This chiwada is so easy to make and a sure shot success recipe :) Even when I was small i loved this chiwada the most, for it was light and tasty. Now i love it even more for it is so easy to make too :) I am going to be making this regularly :)


Ingredients
100g Sabudana Poha
1 Cup Peanuts
2.5 Spoon Red Chilli Powder
1 Spoon Jeera Powder
1 Spoon Sugar
1 Spoon Salt
Oil

Method

• In a mixie add in red chilli powder, sugar, salt, jeera powder and grind till fine powder. Add this to a big bowl
• Heat oil in a pan and fry the peanuts till light brown. Add them to the spice mixture in bowl and stir
• In the same oil fry sabudana poha, few at a time. After each batch is fried add it immediately to the spice mixture an give it a stir.

Notes
Add in pohe immediately to the spice mixture after you take out of oil, otherwise the spice wont stick to the poha and it wouldn't get the taste.

Since we came here, we weren't able to get the puris for making SPDP - Shev Batata Dahi Puri which is among favorite chaat items for Ajoy. Using paani puri's puri for SPDP doesn't seem right and I am sure it wouldn't taste as good either. So I decided to give try making these puris. Tried few times and now I think I have got the recipe right which gets best results, and is certified by many friends who had chance to taste :)


Ingredients
1 Cup Maida
2 Spoon Rawa
1/4 Cup Melted Butter
Oil
Salt

Method

• Mix Maida, Rawa and salt together.
• Add in melted butter and mix well.
• Add in 1/4 cup water and knead soft dough.
• Grease the dough with 1/4 spoon oil and cover and keep aside for an hour.
• Make round balls and roll them thin and big. Cut using cup or cookie cutter into small round shapes.
• Heat oil and fry the puris on both sides over medium flame till light brown on both sides. Take out on kitchen towel and let it soak oil from puris.
• Heat oven to 350F/175C and bake the puris in it for 10 minutes.

Notes
I have noticed that if you roll the puris thin then they wont bubble up and that's how you want them for SPDP.
Also I baked the puris again because that make them crispier, that is any rawness and moisture left after frying goes away and puris.

Now that mom is here, she made this awesome pachadi two days back. I loved it so much that I asked her to show me how to make it the very next day when we were actually going to eat Paani Puri for the dinner :) Nevertheless we had this pachadi after eating paani puri with excuse that something healthy after something chatpata :)


Ingredients
2 Cup Cabbage
1 Cup Carrot
1 Tomato
3/4 Cup Onion
1 Spoon Groundnut Powder
1 Spoon Sugar
1 Green Chilli
Handful of Coriander Leaves
1 Lemon
1/4 Spoon Mustard Seeds
A pinch of Asafoetida
Oil
Salt to taste

Method

• Finely chop cabbage and add it to the bowl
• Add finely chopped tomato
• Add finely chopped onion
• Add in finely chopped coriander leaves and green chilli
• Add in grated carrots
• Add in groundnut powder, sugar and salt to taste
• Squeez lemon juice in it and mix well.
• Heat a spoon of oil in the small pan and add in mustard seeds and Asafoetida and let the mustard splutter.
• Add it to the mixture and mix well.

Notes
If you are going to serve it to guests, you could finely chop all the veggies and then at the last moment just before serving, mix in sugar, salt and add in heated oil-mustard. It would be much more fresh and would taste better than the complete procedure done in advance.

Pakoda - Bhaji is quite famous in Maharashtra. All weddings must have these, when guests are invited, you have to have this item. Its been quite long time since we had bhaji so i decided to make them on Monday but decided to give it a twist. Given that eggplant is so easily available here i thought why not use it. The experiment was quite successful so here is the recipe.


Ingredients
2 Cup diced Eggplant
1 Onion
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Coriander Powder
1/4 Spoon Jeera Powder
1/2 Cup Besan
Handful Coriander Leaves
Salt to taste
Oil

Method

• Mix in diced eggplant, diced onion, chilli powder, besan, turmeric powder, jeera powder, coriander powder, finely chopped coriander leaves and salt to taste. Add in some water to make the paste.
• Heat oil. Add couple of spoon of oil to the paste and mix well.
• Take a small lemon sized ball from the paste and flatten it a bit
• Fry on medium heat till done on both sides. Serve immediately

Notes
Normally i would wait around 5 minutes after mixing all ingredients but before adding water. The salt with all the veggies secrets water so if you wait your paste doesn't end up loosing consistency later on while you are in the middle of frying.

Kadboli is Maharashtrian faral dish. You might wonder why am i posting this after so many months of diwali. But given that world cup has started in full swing, i thought it would be good to have some crunchy home made snack instead of just plain chips. So late on sunday I decided to make them whole lot of kadbolis and soon realised that it is too much of work to shape them. Thats when I came up with the idea of using chakali gun with this disc to shape them instead. With these they are bite size and make perfect snack for movies or games :)


Ingredients
4 Cup Rice Powder
3 Cup Milk
1 Cup Butter
Salt to taste
Oil

Method

• Mix rice powder with butter and salt really well
• Add in milk and make the dough
• Take a small lemon sized balls and roll them with hand and make a long rope shape. Give it in a shape of circle. Fry in medium hot oil till pink in color
• Alternately, put in the dough in the chakali gun and press the circular shapes in the medium hot oil and fry till pink in color

Notes
Dont fry till brown in color as the color darkens a bit after a while.

Chivada (Mixture) in general is weak point for all most everyone i guess :) This one is very common preparation we end up preparing. Even more than one with thin poha (though i like that one too).


Ingredients
2 Cup Thick Poha
2.5 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Jeera
1/2 Cup Peanuts
1/4 Cup Pootane Daal(Chanaa Daal)
1.5 Spoon Sugar
7-8 Curry Leaves
4 Spoon Cashews
4 Spoon Raisins
1/4 Spoon Mustard
A pinch of Asafoetida
Salt to taste
Oil

Method

• Roast jeera and sesame seeds over low flame for around 3-4 minutes
• Dry grind jeera, sesame seeds and sugar to form fine powder
• In a big pan, mix the above powder, 2 spoon of red chilli powder, cashews, raisins and salt to taste. Mix well
• In a pan heat oil over medium flame
• Fry pohas in small batches by adding them in another strainer (steel or aluminium one) which is dipped in the hot oil
• Drain them on the kitchen towel and keep adding them to the above masala mixture when 2-3 batches are on towel. Mix well
• When pohas are fried completely, strain out the remaining oil and heat it in a pan (around 2-3 spoon)
• Fry groundnut till they turn reddish in it. Keep them aside.
• In same oil, add mustard and let it splutter.
• Add Asafoetida, curry leaves and futaane daal(chanaa daal) and roast it for around 2 minutes.
• Add in fried groundnuts and remaining 1/2 spoon of red chilli powder and add this mixture to the chivada mixture prepared earlier. Mix well.

Notes
Use litte oil at a time and add some more oil when half way though. The oil turns black after frying poha, so it would help in reducing the remaining quantity that we need to throw away.
Using strainer helps in taking out pohas easily after they are fried.
I drained the fried pohas over kitchen towel so that it can soak out oil, but one must make sure to transfer them to masala mixture when it is warm and before it cools down

This time for Diwali I decided to prepare some faraal - snack items prepared especially for Diwali. So the preparation started with getting recipes from mom. When I looked at recipe for chakali, I just couldn't believe it is going to be so easy to make it and yet so quick. I had fun preparing this one and it tasted awesome. Item that is my and ajoy's favorite.


Ingredients
2 Cup Rice Powder
1 Spoon Maida
1/2 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Carom Seeds
1/4 Cup Unsalted Butter
Oil
Salt to taste

Method

• Mix rice powder, maida, sesame seeds, carom seeds, red chilli powder, salt in a plate
• Add in the butter and mix well.
• Make a soft dough ball (not too tight, not too loose but soft consistency) by adding water to it and kneading it well
• Knead half portion of it and put it in chakali maker.
• Heat oil on high
• Turn the heat to medium, make chakalis from the maker on a plate and transfer them to the oil.
• Fry from both sides till light red in color
• Repeat for remaining ones, making sure oil is hot enough before adding chakalis to the oil.
• Let it drain the oil on the kitchen towel, cool it and store it in air tight container

Notes
If you are using homemade butter, then wash it with cold water before use.
The chakalis should be taken out before they turn completely reddish as the color darkens after removing and cooling it down.

Almost a month back I got the big pineapple from costco. I just remembered mom's pineapple muramba and thought of giving it a shot. Called up mom and asked for recipe.. And it turned out that it was quite easy to make it and hence prepared that night immediately :)


Ingredients
5 Cups Fresh cut Pineapple
3 Cup Water
1.5 Cup Sugar

Method

• Mix pineapple pieces with water such that it barely submerges pineapple
• Cook the mixture over medium flame keeping a lid till pineapple are cooked.
• Strain the mixture and separate out pineapple and water
• In same water mix the sugar and bring to boil
• With constant stirring keep heating water over medium flame till it becomes 1 string consistency syrup
• Now add pineapple pieces and boil once again
• Let it cool down and refrigerate in the fridge

Notes
The muramba needs to be stored in fridge and it would stay for few months.
Good side dish to eat with chappati/paratha
I dont like too much of sugar syrup and hence the above recipe gives very less sugar syrup mixed pineapple muramba.. If you like you can add another cup of water + 1/2 cup of sugar to get traditional version which has more liquid

I prepare these kind of bhaji very few times as I always loved those Crab style bhajis more than these. But when I felt like eating these last weekend, I prepared them and turned out quite well.


Ingredients
2 Onions
1/2 Cup Bason
1/4 Cup Corriander Leaves
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Corriander Powder
1/4 Spoon Jeera Powder
Salt to taste
Oil

Method

• Finely chop onions and add the salt to it. Keep aside for 5-10 minutes
• Add Bason, corriander leaves- finely chopped, red chilli powder, turmeric powder, corriander powder, jeera powder and mix to form the paste. Add water if needed.
• Heat the oil in a pan, and add a spoonful of it into the paste.
• Mix the paste well and fry the Bhaji's of small size to crispy brown colour.

Notes
I normally apply salt to onion and keep aside as that helps in seperating water and then the paste doesnt loosen after some time.
Since I add the heated oil I dont use eating soda, heated oil is good enough for giving crispiness

First of all this is not my experiment but its my mom's expertee. When everybody asks me about garam masala I use to tell that its my mom's speciality. So now that I am in pune I actually got the chance to see how this is prepared and wrote the recipe. Obviously this needs more patience than what one thinks of and quite lengthy process but the result i guarantee to be awesome :) So here is the recipe for for all interested parties :)


Ingredients
500g Corriander Seeds
50g Cumin Seeds
50g Fennel Seeds or Saunf
40g Poppy Seeds
20g Bay Leaves
10g Star Anise
10g Black Cardamom
10g Mace or Jayapatri
10g Naak Kesar
10g Cinnamon
10g Black Pepper
10g Cloves
5g Turmeric Stick
1/2 Nutmeg
1cm Asafoetida Block
20g Stone Flower or Dagad Phool
20g Caraway Seeds or Shahi Jeera
Oil

Method

• Heat Pan and add 1/2 Spoon of oil. Roast Jayapatri in this oil on low flame till reddish in color. Transfer to the mixie.
• In same pan add 2 drops of oil and Naak Kesar. Roast it for around 3 min on low flame till it becomes little bigger. Transfer to mixie.
• In same pan add 2 drops of oil and roast Stone Flower in it on low flame for around 3 minutes. Transfer it to the mixie
• Add 2 drops on oil in the same pan and roast Cloves on low flame for 3-4 minutes till they get little bigger. Transfer to the mixie.
• Add 2 drops of oil in same pan and roast black pepper on low flame for around 4 minutes. Transfer to the mixie
• In same pan add 2 more drops of oil and roast cinnamons on low flame till they turn dark brown in colour. Transfer to the mixie
• Add 2 drops of oil and roast Saunf on low flame till it becomes light brown in color. Transfer to the mixie.
• Break nutmeg into small pieces and roast it on low flame for 2 minutes in same pan with 1 drop of oil. Transfer it to the mixie
• Break Asafoetida block into small pieces and roast it on low flame in the same pan with 1 drop of oil till it turns white in color. Transfer it to the mixie
• Break Turmeric stick into the small pieces and roast it on low flame in 1 drop of oil till reddish in color. Transfer to the mixie.
• In same pan roast the bay leaves on low flame in 2 drop oil for 3 minutes. Transfer the contents to the mixie
• Roast Star Anise on low flame with 2 drop of oil for 2 minutes and transfer to the mixie.
• Roast Black Cardamom with 2 drop of oil on low flame till it turns little bigger and dark brown in color. Transfer to the mixe.
• In same pan roast the Jeera with 1 drop of oil on medium flame till it turns brown in color. Transfer the contents to the mixie.
• Roast Shahi Jeera on low flame with 1 drop of oil for around 2 minutes. Transfer it to the mixie
• Roast the Poppy Seeds with 1 drop of oil for 1 minute on low flame. Transfer to the mixie
• Grind all the contents transferred till now to fine powder.
• Sieve the powder and transfer the non so fine powder to the mixie
• Grind again and sieve the contents. transfer the contents which didnot pass through sieve into mixie.
• Roast half of the Corriander seeds with 2 spoon of oil on medium flame. When the seeds start spluttering turn the flame to low and roast for another minute. Transfer the half of them to mixie and Grind
• Sieve the masala again and transfer the not so fine contents to the mixie.
• Add remaining of roasted corriander seeds to mixie and again grind.
• Sieve the contents through and again grind the not so fine contents. Sieve again. Transfer the contents that did not get sieved into the mixie
• Roast remaining corriander seeds in 2 drops of oil on medium flame till they splutter. Turn the flame to low and roast for another minute. Transfer half of them to the mixie and Grind.
• Sieve the masala again and transfer the not so fine contents to the mixie.
• Add remaining of roasted corriander seeds to mixie and again grind.
• Sieve the contents through and again grind the not so fine contents. Sieve again.
• Mix well all the sieved contents and masala is ready.

Notes
Use exact given qunatities of oil for the best results as if you exceed oil quantity it becomes difficult to grind the spices.
Also Fry the spices in same order for the best results as this is the oder that maximises the aroma and will retain it in the masala.
You can use the Not sieved through contents in the non veg gravies or when you would be grinding masala with wet contents.
The above ingredients make around 3/4Kg of masala

Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.


Ingredients
3 Cup Palak Pakodas
6 Cup Butter Milk
A Pinch of Turmeric Powder
1/4 Spoon of Mustard
A Pinch of Asafoetida
3 Spoon Sugar
1 Spoon Ghee
Salt to taste

Method

• In the butter milk, mix sugar and salt to taste and keep aside.
• Heat the ghee in a small pan and let the mustard splutter in it.
• Add Asafoetida, turmeric powder and take off from the flame
• In the buttermilk add this ghee mixture and mix well.
• While serving, add the pakodas to the above curry and serve.

Notes
You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

Lot of friends had been asking for easy breakfast recipies.. I mean some simple yet tasty day today breakfast recipies. So here I am posting recipe for simple yet delicious maharashtrian breakfast/snacks.. This item is so common that whenever people get unexpected guest or there is "Ladaki Dikhana" program at ones place this is must :)


Ingredients
2 Cup Pohe
1/2 Cup Muttor
1 Onion
A pinch of Turmeric Powder
1/4 Spoon Mustard
1/4 Spoon Jeera
4 Green Chillies
4 Spoon Grated fresh Coconut
4 Spoon Corriander leaves
Salt to taste
Oil

Method

• Wash the pohes and drain out excess water. Keep aside.
• Heat oil and let mustard and jeera splutter in it
• Add chopped green chillies and fry for a minute
• Add onions and cook them till they are translucent
• Add turmeric powder and cook for a minute
• Add washed poha and muttor in it adn mix well.
• Cover it and cook for couple of minute
• Open the lid, mix well, add salt to taste and again cover and cook covered for 3-4 minutes on low flame.
• Garnish with grated coconut and finely chopped corriander leaves and serve

Notes
Washing pohes and keep aside at first is important. It gives enough time for pohas to soak in the washed water to become soft. If you find your pohas are not enough soft just sprinkly little water before covering and cooking. But I never needed this if I washed them at first place. Dont forget to remove excess water. Washed water is just enough for them to be perfect soft.
Instead of muttor you can add groundnuts in the oil before adding pohas and fry them well. These are also tastier and ajoy's favourite. But authentic pohas are with muttor :) and I love them that way.
You can also add 1/2 cup potato cubes in oil and cook them before adding Pohas to it to get Kanda(Onion) Batata(Potato) Pohe :)

This one is prepared using the remaining water from the daal that is used to cook the Puran and puran itself. The aamati is sweet and sour in taste and goes amazingly well with the puran poli.


Ingredients
2 Cup Water from Cooked Chana Daal
1/2 Cup Puran
1/2 Cup Jaggery
2 Spoon Tamarind
1 Spoon Corriander Seeds
1 Spoon Jeera
1/2 Spoon Mustard
1 Spoon Red Chilli Powder
4 Spoon Grated Coconut
15 Curry Leaves
Salt to taste
Oil

Method

• Soak tamarind in a cup of water and keep aside.
• Heat a spoonfull of the oil and add corriander seeds and jeera.
• Add grated coconut and fry the mixture till golden in colour.
• In a mixie, add this coconut mixture along with tamarind. And grind to smooth paste. Keep aside
• Heat another half spoon of oil and let mustard splutter in it.
• Add curry leaves and fry for a minute
• Add the tamarind - coconut paste and fry for another minute
• Add the red chilli powder and saute for another minute.
• Add daal water, puran and jaggery. If needed add more water if it lookss thick.
• Add salt to taste and bring it to boil. Serve the sweet and sour curry with puran polis

Notes
You can use normal water if you do not have cooked daal water left over.
For preparing puran refer to Puran Poli recipe.

I always loved the puran poli my mom made. Some people prepare it as paratha and I always have the urge to tell these people that puran poli and puran paratha are two different things and Poli as name suggest should be thing and soft. I got the recipy for this one from mom and tried it earlier this year. I could get the taste, but not the thinness and softness the way mom can. So few months back when I was in pune, I learnt the tactics to get the right puran poli and here i am sharing it especially for dasara. Wishing you all Happy Dasara.


Ingredients
4 Cup Chana Daal
3 Cup Jaggery
2 Cup Wheat Flour
1 Spoon Maida
1 Cup Rice Powder
1/2 Cup Oil

Method

• Mix maida and wheat flour and make the very loose dough out of it.
• Put the dough in the steel vessel and press in using fingers to make valleys and hills (:) I love to do this)
• Pour in the oil so that all valleys are filled in with the oil. Keep aside for atleast couple of hours
• Cook chana daal in pressure cooker
• Remove the excess water and put it into pan. (The excess water is used for preparing Katachi Aamati)
• Add jaggery to the pan and cook till mixture is thick
• Strain the mixture through Puran Yantra. Keep it aside to cool down
• While Making puran polis, Heat the tawa on low flame
• Make the puran ball of twice the lemon size.
• Take dough of lemon size and stretch it so that its big enough to cover the puran ball. Close the puran ball with this dough
• Press the ball with palms to flatten it. The elastic cover if goes outwards, press it back inwards gently.
• Apply generous quantity of rice floor on to the rolling plate. Dip the ball into the rice flour and and start rolling the poli.
• Intermittently keep checking that the poli is not sticking to the rolling plate and apply rice floor now and then.
• Rolling should be done very softly and always in outward direction.
• Cook the poli on the tawa over low flame. Cook the one side completely and then turn over and cook the other side. Again turn over, fold it and serve

Notes
The elasticity of the dough helps in making puran poli's cover softer and thinner so make sure the dough is very loose and was let to mix properly by keeping aside for enough time.
While rolling puran poli, start with smaller one, try it out and then gradually increase the size till you are confident. Use generous amount of rice powder initially which later you can reduce to amount you are comfortable with.
While checking if poli is stuck to the rolling plate, put the palm with fingers wide open and tilt the plate to get the poli on your palm. Same while transfering it to tawa. Never try to pick with just fingers, its a delicate afair.
If you see that there is lot of dough on sides of poli, it means you used more than needed dough, so reduce the quantity next time. The best quantity is half or little less of puran.
rolling only in outward direction helps in spreading puran outwards and thus uniform thickness as well as the cover of the puran wont break.
Also the last but not least tip, its very difficult and tidious process, so dont be disheartened if you dont get the BEST results at first attempt you will start getting better. I have tried to point out all minute details my mom told me, so I hope that will help.

It was raining heavily over weekend and I couldnt resist the temptation to have hot bhajis while its raining. But the only sad part of it was when I actually started eating them, the rain had stopped for a while.


Ingredients
2 Onions
4 Spoon Bason
5 Spoon Corriander Leaves
1 Spoon Red Chilli Powder
1/4 Spoon Corriander Powder
Salt to taste
Oil

Method

• Chop the onions into thin slices
• Apply Salt and Keep it for a while
• After 5-10 minutes, it will be watery and soft, add bason, red chilli powder, finely chopped corriander leaves, corriander powder and a spoon of hot oil.
• Make paste out of it by adding little water if needed
• Heat oil and fry small portions of this mixture to golden brown colour

Notes
Bhajis are called Crab Style (खेकडा भजी) because it takes shapes because of onion slices.
Keeping the salted onions for a while helps using the water that comes because of salt. Otherwise the paste might get thinner.

When I was small, Dad use to take me to walk from FC Road to Laxmi-road every thursday. I use to love those walks just because at the end of walk on Laxmi-road in Janata Dugdha Mandir he use to give me 'Piyush' for drink. I love this drink so much so that whenever I go to pune I end up drinking this too much :) Then last couple of years back mom started preparing this at home with exact taste and bhooom.. Yesterday I wanted to do same thing and here I got it.


Ingredients
5 Cup Curd
1 Lemon
8 Spoon Sugar
A Pinch of Nutmeg powder
A Pinch of Lemon Yellow Colour
Salt to taste

Method

• Mix curd, sugar, nutmeg powder, salt, lemon yello colour and lemon juice
• Mix around 2-3 cups of water to get the flowing consitency for the mixture
• Beat this mixture for a while till sugar mixes completely
• Serve chilled

Notes
Use thick milk to prepare the curd, and don't make curd sour. The lemon gives the enough sourness for the perfect taste.
PS: Sometimes because of lemon's bitterness this turns out little bitter, So today, I tried using 1/2 spoon of vinegar instead and it gave amazing effect, no bitterness at all and perfect taste.

This one is maharashtrian dish, special in any wedding or any other function. The best part of the dish is its simplicity and easy preparation.


Ingredients
1 cup Basamati Rice
1/4 cup Curd
1/2 cup Gherkins
1/2 Potato
1/4 cup Muttor
1/2 cup Corriander leaves
1/2 cup grated Coconut
1/2 spoon Red chilli powder
1/2 spoon Garam Masala
8-9 Cashews
A pinch of Cardamom powder
2 Cloves
1 Cinnamon Stick
1 Bay Leaf
1/4 spoon Mustard Seeds
A pinch of Asafoetida
1 spoon Ghee
Salt to taste

Method

• Wash basamati rice and let the water strain properly
• Add red chilli powder, garam masala, cardamom powder, curd to this rice and keep aside for 10 minutes
• In a cooker, heat the ghee and let the mustards sputter in it
• Add asafoetida, bay leaf, cloves, Cinnamon stick and cashews and fry for a minute or two
• Add the sliced gherkins and cubed potatoes and fry for another couple of minutes
• Add the basamati rice, muttor and salt in it and fry for another couple of minutes
• Add 2 cup of water and put a lid and let it cook with 4 whistles.
• Before serving garnish with coconut, corriander leaves and ghee

Notes
You can use even gobi or bringal instead of potato or gherkins.
Coconut and corriander garnishing gives it really different flavour than the normal pulav

This preparation is almost same as amrakhand especially since the main ingredient is 'Chakka'


Ingredients
1/2 Ltr Milk
3/4 cup Sugar
A pinch of Safron
1 spoon Milk powder
A pinch of Cardamom Powder
A pinch of Cinnamon Powder
2 pinch of Orange Colour
5-6 Almonds
10 Pistacho

Method

• Warm the milk
• Mix it with the curd properly and keep it in warm place for 6-8 hours so that it forms sweet curd
• Take a thin cotton cloth and put the curd in it and hang it so that water is drained completely
• After 8-10 hours the curd will not have remains of water and you can untie the cloth and take the material(we call it chakka) into a vessel
• Mix it with sugar and keep for atleast two hours
• Warm 1/4 cup of water and mix the milk powder, safron, cinnamon and cardamom powder with it.
• Mix this mixture with 'Chakka'and strain through Puran Yantra
• Mix few almonds and pistachos with it

Notes
Keeping the sugar mixed with chakka for couple of hours lets it mix properly. Otherwide the curd might get sour and separate out from sugar.
You can use 1/4 cup milk instead of 2 spoon milk powder and water but since i was out of stock for milk when i actually started the process of staining it i used milk powder.

When I want to cook some thing light for the breakfast yet tasty, this is the item that comes to my mind.


Ingredients
3.5 cup Thin Poha
1 Onion
2 Tomatoes
1 spoon Sugar
1.5 Lemon
1/2 cup Groundnuts
1/4 spoon Mustard
1/4 spoon Jeera
2 Green Chillies
1/4 spoon Turmeric Powder
1 spoon Oil
Salt to taste

Method

• In thin poha, mix the finely chopped tomatoes and onions
• Mix the sugar and salt to this
• Add lemon juice to it and mix well
• Heat the oil and fry the groundnuts till brown and add the groundnuts to the poha
• Add mustard, jeera, pieces of green chillies to remaining oil from the groundnuts and let them splutter. Add turmeric Powder
• Add this oil mixture to the poha and mix well

Notes
There is no need to wash / soak the poha, since they are thin, just lemon juice, and tomato are enough to make them soft.

When Mom had visited us few months back, she had prepared this pumkin puri and I had developed instant liking towards it.


Ingredients
2 cup Pumkin
3/4 cup Jaggery
3 cup Wheat flour
Salt to taste
Oil

Method

• Remove the cover from the pumpkin, and grate it
• Heat couple of spoon of oil and add grated pumpkin to it
• Cook on medium flame for 5 minutes
• Take it off from stove and add the grated jaggery to it
• When the mixture cools down add salt to taste to this and mix well
• Add the wheat flour to it to form stiff dough for the puris
• Roll the puris and fry in oil

Notes
The puris can be kept for few days and are good meal for journey. They can be eaten with pickel or just like that.