2tsp pure ghee or any other cooking oil.
• chopped green corrainder, grated coconut and juice of 1/2 lemon for garnishing.

Method:

Add peanut powder, salt, sugar and red chilli powder to the soaked sabudana and mix it well. Heat a kadhai and put the ghee in it. Add the cumin when the ghee gets hot. Let the cumin splutter, add the green chillies and stir it for a second. Add potato pieces and fry till soft. Then add the sago mixture. Mix it well with the tadka and cover and keep it on sim for about ten minutes. Keep stirring in between but remember to cover it. When the sago turns transparent it is done. Add lime juice and corrainder and mix it well. Sprinkle the grated coconut just before serving.

Batata Pohe

Pohe is a very typical Maharashtrian breakfast. It is extremely easy and can be made in a jiffy. There are two varieties of pohe or puffed rice available in the market - thick and thin. For making batata pohe we need the thick variety. I use the thinner variety for making 'Dadpe Pohe' which Reva loves a lot. I shall make it the next time she visits me in Kolhapur. This particular recipe is again for Geeta and Ripul.

Ingredients:

• 2 cups pohe washed and drained. Keep them in this state for about 15 mins
• 1 medium size potato cut into small cubes/ 1 medium size onion chopped/ 2 tbsp. shelled green peas
• 2 chopped green chillies
• 8-10 curry leaves
• 1 tsp. mustard
• 1/2 tsp. cumin
• 1/2 tsp. hing
• 3/4 tsp. haldi
• 3 tbsp. oil
• 1 tbsp peanuts
• Salt to taste
• 1/2 tsp sugar
• 1 tsp lemon juice
• Coriander and some grated fresh coconut for garnishing
  

Method:

Heat oil in a kadai. Make a tadka with mustard, cumin, peanuts, curry leaves, green chillies, hing and haldi. Add the potatoes, onion and peas in the tadka, cover with a lid and let it simmer. After the potatoes are soft, add the poha along with salt and sugar. Mix well. Cover and cook on sim for about 5 mins. Stir well in between. Add lemon juice and garnish with coriander and fresh coconut.

Variation:

I have used 1 medium size chopped tomato instead of lemon juice. Put the chopped tomato along with potato, onion and peas.

One can make the pohe only with onion/potato or peas also.

You can add some moong sprouts with the tadka. Let them cook, covered, for a bit before adding the pohe.

Happy eating!

Sabudana wada - This one is for Ripul.

Sabudana wada is a hot favourite snack in Maharashtra, especially in Mumbai and Pune. It can be eaten on 'fasting' days along with many other goodies. Maharashtrians believe in eating and fasting. That's really funny but we have loads of different dishes which can be eaten on fasting days. Then there is another funny thing about a few ingredients used for the fast - like fresh coriander is used in all the namkeen snacks but one cannot use the dried variety. Roasted peanuts are a must for the fast but peanut oil is not used. Anyway that's the way it is but the wadas taste really good and should be consumed hot.

Ingredients:

• 1 cup sago or sabudana
• 2 medium sized boiled and mashed potatoes
• 2 medium sized finely chopped green chillies
• 1/2 tsp red chilli powder
• 1/2 tsp jeera/cumin
• finely chopped coriander
• 1/2 lemon juice
• 1/2 tsp sugar
• salt to taste
• oil for frying

Method:

Wash and soak the sago for about 5 hours or till the sago is soft to feel. The water should just be enough for the sago to soak. Add all the above ingredients well. Take a little mixture, flatten it into a wada shape either on a plastic paper or on your palm. Apply a little bit of oil on your palm so that the batter will not stick. Deep fry the wadas and enjoy them with coriander chutney or tomato ketchup. Rainy season is a great time to consume these wadas.

White dhokla

This is a favourite breakfast snack of Aarti, Reva and me. Very easy to make at home, although Reva is used to making it with instant packets available in the market.

Ingredients:

• 1 cup of urad dal
  

• 2 cups of rava idli rice


• half tsp of soda bi carb


• coarsely ground pepper corns according to your taste


• salt according to your taste


• 1 tsp ginger paste

Method:
Wash & soak the dal and idli rava seperately for about 2 hrs. and then grind the dal first in a mixer to a smooth paste. Add the soaked idli rava to the ground dal and run in the mixer just for a minute. Pour out the contents and keep it for 6 to 7 hrs to ferment. Before making it add the coarsely ground pepper, ginger paste, salt and soda bi carb. Mix all the ingredients well. Oil the dhola stand plates, pour a little batter and steam it in a pressure cooker without the whistle or in a steamer. The dhokla should be ready in about 5 mins time. Cut it in diamond shape and serve green chutney or tomato sauce.

We had it with red chilli kharda, and I am posting the recipe right after this one.

Variation:

You can add a tadka of rai, hing and til seeds.