Holi Bonfire - photograph by Deepa Gumaste

Ingredients

Chana Dal 1/2 Kg

Chopped Jaggery 1/2 kg

Sugar 1/2 cup

Nutmeg 1/2 piece

Cardomom powder 1 tbsp

Water 6 cups

Maida (all purpose flour) : 300 grams

Rice flour 100 grams

Vegetable oil 6 tbsp

Salt 1/2 tspn

Method

Making the Puran

Add the water to the pre-washed dal and cook in the pressure cooker or in a thick bottomed kadhai. Once it is cooked drain the water and keep aside. This water can be used to make a delicious dal – “katachi aamti” (recipe follows below).

Take a thick bottomed pot. Add the jaggery, sugar, nutmeg and cardomom powder and mix well. Cook the mixture until it thickens. The test is that while steering puran, ladel will stand in kadhai.  Process the puran through a food mill.

Food Mill

Making the poli

Mix the maida with 2 tbsp oil and 1/2 tspn salt. Kneed into a stiff dough using as much water as required. Let it rest for 2 hours. Add the remaining 4 tbsp of oil and kneed again.

Make equal sized balls of the dough for making the poli. The size of maida ball should be that of a pedha and that of puran ball should be a good sized lemon. Press the maida ball with fingers to make a small circle  (approx 3 inches in diameter). Place puran mixture onto the circle – use a generous quantity of the puran for the stuffing. Gather the ends of the rolled dough and pull them together to enclose the stuffed puran completely.

Lightly dust the rolling surface with some rice flour. Using a rolling pin roll the stuffed ball into a circular sheet (approx 8″ in diameter).

Keeping the skillet at medium heat place the rolled sheet onto the skillet. Roast the poli on the skillet until both sides are dark pink in color. Once it is done remove it from the skillet and let it cool on a cooling rack (you can also use paper towels). Once it is completely cool store it in an air tight container.

Katachi aamti

This is a delicious sweet and sour dal that is a by-product of puran poli.

Indgredients

Drained stock 2 cups (the water that was drained from the boiled chana dal. Add to it a ball of lemon sized puran. Puran which is not very finely ground, which remains on top of the the food mill can also be used here. This is also called katache pani)

Water 3 cups

Puran 1/2 cup

Goda masala 2 tspn

Cinnamon stick 1/2″ stick

Cloves 2 pieces

Dried coconut 1 tbsp

Jeera (cumin seeds) 1 tspn

Kokum 2 pieces

Red chilli powder 1 tspn

Mustard seeds (rai) 1 tspn

Turmeric powder 1 tspn

Bay leaf 1 piece

Salt to taste

Oil 1/2 tbsp

Method

Mix the puran, stock, and water. Set a pot on medium heat. Roast the cumin seeds and coconut. Set aside. In the same pan add oil. When the oil is hot add mustard seeds, cinnamon, cloves, turmeric powder and goda masala. Add the mixed water and puran mixture. Add kokum and salt and bring to a boil. Remove from heat and add the roasted cumin seeds and coconut. Garnish with cilantro.

Suralichya Wadya

Ingredients

3/4 cup besan (gram flour)

3/4 cup yogurt

1 cup water

1 tbspn green chilli paste

1 tbsp ginger paste

1/2 tspn haldi (turmeric)

1/4 tspn hing

2 tbsp grated coconut

2 tbsp chopped cilantro (coriander)

1 tspn mustard seeds

2 tbsp oil

1 tbsp sesame seeds (til)

4 dry red chillies

Method

Mix the yogurt and water well. Add the besan and whisk it to remove all lumps. Add the chilli and ginger paste, hing, haldi and salt and mix. Set a thick-bottomed pot on medium heat. Pour the prepared mixture into the pan and stir. Keep stirring continuously till the mixture is the right consistency (7-10 minutes) .

Do not let the mixture cool. With a large spatula spread the mixture evenly on the back of a plate. While spreading try to make as thin a sheet as possible. Let it cool slightly and then cut the sheet into wide strips (1-1.5 inch). Roll the strips tightly.

Heat 2 tbsp of oil. Add the mustard seeds. When the seeds crackle add hing, sesame seeds and red chillies. Spoon the tempering over the rolls. Garnish with grated coconut and chopped cilantro

Salt to taste

Spicy Baked Potato chips

Although this dish is by no means fat-free it is a lighter and healthier alternative to regular french fries.

2 pounds fingerling potatoes (these are elongated and slightly knobbly, making them very finger-like in shape. They are available in most grocery stores these days. If you dont find these potatoes you can make this dish with baby potatoes. This dish looks even more attractive if you use multi-colored potatoes)

2 tbsp olive oil

2 whole garlic cloves (peeled)

1 tspn coriander powder

1 tspn garam masala

1 tspn red chilli powder

Coarsely ground salt (sea salt if you have it)

Method

Pre-heat the oven to 400 degrees F. Wash the potatoes thoroughly. Cut them into wedges.

Place the potato wedges in a pot of cold water. Bring to a boil, then lower the heat and let it simmer for 10 minutes. Drain the water and pat the potatoes dry.

Mix the olive oil, coriander powder, garam masala, red chilli powder in a roasting pan. Add the the potatoes and season with salt. Gently mix to coat the potatoes thorougly. Add the garlic cloves to the roasting pan. Roast in the oven for about 20 minutes.

Garnish with cilantro.

You can make the potatoes using Italian seasonings and herbs instead of Indian spices.

250 gm methi (Fenugreek) leaves

1 cup sweet corn

1/2 cup chopped onions

1/2 cup fresh cream

1 tspn red chilli powder

1 small cinnamon stick

2 tspn cardaomom seeds

2 cloves

2 tspn ginger-garlic paste

salt to taste

1 tbsp oil

1/2 tspn dried mango powder (amchur)

Method

Apply salt to the methi leaves and keep aside. Wash and chop the methi leaves. Grind the cinnamon, cardamon and cloves. Heat oil in a pan. Add the chopped onions and saute them till they are translucent. Add the ginger-garlic paste and ground spices. Add the methi leaves. Cook uncovered for 6-7 minutes.

Add the red chilli powder and corn. Cook for 3-4 minutes. Add the amchur powder and stir.

Finish by adding fresh cream

For methi matar malai substitute corn with green peas

Ingredients

For the potato subzi

2-3 medium-size tomatoes

5.6 medium-size potatoes

1 tbsp ghee

1/2 tbsp jeera powder (cumin seed powder)

1/2 tbsp dhania powder (corriander seed powder)

1 tspn haldi (tumeric)

1/2 tbsp coarsely ground pepper

1 cup water

1 tspn red chilli powder

salt to taste

For the Puris

2 cups of whole wheat flour

1 cup urad dal

1 tspn red chilli powder

1 tspn dhania powder (coriander seed’s powder)

1/4 tspn hing (asafodita)

2 tbspn coriander leaves

salt to cook

oil for deep frying

Method

Soak the urad dal in water for 3-4 hours. Grind the soaked dal in a food processor.

Boil and peel the potatoes. Boil the tomatoes. Dice the potatoes and tomatoes into medium sized cubes. Set a skillet on medium heat. Add the ghee. Once it starts melting add the cumin seeds. Once the seeds start crackling add the dhania powder, haldi, hing and crushed pepper. Add the boiled tomatoes and cook for 2-3 minutes Add the boiled potatoes and stir. Stir gently to make sure the potatoes do not disintegrate. Add 1 cup of water and let it boil for 7-8 minutes. Add salt and red chilli powder. Garnish with coriander leaves.

Add salt, red chilli powder, dhania powder and fennel seeds to the processed urad dal. Take a thick-bottomed non-stick skillet. Add oil to the skillet and set on medium heat. Add hing and the urad dal mixture. Mix well and cook for a couple of minutes. After stirring place a lid and cook till the urad dal is well cooked. Stir intermittently. Add coriander leaves

Kneed a stiff dough with the wheat flour and water. Divide the dough into equal portions. Take one portion and shape it into a small circle using your hand. Add a small quantity of the urad dal filling. Gather the dough from all sides and seal it to form a round ball. Flatten the ball and roll it using a rolling pin.

Heat oil in a kadai and deep fry the puri’s. Continue the process to make all the puri’s

Ingredients

For the Gattas

1 cup besan (gram flour)

2 tbsp jowar flour (or any other coarsely ground flour)

1 tspn chilli powder

1 tspn jeera (cumin seeds)

1 tspn ajwain (carom seeds)

1 tbsp oil

2 tbsp oil

salt to taste

For the kadhi

2 cups beaten curds

1 tbsp besan (gram flour)

3/4 cup water

1 tspn jeera (cumin seeds)

2-3 cloves

1 large bay leaf (tejpatta)

1 small stick cinnamon

1 tspn ginger-garlic paste

3 whole red chillies

1/2 tspn fennel seeds (saunf)

1/4  tspn haldi (turmeric powder)

1/4 tspn hing (asafoetida)

1/2 tbsp ghee (you can substitute this with oil if you are watching calories)

Salt to taste
Few sprigs of cilantro (coriander leaves) for garnish.

Method

Combine all the ingredients for the gattas. Kneed into a firm dough using as much water as required. Divide the mixture into 10-12 equal portions and roll each portion into cylinders.

Boil plenty of water in a large vessel and once the water boils drop the rolled gattas into the water. Cook for 7-8 minutes and drain.

In a large kadai (skillet) heat oil. Deep fry the gattas until they are golden brown. Set aside.

Combine the yogurt, water, ginger-garlic paste and salt and mix well. Set a pot on medium heat and add ghee. Once the ghee starts to melt add jeera. Once the seeds crackle add cloves, bay leaf, cinnamon stick, fennel seeds, haldi, hing and red chillies. Add the beaten yogurt mixture to this and bring to a boil. Stir continiously so that the kadhi doesnt split. Once it comes to boil lower the heat and let it simmer for 5 minutes. Turn off the heat and add the prepared gattas. Serve hot with plain rice or your favorite pulao/khichadi.

Garnish with cilantro

Spice land

Goda masala is a quintessential marathi spice mix that is used in everything from dals and subzis to kichadi and masale bhaat

1/4 kg Coriander seeds

100 gm Dry coconut

100 gm Jeera (cumin seeds)

10-12 Cloves

20-25 Peppercorns

2 one inch pieces Cinnamon

15-20 Bay leaves

1/2 cup pathar phool (dagad phool)

2 tbsp oil

1 tbsp salt

Method

Heat oil in a wok. Roast the cinnamon, pepper, cloves. Once those are slightly roasted add the bay leaves and pathar phool and roast for a few minutes. Remove from the heat and keep aside

In the same wok roast the dried coconut. Remove from heat and set aside

Roast the coriander and cumin seeds till you can smell the nice nutty fragrance.

Mix all the roasted ingredients and grind to make a fine powder.

Seive the ground masala. Add salt and mix. Store in a dry bottle

This masala can last for years if stored properly.

Sweet and Sour Vegetable

2 cups of chopped vegetables (cauliflower, peas, bell peppers, carrots, onions,  tomatoes)

1 tspn cornflour

1/2 cup rice vinegar

1 tbsp tomato ketchup

1/2 cup water

1 tspn chilli powder

1-2 tbsp soya sauce

1/2 cup sugar

2 tbsp oil

salt to taste

Method

Mix vinegar, sugar, salt, water and cornstarch and make a paste. Set a skillet on medium heat and boil the paste. When the mixture gets transparent add soya sauce and salt and set aside

In another pan heat 2 tbspn of oil. When the oil is hot add the veggies and stir fry on high heat till the veggies are cooked al dente.

Pour the prepared sauce on the veggies. Serve while hot.

Fried Rice

Ingredients

1 cup long grained rice

1 onion

2 cups mixed vegetables (carrots, broccoli, peas, mushrooms, french beans, shredded cabbage, bell peppers)

4-5 cloves garlic

1 tspn soya sauce

2 tbsp oil

2 green chillies

3 tbsp vinegar

3 spring onions

salt to taste

Method

Cook the rice. Take care not to overcook. Each strand should be separate. Once it is cooked spread the rice in a plate and let it cool slightly.

Cut the vegetable into thin strips.  Set a large non-stick skillet on high heat. Add the oil. Once the oil is hot add the sliced onions and garlic. Stir for a minute and then add the rest of the vegetables. Stir fry the vegetables. Do not overcook – the vegetables should be slightly crisp

Add salt, pepper and the cooked rice. Add soya sauce and mix properly.

In a bowl mix the vinegar and chopped green chillies.

You can make this dish using brown rice too.

2 cloves garlic

2 carrots

1 cup peas

1/2 cauliflower florets

2 tbsp butter

2 tbsp maida/cornflour

1 bunch spinach

1 cup milk

1/2 cup of you favorite cheese (grated)

1/2 tbsp pepper

salt to taste

Method

Add water to a large pot and bring it to a boil. Put spinach to the boiling water and cook just until the spinach starts wilting. Remove from the boiling water and dip the spinach in cold (ice) water. This process called blanching helps preserve the bright green color of the spinach leaves. Drain the water and keep aside.

Finely chop the garlic and keep aside. In a large glass bowl add plenty of water and add the cauliflower, peas and carrots to it. Microwave the veggies till they are al dente . Do not overcook – vegetables should still be slightly crisp. Drain the water  and set the vegetables aside

Add a tspn of butter in a heated pan and roast the garlic. Add spinach and cook until all the water evaporates from the spinach. But don’t cook very long or else the spinach will change color.

In another pan add all the remaining butter. Once the butter melts add the maida/cornflour and roast lightly. Add milk and keep stirring to make white sauce. Stir continuously till the sauce thicken to avoid forming lumps.

Add the vegetables to the white sauce. Add salt and pepper.

Pre-heat an oven to 300 degrees. Grease a baking dish. Put the spinach in the baking dish. Layer the veggies with white sauce on top of the spinach. Cover the top with grated cheese.  Decorate with dots of tomato ketchup.  Place the baking dish in the oven and bake for a few minutes – just until the cheese is lightly brown.

Serve with sliced baguette or your favorite bread.

This recipe serves 8-10 people

Ingredients

Vegetables

250 gm small eggplants

250 gm potatoes

250 gms surati papadi (this is not easily available in Indian stores in california where I live. But even without this Undhiyo is just as delicious)

100 gm sweet potatoes

100 gm tendli (optional)

2 large ripe Rajeli bananas (don’t peel the banana)

100 gm chopped  methi leaves (If you don’t get fresh methi leaves frozen methi works just as fine)

1 bunch spring garlic (substitute regular garlic if you don’t fine spring garlic)

2 tbsp chopped cilantro

For the stuffing

1 cup fresh grated coconut

1/2 cup goda masala (substitute with garam masala if you dont have goda masala)

1  tbsp jeera powder

2  tbsp corriander powder

1 pinch garam masala

1 tbsp chilli powder

1 tspn turmeric

1 tbsp ginger-garlic paste

4  tbsp sugar

1 tbsp sesame seeds

1/2 tspn Ajwain

salt to taste

For the Muthiyas (muthiyas are fritters made of gram flour and methi)

1/2 cup besan (gram flour)

1 tbsp jowar flour (any coarse flour will do)

1 tbsp wheat flour

1 tspn ginger-garlic paste

1 tbsp sugar

1 tspn chilli powder

2 tspns oil

salt to taste

Method

Mix the masala for the muthias with 1/2 cup chopped methi leaves. Add a little bit of water to make a soft dough. Make small 1 ” cylindrical muthiyas. Heat oil in a skillet and deep fry the muthiyas. Keep aside.

Cut the eggplants, potatoes, sweet potatoes and bananas. (Make 4 slits longitudinally in all the vegetables leaving one end intact so that you can stuff the mixture. Cut the banana into small pieces horizontally first and then make 4 slits just like the other vegetables). Peel the papadi remove the beans.

Peel and dice the spring garlic and add it to the rest of the masala. Chop the cilantro (coriander leaves) and add half of it to the masala. Keep the other half for garnishing. Mix the masala well.

Stuff the prepared masala in all the cut vegetables and bananas. Add some masala to the papadi.

Heat a thick bottomed pot or pressure cooker. Spoon 5-6 tbsp of oil in the pot. When the oil is sufficiently hot layer the vegetables one on top of the other in the following order (starting from the bottom to the top). The ones that take the longest to cook are at the bottom:

Papadi
Eggplant
Tendli
Potatoes
Sweet potatoes

Cover the pot with a lid and cook on low heat. You could add a little water on top of the lid. Stir the vegetables periodically to ensure that they dont burn. Stir gently to make sure the vegetables dont break apart.

After the vegetables are cooked add the bananas and muthiyas and cover the pot once again. Cook for 5 minutes.

Garnish with fine sev and cilantro (corriander leaves) before serving.

Ingredients

4 large tomatoes

2 tspn fresh grated coconut

1/2″ ginger

2 chillies

1 tspn jeera (cumin seeds)

1 small piece cinnamon

2 pieces cardomom

4 tspn sugar

a pinch of salt

6/7 curry leaves

Method

Boil the tomatoes and remove the peel when cool. In a blender puree the tomatoes, finely chopped ginger, coconut and chillies. Strain the puree with a large seive.

Set a pot on medium heat. Add ghee and jeera. When the jeera crackles add cinnamon and cardomom peices. Mix the puree in the pot and stir. Add sugar and salt. Once it boils lower the heat and let it simmer for a couple of minutes. Let it simmer for a couple of minutes and turn off the heat.

Garnish with cilantro (corriander leaves) and some fresh grated coconut