Khavyachi Poli (खव्याच्या पोळ्या )

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I keep making promise to myself to be regular writing my blog and whenever I do that I end up breaking the promise. So this time I am not going to promise anything to myself or to you but I guess I will keep up my work as good as possible.

Today I am going to write about this Maharashtrian delicacy that I feel is so underrated despite of its deliciousness.  That’s the main reason I want to blog it. It is very simple to make yet makes a good and tasty breakfast, snack or even a dessert. While surfing on YouTube for few breakfast ideas I came across these Ricotta cheese pancakes. Frankly speaking, I have never made pancakes from scratch. I always get the pancake mix from market and simply follow the instructions and present that as a breakfast. Because we don’t have much of a liking towards it, its just our easy to make kinda breakfast when we are in a hurry. So I decided to make those Ricotta cheese pancakes from scratch and ended up with a flop show. It resulted in lots of leftover Ricotta cheese in the fridge. And all I do with that cheese is make Mawa/ Khoya for my gajar ka halwa or to make any simple dessert like Pedha etc. While thinking about my flop pancakes, I realized aren’t those similar to Khavyachi poli? And yes they are. Why didn’t I think of that before. Yes, because it is so underrated, I opted for other alternatives. Read More

Lemon Poppy Seed Bundt Cake

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I had decided to nail this beauty last spring, but it did not work out that well. Then I did my research and finally this spring I got what I wanted. And it took me summer to blog this recipe. Sometimes I seriously wonder, do I run out of time or am I just getting more and more lazy by the day! Time to work on my time management now.

This recipe is inspired from my favorite — Dorie Greenspan, with a few modifications. I did not make any icing or frosting for this cake as the beauty of this cake lies in its citric flavor and I did not want to ruin that with the sweetness of sugar. Hence, this will pair best with your evening cup of coffee or tea. That fresh citric flavor and lemony smell will keep you refreshed for the rest of the day. Read More

Multi Legumes Tikki Burger

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When someone mentions junk food, the images that pop up in our mind are generally those of pizza, burger, fries, coke etc. Not commenting about fries and coke but yes, we can convert junk to healthy when it comes to pizza and burger. Although I am still working on pizza, I have made a wonderful attempt towards burger tikki. Also, you can use multi grain burger bun to make it healthier. And an additional dash of salad will solve the remaining purpose.

This is my first attempt towards making burger bun, and I was somewhat satisfied with it but not happy. So, I will leave apart that part today and will share my happy part and that’s vegan tikki that I made from moong, lentils, brown chickpeas and moth beans. All these legumes are good source of protein and have dietary fiber, calcium, folate, iron and many more nutritive elements.

Ingredients:

  • 1/8th cup moong beans
  • 1/8th cup masoor beans (lentils)
  • 1/8th cup chickpeas
  • 1/8th cup mataki (Moth Beans)
  • 1/8th cup boiled corn
  • 1 medium sized golden potato boiled and mashed
  • ½ cup chopped cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper powder
  • 2 teaspoon paprika / red chili powder
  • Oil as required
  • Salt as per taste

Yields: 12 Small tikkis / 6 Regular tikkis

Procedure:

  • The very important thing is to soak moong beans, masoor beans, chickpeas, moth beans in water overnight. And then boil it in pressure cooker for two whistles. I will suggest not uding canned beans.
  • Once the beans are cooked, boil potato and corn. Add beans, corn and potato in a large bowl and mash together. Potato here will be the binding agent for our tikki.
  • Add cilantro, garlic powder, cumin powder, onion powder, black pepper powder, chili powder/ paprika and salt to this mixture and mix well.
  • Form patties and shallow fry till they turn brown on each side.
  • Place it in a bun with your favorite salad.

Vegan Banana Muffins

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It’s a fact that I love baking but at the same time I can’t eat every single bit of it. We are taught sharing is caring since we were in kindergarten. So obviously I share all my preparations with friends and family. Another universal fact is, we all have that one friend in our group who keeps counting calories and fats in everything. So, this recipe is dedicated to that friend of mine who always asks the quantity of butter and sugar first before tasting the delicious food offered, because this recipe does not have any sugar and butter. Yes, you read that right! These delicious banana muffins which are topped with dark chocolate chips are a treat for your diet freak friend. Read More

Kande Pohe

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The ultra-famous breakfast of the state of Maharashtra! High on carbohydrates, low in fat and super quick to prepare, makes this a real breakfast-worthy dish! 7 out of 10 homes in Maharashtra prepare this dish for breakfast. Pohe is basically flattened rice, tempered with oil, cumin seeds, mustard seeds, chilies, turmeric and curry leaves.

There are many versions of it but this one’s my favorite. Add some potato slices to it and it becomes Kande-batate pohe. If kiddos at home don’t like any specific veggie, just add it to pohe and don’t worry about them not eating it.

I remember those weekend mornings at home back in India, when Aai used to ask us in the morning if we are okay with Kande Pohe for breakfast. I don’t remember a single time we had been reluctant to say yes to it. That sound of tempered chilies and curry leaves in hot oil will make you crave for this savory breakfast. A garnish of finely chopped cilantro and freshly shredded coconut will make it even more beautiful and then you just can’t wait anymore! Read More

Cilantro Fritters/ Kothimbir Vadi

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A perfect dish to munch at snack time. Even being a Maharashtrian, we never really had these made at home during our childhood. During my college days, one of my friends got these for me in the lunch box and I it was love at first bite.

Traditionally, these fritters are made up of gram flour/ besan. But, this flour does not suit everybody’s stomach. So I added thalipeeth flour (mix of sorghum flour, millet flour, wheat flour, rice flour, black gram flour) along with gram flour. It not only adds an additional nutritive value to these fritters but also a different and delicious taste. Read More

Banana Choco Chips Bread

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It’s been a long time that I have blogged. My busy schedule kept me so busy that I neither got an opportunity to experiment nor to blog any recipe. Yesterday, when I got some free time, I realized that I still have not blogged one of my and my family’s favorite bakery items, Banana choco chips bread. And I guess, it’s been months that I have not baked it. So when I came from my New York trip a couple days ago, I found all the three bananas that I left for my husband for breakfast untouched. He didn’t eat them, hoping they will ripen by the time I come home and my concern of not wasting food will make me bake a bread for him. Smart move man!

And yeah, his plan worked, I baked it yesterday and I am blogging it today. We eat this bread most of the time for breakfast as well as during tea time. Since, it does not have butter & loads of sugar, factors like saturated fats or blood sugar level absolutely don’t bother me. Yeah, you read that right, its butter free and sugar free. Read More