Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Mokali Bhajani

Mokali Bhajani

Mokali Bhajani is a typical breakfast or snack in Maharashtrian households. Bhajani is a mixture of different flours roasted individually with Indian spices in it. You can make it at home or it is available in an Indian grocery stores. The most popular recipes from this bhajani flour are Thalipeeth or Vada. It tastes amazing with freshly churned butter or homemade yogurt. Mokali bhajani is like upma. It tastes as good as any other maharashtrian breakfast or snack recipes. Hope you will enjoy this awesome dish!

Serves:2 persons

Ingredients:

  • 1 cup thalipeeth bhajani
  • 1 small onion chopped
  • 4-5 curry leaves
  • 3 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 tablespoon fresh grated coconut
  • 1 tablespoon chopped cilantro
  • water
  • Salt to taste

Method:

  1. Add thalipeeth bhajani in a bowl. Add enough water to make a smooth mixture (I used 1 cup of water). Add salt in it and keep it aside for 5-7 minutes.
  2. Heat oil in a pan. Add mustard seeds and cumin seeds. When they start crackling, add asafoetida, turmeric, curry leaves, and red chilli powder. Mix and add chopped onion.
  3. Fry onion for a while and add bhajani mixture. Mix with spatula and keep the lid on. Let it cook for around 20 minutes. Stir after each 5 minutes.
  4. Turn off the heat. Let it be there with lid on. The steam will make bhajani more delicious.
  5. Serve hot with chopped cilantro and fresh grated coconut on top.

Undhiyu

Undhiyu

serves: 4 persons

Ingredients:

Vegetables:

  • 1 sweet potato chopped into chunks (1 cup)
  • 1 potato chopped into chunks (½ cup)
  • 1 carrot chopped into chunks (½ cup)
  • ½ cup tuvar lilva
  • 3 small eggplants
  • Half banana

Green Paste:

  • 1 cup cilantro leaves packed
  • ½ cup fresh grated coconut packed
  • 6 garlic pods
  • 1 teaspoon carom seeds or ajwain

Methi Muthiya or Fenugreek dumplings

  • 1 cup gram flour
  • 1 teaspoon corriander powder
  • 1 teaspoon fennel seeds or saunf
  • Salt to taste
  • Pinch of baking soda (optional)
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoon dry fenugreek leaves or kasuri methi
  • Little water to knead the dough

For Tadka or seasoning:

  • 3 tablespoon oil
  • 1 teaspoon sesame seeds
  • ½ teaspoon carom seeds or ajwain
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon jaggery

Other:

  • 1 cup water
  • Oil to fry muthiyas

Ingredients

Method:

  1. Wash all the vegetables and keep them aside. Slit eggplants into four parts without breaking apart. Cut banana into round pieces.
  2. Mix all the ingredients except water under Methi Muthiya in a bowl. Add water slowly and make a smooth dough.
  3. Heat oil in a pan. Take a teaspoon of dough and drop gently into the oil. Fry the Muthiyas till they are golden brown. Drain them on paper. Keep it aside.
  4. Add all the ingredients under Green Paste in a grinder. Add little water and make a smooth green paste.
  5. Heat 3 tablespoons of oil in a pressure cooker. Add carom seeds and sesame seeds. Add green paste and fry for a minute. Add all the vegetables except banana. Mix well and cook for a minute. The vegetables should get coated well with green paste.
  6. Add red chilli powder, turmeric powder, salt, and jaggery and saute. Add banana and muthiyas. Add a cup of water and mix everything.
  7. Put the lid on and cook everything on a high flame for 2 whistles. Let the pressure go down completely. Open the lid and gently give a quick stir. Do not over mix.
  8. Garnish with chopped cilatro. Serve hot with roti and Gujarati Kadhi