Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
,

Makki di roti Sarson da saag

,

Makki Di Roti Sarson Da Saag

Serves: 3-4 persons

Ingredients:

Broccoli Leaves

Spinach

For the roti:

  • 1 cup maize flour/makki ka atta
  • 2½ cup whole wheat flour
  • ½ teaspoon carrom seeds
  • Salt to taste
  • Water to knead the dough
  • ghee/butter

For the saag:

  • 1 bunch mustard leaves or broccoli leaves
  • ½ bunch spinach
  • 2 tomatoes chopped
  • 2 onions chopped
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon green chili paste
  • 3 tablespoon maize flour/makki ka atta
  • ½ teaspoon red chili powder
  • 3 tablespoon ghee/butter
  • ¼ teaspoon cumin seeds
  • Pinch of turmeric powder
  • Pinch of asafoetida
  • Salt to taste

Method:

To make roti:

  1. Mix all the dry ingredients in a bowl. Add enough water to knead dough.
  2. Make medium sized balls of the dough.
  3. Dust the surface with whole wheat flour and roll the dough to make roti.
  4. Heat tava/griddle. Place the roti on tava and grease the sides and top of the roti with ghee/butter.

To make sarson da saag:

  1. Wash and chop mustard and spinach leaves well.
  2. Pressure cook them with a glass of water for around 8-10 minutes.
  3. Blend them until smooth.
  4. Heat ghee in a pan and add cumin seeds, asafoetida, and turmeric powder.
  5. Add chopped onions and fry them till light brown. Add ginger garlic paste and tomatoes.
  6. Add maize flour and stir throughly.
  7. Add the blended mixture of green vegetables. Add red chili powder and salt.
  8. Adjust the consistency of water and stir occasionally. Let it cook for 5-10 minutes.
  9. Serve makki di roti and sarson ka saag immediately.
Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi

Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi

,

Tilachi Vadi or Sesame Snaps

,

Tilachi Vadi or Sesame snaps

Makes 15

Makar Sankranti is the first festival of the year. Usually it is celebrated on 14th of January. It is celebrated in different states of India with different names. In Maharashtra, married women get together and exchange 'Haldi' (Turmeric) and 'Kumkum'(Vermillion). Give each other 'Tilgul' or 'Tilachi Vadi' and 'Halwa' while saying, 'Tilgul ghya ani goad bola' (Eat sweet and talk sweet) Til is sesame and Gul is jaggery. Very simple recipe to make 'Tilvadi' is given below:

Ingredients:

  • ¼ cup sesame seeds
  • ¼ cup grated jaggery
  • 1 teaspoon cardamom powder
  • 1 teaspoon dry ginger powder
  • 1 teaspoon water
  • 1½ tablespoon ghee/butter

Method:

  1. Add sesame seeds in a pan and dry roaste until the raw smell goes away. Fry on a low flame or else seeds may get burn. Keep it aside and let it cool.
  2. Grease the platform or the plate with a little ghee, where you are going to pour the vadi mixture. Also, grease the rolling pin with the ghee too.
  3. Heat a tablespoon ghee/butter in a pan. Add grated jaggery and a teaspoon of water. Keep it on low flame. Stir the jaggery continiously. Let it melt completely. It will start bubbling in a couple of minutes.
  4. When the jaggery stops bubbling, add sesame seeds, ½ teaspoon cardamom and ginger powder into the jaggery mixture. Switch off the flame. Mix it and immediately pour it on a greased plate. Start rolling with the rolling pin. Cut into squres with the knife while the mixture is hot. Sprinkle remaining cardamom powder and ginger powder. Let it cool down completely.
  5. Store it in a container.